A FEASIBILITY STUDY OF PRODUCING MORINGA PANCAKE AT TANZA NATIONAL COMPREHENSIVE HIGH SCHOOL
A Feasibility Study Presented to the Faculty Tanza National Comprehensive High School Daang Amaya 2, Tanza, Cavite
In partial fulfillment of the requirements for the course, Entrepreneurship in Accountancy, Business and Management At Grade 12 Submitted by: Sherwin Blanco Joshua Daria Ryan Joseph de Leon Jeremy Marinay Rona Joyce Basa Lanelyn Catarining Rose Ann Corpuz Querubin delaCruz Gia mae Gallos
October 2017
Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Cavite Tanza National Comprehensive High School Daang Amaya II, Tanza, Cavite
July 21, 2017 Dear Participants, A pleasant day! We, the Grade 12 ABM Students of Tanza National Comprehensive High School- SHS are currently conducting the feasibility study entitled “A Feasibility Study in Producing Moringa Pancakes at Tanza National Comprehensive High School” will ask your favorable time to spare on answering the questionnaires. The general objective of this survey is to know the participants’ perceptions, insights, opinions, and suggestions about our product (Malunggay Pancake). Rest assured that all your answers will be kept confidential. Thank you and God bless us!
Your’s truly,
SHERWIN BLANCO
Noted by: RUFINA E. RIVERA Master Teacher II
Approved by: NORMAN C. BARROSO Master Teacher II
BIBLIOGRAPHIC DATA SHERWIN A. BLANCO was born on April 19, 2000 at Sitio Matabok, Calibuyo, Tanza, Cavite. He is the youngest son of Lerma and Wenceslao Blanco. He obtained his secondary education at Tanza National Comprehensive High School at Daang Amaya II, Tanza, Cavite. On January 1, 2000, JOSHUA Q. DARIA was born at Banana Island Daang Amaya II, Tanza, Cavite. He is the second son of Jose Daria and Imelda Daria. He completed his Junior High School at Tanza National Comprehensive High School at Daang Amaya II, Tanza, Cavite. RYAN JOSEPH DE LEON was born on July 04, 2000 at Bucal, Tanza, Cavite. He is the eldest son of Jennifer and Ronaldo de Leon. He completed his junior high school at Tanza National Comprehensive High School. JEREMY A.MARINAY was born on August 14, 2001 at Paradahan 1 Tanza, Cavite. He is the youngest son of Fe Marinay and Joel Marinay Sr. He completed at Tanza National Comprehensive High School. RONA JOYCE A.BASA is the second children of Evelyn and Ronaldo Basa and she was born on September 27, 1999 at Purok 3, Bunga Tanza, Cavite. She obtained her Secondary Education at Tanza National Comprehensive High School. LANELYN G.CATARINING was born on Febuary 4, 2000 at Daang Amaya III Tanza, Cavite. She is the youngest daughter of Rosa and Rolando CAtarining. She completed her junior high school in Cavite National High School, but she transferred at TNCHS for her SHS. ROSE ANN S.CORPUZ was born on May 19, 1999 at Biwas Tanza, Cavite. She is the youngest among the children of Ronnie and Annaliza Corpuz. She became loyal of TNCHS for her junior and senior high school years. QUERUBIN B.DELA CRUZ was born on Nov.27, 1999 at Hancienda St.Tejeros Convention Rosario, Cavite. She completed her junior high school at TNCHS.
GIA MAE A.GALLOS was born on Dec.28, 1999 at Sanja Mayor, Tanza, Cavite. She is the eldest daughter of Gerry and Arlene Gallos. She completed her junior high school at TNCHS.
ACKNOWLEDGEMENT The success of this study would not be possible without the encouragement and invaluable help of the persons who got our back and who have been with us throughout this study. We would like to extend our deepest gratitude to all the individuals who gave us guidance to accomplish this Feasibility Study: Our Almighty Father, thank You for giving us the wisdom and knowledge every time, especially when it is hard for us to understand, thank You for the grace and guidance that serves our strength every day, thank You for answering our prayers all the time; Our outmost gratitude to our teacher, Mrs. Rufina Rivera for her continues guidance, for understanding our incapability and weakness; To my co-researchers who had been my companion, thank you for the friendship and unity that we built together. I am looking on it with the sense of gratitude when each of us gathered and help one another in all times. To our parents and families, we thank you for all the moral and financial support. Thank you for all your patience, care, unconditional understanding and love that you have given and will always be given to us. And also to all the persons who were not mentioned above but somehow contributed in the success of this study, we are so thankful of you all.
