Dieno Final

A FEASIBILITY STUDY ON A SMALL BUSINESS SCALE ENTREPRENEURSHIP:
“PAN CAKE”
________________________
A Feasibility Study
Presented to the Faculty of
SULADS Comprehensive High School for the Lumads Inc.
_____________________________________
In Partial Fulfillment of the Requirement for

Research in Daily Life 2
____________________________
By:
Diether W. Sugdan
Noli Mailanyag
December 2021
INTRODUCTION
A pancake is a flat cake, often thin, and round,
prepared from starch-based batter and cooked on a hot
surface such as a griddle or frying pan. In Britain,
pancakes are often unleavened, resemble a crepe. In North
Africa, raising agent is used (typically baking powder). The
North American pancake is like a Scotch pancake or drop
scone.
According to Kerri Ann Jeanings (2014) when you’re

making pancakes from scratch, they can have a lot of healthy
qualities. First, you can make them with whole grains like
whole-wheat flour, which will add heart-healthy filing
fiber. You can also add extra-healthy toppings, like fruit
to boost vitamins and fiber and protein-packed nuts to
transform them into a nutritious breakfast that will help
you stay full through the morning.
In the Philippines, Banana cream crepes are a popular

breakfast and dessert made of very thin pancakes originating
from France. It’s a common street food that can be found all
over the Philippines.
According to Cris Joseph (2016) eating is considered as

one of the most important part of our everyday living,
without it we can’t expect the life to exist. The food we
eat serves as the single source of energy and nutrition and
through its consumption we can get a glimpse of one’s
lifestyle.
ACKNOWLEDGEMENT
This Feasibility study is written in SULADS Comprehensive High School

for the Lumads at Sto. Domingo, Lumintao, Quezon Bukidnon. This has
been written during the 1st Semester of the Grade 12- Senior High
School of the school year 2021. These five months of hard work have
been interesting and challenging period that has provided me with a
variant knowledge regarding the field of business.
While I have been working on this Feasibility, many people wasting

their effort and willing to help me and sharing of ideas about
Feasibility study. First of all, I would like to thank you my
supportive Mother for their financial support, Mrs. Merlita Mailanyag
and my Brother also Napthaly Mansaloon for using their computer. And I
would also to thank you Diether Sugdan who helps me in distributing a
questionnaire.
Thank you so much for taking time quickly to respond all kinds of
quires and questions I have managed to come up with. In a very special
way, I would like also to express my gratitude to:
STD Tribal Leaders
SCHSL Faculty and Staff
Mr. Jedd Calayco
Finally, I would like to thank God for guiding me all throughout the
five months working hard, and thanks also for the heavenly wisdom and
power to finish this study.
Table of Contents Page
Dedication ……………………………………………………………………………………………………… i
Acknowledgement ………………………………………………………………………………………… ii
Introduction ………………………………………………………………………………………………… iii
Chapter 1: Project Background ……………………………………………… 1
A. Project Proponents ………………………………………………………………………… 1
B. Proposed Name of the Business …………………………………………… 1
C. Type of Business Organization …………………………………………… 1
D. Location of Head Office and Factory …………………………… 2
Executive Summary …………………………………………………………………………………… 2
A. Highlights ……………………………………………………………………………………………… 2
B. Management and Personnel Feasibility ………………………… 2
C. Marketing Feasibility ………………………………………………………………… 3
D. Production or Technical Feasibility Summary ……… 3
E. Financing and financial Feasibility Summary ……… 3
F. Socio- Economics Feasibility Summary ………………………… 4
G. conclusion to Feasibility ……………………………………………………… 4
Chapter 2. Management and personal Feasibility ……… 5
1. Job description and job specification ……………………… 5
A. Job description …………………………………………………………………… 5
A. 1 Major duties and responsibilities…… 5
B. Specification ………………………………………………………………………… 6
2. Job Description and Job Specification ……………………… 7
A. Job Description …………………………………………………………………… 7
A. 1 Major Duties and Responsibilities …… 7
B. Job Specification …………………………………………………………………7
3. Organizational Chart …………………………………………………………………… 8
Chapter 3. Marketing Feasibility …………………………………………… 9
I. Marketing Environment ………………………………………………………………… 9
A. Social and cultural Project…………………………………… 9
B. Demographic Factors of the Community ………… 9
II. Marketing Program
Target market ……………………………………………………………………………. 10
Pricing ……………………………………………………………………………………………… 10
Pricing ……………………………………………………………………………………………… 10
Product ……………………………………………………………………………………………… 10
Advertising and Promotion ……………………………………………… 10
III. Market Analysis …………………………………………………………………………… 11
Demand ………………………………………………………………………………………………… 11
Supply ………………………………………………………………………………………………… 12
Required Sample Size …………………………………………………………… 13
IV. Discussion and Finding …………………………………………………………… 14
Chapter 4. Production and Technical Feasibility …… 22
Production Description ……………………………………………………… 22
Services …………………………………………………………………………………………… 22
A. Location of the Project …………………………………………. 22

