SUCCESS FACTORS OF BAKESHOPS AS PERCEIVED BY THE CUSTOMERS

IN BANGAR, LA UNION

A Research Proposal Presented

to the Faculty Members
of the
Senior High School Department
Doña Francisca Lacsamana De Ortega
Memorial National High School
San Blas, Bangar, La Union

In Partial Fulfillment of the

Requirements in
Inquiries, Investigations and Immersion
TECHNICAL, VOCATIONAL AND LIVELIHOOD TRACK
(HOME ECONOMICS)

Ordinario, Lucele M.
Bugayong, Zyrene A.
Galano, Juvy Mae D.
Lucina, Nina
Sotelo, Rea R.
Verbo, Warlito
January 2020
Chapter I

INTRODUCTION

Bakeshop is a place where products

such as breads, cakes, and pastries are baked or sold and

also called bakeshop. The combination of flour, yeast, water, salt, and sugar

are known as the main ingredients of bread that can help us to have a small

bakery and to serve other people. We all know that the bakery products have

been popular around the world and are one of the oldest artificial foods. It

started with a simple biscuit, the common products of bakery and it is also can

be different in their shapes, size, style, flavor and textures. You can add other

ingredients like fruits, colors or other to improve the flavor of your bread. There

is something in bread that can appeal customers, but the question is how and

why the bakery owners can do it? The other bakery shops improve their

products, it is not just simple bread with a little sweetness but they added

cakes, cupcakes, cookies and etc., they also improve their location like

expanding it and make their location peaceful, and they use different

marketing strategies to attract more customers. In another way, they also

create bread that can be served as a meal of the day. You can eat bread as a

replacement of your rice; it can be eaten as snack, or used as an ingredient in

other culinary preparations, like in soup, pasta and other fried items coated in

crumbs. Bakery owners think about the products that are for all age groups to

satisfy their customers. Bread is one of the oldest prepared foods. Evidence

from 30,000 years ago in Europe revealed starch residue on rocks used for
pounding plants. It is possible that during this time, starch extract from the

roots of plants, such as cattails and ferns, was spread on a flat rock, placed

over a fire and cooked into a primitive form of flatbread. Around 10,000 BC,

with the dawn of the Neolithic age and the spread of agriculture, grains became

the mainstay of making bread. Yeast spores are ubiquitous, including the

surface of cereal grains, so any dough left to rest will become naturally

leavened. In 1961 the Chorleywood bread process was developed, which used

the intense mechanical working of dough to dramatically reduce the

fermentation period and the time taken to produce a loaf. The process, whose

high-energy mixing allows for the use of lower protein grain, is now widely used

around the world in large factories. As a result, bread can be produced very

quickly and at low costs to the producer and the consumer. However there has

been some criticism of the effect on nutritional value. Recently, domestic bread

machines that automate the process of making bread have become popular.Le

Pain Quotidien is a global chain of bakery-cafés operating in many countries

around the world. It sells organic bread and cakes in a homey, rustic style. Le

Pain Quotidien currently operates more than 220 bakery-restaurant locations

worldwide in 17 countries, including Belgium, the Netherlands, the United

Kingdom, France, India, Switzerland, Brazil, Mexico, Turkey, Spain, United

Arab Emirates, Kuwait, Russia, Argentina, Japan, and the United States.

The United States, United Kingdom, Belgium, Paris and Australia restaurants

are fully company-owned and operated, while all other international Le Pain
Quotidien restaurants are franchised.

https://www.academia.edu/28715663/Success_Factors_of_Bakeries

Baking goes as far back as at least 2600 B.C. It is the Egyptians that are

credited with using the baking technique first. They are also credited with the

first use of leavening, or the use of yeast to make the dough rise, in bread. It

was the Egyptians that also came up with the first ovens to bake these breads

in. From Egypt, baking spread to ancient Greece and then into the Roman

Empire where it flourished around the 3rd century B.C. and pastries became

all the rage. Anyone that could produce a good pastry was highly sought after

and by 1 A.D. there were over three hundred pastry chefs in Rome alone. With

the widespread reach of the Roman Empire the technique of baking did not

take too long to spread to other parts of the world. From Europe to Asia people

started baking and it started to become a more common element of a person’s

daily life. Through most of Europe, street merchants popped up selling their

freshly baked goods to passerbies. Some of the goods sold were cakes,

gingerbread, and pancakes. With the development of machines and the

industrial revolution, baking developed into an industry and really grew here in

the United States as factories were built and the means of transporting the

baked goods, such as the railroads, were established. The invention of the

modern day oven and ingredients such as preservatives and other food

additives also played a big role in the spread of the popularity of baked goods.

In the U.S. today the baking industry accounts for over 600,000 jobs and over

$102 billion a year. It is especially big here in the state of California with over
89,000 jobs that are directly related to the baking industry with over 4.6

million paid in wages to those workers. In 1897 the American Bakers

Association was founded to be the “voice” of the baking industry and to help

grow and enhance the baking industry. Today the American Bakers Association

has grown to become one of the top trade associations, if not number one, for

the baking industry. Today there are many companies in the baking industry

but really there are only a few major players on the baking industry stage.