TABLE OF CONTENTS Page APPROVAL SHEET
ii
BIOGRAPHICAL DATA
iii
ACKNOWLEDGEMENT
v
TABLE OF CONTENTS
vi
LIST OF TABLES
viii
LIST OF APPENDICES
ix
CHAPTER I. THE PROBLEM AND ITS BACKGROUND Introduction Objective of the study Importance of the study Scope and Limitation Methodology Statistical Tool II. REVIEW OF RELATED LITERATURE Related Literature
III. MARKET FEASIBILITY Consumer / Client Analysis Demand analysis Supply Analysis Competitors Profile Price Assessment
Marketing Program / Strategy Assessment
IV. TECHNICAL FEASIBILITY Product / Service Design Product Timetable Production, Process and Technology Project site and Lay-out (Facilities Layout) Land, Machinery, Equipment and Utilities Manpower Requirements Quality Control (Waste and Waste Disposal Management) V. ORGANIZATION AND MANAGEMENT STUDY Vision and Mission Statement Organizational Structure Duties and Responsibilities of Key Personnel Policies and Regulation VI. FINANCIAL FEASIBILITY Total Project Cost Financing Scheme and Sources List of Financial Assumptions Financial Statements VII. CONCLUSIONS AND RECOMENDATIONS Conclusions Recommendation
LIST OF TABLES
Tables
Page
1.
Sex of the Participants
2.
Age of the Participants
3.
Like of Eating Pancake
4.
Fond of Eating Malunggay
5.
Prefer Vegetables
6.
Prefer Sweetener
7.
Competitors Analysis
8.
Affordable Price
9.
Price List of Competitors and by D’ Moringa Special
10. Packaging is Presentable 11. Packaging Rate 12.
Location of the Business is Accessible to the Costumer
13. Store Near at your House Offering Pancake 14. Flyers and Websites can Catch Attention 15.
Inventory of Dinning Furniture and Fixtures and Equipment
16.
Inventory of Dinning Utensils
17.
Inventory of Housekeeping Tools, Supplies and Materials
18.
Inventory of Kitchen Equipment
19.
Inventory of Non-Perishable Goods
20. Proposed Payroll Sheet 21. Organizational Cost 22. Projected Target Cost
LIST OF APPENDICES
Appendix A.
Commercial Building
B.
Floor Plan
C.
The Proposed Business Logo
D.
The Proposed Design of Shirt of the Employee
E.
Letter of Approval
F.
Survey Questionnaire
G.
Projected Income Statement
H.
Balance Sheet
I.
Projected Cash Flow
J.
Proposed Price List
K.
Proposed Payroll Sheet
L.
Pictures while Conducting The Survey
Page
CHAPTER I THE PROBLEM AND ITS BACKGROUND Introduction Nowadays, Filipinos take their meals more than three times a day aside from having breakfast, lunch and dinner they also have brunch, “merienda” and sometimes if they can’t sleep they look for a food or snacks that will satisfy their craving. Most of the time they don’t care whether those foods were healthy or not. Sweet foods are one of the food that people like and crave most because of its extraordinary taste that fulfills their craving and desires. But too much eating of sweet foods can lead them to become unhealthy and can result to different diseases that may take place. Pancake is one of the common foods that Filipino desired most even though this food originated in other country thousand years ago it is still patronized by many people especially Filipinos. Pancakes are easy to prepare that’s why many Filipinos cook it in their home and eat it as breakfast or sometimes it was served a snack. According to Dr. Andrea Middleton, a medical editor, writer and content planner at Is It Bad for you, pancakes are considered as empty calories food, which means it will have add more calories receiving any nutritional value in returns calories are energy but we need to burn it and not stored because it will become fat in our body. In present times pancakes was still in demand and marketable in the market that’s why the researchers decided to make a pancake business. They innovate it to make the pancake healthier and still delicious. The researchers combined the malunggay to the pancake also they put as a syrup to sweetened the malunggay pancakes.
Objective of the Study The main objective of this study is to determine the profitability and valuability of “Moringa Pancake” by analyzing the different aspects such as product, service industry, market industry, technical, financial and organizational and management aspects.
Specific objectives A. Market Aspects 1. Identify if the product will be marketable to the customers. 2. Recognize the possible competitors of the product. B. Technical Aspects 1. Identify the ideal location where to put up the proposed business. 2. Identify the technical requirements of the proposed business. 3. Classify the equipment needed to support the proposed business. C. Financial Aspects 1. Determine the capital needed to start the business D. Organization and Management Aspect 1. Specify how many personnel need in the business 2. Describe the duties and responsibilities of each personnel
Importance of the study This study is important to all students that will become future researchers someday because it presents information regarding marketing strategies and it can be their guide on how to establish a business they are planning. It will be useful for them to know who will be target costumers and where they can build the business that their product will make an impact in the market. In the use of feasibility study the incoming entrepreneurs will determine their competitors and gain knowledge on how they can take advantage to them so their business will be a success. Scope and Limitation The proposed study focuses in innovating pancake into malunggay pancake. It will offer its reasonable prices because of the health benefit it can provide to the entrepreneurs target market which is the nearby residents in Tanza and the locality of Bucal. This feasibility study will focus on knowing the valuability and profitability of the product, to the target market. This study does not entail any proposed business or product which also conducted similar topic ad will be conducted from June to July 2017.
Methodology This discussion covers the source of research data, data gathering instruments, data analysis, research design and statistical treatment of data. The researchers used descriptive research as they design conducting the study. This study will be accomplished through conducting surveys and also with the help of prepared questionnaire. Analyzed and criticized gathered data will be used to have an accurate conclusion. In this study, the researchers use primary data in analyzing and interpreting the gathered information. The primary data are the questionnaires or survey from that the researcher has prepared and that the respondents will going to answer. The questionnaire are distributed and collected from the given period of time.
