Final Feasibility Study Steamed Sweet Treats

Liceo de Cagayan University Senior High School – Main Campus Page 1
Chapter 1
PROJECT DESCRIPTION
Introduction
Steamed buns are one of the most widely recognized pastries in the Philippines.
Such a pastry originated first in China, and during the Spanish colonization period,
Chinese immigrants were able to introduce such food to our country. With that strong
influence, it is no surprise anymore that this fluffy white dough with filling inside is
offered in various food stalls and shops up until this day. Steamed bun fillings are
typically made of savory meat and served with sauce to enhance the eating experience for
people. The forcemeat filling is placed in the center of the perfectly circular dough balls.
(Mollenhauer & Gabriel, 2019). Furthermore, the researchers came up with a product idea
called "Steamed Sweet Treats," which are buns that are filled with fillings. Its fillings are
then sweet, and more modernized now, making it unique and different from the dominant
impression of steamed food, from the old times: savory and stuffed with viand.
These steamed sweet treats come in three distinct flavors. The buns filled with
blended bananas, milk, and melted chocolate, are the first variation of these steamed
sweet treats. The second variation would be the ube-flavored one. The third and last
variation will be the yema-flavored steamed buns. The researchers decided to choose
fillings that would represent the rich Filipino heritage and identity. The dough, on the
other hand, still follows the standardized procedure of cooking it.

However, it provides customers with a new and unique experience because,
instead of being savory, the soft and fluffy buns are now stuffed with unique sweet flavor
variations. Having these in mind, the main composition of these steamed sweet buns
mostly came from natural and raw ingredients, as the researchers try to establish a sweet
snack with an enticing appearance, without relying on artificial flavors and ingredients.
Both the taste and presentation of the steamed sweet treats are included in the researchers’
top priorities as both contribute best to consumers' eating experiences.
With this feasibility study, the researchers aim to exhibit the taste their chosen
flavors will form once varied and stuffed together in buns. From the name itself, this set
of steamed buns is sweet, especially since the ingredients are more into fruits and
sweetened milk. These steamed sweet treats provide a distinct quality of different foods
with distinct appearances, providing consumers an option to eat on the comforts of their
university, without having to prepare food for themselves.

Purpose of the Study (Significance of the Study)
The purpose of this study is to pit products against each other to see which of them
can outperform a similar product sold at a higher price. This study aims to implement a
profitable plan to outperform similar products at a low cost. The lower the cost, the
greater the demand from buyers (Asmundson, n.d.). This research will determine the
importance of making products for:
1. Consumers/Students
The study will provide convenience for consumers as it is relatively
affordable. They are also worthwhile to eat, as they are delicious and
satisfying.
2. Suppliers
Suppliers can also help if food is grown and sold to researchers. The
suppliers will benefit from the researchers. Moreover, suppliers' incomes will
increase if the researchers continually buy raw materials and ingredients from
them. If the researchers find the steamed sweet treats profitable, then they may
continue to source materials or ingredients from them.
3. Researchers
The study conducted by the researchers will help them, particularly if
they can sell it as quickly as possible. There is an opportunity for researchers
to broaden the database every time it is sold because it is affordable for
people.
4. Community
A community also serves as a virtual extension of the researchers’
product success, giving new clients helpful advice and information. Most
importantly, it provides a convenient means of interacting with other
customers who wish to purchase the researchers’ goods and exchange positive
feedback.
5. Future Researchers
This study will be a valuable reference for future researchers who are
interested in studying steamed buns in more detail. The results of this study
will be helpful in understanding the specific characteristics of steamed buns,
including the ingredients and methods used to make them.

Scope and Delimitations of the Study

The Liceo de Cagayan University Senior High School Main Campus is the only
location where the “Steamed Sweet Treats” were studied. Only the target market, which
consists of the Grade 11 and Grade 12 students from the STEM, ABM, Home Economics,
and ICT Programming strands, within the campus, were allowed to purchase the delicacy.
However, non-student potential customers were still welcome to place an order if they
wanted to buy the researchers’ product outside the school borders.
Justification of the Study (Statement of the Problem)

Steamed sweet treats are some sort of food product, and in everyone’s daily lives,
people need to consume food in order to survive. Sweet steamed treats are steamed buns
with fillings inside. Even the intention of marketing these steamed buns in the target
market and even outside of it is already viable because food businesses are normally more
profitable than the other industry sectors. These steamed sweet treats can quell hunger,
more especially that they’re made up of ingredients that are known to fill people up such
as flour, milk, and butter. The concept of steamed buns may not be new in the industry;
however, steamed sweet treats’ uniqueness in flavor, ingredients, selling proposition, and
appearance may continue to entice the target consumers into buying them, given that their
curiosity may be piqued, especially that the product is affordable. One of the most
important factors that may push the customers to not resist in buying the steamed sweet
treats, is its price quality relationship. In research from Ha et al., (2014), if consumer
perception of quality and price match their expectation, they will be satisfied and perceive
high value for the products. With that, these products are deemed to be worth it for its
affordable price, which might pull potential customers. The researchers focus on selling
this product because it is unique in the market, which means less competition. Since food
is a primary need, especially for students who can feel hunger at any time of the day at
school, the steamed sweet treats can provide them a budget-friendly snack to consume
without having excessive costs.

Definition of Terms
Throughout this whole first chapter, several unfamiliar terms were used. For
proper understanding and interpretation of concepts, their definitions are provided below.
• Additives – (noun) a substance added to something in small quantities to improve
or preserve it
• Bun – (noun) a bread roll of various shapes and flavorings
• Dough – (noun) a thick, malleable mixture of flour and liquid, used for baking into
bread or pastry
• Filling/fillings – (noun) an edible substance placed between the layers of a
sandwich, cake, or other foodstuff
• Pastry/pastries – (noun) a dough of flour, shortening, and water, used as a base
and covering in baked dishes such as pies.
• Preservatives – (noun) a substance used to preserve foodstuffs, wood, or other
materials
• Steamed Buns – (noun) delicious, warm, fluffy treat of stuffing wrapped inside a
sweet, white dough

Chapter 2
OBJECTIVE OF THE STUDY
This feasibility study aims to accomplish the following:
1. Identify the proposed product’s target market
2. Recognize the respondents’ profile and preferences by collecting data regarding:
● Grade level and strand
● Gender and age
● Allowance and financial capacities
● Likes and dislikes and personal preferences
3. Determine the proposed business’ and product’s:
● Benefits to stakeholders
● Strengths and weaknesses or point of improvements
● Competition in the market
4. Identify the business’ and product’s costs
5. Give a proper analysis of whether this business is expected to be
● Profitable or may generate loss
● Viable and be successful in the long run
● Have minimum or maximum input/cost
6. To study the business’ technical, financial, socio-economic and organizational
feasibility
7. To determine the business’ general feasibility

Chapter 3
METHODOLOGY
The research setting, research design, respondents, sampling procedures, research
protocol, research instruments, data-gathering procedures, and data-analysis tools that are
needed to employ and conduct this feasibility study are all revealed in this chapter.
Research Setting
The study was conducted at Liceo de Cagayan University Main Campus located at
Rodolfo N. Pelaez Boulevard. The researchers chose this location because the students
were enrolled at this university. This also serves as a benefit of safety without having to go
out of the campus and a cheaper means of having to collect research samples.
Research Design
This feasibility study was conducted by the researchers with the means of
descriptive research design. Through the use of this design, the researchers were able to
interpret the data from the online survey derivation that yielded relevant information
about the participants' demographics, age and strand, likes, dislikes, opinions,
preferences, and suggestions about the study’s focus of product. By this design, the
researchers were able to conclude summaries regarding the study’s feasibility which was
helpful in accomplishing the research’s objectives.
Respondents and Sampling Procedure
The respondents were mainly the Grade 11 and 12 STEM, ABM, Home
Economics, and ICT Programming students of Liceo de Cagayan University Main
Campus. The researchers launched an online survey via Google Forms to collect data,
evaluating the products effectiveness and progress to the market. A total of 200
respondents were used to collect data through the help of stratified random sampling.
Research Instruments
The researchers’ instruments for data gathering were centered on a form of an
online survey with questions that were open-ended. The Grade 11 & 12 were given a link
to an online survey via email which was used for the analysis of the data. Data gathered
was calculated to measure the effectivity and salability of the product. The questionnaire
focused on determining the consumers’ perceptions of the product.

.Research Protocol
1. The researchers will ask the research advisor for approval and further
suggestions for the feasibility study’s excellence.
2. The defense timetable will be finalized by the research advisers, principal, and
other higher school officials.
3. The product proposal will then take place.
4. The final defense will follow.
5. The researchers will accomplish the Research Ethics Application Form and
submit it with the approved research proposal to the office of the VP for
Research, Publication, and Extension together with the approved research
proposal.
6. For the presentation of the defense, the researchers will hand a hard copy of
their paper to the advisor and the panelists for further checking and
examinations.
7. The researchers will finalize the paper with all the corrections and suggestions
given by the panelists, research advisers, and the grammarian.
8. After the revisions and editings, the researchers will provide both soft and
hard copies of the final feasibility study paper to which will be endorsed to the
other research coordinators.

Data Gathering Procedure
The researchers wrote to the principal’s office of Liceo de Cagayan University to
request permission to administer a survey to senior high school students at the university.
Once the authorization has been granted, the survey was conducted. The survey
questionnaire was administered using Google Forms and sent to all who participated in
the survey. In order to minimize interruption from busy respondents, the respondents had
a time limit on their available time to complete the survey.
After collecting data, researchers used graphs, spreadsheets, and other measures,
to plot and derive conclusions from the results. Incomplete and unreliable data were
discarded to ensure the validity of the findings. The researchers analyzed the data and
provided a detailed explanation and interpretation of the product's feasibility.

Statistical Technique
The data that was garnered from the survey was examined through the use of
descriptive statistical analysis. This method is used to simplify huge amounts of data into
manageable summaries and offer quantitative descriptions in a readable form. The set of
data is then converted into graphs accompanied by tables and explanations.

