APPROVAL SHEET

This undergraduate feasibility entitled ESTABLISHMENT OF DUCK

SPECIALTY BUSINESS IN ANGONO, RIZAL prepared and submitted by Gem

D. Salvador, Jhonnel G. Vertucio and Patricia Noreen Angeles in partial

fulfillment of the requirements for the degree Bachelor of Science in Business

Administration major in Financial Management, is hereby recommended for

approval.

April 3, 2023 CLARITA D. RECTO, DBA

Date Adviser

Approved in partial fulfillment of the requirements for the degree Bachelor

of Science in Business Administration major in Financial Management by the

Oral Examination Committee

MA. LINDA R. FERNANDEZ, DBA SUSAN D. CADIENTE, CPA, MBA

Member of the panel Member of the panel

YOLANDA D. VISTAL, MM
Chairman

Accepted in partial fulfillment of the requirement for the degree Bachelor of

Science Administration major in Financial Management.

IRENE E. ABE, DBA

ii
 Date Dean, College of Business

ACKNOWLEDGEMENT

The researcher wishes to express their sincerest gratitude and

appreciation to the following persons who extended deep concern and generous

assistance in the completion of the study:

DR. IRENE E. ABE, the Dean of College of Business, for her

immeasurable support and assistance that she has given to the researchers;

PROF. YOLANDA D. VISTAL, their panel chairperson, for her guidance

and assistance and for giving her insights about the study;

PROF. MA. LINDA R. FERNANDEZ, their critic reader, for giving her

time in checking the study and for imparting her knowledge and ideas,

PROF. SUSAN D. CADIENTE, their accounting mentor, for sharing her

knowledge and for giving suggestions,

DR. CLARITA D. RECTO, Feasibility Study Adviser, for sharing her

knowledge with patience and diligence in helping the researchers complete

necessary tasks throughout the study;

The RESPONDENTS, for their cooperation and support;

The researcher’s FAMILIES and FRIENDS, for showering love and care

that inspired them to keep on despite pressure and difficulty;

Above all to ALMIGHTY GOD, for all the blessings and graces.
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 DEDICATION

We humbly dedicate this work to our ever-supportive families,

friends and classmates for their concern, effort, and time

for us to successfully finish this work,

to our loved ones who became our inspiration during the hard times of

confusion and sorrow, to our adviser and professors

who genuinely helped to finish this work, and, above all,

to our beloved God Almighty who never surrendered to shed us

His love, grace, wisdom, and to accomplish this study that,

somehow in the very near future, may contribute to help to those

who will use and appreciate it.

-The Researchers

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 PROJECT SUMMARY

TITLE: ESTABLISHMENT OF DUCK

SPECIALTY BUSINESS
IN ANGONO, RIZAL

AUTHORS: Gem D. Salvador

Jhonnel G. Vertucio
Patricia Noreen A. Angeles

COURSE AND ACADEMIC YEAR: Bachelor of Science in Business

Administration Major in Financial
Management Academic Year
2022-2023

TYPE OF DOCUMENT: Undergraduate Feasibility Study

NUMBER OF PAGES: 107

COLLEGE: College of Business

NAME AND ADDRESS OF THE University of Rizal System

INSTITUTION: Binangonan, Rizal

This study aimed to determine the feasibility, profitability, and viability of

the Establishment of Duck Specialty Business in Angono, Rizal. Duck Specialty

Food Hub is the name of the business, and it will offer six delicious and

affordable duck specialty dishes. The menu will consist of Duck Shanghai, Duck

Caldereta, Duck sisig, Duck Veggies Salad , Fried Itik and Adobong Laman-

Loob. The proponents conducted this study in the locale of Angono, Rizal, during

the academic year 2022-2023.

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 The business will be registered as a partnership; the owners are Gem D.

Salvador, Jhonnel Vertucio, and Patricia Noreen Angeles. The starting capital of

the business is ₱210,000 to be provided by the proponents. This starting fund will

be used to acquire necessary documents before it is allowed to operate as well

as the tools, equipments, furniture and fixtures for the office and production area,

and renovation of the space.

Operation days will be from Monday to Sunday, from 10:00 a.m. to 9:00

p.m., located at 127 Quezon Ave Angono, Rizal. The target market is the tourists

in Angono, Rizal, especially the residents. The products, will be priced using

value based on pricing value and will be advertise in social media, tarpaulins,

flyers and other promotional methods market the products.

Food business is one of the essential thing in life, all humans need food to

survive and energized to carry out their daily activities. But starting a restaurant

business is not just about serving food, but rather about serving a well-prepared

meal in a healthy and serene environment. Although, the business encountered

inevitable problems, such as an increase in raw materials, a shortage of

production due to unforeseen events, or having established competitors.

However, this can be resolved by the strategy to introduce the product to a larger

market by being updated on trends, continuous innovation, and improving

customer service for better market management. Additionally, the proponents

must improve the quality of their products, adhere to market preferences, and

innovate in processes to produce effective results that will appeal to existing and

benefit both the business and consumers.