Statistical Tools The researcher will use random sampling techniques. This formula will be used in order for the researcher to determine the number of participants to be interviewed in related to the study. The researcher will use the data to compute the Mean, Frequency and percentage. The Statistical tools used to treat the data gathered were as follows:
Weighted mean this was use to get the average frequency of the participants in weighted mean. Formula MW = (F1x 1) + (F2 x 2) + (F3 x 3) N Where: (F1 x 1) + (F2 x 2) + (F3 x 3) = Frequency Count N
= Number of Participants Group
Frequency, it is the actual responses to a specific item/question in the questionnaire were the participants stick choices. Percentage this will be used as descriptive statistics that described a part of in a whole
Formula % = P/N x 100 Where: F = Frequency N = Total Number of Participants
100 = Constant Value
CHAPTER II REVIEW OF RELATED LITERATURE This section/chapter discusses the different studies and literature regarding the given feasibility, and entails the different studies that are related to the research topic. According to Luke Carl 2011 before, malungay was termed as the poor man’s vegetable but now, the evidences show that the malunggay is nature’s medicine because of the medical benefits that it gives, it is now called as the miracle tree and is consider as one of the world’s healthiest vegetable. It is mostly found I tropical places such as the southeast Asia and Africa. The tree itself is now maintenance, meaning, it requires little care some of its parts are turned into ingredients to make food, medicine and cosmetic products. Malunggay leaves are good for relieving headache, bleeding, diarrhea, skin fungal, and malnutrition. Its seeds are good for deworming and curing liver and spleen problems. This could also relieve arthritis, STD or Sexual Transmitted Disease, urinary problems and epilepsy. In the outside stated in this agricultural magazine 2009 stated that malungay repeatedly prevents 300 diseases, hence it is dabbed as “The miracle vegetable” and “Wonder Tree”. The leaves contain fiber, which is good against constipation and colon cancer. Moreover, the leaves are rich in protein, which is good for body building and repair of tissues, plus vitamin A, which is good for the eyes, skin and heart. According to studies, 3 table spoons of powdered malunggay leaves contain 27 percent vitamin A, 22 percent protein, 71 percent iron and 125 percent of calcium, equivalent to 4 glasses of milk,. Malunggay trees were common in sight, hence leaves can be had by just asking. The best season to plant malunggay is during rainy season, it will grow in just three to four months. This studies conducted by Carlo Antonio Engracia 2015 entitled determine the acceptance of malunggay and chicken bread on grade 2 students of St. Paul University Quezon City. Also, the said research aimed to determine the sensory evaluation in terms of tastes, texture, color, and overall appearance. The research analyzed the data gathered through research, sensory evaluation and feedback from the Grade 2 student’s respondents. They covered up with the result by conducting a sensory evaluation of sixty seven (67) respondents and giving them evaluation from the feedback. This study used the liker data scale for data interpretation and computed the weighted mean to get the outcome. After the data gathering, the researchers revealed that the experimental product which is the malunggay
and chicken (Mac) Bread is highly acceptable by the grade 2 students, though the student like asadopandesal better. Based on the study of Ruby A. De La Mar, 2012 the researcher stated that quasiexperimental study involved fifty seven (57) respondent compose of HRM students, HRM Instructor, Bakers, Nutritionist and H.E. teachers of different institutes and establishments who were selected using the purpose sampling technique. The researcher used a checklist with specific criteria on taste, color, aroma and texture to determine the level of acceptability The researcher said that there was a significant difference in accepting all treatments in terms of taste, color, aroma and texture. And also based on the result of the study, there were recommendation said to the researcher, the researchers continued improving the quality of their product with malunggay with its taste, color and aroma to attract more students to get more customers. The researcher also said that malunggay can be explored in many ways such as baking bread and other pastry. According to Jean Ferrer, it was already time to use malunggay as an ingredients in making snacks fortified, nutrients from this plant. The researchers decide to use malunggay as their main source of vitamins and minerals because, as called by Dr. Mathony Basco, malunggay has four (4) times the calcium content of milk, three times the potassium in banana and four (4) times Vitamin A found in carrots. Some healthy snack products that the company was able to produce from mixing parts of malunggay to different snacks recipes. Based on Peter Charles
Molan at the University of Walkato,NewZealand,he found in
multiple studies that honey is a natural antibacterial with wound healing effects. He also found that honey reacts with the body’s fluid to make hydrogen peroxide,creating an in hospitable environment for bacteria.
CHAPTER III MARKETING FEASIBILITY This chapter presents Consumers/Client Analysis, demand analysis, supply analysis, competitor’s analysis, price assessment, packaging analysis, place analysis, promotion analysis and marketing program and strategy assessment. Consumer/Client Analysis Table 1. Sex of the Participants Sex
Frequency
Percentage
Male
20
36.4%
Female
35
63.6%
Total
55
100%
Table 1 shows that there are 36.4% are male and 63.6% are female. This means that majority of the participants is female. Table 2. Age of the Participants Age
Frequency
Percentage
11-13
8
14.5%
14-16
29
52.7%
17-19
18
32.8%
Total
55
100%
Table 2 shows that 14.5% are ages 11-13, 52.7% ages 14-16 and 32.8% are ages 1719. This means that the majority of the participants are ages 14-16. Demand Analysis Table 3. Like of eating pancake Like of eating pancake
Frequency
Percentage
Yes
51
92.7%
No
4
7.3%
Total
55
100%
Table 3 shows that 92.7% of the participants say that they like to eat pancake and 7.3% says that they don’t like eating pancake.