References
Asmundson (n.d.). Supply and demand: Why markets trick.
https://www.imf.org/en/Publications/fandd/issues/Series/Back-to-Basics/Supply-
and-Demand
Ha, T. (2014). [PDF] Factors that influence consumer purchasing decisions of Private
Label Food Products A case study of | Semantic Scholar.
https://www.semanticscholar.org/paper/Factors-that-influence-consumerpurchas
ing-of-Label-Ha-Nguyen/5089437a4719a5d7586b2e4da0e84bd2f4c55d20
Mollenhauer & Gabriel (2019, December 19). Siopao: A Filipino favorite.

https://www.world-grain.com/articles/13053-siopao-a-filipino-favorite
Chapter 4
RESULTS AND DISCUSSION OF THE FINDINGS
Market Feasibility
To keep up with sales in the market, one has to know its currents and trends This
will help the business improve their product to a distinct level where it could be the next
trend in the market. By keeping up with the changing market trend, the researchers'
product will be able to compete against other products similar to theirs. By being
advanced and open to trials and errors, their product will strive for success over the market
trend. Also, by doing this, their company will be open to developing strategies and
growing as their products rise above other similar products on the market. It can be really
crucial to keep up with the competitors, but with one's critical thinking and decisiveness,
the researcher's products will rise and grow into many branches of different market trends.
Product Description
The researchers came up with the idea of making flavored steamed treats. A treat
good enough to energize consumers, a treat that melts in the mouth, and a treat so unique
and bursting with flavors: Steamed Sweet Treats. It comes with different variants of
flavors. This product is similar to a dumpling, but instead of having viand fillings with
egg, beef, chicken, or vegetables, the researchers innovated it with sweet fillings such as
banana chocolate, ube, and yema. The researchers thought of it as a unique idea that could
really make their customers in the future want to explore or taste their product because
there are only a reasonable amount of steamed products that have a flavor that comes from
fruits and other starchy root vegetables. Steamed Sweet Treats difference and flavor
variations are new to the market the researchers plan to strategize on, the Liceo de
Cagayan University Main Campus.
Name of the Product
Steamed Sweet Treats is the name of the product. It is made out of dough stuffed
with sweets inside and that is cooked by ways of steaming. The researchers named them
sweet treats as it would sound more appealing to the buyer rather than snacks.
Logo
The logo shows an image of a steamed bun
with a smiley faced cartoon on it which represents
happy and satisfied customers that patronize the
product. The colors white on the logo represents
cleanliness which the company takes pride in the
production of the sweet treats.
Properties of the Product
Buns used to make steamed sweet treats are normally made using all-purpose flour and
other components. Even so, this product stands out because its fillings are sweet and
contain the flavors of ube, yema, and banana chocolate. It is typically made out of fresh
milk, condensed milk, eggs, butter, and the aforementioned fruit and vegetable.
Benefits
Steamed Sweet Treats are beneficial to those who are looking for something to eat at
the convenience of their chosen place, specifically in the school quarters, without having
to undergo cooking procedures. Additionally, these are food products, which are included
in the basic needs of humans to survive. Aside from the fact that it costs less money and is
simpler to prepare, Steamed Sweet Treats can satisfy your hunger and fill your stomach in
the middle of the day.
Characteristics
The uniqueness and contemporary flair of the Steam Sweet Treats set them apart from
the other buns available to customers. Steamed Sweet Treats beg to differ from the
majority of buns, which are typically loaded with meat, eggs, or vegetables since they
provide a sweet sensation to consumers. Banana chocolate, ube, and yema are the flavor
options for Steamed Sweet Treats. Depending on what is stuffed inside the dough, their
appearance also varies. As a result, consumers who are interested in buying the
researchers' products are given a chance to experience a distinctive flavor in only one bite
of a fluffy bun.
Product Users
The target consumer base for the goods are the Grade 11 and Grade 12 students
from the Senior High School Department of the Liceo de Cagayan University Main
Campus who are specializing in ABM, Home Economics, ICT Programming, and STEM.
Any of these students are welcomed to purchase Steamed Sweet Treats, may it be in the
mode of pre-ordering or walk-in buying.
Area of Distribution
The Steamed Sweet Treats will be operating and sold at Liceo de Cagayan
University - Main Campus. However, due to online classes, the order could also be
pre-ordered and will be catered on the following day or the day the buyer desires.
Table 1
Frequency Distribution and Percentage of the Respondents’ Grade Level
Indicators Frequency Percentage
Grade 11 87 43.5%
Grade 12 113 56.5%
TOTAL 200 100%
According to Table 1, there are 87 students in Grade 11, or 43.5% of all
respondents, and 113 students in Grade 12, or 56.5% of all 200 respondents. The graphic
representation of the aforementioned table is shown below.
Figure 1. Respondents’ Grade Level

Table 2
Frequency Distribution and Percentage of the Respondents’ Strand
STEM 134 67%
ABM 45 22.5%
Home Economics 7 3.5%
ICT Programming 14 7%
TOTAL 200 100%
Table 2 shows that 134 respondents—or 67% of all respondents—were from the
STEM strand, 45 from ABM, 22.5%, 7 from the home economics strand, 3.5%, and 14
from ICT programming students, or 7% of all respondents. The graphic representation of
the aforementioned table is shown below.
Figure 2. Respondents’ Strand

Table 3
Frequency Distribution and Percentage of the Respondents’ Grade Level

and Strand (Combined)
G11 STEM 76 38%
G11 ABM 23 11.5%
G11 Home Economics 5 2.5%
G11 ICT Programming 9 4.5%
G12 STEM 58 29%
G12 ABM 22 11%
G12 Home Economics 2 1%
G12 ICT Programming 5 2.5%
TOTAL 200 100%
The number of respondents from various grade levels and their corresponding
strands are displayed in Table 3. The survey received responses from 76 STEM students in
Grade 11, or 38% of all respondents. 11.5% of the respondents are made up of 23 Grade
11 ABM students, 2.5% are made up of 5 Grade 11 Home Economics respondents, and
4.5% are made up of 9 Grade 11 ICT Programming respondents. Additionally, 58 students,
or 29% of the total respondents, were from Grade 12 STEM; 22 students from Grade 12
ABM make up 29%; 2 students from Grade 12 Home Economics make up 1% of the total
respondents; and 5 students from Grade 12 ICT Programming make up 2.5% of the total
respondents completing the 100% of the total respondents. The graphic representation of
the aforementioned table is shown below.

Figure 3. Respondents’ Grade Level and Strand (Combined)

Table 4
Frequency Distribution and Percentage of the Respondents’ Age
15 1 0.5%
16 30 15%
17 96 48%
18 62 31%
19 8 4%
20 3 1.5%
TOTAL 200 100%
Table 4 shows the frequency and percentage distribution of the respondents’ ages.
Out of 200 respondents, 1 or 0.5% of them are 15 years old; 30 or 15% of them are 16
years old; 96 or 48% of them are 17 years old; 62 or 31% of them are 18 years old; 8 or
4% of them are 19 years old; and 3 or 1.5% of them are 20 years old. The graphic
Figure 4. Respondents’ Age

Table 5
Frequency Distribution and Percentage of the Respondents’ Gender
Female 137 68.5%
Male 63 31.5%
TOTAL 200 100%
Table 5 shows the frequency and percentage distribution of the respondents’
gender. Out of 200 respondents, 137 (68.5%) are females, while 63 (31.5%) are males.
The graphic representation of the aforementioned table is shown below.
Figure 5. Respondents’ Gender

Table 6
Frequency Distribution and Percentage of the Respondents’ Daily Allowance
50 pesos and below 25 12.5%
50 pesos - 100 pesos 78 39%
100 peso s - 150 pesos 48 24%
150 pesos - 200 pesos 27 13.5%
200 pesos - 300 pesos 10 5%
300 pesos and above 12 6%
TOTAL 200 100%
The frequency and percentage distribution of the respondents' daily allowance are
shown in Table 6. Out of 200 respondents, 25 or 12.5% have daily allowances of less than
50 pesos, 78 or 39% have daily allowances between 50 and 100 pesos, 48 or 24% have
daily allowances between 100 and 150 pesos, 27 or 13.5% have daily allowances of 150 to
200 pesos, as do 10 or 5% of the respondents, and 12 or 6% have daily allowances of 300
pesos or more. The graphic representation of the aforementioned table is shown below.
Figure 6. Respondents’ Daily Allowance

Table 7
Frequency Distribution and Percentage of the Respondents’ Willingness to buy

Ube-Flavored Steamed Buns
Yes 179 89.5%
No 21 10.5%
TOTAL 200 100%
willingness to buy Ube-flavored Steamed Buns. It indicates that survey results have shown
that 179, or a percentage of 89.5%, are willing to buy such a variation and that only 21
people, or 10.5%, are not willing to buy it. The graphic representation of the
aforementioned table is shown below.
Figure 7. Respondents’ Willingness to Buy Ube-flavored Steamed Buns

Table 8

Banana Chocolate-flavored Steamed Buns
Yes 161 80.5%
No 39 19.5%
TOTAL 200 100%
willingness to buy Banana Chocolate-flavored Steamed Buns. It indicates that survey
results have shown that 161, or a percentage of 80.5%, are willing to buy such a variation
and that 39 people, or 19.5%, are not willing to buy it. The graphic representation of the
Figure 8. Respondents’ Willingness to Buy Banana Chocolate-flavored Steamed Buns

Table 9

Yema Steamed Buns
Yes 182 91%
No 18 9%
TOTAL 200 100%
willingness to buy Yema-flavored Steamed Buns. It indicates that survey results have
shown that 182, or a percentage of 91.5%, are willing to buy such a variation and that only
18 people, or 9%, are not willing to buy it. The graphic representation of the
Figure 9. Respondents’ Willingness to Buy Yema-flavored Steamed Buns

Table 10
Frequency Distribution and Percentage of the Respondents’ Willingness to

