Feasibility Study Sample

SURIGAO EDUCATION CENTER
Km. 2, 8400 Surigao City, Philippines
INTRODUCTION
This is a healthier snack that we would like to introduce to the market. People
love to consume food that is ready to eat but has less nutritional value.
Based on a survey by Pan-Asian Insurance Giant AIA Group, the Philippines
scored 61 out of 100, regional average of 64 regarding on health. 80% of adults in the
Philippines are not really satisfied with their health. 44%t of adults are overweight due
mainly to insufficient exercise and poor food habits, but only 25% would like to lose
weight. 74% of adults claim to exercise regularly. But on average, adults in the
Philippines exercise only 2.1 hours a week, lower than the regional average of three hours
and well below what most experts would recommend. Unhealthy eating habits are
common as 84 percent of those surveyed said they tend to eat while distracted, 81 percent
admitted to eating unhealthy snacks between meals and 71 percent had their dinners close
to bed time.
Phak Taste is a snack compose of fruits and vegetable. It is very affordable to
students. The business will give a good quality to meet the customer’s satisfactions.
1
Chapter 1
Executive Summary
Our business is a mobile cart store that is located at Surigao State
College of Technology, Magallanes Street, Surigao City. The plan of
Phak Taste is to offer the consumers a snack that has nutritional value,
delicious and very affordable.
“Competitive price and Quality product”
2
Executive Summary
A. Name of the project and the proponents
The name of the proponent’s product is Phak Taste. The product name is derived
from the Thai word “Phak” defined as veggie.
Phak is a healthy snack, a perfect treat to grab and worthy to be bought.
B. Location
The desired location is along the Surigao State College of Technology.
3
C. Descriptive Definition of the Project
Phak Taste is a proposed business which will provide a healthy product with a variety
of flavors that will suit to the taste of our future costumers. “Phak” which is the name of
our product is derived from Thai – word that means “veggie”. The product is composed
of fruits and vegetable and is mixed with ground pork with sauce.
Our business envisions not only being successful and productive but also a
contributing business firm to the society (tax, provide employment which is one of the
government’s national program).
D. Project long Range Objective
Phak Taste geares toward the following objectives:
Achieve good sales that would allow the business to get good return of investment
and an opportunity to increase production of goods. Offer consumers a product of good
quality and impressive presentation. Collate costumer feedbacks to further improve the
product. If were forgiving the opportunity we would to expand our business nationwide.
E. Feasibility Criteria
1. Financial
4
The business is a Partnership type because it is a good way for an individual to set-up
a business. This kind of business is easy to form and does not necessary need a big
amount of capital.
2. Marketing
Phak Taste target market are the students of Surigao State college of Technology.
Among other school they have a great number of students. People nowadays choose to
buy artificial food that has less nutritional content they are not aware if their food is
unhealthy as long as it’s cheap and ready to eat. This is the reason why we came up with
this idea to make snacks that is nutritious and affordable.
3. Technical
The study is about the product itself, the raw materials and supplies needed for the
business, the process of producing the said product, the cost of different equipment’s that
would be used for the business and its total production cost. Determine the resources for
all the materials that will be used. Analyzed every technical requirement to have a
smooth production and flow of business.
4. Socio- economic
The proposed project aims to help our localities and farmers of our country and to
give healthy lifestyle to the people.
 Project
 Income
 Improve status of living
5
 Employment
 Taxes
 Community Development
F. Highlight of the Project
1. History
Phak taste offers yummy and healthy snacks that everyone can enjoy. We have
observed a lot of people like to consume unhealthy food. The Philippines is still one of
the unhealthiest countries in Asia, lagging India, Malaysia, Thailand, Vietnam and Sri
Lanka. Based on a survey by Pan-Asian Insurance Giant AIA Group, the Philippines
scored 61 out of 100, below the regional average of 64. (Source Google)
The main purpose of this study is to give our future valued customers a nutritious and
delicious food that they will enjoy not just by the adults but also for the young ones.
This will also help the Filipino farming industries to promote their product and to
engage into business.
6
2. Timetable
Schedule of Activity
The table below is the schedule of activity.

Phase Description Date
I Feasibility Study July-October 2017
II Canvassing of motorbike July 2017
and other materials
III Application of permits August 2017
and license
IV Promotion and August 2017
Advertising
V Service of financing December 2017
VI Purchasing of materials December 2017
and other equipment
VII Hiring and training of January 2018
personnel
VIII Start of Operation February 2018
3. Nature of Industry
The nature of Phak Taste is food industry. The supply can meet the demand since the
resources are available. The supply that we need in our product is not seasonal so
therefore it will meet the Phak Taste need. This will also help the Filipino farming
industry to engage into business and it will help in the economic growth.
7
4. Mode of Financing
The Partners will divide the investment cost into four which came from their personal
pocket.
5. Investment Cost
The business partners may incur the:
 Financial planning and counting fees
 Opportunity cost
 Administration fees
 Performance based fee
G. Summary of Findings and Conclusions
1. Financial Feasibility
8
The investment of Phak Taste is P 150,000.00 that came from the Partner’s personal
pocket to establish this business. After the business is opened, it will gain profit during its
first year then the return on investment will take two (2) years after.
2. Market Feasibility
Surigao State College of Technology students are the primary markets of Phak Taste.
The youth have this mentality of wanting something new specifically in food industry.
Phak Taste can offer that new flavor that will fit to their taste.
3. Technical Feasibility
This study discusses about the process of production and activities of the business.
It states the machineries and equipment used in production and other aspects
regarding bringing the raw materials into a finished product ready to sell. Plant lay-out,
size and production schedule are all represented for identifying the business operation.
Also, then product specification, the process using flowchart, list of machinery, tools and
9
equipment are enumerated with their corresponding cost, the raw materials and fund
sources are also cited in Chapter 3.
4. Socio- economic Feasibility
Upon starting a business, it is understandable that firm will pay their taxes out from
their profit to the government. These fees will be used for the government to run their
projects and other purposes that people may benefit. Phak Taste can be the business other
entrepreneurs will look up to. It can be the model that will drive others to engage and
start their own business.
5. Organizational and Management Feasibility
The structure of an organization arranges people and jobs depending on the size and
type of work and techniques. Phak Taste will be supervised by a manager and will hire
two cooks/servers, two labors/Cashers, a driver and a dishwasher.
Manager
Cook/Server
Labor/Cashier
Driver
Dishwasher
10
peration
Conclusion
With all the information above, we therefore conclude that our business is viable in the
market.
CHAPTER 2
Marketing Feasibility
This chapter will discuss all the marketing aspect of Phak Taste. The discussion
will include Demand analysis, Supply analysis and Marketing Strategies and Objectives of
the Business.
11
For the business to prosper it should give time and effort. The fulfillment of the
needs and wants of the customer or target market must the key objectives of the
recommended business
A. Demand Analysis
Microeconomics
The production site is located at the Surigao State College of Technology,
Magallanes street, Surigao City. This will serve as the production and processing
plant. For the legal consideration of the business, Phak Taste will provide the
entire requirement that is needed to operate the business. From Local government
and other regulating government agencies.
There is a direct and indirect competition in Phak Taste that is already
discussed in Chapter 2. The demand of the product can be supplied by Phak taste
because the raw materials that are needed by the business are not seasonal and
easy to find in the local farmers and to the whole seller.