Those will be discussed here in this report. The baking industry plays an

important role in the US economy, generating over 30 billion dollars of revenue

in 2013. There are 2,800 commercial bakeries and 6,000 retail bakeries in the

United States. This illustrates the scope and size of the industry. While there

are many bakeries in the US, the top four producers account for 35% of the

industry revenue and commercial producers account for 91% of the total

revenue in the industry. The industry is fragmented due to the majority of

firms in the industry being small retail bakeries located throughout the Unites

States. The baking industry is highly competitive because most bakeries are

small to medium size producers that serve a highly fragmented market.

Competition among the key players in the 5 industry is based on price, quality,

differentiation, and nutritional value. Two major players in the baking industry

in the United States are Flowers Foods Inc. and Grupo Bimbo. Combined these

two power companies make up 26.9% of the baking industry. A few of the

smaller players in the industry include Hostess Brands LLC, Krispy Kreme

Doughnuts Inc., and Campbell Soup Co. The most important determinant of
competition in the industry is price. Consumers have high purchasing power,

and the majority of small producers cannot compete with the lowest prices.

Innovation and differentiating products is important to remain a strong

competitor. The baking industry is homogeneous and product differentiation is

necessary to separate from competitors. Marketing initiatives must be a priority

to increase demand, as brand recognition is another key competition factor. In

addition, consumers are likely to pay more for a well-known brand. Market

Growth The industry has experienced slow growth in the last five years due to

changes in consumer preferences and the economic downturn. Although

annual growth decreased .3% from 2008 to 2013, it is expected to increase by .

7% from 2013 to 2018. This is because sales and revenue reflect the conditions

of the economy, and disposable incomes have been rising. Big companies have

grown exponentially in the last five years. This is due to acquisitions and

mergers. Grupo Bimbo acquired Sara Lee and Weston Bread Unit, making it

the largest baked 6 goods company in the US. Although the current market

concentration is low, it is beginning to rise as the number of mergers and

acquisitions increase. Currently, the baking industry is at maturity in the

industry lifecycle. This means that bread and other baked goods are widely

accepted by US households. As economic conditions and consumer preferences

change, the baked goods industry shows slow growth. Customers 99% of US

households consume baked goods leading to a giant and diversified consumer

base. Over the past five years, per capita disposable income has decreased and

the US economy has limited growth in the baking industry. Consumers were
mostly purchasing baked goods from supermarkets and wholesale outlets as

opposed to consuming baked goods from restaurants. However this trend is

predicted to change over the next five years, and in 2014 revenue is anticipated

to grow 1.9%. As the recession is coming to an end American citizens are

spending more time at work. Technomic’s 2012 Snacking Consumer Trends

Report explains that consumers are snacking more as they become busier over

time. This will ultimately lead to a decrease in the purchasing of bread

products because consumes will rely on substitute products such as nuts,

yogurt, fruit and cereal bars. Companies in this industry have the challenge of

keeping up with America’s constant changing consumer health trends.

Consumers are becoming more health conscious and nutrition preferences are

changing including gluten free, low-carbohydrate and Paleo diets. The

pressures from consumers have led companies to increase product

differentiation such as low-calorie, lowcarbohydrate, and whole grain products.

Paleo, an all-natural raw food diet eliminated bread completely. Although these

nutritious trends affect the baking industry, their impact is small and 7

unlikely to change in the industry significantly. Companies will continue to

introduce new products that satisfy the consumers’ nutritious preferences.

Degree of Vertical Integration Firms in the baking industry use forward vertical

integration. Because producers seek other suppliers for flour, dairy products,

sugar and many other ingredients to create its products, backward integration

is not used. Retail bakeries manufacture and wholesale their products. While

commercial bakeries usually have extensive distribution networks, they do not

directly sell to the final consumers. Instead they distribute their products to

supermarkets, restaurants, specialty food stores, and convenience stores, just

to name a few. In fact, the largest downstream market for this industry’s

market is supermarkets, grocery stores and wholesale clubs, accounting for

59.1% of revenue in 2013. Access to these downstream markets is crucial for

the success of the large firms in this industry. Vertical integration has many

benefits and drawbacks for the baking industry. Using vertical integration

improves the coordination of the supply chain for both small and large firms.

Small firms are able to manufacture and wholesale their products while large

firms have invested in extensive distribution networks with retail outlets. In

addition, large firms are able to gain access to downstream markets that

greatly increase their sales. Also, supply and demand is synchronized with

vertical integration. A downside of using forward vertical integration is the cost.