Buy Steamed Buns with Sweet Fillings
Yes 196 98%
No 4 2%
TOTAL 200 100%
The willingness of the respondents to purchase steamed buns with sweet fillings
is displayed in Table 10 along with their frequency and percentage distribution. It says that
according to survey results, 196 people—or 98% of the respondents—are interested in
purchasing this variation, while only 4 people—or 2% of the respondents—are not. The
graphic representation of the aforementioned table is shown below.
Figure 10. Respondents’ Willingness to Buy Steamed Buns with Sweet Fillings
Table 11
Frequency Distribution and Percentage of the Respondents Who Spend on

Similar Products
Yes 175 87.5%
No 25 12.5%
TOTAL 200 100%
Table 11 shows the frequency distribution and percentage of the respondents who
spend on similar products with Steamed Sweet Treats. It can be derived that 175
people—or 87.5% of the respondents—spend on the similar product, while only 25
people—or 12.5% of the respondents—do not. The graphic representation of the
Figure 11. Respondents Who Spend on Similar Products

Table 12
Frequency Distribution and Percentage of How Much the Respondents are

Willing to Spend on Similar Product
40 pesos - 50 pesos 126 63%
50 pesos - 55 pesos 50 25%
55 pesos - 60 pesos 16 8%
60 pesos and above 8 4%
TOTAL 200 100%
Table 12 shows the frequency distribution and percentage of how much the
respondents are willing to spend on similar products. It can be inferred that 126
respondents, or 63% of the total, are willing to pay 40–50 pesos for items resembling the
Steamed Sweet Treats; 50 respondents, or 25% of the total 200 respondents, are willing to
pay 50–55 pesos; 16 respondents, or 8%, would pay 55–60 pesos; and 8 respondents, or 4%
of the total, are willing to pay 60 pesos and above for comparable goods. The graphic
Figure 12. How Much the Respondents are Willing to Spend on Similar Products
Table 13
Frequency Distribution and Percentage of How Much the Respondents are

Willing to Spend on Steamed Sweet Treats
40 pesos - 50 pesos 141 70.5%
50 pesos - 55 pesos 40 20%
55 pesos - 60 pesos 14 7%
60 pesos and above 5 2.5%
TOTAL 200 100%
Table 13 shows the frequency distribution and percentage of how much the
respondents are willing to spend on Steamed Sweet Treats. It can be inferred that 141
respondents, or 70.5% of the total, are willing to pay 40–50 pesos for Steamed Sweet
Treats; 40 respondents, or 20% of the total 200 respondents, are willing to pay 50–55
pesos; 14 respondents, or 7%, would pay 55–60 pesos; and 5 respondents, or 2.5% of the
total, are willing to pay 60 pesos and above for such steamed buns. The graphic
Figure 13. How Much the Respondents are Willing to Spend on Steamed Sweet Treats
Table 14
Frequency Distribution and Percentage of How Often the Respondents Would

Buy the Product
Everyday 19 9.5%
Once a Week 71 35.5%
Twice a Week 48 24%
Thrice a Week 19 9.5%
Once a Month 21 10.5%
Twice a Month 12 6%
Thrice a Month 10 5%
TOTAL 200 100%
Table 14 shows the frequency distribution and percentage of how often the
respondents would buy Steamed Sweet Treats. It shows that 19 students, or 9.5%, would
buy them every day, while 71 people, or 35.5%, are willing to buy them once a week. The
other 48 students, or 48% of the total respondents, are willing to buy it twice a week; 19
students, or 9.5%, would buy the said product three times a week; and 21 people, or 10.5%
of them, would buy it once a month. 12 or 6% of them would buy it twice a month, and 10
or 5% of them would buy it thrice a month. The graphic representation of the

Figure 14. How Often the Respondents Would Buy the Product
Demand Analysis
Demand in economics refers to a consumer's readiness to pay a particular price
for goods and services as well as their desire to buy them. The demand for a product
might change depending on its price, availability, the population of the target market, and
their preferences and purchasing power. In order to comprehensively understand the
customer demand of Steamed Sweet Treats, the researchers have floated a survey to a
specific number of respondents or students from the Senior High School Department of
Liceo de Cagayan University Main Campus. The responses collected from the set of
questions were then used to conduct a demand analysis, enabling the researchers to assess
whether they could effectively enter a market and produce anticipated revenues to
increase their business operations.
The manufacturing of steamed sweet treats, as well as its price range on the
market, will be limited and accurately based on the responses collected to the survey
questionnaires that have been sent by the researchers. The aforementioned questionnaire
mainly asked about the consumers' willingness to buy the researchers’ steamed buns, their
purchasing patterns, and their preferred price ranges.

Table 15
Total Demand Computation
Year Population Market Market Sales Sales Average Total

Factor Potential Factor Potential Consumption Demand
2018 2,235 0.98 2,123 1 2,123 52 110,396
2019 2,483 0.98 2,433 1 2,433 52 126,516
2020 2,759 0.98 2,621 1 2,621 52 136,292
2021 3,065 0.98 3,004 1 3,004 52 156,208
2022 3,406 0.98 3,338 1 3,338 52 173,576
2023 3,784 0.98 3,708 1 3,708 52 192,816
2024 4,162 0.98 4,079 1 4,079 52 212,108
2025 4,578 0.98 4,486 1 4,486 52 233,272
2026 5,036 0.98 4,935 1 4,935 52 256,620
2027 5,540 0.98 5,429 1 5,429 52 282,308
Table 15 shows the total demand computation of Steamed Sweet Treats. The
entire population of the area where the researchers collected the random sample of their
target market or survey respondents is the first factor the researchers determine. The study
is being undertaken in 2023, and a total of 3,784 people were counted. Starting in 2018
and continuing through the anticipated years through 2027, the population has been
increasing annually at a pace of 10%.

The market potential was determined by combining the market component with
the year's total population and was based on the consumer's desire to purchase. The
survey’s findings on how many respondents were willing to buy were utilized to calculate
the sales factor. The sales factor and market potential were then multiplied to obtain the
sales potential. The frequency at which customers were most likely to purchase Steamed
Sweet Treats was then used to calculate the average consumption. Ultimately, total
demand is determined by multiplying sales potential by average consumption.

Table 16
Future Demand Analysis
Year 2023 2024 2025 2026 2027
Quantity 192,816 212,108 233,272 256,620 282,308

Demanded
Table 16 shows how the researchers can anticipate the demand of Steamed Sweet
Treats in five years.
Figure 16. Future Demand Analysis
Figure 16 is the presentation of data that were shown in the 16th table through the
use of a bar graph. The figure illustrates how Steamed Sweet Treats’ demand for quantity
starts to rise in 2023 and continues to rise until 2027.

Table 17
Previous Demand Analysis
Year 2018 2019 2020 2021 2022
Quantity 110,396 126,516 136,292 156,208 173,576

Demanded
Table 17 shows Steamed Sweet Treats’ previous demand for the last five years
from 2023. The quantity demanded in 2018 was 110,396, demonstrating a growth since
then.
Figure 17. Previous Demand Analysis
Figure 17 is the presentation of data that were shown in the 17th table through
the use of a bar graph. The graph displays the actual demand for Steamed Sweet Treats
from 2018 through 2023. In 2018, 110,396 units were demanded, and in 2022, that
number rose to 173,576 units. During the previous five years, the quantity demanded kept
rising.
Supply Analysis
Supply analysis is used to determine how much of a particular product will be
available on the market. The various costs associated with manufacturing (equipment,
labor, and wages), as well as the cost of raw materials, can all affect an analysis of supply.
These factors will help researchers analyze and comprehend the effect on supply and
demand. They include understanding the factors that influence demand and how those
factors change with different prices, as well as understanding how supply responds to
changes in demand.
Table 18
Total Supply Computation
Year Total Demand Supply Factor Total Supply
2018 110,396 0.87 96,045
2019 126,516 0.87 110,069
2020 136,292 0.87 118,574
2021 156,208 0.87 135,901
2022 173,576 0.87 151,011
2023 192,816 0.87 167,750
2024 212,108 0.87 184,534
2025 233,272 0.87 202,947
2026 256,620 0.87 223,259
2027 282,308 0.87 245,608
Table 18 shows the total supply computation. The total supply is calculated using
the total demand from table 15 multiplied by the supply factor. The data used to
calculate the quantity that must be produced is assumed. This widens the gap between the
required and available quantities, which will be used to calculate the necessary
production.
Table 19
Future Supply Analysis
Year 2023 2024 2025 2026 2027
Quantity 167,750 184,534 202,947 223,259 245,608

Demanded
Table 19 shows the future supply of Steamed Sweet Treats for the years 2023 to
2027. There is a continuous increase in the supply since the demand is also increasing.
Figure 19. Future Supply Analysis
Figure 19 shows the graphical presentation of data on future supply from 2023 to
2027. The graph shows that there is an increase in supply every year.
Table 20
Previous Supply Analysis
Year 2018 2019 2020 2021 2022
Quantity 96,045 110,069 118,574 135,901 151,011

Demanded
Table 20 shows the total supply of Steamed Sweet Treats for five previous years.
From 2018 to 2022, the total supply increases continuously due to increasing demand.
Figure 20. Previous Supply
Figure 20 shows the trend of the data in Table 20. The total supply every year is
continuously increasing.
Demand and Supply Analysis
Demand and supply analysis is the study of how producers and consumers interact to
determine purchase prices and quantities. It is believed that the interaction between a
product's suppliers and buyers is governed by the law of supply and demand. The theory
explains how the relationship between a product's supply and demand or interest has an
impact on its price.

