Finalfeasib

LADY OF LOURDES HOSPITAL AND COLLEGE OF CAYBIGA INC.
BACHELOR OF SCIENCE IN TOURISM MANAGEMENT

15 GEN LUIS ST. KAYBIGA, CALOOCAN
A Feasibility Stud entitled

CHICK 'N PASTA; CREATE YOUR OWN COMBO
Presented to
Lady of Lourdes Hospital and College of Caybiga Inc.
15 General Luis St. Kaybiga, Caloocan
In Partial Fulfillment
of the requirements for the Course
ENTREPRENEURSHIP IN TOURISM AND HOSPITALITY
2ND Semester S.Y. 2022-2023
Proponents:
Mr. Kurt Aizel A. Apongol
Mr. Lowell Fred Francisco
Ms. Roselyn Ibanez
Mr. Benjie Cabral
Mr. Ivan Raphael Alvarez
Mr. Gian Christian Lacap
Ms. Angel Martinez
Ms. Trisha Mae Anonuevo
Submitted to:
Mr. Christian Franco Tasic

Professor
I. EXECUTIVE SUMMARY
Chick 'n Pasta is a startup business, designed to provide a different kind of flavors of chicken and
Pasta. Chick 'n Pasta will provide a combination of excellent and fancy food at value pricing. It
is the answer to an increasing demand, for a new type of combination and create your own
combo, to be consumed for dine in and take out. Both young and adults, set high priorities on
satisfying their cravings on growing by having friends and family, but also require nourishment
and satisfying their cravings for their rapid growth. Our product is uniquely positioned to profit
from changers in the industry. Furthermore, the product can continue to leverage the expertise
we have gained into higher levels of a profit and customer satisfaction. We make sure to offer a
high-quality product to our customers. In addition, Chick n Pasta is a technological savvy with
computerized monitoring out product, to ensure that we are always in stock, while keeping a
balanced level of inventory to maximize turn over
This company's starting capital is P500, 000. It is equally divided among the investors
namely: Mr. Kurt Aizel A. Apongol, our General Manager, Ms. Lowell fred O. Francisco a
Production Manager, Ms. Roselyn Ybanez a Marketing Manager, Mr. Gian Christian O. Lacap a
Financial Manager, Ms. Angel P. Martinez a Sales Representative, and Ms. Trisha Mae
Anounuevo and Mr. Raphael Ivan Alvarez as a Marketing Coordinator. This business is also
looking to hire (2) clerks.
II. MARKETING ASPECTS
A. MARKET STUDY OBJECTIVES
A wonderful chicken and pasta dish with unique flavours that is also good for you is
called Chick 'n' Pasta. Unique pasta flavours from the product, which customers will absolutely
purchase for walk-in customers, and Chick 'n' Pasta has a physical store in 72 Tagalag Road,
Valenzuela City that you will be inspired to visit the place because our place is like and easy to
locate and good for picture taking. Chick 'n Pasta will guarantee clients that they will receive
good service and a clean environment so that they can buy the product safely.
B. PRODUCT DESCRIPTION
Chick 'n Pasta is a Restaurant that focuses on the influence of some Italian restaurants
and world's famous fast foods that meets the needs people on the go who still want a healthy
product at reasonable prices. The Chick 'n Pasta menu is centred on different pasta dishes and
fried chicken, with a varieties of flavour of sauces. The majority of the product are freshly made
as you order. These are the variety of products that Chick 'n Pasta offers; for the pasta, Tuna
pasta, Meatball pasta, Carbonara and Spaghetti. And for the chicken flavour you can choose
from Buffalo, Premium garlic, Regular and sweet chili. Chick 'n Pasta menu items are available
for dine in and takeout.
