Feasibility Study 1
Feasibility Study 1
Feasibility Study 1
In Partial Fulfillment
Of the subject
Feasibility Study
Submitted by:
Jairo Eduard K. Amadeo
Dexter Christian Go
Christian Oliver D. Ang
Richmond B. Jamora
Christian James Nacional
Dwight Jettison Liquit
Olsen John Gabriel Provido
12-JACOB
Submitted to:
Rogelio Pontejo
Adviser
ACKNOWLEDGEMENT
This feasibility study has been made possible through the following criteria,
monitoring, collaboration and participation of the following:
To our Almighty God who, in doing this mission, still looks up and secures
the safety of the researchers.
Chapter I
INTRODUCTION
A bread that is substantially healthier is what we are highly focusing. For this
brand perception that we formalize, we would like to take interest of the buyers
and also the consumer with our version of Kalabasa Bread. We would like to
introduce a bread that is not normally tasted by the consumer. That is why we
propose the new type of bread that is new in the marker.
Nowadays, people would opt to choose or buy artificially made food which
has very small or low nutritional content. Than the conventional foods that is truly
said “ good for our health” that is available in the market. Highly promoting a
healthy and convenient way of eating by introducing Kalabasa Bread to the
public would not just benefit the health nutrition content of the consumers. But
also helps our local Filipino farmers in the country as well.
CONCEPTUAL FRAMEWORK
The financial study shows the capitalization, sources of funds, total sales,
total expenses, income statement, balance sheet, cash flow statement, and
return on investment. This area will tell if the business is profitable or not. This
area also serve as a guide for the researchers to know if the transaction within 3
to 4 years are increasing.
The management study show the form of ownership, the structure of the
business, job analysis and company policies that the researchers had
formulated.
This study of the “Kalabasa bread” Business will be in General Santos City.
The business will be based on management, marketing and financial aspects of
the business. The product will be by order and online selling due to covid-19. The
researchers will sell only within General Santos City.
To the customer- The researchers conducted this study for them. They will
benefit from our product because of its healthy ingredients in a affordable price.
To the researchers- The researchers will learn the customer’s behavior and this
will serve as experience or training to them for the future.
To the students- The students can benefit from this because it provides the
needed nutrients for their young bodies. Also it is affordable so they can save up.
To the teachers- They can benefit from this because growing up their body gets
weaker but with The proposed product they can enough nutrients to make their
body stronger.
To the bakers- This will help the bakers prove that bread is not just for fat and
sweetness but it can be healthy at the same time.
This study will benefit not only the consumers but everyone because it taste
good and it is healthy at the same time affordable. Which is bargain for everyone.
DEFINITION OF TERMS
For a better comprehension on this feasibility study, the following definition
of terms are provided:
• Balance sheet - One of the financial statement that shows the total assets,
total liabilities and equity of a business.
• Break-even point - Refers to an measure of the volume where profits equal
zero, which means no gain, no loss.
• Capitalization - The capital contribution of each partner in starting up a
business.
• Demand - Refers to the classification of goods does a buyer is ready to buy at
a given price.
• Form of Ownership - Refers to a type of business form of Company.
• Income statement - Type of financial statement that shows the annual sales
of the business when it is expenses incurred on the whole year in the
business.
• Management - Structure on how we managed our business.
• Marketing strategy - A series of marketing activities that an company do
acquire customers.
• Structured Questionnaire - A written instrument used in gathering information
through survey.
• Bread - A staple food made from floor or meal mix with other dry and liquid
ingredients, usually combine with leavening agent, and kneaded, shaped into
loaves, and baked in the hot oven.
Chapter II
METHODOLOGY
This chapter explains and explores how the researchers can collect the
necessary data and knowledge that will be used in the entire analysis.It explains
who will be the respondents and focus of the research.This also illustrates the
data source process and data collection methods; the form of analysis, research
design and the research locale are also discussed in this chapter where research
and overview of our product will be performed, the outlook of the market and the
scale of the market, in business and sales practices, target market, market
segmentation , presentation, information of our definition of goods and services
that we will apply to our company and market rivalry in marketing and sales
activities.
