Final 1-6 PDF

Liceo de Cagayan University Senior High School Department Page 1
Chapter 1
Project Description
Introduction
Our product is a derivation from the normal preparation of a cupcake. Cupinocake
is the products name. Cupinocake is more concentrated in Cucumber fruit and flour. Our
product aims to satisfy the need of most Senior High School Students by, promoting them
our proposed product. This product is purely made of a natural cucumber fruit.
This chapter contains and discusses some vital data, facts and other related
information pertaining to our study on the viability of this “Cupinocake” or what usually
called as a Cucumber Cupcake.
The group believes that this product has a huge potential of availability if it is
properly introduced in the market. We are indeed, very confident that this healthy food snack
will have a good impact to those people who doesn’t eat purely cucumber.
Purpose of the Feasibility Study
The purpose of this feasibility study is to create a nutritious and healthy food
snack that will surely love and change the mindset of everyone. Also, the researchers want
the students of Liceo de Cagayan University Main Campus to taste the uniqueness of the
proposed product. This particular business study will promote awareness on how healthy and
beneficial the Cupinocake Fruit in our body.
Justification of the Study
In today’s generation, changing of preferences or any kind of things especially
food preferences is highly increasing. People nowadays, are very picky when it comes to
food preferences. The social environment in which we live changes daily; that is why the
researchers came up with the idea of a Cucumber turns into a cupcake.
Creating a new product needs to have a critical thinking. As an individual you
should be wise enough on making a good decision that will help a product to grow, with this
it needs innovation. Innovating a product is not easy especially in discovering and making a
product but, with the help of innovation and perseverance, you’ll create something new.
Cupinocake is a product of innovation and perseverance. It aims to set a new
taste of an ordinary cupcake. It is a product with dedication to pursue the best of what we can
give to our customers. This product offers something that the customers will look up to, and
above all we engaged to this kind of business to earn and get a profit so that it will continue
to exist.
Scope and Delimitation of the Study
Cupinocake is known as a nutritious fruit, for it carries a lot of good benefits that
needs to our body. According to Dr. Liezl Marinay Atienza (2016), a registered nutritionist
and dietician, she argued that in Asia alone, three out of four people do not eat the prescribed
amount of fruits and vegetables. In the Philippines she said that most Filipinos are held back
from eating vegetables and fruits because of several reasons. She also cited a recent survey
by Monitor International where in Asia, among the reasons cited for low consumption of
fruits and vegetables is urban migration. However, as the researchers gather their survey it
results that many people here in the university doesn’t want to eat purely cucumber. As a
result, for this data, the researchers proposed a product which is entitled Cupinocake. The
main Ingredient of this product is cucumber fruit. The Limitation of this study will be at
Liceo de Cagayan University and the target customers are the Senior High School Student.
Chapter 2
OBJECTIVES OF THE FEASIBILITY STUDY
The following are the objectives of the study:
1. To determine the target market
2. To know the respondents by determining their:
2.1 Age
2.2 Gender/Sex
2.3 Weekly allowance
3. To analyze whether this business can:
a. Generate income/loss
b. Minimize cost and maximize profit
4. To analyze the following aspects:
a. Technical Feasibility
b. Financial feasibility
c. Socio – Economic Feasibility
d. Organization and Management Feasibility
5. To know the overall feasibility of the product

Chapter 3
Methodology
The feasibility study of Cupinocake begins in the planning up to the
implementation phase. This chapter discusses the process used in gathering pertinent
information needed. The methodology employed in this research includes details on the
research setting, research design, research respondents, sampling procedure and other
relevant procedures.
Research Setting
The researchers will conduct the study at Liceo De Cagayan University (Main
Campus), Rodolfo N. Pelaez Blvd., Kauswagan Road., Cagayan De Oro City. The students
represent the target market. The target market comprises students from the specific strands
which are the ABM , STEM , HUMSS and ICT 1&2 Strand.
Research Design
The researcher used the descriptive research design. The researchers conducted the
survey at Liceo de Cagayan University by providing a survey check list questionnaire to the
desired number of respondents. These survey questionnaires served as the researchers to
project the outcome of their chosen product. Moreover, the researchers conducted an
interviews with the sellers of the related business located in the campus, who were said to be
the competitors of the proposed project study determine the basic wants and of the customer
and also to know what to enhance the products to meet the wants of the customer by
providing check list. the researcher can also project what the possible outcome of the product
through providing check list questionnaire.
Research Respondents and Sampling Procedure
In this study, the respondents were chosen randomly from the target market, Liceo de
Cagayan University Main Campus, Cagayan de Oro City. The researchers will randomly pick
five (5) grade twelve (12) students per section from the target strand which are the ABM,
HUMSS, STEM and ICT 1 & 2.
For the sample size, the researchers assumed one hundred nine (109) respondents for
the study. The respondents were given at least fifteen (15) minutes time to answer and assess
the questions. After the survey, the questionnaires will be collected, and the results will be
tallied, computed and analyzed.
Research Instrument
The researchers aimed to identify the market factors, both quantitative and qualitative
that can affect the feasibility and profitability of the product offered and to determine the
preference and willingness of the respondents to purchase and promote the product.
The researchers made the survey questionnaires to gather data of the study. the questionnaire
contains questions regarding the respondents ‘daily allowance, how much they spend to their
snacks, personal preference, knowledge about the Cupinocake and the amount they willing to
spend the product. The results will be tabulated and analyzed using statistical approach.
Research Ethical Protocol
The researchers will conduct the survey in a manner that would not disturb the
welfare of the respondents and will not violate any rights, particularly about privacy. The
researchers will act professionally during the actual survey procedure. Before the activity, the
researchers sought permission first from the principal of Main Campus and the Vice
President for Research Publication and Extension. Before giving out the survey
questionnaires, the respondents will be asked for their consent and willingness to be part of
the study. The researchers will be going to give a brief background orientation about the
product. Upon completion, the researchers will collect the survey questionnaires and assured
the respondents that the data collected will be treated with utmost confidentiality. At the end
of the survey, the researchers will be going to express their gratitude to their respondents for
the cooperation of the study.
Data Gathering Procedures
The researchers gathered the needed data after the distribution of the Survey
questionnaires to the respondents. The students were randomly chosen from the different
strands which are the ABM, STEM , HUMSS and ICT 1&2 Strand of the university without
any bias as to who shall make their comments and suggestions for the improvement of the
product.
Statistical Technique
The researchers tallied every result of every questions with the total respondents who
answer their preferred choice. To come up with the percentage, the researchers used the
slovin’s formula in order to come up with the total number of respondents in each strand.
Chapter 4
Results and Discussion of Findings
A.Market Feasibility
Introduction
The market study is for a business to attract the market. The business must have its
marketing program which is coordinated and well-designed set of activities to achieve the
marketing objectives. Market study is one of the essential parts of determining the success
and downfall of a business. With this, the business will be able to make a plan on
maximizing the profit while lowering the cost but not comprising the quality of the goods
that results in customer satisfaction and gaining the customers loyalty.
Marketing is about identifying and meeting human and social needs. In short, marketing is
meeting the needs of profitability. However, it is not only about selling. The aim of
marketing objectives is making a business feasible and profitable.
Product Description
The product is a deviation from the normal preparation of a cupcake. Cupinocake is
the products name. Cupinocake is more concentrated in Cucumber fruit and Flour. The
product aims to satisfy the needs of most Senior High School students, by promoting them
our new proposed product.
This product is purely made of a natural cucumber fruit that has a lot of benefits into
our body. One of the health benefits that we can get through cucumber fruit is that, according
to Rachael Link, MS, RD in 2017 Cucumbers are low in calories but high in water and
several important vitamins and minerals. Eating cucumbers with the peel provides the
maximum amount of nutrients. The unique characteristic of this product is that its flavor,
taste and the color.
This business will be located at Liceo de Cagayan University (main campus). The
Senior High School students of the University will be the main target.
Logo
•The pictures at the center of the logo is a cupcake, which is the main product.
•The colored green cupcake represents the color of our main ingredients, which is the
cucumber.
•The green lining circle represents that” we preserve nature”
•The word Cucumis Sativus is a latin term for cucumber.
•The white color background at the center of the logo represents the cleanliness in
making our product.