12
Price and Income Elasticity
Phak Taste will discuss about the financial aspect of the study, to
understand the needs of the study to start the business; to determine whether the
business will be profitable in the future through the existence of the competitors
and unfavorable economic condition. Phak Taste will offer a healthy snack at a
reasonable price which the customers will like. The price of the foods is
depending on the ingredients that food composed. It assures that the customer will
have great satisfaction of the foods in a low cost.
Market Segmentation
Phak Taste is for all type of people and ages what places they came from
and no matter what their religion either who have high and low income can be our
target market.
Geographic Demographic Psychographic
Advantage Easy to market The target market Our Product is good

the product is the student of to any life style of
since the SSCT, male & the customer.
location is female, young’s
accessible to and old one.
the students.
Disadvantage The location is Since there are a A lot of Pilipino like
full of lot of competitors, to consume a snack
competitors it is hard to the that has a less
since there’s a customer to nutritional content.
13
lot of customer. choose.
B. Supply Analysis
1. Direct Competition
2. Indirect Competition
Competitor Types Advantage Disadvantage
Co-Street food Direct Their Product is Majority of the

vendors competitors already known Street food are
to the market. unhealthy.
School Canteen Indirect They are The school
competitors situated inside canteen is selling
the campus the same product.
C. Demand – supply analysis
Market Share
Year Demand Projected Supply Market Share

+ Production
-1 -2 -3 -4 = 2/3 * 100
2018 238328 238328 100%
2019 238328 238328 100%
2020 238328 238328 100%
2021 238328 238328 100%
2022 238328 238328 100%
Computation
Demand is based on the survey that 99% will buy the product and among the 99% only
72% will buy if we will sell our product with pork toppings.
Population= 6996 x 99%=6926x 72%= 4986 consumers will buy the product.
4986 consumer assumed to purchase weekly. 4986 x 4 weeks per mo.=19,944x 12 mo=
239328 products will be sold annually.
Historical and projected excess demand
Year Demand Supply Demand/Sup Percent

ply Gap Unsatisfied
14
-1 -3 -4 -5 -6 = 5/3 * 100
PROJECTED
2018 238328 0 238328 100%
2019 238328 238328 0 0%
2020 238328 238328 0 0%
2021 238328 238328 0 0%
2022 238328 238328 0 0%
Sampling Method
We used Sloven’s formula to calculate the sample size.
n= N__
1 + Ne²
Where,
n = no. of sample
N = total population
e = 10%
n= 6,996______
1 + 6,996(0.10) ²
= 6,996
70.96
= 99
D. Marketing Program
1. Summary of Objectives & Strategies
1.1 Marketing objectives
Short term: Being recognize in the market target
Medium term: Satisfy the customer needs
Long term: to double business revenue by the end of the Fiscal

year.
1.2 Marketing strategies
15
Increase Sale: Increase production to increase sale each year.
Improve the Product: Improving the product by the taste of the consumer.
A good marketer cannot be satisfied for what he/
she current have. She/he must innovate its product.
1.3 Target Market
The main target of Phak Taste is the students of Surigao State College of
Technology.
1.4 Positioning objectives
Phak Taste product is not just delicious but has a lot of nutritional value
since the product is made of fruits and vegetable.
1.5 Positioning Statement
“Everything you crave, Phak taste can give.”
1.6 Product objectives
 To be recognized in the market.
 Provide good quality product.
 To be on top in the food Industry.
16
Soon, we will be looking forward to being known in the market and to
put other branches.
1.7 Product Strategies
 We sell fresh and healthier goods for our future valued customers.
 Our customers are students, staff and other people who are health conscious.
 Our product is priced as cost plus pricing and is affordable based on the survey.
1.8 Price Objective
 Increase monetary sales
 Maximize profit
 Use price to make the product visible
 Increase sales volume (quantity)
1.9 Promotion Objectives
 Make consumer aware of phak taste existence
 Make consumer that we offer a nutritious snack and affordable
 Gain/ maintain distribution
 Attracting customer
1.10 Price Strategies
17
Our Pricing strategy is based on the production cost and customer
friendly pricing.
1.11 Place Objectives
Provide customer with convenience in the form:
 Availability (what, where, when- the right product at the right place
and at the right time)
 Access (customer awareness of the availability and authorization to
purchase)
1.12 Place Strategies
The market place of Phak Taste is outside of the campus of Surigao State
College of Technology along with the other campus and establishment.
2. Extensive & detailed/specific discussion for 4Ps
2.1Product
18
The product is a healthy snack composed of fruits such as mango, bell
pepper, tomato and white onion also vegetable such as cabbage with pork as
topping.
2.2 Price
Our pricing is based on the result of our conducted survey. Majority of the
participants preferred the unit price 25 pesos.
2.3 Promotion
The promotions of product are through the following:
 Flyers
 Radio
 Facebook/Social media
Timeline!
19
We will promote products by informing students about our products and giving
them flyers. We will give also the staff and faculty some flyers. We will have a free taste
of our product in our opening to know if it will catch the costumer’s taste.
2.4 Place
The location of the cart will be at Surigao State College of Technology. This
location will be advantage to us since SSCT is located at the center of the City, there are
also a lot of establishments and along with the other School such Surigao City
Elementary School, STI, Surigao Pilot School, Surigao Norte National High School
Etc…
Conclusion
The success of a marketing strategy relies on a great deal on the ability of
marketing strategist to identify a business target market. Our potential target markets are
college students of Surigao State College of Technology which they give a positive
response and provide a large volume of sales. Where there is a growing demand for Phak
Taste which is influence not only by its unique tangible quality such as freshness, good
20
quality with reasonable price of the said product that we offer. But also, our intangible
quality attribute such as quality, Phak taste reputation and image of the manufacturer.
Therefore, as manufacturers of Phak taste we can say our Business is viable in terms of
market feasibility.
21
Chapter 3
Technical feasibility
In this Chapter will discuss about the process of production and
activities of the business. It states the equipment and the machineries
that are needed in the production and other aspects regarding bringing
raw materials into finish product. Customize lay out, service location,
floor plan, the building and facilities, utilities, maintenance and labor
requirement. Also, the product specification the product process using
flowchart and the cost of machineries and equipment are also cited.
22
A. General Description of the Product
Our product is composed of fruits and vegetable, glazed with a mixture of

mayonnaise and ketchup that is rolled crepe. It is derived from the product made from
fresh, healthy and unique ingredients.
B. Product Specifications
Flour Bell pepper

