Pdfcoffee - business plan

Bachelor of Science in Accountancy (Southwestern University PHINMA)

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A Project Feasibility Study

Presented to:
Ma’am Nathalie S. Bermudez

In Partial Fulfilment of the requirements for

Business Enterprise Simulation

Submitted by:

AURELIO, JESREEL RAVE P.

DACALDACAL, BEETHOJIM
D. ENOLPE, PATRICIA E.
ENTIZE, IDAN JEVON A.

JANUARY, 2020

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ACKNOWLEDGMENTS

Extending our sincere thanks to Ms. Nathalie Bermudez for her guidance in our

feasibility study, and her priceless suggestions without which we could never complete

our study.

We also want to extend our thanks to our parent’s help, understanding and

especially for financial support.

We finished our study by the help of my dear classmates, our adviser, our

parents, ourselves and of course, by the help of our Beloved Almighty Father.

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TABLE OF CONTENT

2.0 EXECUTIVE SUMMARY 2

2.1 Highlights 2

2.1.1 Project Background 2

2.1.2 Management and Personnel Feasibility Study 2

2.1.3 Marketing Feasibility Study 2

2.1.4 Production or Technical Feasibility Study 3

2.1.5 Financing and Financial Feasibility Study 3

2.1.6 Socio-economic Feasibility Study 4

2.2 Conclusions to Feasibility Study 4

3.0 PROJECT BACKGROUND 5

3.1 Project Proponents 5

3.2 Proposed Name of the Business 5

3.3 Type of Business Organization 5

3.4 Location 5

4.0 MANAGEMENT AND PERONNEL FEASIBILITY 6

4.1 Personnel 6

4.2 Management Proposal 12

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4.3 System and Forms Design 15

5.0 MARKETING FEASIBILITY 16

5.1 General Market Descriptions 16

5.2 Demand 16

5.3 Supply 16

5.4 Demand and Supply Analysis 17

5.5 Marketing philosophies and Tasks 17

5.6 Proposed Marketing Program 18

5.7 Projects Sales 22

6.0 PRODUCTION OR TECHNICAL FEASIBILITY 25

6.1 Detailed Description of Product 26

6.2 Production Progress 26

6.3 Project Site 28

7.0 FINANCING FEASIBILITY 29

7.1 Total Project Cost 29

7.2 Financers 29

8.0 FINANCIAL FEASIBILITY 31

8.1 Projected Financial Statements 31

9.0 SOCIO-ECONOMICS FEASIBILITY 33

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9.1 Project Employees 33

10.0 CONCLUSION

10.1.1 Benefits of the Project 34

10.1.2 Recommendation 34

10.1.3 Implementation of the Project 34

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LIST OF TABLE

Table 1: Project Proponents 5

Table 2: Projected Cost for fries 22

Table 3: Projected Cost for Tokneneng 23

Table 4: Projected Cost for Green Mango 23

Table 5: Projected Cost for Nestea 24

Table 6: Projected Cost 24

Table 7: Projected Cost 26

Table 8: Total Project Cost and Financiers 29

Table 9: Total Project Cost and Financiers 29

Table 10: Total Project Cost and Financiers 30

Table 11: Total Project Cost and Financiers 33

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LIST OF FIGURES

Figure 1: Proposed Organizational Chart 6

Figure 2: Flow of Operations 15

Figure 3: Demographic Profile 18

Figure 3: Sensitivity Analysis 25

Figure 4: Product Images 26

Figure 5: St. Thomas More Montessori School Location 28

Figure 6: Projected Stall Design 28

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INTRODUCTION

The paper is to present a proposal for a master's thesis which seeks to conduct a

feasibility study for a fast-food selling Tokneneng, Fries, Spicy green mango, and Iced

Tea in St. Thomas More Montessori School, Doctolero Ave. Tagum City.

The Filipinos have a very passionate relationship with food. While the Philippines

is considered a developing country, Filipinos find ways to still enjoy food without

costing an arm and a leg. If you are ever visiting the country, the best way to

understand the Filipino food culture is by looking to the streets. Since Filipinos have a

constant love affair with food, it is impossible to die of hunger in the Philippines. Street

food vendors can be found practically everywhere – outside school, beside the church,

at the street corners, inside jeepney or bus terminals, etc. They are popular to people

from all walks of life – but especially to the one who has to keep a tight budget. Street

food is extremely expensive. It’s a great experience to try out cheap and delicious

Filipino food. Being low cost and convenient, street foods are preferred by almost 2.5

billion people in the world to satisfy hunger (FAQ, 2017).

