STI COLLEGE SAN FERNANDO

2/F Tita’s Commercial Bldg., Jose Abad Santos Ave.,

Dolores City of San Fernando Pampanga

Mushtof Company

A Feasibility Study Presented to the

Faculty of Tourism and Hospitality Management
STI College San Fernando

In Partial Fulfillment of the Requirements in

Entrepreneurship in Tourism and Hospitality
for the Degree in
Bachelor of Science
in Hospitality Management

Auditor, Jeremy
Dela Cruz, Louise Rei
Diamse, Frederick
Esquivel, Erwin
Malit, Roleen
Martin, Krys Irish
Paras, Maria Karla Christina
Pangilinan, Kenneth

June 2023

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I. Executive Summary

Food is a basic necessity for every human being. The industry which deals with
preparing food items/products refers to the food service industry. The food service
industry will always remain in high demand because of its genre. These industries include
restaurants, fast foods, school and hospital cafeterias, catering operations, food carts and
food trucks etc. Restaurants and fast foods mainly contribute to the food service industry.
The food industry has flourished very well in Philippines. Filipinos love to eat and that’s
the reason why you will see a lot of restaurants and fast foods restaurants scattered in the
cities. These restaurants and fast foods can be local or international food chains. Filipino
food and chefs are considered one of the best in the world.

The province of Pampanga is known as the “Culinary Capital of the Philippines”

because of its delicious and tasty different foods in every location at the province of
Pampanga. The citizen in Pampanga mostly is good at cooking therefore, a lot of people
in the province can cook. One of the famous dishes of province of Pampanga is “Sisig”.
The dish “Sisig” is not only known in the province but it is known throughout the country
and outside of it. The most common ingredients of original “Sisig” are pork, onions, soy
sauce, calamansi, chili peppers, and liver.

Our store creates an innovative and healthy sisig product which can consume by
every individual. Our product is created to taste new and healthy food for our consumer.
The usual sisig is not healthy because of its main ingredients which is the meat itself, the
pork. Therefore, our restaurant decided to create a product that will give a new taste and
healthy benefits for all the people who will consume our product. These people are our
valued customers who have the capability to purchase and consume our product. Our
product is mostly good at everyone due to its ingredients that can surely consume by
other people.

Our target market or valued customers includes the teenagers, kids, adults, youths,
and it can also be the senior citizen who have the capability to consume our product. Our
product is designed to everyone and it is formulated and planned for the health benefits of
its consumers. Our valued customers are our profit generator which are the key for the
success of our restaurant.

The main benefits of consuming our products are from its healthy ingredients.
Our restaurant decided to formulate the recipe using healthy ingredients which can make
our sisig as an innovative and healthy food for every consumer. Instead of using pork as
our main ingredient, our product’s main ingredients are the mushrooms and tofu which
are cooked in vegetable oil. Mushrooms are high in fiber, protein, and antioxidants while
being low in calories. They may also reduce the risk of acquiring significant health
problems like Alzheimer's, heart disease, cancer, and diabetes. On the other hand, tofu is
strong in protein and includes all of the necessary amino acids for your body. It also

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 contains lipids, carbohydrates, and a range of vitamins and minerals. Our valued
customers are not only benefited on the health benefits of our food product, they will also
appreciate the new taste and flavor of our delicious innovative sisig on their mouth when
they consume it.

II. Company Mission Vision

Mission. To build strong sense of trust and loyalty to the customers by providing an
exceptional and unique products and services I n an affordable way that could bring
satisfaction in every purchase.
Vision. To be one of the most famous food establishments that contributes in both
tourism and economic growth in the country. Recognized by the unique quality the
products that creates opportunities for local famers.

