Higher School of University of Makati

J.P Rizal Ext, Makati, 1215 Metro Manila

A Qualitative Study on the Influence of a

Carinderia Business to Career Decision
of Food and Beverages HSU Students

Prof.
Joy R. Regalario

Buncalan,Mikaela C.
Buncalan,Hycienth C.
Banaag, Mary Grace
Ordillas,Mian Gabriel
Sindayen, Monica Mae
Contents

Chapter I ....................................................................................................................................................... 4

Introduction:.............................................................................................................................................. 4

Background of the Study .......................................................................................................................... 4

Statement of the Problem: ......................................................................................................................... 5

Significance of the Study: ......................................................................................................................... 6

Scope and Limitation: ............................................................................................................................... 7

Definition of Terms: ................................................................................................................................. 8

Conceptual Framework ........................................................................................................................... 10

Chapter II .................................................................................................................................................... 11

I. Introduction ......................................................................................................................................... 11

II. Topic Sentence: .................................................................................................................................. 11

III. My Sources: ...................................................................................................................................... 11

Source 1 .............................................................................................................................................. 12

Source 2 .............................................................................................................................................. 12

IV. Body: Similarities ............................................................................................................................. 13

V. Body: Differences .............................................................................................................................. 13

VI. Conclusion ........................................................................................................................................ 13

Chapter II .................................................................................................................................................... 14

II.Topic Sentence .................................................................................................................................... 14

III. My Sources ....................................................................................................................................... 14

 IV.Body: ................................................................................................................................................. 14

Source 1: ............................................................................................................................................. 14

Source 2 .............................................................................................................................................. 15

V.Body:Similarities in (Comparison) ..................................................................................................... 15

VI.Body:Differences in (Contrasting)..................................................................................................... 15

VII.Conclusion ........................................................................................................................................ 15

Chapter III ................................................................................................................................................... 16

Research Methodology: .......................................................................................................................... 16

Research Method Use: ............................................................................................................................ 16

Bibliography ............................................................................................................................................... 17

Books ...................................................................................................................................................... 17

Electronic Sources .................................................................................................................................. 17

Curriculum Vitae ........................................................................................................................................ 18

Curriculum Vitae ........................................................................................................................................ 19

 Chapter I

Introduction:

Carenderia Business is a local eatery selling and serving affordable viands for the masses. It is

also known as “Turo-turo” wherein customers literally point what they want to eat. Carinderia is most

likely derived from the word “Cari” or “Kari”, a Tamil word for sauce, or saucy accompaniment for rice.

Some Theories attribute connection to the large number of break-away soldiers from the invading British

army, mostly East Indian Bengalis or Tamils, ended up settling in Taytay and Cainta , major tourist routes

at the time.

Filipinos are known for their love for food. And that’s the reason why a lot of people nowadays

enter the Food Business. A great spot to establish a Carinderia is near at school wherein their potential

customers will be students who have a limited budget. And because they only have a limited budget they

would always prefer a place that offers a variety of viands in a cheap price. That is the reason why

Cariderias are a big hit especially if they are near the said establishment.

Carinderias not only offer good products at a reasonable price, but they also give good service for

them to gain loyal customers. This Business is one of a kind that would not require a big startup capital.

And if manage correctly, this can become something big.

Background of the Study

Nowadays, many eateries can be found almost everywhere from big franchises to small and

simple carenderia which is topic of this research. As food comes in many quantities, varieties, and prices.

Carenderias seem to have the short end of the business stick. Having shorter range in both gallant

customers and eating space and so we are going to see and find out how these small businesses strive in

their competition.
Through the years, food and other services are being offered by many different food establishments in

Makati City.Many people nowadays prefer to depend on the food served at the carinderia. Students,

employees, drivers and vendors are those people who are likely to be customers in the carinderias. With

the imposed rules implemented, these people will benefit from it by receiving safe and proper

nourishments from the food and the owners will be able to implement and practice proper sanitation with

regards to food selection, and food preparation.

Considering the influence of Carinderia business to a HSU food and beverage students that affect

the decision making for choosing their career. Study will help them a lot in studying the possible

consequences and factors in putting up Carinderia Business so that they can assess freely and when they

decide to put up a business like Carenderia they will exactly know what they should do.

Statement of the Problem:

This proposal will give information about the factors affecting the demand of student especially

from Higher School of University of Makati for the Carinderia Industry. Upon our analysis with regard to

this, we formulated important questions that help us to solve the problem such us;

1. Do Carinderia businesshave an influence to their career decision?

2.How does having Carinderia business influence the career decision among the HSU Food and

Beverages student ?