Table 21
Total Gap Computation
Year Total Demand Total Supply Total Gap
2018 110,396 96,045 14,351
2019 126,516 110,069 16,447
2020 136,292 118,574 17,718
2021 156,208 135,901 20,307
2022 173,576 151,011 22,565
2023 192,816 167,750 25,066
2024 212,108 184,534 27,574
2025 233,272 202,947 30,325
2026 256,620 223,259 33,361
2027 282,308 245,608 36,700
The overall difference between total demand and total supply from the years 2018
to 2027 is displayed in Table 21. The difference between supply and demand for that item
is referred to as the “gap” so this was computed through the means of subtraction.
Table 22
Consolidation of Future Demand and Supply
Year Total Demand Total Supply Total Gap
2023 192,816 167,750 25,066
2024 212,108 184,534 27,574
2025 233,272 202,947 30,325
2026 256,620 223,259 33,361
2027 282,308 245,608 36,700
Table 22 displays the overall difference between anticipated demand and
anticipated supply during a five-year period, from 2023 to 2027.
Figure 22. Future Demand and Supply
Figure 22 is the graphical presentation of data in table 22. The blue bar represents
the total demand, the red bar is the total supply, and the yellow bar is the total gap.
Price Study
Based on the majority's responses to their recently-launched online survey
surveys, the researchers set the pricing of Steamed Sweet Treats. Four price range
indications were provided in the questionnaire, and 70.5% of the respondents said they
would be willing to pay between 40 and 50 pesos for the researchers' product. In light of
this, the researchers have decided on a fixed price of 40 pesos for each steam bun, taking
into account the costs associated with the products themselves, the cost of labor, overhead,
and markup, as well as the average daily allowance of the consumers. These costs are
extremely advantageous for students who have limited funds for meals and snacks.
However, modifications of prices are also possible, depending on the raw materials’ price
standing on the market.
Factors Affecting the Market
There are factors that may affect the market where Steamed Sweet Treats
strategizes. These include the income or allowances of the consumers that may affect their
budget towards the researchers’ product, the unavailability of raw materials, especially the
seasoned fruit ingredients, that might cause the production to slow down, and the
preferences of consumers when it comes to food and flavors. The market for Steamed
Sweet Treats may be impacted by the availability of substitute products and competitors.
Average Income of Consumers
Different consumers have different financial plans. The majority of them
frequently spend their money on necessities like food. Steamed buns produced by the
researchers can be consumed as meals, desserts, or snacks which are important in our
everyday living. So that they can devote a portion of their income to Steamed Sweet
Treats, they have made sure that their products are priced fairly depending on their size,
their components, and their presentation.
Unavailability of Raw Products
Banana, ube, egg, condensed milk, and all-purpose flour are the main ingredients
of the researchers’ product. The availability of raw materials has a big impact on demand,
how many things can be produced, and how many transactions can be conducted. The
researchers took into account the diversity of ingredients they utilized in the creation of
their item in order to prevent its unavailability.
Size of the Market
In Liceo de Cagayan University, there is a sizable enough population to have
differing perceptions and tastes. All of the students at the Liceo de Cagayan University
Senior High School Department may want more products because the size of the market is
one of the factors that affects a business. Item demand is expected to be lower in small
markets. It's important to pay attention to the market size because it's one of the elements
that influences a company's success.
Price and Availability of Related Goods
According to the results of the researchers’ survey questionnaire, the majority of
them have their daily allowance between 50 and 100 pesos. The product is priced at 40
pesos per piece. All the raw ingredients are available at grocery stores or food stalls. The
researchers ensure that the product "Steamed Sweet Treats" will be the best value for the
money and that our customers will get full service at all times. The researchers are
optimistic about the product's appeal to customers. In addition, they charged the most
reasonable price for their goods.
Quality and Preference
The respondents' views on the products' quality are discussed. Customers prefer
texture, appearance, and flavor. The Steamed Sweet Treats will be innovative to stand out
and to ensure customer satisfaction. The researchers will make sure that their product
satisfies consumer needs and preferences.
Competition
It is impossible to avoid competition in the corporate sector. It is impossible to
have no competition in the business sector. Competition may have an impact on a
company's price and sales, which is why businesses develop new ideas in an effort to
outdo their rivals. There are numerous product competitions to compete in. The business
needs well-designed strategies that are well-planned and consistent in their approach to the
market.
Expectations about Future Economic Conditions
Maintaining a constant state of awareness is how researchers handle change will be
observed by the researchers. Change is inevitable in the industry, it must occur both
internally and externally to the business. A corporation needs to establish a specific growth
objective if it wants to succeed in the current economic climate.

Marketing Strategies
To provide a new alternative snack menu to the young students of Liceo de
Cagayan University Senior High School, the researchers have decided to compete with
commercial snack items by providing an affordable yet delicious meal to the students. The
researchers also anchor the 7Ps of marketing as a foundation for the success of Steamed
Sweet Treats production and operation.
Product
Steamed sweets are fluffy confections with fillings that have satiating properties
that may sate people's cravings and quell their hunger. In order to differentiate their product
from the other steamed buns on the market, the researchers have chosen to invest in their
innovative idea and build brand awareness. To do this, they have created a standout logo,
improved the size, quality, and texture of the buns, and made sure that the product's
sweetness is just right so that consumers won't get tired of eating it on a regular basis. The
researchers have also made the decision to design a simple yet suitable packaging for it.
Price
A serving of steamed sweet treats is worth 40 pesos. It is in accordance with the
results of the survey that the researchers have floated.

Promotion
In the business entrepreneurship industry, promotion of products is one of the
major keys to success. Giving huge discounts, points systems, and various offers to the
buyers is also one of the ways of promoting the products to the market.
SOCIAL MEDIA PROMOTION - Given that the majority of people are now digitally
literate, promotions can now be conducted online or through any other social media
platform. On the internet, the researchers may run promotions, advertisements, and even
look for possible consumers.
Place
The researchers will launch the product in front of the SAC building, near the
Liceo de Cagayan Chapel at Liceo de Cagayan University Main campus.
People
Steamed Sweet Treats will employ well trained and skilled crews that will man
the operation of the store. Staff are also well in communication and have value on
customer relationships. Customers on the other hand are asked to give feedback to the
products and service of the store as this will serve as a basis for improvement.
Marketing Plan
An effective marketing plan is essential to helping a firm reach its objectives. It is
a marketing tactic that a company can use to increase the marketability of their goods or
service. Such strategies take into account the factors that may influence how their product
is marketed, such as its price and the stakeholders that have a significant impact on how
consumers may perceive the product and whether it meets their standards and satisfaction.
To ensure that success will be realized, the researchers must establish an effective
marketing plan. The following is part of this strategy:
a.) Presence of the product
● Steamed Sweet Treats must be easily seen and accessible inside the Liceo de Cagayan
University Main Campus for easier placing of orders
● Strong social media presence is a must. It must also cater purchases and concerns via
different mediums such as Facebook and the organizational members’ corporate
emails.
b.) Accessible means of purchasing
● It is open for walk-in orders
● Open for pre-orders
● Open for deliveries
● Open for pick-up

c.) Promotions
● Flyers and posters must be visible to the target market.
● Advertising tactics such as promotional videos and photos to entice potential
customers
Technical Feasibility
Introduction
Steamed Sweet Treats can help students stay focused and energized all day long.
They are great for students who are struggling to stay awake in class or who need a little
extra energy to get through their day. They’re made up of ingredients that are known to fill
people up, such as flour, milk, and butter. These three ingredients provide energy to the
body, in particular the flour that researchers use in making dough. The researchers studied
to create products that are both low in price and highly satisfying to the target market.
Moreover, by creating these steamed sweet treats in a variety of flavors, the product caters
to a variety of customer preferences. This way, they are likely to purchase the product.
Production Process
There are many factors to consider when inspecting a product's manufacturing
process, including the quality of the materials used, the methods used to produce the
products, and the accuracy of the finished products. Manufacturing is all about making
products as efficiently and productively as possible so that they can reach customers as
quickly as possible without sacrificing quality. The benefits of technology have helped
businesses in many ways, most notably its impact on the manufacturing process. It helps
businesses keep up with the latest trends, make more efficient use of resources, and
develop new products more quickly. The researchers believe that by using these
technologies, they can produce their items more quickly and accurately while still exerting
a significant amount of effort. Additionally, these technologies could help reduce the
amount of time spent on work, which would result in increased efficiency.

STEP 1: Purchasing and Gathering of Raw Materials
The first thing to consider is identifying the suppliers of the raw materials needed
to produce the product. The researchers chose to purchase all of their raw materials
locally, where the prices are much cheaper than any other store, but the quality of the
ingredients and materials is still good. In addition, the local suppliers are often more
responsive to customer feedback, which helps ensure that the products are of high quality.
STEP 2: Regulating Inventory
Keeping a well-stocked pantry and ensuring that the raw materials and
ingredients are in good condition can help prevent shortages or poor quality.
STEP 3: Clean Workspace
A clean workplace is essential when handling food products, as improper hygiene
can lead to cross-contamination and potential food safety hazards. In addition, a clean and
organized work space helps employees to stay focused and organized, which can lead to
better product quality and safety.
STEP 4: Personal Hygiene
● Take care to clean yourself and your cooking utensils thoroughly to avoid foodborne
illness.
● Wash your hands thoroughly with soap and water before starting to cook.
● Wash all surfaces and utensils that will come in contact with food with soap and water
before and after cooking.

