PALARIS COLLEGES

San Carlos City, Pangasinan

FEASIBILITY STUDY

Prepared by:

Joshua A. Erguiza

Gessler C. Gatpo

Paulo Miguel A. Torio

A.Y. 2019-2020
 TABLE OF CONTENTS

Chapter I INTRODUCTION

 OBJECTIVE OF THE STUDY

 STATEMENT OF THE PROBLEM

 CONCEPTUAL FRAMEWORK

 FRAMEWORK OF THE STUDY

 SCOPE OF THE STUDY

 SIGNIFICANCE OF THE STUDY

 VISION & MISSION

Chapter II METHODOLOGY

 RESEARCH DESIGN

 RESEARCH LOCALE

 RESPONDENTS

 SOURCES AND METHODS OF COLLECTING DATA

 NAME OF THE INDUSTRY

 MODE OF FINANCING

 INVESTMENT COST

Chapter III PROPONENT, MANAGEMENT AND PERSONNEL

 ORGANIZATIONAL FLOWCHART/STUCTURALE
  JOB ANALYSIS

 RECRUITMENT AND SELECTION POLICY

 COMPENSATION AND BENEFITS

 WORK SCHEDULE

 GENERAL PERFORMANCE OF STAFFS

Chapter IV MARKET FEASIBILITY

 MARKET DESCRIPTION

 DEMAND

 SUPPLY

 MARKET SEGMENTATION

 MARKETING MIX

Chapter V PRODUCTION/TECHNICAL FEASIBILITY

 DESCRIPTION OF OPERATION AND PROCESS

 PROJECT LOCATION

 PROJECT EQUIPMENT

 PROJECT DESIGN

 PROCESS DESIGN

Chapter VI FINANCIAL ANALYSIS

 GENERAL ASSUMPTIONS
  FINANCIAL STATEMENTS

Chapter VII SITUATIONAL ANALYSIS

 COMPANY ANALYSIS

 CUSTOMER PROFILE

 CUSTOMER ANALYSIS

 COMPETITOR ANALYSIS

 PEST ANALYSIS

Chapter VIII SWOT ANALYSIS

 SWOT Matrix

Chapter IX STRATEGIES

APPENDICIES

REFERENCES
 ACKNOWLEDGEMENT

The researchers would like to thank our professors for

giving us the knowledge and advice to finish this project with

ease and also to our loving parents, guardians and friends who

are always there for financial support and they were the ones who

showered us with encouragement in order for us to really do our

best on this project. Without these people, this project wouldn’t

be successful or possible.

And lastly, to our Almighty God who always give us strength,

guidance and wisdom in everything that we do. To God be the

glory.
 CHAPTER I

INTRODUCTION

A healthier variety of breads are what we are in cognizance.

For this brand perception that we formalize we would like to

linger the interest of the buyers and also the consumer with our

version of Veggie Breads. We would like introduce new varieties

flavors that consumers that would not normally taste, we would

like to propose: malunggay (horsaradish), ampalaya (bitter

ground), talong (eggplant), kamatis (tomatoes) etc.

Nowadays people would choose an artificially made food

product that has a less healthy nutritional content over the

conventional foods that is said to be “good for our health” that

is availbale in the market. Promoting a healthy and convenient

way of eating by introducing varieties of Veggie Breads to the

public consumers would also benefit not just the consumers with

the its health nutrition content it have but also helps the

Filipino farming industries in the country as well.

Background of the Study

We make this product proposal for the purpose that we want

to serve our valued customers in a new product dishes that we

give them a healthy food that will enjoy not only for adults but

also for the young ones, we add special ingredients for our

product such as malunggay. We would like to introduce varieties

of flavors that consumers that would not normally taste of the

bread.

Based on our efficient study about putting up this business

including market research, financial analysis, survey analysis

and many others, we assumed that JOPAGE Panadero has gained

income on its first year of the operation, and it will be

profitable in the next coming years.

As partners of JOPAGE Panadero, we would contribute both

cash. Our estimated capital is around PHP 150,000.00 equally

divided to. This would include the store rental, promotional, and

organizational costs, equipment, furniture, supplies, and

salaries and inventories for the first three months. We would be

the one who will handle major office works and sales supervision.
Statement of the Problem

This feasibility study is intended to evaluate the

feasibility of selling “bread” with vegetable flavored.

Specifically, it aims to evaluate and analyze the following

areas.

A. The Technical aspect of the study

* Product Description

* Product Process

* Equipment/Materials

* Plant Location

* Plant Layout

B. The Marketing aspect of the study

* General Business Condition

* Competitive Condition

* Target Market

* Demand

* Product

* Pricing Strategy

* Promotion

* Packaging
C. The Financing aspect of the study

* Capitalization

* Sources of Funds

* Total Sales

* Total Expenses

* Income Statement (3 years projected)

* Balance Sheet (3 years projected)

* Cash Flow Statement (3 years projected)

* Return on Investment

D. The Management aspect of the study

* Forms of Ownership

* Structure

* Job Analysis

* Company Policies

E. The Socio-economic aspect of the study

* Contribution of the government

* Contribution to the society

Conceptual Framework

The technical study of the project comprises product

description, product process, equipment and materials, plant

location and plant layout. In this area, it discusses on how the

product “JoPaGe Panadero” is produce, what ingredients and

equipment’s are needed, and where will the researchers going to

put the said business and its layout.

The marketing study covers the general business condition,

competitive condition, target market, demand, supply, product,

pricing strategy, promotion, and packaging. This area talks about

the structured questionnaires floated to the respondents and the

result determines the demand and supply and for the researchers

to know whether their product will penetrate the target market.

The financial study shows capitalization, sources of funds,

total sales, total expenses, income statement, balance sheet,

cashhflow statement, return on investment, and ratio analysis.

This area discusses if the business is profitable or not. In

addition, it servesd as a guide for the researchers to know if

the transactions within 3 years are increasing.

 The management study shows the form of ownership, the

structure of the business, job analysis and company policies that

the researchers had formulated.

The socio-economic study shows the contribution of the study

to the government and to the society. This area proves that the

business existed not only for profit purposes, but also for the

improvement of the welfare of the people.

 Framework of the Study

SOCIO-
TECHNICAL MARKETING FINANCING MANAGEMENT
ECONOMIC
Product General Business
Capitalization Form of Contribution
Description
Condition Ownership
To the
Product Process Competitive
Source of Funds
Condition Structure
Contribution
Equipment/
Demand Total Sales
Job Analysis To the
Materials

Plant Location Product Total Expenses Company

Policies

Plant Lay-out Supply Income Statement

Pricing Strategy Balance Sheet

Cashflow
Promotion

Return on
Packaging

Ratio Analysis

Table 1.1
Scope and Limitation of the Study

This study of the ‘JoPaGe Panadero” business is restricted

to San Carlos City, Pangasinan and will be based on management,

marketing, technical, socio-economic, and financial aspect of

business. Students will be covered as part of the respondents.

The product will be disseminated through direct selling and

orders are also accepted from the customer within in San Carlos

City, Pangasinan from those who are willing to purchase our

product.

Significance of the Study

This study gives the consumer a product which is affordable

but with the same product quality with those sold at an expensive

price.

This section will provide a brief description on the various

significances of the study given.

To the customers- the researchers believed that the customers

will benefit because the study was made for them and the

researcher had priced the product at a reasonable price. They

will benefit buying the product and they will see that it can be

used for a long time.

To the researchers- in doing the study, the researchers have

acquired new skills and knowledge that they can use in their

profession. This paper can enlighten their thinking with regards

to the reality of life especially as we walk towards the path of

the business world.

To the students- the proposed study will help you speeding up

metabolism, providing an immediate source of energy with fewer

calories than other fats. Reduces sweet cravings and improves

insulin secretion and utilization of blood glucose.

To the teachers- the proposed study will help your health

especially those who are elderly people these products provide

many benefits, it protects against osteoporosis, helps relieve

symptoms associated with gallbladder disease.

To the farmers- the proposed study will help the farmers to

engage in producing more vegetables, we are not only selling but

also helping the farmers to promote their product.

The study gives the consumer a product which is affordable

but with health benefits. This will also give the farmers the

opportunity to engage in a business that will serve as a stepping

stone to economic growth.

