“Nutri Siomai”

A Feasibility Study

Presented to the Faculty

Of the

College of Business Administration

Cainta Catholic College

Cainta, Rizal

In Partial Fulfillment
Of the Requirements
For the Degree of
Bachelor of Science in Business Administration
Major in Financial Management

Submitted by:
Kevin Paul A. Domingo
Clarissa Mae T. Abenoja
Jenelou B. Gumarin
Ronnel O. Aquino
Sheryl S. Rabor

2017
 Chapter 1

THE PROJECT STUDY

Introduction

Healthy lifestyle is one of the main concerns of many Filipinos nowadays,

and that includes a well balance diet not only on meals but also to merienda, a

common practice of Filipinos eating snack in between main meals. Most of us

prefer eating Siomai as our merienda which some preservatives are added.

A foundation of a well balance diet is vegetables. It is low in fats and

calories, but crowded with nutrients like vitamins, fiber, minerals and antioxidant

that is good for the body. Most people are having a problem in terms of their

nutritional status and some people are falling short to the minimum servings of

vegetables that is needed for their body.

A healthier variety of siomai is what we propose. For this product that we

conceptualized we would like to drag the interest of the all the buyers and

consumers with our very own version of siomai. We would like to introduce to the

market “Nutri Siomai”

Traditionally the siomai that we usually know is made up from ground

pork, beef and shrimp. So we decided that instead of using only those

ingredients stated we make use of vegetables to our siomai to be healthier.

 “Vegetables play an important role in human nutrition. Most are low in fat

and calories but are bulky and filling. They supply dietary fiber and are important

sources of essential vitamins, minerals and trace elements. Particularly important

are the antioxidant vitamins A, C and E. When vegetables are included in the

diet, there is found to be a reduction in the incidence of cancer, stroke,

cardiovascular disease and other chronic ailments.”

(https://en.m.wikipedia.org/wiki/Vegetable )

As of today people would choose an artificially made food product that has

a less healthy nutritional content over the natural processed foods that is good

for the health that is available in the market. The proponents are promoting a

healthy way of eating by introducing a new variety of patty to the market.

The proponents are challenged to create something unique and nutritious

siomai by putting vegetables as part of the ingredients to solve the problem

stated above. Currently there are many different kinds of patties in the market,

but the proponent’s product is much different for having a higher content of

nutrition.

“Shaomai is considered to have originated in Huhhot, Inner Mongolia,

between Ming dynasty and Qing dynasty. As described by historical materials,

Shaomai was served in tea houses as a secondary product. The name was given

"blow sell", meaning the product was "sold as a sideline", with tea. It is

considered to have been brought to Beijing and Tianjin by merchants

from Shanxi, causing its later widespread. The name was later transformed into
modern forms like "Dumpling" changing the characters while keeping the original

pronunciation. The product was initially in the form of meat and vegetables

wrapped in thin sheets, and were sold weighing only the wrapper, a tradition

which is still kept in Huhhot.” (Wikipedia.com)

In detail, this feasibility study is dedicated to all Filipinos who are always

concern on their healthy lifestyle and for those who wants to try something

different from what they usually see, taste, smell and feel.
Background of the Study

Traditionally, the way that Filipinos eat their meal is merely three times a

day and we all know that Filipinos always consider eating as stress reliever. They

also have the craving of looking for something very special and unique.

As a result, the food that we eat plays a significant role in determining our

health and fitness. Getting proper nutrients by eating healthy food helps us build

strong bones, improve immunity, and decrease the risk of diabetes, heart

disease including heart attack and stroke, high blood pressure, and protect us

against certain type of cancers.

The proponents put forth to this product in promoting a convenient way of

serving a healthy food, giving a choice to people and giving the benefits to them

at the same time we are introducing our Nutri Siomai that the children will enjoy

because we all know that they would only choose an artificially made food

products so that even those who are young at heart who are not fond in eating

vegetables will love this product.