Table 4. Fond of eating malunggay Fond of eating malunggay Yes
Frequency
Percentage
43
78.2%
No
12
21.8%
Total
55
100%
Table 4 shows that 78.2% of the participants answered they are fond of eating malunggay and 21.8% answered they are not fond of eating malunggay. Table 5. Vegeteble Preferences Prefer Vegetable
Frequency
Percentage
Kalabasa
29
52.7%
Mani
6
10.9%
Ube
29
36.4%
Total
55
100%
Table 5 shows that 52.7% of the participants prefer kalabasa, 10.9% prefer mani and 36.4% prefer ube. This means that the majority of the participants prefer kalabasa most. Table 6. Sweetener Preferences Prefer Sweetener
Frequency
Percentage
Honey
14
25.5%
Condensed milk
24
43.6%
Chocolate syrup
17
30.9%
Total
55
100%
Table 6 shows that 25.5% of the participants prefer honey, 43.6% prefer condensed milk and 30.9% prefer chocolate syrup. This means that majority of the participants prefer condensed milk as their sweetener.
Supply Analysis The raw materials of “D` Moringa Special” will be bought from Public Market of Tanza Cavite and Puregold Tanza in Cavite. Competitors Analysis Table 7. Competitors Analysis Name of the owner Michelle
Business Name
Address
Existing years
Michelle Breakfast
Blk14lot3 Sanja
2 years
encarnacion
Eatery
Mayor Subdivision, Tanza Cavite
Marian Saga
Marian Sari-Sari
SitioMatabokCalibuyo,
Store and Eatery
Tanza Cavite
1 year
Table 7 shows that D` Moringa Special has a two competitors, Michelle Breakfast Eatery owned by Michelle Encarnacion and two years in business, Marian Sari-Sari Store and Eatery owned by Marian and one year in business. Price Assessment Table 8. Affordability of Price Affordable Price
Frequency
Percentage
Yes
41
74.5%
No
14
25.5%
Total
55
100%
Table 8 shows that 74.5% says that yes and 25.5% say no. This means that 74.5% of the participants say that the price is affordable. Table 9. Price list of competitors and by D` Moringa Special Main Menu Pancake
Michelle Breakfast Eatery 10.00
Marian Sari-Sari Store & Eatery 5.00
D` Moringa Special 25.00
Spaghetti
-
15.00
-
Sopas
-
15.00
-
Packaging Analysis Table 10. Packaging Presentation Packaging is Presentable
Frequency
Percentage
Yes
48
87.3%
No
7
12.7%
Total
55
100%
Table 10 shows that 87.3% answered yes and 12.7% answered no. This means that 87.3% of the participants answered that the packaging is presentable. Table 11. Packaging Rate Rate
Frequency
Percentage
1
1
1.8%
2
2
3.7%
3
7
12.7%
4
21
38.2%
5
24
43.6%
Total
55
100%
Table 11 shows that 1.8% rate the packaging 1, 3.7% rate it 2, 12.7% rate it 3, 38.2% rate it 4 and 43.6% rate it 5. This means that the majority of the participants rate the packaging 5. Place Analysis Table 12. Accessibility of Location Respond
Frequency
Percentage
Yes
52
94.5%
No
3
5.5%
Total
55
100%
Table 12 shows that 94.5% of the participants say that the location of the business is accessible and 5.5% of the participants say no.
Table 13. Presence of Competitors Respond
Frequency
Percentage
Yes
23
45.5%
No
30
54.5%
Total
55
100%
Table 13 shows that 45.5% answered yes and 54.5% answered no. This means that the majority says that there is no store near at their house offering pancake. Table 14. Promotion Analysis Respond
Frequency
Percentage
Yes
39
70.9%
No
16
29.1%
Total
55
100%
This table shows that 70.9% says yes about using of flyers and website as a promotion and 29.1% says no. This means that the majority of the participants say that the flyers and website can catch attention. Marketing Program and Strategy Assessment SWOT Analysis Strength
Weaknesses
Product
Lack of marketing experience
Price
Lack of Entrepreneurial experience
Place
Production power
Opportunity
Threats
Population Growth
Potential Competitor
Population Income
Lack of costumers buying power
Economic Growth
Government Law and Policies
Customer loyalty
Price fluctuation of raw materials
Growing market
CHAPTER IV TECHNICAL FEASIBILITY The technical aspects identify the process that can be used to produce an activity products and an excellent service. In this business, the technical aspects that can be considered are products, service, location, layout, utilities, and other information that included in technical feasibility. A. Project Description “D’ Moringa Special” Moringa Pancake is located at Sanja Mayor, Tanza, Cavite. “D’ Moringa Special” Moringa Pancake is offering Beverages like service. Softdrinks and bottled water are also available. “D’ Moringa Special” Moringa Pancake can be taken in form of dine-in or take-out basis. The operation is from Monday to Friday from 7:00 am. To 5:00 pm. B. Project Time Table Gantt chart is a type of bar chart that shows a project timetable. Gantt chart shows or illustrates the start and finish of dates. The terminal elements and summary elements of a project. Figure1. Presents the Gantt chart of “D’ Moringa Pancake” Activity
Preparation
of
the
feasibility study Approval of feasibility Sourcing of funds Preparation of business Purchasing
of
the
equipment Materials and raw materials Start of preparation
June
July
August
September
October
2017
2017
2017
2017
2017
The activity of “D’ Moringa Special’ Moringa Pancake will start from the month of June 2017 with the preparation of the feasibility study of July 2017. Approval of the study will on the month of August 2017 and the operation of business start on September 2017 C. Production Process “D’ Moringa Special” Moringa Pancake will operate in five days a week, from Monday to Friday at 7:00 am to 5:00 pm. The operation is illustrated in figure 2.