Our innovative features is you can able to choose what kind of pasta you want to buy,
such as spaghetti pasta, shell pasta, macaroni pasta and rotini pasta.|
C. DEMAND
D. SUPPLY
E. DEMMAND AND SUPPLY ANALYSIS
F. MARKETING PROGRAM
PRODUCT STRATEGIES
Chick N’ Pasta, from the name itself, offers various flavours of chicken and pasta. The main idea of
this business is to provide a budget-friendly meal for the students, travellers, and locals ages from 13
and above. The business itself is situated at Tagalag, Valenzuela City near from school and an emerging
tourist spot, Tagalag Fishing Village, where many tourists coming from north and southern part of the
city are visiting the place. The researchers use demographic and geographic segmentation to target its
target market.
The primary goal of the business is to provide a quality and budget-friendly meal that is within the
budget of our target market. Through the demographic and geographic segmentation used by the
researchers, they were able to identify and determine that in the area where the business will be put up,
there are a lot of competitors there offering quality food however, it is quite expensive. We aim to solve
this problem by offering the Chick N’ Pasta which they can able to get for P149.00 only. The product is
also available for dine in and in a handy paper box for takeout for the convenience of our customer.
Through that, it will not only allow the customer enjoy the majestic view of the Tagalag Fishing Village
and it’s sunset but it will also allow them to have a happy tummy at the same time.
COMPANY LOGO
Our company logo was designed by one of our staff that makes a unique and presentable logo
in order to have our own logo. Chick ‘n’ Pasta is simply designed by using the calligraphy style.
PACKAGING
Kraft paper is available in several forms: natural brown, unbleached, heavy-duty, and bleached
white. Natural kraft is the strongest of all paper and is commonly used for bags and wrapping.
Paper packaging, known as paper containers, is a high-efficient and cost-saving alternative for
the community to move, carry, and keep various items. The usage of paper-based packaging is emerging
daily, as it is engineered to be sturdy yet lightweight and is customizable to meet product- or customer-
specific needs. This two division paper box is perfect for our product since we offer two products.
PRICING
The total product expenses cost Php.8667.00 divided by 70 which are the estimated product that
will be produced in the market, which resulted for 123.81 , multiplied by 0.2 which is the mark
up price
resulted to 24.76. The result for both total product expenses is 123.81 added to 24.76 will be
148.57, so the product will be Php 149.00. The total product expenses is Php8667.00 ,multiplied
by 20% which is 0.2 to get the mark up which is 1733.4 . in order to get the selling price ,you
need to add the total product expenses to the mark up price which is Php10,400.4.
CHANNEL OF DISTRIBUTIONS
The company provides a direct distribution channel is one where a company sells directly to the end
consumer. This channel was organized and managed by our company that sells our product direct to
the customer.
PROMOTIONS
In marketing, promotion refers to any type of marketing communication used to inform target
audiences of the relative merits of a product, service, brand or issue, most of the time persuasive in
nature. It helps marketers to create a distinctive place in customers’ mind, it can be either a cognitive or
emotional route.
III. TECHNICAL ASPECTS

