1

Part I.
INTRODUCTION
This chapter defines and provides the purpose of
the feasibility report.
 2

1.1 Background of the Study

There are more than 35 million K-Pop fans around the world; and thousands

out of this million can be found in Asia, particularly Philippines. The growing K-Pop

culture affected those Filipinos from fashion, arts, social, and cuisine. The growing

population interested with Korean culture invites the idea of bringing the taste of

Korean foods to the locales. It has become reasonable for investors to put up

businesses that offers goods and services that showcase Korean culture. Most of

these businesses are in line with restaurants and food stalls offering foods with

flavors from Korea.

One way of experiencing Korea is through their street foods. There are

several street food markets that exist in Korea that has become popular in Korean

dramas and has become favorites of the locals and tourists. This brought up the idea

to introduce Korean street food to the target market with a favorable number of

population, resources, location, and competitors. The curiosity of people with new

trends and foreign culture increases the probability of gaining from the business.

1.2 Background of the Proponents

The proponents are the graduating students of Bachelor of Science in

Accountancy from Fernandez College of Arts and Technology who agree to form a

business venture. The objective of the proponents is to provide high quality Korean

street foods, as the quality in Korea, to make the business profitable on a long-term

aspect. The proponents' goal is to maintain a long-term business that will keep
 3

attracting customers to try Korean street foods within and outside the vicinity of the

target market. The proponents are responsible for selecting, orienting, and training

capable and excellent staffs to work at the street food stall, managing the business,

monitoring expenses and income returns, providing the required funds, and

updating the business with new products to offer and new technologies to create a

more profitable business.

1.3 Geographical Location

The proponents decided to put up the business at SM Baliwag because they

believe it would be very popular to the target customers. Near the establishment

are Camella Homes and Waterwood Park and also different schools like Sagrada

Familia, Mariano Ponce National High School and Baliwag Star Arena. SM Baliwag is

considered as a strategic location for business because of its accessibility and

prominence.
 4

PART II.
MARKETING ASPECT
This aspect quantifies the size and describes
the type of the market, identifies the target
audience, determines the competitors and the
marketing strategies to be used.
 5

BUSINESS NAME

The business name “Annyeong Sa’yo” is derived from combined Korean and

Filipino word. “Annyeong” is a Korean word that means “Hello" which is a common

word for greetings in Korea. It depicts the feeling of being welcome and open to

people. Due to its familiarity to many people, especially to those who love watching

drama series from Korea and those who are inclined to Korean culture, the business

name will be easy to recognize and popularize, thus, increasing the ease of

advertising the business to the market. Next, “Sa’yo” which is a Filipino word that
 6

means “to you”. It sets out the perception that the business' products and it's

services inspired from Korean culture, particularly, their street foods, is offered to its

customers to bring the rich taste of Korea for their satisfaction. Lastly, “Mapapa-

finger heart ka sa sarap!" tagline close the deal for the complete Korean taste

experience.

2.1 Size of the market

Annyeong Sa'yo is intended to deliver a Korean-vibe experience to Filipinos and

to somehow bring the streets of Korea in the Philippines. It serves Korean street

food cuisine that is prepared by using authentic ingredients. As of 2015, the

Municipality of Baliwag has a population of 149, 954 people. This data tells that a

great number of people are to be catered and satisfied. The estimated sales from

this market is 58 million a year.

2.2 Target Market

The business expects to cater Korean-culture-inclined locals of all age,

particularly the teenagers, and stir the curiosity of other food enthusiasts. Since the

stall is placed inside the food court of SM Baliwag, the estimated daily visitors are

50,000 people. That's thirty three (33) percent of the total size of the market.

3.3 Competition

Considering the stall doesn't have a major competitor in the location of the

business, one can classify that its direct competition will be the Korean inspired
 7

restaurants or samgyeopsal houses like Prasada, Yumgyeopsal, Mr. Crazy Baboy and

the likes. But unlike these businesses, Annyeong Sa’yo offers ready-to-eat products

at a reasonable and affordable price. There will also be difference on the quality of

the products since authentic ingredients will be used. Moreover, the recipes used

are from a local Korean resident with expertise on the true taste of Korean street

foods. Chinese and Japanese restaurants inside the mall can also be considered as a

competition since they cater other cuisines but there is distinct variation of

products.

3.4 Marketing Strategy

To capture the attention of the customers, fliers will be distributed at the

entrance of the mall and social media will be used for promotion to attract and

influence more. Also, some of the products will be displayed while being cooked just

like how it is done in the streets of South Korea. The mouthwatering aroma of the

products will surely make the customers come to the stall and buy. Promos and

freebies will be given occasionally to retain the satisfaction of the customers and

their loyalty. Annyeong Sa’yo also promotes “zero plastic waste” to help the

environment and influence its customers by using plastic-free materials.

 8

Part III.
TECHNOLOGICAL ASPECT
This aspect delineates the proposed location
of the project, description of required land,
building, equipment and machineries, the
production process and its capacity.
 9

3.1 Location Site

This project can be found at the ground floor of SM Baliwag Food Court

which gives an easy access to its customers. It is located at 21 Dona Remedios

Trinidad Highway, Baliuag, 3006 Bulacan.

 10

3.2 Description of required land, building, equipment, and machineries

The total area of the space inside SM Baliwag is measured at 25’20 meters.

The total annual rent costs P600,000.00 or P50,000.00 per month.

