University of Perpetual Help System DALTA: Las Piñas Campus

University of Perpetual Help System DALTA Page
Las Piñas Campus 1
CHAPTER 1
INTRODUCTION
1.1 Background of the Study Commented [J1]: Cite related literature to substantiate your
discussion. What problem are you trying to solve by
manufacturing and selling laing? What is that problem that you
found out that producing and marketing laing is the answer.
Provide citatation.
It is a known fact that Filipinos love to eat, and the dining table is treated as
the true heart of home. Food is more than just physical nourishment, and has
become a vital component of life. It is a huge part of every Filipino’s day-to-day
journey, and as most people say that in order for a person to understand culture,
he/she must taste one.
Lately, the trend of convenience foods is continuously growing internationally
and domestically. The reason may be everyone is extremely busy thus omitting the
time in cooking their own meal, so they just settle in convenience foods.
Convenience foods encompass canned, fast food meals and even viands that are
ready-to-eat, and are just waiting on the supermarket’s shelves. Another thing is
that due to limited time prepared foods have become so popular and in-demand.
College of Business Administration and Accountancy

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Moreover, costumers’ health must still be considered in producing and
introducing a product. Consumers will always be willing to try and purchase a
healthy and indulgent product. That is the reason why JFAGS Partnership wants to
manufacture a product that would be appropriate with the current status of the
consumers, and that is to be on equal pace with the rapid change of their lifestyle.
Additionally, the entrepreneurs want to offer a convenient yet healthy product,
because the business is not just after the probable inflow of money but also with
the welfare of its consumers.
JFAG’s business idea specifically came from a Filipino dish that originated
from Bicol, “Laing”, a delicious dish of taro leaves with meat or shrimp cooked in
a thick coconut milk. This dish is popular in the Philippines, and we have thought
of entering the food business scene with a plan of hitting the market shelves to
deliver the authentic homemade Laing in your doorstep. DAGDAG PA ABOUT
LAING.
The proposed business will not settle on catering the usual type of Filipino
dish for it will be a diversified food product, one that will give a kick on one’s taste
bud without losing its original identity.

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In the industry life cycle, canned, bottled and jarred viands belong to the
growing status of the food industry. Part of JFAG’s reason to operate business is
because the country’s food manufacturing industry, specifically those who deal
with producing Filipino based viands has been growing over the years. And with
the fact that the selected path of our business entity focuses on a certain field with
not much competitors, gives us a certain space to grow meaningfully along with
the gradual improvement of this sector in the food industry.
Additionally, with our main product’s well known reputation domestically
and short-listed amount of competitors, we can devise business strategies that will
create competitive advantage for our organization.
1.2 Statement of the Problem
The main goal of the entrepreneurs is to determine the feasibility of
implementing a South Metro Manila based business on the production of bottled
“Laing” made of authentic Filipino taro leaves and coconut milk. Commented [J2]: Is there such thing as non-authentic taro
leaves?
In particular, the project sought to know the following:
 To figure out the probable feasible combination of indirect and direct Commented [J3]: Change to detrmine
materials, manpower, process of manufacturing the offered product,

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selected plant location and lay-out, practical capacity and other essential
requirements that would arm the business in obtaining desired maximized
profit and/or achieving a minimum cost production business.
 To set up an effective organization and form an efficient working
environment where a developed internal control is implemented, and
policies and regulations, internally and externally, are complied with.
 To validate the social desirableness of the entrepreneurs’ offered product in
the target market. Commented [J4]: Please revise, how are your going to measure
social desirableness
 To find out the market ability of “Magayon-in-a-Bottle: Oh My, Laing”, Commented [J5]: marketability
and to come across product growth opportunities based on the demands of
the market.
 For the entrepreneurs to predict the financial performance of the business Commented [J6]: change to determine
through financial forecasting to be able to assess the stability of the
company, and be capable in dealing with threats by establishing applicable
safeguards to ensure longevity of the company.

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1.3 Significance of the Study
The entrepreneurs aspire to promote the genuine familiarity of Bicol’s
well-known viand, “Laing”. The project does not only focus on maximizing
profits, but also in providing working opportunities for those who need it. With
hopes of expanding the business nationwide and the international arena, this
project holds a significant purpose.
As to aspiring business owners:
This project will be an eye-opener to those who aspire in establishing their
own business. One doesn’t need to introduce or create a new product just to have a
business. A product may be a thing or food that a certain person or group of people
have or eat, it may be a something that a certain place considers dear or special, or
a thing that inspires him/her. To sum it up this project gives an honest assurance
that one may build his/her business with any product that he/she seems to be a
market magnet.
As to the community:

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The community overrides every citizen living in it, thus with a
fast-paced way of living nowadays, this project gives an accessible means in
offering a healthy food product.
As to the researchers:
This project gives the entrepreneurs the chance to work on what they have
learned so far as a business student, and venture out in introducing the selected
product. This project gives the researchers the opportunity to handle and be
independent in handling a business, so they could fearlessly face the awaiting
corporate world.
As to the Philippine market:
This project will benefit the growing food industry in the country, specifically
the ready-to-eat type of food products by promoting an original Filipino food that
would open a way to an improved local economy.
As to the future researchers:
This project may serve as a reliable reference for future studies regarding on
determining the market desirability and forecasting the financial status of the
business. May this project be of help and inspiration in finishing future research.