RESEARCH DESIGN
This researchers used the descriptive design and applied using survey
questionnaires and key informant interview. This study is conducted by providing
structured questionnaires to a number of respondents from the city of General
Santos. The participants who were asked to evaluate the bread during the survey
were randomly selected from respondents. The survey was aided using an
interview guide questioners. Moreover, interviews were conducted with existing
business operators who sell breads which will serve us key information on how
will we the researchers improve more our product offerings to our target
consumers.
RESEARCH LOCALE
The respondents chosen for this study are the local residents of General
Santos City. Therefore in General Santos City, The researcher plan to sell their
products.
RESPONDENTS
Due to a large number of people that may become the possible costumers,
the researchers got at least 150 respondents from the identified research locale.
Respondents were identified immediate after they have shown interest in buying
Kalabasa bread.
Ages No. Of
respondents
15-18 15
20-25 15
30-35 15
40-45 15
50-60 15
60-65 and 15
above
TOTAL: 90
The researchers have gathered and collected data through the primary
data. The primary data were gathered by distributing a structured questionnaire
to specific respondents in General Santos City.
Chapter III
TECHNICAL STUDY
This study discussed about the process of production and activities of the
business. It states also the machineries and equipment used in production and
other aspect regarding bringing the raw material into finished products ready for
trade. Plant layout, size and structures are all presented for the purpose of
identifying the business operation. Also product specifications the product
processes using the flow chart. The list of machineries, tools, and equipment are
enumerated with their corresponding cost, raw material and plant fund sources
are also cited.
The furniture and utensils in each room used for the production of flour or
meal products shall be arranged in such a way that they and the floor may be
kept clean and in good sanitary condition at all times.
Each bakery shall have plumbing and drainage facilities, along with
adequate wash basins, wash sinks and toilets or water cabinets, which shall be
kept in a clean and sanitary condition, drained, lighted, ventilated and maintained
in a clean and sanitary condition, and screened against flies.Such toilets or water
closets shall be located in rooms not specifically linked to any room in which
bakery items or ingredients are prepared, stored , processed or displayed.
Reasonable space shall be given for changing and hanging the wearing of
apparel of staff or employees in connection with each bakery.
Which must be separate and differentiate from the work, storage and sales
rooms and kept in a clean and sanitary condition.
No person shall sit or lounge on any table, shelf, box or other equipment or
accessories used in connection with the manufacture, preparation, packaging ,
storage, display or selling of bakery products in a bakery, or be allowed to sit, lie
or lounge on any table, shelf, box or other equipment or accessories.
Each person involved in each job shall wash the hands and arms before
beginning the job or preparing, mixing or handling any ingredients used in the
manufacture of bakery goods, and after using toilets or water closets, each
person involved shall thoroughly wash the hands and arms and then rinse them
in clean water, and the owner or operator of the bakery shall provide for this
purpose.
PRODUCTION PROCESS
INGREDIENTS:
4 cups (500g) First class Flour
3 tsp. Instant dried yeast
1/2 cup sugar
3/4 tsp. Salt
5 tbsp. Softened butter
1 tbsp. Oil
1 egg
1/2 cups water
1/4 cup evaporated milk
1/2 cup fresh milk
Special Class Powdered Kalabasa
STEP-BY-STEP PROCEDURE
Combine flour, sugar, salt, powdered Kalabasa and yeast. Lightly mix the
dry ingredients with your dough hook and then add egg, butter and oil.
Put your mixer into speed 1 and let the egg, butter and oil mix with the dry
ingredients. Place your fresh milk, evaporated milk and water in a microwaveable
container and heat it up for 45 seconds first, before pouring it to your Kalabasa
bread.
Once the Kalabasa bread mix becomes overall wet, increase the speed to 2
and kneads for 15 minutes in the mixer. Prepare a stainless steel large mixing
bowl wipe the inside with an oiled kitchen paper towel. Once the kneading is
done, turn off the mixer and remove the dough hook and bowl out the mixer
stand. Lightly oil your hands and remove the dough. Tuck in the edges of the
dough under neath to create a smooth top surface before placing it in your oiled
mixing bowl. Cover the bowl with cling wrap.
If the weather is hot, just leave the bowl on your kitchen bench but if it’s
cold, pour some hot boiling water in a container and place it inside your oven
(turned off) on the bottom level. Position your covered Kalabasa bread dough on
a rack above the hot water container, close the door oven and leave it there for 1
hour (same amount of time if it’s on the kitchen bench), until it double it’s size.