● Wash your hands thoroughly with soap and water before starting to cook.
● Wash all surfaces and utensils that will come in contact with food with soap and water
before and after cooking.
● Avoid touching your face, mouth, and nose while cooking.
● Wear Personal Protective Equipment
● Keep your kitchen clean and organized.
STEP 5: Procedure in Making the Product
DOUGH
1. In a large bowl, mix together the all-purpose flour and salt. Add the yeast, water,
sugar, baking powder, white egg, and oil and mix until the dough is smooth.
2. Knead the dough for about 5 minutes to make sure it's smooth and elastic.
3. When the dough is ready, let it rise in a warm place for about an hour.
4. After the dough has risen, shape it into a bun by hand.
UBE FILLING
1. In a wide, heavy-bottomed pan over medium heat, combine grated ube, coconut
milk, condensed milk, evaporated milk, butter, and sugar. Add vanilla and lemon
extract.
2. Lower heat and continue to cook, stirring regularly, until soft and sticky.
3. When the ube is no longer hot, you can already stuff it in the dough.
BANANA CHOCOLATE FILLING
1. Cut the banana into small pieces, and when it's cut, you can put it in the blender.
While it blends, add evaporated milk.
2. Heat the pan and add the butter. When it is melted, add the condensed milk. Put the
banana purée in the hot pan and stir regularly. Add cornstarch.
3. When it is boiling, put the chocolates in and wait until the banana chocolate purée
is sticky. Refrigerate them first before stuffing in a dough.
YEMA FILLING
1. Extract egg yolks and combine them.
2. Pour the egg yolk mixture and condensed milk into the pan.
3. Add vanilla extract and continue to cook until the consistency becomes very thick to
the point that it can easily form a shape when molded.
4. Transfer the mixture to a bowl and let it cool down.
STEP 6: Packaging and Presentation
The buns are placed in a disposable, attractive baking paper. The adorable sticker
is placed on the wrapper with its logo.
STEP 7: Pricing
Steamed Sweet Treats offer a budget friendly and reasonable pricing in the
market.
Equipment Supplies
● Measuring Cups – ₱39.00
● Spoons – ₱30.00
● Rolling Pin – ₱65.00
● Bowl – ₱70.00
● Baking Mat – ₱73.00
● Saucepan – ₱150.00
● Ice Cube Molders – ₱35.00
● Stove – ₱800.00
● Steamer – ₱600.00
● Kneader – ₱1,100.00
● Refrigerator – ₱12,300.00
Plant Location
The researchers approved to set up a Steamed Sweet Treats stall close to the SAC
building on the Main Campus of Liceo de Cagayan University along with the other food
booths and tents. The target market is close by, making this location ideal. The research
will make every effort to encourage customers to visit the small business booth.
Structure Layout
The place will be designed to be appealing to all customers, and it will be
structured in a way that makes looking easy. The said place will feature an easy-to-use
layout, a designed logo, and a variety of convenient features. This, in turn, will attract the
attention of the students as well as those of other customers, increasing the chances that
they will purchase the product.

Raw Materials
In producing Steamed Sweet Treats, we combined the ingredients that will make it
delicious as it is. These ingredients are Ube, Condensed Milk, Evaporated Milk, Coco
milk, White Sugar, Lemon extract, Butter, Banana, Fresh Milk, Cornstarch, Chocolate (flat
tops), Chocolate drops, Egg, Vanilla extract, All-purpose flour, Instant yeast, Baking
Powder, Salt, Oil, and Water. The researchers considered the factors that contributed to the
product, as well as the materials used to create it. They also took into account the
availability of the raw materials, choosing materials that are easily accessible.
● Ube – a type of yam that is typically purple in color and has a mild, sweet flavor.
● Condensed Milk - a type of cow's milk that has been concentrated and sweetened
with sugar. It is often used in baking recipes.
● Evaporated Milk – a type of milk that has had much if its water removed. It is
denser and tastes similar to regular milk, although it is a bit thicker
● Coco Milk – a milk that is made from coconuts. It is often used in place of regular
milk in recipes, or as a replacement for cream in baking.
● White Sugar ‐ It is widely used in cooking and baking, and is also used as a
sweetener in many products.
● Lemon extract - a common ingredient in many foods and beverages. It is used to
provide a sour taste, and to enhance other flavors.
● Butter - a dairy product that is obtained from cow's milk. It is a yellow or white solid
that is used as a cooking oil, spread, or flavoring.

● Banana - a fruit that is yellow and has a creamy texture.
● Fresh Milk - a drink that is made from milk that is just taken from a cow or goat.
● Cornstarch - It is a white powder that is made from corn.
● Chocolate (flat tops) - It is often used as a chocolate coating on pieces of cake or
other desserts.
● Chocolate drops - a candy that is a type of chocolate that is in the shape of a drops
● Egg - a versatile food that can be eaten raw, cooked, or used in various recipes
● Vanilla extract - a flavor enhancer that is most often used in baking recipes.
● All-purpose flour - a type of flour that is used for a variety of baking tasks.
● Instant yeast - a yeast that is usually sold in a powdered form. It is activated by water
and can be used to make bread, cakes, and other baked goods.
● Baking Powder - a leavening agent that is used in baking to make cakes, breads,
pastries and other types of food rise.
● Salt - an essential ingredient in many dishes, and is often used to flavor and enhance
the flavor of food.
● Oil - It is typically a thin, liquid form that can be used to cook food.
● Water - It is a common ingredient in many recipes and is essential for keeping surfaces
clean.
Waste Disposal
In the workplace, proper personal hygiene and waste disposal will be practiced in
order to maintain a healthy work environment. Segregating garbage and supplying trash
cans in the workplace can help to reduce the amount of dirt, trash, and other pollutants that
are emitted from the workplace. Food safety is a top priority for the researchers. They will
follow food hygiene guidelines in order to keep the customers safe.
Labor Requirements
The researchers concurred that the daily business activity must have at least two
laborers to run efficiently:
● Cook – A cook is responsible for planning, preparing, and cooking food items to
provide great service. They work to provide high-quality food that meets the needs of
their customers. Cooks keep the kitchen running smoothly by ensuring proper food
handling and sanitation, following food storage procedures, and organizing the
kitchen. They are also helpful in keeping the kitchen clean by ensuring that appliances
are properly placed and that the work surfaces are clean.
● Seller – Sellers greet their customers proactively, providing help as needed. Sellers go
out of their way to provide assistance and guidance to their customers. They are
experts at understanding their clients' interests and wants and will work hard to
connect with them in order to promote their products. They are always promoting
items and are always available to answer any questions or sell any products.
● Cashier – Cashiers are essential to providing prompt and courteous service to
customers while maintaining accuracy at the sales counter. They are also responsible
for keeping the store clean and organized. They are frequently called upon to assist
with various tasks around the firm. Cashiers are essential in places like grocery stores,
retail stores, restaurants, and gas stations, where customers have a lot of needs and
requests.
Financial Feasibility
Introduction
This particular chapter also evaluates the financial feasibility of our product study.
It determines whether the project can generate enough revenue to support itself financially
and pay off any obligations in the long run. This part will offer different accounting tables
and computations to further clarify the factors required to understand whether the selected
study is financially feasible or not and endure financial risks that may be present. In
general, financial feasibility helps in narrowing different possibilities regarding the
business’ financial standing. This section contains a number of schedules, cost data, and
tables to support and help the organization gain profit and be viable over the long term.
Financial Assumptions:
● Business operation starts in 2023.
● Sales demand will have an increase of 10% annually.
● Raw materials will have an increase of 10% annually.
● The workers are paid in accordance with the city’s minimum wage, which is 405 pesos
per 8 working hours. They’ll work during weekdays only.
● The managers are paid 420 pesos per day.
● The rent expense is 2,500 pesos per month.
● Office supplies are estimated to last for a year.
● Costs for packaging, shipping, and advertising are projected yearly, and they won't
increase over the next five years.
● Production appliances such as steamers are estimated to last for 5 years.
● The contribution margin increases by 10% per year.
● With an anticipated useful life of five years, depreciation is computed using a straight
line basis.
● The income tax is computed by ₱30,000 + 25% of the excess over 400,000 pesos for
incomes that are over 400,000 pesos but not over 800,000 pesos and 130,000 pesos +
30% of the excess over 800,000 pesos for incomes that are over 800,000 pesos but not
over 2,000,000 pesos.

Projected Cost Per Unit
Steamed Sweet Treats
Projected Product Cost Per Unit
Unit Measurement Description Cost/Unit UOM Total Cost
DOUGH
2 kg All-Purpose Flour ₱63.00 per kg ₱126.00
3g Instant Yeast ₱1.43 per g ₱4.29
28 g White Sugar ₱96.00 per kg ₱2.69
4g Baking Powder ₱0.23 per g ₱0.92
3g Salt ₱65.00 per kg ₱0.20
15 ml Oil ₱130.00 per L ₱1.95
1 piece Egg ₱90.00 per dz ₱7.50
2 ml Food Coloring ₱1.55 per ml ₱3.10
UBE FILLING
1 kg Ube ₱65.00 per kg ₱65.00
Condensed Milk
235 ml (Ube Flavor) ₱0.20 per ml ₱47.00
250 ml Evaporated Milk ₱0.07 per ml ₱17.05
250 ml Coco Milk ₱0.20 per ml ₱50.00
201 g White Sugar ₱96.00 per kg ₱19.30
5 ml Lemon Extract ₱2.75 per ml ₱13.75
50 g Butter ₱0.34 per g ₱17.00
BANANA
CHOCOLATE
FILLING
0.25 kg Banana ₱80.00 per kg ₱20.00
1 pc Fresh Milk ₱27.80 per pc ₱27.80
100 g Condensed Milk ₱155.00 per kg ₱15.50
50 g Butter ₱0.34 per g ₱17.00
3g Cornstarch ₱65.00 per kg ₱0.20
Chocolate (Flat
1 pack Tops) ₱15.75 per pack ₱15.75
5g Chocolate Drops ₱3.23 per g ₱16.15
YEMA FILLING
390 g Condensed Milk ₱155.00 per kg ₱60.45
8 pc Egg ₱90.00 per dz ₱60.00
5 ml Vanilla Extract ₱1.34 per ml ₱6.70
Direct Labor Salary per month Working Days Salary per day
Cook ₱8,100.00 20 ₱405.00

Cashier/Service
Crew ₱8,100.00 20 ₱405.00
Total ₱810.00
Units Produced 50
Direct Labor/Unit ₱16.2
Factory Overhead Unit Cost Total Cost

Stove / Gasul Refill 1 ₱1,000.00 per month
Rent ₱2,500.00 per month
Electricity ₱1,000.00 per month
Water ₱400.00 per month
Units Produced 1000
Factory
Overhead/Unit ₱4.90
Total Cost ₱615.30

Units Produced 50 per day
Raw Material/Unit ₱12.31
Direct Labor/Unit ₱16.2
Factory
Overhead/Unit ₱4.90
Mark-up ₱6.59
Total Unit
Cost/Unit ₱40.00
Cost and Expense Schedule
Schedule 1: Purchase of Raw Materials

