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1. 1. Capitol University Corrales - Osmeña Ext., Cagayan de Oro City In Partial Fulfillment of the
Subject Feasibility Study Submitted by: Brenely T. Solis Junryl L. Ybañez Anjhie Grace M. Valle Bryan
Agustin B. Oculam Submitted to: Dr. Aldrich S. Palarca
2. ACKNOWLEDGEMENT The researcher would indebted to so people who have suggested and
shared their ideas to the conceptualization of this research. This Feasibility Study has been made
possible by the guidance, supervision, cooperation and participation of the following: To our Almighty
God who always look up and secure the safety of the proponents in doing this project To our parents for
the financial assistance and who always guide and give words of wisdom to inspire us in doing our best
in preparing the Feasibility Study. To our beloved intelligent Professor, Aldrich S. Palarca, who has
greatly shared his knowledge with us with patience and diligence in helping us meet the necessary
works for the completion of our Feasibility study. Sincerest gratitude is extended also to our
respondents, the Business Administration Students of Capitol University for the time they spent in the
interview. Together, we sincerely acknowledge and give thanks the person/s mentioned above who
have brought the success of doing this Feasibility Study. We are very grateful for this wonderful
accomplishment.
3. ACKNOWLEDGEMENT The researcher would indebted to so people who have suggested and
shared their ideas to the conceptualization of this research. This Feasibility Study has been made
possible by the guidance, supervision, cooperation and participation of the following: To our Almighty
God who always look up and secure the safety of the proponents in doing this project To our parents for
the financial assistance and who always guide and give words of wisdom to inspire us in doing our best
in preparing the Feasibility Study. To our beloved intelligent Professor, Aldrich S. Palarca, who has
greatly shared his knowledge with us with patience and diligence in helping us meet the necessary
works for the completion of our Feasibility study. Sincerest gratitude is extended also to our
respondents, the Business Administration Students of Capitol University for the time they spent in the
interview. Together, we sincerely acknowledge and give thanks the person/s mentioned above who
have brought the success of doing this Feasibility Study. We are very grateful for this wonderful
accomplishment.
4. Partners combine its expertise in running this business with the help of our parents and
guardians who hands out their support financially to make this project successful. The management is
not only looking forward to self-benefit but also with the customers and community. Proving good
quality products that ensures the safety and satisfaction of the customers.
5. Chapter I Introduction A healthier variety of breads 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 Veggie Breads. We would like introduce varieties of flavors that
consumers that would not normally taste with the following flavors that we would like to propose:
malunngay (horseradish), ampalaya (bitter gourd), talong (eggplant,) kamatis (tomatoes) etc. Nowadays
people would choose an artificially made food product that has a less healthy nutritional content over
the conventional foods that is said to be “good for our health” that is available in the market. Promoting
a healthy and convenient way of eating by introducing varieties of Veggie Breads to the public
2. consumers would also benefit not just the consumers with the its health nutrition content it have but
also helps the Filipino farming industries in the country as well.
6.
Background of the Study We make this product proposal for the purpose that we want to serve our
valued customers in a new product dishes that we give them a healthy food that will enjoy not only for
adults but also for the young ones, we add especial ingredients for our product such as malungay, We
would like to introduce varieties of flavors that consumers that would not normally taste of the bread.
Nowadays people would choose an artificially made food product that has a less healthy nutritional
content over the conventional foods that is said to be “good for our health lifestyle” that is available in
the market. Promoting a healthy and convenient way of eating by introducing varieties of Veggie Breads
to the public consumers would also benefit not just the consumers with the its health nutrition content
it have but also helps the Filipino farming industries in the country as well they will encourage.
7. Statement of the Problem This feasibility study is intended to evaluate the feasibility of selling
“bread” with vegetable flavored. Specifically, it aims t
-
Competitive Co
8.
-economic aspect
9. 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 on
how the product “Veggie Bread” is produce, what ingredients and equipment’s are needed, and where
will the researchers going to put the said business and its 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 result determines the demand and supply and for 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,
return on investment, and ratio analysis. This area discusses if the business is profitable or not. In
addition, it serves as a guide for the researchers to know if the transactions within 3 years are
increasing.