Developing, establishing, and maintaining a successful distribution network

requires time as well as increased monetary capital.

https://www.csus.edu/indiv/h/hattonl/documents/BakeryIndustry.pdf

Based on the researcher’s observation, many of gthe bakeshop owners

are known for they are successful in the operation of their business. Others are

also interested to join the group as bakeshop owners, but due to lack of

motivation and guidance the researchers were motivated to study on the

success factors of bakeshops in Bangar, La Union.

 The result of this study will be benefial to the following sectors of the

community:

Management/Owner - They will be able to think of new strategies to

attract new customers and maintain the loyalty of their old customers.

Employee/Staff – They will be able to know how the owner’s manage the

bakery.

Customers - They will be knowledgeable about how the bakeshop

performs and produces quality food products.

Business Students – They will be knowledgeable about putting up a

bakery at their young age.

Businessmen – they will be able to know the strengths and weaknesses

of a bakery.

Future researchers - This will be their guideline to the topic that they

will choose and also this could be used as a reference by other

researchers whose topic is closely related to this study.

Community – They will be able to be aware about how could bakery help

them in their daily lives

Academe - They will be able to use the information in other researches,.

Theoretical/Conceptual Framework

This study was anchored in various learning theories and concept as applied in

the Baking industry. One significant theory is the Theory of Bakery and Patisserie

is designed for students of Diploma and Food Craft courses in Hotel

Management. ... The book begins with an introduction to bakery and pastry

making along with the key terms used in the industry. It then details the role of

ingredients in preparing bakery and pastry items. When the tsunami of

modernization swept through post-WWII Japan, it often shoved aside

traditional ways. Torahiko Hayashi, a young baker who also had trained as an

engineer, became concerned about the growing scarcity of foods that once

defined the country’s centuries-old culture. Chief among these was manjyu, a

sweet confectionery-style dumpling stuffed with bean paste. It required

considerable skill and long apprenticeship training to make by hand.

In 1961, Mr. Hayashi invented a mechanical method for encrusting one

material around another, replacing six manual processes with one automatic

step. The Cornucopia encrusting machine that he patented not only saved

manjyu in Japan, but also enabled automated production of traditional

handmade foods worldwide: arancini, coxinha, croquettes, kubba, moon cakes,

pierogies, Scotch eggs, Chinese steamed buns and tamales, among others. This

technology also ignited the US “cookie wars” of the mid-1980s when P&G
adopted it to produce Duncan Hines soft-centered cookies, a breakthrough

product.

Invention of encrusting technology led Mr. Hayashi to apply the principles of

rheology — the science of the flow and deformation of matter — to other bakery

processes, principally sheeting and lamination. From this work, beginning in

the 1970s, emerged the multiple small-diameter stretching roller technique for

reducing the depth of a laminated dough sheet without disturbing its layered

structure.

Mr. Hayashi’s continuing exploration of rheology prompted his

development of stress-free dough dividing, another technology new to the

baking industry. It was featured making breads and pastries at the 1997

International Baking Industry Exposition. This method in particular allowed

automation of artisan bread and roll products that had defeated earlier

technologies. It, along with this encrusting and sheeting inventions, enabled

large-scale production of artisan-quality products at reasonable prices to

consumers. Altogether, he received more than 100 patents covering inventions

in dough processing.

Mr. Hayashi opened Japan’s Institute for Rheology in the 1950s to teach

and promote his rheology-based methods. In 1963, he founded Rheon

Automatic Machinery Co., Ltd., to manufacture bakery machinery based on his

inventions. He took the company’s name from the word rheology.The US

baking industry got its first look at Mr. Hayashi’s inventions during Baking
Expo 1977, the last one held at Atlantic City, NJ. A year and a half later, he

established Orange Bakery at Irvine, CA, to serve as a pilot plant and

demonstration bakery as well as to produce frozen puff pastry and croissants

on a competitive basis for sale to in-store bakeries and foodservice operations.

Orange Bakery opened a similar facility at Charlotte, NC, in 1988. Today, the

bakery has three production locations, each demonstrating a different

production method.A member of the American Society of Baking since 1968, he

presented a paper titled “Automated Puff Pastry Production” at the 1978

annual technical conference.Although Mr. Hayashi has now retired from active

participation in the Rheon business, he oversaw its expansion worldwide. From

its home base north of Tokyo at Utsunomiya, Japan, the company established

major offices at Düsseldorf and Ulm, Germany; Taipei, Taiwan; and Irvine, CA,

Charlotte, NC, and Teterboro, NJ, in the US. Bakers and food processors in

112 countries now use the company’s equipment.

Another theory that was used as a pillar of this study is constructivism.

Constructivism is a learning theory developed and popularized by Piaget and Vygotsky.

From Piagetcomes the idea of an ever-expanding and dynamic knowledge base as

individuals learn more and more in which is accomplished by the process of

assimilation and accomodation. From Vygotsky is the idea of learning as an exercise in

social interaction. There is give- and take because information acquired from another

individyual has been filtered by that persons unique set of experiences and prior

knowledge. One of the primary tenets of this Philosophy is that learners construct

their own meaning from new information, as they interact with reality or others with
different perspectives. This implies that the bakeshop owners or operattors shall give

focus on the productionm of their goods and services in order for them to prosper and

be productive and efficient in the pursuit of their goal which is to be successful in

their own field.