Schedule 2: Rent Expense
Monthly Annual Cost
₱2,500.00 ₱30,000.00
Schedule 3: Salaries and Wages
Position Cost per Month Annual Cost
Managers ₱8,400.00 ₱100,800.00
Operation Workers ₱8,100.00 ₱97,200.00

(Direct Labor)
Total ₱16,500.00 ₱198,000.00

Schedule 4: Office Supplies
Item Quantity Price Annual Cost
Ledger Book 2 ₱40.00 ₱80.00
Bond paper ream 1 ₱210.00 ₱210.00
Envelopes 24 ₱4.00 ₱96.00
Pen 10 ₱8.00 ₱80.00
Pencil 5 ₱8.00 ₱40.00
Calculator 1 ₱180.00 ₱180.00
Stapler with 1 ₱90.00 ₱90.00

Staples
Scotch Tape 2 ₱40.00 ₱80.00
Scissors 2 ₱35.00 ₱70.00
Paper Clips Box 1 ₱25.00 ₱25.00
Folders 24 ₱6.00 ₱144.00
Total ₱1,095.00
Schedule 5: Packaging
Item Quantity Price Monthly Annual Cost
Logo 50 ₱1.00 ₱1,000.00 ₱12,000.00
Baking Papers 6 ₱55.00 ₱330.00 ₱3,900.00
Total ₱15,960.00
Schedule 6: Transportation Cost
Item Cost per Month Amount Cost
Delivery ₱600.00 ₱7,200.00
Total ₱7,200.00
Schedule 7: Promotional Expense
Cost No. of Months Annual Cost
Social Media ₱200.00 3 ₱600.00

Advertising
Printing Flyers ₱150.00 2 ₱300.00
Total ₱900.00
Schedule 8: Office Furniture & Fixtures
Item Quantity Price Amount Estimated Depreciation

Useful Life Expense
Chair 5 ₱280.00 ₱1,400.00 5 ₱280.00
Table 2 ₱1,250.00 ₱2,500.00 5 ₱500.00
Shelf 1 ₱950.00 ₱950.00 5 ₱190.00
Stand 2 ₱500.00 ₱1,000.00 5 ₱200.00

Fan
₱5,850.00 ₱1,170.00
Schedule 9: Equipment
Item Quantity Price Amount
Measuring Cups 1 ₱39.00 ₱39.00
Spoons 2 ₱30.00 ₱60.00
Rolling Pin 1 ₱65.00 ₱65.00
Bowl 1 ₱70.00 ₱70.00
Baking Mat 1 ₱73.00 ₱73.00
Saucepan 1 ₱150.00 ₱150.00
Ice Cube Molders 3 ₱35.00 ₱105.00
Stove 1 ₱800.00 ₱800.00
Steamer 1 ₱600.00 ₱600.00
Kneader 1 ₱1,100.00 ₱1,100.00
Refrigerator 1 ₱12,300.00 ₱12,300.00
Total ₱15,362.00
Schedule 10: Depreciation Expense
Item Cost Estimated Depreciation

Useful
Life
2023 2024 2025 2026 2027

Office ₱5,850.00 5 ₱4,680.00 ₱3,510.00 ₱2,340.00 ₱1,170.00 ₱0.00
Furniture
and
Fixtures
Equipment ₱15,362.00 5 ₱12,289.6 ₱9,217.2 ₱6,144.8 ₱3,072.4 ₱0.00
Total ₱16,969.6 ₱12,727.2 ₱8,484.8 ₱4,242.4 ₱0.00

Statement of Cost of Goods Sold
2023 2024 2025 2026 2027
Beg.
Inventory
Add:
Purchase of ₱147,672.00 ₱162,439.00 ₱178,683.00 ₱196,551.00 ₱216,207.00

Raw
Materials
Direct ₱97,200.00 ₱97,200.00 ₱97,200.00 ₱97,200.00 ₱97,200.00

Labor
Overhead:
Packaging ₱15,960.00 ₱15,960.00 ₱15,960.00 ₱15,960.00 ₱15,960.00
Cost of ₱260,832.00 ₱275,599.00 ₱291,843.00 ₱309,711.00 ₱329,367.00

Goods Sold
Projected Demand and Sales for 2023-2027
Demand 2023 2024 2025 2026 2027

Steamed 25,066 27,574 30,325 33,361 36,700
Sweet
Treats
Sales
Steamed ₱1,022,640.00 ₱1,102,960.00 ₱1,213,000.00 ₱1,334,440.00 ₱1,468,000.00

Sweet
Treats
Projected Cost for the Year 2023-2027
2023 2024 2025 2026 2027
₱260,832.00 ₱275,599.00 ₱291,843.00 ₱309,711.00 ₱329,367.00

Product Quantity Price for Cost Contribution Margin

Name Produce Product per
Unit
2023 2024 2025 2026 2027
Steamed 25,066 ₱40.00 ₱12.31 ₱27.69 ₱30.46 ₱33.51 ₱36.86 ₱40.55

Sweet
Treats
STEAMED SWEET TREATS
Projected Income Statement
For the year 2023-2027

Projected Statement of Cash Flow
For the Year 2023 - 2027

Projected Balance Sheet
As of December 31, 2023 - December 31, 2027

Financial Ratio
Initial Capital Requirements
Owner Ratio Invested Amount
Jodi Mae A. Luna 100% ₱45,000.00

Socio-Economic Study
After countless hours and days of brainstorming ideas for various common
necessities, the group of young entrepreneurs has pondered the idea of trying out a simple
yet unique treat. A treat required to be steamed hot to preserve freshness and flavor, but in
order for them to consider this as their final product choice, they made sure that the
product they will produce is both feasible and marketable.
As the researchers were studying their consumers, which were the senior high
school students, they observed that the students were more likely to consume chips, bread,
cookies, iced tea, iced coffee, and milk tea. After the observation, the researchers found
the majority of desserts to be the most likely to be consumed by students. The researchers
perceive that their product will be saleable if they come up with various flavors similar to
desserts, which are yema, ube, and banana chocolate. With these flavors mentioned, they
used these as their fillings for the dumpling variant product.
The group of young entrepreneurs worked on making their product's ingredients
budget-friendly and easily accessible. With the help of this business study, their product
will ensure that opportunities are acquired for those who set their hearts on pursuing such
a vocation.
SOCIO-ECONOMIC CHART
Organization and Management Study
Effective management is crucial to ensuring that a business’ day-to-day
operations run smoothly and efficiently. As a result, customers will anticipate that the
services or products offered by a specific business with excellent management will be of
high quality. Generally, management helps in the growth and development of the
organization, which will help the organization attain its goals, manage resources
effectively, and operate with minimal costs. A structure of an organization is usually
divided into different sectors that are anchored in their specific areas of expertise and
objectives that unite them.
The interactions between people and groups within companies as well as between
businesses and their clients, workers, and communities will be the key topics of this
section. The Organization and Management Study also includes the organizational
structure of our proposed business idea for this feasibility study. It entails the job positions
required to comprise the management structure, as well as professional data on the
founders, and job specifications and qualifications needed for each position. Those who
are in the management, especially the higher-ups, are responsible in addressing risks and
problems, and in driving the organization towards success.

GENERAL MANAGER
A general manager keeps an eye on a company's everyday activities. They are in
charge of overseeing the daily operations to make sure that workers carry out their duties
proficiently.
I. Job Qualifications
A General Manager has to possess the following:
● Must be at least a College graduate
● Strong-minded and has powerful leadership skills
● Excellent communication and interpersonal skills
● Has high regards to work ethics
● Attentive to details
● Information and computer literate
● Extensive knowledge when it comes to business functions and operations
● Organized and time-oriented
● Decisive and certain in making business decisions
● Strategic and wise
● Adaptive and flexible
● Smart in setting goals
II. Duties and Responsibilities
● Overseeing the organization’s day-to-day operations
● Strategizing in setting short-term or long-term goals
● Implementing policies that are essential for the organization and employees’ growth
● Supervising the hiring and training of new recruits
● Assessing and improving the organization’s operational and financial performance
● Be quick in providing solutions to problems and avoidance of risks
● Establishing and implementing budgets to increase revenue.
● Finding and investigating potential areas for the organization’s overall growth
MARKETING MANAGER
Marketing managers oversee and coordinate the advertising strategies of a
business or organization. They are involved in every facet of marketing. They create price
and marketing plans.
A Marketing Manager has to possess the following:
● Has a background in marketing or any related fields
● Literate in verbal or written communication
● Strong decision-making skills
● Proficient in marketing and using social media to strategize
● Outstanding analytical and problem-solving abilities
● Organized and values time
● Awareness strategies connected to marketing, including advertising, market analysis,
technology, and budgeting
● Skilled with software connected to marketing
● Has a track record of organizing events and product launches that are successful
● Developing marketing strategies for products or services
● Examining the shortcomings of current marketing strategies and coming up with
solutions
● Screening potential new markets
● Collecting and analyzing data to determine demand for goods and services and the
effectiveness of current marketing efforts and plans
● Analyzing and ensuring the sale and profitability of items by doing market research,
sales forecasting, and strategic planning.
● Performing research and analysis on pricing to make sure that goods are priced
advantageously.
OPERATIONS MANAGER
An operations manager's major responsibility is planning, managing, and strategizing
everyday operations at all organizational levels.
An Operations Manager has to possess the following:
● Excellent communication skills
● Must be familiar or knowledgeable with different accounting principles
● Outstanding organizational proficiencies
● Has an aptitude for learning

● Must be knowledgeable in budgeting, auditing, reporting, and analyzing
● Proficient in deciding for production processes and procedures
● Detail oriented and has high critical thinking skills
● Overseeing operational activities
● Identifying areas for operations’ improvement and growth opportunities
● Implementing new procedures and processes and enhancing the old ones
● Overseeing the Human Resources department to resolve issues when it comes to
employments
● Understanding organizational strategies
PRODUCTION MANAGER
A production manager is responsible for the supervision of the organization’s
production procedure. To make sure there are enough resources available for a seamless
manufacture of goods, they coordinate all activities.
A Production Manager has to possess the following:
● Organized and pay attentions to details
● Basic computer literacy
● Possess a great deal of self-efficacy
● Good at leading the production

