Feasibility Study 1

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GENERAL SANTOS HOPE CHRISTIAN SCHOOL

Block 8 Salvani St, General Santos City, 9500 South Cotabato

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

The researchers will be indebted to so people who have suggested and


shared their ideas to the formulation of this study.

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.

To our Parents we greatly appreciate the financial assistance , who always


direct and offer words of wisdom to greatly inspire the researcher to finish this
Feasibility study.

To our knowledgeable and amazing teacher , Rogelio Pontejo, who, with


patience and dedication, has deeply shared his expertise about the topic in order
to help us accomplish the work required for the formulation of the Feasibility
study.

To our respondents, the business owners of various bakeries in General


Santos City, are also sincerely recognized for providing information that we need
for our Feasibility study.

Together, we sincerely appreciate and thank the above-mentioned individuals


who have greatly helped us to be successful with our Feasibility study . We are
very grateful for this marvelous achievement.

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.

BACKGROUND OF THE STUDY


We made this product proposal because our objective is to serve our valued
customers a new product that would give them a healthy food to consume and
enjoy not only for adults but also for the young ones. We decided to put special
and high quality ingredients for our bread and the key ingredient Is Kalabasa. We
would like to introduce this unique type of product and new flavor to the
consumers because low quality and less nutrition breads surfaced all over the
market. The bread we made has higher health nutritional content over the
conventional foods that is said to be “good for our health” that is available in the
market. We are promoting a healthier and convenient way of eating by
introducing a new flavor of bread to the public consumers who were used to
eating a less nutritious bread. Public consumers would also benefit due to its
nutritious content in it and it may also help the Filipino farming industries in the
country. Selling this unique product may also encourage people to have a
healthier lifestyle by consuming products that are organic and freshly prepared
for purchase.

STATEMENT OF THE PROBLEM


This feasibility study is intended to evaluate the feasibility of selling “bread”
with Kalabasa flavored.
Specifically, it aims to evaluate and analyze the following areas:

。The Technical aspect of the study


- Product Description
- Product Process
- Equipment / Materials
- Plant Location
- Plant Lay-out

。The Marketing aspect of the study


- General Business Condition
- Competitive Condition
- Target Market
- Demand
- Product
- Pricing Strategy
- Promotion
- Packaging

。The Financing Aspect of the Study


- Capitalization
- Source of Funds
- Total Sales
- Total Expenses
- Income Statement (5 years projected)

- Balance Sheet (5 years projected)


- Cash Flow Statement (5 years projected)
- Return of Investment

。The Management Aspect of the Study


- Form of Ownership
- Structure
- Job Analysis
- Company Policies

。The Socio-Economic Aspect of the Study


- Contribution to the Government
- Contribution to the Society

CONCEPTUAL FRAMEWORK

The technical study of the project comprises product description, product


process, equipment and materials, plant location, and plant layout. In this area, it
discusses how the product “Kalabasa Bread” is produce, what ingredients and
equipment to use in the process, and where will the researchers going to put the
said business and it’s layout.

The marketing study covers the general business condition, competitive


condition, target market, demand, supply, product, pricing strategy, promotion,
and packaging. This area talks about the structured questionnaire floated to the
respondents and the results determines the demands and supply for the the
researchers to know whether their product will penetrate the target market.

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.

The socio-economic study shows the contribution of the study to the


government and to the society. This area proves that the business existed not
only for profit purposes, but also for the improvement of the welfare of the
people.

FRAMEWORK OF THE STUDY

SCOPE AND LIMITATIONS OF THE STUDY

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.

SIGNIFICANCE OF THE STUDY


The aim of our products is to produce good quality bread in a affordable
price.
This section will mention the people related to the study and what this study
can help for them.

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.

Furthermore, the bakers or business men/woman can learn a thing or two


from this study. The bakers will benefit from this and they will add this to their
menu. As for business this a great business to make because it focuses on the
needs of the people.

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.

• Kalabasa / Squash - Also known as summer squash, yellow varieties of


squash provide numerous health benefits. The vegetable is high in vitamins A,
B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium.
That’s a serious nutritional power-packed veggie.

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 researchers conducted their study at General Santos City.

