Group 1 Chapter 1-4

THE INTRODUCTION OF OATMEAL BREAD START-UP BUSINESS
THEMED AFTER ALASKA COMPANY

IN THE PHILIPPINE MARKET
A Business Research
Presented to the Faculty of the
College of Management and Accountancy
BSBA Department
PHINMA-University of Pangasinan
In partial fulfillment of the requirements for the degree of

Bachelor of Science in Business Administration Major in
(Marketing/Financial) Management
By:
MABANGLO, GERSON S. BALDUEZA,MYRA O.
ABIDES, NATHALIA ERICKA C. CAOILE, MARIA THERESA N.
DIOCARES, MYLA C. FLORES, CRAPLYN B..
HETEROSA CHRISTINE L. MARTIN, MARIEL L..
PARAGAS, GERALD CHAN. QUINTO, KAYE ANN.
RODAS, RUSSEL M. TAMONDONG, JING JING I.
MARK JOSEPH M. MUNOZ
Arellano Street, Dagupan City, Pangasinan, Philippines 2400

www.up.phinma.edu.ph | +63 75 522 5635 | 0995 078 5660 1
Chapter 1
THE PROBLEM AND ITS BACKGROUND
This chapter contains the overview of the study. It includes the Introduction,
Background of the Study, Conceptual Framework, and Statement of the Problem,
Assumption/Hypothesis, and Significance of the Study, Scope and Limitation of the
Study, Definition of Terms, Related Literature, and Related Studies.
Introduction
Alaska Milk Corporation has provided affordable and quality foods that provide
necessary nutrition for every Filipino home. Many people are inspired by them not only
locally but internationally because their purpose is to increase the level of milk
consumption and decrease the high amount of malnutrition all over the world. It's been a
journey for them ever since they started. They've been able to grow and maintain their
business by seizing every opportunity and keeping track of the needs of people to plan
their next business move. That's why group 1 decided to make them as an inspiration to
create our own product and small business
Due to the pandemic and the quarantine regulations, it is recorded that a lot of
people have been having low energy levels and are unhealthy than they were before the
pandemic hit. It was no doubt that overeating, starving, sleeping, and oversleeping
occurred over this difficult period of time. These unhealthy lifestyle choices involving
sleep and food is what causes the increased numbers of people who are malnourished and

obese. These two important factors, the basic needs of life: sleep and food are important
and need to be considered to improve the quality of life.
To target and improve sleep and diet, it is important to seek the causes of its
decline. Some people who eat ice cream, cake, and other foods that seem heavy in fat,
sugar and salt, are still unable to gain weight. On the other hand, some people who barely
eat enough seem to gain weight way too easily. The company questions this and seeks a
solution. Why? What are the causes of obesity? What allows one person to remain thin
without effort but demands that another struggle to avoid gaining weight or regaining the
pounds he or she has lost previously?
On a very simple level, weight depends on the number of calories one consumes,
how many of those calories one stores, and how many one burns up. The combination of
genes and environment are also factors to consider next to calories. Both work hand in
hand with each other. For instance, some genes allow a fast metabolism to allow the body
to burn calories much faster than others and some genes allow the body to metabolize
carbs much easier and more efficiently than others.
So Bread Landia came up with the oatmeal bread that can help reduce the number
of people who are malnourished and obese. Oatmeal has many wonderful properties that
help with this issue because Oats Are Incredibly Nutritious, Whole Oats Are Rich in
Antioxidants, Including Avenanthramides, Oats Contain a Powerful Soluble Fiber Called
Beta-Glucan, They Can Lower Cholesterol Levels and Protect LDL Cholesterol from

Damage, Oats Can Improve Blood Sugar Control. Oatmeal bread specifically targets
people who wish to lose the extra weight in a healthy and affordable manner.
Background of the Study
The common oat (Avena sativa) is a cereal grain. Oats are rolled or crushed into
oatmeal or ground into fine oat flour. Oatmeal is chiefly eaten as porridge but may also
be used oatcakes, oatmeal cookies, and oat bread and muesli and granola.
Oat β-glucan is a soluble fiber with good cholesterol-lowering properties with at
least 3 g day− 1 reducing low density lipoprotein (LDL) cholesterol by 5–10%. The US
Food and Drug Administration (FDA) approved a health claim for β-glucan soluble fiber
from oats for reducing plasma cholesterol levels and risk of heart disease in 1997.
Similarly, in 2004, the UK Joint Health Claims Initiative (JHCI) allowed a cholesterol-
lowering health claim for oat β-glucan for hypercholesterolemic subjects. Reducing the
molecular weight of oat β-glucan to 210 000 from 500 000 reduces its cholesterol-
lowering ability by 50%.
In some studies, low glycemic responses have been attributed to the viscous fiber
content of bread such as β-glucan in oat bread (Jenkins et al., 1978), which may slow the
gastric emptying rate or the absorption of nutrients in the small intestine (Champ and
Noah, 1997; Ellis et al., 1995). Although the fiber content of bread is considered to have
positive effects on glucose metabolism, despite their different fiber contents, white and
wholemeal breads showed similar postprandial glycemic responses both in healthy

volunteers (Heinonen et al., 1985; Liljeberg et al., 1992) and in diabetics (Jenkins et al.,
1983; Juntunen et al., 2003).
Oat bread is typically made from a combination of oats, whole-wheat flour, yeast,
water, and salt.
Since oats are highly nutritious and linked to a number of health benefits, oat
bread can be a healthy choice.
In particular, oats are high in fiber and beneficial nutrients, including magnesium,
vitamin B1 (thiamine), iron, and zinc. The fiber in oats, known as beta-glucan, may help
lower cholesterol levels, regulate blood sugar, and decrease high blood pressure
(19Trusted Source, 20Trusted Source, 21Trusted Source, 22Trusted Source).
A review of 28 studies found that eating 3 grams or more of oat beta-glucan per
day significantly decreased LDL (bad) and total cholesterol levels compared to not eating
oats (20Trusted Source).
The study also found that the cholesterol-lowering effects of beta-glucan in oats
were greater in people with higher baseline cholesterol levels (20Trusted Source).
However, just because a bread has “oats” or “oatmeal” on its label doesn’t mean
that it’s healthy. Some oat breads only have a small amount of oats and are mostly made
of refined flours, added sugars, and oils.Written by Lizzie Streit, MS, RDN, LD on May
9, 2019
Just like oatmeal itself, good oatmeal bread is right up there on the happiness
scale with buttery French brioche or a crusty baguette. Note the caveat: “good oatmeal
bread.” There are plenty of supermarket oatmeal breads out there with tongue-tying

additives like monoglyceride, calcium propionate, and sodium stearoyl lactylate (PJ
Hamel, 2019).
Conceptual framework
In this study, the researcher conducted the Plausibility and success of Oatmeal
Bread Start -up business themed after Alaska Company name
INPUT PROCESS OUTPUT
Plausibility and success of

Oatmeal Bread Start-up ● Survey questionnaires Plausibility and success of
business themed after Alaska Oatmeal Bread Start-up
Company name in terms of: business themed after Alaska
● Statistical Method Company
a. Technical Description Applied
b. Organization and
Management Aspects
c. Marketing Aspects
The Figure 1.1 shows Input, Process and Output of the study wherein the input
consists of Technical Description, Organization and Management Aspects, and
Marketing Aspects. Under process, researchers conduct survey questionnaires and apply
Statistical Method. And under the output model, the Plausibility and success of Oatmeal
Bread Start-up business themed after Alaska Company, as a result.