A variety of street foods are what we are in cognizance. For this brand

perception that we formalize we would like to linger the interest of the buyers and also

the consumer with our version of street food. We would like to introduce our different

kinds of foods that would like to propose: Tokneneng, Fries, Spicy green mango, and

Iced Tea. Tacio (2012) stated that it is an integral part of the landscape and culture of

Filipinos. They are known to enjoy the average three meals a day.

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2.0 Executive Summary

2.1 Highlights
2.1.1 Project Background
Meet N’ Eat is the name of our business project and the type of business

that we are going to run is partnership. This so called business is located in St.

Thomas More Montessori School. Grade 12 students of ABM strand will be the

one who will run the proposed business.

2.1.2 Management and Personnel Feasibility Study

The Meet N’ Eat business consists of four personnel and these are: 1.

General Manager, 2. Accounting Manager, 3. Human Resource Manager, and 4.

Sales Manager. These managers have a business degree under their course and

have a lot of experience with their job.

2.1.3 Marketing Feasibility Study

The scope of our market will be inside the St, Thomas More Montessori

School. The amount of the product that we will be going to produce depends on

the demand of the students. Our supply will be 70% of the population since

most of the students have doubled their wants and there are students who will

just buy according to their preference. Therefore, we estimated it to 70% only

since we conclude that the 30% will be normal buyers only. In this part also

discuss the target market of our product and this is the STMMS students

together with their

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demographic profile. It also includes the marketing research and development

program. Under this is the product-mix strategies; the width, depth, and

consistency, the market timing and scheduling strategies; rapid skimming,

growth stage, maturity stage, decline stage. We also have pricing strategies like

how we base the price of our products. Our sales strategies is giving discounts

and allowances to customers, also the packaging strategies on how we name

our product and label it and the advertising strategies on how we promote our

product to our scope of limitation. In this are includes also our projected sales

of our products, the price, cost, quantity, unit, and serving. And lastly, the

sensitivity analysis of how much sales we will achieved in 5 years of continuous

selling.

2.1.4 Production or Technical Feasibility Study

We will offer four products in our business. We will be having fries,

tokneneng, green mango and Nestea. This product may not be new to the

customers’ but we will make the satisfaction by giving and providing correct

service. Our business is located in Doctolero, Avenue in St. Thomas More

Montessori School.

2.1.5 Financing and Financial Feasibility Study

The project cost and financiers is 601,000 where the debt is 183,000,

while the equity is 418,000. And it makes a total of 100% contribution. In this

area, Balance sheet and Cash flow of the proposed business were stated.

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2.1.6 Socio-economic Feasibility Study

For every year we have the projected salaries of Php 150,000. We have

13th month pay of Php 12,500 with some benefits like SSS and PhilHealth. The

proposed project aims to help our localities near our location. Now a days it is

important that small entrepreneurs should realize the worth innovating and

starting a business that would largely contribute to the socio-economic

development.

2.2 Conclusions to Feasibility Study

The proposed project is in higher rate demand because of the lack of

variety of food that the canteen offers. Together with targeting the students’

wants. And the estimated quantity of the products with generally accepted

price. The proposed project will supply the student’s demand in order for them

to satisfy their needs and wants, thus creating a relationship to our customers.

Our business is feasible because it is easy to establish and is profitable with

quality products. Our proposed business venture and marketing potential were

assessed. This makes business idea to be profitable

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3.0 PROJECT BACKGROUND

3.1 Project Proponents
Name Nationality Address % Ownership Type of
Partnership
Jesreel Rave Filipino Delfina, Tagum 25% General
Aurelio City
Bethojim Filipino La Filipina, 25% General
Dacaldacal Tagum City
Patricia C. Filipino Rupinta 2, 25% General
Enolpe Tagum City
Idan Jevon Filipino Mabini, De 25% General
Entize Oro
Table 1 Project Proponents

3.2 Proposed Name of the Business

Meet ‘n’ Eat- Meet ‘n’ Eat where people can go and eat together. Perfect for

lovers, your barkadas and also date with yourself. Meet ‘n’ Eat serves different delicious

and limited kinds of food, these are: Fries, Tokneneng, Green Mango and for our drink

we serve homemade Nestea.

3.3 Types of Business Organization

Partnership- Four heads are better than one. We choose business partnership as

a type of business, aside from we only have few members that are available is that,

partnership is easy to establish and the costs are low to start-up unlike corporation

businesses.

3.4 Location
St. Thomas More Montessori School, Doctolero Ave., Tagum City- This serves as

our chosen place because STMMS premises are clean and environmentally friendly.

When place is clean then the ambiance will become suiting to the customers and as well

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as the sellers. STMMS has also the ideal population to meet the amounts of products

that we will sell so that no scarcity will arise.