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As to the existing business and readers:
This project will serve as a reminder that in business, determining the feasible
combination of factors needed in a business is essential to understand and be able
to predict probable situations that might result to a beneficial reward to the
business.
1.4 Scope and Limitations of the Study Commented [J7]: provide the parameters of the study, what are
the inclusions exclusions
This project will focus on finding out the feasibility of the South Metro Manila
based plant, manufacturing “Magayon-in-a-Bottle: Oh My, Laing”. The selected
respondents in finding out the demand will specifically come from citizens in
South Metro Manila. This will give emphasis to the following;
 Establishment of partnership where most of its members are residents of Las
Pinas. The formed organization will be a mean to accumulate funds in the
manufacturing operation of the business.

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 An introduction and precise description of the proposed product; “Oh My!
Laing” to the market. A product that aims to deliver a Bicol’s prime product
that would surely satisfy the target market.
 A detailed procedure on the processing of the proposed product, as well as the
qualitative measures conducted. Specifications regarding the organization itself
are stated in this research.
The following are the limitations of our study:
The entrepreneurs mainly based forecast on the historical and future demand
and supply, prices, competitors, applicable market strategies, new products and
even status of the food industry. The basis of the forecast were gathered from DTI,
Municipal systems and even the information derived from the research instrument
for this project. The entrepreneurs opted to use a survey questionnaire in
determining the demand of the target market and probably come up with suitable
and developed way in presenting the product. Certain data may not be available
due to lack of resources or restriction from the source itself. There may be an
inaccuracy of judgement because of the entrepreneurs misleading conclusions and
recommendations due to lack of experience. Reservations because of the study is

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possible since there might be significant changes in the condition of the actual
business, thus rendering this study impracticable.
Formatted: Indent: First line: 0"

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CHAPTER 2
METHODOLOGY
This chapter describes and discusses how the researchers will gather the
necessary data and information that will be used in the entire study. It
describes who will be the respondents and locus of the research. This also
shows the procedure of source of data and methods collecting data; these
chapter also discuss the statistical treatment will be used in conducting this
feasibility study.
2.1 Methods of Research Used
The quantitative research method will be used to analyze data regarding the
feasibility study of Bottled-Laing through the use of Google forms survey
questionnaire. Quantitative Research Method will be used in terms of
marketing, technical management, financial and economic and social
responsibility aspects. The design of the study will be a non-experimental,

descriptive method of research in gathering data and in providing answers to
the research problem. The following are the steps in conducting our research:
1. Selecting and Defining Problem
2. Describing the methodology of research
3. Collection and Recording Data
4. Analyzing and interpreting the results of survey questionnaire.
2.2 Research Instruments used and Techniques used
There are the following research instruments and techniques used in Commented [J8]: The following are
conducting this feasibility study.
2.2.1 Survey Questionnaire
The proponents conducted survey among 400 respondents to get their
opinion regarding Bottled-Laing business. These 400 respondents were come
from the present total population of south metro manila and proponents used
Sloven’s formula (See appendix). It was used so that the proponents would
be able to know the respondents perceptions and preference regarding the
business proposal.
2.2.2 Computational Analysis

This is used to gather information on the pricing, demand and
supply of the product.
2.3 Data Gathering Procedure
The researcher went to each city of south metro manila to gather
information and ask for assistance from the persons who authorized to give
the necessary data regarding the past 5 years and projected 5 years
population in each city of south metro manila. The detailed data gathering
plan is shown in Table 2.1. The researchers also used the internet to gather
additional information for the study.
Table 2.1 DETAILED DATA GATHERING PROCEDURES (MARKETING)
Primary Source of Authorized Formatted: Line spacing: single

Objective Objective Data Person Procedure Formatted Table
1. Determine 1.1 To - Municipal -Municipal -Obtaining data Formatted: Line spacing: single
the determine the City of Las City of Las regarding the
marketing past 5 years Pinas City Pinas City current
feasibility of and projected Staff and population in
the project 5 years Personnel. Las Pinas City
population of
Las Pinas City
1.2 To -Internet -Documentary Formatted: Line spacing: single
determine the analysis.
description of
the market
area.