The proponents also want to lessen the amount of people who are not

healthy enough and need a maximum serving of vegetables on their bodies. The

proponents also want the public consumers know that it will not be hard for them

to find a healthy, convenient and affordable merienda that will satisfy their

cravings.
 With the combination of the Filipino’s love in eating snacks and having a

healthy lifestyle we came up with this kind of product so that we don’t have to

worry what to eat because we can achieve both at the same time.

Eating vegetables provides health benefits for people who eat more

vegetables and fruits as part of an overall healthy diet are likely to have a

reduced risk of some harmful diseases. Vegetables provide nutrients vital for

health and maintenance of your body.

By introducing this product to public we hope that we can contribute to

ease a life-long problem in the Philippines and make them more aware in their

eating habit. We hope that putting some twist on a Filipino food especially

vegetables would encourage others to be more creative and innovative.

Consumers would also benefit with its nutrition content and also helps the Filipino

farming industries in the country as well as they encourage to produce more and

to provide a merienda that will satisfy the craving of Filipinos.

Significance of the Study

This section of the study will provide a brief description of the value

significance of the study.

The study will give the consumer a product which is affordable but with the

same quality with those already sold in the market with an expensive price.

The researchers would like to introduce a product that people don’t usually

found in the market with a reasonable price and a product that would give

benefits not only to our consumers but also to the local government and

environment.

To the consumers, they will benefit on this study as they are the number

one concern of the product propose by the researcher, the significance of this

study is that they will acquire new skills and knowledge that they can use in their

profession.

The local government will get benefits through tax payments, permit and

business licenses that the business will pay. The proponents also need to know

the legal aspects of running a business. Legal aspects include the selection of

business forms, description of how the company will work with contracts and

partners and the profit tax and dividends.

 The environment would also benefit on this study because we make use

of vegetables as part of our product. We can maximize our resources through the

environment and aside from promoting a healthy living we are also encouraging

our customers to have a concern towards the environment. The business

ensures that there will be no negative effect to the environment by using the

proper waste management,

This proposed study will help you get enough source of energy that will

boost the immune system and thus helping to prevent infections and diseases. It

also helps your health especially to maintain your well balance diet.

Stressing the importance of vegetables and how it can be used for other

means is one of the significance of the study. It promotes the value of the food

which is bountiful and readily available in the country.

 Chapter 2

Summary of the Project Study

Name of the Firm

After a long way of discussion among the members. The name of the

business will be Mirano Aberin Company or MAC. The proponents come up with

this kind of name by combining the letters of their names.

The proponents use the colors, Blue, Red and Yellow to represent

the Philippine flag because the business originators are full grown Filipino. The

little globe represent that the business can be globally competitive in the future.
Location

The proposed business will be established in 252 Rizal Avenue Brgy. San

Juan, Taytay Rizal. This will be the best place for the business to operate

because it is near residential houses and the old Taytay Public Market. The

business will be diligent to promote the healthy siomai for the people around
Taytay,Rizal.
Logo
 The logo is very important because it will serve as the identity of your

business. The proposed business logo consists of different color that signifies

different meanings. The proponents use red because it shows passion, desire

and love. The proponents use yellow to emphasize that our product is not only

for those

Brief Description of the Project

 One dish that we share with other culture is the siomai. The product was

initially in the form of meat wrapped in thin sheets and cooked by steaming.

Nowadays there are many flavors of siomai in the market. Pork, beef, chicken,

sharks fin and Japanese siomai are the flavors of siomai currently available in the

market.

The product proposal is made for the purpose of serving a new innovated

product for the customers. A healthy food with healthy ingredients such as

Carrot, Cabbage, Cucumber and Malunggay Leaves that will surely be love not

only by adult but also by the young ones. Nowadays people choose an artificially

made food product that has less healthy content over the conventional foods that

is available in the market.

Siomai is common nowadays; from home-made to commercial siomai in

the market and each has its very own version.

In China, shaomai or siomai is well known and it has different varieties, in

the Qing Dynasty the fillings varied by season, garlic chive in spring, pumpkin in

summer, crab meat in autumn and mixed sea foods in winter. There are different

versions of siomai.

The Cantonese Shaomai is filled with ground pork, chopped shrimp, green

onions and ginger for seasoning.