 11

Equipment and machineries, and kitchen utensils are to be purchased locally

in Lazada and other online and physical appliance stores. Machines and Equipment

costs one hundred twenty three thousand five hundred sixty nine pesos

(P123,569.00) and Kitchen Utensils with a total of thirty thousand nine hundred

seventeen pesos (P30,917.00) for an aggregate amount of one hundred fifty four

thousand four hundred eighty six pesos (P154,486.00).

Lists of utensils, machineries, and equipment

Description No. of Units Price Total
Vault 1 P7500 P7500
Telephone 1 P670 P670
Freezer 2 P11000 P22000
Refrigerator 1 P13995 P13995
Grill 1 P617 P617
Exhaust Fan 1 P740 P740
Heavy duty 1 P1049 P1049
double burner
Weighing scale 1 P165 P165
Flour mixer 1 P1850 P1850
Rice cooker 1 P995 P995
Range hood 1 P3695 P3695
Colander 1 P100 P100
Measuring cups 1 P150 P150
Grater 1 P200 P200
 12

Strainer 3 P100 P300

Non-stick frying 3 P629 P1887
pan
Chopping board 2 P50 P100
Rolling mat 1 P130 P130
Kitchen knife set 1 P355 P355
Tongs 3 P55 P165
Deep fryer 1 P1099 P1099
Paper cups, paper 1 P15000 P15000
plates, chopsticks, (Set good for a
toothpick year)
Measuring spoon 1 P100 P100
Bowl 5 P50 P250
Basin 2 P150 P300
Casserole 3 P350 P1050
Ice cream scooper 1 P50 P50
Ballpen 5 P5 P25
Calculator 1 P200 P200
Log book 1 P150 P150
Thermal Paper 10 P49.3 P493
Pot holder 10 P5 P50
Cleaning towel 2 P75 P150
Sponge 1 P25 P25
Dishwashing 1 P100 P100
liquid
Mop 1 P550 P550
Broom 1 P75 P75
Dustpan 1 P30 P30
Hand sanitizer 1 P78 P78
Tissue paper 10 P35 P350
Spatula 3 P50 P150
Ladle 1 P60 P60
Soup ladle 1 P60 P60
Square pan 1 P637 P637
Brush 1 P35 P35
Plates 5 P50 P250
Food rack 1 P249 P249
Skewers 1 P10000 P10000
(Box good for a
year)
Fish Waffle maker 1 P1100 P1100
Wok pan 2 P804.50 P1609
Four-burner 1 P10448 P10448
Cooking range
Waffle maker 1 1100 1100
Drink dispenser 1 P22000 P22000
 13

machine
POS System 1 P30000 P30000

3.3 Description of production process

Production process flowchart

STEP 1: DELIVERY FROM SUPPLIERS

 14

Process starts upon the arrival and receiving of products from the

suppliers.

STEP 2: FOOD PREPARATION

Is the preparation of raw materials into finished goods.

STEP 3: PRODUCT DISPLAY

Is the process of marketing the product through attractive presentation to

entice customers.

STEP 4: SALE TO FINAL CUSTOMERS

This process focused on selling food products to the end users.

STEP 5: ORDER PLACEMENT TO SUPPLIERS

Is the process of issuing purchase order to suppliers indicating

types, quantities, and agreed prices of products.

3.4 Production Capacity

Source of Raw Materials

We are working closely with our local Korean food suppliers— Assi Phils Trading

Corporation, the pioneer and leading Korean food products importer and distributor in the

Philippines and Hankook Sikpum Philippines, Inc., a Korean food and material distributor

established at the Philippines in 1997.

 15

Source of Water Supply 

  As the restaurant executes its operations, it needs a good water supply in order for them

to continuously do their job and tasks. A good water supply can able them to perform tasks such

as ensuring the cleanliness of the raw materials, as an ingredients to the dishes. It is also

necessary in washing and sanitizing the kitchen utensils, machines, equipment, and the overall

store to ensure safety of the customers. Water Supply payment will also be provided by the SM

Baliwag Management included in the monthly rental fee. 

Source of Electric Supply

  Electricity is one of the primary utility requirements of a business. Annyeong Sa’yo will

greatly need this for its proper and smooth operations and for the business to carry out their

special feature such as showcasing the Korean culture. This will also set the atmosphere of the

restaurant for its proper lighting and ambience. The store electricity will be provided by SM

Baliwag management for it is included at their monthly rental payment of the restaurant. 

Projected Time Table

Month                                                                                Sept.           Oct.        Nov.         Dec.

Activities 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4

Processing of Legal Requirements X X X X                        

Processing the Lease of Contract     X X X X                    

Purchasing and Installation of Equipment         X X X X                

Hiring and Training of Personnel             X X X X X X        

Preparing All the Operation Materials                     X X X X X  

Business Operation Proper                               X

Projected Timetable
 16

Part IV.
Management Organization
This part presents the number of the
personnel needed, their qualifications,
compensation and benefits, and organizational
structure of the proposed subject.
 17

4.1 Manpower Requirement

Manpower, or human resources, are the people of a workforce in an

organization. Without strict qualification and selection standards, management

efforts will fail in hiring the right personnel. And each personnel has specific/distinct

job description.