1.3 To come -Percentage - -Computational Formatted: Line spacing: single

up with the of demand analysis and le
projected for bottled were
demand in the laing used.
next 5 years. products.
1.4 To come -Projected -No -Computational Formatted: Line spacing: single
up with the Demand in persons analysis and
projected sales the next 5 involved; were used.
in the next 5 years. all are
years done in
formula
1.5 To create -Group -Group -Deliberations Formatted: Line spacing: single
marketing discussion members
strategies -Coming up
with list of
Strategies.
Table 2.2 DETAILED DATA GATHERING PROCEDURES (TECHNICAL)
Primary Authorized Formatted: Line spacing: single

Objective Objective Source of Data Person Procedure Formatted Table
2. Determine the 2.1 To come -Internet -Gather data Formatted: Line spacing: single
technical up with the regarding
feasibility of product -Group description of
the project description -Group members related
discussion products.
-Discussions
2.2 To -Manufacturers -Product -Unstructured Formatted: Line spacing: single
obtain the of bottled laing manufacturers interview and
costs of (HML). canvassing of
materials prices.
and
equipments

to be used in
the
production.
2.3 To -Chosen -Baranggay -Conduct a Formatted: Line spacing: single
determine community officials community
the plant ocular
location and
plant
lay-outs.
2.4 To -Manufacturers -Product -Obtaining Formatted: Line spacing: single
determine of bottled manufacturers facts
the laing. about
production production
requirements -Internet process
-Wage Rate
Board -Analyzing
-Sales the
-Labor Code of Personnel appropriate
the Philippines wage
( PD No. 442, for
as employees
amended)
-Canvassing
and
-Internet estimation of
the
production
material
prices
such as
bottled, and
wrapping.
2.5 To -Manufacturers Formatted: Line spacing: single
determine of bottled

the laing. -Group

production deliberation
process -Group on
members matters such
-Group as
Discussion stages of
production
and
process
sampling.
This table shows the procedure done in obtaining data that is
considered necessary
in constructing the technical aspects.
‘ Table 2.3 DETAILED DATA GATHERING PROCEDURES
(MANAGEMENT)
Primary Objective Source of Authorized Formatted Table

Objective Data Person Procedure
3. Determine the 3.1 To obtain -Group -Gathering facts
management information -Internet members about the kind
feasibility of and acquire of
the project knowledge on partnership
establishing a suited to the
partnership. business.
3.2 To obtain -SEC -SEC and -Gathering facts
information -DTI DTI staff about the
regarding the and needed
legal aspects -Internet personnel requirements in

and compliance registration of a

needed in the partnership.
business.
3.3 To ascertain Department -Group
management -Wage Rate of Labor discussion
policies and Board and of the facts
human Employme gathered
resource -Labor Code nt (DOLE) and formation
requirements. -Internet of policies to be
implemented.
The table above shows the procedure done in
obtaining data that is
considered necessary constructing the management aspect of the

study
regarding the bottled laing.
2.4 Statiscal Techniques Used (WALA PA)

CHAPTER 3
RESULTS AND DISCUSSIONS
This chapter presents the findings derived from the result of the feasibility
study. The presentation of data is organized based on the following sequence:
I. Marketing Aspects
II. Technical Aspects
III. Management Aspects
IV. Financial Aspects
V. Economic and Social Responsibility Aspect
I. MARKETING ASPECT
Marketing plays a vital role in ensuring the achievement of
company’s goals. It refers to the activities concerned with buying and
selling of business products. It includes advertising, selling and

delivering products to people. Marketing uses in the company to
attracts target consumers including packaging designs, slogans and
other media product exposures. Nowadays, with the huge number of
products offer in the market, it is important to invest in marketing
team that will help to sell the product. JFAGS’s Laing is an authentic
product or dish that the business will offer in the market inspired in
Bicol Region, The Philippines. It is important to introduce and
established the product to its potential consumers. The following are
objectives of the JFAGS’s Laing:
1. To established a strong brand name and good market
2. To encourage one-time customers into regular customers.
3. To ensure to provide healthy, safe and high quality product to
potential consumers.
4. To advertise the product not only in its business location but also to
other places in the Philippines.

To achieve these objectives, JFAGS’s Laing determined and applied
the 4P’s of Marketing by Neil Borden;
1. Product
JFAG’s Laing is a ready-to-eat food offer in the market. This
product made of taro leaves and different spices inspired
from Bicol Region, here in the Philippines. This product is a
Filipino food that the company trying to offer not only in the
business place but also to other supermarket. According to
United States Department of Agriculture, it is rich in
nutrients such as Potassium, calcium, Phosphorous, Fiber
and a good amount of anti-oxidants, as well as vitamins C, B
and E.
2. Price
The quality of the product is also come up with a good price.
It is very important for the company to discuss and
communicate the price to consumers to know the

willingness to avail the product.
3. Promotion
This is one of the most important and the company depends.
It is very important to communicate and introduce the
product to its potential consumers. The company will not
only use tarpaulin and pamphlets but social media as well.
This is to reach the potential buyers that is not in the area of
the store.
4. Place
The location of the business is Naga Road PulangLupa Dos,
1740 Las Pinas City near at PL TODA terminal that is very
accessible to consumers especially to those in a hurry. The
location plays an important role as well in the marketing
plan to reach potential consumers.