B. Operations flow ………………………………………………………………… 23
C. Production or Productivity Flow ………………………………… 23
D. Care and Management Program …………………………………………… 23
E. Project Site …………………………………………………………………………… 24
F. Lay-out and Floor Plan ………………………………………………… 24
G. Machineries and equipment ………………………………………… 25
H. Utilities …………………………………………………………………………………… 25
I. Raw Materials ………………………………………………………………………… 25
J. Cost analysis per day …………………………………………………… 26
K. Total Production cost …………………………………………………… 26
L. Waste disposal ……………………………………………………………………… 27
Chapter 5. Financial Aspect of the Study ………………………. 28
Projected Income Statement ……………………………………………. 28
Projected Estimated of Cash flow ……………………………. 29
Projected Balance sheet ……………………………………………………. 30
Projected Statement of Changes in Owner’s Equity 31
Financial Analysis …………………………………………………………………………… 32
Chapter 6. Production and Technical Feasibility ……………… 33
Income …………………………………………………………………………………………………………… 33
Community Benefits …………………………………………………………………………… 33

Tables
Table 1: Potential market for Puto Cheese ……………… …………………… 11
Table 2: Production Cost within 5 days operation ……………………… 12
Table 3: The frequency and percentage distribution
according to status of respondents …………………………………………………………… 13
according to occupation and respondents ……………………………………………… 14
according to the age of respondents ………………………………………………………… 15
According to the level of income of the respondents ……………… 16
according to ……………………………………………………………………………………………………………………… 16
According to Q2 ……………………………………………………………………………………………………………… 17
According to Q3………………………………………………………………………………………………………………… 17
According to Q4………………………………………………………………………………………………………………… 18
According to Q5 ………………………………………………………………………………………………………………… 19
Tables 12: The frequency and percentage distribution
According to Q6 ………………………………………………………………………………………………………………… 20
According to Q7 ……………………………………………………………………………………………………………… 19
According to Q8 ……………………………………………………………………………………………………………… 19
According to Q9 ……………………………………………………………………………………………………………… 20
According to Q10 …………………………………………………………………………………………………………… 21
Table 17: water and electricity expense ……………………………………………… 25
Table 18: Puto Cheese Production Analysis per day ……………………… 26
Table 19: Production cost …………………………………………………………………………………… 27

Chapter 1
Project Background
A. Project Proponents
Name: Dieno
Nationality: Filipino
Address: Sto. Domingo, Lumintao, Quezon Bukidnon
100% Ownership- Single Proprietorship
B. Proposed Name of the Business

The proposed name of the business is “Dieno” taken from the
owner’s name.
C. Type of business Organization

The Proposed project will be a single proprietorship that is
owned and run by one person only.
Advantages
 The owner’s freedom to make all decisions
 The owner’s enjoyment to all profits made.
Disadvantages
 Limited life of the business.
 The owner’s possible lack of ability to manage.
D. location of head Office and factory

The project is located at Sto. Domingo, Lumintao, Quezon
Bukidnon. It is situated at the mountainous place of Quezon
Bukidnon.
Executive Summary
A. Highlights
Project Background
Name of the proposed project: “Dieno Pancake”
Type of business organization: Single Proprietorship
Location of Project: Sto. Domingo, Lumintao, Quezon Bukidnon
Proponents: Diether Sugdan and Noli Mailanyag
B. Management and personnel Feasibility

