Buko

GREEN VALLEY COLLEGE FOUNDATION, INC.
Km.2, Bo.2, General Santos Drive, City of Koronadal, South Cotabato
“A FEASIBILITY OF ESTABLISHING OF SALAD HUB IN KORONADAL CITY
A Project Study Presented to the Faculty of the School of Business
Green Valley College Foundation Inc., City of Koronadal, South Cotabato
In Partial Fulfillment of the Requirements for the Degree of Bachelor of Science in
Business Administration Major in Marketing Management
By:
ORICA, GLEZIEL
ANDRE-E, RENELYN
CARLOS, ILUMINADA
GAMBOA, JONATHAN
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Introduction
"The etymology of salad is 'sal' or something to be salted." As a nation salad is a dish we

do not sufficiently appreciate; while the French perhaps surpass all other countries in the number
and variety of their salads. Their quick ingenuity seems to enable them to turn almost everything
in nature that is edible into a tempting salad.
An expert in the art of making this dish says, "Salad is a friend of the well for it keeps
them well, and a friend of the sick for it brings them bank to the lost sheep-folds of Hygiea. To
make a good salad is an accomplishment which every woman should master if she would be a
success in the art of entertaining.
The very term, salad, suggests lettuce which lends itself most easily in the making of
most salads. It serves not only as a foundation for most salads but its fines, green, crisp little
heads make it the salad par-excellence for everyday use. Here is a good old saw to keep in mind
when making a salad dressing,” A sage for the mustard, a miser for the vinegar, a spendthrift for
the oil, and a mad-man to stir it up.
The cucumber perhaps stands next to the lettuce as a purely vegetable salad. This is
excellent especially when served with fish, unless one should be of the temper of Dr. Johnson,
who declared. “The best thing you can do with a cucumber after you have prepared it with much
care and thought is to throw it out of the window."
An agreeable writer on this subject says that salads were probably invented by Adam and
Eve, and were made of pomegranates as they are to-day in Spain. Salads were in vogue in the
time of Shakespeare for he mentions them several tires in his plays. (Jack Cad in Henry VI).
When found hiding in Ida's garden says he climbed over the wall to see if he could eat grass or
pick a salad. And Cleopatra speaks of her salad days when she was "green in judgment and cool
in blood."
A salad must be freshly made to be good as it does not lend itself as a second day dish.
One has not conquered the salad question until she has acquired the nice sense of "seasoning
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them with tarragon, softening them with oil, exasperating them with mustard,
sharpening them with vinegar, and spiritualizing them with a suspicion of "onion." (Paulina,
2023)
Philippines follow the same rules like most of Asia where we eat salads on certain parts
of the meal depending on the type of salad. Most of Philippine salads are served as a side dish,
where most of them are sour and act as a palate cleanser every bite of that grilled or fried protein
like meat and fish, it also acts as a filler to add more volume to the food making you take less
protein which is good for families on a tight budget and some as desserts or even drinks.
Elena Peña (The Freeman) - December 18, 2020) CEBU, Philippines — Christmas is
generally associated with food overload, what with the string of feasts for almost the whole
month of December. And Christmas food – in the Philippines, particularly – often consists of
rich, fatty meat dishes. Christmas meals, after all, are traditionally among the biggest feasts that
Filipinos look forward to.
There is often little room for fruits and vegetables in the Filipino Christmas meal. The
main dishes would usually have little vegetables in the ingredients. And fruits are put in simply
for decoration purposes. Where there are fruits in the dessert tray, diners would rather have the
creamy leche flan or the sweet bread pudding – or the cakes, of course. It seems Christmas is just
not time for fruits and vegetables. But there’s one fruit treat that is always creatively able to
sneak its way into the Filipino palate even at Christmas – the fruit salad.( Elena Peña, 2020)
(Family Dinner at Basilio"s, Koronadal City, South Cotabato February 03, 2015)
"chasing ideas in bare feet/ eating to feed the body and soul/ wandering to learn, to live/ finding
comfort in words/ that is foot and fire. Join me in my wanders and wonders in the world". It is
located at 72 MH Del Pilar St., Koronadal City. (Girlie Uy, 2015)
Fruit and vegetables should be an important part of your daily diet. They are naturally
good and contain vitamins and minerals that can help to keep you healthy. They can also help
protect against some diseases. Most Filipinos will benefit from eating more fruit and vegetables
as part of a well-balanced, healthy diet and an active lifestyle. There are many varieties of fruit
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and vegetables available and many ways to prepare, cook and serve them. Fruit
and vegetables are best bought when they are in season. Otherwise try frozen or canned
vegetables as they are just as nutritious and budget-friendly as well. You should eat at least 5
serves of vegetables and 2 serves of fruit each day. Choose different colors and varieties.
If you are someone who doesn’t look forward to eating fruit or vegetables, start slowly
with those you do like. Try serving, flavoring or cooking them in different ways. You can also
disguise them in sauces, minced meals or curries.