Figure 2: Shows the activity flow chart of “D’ Moringa Special” Moringa Pancake in the restaurant and in production.
Manager/ Cashier that receive orders and payments
Service Crew/Staff
Waiter gives foods
busses out and
to the customer
cleans the table
Figure 2: Activity Flowchart of “D’ Moringa Special” Moringa Pancake in Production
Kitchen helper assists Chef Prepares The
the chef maintains
products
cleanliness of working area
D. Project Site The Restaurant of “D’ Moringa Specia” Moringa Pancake is located in Sanja Mayor Subdivision Sanja Mayor, Tanza, Cavite.
Project Layout This proposed project will occupy a total lot area of 100 square meters: 80 square meters area, which included 40 squares meters dining area, 25 square meter dining area, 15 square meters kitchen, 7 square meters comfort room. It can accommodate 40 customers per turnover for dinning with the minimum of four (4) turnovers per day.
E. Land, Machinery, Equipment and Utilities
1. Office equipment, furniture and supplies inventory inside the restaurant and in production. Table shows the inventory of office furniture and fixture and equipment
Table 15: Inventory of dinning Furniture and fixtures and equipment Quantity
Unit
Name &
Unit Cost
Total Cost
Specification 4
Set
Electric Fan
₱799.00
₱3,196.00
80
Pc
Plastic Chair
200.00
16,000.00
60
Pc
Plastic Table
300.00
18,000.00
2
Pc
Fire Extinguisher
1,499.00
2,998.00
150.00
300.00
“A” 2
Pc
Wall Clock
TOTAL
₱39,794.00
As cited in Table 12, the food service equipment and furniture needed by the proposed project inside the restaurant has total cost of ₱39,794.00.
Table 16: Inventory of dining Utensils Quantity
Unit
Name &
Unit Cost
Total Cost
₱40.00
₱4,000.00
20.00
2,000.00
10.00
1,000.00
10.00
1,000.00
Specification 100
Pc
Dinning Plate (Plastic)
100
Pc
Drinking Glass (Plastic)
100
Pc
Serving spoon (Plastic)
100
Pc
Serving Fork (Plastic)
50
Pc
Dinner Knife
20.00
1,000.00
10
Pc
Pitcher
50.00
500.00
14
Pack
Table Napkin
25.00
300.00
(Tissue) ₱9,850.00
TOTAL
As cited in Table 13, the food service equipment and dining utensils needed by the proposed project inside the restaurant of has a total cost ₱9,850.00 Table 17: Inventory of Housekeeping Tools, supplies and Materials Quantity
Unit
3 2
Pc Pc
4 5
Pc Pc
2
Pc/Bottle
1
kilo
3 4 2 TOTAL
Pc/set Pc/set Pack
Name & Specification Broom Stick Mop with Handle Dust Pan Trash Bin (Small) Dishwashing Liquid All-purpose detergent Hand Towel Dish Towel Garbage bag
Unit Cost
Total Cost
₱30.00 50.00
₱90.00 100.00
20.00 80.00
80.00 400.00
25.00
50.00
30.00
30.00
40.00 50.00 15.00
120.00 200.00 30.00 ₱1,100.00
As presented in Table 14, Housekeeping Tools, Supplies and Materials needed by the proposed project has a total cost of ₱ 1,100.00
Table 18: Inventory of Kitchen Equipment Quantity
Unit
2 5 7 5 5 2
Name & Unit Cost Specification Electric Stove ₱675.00 Mixing Bowl 200.00 Spatula 100.00 Knife 70.00 Serving Spoon 50.00 Measuring 80.00 Cup/Spoon Colander 50.00
Pc Pc Pc Pc Pc Pc
Total Cost ₱1,350.00 1000.00 700.00 350.00 250.00 160.00
3 Pc 150.00 TOTAL ₱3,960.00 As cited in Table 15, the kitchen equipment needed by the proposed project inside the restaurant has a total cost of ₱3,960.00 Table 19: Inventory of Non-Perishable Goods Quantity 14 4 3
Unit
Unit Cost
Pack/Buddle
Name & Specification Malunggay Leaf
Total Cost
Tray Pack Pack
Egg Flour Baking Powder
130.00 80.00 40.00
-
₱1,820.00 320.00 120.00
4 Kg Sugar 60.00 240.00 1 Pack Salt 20.00 20.00 3 Pack Butter Cream 50.00 150.00 4 Bottle Vanilla 130.00 520.00 3 Gallon Honey 150.00 450.00 TOTAL ₱3,720.00 As cited in Table 16, the kitchen equipment needed by the proposed project inside the restaurant a total cost of ₱3,720.00
Compensation Plan One of the importance considerations in putting up a business is to make sure that the business will give the proper compensations for the worker. Table 20 indicates the proposed salary/wages of “D’ Moringa Special” Moringa Pancake. As indicated in Table 20, a total of Php734,400 will be spent for the salary of employees annually.