● Knows how to face and deal with risks
● High regards to safety
● Time-oriented
● Excellent interpersonal skills
● Numeracy
● Overseeing processes and procedures of production
● Guaranteeing that anticipated numbers of goods are produced on time
● Establishing budgets for production
● Ensuring a seamless production processes and flow
● Managing routine maintenance and fixing of equipments necessary for production
● Ensuring that the production abides with the safety and health regulations
● Overseeing the purchase of materials and equipments necessary for production
FINANCIAL MANAGER
A financial manager typically monitors an organization's present financial
situation by maintaining a watchful eye on its assets and liabilities to determine if they are
capable of meeting their financial objectives or not.
A Financial Manager has to possess the following:
● Proficient skills in using accounting softwares such as Excel
● Excellent analytical skills and is good at numerical understanding

● Interpersonal skills
● Strong knowledge with financial statements and analyzing them
● Solid foundation of knowledge in statistics and accounting principles
● Regularly providing financial reports and recommendations of what to do next
● Providing list of strategies to take, especially when it comes to investments
● Preserving the organization’s financial health
● Evaluating operations to reduce costs if necessary
● Estimating funds needed for long-term and short term objectives
● Evaluating risks
COOK
A cook organizes all the work needed to be done in the kitchen that is necessary
for the production of food products.
A Cook has to possess the following:
● Must be at least a Grade 12 Senior High School graduate
● Must be able to communicate with other personnels effectively
● Extensive knowledge of cooking techniques
● Knows how to use cutting tools, cookware, and other cooking materials
● Has high regards for sanitation and safety
● Understanding of various cooking techniques
● Time management
● Preparing ingredients needed for cooking
● Preparing the food by following recipes the organization had made
● Preventing spoilage of food
● Ensuring that food are being prepared and packed properly
● Cleaning the food utensils and equipments
CASHIER
A cashier verifies the accuracy of transactions by checking the pricing and
quantities.
A Cashier has to possess the following:
● Impressive communication skills
● Pleasing personality
● Knows how to do basic Math computations
● Familiarity with cashier electronic equipments
● Processing payments for buy-and-sell transactions
● Auditing
● Keeping track of the money being received
● Issuing receipts
● Greeting customers
SELLER
A seller assists the customers with their purchases during transactions.
A Seller has to possess the following:
● Excellent communication skills
● Has a pleasing personality
● Unwavering patience
● Flexible and adaptive to the environment
● Dedication to work
● Greeting customers with a light atmosphere
● Persuading customers to buy the product and market it
● Providing product information to customers and other outlets of information
● Keeping the stocks and inventory in check

ORGANIZATIONAL STRUCTURE
Chapter 5
STRATEGY PLANNING AND IMPLEMENTATION, EVALUATION,
CONCLUSION, AND RECOMMENDATION
Introduction
Creating strategies and plans is essential for a business to advance and carry out
actions that are essential for its expansion. These will help the business keep track of the
developments that will determine its success. When strategic planning is in place, the
company's vision, goals, and objectives are then clearly established, assisting the
management in using those as the basis for their decisions regarding the company as a
whole. The company will use these methods as the cornerstone of its operations to
accomplish its goals and succeed. They find strategies to boost business performance and
get an advantage in the industry.
Market Study
Market study plays an important role in market feasibility as this will determine
the supply and demand of products in a certain market area. It is one of the key
components of the success of the business as it will collect the data gathered from the
demand of certain products and analyze the rate and percentage of buyers and consumers
of the product that will later determine the outcome of the company’s sales.
In positioning business, the researcher kept in mind the competitors. Steamed
Sweet Treats must be located in an area that is accessible and convenient to consumers. It
must also be in a strategic location wherein it has little to no same product that is being
sold so that it would stand out to the crowd.
One of the researchers' marketing strategies is cost efficient in manufacturing the
product. This will have an impact on consumers as this will create a cheap yet quality
snack item to consumers. Another strategy is by the use of technology and media. Online
advertisements and campaigns through social media platforms are ways to promote
Steamed Sweet Treats to the general public.
Technical Study
The first thing to consider is identifying the suppliers of the raw materials needed
to produce the researchers’ product. They chose to purchase all of the raw materials
locally, where the prices are much cheaper than any other store but the quality of the
ingredients and materials is still good. They also want to consider long-term planning in
order to ensure that we have a reliable, sustainable supply of raw materials. The firm must
need to create a system in which all workers are aware of their responsibilities and are
able to carry out those responsibilities to the best of their ability. By doing so, the firm will
be able to improve its overall production efficiency.
As soon as problems and emergencies arise that may disrupt the production of
goods, the researchers have ensured that a backup plan is possible for certain situations.
Water may be sourced naturally from reservoirs or temporarily acquired from willing
neighbors that can lend one. Using wood and matches to steam the product is also an
option when the electricity runs out. Purchasing generators is also put into consideration.
Socio-Economic Study
Having the researchers’ product on the market will bring changes to the market
trend. If their product can be sold continuously, it might as well earn a reputation for
having the most sales on the market. It would greatly affect the market trend to have a new
option to try or a new food concept open to the consumers to try. The researchers are
committed to opening their ideas to change and to improving their product for the better,
and they are committed to getting up on the market trend to make our product earn its
reputation for having the most sales in the near future. The community will gain its
advantage by having a cost-efficient food option and vacant job hirings in the future.
Financial Study
The company's financial position aids management in understanding how it
performs relative to other companies and its industry. Giving management reliable data
enables them to create appropriate business policies and make wise judgments. The
effectiveness of management is ranked in these terms. The researchers make sure that their
expenses are in line with their revenue so that the company can stay financially healthy
and grow for the long term. They take into account our debts and how manageable they
are in order to improve our financial ratios. This allows them to keep their finances in
good shape and improve their chances for future growth. They will position their firm in
the succeeding years in terms of profitability by focusing on increasing their profits
through strategic marketing and operational efficiency.

Project Execution System
To establish a steady and effective way of conducting business, a corporation
must be steadfast in adhering to strategies and practices. The researchers are required to
create guidelines for the organization's performance and to implement corrective measures
when necessary. When it comes to the performance of the company, the researchers must
ensure that their business operations and righteous attitude towards work are ethically
intact. They must also see to it that the Steamed Sweet Treats are able to provide a better
option for their consumers and are reaching their visions and objectives.
Administrative Support Plan
The researchers are committed to delivering a satisfying customer experience with
just one bite of the Steamed Sweet Treats. They are most likely to maintain and adhere to
their goals and objectives by not just earning profit but also meeting the market demand
for quality food at a reasonable price. These will give assurance to their customers that
their product will be distinguishable from the competitors by delivering both higher
quality and better service for a long time. Also, by providing various discounts,
promotions, and collaborations while simultaneously publicizing them, the researchers can
encourage client loyalty that will satisfy consumers.
Organizational and Management Study
Organizational design is an important part of any business, and can help to make
it more efficient and effective. Additionally, they can help to improve the organization's
image and make it more visible to customers and competitors. These positions play a
critical role in business transformation, directing and controlling decisions that have a
significant impact on the company's success. By planning ahead, a company can ensure
that its resources are put to the best use. Organizing resources sensibly allows the
company to achieve its objectives more quickly and efficiently. Leading employees and
employees of other departments in the company to carry out their tasks effectively ensures
that the company achieves its goals. Controlling expenses and ensuring that deadlines are
met are essential for a company to remain profitable and successful. This, in turn, can help
the firm to succeed in the future.
Evaluation
The researchers conducted data gathering and data analysis from the survey results
to have a view on the business operation and assessment. Further, the researcher also
conducted an initial feasibility study before launching the Sweet Steamed Treats to the
market to view the effectiveness of the product in the market. In addition, the researchers
also used various methods such as Five Ps of business to be the foundation of the business
operations.
Conclusion
After some time, the researchers have finalized their product, and they wish to
continue to develop it as the study has determined that their product is feasible. The
researchers used 200 students from the Liceo de Cagayan University Senior High
School—Main Campus as respondents in this study. According to the results, 87.5% of the
respondents are willing to purchase Steamed Sweet Treats. The researchers have then
decided to continue to sell their product, improve it, and make it noticeable. The product
known as Steamed Sweet Treats is made not just for people who want sweet desserts but
to try something unique and explore something new to add to their likings. In conclusion,
this product is deemed to be feasible, viable, and beneficial to society in many ways.
Recommendations
The researchers must contemplate on the following:
1). To further promote the product to the market and see the success rate of the business.
2). If given the chance to further promote the product, the researchers then need to
examine the long-term operation of the business, how it needs adjustments to continue the
operation.
3). The researchers also need to find direct contact suppliers or wholesale prices of the
ingredients needed for the manufacturing of the product to lessen the production cost.
4). To achieve business stability, the researchers need to see the long-term demand of the
product. If needed, the researchers need to double the production to cope up with the
demand.
5). If available, the researcher can invite customer care experts to further enhance the
business customer service and provide it to the market.
6). Since it is post-pandemic, the researchers must recognize the new different trends in
promotion and advertising of products and most importantly they need to be updated on
the different mobile online applications that could be used to enhance the business
operations and productions.

