CHAPTER I

RATIONALE

Gimbap is Korean dish made from cooked rice and other ingredients that are
rolled in gim dried sheets of laver seaweed and served in bite size slices. The dish is
often part of a packed meal or dosirak to be eaten at picnics and outdoor events, and
can serve as a light lunch along with dammuji (yellow picked radish) and kimchi. It is a
popular take out food in Korea and Abroad. The word Gim refers to edible seaweed in
the genus Porphyra. Bap broadly refers to “Cooke rice”. The compound rice term
gimbap wasn’t a part of the Korean language until the modern era. (Alexander, Stian, 21
January 2016).
A type of sushi gimbap is belived derived from norimaki, a japanese sushi variant
introduced to Korea during the Japanese forced occupation. To make the dish, grim
sheets are toasted over heat, cooked rice is lightly seasoned with salt and sesame oil
and vegetables and meat ingredients are seasoned and stir fried or pan fried. The
toasted grim is then laid on a gimbal a bamboo gimbap rolled with a thin layer of cooked
rice placed evenly on tap. Other ingredients are placed on the rice and rolled into a
cyclindrical shape. The rolled gimbap is then sliced into bite sized pieces. (Choi, Hyun
Joo, 17 May 2017)
In the Philippines gimbap is typically filled with carrots, spinach and any type of
meat, which is then sprinkled with ground sesame seeds and dipped in its pairing sauce
made from soy sauce and mustard. The variations if this food are found all over the
world. As in with many dishes, it has been adopted and altered to meet the cultural
preferences of the region. Served as smack, appetizer or light lunch, this type of gimbap
is considered a staple in many cuisines. (Hop Finer, Jonathan 2009)
Kimbap (sometimes spelled gimbap) is made with steamed white rice and dried
seaweed, which is of course similar to the Japanese version. But there are two big
differences; the rice and the filing. While sushi rice is seasoned with vinegar, Kimbap is
instead cut with sesame oil and sweeter.
The origins of gimbap/kimbap are debated. A Japanese theory suggest that the
dish derived from the introduction of the Japanese sushi variant makisushi to Korea
during the Japanese occupation of Korea. During the period, Korean cuisine adopted
western food and drink, as well as some Japanese food item such as bento (dosirak in
Korea) or sushi rolled in sheets of seaweed. Since then gimbao/kimbap has became a
distinct dish, often utilizing of rice vinegar. This theory is supported by a newspaper
from 1935, in which the team gimabap/kimbap first appeared in Korea.
An alternative theory suggested in the fncyclopedia Lor korean culture published by the
academy of korzan studies, is that the food was developed from the long- established
local tradition of rolling bap (cooked rice) and banchan (side dishes) in gim. Production
of gim in Gyeongsang and Jeolla provinces is reported in books from the fifteenth
century, such as Gyeongsang-do Jinji and sinjoung Dongguk Yzoji Soungman.
Yeoryang serigi, a Joszon book written in 181a by kim Mac-sun refers to cooked rice
and fillings rolled with gim as bokssam. Ono dother A theory suggest that gimbap was
introducted to Japan. During the Backjae period, where it eventually developed into
norimaki.
Regardless gimbap and makisuzhi now reper to distinct dished in Japan and
Korea the former called grim kimupapu in Japanese and the letter called grim chochap
or norimaki in Korean Gimbap is usually rolled with several ingredients and is seasoned
with sesame oil, while makisuzhi is usually rolled with one ingredients (cucumber or
tuna) and is seasoned with rice vinegar
 GROUP 1 & 5
Leaders: Billy Joe Manlincon
Alexandria Jazmine Mariano
Members: Crishanel Latina
Ferly Cabardo
Ashley Barboza
Rey Barrera
Mylene Aquino
 STATEMENT OF THE PROBLEM

