SHESH

ORANGE COFFEE LATTE AND FRAPPUCCINO
GLAIZA MAE ESTABAYA

HAZEL HAN A. SUAN
JARL CANOMON
KRISTINE MAE T. CAGA-ANAN
MARY HOPE P. MALAGAR
TIMOTHY N. SUGANG
MAY 2022
ORANGE COFFEE LATTE AND FRAPPUCCINO
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A Feasibility Study Presented to the

Faculty of the Senior High School Department
Liceo de Cagayan University
Cagayan de Oro City
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In Partial Fulfillment
of the Requirements for the
Accountancy Business and Management
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MAY, 2022
University of Science and Technology of Southern Philippines Page
iii
APPROVAL SHEET
This thesis entitled, “ORANGE COFFEE LATTE AND FRAPPUCCINO”, in partial

fulfillment of the requirements for Accountancy Business and Management by GLAIZA
MAE ESTABAYA, HAZEL HAN A. SUAN, JARL CANOMON, KRISTINE MAE T.
CAGA-ANAN, MARY HOPE P. MALAGAR, TIMOTHY N. SUGANG has been
examined, accepted and recommended for Oral Examination.
MRS. MARIA PAMELA P. SACABIN

Adviser
PANEL OF EXAMINERS
Approved by the committee on Oral Examination with the grade of 12 ABM 3.
MR. DENNIS M. PAIGALAN

Chairman
MS. JESSA MAE C. BARREDO MS. UZZIEL B. BUCOL

Member Member
Accepted and approved in partial fulfillment of the requirements for ACCOUNTANCY

BUSINESS AND MANAGEMENT.
Date of Final Defense May 4, 2022.

MRS. MELODY V. SUNOGAN, MAEd
Principal, Senior High School Department (Main Campus)
University of Science and Technology of Southern Philippines Page iv
ABSTRACT
Automatic water level controller for both overhead and underground tank is designed
to monitor the level of water in a tank. It displays the level of water and when it is at the
lowest level; a pump is activated automatically to refill the tank. When the tank is filled to its
maximum capacity, the pump is automatically de-energized. Several circuits are put together
to ensure proper working oft his design, and the block diagram includes the supply unit, the
micro-Controller unit, the sensor unit, the display unit and the pump drives unit. The power
unit is responsible for turning on the entire circuit. Some components are used to set up
power unit and they include; a 15v step down transformer, a bridge rectifier circuit,
a smoothening capacitor and a voltage regulator IC. The microcontroller controls virtually all
the actions carried out in this design. Th sensor unit is responsible for sensing the level of
water and transfer the current position of water to the microcontroller. The display unit in the
circuit is use to physically show the current position of water in the tank, LCD display are
been used to display the output.
University of Science and Technology of Southern Philippines Page v
ACKNOWLEDGMENT
First of all thanks to our God who gave knowledge, time and ability to do this project
secondly,we would say thank you to Mr. Christian Rey M. Alison who gave this project for
us to do and he help us, motivate us to gain knowledge from this course. I appreciate all my
class mates, all my friends who have in one way or the other contributed immensely to the
construction of this project.
University of Science and Technology of Southern Philippines Page vi
TABLE OF CONTENTS
Page
COVER PAGE i
TITLE PAGE ii
APPROVAL SHEET iii
ABSTRACT iv
ACKNOWLEDGEMENT v
TABLE OF CONTENTS vi
LIST OF FIGURES vii
LIST OF TABLES viii
CHAPTER 1
1.1 BACKGROUND OF THE STUDY 1
1.2 PROBLEM STATEMENT 2
1.3 OBJECTIVES 2
1.4 JUSTIFICATION 3
1.5 SCOPE OF PROJECT 3

University of Science and Technology of Southern Philippines Page vii
CHAPTER 2
RELATED LITERATURE 4
CHAPTER 3
ACKNOWLEDGMENT 5
ABSTRACT xi
TABLE OF CONTENTS xii
LIST OF TABLES xv
LIST OF FIGURES xvii
LIST OF PLATES (If available, e.g. pictures) xix

