CHAPTER VIII

SUMMARY, CONCLUSION AND RECOMMENDATIONS

This chapter contains the conclusion and recommendation that the researchers had drawn
from the results of the study.

Summary

This study was conducted for the purpose of determining the effectiveness of cabbage as a wrap
for a siomai performance and also to give recommendation to the next researchers and to those
who were involved in this study. The quantitative and qualitative research was utilized and the
normative survey technique was used for gathering data. The questionnaire served as the
instrument for collecting data. The respondents were composed of 396 people from Balayan
from 19 barangays and 5 establishments within the vicinity of Sio Mai Gulay.The inquiry was
conducted during the school year 2018-2019

Statement of the Problems

Marketing Aspect

1. Who is the business’ target market ?

The target market of the product are the people of Balayan.
2. What should be the tactics and techniques that the proponents should use?
Different ways of promotional technique will be able to make the business known. The
proponents used flyers and online advertisements as the medium to achieve public relations for
the business and also improe the menu indicating the product to be offered. It is used by the
business to communicate with the customers and give them the awareness about the product.
3. Who are the competitors?
Siomai House, Jeza’s Pizza, Turks and Korean Grill.
Financial Aspect
1. How much capital does the business needed?
The business needed 500,000 for capital.
2. What should be the exact price of the product?

3. Will the business gain or loss?

The business will gain
4. Where did you get your capital?
The capital was came from the owners investment.

Operations and Technical Aspect

1.What are the materials and equipment needed in making the product?
The equipments needed in making Sio Mai Gulay are steamer, casserole, knives, spatula,
mixing bowl, chopping board, plates, spoon, strainer, pot holder, sauce plate, tong and gas stove.
The equipments needed in making chili garlic sauce is frying pan.
2. What is the production or mode of serving of the food to the customers?
Dine in and take out are the production or mode of serving of the food to the customer.
3. What are the processes in creating the product?
Process in creating Sio Mai Gulay
1. Peel off the vegetables and then rinse under warm water and then, grate the

vegetables.

2. In a bowl combine grated vegetables, egg, cornstarch and other condiments. And

mix all the stuff with each other.

3. Separate the cabbage for wrapper and lay on a flat work surface.

4. Wrap the grated vegetables using cabbage.

5. In a steamer over medium heat, pour water. Put the Sio Mai Gulay in steamer and

steam it for about 8 to 10 minutes.

 4. Who will be the suppliers?

The vegetable vendors and retailers supply us raw materials that we need.

5. What will be your facility layout?

Product
1. What would be the best suitable product for the business?
Sio Mai Gulay is the best suitable product for the business.
2. What would be the development of the product?
The researchers are looking forward to create vegetable siomai with some flavors
such as pork, beef and chicken.
3. What would be the difference of the product to the other siomai?
The difference of the product to the other siomai is the researchers offers healthier
version of it.

Organization and Management

1. What is the suitable form of business organization that compatible for the business?

Corporation
 2. What are the right qualifications for the employee that needed in the business?
Job Qualification
• Female or Male
• at least 22 years old and above
• at least graduate of 2year course or under of TESDA
• Know how to lead and follow
• Hardworking,Flexible and trustworthy
• Makes a decision and negotiates with the different people of the
business
3. What is the right compensation to be offered?

4. What are the responsibilities of each employee in the business?

Manager

 Perform the Four Functions of the management

planning,leading,controlling, organizing and staffing

 He/she Makes the decision and Makes the policies and Rules of the

organization

 Responsible for monitoring raw materials and stocks

 Inspects equipment and food delivery

 Guides and train the staff

Crew

 Responsible for entertaining the needs of customers and maintaining the

cleanliness of the dining

 Help and assist the food attendant in setting up the meals

 Entertain the customers in the good way

  Procure additional necessary raw materials, tools and equipment.

Cashier

 Responsible for entertaining the needs of customers

 He/she is in charge of the billing

 Handles cash payments , make change , give receipts , Account for all

payments and perform related clerical duties

 Responsible for assisting the customers with their orders

Cook

 Responsible for entertaining the needs of customers

 Responsible for cooking

 Responsible for preparingthe order/food

 Responsible for checking the kitchen utensils and Remind the manager

about the raw materials needed in the kitchen

Helper

 Responsible for maintaining the cleanliness of the dining

 Washing the dishes

 To perform cleaning duties, including mopping,cleaning and laying the

table.

 Clean all the areas of the business

 Responsible for cleaning the kitchen and bathrooms and removing

restaurant trash.
Summary of Findings

Base on the data that we gathered, most of the respondents are eating siomai and they
also demand for our product which is Sio Mai Gulay. Our product were accessible to all the
people near the area we are selling to. The results of the survey shows that our product was
widely accepted by the customers. The respondents want to try the product at the price range of
Php 20-25 during merienda. The respondents in the area of Balayan are more likely to have Sio
Mai Gulay.

After creating the product, the proponents observed that the cabbage can hold all the
ingredients inside it and effective as wrap. The new product which is the Sio Mai Gulay can be a
tool in the profitability performance of the business.

Conclusion

Based on the findings, most of the respondents that were involved in the conducted
studies want to consume vegetable siomai. And most of them are fond of eating siomai. The
proponents are confident that the proposed product is profitable in the business because many
people wants to try these healthy snack. It is accessible to the market beacuse it is affordable.The
effectiveness of the product was determined based on the financial statement that we had
prepared.Through our study, we can help them to eat nutritious and delicious food with our
product Sio Mai Gulay.

Recommendation

The researchers recommend the following to the teachers, owner, future researchers and
to those people that involve:
1. Owner should appreciate the customers’ effort in giving some suggestions.
2. The business should provide a wider space for parking.
3. The business should always consider the availability of the ingredients. They should find
ways to have a substitute for this.
4. Future researchers should develop product which is Sio Mai Gulay with different flavors
such as prok,chicken and beef because according to the survey a high percentage of the
respondents want to try it.
5. Future researchers must conduct this same study to the other places, so, if the findings are
the same, generalizations of wider application can be formulated.
6. The size of the siomai should be a bite sized so the customers can easily eat it.