1. What is the profile of the respondents in terms of:

1.1. Age;
1.2. Gender;
1.3. Employment Status;
1.4. Location; and
1.5. Health Condition
2. What promotional strategy to be used in terms of:
2.1. Online Marketing
2.2. Ground Marketing
3. How will the business owners cater the needs and wants of the customers in terms
of:
3.1. Taste;
3.2. Quality;
3.3. Variations;
3.4. Price; and
3.5 Presentation
4. What are the problems being encountered by the Kimbap Heaven looking for
suppliers offering cheaper ingredients?
5. Is Kimbap Heave feasible in Malasiqui, Pangasinan?
 SCOPE AND DELIMINATION OF THE STUDY

This study aims to determine the Feasibility of Filipino Kimbap Heaven shop in
Montemayor Street Malasiqui, Pangasinan in Front of the Perpetual Help College,
beside 7 – Eleven and yes, we will going to rent a physical store there at least a simple
place. We choose this place because many of students, teachers, workers and others
pass by there. The researches will be choosing this Barangay as the proposed location
for the Kimbap Heaven because it is trendy especially since there are few people here
in our who sell it and it’s very popular among Filipinos who loved Korean foods
especially this foods is affordable so any – one can eat it whether it is a child, teenager,
adults and senior citizen also this food is healthy.
The target market of the team is the students, teaching staff and non-teaching
personnel of the Malasiqui National High School. Our Kimbap offers a variety of flavors
namely; Kimbap Chicken, Kimbap Tuna and Kimbap Veggie. The variety only depends
on the taste preferences of the diverse school and prices come different in slice per
pack and roll. In order for the team to promote the product and to be known to its target
market different promotional strategies are made such as online and print advertising.
The product will be distributed directly to the consumers through a stall by the
authorized locations the school will provide us.
 SIGNIFICANCE OF THE STUDY

This study will be conducted to determine the potential Kimbap Heaven. This
study will be beneficial to the following owners.
Owners: are the one who handles this business and have right to do as they
wish with the company and is often also the founder of the business
Customers: The customer’s preferences and best interests must be apply
followed by the employees and it’s tied to the customer's needs, Employees must deal
with the customers with respect and having a strong connection based on trust and
communication helps customers feel more secure and connected with a business
Supplier: The company should see that the supplier are always reliable and
regular communication is needed, in case of changes, communicate promptly with
suppliers. Every transaction with the suppliers must be properly documented.
Local government Units (LGU): the owners believe that being connection with
Local governments are key in leading or supporting the creation of an economic
development strategy. The strategy's success will have a direct effect on a community's
tax base. The goal is to provide revenue to maintain, grow and improve local
infrastructure and community services. 
Community: the owners believe that Community involvement can serve as an
invaluable platform for you to promote your products and services. It can also promote
your company values.
Researchers: the purpose of researchers is to find out what is known, what is
not and what we can develop further.
Future Researchers: this can be guide of the future researchers will most likely
be to clarify the importance of business
Future Entrepreneurs: The purpose of future Entrepreneurial is to gather
information from multiple business in order to create a business
 DEFINITION OF TERMS

Appetizer - as a light lunch for both adults and kids, as an easy-to-carry picnic
and hiking snack
Bento - is originated from the Japanese language which means lunch box.
Cuisine - is a type of food that is cooked in a specific way based on a culture's
ingredients, region, and traditions.
Course meal - are made up of three courses: an appetizer, main dish, and
dessert. Also known as a three-course meal or a standard course meal,
Dusirak – also known as gwakpap refers to a packed meal, often for lunch
Filling - a food mixture that is used to fill something
Gimbap – also romanized as kimbap is the perfect meal on-the-go, a common
sight at bus stations and a must-have at school picnics.
Kimchi – a Korean dish of spicy pickled cabbage
Makisuzhi - is a type of Japanese sushi roll filled with various fillings.
Layer - it is a roll having dried seaweed kim as the outer, and inside is hot rice
bap and other ingredients.
Pairing - It is recommended to eat gimbap with tteokbokki soup because it goes
well together.
Pyropia - also known as gim or nori, is a red algal species in the genus Pyropia.
Sushi - Sushi is typically made with rice, nori (seaweed), fish, and vegetables.
Common sushi ingredients include tuna, salmon, shrimp, squid, eel, and crab.
Seaweed - Nori (海苔) is a dried edible seaweed used in Japanese cuisine. It
has a strong and distinctive flavor, and is often used to wrap rolls of sushi or onigiri
(rice balls).
 CHAPTER II

1. MARKETING ASPECTS
Marketing is a very important aspect in business since it contributes greatly to the
success of the organization. Production and distribution depend largely on marketing. It
is the process of introducing and promoting the product or service into the market and
encourages sales from the buying public since the goal of marketing is to make the
product or service widely known and and recognized to the market, marketers must be
creative in their marketing activities.