Job description is a formal account of an employee’s duties and

responsibilities. Having a clear job description allows them to understand the

responsibilities and duties they are required to follow and expected from them. Job

descriptions can also be used as a basis for performance management. It is

important to understand why job descriptions are necessary and the role they play

in keeping you legally compliant. A well written job description can save time,

money, and hassle with the recruitment process.

Above all these, the proponents set qualification standards that are fitted for

each job description.

 18

Total manpower required by the company are as follows:

POSITION JOB DESCRIPTION JOB SPECIFICATION

Operations/Store Manager (1)  Responsible for the  A graduate of any

overall supervision management courses

to his/her
 At least 2 years of
subordinates
managerial experience

 Responsible for and has a higher degree

administering all the of academic

management preparation

functions – planning,
 With pleasing
organizing,
personality, male or
controlling and
female
directing

 Excellent in
 Handles the
decision-making
implementation of

the policies, rules  Creative and

and regulations innovative

throughout the
 Hardworking and
organization
good in handling

 Monitors the people

performance of his
 Good
subordinates
communication and
 19

 Responsible for the inter-personal skills

overall ongoing

production

operations including

inventory control,

scheduling,

documentation,

equipment

maintenance,

calibration, shipping,

and quality

control/Food

 Safety Inspection

Kitchen Steward:  Ensures the quality  Bachelor’s or College

of products and all Degree

Cook (1)
the food standards
 Work experience in the
Assistant cook (1) are met
same field is an

 Responsible for the advantage

cleanliness of all the

 Must be responsible
kitchen tools and
and hardworking
equipment

 Recognize food service

 Ensures the
qualifications and
maximum level of
 20

performance of the trainings required

machines and
 Experienced in high-
equipment
volume food

 Minimizes the production

wastage of raw environment

materials in

production

 Responsible for the

safety of food and

elimination of

hazardous elements

Counter Crew/Cashier (1)  Greets customers  At least high school

politely at all times graduate

 Ensures good  With work

customer relations experience as a cashier

by giving friendly in any fast food or

service to them. restaurant

 Handles money/sales  Hardworking and

properly and with high level of work

carefully discipline

 Eliminate loss of the  Fast in

store by accurately accomplishing task and

 21

receiving payment can do multitasking

and giving of change

 At least 1 year work

experience related in

handling money, male

or female

Dining Crew (1)  Maintenance of  At least high school

hygiene standards. graduate

 Serve and expedite  Responsible and

food orders. hardworking

 Must have strong

customer service skills

 Must be flexible and

proactive

 Having an

experience is an

advantage

Utility Crew (1)  Responsible for  At least a high

cleaning dishes and school graduate

cooking equipment
 Male, due to heavy

 Responsible for workloads

 22

maintaining  Knowledgeable in

cleanliness of the operating and repairing

kitchen machines and

equipment
 Responsible in

repairing the  Must be in good

machineries and physical condition

equipment
 Having an

 Inspects safety experience in the same

equipment and work field is an

request needed advantage.

repairs

Bookkeeper (1)  Responsible for  Must be a graduate

monthly income of any 4 business

statement and related course

balance sheet
 Must be honest and

 Responsible for with pleasing

collection of personality

receivable and
 At least 2 years work
payroll
experience

 Processes and
 Must have a good
review creditor and
moral character
account payments
 23

 Responsible for  Must have complete

keeping records of and thorough

sale knowledge in

bookkeeping
 Responsible in

managing the cash  Excellent

interpersonal skills and

 Responsible for the
decision-making skills.
filing of annual

income tax.  Computer literate,

knowledge in

accounting software is

advantage

The success of the business depends not only to the manager, but upon the

efficiency and ability of the entire work force as well. Hiring the right person on the

right position will somehow minimize organizational human resource problems.

Assigning duties and responsibilities of a position to the person occupying the job is

an essential element in getting the work done. Setting standards for the

performance of these duties and evaluating the actual performance are undividable

from developing job duties and responsibilities.

The availability of the required manpower has been checked. It would be

easier to find the right personnel since trainings will be offered beforehand which
 24

will contribute to the improvement of their skills. Aside from that, they will, of

course, receive just compensation and benefits.

COMPENSATION AND BENEFITS

The Labor Code of the Philippines, otherwise as Presidential Decree No. 442,

governs all the employer – employee relations, their rights and obligations. All

employees shall receive their respective salaries or wages as provided in their

Contracts of employment every 15th and last day of the month. Cut-off for payroll

computation is every 10th and 25th of the month.

Overtime Pay. Employees may be required to work beyond their shift or

even on rest days due to work requirements. Every effort should be made to avoid

unnecessary overtime work and to keep work within reasonable limits. All overtime

work should have prior written approval from the Store Manager. Every employee

should file their overtime slips within the pay-period to be compensated. No

overtime slip, no overtime pay.

Cancelled Day-off/Holiday Pay. Every employee shall be provided with a rest

period of twenty-four (24) hours after every six (6) consecutive normal working

days. The following shall be considered regular holidays:

New Year’s Day - January 01

Maundy Thursday - movable date

Good Friday - movable date

Araw ng Kagitingan - April 09

 25

Labor Day - May 01

Independence Day - June 12

National Heroes Day - last Sunday of August

Ramadan - movable date

Bonifacio Day - November 30

Christmas Day - December 25

Rizal Day - December 30

The following shall be considered special holidays:

All Saints Day - November 01

Last day of the Year - December 31

Work performed on a regular holiday shall be compensated with an

additional compensation equivalent to 100% of his regular salary. Work performed

on an employee’s rest days or on a special holiday shall be paid an additional

compensation of 30% of his regular salary.