Place two handful flour in the corners in the cleaned kitchen bench. Lightly
flour you kneading area with a bit of your flour. Take out the risen Kalabasa bread
dough out of the mixing bowl and knead / punch down the air out of it. It is gets
too sticky, lightly flour your hands and pat the overall exterior pf the dough.
Roll the dough till it becomes elongated. Using a 1/3 measuring cup, scoop
some of the dough and level it up with your inner palm and with a sweeping
motion (using your palm) cuts the dough on the edges of the measuring cup.
Cup each Kalabasa bread dough portions with your right hand and roll it into
a ball in an anti-clockwise motion, if it gets too sticky, dust your hands with some
flour. Dip each rolled Kalabasa bread dough into bread crumps. Before placing it
in your baking tray, make the dough slightly oval shaped. Distance each dough
portion about 2-2.5 cm away from each other. Cover the baking tray with cling
wrap loosely.
Let it rise for another hour (hot weather - leave it on the kitchen bench, cold
weather - inside the oven with hot water underneath). It will double it’s size again.
Preheat your oven 200 C。 and bake your tray of Kalabasa bread on the
top of second rack for 10 - 15 minutes.
Once cooked slide the Kalabasa bread rolls into a wire cooling rack
immediately.
WORKFLOW
PRODUCT DESCRIPTION
The Kalabasa Bread is made from fresh picked Kalabasa, heated up the
Kalabasa in the hot water. The dough of flour and water added with imported
spices and herbs. The smash Kalabasa will be added in the dough for these will
serve a nutrients for the bread and We also have cheap price for the people.
The Product will come in three types of bread and will be sold in different
prices.
Below are the specific description of the proposed three type of bread.
• Dough Mixers - Dough mixers are used in bakeries to stir dough ingredients
together. Mixing arms stir ingredients in a bowl or trough to produce dough of
even consistency. Small bowls may be emptied by hand; large bowls or troughs
are tilted to pour out the dough.
• Fridge - this is where the ingredients are stored so that they can last longer
because of its freezing temperatures.
PLANT LOCATION
The plant location would be located at Lower Ground Floor, KCC Mall Of
Gensan, KCC Main Rd, General Santos City. This is the proposed location of the
business.
PLANT LAYOUT
• The plant layout is technically designed to support the smooth process of the
proposed business (Kalabasa bread). The display area is a place where all the
finished products such as pandesal, loaf breads that are ready to sell are being
displayed. There would be a business office section which will cater to all
business related transactions. The bakery/store will be the establishment for
customer to purchase the finished products of Kalabasa breads. The pantry
would be the area where the Kalabasa breads will be made by the baker.
• Bakery/Store
This is a proposed perspective view of the Kalabasa Bread Bakery. This is the
place where the Kalabasa Bread Products will be displayed and with a cool ,
peaceful , relaxing design which promotes a vibrant and healthy lifestyle that our
product may endure to our customers.
• Office - This is a close perspective view of the initial design proposed where
the manager of the Kalabasa Bread would stay.
Chapter IV
MARKETING STUDY
This chapter will be able to enlighten the business’s marketing aspect. The
marketing aspects consists of the following : General Business Condition,
Tabulation of Results , Target Market, Demand, Product, Promotion , Marketing
strategy, Pricing Strategy, Promotion and Packaging.
In order for the business to prosper, it should be given huge amount of time
and effort. The proponent of this business must contain the desired creativity to
ensure that it’ll be able to provide a high quality service to customers. The
fulfillment and satisfaction of it’s customers or target market must be the key
objective of the recommended business.
In each project, feasibility marketing aspect is the most important throughout
the research since it requires comprehension and inconspicuous analysis of the
business total demand and supply.
because people nowadays want to live a healthier lifestyle and to take care of
their body. In our survey that we have conducted among the five factors that
affect the purchasing choice of our respondents nutritional value ranks the
highest factor they consider is purchasing baked foods.
Our group would want to introduce “Kalabasa bread” in the market because
our group envisionised putting up stores highlighting Kalabasa in every product
for we can create different types of bread with the Kalabasa making its industry
much boarder and in turn will array as one of the excellent food products.