University of Science and Technology of Southern Philippines Page
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LIST OF FIGURES
Figure 1: Block diagram of water level control
Figure 2: block diagram of data process steps
LIST OF TABLES
Table 1: work plan of the project

University of Science and Technology of Southern Philippines Page 1
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
The Project"Automatic water level control and automatic pump control system" is a
design for monitoring the water level in the tank. Water monitors are devices used to monitor
water levels in the field. The water level is controlled using a microcontroller. The main
components are Arduino Uno microcontroller, ultrasonic sensor, motor, relay, LCD, etc. ..
The sensor detects the presence of water and sends a signal to the microcontroller. The
microcontroller provides signals to control the motor. If there is no water, the microcontroller
gives the signal to control the motor, and if there is enough water in the field, the
microcontroller gives the signal to control the motor. Additionally, the microcontroller
ensures that "ENGINE ON" is displayed when the engine is started and stops the display
when the engine is turned off. This allows direct monitoring of the water level on the field.
The sensor used here is an ultrasonic placed on top of the tank. When there is water, a sensor
at the top of the tank detects the water level by sending and receiving sound signals. The
microcontroller calculates the distance from the water to the top of the tank by taking into
account the time the signal takes. The microcontroller detects the signal from the sensor. The
microcontroller provides control signals to the motor depending on the direction and provides
the display. Motor is controlled by display mode. The motor is controlled by a
microcontroller, the microcontroller transfers power to the motor through a relay system. An
automatic pump is installed in the system, which fills the tank when the water level reaches a
low level, and the engine is turned off when the water level reaches a high level. This
problem is closely linked to poor water supply, misuse and lack of adequate and integrated
management. Water is used for agricultural, industrial and domestic purposes. Therefore,
efficient use and control of water can be challenging for a home or office water management
system. Additionally, a common way to check the level of a household appliance is to run the
prime pump at a low level and let it run until the high water level reaches the water level.
This water level control controls and maintains the water level in the overhead lamp and keeps
the water flowing for hours without the hassle of turning the pump on and off. This saves time,
energy, water and prevents the pump from working too hard.
1.2 STATEMENT PROBLEM
Nowadays, most water tank users have replaced traditional pumps with electric
pumps. But they find it very difficult for the water pump system because there is no good
way to indicate the water level. As a result, if the mechanical sensor fails, a lot of water is
wasted and energy is wasted by the pump. The solution to this problem is to check the water
tank using the water level sensor. There are water tanks around the site, these tanks do not
have control mechanisms so when the tank fills with water there is always plenty of water,
which leads to a lot of wastage of water, it is a waste of resources, also if the water in the
tank has to be lowered without any indication It will fill in the middle of the job, but this will
take a long time, this will distract you, and the surrounding work will be delayed. For
example, let's say workers are washing dishes or towels when the water in the tank rises to,
because this activity will soon be stopped, which may result in environmental services being
stopped. This is a major environmental problem that needs to be solved quickly. The new
system solves all of these.
1.3 OBJECTIVES
1.3.1 General Objective
The goal or objectives of which the designed device is expected to accomplish is to

build an automatic water level control with automatic control system.
1.3.1 General Objective
To Design the schematic circuit of the System
To design an automatic water monitoring system
To avoid wastage of water ; To implement the system

