000			03546nam a22003617a 4500
003			OSt
005			20260324111840.0
008			260323b |||||||| |||| 00| 0 eng d
040			_aFoundation University _beng _cFoundation University _erda
050			_aCHM (HRM-TH) LG 221 D35 H67 _bA5 H68 2014 A54
100			_aAngcon, Donbriel _97586 _eauthor.
245			_aEstablishment of the Glace Maison A La Créme at Perdices Street, Dumaguete City _cby Donbriel O. Angcon, Loureen Brenn F. Dimol, Jaynie Vhee E. Gomez and Louie James D. Paglinawan
260			_aDumaguete City : _bFoundation University, _c2015.
264			_42015.
300			_a66 leaves : _bill. (col.) _c28 cm _3volume _fresource
336			_2rdacontent _atext _btxt
337			_2rdamedia _aunmediated _bn
338			_3rdacarrier _avolume _bnc
502			_6Thesis Undergraduate (BS in Hospitality Management Major in Hotel and Restaurant Management) -- Foundation University, Dumaguete City, 2015.
504			_aIncludes bibliographical references and appendices.
520			_aABSTRACT A FEASIBILITY STUDY ON THE ESTABLISHMENT Title of the Study: GLACE MAISON A LA CRÈME AT PERDICES ST., DUMAGUETE CITY NEGROS ORIENTAL ANGCON, DONBRIEL O., BSHM-HRM IV Authors: DIMOL, LOUREEN BRENN F., BSHM-HRM IV GOMEZ, JAYNIE VHEE E., BSHM-HRM IV PAGLINAWAN, LOUIE JAMES D., BSHM-HRM IV Foundation University School: Date Completed: The objective of the study is to determine if the proposed an lce Cream House in Perdices St., Dumaguete City Negros Oriental. The name of the proposed project is Glace Maison a la Creme. The specific areas that are considered in the feasibility study are marketing, management, technical, financial, socio economic aspects of the proposed project. Descriptive research method was employed to collect the information concerning consumers' spending pattern with the suvey questionnaire prepared were distributed to the respondents and were collected as a basis for feasibility study. The study depicted that the proposed project is feasible from market, management, financial, and social economic point of view. The respondents are willing to dine in the lce Cream House. A total of 14 employees will be employed and are properly compensated with salaries and wages, and benefits based on the local code requirement. The proposed project is profitable based on the computation of the financial statement. The return on investment for the first 4.9 years in 5% and it increases every year and it has an average percentage of 20% for 10 years. Lastly, the proposed business will contribute to the income of the government, generate employment, and cater the needs and wants to the external and internal customers.
521			_aBachelor of Science in Information technology Students.
650			_aIce cream parlors _xManagement _xPhilippines _xDumaguete City. _915404
650			_aFood service industry _xManagement. _99366
650			_aEntrepreneurship _xPhilippines. _914561
650			_aSmall business _xManagement. _915405
650			_aHospitality industry _xManagement. _99366
658			_aResearch in Tourism & Hospitality : _bHospitality Management Major in Hotel and Restaurant Management, Bachelor of Science. ; _cHOSM 404
700			_aDimol, Loureen Brenn F. _dco-author _97587
700			_aGomez, Jaynie Vhee E. _eco-author _915406
700			_a Paglinawan, Louie James D. _eco-author _915407
942			_2lcc _cCAPSTONE _hLG 221 D35 H67 _iA5 H68 2014 A54 _kCHM (HRM-TH) _n0
999			_c5705 _d5705