Table 20. Proposed Payroll Sheet Employee
Salary / Day
Salary / Month
Salary / Anum
Chef 1
Php 500.00
Php 10,000
Php120,000
Chef 2
500.00
10,000
120,000
Kitchen Helper 1
420
8,400
100,800
Kitchen Helper 2
420
8,400
100,800
Kitchen Helper 3
420
8,400
100,800
Cashier
400
8,000
96,000
Waiter
400
8,000
96,000
Total
Php3,060
Php61,200
Php734,400
F. Manpower Requirements Personnel
Qualification - Must be graduate of BSHRM course of culinary expert -Has a good moral character
Chef -Has knowledge in food handling and preparation -At least graduate of any 2 years HRM course Kitchen Helper -Has a good moral character -Good in communication skills and with pleasing personality Waiter
-Has a knowledge of food service -Good in communication skills and with pleasing personality
G. Quality Control/wastes and wastes disposal Management “D’ Moringa Special” Moringa Pancake will practice waste segregation for both biodegradable and non-biodegradable. These could be segregated since there is garbage collection assign by the municipal government to collect all the garbage in different barangays. In the production area garbage is collected by the garbage collector three times a week.
CHAPTER V ORGANIZATION AND MANAGEMENTS ASPECTS This chapter presents the vision and mission statement of the proposed project, organizational structure, duties and responsibilities of the personnel, policies and regulations.
Vision To be recognized as one of the top twenty dining experiences in the cities in the year 2020. The researchers will do this by promoting a nutritious and healthier lifestyle that exceeds our customers’ expectations; building a friendly environment where customers would love to eat.
Mission To serve a healthy food to customer and make them smile and satisfy in every bite
Organizational Structure The employees needed in “D’ Meringa Special” are: (2) Store Manager, (2) Chef, (3) Kitchen Assistant, (1) Cashier and (1) Waiter. “D’ Moringa Special”
Store Manager
Chef
Kitchen Assistant
Cashier
Waiter
This figure shows the organizational structure of “D’ Moringa Special”. The store manager will be the responsible in the operation of the business. The chef and kitchen assistant will be responsible for the preparation of the food for the customer. Cashiers have duties to take the order and receive the payments. The Waiter will serve the food to the costumers table.
Duties and Responsible of key Personnel PERSONNEL
DUTIES AND RESPONSIBILITIES
Store Manager
-In charge of the general operations of a store -Make sure the business runs smoothly and clean -Make sure meets the budget/sales goals
Chef
-Develop recipes and determine how to present the food -Plan menus ensures uniform serving sites and quality of meals -Monitor Sanitation Practices and ensures that kitchen safety standards are followed.
Kitchen Assistant
-Wash, peel and cut food items, including fruits, vegetables, or certain types of meats -Re-fill Kitchen condiments bottles and shakers -Clean any use kitchenware or dishes
Cashier
-Greet and take customers order -Receive payment by cash, check or credit cards -Issue receipts or change due to customers
Waiter
-Serves the costumers order -Assist the costumer
Policies and Regulations The following employee’s policies and regulations should be observed. 1. Wear clothing suitable for your work and proper foot near must be worn. 2. Always use gloves, aprons and hair net when handling or preparing the food. 3. Jewelry (rings, bracelet, neck chains, etc.) should not be worn. 4. Always store materials in a safe manner. 5. All works must be teamwork and must be polite and friendly to all the customer
CHAPTER VI FINANCIAL FEASIBILITY Financial studies involve a thorough coverage of all financial and monetary information of the firm. It entails all the detailed information of the business total project cost, initial capital requirements, Sources of financing, financing statement and financial analysis. A. Mayor Assumption 1. Straight line method of depreciation will be used. 2. SSS, Philhealth and other benefits are based on ruling of labor code B. Total Project Cost The estimated total project cost will be Php 78,418 and the proponents will share Php 8,713 each as Initial Investments. Table 21: Organizational Cost Requirements Cost Municipal Mayor Permit ₱2,000.00 Business license fee 5,000.00 Fire Permit 500.00 Sanitary Permit 1,000.00 Garbage fee 500.00 BIR Registration 5,000.00 TOTAL ₱14,000 As shown in table 21, the organizational cost of “D’ Moringa Special” Moringa Pancake consists of Municipal Mayor Permit, Business license fee, fire permit, sanitary permit, garbage permit, and BIR Registration has a total cost of ₱14,000.00 Table 22: Projected Target Cost Project
Cost
Rent
₱3,000.00
Tax and license
14,000.00
Dining Furniture and Equipment
39,794.00
Dining Utensils
9,850.00
Housekeeping Tools, Supplies and Materials
1,100.00
Kitchen Equipment
3,960.00
Non-Perishable Goods Inventory
3,720.00
TOTAL
₱75,424.00