13th Month Pay. The 13th month pay of an employee which shall be

equivalent to 1/12 of his basic salary earned within a calendar year shall be given

not later than December 24 of each year.

 26

Paternity and Maternity Leave. Paternity and maternity leave benefits as

provided by law shall be given to every employee entitled thereto, upon complying

with all the requirements of the company and upon proper verification by the

Company’s duly authorized representatives.

SSS/PHIC/HDMF. Benefits under SSS/PHIC/HDMF law shall be granted in

accordance with applicable laws. Implementation of procedures relative to

entitlement of said benefits should be done in accordance with the regulations to be

promulgated by the management.

Hospitalization Plan. Regular employees shall be provided with

hospitalization plan with a respectable Health Maintenance Organization under

terms and conditions to be solely decided by the company.

Accident Insurance. Regular employees are enrolled by the company under

a reputable Insurance organization. Any accident that occur whether work-related

or not shall be compensated by this Insurance firm. This plan shall be on employer-

employee participating basis.

Retirement Benefits. Retirement pay benefits as provided by law shall be

given to all qualified employees upon their retirement from the company.

Bereavement Assistance. If an immediate family member of a regular

employee passed away, he shall be given a financial assistance of P5,000.00 upon

complying with all the requirements of the company and verification by its

authorized representative.
 27

Other incentives and awards and certificates of recognition, such as Crew of

the Month, Best in Attendance, Most Punctual Employee, Model Employee of the

Year and the likes shall be given the discretion of management.

Minimum Wage of Employees = Php40.50 per hour

Employee No. of Employee Salary

Operation/Store Manager 1 P 15,552/month/employee

Kitchen steward 2 P 7,776/month/employee

Dining crew 1 P 7,776/month/employee

Utility Crew 1 P 7,776/month/employee

Counter crew 1 P 7,776/moth/employee

Bookkeeper 1 P 14,000/month/employee
 28

4.2. Table of Organization

A 5% increase on the salaries of the employees will be given/applied/granted

yearly.

Organizational Structure

An organizational structure determines how information flows from level to

level within the company. It is the hierarchical arrangement of lines of authority,

communications, rights and duties of an organization. Organizational structure

determines how the roles, power and responsibilities are assigned, controlled, and

coordinated, and how information flows between the different levels of

management. (Business Dictionary, n.d.).

The organizational structure of Annyeong Sa’yo is shown in figure 4.

 29

Part V.
Financial
Aspect
This chapter presents the total
project cost, internal and external
sources of funds, financial projections
and ratios and the sensitivity analysis.
 30

5.1 Total Project Cost

The total project cost is estimated at Php 10,000,000.00, broken down as

follows:

Particular Estimated Amount

Cost of Store Construction 1,000,000
Cost of Kitchen Equipments 86,069
Cost of Utensils 30,917
Cost of Computers 37,500
Working Capital 8,856,514
TOTAL PROJECT COST 10,000,000

Store Construction, Kitchen Equipments, Utensils, and Computers will be

depreciated over 10 years ecomonic life and are all acquired at pre-operating period.

Depreciation is computed using straight-line method.

 31

5.2 Sources of Funding

Partners:

Bernal, Kent Philip Php 1,000,000

Caleon, Karen Php 1,000,000

Caluag, Irene Php 1,000,000

Catindig, Joanna Marie Php 1,000,000

De Guzman, Reina Jamaica Php 1,000,000

Lopez, Monarizza Nicole Php 1,000,000

Monday, Honie Rose Php 1,000,000

Palomarez, Zandro Lance Php 1,000,000

Ramos, Rose Anne Php 1,000,000

Roque, Jonna Mae Php 1,000,000

32
 33

The preceeding table is the projected balance sheet for 5 years. Net Income or Loss

will be added on the capital account of the business. Calculated income tax of the

current year will become the liability of the business when it occurs to. Accumulated

depreciation of non-current assets will be dedducted on the year it depreciate.

 35

The preceeding table shows the projected Income Statement, including in the first

year is the 3 months of pre-operation that resulted to a net loss of Php 183,000.00.

On the second year of operation, it recovered the net loss carry over from the first

year of operation and showed a total net income of Php 36, 825,135.34. There are

also 5% and 10% yearly increase of salaries and insurance, respectively, that caused

an increase deductions to the gross profit.

 37

The preceeding financial statament is the projected cash flow for 5 years. It consists

of the cash inflows and outflows directly related to the business operations. Any

income or losses will be distributed to partners and income tax for the current year

will serve as an expense of the following year. Cash ending of a prior year will be the

beginning balance of the current year.