The purpose of this study is to determine the feasibility of the target product, which are
salads in form of Vegetables, Fruits and Flowers, as well as to demonstrate demand of the
product and give data-driven recommendations for the next stage in the market.
Rationale of the study
Eversince , salad will always be the best appetizer which being ordered by the
customer. In this point of time our research will definitely seek how it is important to
have this salad in our daily lives and discuss the benefits we can absorb if we eat this.
We should know that Salads made with a variety of flowers fruits and vegetables make
the perfect healthy lunch or dinner. That's because they're filled with tons of nutrients
that benefit your body, like fiber, vitamin E, and vitamin C. These nutrients can work
to lower your blood sugar, regulate cholesterol levels, and help you lose weight.
Eating salads on a daily basis as part of an overall healthy lifestyle may support
gradual weight loss over time," says Karnatz. "This is because leafy greens are low in
calories and high in volume and fiber
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the base of a salad is usually a layer of salad greens that line the
plate or bowl in which the salad will be served. The body of the salad consists of the
main ingredients. Garnish enhances the appearance of the salad while also
complementing the overall taste.
As to the overviewing, this research will be a working tool to see the progress of
the salad in our society, it will cover things that will be able to cope up those
propounding questions need to be answer in regards with the benefits and how this
salal will be sold to the prospect customers of a certain resto or food kiosk.
Objectives of the study
The primary objectives is to determine if vegetables, fruit and flower salad are
viable for commerce in the city of Koronadal.
Furthermore, the following goals must be completed in order to accomplish the
target goal , specifically the study aims to:
a. Marketing aspect
1. To create a marketing mix( price , service and promotion) that will make
company competitive in market place
2. Identify ways for encouranging individual to choose your company over
others
3. To locate the salad niche.
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b. Technical aspect
1. To determine the most appropriate equipment usage in the company
2. To determine the legal requirements for starting business.
c. Management and organizational aspects
1. To determine which corporate rules and policies should be followed .
2. To identify the sort and form of business that will help the company
expand.
3. To determine the task and responsibilities that must be complete at the
company
4. Determine competitive remuneration packages for company’s personnel
Research design
The design of this study is correlation. The study will utilize the cohort cross-
sectional, and case control studies. The correlational study reveals the statistical
relationship between the promotional testing of fruit, vegetables and flower salad and
the acceptance and health benefits of the consumer or the company in the city of
Koronadal.
Research locale
The study will be conducted in the city of Koronadal , south Cotabato. The
respondent will be interviewed In their stall of establishment or any place comfortable
place that the respondent will choose to .
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Respondent
The researcher also gathered respondent residing and working in a food kiosk,
stall or establishment within the city of Koronadal. The respondent will be interviewed
personally by the researcher.
The study will be conducted in this first semester of the academic year 2023-
2024
Sampling design
The researcher will use ramdom sample method to determine the number of the
respondent of the selected unit of the population . this method is subset of the
individual choosen from the large set and a sampling procedure from the population in
which the selection of the sample unit is based on chance and every element of the
population has known non-zero probability being selected.
Research instrument
the study will be using a adapted survey questionnaire. this questionnaire will
entails with a specific questions which needed to be answered by the selected
respondents during the selling of existing salad in the market place. After the
respondent answered the given questionnaire, the researcher will collect it and will be
tabulated to be able to get the result of the conducted study.
Ethical consideration
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This study will be possible through sending a letter to the following
individuals which will be a big part of the possibilities of the study and to proposed
pricing which need to be knew and will take thus data confidential.
To the program head, researcher will send letter to the program head as courtesy
to start and to distribute the survey questionnaires.
To the manager of the kiosk, stall of restaurant, asking permission to conduct or
study through the use of letter signed by the program head
To the respondents, a letter will be given also, and let them that all the answers
will be fully confidential.
Definition of Terms
Salad - a cold dish of various mixture of raw of cooked vegetables, usually

seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat,
fish, or other ingredients
Vegetables – a plant or part of a plant used as food, such as cabbage, potato,

carrot, or bean.
Fruits – the sweet and fleshy product of a tree or other plant that contains seed
and can be eaten as food.
Flower – the seed-bearing part of a plant, consisting of reproductive organs