Baking Powder Cheese
Salt Tomato
Pepper Oyster Sauce
Cabbage Ketchup
White Onion Pork
Egg Mayonnaise
23
Dough Preparation
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the
lard with your fingers until the flour resembles cornmeal. Add the water and mix until the
dough comes together; place on a lightly floured surface and knead a few minutes until
smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to
roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until
bubbly and golden; flip and continue cooking until golden on the other side. Place the
cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
Topping Preparation
1st step cook the grind pork with chopped onion and oyster sauce.
C. Product Lay-out
24
D. Machinery and Equipment
Item Source Quantity Cost Total
Motorbike Motortrade 1 ₱ 50,000.00 ₱ 50,000.00

(Kawasaki
Bajaj 100cc)
Food cart 1 ₱ 50,000.00 ₱ 50,000.00
Total ₱100,000.00
Plant/ factory/ service location
E. Location
25
F. Customize Lay-out
Logo
26
We want our logo to be simply and easy to remember. Majority of the color is
green which represents the veggie since our product is compost of variety of vegetables.
The yellow circle symbolizes the glowing life of choosing a healthy lifestyle.
G. Building & Facilities
27
Raw materials and Supplies
Cost of ingredients(start up)

Item Quantity Unit Cost Cost
Flour 4 kilos ₱ 38.00 ₱ 38.00
Baking powder 1 sachet ₱ 15.00 ₱ 15.00
Salt 5 sachet ₱ 5.00 ₱ 5.00
Pepper I pack ₱ 16.00 ₱ 16.00
Cabbage 23.03 kilo ₱ 68.00 ₱ 1,566.04
White onion 15 kilo ₱ 50.00 ₱ 750.00
Egg 166 pc ₱ 5.00 ₱ 830.00
Bell pepper 11.87 kilo ₱ 30.00 ₱ 356.10
Cheese 831pc ₱ 7.00 ₱ 5817
Tomato 11.87kilo ₱ 40.00 ₱ 474.80
Oyster sauce 10 sachet ₱ 5.00 ₱ 50.00
Pork 13.85 kilo ₱ 115.00 ₱ 1,592.75
Mayonnaise 5Pack ₱ 5.00 ₱ 25.00
Ketchup 5Bottle ₱ 18.00 ₱ 90 .00
Total ₱ 11,625.69
Office supplies
Calculator 1pc ₱ 100.00 ₱ 100.00
Receipt 12pc ₱ 10.00 ₱ 120.00
Ball pen 5pc ₱ 7.00 ₱ 35.00
Record book 1pc ₱ 35.00 ₱ 35.00
Stapler 1pc ₱ 55.00 ₱ 55.00
Correction fluid 1pc ₱ 35.00 ₱ 35.00
Total ₱ 380.00
28
Cleaning materials
Mini dust pan and 1 set ₱ 75.00 ₱ 75.00
mini broom
Rag 5pc ₱ 5.00 ₱ 25.00
Tissue 5 box ₱ 35.00 ₱ 175.00
Trash bag 9x9x20 100 pcs ₱ 0.08 ₱ 80.00
Sponge 4pc ₱ 10.00 ₱ 40.00
Dishwashing 2 bottle ₱ 27.00 ₱ 54.00
liquid
Water 6 containers ₱ 10.00 ₱ 60.00
Total ₱509.00
H. Utilities & related services

Utilities
Kitchen Supplies
Storage box 17pcs ₱ 29.41176 ₱ 500.00
Chopping board 1pc ₱ 200.00 ₱ 200.00
Knife 13 pcs ₱ 38.46154 ₱ 500.00
Storage spices 6 pcs ₱ 30.00 ₱ 180.00
Plastic bottle 2 pcs ₱ 40.00 ₱ 80.00
Strainer 1pc ₱ 80.00 ₱ 80.00
Fire extinguisher 1 pc ₱ 2000.00 ₱ 2,000.00
LPG tank 1 tank ₱ 888.00 ₱ 888.00
Total ₱7,928.00
Kitchen Equipment
Item Source Quantity Unit Cost Cost
Stove with Winsher 1pc ₱ 3500.00 ₱ 3,500.00
frying
Cost of depreciation
Estimated life span
Item description Estimated life span

Motor single 7 years
29
Food cart 7 years

Kitchen equipment 5 years
Cleaning materials
Item description Estimated life span

Mini dust pan and mini broom Consumable
Rag Consumable
Tissue Consumable
Trash bag 9x9x20 Consumable
Sponge Consumable
Dishwashing liquid Consumable
Formula: depreciation = total cost

Estimated life span
Needed for Start up

Particular Cost of fixed asset Life span
Cost of ingredients ₱11,625.69 Consumable
Office supplies ₱ 380.00 Consumable
Cleaning materials ₱ 509.00 Consumable

Kitchen Supplies ₱ 7,928.00 Consumable
Kitchen equipment ₱ 3500.00 7 years
Total ₱ 20,442.69
Communication
The form of communicating is through cellular phone and internet access for the
convenient transaction.
30
I. MAINTENANCE
WASTE DISPOSAL SYSTEM
Phak Taste will provide trash bin with trash bag for the disposal of waste. The bin
will be located inside and outside of the mobile cart. The outside is for the waste of our
valued customer and the inside trash bin is for the waste of our production.
Safety and security
Since the production of Phak Taste is using fire, the food cart will have fire
prevention equipment such as fire extinguisher.
J. Production Cost
The Pricing is based on the cost of the ingredients.
Crepe (₱ 0.65)
¼ Flour + 1 Spoon + 1 spoon pepper + 2 teaspoon salt =
₱13.00/20= 0.65
Item Quantity Cost Scoop Total Cost

(Scoop)
Cabbage ¼ kilo ₱ 17.00 36 0.4722
White onion ¼ ₱ 13.00 40 0.325
Egg 1 pc ₱ 5.00 5 1.00
Bell pepper Grams ₱ 30.00 70 0.4285
31
Mango ¼ kilo ₱ 25.00 80 0.3125

Cheese 1pc ₱ 7.00 1 7.00
Curst/Crepe 1 0.65
Pork ½ ₱ 115 30 3.83
Packaging 1 2.00
TOTAL Cost per unit ₱16.246
K. Labor Requirement
Phak Taste would be composed of 1 manager, 2 cook/server, 2 labor/Casher, 1 driver
and 1 dishwasher. All employees will be required to have a medical certificate because
the health and fitness of employees is very important in the food industry to meet the high
standard of sanitary efficiency. Police clearance is also required.
Employee will receive their payment through payroll once a week. Christmas bonus
will be given to every employee. They will also be given an accident insurance that will
be provided by their benefits by SSS and Phil health.
32
Employee’s salaries and benefits