The establishment will be managed by two persons, the owners
of the business who will
also act as the General Manager and Cashier of the said
business.
C. Marketing Feasibility Study

The target market of the business establishment will be the
students, teachers, and parents of Sto. Domingo Elementary
School and Sto. Domingo Community.
D. Production or Technical Feasibility Summary

The product is “Pancake” mixed with sugar, flour, eggs,
baking, food color, vanilla. It is rich in vitamins and
minerals to support the improvement of our bodies’ growth
and development.
E. Financing and Financial Feasibility Summary

The project or the establishment will be financed at the
minimal amount of 300 pesos.
F. Socio Economic Feasibility Summary

The researcher found out that the study feasible, a healthy
and delicious food for everyone.
G. Conclusion to Feasibility
The project will be implemented to the academic requirements
of the Grade 12 students under ABM strand. And the
researcher thinks that the product can contribute a lot of
supply and support the needs of the students, teachers of
Sto. Domingo Elementary School and the Sto. Domingo
Community.
Chapter 2
Management and Personnel Feasibility
1. JOB DESCRIPTION AND JOB SPECIFICATION
Job Title: Manager/ Cashier

Department: Administrative
Reports to:
A. JOB DESCRIPTION
A. 1 Major Duties and
Responsibilities Duration
1. Supervises and manages
the overall performance Daily
of the business.
2. Identifies problems. Daily
3. Provides alternative Daily
courses of action.
4. Analyzes and develops
strategies on how to Daily
improve quality in the
business.
A. JOB SPECIFICATION
B.1 Hours of work
 Work starts at 8 am to 12 pm, 1pm to 4pm equivalent to
8 hours in a day.
B.2 Weekly Rest Period
 Only Saturday and Sunday.
B.3 Salaries and Wages
 Salary- 10%
 Mode of payment – Every 15 days
B.4 Machines and Equipment
 Basin, Traditional Preheat, Spoon, Mask,
B.5 Work Condition
 No selling of spoiled products.
 No smoking
B.6 Experience Attainment
 Must have experience working as a company employee.
B.7 Educational Attainment
 Senior High School graduate
 Must be a Financial or Literate in Management
Manager / Cashier
2. JOB Food Attendant DESCRIPTION AND
SPECIFICATION
Customer
Job Title: Food Attendant
Department: Administrative
Reports to:
A. JOB DESCRIPTION
A. 1 Major Duties and

Responsibilities Duration
1. Baker Daily
2. Door to door selling Daily
B. JOB SPECIFICATION
B.1 Hours of work
 Work starts at 8 am to 12 pm, 1pm to 4pm equivalent
to 8 hours in a day.
B.2 Weekly Rest Period
 Only Saturday and Sunday.
B.3 Salaries and Wages
 Salary-75 pesos in a day
 Mode of benefits – Every 15 days
B.4 Machines and Equipment
 Basin, Traditional Preheat, Spoon, Mask, Bowl,
B.5 Work Condition
 Wear proper attire during operation.
 Maintain cleanliness.
B.6 Experience Attainment
 Must have experience on how to prepare and bake a
product.
B.7 Educational Attainment
Senior High School graduate
C. Organizational Chart
Manager/Cashier
Food Attendant
Customer
Chapter 3
MARKETING FEASIBILITY
I. Marketing Environment
A. Social and cultural Project
The proposed business location is in Sitio Sto. Domingo
where the Manobo and Cebuano live. Most of the people speak Manobos.
Unfortunately, these people would like to eat snacks before and after
meal. And of course, they like to serve food if there will be visitors
visit their houses. Therefore, the proposed business enterprise has no
limitation of customers.
B. Demographic Factors of the Community
The project population in the locality in Sitio Sto.
Domingo is 1200 including its members of the family. The number of
populations includes children, adolescents and adults.
II. Marketing Program

1. Target Market
The target market for this “pancake” project are the residents
of Sitio Sto. Domingo, Lumintao, Quezon Bukidnon.
2. Pricing
The pricing of the food product, the financial capability of
the target consumers will be considered the cost of its production
such as the ingredients and labor. The recommended selling price is 5
pesos each piece of “pancake”.
3. Product
“Pancake” is the main product line of the proposed project. The
researcher studies the right product being produced to that area to
meet and satisfy the needs of the consumers.
4. Advertising and Promotion
Customers and friends will be given discount depending on
the quantity of the “Pancake” purchased.
III. Market Analysis
1. Demand
The total population of the market is 1,200, assuming that
only 50% of the target market will the share of the proposed project.
Table 1: potential market for “Pancake”