Demand Analysis
Demand refers to the number of goods and services that consumers are willing and
able to buy at alternative prices. The price decreases when the quantity supplied exceeds
quantity demanded. however, when the quantity supplied is lesser than the quantity
demanded the price will increase. The law of demand states that other factors being constant,
price and quantity demand of any goods and service are inversely related to each other.
Supply Analysis
Supply refers to the economic concept that mean to know the total specific goods or
services will goes flow. Cupinocake tend to capture its market and obtain a competitive edge
over the rest. Suppliers and the business Cupinocake must have good relationship to improve
the quality of goods as well as the product itself. Suppliers must also provide safe and good
quality of ingredients, supply also base in the data has been use to the researcher conducted.
Demand and Supply Analysis
In terms of financial markets, supply and demand determine the pricing of stocks
and other securities. The questionnaire represents the demand of supply all data represent the
demanded supply analysis. Supply and demand explain the interaction between the supply of
demand for resource and the effect of its price.
Price Study
The Price is the value that will purchase a finite quantity, weight or another measure of
goods and services. The researchers determined the price of Cupinocake based on the results
of the survey questionnaires where in the respondents answered which price range are, they
prefer to buy the cupcake. The results show that the respondents prefer to purchase
Cupinocake at a lower price. The majority of the Senior High School of Liceo de Cagayan
University have chosen the price 10 pesos each for the Cupinocake.
Part. I
Q1. Age
AGES ABM STEM HUMSS ICT
F % F % F % F %
Less than 0 0 0 0 0 0 0 0
16
More than 4 3.7% 4 3.7% 4 3.7% 1 0.9%
18
16-18 28 25.7% 24 22.0% 27 24.8% 17 15.6%
Table 1
Q2. Gender
GENDERS ABM STEM HUMSS ICT
F % F % F % F %
Female 23 21.1% 19 17.4% 20 18.3% 2 1.8%
Male 9 8.2% 19 17.4% 9 8.2% 8 7.3%
Table 2
Part. II
Q1: How much would you typically spend on snack per day?
ABM STEM HUMSS ICT

F % F % F % F %
₱ 10- 15 13.7% 13 11.9% 15 13.7% 3 2.7%

30
₱ 30- 6 5.5% 22 20.2% 9 8.2% 6 5.5%
50
₱ 50- 6 5.5% 6 5.5% 7 6.4% 1 0.9%
80
Table 3
Daily Expense on their snacks

25
20
15
10
0
ABM STEM HUMSS ICT
Php10-30 Php30-50 Php50-80
Figure 3
Figure 3 is the graphical representation of the daily expense of the respondents on their
snack. The color red represents 46 respondents who spend on their snack 10 to 30. The color
green represents 43 respondents who spend on their snack 30 to 50. The color blue represents
20 respondents who spend on their snack 50 to 80. With the total number of 109 respondents.
Q2. How much is your daily allowance?
DAILY ABM STEM HUMSS ICT

ALLOWANCE
F % F % F % F %
₱30-50 6 5.5% 14 12.8% 8 7.3% 2 1.8%
16 14.6% 19 17.4% 17 15.6% 6 5.5%

₱60-100
Beyond 100 7 6.4% 7 6.4% 6 5.5% 1 0.9%
Table 4
Daily Allowance
25
20
15
10
0
ABM STEM HUMSS ICT
Php30-50 Php60-100 Beyond 100
Figure 4
Figure 4 is the graphical representation of the respondent’s daily allowance. The color red
represents 30 respondents who has a daily allowance of 30 to 50. The color green represents
58 respondents who has a daily allowance of 60 to 100. The color blue represents 21
respondents who has a daily allowance of beyond 100. With the total number of 109
respondents.
Q3. How often do you eat cucumber?

ABM STEM HUMSS ICT
F % F % F % F %
Everyday 4 3.7% 1 09% 4 3.7% 0 0%
Sometimes 4 3.7% 10 9.2% 9 8.2% 2 1.8%

Never 24 22% 23 21.1% 21 19.3% 7 6.4%
Table 5
Number of respondents on how often they eat Cucumber
30
25
20
15
10
0
ABM STEM HUMSS ICT
Everyday Sometimes Never
Figure 5
Figure 5 is the graphical representation of how often they eat cupcake. The color red
represents the 9 respondents who says every day. The color green represents 25 respondents
who says sometimes. The color blue represents 75 respondents who says never. With the
total number of 109 respondents.
Q4. How often do you eat snacks like sweets, biscuits or ice-cream?
ABM STEM HUMSS ICT

F % F % F % F %
Everyday 19 17.4% 19 17.4% 12 11% 6 5.5%
1-2 times 10 9.2% 20 18.3% 19 17.4% 3 2.7%

a week
Never 0 0% 0 0% 1 0.9% 0 0%
Table 6
Number of respondents on how often they eat sweet snacks
30
25
20
15
10
0
ABM STEM HUMSS ICT
Everyday 1 to 2 times a week Never
Figure 6
Figure 6 is the graphical representation of how often they eat snacks. The color red
represents the 56 respondents who says every day. The color green represents 52 respondents
who says 1 to 2 times a week. The color blue represents 1 respondent who says never. With
the total number of 109 respondents.
Q5. How often do you buy cupcake?

ABM STEM HUMSS ICT
F % F % F % F %
Very often 2 1.8% 5 4.6% 3 2.7% 1 0.9%
Moderately 7 6.4% 10 9.2 3 2.7% 2 1.8%

often
Slightly 20 18.3% 20 18.3% 29 26.6% 7 6.4%
often
Table 7
30
25
20
15
10
0
ABM STEM HUMSS ICT
Very Often Moderately Often Slightly Often
Figure 7
Figure 7 is the graphical representation of how often they buy cupcake. The color red
represents the 11 respondents who says very often. The color green represents 22 respondents
who says moderately often. The color blue represents 76 respondents who says slightly often.
With the total number of 109 respondents.
Q6. What topping would you like to put in the cupcake?