1.1 PRODUCT DESCRIPTION

Kimbap Heaven can fill the cravings of customers who are fans of Korean food.
Kimbap Heaven has many variations of products. like kimbap Tuna, kimbap chicken,
and kimbap cheese. I also serves drinks in different flavors: dalandan, pineapple, and
orange. Kimbap Heaven offers a promo that if customers buy I pack, they will get free
drinks and desserts.
What is the product/service of the business: Kimbap is korean rice roll made
with steamed rice and various. We served it with bite size slices and can bring easily for
picnic, work and etc. We normally served Kimbap with different flavors like Kimbap
Cheese, Kimbap Tuna, Kimbap Chicken, Kimbap Veggie and with drinks it’s either
dalandan or lemonade. Kimbap can be filled with various ingredients like chicken,
cheese, tuna, ham, eggs, carrots and cucumber, crab stick, radish.
How much is the product: The price depends on the variation you choose
because we have 4 variation of our Kimbap. The pieces of our servings of Kimbap are 4
pieces. The normal servings of our Kimbap cheese is 65 pesos, and the Kimbap Veggie
is 55 pesos, and the Kimbap Tuna is 75 pesos while the Kimbap Chicken is 85 pesos
but our combo pack with free drinks and different flavors is 99
How does the business sell: we will sell it through sales talk and above all
having the patience to sell everything because the more satisfied customer in this
business is better and it is also necessary that there. is no atop for that the business will
grow even more.

1.2 MARKET DESCRIPTION

Kimbap Heaven wants to distress the purchasing influence of most of the
Filipinos as it is offering an affordable price and addressing health and wellness trends
in our product offering. The target market of our business proposal will not only
concentrate to individual person, professional or not, male or female but the one who
can afford our business product
WHO ARE THE CUSTOMERS?: Our customer are anyone who can afford our
business product.
DIRECT COMPETITORS: the group considered these direct competitors
because they are existing and already has an established market. The direct
competitors namely are TEA TO'S GIL which is Samgyupsal which offer othe product of
Korean food such as tteokbokki, unli wings (Korean chicken) and other snacks there is
located in Malasiqui, Pangasinan these competitors is that they offer fast and easy
access and they also cater to the needs of customers who are always on the go.
INDIRECT COMPETITORS: The indirect competitors of the group are PRINCE
RYLE SAMGYUPSAL HOUSE located in General Lung Malasign, Pangasinan and
other that offer variety of Kimbap. Prince Ryle Samgyupsal I will be one of the
competitors because of its established marketing and operational marketing and
operational practices and its popularity to the customer. However, despite of Prince ryle
Samgyupsal
WHO/WHAT ARE THE COMPETITORS OF THE ORGANIZATIONS?: have a
number of competitors within the korean food, are the tea to's and prince ryle
samgyupsal and BLACKPINK Samgyupsal. We consider this competitors organization
will be: The korean mart (grocery) This Korean grocery store sells a variety of Korean
food items such as ramen, rice, vagetables, appetizer, pepsi or sprite of kpop
idols,ingredients of kimbap and etc. Our understanding of these competitors has been
used to refine our strategy and value proposition. We believe that we can compete
effectively with Restaurant and Korean grocery with korean food by Affordable price and
healthy.
WHAT IS THE MARKETING STRATEGY OF THE BUSINESS?: The focus of
our Strategy should be making sure that our products and services meet customer
needs and developing long-term and profitable relationships with those customers, To
achieve this, we will need to create a flexible strategy that can respond to changes in
customer perception and demand. It may also help us identify whole new markets that
we can successfully target.
ARE THERE ANY ADS THRU FLYERS, VIDEOS, SOCIAL MEDIA
ACCOUNTS?: Flyers At least 50 pieces of fliers originally produced by Kimbap Heaven
are to be distributed in public places like parks, and school campuses within the locality.
SOCIAL MEDIA. We start by creating an account on Facebook, Instagram,
Google, since nowadays most of the target market is using these websites as a
pastime.
 CHAPTER III