Some concepts were also considered helpful in the conceptualization of this

research.

A product is seen as an item that satisfies what a consumer demands. It

is a tangible goods or an intangible service. Tangible products are those that

have an independent physical existence. The marketers must also consider the

product mix, Marketers can expand the current product mix by increasing a

certain product line’s depth or by increasing the number of product lines.

Marketers should consider how to position the product, how to exploit the

brand, how to exploit the company’s resources and how to configure the

product mix so that product complements the other. The marketer also

consider product development strategies.

The amount a customer pays for the product. The price is very important

as it determines the company’s profit and hence, survival. Adjusting the price

has a profound impact on the marketing strategy and, depending on the price

elasticity of the product. Often it will affect the demand and sales as well. The

marketer should set a price that complements the other elements of the

marketing mix.
 All of the methods of communication that a marketer may use to provide

information to different parties about the product. Promotion comprises

elements such as: advertising, public relation, sales organization and sales

promotion.

Advertising covers any communication that is paid for, from cinema

commercials, radio and Internet advertisements through print media and

billboards. Public relations is where the communication is not directly paid for

and includes press releases, sponsoring deals, exhibitions, conferences,

seminars or trade fairs and events.

READING ON RELATED STUDIES

All You Knead id Dough (A profitability analysis of the bakery of a retail

store)

Abstract

Background and research problem: Over the years, companies have developed

advanced systems made to measure and control the profitability of their sales.

One industry that has put a lot of confidence in highly developed control

system is the retail industry. These systems provide important information

about sales and margins for every product in the assortment range of the

company. What the systems do not always take into account is that different

products require different amount of indirect resources to be sold. The owner of

the Exclusive Store Sweden knows that the bakery sector of his store has

shown an excellent profitability for a long time, according to the gross margin
of his accounting system. In spite of the excellent margin, he worries about the

trustworthiness of the figures. The owner thinks that he wants to know what

his margins produced in his management system and he wants to know what

his margin would look like if he was to include all of the costs related to the

products of the bakery.

Purpose: The purpose of the thesis is to do a profitability analysis of the bakery

section of the Retail Store, Exclusive Sweden.

Delimitation: This thesis is a case study of the store Exclusive Sweden, which

means that the thesis is restricted to one certain store. The thesis will be

leaving out factors such as customer satisfaction and customer value, the

focus is on constructing a model in order to analyse the costs of the bakery

sector of Exclusive Sweden.

Method: This thesis is based on empirical data gathered from a case study of a

retail store. The empirical data is analyzed with an activity-based method of

costing inspired by theoretical findings. The result of the analysis is compared

to the result of a Gross margin based method of costing.

Results and conclusions: The thesis shows that information from a gross

margin based method of calculation can be misleading in a sector of a retail

store that requires a relatively high amount of indirect resources. Information

of the profitability of different products can be misleading when different

products consume different amount of indirect resources.

Further Studies: One way to investigate further is to analyze the profitability in

other sector of a retail store that consumes a relatively large amount of

resources; for example the fruit sector or deli counters. To further investigate

the usefulness of the Gross margin based method, similar studies should also

be made of other retail stores.

The store of the study uses a paste bakery process to produce their bread.

Different retail stores use different kinds of baking processes and it would be

interesting to evaluate the methods of calculations in other type of bakeries.

Introduction

This chapter presents the background and the problem of the stud. The

problem is discussed and the purpose of the study is defined. There is also a

short description of the restrictions of the study.

Background

The purpose of management accounting is to direct an organization and its

decision makers towards a certain economic goal, which could be profitability,

sales, cash flow, customer satisfaction or value for money.

To affect an organization by management accounting, the process needs

operating business data nad management control measures are divided into

three groups:

 Formal management control measures

  Organization structure

 Less formal management control measures

The formal group of management control measures includes methods like

product calculation, budgeting and result planning.

Organizations can apply product calculation in several different situations, for

example during pricing and cost control. When an organization adopts this

kind of formal management control, each calculation situation is unique; in

other words there is no universal product calculation. Because of this, the

principle of product calculation is that every unique calculation situation will

decide the shape of a specific calculation. This is why every situation in which

calculation is performed should include relevant economic consequences.

Even though all relevant economic consequences should be included in every

calculation situation, it is not always possible to do so because of the

complexity of the factors affecting the calculation. As a result, many product

calculations have been simplified. Users of simplified calculation methods put

more focus on factors that provide relevant financial implications, in other

words, factors which are economically important.

One example of companies, which adopt advanced calculation systems, can be

found in the retail industry. What companies in the retail industry have in

common is that they are the end of the supply and have a great deal of

different products; therefore, they apply advanced control system to be able to

monitor sales and determine key ratios of their vast supply of products. The

control systems are advanced in the way that they keep track of a wide range of

products but the calculation methods are simplified in order to cover all of the

products in the assortment range.