ABM STEM HUMSS ICT
F % F % F % F %
Sprinkles 17 15.6% 20 18.4% 17 15.6% 8 7.3%
Small 10 9.2% 20 18.4% 15 13.8% 2 1.8%

marshmallow
Table 8
Number of respondents who want sprinkles and small

marshmallow as their toppings
30
25
20
15
10
0
ABM STEM HUMSS ICT
Springkles Small marshmallow
Figure 8
Figure 8 is the graphical representation of what topping they would like to put in the
cupcake. The color red represents the 62 respondents who says sprinkles. The color blue
represents 47 respondents who says small marshmallow. With the total number of 109
respondents.
Q7. When was the last time you eat cupcake?

ABM STEM HUMSS ICT
F % F % F % F %
Within the 10 9.2% 20 18.3% 20 18.3% 7 6.4%

last time
Last day 2 1.8% 4 3.7% 2 1.8% 1 0.9%
Last week 15 13.8% 19 9.6% 6 5.5% 3 2.7
Table 9
When was the last time they eat cupcake
30
25
20
15
10
0
ABM STEM HUMSS ICT
Within the last month Last day Last week
Figure 9
Figure 9 is the graphical representation of when was the last time they eat cupcake. The
color red represents the 57 respondents who says within the last time. The color blue
represents 9 respondents who says last day. The color green represents the 47 respondents.
With the total number of 109 respondents.
Q8. What is your favorite cupcake flavor?
ABM STEM HUMSS ICT
F % F % F % F %
Normal 9 8.2% 11 10.0% 10 9.2% 5 4.5%
Cupcake
flavor
Fruit 20 18.3% 20 18.3% 24 22.0% 5 4.5%
Cupcake
flavor
Vegetables 0 0% 4 3.7% 1 0.9% 0 0%
Cupcake
flavor
Table 10
Flavor Preference
30
25
20
15
10
0
ABM STEM HUMSS ICT
Normal flavor cupcake Fruit flavor cupcake Vegetables flavor cupcake
Figure 10 is the graphical representation of what are their favorite cupcake flavor. The
color red represents the 35 respondents who says normal cupcake flavor. The color blue
represents 69 respondents who says fruit flavor cupcake. The color green represents the 5
respondents who says vegetables cupcake flavor. With the total number of 109.
Q9. Are you willing to buy our product (Cucumis sativus cupcake)?
ABM STEM HUMSS ICT
F % F % F % F %
YES 20 18.3% 28 22.0% 28 25.7% 7 6.4%
NO 8 7.3% 9 8.2% 6 5.5% 3 2.7%
Table 11
Number of respondents who willing and not to buy the product
35
30
25
20
15
10
0
ABM STEM HUMSS ICT
YES NO
Figure 11
Figure 11 is the graphical representation of how are they willing to buy the product. The
color red represents the 83 respondents who said yes. The color blue represents 26
respondents who said no. With the total number of 109 respondents.
Table 12: Previous, Future Demand and Supply Consolidation
Year Demand Supply Gap Units
2014-2015 103,016 61,748 41,268 37,141
2015-2016 108,558 65,118 43,440 39,096
2016-2017 114,100 68,373 45,727 41,154
2017-2018 119,968 71,835 48,133 43,320
2018-2019 126,488 75,821 50,667 45,600
2019-2020 133,171 79,838 53,333 48,000
2020-2021 139,854 83,854 56,000 50,400
2021-2022 146,700 87,900 58,800 52,920
2022-2023 154,035 92,295 61,740 55,566
2023-2024 161,859 97,032 64,827 58,344
Table 12. Shows the Consolidation of the supply and demand of Cupinocake. The
estimated supply per school year is subtracted from the estimated total demand to get the gap
or difference.
Demand and Supply Consolidation

200,000
180,000
160,000
140,000
120,000
100,000
80,000
60,000
40,000
20,000
Demand Supply Gap Units
Figure 1: Previous, Future Demand and Supply Consolidation

Table 13: Computation of Total Demand
Year Population Market Market Sales Sales Average Total

Factor Potential Factor potential Consumption Demand
2014- 962 90% 866 73% 632 163 103,016
2015
2015- 1,013 90% 912 73% 666 163 108,558

2016
2016- 1,066 90% 959 73% 700 163 114,100

2017
2017- 1,122 90% 1,008 73% 736 163 119,968

2018
2018- 1,181 90% 1,063 73% 776 163 126,488

2019
2019- 1,243 90% 1,119 73% 817 163 133,171

2020
2020- 1,305 90% 1,175 73% 858 163 139,854

2021
2021- 1,370 90% 1,233 73% 900 163 146,700

2022
2022- 1,439 90% 1,295 73% 945 163 154,035

2023
2023- 1,517 90% 1,360 73% 993 163 161,859

2024
Table 14: Future Demand Analysis
Year 2019-2020 2020-2021 2021-2022 2022-2023 2023-2024
Demand 133,171 139,854 146,700 154,035 161,859
Table 13 shows the future demand analysis of the Cupinocake. It displays that the future
demand is increasing from the year 2019-2020 to 2023-2024.
Future Demand
180,000
160,000
140,000
120,000
100,000
80,000
60,000
40,000
20,000
0
2019-2020 2020-2021 2021-2022 2022-2023 2023-2024
Demand
Figure: Future Demand

Table 15: Future Supply Analysis
Year 2019-2020 2020-2021 2021-2022 2022-2023 2023-2024
Supply 79,838 83,854 87,900 92,295 97,032
Table 14 shows the future supply of the Cupinocake. It displays that the future supply is
increasing from the year 2019-2020 to 2023-2024.
Future Supply
100,000
90,000
80,000
70,000
60,000
50,000
40,000
30,000
20,000
10,000
0
2019-2020 2020-2021 2021-2022 2022-2023 2023-2024
Supply
Figure: Future Supply

Factors Affecting the Market
Market is defined as one of the many varieties of system, institution,
procedures, social relations and infrastructure, where by parties engage in exchange. There
are two participants in the market these are buyers and seller that affected by demand and
supply. It is very essential in every business organization to know the factors influencing the
change in demand and supply of goods in the market. These factors are the following;
A. Goods Advertising and Promotion