10. The management study shows 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.
3. 11. Framework of the Study TECHNICAL MARKETING FINANCING MANAGEMENT SOCIOECONOMIC
Product Description General Business Condition Capitalization Form of Ownership Contribution to the
Government Product Process Competitive Condition Sources of Funds Structure Contribution to the
Society Equipment/ Materials Demand Total Sales Job Analysis Plant Location Product Total Expenses
Company Policies Plant Lay-out Pricing Strategy Income Statement Promotion Balance Sheet Packaging
Cash Flow Statement Return on investment Ratio Analysis Table 1.1
12. Scope and Limitation of the Study This study of the “Veggie bread” business is restricted to
Cagayan de Oro city and will be based on management, marketing, technical, socioeconomic, and
financial aspect of business. Students will be covered as part of the respondents. The product will be
disseminated through direct selling and orders are also accepted from the customer within in Cagayan
de Oro city from those who are willing to purchase our product. Significance of the study The study gives
the consumer a product which is affordable but with the same product quality with those sold at an
expensive price. This section will provide a brief description on the various significances of the study
given. To the customers- the researchers believed that the customers will benefit because the study was
made for them and the researcher had priced the product at a reasonable price. They will benefit by
buying the product and they will see that it can be used for a long time. To the researchers- in doing the
study, the researchers have acquired new skills and knowledge that they can use in their profession .This
paper can enlighten their thinking with regards to the reality of life especially as we walk towards the
path of the business world.
13. To the students- The proposed study will help you speeding up metabolism, providing an
immediate source of energy with fewer calories than other fats. Reduces Sweet Cravings and improves
insulin secretion and utilization of blood glucose. To the teachers- The proposed study will help your
health esp. those who are elderly people these products provide many benefits, it protects against
osteoporosis, Helps relieve symptoms associated with gallbladder disease. To the farmers- The proposed
study will help the farmers to engage in producing more vegetables, we are not only selling but also
helping the farmers to promote their product. The study gives the consumer a product which is
affordable but with health benefits. This will also give the farmers the opportunity to engage in a
business that will serve as a stepping stone to economic growth. Furthermore, this feasibility study will
also serve as a guide and a stepping stone to economic growth specially the farmers to enhance their
farming as the main ingredients of this product and to those people who would want to put up their
own business.
14. Definition of Terms For a better comprehension on this feasibility study, the following
- one of the financial statements that show the total
-even Point - refers to an indicator of the volume
- the monetary contribution of
each partner in - refers to the quantity of goods does a buyer is willing
-
Statement - type of financial statement that shows the annual sales of the business with its expenses
-
4. Marketing Strategy -
Structured Questionnaire - a written instrument used in gathering information through survey.
15. - A staple food made from flour or meal mixed with other dry and liquid ingredients,
usually combined with a leavening agent, and kneaded, shaped into loaves, an -
Moringa Oleifera (synonym: Moringa pterygo sperma) is the most widely cultivated species of the genus
Moringa, which is the only genus in the family Moringaceae, is “the most nutritious plant in the world.”
It is rich in vitamins A a - A plant or part of a plant used as food, typically as
- The process of
providing or obtaining the food necessary for health and growth.
16. Chapter II METHODOLOGY This chapter describes and discusses how the researchers will gather
the necessary data and information that will be used in the entire study. It describes who will be the
respondents and focus of the research. This also shows the procedure of source of data and methods of
collecting data; these chapters also discuss the type of research, research design, and the research
locale where the study will be conducted and description of our product and the outlook of the industry
and the size of the industry, target market, market segmentation and presentation, in marketing and
sales activities, detailed of our product and service description that we will going to apply to our
business and the competition in the market. Research Design The researchers used the descriptive
design and applied using survey questionnaires and key informant interview. The survey was conducted
by providing structured questionnaires to a number of identified respondents from the collages inside
Capitol University. The participants who were asked to evaluate the bread types/ flavors during the
survey were randomly selected from identified respondents. The survey was aided using an interview
guide questioners. Moreover, interviews were conducted with existing business operators who sell
breads which will server us key information on how will we the researchers improve more our product
offerings to our target consumers.
17. Research Locale The researchers floated the survey questionnaires around specific department
of Capitol University. The number of students that are being selected here are from different
department and are brief discussion on what is the research about. Therefore in this area the
researchers planned to have their distribution of their products through consignment. Figure 1.1
18. Respondents Due to a large number of people that may become the possible costumers, the
researchers got at least 250 respondents from the identified research locale. Respondents were
identified immediately after they have shown interest in buying vegetable bread (Veggie Bread).
Colleges No. of Respondents Business Administration 25 Nursing 25 Education 25 Maritime Engineering
25 Computer Science 25 Midwifery 25 Engineering 25 Criminology 25 A.B. English 25 Accounting
Technology 25 TOTAL: 250 Table 2.1 Sources and Methods of Collecting Data The researchers have
gathered data through the primary data. The primary data were gathered by giving away a structured
questionnaire to selected students in different departments of Capitol University.
19. Chapter III Technical Study Figure 1.2 This study discusses about the process of production and
the activities of the business. It states also the machineries and equipment used in production and other
5. 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 machinery, tools and equipment are
enumerated with their corresponding cost, raw materials and plant fund sources are also cited.