DAY Date Sales
1 Jan. 24 ,2022 30
2 Jan. 28, 2022 30
3 Jan. 29 ,2022 30
4 Jan. 30, 2022 30
5 Jan. 31, 2022 30
TOTAL Demand 150 Units
2. Supply
Equipment and other materials are all available in a
local market.
Table 2: Production Cost within 5 days’ operations.
DAY Demand for Price Sales
Pancake
1 30 pcs 5 150.00
2 30 pcs 5 150.00
3 30 pcs 5 150.00
4 30 pcs 5 150.00
5 30 pcs 5 150.00
TOTAL 150 pcs 750.00
Formula: n= N____
1+(N-e)
Table 3: The frequency and percentage distribution according address
of respondents.
Address Frequency Percentage
P-11 56 37%
P-12 52 35%
P-13 17 11%
SCHSL 25 17%
Total 150 100%
Table no.3 shows that 37% of the respondents coming from P-11, 35% is
coming from P-12 and 17% coming from SCHSL, and only 11% coming from
P-13.
Table 4: The frequency and percentage distribution according to status
of respondents.
Status Frequency Percentage
Single 45 30%
Married 103 69%
Widow 2 1%
Total 150 100%
Table no. 4 shows that 69% of the respondents is married, 30% is

single and only 1% is widow.
Table 5: The frequency and percentage distribution according to

occupation of respondents.
Occupation Frequency Percentage
Farmer 74 49%
Student 40 27%
Housekeeper/Housewife 28 19%
Driver 3 2%
Army 2 1%
Brngy. Kagawad,cdw, 3 2%
employer
Table no. 5 shows that most of the respondents would like to eat
pancake, it means that pancake is attractive from them.
Table 6: The frequency and percentage distribution according to the
age of respondents.
Age Frequency Percentage
Below 5 0 0
10-20 54 36%
21-35 64 43%
36 and above 32 21%
Total 150 100%
Table no. 6 shows that out of 150 respondents there are 64 respondents
that belongs to [21-35] age, 54 respondents are belongs to [10-20] age
and only 32 respondents belong to ages of 36 and above.
Table 7: The frequency and percentage distribution according to the

level of income of the respondents.
Income Frequency Percentage
High income 8 5%
Medium income 54 36%
Low income 88 59%
total 150 100%
Table no.7 shows that most of the respondent got highest percentage
which has low income 36%of the respondent has a medium income and only
5% of respondent has a high income.
Table no 8.the frequency and percentage distribution according to Q1.

Frequency Percentage
yes 140 99%

No 2 1%
total 150 100%
Table no 8. shows that 99% of the respondent answered YES and 1%
answered no.
Table 8: the frequency and percentage distribution according Q2.
Bitter 4 2%
Sweet 60 40%
Spicy 16 11%
Sour 6 4%
Other please 64 43%
total 100 100%
Table no. 8 shows that 43% of the respondent would like normal taste,
40% of respondent would like sweet and 11% would like spicy taste and
the rest 4% and 2% only would like sour and bitter taste.
Table no.9 the frequency and percentage distribution according to Q3.

YES 145 97%

NO 5 3%
total 150 100%
Table no.9 shows that 97% of the respondents are satisfied from the
snack that they have eat and only 3% are not satisfied.

YES 111 74%

NO 2 1%
MAYBE 37 25%
total 150 100%
Table no.10 show that 74% of the respondent answered YES, 25% MAYBE
and 1% answered NO, it means that most of the respondent answered.
Table no.11 the frequency and percentage distribution according to Q5
P3 17 11%
P5 41 27%
P10 55 37%
Others please 37 25%
Total 150 100%
Table no.11 shows that 37% of respondent would afford to buy their
snacks which price of p10.00, it means that every respondent would
afford to buy their snacks.