Advertising helps change outdated or negative perceptions of your business, if
needed. Advertising can also increase visibility within your industry, helping you attract
partners that can expand your business. Indirectly, advertising helps you grow word of mouth
referrals. The newer customers you gain through advertising, the more word of mouth those
customers in turn will share with others. Marketing includes all of the upfront product
development, pricing and distribution strategies you need to create, with advertising,
promotions and public relations using that information to effectively communicate messages
to consumers. To create good marketing and promotion techniques. Good advertising and
promotion will uplift the business into a Good Management that will business in compass
those threats and other forms of action.
B. Unavailability
In a field of business there are times that the raw materials that the researchers need,
there is unavailability on it. Specially to our product which is Cupinocake sometimes our
main ingredients is not available in the market.
C. Price and Availability of Related
The price and the availability of the related goods is one of the other factors affecting
demand. Related goods are classified as either substitutes or compliments. An increase in
price will be conducted if the related goods are available because of the suggested retail
prices. The product that will be produced will have the total taste factors that will make the
consumers approve.
D. Preferences
This paper research aimed to evaluate the role of additives in food production and to
identify how these additives are known to know. The questionnaire technique was used, the
research involved 109 respondents. It was found that the respondents are known about
Cupcake that would prefer to the future buyers. Analysis depended on the age and strand
respondents and were not dependent on gender of respondents. We recommend to enhance
public knowledge about food benefits and safety of food additives.
E. Competition
Understanding the competitive or competition landscape is a market research must
that can provide information to startups. Competitor analysis can provide a great template for
business success, doing what has worked well for other companies and avoiding what has not
is a good place to start. A few questions can help you define your approach to this:
• How well are they doing (market share, growth)?
• What kind of reviews do they have online from customers and employees?
• What marketing strategies have they used?
• Given all the above, what do their strengths and weaknesses seem to be?
This question will help you define your approach to this. In addition, competitive or
competition is an essential tactic for finding out what your competitors are doing and what
kind of threat they present to your financial well-being.
Marketing Strategies
In order for a business to attract the target market, the business must have its
marketing program or strategies which is a coordinated and well-designed set of activities to
achieve market objectives.
Here are the four P’s of marketing objectives, making a business feasible and
profitable.
Product
Cupinocake is freshly made and nutritious because of the fresh cucumber that the
researchers mix. Cupinocake aims to provide nutritious cupcake to every consumer. This
product is a typical fruit flavor.
Price
A one piece of Cupinocake cost only 10 pesos. With that price, customers can get all
the health benefits and nutrients from the fruit we mix which is the cucumber.
Place
With a small stall, Cupinocake will be available at the SAC and NAC canteen of
Liceo de Cagayan University, in which the students spend their most time.
Promotion
To make things more exciting, Cupinocake plans on giving promos by creating a Web
page on Social Media social that many or the teenager can avail in the product and they can
grab promos easily. In this case not only teenager/student can avail in the promo but also
those people who is surfing or using social media now a day. Cupinocake product is for all,
for those who love fruit flavors cupcake. The research created a flyer to distribute in different
areas. The research also provides buy 4 get 1 to convince the buyers to buy not only one but
more products, using this kind of promotion can have sold products easily. Also, the sellers
of the product must have good communication, relationship to the buyers and have a strategy
impose by the business to run goodly towards the buyers.

Technical Feasibility
Introduction
In putting up a business, it is very necessary to consider if there is a sufficient access
to the resources needed. Discovery these kind of issues in the planning stage of the business
is more cost-efficient compares in the actual operation. Since, lesser cost will be incurred. In
this chapter, the feasibility of the proposed project technical and operational will be focusing
with the availability of different factors such and such raw materials, equipment, labor,
technology, logistics, location and other necessary resources, will discuss here. The
production process of the product, from the raw materials to the actual product will be
explained in this chapter. It will provide details of the development of the project and the
necessary steps and preparation for making the product.
Production Process
The following procedures should be strictly followed to ensure the consistency
of the product which is the Cupinocake.
Cupinocake
Ingredient’s:
½ kl All-purpose flour
Two pieces of cucumber fruit

1 ½ cup white sugar
1cup condense milk
225g Magnolia dairy cream
5tbsp baking powder
5tbsp baking soda
4 eggs
2tbp Lemon extract
For Icing Ingredient’s:
3 cup confectioner sugar
3 eggs
Directions:
Step1: Wash the cucumber fruit
Step2: Cut the cucumber into small pieces
Step3: Put the cut cucumber to blender. Blend until the cucumber will form into
liquid or until it looks like a juice and set aside.
Step4: In a big bowl mix first the following ingredient’s which are the
flour, baking soda and baking powder.
Step5: In another bowl mix the sugar, Dairy cream, condense milk and eggs.
Step6: After mixing the sugar, dairy cream, condense milk and eggs
slowly put the dry ingredient’s while mixing.
Step7: After mixing add the blended cucumber and mix it well.
Step8: After mixing all you can already put it into a cupcake container
Step9: If are you done putting the ingredients to a cupcake container
put it to the oven about 25 minutes with 120 temperature of heat.
(while waiting to the cupcake to be cook make the Icing)
Step10: Prepare the icing ingredient’s which are the very cold
water and confectioner sugar.
Step11: In a bowl mix the confectioner sugar and eggs mix it
well until the it will be look like a cotton or a cloud.
Step12: After mixing the following add the 1tbsp blended cucumber
mix it and the icing is done.
Step13: After the 25 minutes of baking the cupcake get it and
put it to a cooling rock, wait for a while until the cupcake will slightly cold.
Step14: Add the icing
Step15: SERVE
Equipment and utensils
In preparing the Cupinocake, the following equipment and utensils are needed.
1.Blender - Cupinocake shop, blender is a must. It is important to buy the best type of
blender that is durable and heavy duty to be able to survive the whole day strain continuously
using etc. Blender is a must in making this food product for this is the one who rive an
informed product into a fluid one.
2.Electric Mixer - Is an electric mixer is a kitchen utensil which uses a gear-driven
mechanism to rotate a set of beaters in a bowl containing the food to be prepared. It i
automates the repetitive tasks of Stirring, whisking or beating
3.Oven - It is used to cooked the product. Oven is a thermally insulted chamber used for the
heating, baking, or drying of a substance, and most commonly used for cooking.
4.Knives -used to cut cucumber and etc.
5.Chopping board- it is a board which you can cut or slice anything like foods.
6.Measuring Cups - used primarily to measure the volume of liquid or bulk solid cooking
ingredients.
8.Measuring Spoons- used to measure an amount of an ingredients, either liquid or dry
when cooking.
9.Mixing bowl- used for combining or mixing food ingredients when preparing recipes.
10.Cupcake container- used to showcase your work and enhance it. It helps to carry and
protect cupcakes and it help to keep moist and fresh.

Structure layout
Plant location
The Cupinocake kiosk will be located at Liceo de Cagayan University, in South
Academic Cluster (SAC), RNP. Blvd. Kauswagan, Cagayan de Oro City.

Raw materials:
Are the resources used by a company to provide its finish products. It is also the vital
necessities of the business that sells food products. Fresh and high-quality ingredient much
better used to ensure a quality product. The ingredients of Cupinocake are the following.
1.Cucumber Fruit
The cucumber fruit is the main ingredients for making the food products the
Cupinocake. It contains many nutrients and it provides a various health benefits that are good
to our body. This, fruit is not yet popular to be known as one of the main ingredients of the
product. However, the fruit is widely known as good for our skin.
2.All-purpose flour
Is a general use while flour. It is also known as a refined flour or simply this is made
from wheat grains after removing the brown covering. It is commonly used in baking, pies,
cupcake and other dessert.
3.Butter
Is a dairy product with high butterfat content which oak solid when chilled and at room
temperature in some region, and liquid when it becomes warned. It is generally used as a
spread on plan or mainly ingredients in baking process.
4.Condensed milk
Condensed milk is a cow milk from which water has been removed it is commonly
used to sweetened a product.
5.Baking powder
Is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak
acid. Baking powder is used to increase the volume of lighten the texture of the baked goods.
6.Baking Soda
Is widely used in baking. This is because it expands in the heat of the
oven and helps cupcakes, cakes and other baked goods rise. Because
baking soda causes dough to rise by producing carbon dioxide.
7.Egg
Play an important role in everything from cakes and cookies to meringues and pastry
cream, they create structure and stability within a batter, they help thicken and emulsify
sauces and custards, they add moisture to cakes and other baked goods, and can even act as
glue or glaze.
8.White sugar
Acts as a natural preservative that inhibits the growth of bacteria, mold and yeast in a
wide range of food products.