20. General Business Condition All bakery products and ingredients thereof shall be stored, handled,
transported and kept so as to protect them from spoilage, contamination, disease and
unwholesomeness. Boxes and other permanent receptacle or containers for the storing, receiving or
handling of bakery products shall be so placed and constructed as to be beyond the reach of
contamination from streets, alleys and sidewalks and from animals and shall be kept clean and sanitary
by the bakery. There shall not be used in bakery products or in the ingredients thereof any ingredient or
material, including water, which is spoiled or contaminated or which may render the product
unwholesome, unfit for food or injurious to health. Every room used for the manufacture of flour or
meal food products shall have the furniture and utensils therein so arranged that they and the floor may
at all times be kept clean and in good sanitary condition. Every bakery shall be constructed, drained,
lighted, ventilated and maintained in a clean and sanitary condition, and screened against flies, shall
have plumbing and drainage facilities, together with suitable wash basins, wash sinks and toilets or
water closets, which shall be kept in a clean and sanitary condition. The said toilets or water closets shall
be in rooms having no direct connection to any room in which bakery products or ingredients are
prepared, stored, handled or displayed. In connection with every bakery, suitable room shall be
provided for the changing and hanging of the wearing apparel of the workers or employees, which
21.
shall be separate and apart from the work, storage and sales rooms, and shall be kept in a clean and
sanitary condition. No person shall sit or lounge or be permitted to sit, lie or lounge upon any of the
tables, shelves, boxes or other equipment or accessories used in connection with the production,
preparation, packing, storing, display or sale of bakery products in a bakery. No live animal or birds shall
be kept in any building or part thereof used as a bakery for such production, preparation, packing,
storing display or sale of bakery products. Before beginning the work or preparing, mixing or handling of
any ingredients used in the production of bakery products, every person engaged in such work shall
wash the hands and arms, and after using toilets or water closets, every person therein engaged shall
wash the hands and arms thoroughly and then rinse in clean water, and for this purpose the owner or
operator of the bakery shall provide sufficient facilities and post notes to this effect. No owner or
operator of a bakery shall require or permit any person affected with any contagious, infectious or other
disease or physical ailment which may render such employment detrimental to the public health, nor
any person who refuses to submit to an examination, to work therein. Employees shall be prohibited
from smoking while preparing and baking veggie bread products.
22. Production Process Veggie 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 Powdered malunggay Figure 1.4
6. 23. Step-by-step Procedure Combine flour, sugar, salt, powdered Malunggay 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 microwavable container and heat it up for 45 seconds first, before pouring it to your Vegie
bread. Once the veggie 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 and 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 of the mixer stand. Lightly oil your hands and remove the dough. Tuck in the edges of the
dough underneath 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 Veggie 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 in size.
Place two handful flour in the corners in the cleaned kitchen bench. Lightly flour your kneading area
with a bit of your flour. Take out the risen Veggie
24. bread dough out of the mixing bowl and knead/punch down the air out of it. If it gets too sticky,
lightly flour your hands and pat the overall exterior of 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
Veggie 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 Veggie Bread dough into the bread
crumbs. Before placing it in your baking tray, make the dough slightly oval shaped. Distance each dough
portion about 2-2.5cm 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 its size again. Preheat your oven 200C and bake your tray of Veggie
Bread on the top second rack for 10 - 15 minutes. Once cooked slide the Veggie Bread rolls into a wire
cooling rack immediately. MAKES: 15 -16 Veggie Bread Rolls.
25. Workflow of the Process 1 2 3 4 5 6 7 8 9 •Create a veggie bread concept •Gather the
indredients needed •Combine the dough mixture for the bread •Add the the vegetable bits in the dough
mixture •Bake the dough mixture •Wait till its done •Prepare for the finishing touches •When done
baking, then add the finishing touches •Display in the shelf. Table 3.1
26. Product Description The Veggie bread is made by baking malunggay “horseradish plant” bits in
the dough of flour and water added with flavors. The added malunggay bits in the dough these will serve
as invaluable nutrients added to our breads and have a cheap price and are easy to bargain in the
market. The product will come in four flavors and will be sold on differentiated price. Below are the
bread with a small amount of chopped roasted peanuts offers delightfully surprising crunch and with a
sliced malunggay minced mixed in the dough to put a healthy touch to it. Figure 2.1
7. 27. -like coil dusted in sugar with a sliced
20.00) A dense, whole grain loaf with sesame seeds for a dense, moist loaf and with a sliced malunggay
minced mixed in the dough to add a healthy t
pastry named for its wellknown crescent shape. Croissants are made of layered yeast-leavened dough
with a sliced malunggay minced mixed in the dough to enhance a healthy touch to it. Figure 2.4
28.
