Feasibility

Study
 CHAPTER 1
INTRODUCTION

I. Background of the Study

Food is what makes us Filipinos unite. It is a remarkable aspect of our culture,
community, and celebrations. The researcher would like to share the food with the
people, both Filipinos and Foreigners. Though there have been some major confusions
to foreigners in knowing our recipes. From time to time, our recipes change. With the
influence of the Spaniards in our foods, our recipes changed as well when the Day of
Independence started. And by that, the researcher wants to start a business about
promoting the Filipino food and culture.

II. Objectives

The following objectives are targeted in this study:

 To confront the expectations of the business.

 To convince customers from other countries that Filipino foods are delicious.
 To serve foods to both Filipinos and foreigners.
 To serve quality and appetizing foods that fits the budget.
 To bring the taste and pride of the products.
 To ensure the customers’ satisfaction with the products.
 To explore more opportunities for future promotions of the business.
 To enhance the workforce of employees for better communication and structure.
 To showcase and promote the business’ concept in the food business.
 To make measures to strategize the business’ development.

III. Name of the Business

The name of the business will be “Mang Eduardo’s Kakanin.” The researcher
dedicated this business to his grandfather, father, and brother because of their names
which has been passed down like the recipes and foods offered by the business. The
three of them are fond of foods and meryendas, like the traditional kakanin. It is with
pride and joy that the researcher dedicates this business in honor of them since they
are the inspiration in making this business.
IV. Logo of the Business
 CHAPTER 2
MARKET STUDY

I. Market Environment
Mang Eduardo’s Kakanin will be located at Antipolo, Rizal near the Town Plaza.
The researcher picked this location because it suits the vibes and customers who were
visiting their loved ones or the people visiting the beautiful place of Antipolo. Mang
Eduardo’s Kakanin is also open to all customers in terms of social status, religion,
foreigners, gender identity, and ethnicity. The business strictly prohibit such derogatory
terms that may take offense to our beloved customers. Other than that, the business
also promotes Pasalubong, a tradition of bringing home gifts or souvenirs from their
destination back to their families.

II. Pricing and Selling

Total No. of Original Profit Selling Monthly

Products Total Capital
Products Price (30%) Price Sales

Maja Blanca
(per bilao) 1000 ₱160.00 ₱160,000.00 ₱48.00 ₱208.00 ₱208,000.00
Biko
(per bilao) 1000 ₱150.00 ₱150,000.00 ₱45.00 ₱195.00 ₱195,000.00
Cheese Puto
(6 pcs. per pack) 1000 ₱90.00 ₱90,000.00 ₱27.00 ₱117.00 ₱117,000.00

Ube Kalamay 1000 ₱100.00 ₱100,000.00 ₱30.00 ₱130.00 ₱130,000.00

Suman
(5 pcs. per pack) 1000 ₱145.00 ₱145,000.00 ₱44.00 ₱189.00 ₱189,000.00
Pichi-Pichi
(30 pcs. per box) 1000 ₱135.00 ₱135,000.00 ₱41.00 ₱176.00 ₱176,000.00
Maja Blanca
(per tub) 1000 ₱90.00 ₱90,000.00 ₱27.00 ₱117.00 ₱117,000.00
Biko
(per tub) 1000 ₱80.00 ₱80,000.00 ₱24.00 ₱104.00 ₱104,000.00

Bottled Water 1000 ₱15.00 ₱15,000.00 ₱5.00 ₱20.00 ₱20,000.00

Softdrinks 1000 ₱20.00 ₱20,000.00 ₱6.00 ₱26.00 ₱26,000.00

 CHAPTER 3
MANAGEMENT AND ORGANIZATIONAL STUDY

I. Form of Ownership
The form of ownership is sole proprietorship. A sole proprietorship, also known as
sole tradership, is a business that is run by only one person which there is no legal
distinction amidst the owner and the business. The owner will be entitled to the
business’ profits, has complete control to its business, holds all the assets and answers
to all liabilities and losses.

II. Administrative Policies

For the employees:

 Always wear a facemask.