 Furthermore, this feasibility study will also serve as a

guide and a stepping stone to economic growth specially the

farmers to enhance their farming as the main ingredients of this

product and to those people who would want to put up their own

business.
Definition of Terms

For a better comprehension on this feasibility study, the

following definitions of terms are provided:

Balance Sheet- one of the financial statements that show the

total assets, total liabilities and equity of a business

Break-even Point- refers to an indicator of the volume where

profits equal zero, which means no gain, no loss

Capitalization- the monetary contribution of each partner in

starting up a business

Demand- refers to the quantity of goods does a buyer is willing

to buy at a given price

Form of Ownership- refers to a type of business form of

organization

Income Statement- type of financial statement that shows the

annual sales of the business with its expenses incurred for the

whole year
Management- the overall organizational structure of a certain

business

Marketing Strategy- a series of marketing activities that an

organization do acquire customers

Structured Questionnaire- a written instrument used in gathering

information through survey.

Bread- a staple of food made from flour or meal mixed with other

dry and liquid ingredients, usually combined with a leavening

agent and kneaded, shaped into loaves and baked

Mallunggay- Moringa Oleifera is the most widely cultivated

species of the genus moringa, which is the only genus in the

family Moringaceae, “is the most nutritious plant in the world”.

It is rich in Vitamin A and C and Iron.

Vegetables- a plant or part of a plant used as food, typically a

accompaniment to meat or fish, such as cabbage, potato, carrot or

bean

Nutrition- the process of providing or obtaining the food

necessary for health and growth

 MISSION

Our mission is to provide the highest quality malunggay bread and

the best possible services to the food industry to be able to
become a well-known product nationwide. We will continuously
improve all aspects of our business in order to sustain the long-
term success of our customers and ourselves. We partner with
customers toward a healthier lifestyle and lead the food industry
in a more beneficial snack alternative that also support the
livelihood of our local farmers. We, at JOPAGE Panadero, gives
our special attention in your healthy satisfaction.

VISION

JOPAGE Panadero, guided by the Filipino culture and

traditions will promote a healthier version of Pandesal. We
will be a living proof that caring, integrity; hard work and
innovation at all levels create success.

CORE VALUES
Customers are the focus of everything we do.

 Actively listen, respond quickly and be honest

 Act with integrity, passion and enthusiasm

 Be confident, knowledgeable and follow through with our

commitments

Associates are critical to our success.

 Be honest, consistent and responsible in the pursuit of

organizational goals and managerial actions

 Cultivate the desire and energy of people to identify

with and buy into the success of the organization

 Provide people opportunities for: achievement,

responsibility, recognition, interesting and meaningful

work, growth and advancement

Services and products drive our growth opportunities.

 Attract and retain knowledgeable, technically skilled,

experienced and capable people

 Offer services and products that are “different” in

some special way to increase our competitive advantage

 Invest in new products on an ongoing basis to ensure

the company maintains current state-of-the-art products

in the marketplace

CHAPTER II
 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 whi will be the respondents and

focus of the researcher. This also shows the procedure of source

of data and methods of collecting data; these chapters also

discuss the type of research, research design, and the research

locale where the study will conducted and description of our

procuct and the outlook of the industry and the size of the

industry, target market, market segmentation and presentation, in

marketing and sales activities, detailed of our product and

service description that we will going to apply to our business

and the competition in the market.

Research Design

The researchers used the descriptive design and applied

using survey questionnaires and key informant interview. The

survey was conducted by providing structured questionnaires to a

number of identified respondents from the colleges inside Palaris

College. The Participants who were asked to evaluate the bread

types/flavors during the survey were randomly selected from

identified respondents. The survey was added using an interview

guide questioners. Moreover, interviews were conducted with

existing business operators who sell breads which will server us

key information on how will we the researchers improve more our

product offerings to our target consumers.

Research Locale

The researchers floated the survey questionnaires around

specific department of Palaris College.

The number of students that ae being selected here are from

different department and are brief discussion on what is the

research about. Therefore in this area the researchers planned to

have their distribution of their products through consignment.

JOPAGE BREAD

Respondents
 Due to a large number of people that may become the possible

customers, the researchers got at least 100 respondents from the

identified research locale. Respondents were identified

immediately after they have shown interest in buying vegetable

bread (Veggie Bread).

Department No. Of Respondents

BS Elementary Education 25

BS Education 25

Business Administration 25

Hospitality Management 25

TOTAL 100

Table 2.1

Sources and Methods of Collecting Data

The researchers have gathered data through the primary data.

The primary data were gathered by giving away a structured

questionnaire to selected students in different departments of

Palaris College.

Name of the Industry

The name of the enterprise is one of the most important

things that are needed in the business. “JOPAGE Panadero” is the

primary name of the business.

Mode of Financing

The funds used to build up this business are acquired in the

contribution of each member.

Investment Cost

The funds amounting to one hundred and twenty thousand pesos

(P 150,000.00) is the capital investment to start the business

and used for the acquisition of materials, equipment’s, rent of

stall, and other expenses.

CHAPTER III

PROPONENT, MANAGEMENT AND PERSONNEL

 On this chapter, the proponents are dealing with the

management plan of the proposes feasibility study, and this also

includes the organization chart of the business, the duties and

responsibilities of the employee, the construction of

organization, the maintenance and operational organization.

A. Proponent:

The proponents are (1) Gessler C. Gatpo, (2) Joshua J.

Erguiza, (3) Paulo Miguel A. Torio and other minor

members who will be the owners of the business which is

JoPaGe Panadero in San Carlos City, the business will

them serve as a food industry type of business.

B. Management:

Members look for consensus from our team or at the very

least is open to their opinions. And we also tries are

open and approachable. It can also lead to a quagmire

when it’s overdone.

 Organizational Flowchart/Structure

General
Manager/Owner
 Production
Supervisor

Sales Staff Baker

The organization of the business is simple and direct

authority flows to subordinate position.

Description of General Manager/ Owner

 Direct and manage the activities at a bakery by overseeing

the work of employees, ordering supplies, making schedules

and marketing products. In addition to those duties and

responsibilities, bakery manager need to have the knowledge

and skills bake cakes, breads and pastries.

Sales Staff

 The duties of a salesperson include communicating with

customers, assisting customers in selecting the right

product, performing financial transactions and

demonstrating knowledge of the product being sold.

Baker

 Are responsible for preparing and making goods, such as

cookies, brownies, muffins, breads, tortillas and

cakes.

Production Supervisor

 Innovating Product/Product design

 Responsible for Inventory Management

 Purchasing the Production Equipment

 Designing production processes and equipment

OPERATIONS

PERSONNEL POLICIES

          No person shall sit or lounge or be permitted to sit,

lie or lounge upon any of the tables, shelves, boxes or other

equipment or accessories used in connection with the production,

preparation, packing, storing, display or sale of bakery

products.

         

No live animals or birds shall kept in any building or part

thereof used as a bakery for such production, preparation,

packing, storing display or sale of bakery products.

 Before beginning the work or preparing. Mixing or handling

of any ingredients used in the production of bakery products,

every person engaged in such work shall wash the hands and arms ,

and after  using toilets or water closet, every person therin

engaged shall wash the hands and arms thoroughly and then rinse

in clean water, and for this purpose the owner or operator of the

bakery shall provide sufficient facilities and post notes to this

effect.

No owner or operator of the bakery shall require or permit

any person affected with a contagious and/or infectious disease

or physical ailment which may render such employment detrimental

to the public health,  nor any person who refuses to submit to an

examination, to work therein.

Employees shall be prohibited from smoking while preparing

and baking malunggay pandesal.

PROFESSIONAL ETHICS FOR FOOD SERVICE PERSONNEL

A. Physical Projection

HAIR

 Clean, neatly combed; no dandruff

  Ladies hair should be clipped on both sides or breaded,

wear hair net if necessary

 Length of men`s hair should not go beyond collar and the

side hair must not cover the ears

 Bangs should be avoided

UNIFORMS

 Must be comfortably fit; no sagging hemline

 Properly buttoned; sleeves should never be folded nor

rolled

 Clean and well-pressed; free from stains nor wrinkles

FACE

 Men-free of beard or moustaches

 Ladies-must have light and appropriate make-up that

should be retouched from time to time

MOUTH

 Free from bad breath; mouth wash to be used to ensure

fresh breath

 No tooth decay

EARS

 Clean and free from visible dirt inside and outside

  Earrings are never appropriate for men; ladies in uniform

should never wear dangling earrings

BODY

 Free from body odor ; deodorant to be used daily

 Daily shower is a “must”

FINGERNAILS

 Clean and free for dirt

 Men-nails should be short and properly trimmed

 Ladies-avoid very long fingernails and must always be

clean and well-manicured. If nail polish is used, it

should look clear, fresh and not tattered.