4.0 MANAGEMENT & PERSONNEL FEASIBILITY

4.1 PERSONNEL
 There will be a group of 4 Personnel. Consisting of General Manager, Accounting

Manager, Human Resource Manager, & Sales Manager.

PROPOSED ORGANIZATIONAL CHART

PATRICIA ENOLPE
GENERAL MANAGER

BEETHOJIM DACALDACAL JESREEL RAVE AURELIO IDAN JEVON ENTIZE

ACCOUNTING MANAGER HUMAN RESOURCE MANAGER SALES MANAGER

Personnel Personnel Personnel

Figure 1 Proposed Organizational Chart

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Administrative Personnel’s Job Requirements, Specifications, Responsibilities, and

Function.

General Manager
Job Requirements:
 Degree in Business Management or Masters in Business
Administration.
 Good Knowledge of different business functions.
 Strong leadership qualities.
 Excellent communication skills.
 Highly organized.
 Strong work ethic.
 Good interpersonal skills.
 Meticulous attention to detail.
 Computer literate.
 Proactive nature.
Job Specifications:
 The person for this role should possess excellent communication
skills, superior knowledge of business functions, exceptional
budgeting and finance skills, and strong leadership qualities. The
General Manager should account for all business activities, support
staff development, enhance efficiency, drive sales and improve
revenue, maintain relationships with clients, enhance the
organizations image, and meet overall growth objectives.
Job Responsibilities:
 Overseeing daily business operations.
 Developing and implementing growth strategies.
 Training low-level managers and staff.
 Creating and managing budgets.
 Improving revenues.
 Hiring employees.
 Evaluating performance and productivity.
 Analyzing accounting and financial data.
 Researching and identifying growth opportunities.
 General reports and giving presentations.

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Job Functions:
 General Manager are tasked with overseeing daily business activities,
improving overall business functions, training heads of departments,
managing budgets, developing strategic plans, creating policies, and
communicating business goals. The proposed salary of General
Manager is PHP 23,000.00 every month.

Accounting Manager

Job Requirements:
 Bachelor’s degree in Accounting Finance, or related field.
 Experience in Management, Accounting, or relate field may be
preferred.
 Excellent leadership and communication skills.
 Strong understanding of accounting, finance, and management
principles.
 Exceptional math skills.
 Proficiency with computers, especially bookkeeping software and MS
Office.
 High level of efficiency and accuracy.
 Willingness to comply with all local, state, federal, and company
regulations.
 Attention to detail and ability to analyze large amount of
data. Job Specifications:
 Accounting Manager should be analytical, detail-oriental, and honest.
The ideal Accounting Manager should possess excellent leadership
and interpersonal skills as well as strong understanding of accounting
and management principles and financial legislation.
Job Responsibilities:
 Hiring, training, and motivating accounting staff members while
supervising and delegating department tasks.
 Evaluating, developing, and improving department controls, systems,
and procedures increase accuracy and efficiency.
 Overseeing the daily activities of the accounting department and
ensuring that all major projects, month-end, and year-end reports
are completed accurately and on time.
 Analyzing financial data and creating reports for management,
stakeholders, and extreme parties, such as vendors or lenders.

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 Maintaining accurate and complete financial records and

participating in audits.
 Assisting other departments as they develop strategies, establish
objectives, and make decisions which could have a financial impact
on the business.
 Keeping informed about the latest development in the finance
industry.
Job Functions:
 Accounting Manager will supervise daily activities in the accounting
department, analyze, records, track and audit financial information,
and manage accounting staff members. Monitoring and analyzing
accounting data and produce financial reports or statements.
Establishing and enforcing proper accounting methods, policies, and
principles. The proposed salary of Accounting Manager is PHP
23,000.00 every month.

Sales Manager

Job Requirements:

 Bachelor’s degree in business or related field.

 Experience in planning and implementing sales strategies.
 Experience in customer relationship management.
 Experience managing and directing a sales team.
 Excellent written and verbal communication skills
 Dedication to providing great customer service.
 Ability to lead a sales
team. Job Specifications:
 Sales Manager will be responsible for supervising and organizing
our sales team. They will be in charge of managing organizational
sales by developing business plans, meeting planned goals, and
coordinating with our marketing department. In order to succeed
in this role, one will need excellent communication skills and the
ability to lead a sales team. Previous experience in a sales-related
role is a plus.
Job Responsibilities:
 Managing organizational sales by developing a business plan that
covers sales, revenue, and expense controls.

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 Meeting planned sales goals.