As disclosed in Table, the projected cost of proposed business has a total amount of ₱75,424.00 covers the cost of rent, tax and license, dining furniture and equipment, dining utensils housekeeping tools, supplies and materials, kitchen equipment and Non-Perishable goods. C. Financial Statements The proponents prepared a one (1) year projection of Income Statements, Balance Sheet, and Cash Flow that are shown in the tables. D’Moringa Special Monthly Projected Income Statement Sales Revenue
Php 1,200,000.00
Less: Expenses Rent
60,000.00
Salaries
734,400.00
Supplies
45,000.00
Utilities
20,000.00
Advertising
12,000.00
Net Income
(871,400.00) Php 328,600
D’Moringa Special Projected Statement of Partner’s Equity
Sherwin
Jeremy
Total
Capital, January 1
Php 27,000.00
Php 23,000.00
Php 50,000.00
Add: Investment
10,000.00
8,000.00
18,000.00
164,300.00
164,300.00
328,600.00
Less: Drawings
(5,700.00)
(4,300.00)
(10,000.00)
Capital, December 31
Php 195,600.00
Php191,000.00
Php 386,600.00
Net Income
D’Moringa Special Balance Sheet
Asset Current Asset Cash
Php150,000.00
Account Receivables
10,000.00
Food Inventory
29,200.00
Beverage Inventory
20,350.00
Supplies Inventory
27,100.00
Housekeeping Tools & Materials
37,200.00
Dining Paraphernalia
26,150.00
Raw Materials
60,000.00
Total Current Asset
Php 360,000
Non-Current Asset Store Equipment
45,300.00
Kitchen Equipment
50,700.00
Furniture & Fixture
30,600.00
Total Non-Current Asset
Php126,600.00
Total Asset
Php 486,600.00
Liability Taxes and Licenses
Php 100,000.00
Partner’s Equity Sherwin’s, Capital
195,600.00
Jeremy’s, Capital
191,000.00
Total Partner’s Equity
Php 386,600.00
Total Liability & Partner’s Equity
Php
486,600.00
D’Moringa Special Projected Cash Flow Cash Flow from Operating Activities Net Income Less: Accounts Receivable
Php 328,600.00 (10,000.00)
Food Inventory
(29,200.00)
Beverage Inventory
(20,350.00)
Supplies Inventory
(27,100.00)
Housekeeping Tools & Materials
(37,200.00)
Dining Paraphernalia
(26,150.00)
Raw Materials
(60,000.00)
Add: Taxes & Licenses
100,000.00
Net Cash from Operating Activities
Php 218,600.00
Cash Flow from Investing Activities Store Equipment
45,300.00
Kitchen Equipment
50,700.00
Furniture & Fixture
30,600.00
Net Cash from Investing Activities
Php 126,600.00
Cash Flow from Financing Activities Additional Investment
18,000.00
Less: Drawings
(10,000.00)
Net Cash from Financing Activities
Php 8,000.00
Net Cash Increase for the year of 2017
Php 100,000.00
Add: Beginning Capital
50,000.00
Net Cash
Php 150,000.00
CHAPTER VII CONCLUSIONS AND RECOMENDATIONS Conclusions According to customer analysis, majority of the participants are female. Most of the participants are between 14-16 years old. The 92.7 % of the participants like to eat pancakes and 78.2 % of the respondents are like to eat malunggay but majority of the participants want kalabasa and they prefer sweetener is condensed milk. The 74.5 % of the participants said that the price is affordable. And the packaging rated by the participants 5 which means packaging is attractable. According to competitors analysis the researcher has two competitors. Michelle breakfast eatery and Marian sari- sari store and eatery. In the place and promotion analysis the place is accessible according to 94.5% of the participants because in their areas don’t have a selling of pancake. Recommendation This study resulted into a healthy food that contains vitamin like protein which is good for body building and repair of tissues, plus vitamin A which is good for the skin and heat. The financial capability of the entrepreneurs should also be considered because the success and failure of any business not only defend on the knowledge and ability of the person who will operate the business also on the availability of fund. The researchers recommend to expanding on improving or creating other vegetables to can mix into pancake or other snacks, and to encourage other people doesn’t like eating malunggay. Furthermore, additional readings and more information about the study is highly appreciated.
A.
Commercial Building
B.
Floor Plan
1 2 3 7 5
4
6 8
LEGEND: 1. RESTROOM 2. CLEANING MATERIALS CABINET 3. STOVE 4. WORKING TABLE 5. COUNTER 6. DISHWASHING AREA 7. TABLES AND CHAIR 8. TRASH CAN
C. The Proposed Business Logo
D. The Proposed Design of Shirt of the Employee
Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Cavite Tanza National Comprehensive High School Daang Amaya II, Tanza, Cavite
July 21, 2017 Dear Participants, A pleasant day! We, the Grade 12 ABM Students of Tanza National Comprehensive High School- SHS are currently conducting the feasibility study entitled “A Feasibility Study in Producing Moringa Pancakes at Tanza National Comprehensive High School” will ask your favorable time to spare on answering the questionnaires. The general objective of this survey is to know the participants’ perceptions, insights, opinions, and suggestions about our product (Malunggay Pancake). Rest assured that all your answers will be kept confidential. Thank you and God bless us!