SIZE OF INDUSTRY
General Santos City's 2020 population is now estimated at 652,723. In
1950, the population of General Santos City was 32,269. General Santos City
has grown by 59,234 since 2015. It is popular around the world and is one of the
world's oldest foods. It takes 9 seconds for a combine to harvest enough wheat
to make about 70 loaves of bread. Each Person consumes, on average, 53
pounds of bread per year. This information tells us how large is the market in an
scale of a city.
TARGET MARKET
most likely we are targeting all kind of age in the location of our store that
sells Kalabasa Bread. Our primary target is that the Parents that who want a
nutrition and delicious bread for their children. Parents can control what kind of
bread that they wanted to eat in the morning and in the afternoon. The people will
also benefit in this kind of bread because of the taste is smooth and somewhat
sweet. Calabaza is a good source of beta-carotene, some of which can be
converted into vitamin A. This conform a big scope of Kalabasa bread will cater.
MARKET SEGMENTATION
Kalabasa bread considers all types of people in all ages, what place they
came from, and no matter what their gender and religion either, who have high or
low income can be our target market that can be one of our potential buyers for
the benefits of our potential customers. We extend our time and efforts to
differentiate and understand their needs, wants and their preferences in order to
meet the satisfaction of our innovated product.
DEMAND STUDY
1.) Do you eat Kalabasa?
The result show that over 60 of the respondents said that they eat kalabasa.
While 30 respondents said that they don’t eat Kalabasa. This result implies that
our product will be viable to the target customers who have craved Kalabasa.
The result show that 40 of the respondents said that they eat Kalabasa
everyday. 25 of the respondents said that they eat occasionally. 15 of the
respondents said that they eat Kalabasa often. While 10 of the respondents said
that they eat Kalabasa vey often. This result implies that the product has the
chance of being viable to the market due to the respondents response on how
often they eat Kalabasa.
The result show that there are 80 of the respondents said that they eat
bread. While 10 of the respondents said that they don’t eat bread. This simply
implies that the product has big chance to be patronized by the consumers based
on the resulting findings.
The result show that there are 50 of respondents eat bread everyday, 10
of the respondents eat bread occasionally, 15 of the respondents eat bread often,
and 15 of the respondents eat bread very often. So this result implies that we can
have some adjustments in the production of Kalabasa Bread products.
5.) How do find Kalabasa Bread as an alternative for our conventional breads?
6.) How much are you willing to pay for the Kalabasa Bread?
The results show that 70 of the respondents said that they are willing to pay
Php 45 - 60 for Kalabasa Bread. While 20 of the respondents said that they are
wiling to pay Php 65 - 80 for Kalabasa Bread. These results gave us an idea
what will be our pricing range for our Kalabasa Bread Products.
The results show that 38 of the respondents liked Loaf Bread, 22 for
Pandesal, 15 for Raisin Loaf Bread, 8 for French Bread, and 7 for German
Bread. So these results gave us an idea on what product to pursue and how
much Kalabasa bread products wil be produced.
The results gave us the perspective on how will we handle the following
factors that will affect the product operation based on the respondents
responses.
DETAILED PRODUCT
Kalabasa bread is a dough based product that is made richer and healthier
added with nutritious Kalabasa which give you new and healthy way of enjoying
your craving for bread. We Filipinos are known to be fan of eating bread
especially in the morning where we eat our delicious breakfast. We have a bread
that has a twist with its ingredients, our bread is graced with the healthy benefits
of one of the healthiest vegetables the amazing kalabasa. The added kalabasa in
our bread makes our bread products more healthier and decent for our bodies.
Kalabasa bread has its variety of flavors each with its own unique features . The
consumers can choose from the following, we have Kalabasa Loaf Bread,
Pandesal de Kalabasa, and Raisin Kalabasa Loaf Bread.
COMPETITION
Business exist in a serious climate. Pastry kitchens are in savage rivalry
with one another to offer the most ideal benefit for cash high caliber and inviting
kalabasa breads and to offer the most appropriate scope of items for their clients.
Rivalry ordinary kalabasa breads are normally offered by bakeshops. They are
critical about their benefit and consumer loyalty, however not into making the
network wellbeing shrewd. The way that the estimation of its kalabasa bread is
reasonable yet it comprises a couple of supplements that our body need is fairly
beguiling ourselves
THE PRODUCT
Kalabasa is gotten from the Persian expression for melon, We all need
protein and the full supplement of nutrients and minerals to keep us solid. Meat
Eaters find this simpler. However, may likewise free themselves up to medical
problems identified with eating a lot of creature protein. It can be hard for veggie
lovers and vegetarians to get enough proteins and nutrients and minerals
particularly the full supplement of The B nutrients and the minerals that are
These item bring you nature at its best - flavorful and sustaining Kalabasa
Powder made with an assortment of 100% entire grains. New Kalabasa Powder
add new nursery taste and the sustenance of one full serving of vegetables in
each pack.