3.1.1 Community Profile
Pulang Lupa is one of the 20 populous barangays in Las Pinas
with 33, 171 population according to 2015. Naga road Pulang Lupa Dos
1742 is part of Las Pinas City where the business store is located. The
store is near PL Toda and easily get notice by potential customers.
Income generating activities in this urban community are commercial
spaces, convience store and sari-sari store. The following are the factors
that the business partners considered the location:
1. It is along the highway and very visible to target customers.
2. The location is very convenient for customers to drop by because
the business offering online orders to prevent waiting.
3. It is one of the most busiest place in the city.
4. Because the business wants to bring the Authentic Laing of JFAG’s
laing from Bicol Region to Las Pinas City

3.1.2 Target market
The target market is the main important plan of the business. This
is where the business depend if the operation is going to continue and
the products are demandable in the business location and market. The
business identified the target market are but not limited to 8 years old
to 38 years old who are living around South Metro Manila; Las Pinas,
Paranaque, Muntinlupa, Makati, Taguig, Pasay and Pateros. The
product will cater by individuals specially with 250,000 below average
annual income and over.
Market Profile
South Metro Manila is the 4th District of Metro Manila. It
comprises of different cities including Las Pinas, Makati, Muntinlupa,
Paranaque, Pasay, Pateros and Taguig with the total number population
of 3,984,112 and a 208.28 km2 (80.42 sq mi) area according to 2019 census.
It is part of Metro Manila that known as the second most populous and

the most densely populated region in the Philippines. It is also the 9th
most populous metropolitan area in Asia and the 5th most populous
urban area in the world.
Transporatation
The available modes of transportataion within South Metro
Manila are jeepneys and buses. These vehicles are easy to find with
affodable fare. Taxi, grab and angkas can also be used as mode of
transpotaion with more comfortable feeling exploring South Mtro Manila.
Transporting from Manila to other regions and even international could be
done through airplane and ships in the sea.
Population Distribution
The total population South Metro Manila as of
3.1.3 Population Distribution Based Age on Bracket

3.1.4 Marketing Plan
To introduce the Magayon-in-a-bottle Laing to the local market different
marketing strategies will be used to expose the product to its target market.
Marketing Strategy
Several promoting activities will be conducted to introduce
Magayon-in-a-bottle Laing to the local market. The company will have its signage
at the top of the main entrance, to publicize location where people can buy and see
the products. Several tarpaulins will be posted in nearby posts. JFAS will conduct
internet advertisements to reach a broader target customers and attain their interest
in the product.
Marketing plan
Marketing Strategy Objective/Description Period/Duration Location Cost

Ordinary Promotions
1. Tarpaulin To let passers-by on the
area be informed about
the product and the 2 months prior to nearby posts
Php
business. It must have opening 3 moths of place of
300
brief information about after opening the business
the product and the
business itself.

2. Signage Business location will

have a signage to be
recognized, to have the Business Php
Permanent
attention of the people Site 500
passing by and to easily
locate the place.
3. Facebook, Twitter, This will let social media
& Instragam account users know more about
the product by browsing
the page. This will contain Facebook,
various information about Permanent Twitter, & None
the business and user can Instagram
rate the prodcut or
business.
3. Facebook To let social media users

know about the product Facebook,
30 days after Php
and the business, and to Twitter, &
opening 7,950
acquire their interest. Instagram
Special Events
1. Grand Opening with To create a strong first
free taste sample. impression and build
awareness to passers by. 3 days after Business
P1,000
opening Site
Distribution Channel
Channel of distribution make it easy for the producers to reach customers.

Magayon-in-a-bottle laing will be directly sold to the customers or customers can
order online through our facebook page or in any purchasing application/website
available. The objective is to portray to the product as healthy and
deliciously/freshly served to leave customer astonished. The business will render a
quality service to achieve customer’s satisfaction to our products.
LOCAL MARKET
Manufacturer Consumer
Name of the Product
The name of the product will be Magayon-in-a-bottle Laing with the
tagline “serving finest Bicol experience at your doorstep”.
3.1.5 Price Analysis
A thorough examination of direct and indirect cost to manufacture the
product was conducted in order to compete against competitors in the market. The