Position Daily Weekly Monthly Rate Yearly
Manager ₱ 400.00 ₱ 2,400.00 ₱ 9,600.00 ₱ 115,200.00
Cook A 300.00 1,800.00 7,200.00 86,400.00
Cook B 300.00 1,800.00 7,200.00 86,400.00
Labor A 280.00 1,680.00 6,720.00 80,640.00
Labor B 280.00 1,680.00 6,720.00 80,640.00
Driver 280.00 1,680.00 6,720.00 80,640.00
Dishwasher 280.00 1,680.00 6,720.00 80,640.00
Yearly rate = Daily salary x 6(weekly) x 4(monthly) x 12
SSS contribution
Position Monthly Employee Employer Total
Salary contribution contribution contribution
Manager ₱ 9,600.00 ₱ 709.80 ₱ 345.20 ₱ 1,055.00
Cook/Server A 7,200.00 525.70 254.30 780.00
Cook/Server B 7,200.00 525.70 254.30 780.00
Labor/Cashier A 6,720.00 488.80 236.20 725.00
Labor/Cashier B 6,720.00 488.80 236.20 725.00
Driver 6,720.00 488.80 236.20 725.00
Dishwasher 6,720.00 488.80 236.20 725.00
Total contribution = Employee contribution + Employer contribution
Phil health
Position Monthly Employee Employer Total
Salary contribution contribution contribution
Manager ₱ 9,600.00 ₱ 112.50 ₱ 112.50 ₱ 225.00
Cook/Server A 7,200.00 100.00 100.00 200.00
Cook/Server B 7,200.00 100.00 100.00 200.00
Labor/Cashier A 6,720.00 100.00 100.00 200.00
Labor/ Cashier B 6,720.00 100.00 100.00 200.00
Driver 6,720.00 100.00 100.00 200.00
Dishwasher 6,720.00 100.00 100.00 200.00
Total contribution = Employee contribution + Employer contribution
Employees’ Net Basic Salaries (Monthly)
Position Monthly SSS/Philhealth Net Monthly Salary

Salary
Manager ₱ 9,600.00 ₱ 822.30 ₱ 8,777.70
Cook/Server A 7,200.00 625.70 6,574.30
Cook/Server B 7,200.00 625.70 6,574.30
33
Labor/Cashier A 6,720.00 588.80 6,131.20

Labor/Cashier B 6,720.00 588.80 6,131.20
Driver 6,720.00 588.80 6,131.20
Dishwasher 6,720.00 588.80 6,131.20
Net Monthly Salary = Monthly Salary - SSS/Philhealth
Employees’ Net Basic Salaries (ANNUALY)
Position Annual Salary SSS/Philhealth Net Annual Salary

Contribution
Manager ₱ 115,200.00 ₱ 9,867.60 ₱ 105,332.40
Cook/Server A 86,400.00 7,508.40 78,891.60
Cook/Server B 86,400.00 7,508.40 78,891.60
Labor/Cashier A 80,640.00 7,065.60 73,574.40
Labor/Cashier B 80,640.00 7,065.60 73,574.40
Driver 80,640.00 7,065.60 73,574.40
Dishwasher 80,640.00 7,065.60 73,574.40
Net Annual Salary = Annual Salary - SSS/Philhealth Contribution
Workforce schedule/shift
Position Preparation Production
Manager
Cook/Server A 5:00am – 9:00am 9:30am – 1:30pm
Cook/Server B 9:30am – 1:30pm 2:00pm – 6:00pm
Labor/Cashier A 5:00am – 9:00am 9:30am – 1:30pm
Labor/Cashier B 9:30am – 1:30pm 2:00pm – 6:00pm
Driver 9:00am
Dishwasher
The business will operate Monday to Saturday and will be closed on holidays,
semestral breaks and summer vacation, as indicated in the collegiate calendar for the
academic year. Salaries would be given every week. Salaries of the employees will
depend of the number of days that he/she is present and will be deduced for a certain
percentage if he/she skipped.
34
L. Regulatory Requirements
Description of Regulatory Fees Amount
Ticketing Php 10.00
Mayors Permit Php 300.00
Sanitary Permit Php100.00
35
Securities and Exchange Commission P2000.00
Department of Trade and Industry 215.00
Total Cost 2,625
Conclusion
In terms of technical aspect, our business’ manpower/employees can supply the
demand of its potential customers. It results to an increase of our sales, customers and
profits due to its good location. The location is easy to access for the customer. The
necessary machinery and equipment, and other materials needed for the production is
quite costly. Fortunately, we are able to meet their satisfaction since our product is unique
and healthy unlike with the competitors since; our raw materials are not seasonal. Our
business will not operate during holidays, semestral breaks and summer vacation that
time we’ll be able to conduct market study for the improvement of our business.
36
Chapter 4
Financial Statement
In this chapter includes the Financial Statement of the project.
37
PHAK TASTE
Major Assumptions
Working assumptions have been set for the entire flow of the proposed business. These
assumptions have been based on factual evidences that are justifiable, realistic and workable.
Conservatism principle was also adhered in making estimates.
BALANCE SHEET ITEMS
Current Assets
* Cash- (For more information, please see the Cash flow statement)
* Supplies
 Supplies will be purchased on Cash.
 In addition, for conservatism purposes it is assumed that current year's
purchases will all be used at the end of the year.
 Supplies are assumed to be purchased every beginning of the year. (For more
info. See assumptions for Supplies Expense)
Non Current Assets
* All Non Current Assets are assumed to have been purchased in the year prior to the first year
of operations.
* All Non Current Assets are initially valued at acquisition cost plus costs directly related in
bringing the asset in its present
38
* Valuation of the non-current Assets after initial recognition is equal to Historical cost less
any Accumulated Depreciation and
* All Non Current Assets are Depreciated using Straight line method of depreciation.
Their useful lives are indicated in the schedule of Depreciation
* No Major repairs are expected to occur in the first five years of the business operations.
* Fully Depreciated Non Current Assets are assumed replaced in the following year.
Liabilities
*Current Liabilities is composed of :
… Income Tax Payable- It is assumed that income taxes for the current year are
paid every April. Because of this, the income tax
for the operating year will become unpaid during the year.
*The company is expected to have no non-current Liabilities
Capital
*The proponents plans to raise funds only from prospective partners of the business.
*In addition, there would be no withdrawals for five years.
*It is assumed that the partners will contribute the same amount of capital and share
the same amount ofprofits so whatever the
*partner's equity balance,the number of partners will have equal shares in it for the
first five years of the business.
*Furthermore Initial Capital is not based on annual but quartery based since the
nature of business has shorter period for cash conversion
therefore the business can easily use available cash for operation. (See schedule
39
for Initial Capital.)
INCOME STATEMENT ITEMS
Revenues
* The Revenue account balance is derived from Demand forecast of the proponents and the
assumption that each bottle will be sold at P25
pesos each. (For more information, please see Schedule 3 of this chapter and the
Supply forecast in the Market Study.)
*Production is 3 times a week, 3weeks in a month makes it 108 times of production annually.
Expenses
Supplies Expense
* All Supplies purchased during the year will all be expensed at the end of the year.
* This account will increase by 2% each year for five years. (This increase is due to factors
like inflation, fluctuating amounts of usage and etc.)
Salaries Expense
* It is assumed that there are no accrued liabilties at the end of each year. ( For more
details ,see the schedule for salaries)
* It is expected that there will be no salary increases during the five year period.
Utilities Expense
* Utilities Expense is composed of electricity Expense and water consumption.
* The proponents assumed that this account will be 24,000 at the end of the first year,
but will constantly increase by 5% each year.
For more information, See Schedule for Utilities Expense.
Employer's Contribution to SSS and Philhealth- (See schedule for salaries and employer's
40
Contribution)
13th Month Pay- (See schedule for salaries and employer's Contribution)
Depreciation Expense
* See assumptions for Non-Current Assets and the schedule of Depreciation expense.
Advertising Expense
* Advertising Expense is assumed to be .5% of the Sales. These includes promotions &
Discounts.
Regulatory Fees
* Regulatory Fees is composed of Organization costs and registration costs of the
business. Includes the regulatory cost in page 36.
*Regulatory fees for the first year is estimated to equal .5% of Sales but will be
diminished by .3% during the next four years.
Cost of raw materials
Cost of purchasing raw materials for 1 year. (Cost per unit x demand per year).
Tax Expense
* Tax expense is assumed 30% of the Net Income of the Company.
41
PHAK TASTE
Statement of Performance
Year 1 Year 2 Year 3 Year 4 Year 5