Company Name, Logo and Tagline

The proponents come up with the brand name of their business that represents their main
product which is the Mushtof. The main product of the business is an innovative sisig that
is different from its original ingredients. Sisig, is a Filipino street food of chopped pig
parts and chicken livers tossed with a spicy and sour dressing, is said to have originated
in Pampanga, although the dish was very different from what’s commonly served today.
Instead of using pork, the proponents used oyster mushroom and tofu as their main
ingredients to make it healthier. The business concept is a food stall type (a large table or
a small shop with an open front from which goods are sold in a public place) and is
located at JASA Road Guagua, Pampanga.
Logo:
Mushtof logo shows and represent the product offering of
the business. The red icon represents the oyster
mushroom while the square icon represents the tofu
which is the main ingredient of the product and lasty the
iconic sisig with sizzling plate. The color and text used
to create the logo was intended to be simple but catchy
for it to be easily remembered and helps to promote the b
brand.
Tagline: “Ma papa tofu ka sa mush pinasarap at healthy na sisig in town”

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Type of Business Organization

The proponents decided to form a business organization type which is the general
partnership. It is a formal arrangement by two or more parties to manage and operate a
business and share its profits. In a partnership business, all partners share liabilities and
profits equally, while in others, partners may have limited liability. The parties may enter
into a contractual arrangement and the business half profits and assets ownership may
divide in anyway agreed upon by the partners according to the law 1761 civil code which
stated that by the contract of the partnership two or more person can contribute a share of
money either in the business property or the industry to common fund with the intention
of dividing the profit. One of the advantages of entering general partnership is having a
stronger financial position. The ability to pool resources can provide your business with
more capital and access to new investors, while better positioning the company to borrow
money. Sharing business expenses with your partners can help you save more than you
might have on your own. While one of its disadvantages is the risk of instability. Without
a plan in place, one partner's death, illness or withdrawal from the business may put the
future of the company in jeopardy.

Swot Analysis

1.Constant 1.Internal 1. In Demand 1. Economic

Demand Competition and Product Rollercoaster
Lack of Opportunities
2.Scope of Collaboration 2. Customer
Innovation 2. Creation of Choice
2.Profitability New Innovative
3.Financial 3.Structure of Ideas 3. Uncertain
Resources Capital/Debts Rise of Food
4.Underutilizatio 3. Expansion of Prices
4.Collaboration n of Target Market
with Suppliers Capacity/Cost 4. Intense
Efficiency 4. Releases of Competition
New Technology

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III. Location of Store

JASA Road, Guagua, Pampanga

Infront of Robinson Supermarket

Our established food stall is located at the JASA Road, Guagua, Pampanga which
has a several direct and indirect competitors. The main location of our food stall is
located at the front of Robinson Supermarket located in JASA Road, Guagua, Pampanga.
Our established food stall can visualize while walking and driving land vehicles. Mostly,
it focuses on the motorist and other people who will purchase goods or anything in the
Robinson Supermarket. Furthermore, our established food stall is designed to attract

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 customers from other establishments which includes schools, bank, hospital, and other
food establishments near at the location of our food stall.

IV. Organizational Chart

 General Manager
In charge of enhancing efficiency and growing departmental profitability while
overseeing the overall operations of the organization. They oversee numerous aspects of a
firm, such as employing staff members, operating budgets, and conducting price
promotions to attract new customers.

 Managing the day-to-day operations of the business.

 Establishing and putting in place growth strategy.
 Training for lower-level supervisors and employees.
 Budget creation and management.

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 Employee hiring.
 Performance and productivity evaluation.
 Analyzing and identifying potential development areas.
 Creating reports and presenting presentations.
 Financial Manager
A Financial Manager is a significant professional in charge of an organization's financial
health. They undertake reliable data analysis and advise senior management on profit-
maximizing plans, ensuring the company's long-term success.

 Provide financial reports and analyze financial data for management while advising next
steps.
 Provide financial advice and ideas for the company.
 Keep the organization's finances in good shape.
 Evaluate costs, pricing, variable investments, sales outcomes, and the company's actual
performance in comparison to the business plans.
 Create trends and projections for the firm's finances.
 Conduct cost-cutting reviews and evaluations.
 Oversee the operations of the finance department, establish targets and objectives, and
create a framework to achieve them.
 Oversee the budget preparation for the company.
 Liaise with auditors to guarantee proper financial oversight of the organization.