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

SOURCES AND METHODS OF COLLECTING DATA

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.

GENERAL BUSINESS CONDITION


All bakery goods and their ingredients shall be treated, transported and
processed in such a manner as to protect them from spoilage, infection, illness
and unhealthy substance.Boxes and other permanent receptacles or containers
for the storage, receipt or handling of bakery goods shall be installed and built in
such a way that streets, alleys and sidewalks and animals are beyond the control
of contamination and shall be kept clean and sanitary by the bakery.

Any ingredient or substance, including water that is spoiled or polluted or


that may make the product unhealthy, unfit for food or hazardous to health, shall
not be used in bakery products or in the ingredients of those products.

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.

No owner or operator of a bakery shall require or permit any person afflicted


by any contagious, infectious or other illness or physical illness that may harm
public health from such jobs, or any person who refuses to submit to an
examination, to work therein. Employees are forbidden from smoking when
cooking and baking items containing kalabasa bread.

PRODUCTION PROCESS

Kalabasa Bread Procedure

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.

MAKES: 14 - 15 Kalabasa Bread Rolls.

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.

• Pandesal de Kalabasa (₱5.00 per piece)


- Pandesal de Kalabasa is a flavored bread comes from smashed kalabasa and
from the spices and herbs, also comes with soft miced kalabasa to mixed
in the dough to put a healthy touch to it.

• Kalabasa Loaf Bread (₱60.00)


- A soft bread, whole grain loaf with a Kalabasa flavor, also mixed with an miced
kalabasa inside the Loaf bread.

• Raisin Kalabasa Loaf Bread (₱80.00)


- A soft bread, raisin and whole grain loaf with a Kalabasa flavor, also mixed with
an miced kalabasa inside the Raisin Loaf bread. With raisins and the
Kalabasa Loaf bread will come tastier than the normal Kalabasa Loaf
bread.

MATERIALS AND EQUIPMENTS

• Oven - an enclosed compartment, as in a kitchen range, for cooking and


heating food.this is where the bread will be cooked.

• 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.

• Roller - A countertop or a table top dough sheeter is a piece of industrial


equipment that bakers can use to make the dough in large quantities without
taking a lot of time. It is perfect for restaurants and bakeries with tons of orders
on favorite foods, including pastries, pasta, and pizza.

• The bread slicer - is an equipment designed to cut bakery products already


prepared (cooked) into several slices automatically, replacing the manual use of
kitchen utensils. It consists of: Spaced blades in several standard dimensions,
proceeding to a graph cut. The cutting process is triggered by a side lever.

• 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.

• Pantry / Baking Area - This is a proposed perspective view design of where


the Kalabasa products would be produced and be done.

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.

DESCRIPTION AND OUTLOOK OF THE INDUSTRY


"Kalabasa" is the Philippine word for squash and is sometimes used
interchangeably to refer to both summer and winter squash (Cucurbita maxima,
Cucurbita pepo, Cucurbita moschata). The Philippine Bureau of Plant Industry
refers to kalabasa as "Cucurbita moschata Duch," which includes several
varieties of winter squash. Kalabasa is one of the leading crops in the country.
kalabasa or also known as squash has many health benefits like it is high in
vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and
potassium. That's a serious nutritional power-packed veggie. This vegetable is
easy to grow in the Philippine land and has an abundant supply in market.
As experienced in recent years, demand for bread industry is continually
increasing due factors which includes convenience affordability and changing
lifestyle. The trend of health and wellness shift the demand to go upward

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.

2.) How often do you eat 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.

3.) Do you like to eat bread?


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.

4) How often do you eat bread?

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?

The result that 48 of the respondents find Kalabasa Bread as an alternative


for conventional bread as very satisfying. 22 of the respondents said they are
satisfied and 20 average. By these results we are confident that our products will
be patronized by the consumers.

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.

7.) What variety of Kalabasa bread is your favorite?


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.

8.) Rate the following items:

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.

MARKETING AND SALES ACTIVITIES


Bake Breads Nutritiously. Who would have it in hand if we could have it?
Kalabasa bread is put in a box.The box acts as the packaging for it.It is plain and
simple by words, but it beholds the taste and nourishment that it brings to
consumers.
In six months, the study. will be applied.(Second semester of the 2020-2021
academic year).