 Setting individual sales targets with the sales team.
 Tracking sales goals and reporting results as necessary.
 Overseeing the activities and performance of the sales team.
 Coordinating with marketing on lead generation.
 Developing your sales team through motivation, counseling, and
product knowledge education.
 Promoting the organization and products.
 Understand our ideal customers and how they relate to our
products.
Job Functions:
 Sales managers lead a sales team by providing guidance, training
and mentorship, setting sales quotas and goals, creating sales
plans, analyzing data, assigning sales territories and building their
team. The proposed salary of Sales Manager is PHP 23,000.00
every month.
Human Resource Manager

Job Requirements:

 Degree in Human Resources or related field.

 Working experience as HR manager or other HR executive.
 People oriented and results driven.
 Demonstrable experience with human resources metrics.
 Knowledgeable in HR systems and databases.
 Ability to architect strategy along with leadership skills.
 Excellent active listening, negotiation, ad presentation skills.
 Competence to build and effectively manage interpersonal
relationships at all levels of the company.
 In-depth knowledge of labor law and HR best
practices. Job Specifications:
 Human Resource manager is responsible for developing and
implementing strategies and initiatives aligned with the overall
business strategy. Managing the recruitment and selection
process. Addressing demands, grievances, or other issues. An HR
manager must be and must have good communication skills,
strong interpersonal skills, business awareness and commercial
focus, leadership and strong management skills, influencing and
negotiating skills, and approachable.

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Job Responsibilities:
 Develop and implement HR strategies and initiatives aligned with
the overall business strategy.
 Bridge management and employee relations by addressing
demands, grievances, or other issues.
 Manage the recruitment and selection process.
 Support current and future business needs through development,
engagement, motivation, and presentation of human capital.
 Develop and monitor overall HR strategies, systems, tactics, and
procedures across the organization.
 Nurture a positive working environment.
 Oversee and manage a performance appraisal system that drives
high performance.
 Maintain pay plan and benefits program.
 Assess training needs to apply and monitor training programs.
 Ensure legal compliance throughout human resource
management.
Job Functions:
 Human resource manager and specialists are responsible for
recruiting, screening, interviewing, and placing workers. They
may also handle employee relations, payroll, benefits, and
training. HR managers plan, direct, and coordinate the
administrative functions of an organization. They oversee
specialists in their duties, consult with executives on strategic
planning and link a company’s management with its employees.
The proposed salary of Human Resource Manager is PHP
23,000.00 every month.

Employee Benefits

These Benefits include retirement plans, health life insurance, life

insurance, disability insurance, vacation, employee stock ownership

plans, etc. Benefits are applied to all administrative department and

these are:

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-Health Insurance (medical, dental & vision)

-Sick leave
-Vacation (Free trip to Cebu)
-Retirement plan including company contribution/matching
-Tuition or student loan contribution
-Salary increase
-13th month pay
-Personal Leave
-Pension Plans (SSS and Philhealth)
-Training
-Educational Assistance Program
-Service Awards

4.2 MANAGEMENT PROPOSALS

The management style that we will going to use is the theory X. Managers

emphasize the chain of command, reward or punishment motivational techniques

along with the close supervision of subordinate behaviour. Employees must be coerced,

controlled, directed and threatened with punishment to get them to work. If employee

fails to follow the rules and regulation of the company, he/she may receive the

following punishments:

• 1st offense- Written reprimand.

• 2nd offense- 3 days suspension.
• 3rd offense- 7 days suspension.
• 4th offense- 5% deduction to salary.
• 5th offense- Dismissal

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Employee should not do the following:

• Late-coming to work
• Failure to wear uniform at work place
• Abuse of Company’s property
• Failure to properly serve the food to the customer
• Using vulgar words in the workplace
• (AWOL) Absence from duty without leaves for period of less than six
days

General Company Policies

Company policies and procedures establish the rules of conduct within an

organization, outlining the responsibilities of both employees and employers.

The following is a list of behaviour that our company considers

unacceptable:

• Refusing or failing to carry out any instructions of a supervisor.

• Leaving your work station without permission from your supervisor.
• Failure to be at the work place, ready to work, at the regular starting
time.
• Ignoring work duties or loafing during working hours.
• Being tardy or taking unexcused absences from work.
• Failing to wear clothing conforming to standards set by the company.
• Fighting or engaging in horseplay or disorderly conduct.
• Intentionally giving any false or misleading information to obtain
employment or a leave of absence.
• Not taking proper care of, neglecting, or abusing company equipment
and tools.
• Wilfully damaging, destroying, or stealing property belonging to fellow
employees or the company.

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• Coming to work under the influence of alcohol or any drug, or bringing

alcohol beverages or drugs onto company property.
• Punching another employee’s time card or falsifying any record.
• Smoking contrary to established policy or violating any other fire
protection regulation.
• Wilfully or habitually violating safety or health regulations.
• Possessing firearms or weapons of any kind of company property.
• Using threatening or abusive language toward a fellow employee.

