THE SURVIVAL STRATEGIES FOR SMALL SCALE BAKERIES (A STUDY OF SMALL SCALE BAKERIES IN ENUGU)

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TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgement
Table of content

CHAPTER ONE
INTRODUCTION
1.1    The problem and its setting
1.2    Statement of the problem
1.3    Objective of the study
1.4    Significance of the study
1.5    Hypothesis
1.6    Scope of the study
1.7    Limitation of the study
REFERENCES

CHAPTER TWO
2.0    REVIEW OF LITERATURE
2.1    Definition of small scale industries
2.2    Bakery
2.3    Qualities of successful entrepreneur
2.4    Obstacles to the rapid growth of small scale industries
2.5    How government promote small businesses
2.6    Strategy: Concept and adaptation to small scale businesses
2.7    Threats and opportunities in the bakery industry in Nigeria
REFERENCES

CHAPTER THREE
3.0    Research design and methodology
3.1    Introduction
3.2    Description of respondents
3.3    Method of sample selection
3.4    Sources of data
3.5    Procedure in gathering data
3.6    Method of data collection
3.7    Method of data analysis
REFERENCES
CHAPTER FOUR
PRESENTATION, ANALYSIS AND INTERPRETATION OF DATA

CHAPTER FIVE
FINDINGS, CONCLUSION AND RECOMMENDATIONS
5.1    Summary of findings
5.2    Conclusion
5.3    Recommendations
Bibliography
Questionnaire

CHAPTER ONE
INTRODUCTION
1.1   THE PROBLEM AND ITS SETTING
        Every industry operates within two sets of constraints. Internal constraints are those problems within the organization and over which the enterprise has reasonable amount of control. Personnel problem, capacity utilization and the techniques or process of production are some of such factors.
        External factors could pose formidable problems to an enterprise. The problems are made more severe by the fact that these problems are caused by factors outside the competence of a given enterprise to control. Examples of such factors are government regulation, traditional or cultural values etc.
        The bakery industry in Nigeria has been a victim of externally imposed constraint. Hitherto, bakers depended on local millers who produced their vital raw materials, flour from imported wheat. Government banned the importation of wheat and wheat product in 1986, thereby, sending...

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