The following activities should be followed.


> 1st week = The giving out of flyers and leaflets.
- Advertisements through the use of Facebook and other Social Media.
- Opening promo, but worth P 50.00 of Kalabasa Bread items and only the first
25 customers get a free bread of their choice.

> 4th week = Buy 3 sets, get important 3 bread promo.


- Buy 3 sets Get 3 free of choice bread ( whole week from 2:00 -
4:30pm only )

> 3rd month = and Juice day campaign


- Buy 1 set of Kalabasa bread you can get juice for free.
Bounded supply of juice is available . Only available during MWF only.

> 4th month = Buy 3 sets and get a 5% off promo.


- Buy 3 sets and get a chance to get a promo that is 5 percent off. Available
before the third week of the third month.Limited until the last availability.

> 5th month = Freebie promo.


- Buy 2 sets of Kalabasa Bread and get a freebie promo. Freebies are
available until the last delivery.

> 6th month = Late night promo for coffee.


- Buy 1 set of Kalabasa Bread from 9:30 to 12:00 pm and get an
additional complimentary coffee.Usable until time of closure.

During the time of implementation, the above-mentioned promotion and


sales practices should proceed.

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

suspended in creature fats. A decent portion of the appropriate response is in


Kalabasa Powder.

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.

The Kalabasa box


This box is where you put the Kalabasa product.
This box has a unique and simple design that is
appealing to the eyes of the customers.It is
made of paper that promotes eco-friendly nation.

The Kalabasa paper bag


Take home paper bags after the purchase of the
Kalabasa bread products will be placed in this
paper bag. This paper bag is promoting eco-friendly
lifestyle and to prevent environmental hazards.

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.

This chapter includes the sources of funds, balance sheet, income


statement, cost of goods sold and cost of sales.

FINANCIAL ASSUMPTIONS

1.) Selling price of Kalabasa Bread are the following:

Kalabasa Bread (Price List)


Variety Price
- Pandesal de Kalabasa ₱5.00 per piece
- Kalabasa Loaf Bread ₱60.00
- Raisin Kalabasa Loaf Bread ₱80.00

2.) Sales demand increase 10% per year


3.) Raw materials increase 5% per year
4.) Depreciation expense is computed in a straight line basis with an estimated
useful life of 3 years
5.) 50% of net income will be distributed after 3 years

INITIAL CAPITAL REQUIREMENTS

The partners agreed to contribute an equal sharing capital in amount of


₱25,000 each.

Initial Capital Requirements


Partners Ratio Invested Amount
Dexter Christian P. Go 12.5% ₱25,000
Christian James A. Nacional 12.5% ₱25,000
Christian Oliver D. Ang 12.5% ₱25,000
Jairo Eduard K. Amadeo 12.5% ₱25,000
Olsen John M. Provido 12.5% ₱25,000
Miko Ezrah T. Bualan 12.5% ₱25,000
Dwight Jettison A. Liquit 12.5% ₱25,000
Richmond B. Jamora 12.5% ₱25,000
TOTAL 100% ₱200,000

COST AND EXPENSE SCHEDULE

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: ₱1618.5 ₱300,000.00

Schedule 2: Rent Expense


Monthly Annual Cost
₱5,000.00 ₱60,000.00

Schedule 3: Salaries and Wages


Position Cost Per Month Cost Per Annual
Cashier ₱2,000.00 ₱24,000.00
Waiter / Waitress ₱2,500.00 ₱30,000.00
Baker ₱3,000.00 ₱36,000.00
Janitor ₱2,000.00 ₱24,000.00

Total: ₱9,500.00 ₱114,000.00

Schedule 4: Office Supplies


Item Quantity Price Annual Cost
Record Book 2 pcs ₱80.00 ₱160.00
Official Receipt 40 booklet 25.00 1,000.00
Ball pen 5 pcs 10.00 50.00
Bond paper 3 packs 200.00 600.00
Puncher 2 pcs 50.00 100.00
Stapler 3 pcs 45.00 135.00
Staple Wire 10 boxes 20.00 200.00
Fastener 3 packs 30.00 90.00