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 TABLE OF CONTENT

Page

TITLE PAGE i

APPROVAL SHEET ii

ACKNOWLEDGEMENT iii

DEDICATION iv

ABSTRACT v

TABLE OF CONTENTS viii

LIST OF TABLES x

LIST OF FIGURES xii

Chapter

1 THE PROBLEM AND ITS BACKGROUND

Introduction 1
Background Information 3
Objectives of the Project 5
Importance of the Project 6
Scope and Limitations 7
Definition of Terms 7

2 MANAGEMENT, PROPONENTS, PERSONNEL 9

AND ORGANIZATION
Management Complement and Supporting Professional Firms 9
During the Pre-Operating Period 9
During the Operating Period 10
Proponent 11
Owners 11
Project Originator, Promoters, and Founders 11
Personnel Workforce 11
During the Pre-Operating Period 12
During the Operating Period 12
Organization for the Operating Period 15
Form of Business Organization 15
Internal Organizational Structure 16

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 Project Implementation Timetable 16

3 MARKETING 18
Demand 18
Supply 21
Pricing 23
Marketing Program 31
Channel Distribution 31
Promotion 32
Projected Sales and Quantity 33

4 PRODUCTION/OPERATIONS FACILITIES AND 35

PRODUCT/SERVICE
Product Specifications 35
Production Process 37
Production Capability and Schedule 44
Physical Facilities 45
Production Input 47
Utilities 56
Waste Disposal 56

5 TAXATION AND LEGAL ASPECT 59

Taxation 59
Legal Aspect Affecting the Business 60

6 FINANCING, FINANCIAL ESTIMATES AND ANALYSIS 62

Assumptions 63
Supporting Schedules 64
Projected Income Statement 68
Projected Changes in Owners Equity 69
Projected Financial Position 70
Projected Cash Flow 71
Financial Analysis 72

7 SOCIAL DESIRABILITY 74
Contribution to the Government Revenue 74
Contribution to the Growth of Related Industry 75
Contribution to Foreign Exchange 75
Contribution to Philippine Household 76
Contribution to Philippine Workforce 76

8 RECOMMENDATIONS AND CONCLUSIONS 77

Projected Problems 77
Recommendations 78
Conclusions 78
viii
BIBLIOGRAPHY 80

APPENDICES 82
A Business Logo 83
B Survey Questionnaire 84
C Application Form for Registration 86
D Requirements for Business Permit 87
E Business Permit and Certificate 88
F Sanitary Permit 89
G DTI Permit 91
H Documentary Stamp 92
I Fire Inspection Certificate 93
J Mayor’s Permit 94
K Capture Form for TIN Card 95
L Barangay Business Clearance 96
M Application for Registration 97
N Payment Form 98
O SSS Contribution Table 99
P PhilHealth Certification Table 100
Q Pagibig Form 101

CURRICULUM VITAE 104

LIST OF TABLE
ix
Table Page
2.1 Personnel during the Pre-Operating Period, Their Duties 12
and Responsibilities
2.2 Personnel Workforce during the Operating Period 14
2.3 Project Implementation Timetable 17
3.1 Projected Number of Tourist Arrival in Angono, 19
Rizal in 5 years
3.2 Projected Demand of Duck Specialty for 20
the Next 5 Years
3.3 Yearly Supply of Competitors 22
3.4 Demand Supply Gap 22
3.5 Quantities of Main Ingredients for 1 day 24
Spicy Duck Caldereta
3.6 Quantities of Main Ingredients for 1 day 25
Duck Sisig
3.7 Quantities of Main Ingredients for 1 day 26
Duck Shanghai
3.8 Quantities of Main Ingredients for 1 day 27
Duck Veggies Salad
3.9 Quantities of Main Ingredients for 1 day 28
Fried Itik
3.10 Quantities of Main Ingredients for 1 day 29
Adobong Laman-Loob
3.11 Market Price of the Product 30
3.12 Competitor’s Price 30
3.13 Projected Sales and Quantity from Year 1 to 5 33
3.14 Projected Sales from Year 1 to 5 34
4.1 Production Schedule 44
4.2 Facilities Description 45
4.3 Cost of Equipment 54
4.4 Cost of Furniture and Fixtures 55
4.5 Cost of Supplies 55
4.6 Cost of Utilities 56
x
LIST OF FIGURES
xi
Figure Page

2.1 Internal Organization Structure 16

3.1 Consumer’s Willingness to Buy Duck Specialty 20
3.2 Channel of Distribution 32
4.1 Products 36
4.2 Production Process of Spicy Duck Caldereta 38
4.3 Production Process of Duck Shanghai 39
4.4 Production Process of Duck Sisig 40
4.5 Production Process of Duck Veggies Salad 41
4.6 Production Process of Fried Itik 42
4.7 Production Process of Adobong Laman-Loob 43
4.8 Ingredients 47
4.9 Equipment 51
4.10 Vicinity Map 57
4.11 Floor Plan 58

xii
 LIST OF FIGURES
Figure Page
2.1 Internal Organization Structure 14
3.1 Consumer’s Willingness to Buy Duck Specialty 17

3.2 Channel of Distribution 32

4.1 Production Process of Spicy Duck Caldereta 37
4.2 Production Process of Duck Shanghai 38
4.3 Production Process of Duck Sisig 39
4.4 Production Process of Duck Veggies Salad 40
4.5 Ingredients 44
4.6 Equipment 48
4.7 Vicinity Map 54
4.8 Floor Plan 55

xiii