Revenues
Revenue from Customers 5,958,200.00 5,958,200.00 5,958,200.00 5,958,200.00 5,958,200.00
Total 5,958,200.00 5,958,200.00 5,958,200.00 5,958,200.00 5,958,200.00
Expenses
Salaries Expense 564,478.80 564,478.80 564,478.80 564,478.80 564,478.80

SSS Contribution 21,583.20 21,583.20 21,583.20 21,583.20 21,583.20
Philhealth Contribution 8,550.00 8,550.00 8,550.00 8,550.00 8,550.00
13th Month Pay 50,880.00 50,880.00 50,880.00 50,880.00 50,880.00
Cost of Raw Materials 3,872,830.00 3,950,286.60 4,029,292.33 4,109,878.18 4,192,075.74
Utilities Expenses 24,000.00 25,200.00 26,460.00 27,783.00 29,172.15
Supplies Expense 100,407.65 102,415.80 104,464.12 106,553.40 108,684.47
Depreciation Expense 14,985.71 14,985.71 14,985.71 14,985.71 14,985.71
Regulatory Fees 29,791.00 11,916.40 11,916.40 11,916.40 11,916.40
Advertising Expenses 29,791.00 29,791.00 29,791.00 29,791.00 29,791.00

Total -4,717,297.36 -4,780,087.52 -4,862,401.57 -4,946,399.69 -5,032,117.48

Income before taxes 1,240,902.64 1,178,112.48 1,095,798.43 1,011,800.31 926,082.52
less: Taxes 30% 372,270.79 353,433.74 328,739.53 303,540.09 277,824.76
Income after Taxes 868,631.85 824,678.74 767,058.90 708,260.21 648,257.77
42
Statement Of Changes in PARTNER A's Equity
Year 0 Year 1 Year 2 Year 3 Year 4 Year 5
Beginning Capital 0.00 25,000.00 169,771.97 307,218.43 435,061.58 553,104.95

Add: Additional Contribution 37,500.00 0.00 0.00 0.00 0.00 0.00
Profit 0.00 144,771.97 137,446.46 127,843.15 118,043.37 108,042.96
Less: Personal Drawings 0.00 0.00 0.00 0.00 0.00 0.00
Ending Capital 37,500.00 169,771.97 307,218.43 435,061.58 553,104.95 661,147.91
Statement Of Changes in PARTNER B's Equity


Profit 0.00 144,771.97 137,446.46 127,843.15 118,043.37 108,042.96
Ending Capital 37,500.00 169,771.97 307,218.43 435,061.58 553,104.95 661,147.91
43
Statement Of Changes in PARTNER C's Equity

Profit 0.00 144,771.97 137,446.46 127,843.15 118,043.37 108,042.96
Ending Capital 37,500.00 169,771.97 307,218.43 435,061.58 553,104.95 661,147.91
Statement Of Changes in PARTNER D's Equity

Profit 0.00 144,771.97 137,446.46 127,843.15 118,043.37 108,042.96


Ending Capital 37,500.00 169,771.97 307,218.43 435,061.58 553,104.95 661,147.91
44
PHAK TASTE
Statement Of Changes in Partner's Equity
Beginning Capital 0.00 150,000.00 1,018,631.85 1,843,310.58 2,610,369.49 3,318,629.70

Profit 0.00 868,631.85 824,678.74 767,058.90 708,260.21 648,257.77

Ending Capital 150,000.00 1,018,631.85 1,843,310.58 2,610,369.49 3,318,629.70 3,966,887.47
45
PHAK TASTE
Statement of Financial Position
ASSETS
Current Assets
Cash 46,500.00 1,302,388.35 2,123,215.76 2,880,566.16 3,578,612.65 4,216,140.80
Supplies 0.00 - - - - -
Non- Current Assets at net
Kitchen Equipment 3,500.00 2,800.00 2,100.00 1,400.00 700.00 0.00
Service Vehicle 100,000.00 85,714.29 71,428.57 57,142.86 42,857.14 28,571.43
Total Assets 150,000.00 1,390,902.64 2,196,744.33 2,939,109.02 3,622,169.79 4,244,712.23
LIABILITIES & OWNER'S EQUITY

Current Liabilities
Income Tax Payable 0.00 372,270.79 353,433.74 328,739.53 303,540.09 277,824.76