industrial purposes. It is used for kneading large quantities of dough. It is electrical, having timers and
various controls to suit the user's needs. Figure 3.1
used for the heating, baking or drying of a substance and most commonly used for cooking. Kilns and
furnaces are special-purpose ovens, used Figure 3.2 in pottery respectively. and metalworking,
29. The dough roller has three rolls arranged in a vertical stack and too make a sheet of
A bread slicer slices larger amounts of bread in the shortest time possible. A slicing machine will make
this job effortless, not to mention the fact that an electric slicing machine saves you a lot of time. Figure
3.4
30. Plant Location The plant location shall be located at Don Apolinar Velez Street fronting St.
Ignatius Birthing Home. Below is the location of the proposed business. Figure 4.1
31. Plant Layout The plant layout is tactically designed to support the smooth process of the
proposed business (Veggie bread). The display area is a place where all finished products that are ready
to sell are being displayed. There would be a business office area which will cater to business related
transactions. The bakery/store will be the place for the customer to purchase the finished products of
veggie breads. The pantry will be the area where the veggie bread will be made by the baker.
Perspective View Floor Plan Figure 5.1 Figure 5.2
32. Plant Lay-
This is where the Veggie Bread products will be displayed and with a relaxing design which promotes a
green and healthy lifestyle that our product endures to our customers. Figure 5.3 Figure 5.4
33.
will b
Veggie Bread products will be produced and be done. Figure 5.6
34. Chapter IV MARKETING STUDY This chapter will help to know the marketing aspect of the
business. The marketing aspects will cover the following: General Business Condition, Tabulation of
Results, Target Market, Demand, Product, Promotion, Marketing strategy, Pricing Strategy, Promotion
and Packaging. For the business to prosper, it should be given time and effort. The proponent of this
business must have the desired creativity so as to be able to provide quality service to its customers. The
fulfillment of the needs and wants of its customers or target market must be the key objective of the
8. recommended business. In every project, feasibility marketing aspect is well-thought-out the most
important since it requires inconspicuous analysis of the business total demand and supply.
35. Description and outlook of the industry Malunggay as one of the leading crops in the country
that is a nonseasonal vegetable and easy to grow and has an abundant supply in the market her in the
city. Farmers in this kind of crop are less motivated and are living in the deepest ground of poverty for
their crops are purchased for a penny priced dealings, for wholesaler primarily prefer to buy other
vegetables commonly sold in the market. Therefore Malunggay is at the bottom of their list. As
experienced in the recent years, demand for bread industry is continually increasing due factors which
include convenience affordability and changing lifestyle. The trend of health and wellness shift the
demand to go upward because a lot of people choose to go to healthy lifestyle. In our survey conducted
among the five factors that affect the purchasing choice of our respondents nutritional value ranks the
highest factor they consider in purchasing bake foods. Our groups would want to introduce “Veggie
bread” in the market because our group envisioned putting up stores highlighting Malonggay in every
product for we can create pies, cakes and other delicacies especially various types of bread with the
Malunggay making its industry much broader and in turn will array as one of the most excellent food
products.
36. Size of the industry According to the 2010 Census of Population in the Philippines, the Cagayan
de Oro City has an estimated population of 602, This was based on the census conducted last 2010 this
data gives us the opportunity to have a look on how large is the market in an scale of the city. Flour-based
foods have played an increasingly dominant role in the Philippine diet in recent years. The
industry's total rated annual production capacity is 2.2 million tones. The largest flour end users are
bakeries, followed by noodle manufacturers and then fast food chains. More than 10,000 bakeries
nationwide constitute the largest single institutional user of wheat flour, accounting for approximately
50% to 60% of total domestic flour use. Target Market Veggie Bread wants to distress the purchasing
influence of most of the Filipinos as it is offering an affordable price and addressing health and wellness
trends in our product offerings. At all ages is the target market of Veggie Bread, professional or not,
male or female and people of different walk of life. One of our target markets is the parents because
they can influence the children to consume and choose Veggie Bread as a tasty snack treat and most
especially the people within a healthy lifestyle. This confirms a big scope of market veggie bread will
cater.
37.
Market Segmentation Veggie bread considers all types of people in all ages what places 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 effort 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 vegetable? Respondents’
Answer 250 200 Yes 194 150 No 56 100 50 0 Yes No The results show that overs 194 of the respondents
said that they eat vegetables while 56 of the respondents said that they don’t eat vegetables this result
9. implies that we there is a big fraction that our product will be viable to the target consumers who have
craved for vegetables.
38. 2. How do you often eat vegetables? Respondents’ Answer 120 100 80 60 40 20 0 Everyday 96
Occasionally 65 Often 51 Very Often 38 The results show that 96 of the respondents said that they eat
vegetable every day and 65 said they eat occasionally and 51 said that they often eat and only 38 said
that they eat vegetables very often. The results imply that Veggie Bread has the chance of being viable
to the market due to the respondents’ response to how often they eat vegetable. 3. Do you like to eat
bread? Respondents’ Answer 250 200 Yes 219 150 No 31 100 50 0 Yes No The results show that there
are219 of the respondents’ said that they like to eat bread while only 31 of the respondents said that
they don’t like to eat bread. The result implies that our product has a big chance that to be patronized
by the consumers based on the resulting findings.
