ABSTRACT TITLE : SNACK-A-MAZING AUTHOR ADVISER SCHOOL DEGREE YEAR COMPLETED : JUNE 2023 An Entrepreneurial Training Report : MICHAELA D. BERNARDO : GEENA H. PINGOL, Ph.D. : PAMPANGA STATE AGRICULTURAL UNIVERSITY : BACHELOR OF SCIENCE IN ENTREPRENEURSHIP Snack-A-Mazing is located at #549 Purok 5 Dawe, Dutung A Matas Concepcion Tarlac. Its operating hours are from Mondays to Fridays, between 2:00 pm and 7:00 pm. The business was named "Snack-A-Mazing" with a tagline "Eat. Drink. Be Merry!". The business offers the following products: Burger, Cheeseburger, Corndog, Corndog w/ Drinks, Drinks, Fries, Fries w/ Drinks, Hotdog Sandwich, Nachos, Siomai and Siomai w/ Drinks. The products' price ranged from Php 5.00 to Php 30.00, depending on the production cost per unit. The initial capital of Snack-A-Mazing was Php 16,320.75. The problem it has encountered was (1) The location became a hindrance to the business since it was located at the end of the barangay. And it was not visible to possible consumers. (2) The business owner occasionally required help with management because she couldn't accept everyone's orders and prepare everything for them all at once. (3) There were perishable raw materials that were not used and had gone bad; as a result, costs would increase, and profits would decrease. The entrepreneur no longer uses the spoiled raw materials since she wants to produce superior quality products. (4) Some of the inventories were not recorded correctly. Limited funds to maintain production and purchase equipment the business needs for better production. To circumvent these problems, the owner listed the following solutions: (1) The owner decided to change her location due to lower customer at her previous location. She moved to her grandmother place. It was placed in front of her grandmother sari-sari store. Because of changing her location, the owner sales increased. (2) The owner makes a list of all the task she needs to do and manage her time to help every customer, keeping them from getting bored while they wait for their orders. (3) Before purchasing raw materials, the entrepreneur carefully estimates her expenses. She always consumes the first one she bought to avoid spoilage. The FIFO method helps her to prevent the other ingredients rotting. (4) The entrepreneur learned to record all the transactions that were performed in the business and ensure that the recordings are correct. The owner began setting aside some of the carnings to buy the equipment needed for more effective and quick service.