that are typically surrounded by brightly colored corolla/ petals and green calyx/ sepals.
Dressing – a sauce for salads, typically one consisting of oil and vinegar mixed
together with herbs or other flavorings.
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Chapter II
The industry
Product and services
Salads are mixtures of various ingredients accompanied by a sauce or
dressing. They are a diverse category of prepared foods served as appetizers,
side accompaniments, entrees, sandwich fillings, or even desserts. Salads can
be prepared with lettuces, assorted vegetables, grains, pasta, fruits, or
proteins. They can be simple preparations of fresh lettuces tossed with light
vinaigrette or minced or diced meats bound with a mayonnaise-based sauce.
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Most salads are served cold but there are variations such as a
spinach salad with a warm bacon vinaigrette or a hot slaw salad.
if you are serving a green, leafy salad at a party, consider putting the greens
in one bowl and surrounding it with a variety of extra ingredients to let the guests
choose for themselves. Be sure your serving utensils are large enough to handle the
greens, and use smaller utensils for the adjacent ingredients
there are different kind of salad which we should know and as we are having this
research. These are the following kind of salad
Tossed Salad
This is probably what you think of when you think "salad." Tossed salads are
made by tossing ingredients (and usually dressing) in a haphazard way, so that they
end up evenly mixed.
Caesar Salad
Romaine lettuce, croutons, and Parmesan tossed with a dressing featuring
lemon juice, olive oil, Dijon mustard, Worcestershire sauce, salt, and pepper. Italian
restaurateur Caesar Cardini is credited with inventing the salad in the 1920s. In its early
days, Caesar salads were tossed at the table by the chef.
Leafy Green Salad
"Green salad" is a general term that can refer to any tossed salad made with greens,
such as iceberg lettuce, arugula, and spinach. Many basic salads are made with mixed
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greens, which you can buy at the grocery store. Bags of mixed greens
usually include romaine, Swiss chard, arugula, and more.
Greek Salad
A Greek salad consists of tomatoes, cucumbers, olives, feta, and onions. It's
lightly dressed with olive oil, salt, pepper, and oregano. Greek salads can be served
with or without lettuce — when there's no lettuce, it's sometimes called "horiatiki."
Fattoush
Fattoush is a Levantine salad composed of mixed greens and toasted or fried
khubz, or flatbread. It often includes vegetables (like tomatoes and onions) and herbs
and spices (like sumac, a Middle Eastern spice with a sour taste)
Niçoise Salad
Traditionally, salade niçoise is made with tomatoes, hard-boiled eggs, anchovies
or tuna, and Niçoise olives. Modern versions of the salad can include potatoes and
seasonal vegetables. The famous French dish — which originated in Nice — can be
served tossed or composed, but you'll most often find it tossed in olive oil.
Composed Salad
Composed salads are, well, composed. While the ingredients in a tossed salad
are thrown together with dressing, the ingredients in a composed salad are carefully
assembled from the ground up with a certain structure in mind.
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Cobb Salad
A Cobb is a hearty salad, so it's generally served as an entree instead of a side
dish. It's made with chopped lettuce, bacon, grilled chicken, hard-boiled eggs, tomatoes,
avocados, Roquefort cheese, and red wine vinaigrette. The lettuce is usually found on
the bottom of the bowl or serving dish with the other ingredients arranged neatly on top.
Wedge Salad
A wedge salad is made from a halved or quartered head of iceberg lettuce. The
leaves are kept intact and not separated or shredded. The lettuce is topped with crispy
pieces of bacon and blue cheese dressing.
Insalata Caprese
Caprese is a classic Italian salad made with sliced tomatoes, sliced fresh
mozzarella, fresh sweet basil, salt, and olive oil. The red, white, and green hues found
in this salad match the colors of the Italian flag. The ingredients are usually arranged
artfully in the chef's favorite design.
Bound Salad
Bound salads are held together with a binding agent like mayonnaise or a thick
dressing. They look a bit different than traditional composed or tossed salads, as
vegetables aren't a requirement. This is a kind of salad you'll often find at
traditional picnics or potlucks.
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Chicken Salad
"Chicken salad" usually refers to a dish made of shredded chicken and
mayonnaise. Other common chicken salad ingredients are grapes, hard-boiled eggs,
pickles, and onions. The beauty of chicken salad is you can get as creative as you want
— start with a chicken-mayo base, then go from there.
Ambrosia
Ambrosia is an American fruit salad. Though it's considered somewhat vintage
today, ambrosia salad is still a hugely popular side dish in much of the country. There's
not a set recipe for ambrosia, but it generally consists of canned or fresh fruits (like
Mandarin oranges, cherries, and pineapples), mixed shredded coconut and
marshmallows. There's usually a thick binding agent (like mayonnaise, cream cheese,
or sour cream) to hold the ingredients together.
Waldorf Salad
A Waldorf salad is a fruity, nutty salad that gets its name from the Waldorf-