SHOES AND SOCKS

 Should be clean and well-polished, heels in good

condition

 Black socks and changed daily with fresh ones

PERFUMES

 Not allowed as the smell may contaminate the food

EXCESSIVE JEWELRIES
  Not appropriate

WORK BEHAVIOUR AND HABITS

A professional server must behave with gentleness and in strict

observance to the rules of basic courtesy and work ethics.

Unpleasant Habits and Behaviour

 Yawning

 Grouping together with other staff for a chat while on duty

 Mannerisms like biting nails, crossing arms, biting lips,

etc.

 Using sign language

 Shouting, giggling, loud conversations and horse playing

 Daydreaming and eavesdropping

 Indulging in customers private conversation

 Putting hands on pocket and playing pocket coins

 Sneering or starring look

 Frowning look and show of irritation

 Chewing gum

 Suggesting or demanding for a tip

 Counting tips in view of customers

 Bluffing customers

 Reading newspapers/magazines
  Singing/whistling

 Use of rude and insulting language

JOB ANALYSIS

The main purposes of conducting job analysis is to prepare

job descriptions and job specifications which in turn helps hire

the right quality of workforce into an organization. The general

purpose of job analysis is to document the requirements of a job

and the work performed.

Purpose of Job Analysis

The purpose of Job Analysis is to establish and document the

'job relatedness' of employment procedures such as training,

selection, compensation, and performance appraisal.

Job Analysis can be used to:

1. Determining Training Needs

 training content

 assessment tests to measure effectiveness of training

 equipment to be used in delivering the training

 methods of training

2. Compensation 

 skill levels

 compensable job factors

 work environment (e.g., hazards; attention; physical effort

 responsibilities

 required level of education

3. Selection Procedures

 job duties that should be included in advertisements of

vacant positions;

 appropriate salary level for the position to help determine

what salary should be offered to a candidate;

 minimum requirements (education and/or experience) for

screening applicants;

 interview questions;

 selection tests/instruments (e.g., written tests; oral

tests; job simulations);

 applicant appraisal/evaluation forms

 orientation materials for applicants/new hires

4. Performance Review

 goals and objectives

 performance standards

 evaluation criteria

 length of probationary periods

 duties to be evaluated
Recruitment and Selection Policy

The purpose of this policy is to direct and discipline

recruitment and employment practices to ensure that the

objectives of the Veggie Bread are attained especially those

objectives which are related to structural and operational

efficiency within the business.

Recruitment is the process of gathering a group of qualified

applicants. It includes tasks like writing a job description

and job postings, and going through the steps of posting it

internally (e.g. bulletin boards, intranet, e-mail

notification), externally (e.g. newspaper ads, temp agencies,

internet), or both.

From the words in a job posting to the questions asked

during an interview, it is necessary to be objective and to

focus on the requirements of the job in order to avoid

discriminatory practices.

Below are the recruitment and selection process that JoPaGe

Panadero will observed in hiring employees:

1. Job vacancies will be posted within the vicinity or

appropriate social media.

 2. All applicants will be collated and screened by the General

Manager/Owner of JoPaGe Panadero.

3. Once all applicants have been screened and a short list of

candidates has been identified, the General Manager/Owner

wills then set-up the interviews.

4. Once all the applicants have been interviewed, a final

selection would need to be made based on the candidate who

meets the requirements of the job.

5. Selected candidate will undergo physical examination; submit

necessary documents needed like NBI clearance, SSS number,

Phil heath number and ATM number for payroll purposes.

6. After completing requirements, applicants will undergo

orientation and ready to report for duty.

Work Schedule

JoPaGe Panadero will observe and abide by the Law under

Article 83 and 84, Book III (Conditions of Employment) of the

Labor Code of the Philippines, which states:

Article 83: The normal hours of work of any employee shall not

exceed eight (8) hours a day. This is exclusive of the one (1)

hour lunch break. 

Article 84: Hours worked shall include (a) all time during which

an employee is required to be on duty or to be at a prescribed

workplace; and (b) all time during which an employee is suffered

or permitted to work. Rest periods of short duration during

working hours shall be counted as hours worked.

JoPaGe Panadero will have the following working schedules:

Rules and Regulations

Store Service Operation

Store
Operating Days Time
Monday-Saturday 4:00AM-8:00PM

Non Work Days/Holidays

 No work no pay policy

Absences
 Avoidable absent of employee because of personal reasons must

obtain approval from immediate manager two to three days

before the planned absence. However, in the event of

unexpected absence/s personnel should be notified and given

the reason for absence within the day. If she/he cannot report

within the day, she/he will be considered AWOL (Absent without

Official Leave)

Leaving Workplace

Any employee should not leave his/her workplace except when a

member of upper management instructed him/her to do so and if

job or a specific duty requires it or for medical reasons.

When one leaves the workplace, he/she must get approval of

his/her manager of the medical officer if leaving the

workplace for medical reasons.

Conduct and Behaviour

 1st offense-verbal warning

 2nd offense-written warning(memo)

 3rd offense-suspension

 4th offense-termination

Compensation Policy (Compensation Scheme)

 No work, no pay
  Every employee will be paid based on the fixed

rate/amount for specific position given by the

administration.

Terms of Payment

 Sales will be on cash basis only

Operation Policies

 Operating hours will be from 4:00AM-8:00PM from Mondays

to Saturdays.

 Strictly no under time

 All employees should diligently perform duties assigned

to them and meet the working standard requirements.

 Staff should wear proper uniform.

 Any employee who destroys/loses any of the item or

equipment within the stall/plant, his/her salary will

be deducted or would pay for the amount damaged/lost

property immediately.

 Absences due to sickness must be presented with medical

certificate the following day he/she is present for the

work again.

 Late employees will receive following punishments at:

1. 1st offense-verbal warning

2. 2nd offense-verbal and written warning

 3. 3rd offense-subject to salary deduction

4. 4th offense-suspension for 3 days

5. 3 consecutive-dismissed to his/her job

 Overtime should be paid based on the hourly rate of the

employee

 Employees are entitled for one day off every week

(Tuesday/Wednesday/Thursday) one employee at a day

Relating to Customers

Personnel of the business must show friendliness to

customers at all times. Customer’s suggestions, comments and

complaints must be given attention by the right person in the

business. The basic rules in customer relation will be:

 Greeting of customers

 Asking and suggesting of orders in a friendly way

 Entertaining and answering questions of the customers in

a hospitable manner

 Upon payment, thanking the customer and telling them to

come again

STAFFING AND COSTING

Given that the area of the store is spacious enough and can

be accommodated one to two employees, the manpower is computed of

one supervisor and one store crew, while production crew are
needed in the production area. The supervisor is one of the

owners. She is responsible for the overall supervision of the

store and plant area. This includes the checking of supplies and

contracting with the store area administration, taking charge of

store crew’s duties during her day-off, depositing weekly sales,

and evaluating the job performances of the store crew and

production crew. The store crew is in charge of taking the

customer’s order and payments, tallying of sales in the cash

register and liable in any loss in sales which is subject to

salary deduction. The crew is assigned to prepare the orders,

clean the store, maintain store equipment’s appearance, and

assist the customers with their needs and concerns to ensure

quality customer service and satisfaction.

The production crew are responsible in the preparation of

the Mallunggay Pandesal and also they are in charge for the

operation and maintenance in the production area of JoPaGe.

The employee’s salary is below the minimum wage. Incentives

shall be granted depending on the performances of the employees

and profits of the store while the owners shall divide the profit

according to the amount of share in capital.

Since only one owner’s works for their business, four

personnel are needed to fill the position two as the baker and
two for the cashier. The applicants must possess the job

qualifications and willing to perform the designated duties and

responsibilities. Advertisements shall be posted to places near

the proposed store location. However, the owners may also hire

someone they knew personally and is qualified for the position.

CHAPTER IV

MARKETING STUDY

In every project, feasibility marketing aspect is well-

thought-out the important since it requires inconspicuous

analysis of the business total demand and supply.

The type of advertisement that the industry used are:

Social Media Advertisements

It is very effective for teenagers and young people in and

out of school because of the technology that is very available in

the society. It is also very timely because Social Medias are

always the talk of the town for the student.

It is free of charge and reaches a wide range of market.