Total Partner's Equity 150,000.00 1,018,631.85 1,843,310.58 2,610,369.49 3,318,629.70 3,966,887.47
Total Liabilities and Equity 150,000.00 1,390,902.64 2,196,744.33 2,939,109.02 3,622,169.79 4,244,712.23
46
PHAK TASTE
Statement of Cash Flows
Cash flows from Operating Activities Year 0 Year 1 Year 2 Year 3 Year 4 Year 5
Inflows
Cash Received from Customers 0.00 5,958,200.00 5,958,200.00 5,958,200.00 5,958,200.00 5,958,200.00
Outflows
Cash Paid for Purchases of Supplies 0.00 -100,407.65 -102,415.80 -104,464.12 -106,553.40 -108,684.47
Cash paid for salaries 0.00 -564,478.80 -564,478.80 -564,478.80 -564,478.80 -564,478.80
Cash Remittance for SSS Contribution 0.00 -21,583.20 -21,583.20 -21,583.20 -21,583.20 -21,583.20
Cash Remittance for Philhealth Contribution 0.00 -8,550.00 -8,550.00 -8,550.00 -8,550.00 -8,550.00
Cash paid for13th month of the employees 0.00 -50,880.00 -50,880.00 -50,880.00 -50,880.00 -50,880.00
Cash paid for Utilities 0.00 -24,000.00 -25,200.00 -26,460.00 -27,783.00 -29,172.15
Cash Paid for Regulatory Fees 0.00 -29,791.00 -11,916.40 -11,916.40 -11,916.40 -11,916.40
Cash paid for advertising Expense 0.00 -29,791.00 -29,791.00 -29,791.00 -29,791.00 -29,791.00
Cash paid for Raw Materials 0.00 -3,872,830.00 -3,950,286.60 -4,029,292.33 -4,109,878.18 -4,192,075.74
Cash paid for taxes 0.00 0.00 -372,270.79 -353,433.74 -328,739.53 -303,540.09
Cash flows from Investing Activities
Inflows 0.00 0.00 0.00 0.00 0.00 0.00
Outflows
Cash Paid for Kitchen Equipments -3,500.00 0.00 0.00 0.00 0.00 0.00
Cash Paid for Service Vehicle -100,000.00 0.00 0.00 0.00 0.00 0.00
Cash flows from Financing Activities

Inflows 0.00 0.00 0.00 0.00 0.00 0.00
Cash contributed by Partners 0.00 0.00 0.00 0.00 0.00

Outflows 0.00 0.00 0.00 0.00 0.00 0.00
Withdrawals 0.00 0.00 0.00 0.00 0.00
Add: Cash Beginning 150,000.00 46,500.00 1,302,388.35 2,123,215.76 2,880,566.16 3,578,612.65
Cash Ending 46,500.00 1,302,388.35 2,123,215.76 2,880,566.16 3,578,612.65 4,216,140.80
47
PHAK TASTE
Financial Statement Ratios
Liquidity Ratios
* These ratios are essential to determine if the company is capable of meeting its currently maturing obligations. Current Ratio is presented
by the proponents below. Note also that Turnover computations cannot be presented due to unavailable elements needed for computations.
Current Ratio (Current Assets/ Current Liabilities)

Current Assets 1,302,388.35 2,123,215.76 2,880,566.16 3,578,612.65 4,216,140.80
Divided by: Current Liabilities 372,270.79 353,433.74 328,739.53 303,540.09 277,824.76
Current Ratio 3.50 6.01 8.76 11.79 15.18
Interpretation: Based on the computed ratios above, the company could be able discharge its currently maturing obligations very easily.
Note also that Quick Assets ratios are already not presented since it will only have the same values with the current ratios.
Solvency Ratios
* These ratios provide information about whether the company would be able to discharge its long term obligations. These includes Debt to Equity
ratio,Debt ratio, Equity ratio, and Times Interest Earned ratio. However, times interest earned ratio could not be computed because the
proposed company is assumed to have no accrued interest expense during the five year coverage of this study.
Debt/Equity Ratio (Liabilities/ Partner's Equity)

Total Liabilities 372,270.79 353,433.74 328,739.53 303,540.09 277,824.76

Divided by: Total Partner's Equity 1,018,631.85 1,843,310.58 2,610,369.49 3,318,629.70 3,966,887.47
Debt to equity ratio 0.37 0.19 0.13 0.09 0.07
Debt Ratio (Liabilities/ Total Assets)

Total Liabilities 372,270.79 353,433.74 328,739.53 303,540.09 277,824.76
Divided by: Total Assets 1,390,902.64 2,196,744.33 2,939,109.02 3,622,169.79 4,244,712.23
Debt Ratio 0.27 0.16 0.11 0.08 0.07
48
Equity Ratio (Liabilities/ Total Assets)
Total Partner's Equity 1,018,631.85 1,843,310.58 2,610,369.49 3,318,629.70 3,966,887.47
Divided by: Total Assets 1,390,902.64 2,196,744.33 2,939,109.02 3,622,169.79 4,244,712.23
Equity Ratio 0.73 0.84 0.89 0.92 0.93
Interpretation: Based on the ratios above, it can be analyzed that the company does not rely on Debt to acquire funds.
Profitability Ratios
* These ratios are necessary to determine if the business is performing well or not. In addition,profitability ratios also provides information
to prospective partners as to whether their investments to the business will be returned or not.
Net Profit Ratio

Net Profit 868,631.85 824,678.74 767,058.90 708,260.21 648,257.77
divided by: Sales or Revenues 5,958,200.00 5,958,200.00 5,958,200.00 5,958,200.00 5,958,200.00
Net Profit Ratio 0.15 0.14 0.13 0.12 0.11
Return On Assets (Earnings before Interest and Taxes/ Average Assets)

EBIT 1,240,902.64 1,178,112.48 1,095,798.43 1,011,800.31 926,082.52
divided by: Average Assets 1,390,902.64 1,793,823.48 2,567,926.67 3,280,639.41 3,933,441.01
Return on Assets 0.8922 0.65676 0.42672 0.30842 0.23544
Return On Partner's Equity (Net Income/ Average Partner's Equity)

EBIT 868,631.85 824,678.74 767,058.90 708,260.21 648,257.77
divided by: Average Equity 1,018,631.85 1,793,823.48 2,226,840.04 2,964,499.59 3,642,758.58
Return on Equity 0.8527 0.45973 0.34446 0.23891 0.17796
49
Interpretation: (Based in the information given by the profitability ratios, the business can be concluded as highly profitable.)
Breakeven Analysis
*This particular section of the financial Statement Analysis chapter shows how much consumer demand is needed in order that the company can
niether enjoy profits nor suffer from losses.
Number of Consumer Demand to break even
Break even Sales/Revenues 4,717,297.36 4,780,087.52 4,862,401.57 4,946,399.69 5,032,117.48
divided by: Price per product 25.00 25.00 25.00 25.00 25.00
Consumer demand to break even 188,691.89 191,203.50 194,496.06 197,855.99 201,284.70
Payback Period
* The computation below shows how much time is needed by the business in order to return the investment of the owners.
Investment's Beginning Balance Cash Inflow Investment's Ending Balance Payback Period
Year 1 150,000.00 1,255,888.35 -1,105,888.35 0.1194 years
50
PHAK TASTE
(This section of the financial study shows computations for balances appearing in the financial statements).
SCHEDULE 1
Schedule of Income tax Payable