business will use the cost plus strategy to come up with a selling price. Using Cost
plus pricing is a pricing strategy under which the company adds all costs which has
gone into making a product. Cost plus Pricing is easy and simple to calculate the
Selling Price. The proposed selling price of the product in the local market will be
____ per 190 ml bottle.
PRICE COMPARISONNNNNNNNNNNNNNNNNNNN
ANALYSISSSSSSSSSSSSSS
3.1.6 Competitor Analysis
Competitor analysis is achieved by identifying relevant direct, indirect
competitors. Direct competitors are those whose products are identical with the
firm’s. Indirect competitors are those who serve closely related but not identical
products. A list of direct and indirect competitors provided below. Competitors
included are the one who have significant influence or impact to the determination
of the product’s overall market.
The objective of the competitive analysis is to be able to know its

competitors in the market, one must be able to find out competitor’s capabilities,
their strengths, their weaknesses, and their company goals. To do so require a
variety of information.
List of Direct and Indirect Competitors
Company
Name HML Foods Corporation
Address HML Building, 558 Lotivio Street, Daraga, 4501 Albay
Contact Person Heriberto M. Llaguno
President
Tel. No: 052-483-3841
Email: sales01@hmlfoods.com
Raw Materials: Taro leaves, coconut milk, ground meat, vegetable oil
Product: Manufacturer/Producer
Company
Name echostore
Ground Floor NDC Bldg 116 Tordesillas St., Salcedo
Address Village, Makati, 1227
Contact Person Reena S. Francisco
Owner
Tel. No: 869-1516
Email: echostore@echostore.ph
Raw Materials: Taro leaves, coconut milk, ground meat, vegetable oil
Product: Manufacturer/Producer

3.1.7 SWOT Analysis
II. TECHNICAL ASPECT
OBJECTICVES WALA PAAAAAAAAAAA!!!!!!
3.2.1 Introduction of the Product

The Philippines is rich with mouth-watering dishes that are worth showing off
wherever you may go, and one of its signature dish is the “Laing”. Laing is a very
popular dish from the Bicol Region in the southern part of the island of Luzon.
And with the goal of being on equal pace with the change of lifestyle of the
consumers, JFAGS whole-souled on manufacturing a product that would suffice
the demand of the market, as well as their healthy and indulgent preference.
“Magayon-in-a-Bottle: Oh My! Laing” is made originally is primarily made
of taro leaves, coconut cream and milk, meat and spices that would authentically
reflect the original Bicol’s pride Laing. The savoury of heavy coconut cream, plus
the distinct taste of taro leaves and the oozing spice of jalapeno pepper and other
seasonings will surely give a kick in one's taste buds.
JFAGS’ main product will not only cater the typical rice-viand tandem, but
also be presented with how the customers want it to be served on their table.
Dagdag pa.
INSERT PHOTOS OF THE PROPOSED PRODUCT!!!
3.2.2 Product Description

JFAGS’ product will be called, “Oh My! Laing”, a product under the product
line “Magayon-in-a-Bottle”. The Laing manufactured is intended to not lose its
Bicol identity since one of the main objective is to offer Filipino, specifically a
Magayon food experience to the consumers.
There will be two segments of “Oh My! Laing”, a regular flavoured Laing and
a spicy flavoured Laing. The ingredients used were made sure fresh, inspected and
completely quality proven. The entrepreneurs settled on a jar bottle as the main
packaging to ensure the longevity of the product and contained product benefits.
Kulang pa dzai.
3.2.3 Uses of the Product
Food technically is meant to be eaten, but JFAGS’, “Magayon-in-a-Bottle: Oh
My! Laing”, is not just a simple viand in a bottle. The entrepreneurs manufacture
this product because it offers convenience with benefits, specifically in the

healthiness area. A person who would acquire the proposed product will not only
save time, but also benefit healthy advantages of the product.
“Magayon-in-a-Bottle: Oh My! Laing” is a Bicol originated food, and the
entrepreneurs aim to deliver it to customers in the most authentic way. JFAGS
offer Filipino familiarity, a product that one may incorporate to any dishes without
losing its identity as a Filipino pride.
“Magayon-in-a-Bottle: Oh My! Laing” may be served with rice, be a filling
for bread, be the main dressing for a pasta meal; it may even be the main ingredient
in pizza and burger. Yes, the entrepreneurs’ manufactured with the intent of not
losing its Magayon identity, but the product is prepared that would suit with the
consumers way of presenting it on the plate.
3.2.4 Raw materials requirements
a) Cooking stage
 Ground Meat
Ground meat is a pork that has been finely minced.