Personal- Approach Advertisement

It requires human resources

It is effective in communicating the real idea of the

product and may prevent misunderstanding due to presence of two-

way communication.

After the assessment of the prevailing form of advertisement

in the industry we now formulate our very own marketing plan

which we will summarize in the four P`s which are Product, Price,

Place and Promotion.

Description and Outlook of the Industry

Malunggay pandesal is known for its health benefits. For

this brand perception that we formalize, we would like to linger

the interest of the buyers and also the consumer with our

version of Malunggay Pandesal.

Nowadays, people would choose an artificially made food

product that has a less healthy nutritional content over the

conventional foods that is said to be “good for our health” that

is available in the market. Promoting a healthy and convenient

way of eating by introducing JoPaGe Panadero's Malunggay

Pandesal to the public consumers would also benefit not just the

consumers with its nutritional content but it can also help the

Filipino farming industries in the country as well.

As experienced in the recent years, demand for bread

industry is continually increasing due factors which include

convenience affordability and changing lifestyle. The trend of

health and wellness shift the demand to go upward because a lot

of people choose to go to healthy lifestyle. In our survey

conducted among the five factors that affect the purchasing

choice of our respondents nutritional value ranks the highest

factor they consider in purchasing bake foods.

Our groups would want to introduce “Veggie Bread” in the

market because our group envisioned putting up stores

highlighting Malunggay in every product for we can create pies,

cakes and other delicacies especially varios types of bread with

the Malunggay making its industry much broader and in turn will

array as one of the most excellent food products.

Based on our efficient study about putting up this business

including market research, financial analysis, survey analysis

and many others, we assumed that JoPaGe Panadero has gained

income on its first year of the operation, and it will be

profitable in the next coming years.

As partners of JoPaGe Panadero, we would contribute both

cash. Our estimated capital is around PHP 150,000.00 equally

divided to. This would include the store rental, promotional, and

organizational costs, equipment, furniture, supplies, and

salaries and inventories for the first three months. We would be

the one who will handle major office works and sales supervision.

Size of the Industry

According to the 2019 Census of Population in the

Philippines, the San Carlos City has an estimated population of

197, 438. This was based on the census conducted last 2019 this

data gives us the opportunity to have a look on ow large is the

market in an scale of the city. Flour-based foods have played an

increasingly dominant role in the Philippnes diet in recent ears.

The indusrty’s total rated annual production capacity is 2.2

million tones. The largest flour end users are bakeries, followed

by noodle manufacturers and then fast food chains. More than

10,000 bakeries nationwide constitute the largest single

institutional user of wheat flour, accounting for approximately

50% to 60% of total domestic flour use.

Target Market

JoPaGe Panadero wants to distress the purchasing influence

of most of the Filipinos as its offering an affordable price and

addressing health and wellness trends in our product offerings.

At all ages is the target market of JoPaGe Panadero, professional

or not, male or female and people of different walk of life. One

of our target markets is the parents because they can influence

the children to consume and choose Veggie Bread as a tasty snack

treat and most especially the people within a healthy lifestyle.

This confirms a big scope of market veggie bread will cater.

MARKET DESCRIPTION

The Market Description includes the total population of

which people are involved to obtain the products yield from the

business. Market Description also includes the viewpoint

regarding the targeted customers and the competitors in the

market. The proprietors must be able to know about the potential

customers likewise on how are the customers be capable to afford

the product. The proprietors must also be able to know the

competitors in the market to define whom will be contrary to the

opportunities of the business, how will the competitors produce

and market their products or services, and on how much will be

the expense and income.

The proprietors will conduct survey in San Carlos City,

Pangasinan to gain needed information regarding the target market

which are the students, teachers, and others.

DEMAND

The value of the product itself will not define the quantity

of a product that the customer purchases.

SUPPLY

Price is a determinant with regard to the quality of a

product that a product or service provider is willing to offer.

The higher is the value of a product, the greater the worth which

the product will be produced.

Product produces for one day: (The price may varied change

during peak season)

 Item Monthly Yearly Unit Price

Flour 4 ¾ Sack 57 sacks 840.00

White Sugar ½ Sack 6 sacks 350.00
Yeast 1 ½ Kilo 18 kilos 350.00
Salt 360 grams 4320 grams 1.00
Butter 360 grams 4320 grams 5.00
Oil 150 grams 1800 grams 2.14
Egg 450 pcs. 5400 pcs. 67.50
Powdered Milk 90 grams 1080 bunches 10.00
Mallunggay 300 bunches 3600 bunches 2.00
Condense Milk 4 cans 48 cans 32.00
TOTAL 1,659.64

Supply Analysis

14

12

10

0
Palaris College San carlos College Binalatongan VMUF

Forecast

Peak Period
  Break time, after eating lunch people usually looking for

some refreshment that will sweeten and suits for their taste

preference.

 Summer, where everyone is expected to look for some

refreshment that will ease the hotness feeling coming from

the sun.

Sample Survey Forms

JOPAGE PANADERO

Survey Questions

Name: ___________________________________

Gender: _____

Status: Employed__ Students___ Unemployed ___

Source of Budget: Income___ Allowance___

If has an income, kindly check the bracket of your monthly

income:

___1,000-10,000 ___10,000-20,000 ___ 30,000 above

If student, kindly check the bracket of your monthly allowance:

___1,000-2,000 ___2,000-4,000 ___4,000 above

Questionnaire:

Number of Family Members:

 2-5

 6-10

 11 above

Age:

 18-20

 21-30

 31-40

 41-50

 50 above

1. When do you usually buy bread? (You can choose more than 1)

 Breakfast

 Lunch

 Merienda

 Dinner
2. How much are you willing to pay for 1 pc. Malunggay Pandesal?

 P2.00

 P3.00

 P4.00

Survey Results

I. SURVEY RESULT ANALYSIS

The following figures show the demographic profiles and the

customer’s preference as reflected in the questionnaires they
answered.

Demographic Survey Analysis

Table 3

Status Frequency Percentage

Students 122 32.97%
Employed 181 48.92%
Unemployed 67 18.11%
Total 370 100%
Students
Employed
Unemployed
The figure shows that 48.92% of the respondents are employed,

32.97% represents the students and the remaining 18.11%

represents the unemployed.

Age Distribution of the Respondents

Table 5

Age Frequency Percentage

8-20 60 16.22%
21-30 96 25.95%
31-40 64 17.28%
41-50 84 22.71%
51-above 66 17.84%
Total 370 100%

8-20'
21-30
31-40
41-50
51-above
 Figure 5

Figure 5 shows that most of the respondents are from age 21-30

yrs old or 25.95% of the sample population. Followed by the

respondents from ages 41-50 yrs old or 22.71% while 17.84 % is

composed of respondent from ages 51 above and 17.28 % represents

from ages 31-40 yrs old. The remaining 16.22 % is composed of

respondents from ages 8-20.

Gender

Table 6

Gender Frequency Percentage

Female 225 60.81%
Male 145 39.19%
Total 370 100%

male
female

Figure 6
The figure 6 shows that 60.81% of the respondents are female and

39.19% are male.

Income Status (Students)

Table 7

Monthly Allowance Frequency Percentage

1000-2000 63 63%
2000-3000 29 29%
4000-above 8 8%
100 100%

1000-2000
2000-3000
4000-above

Total
 Figure 7

The figure shows that of the students or 63% have a monthly

allowance of 1000-2000, 29 students or 29% have 2000-3000, and 8

of the students or 8% have monthly allowance of 4000 and above.

With Salary or Income

Table 8

Monthly Salary Frequency Percentage

1,000-10,000 91 33.70%
10,000-20,000 159 58.89%
30,000-above 20 7.41%
Total 270 100%
 Figure 8

The figure shows that 159 of the respondents or 58.89% have

monthly salary of 1000-10,000, 91 respondents or 33.70% have

10,000-20,000 monthly- salary, 20 respondents or 7.41% have

monthly allowance of 30,000 and above

Times when Respondents usually buy Pandesal

Table 9

Category Frequency Percentage

Breakfast 226 61.08%
Lunch 27 7.30%
Merienda 94 25.40%
Dinner 23 6,21%
Total 370 100%
 breakfast
lunch
merienda
dinner

Figure 9

The figure shows that 61.08% of the respondents buy pandesal

during morning for breakfast, 25.40% for merienda time. 6.21%

during dinner time and 7.30% during lunch time.