39. 4. How often do you eat bread? Respondents’ Answer Everyday 125 Occasionally 63 Often 37
Very often 25 140 120 100 80 60 40 20 0 The results show that there are 125 of respondents’ eat bread
everyday and 63 occasionally eat bread while 37 often eat and only 25 of the respondents eat bread. By
this result we can have some adjustments about the production of our Veggie Bread products. 5. How
do you find Veggie Bread as an alternative for our conventional breads? Very Satisfying Satisfying
Respondents’ Answer Very Satisfying 150 Satisfying 48 Average 52 Average The results show that 150 of
the respondents finds Veggie Bread as an alternative for conventional breads as very satisfying and 48
said they are satisfied and only 52 average. By these results we are confident that our products will be
patronized by the consumers.
40. 6. How much are you willing to pay for the Veggie Bread? Respondents’ Answer PHP 15-20 211
PHP 21-25 39 Php 15-20 Php 21-25 The results show that 211 of the respondents said that they are
willing to pay Php15-20 for a Veggie Bread while only 39 of the respondents. These results gave us an
idea on what will be the pricing for our Veggie Bread products. 7. What variety of veggie bread is your
favorite? Peanut Bread German Bread Croissant Respondents’ Answer Peanut Bread 67 German Bread
69 Croissant 58 Ensaymada 56 Ensaymada The results show that there are 67 of respondents liked the
Peanut bread and 69 liked the German bread while there are 58 of respondents liked the Croissant and
56 of the respondents liked the Ensaymada Veggie Bread. These results gave us an idea on how much
Veggie bread products will be produced
41. 8. Rate the following items: Respondents’ Answer Category Very Satisfied Satisfied Average
Taste 173 36 41 Packaging 127 67 61 Cleanliness 159 55 36 Price 147 67 36 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 Nutritiously bake breads. Who would have
thought that we can have it in hand? Veggie bread is placed in a box. The box serves as its packaging. By
words, it’s simple and plain but beholds the taste and nourishment it gives to the consumers. The study
will be implemented in 6 months’ time. (Second semester of school year 2013-2014).
42. The follow
10. Bread products and get 1 bread of your choice free to the first 20 cus
Freebies available until supply
last.
43. - 12:00pmand get extra coffee
free. Available until closing time. The above mentioned marketing and sales activities should be followed
during the implementation time. Any adjustment, if necessary can be interested. Detailed Product
Veggie bread is dough based product that is rich of minerals and nutrients that will give the consumer a
healthy way of eating the conventional breads that we often buy. We Filipinos are known as a fan of
eating bread especially in the morning where we have our orphan “breakfast”. Our version of breads has
a twist and with the grace of malunggay to make it healthier and decent for our body. Veggie Bread has
a variety of flavors that consumers can choose from, we have Peanut Bread, Ensaymada, Croissant and
German Bread. Competition Businesses exist in a competitive environment. Bakeries are in fierce
competition with each other to provide the best possible value for money high quality and appetizing
breads, and to offer the most suitable range of products for their customers. Competition typical breads
are commonly offered by bakeshops. They are really noteworthy about their profit and customer
satisfaction, but not into making the community health wise. The fact that the value of its bread is
affordable yet it consist only a few of nutrients that our body need is somewhat deceiving ourselves.
44. On the other hand, veggies are obliging in our body in handling out nutrients that keep us going.
Some consumers today are aware of their health but some are not specially kids nowadays that most of
them are not into eating vegetables. And as concerned individuals, we offer breads that are benevolent
in use and consist of dietary from the vegetables that store our daily nutritional needs the Veggie bread.
Within a market businesses are faced by direct competitors. These are firms that produce the same or
very similar goods. With regards to our consideration about our competition, we consider small bakeries
because it will threat in our business. However, most products are differentiated in some way. The
Product Veggie Bread is from the word veggie means vegetables which process into bread. We all need
protein and the full complement of vitamins and minerals to keep us healthy. Meat eaters find this
easier but may also open themselves up to health issues related to eating too much animal protein. It
can be really difficult for vegetarians and vegans to get enough protein and enough vitamins and
minerals especially the full complement of the B vitamins and the minerals that are suspended in animal
fats. A good part of the answer really is in bread. These products bring you nature at its best – delicious
and nourishing breads made with a variety of 100% whole grains. New Veggie Breads add a fresh garden
taste and the nutrition of one full serving of vegetables in every slice.