Administrative Department

The Human Resource Department handles vital functions within the

business. It is where the provision and happenings for labour law compliance,

record keeping, hiring and training, compensation, relational assistance and

giving help with the specific performance issues.

The Sales Department direct the connection between the product of the

company and the future customers. Also, it is where the staffs build relationship

with customers.

The Accounting Department will be responsible for the recordings and

reporting the cash flow transactions within the company. These are accounts

receivable, accounts payable, payroll, financial reporting, and maintaining

financial controls.

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The Administration and Legal department will be responsible for overall

budgeting, planning, managing resources, and also for facilitating general work

flow processes.

4.3 SYSTEM FORMS AND DESIGN

Project’s administrative flow of operations and standard operating procedures

Standard operating procedures within the company will be ensuring the

safety of people involved. To be accurately follow schedule and maximizing the

production requirement and also for lessening malfunctions in the business.

Like, closing of the business every afternoon should be in secured. Its goal is to

secure the business place and equipment until a staff will arrive in the morning.

Concern with
Planning
Safety

Recordings of Forecasting
transactions badget

Advertising Buying of
and selling goods

Pricing of
goods

Figure 2 flow of operations

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5.0 MARKETING FEASABILITY

5.1 Market Description

The scope of our market will be inside the premises of St. Thomas More

Montessori School since the population is ideal to meet the amounts of

products that we will sell so that no scarcity will arise. The population of the

high school is approximately 107 students while the teachers are ranging about

17 only. The said population will be our customers for the entire week. The

price limit will be PHP 20 since most of the students’ allowance is PHP 100 and

up.

5.2 Demand

St. Thomas More Montessori School consists of high school students

where the products that we are going to sell are in high demand because aside

from the fact that people tend to eat, is that the canteen may not sell what the

students wants. The population of the high school is approximately 107 students

while the teachers are ranging about 17 only. The said population will be our

customers for the entire week. The price limit will be PHP 20 since most of the

students’ allowance is PHP 100 and up.

5.3 Supply

There will be an ending inventory will be left, we will be going to adjust the

buying of supplies, so that use of inventories will be implemented correctly. We

limit our supply of 70% of the STMMS students and teachers’ population, since

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we concluded not all the customers will buy and some are normal buyers only.

We will be serving 40 kilograms of fries, 2,400 pieces of tokneneng, 400

kilograms of green mango and 40 gallons of homemade Nestea estimated for 1

month only. The servings of each product will depend on the demand of the

students’ wants.

5.4 Supply and Demand Analysis

The price of the commodity is determined by the interaction between

the quantity of the products that producers wish to sell at various prices and

the quantity that consumers wish to buy.

5.5 Marketing philosophies and Tasks

A. Conversational Marketing

The way we communicate online is constantly changing. In today’s on-

demand world, users have come to expect a more personal experience; one

of that can’t be provided using forms and traditional follow-up days later.

Finally, the strategy and easy way that we communicate the customers is

messenger and social monitoring to foster genuine conversations and

relationship. When you have a business you should also a talkative person so

that you can builds relationship and create authentic experiences with

customers and buyers.

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5.6 Proposed Marketing Program

Target Market

The Meet n’ Eat have a vast selection of products to serve the needs of

customers and these are: Green Mango, Tokneneng, Fries, and Nestea. These

particular needs will be best served to St. Thomas More Montessori School

students since this is in higher demands considering the fact that the canteen

lacks these kinds of varieties of food. The coverage and the scope of our

business will be inside the STMMS school campus.

Age: 10-
19
Social Sex:
Status: Male and
Middle Class Female

Demographic
Profile
Education: Family Size:
Secondary 5 members
Level below

Income:
Occupation:
PHP 100
Studying
per day

Figure 3 Demographic Profile

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Marketing Research and Development (R&D) Program

Meet n’ Eat will involve researching our market and our customer needs

and developing new and improved products and services to fit these needs. Innovation

and increased productivity and can boost our business's competitive advantage. We will

be focusing more on product improvement because of budget and cost limitations.

Product-Mix Strategies

Product Width: The Meet n’ Eat has four product lines and these are:

Green Mango, Tokneneng, Fries, and Nestea.

Product Depth: There will be 3 flavors of fries, therefore there will be an

average of six number of items to be offered.

Product-Mix Consistency: Consistency is relationship. Our product lines

are consistent since all are the same and they have the same use and

distributed the same way.

