CHAPTER I

INTRODUCTION AND BACKGROUND OF THE STUDY

Introduction

Many countries around the world claim the empanada as one of their own.
Empanadas are in spain, portugal, caribbean, latin america, and in philippines and
empanada is very essentially stuffed pastry. From morning, most of us frequently
buy breads from a vendor who used bike or other vehicles to sell their products
across different streets or we usually buy breads to our valid home based
bakeries, bread can also be at snack time it can be partnered with hot choco, fruit
juices or other beverages. Empanadas are complete little meals unto themselves;
everything you need is meat, vegetable, cheese, sauce -that is neatly wrapped
into a tasty crust, ready to travel. Like all great street food, empanadas can be
eaten on the go with little fuss or mess. They taste good at room temperature,
but they heat up quickly in the microwave or toaster oven, making them ideal for
breakfast on the go. Their flaky crust soaks up the flavor of the filling and
enhances it, whether it's vegetable, chicken, beef or seafood. ^The name comes
from the spanish verb Empanar, meaning to wrap coat in bread. Usually the
empanada is made by folding a thin circular-shaped dough patty over the stuffing,
creating its typical semicircular shape. Empanadas are also known by a wide
variety of regional names. It is likely that the Latin American empanadas were
originally from Galicia, Spain, where an empanada is prepared similar to a pie that
is cut in pieces, making it a portable and hearty meal for working people. The
empanada is usually prepared with cod fish or chicken.

This feasibility will provide satisfaction to the by making different variety

flavors of empanada. The researchers will aim to know what variety of flavors
does the individual wants by conducting evaluation and strategies.

Review of Related Literature

Foreign Related Literature

Pierre Polaine Bakery, 1932

Established by Pierre Poilane of Pierre Poilane bakery in1932, this bakery has
stood the test of time. Son Lionel continues to bake bread in the original wood
-fired oven. Sourdough especially here, as are exquisite butter cookies. The
unique online ordering system offers potential original gifts, or the chance to keep
up your bread habit of your trip to Paris is temporary.

Winner of the 2010 prize for best baguette in Paris, this prestigious bakery located
in the heart of Montmartre is run by
Michael Galloyer, a member of France’s “Academie Culiniaire”.

Reference:http//www.newyorker.com/magazine/2012/12/03/breadwinner

Local Related Literature

Building a household name: The success story of Julie's Bakeshop

An ordinary housewife making ends meet by selling bread did

not expect she could build a corporation and then some. “I asked God for only
one,” says Julia Gandionco, her grateful way of saying she was given much more.
Indeed, the community bakeshop turned bakery chain that is Julie’s Bakeshop is
not just a simple family venture but a household name. A bakery chain that traces
its roots from a small town in Mandaue City in Cebu, Julie’s Bakeshop grew from a
small store that supplied bread to canteens to become the country’s largest
network of bakeshops with a total of more to date.
Joseph Gandionco, president and CEO of Julie’s Franchise Corp. Saw how the
family’s humble bakery came to be what it is now. “From Day 1, I was there
helping [my mother Julia]. I was the one available at that time. The older ones were all
working, the younger ones were studying. I just graduated then,” he says.
This was in the 1970s, and Julia was managing three canteens that needed a steady supply of
bread.

With nothing to do just yet, young Joseph helped out by picking up bread from various
bakeshops. During one of those deliveries, a baker suggested they put up their own bakeshop
since they needed so much bread every day. Without any bakery experience, Julia took up
the idea. Source: http://pinoyandpeso.blogspot.com/2012/01/julies-bakeshop-success-story.html
  Capital

 Location

 Preparation time and operating hours

 Staff

 Product shelf life

 Sanitation and safety

Conceptual Framework

The researchers use the IPO Model in formulating the framework of the study that will serve as a guide for the
researchers in doing the entire study.