PACKAGING
Packaging is one of the important role in our Kalabasa bread. It promotes
the brand or to creat identity packaging serves to protect the product inside.
Packaging must keep the product safe during shipment and must prevent
damage while the product sits on the shelf or in other places.
MARKETING STRATEGY
The first strategy is to become a successful business is market penetrate.
Kalabasa bread is committed to enhance the customers experience in a lot of
ways that are new and yet to be discovered by the businesses in the industry.
The plan is to execute and create a broader marketing strategy, to create a
deep relationships with the target customers who will help promote and build the
brand, and to spread awareness about the businesses existence. To reach a
higher amount of target customers, we would use a fusion of the following
marketing methods: radio , billboards, social networking , television and in-store
sampling. It is expected that as time passes by, the media impressions would
increase which results to creating a deeper relationships with their customers.
We believe that marketing represents an opportunity to create additional
competitive advantage and brand awareness.
the next strategy is market development. The expansion into filipino has
made them subject to Filipino economic conditions, specifically currency
exchange rate fluctuations and political factors, either of which could have an
adverse effect on the financial condition and results of operations. If Kalabasa
bread expands into other foreign markets, it would be the subject to other foreign
economic conditions and political factors including taxation.
PRICE
Ensures that the product is priced at a level that reflects consumer value.
Chapter IV
FINANCIAL STUDY
This chapter discusses the financial aspects of the study, in order for a
business plan to understand it needs money to start. To determine whether the
future industry will remain profitable through the existence of competitors and
unfavorable economic condition, the researchers have to project a five year
financial statement.
FINANCIAL ASSUMPTIONS
Schedule 1:
Purchased of Raw Materials
Item Quantity per production Unit Price Amount
Monthly Yearly
Flour 5 sacks 60 sack ₱850.00 ₱51,000.00
White Sugar 1/2 sack 6 sack 350.00 2,100.00
Yeast 1 1/2 Kilo 18 Kilos 350.00 6,300.00
Salt 360 grams 4,320 grams 5.00 21,600.00
Butter 360 grams 4,320 grams 10.00 43,200.00
Oil 200 grams 2,400 grams 3.00 7,200.00
Egg 450 pcs 5,400 pcs 8.00 43,200.00
Powdered milk 150 packs 1,800 packs 10.00 18,000.00
Kalabasa Powder 300 packs 3,600 packs 7.50 27,000.00
Raisins 100 packs 1,200 packs 25.00 30,000.00
Total: ₱2,335.00
Schedule 5: Packaging
Item Quantity Price Monthly Annual Cost
Paper Bag 40 packs ₱50.00 ₱2,000.00 ₱24,000.00
Box 35 pcs 10.00 350.00 4,200.00
Plastic Cover 100 sheets 5.00 500.00 6,000.00
Total: ₱34,200.00
Schedule 6: Transportation Cost
Item Cost per Month Annual Cost
Delivery Expense ₱2,000.00 ₱24,000.00
Total: ₱24,000.00
Total: ₱21,900.00
Schedule 9: Equipment
Item Quantity Price Amount
Computer 1 unit ₱25,000.00 ₱25,00.00
Pronter 1 unit 15,000.00 15,000.00
Total: ₱40,000.00
Schedule 10: Depreciation Expenses
Item Cost Estimated Depreciation
Useful life
2020 2021 2022
Office ₱3,850.00 3 ₱1,283.33 ₱2,566.67 ₱3,850.00
Furniture &
Fixtures
Office ₱40,000.00 5 ₱8,000.00 ₱16,000.00 ₱24,000.00
Equipment
Sales
Pandesal De 200,000.00 220,000.00 242,000.00
Kalabsa
Kalabasa Loaf 250,000.00 275,000.00 302,500.00
Bread
Raisin Kalabasa 225,000.00 247,500.00 272,250.00
Loaf Bread
₱1,618.5 100%
Product Name Quantity Price Cost Per Contribution Margin
Produce Per Unit
product
2020 2021 2022
Pandesal De ₱40.00 ₱5.00 ₱2.00 ₱3.00 ₱3.3 ₱3.63
Kalabsa
Kalabasa Loaf 40.00 60.00 40.00 20.00 22.00 24.20
Bread
Raisin Kalabsa Loaf 40.00 80.00 55.00 25.00 27.50 30.25
Bread
Kalabasa Bread
For the year Ended December 31, 2020 - December 31, 2022
Less: Operating
Expenses
Non-Current Assets
Office Furniture & 3,850.00 3,850.00 3,850.00
Fixtures
Office Equipment 40,000.00 40,000.00 40,000.00