APPENDICES
APPENDIX A
Defense Fee & Grammarian ₱250.00
Materials during the initial production of the sample ₱700.00

product
Printing Expense ₱2,250.00
TOTAL ₱3,200.00
APPENDIX B
APPENDIX C
Good day, Liceans! Your opinion matters to us, spare us a few minutes to tell us
what you think. We, the Group 2 of Grade 12 - ABM 11 is in the process of accomplishing
our Feasibility Study, and we would really appreciate your input for our study and
product’s improvement and finalization. With that, a set of survey questions are attached
in this form and we would like to seek your help and cooperation to answer them with
honesty. Rest assured that no breaching of confidentiality and selling of information to
third parties will take place and that your responses will solely be used for our study. In
addition to that, your responses will be used logically for us, the researchers, to give
detailed explanation and interpretation of our product's feasibility. Thank you so much.
Full Name (Last Name, First Name, Middle Initial) (OPTIONAL): ____________
Grade Level: ___ Grade 11 ___ Grade 12
Strand: ___ ABM ___ Home Economics ___ ICT ___ STEM
Age: ___ 15 ___ 16 ___ 17 ___ 18 ___ 19 ___ 20 __ Other
Gender: ___ Male ___ Female
How much is your daily allowance (including money for fare)?:
___ 50 pesos and below
___ 50 pesos - 100 pesos
___ 300 pesos and above
___ Other
1.) Will you eat ube-flavored steamed buns?
___ Yes ___ No
2.) Will you eat banana chocolate-flavored steamed buns?
___ Yes ___ No
3.) Will you eat yema-flavored steamed buns?
___ Yes ___ No
4.) What products that are similar to Steamed Sweet Treats have you bought?
___ Siopao ___ Choco Pao (Chowking) ___ Others
5.) Do you spend on similar products?
___ Yes ___ No
6.) How much amount are you willing to spend on similar products? (E.g. Siopao,
Choco Pao by Chowking)
7.) How much amount are you willing to spend on our product/Steamed Sweet
Treats?

8.) How often would you buy our product?
___ Everyday
___Once a week
___ Twice a week
___ Thrice a week
___ Once a month
___ Twice a month
___Thrice a month
APPENDIX D
EXHIBITS
ALL-PURPOSE FLOUR INSTANT YEAST
WHITE SUGAR BAKING POWDER
SALT BAKING POWDER

EGGS FOOD COLORING
UBE CONDENSED MILK (UBE FLAVOR)
EVAPORATED MILK COCONUT MILK (COCOMAMA)

BUTTER VANILLA EXTRACT
BANANA FRESH MILK
CONDENSED MILK CORNSTARCH

CHOCOLATES (FLAT TOPS) CHOCOLATE DROPS

APPENDIX E
WORKPLAN OF THE STUDY
List of Activities Oct. Nov. Dec. Jan. Feb. Mar. Apr.
Finalization of O
Groupings
Planning of a O
Product
Approval product O
by Research
Adviser
Product Proposal O
Defense
Securing approval O
letters of the study
Surveys and O
Questionnaires
distribution
Preparation for the O

Final Defense
Final Defense O
Plagiarism Test O
APPENDIX E
CURRICULUM VITAE
RODMAR AKUT
19 years old
201, Kolambog Lapaz II, Lapasan Cagayan de
Oro City
09675701469
rakut53445@liceo.edu.ph
PERSONAL INFORMATION:
Date of Birth: January 20, 2004

Place of Birth: Northern Mindanao Medical Center
Sex: Male
Nationality: Filipino
Religion: Roman Catholic
Language Spoken: Cebuano
Mother’s Name: Rowena Galeon Akut
Occupation: Overseas Filipino Worker
EDUCATIONAL BACKGROUND:
● Senior High School

School: Liceo de Cagayan University
Address: RNP Blvd., Kauswagan, Cagayan de Oro City
● Junior High School
School: Misamis Oriental General Comprehensive High School
Address: Don Apolinar, Velez Street, Cagayan de Oro City
● Elementary
School: East City Central School
Address: Lapasan National Highway
SOPHIA LORAINE P. CABUGSA

18 years old
Zone 8, Lower Bulua, Cagayan de Oro City
09059343309
slcabugsa79726@liceo.edu.ph

Place of Birth: Zone 8, Carmen, Cagayan de Oro City
Sex: Female
Mother’s Name: Queenie P. Cabugsa
Occupation: Housewife
Father’s Name: Ramil L. Cabugsa
Occupation: Company Supervisor

Address: Don Apolinar, Velez Street, Cagayan de Oro City
● Elementary
School: Bulua Central School
Address: Zone 4 Bulua, Cagayan de Oro City
MARY JOY DAYANAN

18 years old
Zone 2, Barangay Canitoan, Cagayan de Oro
09362157475
mjdayanan26515@lice.edu.ph
Date of Birth: September 8, 2004

Place of Birth: Laguindingan, Misamis Oriental
Sex: Female
Mother’s Name: Maria Theresa Ricamora

School: Molugan National High School
Address: Molugan, El Salvador City
● Elementary
School: Dasmariñas II Central School
Address: Dasmariñas, Cavite
ARLAN DOMINIQUE G. DELA PEÑA

17 years old
Kisanlu Block 31, Lt. 19, Iponan Cagayan de
Oro City
09924463087
addelapena39220@liceo.edu.ph
Date of Birth: May 26, 2005

Place of Birth: Madonna Child Hospital
Sex: Male
Mother’s Name: Imelda G. Dela Peña
Occupation: Sales Supervisor

School: Bulua National High School
● Elementary
School: Gynth School
Address: Ficcoville, Barangay Iponan, Cagayan de Oro City
RICA C. INGUITO
18 years old
Singapore Balongis, Phase 2 Balulang,
Cagayan de Oro City
09650412873
ringuito23739@liceo.edu.ph
Date of Birth: May 8, 2004

Place of Birth: Cagayan de Oro City
Sex: Female
Religion: Born Again
Mother’s Name: Annabelle C. Inguito
Occupation: Broker
Father’s Name: Richard A. Inguito
Occupation: Driver

School: Carmen National High School
Address: Macanhan, Cagayan de Oro City
● Elementary
School: West City Central School
Address: Vamenta Boulevard, Carmen, Cagayan de Oro City
JODI MAE A. LUNA

18 years old
Saint Therese Subdivision, Block 3, Lt. 14,
Balulang, Cagayan de Oro City
09631382782
jmluna12447@liceo.edu.ph

Place of Birth: Cagayan de Oro City
Sex: Female
Language Spoken: Cebuano, Filipino, English
Mother’s Name: Diesy A. Luna
Father’s Name: Jovelito G. Luna
Occupation: Government Employee

Address: Macanhan, Cagayan de Oro City
● Elementary
School: West City Central School
Address: Vamenta Boulevard, Carmen, Cagayan de Oro City
ARIEL ROBERTS N. PUTONG

18 years old
Bellevue Zone 10 Upper Carmen Cagayan de
Oro City
09358231620
arputong@liceo.edu.ph
Date of Birth: October 18, 2004

Place of Birth: Madonna Child Hospital, Cagayan de Oro City
Sex: Male
Religion: Born Again
Mother’s Name: Merlen N. Putong
Occupation: Saleslady
Father’s Name: Ariel C. Putong
Father’s Occupation: Seaman

School: Bugo National High School
Address: Bugo, Cagayan de Oro City
● Elementary
School: Abbas Orchard School
Address: Baungon, Bukidnon
JANVIE V. RAÑISES
18 years old
Zone 1 Rayvills Compound Buara Bayabas,
Cagayan de Oro City
09317181214
jranises81677@liceo.edu.ph
Date of Birth: October 17, 2004

Place of Birth: Zone 5 Bonbon, Cagayan de Oro City
Sex: Female
Mother’s Name: Alicia V. Rañises
Occupation: Saleslady
Father’s Name: Galo A. Rañises
Occupation: Laborer

School: Bulua National High School
● Elementary
School: Bulua Central School
Address: Zone 4, Bulua Cagayan de Oro City

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Liceo de Cagayan University Senior High School – Main Campus Page 1

other hand, still follows the standardized procedure of cooking it.

However, it provides customers with a new and unique experience because,

top priorities as both contribute best to consumers' eating experiences.

university, without having to prepare food for themselves.

Purpose of the Study (Significance of the Study)

importance of making products for:

The study will provide convenience for consumers as it is relatively

continue to source materials or ingredients from them.

The study conducted by the researchers will help them, particularly if

they can sell it as quickly as possible. There is an opportunity for researchers

to broaden the database every time it is sold because it is affordable for

A community also serves as a virtual extension of the researchers’

importantly, it provides a convenient means of interacting with other

will be helpful in understanding the specific characteristics of steamed buns,

including the ingredients and methods used to make them.

Scope and Delimitations of the Study

wanted to buy the researchers’ product outside the school borders.

Justification of the Study (Statement of the Problem)

without having excessive costs.

• Additives – (noun) a substance added to something in small quantities to improve

• Bun – (noun) a bread roll of various shapes and flavorings

• Filling/fillings – (noun) an edible substance placed between the layers of a

sandwich, cake, or other foodstuff

• Pastry/pastries – (noun) a dough of flour, shortening, and water, used as a base

and covering in baked dishes such as pies.

• Preservatives – (noun) a substance used to preserve foodstuffs, wood, or other

sweet, white dough

OBJECTIVE OF THE STUDY

This feasibility study aims to accomplish the following:

1. Identify the proposed product’s target market

2. Recognize the respondents’ profile and preferences by collecting data regarding:

● Grade level and strand

● Gender and age

● Allowance and financial capacities

● Likes and dislikes and personal preferences

3. Determine the proposed business’ and product’s:

● Strengths and weaknesses or point of improvements

● Competition in the market

4. Identify the business’ and product’s costs

5. Give a proper analysis of whether this business is expected to be

● Profitable or may generate loss

● Viable and be successful in the long run

● Have minimum or maximum input/cost

6. To study the business’ technical, financial, socio-economic and organizational

7. To determine the business’ general feasibility

The research setting, research design, respondents, sampling procedures, research

helpful in accomplishing the research’s objectives.

Respondents and Sampling Procedure

Economics, and ICT Programming students of Liceo de Cagayan University Main

The researchers’ instruments for data gathering were centered on a form of an

focused on determining the consumers’ perceptions of the product.

suggestions for the feasibility study’s excellence.

other higher school officials.

3. The product proposal will then take place.

4. The final defense will follow.

Research, Publication, and Extension together with the approved research

given by the panelists, research advisers, and the grammarian.

other research coordinators.

Data Gathering Procedure

The researchers wrote to the principal’s office of Liceo de Cagayan University to

a time limit on their available time to complete the survey.

provided a detailed explanation and interpretation of the product's feasibility.

data is then converted into graphs accompanied by tables and explanations.