Timbol, Abigael T. <br/><br/>
Worth-Eat Food Corner An Entrepreneurial Trainiíng Report  [manuscript] / 
Timbol, Abigael T. 
 - Magalang, Pampanga :  Pampanga State Agricultural University,  June 2023. 
 - xi, 107 leaves ;  28 cm + 1computer disc (4 3/4 inch) 
<br/><br/> ABSTRACT  TITLE  : WORTH-EAT FOOD CORNER  AUTHOR  ADVISER  SCHOOL  DEGREE  YEAR COMPLETED : JUNE 2023  An Entrepreneurial Trainiíng Report  : ABIGAEL TINIO TIMB0L  : ALLIAH MAE C. SALAZAR  : PAMPANGA STATE AGRICULTURAL UNIVERSITY  BACHELOR OF SCIENCEIN ENTREPRENEURSHIP  Worth-Eat Food Corner was located at 4005 New Site, Barangay Sapalibutad,  Angeles City, Pampanga. Its operating hours were Monday to Friday, between 5:00 am  and 10:00 am. The business firm was named "Worth-Eat Food Corner" with a tagline  "Fresh and Tasty every bite", The business offered the following products: Pancit Canton,  Pancit Guisado, Sopas, Spaghetti, Macaroni and Lugaw with Egg. The products' price was  P25.00. The initial capital of Worth-Eat Food Corner was P9,000,00. The problems it has  encountered were: (1) due to a shortage of supplies, there have been some instances in  which she decided to find new suppliers in order to continue to operate the business and it  was hard to find a supplier who would give her a discount because they are also  experiencing the same problem; (2) because some of the raw materials or ingredients were  perishable, it's possible that the cost would increase and looking for an alternative product  with the same quality was difficult; and (3) customers' demand for lower prices might  occasionally result in a smaller profit and there was a lack of financial capacity and  insufficient funding to support the production and to add more choices to the menu. To  circumvent these problems, the owner listed the following solutions: (1) the owner always  made sure that she always served the same quality of the food even if the product or  ingredients was expensive and she always put in her mind that it's okay to have a small  profit in order to provide the same quality of the food to its consumer; (2) the owner decided  to buy some ingredients for two days to make sure all the ingredients were used and to less  expenses and when the owner had an ingredient that was not used, she put in into fridge:  and (3) the owner decided to withdraw all her savings in order to add some new products  to her menus so that consumer would have a lot of choices.