Total 43,850.00 43,850.00 43,850.00
Less: Accumulated 9,283.33 18,566.67 27,850.00
Depreciation
Total Non-Current 34,566.67 25,283.33 16,000.00
Assets
Owner’s Equity
Partners Contribution 200,000.00 285,830.54 410,361.53
Add: Net income 164,207.81 216,024.50 273,859.23
Total Liability & ₱364,207.81 ₱501,855.04 ₱684,220.76
Equity, end
Chapter VI
MANAGEMENT STUDY
This chapter is all about the entire organizational structure and
arrangement of the business. The management aspect clearly suggests a
precise identification of duties and responsibilities, flow of authority and the
required manpower level. This contains the organizational chart and the
qualifications of the people involved in the formation of the organization and it’s
structure. It must be created in the path of effectiveness. To make this possible,
The management must be able to plan all the activities that the company must do
to become a dynamic and competitive business with the help of human resource,
financial capabilities and new technologies.
FORM OF OWNERSHIP
A corporation is a legal entity that is separate and distinct from its owners.
Corporations, enjoy most of the rights and responsibilities that individuals
possess: they can enter contracts, loan and borrow money, sue and be sued,
hire employees, own assets, and pay taxes.The main reason for forming a
corporation is to limit the liability of the owners. In a sole proprietorship or
partnership, the owners are personally liable for the debts and liabilities of the
business, and in many instances, creditors can go after their personal assets to
collect business debts.
ORGANIZATION CHART
JOB ANALYSIS
Responsibilities:
- Oversees frequent manufacturing - Schedules of Jobs.
- Assigning Duty to Staff.
- Ensures consistency of product.
- Maintains the facility running and clean.
- His/her work entails arranging, coordinating, directing and controlling all the
organization’s staff as well as their interaction with each other.
- Responsible for the audit of sales reports - Responsible for raw material
transactions.
Job Qualifications
- A graduate of every degree in management. - Male or female, from the age of
21-26
- At least 2 years' experience at work
- Should have a balanced moral character - For an accommodating disposition
- Wage Scale: P 4,000.00 a month
Responsibilities:
- Responsible for accounts of monthly revenue and the balance sheet.
- Responsible for receivables and roll collections.
- He / she is accountable for handling the cash.
- Responsible for the keeping of sales records. - In possession of cash
withdrawals.
Job Qualifications
- Just male
- A graduate of any business-related courses for 4 years - Male or female,
between the ages of 21-26
- At least 2 years' experience at work
- Should have a balanced moral character
- Should be trustworthy and have a friendly attitude
- Wage scale: P 2,000.00 a month
Responsibilities:
- He's filing all the papers.
- He takes care of correspondence in person, such as mobile, email, or
conference. - He aids the management in his / her duties.
- He tracks the archive and upgrades it.
- He takes care of the photocopying and the paper scanning process. - He sorts
out a message and hands it out.
- The reception desk supports him.
Job Qualifications
- Just male
- 18-25 years of age
- 5'2 in height at least, with an appealing personality.
- A graduate at college level or high school - Should have a good spiritual
disposition - To be accountable and hard at work
- Salary Scale: P 1, 500.00
Responsibilities:
- Design and price recipes for baked products in conjunction with Customer
Service Management.
- Ensure quality management during and after manufacturing, including
maintenance of hygiene standards and specific pack weights and retail outlet QC
audit as required.
- Supervising and preparing manufacturing workers to manufacture high volume.
various baked goods with minimal wastage effectively and safely.
- Calculate the demands for raw materials and manage stock levels effectively to
satisfy production requirements.
