BALIWAG POLYTECHNIC COLLEGE

FEASIBILITY STUDY:
KANIN MOKO

A Thesis Presented to the Faculty

of the Institute of Hospitality and Tourism Management
Baliwag Polytechnic College

In partial fulfillment of the Requirements for the Degree

Bachelor of Science in Hospitality Management

Submitted By:

Cabanos, Jhelmar V.
Cruz Jr, Jose M.
Dela Cruz, Bea Bianca V.

Dela Cruz, Michell Ann S.

De Lima, Cristian
Estrada, Vanessa Bianca S.

Hilario, Patricia Ann C.

Lucero, Michael Justine Genesis V.

Submitted To:
Mrs. Ma. Crisanta E. Palomo, MBA

Course Instructor
December 03, 2022

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APPROVAL SHEET

The feasibility study titled KANIN MOKO prepared and submitted by BSHM

4D-GROUP 1 in partial fulfillment of the requirements for the degree of Bachelor of

Science in Hospitality Management has been examined and is recommended for

acceptance and approval for the oral examination.

MA. CRISANTA E. PALOMO, MBA

Adviser

Approved and accepted by the Committee on Oral Examination on December

03, 2022, with a grade of _______.

JAYSON C. BACOSA, MBA, CHP

Chairperson

GINO S. ESPINOSA, M.S.c MARIA FE ROWENA MAGCALE, MBA

Member Member

Accepted and approved in partial fulfillment of the requirements for the degree

of Bachelor of Science in Hospitality Management.

JAYSON C. BACOSA, MBA, CHP

Dean, Institute of Hospitality and Tourism Management

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ACKNOWLEDGEMENT

“The Lord likes small things best, especially those done with love.”

-Mother Theresa

Without the advice and assistance of numerous people who contributed and

extended their valued aid in one way or another during the preparation and completion of

this project, this feasibility study would not have been possible. We especially like to thank

our dear adviser Mrs. Ma Crisanta E Palomo for her guidance and support as we created

our business plan.

Our sincere gratitude to the members of our most beloved panel, led by Mr.

Jayson C. Bacosa, Dean of the Institute of Hospitality and Tourism Management, Mr. Gino

S. Espinosa, and Ms. Maria Fe Rowena Magcale, for their support, consideration, and

guidance. To complete all the tasks allocated to us for this study, we would like to express

our gratitude to our college professors at Baliwag Polytechnic College, who motivated us

and provided the knowledge and skills we used.

Sincere thanks to everyone who helped us with this project, both financially

and emotionally. They are the ones who made it possible for us to complete this feasibility

study. We would especially want to thank a few of our classmates and friends for their

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assistance in developing ideas and for assisting us in every way possible despite the

pandemic and their busy schedules.

We also give thanks to Baliwag Polytechnic College, our cherished alma mater.

Finally, we give thanks to our Almighty God, who approved of everything that was done

to carry out this business plan and, of course, as a whole.

BSHM 4D- GROUP 1

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DEDICATION

Time moves so quickly. Looking back on everything that occurred over those days

and frolicsome years is nostalgic. Who would have guessed that we would be in our final

year of college, saying farewell, we cannot help but show how happy we are as we write

this dedication. In keeping with this, we, the BSHM 4D- GROUP 1, have compiled all the

knowledge we have learned over the previous academic year. Through this feasibility

study, we are being guided and shaped to become professionals in the hospitality industry.

In creating this business plan, we have considered not only our knowledge but also our

experience and priceless memories.

This feasibility study is devoted to our parents, who gave us this amazing life, as

well as to our siblings and loved ones who have inspired, supported, and motivated us in

pursuing our goals and completing this business plan. To our friend, AMBERWAYN, who

has stayed dependable and has always been there for us during our happy and sad moments.

This business plan is also dedicated to the department's professors, especially

Mrs. Ma Crisanta E. Palomo, who inspired and motivated us to put our best effort forward

in whatever we did. Above all, we devote this to the One who has always stood by our

side—Jesus Christ, our Almighty God.

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CERTIFICATE OF ORIGINALITY

We hereby declare that this submission is our work and that, to the best of our knowledge

and belief, it contains no material previously published or written by another person nor material

which to a substantial extent has been accepted for the award of any other degree or diploma of a

university or other institute of higher learning, except where due acknowledgment is made in the

text.

We also declare that the intellectual content of this KANIN MOKO is the product of our

work, even though We may have received assistance from others on style, presentation, and

language expression.

JHELMAR V. CABANOS CRISTIAN DE LIMA

JOSE M. CRUZ JR VANESSA BIANCA ESTRADA

BEA BIANCA DELA CRUZ PATRICIA ANN HILARIO

MICHELL ANN DELA CRUZ MICHAEL JUSTINE GENESIS LUCERO

MRS. MA. CRISTANTA E. PALOMO December 03, 2022

Course Instructor Date

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CERTIFICATION FORM FOR LANGUAGE EDITING (APA FORMAT)

This is to certify that the undersigned has viewed and gone through all the pages of

the Feasibility Study entitled “KANIN MOKO” written by BSHM 4D- GROUP 1

aligned with the set of structural rules that govern the composition of sentences, phrases,

and words in the English Language. And have found it complete and satisfactory

concerning grammar, organization, and APA format and style as prescribed by the Baliwag

Polytechnic College.