The Huhhot Shaomai from Inner Mongolia is filled with only one kind of

filling, chopped mutton (meat), scallion and ginger.

 The Hunan Chrysanthenum Shaomai is filled with glutinous rice, pork,

shrimp, Chinese mushroom, bamboo shoots and onions.

Since then the shaomai or siomai became popular among regions and

provinces in China and because of its popularity some Asian countries adopted

the recipe and make their own version of it.

In Japan they call it Shūmai it is filled with shrimp as the main ingredient

and neither pork nor beef is used in the dough.

In Indonesia they call it siomay and it is stuffed with filling and steamed

and they serve it with a peanut sauce and because the population of Indonesia is

largely Muslim, pork siomai is rare and the Indonesian is usually using various

fish, most commonly mackerel tuna.

In the Philippine siomai is serving with calamansi and siling labuyo and

they often use ground pork, beef, and shrimp. It is commonly steamed and it is

normally dipped in soy sauce with squeezed calamansi juice, and chili-garlic oil is

sometimes added to the sauce.

Nature / Kind / Form

 The proposed business will be in a form of partnership. A partnership is an

agreement of two or more persons to share ownership of a business venture.

Each person can contributes money, property or industry to a common fund. The

partners should discuss and develop a legal partnership agreement. This

agreement should document the future business decision including on how the

partners will divide the profits, losses, resolve disagreements, change ownership

and how to dissolve partnership.

The type of partnership agreement that the proponents choose is the

general partnership, the profits, liability and management decisions are divided

equally among partners. The percentages assigned to each partner must be

documented in the partnership agreement.

Chapter 3
 Proponent, Management and Personnel

Proponents

Ms. Jenelou Gumarin, Ms. Sheryl Rabor, Ms. Clarissa Mae Abenoja, Mr.

Kevin Paul Domingo and Mr. Ronnel Aquino who has skills and knowledge in

managing business that can be used in contributing to the success of the firm will

be the owner of the proposed business. They will also undergo trainings in

making patty to be able to aquire new skills, ideas and techniques that can be

used for the business.

The proponents is not only focusing in meeting the demand of public

regarding food but also in providing healthy, quality and fresh patties.

Project Originators, Promoters and Founders

The members are the originators themselves. Promoters will be the

proponents together with the owner, while the founder will be the owner. The

proposed business will be located at 252 Rizal Avenue Brgy. San Juan, Taytay

Rizal

Management Aspects
 Management is the one who set the strategy of the organization and

coordinate the efforts of employees and the success of the business does not

only depend on the product and service but also how the entrepreneur manage

the entire operation. Manager is the one who oversees and maintain the overall

performance of the company as a whole. Producing and planning strategic

operating plans and objectives for the long term future. Also ensuring all short

term targets has been achieved. Analyzing and monitoring the progress of its

employees towards achieving the objectives and target sets. Managers are one

of the most important parts of company’s infrastructure, they’re responsible for

the success of your individual projects, for the performance of the company

manages, and for the overall effectiveness of the employees

Vision Statement

We dedicate ourselves to create an outstanding product that can satisfy

the cravings of every people and help to promote healthy living by producing an

excellent food.

Mission Statement

We are committed in serving the best quality and healthy product for our

valued customers.

Management Plan
Working Schedule

The working schedule of the employee will be based on the Labor Code of

the Philippines which stated that the normal hours of work of any employee shall

not exceed eight hours a day and six days a week and the employees will be

given not less than sixty (60) minutes time-off for their regular meals.

Operational Activity

The store will operate every Monday to Sunday at 9:00 am to 5:00 pm.

Crew1 will be responsible to operate during opening hours while Crew2 will

operate at closing hours. Each crew has courtesy time of 30 minutes to prepare

their self before open the store.

The store will open at 9:00 am because this is the common time were the

active people start the busy day and the store close at 5:00 pm because this is

also the time to rest after the whole day.

Dress Code / Identification Card

The company will provide a uniform which will be given to the employees

with two set each and employees must observe to wear it all the time. Proper

grooming for both men and women must also be observed.