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

Schedule 7: Promotional Expenses


Type Cost No. of Months Annual Cost
Free Taste ₱1,500.00 Introduction of the ₱1,500.00
product only
Flyers 200.00 12 2,400.00
Radio Broadcast 1,500 12 18,000.00

Total: ₱21,900.00

Schedule 8: Office Furniture & Fixture


Item Quantity Price Amount Estimated Depreciation
Useful Life expense

Table 1 ₱1,500.00 ₱1,500.00 3 ₱500.00


Office Chair 2 300.00 600.00 3 200.00
Ceiling Fan 1 750.00 750.00 3 250.00
Cabinets 1 1,000.00 1,000.00 3 333.33

Total: ₱3850.00 ₱1,283.33

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

Total: ₱9,283.33 ₱18,566.67₱27,850.00

Statement of Cost and Goods Sold


2020 2021 2022
Beginning Inventory
Add:
Purchase of Raw Materials ₱300.000.00 ₱315,000.00 ₱330,750.00
Direct Labor 36,000.00 36,000.00 36,000.00
Overhead:
Packaging 34,200.00 34,200.00 34,200.00

Cost of Goods Sold ₱370,200.00 ₱385,200.00 ₱400,950.00

Projected Cost for the year 2020 - 2022


2020 2021 2022

₱300,000.00 ₱315,000.00 ₱330,750.00

Projected Demand and Sales for 2020 - 2021


Demand 2020 2021 2022
Pandesal De ₱10,000.00 ₱11,000.00 ₱12,100.00
Kalabasa
Kalabasa Loaf 15,000.00 16,500.00 18,150.00
Bread
Raisin Kalabasa 12,500.00 13,750.00 15,125
Loaf Bread

Total: 37,500.00 41,250.00 45,375.00

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

Total: ₱675,000.00 ₱742,500.00 ₱816,750.00

Cost Schedule Per Product


Fillings
Pandesal De Kalabasa ₱300.20 ₱5.00 ₱305.20 20%
Kalasaba Loaf Bread ₱500.15 ₱25.00 525.15 37%
Raisin Kalabasa Loaf Bread ₱738.15 ₱50.00 788.15 43%

₱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

Total: ₱48.00 ₱52.8 ₱58.08

Kalabasa Bread

Projected Income Statement

For the year Ended December 31, 2020 - December 31, 2022

2020 2021 2022

Sales ₱675,000.00 ₱742,500.00 ₱816,750.00

Less: Cost of 370,200.00 385,200.00 400,950.00


Goods Sold

Gross Income 304,800.00 357,300.00 415,800.00

Less: Operating
Expenses

Rent Expense 60,000.00 60,000.00 60,000.00

Salaries Expense 114,000.00 114,000.00 114,000.00

Office Supplies 2,335.00 2,335.00 2,335.00

Transportation 24,000.00 24,000.00 24,000.00


Expense

Promotional 21,900.00 21,990.00 21,990.00


Expense

Depreciation 9,283.33 18,566.67 27,850.00


Expense

Total Operational 231,518.33 240,891.67 250,175.00


Expense

Income Before Tax 73,281.67 116,408.33 165,625.00

Less: Income Tax 23,450.13 37,250.67 53,000.00


(32%)

Net Income ₱49,831.54 ₱79,157.66 ₱112,625.00


Kalabasa Bread
Projected Statement of Cash Flow
For the year ended December 31, 2020 - December 31, 2022
2020 2021 20222
Cash Inflows
Cash Beginning ₱251,263.87 ₱385,078.20
Partners Contribution ₱200,000.00
Sales 675,000.00 742,500.00 816,750.00
Total Cash Inflows 875,000.00 993,763.87 1,201,837.20