A. RAW MATERIALS FOR PRODUCTION
GARLIC PARMESAN PASTA

INGREDIENTS QTY. & KG. PRICE
SPAGHETTI 1 KG. P67.00
GARLIC 1 PC. P7.00
OIL 1 BOTTLE P27.00
PARMESAN CHEESE 1 PACK(100 GRAMS) P145.00
CHICKEN BROTH 1 PC P7.00
PARSLEY 1\4 KG P16.00
TOTAL P242.00
MEATBALLS PASTA
SPAGHETTI 1 KG P67.00
GROUND BEEF 1\2 KG P190.00
GARLIC CLOVES 1 PC P7.00
ONION 2 PCS P10.00
BREAD CRUMBS 1 PACK (230 GRAMS) P40.00
EGG 1 PC P10.00
BLACK PEPPER 2 PCS P4.00
GRATED PARMESAN 1 PACK (100 GRAMS) P145.00
CHEESE
OIL 1 BOTTLE P27.00
TOTAL P500.00
SPICY TUNA PASTA


SPAGHETTI 1 KG P67.00
OIL 1 BOTTLE P27.00
ONION 2 PCS P10.00
GARLIC CLOVES 1 PC P7.00
TOMATOES 4 PCS P20.00
CANNED TUNA HOT & 4 PC P184.00
SPICY
CANNED TUNA FLAKES 4 PC P184.00
IN OIL
TOTAL P499.00
SALTED EGG CHICKEN

CHICKEN 5 KG P950.00
BLACK PEPPER 1\4 KG P90.00
SALT 1\4 KG P10.00
EGG 10 PCS P100.00
FLOUR 2 KG P160.00
OIL 2L P210.00
MARGARINE 1\4 KG P10.00
CORNSTARCH 2 KG P162.00
TOTAL P1692.00
GARLIC BUTTER CHICKEN

GROUND BLACK 1\4 KG P90.00
PEPPER
FLOUR 2 KG P160.00
CORNSTARCH 2 KG P162.00
PAPRIKA 1 PACK P65.00
EGG 10 PCS P100.00
SEASONING POWDER 1 PACK (150 GRAMS) P67.00
OIL 2L P210.00
MARGARINE 1\4 KG P10.00
TOTAL P1814.00
CLASSIC CHICKEN
EGGS 10 PCS P100.00
FLOUR 2 KG P160.00
BLACK PEPPER 1\4 KG P90.00
OIL 2L P210.00
SALT 1\4 KG P10.00
CRISPY FRY ORIGINAL 10 PCS P130.00
TOTAL P1650.00
FLAVORS OF CHICKEN PRICE

SALTED EGG P1692.00
GARLIC BUTTER P1814.00
CLASSIC P1650.00
FLAVORS OF PASTA PRICE

Drinks
GARLIC PARMESAN Quantity
P242.00 Price
MEATBALLS Ice Tea 2 PACK

P500.00 P240.00
SPICY TUNABlue Lemonade 2 PACK

P499.00 P240.00
PACKAGINGMineral
MATERIALwater EXPENSES 4 gallons
P640.00 P100.00
DRINKS Bottled Water 70 pcs

P1630.00 P1050.00
Total
TOTAL EXPENSES: P8667.00 P1630.00
B. MANUFACTURING PROCESSES
C. FACTORY EQUIPMENT
TYPES OF TOTAL
QTY UNIT PRICE TOTAL QTY
EQUIPMENT AMOUNT
STOVE SET 1 SET P11,929.00 1 P11,929.00
FREEZER 1 P17,950.00 1 P17,950.00
GAS 1 P950.00 1 P950.00

KITCHEN
1 SET P850.00 1 P850.00
WARE SET
TRASH BIN 2 P100.00 2 P400.00
MOP
1 P220.00 1 P220.00
(SPINNER)
ICE BIN 1 P25,000.00 1 P25,000.00
TOTAL P57,299.00
D. LABOR EQUIPMENTS
TOTAL
SUPPLIES QTY UNIT PRICE
AMOUNT
P40.00
PAPERBOX WEEKLY 500 PCS (10 PCS PER P1960.00
PACK)
APRON QUARTERLY 4 PCS 40.00 P160.00
P25.00
PLASTIC BAG WEEKLY 500 PCS (100 PCS PER P125.00
PACK)
P160.00(100
PLASTIC CUP WEEKLY 500 PCS P800.00
PCS PER PACK)
P75.00
DISPOSABLE
WEEKLY 500 PCS (100 PCS PER P375.00
SPOON & FORK
PACK)
TISSUE MONTH 10 PACKS P77.00 P770.00
P84.00
DISPOSABLE
MONTH 100 PCS (100 PCS PER P84.00
GLOVES
PACK)
P100.00
HAIRNET MONTH 30 PCS (10 PCS PER P300.00
PACK)
UNIFORM 10 PCS 100.00 1000.00
TOTAL P5,574.00
SPONGE MONTH 10 PACKS P75.00
DISWASHING MONTH 100 PCS 99.00