- Supervising the delivery of output to retail stores in accordance with position
management.
Job Qualifications:
- Male
- Degree from Bachelors/ Education
- Three years of practice at work in the same sector
- Comprehensive and detailed knowledge of baking processes for breads,
pastries and other baked goods must be available
- Managerial / supervisory expertise in the environment of high-volume bakery
production
- Acknowledged baking qualifications and preparation needed
- Should have a good spiritual disposition
- To be accountable and hard at work
- Wage Scale: P 3,500.00 a month
COMPANY POLICY
Employees are required to wear the following: mask, hair net, face shields
and other mandatory things.
• Employees are required to wear their prescribed uniform.
• Observe in cleanliness in the working area.
• Employees are mandatory to turn off all the machines and equipment after
using it.
• Follow safety provisions to avoid accidents
MANAGEMENT POLICY
• Clients shall be the first priority.
• Make sure that the product is arranged.
• Maintain the good attitude and keep smiling in the clients.
CALL ON DUTY
• Mandatory to work overtime if needed.
Chapter VII
SOCIO-ECONOMIC STUDY
This chapter includes the socio-economic benefits if the proposed project.
The proposed project aims to help our localities and farmers of the country and to
give healthy lifestyle to the people. Nowadays it is important that small
entrepreneurs should realize the worth innovating and starting a business that
would largely contribute to socio-economic development of the country
In this certain project, the researchers consider the whole part of the
business especially the social impact in the community.
CONTRIBUTION TO INCOME
The main goal of a business is to earn and have high income especially in
the part of the owner. The business should be able to generate pleasant
relationship between the manager and it’s employees to attain the main goal of
the business which is to earn a huge amount of income. Workers and employees
in the business need income for them to be able to support their own needs and
it also serves as payment for their services in the business. Building up a
business is a great opportunity for an unemployed person to have a job. It will be
their opportunity to have a main source of income or to have the business as
another source of income.
TAX CONTRIBUTION
This Business is expected to give a great contribution to the government in
form of taxes. The tax payment from the business would help the localities as
well as the economy in it’s project especially for the benefit. This would help the
community and people who are in need.
Chapter VIII
RECOMMENDATION
From what the researchers observed about factors like marketing, financing,
technical and management of “Kalabasa Bread”. The researchers saw the
potential of the business and they recommend pursuing the business at General
Santos City
CONCLUSION
Based on the study we conducted. We conclude that our business is
feasible and viable in the
Appendix B
Appendix B
Curriculum Vitae
Age: 18
Nationality: Filipino
Father: Marvic T. Go
Mother: Josefine P. Go
Educational Background
Primary: Kian Tiak Institute, Tarlac City
Secondary: Kian Tiak Institute, Tarlac City & General Santos Hope Christian
School
Tertiary: General Santos Hope Christian School
Academic Track: ABM (Accounting, Business and Management)
Appendix B
Curriculum Vitae
Age: 18
Nationality: Filipino
Religion: Christianity
EmailAddress: [email protected]
Appendix B
Curriculum Vitae
Age: 18
Nationality: Filipino
Educational Background
Primary: General Santos Hope Christian School
Secondary: General Santos Hope Christian School
Tertiary : General Santos Hope Christian School
Academic Track: ABM ( Accounting, Business and Management)
Appendix B
Curriculum Vitae
Age: 18
Nationality: Filipino
Religion: Christianity
EmailAddress: [email protected]
Educational Background
Primary: Notre Dame Dadiangas University
Secondary: General Santos Hope Christian School
Tertiary : General Santos Hope Christian School
Academic Track: ABM ( Accounting, Business and Management)
Appendix B
Curriculum Vitae
Age: 18
Religion: Christianity
Educational Background
Primary: General Santos Hope Christian School
Secondary: General Santos Hope Christian School
Tertiary:General Santos Hope Christian School
Academic Track: ABM ( Accounting, Business and Management )
Appendix B
Curriculum Vitae
Nationality: Filipino
Appendix B
Curriculum Vitae
Age: 18
Religion: Catholic
Email: [email protected]
Appendix B
Curriculum Vitae
Age: 18
Religion: Islam
Email: [email protected]
Educational Background
Primary: Montessori School General Santos City
Secondary: General Santos Hope christian school
Tertiary: General Santos Hope christian school
Academic track: ABM ( Accounting, Business and Management )