 Always wear the proper uniform.
 Cellphones are not allowed in the working areas and during shift.
 Deliveries should be on time. (For the Delivery Man)
 Always serve the customers with a smile.
 Have a lot of patience. Be respectful to the customers.
 Employees must be on time with their scheduled shifts.

For the customers:

 No facemask, no entry.
 Outside food and drinks are not allowed.
 No littering inside the store.
 Maintain social distancing.
 No smoking.
 Be respectful to the employees.
III. Organizational Structure
 CHAPTER 4
TECHNICAL STUDY

I. Manufacturing and Production Process

For the production process of Mang Eduardo’s Kakanin, here are the instructions
on how to make two of the products the business’ sells: Maja Blanca and Biko.

Making Maja Blanca:

Ingredients:
 Cornstarch (400 g)
 Coconut milk (3 coconuts)
 Cheese (1 pack)
 1 can of corn kernels (425 g)
 Sugar (1/4 kilo)
 Evaporated milk (1 can)

Directions:
1. Place cornstarch, corn kernels, coconut milk, evaporated milk and sugar on a
medium sauce pan and blend well with a whisk until all the lumps are pretty much gone
and disappear.
2. Turn the heat on medium / low and bring to a boil, stirring constantly to prevent
lumps.
3. Continue stirring for about 5 to 7 minutes until it reaches the right consistency.
4. Pour the Maja Blanca in a metal tray and let it cool off in room temperature overnight.
5. After it cools off, you can place it in a container and enjoy!

Making Biko:
Ingredients:
 Malagkit rice (1 kilo)
 Coconut milk (3 coconuts)
 Brown sugar (1/4 kilo)

Directions:
1. Cook the soaked rice over medium heat in a saucepan with the soaking water,
coconut milk, and brown sugar, stirring constantly, until tender and thickened, about 20
minutes. Pour into the prepared baking pan.
2. Stir together the brown sugar, remaining 1/2 can of coconut milk, and coconut
preserves in a small saucepan, and bring to a boil. Pour the mixture carefully over the
rice.
3. Cool it off when done and cut it to squares when serving.

II. Business Location

The exact location of the business is at 95 M.L Quezon Street, Antipolo, 1870
Rizal. Its population as determined by the 2020 Census was 887,399. This represented
26.65% of the total population of Rizal province.

III. Business Layout

2D Plant Layout

3D Top View
3D Aerial View

3D Side View
 3D Front View

IV. Skills Required

The following skill requirements are needed to ensure the success of the
business, each skill requirements differ depending on their job assignments. The
following job assignments and skills required are as follows:

MANAGER
 The manager needs to have good critical thinking skills.
 He must know how to build good communication and relationships between the
employees and customers.
 He is responsible to the business’ financial well-being and must have strategical
thinking skills when the business is at debt.
 He must be open-minded to all suggestions regarding the business.

ASSISTANT MANAGER
 Assists the Manager and the employees.
 The assistant manager will take place in the absence of the manager.
 Must also have great critical thinking skills and strategical thinking skills.
 Has great decision-making and problem-solving skills.

COOK
 He must know the importance of food safety.
 Has great sense of creativity. And by that, he can experiment with different
cooking techniques.
 He must learn to accept the criticism he may get. For that he will learn from his
mistakes and improve his performance.
CASHIER
 Must know basic math (counting, adding, subtracting, multiplying, and dividing).
 Must pay attention to detail in giving the correct change to the customers.
 Can work under pressure during busy hours.

JANITOR / JANITRESS
 Responsible for the cleanliness of the business’ facilities, working areas, and the
store.
 Must complete tasks like mopping and sweeping the floors, wiping the windows,
disinfecting the materials and equipment that was used, disinfecting the
restroom, and emptying the garbage bins.

SECURITY GUARD
 Responsible for the safety of the store, its employees, and the customers.
 He monitors employee and customer activity in case of emergencies like robbery
and criminal activities.