1. TECHNICAL ASPECTS
This study determines whether the proposed business can provide the highest
service level possible at the lowest cost. It also includes a study of the store size,
location, and layout as well as structural details, operational specifications, and
operational requirements. It includes the suggested product and related foods to be
provided to customers, the proposed business's location and site, and the building plans
and organizational structure of the business. Additionally, it covers the specifics of how
the business is run daily. This aims to ensure the customers' benefit, convenience,
satisfaction, and safety.

1.1 PRODUCTION PROCESS

Step 1. Wash and Slice the carrots & cucumber into long strips and Soak the
cucumber in salt (30 seconds to 1 minute). Drain the water.

Step 2. Pre-heat a pan/skillet. Add a small dash of cooking oil and spread it around
the pan. Add the beaten egg and cook both sides well over medium heat. Place the egg
omelette on a cutting board and cut it into long strips.

Step 3. In a heated pan, lightly cook the carrots, and kimbap ham, and chicken and
take a bowl for the crab stick and soak it in hot water (about 1 min per ingredients),
separately (Some people use these raw, but I prefer cooking them first for my kimbap.)

Step 4. Place the cooked rice into a mixing bowl then add 1/2 Tbsp sesame oil and
1/4 tsp fine sea salt (or more to taste). Mix them well with a rice spatula.

Step 5. Gather all the kimbap ingredients at the ‘kimbap rolling station’. This makes
it easy to assemble

Step 6. Place one dried seaweed sheet on the bamboo mat (shiny side down). Put
the rice on the seaweed sheet then spread it evenly and thinly to cover about 2/3 of the
seaweed. (Leave about 5cm / 2 inches gap at the top of the seaweed).

Step 7. Spread about 1 cup of rice (1/6 amount) evenly on the seaweed leaving 1
inch of space at the end

Step 8. Put the filling ingredients on top of the half seaweed sheet in a contrasting
color pattern.
 Step 9. Roll firmly with a bamboo mat Lift the entire end of the mat from your side
with both hands, and roll over to cover the fillings, tucking in the filling with your fingers.
Put firm pressure on the roll and continue to roll again as you roll away the mat until it
reaches the end.

Step 10. Place the kimbap on a nice platter and cut it with a sharp knife, into slices
of an even thickness.

1.2 TRANSPORTATION STORAGE OPERATION INSPECTION DELAY

EQUIPMENT, MACHINERY, FURNITURES AND IXTURES
1.3 BUILDING
1.4 LOCATION

1.5 LAYOUT/FLOOR PLAN

 CHAPTER IV

1. MANAGEMENT ASPECTS
The Management Feasibility is the study that concerns the organizational set-up
of the business, which includes the organizational chart and the qualifications of the
people involved and manage the business. It also determines the type of the business
ownership. Since organizations can be viewed as systems, management can also be
defined as human action, including design, to facilitate the production of useful
outcomes from a system. This view opens the opportunity to ‘manage’ oneself, a pre-
requisite attempting to manage others.

1.1 DISCUSSION OF YOUR TYPE OF BUSINESS

The Kimbap Heaven is a partnership type of organization which is owned by seven
people specially Mr. Billyjoe Manlincon, Ms. Alexandria Jazmine Mariano, Ms. Crishanel
Latina, Ms. Ashley Barboza, Ms. Ferly Cabardo, Mr. Rey Barrera, Ms. Mylene Aquino. It
is specially a general partnership because the partners will be responsible in
management and the financial responsibilities of the partnership. The 8 owners will
share i
n all the profit of the business. The profit will be equally divided into 8. We choose
partnership because it is Inexpensive to start and less expenses