YES 132 88%

NO 0 0
MAYBE 18 12%
total 150 100%
Table no.12 shows that most of the respondent would like to eat
pancake it means that majority of them are willing to buy a pancake.
Table no. 13 the frequency and percentage distribution according to

Q7.
1-3 105 70%

4 -7 35 23%
8 -10 10 7%
total 150 100%
Table no.13 shows that 70% of the respondent would like to eat 1-3 pcs
of pancake during snacks time it means that all respondents they want
to eat pancake.
Table no 14: the frequency and percentage distribution according to
Q8.
1-5 packs 137 91%

6-10 packs 10 7
15-20 packs 3 2 %
Total 150 100s%
Table no: 14 shows that 91% of the respondents would like to older 1-5
packs of pancake 7% of respondents would like to older 6-10 packs and
only 2% of the respondent s would like to older 5-10 packs.
Table no 15. The frequency and percentage distribution according to

Q9.
Yes 140 93%

NO 10 7%
total 150 100%
Table no: 15 shows that 93% of the respondents answered YES and 7%
answered NO it means that they believe that the pancake is nutritious
and healthy to eat.
Table 16: the frequency and percentage distribution according to Q10.

frequency Percentage
3-6 pcs 138 92%

7-12 pcs 9 6%
15-30 3 2%
Total 150 100%
Table no.16 shows that 92% of the respondents wants to purchase the
product every single day.
Chapter 4
Production and Technical Feasibility
A. Production Description
The proposed product is “Pancake’ and it is soft and sweet with
margarine on it. And with ingredients of first-class flour, sugar,
ordinary oil and baking powder.
B. Services
The proposed project will be “Dieno Pancake”, according to the
customer’s choices, the product must be sweet and soft. And they will
accept also orders for any occasions.
C. Location of the Project
It is situated in Sitio Sto. Domingo, Lumintao, Quezon Bukidnon
D. Operation flow
1. A production or productivity flow
- In a medium bowl, combine the flour together vanilla, brown sugar,
food coloring and baking powder. To make it soft, it is added with two
eggs. Mix it altogether using the paddle, until it is fluffy. Pancake
should be 5 inches apart.
-Bake the pancake in the frying pan about 3 minutes in the traditional
preheat with the lesser fire on it until it is cooked and put it on
the plate.
2. Care and management program
1. Wash hands with soap and running water before the start of
making the product.
2. Keep fingernails short and clean.
3. Tie back or cover long hair with hair net
4. Wear outer clothing that will not contaminate food or food to
contact surfaces.
E. Project site
The proposed location of the project is situated in Sitio
Sto. Domingo, Lumintao, Quezon Bukidnon.
F. Lay out and Flour plan
SINK UTENSIL’S LOCKER

Burner
Garbage
Comfort Room
REF
Garbage
Door
TABLE Back
Door
TABLE
Inside
Door
G. Machineries and Equipment
 Traditional preheat/Frying pan

 Spoon
 Bowl
 Gloves
 Mask
 Ladle
H. Utilities
Table 17: water and Electricity Expense
Utilities: Expense
Electricity 5.00
Water 5.00
Total 10.00
I. Raw Materials
 All -purpose flour
 Egg
 Cooking oil
 Vanilla
 Baking powder
 Sugar
 Food color
J. Cost analysis per day

Table 18: Pancake Production Analysis Per day
Raw material Quantity Amount
All- purpose flour ½ kilo 19.00
Egg 2 pcs 7.00
Vanilla 2 table spoon 2.00
Sugar ¼ kilo 10.00
Oil 3 table spoon 3.00
Baking 3 table spoon 3.00
Food color 2 table spoon 2.00
Total 46.00
Total cost of ingredients_________________________P46.00

Estimated quantity Pancake_______________________ P30.00
Selling Price P5.00
Gross Sales P150.00
K. Total production cost
Table 19: Production Cost
5 days / 2022
Raw Materials Quantity Unit Cost Total Amount
All – purpose flour 2 ½ 38.00 95.00

kilos
Egg 10 pcs 7.00 70.00
Vanilla 1 bottle 15.00 15.00
Oil ¼ kilo 22.50 22.50
Food color 2 sachets 10.00 20.00
Sugar 1 ¼ 50.00 50.00
Baking 1 pack 12.50 12.50
Total 285.00
L. Waste disposal
To maintain cleanliness and have a good condition while
working, empty packs, plastics, cellophane, etc., will be put into the
garbage can.
Chapter 5
Financial Aspect of the Study
A. Projected Income Statement
Dino best “Pancake”
Income Statement
For the period of Jan. 24 to Jan 31, 2022
Per Unit Percentage Amount