Market Timing and Scheduling

Strategies Introduction Stage

Rapid skimming- we will launch the product at a high price and high

promotional level. It aims to establish a clear brand identity to connect with

the right partners to promote your product. Also, sets up consumer tests, or

provide samples or trials to key target markets. Price the product or service

as high as you believe you can sell it, and to reflect the quality level you are

providing

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Growth Stage is the stage of Improving product quality, adding new product

features or support services to grow your market share. We will enter new

markets segments. Keep pricing as high as is reasonable to keep demand and

profits high. Increase distribution channels to cope with growing demand.

Shifting the marketing messages from product awareness to product

preference and skimming product prices if our profits are too low.

Maturity Stage. Market modification - this includes entering new market

segments, redefining target markets, winning over competitor’s customers,

converting non-users. Best example of product modification is adjusting or

improving your product’s features, quality, pricing and differentiating it from

other products in the marking.

Decline Stage. Reduce our promotional expenditure on the products. Reduce

the number of distribution outlets that we will sell. Implement price cuts to get

the customers to buy the product. Fin another use for the product. Maintain the

product and wait for competitors to withdraw from the market first. Harvest the

product or service before discontinuing it.

Pricing Strategies

The Meet n’ Eat will be using the Cost-plus pricing—simply calculating your costs

and adding a mark-up.

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Terms and Conditions of Sales Strategies

Discounts and Allowances- the Meet n’ Eat will be giving reduced

prices to reward customer responses like promotion and we will give

discount also to loyal customers.

Branding and Packaging Strategies

The Meet n’ Eat will be using the common (family) names for all of

our products. Our brand scheme will be “Improved look, great taste”

making our product stand out so that it will be easily differentiated from

our other competitors. Add Personality and keeping it simple to break

convention.

Labelling Strategies

The Brand and Product Identity will be labelled together with the

grade and type that will be in lined with the requirement of law.

Putting description in order for our customers to know what product

it is and identify our products also by the help of promotions.

Advertising and Promotions Strategies

We consider personal selling because it is a strategy that sales

people use to convince customers to buy the product. It is a two-way

communication and it builds trust and capture value from customers.

These will be the publicity strategies that we will be using:

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 Sales presentations &

 Fliers

5.7 Projected Sales

The business has the profitable chance to increase because it has its natural

environment where it will be located in the school premises and no seasons is required

because of the fact that food is our daily needs unless it is not a working day because

our target market are the students and the teachers. The factors that will also affects

our business is when there will be a holiday break or anything similar to it for that will

be the reason that we will no longer have enough customer to buy our products

Fries: SERVINGS = 65
Mark up= 150%
Per serving= P 12.00
Ingredients Quantity Unit Cost

Fries 40 Kilos 4,520

Cheese Flavor 400 Grams 500

Barbeque Flavor 400 Grams 500

Sour Cream Flavor 400 Grams 500

Oil 40 Kilo 1,920

Kikiam Tray 40 Pack 1,280

Wrapper 20 Pack 200

TOTAL 9,420

Table 2 Projected Cost for fries

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Tokneneng: SERVINGS 150

Mark up= 150%
Per seving= P 3.00
Ingredients Quantity Unit Cost

Quail eggs 2,400 Pcs. 5,150

Flour 10 Kilo 300

Coloring food 100 Pcs 100

Salt 2.5 Kilo 15

Pepper 100 Pcs 50

Disposable cup 40 Pack 600

TOTAL 6,215

Table 3 Projected Cost for Tokneneng

Green Mangga: SERVINGS 32

Mark up= 150%
Per serving= P 10.00
Ingredients Quantity Unit Cost

Mango 800 Kilo 3,200

Vinegar 4,000 mL 360

Chili 40 Bundle 50

Salt 2.5 Kilo 15

Kikiam tray 40 Pack 640

TOTAL 4,265

Table 4 Projected Cost for Green Mango

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Nestea: SERVINGS 32
Mark up= 150%
Per serving= P 10.00
Ingredients Quantity Unit Cost

Nestea 4,000 Grams 2,160

Ice 500 Pcs. 1,000

Water 40 Gallon 500

Disposable cup 40 Pack 600

TOTAL 4,260

Table 5 Projected Cost for Nestea

Projected Sales Forecast

Unit Sales Year 1 Year 2 Year3 Year 4 Year 5

Fries 130,000 260,000 520,000 520,000 650,000

Tokneneng 90,000 180,000 270,000 360,000 450,000

Green 64,000 128,000 192,000 256,000 320,000

Mango
Nestea 64,000 128,000 192,000 256,000 320,000

TOTAL 348,000 696,000 1,044,000 1,392,000 1,740,000

Table 6 Projected Cost

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Sensitivity Analysis

Chart Title
450000

400000

350000

300000

250000

200000

150000

100000

50000

0
Year 1 Year 2 Year 3 Year 4 Year 5

Green Mango Fries Tokneneng Nestea

Figure 3 Sensitivity Analysis

This shows the projected sales of our products in 5 years with continuous sales in a 200 number
of school days.