Method

This chapter starts with a description of the research method of the study. The

chapter is focused on describing the methods used to collect empirical data.

The empirical data is later analyzed with an activity-based method of costing

presented in the theoretical findings. The result of the analysis is compared to

the result of the analysis is compared to the result of a gross margin based

method of costing.

Conclusions

This first part of this chapter discusses the result of the analysis and addresses

the purpose of the study. The second part highlights some of the problems

identified in the analysis and presents some suggestions to address the

problem. The chapter ends with some suggestions for further research.

The gross margin approach, which is a common method of calculating the

margins in the retail industry, is a suitable method when calculating the

margins of goods that do not include value-adding activities. This case study

shows that the gross margin method can be misleading when the objects of
calculation are products that require value-adding processes; hence more

indirect costs.

The case study analysis was made with an activity based approach. The

activity based approach made it possible to see how different products

consume different amounts of indirect resources of the store. By using the

activity based approach new costs were identified that had not been related to

the bakery before.

The gross margin approach showed an outstanding margin of the bakery of 46

percent, but it did not include any indirect costs. The margin acquired by using

the activity based approach shows a negative margin of 6 percent.

The main reason for the different result of the two methods is that one of the

methods includes indirect costs and one does not, the difference in result is

most evident in the paste product group where the gross margin method shows

a margin of 48 percent and the activity based method shows a negative margin

of 12 percentage.
 INPUT PROCESS OUTPUT

STRENGTHS

 QUALITY OF THE SERVICE

1. RESPONDENTS
1. RESPONDENTS OF THE  ACCESSIBLE LOCATION
OF THE STUDY.
STUDY.  AFFORDABLE PRICE
 VARIETY OF BREADS
 CUSTOMERS
MANAGERS AND  QUALITY BREADS
OWNERS
2. PROFILE OF THE
 EMPLOYEE WEAKNESSES
RESPONDENTS
 CUSTOMERS
 POOR QUALITY OF SERVICE
 AGE
2. PROFILE OF THE A SUCCESSFUL
 INACCESSIBLE LOCATION
 GENDER
RESPONDENTS BAKERY SHOPS
 UNAFFORDABLE PRICE
 AGE  LIMITED BREAD
 GENDER  POOR QUALITY
Proposed
OPPORTUNITIES
compilation
 PUTTING UP ANOTHER
of Success
BRANCH Factors of
 OFFER THE BREADS IN
SUPERMARKET Bakeshops as
 DISTRIBUTE IN OTHER perceived by
GROCERY STORES
 EXPANSION OF THE the
BAKERY
 ADVANCE USE OF
customers
TECHNOLOGY
 Figure 1. Research Paradigm

Statement of the Problem

The objective of this study is to determine the success factors of the

bakeshops as perceived by the customers in Bangar La, Union.

Specifically, this study will seek to answer the following questions:

1. What is the profile of the respondents as to:

a. Age:

b. Sex:

2. How often do you buy in the bakeshop?

3. What products do you usually buy?

4. What are the reasons why do you buy in their bakeshop?

5. what are the reasons why you don’t buy their products?

6. Is there a significant difference in the level success factors of bakeshop

as perceive by customers when grouped according to profile?

Statement of Hypothesis

There is no significant difference in the opinions of respondents

regarding the strengths and weaknesses of bakery when grouped according to

age.
 There is no significant difference between the opinion of the owners and

customers regarding the strengths and weaknesses of the bakery.

Chapter 2

RESEARCH METHOLOGY

This chapter briefly discusses the research design to be utilized in the

study, the sources of instruments to be used in data gathering as well as

statistical treatment that will be used in the analysis of data.

The descriptive research method that the researchers will be using, will

reveal the "Success Factors of Bakeshops as perceived by the customers in

Bangar La Union".

First, the researcher will conceptualize a subject for the research. Second,

identify the target customer suited for the subject matter. Third, is identify the

location where to conduct the research and followed by the preparation of

materials that will be used for the research. Then after that is the execution of

the research, and last would be the evaluation based on the result from the

research conducted.

Research Design

This will make use of descriptive normative type of research design.

Descriptive research aim to gather data without any manipulation of the

research context and also low "control or manipulation of the research context"

scale. It is non-intrusive and deals with naturally occurring phenomena and

operates on the basis of hypothesis. Our marketing research will be come up

with the following steps such as gathering data analysis, classification,

enumeration, statistical computation of assessment and our survey will be

conducted to customers who buy in the bakery located in Bangar La, Union.

Data Gathering Tools

The study will be using survey questionnaires to determine the success

factors of the bakeshops as perceived by the customers in Bangar, La Union

that will answer by the customer of the bakeshop.

Research Environment

The study will be conducted at Bangar, La Union and it is only for the

customer of the bakeshop. The range of the study is from November 2019-

March 2020.

