| dc.description.abstract | Cash Management Techniques of Eateries is a study that aims to determine the eatery owners. The researcher distributed 30 survey questionnaires for the possible respondents. The results revealed that in terms of the capital of 10,000-20,000, representing 30 percent which means that most of the respondents who answered the survey are preferred in low capital/budget in their eatery business. Regarding in years in operation the 4-6 years have a higher percentage in the survey conducted with the average of 46.7 percent. In terms of the numbers of employee representing 43.3percent which means most of the respondents who answered the survey have 1-3employees in their business and the rest 53.3 percent are belong in the 4 above employees. In the Level of Cash Management Techniques of Eateries with the overall mean of 4.16. Particularly, in terms of budgeting with the overall mean of 4.29, the respondents approved that the level of Level Cash Management Techniques of Eateries is very high. In terms of purchasing with an overall mean of 4.31, the respondents approved that the level of Level of Cash Management Techniques of Eateries is very high. Lastly in terms of pricing with an overall mean of 3.53, the respondents approved that the level of Level of Cash Management Techniques of Eateries is high. And to the Eatery owners we recommend that Pricing has a lowest mean of all indicators and It is recommended to improve the quality of their products or the foods that they serve in the table of their customer so that the pricing for every serve will be exactly right of what the customer paid for their foods they order. And also for those eateries that have a lower price but has a good quality of food, it should be sure that it has the right return for the expenses they paid. Right pricing for good quality. | en_US |