LIQUID
RUG MONTH 30 PCS 100.00
TRASH BAG MONTH 30 PCS 17
TOTAL P291.00
D. PLANT SIZE AND PRODUCTION SCHEDULE

E. PLANT LOCATION
Our business is located at 72 Tagalag Road, Valenzuela City and the proponents choose the area
because it is one of the places where people go and visit which gives us the opportunities to have
more customers.
The Proponents choose Tagalag as their location for their business because this place is one of
the emerging tourist spot herein Valenzuela where in a lot of people go here because of majestic
view of sunset. The proponents believe that this breathtaking scenery will help the business to
encourage and gain more customers as it allows them to enjoy the view while keeping
themselves full from the happiness that get on our food.
F. PLANT AND BUILDNG LAYOUT
G. UTILITES
POWER,INTERNET AND WATER
H. WASTE DISPOSAL
FOOD SANITATION AND PRTACTICES
One of the values that Chick N’ Pasta is its care for environment. The business itself aims to be part
of the movement where proper disposal of waste is being observed that is why in Chick N’ Pasta, we will
use paper boxes and maximize the use of paper utensils as possible for our product’s packaging and for
the sake of our environment so that even if customers were not able to properly disposed it, it will still
not contribute for the increasing rate of pollution because it is biodegradable.
Chick N’ Pasta understands the importance of the proper waste disposal as well as the gravity of
responsibility it holds for the community itself that is why as part of our proper waste disposal, aside
from using paper made materials for utensils and packaging, we are also going to place bins with proper
label as to where the certain type of waste should be placed. We are also going to use reusable
materials for our business to also cut the cost of expenses.
KITCHEN SAFETY AND SANITATION

Kitchn Safety and Sanitation Safety in the kitchen means using a precaution methods in the kitchen
to prevent an accident. * Wear appropriate clean uniforms in the kitchen. * Use Potholder in the
kitchen and keep it nearby. * Separate raw products and poultry from each other items whenever you
use them. * Wipe up spills mediately keep the dry floor so that no one sleeps and falls. * Use fire
extinguisher if neccessary and we have first aid kit in the office Sanitation is the process of handby
food in a way that are clean and healthy. *Wash hands before handling food or after handling meat or
poultry *Repeatedly wash your hands when neccesary especialy after coughing, sneezing, or using
the restroom. *Wash dishes, pans and utinsils as you use them, allowing them to dry on the drain
board when possible. *Proper garbage disposal
EQUIPMENT WASHING
Since cleaning and sanitizing may be the most important aspects of a sanitation program,
sufficient time should be given to outline proper procedures and parameters. Detailed
procedures must be developed for all food-product contact surfaces (equipment, utensils,
etc.) as well as for non-product surfaces such as non-product portions of equipment,
overhead structures, shields, walls, ceilings, lighting devices, refrigeration units and
heating, ventilation and air conditioning (HVAC) systems, and anything else which could
impact food safety.
IV. FINANCIAL ASPECT
V. MANAGEMENT ASPECT
A. VISION AND MSSION
Mission
To serve a delicious and different flavours of pasta and chicken and satisfy our costumers
cravings.
Vision
To become one of well-known Pasta Restaurant where Crews and Staffs learn, live and work
in a safe secured and helthy environment.
B. FORM OF BUSINESS
PARTNERSHIP
This study requires of more people to have an investment with our product namely chick ‘n’
pasta. Each of us are investing money to run this business.
C. SWOT ANALYSIS
SWOT ANALYSIS
Having the business evaluated is very important because it helps measure the opportunity and
expectations that the owners should set towards it and it will help them as well during the decision-
making process. Below is the swot analysis of our business.
STRENGTH WEAKNESSES
 The business offers its product at more  Poor market visibility