Waste Disposal
Waste disposal is another factor that must be considered in a food business. The waste
materials are those remains and left-over foods, and those wastes for the preparation of the
food. The left-over food will be directly disposed through the garbage can, and this will be
done every day to maintain cleanliness. Also, we adopt the segregation of the biodegradable
from the non-biodegradable wastes. Thus, the waste disposals are only minimal and at the
same time the garbage will be minimized.
Labor Requirements
This business contents labor, electricity, water bill, and rent. Moreover, the business
or the researcher can market in both private and public institutions, in addition the business
or researchers can also market both inside and outside in any company or even in outside.
Since the research conducted here in liceo de Cagayan University the researchers provide a
questionnaire in every section to get more information for better results to the product,
services and for the goods and wants of the customers. The business has cashier and service
craw or cashier only the staff will undergo both training and orientation to improve the
knowledge and skills for better improvement to the business, product and simply to treat and
value the customer or buyers in a proper way. Also, the staff will undergo more orientation
by promoting cleanliness like sanitizing the utensils, equipment and also the staff proper
hygiene. Since the business in kiosk type the business provides friendly staff to meet the
customer’s satisfaction.
B.FINANCIAL FEASIBILITY
Introduction
Financial feasibility is a study on how much is the startup capital needed for a
business. Its main goal is to identify whether to pursue or not this kind of business venture.
Financial feasibility will show if the product being proposed will provide a benefit in both
seller and buyer or will result in getting a profit. One of the essential factors that will
determine if the said product being proposed is to pursue or not is to conduct a Feasibility
Study. In this way, you will know if it provides the best outcome. Therefore, if the said
business is favorable then the researchers will be pursuing the said business, since one the
main goal of the researchers is to contribute something in the society. Otherwise, if it is
unfavorable then it will result in decreasing or worst it may lead into bankruptcy, then the
researchers will decide to not pursue the said business.
Financial Statement will show the overall performance of a business organization.
There are three (3) types of Financial Statement. The first one is the Balance Sheet in this
statement it will show the assets, liabilities and the capital of a business. The second one is
the Income Statement in this statement it will show the company’s revenues and expenses
used during a particular period. The third one is the cash flow, this statement will show the
inflows and the outflows of the money in a particular company, with the help of these three
(3) types of statement it will show the company’s progress in the long period.
Through conducting financial feasibility, this will help to determine the
effectiveness of a certain product and will also help to determine if the proposed product will
work in the long run. Also, it will help to recognize financial risk that may come in the near
future and in any other financial considerations.

Cupinocake
Projected Cost per Unit
Direct Materials Measurements Cost Quantity per Unit Cost per Unit Quantity per Unit Cost per
Unit
Cucumber 4 pcs. ₱4.5 4pcs. 18

Flour 1 kl. ₱30.2 1kl 30.2
Butter 1 pack ₱51.2 225g 51.2
Condense milk 1 can ₱29.8 300ml 29.8
Baking Soda 1 pack ₱7.28 3tbsp 0.8
Baking Powder 1 pack ₱7.8 5tbsp 0.68
Egg 4 pcs. ₱6.19 4pcs. 24.76 4pcs. 24.76
Lemon Zest 1 ml ₱15.10 1 ml 15.10
Confectioner Sugar ½ kl. ₱63 5cups ½ kl. 61.3
TOTAL Direct Materials ₱170.54 ₱86.06

Direct Labor Salary 1hr ₱25 15 mins 6.25 3mins 1.25
Total Direct Labor
Factory Overload
LPG 12,000
Liceo de Cagayan University Senior High School Department
Rent 60,000
Water 6,000
Electricity 9,000
Dep. Oven 1,000
Dep. Ref. 1,500
TOTAL Factory Overhead 86,500
Divided by: Projected Sales 110,000
Factory Rented per Unit ₱0.78 0.78
Total Product Cost Per Unit 6.25
Mark-Up 3.75
Selling Price per Unit ₱10.00
Page
43
FORECAST
YEAR UNIT YEAR YEAR
2020 15,360 ₱10.00 ₱153,600.00
2021 16,128 ₱11.00 ₱177,408.00
2022 16,934 ₱12.00 ₱203,208.00
2023 17,780 ₱13.00 ₱231,140.00
2024 18,669 ₱14.00 ₱261,366.00
CUCUMIS SATIVUS CUPCAKE

PROJECTED 5- YEAR STATEMENT OF PROFIT OR LOSS
FOR THE YEAR ENDED, DECEMBER 31, 2020 TO DECEMBER 31,2014
NOTE 2020 2021 2022 2023 2024
SALES 4 ₱153,600.00 ₱177,408.00 ₱203,208.00 ₱231,140.00 ₱261,366.00
LESS: COST OF GOODS SOLD 5 96,000.00 108,864 120,231.00 130,505.20 149,352.00
GROSS INCOME ₱57,600.00 ₱68,544.00 ₱82,977.00 ₱100,634.80 ₱112,014.00
OPERATING EXPENSES
SELLING EXPENSES 6 2,000.00 2,500.00 3,000.00 3,500.00 4,500.00
GEN. ADMINISTRATIVE EXPENSES 7 31,880 33,790 35,731 37,895 40,047
TOTAL EXPENSE ₱33,880.00 ₱36,290.00 ₱38,731.00 ₱41,395.00 ₱44,547.00
INCOME BEOFRE TAX 23,720.00 32,254 44,246.00 59,239.80 67,467.00

INCOME TAX- 30% 7,116.00 9,676.20 13,273.80 17,771.94 20,240.10
NET INCOME ₱16,604.00 ₱22,577.80 ₱30,972.20 ₱41,467.86 ₱47,226.90

PROJECTED 5-YEAR STATEMENT OF CASHFLOWS
FOR THE YEAR ENDED, DECEMBER 31, 2020 TO DECEMBER 31, 2024
CASHFLOW FROM OPERATING 2020 2021 2022 2023 2024
ACTIVITIES:
NET INCOME ₱16,604.00 ₱22,577.80 ₱30,972.20 ₱41,467.86 ₱47,226.90
DEPRECIATION: OVEN 100 100 100 100 100
DEPRECIATION:BLENDER 94 94 94 94 94
DEPRECIATION:ELECTRIC MIXER 100 100 100 100 100
INCREASE(DECREASE)
IN INCOME TAX PAYABLE 38,876.63 4,571.47 11,027.42 8,135.58 8,227.20
DECREASE (INCREASE)
IN OFFICE SUPPLIES INVENTORY -380 -15 -55 -93 -3
NET CASHFLOW FR.OPE.ACT. ₱100,394.63 ₱27,428 ₱42,238.62 ₱49,804.44 ₱55,745.10
CASH FLOWS FROM INV.ACT.
PURCHASE OF OVEN 1000
PURCHASE OF BLENDER 1000
PURCHASE OF ELECTRIC MIXER 850
NET CASH FR.INVEST.ACT. -2,850
CASHFLOW FR.FINACING ACT.