Each of the employees will be given an I.D; this will be their access to the

company premises. No I.D, No Entry policy is strictly implemented.

Time Keeping

The company will be strict about the time and attendance of every

employee to accurately and precisely manage to track all employees’

attendance. This will be implemented because payroll is a large expense for

every business and it will be strict enough that all the records must be kept

properly. The traditional way of time keeping will be followed such as logging in

the logbook. The manager will be in charge on securing and managing the

logbook.

Health and Safety Policy

The business provided the health and safety policy for everyone thus the

employee must follow the said policy. Safe workplace, safe premises, safe

equipment and suitable working environment and facilities are provided.

The employee needs to follow health and safety provisions to avoid

accidents and they should observe the cleanliness in the working area.

Following such policy can prevent the business from being fined and can

retain skilled employees.

Security Inspection
 Safety of everyone is one of the main concerns of the business while

inside the business premises. For their safety, from the time that employee is

about to enter the premises it is necessary to inspect each and every one of

them before entering the area. Illegal drugs and deadly weapon is prohibited.

Waste Disposal System

Nutri Siomai uses first in – First out inventory method, it is a way of the

company to reduce or minimize waste, and it is considered as the easiest

method of waste management disposal. The business will provide two (2) trash

bins and every trash bin has a label namely biodegradable and non-

biodegradable. Segregating biodegradable and non-biodegradable waste before

disposing it into the trash bin outside the establishment is another waste

management disposal method used by the business. The waste will be collected

every Monday and Sunday based on the waste collection schedule of the

Municipality of Cainta.

Code of Ethics

Notice of Disciplinary Action

All employees found or committed a violation of the company rules and

regulation will be given a written notice and will be given a chance to explain

his/her side why no disciplinary action shall be imposed against him/her, in

accordance with the due process requirements of the Labor Code of the

Philippines.
Hygiene and Sanitation

Proper hygiene and sanitation must be observed all the time. Employees

must be well-groomed including proper haircut, clean fingernails, regularly

washing and sanitizing of hands. Wearing clean and proper attire while working

must also be observed, that includes newly washed, well ironed clothes and

clean shoes. Complete and proper uniform must be worn properly.

Arrival and Departure of Employees

All belongings of employee regardless of position must be submitted for

inspection upon entering and leaving company’s premises. If ever a questionable

items found this will be reported immediately to the manager for proper sanction.

Code of Conduct

It is a set of rules and regulations and proper practices for an individual.

Committing such acts or violation against the rules and regulation of the

company even if successful or not will grant corresponding disciplinary actions

from the company.

Kinds of Disciplinary Actions

 Every violation has its own disciplinary actions. Employees are subject to

disciplinary actions according to their violation.

(1.) Written Report of Warning will be given to an employee calling his/her

attention for repeatedly doing such violation. (2.) Suspension will be given to an

employee who committed such violation for the second and third time. The

worker will be detached to the organization within a period of time. (3.)

Termination will be given to an employee who has committed major offense. The

employee will be separated within the organization.

Benefits

Salaries and Wages

Salaries and Wages as provided in their Contract of Employment every

15th and last day of the month, all employees will receive their respective

salaries. Every 10th and 25th of the month will be the cut-off for payroll

computation.

Overtime Pay

Work may be performed beyond eight (8) hours a day provided that the

employee is paid for the overtime work. All overtime work must have a written

approval from the manager and the employee should submit their overtime slip

on or before the pay period to be compensated.

Holiday Pay
 In accordance to the Labor of Code of the Philippines, work performed on

any special holiday shall be paid an additional compensation of at least thirty

percent (30%) of the regular wage of the employee. Where such holiday work

falls on the employee’s scheduled rest day, he shall be entitled to an additional

compensation of at least fifty percent (50%) of his regular wage.

13th Month Pay

According to Presidential Decree No. 851, thirteenth month pay

shall mean one twelfth (1/12) of the basic salary of an employee within a

calendar year that will be given not later than December 24 of each year. Basic

salary shall include all enumerations or earnings paid by an employer to an

employee for services rendered but may not include cost-of-living allowances.

