Managing of Bakery Shop Selected in

Polillo, Quezo

Loren M. Loren

Polillo National High School

Senior high
 CHAPTER I

INTRODUCTION

This study is about managing of bakery shop related in Polillo, Queon This leads to

problem that the owner cannot manage or handle the shop easily because of many factors, such

as time transportation, system and circulation, so we have an idea to create new management

system that able to manage the shop easily and provide convenient check out process, this will

make the managing process become more convenient because the system provide general

managing system function such as manage. And the two best things you can do to manage your

business successfully are to make sure you understand you’re financial and to develop marketing

strategies that one based on real data and customer feedback.

Background of the Study

Bakery owners carefully select the location of their business plan the bakery

laynout,laydown the polities of operation, and choose good item to creat a certain image of their

bakery on the minds of the customer for there more of bakery owners like to be known for

special products of good service,they strive to creat a image.

 And based in the observation and experience of the researcher many bakery owner will

be the indenand their bakery business because of the good service in theur customers and good

product.

Statement of the problem

This research aimed to determine the condition of the managing of bakery shop selected

in Polillo, Quezon.

1. To determine the demographic profile of the respondents in terms of

1.1 Age
1.2 Gender
1.3 Business
2. To recognize the common problem by the bakery owner in the business.
3. To determine the daily income of the bakery shops

Significance of the study

The information and details of this study will benefits the following

To the Owner-being owner manager usually use of following a possessive

To the Manager- it will help them to be aware on their managing business.

To the Beginner Managerit will help them to earned more ideas about in managing their

business.

To the Future Researcherthis study will serve us very relevant guide and reference material for

similar studies in their future.

Scope and Limitation

This study focused on the Managing of Bakery Shop Selected inPolillo, Quezon, and the

respondents was composed of 15 bakery shop manager when the researcher distribute

questionnaire to the respondents. And this study was conducted during the end of the first

semester.

Definition of Terms

The following words will be operationally defined for better understanding of the readers

to the study.

Cooking – is the involving of having to do with working

Customer- someone who buys goods and services a business a person who has a

particular quality.

Marketing- the activities that are involved in making people aware of a company

products making some that the products are available to be bought. Etc.

Chapter II

RELATED STUDY OR RELATED LITERATURE

According to Sotelo,(2005). In iterative learning is pedagogical approach corporates social

networking and computing into course design and delivery. Interactive learning has involved out
of the hypes, growth in the use of digital technology and virtual communication, Particularly by

student, beginning around 2000, student entering institute, the use of interactive technology in

learning for these student is an natural as using pencil and paper were to past generations the

relevance of the study that there is a read for integration of software such as interactive learning.

This could be benefit android application user namely the pre-scholar who not have the

confidence in learning though this type of Andrade software that perform interactive functions in

a single interface, if an integration would cotercosly the need of computer users, this software

that she’s the basic learning needed of a person or student which will greatly help the user in

learning in school and at home, extramural English function as a pathway to progress in

English,Masrourtondrevis,Amir and Mosahuris(2009)study about consideration of leisure

time spent by student at Islamic ask universities in Iran; student were given questionnaire based

on Tondrevis (2009) survey, Kuster sampling was used and questionnaire were distributed in the

student talking up general physical Education course in two semester (The student showed that

lead a barriers to a treating literary genres as applicant)

The study showed that student in physical Education mostly spend their spare time

outside of their said course and does lead it as barrier to a healthy life. Another is a study done by

Garlive,Casanova,Fortado and Veloso (2007) on Treating literacy genres , prime relevance

story telling which can be regarded as a particular kind of applicant domain their study also

focused on how literacy genres can be usefully characterized by combining motions drawn from
literacy theory with known models developed for information’s systems. The study found out

that once a genre is specified with some labor in a constructive way, it becomes possible to

determine whether a given plot of story is a legitimate representative of its genre and can be

applied in storytelling, this study by Juvan (2007) on the intertextuality of genres and the in

textual genres examined language systems behind literature by the author period or genre, which

involves grouping bodies of text according to our perception of certain common traits, serves to

accommodate new data and facilities our understanding, Due to practices that enact

categorization, give terms attached to particular tests are test are able to trigger rather predictable

association about their content or form, what counts as a genres and what gets included within a

gene depends on what you think a genre is in general, and which common feature of its element

you have decided to foreground as being most silent. A study was conducted on young people

reading in 2005- The second study of young people’s Reading Habit’s by Maynard, Makcay,

