Comm Res 160 Journal Entry No. 2

What we did today

As usual, I continued what I was doing which was the cost estimate (CE) of one of the events of San Miguel Foods Inc. Great Food Solutions and this time I compared it with the same event last year. I had a hard time doing it since the CE or the budget for last year (2011) was very intricate. There were specific costs such as the different materials used plus the production costs were expounded.

In the end, I was not quite sure if I did it right. But I made it sure that I was able to put in all the digits there and not miss a thing since we were dealing with numbers. I also summed total these numbers to make sure it will result to the actual subtotal. The shortcuts and basic formulas I learned in Comm Res 125 (Introduction to Computer Technology) were reviewed.

At around 3PM our boss, Sir Victor Cajoles asked us to read the magazines and the research studies about food trends and foodservice. He told us he will meet us at around 4 to 5PM to discuss what we noticed are the commonalities in these magazines and research studies.

Reading these magazine articles and research studies made me remember our Comm Res 130 (Qualitative Analysis in Communication Research) days where we look for commonalities in studies to arrive at a generalization.

One of the common themes I learned from the magazine articles and research studies is that food trends tend to focus on health and/or healthy foods and going natural or organic thus focusing on the overall healthy lifestyle of the consumers. But this is contrary to what San Miguel Foods Inc. can offer since most of their foods are processed ones. Think of Purefoods hotdog, corned beef, chicken nuggets, etc. to name a few.

So in the end, we have to focus on other aspects and other recurring themes in food trend and foodservice that we can use to write about and to sell to our consumers.

Before leaving, we were asked to review these articles and researches and to take note of where we can focus. We were also asked to come up with a list of possible topics to write about.

I laughed at myself because I was thinking of incorporating sexiness and the desire to eat San Miguel Foods product because Sir Victor said what we communicate to them is that, "we satisfy your desire to eat what you want" or something to that effect.Comm Res 160 Journal Entry No. 2
What we did today

As usual, I continued what I was doing which was the cost estimate (CE) of one of the events of San Miguel Foods Inc. Great Food Solutions and this time I compared it with the same event last year. I had a hard time doing it since the CE or the budget for last year (2011) was very intricate. There were specific costs such as the different materials used plus the production costs were expounded.

In the end, I was not quite sure if I did it right. But I made it sure that I was able to put in all the digits there and not miss a thing since we were dealing with numbers. I also summed total these numbers to make sure it will result to the actual subtotal. The shortcuts and basic formulas I learned in Comm Res 125 (Introduction to Computer Technology) were reviewed.

At around 3PM our boss, Sir Victor Cajoles asked us to read the magazines and the research studies about food trends and foodservice. He told us he will meet us at around 4 to 5PM to discuss what we noticed are the commonalities in these magazines and research studies.

Reading these magazine articles and research studies made me remember our Comm Res 130 (Qualitative Analysis in Communication Research) days where we look for commonalities in studies to arrive at a generalization.

One of the common themes I learned from the magazine articles and research studies is that food trends tend to focus on health and/or healthy foods and going natural or organic thus focusing on the overall healthy lifestyle of the consumers. But this is contrary to what San Miguel Foods Inc. can offer since most of their foods are processed ones. Think of Purefoods hotdog, corned beef, chicken nuggets, etc. to name a few.

So in the end, we have to focus on other aspects and other recurring themes in food trend and foodservice that we can use to write about and to sell to our consumers.

Before leaving, we were asked to review these articles and researches and to take note of where we can focus. We were also asked to come up with a list of possible topics to write about.

I laughed at myself because I was thinking of incorporating sexiness and the desire to eat San Miguel Foods product because Sir Victor said what we communicate to them is that, "we satisfy your desire to eat what you want" or something to that effect.