SSS / PhilHealth / Pag-Ibig Benefits

Under the SSS, PhilHealth and Pag-Ibig benefits law it will be granted in

accordance with the applicable law. The said benefits will be implemented in

accordance with the regulation of the management

Personnel and Workforce

 The business will operate with the help of hardworking people which will

be composed of two production staff, one cashier and one manager. There will

be a proper orientation among the member of the team to assure the awareness

of its workforce.

The production staff will be in charge in making patties while the cashier is in

charge on the distribution of the product while the manager will be in charge of

managing the day to day operation of the business.

The operational activity of the business that includes selling, packaging and

developing new ideas of the products will be handled by the proponents. The

duties and responsibilities will be allocated clearly and precise among the

members to avoid misunderstanding about their work. The employees will be

assigned according to their skills and knowledge in order for them to perform

their duties as well as their responsibilities.

Seminars regarding management and entrepreneurship will be attended to

further expand the knowledge and skills of the both employee and the owner for

better management of the business.

Job Descriptions and Qualifications

 Manager

Job Description

The manager will be in charge in accomplishing department objectives by

managing staff; planning and evaluating department activities, maintains staff by

recruiting, selecting, orienting, and training employees, maintaining a safe,

secure, and legal work environment. Managers should also establish strategic

goals by gathering pertinent business, financial, service, and operations

information identifying and evaluating trends and options, choosing a course of

action, defining objectives, evaluating outcomes.

Job Qualification

The manager should be a college graduate of any business related

courses. He/she must be 22 years old and above with at least 2 years of

managing experience. Trustworthy, flexible, passionate and responsible must

possess by a manager.

Cashier
Job Description

The cashier will be in charge in collecting payments by accepting cash

and making change for cash customers. Scan items, provides change, balances

drawer. The cashier should maintain a safe and clean working environment by

complying with procedures, rules, and regulations. He/she must contribute to

team effort by accomplishing related results as needed.

Job Qualification

The cashier must be a graduate of at least two year course or vocational

courses and have the background on how to use the basic mathematical

operations. He/she must be 22 years and above. The cashier should be attentive

on every detail, customer focus and must have the full knowledge about the job.

They should have a semi-professional appearance and be able to provide basic

customer service.

Production Staff
Job Description

The production staff is in line on the production of the product. They will

be on the production area to secure the freshness and quality of the product

before going for distribution. He/she must contribute to the team effort by

accomplishing related results as needed. Handle equipment starting and

stopping activities during each designated shift. Advocate safety practices to the

rest of the production staff.

Job Qualification

Production staff should at least graduate from a two year course or

vocational courses. He/she must be 20 years and above. He/she must be

trustworthy, passionate and responsible in accomplishing the job given.

Maintenance
Job Description

Maintenance workers are responsible for maintenance and repair work.

Being a maintenance worker requires light trouble shooting abilities for a variety

of different types of machinery and equipment. Performs general cleaning and

minor maintenance duties in maintaining library building, adjacent walks and

grounds, and equipment in clean, orderly and functional condition. Provides

assistance to staff, visitors and other employees as necessary.

Job Qualification

Most maintenance workers need only a high school diploma . At least a

vocational graduate have the skills of fixing machineries and equipment. He must

be flexible and responsible. Preferably a male and must be 25 years old and

above.

Organizational Chart
 Ms. Sheryl Rabor
(Manager)

Ms. Clarissa Mae Mr. Kevin Paul Mr. Ronnel Ms. Jenelou
Abenoja Domingo Aquino Gumarin
(Accountant/ (Production (Production/ (Production
Cashier) Staff) Maintenance) Staff)

Organizational Structure

The organizational structure determines how the roles, power and

responsibilities are assigned, controlled and coordinated and how information

flows between the different levels of management. The figure above is

representing the order or form of the workforce who will manage the company in

the entire year operation of the business. In every position there are assigned

duties and responsibilities that they need to fulfill to achieve the company’s goal.

The positions are given to the employees based on their knowledge and skills.