 Cashier
Receiving payments and issuing receipts, gift-wrapping gifts, and keeping track of all
cash and credit transactions are all responsibilities of the cashier. To be successful in
this capacity, you should have past customer service experience as well as a solid
understanding of how cash registers work.

 Collect cash or credit payments.

 Provide receipts, refunds, change, or tickets as needed.
 Stamps and coupons must be redeemed.
 Introduce new and cross-sell products.
 Resolve client problems, provide guidance, and supply pertinent information.
 When consumers enter or exit the store, greet them.
 Keep the checkout areas neat and orderly.
 Balance sheet transactions should be tracked, and any inconsistencies should be
reported.
 Packages can be bagged, boxed, or gift-wrapped.
 Manage product returns and exchanges

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 Cook
Committed to preparing food and menu items in compliance with business standards and
procedures. They oversee preparing food for customers in food establishment.

 Cook meals with a wide range of tools or grillers.

 Dress plates before serving to ensure a beautiful presentation.
 Maintain a clean and organized environment in the kitchen.

 Assistant Cook
Assistant Cooks are in charge of aiding with the preparation, cooking, and preparation of
food in a professional kitchen. They must adhere to safety and sanitary laws, as well as
apply food preparation procedures to produce high-quality dishes.

 Prepare the ingredients for cooking.

 Support with the day-to-day operations of the kitchen.
 Ensure that all food safety and hygiene laws are followed.
 Assist in helping with the cooking of dishes.
 Clean and disinfect kitchen items and equipment.

 Dishwasher
The dishwasher is in charge of cleaning dishes in a food service setting to ensure that the
kitchen always has a consistent supply of clean plates, bowls, silverware, pots, pans, and
glasses.

 Collecting used kitchenware from dining and kitchen areas.

 Dishwashing machines must be loaded and unloaded.
 Hand wash specific products
 Clean dishes, glasses, and equipment should be stored properly.
 Set up workstations before you begin dinner preparation.
 Make sure there are always enough clean dishes, glasses, and utensils, especially
during busy hours.
 Keep cleaning products on hand and place orders as needed.
 Examine the operation of washing machines and report any technical or
performance faults as soon as possible.
 Remove rubbish on a regular basis.
 Sanitize the kitchen area, including the floor.

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 One Day Schedule

STAFF Position Time Break

(First Batch )
2 Cook 9 AM- 3PM 10AM-11AM
2 Assistant Cook 9AM- 3PM 11-AM-12PM
2 Dishwasher 9AM- 3PM 12PM-1PM
1 Financial Manager 9AM-6PM 12PM-1PM
1 General Manager 9AM-6PM 12PM-1PM
2 Cashier 9AM- 3PM 11:30AM-
12:30PM

STAFF Position Time Break

(Second Batch)
2 Cook 3PM-9PM 4PM-5PM
2 Assistant Cook 3PM-9PM 5PM-6PM
2 Dishwasher 3PM-9PM 6PM-7PM
1 Financial Manager 9AM-6PM 12PM-1PM
1 General Manager 9AM-6PM 12PM-1PM
2 Cashier 3PM-9PM 6PM-7PM

Compensation and Benefits

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Compensation and Benefits are methods of offering monetary value to employees in
exchange for labor performed. Compensation can be used to help with recruitment, work
performance, and job satisfaction.
Compensation may be used for the following purposes:
 Recruit and keep qualified staff.
 Improve or maintain morale/satisfaction.
 Peak performance should be rewarded and encouraged.
 attain internal and external equity.
 Reduce turnover and increase employee loyalty.
 Union practices can be modified (through talks).
Our Compensations and Benefits

1. Health insurance.
2. Paid time off (PTO)
3. Retirement plan benefits.
4. Flexible work schedule.
5. Dental insurance.
6. Paid family leave.

Policies

General Conduct Policy

1. Discrimination against other employees or guests.

2. Substandard behavior (failure to follow directives) or refusing to cooperate with
coworkers or management.
3. Fighting or threatening another employee or guest with bodily harm.
4. Horseplay of any kind.
5. Conflict with another employee or a guest, either verbally or physically.
6. Infraction of the company's drug or alcohol policy.
7. Having a firearm or weapon on the premises unless authorized by law.
8. Eating, chewing gum, talking on the phone, or taking pauses in food-service areas.
9. Behavior that the Company finds to be harassing or otherwise unacceptable.
10. Failure to notify infractions of policy or rules.
11. Failure to comply with a police investigation.