3. What are the factors that influence the career decision of HSU food and beverages students ?
Significance of the Study:
This study is identified to be beneficial to the following:

Carinderia Business Owners.

The study will give them opportunity to give what they had experienced in putting up he business

so that others will be given opportunity to study the consequences they are facing and avoid the possible

problem it may brought in the future.

Future Entrepreneurs.

The findings of the study will help them a lot in studying the possible consequences and factors

in putting up Carinderia Business so that they can assess freely and when they decide to put up a business

like Carenderia they will exactly know what they should do.

The Hotel and Restaurant Management students.

The study which will be the output of this study could be of great help to food and beverages

students because it will allow them to learn and review the different procedures in Carinderia Business. It

can be used as a reference in their studies regarding Carenderia Business provide them a vital information

and better understanding and equip them with knowledge .

The Hotel and Restaurant Management Professors

.Through this study, their method of instruction can be improved and this would help facilitate the

application of various processes involved in Carinderia Business. Also, it will enable them to have ample

time in doing other works for the benefit of the students.

Costumers.

This study will help the costumers to understand the operation and enable them to evaluate or

asses the problems encountered in Carinderia Business.

The Researchers.

Through this study, they will have an effective way of show casing what they have learned and

come up with an output, in the form of making a research study that would be of benefit to others., this

study will also serve as background and added information on how to establish a successful start in a

Carinderia Business. this study will also enable the researcher to be more resourceful and studious in the

field of this study.

Scope and Limitation:

This study entitled ” The Qualitative Study on the Influence of a Carinderia Business to Career

Decision of Food and Beverages HSU Students” will cover the different experiences of selected owners

of Carinderia Business . Their experiences and suggestions will be used and help a lot of future

entrepreneurs in putting same business. Descriptive methods of research will be used in the study of

Influences of Carenderia Business in the student particularly in HSU. Owners will be involved as

respondents to this study.

Definition of Terms:
The following terms are conceptually and operationally defined for the better understanding of

the readers.

Carinderia.

In this study, Carinderia is refers as a local eatery selling and serving and viands with wooden

benches. It's also known as a "turo-turo" wherein customers literally point what they want to eat

from an array of cauldrons.

Fast food chain.

In this study, Fast food chain is known as a quick service carenderia within the industry and it is a

specific type of restaurant characterized both by its fast food cuisine and by minimal table

service.

Operation.

(Merriam Webster Dictionary)defines operation as performance of a practical work or of

something involving the practical application of principles or processes. In this study, It involves

the responsibility of ensuring that business operations are efficient in terms of using as few

resources as needed and effective in terms of meeting customer requirements.

Staff.

(Merriam Webster Dictionary) defines staff as officers chiefly responsible for the internal

operations of an institution or business. In this study, it is the people employed by a particular

organization.

Facility.

(Merriam Webster Dictionary) defines facility as something that makes an action, operation, or

course of conduct easier. In this study, it is a form of asset management concerned with the

successful and profitable maintenance, operation, and monitoring of buildings or properties. It

 encompasses multiple disciplines to ensure functionality of the built environment by integrating

people, systems, place, process, and technology.

Strategies.

(Merriam Webster Dictionary) defines strategies as a careful plan or method. In this study, it is a

plan of action or policy designed to achieve a major or overall aim.

Pricing.

(Merriam Webster Dictionary) defines pricing as the quantity of one thing that is exchanged or

demanded in barter or sale for anotheror the amount of money given or set as consideration for

the sale of a specified thing. In this study, it refers to the manual or automatic process of applying

prices to purchase and sales orders, based on factors such as: a fixed amount, quantity break,

promotion or sales campaign, specific vendor quote, price prevailing on entry, shipment or

invoice date, combination of multiple orders or lines, and many others.

Status.

(Merriam Webster Dictionary) defines as position or rank in relation to others. In this study, it

refers to the relative position or standing of a person or practices.

 Conceptual Framework
The conceptual framework of the study uses the input –process-output (IPO) whereas the input of

the study that the demographic profile of the respondents in terms of: Age, Gender, and Socio-economic.

Factors influence the career decision of a HSU Food and Beverages students such as: Health concern,

financial, lack of confidence.and lack of knowledge. study lay-out and designs possible outcomes if the

different factors in operating Carinderia Business are followed. The process is the Gathering of data thru

questionnaires, Interview, and observation. Statistical analyzation of data and the output of the study is

Assessment of the influence of the Carinderia Business to Career Decision of Food and Beverages HSU

Students.