Astoria hotel in New York where it originated. It's made with grapes, apples, celery,
walnuts, and mayonnaise. It may or may not be served over a bed of lettuce.
As to the benefits of the salad, certainly, salad is one of the most healty foods
served in this point of time, Salad greens contain Vitamin A, Vitamin C, beta-carotene,
calcium, folate, fiber, and phytonutrients (see Table 1). Leafy vegetables are a good
choice for a healthful diet because they do not contain cholesterol and are naturally low
in calories and sodium.
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Eating salads on a daily basis as part of an overall healthy
lifestyle may support gradual weight loss over time," says Karnatz. "This is because
leafy greens are low in calories and high in volume and fiber
Some of the most nutritious greens include spinach, kale, romaine, watercress,
and arugula (see "Salad greens by the numbers"). They are rich in a combination
of vitamins A, C, and K; several B vitamins (including folate); and potassium
Salad any of a wide variety of dishes that fall into the following principal categories:
green salads; vegetable salads; salads of pasta, legumes, or grains; mixed salads
incorporating meat, poultry, or seafood; and fruit salads. Most salads are traditionally
served cold, although some, such as German potato salad, are served hot.
Caesar salad has nothing to do with the Roman emperor. It was actually invented
in 1924 by Caesar Cardini, an Italian restaurant owner in Tijuana, Mexico.
The restorative powers of green salad have been celebrated since antiquity:
“Eat cress and gain wit,” advises a Greek proverb. The earliest salads were wild greens
and herbs seasoned with salt; these were the first vegetable foods available in spring
and acted as a tonic after a dull winter diet. Green salads are eaten at the beginning of
a meal, with the entrée, or after the main course. Most leafy vegetables that can be
eaten raw are used: all varieties of lettuce, garden cress
and watercress, endives, cabbage, spinach, escarole, romaine (cos), arugula, and fresh
herbs. Other vegetables, raw or cooked—
tomatoes, onions, cucumbers, peppers, beets, and so on—may garnish the green
salad. In France a piece of dry bread rubbed with garlic, a chapon, is sometimes tossed
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with the salad to season it. Caesar salad, invented in Tijuana, Mexico, in
the 1920s, is a green salad of romaine with a highly seasoned dressing of
pounded anchovies, olive oil, lemon juice, egg, and Parmesan cheese, garnished with
croutons.
Vegetable salads may be marinated or sauced mixtures of raw or cooked
vegetables. They are commonly based on tomatoes, green beans, cucumbers, beets,
and mushrooms. Cole slaw (from the Dutch kool, “cabbage”) is made of shredded or
chopped cabbage with a mayonnaise or vinegar-based dressing. Some Middle Eastern
salads are puréed or finely chopped cucumbers, eggplants, or chickpeas, mixed
with tahini or yogurt. Salade russe is a variety of chopped cooked vegetables
and potatoes bound with mayonnaise. Although they are sometimes served as hors
d’oeuvres, salads of this type usually take the place of hot or cold vegetable side
dishes. A similar function is served by salads based on rice, pasta, potatoes, dried
beans, bulgur (cracked wheat), or other starches. Mixed salads are hearty versions of
green, vegetable, and starchy salads. The addition of meat, poultry, seafood, eggs,
or cheese transforms the dish into a light entrée. The julienne salad popular in
the United States is a green salad garnished with narrow strips of cheese, chicken,
ham, beef, and vegetables. The salade niçoise of France combines lettuce with
potatoes, green beans, olives, tuna, tomatoes, and anchovies, all dressed with olive
oil and vinegar. A Scandinavian specialty is a herring salad of finely chopped pickled
herring, potatoes, beetroot, cold meats such as tongue or roast veal, onions,
and apples.
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Salads of fruit mixtures with sweet dressings are often eaten
as desserts. Fruits may be added to green salads; avocado, orange, and grapefruit are
suitable accompaniments to fatty meats such as duck or pork. Named for the Waldorf
Hotel in New York City, the Waldorf salad is made of apples, walnuts, and celery in
mayonnaise. Gelatins are often used in various fruit or vegetable salads.
The simplest salad dressings are mixtures of oil and vinegar (the usual proportion is
three parts oil to one part vinegar); to this is added salt and pepper, herbs, and
frequently Dijon mustard. In France a spoonful of the juices from a roast is sometimes
added to the dressing. Creamy dressings are based on mayonnaise, sweet or sour
cream, or a cooked sauce containing eggs, flour, milk, or cream. These dressings are
often highly seasoned with crumbled blue cheese; green onions, garlic, anchovy
paste, tarragon, and parsley (green goddess dressing); ketchup, minced onion, olives,
onion, parsley, and egg (Thousand Island dressing); and so on. The commercial
“French” dressing widely used in the United States is a sweet, pungent mixture
flavoured with tomato and vinegar.
Market
this study analyzed the performance of cabbage marketing in Abia State, Nigeria.
Specifically the study sought to: describe socio-economic characteristics of cabbage
marketers; identify marketing channels of cabbage; determine marketing cost