45. Packaging Packaging plays in Veggie Bread are an important role as a medium in the marketing
mix, in promotional campaigns, as a pricing criterion, in defining the character of new products, as a
The Veggie Box A take home box that is where you put the veggie bread product. .A eco-friendly
11. of the Veggie Bread products will be placed in a paper bag. Promoting a greener lifestyle and preventing
environmental hazards that can destroy the environment. Figure 6.2
46. Marketing Strategy The first strategy is market penetrate. Veggie bread is committed to
improving the customer experience in ways they believe few in the industry have done. This business
plan to execute a broader marketing strategy, not simply to build name recognition and awareness but
also to build deeper relationships with the target customers whom they believe will help promote the
brand. To reach the target customer group, we use a mix of the following marketing methods: radio,
billboards, social networking, television and in-store sampling. Expect to continue to increase media
impressions as they strive to build deeper relationships with their customers. We believe 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, particularly currency exchange rate fluctuations and political factors, either of which could
have an adverse effect on the financial condition and results of operations. If veggie bread, expands into
other foreign markets, will be subject to other foreign economic conditions and political factors
including taxation.
47. Price The pricing of each bread design is based from the survey questionnaire gathered by the
researchers. The researchers floated survey questionnaires with an option of prices. Then the costing of
products immediately adjusted based from its sole so that it would compensate the pricing from the
survey questionnaire. Each bread cost from 15.00 to 20.00 pesos based on the research result that we
conduct, but it will adjust based on the economic growth of the country or the price of the minor and
major ingredients of the veggie bread and for the transportation and etc. that will affect the price of our
product. The prices of the Veggie Bread products will be dependent on how the market price of the
main ingredients is. Any change of the price of the veggie bread products will be taken into
consideration to the factor that measures the consumers' capability to purchase the product.
48. Chapter V 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 source of funds,
balance sheet, income statement, cost of goods sold and cost of sales. Financial Assumptions 1. Selling
Price of Veggie Bread are the following: Veggie Bread (Price List) Variety Peanut bread Price ₱ 15.00
Ensaymada 15.00 German bread 20.00 Croissant 20.00 2. Sales demand increases 10% per year 3. Raw
Materials increases 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
49. Initial Capital Requirements The partners agreed to contribute an equal sharing of capital in
amount of ₱ 20,000.00 each. Initial Capital Requirements Partners Ratio Invested Amount Brenely T.
Solis 25% ₱ 20,000.00 Junryl L. Ybanez 25% 20,000.00 Anjhie Grace M. Valle 25% 20,000.00 Bryan
Augustine B. Oculam 25% 20,000.00 TOTAL 100% ₱ 80,000.00 Table 4.1
13. 1,108,800.00 ₱ 1,219,680.00 Total Sales Total Table 5.4 Projected Cost for the year 2014-2016 2014
2015 2016 ₱ 491,979.60 ₱ 516,578.58 ₱ 542,407.51 Table 5.5
56. Cost schedule Per Product Fillings ₱ 406.91 ₱ 40.00 ₱ 446.91 26% Ensaymada 406.91 21.00
427.91 25% German Bread 406.91 6.25 413.16 24% Croissant 406.91 32.00 438.91 25% ₱ 1,726.89 100%
Peanut Bread Table 5.6 Product Name Quantity Produce Price Per Product Cost Per Unit Contribution
Margin 2014 2015 2016 Ensaymada ₱ 40.00 ₱ 15.00 ₱ 11.17275 ₱ 3.83 ₱ 4.02 ₱ 4.22 40.00 15.00
10.69775 4.30 4.52 4.74 40.00 Peanut Bread 20.00 10.329 9.67 10.15 10.66 40.00 20.00 10.97275 9.03
9.48 9.95 ₱ 26.83 ₱ 28.17 ₱ 29.58 German Bread Croissant Total Table 5.7
57. Veggie Bread Projected Income Statement For the year ended Dec. 31,2014- Dec. 25, 2016 2014
2015 2016 ₱ 1,008,000.00 ₱1,108,800.00 ₱ 1,219,680.00 Less: Cost Of Goods Sold 560,979.60
585,578.58 611,407.51 Gross Income 447,020.40 23,221.42 608,272.49 Rent Expense 48,000.00
48,000.00 48,000.00 Salary 90,000.00 90,000.00 90,000.00 1,155.00 1,155.00 1,155.00 57,600.00
57,600.00 57,600.00 Promotional Expense 4,500.00 4,500.00 4,500.00 Depreciation Expense 4,283.33
4,283.33 4,283.33 205,538.33 205,538.33 205,538.33 241,482.07 317,683.09 402,734.16 77,274.26