It is added in the product during the cooking stage to add a savory flavor in
the dish.
 Dried Taro Leaves
These leaves are a nutritious source of vitamins and

fiber. Dried taro leaves are the main component of
laing. In the cooking stage, this will be bring to boil
along with the coconut milk.
 Coconut milk
To add a creamy flavor in the dish, a pure coconut

milk is added in the cooking stage. This is used to cook the dried taro leaves
instead of water. The coconut milk will be boiled until the leaves absorb the liquid
and simmer.
b) Packaging stage
 Glass jar
Using a glass jar as the packaging allows the

product to preserve its flavor. The advantages of
using glass bottle, its transparency so that
customers would be able to see the product in
many cases, a glass is chemically resistant to all
food products, it is odorless, suitable for hot filling,
it preserve foods and protect from contaminants,
and glass containers are reusable without loss of quality for which customer
can also enjoy.
 Paper bag
This will be used as a secondary packaging

when the customer purchase the product in JFAGS’ retail store. To ensure
the convenience of the customer when buying the product. It are chosen
over plastic bags because it is biodegradable and considered safe for the
environment.
 Box
This material is used as a secondary packaging to
ensure the protection of the product that is being
shipped. Aside from its reasonable cost, cardboard
boxes are easily sealed.
 Bubble wrap
Bubble wrapper protects fragile items inside the
packaging (box) from breaking whenever the item is
transported or shipped.

3.2.5 Direct labor requirements
 Preparation of Raw Materials-
 Cooking-
 Packaging-
3.2.6 Machine requirements
 Food Processor
This machine is used to mince the raw materials
needed in the cooking stage. The benefit of using

the food processor in the preparation of the raw material is that it lessens
the time spent in mincing because it is easy and convenient to use.
 Coconut grater
This machine is used to efficiently grate and
remove the coconut meat from the interior of
the coconut shell. The grated meat will be used
to produce a coconut milk after extraction.
 Coconut milk extractor
To secure the cleanliness and efficiency of
extraction, a coconut milk extractor will be
used. The grated coconut meat will be put in
the machine to separate the coconut milk

from the coconut pulp.
 Jar filling machine
In bottling the food product, a jar filling
machine will be used to conveniently put the
food product in the primary packaging. The
lever will be manually controlled by the
employee-in-charge in filling the bottle.
 Sealing machine
This machine is typically used in the food
industry. Sealing the bottled product keep the
food inside fresh and safe from contamination.

3.2.7 Equipment requirements
 Wide large casserole pan
This kind of equipment is used to cook the
product because among others, it
distributes heat more evenly and it ensures
that the ingredients won’t stick in it.
 Gas burner
A large gas burner is used in cooking stage
of the product. It is a kitchen equipment
that is designed to apply direct heat to the
cooking process. This can only be used if
connected to a gas pipeline.

 Kitchen scale
A kitchen scale is used in the preparation
and bottling stage of the production. To
ensure that the measurement of the raw
materials is accurate and the required
grams of the product to be bottled is
correct.
3.2.8 Overhead requirements
Indirect materials
 Garlic
This is used as a flavoring agent in the product.

Garlic is prepared by peeling its skin and furtherly
processed in the mincing machine before adding it
up in the cooking stage.

 Ginger
Ginger is washed thoroughly to remove the dirt from

the soil. Then it will be peeled before putting it in
the mincing machine. The minced ginger is used in
the cooking stage. It usually adds zesty taste in the
product that makes it more flavorful.
 Peanut
Peanut is crushed first before using it as a garnish in

the finished product. It is intended to add a sweet
nutty taste that best compliment the flavor of the
authentic laing.

 Long chili
Some people preferred a spicy food rather than a classic one. Long chili is added to
intensify the flavor of the dish.
 Seasoning
This is added during the cooking stage of the

product to enhance the flavor of the dish.
 Gasul
A pipe is connected from the gasul tank to the gas

burner with the end goal for it to deliver heat that can
cook the food product.

Utilities expenses
 Water- This expense refers to the cost consumed by the business in their
manufacturing operation. Water is used to wash the raw materials and the
needed utensils during the preparation of the production. This expense is
normally part of the manufacturing overhead
 Electricity- This refers to the cost incurred in the consumption of machines,
equipment and any appliances. The cost related to the manufacturing
operation will be accumulated in the manufacturing overhead account and
then allocated to the total units of output produced while the cost related to
the general and administrative function will be expensed to the appropriate
account.
Committed expenses

 Depreciation expense- This refers to the capital investment that the business
already incurred for its property plant and equipment. It is systematically
and rationally allocated over the useful life of the asset to reflect how much
of an asset's value the business has used over a period.
 Rent expense- This refers to the expense incurred by the business to utilize
the property as office, production site or storage. A part of which that is
allocable to the manufacturing operation is included in the computation of
manufacturing overhead while the remaining are charged to operation
expenses.
3.2.9 Tools requirements
 Basin
The ginger from the storage will be soaked in

the water using this basin in the preparation
stage.

 Brush
This brush will be used solely in cleaning the

ginger that will be used in the production. Its
soft bristles can sweep the dirt that
accumulated in the hard-to-reach areas of the
ginger efficiently.
 Large containers
This raw materials that were prepared will be

put on this large containers for the meantime
before it will be added in the heated casserole.
 Cloth
This will be used to wipe the bottle after

sealing it to ensure that there are no spilled
residue outside it.