Food Sanitation Policy

1. Inadequate hand-washing and sanitizing practices.

2. Failure to use timers during cooking.
3. Food that has expired should not be served, eaten, or taken.
4. Failure to record or dispose of damaged food in the authorized area.
5. Failure to ensure that the product is cooked to specifications. Failure to follow advised
security, safety, or health precautions procedures.

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Uniform Lay-out

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V. Market segmentation survey form

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VI. Competitors direct and indirect

Competitor Type Impact on your Your Niche in the

Operation World

Veggie Delights Direct Positively Influences Offering a healthier

Innovation alternative with
vegetarian MushTof
Sisig

Tofu Treats Direct Creates Pricing Emphasizing organic

Competition and locally sourced
ingredients

Mushroommasters Indirect Influences Consumer Catering to vegan and

Preferences vegetarian customer
base

Sisig Vegana Indirect Enhances Market Highlighting unique

Visibility flavors and bold
seasoning in MushTof
Sisig

Greensizzle Direct Challenges for Brand Focusing on

Recognition sustainability and
eco-friendly
packaging

VII. Marketing plan

Strategies in promoting product
• Social Media - Through the use of social media our product will become popular to people. We
create a page on Facebook to post the pictures of our mushtof sisig to impress them and
encourage to buy our food. It is an effective marketing strategy because people nowadays are
influenced on social media even our parents. Also, many different business used this kind of
strategy to gain many customers.
Influencer Marketing- We decide to invite some of the famous kapampangan bloggers to eat in
our cart for free and create a video on her/his experience in our food. It’s effective specially
when the blogger is popular just like Bels Tv and Juper. Their video can help our product to

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 become popular and encourage their influencer to try it. From the uniqueness of it, people will be
curious on what would be the taste of the new food.
Video Marketing - Most of the successful companies create video that endorse their product.
Since our business is just starting we create a video that showcase quality of our product.
Effectiveness
• Become popular
• Encourage people to buy
• Easily get customer
• Can locate our target market easily
• Gain profits
VIII. Production of the product
8.1 Raw materials and its description (with picture)
Tofu

Also known as bean curd or soybean curd, tofu is a creamy, high-protein, low-fat soy dish
that is typically served in blocks. Tofu has large amounts of both calcium and iron. It is made
from soybeans, water, and a coagulant or curdling agent and flavor with spices, sauces, and
marinades.
Soy Sauce

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 The primary component of soy sauce is soybeans. Soybeans are either fermented or
hydrolyzed to produce soy sauce, a dark, salty liquid condiment. This causes the brown color of
soy sauce to develop and releases sugars and umami components. Modern manufacturing
occasionally includes additional brown coloring. Due to the frequent usage of wheat flour in the
process, those who are sensitive to gluten must hunt for gluten- and wheat-free alternatives, such
as some varieties of Japanese tamari, which is often a vegan product.

Calamansi

Calamansi limes are tiny fruits with an average diameter of around one inch and a weight
of about 30 grams. They can be rounded or just flattened. The fruit's thin, glossy skin can be
consumed with the remainder of the fruit. In fact, the fruit itself is not as sweet as the peel. When
calamansi limes are young, they are green. As they ripen, they first turn a greenish orange color
before turning completely orange. However, because calamansi can take up to a year to ripen,
they are typically consumed unripe. Even when the skins are still green, the fruit is orange in
color and has seven to nine segments as well as a quantity of cream-colored seeds.