components of cabbage marketers; determine marketing margins, market share and
marketing efficiency of cabbage marketers; and determine socio-economic factors
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influencing income of cabbage marketers. Multi-stage random sampling
technique was used to select 160 marketers. Data were collected with use of structured
questionnaire. The data collected were analyzed descriptively using means,
frequencies, percentages, pie chart and flow chart and inferentially using marketing
margin analysis, marketing efficiency analysis and ordinary least square regression
technique. The study showed that cabbage marketing is not efficient but very profitable.
The wholesalers and retailers had: marketing margin of N82.9 and N41.1; market share
of 37.41% and 15.43%; and marketing efficiency of 160.60% and 167.40% respectively.
Determinants of wholesaler’s income were household size, marketing experience, rent
on storage, product price and transport cost, while household size, education level,
other variable cost, product price and transport cost significantly influenced the retailer’s
income. The study recommended that cabbage farmers in northern Nigeria should be
encouraged, adequately motivated and instructed by the government and extension
agents to form marketing cooperatives. This would help them pool resources together
and transport their produce to farther points of consumption in-order to increase their
market share and realize higher profit. This would also help to reduce the excess profit
made by the marketers and improve the marketing efficiency of cabbage.
The evaluation of the degree of contamination of salad vegetables sold in
Umuahia main market was carried out. Six Samples of salad vegetables (Cabbage,
Carrot, Cucumber, Onions, Green peas and Green beans) sold around the market were
analyzed. Total viable counts ranged from 2.35 x 105 to 9.50 x 105 cfu/ml with highest
incidence seen in cabbage and onions sold by vendor A. 86.66% of cabbage samples
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were contaminated, with the least incidence seen in green bean
(33.33%). Six bacterial and five fungal species were isolated. The isolates include:
Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Bacillus sp,
Enterobacter sp and Proteus sp. and the fungal isolates were Aspergillus sp. Yeast,
Cladosporium sp. Penicillium sp. and Rhizopus sp. These results indicates that street
vended salad vegetables where contaminated to an extent, and therefore, needs
vigorous washing with safe running water before consuming to avoid food borne
diseases associated with consumption of contaminated food.
Capacity of industry
Small restaurant is like small in number in terms of personnel. they either already
possess necessary skill and competence through having existing clients in industry. Or
have the resource available to bring expert to provide necessary staff training to make
there personnel more efficient and more responsible in their task and job description.
How ever, regardless of size, kiosk or either resto should finalize their member on their
own way of hiring personnel.
The salad station should also ensure that there is adequate documentation to
demonstrate that competence where necessary, for example through appropriate staff
training. Using experts and dietician can provide high quality foods and salads. For the
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advertisement staff. They will work a certain engagement that make the
salad know within the city of Koronadal
Major player
The following are the entities which plays an important tool for this business.
KCC Kainan- this will be a key factor to this proposed business because this
establishment offers different variety of foods especially salad which is being served in
the kainan.
MALL OF ACE- one of the competitors of the said business which also offered foods
particularly the salad. This will help the project to see the possible price which will be
used for marketing strategies.
Other resto- in Koronadal city, there are lot of competitor in food industries, this will be
tool again to come up with a great pricing strat in coming up a good price which is a
public friendly.
Key industry player in the market include the Food and Drug
Administration (FDA) of the Philippines, formerly the Bureau of Food and
Drugs (BFAD /ˈbiːfæd/; 1982–2009), is a health regulatory agency under
the Department of Health created on 1963 by Republic Act No. 3720, amended on 1987
by Executive Order 175 otherwise known as the “Food, Drugs and Devices, and
Cosmetics Act”, and subsequently reorganized by Republic Act No. 9711 otherwise
known as “The Food and Drug Administration Act of 2009”. The agency is responsible
for licensing, monitoring, and regulation of cosmetics, drugs, foods, household
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hazardous products, medical devices and electromagnetic
radiation emitting devices, pesticides, tobacco and related products, and vaccines for
safety, efficacy, and quality in the Republic of the Philippines.
The Philippine FDA is led by the Director General appointed by the President of the
Philippines and two deputies for Internal Management and Field Regulatory Operations.
Usec. Dr. Samuel Zacate, MD is the Director General since August 3, 2022.
food and Drug Administration
 Office of the Director General