101,658.59 128,874.93 ₱ 164,207.81 ₱ 216,024.50 ₱ 273,859.23 Sales Less: Operating Expenses Office
Supplies Transportation expense Total Operational Expenses Income Before Tax Less: Income Tax (32%)
Net Income Table 5.8
58. Veggie Bread Projected Statement of Cash flow For the year ended Dec. 31,2014- Dec. 25, 2016
2014 2015 2016 ₱ 229,641.14 ₱ 449,948.97 1,008,000.00 1,108,800.00 1,219,680.00 1,088,000.00
1,338,441.14 1,669,628.97 Cash Inflows Cash, Beg Partners Contribution Sales Total Cash Inflows ₱
80,000.00 Less: Cash Outflows Purchased of Fixed Asset 18,850.00 Purchase of raw materials 491,979.60
516,578.58 542,407.51 Packaging 27,000.00 27,000.00 27,000.00 Direct Labor 42,000.00 42,000.00
42,000.00 Salary & Wages 90,000.00 90,000.00 90,000.00 1,155.00 1,155.00 1,155.00 Rent 48,000.00
48,000.00 48,000.00 Transportation expense 57,600.00 57,600.00 57,600.00 4,500.00 4,500.00 4,500.00
77,274.26 101,658.59 128,874.93 858,358.86 888,492.17 941,537.44 ₱ 229,641.14 ₱ 449,948.97 ₱
728,091.53 Office supplies Promotional Expense Income Tax TOTAL Operating Expenses Cash Balance,
End Table 5.9
59. Veggie Bread Projected Balance Sheet As of Dec. 31,2014- Dec. 25, 2016 2014 2015 2016
₱229,641.14 ₱449,948.97 ₱728,091.53 229,641.14 449,948.97 728,091.53 3,850.00 3,850.00 3,850.00
15,000.00 15,000.00 15,000.00 18,850.00 18,850.00 18,850.00 4,283.33 8,566.67 12,850.00 14,566.67
10,283.33 6,000.00 244,207.81 460,232.30 734,091.53 - - - 80,000.00 244,207.81 460,232.30 164,207.81
216,024.50 273,859.23 ₱244,207.81 ₱460,232.30 ₱734,091.53 Assets Current Assets Cash Total Current
Assets Non-Current Assets Office Furniture & Fixtures Office Equipment Total Less: Accumulated
Depreciation Total Non-Current Assets Total Assets Liabilities & Equity Current Liabilities Partners Equity
Partners Contribution Add: Net Income Total Liability & Equity, end Table6.1
60. Financial Ratio 2014 2015 2016 ₱216,024.50 ₱ 273,859.23 ₱164,207.81 1,008,000.00
1,108,800.00 1,219,680.00 16% 19% 22% Profit Margin ₱ 216,024.50 ₱273,859.23 ₱164,207.81
80,000.00 80,000.00 80,000.00 2.05 2.70 3.42 ₱1,008,000.00 ₱1,108,800.00 ₱1,219,680.00 244,207.81
14. 460,232.30 734,091.53 4.13 2.41 1.66 Return on Investment Return on Total Asset ₱1,108,800.00
₱1,219,680.00 ₱1,008,000.00 244,207.81 460,232.30 734,091.53 4.13 2.41 1.66 Return on Equity
₱523,221.42 ₱608,272.49 ₱447,020.40 14,566.67 10,283.33 6,000.00 30.69 50.88 101.38 Fixed Asset
Turnover ₱523,221.42 ₱608,272.49 ₱447,020.40 244,207.81 460,232.30 734,091.53 1.83 1.14 0.83 Total
Asset Turnover ₱201,255.00 ₱201,255.00 ₱201,255.00 26.83 28.17 29.58 7,502 7,145 6,804 Breakeven
Point in Units Table6.2
61. Chapter VI MANAGEMENT STUDY This chapter tackles about the entire organizational
arrangement of the business. The management aspect suggests a clear and precise identification of
duties and responsibilities, flow of authority and manpower level requirement. This contains the
organizational chart and the qualifications of the people involved the formation of the business
organization, structure. It must be set up aimed at optimum effectiveness. To attain this, management
must be able to plan all activities, for the company to become dynamic and competitive business over
and done with human resource, financial capability and new technologies. Form of Ownership The type
of business ownership will be a partnership; in which partners pool money, skills, and other resources,
and share profit and loss in accordance with the terms of the partnership agreement. In the absence of
such agreement, a partnership is assumed to exit where the participants in an enterprise agree to share
the associated risks and rewards proportionately. Complementary skills and additional contacts of each
pattern can lead to the achievement of greater financial results together than would be possible apart.
Mutual support and motivation are needed for the business to last longer.
62. Organizational Chart The Incorporators Job Positions (Bryan Agustin B. Oculam) Manager (Anjhie
Grace M. Valle) Book keeper/ Cashier (Brenely T. Solis) Waitress Table 7.1 (Junryl L. Ybañez) Head Baker
63. Job Analysis Job Title: Manager Name: Bryan Agustin B. Oculam Job Description Responsibilities:
Keeps facili
-
64. Job Title: Bookkee
keeping records
-
2,000.00 monthly
65.
15. reception desk. Job Qualificat -
66. Job Title: Hea
and post production including maintenance of hygiene standards and accurate pack weights and QC
efficiently maintain stock le
to retail outlets in liaison with location management
67.
