000			02831nam a22003137a 4500
003			OSt
005			20241126100714.0
008			241028b |||||||| |||| 00| 0 eng d
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aCuervo, Maria Christal T., _eauthor.
245			_aSustainability of small enterprises in food parks in Cebu / _cMaria Christal T. Cuervo, Jaemelle Paul V. Hofileña, Raye Kalayan Fuentes.
260			_aCebu City, Philippines : _bUniversity of Cebu-Banilad, _cc2023.
300			_a98 pages : _billustration (black and white) ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
520			_aSustainability, a complex concept requiring financial prudence, ethical business practices, and adaptability, is challenging for all businesses. However, despite their limited resources, access to financing, and competition, small enterprises have shown remarkable resilience. This study, conducted in various food parks in Cebu, including JJ Marketplace, Compostela Food Park, Sugbo Sentral, Sugbo Mercado-IT Park, and Sugbo Mercado-Cebu Business Park, aimed to determine the sustainability of these small enterprises. The study used a descriptive survey research design, with data collected primarily by a research survey questionnaire. The data was then evaluated using statistical methods such as frequency count and simple percentage, weighted mean, and chi-square test of independence. The study, involving thirty (30) purposively selected actual respondents in different food parks in Cebu, revealed promising findings. Most respondents were sole proprietors, operating with business permits, offering grilled pork, and starting with an initial capital of Php 10,000.00 to Php 30,000.00. Importantly, the respondents from various food parks in Cebu demonstrated high sustainability in their operations, product sourcing, and marketing strategies. The study also found no significant relationship between the respondents' profiles and their perception of sustainability. These findings highlight the potential for small enterprises in food parks in Cebu to thrive and grow, particularly by adopting the sustainable food business primer, which can help sustain their operations, product sourcing, and marketing strategies in the food business industry, particularly in food parks.
521			_aAdult
541			_xOsorno, Rene _yCollege of Hospitaly Management _zHospitality Management
546			_aText in English
650			_aHospitality management
650			_aSmall enterprises
650			_aSustainability
700			_aHofileña, Jaemelle Paul V., _eauthor.
700			_aFuentes, Raye Kalayan, _eauthor.
942			_2ddc _cPM
998			_cRoel [new] _d10/28/2024
999			_c12989 _d12989