affordable price than its competitors.  Weak financial viability since this is a
 Varieties of products and choices start-up restaurant
where customers can choose.  Inexperience staff
 Social media worthy ambiance
 Available through social media platform
and for delivery.
 Quality products and services
OPPORTUNITIES THREATS
 Incorporating trends with the menu.  There are a lot of competitors in the
 Expansion and development of new area.
product.  New restaurants that are opening in
 Engagement for the customers such as the neighbourhood.
promotions like limited-time offers or  Healthy diet trends
happy hours.  Unlimited restaurants
D. ORGANIZATIONAL STRUCTURE
E. JOB DESCRIPTION OF THE PERSONNEL
Chick 'n Pasta is a combination of chicken and pasta made with different combos, and we
made it even more unique because of the unique flavors of chicken and pasta, such as
egg-salted chicken, parmesan-flavored pasta, and others. We want many to enjoy it
because of the unique flavors that our staff came up with.
We are seeking highly motivated individuals to join our team as Crew Members. You
will be responsible for performing a variety of tasks to assist in the successful completion
of projects and contribute to the overall efficiency and productivity of the team.
Responsibilities:
1. Manual Labor
2. Site Preperation
3. Material Handling
4. Safety compliance
5. Quality Assurance
Qualifications:
1. Education (high school graduates or what)
2. Experience (at least how many months)
3. Adaptability
4. Communication skills
5. Safety Consciousness
6. Ability to perform physical task
Position Overview:
We are seeking dedicated individuals to join our team as Counter Staff. As a Counter
Staff member, you will be the face of our organization, providing exceptional customer
service and ensuring smooth operations at the counter. Your main responsibility will be
to assist
customers, handle transactions, and provide accurate information about our products or
services.
Responsibility:
1. Customer Service
2. Order Processing
3. Cash Handling
4. Inventory Management
5. Product Knowledge
6. Order Fulfilment
Qualifications:
1. Communication skills
2. Education
3. Experience
4. Multitasking
5. Active listening
General Manager
responsible for improving efficiency and increasing departmental profits while managing
the company's overall operations. They oversee several elements in a business, including
hiring staff, operating budgets, and launching price promotions that could attract more
customers.
Production Manager
a professional who oversees the production process and coordinates all activities to
ensure enough resources on hand. They can plan workers' schedules, estimate costs and
prepare budgets to ensure workflow meets required deadlines.
Marketing Manager
responsible for developing, implementing and executing strategic marketing plans for an
entire organization (or lines of business and brands within an organization) in order to
attract potential customers and retain existing ones.
Financial Manager
oversee the financial operations of an organization. They advise on investment plans,
monitor the company's finances and produce financial reports. They work closely with
management to develop and implement strategies and plans to achieve the company's
long-term objectives.
Sales representatives
are the principal point of contact between a business and its customers. Sales reps ensure
current customers have the right products and services, identify new markets and
customer leads, and pitch prospective customers.
Marketing Coordinator
Implements marketing and advertising campaigns by assembling and analyzing sales
forecasts; preparing marketing and advertising strategies, plans, and objectives; planning
and organizing promotional presentations; and updating calendars.
Store Clerk
provides in-store assistance to customers browsing inventory or checking out items. Their
duties include welcoming customers to the store, answering questions about products and
using a cash register to process purchases.
F. ORGANIZATIONAL WORK REGULATION

The following are the list of behavior that the staff should consider always.
RULES AND REGULATION

1. ALWAYS BE ON YOUR UNIFORM
2. ALWAYS ATTEND THE CUSTOMER NEEDS
3. OBSERVE PROPER HYGIENE
4. DON’T BE LATE
5. STRICT ATTENDANCE POLICY
VI. SOCIO-ECONOMIC ASPECT

A. SOCIO ECONOMMC BENEFITS
Entrepreneurship drives the growth and diversification of the economy and contributes to the
creation of wealth. Before we get into the specifics of the role of entrepreneurship in economic
development, let’s briefly encapsulate its significance. Entrepreneurship’s importance lies in the
following: Drives economic growth and creates new job, Encourages innovation by bringing new
ideas, products, and services to the market, Contributes to social change by developing products
or services that reduce people’s dependence on outdated technologies.
Chick ‘n’ Pasta was intended Employment creation (direct, indirect, and induced job positions).
Improvement of income and new sources of revenue for local communities
B. IMPACT ON THE ENVIRONMENT