Respondents who are willing to buy malunggay Pandesal

Table 10

Category Frequency Percentage

Yes 295 79.73%
No 75 20.27%
Total 370 100%

Yes
No
 Figure 10

The figure 10 shows that 79.73% or majority of the respondents

are willing to patronize our product while the other 20.27%

doesn’t want to patronize it.

Amount willing to spend in Malunggay Pandesal

Table 11

Category Frequency Percentage

P2.00 285 77.03%
P3.00 70 18.92%
P4.00 15 4.05%
Total 370 100%
 P2.00
P3.00
P4.00

Figure 11

Figure 11 shows that more than half of the respondents or 77.03%

are willing to spend P2.00 per piece of Malunggay Pandesal, while

18.92% are willing to spend for P3.00 and P4.00 got 4.05% of the

respondents.

Maintenance Management

Preventive maintenance is also one area where a well-

documented program can provide a company not just with

significant cost savings but also with data for future savings.

In the context of food safety management, well-maintained

equipment will ensure that a facility runs smoothly, works

properly, helps ensure the production of safe foods and provides

a means to document performance.

 Safety and security of every personnel and customers must be

at stake. So every employee has their own daily own tasks in

securing the business and all the prospect customers.

The others are in charge in with the sanitary procedure of

providing a safe and quality products and services we also kept

everything after we used the machinery and the utensils for our

cleanliness of the business. Smoked room must maintain for those

people who smoke for the safety of other customers.

Waste Management

 Is a process in which all waste that is used during the

operation should be properly manage and should be placed in

the proper waste area.

Waste Management allows us to properly segregate waste into

Biodegradable and Non-biodegradable. So, we think of some ways on

how we can manage our waste:

1. Purchase of new containers;

2. Uniform labelling/marking of containers;

3. Design of a company specific waste segregation waste guide;

4. Training of employees on appropriate waste segregation.

Quality Control Management

Quality Control is used in all phases of business but is

extremely relevant in manufacturing in developing systems to

ensure products or services.

Quality control is used to meet or exceed customer requirements

and is vital in the manufacturing part of businesses.

Quality Control Methods

• Quality Assurance: this method covers activities such as

development, design, production, servicing, and production

Quality assurance can also cover areas of management production,

inspection, materials, assembly, services and other areas related

to the quality of the product or service.

• Failure Testing: this method involves testing a product

until it fails It can be placed under different stresses such as

humidity, vibration, temperature, etc. This method will expose

the weaknesses of the product in question.

• Statistical Control: almost all manufacturing companies use

statistical control. This process involves randomly sampling and

testing a portion of the output.

• Company Quality: with management leading the quality

improvement process and other departments following, a successful

product or service will emerge.

• Total Quality Control: measure used in cases where sales

decrease despite implementation of statistical quality control

techniques or quality improvements.

Sanitary Provision

Food Safety Guidelines and Regulations

Produce used for sampling must be washed prior to cutting

All raw produce must be washed thoroughly with running

potable water prior to cutting, combining with other ingredients,

cooking, or serving in a ready-to-eat form for samples. The water

must be running to carry away any dirt or contaminants that may

be on the outside of the product (i.e.: you cannot wash your

tomatoes in a bucket of clean water). Produce with rinds pose a

special problem. Cantaloupes and muskmelons with netting need a

good scrubbing to remove all dirt and contaminants from deep in

the netting, prior to cutting.

Approved sources for food items

All food ingredients used for the preparation of foods,

demonstrations, and for sampling must come from an approved

source. This means all meats must be USDA approved and stamped,

all milk and milk products must be pasteurized (except for

properly aged and licensed raw milk cheeses), all fish and

seafood must have been harvested by commercial means under the

proper licenses and permits, and all foods offered for individual

portion must have been produced in commercial establishments

under a regulatory inspection program.

Handwashing and toilet facilities

An adequate number of approved handwashing and toilet

facilities must be provided for food service workers as required.

The toilet facilities should be conveniently located to the food

preparation areas (within 500 feet). Toilets may consist of

properly designed, operated and maintained portable toilets.

There must also be a way for food service workers to properly

wash their hands. Though a good addition to hand washing, hand

sanitizers do not substitute for proper handwashing. Hand

sanitizer does not remove soil or eliminate all contaminants.

Gloves can be used but you must be careful to keep them

uncontaminated and they must be put on after washing hands first.

You should wash your hands or change your gloves anytime either

is exposed to potential contamination, including:

• After touching bare human body parts

• After coughing, sneezing, using a tissue, using tobacco,

eating, or drinking

• After handling money, unwashed produce, baskets, and anything

not clean and sanitized

• Prior to beginning any food preparation including cutting raw

fruits or vegetables for samples

• Any time you leave your stand, return, and handle food items in

any way (except raw fruit and vegetables)

• After using the bathroom and upon returning to your stand

• After touching animals

• When switching between working with raw foods and ready-to-eat

foods
 Depending on the market setup, providing for hand washing

may mean each vendor must have his or her own station. A station

may be shared if it is easily accessible with no physical

impediments between the vendor and the station and has been

approved by the local health department.

The basic items required for a proper hand washing station are:

• A container of potable water of sufficient size to provide

enough water for the entire time the market is open. This

container should be fitted with a free-flowing dispensing valve

and should be raised off the ground to allow a catch basin under

the spigot.

• One catch bucket for wastewater that fits under the container

of water’s spigot.

• Paper towels

• Liquid hand washing soap in a pump or squeeze bottle.

Proper handwashing procedure:

• Wet your hands

• Apply liquid soap

• Briskly rub your hands together – including fingernails and

backs of hands for a minimum of 20 seconds (a long time!)

• Rinse your hands under free-flowing water

• Dry your hands with a disposable paper towel

 Food Protection

All food shall be stored off the ground. Keep all food items

not wrapped and all samples covered and protected from dust,

insects, customer handling, coughs and sneezes from patrons, and

other sources of contamination that may be encountered at the

market.

Each vendor has the responsibility to protect against

contamination of food items from all sources of contamination. If

you cannot assure your storage, preparation or sampling methods

can meet this standard you must consider a new method or even

discontinue preparation or sampling all together.

All foods must be protected from unnecessary handling and

ready-to-eat foods should not be handled with bare hands. Clean

and sanitized utensils should be utilized whenever possible to

avoid cross-contamination from handling of food.

Straight Line Method

Note: Equipment Expense

Items Quantity Unit Total Price Source

Cost
1 Dough Mixers 7,000 P 7,000.00 Shopee
1 Oven (Hanabishi) 6,300 P 6,300.00 LAZADA
2 Rolling Pin (Metal) 350 P 700.00 SHOPEE
1 Kitchen Scale (Digital) 280 P 280.00 LAZADA
1 Dough Roller 3,450 P 3,450.00 LAZADA
1 Bread Slicers 4,936 P 4,936.00 LAZADA
TOTAL P 22,666.00

Note: Miscellaneous Expense

Items Quantity Unit Cost Total Source

Price
1 Dust pan 25.00 P 25.00 Vidlos

Enterprise
1 Broom 150.00 P Vidlos

150.00 Enterprise
1 Floor Mop 120.00 P NOVO

120.00
2 Apron 10.00 P 20.00 NOVO
2 Hairnet 10.00 P 20.00 NOVO
TOTAL P 335.00

Note: Tools and Utensils

1 box Plastic Gloves 35.00 P 35.00 NOVO

1 box Mask 40.00 P 40.00 Unitop
1 pack Tissue paper 40.00 P 40.00 NOVO
1 pack Straw 120.00 P 120.00 Unitop
2 Small spatula 8.00 P 16.00 Unitop
3 Plastic bowl 10.00 P 30.00 Unitop
1 set Chopping board with knife 120.00 P 120.00 Unitop
1 Measuring cup (plastic) 180.00 P 240.00 Unitop
1 set Measuring spoon 230.00 P 230.00 Unitop
1 Can opener 30.00 P 30.00 NOVO
TOTAL P 901.00

Note: Office Supplies

Items Quantity Unit Cost Total Source

Price
1 Scissor 15.00 P 15.00 NOVO
 1 Ball pen 5.00 P 5.00 NOVO
1 Calculator (Small) 35.00 P 35.00 NOVO
1 Record Book 35.00 P 35.00 NOVO
TOTAL P 90.00

Note: Depreciation

Note: Depreciation Cost Estimated Life Depreciation

Equipment’s 9,194.00 5 years 2,380.00
TOTAL 2,380.00

Note: Taxes and Licenses

2020 2021 2022

Business Permit 500.00 500.00 500.00
DTI 125.00 125.00 125.00
Mayor’s Permit 500.00 500.00 500.00
BFP Permit 540.00 540.00 540.00
TOTAL 1,645.00 1,645.00 1,645.00

Note: Advertising Expenses

Items Quantity Unit Cost Total Price

Flyers 200 pcs. 1.00 200.00
Tarpaulin 2 pcs. 150.00 300.00
TOTAL 500.00

Note: Insurance Expense

2020 2021 2022

Insurance 960.00 960.00 960.00

Note: Salaries Expenses

2020 2021 2022

Salaries of the 189,360.00 189,360.00 189,360.00
Employees

(263.00/day)

Note: Rental Expense

Rental Expense Total Cost

3,000.00 x 12 36,000.00

MARKET SEGMENTATION

Analyzing the market means getting information about the

current market trends. The needs and wants of the customers are

identified; the availability of the products is monitored as well

as information about the competitors is gathered through this

analysis. The image of the product in the minds of the customers

is also judged in then on basis.