This study will be limited only to determine the success factors of

bakeshops as perceived by the customers of the bakeshop.

Respondents

The respondents of this study are the customers of the different bakeshop
of the bangar la union they are all 70 customers. They are the ones who are the
knowledgeable enough to answer the problems posed in the present study.

They will answer the questionnaire that the researchers gave them which

supplies the information the researcher need.

Data Gathering Procedure

In this study we will undergo a survey that consist of questionnaire and

check list type that can be showed in the "research instrument".

The data for this research were collected using a survey questionnaire

the survey was created using suitable question modified from related research

and individual questions formed by the researchers.

Statistical Treatment of Data

The data collected in this study will be organized and classified based

from the research design and the problem formulated. The data will be coded,

tallied, and tabulated to facilitate the presentation and interpretation of results

using the following:

t-test

z-test
 References

https://www.google.com/url?

sa=t&source=web&rct=j&url=https://en.m.wikipedia.org/wiki/Bread&ved=2ah

UKEwj3rt_64e7mAhUqyosBHZa4DpkQFjAGegQIDxAI&usg=AOvVaw1eVqbzXw

uiofgeCHOapY8k

https://www.google.com/url?

sa=t&source=web&rct=j&url=https://en.m.wikipedia.org/wiki/Le_Pain_Quotidi

en&ved=2ahUKEwiT8p625u7mAhWJHqYKHaowAvEQFjAEegQIDhAR&usg=AOv

Vaw0GMCBJ5CWIBZmnyKN9BccV

https/www.google.com.ph/search?client=aff-

freebasics&channel=text_only_mode&q=Theory+of+Bakery&stick=H4sIAAAAAA

AAAONgVuLVT9c3NEzLKjEvykk2BACfW1DXEQAAAA&sa=X&ved=2ahUKEwjD

86Pb3tbmAhWRlp4KHbGdDSYQ6RMwC3oECAsQAw

https://www.bakingbusiness.com/articles/35304-theory-into-practice

https://gupea.ub.gu.se/bitstream/2077/26518/1/gupea_2077_26518_1.pdf
APPENDIX A. RESEARCH QUESTIONNAIRE

Customer

I. Personal Information
Direction: Check the blanks for your answers. (Lagyan ng tsek ang patlang
para sa sagot.)
A. Gender (Kasarian)
__ Male (Lalaki)
__ Female (Babae)

B. Age (Edad)
__ Below 10 years old (10 taong gulang pababa)
__ 11-20 years old (11-20 taong gulang)
__ 21-30 years old (21-30 taong gulang)
__ 31-40 yaers old (31-40 taong gulang)
__ 41 years old and above (41 taong gulang pataas)

II. Survey Questions

Direction: Check the box for the corresponding answer.. (Lagyan ng tsek ang
kahon para sa sagot.)

1. How often do you buy in this bakery? (Gaano ka kadalas bumili dito?

5 4 3 2 1

Everyday/Daily (Araw-araw)
Twice a day (Dalawang beses sa isang
araw)
 Thrice a week (Tatlong beses sa isang
linggo)

Weekly (Linggo-linggo)
Occasioally (Pag may okasyon)

2. What products do you usually buy? (Ano ano ang mga produktong madalas
mong binibili dito?)

5 4 3 2 1

Pandesal

Tasty

Monay

Spanish bread

Mamon

__ Others (Please specify) ______________________

3. What are the reasons why do you buy in their bakery? (Ano ano ang mga
dahilan kung bakit ka dito bumibili?)

5 4 3 2 1
Quality of the service (Magandang
serbisyo)
 Accessible location (Madaling puntahan)

Affordable price (Murang presyo)

Variety of breads (Dami ng tinapay)

Quality breads (Kalidad ng tinapay)

4. What are the reasons why you don’t buy their products? (Ano ano ang mga
rason kung bakit hindi ka bumibili dito?)

5 4 3 2 1
Poor quality of service (Hindi magandang
serbisyo)
Inaccessible location (Hindi madaling
mapuntahan)

Unaffordable price (Mahal na presyo)

Limited bread (Kakaunting tinapay)

Poor quality (Hindi maganda ang kalidad
ng tinapay)
 Chapter 3

RESULTS AND DISCUSSION

In this chapter the results of the study represented and discuss using a table.

Profile of the Respondents

Age

Table 3.1 Age Distribution

Table 3.1 shows that 2 or 2.85% of the respondents are age of below 10
years old, 9 or 12.85% of the respondents are age of 11-20 years old, 19 or
27.14% of the respondents are age of 21-30 years old, 24 or 34.28% of the
respondents are age of 31-40 years old, and 16 or 22.85% of the respondents
are age of 41 and above years old, this means that most of the respondents are
young adults.

Age Frequency Percentage

Below 10 2 2.85%
11-20 9 12.85%
21-30 19 27.14%
31-40 24 34.28
41 and above 16 22.85%
Total 70 100%

Table 3.2 Sex Distribution

Table 3.2 shows that the 40 or 57.14% of the respondents are female while 30
or 42.85% are male, this means that most of the respondents are female.