6.0 Production or Technical Feasibility

We will offer four products in our food career in business. These products may

not be new to customers’ tastes and eyes but we will make sure that serving every one

of them takes the right processes. For Fries, we will consider the different tastes of our

customers so we will offer three (3) flavours: cheese; barbeque; and sour and cream.

For Green Mango, we will also provide varieties in choosing their own sauce to it. For

Tokneneng and for our Nestea we will be referring last years’ experience. For last years’

experience we had also sell tokneneng and Nestea. The procedures will be the same

but we will innovate something out of it.

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6.1 Detailed Description of Product

Figure 4 Product Images

6.2 Production Progress

Fries’ Ingredients Tokneneng’s Green Mango’s Nestea’s

Ingredients Ingredients Ingredients
Fries Quail Eggs Green Mangos Nestea

Oil Flour Bagoong Water

Flavorings Food coloring Vinegar Ice

Salt Salt Calamansi

Water Sugar

Table 7 Projected Cost

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Processes: (Note: Make sure that the place is clean and must wear an appropriate
attire.)
For Fries:
1 .Put a Salt in the water, rinse potatoes in several changes of cold water in bowl (more
ice isn't necessary) until water is clear. Drain in a large colander.
2. Spread potatoes out in a single layer on several layers of kitchen towels to drain,
then pat dry.
3. While potatoes are being rinsed and dried, heat 2 inches oil slowly in a 5- to 6-quart
pot over medium-low heat until thermometer registers 300°F.
4. When oil is ready, increase heat to high and fry potatoes in four batches,
stirring occasionally, until just cooked through but still white, about 3 minutes. (Adjust
heat to keep oil as close to 300°F as possible and return oil to 300°F between batches.)
Transfer fried potatoes with a slotted spoon to a baking sheet lined with dry towels to
drain. When all potatoes are fried once, cool the potatoes to room temperature, about
30 minutes.
5. Reheat oil over medium-high heat until thermometer registers 375°F. Fry potatoes
again in four batches, stirring, and adjusting heat to keep oil as close to 375°F as
possible, until deep golden, 3 to 4 minutes. (Return oil to 375°F between batches.)
Transfer with slotted spoon to dry towels to drain briefly, then season with salt and
serve immediately, with sauce(s) for dipping.

For Tokneneng:
1. Put the corn-starch in a container and dredge the boiled chicken eggs. Set aside.
2. Combine all-purpose flour, salt, and pepper then mix thoroughly.
3. Dilute the annatto seeds in water until the reddish colour comes out. Combine the
liquid with the flour-salt-pepper mixture and mix thoroughly.
4. Put the boiled chicken eggs in the mixing bowl and coat with the batter.
5. Heat the pan and pour the cooking oil.
6. When the oil is hot enough, deep-fry the eggs until the coating is crispy. Use a
serving spoon to scoop the eggs from the mixing bowl.
7. Remove the fried eggs from the pan and place in a serving plate.
8. Serve with vinegar or special sauce.

For Green Mango:

1. In a small bowl, mix the chili powder and salt.
2. Place the chopped or sliced mango in a bowl, evenly spread.
3. Sprinkle the mango with the chili powder/salt mix, then serve.

For Nestea:
1. Pour the powdered iced tea in a container together with the drinking water and mix
it.
2. Put the crushed ice in a disposable cup

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3. Pour the iced tea in a disposable cup

4. Serve it to the customer.

6.3 Project Site

The project site shall be located at St. Thomas More Montessori School,

Doctolero Avenue, Tagum City.

Figure 5 St. Thomas More Montessori School Location

Figure 6 Projected Stall Design

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7.0 FINANCIAL FEASABILITY

7.0-7.2 Total Project Cost and Financiers
ITEM CATEGORY DEBT EQUITY TOTAL CONTRIBUTION
A Fixed capital costs:
1 Land 150,000 150,000 43%
2 Site Preparation & 50,000 50,000 14%
Dev’t
3 Technology Cost:
a. Technology 40,000 40,000 12%
4 Equipment’s and 60,000 60,000 17%
Accessories
5 Furniture’s & 50,000 50,000 14%
Fixtures
TOTAL 150,000 200,000 350,000 100%
Table 8 Total Project Cost and Financiers
ITEM CATEGORY DEBT EQUITY TOTAL CONTRIBUTION
B Pre-Operating
Capital Cost
A. Recruitment 10,000 10,000 10%
and Training
B. Suppliers’ 20,000 20,000 20%
Arrangements
C. Arrangement 15,000 15,000 15%
of Marketing and
Promotions