Net Sale: (25 pcs x 5days x
P5/pcs) 5 100% 750.00
Less: Cost of Goods Manufactured
and sold
Raw Materials Good for 30pcs
All – purpose flour 19.00 0.63 0.13 95.00
Egg 7.00 0.23 0.05 70.00
2 table of spoon of
vanilla 2.00 0.07 0.014 15.00
Sugar ¼ 10.00 0.33 0.07 50.00
Oil 3 table of spoon 3.00 0.1 0.02 22.50
Baking 3 table of spoon 3.00 0.1 0.02 12.50
Food color 2 table
of spoon 2.00 0.07 0.014 20.00
Total Raw Materials 46.00 1.53 0.31 P285.00
Labor(5%) 1.00 5.00 150.00
Total 2.53 5.31 P435.00
Gross Margin P315.00
Less: Selling and
Admistrative 6 0.2 0.04 P30.00
Electricity and water 2 0.07 0.014 P10.00
Total 0.27 0.054 P40.00
Net Profit P275
B. Project Estimated of Cash flow

Statement of Cash flow
As of Jan. 24, 28 to Jan. 31, 2022
Cash Flow in Operating
Activities:
Cash received from customers P 750
Purchase of raw materials P 285
Payment of Labor Cost P 150
Payment of Electricity and water P 10
Payment of selling and administrative P 30
Net cash provided by (used in)
Operating Activities P 275.00
Cash Flow in Investing

Activities:
Net cash provided by (used in)
investing activities P xxx
Cash Flows in Financing
Activities:
Cash received as investment by owner P 150.00
Cash received from borrowed capital 50.00__
Net Cash Provided by (used
in) financing activities P 150.00__
Cash Balance at the end of the period P 425.00__

C. Projected Balance sheet

Balance sheet
As of Jan. 24, 28 to Jan. 31, 2022
ASSET
Asset
Cash in hand P 425.00_____
Total assets P 425.00
LIABILITIES AND OWNERS EQUITY

Liabilities
Account Payable P 50.00______
Total Liabilities
Owners’ Equity
Dino, Capital P 375.00_____
Total Liabilities and owners’ Equity P 425.00

D. Project Statement of Changes in Owners’ Equity

Statement of Changes in Owners’ Equity
As of Jan. 24, 28 to Jan. 31, 2022
Dino, Capital Beg P 150.00

Add: Net Income P 275.00
Dino, Capital end P 425.00
E. Financial Analysis
Test for Profitability
Asset turnover ratio net sales____

total assets
P 750.00_____
P 425.00
= 1.76
Net Profit margin net profit

Sales
P 275.00
P 750.00
= 0.37
Asset Turnover Sales______

Total assets
P750.00
P425.00
= 1.76
Return on Investment Net Income
Owners’ Equity
P 275.00
P 150.00
= 1.83
Chapter 6
Socio- Economics Aspect of the Study
1. Income
The proposed project’s investment comes from one person
only that can be redeemed in 5 days of the business operation.
Therefore, the projected income in its 5 days of operation is already
the projected profit of the said business venture. The project was
realized and they were able to gain reasonable profit, to the
proponent itself because through his effort, the business exists and
is known to be profitable.
2. Community Benefit
The proposed project shall support the need of the
students and neighboring residents of SCHSL and Sitio Sto. Domingo.
For being a part of the economic growth of the area, by helping the
governments unemployment problems through selling pancake. Dino
Pancake will be a healthy snack to eat and every one can afford to
spend an amount just for their snacks.
CONLUSION & RECOMMENDATION