Yours truly,
SHERWIN BLANCO
Noted by: RUFINA E. RIVERA Master Teacher II
Approved by: NORMAN C. BARROSO Master Teacher II
Republic of the Philippines Department of Education Region IV-A CALABARZON Division of Cavite Tanza National Comprehensive High School Daang Amaya II, Tanza, Cavite
“A Feasibility Study of Producing Moringa Pancake at Tanza National Comprehensive High School” Name: (Optional) Sex: Male
Age: Female
Direction: Put a check (√ ). Questions
Yes
1. Do you like eating pancakes? 2. Are you fond of eating malunggay? 3. Is the packaging of the product presentable? 4. Is the 25.00 per pack of malunggay pancake will be affordable? 5. Is the location of business accessible to the customer? 6. Is there any store near at your house offering pancake? 7. Do flyers and website can catch your attention? 8. What vegetable do you prefer most? Kalabasa
________ Mani
_______Ube
9. What sweetener on pancakes you preferred most? _______Honey
_______Condensed Milk
_______Chocolate syrup
10. Rate the packaging by its appearance. 1____
2____
3____
4____
5_____
No
D’Moringa Special Monthly Projected Income Statement Sales Revenue
Php 1,200,000.00
Less: Expenses Rent
60,000.00
Salaries
734,400.00
Supplies
45,000.00
Utilities
20,000.00
Advertising
12,000.00
Net Income
(871,400.00) Php 328,600
D’Moringa Special Projected Statement of Partner’s Equity
Sherwin
Jeremy
Total
Capital, January 1
Php 27,000.00
Php 23,000.00
Php 50,000.00
Add: Investment
10,000.00
8,000.00
18,000.00
164,300.00
164,300.00
328,600.00
Less: Drawings
(5,700.00)
(4,300.00)
(10,000.00)
Capital, December 31
Php 195,600.00
Php191,000.00
Php 386,600.00
Net Income
D’Moringa Special Balance Sheet
Asset Current Asset Cash
Php150,000.00
Account Receivables
10,000.00
Food Inventory
29,200.00
Beverage Inventory
20,350.00
Supplies Inventory
27,100.00
Housekeeping Tools & Materials
37,200.00
Dining Paraphernalia
26,150.00
Raw Materials
60,000.00
Total Current Asset
Php 360,000
Non-Current Asset Store Equipment
45,300.00
Kitchen Equipment
50,700.00
Furniture & Fixture
30,600.00
Total Non-Current Asset
Php126,600.00
Total Asset
Php 486,600.00
Liability Taxes and Licenses
Php 100,000.00
Partner’s Equity Sherwin’s, Capital
195,600.00
Jeremy’s, Capital
191,000.00
Total Partner’s Equity
Php 386,600.00
Total Liability & Partner’s Equity
Php
486,600.00
D’Moringa Special Projected Cash Flow Cash Flow from Operating Activities Net Income Less: Accounts Receivable
Php 328,600.00 (10,000.00)
Food Inventory
(29,200.00)
Beverage Inventory
(20,350.00)
Supplies Inventory
(27,100.00)
Housekeeping Tools & Materials
(37,200.00)
Dining Paraphernalia
(26,150.00)
Raw Materials
(60,000.00)
Add: Taxes & Licenses
100,000.00
Net Cash from Operating Activities
Php 218,600.00
Cash Flow from Investing Activities Store Equipment
45,300.00
Kitchen Equipment
50,700.00
Furniture & Fixture
30,600.00
Net Cash from Investing Activities
Php 126,600.00
Cash Flow from Financing Activities Additional Investment
18,000.00
Less: Drawings
(10,000.00)
Net Cash from Financing Activities
Php 8,000.00
Net Cash Increase for the year of 2017
Php 100,000.00
Add: Beginning Capital
50,000.00
Net Cash
Php 150,000.00
D’ Moringa Special MENU
SNACKS Malunggay Pancake
25.00
MalunggayPuto
10.00
Malunggay Donut
20.00
Malunggay Cookies
15.00
Malunggay Cake
50.00
BEVERAGE Juices Orange Juice
10.00
Pineapple Juice
10.00
Ice Tea
10.00
Hot Drinks Hot Coffee
15.00
Hot Chocolate
15.00
Hot Tea
15.00
Proposed Payroll Sheet Employee
Salary / Day
Salary / Month
Salary / Anum
Chef 1
Php 500.00
Php 10,000
Php120,000
Chef 2
500.00
10,000
120,000
Kitchen Helper 1
420
8,400
100,800
Kitchen Helper 2
420
8,400
100,800
Kitchen Helper 3
420
8,400
100,800
Cashier
400
8,000
96,000
Waiter
400
8,000
96,000
Total
Php3,060
Php61,200
Php734,400
Pictures while Conducting the Survey
