FEASIBILITY STUDY

THE PROJECT
CHARTER
JRCA ABM STUDENTS

By: Miss Hanna Pauline

Joseph
 CONTENTS
I. GENERAL PROJECT INFORMATION
II. DESCRIBE THE PROJECT
III.PROJECT SCOPE AND SCHEDULE
IV.PROJECT RESOURCES AND COSTS
V. PROJECT BENEFIT AND CUSTOMER
VI.DESCRIBE PROJECT RISKS, CONSTRAINTS, AND
ASSUMPTION
WELCOME
TO
CHAPTER 5
  PROCESS
PROJECT OWNERS
 THE CUSTOMERS
BENEFIT  EXPECTED BEFITS
AND
CUSTOMER
 I. PROCESS OWNERS
Listed below are the procedures
that will be done by the
Temyacargu organization in able to
make the business’ Gross Profit
grow and other assets to increase:

Defining the process mission,

vision, tactics, goals, objectives
and Key Performance Indicator,
and the measures that are aligned
with Temyacargu’s strategies.
 Ensuring the appropriate
process design and the correct
business requirements
Synchronizing process
improvement plans with other
process owners within the value
chain
Monitoring the sales and all
assets that could affect the
company’s gross profit
 Defining the company’s
capabilities to invest. Take risk.
Making sure that the people
inside the business itself, builds a
good relationship
Building strong
connection/relationship with
customers
II. THE CUSTOMERS
The target customers of
Temyacargu is the Junior
High School students since
majority of the parents are
having a hard time to make
their child eat vegetables,
because of our product,
students will not notice that
the ingredients used were
their least choice type of
food.
But still, Temyacargu will be
happy to serve other year level
specifically the Senior High
School students and also the
teachers and school staffs too.
III. EXPECTED BENEFITS
The business will use alternative
ingredients with lower price to produce
same quality Temyacargu pizza burger. In
this case, the business’ product costing will
decrease opposing to its gross profit for
this will cause the growth of the said
company’s asset.

Old
Total Product Costing/1-year supply =
₱ 1,434,450.00(all expenses included)

Projected Total Product Costing/1-year

supply =
₱1,361,450.00(all expenses included)
 ESTIMATED
TYPE OF BENEFIT DESCRIBE BASIS OF ESTIMATE
BENEFIT

Specific Cost Savings Instead of using burger buns Lower cost of

₱73,000.00 which costs ₱5.00/pc., production,
Temyacargu will use sliced bread higher gross profit
that will only cost ₱3.00/pc. This
will lessen the production cost
from ₱39.00 to ₱ 37.00 per
Temyacargu Burgizza n’ Carrotato
Fries (all expenses included)
Temyacargu ₱55.00 x 100 customers x 365 ₱2,007,500.00
Burgizza n’ days annual sales
Carrotato Fries =₱2,007,500.00

TOTAL ₱1,361,450.00 – Projected ₱646,050.00

Production Cost Gross profit