 38

5.4 Financial Analysis

5.4.1 Breakeven Analysis

Break Even
YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5
Net Income 0.00 0.00 0.00 0.00 0.00
Add: Fixed Cost 818,448.60 818,448.60 818,448.60 818,448.60 818,448.60
Contribution
Margin 833,448.60 818,448.60 818,448.60 818,448.60 818,448.60
Add: Variable Cost 3,771,064.40 7,518,051.05 10,093,224.18 12,719,584.69 15,397,936.64
Total Sales to Break
Even 4,604,513.00 8,336,499.65 10,911,672.78 13,538,033.29 16,216,385.24
Total Sales Price 1,228.00 1,318.00 1,318.00 1,318.00 1,408.00
3,737.39 6,325.11 8,278.96 10,271.65 11,517.32
Total Goods to be
3,739 6,325 8,278 10,271 11,517
Sold at Breakeven

5.4.2 Payback Period

Payback Period

Initial Investment 10,000,000.00

Net Cash Inflow Year 1 1546780.9 1.00

Year 2 4128530.246 1.00
Year 3 5647269.056 0.80
Payback Period 2.80

The preceeding tables shows the payback period to be 2.80 which means that it

takes 2 years and 9 months to recover the initial investment without the time value

of money.
 39

5.4.3 Net Present Value

Net Present Value

Net Cash Flow PV Factor Present Value of Cash Flow

Net Cash Flow at PV Year 1 2,523,135.60 0.95238 2,402,983.88
Year 2 3,788,661.95 0.90703 3,436,430.05
Year 3 2,285,075.47 0.86384 1,973,939.60
Year 4 2,233,888.09 0.82270 1,837,819.73
Year 5 4,125,896.65 0.78353 3,232,763.80
Present Value of Total Cash Flow: 12,883,937.06
Initial Investment (10,000,000.00)
Net Present Value 2,883,937.06

5.4.4 Return on Investment

Return on Investment

Year 1 Year 2 Year 3 Year 4 Year 5

Net Income 1,557,280.90 4,128,530.25 5,647,269.06 7,130,176.70 9,937,490.33
Initial Investment 10,000,000.00 10,000,000.00 10,000,000.00 10,000,000.00 10,000,000.00
Return on
0.16 0.41 0.56 0.71 0.99
Investment
 40

Part VI.
SOCIO-ECONOMIC
CONTRIBUTIONS
This chapter presents the aggregate labor to be
employed, the benefits the people will obtain
from the project, and the taxes to be paid to the
government.
 41

The chapter includes the socio-economic benefits of the proposed project.

The proposed project aims to help our localities by giving them decent paying jobs

by being part of the business organization. Nowadays, it is important that small

entrepreneurs should realize the worth of innovating and starting a business that

would largely contribute to the socio-economic development of the country.

In this proposed project, the researchers consider the whole part of the

business specially the social impact in the community.

The business employs Operation Manager, cook, assistant cook, dining crew,

counter crew, utility crew, and bookkeeper. Each of the employees will be given the

right compensation and all the benefits that they will be needing.
 42

6.1 CONTRIBUTIONS 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 pleasant relationship between the

manager and employees to attain the main goal of the business which is to gain

income. 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 unemployed people to have jobs. It will also be their

opportunity to have another source of income. The employment of workers for the

company will help diminish the problem of the country concerning about

unemployment.

The proposed project is expected to generate employment opportunities to

about 7 (seven) people.

6.2 VALUE-ADDED CONTRIBUTION

The proposed project would also result to economic development through

partnership with Lazada, other online and physical appliance stores, the business’s

machinery and equipment partner stores. As an additional outside party, it will also

benefit the business direct food and material suppliers like Assi Phils. Trading

Corporation, the pioneer and leading Korean food products importer and distributor

in the Philippines and Hankook Sikpum Philippines, Inc., a Korean food and material

distributor established at the Philippines in 1997.

 43

6.3 TAX CONTRIBUTION

This proposed project is expected to give a great contribution to the

government in the form of taxes. The Annyeong Sa’yo Korean Food Stall will have

the obligation to pay the right amount of taxes to be able to help the government.

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 from it.

For this proposed project, a total amount of Php 667,406.10 annual tax is

expected to be contributed to the government. The amount of the income tax

changes depending on the annual income before tax of the stall.

.
 44

PART VII.
RECOMMENDATIONS
 45

After bearing in mind the significant factors of the study that the proponents

have conducted, such factors are the marketing, financial, technical and

management, and socio-economic study, it is therefore recommended that

Annyeong Sa’yo Korean Food Stall will be pursued and the business will be

established at SM Baliwag Food Court ground floor 21 Dona Remedios Trinidad

Highway, Baliuag, 3006 Bulacan.

 46

APPENDIX A
(List of Equipments, Utensils, and Computers)

Description No. of Units Price Total

POS system 1 P30000 P30000

Vault 1 P7500 P7500

Telephone 1 P670 P670

Freezer 2 P11000 P22000

Refrigerator 1 P13995 P13995

 47

Grill 1 P617 P617

Exhaust Fan 1 P740 P740

Heavy duty 1 P1049 P1049

double burner

Weighing scale 1 P165 P165

Flour mixer 1 P1850 P1850

Rice cooker 1 P995 P995

 48

Range hood 1 P3695 P3695

Colander 1 P100 P100

Measuring cups 1 P150 P150

Grater 1 P200 P200

Strainer 3 P100 P300

Non-stick frying 3 P629 P1887

pan

Chopping board 2 P50 P100

 49

Rolling mat 1 P130 P130

Kitchen knife set 1 P355 P355

Tongs 3 P55 P165

Deep fryer 1 P1099 P1099

Paper cups, paper 1 P15000 P15000

plates, chopsticks, (Set good for a
toothpick year)