INITIAL CAPITAL CONTRIBUTION 57,835
CASH WITHDRAWAL 10,000 135,106 171,824.08 198,904.66 227,371.50
NET CASH INFLOWS 47,835.37 135,106 171,824.08 198,904.66 227,371.50
FR. FINANCING ACTIVITIES
NET CASH INFLOWS ₱145,380.00 ₱9,620.00 ₱10,000.00 ₱10,000.00 ₱10,000.00

ADD: CASH BALANCE BEGINNING ₱145,380.00 ₱155,000.00 ₱165,000.00 ₱175,000.00
CASH BALANCE ENDING ₱145,380.00 ₱155,000.00 ₱165,000.00 ₱175,000.00 ₱185,000.00

PROJECTED 5- YEAR STATEMENT OF FINANCIAL POSITION
FOR THE YEAR ENDED, DECEMBER 31, 2020 TO DECEMBER 31, 2024
ASSETS N 2O2O 2021 2022 2023 2024
CURRENT ASSETS:
CASH 1 ₱145,000.00 ₱155,000.00 ₱165,000.00 ₱175,000.00 ₱185,000.00
OFFICE SUPPLIES 2 380 365 310 403 406
TOTAL: CURRENT ASSETS ₱145,380.00 ₱155,365.00 ₱165,310.00 ₱174,403.00 ₱185,406.00
DEP. OF NON-CURRENT ASSETS:

DEP.OVEN 3 900 800 700 600 500
DEP. ELECTRIC MIXER 3 756 662 568 474 380
DEP.BLENDER 3 900 800 700 600 500
TOTAL NON-CURRENT ASSETS ₱2,556.00 ₱2,262.00 ₱1,968.00 ₱1,674.00 ₱2,556.00
TOTAL ASSETS ₱147,936.00 ₱157,627.00 ₱167,278.00 ₱176,077.00 ₱187,962.00
LIABILITIES AND
PARTNER'S EQUITY
CURRENT LIABILITIES:
INCOME TAX PAYABLE 23,720.00 32,254.00 44,246.00 59,239.80 67,467.00
PARTNER'S EQUITY:
PARTNER'S CAPITAL 124,216.00 125,373.00 123,032.00 116,837.20 120,495.00
TOTAL LIABILITIES AND
PARTNER'S EQUITY ₱147,936.00 ₱157,627.00 ₱167,278.00 ₱176,077.00 ₱187,962.00
RETURN ON INVESTMENT
2020 2021 2022 2023 2024
NET INCOME 16,604.00 22,577.80 30,972.20 41,467.86 47,226.90
PARTNER'S EQUITY 124,216.00 125,373.00 123,032.00 116,837.20 120,495.00
RETURN ON INVESTMENT 7.48 5.56 3.97 2.82 2.55
NOTE 1: CASH
2020 2021 2022 2023 2024
CASH IN BANK ₱140,000 ₱150,000 ₱160,000 ₱170,000 ₱180,000
PETTY CASH FUND ₱5,000.00 ₱5,000.00 ₱5,000.00 ₱5,000.00 ₱5,000.00
TOTAL:CASH ₱145,000.00 ₱155,000.00 ₱165,000.00 ₱175,000.00 ₱185,000.00
NOTE 2: OFFICE SUPPLIES

2020 2021 2022 2023 2024
BEGINNING BALANCES
ADD. PURCHASE Quantity Unit Cost
NOTEBOOK 3 15 20 25 30 35 40
BALLPEN 2 7 10 15 15 18 20
CALCULATOR 1 350 350 400 450
MONEY BOX 1 300 300 350 400
TOTAL: ₱680.00 ₱440.00 ₱395.00 ₱503.00 ₱460.00
LESS:OFFICE SUPPLIES USED 300 75 85 100 54
ENDING BALANCES 380 365 310 403 406
NOTE:3 DEP. OF NON-CURRENT ASSET
NON-CURRENT ASSET COST ESTIMATED LIFE STORAGE LIFE DEPRECIATION COST 2020 2021 2022 2023 2024
OVEN 1000.00 10yrs 200 200 100 100 100 100 100
ELECTRIC MIXER 850.00 9yrs 213 170 94 94 94 94 94
BLENDER 1000.00 10yrs 200 200 100 100 100 100 100
NOTE:4 SALES
2020 2021 2022 2023 2024
NO. OF UNIT SOLD 12,000 12,600 13,230 13,891 14,585
SELLING PRICE ₱10.00 ₱11.00 ₱12.00 ₱13.00 ₱14.00
TOTAL REVENUE: ₱120,000.00 ₱138,600.00 ₱158,760.00 ₱180,583.00 ₱204,190.00
NOTE:5 COST OF GOODS SOLD

2020 2021 2022 2023 2020
NO.OF UNITS SOLD 15,360 16,128 16,934 17,780 18,669
COST PER UNIT SOLD 6.25 6.75 7.1 7.34 8
TOTAL COST PER GOODS SOLD 96,000.00 108,864 120,231.00 130,505.20 149,352.00
NOTE 6: SELLING EXPENSES

2020 2021 2022 2023 2024
TRANSPORTATION ESPENSE ₱1,000.00 ₱1,000.00 ₱1,000.00 ₱1,000.00 ₱1,000.00
MISCELLANEOUS EXPENSE ₱1,000.00 ₱1,500.00 ₱2,000.00 ₱2,500.00 ₱3,000.00
TOTAL ₱2,000.00 ₱2,500.00 ₱3,000.00 ₱3,500.00 ₱4,500.00
NOTE:7GEN.ADMINISTRATIVE EX.
2020 2021 2022 2023 2024
SALARIES 28,500 29,925 31,421 32,992 34,641
TAXES & LICENSES 1,000 1,000 1,000 1,000 1,000
OFFICE SUPPLIES 380 365 310 403 406
MISCELLANEOUS EXPENSE 1,000 1,500 2,000 2,500 3,000
PRE-OPERATING EXPENSE. 1,000 1,000 1,000 1,000 1,000
TOTAL: 31,880 33,790 35,731 37,895 40,047
Socio-economic Feasibility
Socio-Economic Feasibility, studies designed to determine the degree and the
location of a given project that are economically justify from an environment or in social
perspective. It is design to evaluate the project that are possible in Operation, finance and
management. Moreover, the Socio-Economic Feasibility are the bases of what the project
will going in a good finance, operation, Management and also Investment of the business or
about the types of business. The Cupcake ingredients are basic that you can buy in any
market as long as the market are safe and clean, ingredients are eggs, cucumber fruit, flour,
butter, condense milk, baking powder, baking soda, white sugar. These are the basic
ingredients of the cupcakes. This product will provide health benefits to the customers and it
also contains vitamins, proteins, and minerals that are beneficial to the body. Having a
healthy lifestyle is a way of improving the social and economic aspects of life.
Socio-economic Chart
Utilizing
Improvement of Improves the life of
Agricultural
Community Project an Individual
Resources
Supplies of Individual
Commoditie Local National Business
Government Government Income Income
s
Payment of Creation of
Production Process
Government Taxes Employment
Cupinocake
Organization and Management Study
Introduction
Having a business today means a lot to a business owner. Business owners today
must be wise in organizing and managing their own businesses so that, it will stand tall and
be more successful in the long run. There are many businesses today that are successful and
there are also businesses that are not successful. There are successful in way that these
businesses had overcome different trials and obstacles and still continue to stand in the end
despite of today's economic changes. These things will be impossible to achieve without the
help of management. In today's business management is the most important factor in making
a business to be successful, and it requires an efficient and effective way of organizing a
business plan to achieve the goal of one's company.
Truly saying, managing for an entrepreneur is never easy. It's not just about dealing
with the customers and to create a new kind of product but, it is also about how to organize
and manage the system in order to have a good flow of business. As an entrepreneur it takes
a strong leadership skill to guide each employee in becoming a well- molded people in doing
his/her task. Aside from that, it is very necessary to learn on how delegate both the
responsibility for completing the task and the authority to get the required things done
In running a business, many business owners fail to consider many factors in
choosing the right people for the job. Their goal is to hire the best people and most of the
time, the standards requires q high educational attainment in order to be suitable in the job.
High educational attainment or having a degree doesn’t mean of measuring one's ability. The
thing is, every business firm needs a people who are well- rounded, determine, willing to
sacrifice his/her time, take the risks most of the time and above all they need a people who
are responsible enough in doing his/her assigned task. Indeed, building up a business is a
challenge for both business owners and employees to handle but with proper planning,
organizing and managing, anything will be possible.
General Manager/Service Crew
A. Qualifications
•Male and Female
•Must be a college graduate with a degree of Bachelor of Science in Business Management
•Must be at least 22 years old.
•Must possess effective leadership skills and represents the business well.
•Must have proficient communication skills.
•Must be trustworthy and ethically oriented
B. Duties and Responsibilities quality
•Bookkeeper
•Responsible for all store activities
•Ensure all activities are consistent
•Supervises the performance of personnel
•Responds positively and quickly to customer concerns
•Responsible for production planning and decision-making
•Takes charge for all store transactions