Beginning Balance - 372,270.79 353,433.74 328,739.53 303,540.09
add: Tax Expenses 372,270.79 353,433.74 328,739.53 303,540.09 277,824.76
Total 372,270.79 725,704.54 682,173.28 632,279.62 581,364.85
less: Payments - (372,270.79) (353,433.74) (328,739.53) (303,540.09)
Ending Balance 372,270.79 353,433.74 328,739.53 303,540.09 277,824.76
SCHEDULE 2
COMPUTATION FOR THE INITIAL CAPITAL REQUIREMENT
Funds needed to purchase Office Equipments 3,500.00

Funds needed to purchase Service Vehicle& cart 100,000.00
Operating Expenses for starting up 20,442.69
Allowance for unexpected expenditures 20,000.00
Total 143,942.69
SCHEDULE 3
Schedule of Revenues
Estimated Number of
Price per unit Total Revenues
Demand/year
Year 1 238328 25.00 5,958,200
Year 2 238328 25.00 5,958,200
Year 3 238328 25.00 5,958,200
Year 4 238328 25.00 5,958,200
Year 5 238328 25.00 5,958,200
51
SCHEDULE 4
Schedule of Salaries Expense
Net Monthly SSS Philhealth

Employee 13th Month Pay
Wage Er’s Share Er’s Share
Manager 8,777.70 ₱345.20 ₱112.50 9,600.00
Cook A 6,574.30 254.3 100 7,200.00
Cook B 6,574.30 254.3 100 7,200.00
Labor A 6,131.20 236.2 100 6,720.00

Labor B 6,131.20 236.2 100 6,720.00
Driver 6,131.20 236.2 100 6,720.00
Dishwasher 6,720.00 236.2 100 6,720.00
MONTHLY TOTALS 47,039.90 1,798.60 712.50 50,880.00
multiply : no.of months 12 12 12 1
YEARLY TOTALS 564,478.80 21,583.20 8,550.00 50,880.00
SCHEDULE 5
SCHEDULE OF UTILITIES EXPENSE
Year Utilities Expense per Year

Year 1 24,000.00
Year 2 25,200.00
Year 3 26,460.00
Year 4 27,783.00
Year 5 29,172.15
52
Chapter 5
Socio Economic study
In this chapter includes the Socio -Economic benefits project. The
project aims to help our localities and farmers also to give the people
of Surigao a healthy lifestyle. Small businesses that create jobs for
workers in addition to the owner offer even more economic stability.
Providing a steady source of income to business owners and employees
is just one reason they are important.
53
Social Cost
In this portion of the project, it states the project’s important contributions to the
Philippine economy.
For the company to succeed, it is essential to contribute a lot to the economy. With
these contributions, it is not only to company who is progressing but also the economy of
the Philippines. Here are the following that will benefit from the establishment of the
Phak Taste. The business will provide an additional source of revenue for the national
and local government in the forms of taxes and fees, as well as contributing to the
national economy.
Opportunity Cost
Community
The Phak Taste will directly employ local employees and the employment we create
is often significant component in the local economy. We recognize the importance of
recruiting local people from the community. Providing employment that will serve as
manpower will help us in running the business. Employment also promote benefits to the
locals and improve livelihood. Local people understands the culture, regulatory
environment, help us operate efficiently and with sensitivity.
Employee
Considering that the Phak Tastes’ raw materials are locally available, the Phak Taste
can help the producers by using and purchasing their goods specifically the fruits,
vegetable and pork.
54
Local Producers
The customers are benefited because of the quality products that the Phak Taste
produces. The Phak Taste makes sure, that the customer only gets the best quality
products. The business also makes sure that they get the not just what they need but also
what they want.
Social Benefits
Customers
The customers are benefited because of the quality products that the enterprise
produces. The Phak Taste makes sure, that the customer only gets the best quality
products.
Suppliers
The Phak Taste will be responsible enough to be concerned for the environment
by means of assuring that the process involves in the business operation will be
environment friendly. The business will observe proper waste disposal in order to
maintain cleanliness and orderliness. This will also help to lessen pollution that causes
different diseases and health problems to many Filipinos. The business proponents will
allocate enough budgets to sustain the execution of waste management in its operation.
55
Conclusion
Phak Taste business has a lot of contribution in the society. It offers a healthy
product to the people which are a big help to the customer to meet their needs in terms of
foods. The business assures an eco-friendly operation from within that helps to lessen
pollution in the said location. Also, to put-up a new business is an opportunity for the
improvement of our economy as well as our society. Such opportunities that Phak Taste
provide are employment to improve one’s livelihood and the tax contribution of this
business is a contribution also to the income of the city.
Chapter 6
56
Form of Ownership
Form of Ownership
57
Phak Taste is a partnership business type under general partnership. All
general partners take part on business’ management for the improvement and
success of the business.
Organizational and Management study
Manager
Cook/Server
Labor/Cashier
Driver
Dishwasher
peration
peration
Hiring Process
58
Job Analysis
1. Job Title
A. Manager
Job Description
 Work schedules
 Oversees daily production
 Responsible in checking sales record
 Planning, organizing, and controlling all the employees of the organization
as well as the relationship to each other.
Job Specification
 Medical certificate
 A graduate of any business course
 Male or Female from 21-26 years old
 At least 2 years’ experience
 Must have a good moral characteristic
 Physically and mentally fit
B. Cook/Server
Job Description
 Oversee distribution of production to retail outlet
 Calculate raw material needs and efficiently maintain stocks level to meet
the production need.
 Ensure quality control during and post production including maintenance
of hygiene standards.
59
 communicate with the customers and other individuals to answer
questions, explain information, take orders and address complaints
Job Specification
 Male/Female from 18-35 years old
 Resume
 2 valid Id’s
 Barangay Clearance
 Police Clearance
 High School Graduate
C. Labor/Cashier
Job Description
60
 Collect, count and handles money
 Responsible for daily income
 Keep the cart clean
 Assisting the cook
Job Specification
 Male of female from 18-35 years old
 High School Graduate/ College Level
 Male or Female from 18- 30 years old
 Must be honest and with pleasing personality
D. Driver
Job Description
61
 Operate the motorbike from one location to another
Job Specification
 Male at least 18-35 years old
 Valid driver’s license
 With experience
E. Dishwasher
Job Description
 Responsible to assist the cook.
 Clean the working area
 Wash the soiled dishes
Job Specification
 Male or female at least 18-35 years old
 High school graduate
 With or without experience
62
Conclusion
Phak Taste is a partnership business type under general partnership. All general partners
take part on business’ management for the improvement and success of the business. The said
firm is managing by the manager, purchaser, operation/book keeping, cashier/labor that will be
acted by the partners. They are the one who will hire employee
(one cook) and the entire decision-making is in their hands since the manager position has
rotation among the partners. All employees will be required to be at least educated,
hardworking, physically and mentally fit and to have police clearance so that the proposed
business will only have law abiding employees.
63
Chapter 7
CONCLUSION
This type of business will click and in demand to every individual. From its
marketability, good management, and reliable machine and equipment, we can have
guaranteed success in terms of customer’s satisfaction of its good quality and a higher
return on investment. We therefore conclude that Phak Taste business is feasible and
viable in the market.
64
CHAPTER 8
REFERENCES
www.sss.gov.ph
www.philhealth.gov.ph
www.google.com.ph
ssct.edu.ph
rawjuiceguru.com
www.healthline.com
www.wikipedia.org
www.scribd.com
65
Survey Questionnaire
Name (optional): _____________________________________ Age: ______ Sex:

Male Female
Instruction: Check the box for the choice of your answer.
Phak Taste
A tasty snack with added nutritious vegetables which give you a new a healthy way of
enjoying your craving.
1. What was you first impression of the food?
Need to improve
Just another snack
Very impressive
2. Do you eat Vegetable?
Yes
No
3. What variety of toppings do you like?
Tempura
Chi Charon
Pork meat
Crispy Chicken
4. How often do you have snack?
66
Everyday
Very often
Occasionally
5. If we will sell this product will you buy it?
Yes
No
6. Is Phak taste name easy to remember?
Yes
No
7. How much do you usually spend for food?
20-25
30-35
40-45
50-55
8. Do you eat healthy foods?
Not at all
It varies from time to time
Majority of the time
v Yes, I really eat healthy
9. Is the food quality being good?
Yes
No
10. How satisfied are you with this product?
Very satisfied
Satisfied
Not satisfied
67
11. Which price do you prefer?

40- 45
45 - 50
50 – 55
Rate the following items by CHECKING the box for the choice of your
answer.
Items Very Satisfying Averag Dissatisfyin

satisfying e g
12. Taste
13.Packaging
14.
Cleanliness
15. Price
Recommendation/suggestion.
_________________________________________
68
Market Research
1. What was the First impression of the food?
A. Need to improve 10
B. Just another Snack 7
C. Very Impressive 82
A. B. C.
9%
7%
84%
2. Do you eat Vegetables
A. YES 98
B. NO 1
69
A. B.
1%
99%
3. What variety of topping do you like?
A. Tempura 15
B. Pork meat 60
C. Chicken 17
A. B. C. D.
2%
18%
8%
72%
4. How often do you eat snack?
A. Everyday 72
B. Very Often 14
C. Occasionally 13
70
A. B. C.
2%
16%
82%
5. If we sell this product will you buy it?
A. YES 98
B. NO 1
SALES
A. B.
1%
99%
6. Is Phak taste name easy to remember?
A. YES 98
B. NO 1
71
SALES
A. B.
1%
99%
7. How much do you typically spend on food?
A. 20-25 47
B. 30-35 46
C. 40-45 5
D. 50-55 1
A. B. 3rd Qtr D.
5%1%
48%
46%
72
8. Do you consider yourself to eat healthily?
A. Not at all 5
B. It varieties from time to 44
time
C. Majority of the time 1
D. Yes, I really eat healthy 49
SALES
C. D. A.
2%2% 10%
B.
86%
9. The quality of food is excellent?
A. YES 96
B. NO 3
1st Qtr 2nd Qtr
3%
97%
10. How satisfied are you with this product?
A. Very satisfied 48
B. Satisfied 50
C. Not satisfied 1
73
A. B. C.
2%
48%
50%
11. Which price do you prefer?

A. 15-25 81
B. 26-35 17
C. 36-45 1
A. B. C.
1%
17%
82%
Items Very satisfying Satisfying Average Dissatisfying

Taste 58 39 2
Packaging 26 69 4
Cleanliness 42 56 1
Price 35 58 6
74

Feasibility Study Sample

Transféré par

Informations du document

Copyright

Formats disponibles

Partager ce document

Partager ou intégrer le document

Options de partage

Avez-vous trouvé ce document utile ?

Ce contenu est-il inapproprié ?

Droits d'auteur :

Formats disponibles

Feasibility Study Sample

Transféré par

Droits d'auteur :

Formats disponibles

SURIGAO EDUCATION CENTER

Km. 2, 8400 Surigao City, Philippines

Based on a survey by Pan-Asian Insurance Giant AIA Group, the Philippines

Phak Taste is a snack compose of fruits and vegetable. It is very affordable to

Our business is a mobile cart store that is located at Surigao State

College of Technology, Magallanes Street, Surigao City. The plan of

delicious and very affordable.

“Competitive price and Quality product”

A. Name of the project and the proponents

from the Thai word “Phak” defined as veggie.

Phak is a healthy snack, a perfect treat to grab and worthy to be bought.

The desired location is along the Surigao State College of Technology.

C. Descriptive Definition of the Project

government’s national program).

D. Project long Range Objective

Phak Taste geares toward the following objectives:

and an opportunity to increase production of goods. Offer consumers a product of good

this idea to make snacks that is nutritious and affordable.

smooth production and flow of business.

give healthy lifestyle to the people.

F. Highlight of the Project

engage into business.

The table below is the schedule of activity.

The business partners may incur the:

 Financial planning and counting fees

 Performance based fee

G. Summary of Findings and Conclusions

sources are also cited in Chapter 3.

4. Socio- economic Feasibility

start their own business.

5. Organizational and Management Feasibility

two cooks/servers, two labors/Cashers, a driver and a dishwasher.

The production site is located at the Surigao State College of Technology,

and other regulating government agencies.

There is a direct and indirect competition in Phak Taste that is already

easy to find in the local farmers and to the whole seller.

Price and Income Elasticity

have great satisfaction of the foods in a low cost.

Geographic Demographic Psychographic

Advantage Easy to market The target market Our Product is good

lot of customer. choose.

Competitor Types Advantage Disadvantage

Co-Street food Direct Their Product is Majority of the

C. Demand – supply analysis

Year Demand Projected Supply Market Share

Historical and projected excess demand

Year Demand Supply Demand/Sup Percent

1. Summary of Objectives & Strategies

1.1 Marketing objectives

Short term: Being recognize in the market target

Medium term: Satisfy the customer needs

Long term: to double business revenue by the end of the Fiscal

1.2 Marketing strategies

Increase Sale: Increase production to increase sale each year.

A good marketer cannot be satisfied for what he/

she current have. She/he must innovate its product.

1.3 Target Market

1.4 Positioning objectives

since the product is made of fruits and vegetable.

1.5 Positioning Statement

“Everything you crave, Phak taste can give.”

1.6 Product objectives

 To be recognized in the market.

 Provide good quality product.