Smith and Reynolds (2002) this is a five-yearly survey which aims to know what young people

in England are reading, and what they say their Reading mean to them the result of their study

can be used to provide information about particular year to make it separate questionnaire given

to each age with the total of 46 participating school in the survey composed of 22 primary and 24

secondary school the Findings showed that student from different age groups vary in terms of

book borrowing, book selection and book Recommendation- The study of young people’s

Reading in England- Barrowing and choosing books of Maynard, Mackay, and Symth (2008)
Reading was reviewed by Bogel (2011) They conducted the study to analyze the factor affecting

book choice, This study also analyzed the trends in youth reading habit

CHAPTER III

METHODOLOGY

This chapter introduced the locale of the study Respondents Data Gathering instrument

and validation, data Gathering procedure and statistical treatment locale of the study.
 This study was conducted of Polillo national high school senior high campus located at

barangay SibulanPolillo Quezon.

Research design

This study was talked about the managing or bakery shop in related in Polillo Quezon,

Thus the research used the descriptive method of research since it is the most appropriate method

to be used.

Respondents

The respondents of this study were those student of Polillo national high school senior

High Campus, with the total of respondent who live in bakery shop

Data Gathering instrument And Validation

In this study, the researcher, instrument used is getting the managing of bakery shop.

Data Gathering Procedure

Before the researcher distributed the questionnaire she underwent several step, is the first

is she wade a request lifter signed and approved by her advices.

Statistical treatment
OBJECTIVE NO. 1. Percentage formula was applied to determine the demographic profile of

the respondents.

OBJECTIVE NO. 2. Percentage formula was applied to recognize the common problem by the

managing bakery of the owner.

OBJECTIVE NO. 3. Percentage formula was applied to recognizes, the daily income/ by bakery

shop.

OBJECTIVE NO.4.Weigthed mean formula was applied to identify the managing of bakery shop

on selected in Polillo, Quezon.

Polillo National High School Senior High

Polillo, Quezon

Dear Sir/Maam,
Good morning!
My name is Carmela D. Arobillo student of Polillo National High School Senior High

taking up Technical Vocational Livelihood (TVL) is beg for your cooperation to answer the
prepared questionnaire to finish my research work entitled “Managing of Bakery Shop

Selected in Polillo, Quezon

I’m expecting that you are giving truly a response in my research, I’m hoping that you
are giving a best effort to answer the following questions in my research.

Respectfully yours:
Loren M. Huerto

Researcher
________________________
Mrs. Janet N. Suaverdez
Research Teacher

QUESTIONNAIRE

Part I. this part aims to determine the DEMOGRAPHIC PROFILE of the respondents.

Name: __________________________ Business Name: __________

Gender: ___________ Age: ____________

1. Part II. This part aims to determine the level of common problem by the bakery owner

in the business.

INTRODUCTION: Please read each item carefully and provide the information by putting a
(/) check mark opposite to your chosen answer. Kindly check one.

1.How many hours your store is open

 ____1 -4 hours ____5-8hours
____12 hours above
2.How much your daily income?
____4000-5000 ____6000-7000
____8000 above

Part III. This part aims to determine the respondent’s reaction on the Managing of Bakery Shop

Selected in Polillo, Quezon

INSTRUCTION. Read each item carefully and put a (/) check mark to the answer the
correspondents to your answer.
(4) Always - Palagi
(3) Sometimes -Kung Minsan
(2) Seldom -Hindi Madalas
(1) Never -Hindi Kalianman

4 3 2 1
1. I delivered my goods or breads to stores to avoid stocks

(iniaalok ko ang aking mga panidang tinapay sa mga

tindahan para maiwasan ang mga tira.)

2. We cooked more breads (nagluluto ako ng maraming

tinapay .)
3. I closed my bakery shop early (nagsasarado ako ng

tindahan ng maagap)
4. I open my bakery shop early morning between 3-5 am.
(nagbubukas ako ng bakery shop sa pagitan ng 3-5 am)
5. My master baker was always new. (palaging bago ang

aking panadero.)
6. My ingredients in making breads are short.(nauubusan

ako ng ingridients na ginagamit sa paggawa ng tinapay.)

7. My breads are expired. (nasisiraan ako ng tinapay.)
Within one week I buy ingredients that use in making

breads(sa loob ng isang lingo bumibili ako ng kasangkapan

na gagamitin sa paggawa ng tinapay.)