•Responsible for all money matters
•Responsible for marketing and innovation
Attendant/Service Crew
A. Qualifications
•Male or Female Must be at least 18 years’ old
•Must have a pleasing personality
•Must have good communication and social skills
B. Duties and Responsibilities
•In-charge of receiving payment from customers
•Perform the duty of communication to the customers
•Responsible for calling customers to get their finished order

Organizational Chart
Board of
Directors
General Manager
Norrie Mae Tangan
Marketing HR
Mariche Talisic Shearamea Bongabong
Sales Admin
Louwegie Apag Norie Mae Tangan
Operation
Marjun Bacalanos
Chapter 5
Strategy Planning for Implementation
Introduction
In doing strategy planning for implementation, it requires considerations for the
factors that could affect the business proposal and the strategies itself. Understanding the
results and findings of the various studies will help the business to plan and to be more
strategic for the continuous improvement, quality and innovation of the product.
Market Study
Understanding the Market Study by applying its advantage is vital in reaching out to
the target of the business and increasing the sales to keep up with the latest market trends and
to gain enough competitive edges in the business market. The Cupinocake has conducted a
market study by looking at several important factors that include the number of customers,
competition and the market growth. The availability of the customers to obtain market share
will sustain the business. It introduces a new taste and a unique product to the market that
makes it distinct from other indirect competitors. It will also have a strong set of promotional
strategies such as in Social Media, Promos, Customer referral incentives and other strategies
that will make the customer aware.
Technical Study
Having enough access of the resources should be considering when implementing a
business. The researchers of Cupinocake made a necessary calculation for the resources
needed for the implementation. The researchers have selected an appropriate and an efficient
manufacturing process. The different factors that could affect the production and marketing
of the product is determined such as the availability and determination of the raw materials,
equipment and location.
Financial Study
The financial aspect of the study provides pertinent quantitative information of the
business proposal used in making economic decisions. It indicates how the performance of
the business will remain its profitability through the existence of its competitors and future
economic conditions.
Organizational and Management Study
Organization and proper management are highly important to business. This chapter
illustrates the study of organization and management of the business. In business entities,
management plays vital role. This is an important factor in attaining its goals. Thus, where
the life of the Cupinocake as a business firms depends. In today’s complex society, managing
is an increasingly important activity. Managers are constantly needed to plan, organize, direct
and control operations to ensure that organizations accomplish their goals. Decision-making
and communicating require about the same amount of time at all management levels.
However, differences in the types of decisions made, like to communication exist because
managers work with and through people to accomplish goals.

Socio-economic Study
The Cupinocake Republic is designed to preserve a healthy lifestyle despite hectic
schedules. The study show’s a way of improving the social and economic aspect of life, not
only the individuals can benefit from the business but also the government through taxes
paid. The ingredients are approximately always available in the market and grocery store and
they are reserve without compromising the quality of the product.
Project Execution System
The progress of the business depends on the manner of making the project system.
One of the external factors that could influence the long-term goals is customer service. The
greatest purpose of starting a business is to boost profit and to satisfy the customer needs.
The instruction shall provide adequate service to all types of customers. Although it would
require another resources, time and money, superior customer service can produce positive
outcome of the business.
Administrative Support Plan
Good relationship and give satisfaction to the customers could establish customer’s
loyalty. The researchers set guidelines in order to attain the common goal and increase the
sales of Cupinocake and maintain a customer friendly environment with smile, greet and
serve the customers.
The success of the business depends on the satisfaction of the customer’s patronage.
This aspect must be monitored to ensure the profitability of the business. Maintain
cleanliness and freshness of the product. The product is very important to the business, for
without it there will be no sales. It should be fresh and maintained to the highest standard to
satisfy customers and future client. Not only the product but also the place must create a cool
and healthy atmosphere for satisfaction of the customer.
Post Evaluation
The Cupinocake will conduct a weekly evaluation to monitor the performance of the
business. The evaluation includes the determination whether the market strategies and
manufacturing process used are capable or not. also, the team will continue to design a
further marketing plan for the improvement of the product, to satisfy and to offer what best
for the changing preferences of the customer.

Chapter 6
Evaluation, Conclusions and Recommendation
Evaluation and Conclusion
In the market study, the majority of the students of Liceo de Cagayan University are
not familiar with the product because it is newly introduced to the market. However, despite
of the respondent’s unfamiliarity with Cupinocake, they are still willing to try it. In the
technical study, the place of production, location of the stall, proper waste disposal, labor
requirements and product pricing are indicated clearly. The stall will be located inside the
premises of Liceo de Cagayan University specifically I the school canteen, which the
students spend most of their time.
Recommendation
There are business goals and objectives to observe to the buying of ingredients in any
way and availing of trade discount which are offered by supplier. Research was to analyze
customer point of view towards students and non-students weather they satisfied with the
food the quality and quantity. In addition, the business has the good relationship towards to
the customers by allowing and accept their review, suggestions and comments contribute to
the improvement of the business and product to meet the customers want. Moreover, it is also
must to monitor the progress for the management to see deficiency, to correct and to know
what part is worried better and what does not. Along with monitoring there is also evolution
to the business products what part has good progress.