Measuring spoon 1 P100 P100

Bowl 5 P50 P250

 50

Basin 2 P150 P300

Casserole 3 P350 P1050

Ice cream scooper 1 P50 P50

Drink dispenser 1 P22 000 P22 000

machine

Ballpen 5 P5 P25

Calculator 1 P200 P200

Log book 1 P150 P150

Thermal Paper 10 P49.30 P493

 51

Pot holder 10 P5 P50

Cleaning towel 2 P75 P150

Sponge 1 P25 P25

Dishwashing 1 P100 P100

liquid

Mop 1 P550 P550

Broom 1 P75 P75

Dustpan 1 P30 P30

 Spatula 3 P50 P150

52

Ladle
Hand sanitizer 1 1 P60 P78 P60 P78

Soup ladle 1 P60 P60

Tissue paper 10 P35 P350

Square pan 1 P637 P637

Brush 1 P35 P35

Plates 5 P50 P250

Food rack 1 P249 P249

Skewers 1 P10000 P10000

(Box good for a
year)

Fish Waffle maker 1 P1100 P1100

Wok pan

2 P804.5 P1609

Four- 1 P10448 P10448

Burner Cooking
range
 53

APPENDIX B
(Menu)

FISH CAKE/ 오뎅 (ODENG)

Description: is a processed fish cake stewed in a light, savory dashi broth.

Ingredients:
6 cups water
1 pack 80g beef/anchovies dashida (P80.00)
Seasoning and salt (P10.00/pack)
1 korean radish (P100.00/kilo)
1 pack flat odeng (P230.00/pack)
onion leeks, chopped (P20.00)
Process: Put the water into a boil. Then put (beef or anchovies) "dashida".
Put the sliced Korean radish and leeks. Add seasoning and salt. One sheet of flat
Odeng; folded into three, served on a stick dipped on soup.
 54

KOREAN FRIED CHICKEN/ 닭강정 (DAKGANGJEONG)

Description: a deep-fried crispy chicken dish glazed in a sticky, sweet, and

spicy sauce.

Ingredients:

2 tbsp. rice wine (P750.00/750ml)

tsp. minced ginger (P80.00/kilo)

1 tsp. salt (P10.00/pack)

½ tsp. ground black pepper (P15.00/pack)

1 cup potato starch or corn starch (P82.75/kilo)

Some cooking oil for deep frying (P130.00/L)

2 tbsp. tomato sauce / ketchup (P40.95/250grams)

2 tbsp. to 2 ½ tbsp. gochujang/ Korean chili paste

(P289.00/500grams)

¼ cup honey (P220.00/500ml)

¼ cup brown sugar (P60.00/kilo)

3 tbsp. soy sauce (P80.00/L)

4 tbsp. minced garlic (P60.00/kilo)

 55

1 tbsp. sesame oil (P98.50/250ml)

1.4 kg / 3 pounds whole chicken, cut into pieces or chicken

wings / drumsticks / boneless chicken thigh – rinsed (P160.00/kilo)

Process: Marinate chicken in rice wine, minced ginger, salt, and ground black
pepper. Let it sit overnight. Dredge in potato starch then fry until golden brown. Let
the chicken rest. In another pan, put sesame oil. Sauté minced garlic. Then add
tomato sauce and gochujang (Korean chili paste), soy sauce, brown sugar, and
honey. Put sliced rice cake. Deep-fry the chicken again before tossing into the sauce.

SPICY RICE CAKES/ 떡볶이 (TTEOKBOKKI)

Description: is a beloved Korean dish with many variations and a rich
history. Literally translated as “stir-fried rice cake”, tteokbokki is made
with garaetteok, a cylinder-shaped white rice cake. This spicy rice cake dish is
enormously popular as a street food and also often enjoyed at home. 
Ingredients:

350g / 12 ounces Korean rice cakes, separated (P220.00/kilo)

150g / 5.3 ounces Korean fish cakes (P230.00/pack)

2 cups Korean soup stock (water with beef/anchovies

dashida) (P80.00/ kilo)

60g / 2 ounces onion, thinly sliced (P80.00/kilo)

TTEOKBOKKI SAUCE
 56

2 tbsp gochujang/ Korean chilli paste (P289.00/500grams)

1/2 tbsp. sugar (P60.00/kilo)

1 tbsp soy sauce (P80.00/L)

1 tsp minced garlic (P60.00/kilo)

1 tsp roasted sesame seeds (P70.85/50grams)

1 tsp sesame oil (P98.50/250ml)

1 stalk green onion, finely chopped (P15.00/stalk)

Process: Slice the rice cakes into two. Rinse the fish cake over hot water
and cut into bite-size pieces. Prepare the sauce. Boil dried kelp and
anchovies with onion leeks. Put gochujang (Korean chili paste), soy sauce,
sugar, salt, and seasoning. Drop the rice cake and fish cake into the sauce.
Garnish roasted sesame seeds and chopped green onion stalk before
serving.
 57

KOREAN STYLE TEMPURA/ 튀김/ 김말이(TWIGIM/ GIMMARI)

Description: are deep fried dishes coated with batter.
Ingredients:
1 cup twigim mix/ Korean tempura flour (P160.00/kilo)

½ - 2/3 cup water

1 purple sweet potato or potato (P50.00/kilo)

1 carrot (P50.00/kilo)

1 onion (P80.00/kilo)

½ orange sweet potato (P72.00/kilo)

Oil for frying (P130.00/L)

boiled eggs (P5.00/piece)

Process: Slice the ingredients (thick julienne). Prepare twigim mix or Korean
tempura flour. Drench the ingredients on beaten egg, and then roll over Korean
tempura flour. Deep fry until golden brown.