o Center for Cosmetic and Household/Urban Hazardous Substances
Regulation and Research (CCHUHSRR)
o Center for Device Regulation, Radiation Health, and Research
(CDRRHR)
o Center for Drug Regulation and Research (CDRR)
o Center for Food Regulation and Research (CFRR)
o Center of Product Regulation and Research (CPRR)
o Common Services Laboratory
 Manila Testing and Quality Assurance Laboratory
 Cebu Testing and Quality Assurance Laboratory
 Davao Testing and Quality Assurance Laboratory
 Physics Laboratory Support Division
o Policy and Planning Service (PPS)
 Policy Dissemination and Training Division
 Policy Formulation and Program Implementation Division
 Monitoring and Evaluation Division
 Food and Drug Action Center (FDAC)
o Legal Services Support Center (LSSC)
 Investigation Division
 Litigation and Enforcement Division
 Documentation, Opinion, and Contract Review Division
 Internal Affairs Division
o Information and Communication Technology Management Division
 Office of the Deputy Director General for Internal Management
o Administrative and Finance Service
 Budget and Management Division
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Accounting Division

General Services Division

Human Resource Development Division

 Office of the Deputy Director General for Field Regulatory Operations Office
o Office of East Mindanao Cluster
Deparment of health is also one of the major player-Department of Health (DOH)
Secretary Francisco Duque Sr. created a subcommittee on Food and Drugs in 1961–62
to initiate an administration bill to Congress to enact a law that would ensure the safety,
purity and quality of foods, drugs and cosmetics being made available to the public. The
Subcommittee on Food and Drug was chaired by the then Undersecretary for Special
Health Services, Dr. Rodolfo Caños, with members Dr. Trinidad Pesigan, Director of the
Bureau of Research and Laboratories, Mr. Emilio Espinosa of the Bureau of Health
Services, Ms. Amor Cita M. Pallera, Pharmacy Adviser, Office of the Secretary of
Health, also as Secretary and Liaison to Congress. Thus, on June 22, 1963, Republic
Act No. 3720 was passed into law known as the “Food, Drug and Cosmetic Act”.
To carry out the provisions of R.A. 3720, the Food and Drug Administration (FDA) was
created with offices and laboratories constructed in the DOH San Lazaro Compound,
Sta. Cruz, Manila at a cost of about Php 2.5M. The Food and Drug Administration
became operational with the appointment of its first FDA Administrator, Ms. Luzonica M.
Pesigan on May 25, 1966, to December 7, 1977, with Mr. Emilio Espinosa as deputy
director. By Virtue of R.A. 3720, the powers, functions and duties of the Division of Food
and Drug Testing of the Bureau of Research and Laboratories and the Board of Food
Inspection, all personnel together with all their equipment, supplies, records, files and
balance of appropriations were transferred to the FDA.
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With the Integrated Reorganization Plan of 1973, the Narcotic Drugs
Division, Bureau of Internal Revenue, Department of Finance was Transferred to the
Food and Drug Administration headed by Ms. Conception M. Fernandez who retired in
1975 with Ms. Rita V. Caoile as the next chief of the same. Mrs. Catalina C. Sanchez
took over as the next chief of the Narcotic Drugs Division in 1976.
On December 2, 1982, Executive Order No. 851 by Section 4, under the Minister of
Health Hon. Jesus M. Azurin, The FDA was abolished and created the Bureau of Food
and Drugs (BFAD). Mrs. Catalina C. Sanchez was appointed the first Director of the
BFAD on February 20, 1984, and took her oath on February 28, 1984.
As lastly the major key player for this study will be the customer. without them
this proposed business venture will not be possible. We all know that customer is the
blood line of all business.
Key success player
The keys success player for this venture will the staff and the cook who prepare
and serve the salad. As being discussed the role of this key player is to give a beautiful
and outstanding service to their customer. The feedback and the comment of the
customer will definitely help the venture to be more progressive and elevate new ideas
to showcase new flavors that will introduce by them to their beloved customer on this
moment or in the future.
Different position of the staffs also embodied different responsibilities also. Below
will the procedure to be followed:
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 Impressive customer relationship
 Knowledge towards the assigned task
 Skills and experience
 Good communication skill
 Patience towards customer
 Good player for the resto or kiosk,
Government policies
The venture will be sole proprietorship it is defined as a sole leadership it is run
by one person.
As to the requirements below will the possible requirements need to have this
proposed research
Registration of requirement.
a. Department of trade and industry
1. Present the requirements at any dti office including 2 copies of duly
accomplished application form signed by the owner
2. Also pay the registration fee according to the target scope of business.
 Barangay business permit with stamp
 Cedula with documentary stamp
 Regional business permit with documentary stamp
 National business pertmit with stamp
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3. Wait for the dti registration
b. Registration with barangay
1. Go to the barangay where business is located
2. Submit the completed application form together with the following:
 Certificate of business registration
 2 valid ids
 Proof of address
3. Claim the barangay certificate of business registration
c. Building permit
1. Building permit 4 copies
 Barangay clearance
 Building pan
 Bill of material
 Tax declaration
 Land title
 Building sanitary permit
2. Fire safety certificate
 Certificate of completion
d. Bureau of internal revenue
1. Go to regional director office where business is located and fill up bir form
1901 and form 1903.
2. Secure permanent record file number of tax identification.