Sex Frequency Percentage

Female 40 57.14%
Male 30 42.85%
Total 70 100%

Table 3.3 Success Factors of Bakeshop as perceive by the Customers in

Bangar La, Union

Table 3.3 Question number 1 shows the Success Factors of Bakeshop

as perceive by customer. It is evident from the table that everyday has mean of
3.770, twice a day has mean of 3.714, thrice a day has mean of 4 and weekly
has also mean of 4 and they are rated as a agree and occasionally has mean of
0 means it is rated as Strongly Disagree and the grand mean has a total of
3.828378 it is rated as Agree. Question number 2 shows the Success Factors of
Bakeshop. It is evident from the table that the pandesal has mean of 3.628,
tasty has mean of 3.585, monay has mean of 3.671, Spanish bread has mean
of 3.785 and mamon has mean of 3.714, and the grand mean has a total of
3.717123,Overall they are rated as Agree. Question number 3 shows the
Success Factors of bakeshop as perceive by customer. It is evident from the
table that the quality of the service has mean of 3.771, accessible location has
mean of 3.514, and they are rated as Agree, affordable price has 3.7 mean and
rated as Agree, variety of breads has 3.671 mean and quality of breads has also
3.728 mean and it means that they are rated as Agree, and the grand mean
has a total of 3.674286.Shows the Success Factors of bakeshop as perceive by
customer. It is evident from the table that the Poor quality of service has mean
of 3.471, Inaccessible location has mean of 3.614, Unaffordable price has
3.585 mean, Limited has 3.628 mean and poor quality has also 3.714 mean.
And the grand mean has a total of 3.605714 Overall they are rated as Agree.
Therefore the grand mean of Question number 1,2,3,4 has a total of
3.70637525 and they are rated as Agree.
 Mean DE
1. How often do you

buy in this

bakeshop?
Everyday 3.770 Agree
Twice a day 3.714 Agree
Thrice a week 4 Agree
Weekly 4 Agree
Occasionally 0 Strongly Disagree
Grandmean 3.828378 Agree
2.What products do you

usually buy?
Pandesal 3.628 Agree
Tasty 3.585 Agree
Monay 3.671 Agree
Spanish Bread 3.785 Agree
Mamon 3.714 Agree
Grandmean 3.717123 Agree
3.What are the reasons

why do you buy in their

bakeshop?
Quality of the service 3.771 Agree
Accessible Location 3.514 Agree
Affordable Price 3.7 Agree
Variety of Breads 3.671 Agree
Quality Breads 3.728 Agree
Grandmean 3.674286 Agree
4.What are the reasons

why you don’t buy their

products?
Poor Quality of service 3.471 Agree
Inaccessible Location 3.614 Agree
Unaffordable Price 3.585 Agree
Limited Breads 3.628 Agree
Poor Quality 3.714 Agree
 Grandmean 3.605714 Agree
Total 3.70637525 Agree

Chapter 4

Conclusion and Recommendation

This chapter represents the conclusion and recommendation

Conclusion:
 Based from findings of the study these were the conclusions drawn.

1.Therefore the grandmean of the question “ how often do you buy in this

bakeshop?” is 3.828378, and it is rated as Agree.

2. Therefore the grandmean of the question “ what product you usually buy?”

is 3.717123, and it is rated as Agree.

3. there fore the grandmean of the question “What are the reasons why do you

buy in their bakeshop?” is 3.674286, and it is rated as Agree.

4. therefore the grandmean of the question “ what are the reasons why you

don’t buy their products?” is 3.605714, and it is rated as Agree

Recommendation:

Based from the conclusion made the researchers recommend the

following:

1.The Bakeshops management should have to accommodate the study of the

researchers.

2.The future researchers should study on the Marketability & Profitability of

Bakeshops.

3. The customers should buy more often in the bakeshops.

4.The customers should buy more often the Tasty Bread in the bakeshops.

5. The customers should buy a bread if it is in a affordable price.

 ACKNOWLEDGEMENT

The almighty god who gives the researcher the wisdom, the strength , the
patience and the determination to continue her work .The researcher thanks
god for being with her throughout the entire research study .

This research study would not have been possible too if it were not for the help
and undying support from her research adviser , Mrs. Yves Jill Yukee and their
classroom Adviser Mr. Brian o. Rilloraza who stood by and gave suggestion that
improve the quality of work .They also thanks their parents who continued to
support her morally and financially together with her outmost member Lucele
Ordinario, Zyrene Bugayong, Juvy Mae Galano, Nina Lucina, Rea Sotelo,
Warlito Verbo . Who helped her even though the researcher came out
demanding at times.
 DEDICATION

First of all we would like to dedicate this research to the people who had been
there to help and guide us. To our teacher who had extended her patience to
me. To our family who always support us in order to finish this research. To
our friends who also help us and give us strength. We would like also to
dedicate this research to someone who help and support us in order to finish
this research. And to other people to guide us.
 Abstract

Success Factors of Bakeshops as perceived by the customers

RESEARCHERS: Lucele Ordinario, Zyrene Bugayong, Juvy Mae Galano, Nina
Lucina, Rea Sotelo, Warlito Verbo .and Mr. Brian O. Rilloraza as the adviser.