 Knife
This tool is used in the preparation of the raw

materials. It has flash forged stainless steel
blades that comes with comfortable and
ergonomic riveted handles for easy precision
control.
 Spatula
This is essential in the cooking stage of the

manufacturing process. This hand-held tool is
used in mixing, spreading and tasting. It has
handles that is long enough to keep the
holder’s hand away from the heat of what is

being cooked.
 Scissors
This tool is used for a wide range of task

throughout the process. Initially it is used to
untangle the packaging of the raw materials
acquired to the supplier. Scissors are also used to
tear up the sachets of the condiments and etc.
 Apron
This is worn by the employees in the production

for cleanliness, sanitation and safety. It prevents the
employee’s clothes from coming in contact with
the food that is prepared.

 Gloves
Employees in the production are strictly tasked to

wear gloves to reduce or prevent the spread of
germs from the hands of food workers to the
product.
 Condiment container
All the condiments that form part to the product will

be stored in this container for convenient utilization.
It will also organize the condiments in the kitchen.
 Hand towel
Before and after the production, employees
are expected to wash their hands thoroughly
and they need to dry it off using a hand towel.

 Hairnet
It is worn by the employee to keep hair from
contacting exposed food, clean and sanitized
equipment and utensils. It is also used to prevent
the workers from unconsciously touching their
hair during the production.
 Mask
This is used by the employees to blocks germs and
foreign substances coming out of from your mouth.
Usable at certain distance away from your mouth
and nose so that normal conversation is allowed.
Not disposable and can be washed for reuse. This

is transparent so that you can see the user’s face.
 Garbage Bin
To comply with the sanitation requirement of

the food industry. A garbage bin is used to
temporarily store the waste of the entire
production. The garbage will be strictly
segregated to reduce the waste that goes to
the landfill which can help the environment.
3.2.10 Supplies
 Hand soap
It is used to ensure that the germs from hands are

remove before starting to have direct contact with
food components.

 Kitchen tissue roll
It is important to have a tissue roll to wipe the

washed utensils and spills.
 Garbage Bag
This is used for lining the garbage bin to hold

the bin and keep the container clean.

3.2.11 Plant Location
The Business proponents decide
to locate the business at the Naga
Road Pulang Lupa Dos, 1742 Las
Pinas City near at PL Toda
Terminal. We choose this location for the reason of it is very safe for our
production and can conceal smoke in the area a much help for the community.
Also, there’s a lot of people that can be as a target market. Like Students,
employees, resident of the location and the passengers of Naga Road Pulang Lupa
Dos.
3.2.12 Plant Layout

Location Map
Proposed business floor Plan
We choose this production lay out because it is really effective when
getting to the place or finding the place we wanted to. It is very simple and
not that hard to understand and easy to look for the places of the production
area. Our production area is propose to be bigger than any other facilities

because it has the most production made. And the next to production area is
the packaging area, so that when it is done with the cooking process it can be
easily transfer to its packaging. We choose the hall way to be with enough.
3.2.13 Property Plant and Equipment Requirements
Factory Equipment/ Machinery
Sealing Machine for Glass Bottle
It is used for sealing the glass
bottled-Laing.
Jar Filling Machine
This is the machine for filling and
capping the Laing in the bottle.

Coconut Milk Extractor
This is the machine for extracting the coconut milk that needed in the
production.
Customized Gas Burner
Kitchen appliance designed for the
purposed of cooking food. It used to
cook the laing that need in the
production.
Food Processor Machine
This is the machine for grilling the
garlic that need in the production.
Coconut Grater
This machine is used to

remove the coconut

Meat from the interior of the coconut shell
that will be used in the production.
Freezer
Stores Perishable of
Bottled Laing and used for cooling
purposes.
xhaust Fan
Sucks hot air out of the kitchen to
create proper ventilation.

Fluorescent light
For better ambiance
Office Machinery and Equipment
Computer
It is used for recording
transactions and doing a
report.
Printer
This is an output device that
produces a paper copy of
alphanumeric or graphic data. It is
used in printing documents.

Wall Fan
This is a machine that the process of removing heat and moisture from
interior space occupied. It is used for cooling the office.
Office Furniture and Fixtures
Office Table
It is used for holding office
supplies and office equipment.
Office Chair
Generally comfortable and
adjustable. Type of chair that is
design for used at a desk in an
office.
Store Equipment

Telephone
It is used for
communication and business
transaction purposes.
Vault
This is the secure space where
money, valuables, records and
documents can be stored.
Calculator
Used for Computation of sales of Bottled
Laing.