1.2 WHO ARE THE OWNERS OF THE BUSINESS

Billy Joe Manlincon is the (General Manager) of the business who responsible of part of
operation including all generating revenue and controlling cost.
Alexandria Jazmine Mariano is the (Product Manager) who want to make a
difference. It could be passion for technology, innovation solving Ha a customer
problem. And implementing a winning strategy.
Crishanel Latina is the (cashier) of the business or Financial Manager who
provides a positive customer experiences with fair and friendly courteous service and
scanning items and itemizing customer purchases.
 Ashley Mae Barboza is the one who (cook / chef) in the Business who gives you
more freedom and allows you to be more creative, than just about any other career,
also encourage you to make adjustment
Ferly Cabardo (Assistant Chef) in the business who ensures the kitchen is
orderly and assists Cooks to prepare and arrange food.
Mylene Aquino and Rey Barrera are the (Helper) of the Business who helped
you in everything you do.

1.3 ORGANIZATIONAL CHART

 CHAPTER V

FINANCIAL ASPECT
PRODUCT MATERIALS QUANTITY COST TOTAL COST
Seaweed roll/ bamboo mat 1 sheet ₱ 55 ₱ 55
Spoon 2 ₱ ₱
Pork 2 ₱ ₱
Knife 3 knives ₱ ₱
Chopping board 1 ₱ ₱
Whisk 1 ₱ ₱
Rice spatula 1 ₱ ₱
Spatula 2 ₱ ₱
Silicone brush 2 ₱ ₱
Bowl 3 ₱ ₱
Plate 2 ₱ ₱
Scissor 1 ₱ ₱
Pitcher 2 ₱ ₱
Can opener 1 ₱ ₱
Gas stove 1 ₱ ₱
Pan 2 ₱ ₱
Rice cooker 1 ₱ ₱
Peeler 2 ₱ ₱
Paper cup 2 plastic ₱ ₱
Paper tray 1 plastic ₱ ₱
Toothpick 2 packs ₱ ₱
Sauce cup 1 plastic ₱ ₱
Transparent plastic container 2 packs ₱ ₱
Apron 7 pieces ₱ ₱
Hair net 7 pieces ₱ ₱
TOTAL ₱

INGRIENTS QUANTITY COST TOTAL COST

Japanese rice 1 kilo ₱ 130 ₱ 130
Chicken breast 2 pieces ₱ 50 ₱ 100
Crab stick 1 pack ₱ 108 ₱ 108
Egg 3 pieces ₱9 ₱ 27
Ham 1 piece ₱ 95 ₱ 95
Cheese 1 pack ₱ 55 ₱ 55
Radish 1 pack ₱ 115 ₱ 115
Fish cake 1 pack ₱ 80 ₱ 80
Tuna 1 can ₱ 27 ₱ 27
Sesame seeds 1 pack ₱ 10 ₱ 10
Dry Seaweed 1 pack ₱ 82 ₱ 82
Cucumber ½ kilo ₱ 50 ₱ 50
Lettuce 1 kilo ₱ 90 ₱ 90
Lemon 1 piece ₱ 15 ₱ 15
Sesame oil 1 bottle ₱ 91 ₱ 91
Knorr liquid seasoning 1 bottle ₱ 56 ₱ 56
Oil 2 plastic ₱ 10 ₱ 20
Garlic 1 whole glove ₱ 10 ₱ 10
Onion 3 pieces ₱ 10 ₱ 30
Onion leaves 2 pieces ₱5 ₱ 10
Chili 1 plastic ₱ 10 ₱ 10
Pepper ¼ kilo ₱ 40 ₱ 40
Salt 1 pack ₱ 21 ₱ 21
Sugar 1 pack ₱ 30 ₱ 30
Mayonnaise 1 pack ₱ 33 ₱ 33
Ketchup 1 pack ₱ 25 ₱ 25
Vinegar 1 pack ₱ 15 ₱ 15
Soy sauce 1 pack ₱ 15 ₱ 15
Dalandan 3 pieces ₱ 17.35 ₱ 52.05
Lemonade 3 pieces ₱ 17.50 ₱ 52.50
TOTAL ₱1,494.55