A. Conclusion
The proposed project is feasible and demandable to the
target market. Based on the gathered data majority of the respondents
will patronized the product which is Pan Cake. And it can help their
income.
B. Recommendation
The researcher found out that the proposed business is
flexible and profitable. It can earn more profit and supply the needs
of the people of Sitio Sto. Domingo, Lumintao, Quezon Bukidnon.
Therefor the researcher establish such kind of business immediately.
Pancake
Questionnaire for Students Faculty and Staff and Neighboring

houses.
Instruction: Kindly put a check (/) mark or write the

corresponding answer at the box or space provided for every
option which will satisfy the question. All the information that
would be taken through this questionnaire will be dealt
confidentially.
PERSONNAL INFORMATION:
NAME: ___________________________
ADRESS: _________________________________________________________
STATUS:
( ) Single
( ) Married
( ) Widow
OCCUPATION: ______________________
AGE:
Below 5 ( )
10 to 20 ( )
21 to 35 ( )
36 And above ( )
INCOME:
High Income ( ) 10,000
Medium Income ( ) 5,000
Low Income ( ) 2,000

Please fill and put a check (/) mark on the space provided for
your answer question.
1. Are you fun eating a snack?

[ ] YES [ ] NO
2. If yes, what taste do you prefer?
[ ] Bitter [ ] Sweet [ ] spicy [ ] sour
[ ] others, please specify: _____________.
3. From the snack that you have eat, are you satisfied?
[ ] YES [ ] NO
4. It is healthy food?
[ ] YES [ ] NO
5. What price would you afford from the snack that you have eat?
[ ] P3 [ ] P5 [ ] P10 [ ]
others, please specify: _____________.
6. If we sell pancake, would you buy?
[ ] YES [ ] NO [ ] Maybe
7. If yes, how many pancakes would you afford to eat?
[ ] 1-3pcs [ ] 4-7pcs [ ] 8-10pcs
8. If you want to order pancake, how many pcs that you’ve order?
[ ] 1-5packs [ ] 6-10packs [ ] 15-20packs
9. Do you believe that the pancake is nutritious and healthy to eat?
[ ] YES [ ] NO
10. How many pancakes do you want to buy every single day?
[ ] 3- 6pcs [ ] 7- 12pcs [ ] 15-30pcs
11. Suggestion / Recommendation to improve the product.
_________________________________________________________________
_________________________________________________________________
____________________________________________________
_____________________
Respondent Signature
Diether Sugdan and Noli Mailanyag

Researcher
BIBLI0GRAPHY
*http://www.unctad.org/infocomm/anglais/hotpancake/characteristics.htm
*http://www.unctad.org/infocomm/anglais/pancake/uses.htm
*http://recipes.lovetoknow.com/wiki/hotPancakes_Recipe
*http://www.agnet.org/library/pt/2005019/
*http://www3.interscience.wiley.com/cgi-
Ocke, M. C., N. Slimani, et al. (2011). “Potential and requirements

for a standardized pan-European food consumption survey using the
EPIC-Soft software.” Eur J Clin Nutr 65 Suppl 1: S48-57. Slimani, N.,
S. Bingham, et al. (2003). “Group level validation of protein intakes
estimated by 24-hours diet recall and dietary questionnaires against
24-hour urinary nitrogen in the European Prospective Investigation
into Cancer and Nutrition (EPIC) calibration study.” Cancer Epidemiol
Biomakers Prev 12(8): 784-795.
SULADS COMPREHENSIVE HIGH SCHOOL FOR THE LUMADS, INC.
Sto. Domingo, Lumintao, Quezon Bukidnon
8715 Philippines
November
DATU EMILIO PAYARON
IP Mandatory
Sto, Domingo, Lumintao, Quezon Bukidnon
Sir:
Christian greetings!
We, students of the SULADS High School, would like to request
permission from your good office to allow us to administer
questionnaires to the people with in Sto, Domingo, Lumintao,
Quezon Bukidnon.
The questionnaires are designed to gather pertinent data needed
in our study “A Feasibility Study on Small Business Scale
Entrepreneurship: “Pan cake” in partial fulfillment of the
requirements for the ABM- Accountancy Business & Management
strand of The Senior High School.
We are praying and hoping for your favorable response to the
above request.
Thank you very much.
Very respectfully yours,
DIETHER SUGDAN NOLI MAILANYAG

Student Student
Noted by:
MR. JONELL JEDD CALAYCO MR. SOLOMON A. OLANTAO
FS Adviser School Head
Approved by:
DATU EMILIO PAYARON
IP Mandatory
SULADS COMPREHENSIVE HIGH SCHOOL FOR THE LUMADS, INC.