KOREAN SUSHI/ 김밥 (KIMBAP)

Description: is a Korean seaweed rice roll filled with a variety of delicious
fillings. Kim is dried sheets of seaweed, and bap means rice. 
Ingredients:
Dried seaweed sheets (P112.00/10 sheets)
120g / 4.2 ounces spinach (P120.00/kilo)
2 eggs, beaten (P5.00 each)
 58

½ carrot, julliened (P50.00/kilo)

1 Pack imitation crab sticks, cut in half length ways (P94.50/250g
pack)
1 Pack BBQ Kimbap ham cut into long strips (P150/250grams)
3 Danmuji (yellow pickled radish), cut into long strips
(P55.00/120grams)
Process: Cook rice. When cooked, mix with roasted sesame seeds, sesame
oil, salt, and seasoning. Set aside. Cut carrots (julienne), and slice danmuji
(yellow pickled radish). Steam the spinach, crabs sticks, and kimbap ham.
Place seaweed wrapper on a rolling mat. Layer rice evenly on the seaweed
wrapper. On one side, place carrots, danmuji, spinach, crabs, and kimbap
ham. Roll carefully.

SEAFOOD PANCAKE/ 해물파전 (HAEMUL PAJEON)

Description: is a Korean savory pancake made with scallions. Pa means
scallion, and jeon means pan-fried battered food. A popular variation of pajeon is
haemul pajeon, which is made with seafood. Pajeon is one of Koreans’ all-time
favorite snacks or appetizers to share when gathered around the table with friends
and family. 
Ingredients:
2 cups all-purpose flour (P29.50/200grams)
2 cups water
2 eggs (P5.00 each)
 59

1 bunch scallions (P15.00/stalk)

Oil for cooking (P130.00/L)
3 cups mixed seafood of your choice (fresh) - such as oysters,
shrimp, clams, octopus, squid (P300.00/kilo)

Dipping Sauce:
¼ cup soy sauce (P80.00/L)
½ tbsp. vinegar (P32.00/L)
1 stalk scallion, minced (P15.00/stalk)
1 clove garlic, minced (P60.00/ kilo)
½ tsp. sugar (P60.00/kilo)
1 tsp. sesame oil (P98.50/ 250 ml)

Process: In a bowl, mix soy sauce, rice vinegar, sesame seeds, minced ginger,
scallions, garlic, all-purpose flour, rice flour, potato starch, egg, water, and mixed
seafood. Heat pan and cook like a pancake. For dipping sauce, mix all ingredients in
a bowl. Serve hot.

Korean noodles/ 짜장면 (Jjajangmyeon)

Description: a Chinese Korean noodle dish topped with a thick sauce made

of chunjang (black bean paste), diced pork, and vegetables.
Ingredients:
12 – 14 ounces fresh jjajangmyeon or udon noodles
(P260.00/kilo)
 60

5 tbsp Korean black bean paste (P300.00/kilo)

2 tbsp oil (P130.00/L)
1 tbsp. sugar (P60.00/kilo)
1 tbsp. oyster sauce (P88.00/405grams)
4 ounces pork loin (P182.00/kilo)
1 tbsp. rice wine or mirin (P750.00/750ml)
½ tsp. grated ginger (P80.00/kilo)
salt and pepper (P15.00/pack)
1 large onion (P20.00)
4 ounces cabbage (P80.00/kilo)
½ zucchini (P180.00/450g)
cucumber matchsticks for garnish (P110.00/kilo)
1 cup chicken stock (P160.00/kilo)
1 tbsp. potato or corn starch dissolves in ¼ cup of water
(82.75/kilo)
Process: Cook (udon/ jjajangmyeong) noodles. Then, in a separate pan, saute
onion and ginger. Add the ground pork loin. Afterwards, pour chicken stock. Put
Korean black bean paste, oyster sauce, sugar, rice wine (mirin), then put the
cabbage and zucchini. Let it simmer. Add salt and pepper to taste. Slice cucumber
for garnish.

Korean waffle/아이스크림 와플 (WAFFLE ICE CREAM)

 61

Description: freshly baked waffles with ice cream toppings.

Ingredients:
2 cups all-purpose flour (P29.5/200grams)
1 tsp. salt (10.00/pack)
4 tsp baking powder (P15.25/125grams)
2 tbsp. white sugar (P60.00/kilo)
2 eggs (P5.00 each)
1 ½ cups warm milk (P278.00/L)
1/3 cup butter, melted (P65.00/200g)
1 tsp. vanilla extract (P38.50/20ml)
Ice cream (flavor of your choice) (P450.00/1.5L)
Process: In a bowl, mix flour, salt, baking powder, and white sugar. In a
separate bowl, mix the wet ingredients (eggs, milk, vanilla extract, melted butter).
Mix the dry and wet ingredients. Put mixture in the waffle maker. When cooked,
place on a plate, then top with ice cream and other add-ons.