INPUT PROCESS OUTPUT

Demographic profile
of the respondents:
A FEASIBILITY OF
* Name
ESTABLISHING
*Course Survey "EMPANADA
Questionaire and MANIA" IN
*Gender Data Analysis PHINMA-ARAULLO
*Age UNIVERSITY
.Marketing Aspect
.Technical Aspect
.Management Aspect
.Financial Aspect
Statement of the Problem
1.) How the feasibility of the Marketing Aspect of this studybe described in terms of:
 Market Description
 Demand Analysis
 Supply Analysis
 Demand and Supply Analysis
 Competitive Position
 Marketing Program
 Projected Sales

2.) How the feasibility of the Technical Aspect of this studybe described in terms of:
 Product Description
 Manufacturing/Production Process
 Plant Size and Production Schedule
 Machinery
 Plant Location
 Plant Layout
 Building and other facilities
 Raw materials and supplies
 Utilities/Facilities
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 Waste Disposal

3.) How the feasibility of the Management Aspect of this study be described in terms of:
 Form of business organization
 Capitalization
 Organizational structure
 Personnel and manpower requirements
 Duties and responsibilities of personnel
 Qualification standards of personnel
 Legal requirement
 Company policies

4.) How the feasibility of the Financial Aspect of this study be described in terms of:
 Total project cost/Capital requirement,
 Sources of funds,
 Terms and conditions of creditors,
 Projected financial statements,
 Schedules,
 Financial analysis?
5.)_How the Project Implementation and time table of the project be described?
Significance of the Study
This research will be studied to know if it is effective to construct the “EMPANADA MANIA” in PHINMA-
Araullo University. The result of the study will greatly benefit the following:
Students - The result of the study will be a great help for the students in order for
them to gain knowledge about how to putt his kind of business and to give them
satisfaction from the product.

The Researchers- This study may contribute formerly unknown information to the
researchers, thus, increasing their knowledge.

Future Researchers- this study will help the future researchers for the reason that
they may use this as their guide in their future researches.

Scope and Limitation

The researchers will conduct this study within the campus of PHINMA-
Araullo, Brgy. Bitas, Cabanatuan City and the students are the respondents of the
study. This study focused ingathering data through conducting survey
questionnaires and personal interviews and will be conducted during the first
semester of school year 2016-2017.

Chapter II

Market Study
Market Description
PHINMA - Araullo University is one of the most leading universities in Nueva Ecija
by continuously giving affordable
and high quality education with the belief of “Making Lives Better”
. Through the years, PHINMA Araullo University acquire alarge number of
enrollees every year. The growing population of PHINMA Araullo University
indicates the increase in demand for food/snacks inside the university.

The proposed business the “Empanada Mania” is related in

providing snacks particularly breads inside PHINMA Araullo University with the
continuously growing population of students and by providing them an affordable
and healthy snacks for the students and employees of the university.

Research Design

The researchers used a descriptive method of research

because it is the most appropriate and convenient method to use.
Descriptive research is a fact-finding approach with adequate and accurate
presentation, analysis and interpretation of the data gathered from the
respondents. Descriptive research, also known as the statistical research,
describes data and characteristics about the population or phenomenon being
studied. Descriptive research answer the question who, what, where, when and
how.

Materials and Instrument

The researchers used questionnaire in collecting data from the respondents

of PHINMA Araullo University.
A questionnaire is a research instrument consisting of a series of questions
and other prompts for the purpose of gathering information from the
respondents (Tan, 2010).
The purpose of using a questionnaire in the study is that it is practical; it
can collect information from a small or large number of people in a short period
of time and in a relatively cost effective way; and it can be analyzed more
scientifically and objectively than other forms of survey. The formulated
questionnaire was preceded by a cover letter that introduces the researcher,
explains the purpose of the research and it solicits assistance in providing the
required information.
 After the cover letter follows the two-part questionnaire; the profile of the
respondents that enclosed the individual’s information makes up the first part of
the questionnaire. The second part of the questionnaire encompasses the
questions pertaining on establishing a kiosk of Empanada Mania.
To whom it may concern,

The researchers respectfully request your kind permission to answer the

questionnaire in relation to our Business Planning and Research subject in
studying the Project Feasibility Studyon Establishing “Empanada Mania in
PHINMA Araullo University”. Your cooperation will surely be appreciated.
Thank you for your kind consideration.

Respectfully yours

Researchers Survey Questionnaire

Name(Optional):_____________________________Course/
Department:___________________Age: _______ Gender: Male
Female

Instruction: Shade/Check the box for the choice of your answer.

1. Do you eat empanada?

Yes
No
If No, do not proceed to the next questions.

2.How often do you eat empanada?

Everyday
Once a week
Twice a week
Once a month

3.What variety of empanada do you prefer to eat?

Strawberry
Sisig
 ube
tuna

4.How much are you willing to pay for an empanada?