Sto, Domingo, Lumintao, Quezon Bukidnon
8715 Philippines
Dieno best “Pancake”
FEASIBILTY STUDY
November
Dear Respondents:
Christian Greeting!
We, Diether Sugdan & Noli Mailanyag, students of SULADS Comprehensive
High School for the Lumads, Inc. We conducting a Feasibility Study of
“Pancake” in Sto. Domingo, Lumintao, Quezon Bukidnon and soliciting
your honest answers to my questionnaire.
Your cooperation and support would mean so much to the Success of our
feasibility study.
Thank you.
Respectfully yours,
Sugdan, Diether
Mailanyag, Noli

Dieno Final

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A FEASIBILITY STUDY ON A SMALL BUSINESS SCALE ENTREPRENEURSHIP:

In Partial Fulfillment of the Requirement for

According to Kerri Ann Jeanings (2014) when you’re

In the Philippines, Banana cream crepes are a popular

According to Cris Joseph (2016) eating is considered as

This Feasibility study is written in SULADS Comprehensive High School

While I have been working on this Feasibility, many people wasting

STD Tribal Leaders

SCHSL Faculty and Staff

Mr. Jedd Calayco

Introduction ………………………………………………………………………………………………… iii

Chapter 1: Project Background ……………………………………………… 1

A. Project Proponents ………………………………………………………………………… 1

B. Proposed Name of the Business …………………………………………… 1

C. Type of Business Organization …………………………………………… 1

D. Location of Head Office and Factory …………………………… 2

Executive Summary …………………………………………………………………………………… 2

B. Management and Personnel Feasibility ………………………… 2

C. Marketing Feasibility ………………………………………………………………… 3

D. Production or Technical Feasibility Summary ……… 3

E. Financing and financial Feasibility Summary ……… 3

F. Socio- Economics Feasibility Summary ………………………… 4

G. conclusion to Feasibility ……………………………………………………… 4

Chapter 2. Management and personal Feasibility ……… 5

1. Job description and job specification ……………………… 5

A. Job description …………………………………………………………………… 5

A. 1 Major duties and responsibilities…… 5

A. Job Description …………………………………………………………………… 7

A. 1 Major Duties and Responsibilities …… 7

B. Job Specification …………………………………………………………………7

3. Organizational Chart …………………………………………………………………… 8

Chapter 3. Marketing Feasibility …………………………………………… 9

I. Marketing Environment ………………………………………………………………… 9

A. Social and cultural Project…………………………………… 9

B. Demographic Factors of the Community ………… 9

II. Marketing Program

Target market ……………………………………………………………………………. 10

Advertising and Promotion ……………………………………………… 10

III. Market Analysis …………………………………………………………………………… 11

Required Sample Size …………………………………………………………… 13

IV. Discussion and Finding …………………………………………………………… 14

Chapter 4. Production and Technical Feasibility …… 22

Production Description ……………………………………………………… 22

A. Location of the Project …………………………………………. 22

C. Production or Productivity Flow ………………………………… 23

D. Care and Management Program …………………………………………… 23

E. Project Site …………………………………………………………………………… 24

F. Lay-out and Floor Plan ………………………………………………… 24

G. Machineries and equipment ………………………………………… 25

I. Raw Materials ………………………………………………………………………… 25

J. Cost analysis per day …………………………………………………… 26

K. Total Production cost …………………………………………………… 26

L. Waste disposal ……………………………………………………………………… 27

Chapter 5. Financial Aspect of the Study ………………………. 28

Projected Income Statement ……………………………………………. 28

Projected Estimated of Cash flow ……………………………. 29

Projected Balance sheet ……………………………………………………. 30

Projected Statement of Changes in Owner’s Equity 31

Financial Analysis …………………………………………………………………………… 32

Chapter 6. Production and Technical Feasibility ……………… 33

Community Benefits …………………………………………………………………………… 33

Table 1: Potential market for Puto Cheese ……………… …………………… 11

Table 2: Production Cost within 5 days operation ……………………… 12