Statement of the Problem
This research focuses on the plausibility and success of the Bread Landia start-up
business themed after Alaska Milk Corporation.It aims to integrate the success of Alaska
Milk Corporation to the potential Philippine Market.
Specifically, it attempts to determine in terms of:
A. Technical Description;
B. Organization and Management Aspects; and
C. Marketing Aspects.
Assumption of the study
Oatmeal bread will establish a stall located beside gym at Mangaldan, Pangasinan
and in other places throughout the Philippines, that will become number one oat bread in
the country.
Oatmeal bread will put all the efforts in rigorous and simultaneous planning, the
proponents came up with the concept of improving how bread should look like; having a
new taste variety which will leave our customers tempted and offering services that will
make the purchase easy for our beloved customers.
Oatmeal bread is a new business idea regarding developing a new concept of
innovating bread to establish high quality goods and services that will meet every
consumer's satisfaction.
Significance of the Study

This study is how the introduction of Oatmeal Bread start up business will be
effective in the Philippine market. The result will provide a variety of effectives to each
of the customers in our Philippine market. Individuals who are selling and buying
oatmeal bread in Philippine Markets.
Consumers. This study will help consumers to enjoy, and see the inherent
nutrients of oatmeal and the business Oatmeal Bread.
Body builders. This study will help them to see the Oatmeal Bread start up
business of providing oatmeal that relates to their lifestyle also it helps them to gain
nutrients that oatmeal contains.
Students. This study will help them to save money
Future Researchers. This study can be beneficial to future researchers to
improve on their further study about the Oatmeal Bread start up business and their
product oatmeal. This study may be one of the basis of a new theory in learning.
Scope and Limitation of the Study
This research organized with the researchers started this August up to October by
the 3rd year college students of PHINMA University of Pangasinan are the respondents
of this research
This research is about creating the highest quality homemade baked goods that
will be produced to market. Interviews and Questionnaires will be conducted and will
distribute to our Target Customer who are in working out in the Gym and its surrounding,
some gym-goers are in the gym for about 1-2 two hours a day and during a pandemic like

coronavirus, it’s important not to give up on your fitness routine. To conduct the study,
the researchers need to identify our Subject to know their needs for food products that are
full of nutrients.
Definition of Terms
These are the following terms defined in this research.
Oatmeal Bread - A bread flavored with oatmeal that is prepared with only a small
portion of oat flour. The oatmeal added to the basic dough gives the bread a delicious
flavor and pleasing texture.
Plausibility - having an appearance of truth or reason; seemingly worthy of approval or
acceptance
Start up Business - a startup is a young company founded by one or more entrepreneurs
to develop a unique product or service and bring it to market.
Related Literature
This part consists of a detailed review of existing literature related to the topic of
a thesis or dissertation that will help the foundation of the study to be more stable as
possible.
Foreign Literature
According to Stacy Hackner (2015) Bread is at its simplest it is merely a paste of
flour meal and water cooked over or surrounded by heat. More complex breads are
leavened in various ways and contain salt and other ingredients, particularly fat and
sugar. Although bread is usually thought of as being made from wheat, it can be made

from virtually any grain—rye, corn (tortillas), barley and oats (bannocks), teff (injera),
amaranth, millet, and rice. Only wheat, however, has the gluten that is essential to a risen
loaf, so unless these other grains are mixed with wheat, the loaves will be flat. Many,
such as oat, barley, will be heavy and dense as well. The kernel of wheat is the grain used
in most breads. Wheat is the single grain that contains enough gluten to allow the
development of the protein strands that are the foundation of bread. These strands form
layers and pockets that trap the steam from the water and the carbon dioxide released by
the yeast during the fermentation process and thus give the bread its rise. Since other
grains do not have this capability, they are usually combined with wheat flour to increase
the gluten level of the mixture. Wheat is rich in complex carbohydrates, which are an
excellent source of energy for the human body. It also contains many essential B vitamins
and the key minerals iron and calcium. After the milling process, in which the bran and
germ, which contain most of the vitamins and minerals, are separated from the
endosperm enrichments, frequently are added to the flour to restore the grain to its
nascent nutritional levels. The two most common enrichments are folic acid, which
prevents heart disease and neural deformities, and the other B vitamins, including niacin,
thiamin, and riboflavin, which prevent beriberi, pellagra, and nutritional anemia.
Oats, known scientifically as Avena sativa which is a rich source of magnesium
and a mineral that acts as a co factor for more than 300 enzymes. Food made from the
oats contains all the essential parts and naturally occurring nutrients of the entire grain
seed (martin, 2016). There are two kinds of oats regular and steel cut. Old fashioned oats
have fine, soft texture and become a mushy consistency when cooked in water. Steel cut

oats have a course and thick texture. They have chewer texture when cooked in water.
The reason for this is that steel cut oats are minimally processed, so the grain is left
intact. Steel cut oats are whole grain, as they contain the bran, germ and endosperm
(Tabak, 2016). Wheat is by far the most important crop for bread making because of its
supreme baking performance in comparison with all other cereals (Ellison and Larsson,
2017) Bread is one of the important sources of carbohydrate, in the form of starch in the
human diet (papadpoulos, 2017).
Local Literature
An easy homemade oat bread just like oatmeal itself, good oatmeal bread is right
up there on the happiness scale with buttery French brioche or a crusty baguette. Note the
caveat: “good oatmeal bread.” There are plenty of supermarket oatmeal breads out there
with tongue-tying additives like monoglyceride, calcium propionate, and sodium stearoyl
lactylate ( PJ Hamel, 2019)
Oat has a well-balanced nutritional composition. It is a good source of
carbohydrates and quality protein with good amino acid balance. Oat contains high
percentage of oat lipids especially unsaturated fatty acid, minerals, vitamins and
phytochemicals (Lizzie Streit, MS, RDN, LD on May 9, 2019).
The study has been made to help BreadLandia to gather more information about
bread. In a study conducted by StudyMoose, many problems and difficulties were
identified in the operation of Julies Bakeshop(JBS).

These major concerns are affecting the production of the bread. One of the biggest
problems of JBS was the economic instability that led to gradual increase in the prices of
the raw materials that are the major ingredients and supplies in the production of bread.
JBS was known for its quality and affordable products, and now their dilemma is how
they can manage with the demands of consumers knowing that the cost of production is
getting costly.
The study on problems regarding the gradual increase in the prices of the raw
materials such as the Julies Bakeshop is an aid for the proponents to have the idea of
formulating solutions on high cost of production to minimizing the costs while
maximizing the profit.
Related Studies
This part consists of a detailed review of existing literature related to the topic of
a thesis or dissertation that will help the foundation of the study to be more stable as
possible.
Foreign Studies
In this chapter, the literature and studies were carefully selected and deliberated
upon on the basis of relative reliability of the information presented. This literature and
studies help the researchers to have evidence and proof to their study.Also, this chapter
discusses the relevance of the study.
The oats belong to the family of poaceae and are commonly known as Avena
Sativa. Oats are generally regarded as a minor cereal crop when considered in terms of

grain produced annually, or areas sown for production. Traditionally, most of the crop
has been used as animal feed. Oats has been recognized as a healthful and nutritious
cereal containing high concentration of soluble fiber and dense nutrients. Oats have been
linked to the health claims attributed to the use of β-glucans and are valuable sources of
β-glucans. As harvested; oats retain their hull, which accounts about 25-30% of the seed.
Oats for food use are first dehulled, because hulls are not suitable for humans without
processing although readily digested by ruminants. However, properly processed makes it
a useful fiber ingredient for the food industry. Oat has recently attracted its research and
commercial attention mainly due to its high nutritional value. Oats are a good source of
antioxidant vitamin E (tocols), phytic acid, phenolic acid and avenanthramides (Ahmed et
al., 2014) ( Lamsal, 2018).
Cereal grains feed a large population around the world. They constitute a
significant part of the daily diet of the consumers. Wheat, rice and maize are the leading
grains in terms of consumption. These grains are consumed as whole or in fractionated
forms. Oats remain an important cereal crop in the developing world and the most
popularly cultivated species is Avena sativa and is trivially known as common covered
white oats. Oats require lesser nutrients (sodium, phosphorus and potassium) to cultivate
than that required for wheat or maize. Since oats require more moisture to produce a
given unit of dry matter than all other cereals except rice, it grows well in cool and moist
climates (Prasad et al., 2015a).
According to American Association of Cereal Chemists (AACC), a dietary fiber
is defined as “the edible part of plant or analogous carbohydrates that are resistant to

digestion and absorption in the human small intestine with complete or partial
fermentation in the large intestine. Its moisture content, crude protein, crude fat, crude
fiber, total ash and carbohydrate 12, 13.1, 9.2, 1, 1.8 and 62.8% respectively.includes
polysaccharides, oligosaccharides, lignin and associated plant substances. Dietary fibers
promote beneficial physiological effects including laxationand/or blood cholesterol
attenuation and/or blood glucose attenuation (AACC, 2016).Corrugated rolls, commonly
used for wheat milling, are unsuitable for oats milling because the grooves tend to plug
due to the high fat content of oat groats (Menon and Watson, 2016).
Another reason that oats flour is so great for the heart is that it has been shown to lower
LDL (“bad”) cholesterol. Specifically, it’s the beta-glucan (β-glucan) found mainly in the
endosperm cell wall of oats that’s believed to be responsible for decreasing total serum
cholesterol and LDL cholesterol. How does it work? Well β-glucan is a highly glutinous
soluble fiber so as it travels through the small intestine, it actually limits the absorption of
dietary cholesterol (Mickee, 2015).
Research shows that, in moderation, oats can be a healthy and helpful food for
diabetics and others struggling with blood sugar issues. The aim of a 2015 scientific
review was to figure out if oats intake is beneficial for diabetic patients. The researchers
looked at 14 controlled trials and two uncontrolled observational studies, and the findings
are quite impressive (Prasad et al., 2015a).
Local Studies
According to the Market Assessment and Forecasts about the Philippines Bakery
and Cereals 2024, the Filipino bakery & cereals sector is led by the ‘cookies (sweet

biscuits)’ category in value terms and by ‘bread & rolls’ category in volume terms, in
2019. The bread & rolls category is expected to register growth in value terms during
2019-2024. Hypermarkets & supermarkets is the leading channel for the distribution of
bakery & cereals products in the country. Flexible packaging is the most commonly used
pack material in the sector, while rigid metal is expected to register the fastest growth
during 2019-2024. QAF Limited, Rebisco Group of Companies and Monde Nissin are the
top three companies in the Filipino bakery & cereals sector.
Based on the results of the research, it can be concluded, that most Slovak
consumers think that the most important criteria, which lead them to the purchase of
bread and pastry are price, quality and freshness of these products, that the very important
factors of their purchase are the freshness, taste, appearance and the price of these
products, that they prefer the brown bread and pastry before the white one, that they
prefer the no sliced, plain and unpackaged bread and that they are in general satisfied
with the information given on the package of bought bakery products
According to the studies the result of the research is, that the senses of taste,
smell, touch, hearing and sight do have a high impact on the decision making process in
purchasing and consumption of Slovak consumers (the mostly preferred filling of pastries
is the curd, jam and poppy filling, the preferred taste of salty bread is the crackling, corn
and cheese taste, 61 % of respondents are in many cases in their purchase of bread and
pastry influenced by the smell of fresh bread, 52 % of respondents need to catch the
bread or pastry before their purchase, 44 % of respondents sometimes take in account the

sound, which the bread makes when they are catching it, 53 % of respondents prefer the
cake with more color
Chapter 2
TECHNICAL DESCRIPTION
This chapter contains the overview of the study. It includes the Business
Specification, Business Description, Business Name, Business Tagline, Business Logo,
Business Location, General Industry Condition, Target Market, Kiosk Layout, Service/
Production Process, Product/Service Packages, Operation Size and Schedule, Equipment,
Furniture and Fixture, Supplies, Operating Expenses, Business Registration and Licenses
as well as Initial Capital to Start-Up.

Business Specification
Oatmeal bread is not that very common snack in the Philippines but there are
some stores or bakeries that offer this kind of bread because it’s very healthy, nutritious,
tasty, and very budget friendly. Some people buy this to treat themselves for a bit of the
bread because it can help them to have energy at their work or before going to the gym
that can also help them to have the nutrition that they need.
Business Description
The business will be under a sole proprietorship, which is owned and managed by
Bread Landia which will cater to the residents of Mangaldan, Pangasinan. It will only
have Oatmeal bread, and we offer deliveries in nearby places. The prices will only range
from 55php. To be more affordable for the people and community especially to those
people who want to be healthy without paying too much. The company is new in the
market and positions itself to be highly competitive by offering high quality breads, great
taste at an affordable price that will give you nutrients and energy in every bite. Also the
bread landia is using paper bags for order because we want to reduce the usage of plastic
because it is not good in the environment.
Business Name
The business name of the company will be Bread Landia because the researchers
want the customers to experience the beauty and taste of the oatmeal bread, Bread Landia
is inspired in one of the movies, “Charlie and the Chocolate Factory” which if you hear

you will imagine the chocolates etc, while the business name is like the fairytale of the
bread which can give you not just good flavor but also offer good quality breads and also
healthy breads that can make you feel like you’re in a fairytale with a lots of breads.
Business Tagline
“Get the Great Taste for Every Mood”
The tagline expresses the dedication of the business is “Get the Great Taste for
Every Mood” for its customers to experience the great taste of the bread that can change
their mood because of its components like the energy to hype the individual due to the
nutrition it gives or make them full if they are hungry and put a smile in their faces.
Business Logo
Figure 2.1 Business Logo
The logo represents different kinds of colors and meaningful symbols. It is
associated with playfulness and enthusiasm. This color is said to activate brain activity,
but it can also be seen as aggressive due to its eye-catching nature. This combination of

friendliness and mental stimulation makes it great for inspiring consumers to take action.
The color of the words Bread Landia is brown. Brown is often seen as solid, much like
the earth, and it's a color often associated with resilience, dependability, security, and
safety. Gold in our logo symbolizes knowledge, wealth, and success.
Table 2.1 Characteristics & Meaning of the Logo of Business
Breads- This represents the bread that will
give smile to the people

Bread – This represents the product.
Landia – This represent the magic of the
bread that can make the buyer feel like they
are in fairytale.
Gold and Brown – Gold is the color of
wisdom, quality and wealth that will give
us good charm to make our business
successful and the brown one gives the
people reassurance and comfort
Business Location.

557 Rizal Avenue, Mangaldan, Pangasinan
Figure 2.2 Business Location
Bread Landia is located at City of Mangaldan Pangasinan nearby Gym Avenue
Infront of Cherish Moments School. We decided to put the business here because there’s
a lot of gym here and during f2f classes many students and employees will enjoy our
product,
General Industry
The general industry of the business is food industry. The business makes sure
that the workplace is always clean and also the area of the people or customers shall be
sanitized to have a nice and clean environment.
Also for the workers, before preparing, handling or mixing anything, they should
wash their hands first and also wear their workplace uniforms and wear appropriate
things such as hair net, apron and stuff
For the ingredients, make sure it’s fresh and also clean. It must be stored properly
in a clean container or anything that can store the ingredients to avoid contamination.
Also the materials needed for the business should be clean also.

Target Market
The target market of the business is the following:
Gym Members – Oatmeal bread can be used in dieting because of it’s components that’s
why people who usually want to lose weight and still be healthy can buy the product
Students – If the f2f will come students can enjoy the product and also it can give them
energy they needed for school
Employees – Nearby employees can also enjoy the product because they can make this
as a breakfast and it can also give them energy they needed for the rest of the day

Families – Families can benefit in the product because it’s kids friendly and budget
friendly at the same time
Homeless people – These people can enjoy the product and get their nutrition right. And
they don’t need to cook it anymore
Table 2.2 Demographic of Respondents
Characteristics Target Market

Age 12 years old and above
Sex Male and Female
Location Residence of Mangaldan Pangasinan
and other places nearby.
Occupation Self-employed, Vendors, Business
owners and Senior Citizen
Income Level Low, Middle, and High class
Civil Status Single, Married, In a relationship and

widowed
Kiosk Layout

1 2 3
4
7 5 1
1
6
9
1
0 8
Figure 2.3 Kiosk Layout
1. Bathroom - Comfort room for the workers here, A bathroom is a key room in any
home where it serves a fundamental hygienic function

2. Working table - This is where they make the bread, used for rolling and cutting
dough, kneading bread and decorating baked goods.
3. Oven - This is where they cook the bread, Ovens cook food via a gas-fuelled
burner. These appliances require a steady supply of natural gas to function - the
gas is ignited by either an spark generator or a small pilot flame
4. Food Storage - This is where they are storing their ingredients and some foods,
Proper storage of perishable foods is necessary to ensure safe food and reduce
shrink.
5. Sink - This is used to wash rinse and sanitize hands or some equipments that they
will use for proper and clean equipments
6. Refrigerator - This is used for cooling the drinks that they will sell and some
stuff, The fundamental reason for having a refrigerator is to keep food cold. Cold
temperatures help food stay fresh longer.
7. Container - This is used for storing some utensils that will be used in the process
of making a bread
8. Glass storage - This will be the storage of the bread that will sell. It will serve as
a display container for the breads
9. Chairs - This will be the chairs that the customers will use if they wanna stay for
a while.
10. Tables - This will serve as a table for the customers if they have some things they
wanna drop or if they wanna eat there.

11. Storage for materials - This will serve as a storage for the materials that will be
used in making the bread so that it will be organized and easy to find
Service/ Production Process
Here is the step-by-step process of making oatmeal bread and this was further
explained down below for better understanding and visualization. The purpose of this is
to attain the target objective of the business
1. Wear, Prepare and Sanitize
Figure 2.4 Step 1 of the service/ product process
This is done by wearing an apron, hairnet and gloves for protection and then
preparing the materials and ingredients for convenience and to prevent contamination
from happening. While also sanitizing your hand by washing it using soap for cleanliness
and avoid bacteria in the food

2. Prepare the ingredients
Before you begin cooking, all ingredients will be at the table. This will help you
measure the right ingredients for your meals. It is the measurements that define the
taste of food. Since you measure the ingredients before cooking begins, you will be
more accurate and achieve high standards of client satisfaction.
3. Mixing

The order in which ingredients are combined varies based on the types of bread.
The straight dough method, the modified straight dough method, and the sponge method
are the three mixing methods for combining ingredients for a bread dough.
4. Kneading
After the ingredients for the bread dough are combined the dough is kneaded.
Dough can be kneaded in a stand mixer using a dough hook, or by hand. Knead the
dough until it is smooth and elastic.
5. Bulk Ferment (1st rise)

After the dough is mixed and kneaded, it is allowed to rest and ferment.
Fermentation occurs when the yeast begins to feed on the starches and sugar present in
the dough. As the yeast feeds, carbon dioxide is produced which makes the dough rise
and develops the texture and flavor of the bread.
6. Shaping
After the dough has bulk fermented, it is shaped into rolls, loaves, or specialty
shapes like braids.
7. Proofing or Providing (2nd rise)

The term proofing, also called proving, refers to the rise that happens after the
dough is shaped. The same fermentation process is happening during this step as it is in
step 3, but this is where the shaped dough gains the bulk of its volume. Typically, shaped
bread dough should rise until doubled in size.
8. Baking
After the bread has proofed sufficiently it should be baked. If you wait too long to
bake the bread dough after it has proofed, it can overproof which will cause a sour taste
and large holes in the final product.
9. Serving

Serving the bread to the customers for their satisfaction
Product/Service Packages
The following will be the different packages used in the business
Table 2.3 Service/ Product Package
Package Description Price

6 php per piece
55 php per whole bread
Size and Schedule
This will determine the work schedule of the business establishment for each day
of the week. Which can also help to identify the following problems that may encounter
during the day of operation.
Table 2.4 Operation Size

Day Service Size / Production Size
Monday 20
Tuesday 20
Wednesday 20
Thursday 20
Friday 20
Saturday 20
Sunday 20
Table 2.5 Operation Schedule
Schedule Time
Monday 8:00 am -5:00 pm
Tuesday 8:00 am -5:00 pm
Wednesday 8:00 am -5:00 pm
Thursday 8:00 am -5:00 pm
Friday 8:00 am -5:00 pm
Saturday 8:00 am -5:00 pm
Sunday 8:00 am -5:00 pm
Equipment, Furniture and Fixtures
Furniture, Fixtures, and equipment are movable and have no permanent
connection to the structure of a building. These items typically depreciate substantially
over their long-term use but are nevertheless important costs to consider when valuing a
company.
Table 2.6 Furniture, Fixtures and Equipments
Name Pictures Function Supplier Price Quant Total

ity Amount

No
Use as plagiarizing
OVEN kitchen store
appliances P3,800. 1pc P3,800.00
for roasting 00
and heating
Use in No
mixing, plagiarizing
stirring, store
Mixer whisking, P5,800. 1pcs P5,800.00
and 00
beating.
use to No
Rolling Pin evenly plagiarizing
flatten the store P219.0 2pcs P438. 00
doughs 0
use to No
Whisk blend plagiarizing
ingredients store P27.00 2pcs P48.00
together
Use to No
Fine-mesh separating plagiarizing
Sieve fine store P79.00 2pcs P158.00
particles or
seeds
Use to No
brush plagiarizing
Pastry Brush melted store P194.0 2pcs P388.00
butter on 0
top of the
bread
use to get No
the oatmeal plagiarizing
Wooden bread store P200.0 3pcs P600.00
Spatula inside the 0
oven

Use to No
primarily plagiarizing
Measuring measure store P35.00 2pcs P75.00
Cup the volume
of liquid or
bulk solid
cooking
ingredients
Use to No
measure an plagiarizing
Measuring amount of store
Spoon an P35.00 2pcs P75.00
ingredient,
either
liquid or
dry, when
cooking
Use to No
Table knead plagiarizing P7,500. 1pcs P7,500.00
dough store 00
use to sit No
on for plagiarizing
Chairs customer store P350.0 3pcs P1,050.00
and 0
employee
use for No
keeping plagiarizing
Refrigerator things store P10,99 1pcs P10,998.00
cold. It is 8.00
where
some
ingredients
will put

Use for No
baking plagiarizing
Baking Sheet breads store P200.0 5pcs P1,000.00
Pan rolls,pastri 0
es and flat
product
such as
cookies,she
et
cakes,swiss
rolls and
pizza
Use as a
kitchen No
Loaf Pan utensil in a plagiarizing P70.00 10pcs P700.00
form of a store
container
Use in No
cooling the plagiarizing
Electricfan waiting store P1,349. 2pcs P2,698.00
area and 00
working
area.
use for No
Bread Trolley cooling plagiarizing P6,000. 1pcs P6,000.00
bread after store 00
it is taken
out of the
oven
Use to No
slice the plagiarizing P19,48 1pcs P19,481.00
Bread Slicer bread and store 1.00
also
provide
packaging
or bagging.

use for No
storage, plagiarizing P269.0 3pcs P807.00
Mixing Bowl working store 0
doughs,
mixing dry
ingredients
Use to put No
Fire out the fire plagiarizing
Extinguisher in case of store
an P2,500. 1pcs P2,500.00
emergency 00
Thermal To check No
Scanner the plagiarizing
temperatur store P859.0 1 P 859.00
e of the 0
staff and
the
customers.
Use to No
secure the plagiarizing
Pad Locks business store P550.0 2pcs P1,100.00
establishm 0
ent and the
truck
TOTAL P65,275.00
Supplies
Supplies are tools used in the management of the business. These items typically
range from Office utility items to nonedible consumable products used in the business.
Table 2.7 Supplies
Name Pictures Function Suppli Price Quantit Total

ers y Amount
Use in recording No
Record for attendance and plagia P180.00
Book other office records rizing P90.00 2pcs
store
Use in writing No
plagia
Pen rizing P6.00 10pcs P60.00
store
Sticker Use to place the No
Paper customers details plagia
and stick it in their rizing P25.00(per 10pack P250.00
boxes. store 10pcs) s
Use in everyday No
protection to avoid plagia
Facemask the virus rizing
store P35.00 2 P70.00
Use in sanitizing No
the staff plagia
Alcohol rizing P145.00 2 P290.00
store
Use to prevent the No

Face virus plagia
Shield rizing P15.00 28 P420.00
store
Use for wrapping No
Paper the orders plagia P7.00 100
Bag rizing P700.00
store
TOTAL P 1970.00
Operating Expense

It is the necessary costs incurred to maintain the functions of Business product /
service such as:
Table 2.6 Operating Expenses
Utilities Suppliers Amount

Electricity Cenpelco 9000.00
Gas (Diesel) Petron Gasul 3500.00
Water Bill Mangaldan Water District 1000.00
Landline and Broadband Converge
Modem 1750.00
(Converge 35mbps) for the
first month
*free installation but needs
1 month deposit and
advance
Rental Fee (for the first Mang Peping
month) 20,000.00
*Needs 2 months deposit
and 1 month advance
Direct Labor Cost No Supplier 28,000.00
Statutory Payables (SSS< Government 650.00
HDMF< PHILHEALTH)
Marketing Cost Food Panda, Makkan 2000.00
Mangaldan
Total 66,600
Business Permit and Licenses
A Registered and licensed business helps to formalize the economy. It ensures
that the business sector is growing, as well as being strong and protected. Small
businesses should prioritize the registrations and licenses first before operating because

they can only gain funding and protection by the law when they are registered and
licensed.
Table 2.7 Business Permit and Licenses

BUSINESS PERMIT AND LICENSES AMOUNT
DESCRIPTION
Business Permit P7,000.00
*includes mayor’s permit, sanitary permit, fire permit,
building inspection, electrical, mechanical, and
plumbing inspection fee, medical fee, and other fees.
Cedula P 200.00
Barangay Clearance P2,000.00
*trash fee (valid for 12 months), business plate with
sticker and business registration fee.
BIR P 4,050.00
*Receipt Printing, Receipt Registration, Documentary
Stamps, and other fees.
DTI P 500.00
TOTAL P 13,750
Initial Capital to Start
This part shows the total projected cost for starting up the business.
Table 2.8 Initial Capital to Start-Up for three months
Fixed Assets
Furniture, Fixtures and Equipment (based on Table ) Total
Oven ₱ 3,800.00
Mixer ₱ 5,800.00
Rolling Pin ₱ 438.00
Whink ₱ 48.00
Fine-Mesh Sieve ₱ 158.00
Pastry Brush ₱ 388.00
Wooden Spatula ₱ 600.00
Measuring cup ₱ 75.00
Measuring Spoon ₱ 75.00
Table ₱ 7,500.00

Chairs ₱ 1050.00
Refrigerator ₱ 10,998.00
Baking Sheet Pan ₱ 1,000.00
Loaf Pan ₱ 700.00
Electric Fan ₱ 2,698.00
Bread Trolly ₱ 6,000.00
Bread Slicer ₱ 19,481.00
Mixing Bowl ₱ 807.00
Fire Extinguisher ₱ 2500.00
Thermal Scanner ₱ 859.00
Pad Lock ₱ 1,100.00
Working Capital
Supplies (based on Table 4.3)
Record Book ₱ 180.00
Pen ₱ 60.00
Sticker Paper ₱ 250.00
Facemask ₱ 70.00
Alcohol ₱ 290.00
Face Shield ₱ 420.00
Paper Bag ₱ 700.00
Operating Expense (based on Table)
Electricity Expense ₱ 9,000.00
Gas Expense (Diesel) ₱ 4,200.00
Water Expense ₱ 1,000.00
Landline and Broadband Expense ₱ 1,750.00
Rent Expense ₱ 20,000.00
Direct Labor Cost ₱ 28,000.00
Monthly Contribution ₱ 930.00
Marketing Cost ₱ 2,000.00
Pre-operating Expenses
Business Permit and Licensing (based on Table )
Business Permit ₱ 7,000.00
Cedula ₱ 200.00
Barangay Clearance ₱ 2,000.00
BIR ₱ 4,050.00
DTI ₱ 500.00
Total ₱ 147,875.00

Chapter 3
ORGANIZATION AND MANAGEMENT ASPECT
This chapter contains the organization and management aspects of the study. It
includes Business Organization, Organizational Structure, Qualifications, the Duties and
Responsibilities of an Employee, Basic Salary and Employees Benefits, Guidelines and
Disciplinary Actions as well as Project Schedule.
Types of Business Organization
BreadLandia is a food service business and will be in the form of sole
proprietorship. The business owner of Breadlandia is Gerson Mabanglo who is in control
of monetary and operational decision-making and all legal obligations in business. As a
business owner, it is required to invest some of his savings in the business and will
completely control and oversee the BreadLandia. With the assistance of one (1)
cashier/seller to assist the customer and for the processing cash and 2 baker for preparing

the bread and to ensure that all raw and finished goods are quality and food safety
standard and one (1) Delivery Driver for reviewing orders before and after delivery and
ensure that orders are complete, the charges are correct, and the customer is satisfied
Organizational Structure
The Organizational chart visually conveys the Sparkles internal structure by
detailing the position, roles and relationship between the individuals within the
organization.
Figure 3.1 Organizational Structure
Qualification, Duties and Responsibilities of Management team
The management of Sparkle Car wash will ensure that the store is well staffed and
provisioned, adheres to quality and services standards, increases revenue and market
share, and helps the business accomplish its goals. The Sparkle Carwash hires and train

employees to help develop and implement business strategies and performs a variety of
other task to ensure the business is thriving.
Table 3.1 Qualification, Duties and Responsibilities of Management team
Position Job Description Job Specification

Owner/Manager The one who supervises N/A
and manage the overall
operation of the business;
Responsible for the
business debt and other
obligation of the firm;
Responsible of decision-
making and other matters
with connection to
business.
Cashier/Seller The one who greet the ● Must be 18 y/o and
customers, making sure above;
their needs are met, ● Candidate should
displaying products such as have at least a high
bread and donuts, assisting school diploma;
bakers, ordering supplies, ● Know how Assist
and removing outdated customers in
food; choosing items
Responsible for processing according to their
cash; tastes;
Their duties include ● Possess exceptional
balancing the cash register, customer service
making change, recording skills.
purchases, and processing
returns,

Baker Ensure that all raw and ● Must be 18 y/o and
finished goods are quality above
and food safety standard; ● Candidate should
have at least a high
Responsible for school diploma
preparation of bread; ● Ability to read and
follow recipes
Alert and able to carried on ● Excellent time-
specified duties management skills
● Team spirit, with a
customer-focused
attitude
● Flexibility to work in
early morning shifts
Delivery Driver Reviewing orders before ● High school diploma
and after delivery to ensure or equivalent.
that orders are complete, ● Valid driver's license
the charges are correct, and issued by the state
the customer is satisfied. where you intend to
work.
Accepting payments for
● Experience may be
delivered items.
required or preferred.
● Willingness to adhere
Providing excellent
to assigned routes,
customer service,
schedules, safety
answering questions, and
procedures, and
handling complaints from
transportation laws.
clients.
● Strong time
Adhering to assigned management and
routes and following time customer service
schedules. skills.
● Attention to detail.
Preparing reports and other

documents relating to
deliveries.
Basic Salary and Mandatory Benefits
The Management of the Breadlandia will ensure that the salary of its employee
will be based on the Department of Labor and Employment (DOLE) minimun wages
Region 1 to make sure that the employee is having the right salary for their service and
acquiring the right benefits as part of the Breadlandia.
Table 3.2: Basic Salary and Mandatory Benefits

Position Salary
Daily Monthly Annual
Owner/ Manager
Cashier/ Seller P282 P7,332 P87,984
Delivery Driver P282 P7,332 P87,984
Baker 1 P282 P7,332 P87,984
Baker 2 P282 P7,332 P87,984
Position Benefit Annual Benefit Annual Benefit Annual

Months Months Months
Manager Philhealth SSS HDMF

/Owner

Cashier/ ₱220 ₱2,640 ₱330 ₱3960 ₱100 ₱1200
Seller
Delivery/ ₱220 ₱2,640 ₱330 ₱3960 ₱100 ₱1200

Driver
Baker 1 ₱220 ₱2,640 ₱330 ₱3960 ₱100 ₱1200
Baker 2 ₱220 ₱2,640 ₱330 ₱3960 ₱100 ₱1200
Total ₱880 ₱10,650 ₱1,320 ₱15,840 ₱400 ₱4800
The following are the compensation and statutory benefits of the breadlandia
employees:
Basic Pay
Each employee of the Breadlandia is paid above the Department of Labor and
Employement (DOLE) minimun wage. For wprking 26 days a month and 8 hours a day
each employee shall receive their respectively monthly rates every 15th and 30th day of the
month.
Overtime Pay
Employee of Breadlandia are required to consume their eight hours of service per
day. However the management will provide additional payment for those employees that
are working beyond that agreed service.
Leave Benefits
Each employee who has rendered of atleast 1 year of service at Breadlandia has
the incentive of five-day leave with pay.
13th Month Pay
All employees of the Breadlandia has the right to receive 13th month pay
amounting to Php 7,332 regardless of their position iat the management, provided they
work for atleast one (1) month during a calendar year.
Philhealth
All employees must have to their philhealth for them to be ensured.

SSS
Provided under Republic Act No. 8282, all employees hired by private companies
are required to apply for membership with the Social Security System (SSS). This system
provides private employees and their families protection against disability, sickness, old
age, death or other such instances that could make them incapable of continuing their
employment.
HDMF
For employees, this involves a salary deduction for Pag-IBIG contribution with
their employer’s share of contribution. It is use for housing loans.
Work Schedule of Management Team
The Breadlandia will operate six (6) days in a week. The service operation will
start at 8:00 am in the morning and will end every 5:00 pm in the afternoon. Employee
are entitled to have a day off every Sunday that will server also as sanitation day.
STAFF SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY
Manager Disinfect DAY DAY OFF 1PM - 5PM DAY OFF 1PM- DAY OFF
/Owner /Day off OFF 5PM
Cashier Disinfect 8AM - 8AM - 8AM - 5PM 8AM - 5PM 8AM - 8AM - 5PM
/Seller /Day off 5PM 5PM 5PM
Delivery Disinfect 8AM - 8AM - 8AM - 8AM - 8AM - 8AM -

/Driver /Day off 12PM 12PM 5PM 12PM 5PM 12PM
Baker 1 Disinfect 8AM - 8AM - DAY OFF 8AM - 5PM 8AM - 8AM - 5PM
/Day off 5PM 5PM 5PM
Baker 2 Disinfect 8AM - 8AM - 8AM - 5PM 8AM - 5PM DAY OFF 8AM - 5PM
/Day off 5PM 5PM

Employee Guidelines and Reprimands/ Sanctions
Every employees shall observe the highest degree of integrity in their professional
conduct, exercise extraordinary diligence in the performance on their work and
understand and comply with the guidelines. The Breadlandia Management Team shell be
responsible for ensuring compliance with the guidelines.
The Management will not tolerate any violations of rules and regulations
committed by the employees. Table below will serve as a guide for the employees to
avoid any unnecessary actions that can affect the service operations.
Table 3.3 Employees Guidelines and Sanctions

VIOLATIONS DISCIPLINARY ACTION
Attendance and Tardiness Oral warning with corrective interview
Employees are expected to follow the will be imposed for every unexcused and
assigned schedule given to them. unjustified absences and tardiness.
Unjustified absences and tardiness for 3 Dismissal will be imposed for
consecutive days and abandonment of abandonment of post without prior notice
post without authorization of superior will and unexcused absences for e consecutive
be automatically considered Absent days.
Without Leave (AWOL)
Grooming, Hygiene and Sanitation Oral warning will be imposed for the first
Well groomed employees attracts offense.
customers especially in the food industry. Corrective Interview with written
Employees are expected to wear neat and reprimand for second offense.
complete uniform. Men employees should Suspension of 3-5 days for the third
have short hair and must shaved facial offense.
hairs while ladies should tie their hair
neatly.

Conduct and Behavior Corrective interview with written
Employees must observe proper behavior reprimand will be imposed on first
on the workplace. Wasting company time offense.
on personal and unofficial transactions. Corrective interview with 5 days
Failure to comply with security policy. suspension on the second offense.
Taking meal/snack breaks on authorized Dismissal with exit interview for the third
schedule and leaving post for meal break offense.
without permission. Sleeping while on
duty.
Project Schedule
Table 3.4 presents the project schedule of the BreadLandia business to assess the
degree to which the potential time frame and completion dates of all the major activities
of the management and meet organizational structure.
Table 3.4: Project Schedule

Chapter 4
METHODS, PROCEDURES, AND RESULTS
This chapter contains the method procedures and results of the study. It includes
Research Method, Sampling Design, Data Gathering Procedure, Statistical Treatment of
Data and Statistical Results.
Research Method
In conducting the study, the researchers made use of the Quantitative method of
Research. This deeply roots the research in an approach that puts a heavy emphasis on
conducting a thorough statistical, numerical, and mathematical analysis.
A Descriptive design approach was used in the study. It is used to describe
Aspects such as characteristics, trends, and averages. It also paved the way for the
researchers to identify the different variables necessary when conducting surveys. While
Also highlighting the necessity of not influencing any of the data when measuring it. This
Was done to obtain a complete understanding of Oatmeal Bread Start up Business, and its
relation to the respondents of the study.
To allow the researchers to rigorously inspect their survey results and create a
Conclusion based on facts. The usage of Quantitative research method was also used in
Addition to the descriptive design as they complement each other to enhance the

Credibility of the study through its data analysis and descriptive aspects. Which is a
Necessity when dealing with research that may be applied in financial terms, as it is one
of the reasons why the researchers chose this method?
Sampling Design
The sampling design serves as a road map for the study. It helps to identify how
the researchers would be able to confidently generalize their method of conducting their
survey as well as the selection process for determining the respondents. To obtain an
acceptable demographic used from a given sample population, the researchers considered
the following details:
The type of sampling method used was probability sampling which is the most
viable option in conducting the said study. That sampling method made use of a
randomized selection method which allowed a strong statistical inference about the target
population from the survey conducted.
The researchers specifically made use of simple random sampling as their main
sampling method. This type of probability sampling included every member of the
population, which had an equal chance to be selected. The sampling frame included every
single person in the target surveyed area.
To enhance the selection process, while maintaining its statistical relevance
Slovin’s formula was used. As that formula is a necessity when estimating the number of
respondents for a survey. The formula allowed the researchers to calculate the sample
size necessary to come up with an acceptable degree of respondents for sampling their
chosen demographic.

Data Gathering Procedure
The researchers started their data collection by gathering information from the
different sources available to them. The researchers also used questionnaires as one of the
main data gathering instruments.
After formulating the Google Docs questionnaire, the researchers inspected a lot
of sources for reliable information that would assist them in their study. They made sure
to utilize every asset available to them, including the guidance and assistance of their
adviser, especially in determining the accuracy of their results.
The researchers created letters to be given to the respondents, the school, and the
local governmental facility where the respondents are from. Upon approval, the \
researchers conducted their survey and retrieved the questionnaires at once for analysis.
Statistical Treatment of Data
The data gathered by the researchers was carefully tallied, analyzed, and
interpreted. This was done to discover the Oatmeal Bread Start-up Business, and its
acceptance level to the respondents of the study.
The researchers used frequency counts and average weighted mean to get the
results of the study. Afterward, the researchers arranged each question and interpreted the

results. For determining the frequency of certain aspects to be observed among the
respondents, such as their personal information, the following formula was used.
With the different areas being defined as:
P= Percentage (%)
F= Total no. of respondents
N= Population of the surveyed area
To analyze the next part of the questionnaire, the researchers used the Average Weighted
Mean as way of interpreting the different questions found in the survey. The formula is
shown below.
With the different areas being defined as:
W = weighted average
n = number of terms to be averaged
w_{i} = weights applied to x values
X_{i} = data values to be averaged

Survey Results
Gender Frequency Percent
Male 127 43.9%
Female 162 56.15
288 100%
Age Frequency Percent
0-15 8 2.8%
16-20 109 37.7%
21-25 140 48.4%
26-30 20 6.8%
30 – above 12 4.3%
Address Frequency Percent
Mangaldan 131 45.3%
Dagupan 47 16.3%
Others 111 38.4
N=289 =100%

Lifestyle Frequency Percentage
Physical Active 157 53.3%
Slightly Physical Active 119 41.2%
Not Physical Active 16 5.5%
N=289 =100%
Eat Bread Frequency Percentage
Yes 286 99%
No 3 1%
If yes, heard of oatmeal bread? Frequency Percentage
Yes 192 67.1%
No 94 32.9%
N= 289 =100%
If no, willing to try? Frequency Percentage
Yes 2 66.7%
No 1 33.9%
N= 3 100%

Consider Health Benefits Frequency Percentage
Yes 277 95.8%
No 12 4.2%
N= 289 =100%
If yes, food benefits Frequency Percent
Junkfood 4 1.4%
Bread 272 98.2%
Candy 1 0.4%
N= 277 =100%
If no Frequency Percent
N= 12
Often you eat bread Frequency Percent
Everyday 103 35.6%
Once a week 74 25.6%
Twice a week 101 34.9%
Once a month 11 3.9%

Once a day 0 0%
N=289 =100%
Willing to pay Frequency Percentage
P7.00 - P35.00 150 51.9%
P36.00 – P50.00 72 24.9%
P51.00 – P75.00 46 15.9%
P76 above 21 7.3%
N= 289 =100%
Where do you buy bread Frequency Percentage
Bakery shop 245 84.8%
Malls 38 13.1%
Fast food 2 0.4%
Online shops 4 1.4%
N= 289 =100%
Consume in a week Frequency Percentage
1 pack only 197 68.2%
No more than 3 packs 78 27%
No more than 5 packs 14 4.8%
N= 289 100%

Consider to buy Frequency Percentage
Yes 268 92.7%
No 21 7.3%
N= 289 100%
In which platform Frequency Percentage
Facebook 146 50.5%
Instagram 4 1.4%
Online apps 27 9.3%
Store 112 38.8%
N= 289 100%
How it is important Frequency Percentage
Very Important 125 43.7%
Important 104 36.4%
Moderately Important 40 14%
Slightly Important 11 3.8%
Not Important 6 2.1%
N= 286 100%


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THE INTRODUCTION OF OATMEAL BREAD START-UP BUSINESS

THEMED AFTER ALASKA COMPANY

In partial fulfillment of the requirements for the degree of

MARK JOSEPH M. MUNOZ

Arellano Street, Dagupan City, Pangasinan, Philippines 2400

THE PROBLEM AND ITS BACKGROUND

Background of the Study, Conceptual Framework, and Statement of the Problem,

Assumption/Hypothesis, and Significance of the Study, Scope and Limitation of the

Study, Definition of Terms, Related Literature, and Related Studies.

create our own product and small business

Arellano Street, Dagupan City, Pangasinan, Philippines 2400

and need to be considered to improve the quality of life.

pounds he or she has lost previously?

carbs much easier and more efficiently than others.

Antioxidants, Including Avenanthramides, Oats Contain a Powerful Soluble Fiber Called

Arellano Street, Dagupan City, Pangasinan, Philippines 2400

Background of the Study

Oat β-glucan is a soluble fiber with good cholesterol-lowering properties with at

lowering ability by 50%.

wholemeal breads showed similar postprandial glycemic responses both in healthy

Arellano Street, Dagupan City, Pangasinan, Philippines 2400

1983; Juntunen et al., 2003).

water, and salt.

bread can be a healthy choice.

(19Trusted Source, 20Trusted Source, 21Trusted Source, 22Trusted Source).

oats (20Trusted Source).

Arellano Street, Dagupan City, Pangasinan, Philippines 2400

Bread Start -up business themed after Alaska Company name

INPUT PROCESS OUTPUT

Plausibility and success of

consists of Technical Description, Organization and Management Aspects, and

Bread Start-up business themed after Alaska Company, as a result.

Arellano Street, Dagupan City, Pangasinan, Philippines 2400

Milk Corporation to the potential Philippine Market.

Specifically, it attempts to determine in terms of:

B. Organization and Management Aspects; and

Assumption of the study

make the purchase easy for our beloved customers.

Oatmeal bread is a new business idea regarding developing a new concept of

Significance of the Study

Arellano Street, Dagupan City, Pangasinan, Philippines 2400

oatmeal bread in Philippine Markets.

nutrients of oatmeal and the business Oatmeal Bread.

nutrients that oatmeal contains.

Students. This study will help them to save money

Future Researchers. This study can be beneficial to future researchers to

Scope and Limitation of the Study

Arellano Street, Dagupan City, Pangasinan, Philippines 2400

These are the following terms defined in this research.

flavor and pleasing texture.

Plausibility - having an appearance of truth or reason; seemingly worthy of approval or

Start up Business - a startup is a young company founded by one or more entrepreneurs

to develop a unique product or service and bring it to market.

According to Stacy Hackner (2015) Bread is at its simplest it is merely a paste of

Arellano Street, Dagupan City, Pangasinan, Philippines 2400

Oats, known scientifically as Avena sativa which is a rich source of magnesium

Arellano Street, Dagupan City, Pangasinan, Philippines 2400

human diet (papadpoulos, 2017).

lactylate ( PJ Hamel, 2019)

Oat has a well-balanced nutritional composition. It is a good source of

phytochemicals (Lizzie Streit, MS, RDN, LD on May 9, 2019).

bread. In a study conducted by StudyMoose, many problems and difficulties were

identified in the operation of Julies Bakeshop(JBS).