Input Process Output

1. The demographic profile of the

respondents in terms of:
Assessment of the
 Age
 Gender
Survey influence of the
 Socio-economic study Interview Carinderia Business to
Observation
2. Different contributing factor in Career Decision of
operating Carinderia Businesses be
describe in terms of:
Food and Beverages
HSU Students
 Market Research
 Menu Composition
 Lay-out and design
 Chapter II

I. Introduction
What is the Topic of my Literature Review?

A Qualitative Study on the Influence of a Carinderia Business to Career Decision of Food and
Beverages HSU Students

Theme: Career Decision

II. Topic Sentence:

Nowadays, People are confuse about their choices in Life. Understanding how People arrive at their

decision is an area of cognitive psychology that has receives attention. Carinderia Business is one of a

factor that may influence the Food and Beverages HSU students in their Career Decision it also affects

the Students in their Career Choices.

III. My Sources:
Bandura (1977) used social learning theory to increase people’s understanding of career decision-making

through the concept of self-efficacy, but Krumboltz’s (1979) theory included a range of additional

influences over which an individual has little or no control.

Bandura’s (1977) social learning theory of human personality has emphasised the importance of human

cognitive process and introduced aspects of personality that develop as a result of an individual’s learning

experiences.

Lent, Brown and Hackett (1994) have developed a model of career choice to conceptualise

the process of individuals’ career decision-making and factors influencing their choices.

Krumboltz’s (1979) theory has been used to help

clients explore their skills, interests, beliefs, values and personality and encourages career

intervention to assist clients with strategies for their career development (Swanson & Fouad

1999).

While Krumboltz’s (1979) social learning theory of career decision-making applied

Bandura’s (1977) notions of individual learning on career decision-making, Lent, Brown

and Hackett’s (1994) social cognitive career theory emphasises Bandura’s concept of selfefficacy

more explicitly (Lent, Brown & Hackett 2002).

Source 1
It suggests that individuals acquire self-efficacy through the relationships between personal

efficacy beliefs and outcome expectancies. Through this process, people learn about their capabilities and

their perceived self-efficacy, and this tends to affect their ability to organize and accomplish given tasks

or goal performances (Bandura 1997).

Source 2
The study suggested that these students seemed to develop their career decision-making in terms

of their self-efficacy because it is likely that the more they achieved their tasks or goals (self-efficacy), the

more confidence they developed in terms of their career decision-making

IV. Body: Similarities

The similarity of my sources they both discusses about self efficacy Self-efficacy is defined as a

personal judgement of "how well one can execute courses of action required to deal with prospective

situations".Expectations of self-efficacy determine whether an individual will be able to exhibit coping

behavior and how long effort will be sustained in the face of obstacles. Individuals who have high self-

efficacy will exert sufficient effort that, if well executed, leads to successful outcomes, whereas those

with low self-efficacy are likely to cease effort early and fail. Psychologists have studied self-efficacy

from several perspectives, noting various paths in the development of self-efficacy; the dynamics of self-

efficacy, and lack thereof, in many different settings; interactions between self-efficacy and self-

concept; and habits of attribution that contribute to, or detract from, self-efficacy.

V. Body: Differences

The difference between my two sources is that one relies on the belief and the other does not

believe but rather he preaches well before deciding it

VI. Conclusion
All decision making involves elements of risk and reward, For every decisions there are risks. Many

organizations are structured so that major decisions are taken at the highest levels. This is because

decision at the top can have major effects for the whole organization. At the tactical and operational levels

the risk are smaller.

Chapter II
I.What is the topic of my relataed literature review ?

A Qualitative Study on the Influence of a Carinderia Business to Career Decision of Food and Beverages

HSU Students

Theme : Food and Beverages Services

II.Topic Sentence
Food and beverage services sector contributes a great deal to the profits in hospitality industry.

With the increase in importance of business meetings, a range of personal and social events, a large

number of customers visit catering establishments frequently. The food and beverage professionals

tirelessly work to intensify customers’ experience through their service.

The F&B Services providing businesses deliver food and beverages to their customers at a particular

location (on-premise) such as hotel, restaurant, or at the customer’s intended premises (off-premise).

III. My Sources
Taylor, R. R. (2000). Customer service and the Wilson School of Hospitality and Resort Management.

Business Perspectives,

Jayawardena, C., & Nettleford, R. (2002). Tourism and hospitality education and training in the

Caribbean. Kingston, Jamaica: University Press of the West Indies.