12php 22php 20php 30php
5.If we establish a kiosk of empanada Mania inside PHINMA Araullo University will you
patronize it?
NO
YES

OMMENTS AND SUGGESTIONS

From the choices and questions above, do you have any comments and suggestions? If any, please write on the space
provided.
______________________________________________________________________________________________
______________________________________________________________________________________________
______________________________________________________________________________________________

SURVEY QUESTIONNAIRE

DEMOGRAPHIC PROFILE

GENDER

TABLE 1

NO.OF RESPONDENTS PERCENTAGE

MALE 11 22%
FEMALE 39 78%
TOTAL 50 100
 AGE

TABLE 2
NO. OF RESPONDENTS PERCENTAGE
15-20 YEARS OLD 47 94%
21-30 YEARS OLD 3 6%
30 AND ABOVE 0 0%
TOTAL 50 100%

TALLY SHEETS

1. Do you eat empanada?

TABLE 3

NO. OF RESPONDENTS PERCENTAGE

YES 50 100%
NO 0 O
TOTAL 50 100%

2. How often do you eat empanada?

TABLE 4

NO. OF RESPONDENTS PERCENTAGE

EVERYDAY 0 0%
ONCE A WEEK 4 8%
TWICE A WEEK 10 20%
ONCE A MONTH 36 72%
TOTAL 50 100%
 3.What variety of empanada do you prefer to eat?

TABLE 5

NO.OF RESPONDENTS PERCENTAGE

STRAWBERRY 8 12.30
SISIG 18 27.69
UBE 15 23.08
TUNA 24 36.92
TOTAL 65 100%

4. How much are you willing to pay for an empanada?

TABLE 6

NO. OF RESPONDENTS PERCENTAGE

12php 26 52%
20php 20 40%
22php 3 6%
30php 1 2%
TOTAL 50 100%

5. If we establish a kiosk of empanada Mania inside PHINMA Araullo University will you patronize it?

TABLE 7

NO. OF RESPONDENTS PERCENTAGE

YES 49 98%
NO 1 2%
TOTAL 50 100%

Comments and Suggestions:

 “I LOVE EMPANADA”
  “ALSO ADD GINILING FLAVORED EMPANADA FOR MORE VARIATION
 “IN THE QUESTION 4 WE OR US WOULD LIKE TO BUY A CHEAPESTFOOD. AND I WILL BUY YOURS.
 WHAT IS EMPANADA?
 FOR ME YOUR PRODUCT IS NOT EMPANADA ITS EMPANADITA”

Demand and Analysis

Demand analysis is a marketing study used to determine what type of customers are
willing to buy a particular product and how many units they are likely to buy and at what price
range. This information is then used to plan advertising strategies, determine selling cost and
make product modifications.

Historical Population of PHINMA Araullo University for The Five Years

TABLE 8

YEARS Average No. Average of No. TOTAL

of student Employees POPULATION
2011-2012 5,314 176 5,490
2012-2013 5,505 185 5,690
2013-2014 6,027 180 6,207
2014-2015 6,952 189 7,141
2015-2016 7,639 263 7,902

The table above shows the historical number of students and employees of PHINMA
Araullo University for the past five (5)years. It indicates from the year
2012-2016 and this will used to determine the population growth rate of the
university.

Growth Rate of Annual Population of PHINMA Araullo University

TABLE 9
 YEAR POPULATION GROWTH RATE

2011-2012 5,490 0
2012-2013 5,690 3.64%
2013-2014 6,207 9.09%
2014-2015 7,141 15.05%
2015-2016 7,902 10.66%
TOTAL GROWTH RATE 38.43%
AVERAGE GROWTH RATE 9.6%

The table shows the growth rate, the total growth rate and the average growth rate of the
historical number of population of PHINMA Araullo University for the year 2012-2016. By using this
table, the researchers projected the number of population for the next five year.

Projected Population of PHINMA Araullo University for the next five years (2016-2021)

TABLE 10

YEAR POPULATION

2015-2016 7,902
2016-2017 8,661
2017-2018 9,492
2018-2019 10,403
2019-2020 11,402
2020-2021 12,497

The table shows the projected number of population of PHINMA Araullo University for the next
five years. The researchers used the formula, the projected demand for the year 2016 by multiplying the
number of population for the year 2015 by the average growth rate of 1 + 9.6%. And the formula applies
for the next five years (2016-2021). A positive growth rate indicates an increasing number of
populations annually.
 EFFECTIVE DEMAND

TABLE 11
Year Projected Number Question no. 1 Potential Demand
of Population

100%
2016-2017 8,661 8,661 8,661
2017-2018 9,492 9,492 9,492
2018-2019 10,403 10,403 10,403
2019-2020 11,402 11,402 11,402
2020-2021 12,497 12,497 12,497

Question no. 1-Do you eat bread?