Korean fish shaped pastry/ 붕어빵 (Croissant Bungeoppang)

Description: is a fish-shaped pastry stuffed with sweetened red bean paste.
It is one of the most common winter street foods in Korea. It is often sold at street
stalls, grilled in an appliance similar to a waffle iron, but with fish-shaped molds.
Although red bean paste is the standard filling, many bungeo-ppang that are sold as
street food are filled with pastry cream (called "choux-cream" in
Korea), pizza toppings, chocolate, and so on.
Ingredients:
 62

1 cup all-purpose flour (29.5/200grams)

½ tsp. salt (P10.00/pack)
½ tsp. baking soda (P15.25/125grams)
1 tbsp. brown or white sugar (P60.00/kilo)
1 cup plus 2 tbsp. water
1 tbsp. vegetable oil/sesame oil (P98.50/ml)
sweet red beans (P23.85/ounce)
chocolate filling (P120.00/bar)
Cheese filling (P48.50/165grams)
Process: In a bowl, mix flour, salt, baking soda, sugar, water, and vegetable
oil. Put mixture in a waffle maker then fill the inside with sweet red bean, chocolate,
or cheese.

Deep Fried Giant Squid/ 오징어 튀김 (Ojingeo Twigim)

Description: deep fried squid coated with batter cut into a beautiful butterfly
shape.

Ingredients:
1 large squid (P300.00/kilo)
1/3 potato starch (P82.75/kilo)
¼ cup plus 2 tbsp. all-purpose flour (P29.50/200grams)
pinch baking powder (P15.25/125grams)
¼ tsp. salt (P10.00/pack)
1 egg (P5.00 each)
 63

1/3 cup reserved squid soaked water

4 to 5 cups vegetable oil (P130.00/L)

For soy vinegar dipping sauce:

2 tbsp. soy sauce (P80.00/L)
1 tbsp. white vinegar (P32.00/L)
¼ tsp. hot pepper flakes (P15.00/pack)
½ tsp. sesame seeds (P98.50/ml)
Process: In a bowl, mix potato starch, flour, baking powder, and salt. In
another bowl, mix egg, reserved squid-soaked water, and vegetable oil. Mix dry with
wet ingredients. Drench large squid in the mixture. Fry until golden brown. For the
dipping sauce, mix soy sauce, vinegar, hot pepper flakes, and sesame seeds.

Korean Skewers/꼬치 (Kkochi)

Description: Kkochi (skewered foods) - a popular South Korean street food
consisting of small pieces of meat and scallions grilled on a skewer. It can be Korean
sausage, pork, beef or the most popular kkochi, chicken.
Ingredients:
 64

900g / 2 pounds chicken thigh (boneless and

skinless)/beef/pork/sausage, cut into small pieces (cubes)
(P160.00/ kilo)

290g / 10 ounces green onion, cut into 4 cm to 5 cm / 1.5 inch

to 2 inch length (P20.00)

2 tbsp. rice wine (P750.00/ 750 ml)

fine sea salt, to taste (P10.00/ pack)

black pepper (freshly ground), to taste (P15.00/pack)

Some cooking oil (spray) (P130.00/L)

SPICY GOCHUJANG SAUCE

1/4 cup tomato sauce / ketchup (P40.95/250grams)

2 tbsp. gochujang (Korean chili paste) (P289.00/500grams)

3 tbsp. honey (P220.00/500ml)

3 tbsp. dark brown sugar (P60.00/kilo)

1 tbsp. soy sauce (P80.00/L)

2 tsp. sesame oil (P98.50/ml)

1/2 tsp. minced garlic (P750.00/750ml)

SWEET SOY SAUCE

3 tbsp. soy sauce (P80.00/L)

1 tbsp. honey (P220/500ml)

2 tsp. minced ginger (P80.00/kilo)

1 tsp. minced garlic (P80.00/kilo)

2 tbsp. water

1/2 tbsp. corn starch or potato starch (P82.75/kilo)

Process:
 65

SPICY GOCHUJANG SAUCE - Combine all ingredients in a medium

bowl. Mix them well. Set it aside until needed.

SWEET SOY SAUCE - Combine the soy sauce, honey, ginger and garlic
in a sauce pan and boil it over medium low heat until it starts lightly
bubbling. In the meantime, combine the water and cornstarch in a small
bowl and whisk it well. When the sauce in the sauce pan starts bubbling,
pour over the cornstarch mixture. Whisk them well until the sauce is well
blended and thickens. (Do not over-thicken as it will be difficult to spread
over the chicken later. The sauce should be still slightly runny.) Remove from
the heat and set it aside until needed.

KOREAN SKEWERS - Immerse the skewers in some water (if using

wooden skewers) for about 30 mins. Place the chopped meat pieces into a
mixing bowl. Add the rice wine, some salt and pepper. Mix them well. Set it
aside while other ingredients are being prepared. Remove bamboo skewers
from the water and gently wipe them with kitchen paper. Put through meat
and green onion pieces onto a skewer in alternating order. Make sure all the
meat and green onions are tightly packed. Spray some cooking oil over the
grill. Place the skewers on a grill and cook them over medium high heat.
About 3 mins later turn the skewers around and start brushing your choice of
sauce onto the chicken and green onions. In about 2 mins, reduce the heat
to medium and turn the skewer over again and brush the sauce. Reduce the
heat to low. From here onward, continue to turn the skewers and brush the
sauce on the skewers until the meat is fully cooked and charred.
 66

Coolers: Coke, Sprite, Royal

Description: Carbonated drinks served with cube ice.

Ingredients:

Carbonated water

Sugar (sucrose or high-fructose corn syrup)

Phosphoric acid
 67

Colorings

Natural flavorings

Process: Fill cup with ice and coolers through the drink dispenser.