The title of this research is Success factors of bakeshops as perceived by

the customers . The statement of the problem aimed to determined the sensory

Success factors of bakeshops as perceived by the customers. Specifically, this

study will seek to answer the following questions: 1.What is the profile of the

respondents as to: a.Age: and b.Sex:, 2.How often do you buy in the

bakeshop?, 3.What products do you usually buy?, 4.What are the reasons why

do you buy in their bakeshop?,5.what are the reasons why you don’t buy their

products?,6.Is there a significant difference in the level success factors of

bakeshop as perceive by customers when grouped according to profile?. The

scope and determinatipn is the study focused on assessing the skills of TVL

students of DFLOMNHS, San Blas Bangar, La Union in Home Economics. They

will be assessed as to their prior knowledge in bakeshop, particularly in home

economics.
 CURRICULUM VITAE

LUCELE M. ORDINARIO

Sinapangan Norte Balaoan, La Union

_____________________________________________________________________

PERSONAL INFORMATION:

Date of Birth: August 13 2002

Place of Birth: Sinapangan Norte Balaoan La Union

Age: 17

Gender: Female

Nickname: Esel

Civil Status: Single

Mother: Lucila Ordinario

Occupation: House Wife

Father: Edgardo Ordinario

Occupation:+

EDUCATIONAL BACKGROUND:

Primary-Senior High School

Dona Francisca Lacsamana De Ortega MNHS San Blas, Bangar,

La Union

Primary-Junior High School

Sinapangan National High School Balaoan, La Union

Elementary

Sinapangan Norte Elementary Balaoan, La Union

 CURRICULUM VITAE

JUVY MAE D. GALANO

Paratong Norte Bangar La Union

_____________________________________________________________________

PERSONAL INFORMATION:

Date of Birth: May 25, 2001

Place of Birth: Bangar

Age: 18

Gender: Female

Nickname: Mae

Civil Status: Single

Mother: Brenda Galano

Occupation: House Wife

Father: Joje Galano

Occupation: Electrician

EDUCATIONAL BACKGROUND:

Primary-Senior High School

Dona Francisca Lacsamana De Ortega MNHS San Blas, Bangar,

La Union

Primary-Junior High School

Dona Francisca Lacsamana De Ortega MNHS San Blas, Bangar,

La Union

Elementary

Paratong Elementary School

 CURRICULUM VITAE

NINA LUCINA

San Blas, Bangar, La Union

_____________________________________________________________________

PERSONAL INFORMATION:

Date of Birth: January 4, 1998

Place of Birth: San Blas, Bangar, La Union

Age: 20

Gender: Female

Nickname: Nina

Civil Status: Single

Mother: Gloria Lucina

Occupation: House Wife

Father: Francisco Lucina

Occupation: Dormitory Cleaner

EDUCATIONAL BACKGROUND:

Primary-Senior High School

Dona Francisca Lacsamana De Ortega MNHS San Blas, Bangar,

La Union

Primary-Junior High School

Sinapangan National High School Balaoan, La Union

Elementary

Bangar Central Elementary School

 CURRICULUM VITAE

REA R. SOTELO

Sinapangan Norte Balaoan, La Union

_____________________________________________________________________

PERSONAL INFORMATION:

Date of Birth: February 9, 2001

Place of Birth: Sinapangan Norte Balaoan La Union

Age: 19

Gender: Female

Nickname: Eyang

Civil Status: Single

Mother: Segundina Sotelo

Occupation: House Wife

Father: Rolly Rodriguez

Occupation: Farmer

EDUCATIONAL BACKGROUND:

Primary-Senior High School

Dona Francisca Lacsamana De Ortega MNHS San Blas, Bangar,

La Union

Primary-Junior High School

Sinapangan National High School Balaoan, La Union

Elementary

Sinapangan Norte Elementary Balaoan, La Union

 CURRICULUM VITAE

WARLITO V. VERBO Jr.

Sinapangan Norte Bangar, La Union

_____________________________________________________________________

PERSONAL INFORMATION:

Date of Birth: December 10, 1998

Place of Birth: Sinapangan Norte Bangar, La Union

Age: 21

Gender: Male

Nickname: Jason

Civil Status: Single

Mother: Leonora V. Verbo

Occupation: House Wife

Father: Warlito L. Verbo Sr.

Occupation: None

EDUCATIONAL BACKGROUND:

Primary-Senior High School

Dona Francisca Lacsamana De Ortega MNHS San Blas, Bangar,

La Union

Primary-Junior High School

Sinapangan National High School Balaoan, La Union

Elementary

Imus Cavite Elementary School