24
3. Submit completed registration form together with the following
 Certificate of registration from dti
 Barangay clearance
 Mayor business permit
 Pay the registration form from bir form 0605
 Register book of account and receipt invoices
 Claim the certificate of registration form
Chapter III
MARKETING ASPECT
Product Description
Salads are mixtures of various ingredients accompanied by a sauce or dressing.
They are a diverse category of prepared foods served as appetizers, side
accompaniments, entrees, sandwich fillings, or even desserts. Salads can be prepared
25
with lettuces, assorted vegetables, grains, pasta, fruits, or proteins. A
raw green (such as lettuce) often combined with other vegetables and toppings and
served especially with dressing. b. : small pieces of food (such as pasta, meat, fruit, or
vegetables) usually mixed with a dressing (such as mayonnaise) or set in gelatin.
The study will be formulating various packs and served it by owl for the future
customer. It will be depending on the prefer kind of salad that our customer will be
ordering during his time in our hub.
There will be a variety of salad we are going to offer for the selection of prefer
salad of our valid customer.
Target Market
The proposed target market of our research will be the individual who are health
conscious. The salad hub will be either offering discounts to those people who have
their ids that they are having a weekly gym schedule or to those customers that is lover
of different kind of salad.
Another will be those individuals who are really fanatics in a salad. This venture
really makes a trademark to the city of Koronadal because these will be the first time
that there will be a salad hub in the center of the city.
Demand
26
Packaged salad market size is anticipated to grow from USD 12.1 Billion
to USD 27.1 Billion in 10 years. Salad consumption is increasing among customers as
they become more concerned about their health. Top companies listed in this report are
BrightFarms, Inc., Bonduelle, Dole Food Company, Inc., Misionero, Gotham Greens
Holdings, LLC, Mann Packing Co., Inc, VegPro International Inc., organicgirl,
Earthbound Farm, Eat Smart (Curation Foods), Fresh Express, Incorporated, Natures
Way Foods Ltd. and others.
the Brainy Insights estimates that the USD 12.1 Billion in 2021 packaged salad
market will reach USD 27.1 Billion by 2030. The increased popularity of salads and
the convenience of packaged meals can be related to the market's expansion. The
availability of pre-packaged salads with a variety of vegetables and fruits covered in
condiments and dressings and topped with a selection of meats and seafood has
contributed to market expansion.
27
Asia-Pacific is expected to grow at the highest CAGR of 10.46%
over the forecast period. Demand in this region will likely be driven by expanding
consumer awareness regarding the value of green leafy vegetables in the diet and
rising customer desire for on-the-go food products. Furthermore, the region's product
demand is driven by the increasing adoption of Western-style dietary habits,
particularly among the youth, in countries such as India.
The non-vegetarian segment is anticipated to grow at the highest CAGR of
11.94% in the packaged salad market. The shift in consumer focus towards protein-
rich diets to obtain the desired body proportions has contributed to the global demand
for non-vegetarian packaged salads. Brands that sell such items generally pitch them
as a healthy option for a modern, active lifestyle. One of the most popular ingredients
in non-vegetarian salads is white chicken flesh.
Supply
the Province of Benguet is dubbed as the Salad Bowl of the Philippines because
of its vast production of highland semi-temperate vegetables. Farmers in this
mountainous province produce high value crops with great potential of competing in the
global market
as to the supply, as to the capacity of the Philippines, there are several provinces
whose primary products are used for the salad making process. Diligently, the proposed
business can offer great and reasonable prices for the salad they will offer.
28
Demand and Supply Gap
Pricing Strategy
The prices strategies that our product will be based on the costing and much lower to
the regular prices of burger patty sold in the market. Below will be the proposed pricing
of the salad in the market
Types of salad Flower/ Vegetable salad Fruit /Macaroni Salad
Salad Hub 65 60
Kcc Mall 99 80
Mall of Ace 99 75
Other Resto 89 85
TABLE 1. A PRICE STRATEGIES
Demand and Supply
The product salad specifically here in the Philippine will be based also on the
demand needed by the consumers. Logically, supplies will increase as to demand
increases. Thus, it explains that the product will be dependable upon the demand of the
market and request as needed by the consumer. This will be based on the consumer
act that supplier will be depending the harvest of their product as to the demand.
29
Channel of Distribution
Primarily, most of the ingredient of the salad is a agricultural products which is
sold here in our country below will the channel of distribution for fast transaction of our
salad .
From our supplier to our kitchen
business Consumer
busines
s
Promotional strategies
Now a days, there are lot of platforms where we can advertise our products. We
can easily catch-up customer that can help disseminate info to the public.
Facebook- one of the most effective tool for advertisement in this new era, through this
platform, the owner can access the possible prospect to pursue the business. Posting
and sharing the business will be a very nice platform to be known what they need to
serve the costumer.
Flyers- this will be distributed all over the city just to inform the public regarding the
business. this will be a very nice platform also to advertise business.
30
Tarpaulin – this material will be posted in the public containing the product we need to
sell. We need to look up a place where lot of people are roaming and can be easily
seen the product that we have.
31