Chili Red

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 Measuring 1 to 3 centimeters in length on average, and with a short, conical shape that
tapers to a rounded point on the non-stem end are the Siling Labuyo chili peppers. When mature,
the skin ripens from green to red and is smooth, firm, and shiny. The flesh is crisp, pale red, and
watery beneath the surface, encasing a central cavity that is packed with tiny, flat, spherical,
cream-colored seeds. The mildly earthy flavor of Siling Labuyo chili peppers is overwhelmed by
its intense, searing heat.
Chili Green

Is greenish-yellow or red, oblong lanceolate, narrowing to a tapering tip, up to 6 cm long

and 1.5 cm across. It is spicy hot, often used in local pickles (achara) and for seasoning.
Onion

Is a vegetable with a potent aroma and flavor that is composed of layers closely
encircling one another and has a spherical shape. The surface is typically brown or red while the
inner is usually white
Liver

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Although liver is high in protein and iron, it shouldn't be ingested frequently since, like many
other organ meats, it has a high cholesterol content. It often has a deep, strong flavor and is pan-
fried with onions. It can be purchased at a butcher or speciality meat shop, as well as most well-
stocked supermarkets. Since it should be cooked within 24 hours of purchase due to its high
perishability, it should be frozen instead.
Salt

A sodium chloride chemical that comes in crystal form and is mostly used for flavoring
or preserving food as well as in industry. also known as table salt. any of the many compounds
created when a metal or a group behaving like a metal replaces all or some of the hydrogen in an
acid.
Pepper

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 The dried unripe fruit known as pepper or black pepper is produced by the piper nigrum
plant. Pepper is a popular spice used in all cuisines because of its strong aroma, peppery/hot
flavor, and health-friendly qualities.

Sugar

All green plants naturally produce and contain sucrose, a disaccharide made up of two sugars
(glucose and fructose) bonded together. Sugar cane and sugar beets are collected to make the
sugar used in food
Oyster Sauce

Cooking oysters yields oyster sauce, a thick, salty condiment used in Chinese,
Vietnamese, Thai, Malay, and Khmer cuisine. Oysters are typically cooked in water that is
carefully boiled until the water caramelizes into a thick, dark, black-brown sauce.

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 Knorr Seasoning

It gives a deep and savory depth of flavor to any food, whether you are grilling, sautéing,
or marinating it. It is made with a blend of premium spices and herbs.
Vegetable Oil

Vegetable oil is a light-colored, mild, flavorless cooking oil that can be used for frying,
cooking, and the preparation of salad dressings. Vegetable oils are any oils produced from plants,
whether they come from seeds, grains, nuts, or fruits. But if you find a bottle of oil with the label
"vegetable oil," it's usually certainly soybean oil.

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 Mushrooms

All mushrooms are recognized for their distinctive flavor profile, known as "umami."
Umami is the fifth taste on the tongue, often overlooked in favor of sweet, salty, sour, and bitter
flavors. Umami is frequently characterized as being powerful and rich, tasting somewhat salty
and similar to flesh.

8.2 Tools and equipment in operating the business

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Small bowls

Large plate

Small plate

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Chopping board

Knife

Measuring spoons

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 Pan

Wooden spoon

Food Stall

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Menu and Pricing Signs

Display Board

Disposable utensils

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Gas Stove

Gloves

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 Towels

Hand Sanitizer

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8.3 Process of creating the product

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Heat your medium/large cast iron pan over high heat. Once hot, lower the heat to
medium then add the vegetable oil.

Once the mushrooms and tofu have dried up, mix all the ingredients together.

Sauté the onion for 1 minute.

Taste the sisig then season with more oyster sauce and/or liquid seasoning or soy sauce.

Add in the chiles peppers, liver and cook for 2-3 minutes until tender.

Mix everything together and leave to cook over medium heat for 1 minute.

Add in the diced mushrooms and tofu then pour in the sauce. Turn up the heat to
medium high and cook down the mushrooms and tofus for 4-5 minutes or until it
releases its liquid and starts to dry up.

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IX. PRICING CONSIDERATION
Here’s the cost of Mushtof Sisig ingredients we will provide in the business. We will calculate
the cost of every ingredient to get the total cost and to set the price of our product before we sell
it to the public. Our company uses the Psychological Pricing Strategy in selling our delicious and
heathy food product.