V. Waste Disposal
The business promotes the Three R’s of Proper Waste Management, Reduce,
Reuse, and Recycle. For this, it will help saving the environment from waste landfills
and promotes the importance of cleanliness inside and outside of the store.

VI. Production Schedule

Foods like kakanin can spoil very fast so the time schedule for this will be from
1:00 P.M. to 6:00 P.M. every Mondays to Fridays. The business will still be open on
Saturdays and Sundays from 8:00 A.M. to 11:30 A.M.

Operating Hours

Date Opening Hour Closing Hour

Monday 1:00 P.M. 6:00 P.M.

Tuesday 1:00 P.M. 6:00 P.M.

Wednesday 1:00 P.M. 6:00 P.M.

Thursday 1:00 P.M. 6:00 P.M.

Friday 1:00 P.M. 6:00 P.M.

Saturday 8:00 A.M. 11:30 A.M.

Sunday 8:00 A.M. 11:30 A.M.

VII. Machineries and Equipment
Machineries
And Description Price Quantity Total Price
Equipment

Apron ₱45.00 5 pcs ₱225.00

Fire
Extinguisher ₱1,199.00 3 pcs ₱3,597.00

Garbage Bin ₱675.00 3 pcs ₱2,025.00

Freezer ₱18,549.00 1 pc ₱18,549.00

Refrigerator ₱74,495.00 1 pc ₱74,495.00

Mixing Bowl ₱128.00 4 pcs ₱512.00

Knife ₱459.00 2 set ₱918.00

 Kawali/
Talyasi ₱570.00 2 pcs ₱1,140.00

Alcohol ₱130.00 2 pcs ₱260.00

(500 ml)

Gas Stove ₱2,650.00 1 pc ₱2,650.00

Metal Tray ₱188.00 4 pcs ₱752.00

Steamer ₱1,590.00 2 pcs ₱3,180.00

Mop ₱749.00 1 pc ₱749.00

Placemat ₱180.00 2 pcs ₱360.00

 Disposable
Gloves ₱60.00 2 packs ₱120.00
(100 pcs per
pack)

Measuring ₱283.00 2 sets ₱566.00

Spoon

Gas Tank ₱1,118.00 1 pc ₱1,118.00

Plastic ₱50.00 10 packs ₱500.00

Container (10 pcs per
pack)

Broom and ₱299.00 1 set ₱299.00

Dustpan

Kitchen ₱892.00 2 sets ₱1,784.00

Cabinet

Chair ₱1,299.75 6 pcs ₱7,798.50

Whisk ₱200.00 2 sets ₱400.00

 Ladle ₱35.00 4 pcs ₱140.00
(Sandok)
 CHAPTER 5
FINANCIAL STUDY

I. Financial Statement
Capital……………………………………………………………………………₱3,700,000.00
FixedAssets……………………………………………………………………..₱1,990,637.50
Current Assets………………………………………………………………… .₱2,033,633.00
Materials & Equipment…………………………………………………………₱122,137.50
Labor/Salary…………………………………………………………………….₱146,000.00
Cash on Hand……………………………………………………………………………..
₱75,699.50

II. Total Cost of Budget

Fixed Assets
Materials & Equipment……………………………………………………….₱122,137.50
Building……………………………………………………………………………..₱840,000.00
Land………………………………………………………………………………₱1,028,500.00
Tax……………………………………………………………………………………...₱5,000.00

Current Assets
Electricity……………………………………………………………….₱15,200.00 (per
month)
Water…………………………………………………………………….₱9,200.00 (per month)
Internet…………………………………………………………………..₱2,999.00 (per month)
Inventory……………………………………………………………………………₱250,675.00
Cash Reserve………………………………………………………………………
₱370,000.00
Equipment…………………………………………………………………………₱103,589.00
Monthly Sales…………………………………………………………………...₱1,282,000.00
Cash on Hand………………………………………………………………………..
₱75,699.50

III. Source of Capital

The source of capital comes from the owner’s savings since he was in High
School. Adding up to the savings were his inheritance from his parents. The researcher
initially planned to save before planning to create a business.
Final Result- Aliyah
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