References
Manitoba, C.G (2017). Cucumber Lemon cupcakes. Retrieved from

https://canolaeatwell.com/recipe/cucumber-lemon-cupcake-with-lemon-cream-cheese-icing/
Lukka, S. (2019). II Health Benefits of cucumber water you should know. Retrieved from
https://www.msn.com/en-in/ health/fitness/II-health-benefits-of-cucumber-water-you-should-
know/ar-BBNS06N
Olson, N., &Ware, M. (2019). Health benefits of cucumber. Retrieved from

https://www.medicalnewstoday.com/articles/283006.php/ Murad, H. (2020). Evaluating the
potential benefits of cucumber for improved health and skin care. Retrieved from
https://www.jarlife.net/3050-evaluating-the-potential-benefits-of-cucumber-for-improved-health-and-skin-
care.html/
Link, R. (2017). 7 health benefits of eating cucumber. Retrieved from

https://www.healthline.com/nutrition/7-health-benefits-of-cucumber/
Feitham, D. (2016). What are the health benefits of eating cake?. Retrieved from
https://medium.com/@creativecakesdeborahfeitham/what-are-the-health-benefits-of-eating-
cakes-ff105ab9912f/
Appendices
Appendix. A Projected Budget of the Study
The total budget for the feasibility study conducted shall be no more than 2,000 based
on the following estimate:
Expenses Amount
Ingredients 300
Supply 300
Printing Fee 700
Fare 200
Other Expenses 500
TOTAL: 2,000
Appendix B. Exhibits
QUESTIONNAIRES
Survey Questionnaires
(CHECK LIST)
1. How much would you typical spend on snack per day?
__10 to 30
__30 to 50
__50 to 80
2. How much is your daily allowance?
__30 to 50
__60 to 100
__Beyond 100
3. How often do you eat cucumber?
__Every day
__Sometimes
__Never
4. How often do you eat snacks like sweet, biscuits or ice cream?
__Every day
__1 to 2 times a week
__Never
5. How often do you buy cupcakes?
__Very often
__moderately often
__Slightly often
6. What toppings would you like to put?

__Sprinkles
__Small marshmallow
7. When was the last time you eat? cupcakes?
__Within the last month

__Last day
__Last week'
8. What flavor do you prefer when you eat cupcakes?
__Fruits flavor Cupcake

__Vegetables flavor Cupcake
__Normal Flavor Cupcake
9. Are you willing to buy our product?
__YES
__NO
Egg Cucumber Cake Flour
All Purpose Cream Lemon Baking Powder
Condensed milk Confectioner Sugar

Dari Crème White Sugar
Plate 1. Ingredients
Peel and Cut the Cucumber Mix the Flour and Baking Powder
Blender the Cucumber until it become like this
Mix the Dari cream, Eggs and Sugar Mix the Cucumber to the mixed Dari cream,
Eggs and Sugar
Mix the Mixed Flour and B-Powder Put a little amount into cupcake container
into mixed Dari cream, eggs, sugar
and cucumber and mix it well
For the Icing Process: Oven it around 25 minutes with 120 heat
Mix first the APC then Mix it well until it will become fluffy
add the Confectioner sugar
Plate 2. Procedures
Plate 3. Finished Product

CURRICULUM VITAE
Name: Tangan Norie Mae D.
Address: Xavier Heights Subdivision,
Upper Balulang Cagayan De Oro City
Date of Birth: June 15, 2001
Place of Birth: Maramag Bikidnon
Citizenship: Filipino
Civil Status: Single
Fathers Name: Tangan Roldan R.
Mothers Name: Tangan Grace D
Educational Background
Senior school: Liceo De Cagayan University
Junior school: Bugo National High School
Elementary school: Alae Central Elementary schoo

Name: Talisic, Mariche L.
Address: Purok 3-A Gusa Cagayan de Oro City
Date of Birth: April 12, 2002
Place of Birth: Catibac, Catarman, Camiguin
Fathers name: Talisic, Arnulfo A.
Mothers: Talisic, Flordilisa L.
Junior school: Misamis Oriental General Comprehensive High School
Elementary school: Gusa Elementary School

Name: Bongabong Shearamea C.
Address: Zone 6 Capisnon Kauswagan Cagayan De Oro City
Date of Birth: July 17 2001
Place of Birth: Magsaysay Misamis Oriental
Fathers Name: Bongabong Joefry C.
Mothers Name: Cabatingan Judelyn T.
Junior school: Bayabas National High school
Elementary school: Bongbongon Elementary school

Name: Bacalaños Marjun B.
Address: Jasaan, Cabanglasan Bikidnon
Date of Birth: June 06,1999
Place of Birth: Lubogon, Cabanglasan Bikidnon
Fathers Name: Bacalaños Felix M.
Mothers Name: Bacalaños B.
Junior school: Bikidnon National High School
Elementary school: Jasaan Elementary School

Name: Apag Louwegie A.
Address: Zone 59 Montalvan Burgos st. Cagayan De Oro City
Date of Birth: August 30, 2001
Place of Birth: Provincial Hospital Cagayan De Oro City
Fathers name: Apag Eugene B.
Mothers: Apag Lorna A.
Junior school: Misamis Oriental General Comprehensive High School
Elementary school: City Central School


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Liceo de Cagayan University Senior High School Department Page 1

Our product is a derivation from the normal preparation of a cupcake. Cupinocake

called as a Cucumber Cupcake.

beneficial the Cupinocake Fruit in our body.

Justification of the Study

In today’s generation, changing of preferences or any kind of things especially

researchers came up with the idea of a Cucumber turns into a cupcake.

Creating a new product needs to have a critical thinking. As an individual you

Cupinocake is a product of innovation and perseverance. It aims to set a new

Scope and Delimitation of the Study

OBJECTIVES OF THE FEASIBILITY STUDY

The following are the objectives of the study:

1. To determine the target market

2. To know the respondents by determining their:

2.3 Weekly allowance

3. To analyze whether this business can:

b. Minimize cost and maximize profit

4. To analyze the following aspects:

c. Socio – Economic Feasibility

d. Organization and Management Feasibility

5. To know the overall feasibility of the product

The feasibility study of Cupinocake begins in the planning up to the

desired number of respondents. These survey questionnaires served as the researchers to

through providing check list questionnaire.

Research Respondents and Sampling Procedure

HUMSS, STEM and ICT 1 & 2.

tallied, computed and analyzed.

Research Ethical Protocol

the cooperation of the study.

Data Gathering Procedures

Results and Discussion of Findings

that results in customer satisfaction and gaining the customers loyalty.

marketing objectives is making a business feasible and profitable.

The product is a deviation from the normal preparation of a cupcake. Cupinocake is

our new proposed product.

taste and the color.

•The green lining circle represents that” we preserve nature”

•The word Cucumis Sativus is a latin term for cucumber.

making our product.

Demand and Supply Analysis

demand for resource and the effect of its price.

AGES ABM STEM HUMSS ICT

GENDERS ABM STEM HUMSS ICT

Female 23 21.1% 19 17.4% 20 18.3% 2 1.8%

Male 9 8.2% 19 17.4% 9 8.2% 8 7.3%

ABM STEM HUMSS ICT

₱ 10- 15 13.7% 13 11.9% 15 13.7% 3 2.7%

Daily Expense on their snacks

Php10-30 Php30-50 Php50-80

DAILY ABM STEM HUMSS ICT

16 14.6% 19 17.4% 17 15.6% 6 5.5%

Php30-50 Php60-100 Beyond 100

Q3. How often do you eat cucumber?

ABM STEM HUMSS ICT

Sometimes 4 3.7% 10 9.2% 9 8.2% 2 1.8%

Everyday Sometimes Never

ABM STEM HUMSS ICT

Everyday 19 17.4% 19 17.4% 12 11% 6 5.5%

1-2 times 10 9.2% 20 18.3% 19 17.4% 3 2.7%