Certified by:

JOANA MARIE B. ORBE

Grammarian

Email
Contact Number:

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TABLE OF CONTENTS

Page

Title Page…………………………………………………… i

Approval Sheet……………………………………………... ii

Acknowledgment…………………………………………... iii

Dedication…………………………………………………… v

Certificate of Originality…………………………………… vi

Certification Form for Language Editing………………… vii

Table of Contents…………………………………………… viii

List of Tables………………………………………………... xvi

Chapter

1 INTRODUCTION, VISION, MISSION, OBJECTIVES

Introduction…………………………………………………… 1

Mission………………………………………………………... 2

Vision…………………………………………………………. 2

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Objectives……………………………………………………... 2

Scope of the Study……………………………………………. 3

2 MANAGEMENT ASPECT

Name of the Firm……………………………………………... 4

Logo Design and Tagline……………………………………... 5

Site Location………………………………………………...... 6

Type of Business……………………………………………… 7

Type of Organization…………………………………………. 7

Management Team……………………………………………. 9

3 MANAGEMENT DURING THE PRE-OPERATIVE PERIOD

Gantt Chart……………………………………………………. 11

4 MARKETING ASPECT

Product Description…………………………………………… 13

Menu Offered……………………………………………......... 14

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Service Description…………………………………………… 16

Demographic Profile Questionnaire…………………………... 17

Demand Analysis Questionnaire……………………………… 18

Market Analysis………………………………………………. 20

Market Profile………………………………………………… 21

Demographic Profile Survey Results…………………………. 22

Demand Analysis Survey Results…………………………...... 28

Market Productivity…………………………………………... 39

Costing………………………………………………………… 46

Sales Volume…………………………………………………. 62

Competition Analysis…………………………………………. 66

SWOT Analysis………………………………………………. 67

Marketing Strategy……………………………………………. 68

Product/Service Strategy……………………………………… 68

Pricing Strategy………………………………………………. 68

Distribution Strategy…………………………………………. 69

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Advertising and Promotional Strategy………………………... 69

5 TECHNICAL ASPECT

Location Map………………………………………………….. 73

Store Façade…………………………………………………… 74

Alfresco………………………………………………………... 75

Dining Area……………………………………………………. 76

Store Layout Plan……………………………………………… 77

Operation Schedule……………………………………………. 78

Monthly Store Activity………………………………………... 80

Machinery and Equipment……………………………………. 81

Tools and Utensils…………………………………………….. 82

Furniture and Equipment……………………………………… 83

6 OPERATIONAL ASPECT

Standard Operating Procedure………………………………… 85

Production Flow………………………………………………. 87

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Transaction Flow……………………………………………… 89

7 LEGAL, ENVIRONMENTAL, AND ECONOMIC ASPECTS

Necessary Permit……………………………………………… 91

Employment Contract…………………………………………. 96

Job Offer………………………………………………………. 97

Memorandum of Agreement…………………………………... 98

Partnership Agreement………………………………………... 100

8 FINANCIAL ASPECT

Cost of Operation……………………………………………… 103

Financial Assumption…………………………………………. 105

Balance Sheet…………………………………………………. 106

Income Statement…………………………………………….. 107

9 CONCLUSIONS AND RECOMMENDATIONS

Conclusion……………………………………………………. 108

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Recommendation……………………………………………… 110

CURRICULUM VITAE 111

LIST OF FIGURES

Figure No. Page

1 Kanin Moko Actual Product 4

2 Logo Design 5

3 Location Map 6

4 Organizational Chart 8

5 Menu 14

6 Gender 22

7 Age 23

8 Employment Status 24

9 Civil Status 25

10 Monthly Income 26

11 Survey No. 1 Result 28

12 Survey No. 2 Result 29

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13 Survey No. 3 Result 30

14 Survey No. 4 Result 31

15 Survey No. 5 Result 32

16 Survey No. 6 Result 33

17 Survey No. 7 Result 34

18 Survey No. 8 Result 35

19 Survey No. 9 Result 36

20 Survey No. 10 Result 37

21 Survey No. 11 Result 38

22 Monthly Sales Analysis 65

23 SWOT Analysis 67

24 Facebook Page 70

25 Instagram Page 71

26 Loyalty Card 71

27 Birthday Promo 72

28 Location Map 73

29 Store Façade 74

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30 Alfresco 75

31 Dining Area 76

32 Store Layout Plan 77

33 Production Flow 87

34 Transaction Flow 89

35 DTI Permit 91

36 Fire Safety Evaluation Clearance 92

37 Sanitary Permit 93

38 Mayor’s Permit 94

39 BIR Permit 95

40 Employment Contract 96

41 Job Offer 97

42 Memorandum of Agreement 98

43 Partnership Agreement 100

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LIST OF TABLES

Table No. Page

1 Qualification of Employees 10

2 Gantt Chart 11

3 Weekdays Foot Traffic Analysis 41

4 Weekends Foot Traffic Analysis 44

5 Costing: Soy Garlic Flavor 46

6 Costing: Sweet and Sour Flavor 47

7 Costing: Bicol Express Flavor 48

8 Costing: Buttered Garlic Flavor 49

9 Costing: Adobo Flavor 50

10 Costing: Sweet and Spicy Flavor 51

11 Costing: Sisig Flavor 52

12 Costing: Original Spicy Flavor 53

13 Costing: Creamy White Sauce Flavor 54

14 Costing: Pancit Canton 55

15 Costing: Lomi 56

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16 Costing: Creamy Leche Flan 57

17 Costing: Buko Pandan 58

18 Costing: Lemon Yakult 59

19 Costing: Watermelon Shake 60

20 Costing: Mango Shake 61

21 Type of Competitors 67

22 Employee Schedule 78

23 Monthly Store Activity 80

24 Machinery and Equipment 81

25 Tools and Utensils 82

26 Furniture and Fixtures 83

27 Standard Operating Procedure 85

28 Permit Fees 95

29 Cost Operation 103

30 Financial Assumptions 105

31 Balance Sheet 106

32 Income Statement 107

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