MUSHTOF SISIG
Serving: 1
INGREDIENTS QUANTITY PRICE PER UNIT TOTAL
Mushrooms 50 grams P 270/250grams P 54
Tofu 39 grams P 119/550 grams P 8.5
Soy sauce 3 tbsp P 22/385 ml P 0.19
Calamansi 2 tbsp P 75/ 1/2kg P 0.37
Chili (red) 3 P 200/1kg P 0.41
Chili (green) 2 P 85/1kg P 0.17
Onion 1(medium) P 70/1kg P3
Liver 1/4 LB P 180/1kg P 45
Salt 1grams P 75/500grams P 0.18
Peppers 1/2 tbsp P 50/250grams P 0.11
Sugar 1 tbsp P 80/1kg P 0.23
Oyster sauce 2 tbsp P140/ 430grams P 2.10
Knor seasoning 2-3tbsp P 119/250ml P 1.19
Vegetable oil 3tbsp P 100/500ml P 0.4
TOTAL COST: P 111.4
Total Price: Php119.00

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X. Legalities in Operating the Business

Jeremy Y. Auditor
#319 Diosdado Macapagal St., Sta. Cruz,
Lubao, Pampanga
0910-684-3091
Auditorjeremy22@gmail.com

OBJECTIVE:
Seeking the position of Line Cook to utilize strong passion for cooking high quality foods,
culinary expertise, and skills in maintaining a clean and sanitary work station, and to
create quality and memorable experiences for each guest.

EDUCATION:

(Year Covered)
2020 - 2023 STI College San Fernando-Pampanga
Bachelor in Science of Hospitality Management
Third Year College

2018 - 2020 Mary the Queen College (Pampanga), Inc.

Senior High Graduate
Track Taken: Home Economics

2014 - 2018 Sta. Cruz High Integrated School

Junior High Graduate

2011 - 2014 Sta. Cruz Elementary School

Elementary Graduate

2008 – 2011 Balantacan Elementary School

Elementary School

WORK EXPERIENCE:
On-the-Job Training: Shakey’s Pizza
SM City San Fernando Pampanga 2019 – 2020
Line Cook & Food Service

SKILLS:
 Resilience: an able to handle criticism, look at it honestly and decide whether it is valid.
 Time Management: ability to plan work effectively while planning for contingencies, and
efficient time management for me and my team.
 Food Safety: Cleanliness skill and Awareness skill.
 Organizational Skill: Ensure to manage staff effectively and help to control every aspect of
the kitchen, from the flow of work to the plating of dishes. Stay organized to stay in control.

REFERENCE:
Denver Canilao
Home Economics Adviser 0930-921-0783

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Page 35 of 41
Kenneth C. Pangilinan
Purok 6, 0895 Natividad, Guagua, Pampanga
09612762394
Kpangilinan38@gmail.com

OBJECTIVE:
Seeking a job where I could use my experience and skills that is challenging and interesting, a job
that gives me opportunities to learn, innovate and enhance my skills and strengths in conjuction
with company goals and objectives.

EDUCATION:

(Year Covered)
2020 - 2023 STI College San Fernando-Pampanga
Bachelor in Science of Hospitality Management
Third Year College

2018 - 2020 Mary the Queen College (Pampanga), Inc.

Senior High Graduate
Track Taken: Home Economics

2014 - 2018 Natividad High School

Junior High Graduate

2011 - 2014 Natividad Adventist Elementary School

Elementary Graduate

WORK EXPERIENCE:
On-the-Job Training: Shakey’s Pizza
Walter Mart San Fernando Pampanga 2019 – 2020
Line Cook & Food Service
SKILLS:
 Resilience: an able to handle criticism, look at it honestly and decide whether it is valid.
 Time Management: ability to plan work effectively while planning for contingencies, and
efficient time management for me and my team.
 Food Safety: Cleanliness skill and Awareness skill.
 Organizational Skill: Ensure to manage staff effectively and help to control every aspect of
the kitchen, from the flow of work to the plating of dishes. Stay organized to stay in control.

REFERENCE:
Jerome Pecson
Home Economics Adviser 09983887772