Three years of working experien
monthly
68.
he first
needed.
69. Chapter VII SOCIO- ECONOMIC STUDY The 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 the socio-economic
development of the country. In this certain project, the researchers consider the whole part of the
business especially the social impact PROJECTS •INCOME •IMPROVE STATUS OF LIVING •EMPLOYMENT
•TAXES •GOVERNMENT •COMMUNITY DEVELOPMENT Table 8.1 in the community.
70. Contribution to Income and Employment The main goal of a certain business is to have high
income especially in the part of the owner. The business should generate pleasantly relationship
between the manager and employees to attain the main goal of the business which is to have an
income. At workers and employees in the business need income to support their own needs and also for
their services rendered in the business. Building up business is a great opportunity for an employed
people to have jobs. it will also be their opportunity of having another source of income. Tax
Contribution This business is expected to give a great contribution to the government in the form of
16. taxes. The tax payment from the business would help the localities as well as the economy in its future
project especially for people that will benefit. This would help the people to more sprightly.
71.
Chapter VIII CONCLUSION AND RECOMMENDATION Recommendation After bearing in mind the
significant factors in the study that we conducted such factors like the marketing, financial, technical
and management and socioeconomic study. It is therefore recommended that VEGGIE BREAD bakery
will be pursued and the business establishes at Don Apolinar Velez Street fronting St., Cagayan de Oro
City. Conclusion Based on the research and study that we conducted, we therefore conclude that our
business is feasible and viable in the market.
72. Appendix A Survey Questioner Name (optional): Age: Course: Sex: M F Instruction: Shade/Check
the box for the choice of your answer. Veggie Bread Verities of bread that is made richer and healthier
added with nutritious vegetables which give you a new and healthy way of enjoying your craving for
bread. 1. Do you eat vegetable? Yes No 2. How often do you eat vegetable? Everyday Occasionally 3. Do
you like to eat bread? Often Yes Very often No 4. How often do you eat bread? Everyday Occasionally
Often Very often
73. Question # 5 - 7 refers to the Veggie Bread. 5. How do you find Veggie Bread as an alternative
for our conventional breads? Very Satisfying Satisfying Average 6. How much are you willing to pay for
the Veggie Bread? 15-20php 21-25php 7. What variety of Veggie Bread is your favorite? Peanut Bread
German Bread Croissant Ensaymada Rate the following items asked by CHECKING the box for the choice
of your answer. Items Packaging Cleanliness (Product) Price (2) Satisfying Taste (1) Very Satisfying (3)
Average (4) Dissatisfying
74. Appendix B Curriculum Vitae Name: Bryan Augustine B. Oculam Birthday: Aug. 25, 1992 Age:
21yrs. old Address: Osmeña Street, Cagayan de Oro City Nationality: Filipino Religion: Roman Catholic
Email Address: ryn.oculam@gmail.com Mother: Dorotea B. Oculam Father: Zenon A. Oculam
Educational Background Primary: City Central School Secondary: Misamis Oriental General
Comprehensive High School Tertiary: Capitol University Course: Bachelor of Science in Business
Administration Major: Marketing Management
75. Curriculum Vitae Name: Anjhie Grace M. Valle Birthday: Jan. 16, 1993 Age: 20 yrs. old Address:
Danao, Taytay El Salvador City Nationality: Filipino Religion: Roman Catholic Email Address:
anjhiegrace.valle@yahoo.com Mother: Jessica M. Valle Father: Antonio S. Valle Educational Background
Primary: Taytay Elementary School Secondary: Alubijid National Comprehensive High School Tertiary:
Capitol University Course: Bachelor of Science in Business Administration Major: Marketing
Management
76. Curriculum Vitae Name: Brenely T. Solis Birthday: Sept. 17, 1992 Age: 21yrs. old Address:
Cagayan de Oro City Nationality: Filipino Religion: Roman Catholic Email Address:
brenely.solis@yahoo.com Mother: Brenda T. Solis Father: Felipe R. Solis Educational Background
17. Primary: Mahay Elementary School Secondary: Mahay National High School Tertiary: Capitol University
Course: Bachelor of Science in Business Administration Major: Marketing Management
77. Curriculum Vitae Name: Junryl L. Ybanez Birthday: Feb. 19, 1994 Age: 19 yrs. old Address: Ivio
Villanueva, Misamis Oriental Nationality: Filipino Religion: Iglesiani Cristo Email Address:
junryl1234@gmail.com Mother: Josephine L. Ybañez Father: Lucio R. Ybañez Jr. Educational Background
Primary: Bohol/ Vicenti N. Chavez Memorial Central School Mindanao Secondary: Villanueva National
High School Tertiary: Capitol University Course: Bachelor of Science in Business Administration Major:
Marketing Management
