Jesszon B . Cano

Bohol Island State University, Hospitality Management, Faculty Member

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JESSZON B. CANO, is a graduate of Holy Name University (HNU), in 2015 with an undergraduate degree Bachelor of Science in Hotel and Restaurant Management (BSHRM). He obtained his Master’s degree in Business Administration majoring in Hotel and Restaurant Management (MBA-HRM) in 2018 at the University of Cebu, Graduate School, Main Campus (UC-Main) and finished his degree in Doctor of Business Administration (DBA) last 2020 in the same university. He completed the Certificate of Professional Education (CPE) at the University of Cebu - Lapu-Lapu and Mandaue Campus (UC-LM) in the year 2021. He has also successfully met the prescribed requirements for certification as established by the Institute of Tourism and Hospitality Professionals (ITHP) in co-certifying partnership with Global Professional Advancement (GPA) and awarded the professional designation of Certified Hospitality Professional (CHP®) in the same year. In 2023 he took and passed the Licensure Examination for Professional Teachers majoring in Social Science. Moreover, he is currently the Program Chair of the Hospitality Management department at the College of Business and Management. Furthermore, Dr. Cano actively participated in research presentations both in local and international forums. He also published several articles in multidisciplinary, scientific, peer-reviewed, indexed, and cross-referenced journals. His research interests include environmental management in tourism and hospitality, service quality, destination marketing, community participation in tourism development, career development in hospitality, and events management.
Phone: 09100386671
Address: Purok 4, Cogtong, Candijay, Bohol, Philippines 6312

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Challenges Encountered by the SLP Beneficiaries in the Operations of the Marinated Boneless Milkfish Business

by Jesszon B . Cano and Kingie Micabalo

IOER International Multidisciplinary Research Journal (Online)/IOER International Multidisciplinary Research Journal (Print), Mar 12, 2024

This study examines the challenges faced by beneficiaries of the Sustainable Livelihood Program (... more This study examines the challenges faced by beneficiaries of the Sustainable Livelihood Program (SLP) in managing food waste, implementing policies, marketing their businesses, driving records, and handling the supply chain. The findings of this research will inform future training programs aimed at enhancing skills in these areas. Utilizing a qualitative approach with the case study method, the study was conducted in Candijay, Bohol. During the initial phase, exploratory interviews were conducted with selected officers from the Mauswagong Pundok sa Pantawid SLP Association to inform the development of a structured interview guide for the subsequent phase. The findings have highlighted the interplay of various factors that influence the success and sustainability of this venture, encompassing food waste management, policy implementation, business marketing, records management, and supply chain management. The challenges SLP beneficiaries encounter in the Marinated Boneless Milkfish business operations are multifaceted and interconnected. Addressing these challenges requires a collaborative effort from various stakeholders, including government agencies, non-governmental organizations, and the beneficiaries themselves. This research's theoretical contribution and originality lie in its holistic examination of the challenges encountered by beneficiaries of the Marinated Boneless Milkfish business, considering the intersection of various elements. This research uniquely integrates these factors into a comprehensive analysis. This approach allows for a more nuanced understanding of how these challenges are interrelated and how addressing them collectively can lead to a more sustainable and prosperous business model. The findings of this research have significant implications for practitioners and policymakers. Clear and supportive policies regarding environmental regulations, quality standards, and fisheries management are vital to creating a conducive business environment. For practitioners, there is an urgent need to address food waste management by exploring innovative sourcing and preservation techniques and partnering with organizations to reduce waste.

Jesszon B . Cano

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