Father Saturnino Urios University

Accountancy Program
Butuan City

Establishment of Physical Store of Meal Amigo

in Butuan Central Elementary School

A Business Feasibility Study

Presented to the
Faculty of Accountancy Program
Father Saturnino Urios University

In Partial Fulfillment
Of the Requirements for the Degree
Bachelor of Science in Accountancy

By:
Aragos, Denmarc John
Caila, Charizia Khea G.
Pelayo, Charlene J.
Tiu, Joshua Leoj F.
Villasor, Marry Devine S.

November 2019
 Father Saturnino Urios University
Accountancy Program
Butuan City

APPROVAL SHEET

This feasibility study entitled “Establishment of Physical Store of Meal

Amigo in Butuan Central Elementary School” prepared and submitted by
Denmarc John Aragos, Charizia Khea G. Caila, Charlene J. Pelayo, Joshua Leoj
F. Tiu, and Marry Devine S. Villasor in partial fulfillment of the requirements for
the degree of Bachelor of Science in Accountancy has been examined and
recommended for acceptance and approval.

Mr. JISRYL H. RAZ, CPA, MSA-IA

Panelist

Mr. DANIEL NEMESES C. ESPINA, CPA, MMA, CIS, CFMP

Panelist

Accepted and approved in the partial fulfillment of the requirements for the
degree of Bachelor of Science in Accountancy.

Mr. JISRYL H. RAZ, CPA, MSA-IA

Instructor

Dr. EVANGELINE P. JAMILI, CPA

Dean, Accountancy Program
 TABLE OF CONTENTS

TITLE PAGE ……………………………………………………. i

APPROVAL SHEET ……………………………………………………. ii
TABLE OF CONTENTS ……………………………………………………. iii

CHAPTER 1
Introduction
Rationale ……………………………………………………. 1
Business Name ……………………………………………………. 3
Business Logo …………………………………………………… 3
Business Location ……………………………………………………. 4
Product Description ……………………………………………………. 4

CHAPTER 2
Market Feasibility
Target Market ……………………………………………………. 7
Sample Size ……………………………………………………. 8
Results of the Survey ……………………………………………………. 10
SWOT Analysis ……………………………………………………. 31
Marketing Strategies ……………………………………………………. 35

CHAPTER 3
Technical Feasibility
Location ……………………………………………………. 42
Costing of Recipes ……………………………………………………. 48
Final Demand ……………………………………………………. 57
Costing of Equipment
and Other Supplies ……………………………………………………. 62

CHAPTER 4
Management Feasibility
Type of Business
Organization ……………………………………………………. 67
Management Style ……………………………………………………. 68
Vision Statement ……………………………………………………. 69
Mission Statement ……………………………………………………. 69
Core Values ……………………………………………………. 69
Operating Schedule ……………………………………………………. 70
Operating Procedure ……………………………………………………. 71
Internal Organization ……………………………………………………. 72
Compensation Scheme ……………………………………………………. 76
Internal Control Policies ……………………………………………………. 78
Legal Requirements ……………………………………………………. 80
CHAPTER 5
Financial Aspect
Sources of Funds ……………………………………………………. 84
Asset Management ……………………………………………………. 84
Liability Management ……………………………………………………. 86
Monitoring of Funds ……………………………………………………. 86
Efficient Inventory
Management ……………………………………………………. 86
Strategic Marketing ……………………………………………………. 87
Market Assumptions ……………………………………………………. 87
Start-up Cost ……………………………………………………. 88
Financial Statements ……………………………………………………. 89
Financial Statements
Ratios ……………………………………………………. 93

CHAPTER 6
Socio-Economic Aspect
Social Responsibility ……………………………………………………. 102
Contribution to
Environment ……………………………………………………. 103
Contribution to
Government ……………………………………………………. 103
Contribution to Economy……………………………………………………. 104

CHAPTER 7
Conclusion
Market Aspect ……………………………………………………. 105
Technical Aspect ……………………………………………………. 105
Management Aspect ……………………………………………………. 106
Financial Aspect ……………………………………………………. 106
Socio-Economic Aspect ……………………………………………………. 106
Recommendation ……………………………………………………. 107

APPENDICES ……………………………………………………. 108

 LIST OF TABLES

Table

1 Distribution of the Total Number of Population

to the Number of Respondents 9

2 Target Market of Meal Amigo for Rice Bowl 10

3 Proportion of the Respondents’ Answer to

Question No. 3 to the Total Population 14

4 Type of Rice Bowl Respondents are Willing to

Buy and the Frequency of Buying 14

5 Total Demand per Product per Month 16

6 Respondents’ Willingness to Spend 17

7 Target Market of Meal Amigo for Kakanin 20

8 Proportion of the Respondents’ Answer to

Question No. 3 to the Total Population 23

9 Type of Kakanin Respondents are Willing to

Buy and the Frequency of Buying 24

10 Total Demand per Product per Month 26

11 Respondents’ Willingness to Spend 28

12 SWOT Analysis for Meal Amigo 31

13 Marketing Strategies for Meal Amigo 35

14 Computation of Estimated Cost 41

15 Costing Of Meal A – Picadillo Lumpia 48

16 Costing Of Meal B – Fish Nuggets 50

17 Costing Of Meal C – Chicken Barbeque Tocino 51

18 Costing Of Monggo Turon 53

19 Costing Of Sapin-Sapin (Puto Cake) 54

20 Costing Of Tanglad – Kalamansi Juice 56

21 Capacity per Day 57

22 Comparison of Demand per day and Capacity per day 58

23 Capacity per Day 59

24 Comparison of Demand per day and Capacity per day 60

25 Costing of Equipment 62

26 Costing of Other Supplies 63

27 Operating Schedule and the Schedule of

Duty Hours of the Employees 71

28 Compensation Scheme of the Administrative

Function 76

29 Compensation Scheme of the Cooks and Attendants

of the Physical Store 77

 LIST OF FIGURES

Figure

1 Business Logo 3

2 Respondents' Familiarity to the Rice Bowl 12

3 Respondents’ Willingness to Buy Rice Bowl 13

4 Respondents’ Reason in Buying Meals 18

5 Respondents’ Taste Preference 19

6 Familiarity of the Respondents to Kakanin 21

7 Respondents’ Willingness to Kakanin 22

8 Respondents’ Reason in Buying Meals 29

9 Respondents’ Taste Preference 30

10 Butuan Central Elementary School Front View 42

11 Canteen 43

12 Floor Plan of the Proposed Store 44

13 Front View of the Proposed Store 45

14 Top View of the Proposed Store 46

15 Side View of the Proposed Store 47

16 Organizational Structure 74