Less: Cash Outflows


Purchased of Fixed Asset 43,850.00
Purchased of Raw Materials 300,000.00 315,000.00 330,750.00
Packaging 34,200.00 34,200.00 34,200.00
Direct Labor 36,000.00 36,000.00 36,000.00
Salary & Wages 78,000.00 78,000.00 78,000.00
Office Supplies 2,335.00 2,335.00 2,335.00
Rent Expense 60,000.00 60,000.00 60,000.00
Transportation Expense 24,000.00 24,000.00 24,000.00
Promotional Expense 21,900.00 21,900.00 21,900.00
Income Tax 23,450.13 37,250.67 53,000.00
TOTAL: Operating Expense 623,735.13 608,685.67 640,185.00
Cash Balance, End ₱251,263.87 ₱385,078.20 ₱561,652.20
Kalabasa Bread
Projected Balance Sheet
As of December 31, 2020 - December 31, 2022
2020 2021 2022
Assets
Current Assets
Cash ₱251,263.87 ₱385,078.20 ₱561,652.20

Total Current Assets 251,263.87 385,078.20 561,652.20

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

Total Assets 285,830.54 410,361.53 577,652.20

Liabilities & Equity


Current Liabilities

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

Job Title: Manager


Name: Jairo Eduard K. Amadeo
Job Description

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

Job Title: Bookkeeper/ Cashier


Name: Christian Dexter P. Go
Job Description

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

Job Title: Waiter


Name: Christian James A. Nacional
Job Description

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

Job Title: Head Baker


Name: Christian Oliver D. Ang
Job Description

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

- No special age conditions

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

Name: Dexter Christian P. Go

Birthday: April 07, 2002

Age: 18

Address: Diamond St. Loveland Subd. Leon


llido St. Brgy. Lagao, General Santos City

Nationality: Filipino

Religion: Roman Catholic

Email Address: [email protected]

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

Name: Christian James A. Nacional

Birthday: April 7, 2002

Age: 18

Address: Blk. 4 Lot 6 Guinintuan St., Dad. Heights


Subd. General Santos City

Nationality: Filipino

Religion: Christianity

EmailAddress: [email protected]

Mother: Shlelah A. Nacional

Father: Ross T. Nacional


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

Name: Jairo Eduard K. Amadeo

Birthday: July 20, 2002

Age: 18

Address: Purok Masikap, San Isidro Lagao, MCDC


Compound, General Santos City

Nationality: Filipino

Religion: Roman Catholic

Email Address: [email protected]

Mother: Eduardo O. Amadeo

Father: Juvy Deena Amadeo

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

Name: Richmond B. Jamora

Birthday: June 14, 2002

Age: 18

Address: Blk. 1 Lot 12 Dalandan St., Dad. Heights


Subd. General Santos City

Nationality: Filipino

Religion: Christianity

EmailAddress: [email protected]

Mother: Jeanette B. Jamora

Father: Nestor C. Jamora

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

Name: Christian Oliver D. Ang

Birthday: December 24, 2001

Age: 18

Address: Blk 24, Lot 4 VSM Heights Phase 1, General


Santos City

Religion: Christianity

Email Address: dawnang08@gmail,com ,


[email protected]

Mother: Jenith Diendo Ang

Father: Francis Oliver Go Ang

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

Name: Dwight Jettison A. Liquit

Birthday: March 7, 2003

Age: 17 yrs. Old

Address: Prk. Acharon Labangal, General


Santos City

Nationality: Filipino

Religion: Assembly Of God

Email Address: [email protected]

Mother: Jiva A. Liquit

Father: Davie T. Liquit


Educational Background

Primary: General Santos City Sped Integrated School


Secondary: General Santos City Hope Christian School
Tertiary: n/a
Course: ABM ( Accounting, Business and Management )

Appendix B

Curriculum Vitae

Name: Olsen John Gabriel M. Provido

Birthday: November 2,2002

Age: 18

Address: Blk 8 City Heights Salvani street General


Santos City

Religion: Catholic

Email: [email protected]

Mother: Juliet M. Provido

Father: Melchor G. Provido


Educational Background

Primary: Notre Dame Diangas University


Secondary: General Santos Hope Christian school
Tertiary: General Santos Hope Christian school
Academic track: ABM ( Accounting, Business and Management )

Appendix B

Curriculum Vitae

Name: Maicko Ezrah T. Bualan

Birthday: November 06, 2002

Age: 18

Address: Diamad St. Brgy. Tambler, General


Santos City

Religion: Islam

Email: [email protected]

Mother: Maryluz Bualan

Father: Abdulwahid Bualan

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 )

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