Glass Display Cabinet
It is used to display the finished product or
Bottled Laing.
3.2.14 Material Requirement for each Product
Table ______Material Requirement
Direct Raw Materials
RAW
Quantity Description
MATERIALS
A. Taro Leaves 3 kilos per batch Principal component.
B. Coconut 1L per 250g Taro Leaves Principal Component. It is

Milk naturally rich with vitamins and
minerals.
750g per 250g of Taro

C. Meat (Pork)
Leaves
D. Ginger 200g per batch
3pcs. Per 1kg of Taro

E. Onion Eme eme
leaves
F. Garlic 200g per batch
Gives additional mouthwatering

G. Peanut 200g per 1kg of taro leaves
taste to the product
Adds flavors that would suffice
H. Seasoning Considerate amount the desired taste of authenticity
of Laing
Adds needed spiciness that

I. Chili 6 pcs.
compliments well with product

3.2.15 Production Schedule
Table ______: Production Schedule
Production Schedule
ACTIVITY HOURS REQUIREMENT
A. Processing Time
1. Preparation of
Primary Raw Materials
Transfer of raw
material from storage .15 hour
room
Cleaning, Peeling, 1 hours

.35 hour
and Mincing
Preparation and
.25 hour
extraction of coconut milk
2. Cooking of Product

a. Initial Preparation .25 hour
b. Actual Cooking 3.50 hours 4 hours
c. Initial Inspection .25 hour
3. Packaging
a. Primary Packaging 2 hours
b. Finality Quality 3 hours

1 hour
Inspection
Total Processing Time

8 hours
(Value Added)
B. Idle Time
Storage of Raw
2 hours
Material
Total Non- Value Added

2 hours
Time
TOTAL
10 hours
MANUFACTURING

CYCLE TIME
Batch Size: 168 bottles
3.2.16 Product Costing

Classic Bottled Spicy Bottled

Manufacturing Cost Laing Laing
Unit Cost Unit Cost
Direct Raw Materials
Coconut Milk 7.14 7.14
Dried Taro Leaves 5.71 5.71
Ground Meat 10.71 10.71
Jar Glass 21.71 21.71
Total Raw Materials Per Unit 45.27 45.27
Direct Labor
Employee1 4.85 4.85
Employee2 4.85 4.85
Manufacturing Overhead
Variable Manufacturing Over
Head 2.03 2.16
Total Cost Per Unit 102.27 102.4

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Las Piñas Campus 1

become a vital component of life. It is a huge part of every Filipino’s day-to-day

he/she must taste one.

Lately, the trend of convenience foods is continuously growing internationally

College of Business Administration and Accountancy

Moreover, costumers’ health must still be considered in producing and

introducing a product. Consumers will always be willing to try and purchase a

Additionally, the entrepreneurs want to offer a convenient yet healthy product,

the welfare of its consumers.

deliver the authentic homemade Laing in your doorstep. DAGDAG PA ABOUT

bud without losing its original identity.

College of Business Administration and Accountancy

the gradual improvement of this sector in the food industry.

Additionally, with our main product’s well known reputation domestically

create competitive advantage for our organization.

1.2 Statement of the Problem

The main goal of the entrepreneurs is to determine the feasibility of

implementing a South Metro Manila based business on the production of bottled

In particular, the project sought to know the following:

materials, manpower, process of manufacturing the offered product,

College of Business Administration and Accountancy

requirements that would arm the business in obtaining desired maximized

profit and/or achieving a minimum cost production business.

 To set up an effective organization and form an efficient working

environment where a developed internal control is implemented, and

policies and regulations, internally and externally, are complied with.

 To validate the social desirableness of the entrepreneurs’ offered product in

and to come across product growth opportunities based on the demands of

through financial forecasting to be able to assess the stability of the

company, and be capable in dealing with threats by establishing applicable

safeguards to ensure longevity of the company.

College of Business Administration and Accountancy

1.3 Significance of the Study

The entrepreneurs aspire to promote the genuine familiarity of Bicol’s

project holds a significant purpose.

As to aspiring business owners:

This project will be an eye-opener to those who aspire in establishing their

College of Business Administration and Accountancy

The community overrides every citizen living in it, thus with a

fast-paced way of living nowadays, this project gives an accessible means in

offering a healthy food product.

independent in handling a business, so they could fearlessly face the awaiting

As to the Philippine market:

would open a way to an improved local economy.

As to the future researchers:

College of Business Administration and Accountancy

As to the existing business and readers:

combination of factors needed in a business is essential to understand and be able

to predict probable situations that might result to a beneficial reward to the

based plant, manufacturing “Magayon-in-a-Bottle: Oh My, Laing”. The selected

South Metro Manila. This will give emphasis to the following;

 Establishment of partnership where most of its members are residents of Las

Pinas. The formed organization will be a mean to accumulate funds in the

manufacturing operation of the business.

College of Business Administration and Accountancy

 An introduction and precise description of the proposed product; “Oh My!

that would surely satisfy the target market.

 A detailed procedure on the processing of the proposed product, as well as the

qualitative measures conducted. Specifications regarding the organization itself

are stated in this research.

The following are the limitations of our study: