Topic: Pusit Siomai

Title: Gastronomical Journey: A Feasibility Study on Siomai Pusit

Pusit Siomai Variants:

Classic

Fried

Sweet and Spicy

Mission

To be a part of people’s lines by offering tasty foods, with high quality, innovative and at

affordable prices anywhere in the world.

Vision

To be one of the leading food companies in the world, admired for its brands, innovation and

results, contributing to a better and sustainable world.

Main Problem

To be able to provide our materials/equipments to be used in doing our product.

Objectives

To be able to give customer’s satisfaction through an affordable and tasty product and to

enhance our food quality by preventing them from spoilage due to microbes.

Sub-problem

1. How we should be able to make our product grow?

2. How will our customers be able to like our product?

3. How can our business be recognize?

Assumption

To be able to hit customers’ satisfaction through our globally competent products.

 BACKGROUND OF THE STUDY

This paper intends to present a proposal for the subject Practical Research which seeks to

conduct a feasibility study for a food-cart business selling Siomai made of squid in the island Barangay

of Pugaro.

According to WebMD Editorial Contributors, squid is a popular seafood all over the

world. Its cheap, versatile, and tasty. It can be grilled, seared, boiled, braised, and even eaten

raw as Sashimi. One of the most popular preparations term ‘calamari’ technically

encompasses any squid eaten as food. Fried calamari has more calories than most other

preparations of calamari. Commercially fished squids are typically caught offshore,

sometimes far out at sea. May different squid species are fished and eaten. of squid is

chopped, breaded, and fried. This is popularly referred to as calamari, though the In 2002, the

most commonly caught squid species were the European squid, the Argentine short fin squid,

the jumbo flying squid, and the Japanese flying squid. The jumbo flying squid fishery is

currently the most productive in the world.

There are health benefits of eating squid because it’s high in nutrients like protein,

vitamins B12 zinc, phosphorous, vitamins E and magnesium, but its cholesterol and sodium

content make a food you should eat in moderation. People who have or are at risk for heart

disease are advised to limit dietary cholesterol to less than 200 milligrams per day, while

those who not at risk should still aim to eat less than 300 milligrams. Just as well, a diet high

in sodium is linked to a higher risk of heart disease and stroke, and adults should limit the

amount they eat to 2,300 milligrams per day, according to the USDA 2020-2025 Dietary

Guidelines for Americans. Total fat::A 4-ounce serving of steamed or boiled squid has 3 grams

of total fat, which includes 0.8 grams of saturated fat and 0 grams trans fat. Carbohydrates: A
4-ounce serving of squid has 6.7 grams of carbs, which includes 0 grams of fiber and 0 grams

of sugar. Protein: A 4-ounce serving of squid has 33.9 grams of protein.

Define:

Gastronomical

siomai

squid/ calamari

pugaro dag. City

customer satisfaction

market area