IV.Body:What are the main points arguments of my sources

Source 1: Clearly, such levels of responsibility can be a formidable enterprise for even seasoned

hospitality professionals, and new entrants to the industry may be overwhelmed by the job requirements

absent effective curricular offerings that can provide them with the tools and expertise they will need to

succeed in this highly competitive field (Jayawardena and Nettleford, 2002). Indeed, one of the recurring

themes that emerges 18 from the review of the relevant literature is the need to train a new cadre of
hospitality professionals that are capable of delivering these levels of services while also ensuring that

their business practices are environmentally responsible

Source 2: In this environment, identifying effective approaches to providing food and beverage

professionals with the specific types of training they will need to succeed in real-world settings has

assumed some new relevance and importance, but it has also become far more complex than in years past

(Taylor, 2000). For instance, Taylor pointed out that, “Many people equate personal interaction with

customer service, while few recognize the complex business systems that go on behind the scenes and the

processes that provide the context within which overall customer service is given”

V.Body:Similarities in (Comparison)
My two sources also talk about the importance of food and beverages services as they say it's

needed to grow our country's economy and they both say the importance of training about food and

beverages services

VI.Body:Differences in (Contrasting)
The difference between my two sources discussed is that one discusses that a person should be

educated enough before entering this job and the other is discussing when what he has learned in his/her

graduated course is the work he should go to

VII.Conclusion
Comprehensive training guide covering essential technical and inter-personal skills. * Emphasises

all aspects of good service and product knowledge together with essential communication, personal

organisation and technical skills. * User-friendly with a straightforward writing style providing all the

essential information. * Over 100 photographs and line drawings. * Outstanding glossary for quick

reference explaining technical terms, culinary words, French phrases and other cooking traditions.
 Chapter III

Research Methodology:
This chapter explains in detail the methodology used in gathering the information necessary in

this study. It highlights the sources of data and the survey design, which includes the sampling plan and

data analysis method employed. The steps involved were elaborated in details and have been carried out

systematically in order to achieve a high degree of reliability and validity.

The term methodology is a system of explicit rules and procedure in which research is based and

against which claims of knowledge are evaluated (Ojo, 2003). The methodology used in a study is

integral to the reliability of the findings and the validity of the study. Therefore, this section focuses on

the research technique adopted and used for this study with the aim of achieving the research objectives.

This section of the document also contains description of the instruments used to measure various

constructs applicable to this study.

Research Method Use:

The researchers will use the qualitative method of research. This is a qualitative research because

it seeks to determine the Influence of a Carinderia Business to career decision of food and beverages HSU

students by systematically using a predefined set of procedures. Data are gathered and analyzed through

several analysis methods.

The study will collect and treat data exclusively from secondary sources including, but not

limited to, corporate websites, publications and annual reports, previous researches, government

pronouncements, and library. After the data gathering, four methods of data analysis in qualitative

research will be used, namely: content analysis, historical analysis, document analysis and policy

analysis.
Bibliography
Books
Ang H.C. “The Marketing Strategy of Zagu Company as Perceives by the Students of College of

Business Administration , March 2002

Sipsip H.P “The relationship and inter relationships of the academic performance of teaching compencies

of the language teachers at fort bonifacio high school input to enhanced language program for the

secondary level

Electronic Sources
/www.google.com.ph/?gfe_rd=cr&dcr=0&ei=K7WvWrb0E_CtX4q3quAF&gws_rd=ssl

https://mospace.umsystem.edu/xmlui/bitstream/handle/10355/8868/research.pdf?sequence=3&isAllowed

stars.library.ucf.edu/cgi/viewcontent.cgi?article=1083&context=jhoe

http://vuir.vu.edu.au/19360/1/Siriwan_Ghuangpeng.pdf

https://translate.google.com/
 Curriculum Vitae

HYCIENTH CONDE BUNCALAN

3452 Gracia St. Zone 6

Brgy. Pinagkaisahan, Makti City

0955-574-9558

Birth date: January 01, 2000

Birth Place: Taguig City

EDUCATIONAL BACKGROUND:

Elementary: Upper Bicutan Elementary School

General Santos Ave, Lower Bicutan,

Taguig, 1632 Metro Manila

Secondary: Pitogo High School

Negros Street, Makati,

Metro Manila

K-12 University Of Makati

J.P. Rizal Ext, Makati,

1215 ro Manila
Curriculum Vitae

MIKAELA CONDE-BUNCALAN

3452 Gracia St. Brgy. Pinagkaisahan Makati City

09476294058

Birth Date: December 16, 2000

Birth Place: Makati City

Educational Background

Elementary : Upper Bicutan Elementary School

Upper Bicutan,Taguig City

Secondary : Pitogo High School

Pitogo,Makati City

K12: University of Makati

J.P. Rizal Extension,Brgy.West Rembo ,Makati City