D. Build-up 10,000 10,000 10%

Connections and
Networks
E. Legal Permits 45,000 45,000 45%
TOTAL Management of 10,000 90,000 100,000
Pre-project
Operation:

Table 9 Total Project Cost and Financiers

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ITEM CATEGORY DEBT EQUITY TOTAL CONTRIBUTION

C Initial Working Capital:
1 Current Assets:

a. Inventories

Raw Materials 5,000 5,000 3%

Work in Process 3,000 3,000 2%

Finished Goods 8,000 8,000 5%

b. Cash on Hand 50,000 50,000 33%

c. Accounts Receivables 25,000 25,000 17%

2 Pre-operating Production
Cost:
a. Salaries 48,000 48,000 32%

b. Overheads 12,000 12,000 8%

TOTAL 23,000 128,000 151,000 100%

TOTAL 183,000 418,000 601,000 100%

COST
Table 10 Total Project Cost and Financiers

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8.0 Financial Feasibility

8.1 Projected Financial Statements

MEET N’ EAT
BALANCE SHEET
FOR THE MONTH ENDED MARCH 31, 2019

Asset
Current Assets
Cash on Hand 315,000
Accounts Receivable 60,000
Supplies 80,000
Prepaid Rent 28,000
Inventories 120,000
TOTAL CURRENT ASSETS 603,000
Non-Current Assets
Equipment 130,000
Furniture and Fixtures 100,000
Land 150,000
TOTAL NON-CURRENT ASSETS 380,000
TOTAL ASSETS 983,000
Liability
Current Liabilities

Accounts Payable 183,000

TOTAL LIABILITIES 183,000
EQUITY
Meet n’ Eat Capital 800,000
TOTAL EQUITY 800,000
TOTAL LIABILITIES AND EQUITY 983

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MEET N’ EAT
STATEMENT OF CASH FLOW
FOR THE MONTH ENDED MARCH 31, 2019

Cash flow from Operating Activities

Cash receipts from customers 675,000
Payment of Accounts (183,000)
Payment of Expenses (37,000)
Net cash provided by Operating Activities 455,000

Cash flow from Financing Activities

Purchase of Equipment (130,000)
Net cash used in Financing Activities (130,000)

Cash flow from Investing Activities

Drawing (10,000)
Net cash used in Investing Activities (10,000)

Net increase in Cash 315,000

Cash balance at the beginning of the month -

Cash balance at the end of the month 315,000

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9.0 SOCIO ECONOMICS FEASIBILITY

9.1 Project Employees

YEAR SALARIES 13th Mo. SSS Phil. Health TOTAL

Pay
1 150,000 12,500 1,333 500 164,333

2 150,000 12,500 1,333 500 164,333

3 150,000 12,500 1,333 500 164,333

4 150,000 12,500 1,333 500 164,333

5 150,000 12,500 1,333 500 164,333

TOTAL 750,000 62,500 6,665 2,500 821,665

Table 11 Total Project Cost and Financiers

10.0 Conclusion

The Feasibility Study proposes the school canteen’s lack of variety of foods for

students together with knowing what the students’ demand with what kind of food

being in the highest rate in Tagum City.

Technically, the proposed system will handle the estimated quantity of

products throughout the year 2020 in accordance with the generally accepted

estimated price that suits the students’ daily financial allowance.

The Meet N’ Eat will surely provide the quality product to the students’ of

STMMS to purposely satisfy their needs because of the canteen’s lack of food choices.

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The proposal, as detailed, is sound and urgently needed for the improvement of their

way of living by getting and achieving the students’ wants.

The Feasibility Study has verified the demographic, economic, and other

environment that has a factor in establishing this business. It also verified who the

customers will be served. In view of the situation, the study also evaluated the financial

feasibility and proposed plan of this business.

Many canteen users, together with staff, indeed choose their kind of food but

canteen serve only what’s available and don’t have much of variety. This study suggests

that students do select foods according to their wants and this “wants” will become

demand because of the majority of people with the same particular wants.

Compounding the problem could be that the canteen did not seem to serve enough

types of friendly food.

10.1.1 Benefits of the project

The benefits of this feasibility study are that Meet N’ Eat will supply the

students’ demand for trendy food and for them to satisfy their needs and wants

together with creating a valued relationship with them.

10.1.2 Recommendation

10.1.3 IMPLEMENTATION OF THE PROJECT

The feasibility study concluded that the implementation of our project is

feasible and financial amount is essential. The school canteen should take the first

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action to realize and take a decision to have a variety of product for sale with

accordance to the students’ demands. This will help the canteen to attract more

customers.

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