Market segmentation is the process of defining and

subdividing a large homogenous marketing into clearly

identifiable segments having similar needs, wants, or demand

characteristics. Their objective is to design a marketing mix

that precisely matches the expectations of customers in the

targeted segment.

SEGMENTATION STRATEGIES:

A. BEHAVIORAL

The researcher conducted a feasibility study among his groups of

friends and came up with the following results:

 Parents said their kids prefer sweets for “merienda” so

pandesal can be one.

 Teenagers who are in picnics prefer for “baon” a piece of

bread like pandesal for during their outings.

 Office workers bring lunch and enjoy desserts after meal.

B. DEMOGRAPHIC

Love for freshly baked bread are among the all-time

favorites of Filipinos passions either males or females. Since

the business will be located at Perez Blvd., San Carlos City,

Pangasinan, near CSI Warehouse, San Carlos City and Palaris

College, the primary target market will be the students. With its
competitive pricing, students can afford to buy out of their

“baon/merienda”.

C. PSYCHOGRAPHIC

With these segmentation, we consider the lifestyle of a

college/high school students (since they are primary target

customer) they usually go to café, ice cream house or convenient

place to relax after. And JOPAGE Panadero is the best place to

go.

D. GEOGRAPHIC

JOPAGE Panadero is located at Palaris St., San Carlos City,

Pangasinan, near CSI Warehouse, San Carlos City and Palaris

College. In order to increase its market share or higher profit,

the business will be having expansion in the near future in

different cities and municipalities of Pangasinan and eventually

other parts of the country.

MARKETING MIX
  PRODUCT

Pan de Sal, or bread with salt, is a staple in Filipinos'

breakfast. Some fill it with jams and spreads and some dunk it

in their coffee, but it can be eaten as is-- especially if it is

freshly baked. JoPaGe’s Malunggay Pandesal is made by baking

malunggay bits in the dough of flour and water added with

flavors. The added malunggay bits in the dough will serve as

invaluable nutrients added to our breads and have a cheap price

and are easy to sell in the market. The proposed project aimed

to offer a healthier twist of a popular Pinoy Pandesal.

 PRICE

In this fast changing time, a lot of consumers are now

price-conscious. On that matter, we decided to offer our products

on reasonable yet competitive prices.

We used the cost plus method in determining the price of our

products. It is the most common pricing method. The price of our

products depends on the total material cost each product plus the

mark-up.

 DISTRIBUTION/ PLACE
 JoPaGe Panadero will be located at Poblacion St., San Carlos

City, Pangasinan. The chosen location enables the business to

conduct its operation, well exposed to its target market since it

is situated near a wide range of residential areas, different

institutions, banks, churches, offices, hospitals and schools

such as the San Carlos City City Hall, Saint Dominic Parish

Church, New and Old Public Market, Virgen Milagrosa Medical

Center to name a few.

 PROMOTION

1. PRINT-AD MATERIALS

 Tarpaulins will be optimized too.

2. WORD OF MOUTH

 The healthy-goodness of our product will be emphasized

 The message of our product will be communicated

 Questions about our product will be answered

 Customers will be treated in a friendly manner

 We have come up with the various forms of advertisement to

achieve our desired results of customer feedback. We find that

optimizing different ways will be effective in tapping all the

areas of our market and also this will help promote the product

we have, JoPaGe Malunggay Pandesal. These are all strategically

assessed to give our entry to the market a blast that they cannot

just simply ignore our promise to our product and the

irresistible product that we try to offer them. Plans to promote

its product in various ways. We will be optimizing the use of

different forms of advertisement to gain the attention of the

target market that we had in mind.

CHAPTER V

PRODUCTION/TECHNICAL FEASIBILITY

A. DESCRIPTION OF OPERATION AND PROCESS

Production and Operations Management talks about applying

business organization and management concepts in creation of

goods and services.

 Production is a process of combining various material inputs

and immaterial inputs (plans, know-how) in order to make

something for consumption (the output). It is the act of

creating output, a good or service which has value and

contributes to the utility of individuals.

Operations management is an area of management concerned

with overseeing, designing, and controlling the process of

production and redesigning business operations in the production

of goods or services. It involves the responsibility of ensuring

that business operations are efficient in terms of using as few

resources as needed and effective in terms of meeting customer

requirements. It is concerned with managing the process that

converts inputs (in the forms of raw materials, labor,

and energy) into outputs (in the form of goods and/or services).

B. PROJECT LOCATION

Facility Location for production and service operations can

have a great impact on investment and operating costs, thereby

affecting profits and perhaps the price at which goods or

services can be offered, as well as some aspects of the

production system design. Even though facility location is a

factor of importance, ordinarily many alternative locations can

be equally good.
 Normally plant location is considered or reconsidered

consciously only periodically, but in some sense broad

alternatives are considered whenever an expansion or contraction

is necessary. JoPaGe Panadero facilities will be located at San

Carlos City in front of Palaris College near CSI- San Carlos.

JOPAGE PANADERO

C. PROJECT EQUIPMENTS

Every business cannot operate equipment in the workplace. The

proposed equipment’s to be acquired before the project is

implemented are the following:

Measuring spoon (plastic)

Measuring cup (plastic)

Chopping board (anti-bacterial)

Plastic bowl 26”

 Spatula

Kitchen scale (0-1 kg)

Other Equipments/Materials

Dough Mixer
Oven
Bread Roller

Bread Slicer
Rolling Pin
Hairnet

Mask

Apron
 Mops

Broom

Dustpan
Raw Materials:

Evaporated milk

Granulated sugar
Packaging
PRODUCT DESIGN

Product Design is the process of creating a new product to

be sold by a business to its customers. A very broad concept, it

is essentially the efficient and effective generation and

development of ideas through a process that leads to new

products.

Product Design is one of the crucial stages in operations

management. The design of a product or a service is one of the

most important steps. This will definitely affect the earnings

from the product. The basic limiting characteristics of the

production system design are set during their product design

phase. In designing the product, the product designer specifies

the material, tolerances, basic configurations, methods of

joining parts and the like, and through these specifications sets

the minimum possible production cost. The conscious effort to

design for a low manufacturing cost is often referred to as

production design.

JoPaGe Panadero will be sold with the following

presentation/design:
PROCESS DESIGN

Process Design determines the workflow, equipment needs and

implementation requirements for a particular process. Process

design typically uses a number of tools including flowcharting,

process simulation, and scale models.

A successful process design has to take into account the

appropriateness of the process to overall organization objective.

Process design requires a broad view of the whole organization

and should not have a myopic outlook. And the process should

deliver customer value with the constant involvement of the

management at various stages.

In order to achieve a good process design, effective process

strategy is required, which deals with singular line items

required to manufacture the end product. Effective process

strategy deals with the raw material procurement, customer

participation, technology investment, and others.