100% answered YES.

Table shows the market demand and the percentage of Question no.1. Using the table, the researchers got the
projected demand of “Empanada Mania” for the next five years
STRENGTHS

Affordable prices- affordable price attracts customer and that is one of the main reasons why
we chose to have an affordable price but never sacrificing the quality of the products.
Different variety of flavors-students want to experience new products and they always want to
try everything, we offer different variety of flavors for them to have an options and to offer
something new that will truly satisfy to their hunger
Easy to prepare- empanada is easy to prepare, and when it’s easy to prepare we could serve the
product for customer as quick as we can.

WEAKNESSES

Limited capitalization-The business will have a limited capital to expand the business into other places.

OPPORTUNITIES

Individual’s Favorite- people are curious especially the students, it will serve as an opportunity to attract
them to buy our different flavors of empanada.

No entrants of competitors- This might be a good opportunity to grab if you have no competitors in the
market, you will have an opportunity to dominate the market and make profit.

Annual Increasing population of students- because of its growing population, it is an opportunity to

have a large amount numbers of customers.

THREAT

Number of Market Participants- A numerous number of market participants that offers direct and
substitute product indicates a stiff competition and result to the customer to have a low level in
switching cost that result to easy change of mind.

Distribution Channels

Distribution Channel of

“Empanada Mania”

PRODUCT EMPANADA END

AREA MANIA CONSUMER
The above figure shows the Channel Distribution of Empanada Mania. The proposed business had its
own supplier that serves as the source of ingredients that is needed to produce the product.

Since Empanada is a common product in the market, the proposed business chose this kind of
channel distribution which is to sell the product direct to its customer.

Marketing Programs

A marketing program is a coordinated, thoughtfully designed set of activities that helps achieve
the marketing objectives. Marketing objectives are strategic sales goals that fit the strengths and are a
good way to stretch your business in its current situation. In order to build strong customer relationships
and maximize the sales, it will need to put every possible marketing tool that will work.

Chapter III

Technical Aspect
In this aspect, the objective is to determine to what extent the proposed business meets the technical
feasibility, which includes the supply of raw materials to be used, the list of equipment and tools
required for the preparation of the product, the labor needed and other requirements that are
necessary to operate the business.

Product Design
The business provides a line of homemade empanada products. We all know that Filipino loves different
flavors, so Empanada Mania will offer five flavors of empanada; sisig empanada, tuna, shrimp and ube
empanada and caramel de apple empanada that will surely catch the taste buds of every customer

A.Product
The researcher will offer an Empanada with different variety of delicious flavors that will lead into
satisfaction for the students of PHINMA Araullo University

EMPANADA MANIA

EMPANADA SISIG
 EMPANADA UBE

TUNA EMPANADA

STRAWBERRY EMAPANADA

B. PRICES

The researchers will offer empanada products with affordable price with satisfying feeling to every
students of PHINMA Araullo University.

MANIA EMAPANADA PROJECTED PRICES

EMPANADA SISIG P 12 PER PIECE

EMPANADA UBE P 12 PER PIECE

STRAWBERRY EMPANADA P 15 PER PIECE

EMPANADA TUNA P 15 PER PIECE

C. Place
The researchers chose to locate the business in Cabanatuan City. The exact location is inside PHINMA
Araullo University, main campus, located in Brgy. Bitas, Maharlika Highway, Cabanatuan City.

D. Promotion
The researchers of the proposed project used different marketing strategy in order to introduced The
Empanada Mania to get the attention of the prospective customer.
 Chapter III

Technical Aspect

In this aspect, the objective is to determine to what extent the proposed business meets the technical
feasibility, which includes the supply of raw materials to be used, the list of equipment and tools
required for the preparation of the product, the labor needed and other requirements that are
necessary to operate the business.

Product Design

The business provides a line of homemade empanada products. We all know that Filipino loves different
flavors, so Empanada Mania will offer five flavors of empanada; sisig empanada, tuna, shrimp and ube
empanada and caramel de apple empanada that will surely catch the taste buds of every customer.

DESCRIPTION

Empanada Sisig An empanada filled with delicious pork sisig.

Ube An empanada filled with

Filipinos old time’s favorite
sweetened ube halaya.

Tuna An empanada filled with deliciously Filipino’s favorite

typical tuna.

STRAWBERRY An empanada filled with tasty flavor of strawberry.