“LuMai”

A feasibility Study Presented to the Faculty of College of Business Education

COLLEGE OF ST. CATHERINE QUEZON CITY

In Partial Fulfillment of the Requirements for the Degree Bachelor of Science in

Business Administration Major MARKETING MANAGEMENT

By:
MALICIA, TRISHA JOYCE P.
IDAVA, DENISE ANN A.
RIEGO, CHELDEN
PERALTA, JAKE
 CHAPTER I: INTRODUCTION - Overview

Introduction/Background of the Study

“LuMai” is a word that came from “Lu” as Lumpia and “Mai” as Siomai. LuMai
means Gayuma in Ilonggo. LuMai are made of vegetables instead of meat and a
researcher used that name because it has been tested at the time that they made a
product. A kid who doesn’t like vegetable were able to eat LuMai without knowing that
it is a vegetable. Which means that LuMai can trick you and catch your taste even
with its unique ingredients.
Originally among other ingredients, siomai is frequently prepared of ground
beef, pig, or shrimp. It is frequently wrapped in wonton wrappers after being
combined with minced carrots or other extenders. It has a crispy exterior since it is
either steamed or fried. While, Lumpia-wrapped is a variation on spring rolls that are
created in the Philippines and frequently contain ingredients such ground pork,
carrots, onions, cabbage, ginger, garlic, and soy sauce. Either the mixture is scooped
into compact balls of raw beef or it is sautéed in a skillet as a pre-cook.
Nowadays, consumers would rather purchase an artificial food product with a
lower nutritional value than one that is readily available in the market and claimed to
be healthy. Introducing a nutritious product to the general public, such as healthy
dumplings with vegetables, may have benefits beyond those of the customer, such as
the encouragement for the people who doesn’t like vegetables.
 The researchers make this product proposal with the intention of providing
their esteemed customers with new dishes that offer wholesome fare that will be
enjoyable for both adults and children alike and that can be afforded by any type of
customer. The researchers add special ingredients to the product, such as carrots,
potato and squash. A researcher would like to introduce a new variety of dumpling.

       
Objectives of the Study
Significance of the Study            
Scope and Limitations of the Study
Methodology   
Other relevant information
Definition of Terms