Here are the ingredients needed and the steps/process

required in making JoPaGe Panadero:

Ingredients:

The JOPAGE Panadero’s Malungay Pandesal should include the

following ingredients:

Activating the Yeast

 84 2/7 sachet Instant Yeast 7g

 29500 ml Lukewarm Water

 84 2/7 tsp Sugar

Making the Dough

 42142 6/7 grams Class Flour (more for dusting)

 42 1/7 cup Sugar

 84 2/7 tbsp Salt

 7585 5/7 grams Shortening

 1 bundle Dried Malunggay Leaves

 84 2/7 tbsp Oil (for greasing the bowl)

 84 2/7 cup Breadcrumbs (for coating)

Step-by-Step Procedure:

o ACTIVATE THE YEAST. Dissolve yeast in warm water, the

add sugar and let it stand for 10 minutes.

o MAKING THE DOUGH. Combine the flour, sugar, warm water,

salt, dried malunggay leaves, and shortening in a large

 bowl and mix until well combined. Add the yeast mixture

and mix again. If the mixture is too wet add more

flour.

o KNEAD THE MIXTURE. The dough can be kneaded by hand or

in a mixer with dough hook. To test the dough if it is

ready, pinch a piece off and stretch it into a square.

The dough is ready if it is elastic enough to be

stretched into a translucent sheet of dough. If it

tears continue to kneading.

o GREASE BOWL. Grease a large bowl with oil. Place the

dough in the bowl with cling film and let the dough

rise to about twice its size.

o PUNCH DOUGH. Punch down the dough and knead again to

redistribute the yeast.

o ROLL DOUGH. Roll each piece of dough into a rectangular

sheet and then roll the sheet into a log, about 20

inches long and 2 inches in diameter. Let the dough

rest for an hour.

 o CUT THE DOUGH. Using a dough cutter or a sharp knife,

cut the log into 1 inch thick pieces them roll each

piece in breadcrumbs. Place on a baking tray with the

cut side up, about 2 inches apart and let it rest again

for an hour. Preheat the oven at 180C.

o BAKE. Bake the rolls for 20 minutes or until the rolls

becomes lightly toasted.

o COOL DOWN. Put the rolls on the cooling rack for 10-20

minutes.

SERVE. Makes 2,950 pcs Malunggay Pandesal

 CHAPTER VI

FINANCIAL FEASIBILITY

Financial Analysis

Financial analysis is the process of evaluating businesses,

projects, budgets and other finance-related entities to determine

their suitability for investment. Typically, financial analysis

is used to analyze whether an entity is stable, solvent, liquid,

or profitable enough to be invested in. When looking at a

specific company, the financial analyst will often focus on

the income statement, balance sheet, and cash flow statement.

In addition, one key area of financial analysis involves

extrapolating the company's past performance into an estimate of

the company's future performance. One of the most common ways of

analyzing financial data is to calculate ratios from the data to

compare against those of other companies or against the company's

own historical performance. For example, return on assets is a

common ratio used to determine how efficient a company is at

using its assets and as a measure of profitability. This ratio

could be calculated for several similar companies and compared as

part of a larger analysis.

Financial Statement Assumptions:

1. Starting Capital for the business was Php 150, 000.00

invested by Joshua J. Erguiza, Gessler C. Gatpo, and

Paulo Miguel A. Torio, Php 50,000.00 each out of their

personal savings. All equipment’s and furniture and

fixtures will have an estimated useful life of 5 years

with 10% salvage value and straight line method for

depreciation will be used.

2. Salaries expense reflected in the income statement and

statement of cash flows is inclusive of mandatory

deductions for each employee (e.g. SSS Contributions,

Pag-Ibig Contributions and Philheath Premiums).

3. Monthly rental fee is Php 3,000.00. 3 years contract

with no escalation for the rental was agreed upon with

the lessor. Joshua J. Erguiza, Gessler C. Gatpo, and

Paulo Miguel A. Torio paid the rent for one year from

the start of its business operation.

Financial Statement

Start- Up Costs

Start- Up Assets

Current Assets

Cash P 100, 000.00

Supplies P 90.00

Total Current Assets P 99, 910.00

Non- current Assets

Equipment Expenses P 22, 666.00

Tools and Utensils P 901.00

Total Non-Current Assets P 23, 567.00

Total Assets P 123, 477.00

Start- Up Expenses

Purchase P 1, 659.64

Advertising P 500.00

Rent Expenses P 3, 00.00

Taxes & License P 1, 645.00

Miscellaneous P 335.00

Insurance P 960.00

Total Expense P 8. 099.64

Total Start-Up Cost P 131, 576.44

 JOPAGE PANADERO

CASH FLOW STATEMENT

For the Year Ended December 20xx

Cash Flow Operating Activities

Sales P 2,160,000.00

Less:

Payment for Purchase P 19, 915.68

Payment for Employees P 246,168.00

Payment for Rent P 36,000.00

Payment for Taxes and Licenses P 1,645.00

Payment for Advertising P 500.00

Payment for Insurance P 960.00

Payment for Miscellaneous P 335.00

Payment for Supplies P 90.00

P 305,613.68

Net cash from Operating Activities P 1,854,387.68

Cash flow from investing Activities

Acquisition of Supplies P 90.00

Acquisition of Equipment’s P 22,666.00

Net Cash from Investing Activities P 22, 756.00

Cash flow from Financing Activities

Initial Investment of the Owner’s P 150,000.00

Net Cash from Financing Activities P 127,244. 00

Net Increase (Decrease) in Cash P 1,981,631. 00

 JOPAGE PANADERO

STATEMENT OF CHANGES IN EQUITY

2020 2021 2022

Capital Beginning 150,000.00 150,000.00 150,000.00

Additional Net Income 1, 508, 444. 28 1, 835, 710. 00 3,122,901.25

Capital Balance End 1, 658, 444. 28 1, 985, 710. 00 2,280,888. 13

ELEMENTS OF FINANCIAL HEALTH

A company’s overall financial health can be assessed by

examining factor: its liquidity. It is important to note,

however, that they may also be affected by other conditions- such

as overall trends in the economy- that are beyond management’s

control.

LIQUIDITY

Liquidity refers to a company’s ability to pay its current

bills and expenses. In other words, liquidity relates to the

availability of cash and others assets to cover accounts payable,

short-term debt, and other liabilities. All small businesses

require a certain degree of liquidity in order to pay their bills

on time, though start up and very young companies are often not

very liquid. In mature companies, low levels of liquidity can

indicate poor management or a need for additional capital. Of

course, any company’s liquidity may vary due to a seasonal

variation, the timing of sales, and the state of the economy.

CHAPTER VII
 SITUATIONAL ANALYSIS

SITUATIONAL ANALYSIS

Situational Analysis is the collection and examination of

economic, social, and political data that affect an

organization's market in order to decide on the best plan of

action for the organization's future.

COMPANY ANALYSIS

JOPAGE Panadero is a personal and family business that aims to

produce delicious and quality products. The main product is the

Mallunggay Pandesal that started only as a personal hobby but

eventually turned into a business due to numerous demands for the

product.

JOPAGE Panadero aims to satisfy the different individual needs

of customer live giving it as a dessert/beverage during

occasions.

 Goals

 Creating enjoyable for our customers by offering them

tasteful, high quality products;

 Have a very competitive pricing;

 To make it well-known to the market.

CUSTOMER PROFILE

A customer profiling is a way of describing a consumer

categorically so that they can be grouped for marketing and

advertising purposes. It has been shown to be more profitable to

target advertising to a specific market segment. As a short-hand

way of talking about consumers, market segments are often

represented by consumer profiles.

Customers can be identified by many different preference,

lifestyle, life staged, attribute, and trait categories. Thinking

about consumers in terms of the way they are represented by

categorical tiers can be useful. The first tier includes the most

common categories for describing consumers, such as

demographics, socioeconomic status, and product usage. The second

tier extends the concepts of the first tier and

includes psychographics, generation, geography, geo-demographics,

and benefits sought. 

CUSTOMER ANALYSIS

The process of identifying and evaluating the distinguishing

characteristics of a base of customers in order better understand

their needs, purchasing behavior, value orientation and

motivations for purposes of segmentation and target marketing.

Customer data is continuously gathered through transaction data,

customer feedback, focus groups, and product testing.

A favorable change in consumers taste for JOPAGE Panadero, a

change that make the taste of Starbucko more desirable means that

more of it will be demanded at each price.

Target customers will be my co- students in Palaris Colleges with

total populations of 630 students.

Also, relatives, friends, and students will also be outmost

concern since they can become my regular customers to malls or

even plazas. Starbucko will also be advertised in our Facebook

and Twitter account.

COMPETITOR ANALYSIS

This part of the study will serve as guide for the Starbucko

to make decisions pertaining to pricing strategy.

Table 1 shows the prices of the competitors. Prices and other

figures are based on the actual survey being conducted.