As discussed in parts of this study, Chick N' Pasta also take part in the environmental awareness
as it is aware of how the business would impact to the society. The business itself would help the
community on providing the quality meal yet within the range of price where everyone can
afford it. As part of that, the business also evaluated on what are the risks and responsibility that
they are
accountable of which is apart from providing a solution on an existing problem, we are also
aware that putting up a business puts you on the situation where you should be mindful of how
would the decision would affect the environment itself, that is why on planning this business, we
take into consideration the materials that we are going to use for the business, from the
packaging to the utensils that we are going to use, we want to make sure that it is also an
environmental friendly. Instead of plastic, we will use paper materials for packaging and will
implement the proper segregation and disposal of waste through having the right bins for a
certain type of wastes. By doing so, we are not able to solve a community problem but we are
also able to provide awareness and contribute on rehabilitation of the earth. An Environmental
Feasibility Study assesses the viability of a proposed development from an environmental and
social perspective, identifying potential issues and threats to the successful completion of the
proposed development. Solutions and mitigative measures are investigated. The purpose of an
Environmental Due Diligence Report is to evaluate potential risks and liabilities with regards to
environmental and health & safety issues such as land contamination, before any contractual
agreements are entered into. This is vital as these risks may translate into financial liabilities for
the parties involved.
C. IMPACT OF BUSNESS TO THE COMMUNITY
D. EMPLOYMENT CONSIDERATIONS
Employee should be told immediately whatever mistake they have made so that it can be
corrected and not repeated. An employer cannot terminate an employee on leave or juring duty
or change a condition of employment without the employee’s written consent. As soon as the
leave or juring duty ends, the worker must be returned to his or her former position or a
comparable one. Employees not eligible for the statutory holiday who work on the holiday may
be paid as if it were a regular workday. They are not entitled to the day off. If a statutory holiday
falls on a day on which you are not normally scheduled for work, you are entitled to an alternate
day off with pay. This day must be scheduled as if you had worked on the statutory holiday.
BIBLIOGRAPHY
APPENDICES
CURRICULUM VITAE

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LADY OF LOURDES HOSPITAL AND COLLEGE OF CAYBIGA INC.

BACHELOR OF SCIENCE IN TOURISM MANAGEMENT

A Feasibility Stud entitled

Mr. Christian Franco Tasic

II. MARKETING ASPECTS

A. MARKET STUDY OBJECTIVES

E. DEMMAND AND SUPPLY ANALYSIS

III. TECHNICAL ASPECTS

A. RAW MATERIALS FOR PRODUCTION

GARLIC PARMESAN PASTA

SPICY TUNA PASTA

INGREDIENTS QTY. & KG. PRICE

SALTED EGG CHICKEN

GARLIC BUTTER CHICKEN

FLAVORS OF CHICKEN PRICE

FLAVORS OF PASTA PRICE

MEATBALLS Ice Tea 2 PACK

SPICY TUNABlue Lemonade 2 PACK

DRINKS Bottled Water 70 pcs

GAS 1 P950.00 1 P950.00

SPONGE MONTH 10 PACKS P75.00

DISWASHING MONTH 100 PCS 99.00

TRASH BAG MONTH 30 PCS 17

D. PLANT SIZE AND PRODUCTION SCHEDULE

KITCHEN SAFETY AND SANITATION

IV. FINANCIAL ASPECT

A. VISION AND MSSION

 The business offers its product at more  Poor market visibility

E. JOB DESCRIPTION OF THE PERSONNEL

F. ORGANIZATIONAL WORK REGULATION

RULES AND REGULATION

VI. SOCIO-ECONOMIC ASPECT

B. IMPACT ON THE ENVIRONMENT

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