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GREEN VALLEY COLLEGE FOUNDATION, INC.

Km.2, Bo.2, General Santos Drive, City of Koronadal, South Cotabato

“A FEASIBILITY OF ESTABLISHING OF SALAD HUB IN KORONADAL CITY

A Project Study Presented to the Faculty of the School of Business

Green Valley College Foundation Inc., City of Koronadal, South Cotabato

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

Business Administration Major in Marketing Management

"The etymology of salad is 'sal' or something to be salted." As a nation salad is a dish we

Rationale of the study

calories and high in volume and fiber

complementing the overall taste.

Objectives of the study

viable for commerce in the city of Koronadal.

Furthermore, the following goals must be completed in order to accomplish the

target goal , specifically the study aims to:

company competitive in market place

2. Identify ways for encouranging individual to choose your company over

3. To locate the salad niche.

1. To determine the most appropriate equipment usage in the company

2. To determine the legal requirements for starting business.

c. Management and organizational aspects

1. To determine which corporate rules and policies should be followed .

3. To determine the task and responsibilities that must be complete at the

4. Determine competitive remuneration packages for company’s personnel

respondent will be interviewed In their stall of establishment or any place comfortable

place that the respondent will choose to .

personally by the researcher.

population has known non-zero probability being selected.

entails with a specific questions which needed to be answered by the selected

tabulated to be able to get the result of the conducted study.

This study will be possible through sending a letter to the following

to start and to distribute the survey questionnaires.

To the manager of the kiosk, stall of restaurant, asking permission to conduct or

study through the use of letter signed by the program head

will be fully confidential.

Salad - a cold dish of various mixture of raw of cooked vegetables, usually

Vegetables – a plant or part of a plant used as food, such as cabbage, potato,

Flower – the seed-bearing part of a plant, consisting of reproductive organs

Product and services

Salads are mixtures of various ingredients accompanied by a sauce or

dressing. They are a diverse category of prepared foods served as appetizers,

side accompaniments, entrees, sandwich fillings, or even desserts. Salads can

be prepared with lettuces, assorted vegetables, grains, pasta, fruits, or

vinaigrette or minced or diced meats bound with a mayonnaise-based sauce.

spinach salad with a warm bacon vinaigrette or a hot slaw salad.

greens, and use smaller utensils for the adjacent ingredients

research. These are the following kind of salad

Romaine lettuce, croutons, and Parmesan tossed with a dressing featuring

days, Caesar salads were tossed at the table by the chef.

Leafy Green Salad

usually include romaine, Swiss chard, arugula, and more.

Traditionally, salade niçoise is made with tomatoes, hard-boiled eggs, anchovies

assembled from the ground up with a certain structure in mind.

A Cobb is a hearty salad, so it's generally served as an entree instead of a side

pieces of bacon and blue cheese dressing.

artfully in the chef's favorite design.

vegetables aren't a requirement. This is a kind of salad you'll often find at

traditional picnics or potlucks.

"Chicken salad" usually refers to a dish made of shredded chicken and

— start with a chicken-mayo base, then go from there.

Ambrosia is an American fruit salad. Though it's considered somewhat vintage

Mandarin oranges, cherries, and pineapples), mixed shredded coconut and