DURONG/EMONG
ANTONIO’S
ENTENG CHEESEDESAL

PRICES OF COMPETITOR

Name of Company Sizes/pieces Price in Php

Durong/Emong 1 pc. 2.00

Antonio’s 1 pc. 49.00
Enteng Cheesedesal 1 pc. 2.00

STRENGTH OF THE COMPETITOR:

1. Strong branding

2. Most of them are known nationwide

3. They have a good advertisement, prints and media

 4. Most of their branches are located at malls

WEAKNESSES OF THE COMPETITORS:

1. Pricing is quite expensive

CLIMATE - Pest Analysis

 Political and Legal Environment

In the Philippines, government supports small- scale

businesses with specific legislation like Republic Act 6977:

Magna Carta for small enterprises, signed in 1991; amended as

Republic Act 8289 in 1996, institutions such as the Department

of trade and Industry/ Bureau of Small and Medium Business

Development, University of the Philippines- Institute for Small-

Scale Industries; publications give the impressions that the

government plays careful attention and takes sufficient action

to encourage small businesses.

This might create opportunities for small scale business

like Starbucko” to grow and expand due to the support given by

the Philippine Government.

Aside from the political environment, “Starbucko” will also

strictly follow the laws on the quality and cleanliness of the

product offered including the packaging.

Economic Environment
 The Philippines become the fastest- growing economy among

Asian Countries during the first quarter of the year at 6.9% of

Gross Domestic Product (GDP) boosted the country’s business

sector since it is an indicator of increase consumer spending

products. In order to maintain this growth, the Philippine

government is to encourage local business and local industries

which would be beneficial to the environment of small businesses.

Due to this economic situation, the like hood of success of

small business will have a high percentage since people are

encouraged to spend more in buying local products which will

result I expansion of small- scale business like the “Starbucko”.

In short, small business will do good business due to the rising

economic rate.

Social and Cultural Environment

The market for homemade goods is growing. Customers prefer

food with personalized touch instead of commercialized

productions. Filipinos are now conscious of their health thereby

the addition of dessert in the recipe.

Filipino value occasions as a special time for their family

bandings and reunions as well like birthdays, special occasions

like Christmas, Fiestas, etc. They make these occasions special

by giving something new and twist of dessert. That is why the

demand of fruits for this special Buko Shake will be higher since

they want to give something special for their loved ones.

In addition, a lot of bakeshops and restaurants are being

put up in San Carlos City where I can offer my product to be sold

at their end.

Technological Environment

Information Technology has transformed the way small

businesses conduct their business transactions. It paved the way

for small businesses like mine to post and upload photos of my

product in Social Medias where negotiations are just a matter of

a click away. Wireless internet areas are becoming a widespread

phenomenon as well as mobile data in cell phones thereby orders

can be made anytime, anywhere.

Advertising through social media lowers operational costs

and can save capital that can be used in the production of the

products.

CHAPTER VIII

SWOT ANALYSIS
SWOT ANALYSIS

A business strategy and decision making process is largely

influenced by marketers. Understanding the environment that a

business will operate in is one of the first step marketers

should initiate in their research. SWOT stands

for: Strength, Weakness, Opportunity, and Threat. SWOT analysis

guides to identify organization’s strengths and weaknesses (S-W),

as well as broader opportunities and threats (O-T). Through

findings made in SWOT, a business can effectively penetrate the

marketplace and quickly capitalize on opportunities.

Below are some factors and variables that have a great

bearing on setting up Starbucko:

STRENGTHS

 Availability of raw materials/ingredients

 Competitive market place and taste

 Enhanced product quality

WEAKNESSES

 Strict government regulation

 Consumer’s adaption to the new brand

 Newly introduced product

OPPORTUNITIES
  High demand during peak season (Summer/Valentines/Christmas)

 Expansion in the near future

THREATS

 Presence of branded competitors

 Climate

 There are number of extensive number of food chains/ice

cream house in the City that also offers Fruit Shake.

SWOT MATRIX

Strengths: Weaknesses:

a. Strict Government and

a. To achieve higher volumes
 by renovating existing Regulations

products, and innovating b. Consumer adaptation to new

new products. brand

b. The affordability and the c. Newly introduce product

quality of the product

give assumption that it

will be patronized and

that gives possibility of

stabilization of the

enterprise. And the

ability of the owner in

acquiring and broadening

his knowledge and

strategies it can

eventually maximize

profits.
Opportunities: Threats:

a. Modern technology of a. Low barriers in the entry

online selling of new competitors

b. Increase in local b. Continuous increase of

consumption as evidenced prices of ingredients in

by the GDP the market

ST WO
 a. Personal and regular a. Always comply with

contact with customers government regulations.

b. Substitute some of the b. Continuous product

ingredients used without development

compromising quality c. Continue to enhance the

product

d. Social media can lessen

the problem since products

can be sold even without

owned store

SW TO

a. Faithfully support the a. Maintain good customer

government policy service to gain loyalty

b. Maintain good public b. Continue to enhance the

relation product, moreover innovate

c. Exercise good service to it

gain the loyalty of the c. Continue to develop

customers product

STATEMENT OF THE PROBLEM

Being new in the business, Starbucko will definitely encounter

this problem.
 1. The lack of appropriate equipment and technology because of

limited capital.

2. Will the company penetrate the market despite the presence

of growing competition?

3. Can the company keep up with its target market especially

peak season?

CHAPTER IX

STRATEGIES

Business strategies provide the overall direction to the

enterprise and involve specifying the organization’s objectives,

developing policies and plans designed to achieve these

objectives, and then allocating resources to implement plans.

JOPAGE Panadero business strategies will determine the direction

of its business and what will look like in the future.

JOPAGE Panadero will provide its customers with the fresh and

finest breadand utmost service. It also ensures each customer has

an outstanding taste experience by providing high level of

service and product information. Development of employee training

program will further enhance all employees’ product knowledge and

customer service skills. Creation of a unified look for the

stores, the website, and product packaging will help design a

marketing plan to increase purchases by current customers and

attract new customers within the existing target markets.

Operational efficiencies for revenue increase and maintain good

cash flow.

Managing a quality, healthy, and competitive products at

competitive prices, generating sustainable free cash flow, and

actively employing competent and capable employees are main focus

of JOPAGE Panadero to achieve its goals.

COMPELLING STRATEGIES

 Sourcing of other ingredients that will level to the

standards of branded product.

JOPAGE Panadero will keep on researching and discovering

good substitute ingredients for our pandesal so we can

compete with those branded freshly baked breads as to taste

and price.

 Continue to produce since ingredients are always available

specially during peak season.

As to meet the demand, there will be a continuous

production. We are avoiding our Buko Shake to be out of

stock because this might be the reason for our customer to

shift to our competitors. We will see to it that our

pandesal will always be available.

 Continue to develop product

JOPAGE Panadero will be offering other variety of breads so

customers will have a lot of choice and for them to have

more reasons to patronize our product and eventually be

loyal to us.
Socio- Economic Study

The proposed project aims to help our localities and farmers

of the country and to give healthy lifestyle to the people.

Nowadays, it is important that small entrepreneurs should realize

the worth innovating and starting a business that would largely

contribute to the socio-econmic development of the country.

In this certain project, the researchers consider the whole

part of the business especially the social impact in the

community.

PROJECTS

* Income
* Improve Status of Living
* Employment
* Taxes
* Government
* Community
Development
Contribution to Income Employment

The main goal of a certain business is to have high income

especially in the part of the owner. The business should

generate pleasantly relationship between the manager and

employees to attain the main goal of the business which is to

have an income. At workers and employees in the business need

income to support their own needs and also for their service

rendered in the business. Building up business is a great

opportunity of having another source of income.

Tax Contribution

This business is expected to give a great contribution to

the government in the form of taxes. The tax payment from the

business would help the localities as well as the economy in its

future project especially for people that will benefit. This

would help the people to more sprightly.

Recommendation
 After bearing in mind the significant factors in the study

that we conducted such factors like the marketing, financial,

technical and management and socio-economic study. It is

therefore recommended that JOPAGE Panadero will be pursued and

the business establishes at Palaris Street, San carlos City,

Pangasinan fronting City Plaza of San Carlos and CSI San Carlos.

Conclusion

Based on the research and study that we conducted, we

therefore conclude that our business is feasible and viable in

the market.

APPENDECIES

Sanitary Permit Sample

BIR Sample

Business Permit Sample

Business Clearance Sample
SSS Permit

BFP CERTIFICATE SAMPLE

PAG-IBIG
PHILHEALTH

Flyers/Tarp