1.4 JUSTIFICATION
Automated water monitoring systems can change due to human error and
inconsistencies with water pumps. This is because manually turning off the water pump takes
time and can cause water leaks, and sometimes you may not realize the water level is too low
until the tank is empty. This is the problem that led to the development of the automatic
water control model and the floor pump. In this project, an ultrasonic sensor is placed in
different parts of the tank and with the help of this sensor, the micrometer monitors the water
level in a certain area. some of the Significance are:
To design an automatic water monitoring system.
To control the water level in the tank by interfacing a RF module with microcontroller.
To solve the problem of water tank system users.
To Also avoid wastage of water
1.5 SCOPE AND LIMITATION
There are currently other ways to control water levels, but most have limited
performance. We tried to overcome these problems by implementing a better water level
control and monitoring system. In the near future, network-based monitoring and control of
water can be planned through a system that can be controlled from anywhere via the internet
and mobile phones. This can be very useful in water management research. The project is
designed to provide automatic control of the continuous water supply pump. The scope of the
work has been kept short and simple to avoid unnecessary emphasis and general
simplification. Although the system does not have complex peripherals, it is not possible to
publish data showing that a well-designed water pump will achieve this goal.
CHAPTER 2
METHODOLOGY
2.1 RELATED LITERATURE
• Water level indicator project by Ahmed Ibrahim, Wires of different lengths but of
same material are tightened by the nuts. Each wire is connected to a particular led. When
water is added in the bucket, the first led to glow is the one whose wire is longest. The
second led glows when water makes contact with the second longest wire.
• Automatic water level indicator and controller by Ajinkya Kaner and Milind Rane,
the working procedure of this project is: the circuit consists of four sensing probes namelyA,
B, C, D which are dipped in water at various levels to sense the level of water in the tank.
• Water level indicator with alarms using pic microcontroller by Ahmed Abdullah,
Md.Galib Anwar, Takilur Rahman, Sayera Aznabi This design is applicable for both
reservoir and main tank in home or industries.PIC 18F452 used in this design.
• Design and Development of Automatic Water Flow Meter (International Journal of

Computer Science, Engineering and Applications (IJCSEA) Vol.3, No.3, June 2013)This
research paper by Ria Sood, Manjit Kaur, Hemant Lenka emphases on the need of water
level controller in irrigation in agriculture. It says that every crop requires require different
amount of water and this can be done by using automatic water level controller which will
also help in reducing wastage of water.
• Automatic Water Level Controller with Short Messaging Service (SMS)

Notification(International Journal of Scientific and Research Publications, Volume 4, Issue
9,September 2014) This research paper by Sanam Pudasaini, Anuj Pathak, SukirtiDhakal,
Milan Paudel presents a system of an automatic water level controller with SMS notification.
notification was added to automatic controller system so that water can be managed by user
during load shedding.
• Automatic Water Level Control System (International Journal of Science and

Research(IJSR)) This research paper by Asaad Ahmed Mohammed ahmed Eltaieb , Zhang
JianMin involves designing and development of automatic water level control system had
exposed to the better way of software and hardware architecture that blends together for the
interfacing purposes. The system employs the use of advance sensing technology to detect
the water level. It uses Arduino and uses relay to control motor.
• Pandey et.al,2011[1]-Explained Agricultural land management practices are

compatible with the preservation of water resources. Hydrological diagnoses are needed in
order to choose the alternative land uses, cultivation practices and their spatial arrangements.
• Jaehyoung Yu Harnsoo Han,2006[2] explained the monitoring water level in a river

orin a reservoir is important in the applications related to agriculture, flood prevention and
fishing industry etc. The schemes developed for measuring water level can be categorized as
4 types based on measuring features: pressure, supersonic waves, heat,image.
• B.Y.Lee and B.Y.park,2008[5]-Gave pressure sensor which is easy to use, it has a

limitation that it should be calibrated and replaced frequently due to possible breakdown
by continuous water pressure. Supersonic wave sensor is free from water pressure since it
measures the time of supersonic wave pulse from emitter to receiver reflected by the water
surface.
•,Kon et.al,2009[6] Explained the use of image sensor for measuring water level is the
most recent approach. Different from other types of sensors, it can provide the surrounding
information around the sensor as well as the water level so that the measured data can be
confirmed.
• Jerry C. Whitaker,2010[7] explained that Ultrasound echo ranging transducers can

be used in either wetted (contact) or non-wetted (non-contact) configuration for continuous
measurements of liquid level.
• A paper was proposed by Xavier Litric related to water management in dam using
single input multiple output systems. This SIMO system deals with the real time calculation
of outflow and inflow of water in dams.
• Syed Sheraz Mohani and his group mates had proposed a PC based dam
control model wherein they introduced the concept of division of reservoirs into upper and
lower reservoirs and efficiently use the dam water. But the overall control was through PC
and needed an operator.
CHAPTER 3
METHODOLOGY
Liceo de Cagayan University – Senior High School Department Page 8
SCOPE AND DELIMITATION
This study focuses on our business that wants to sell first inside the main campus of
Liceo de Cagayan University which is located in Rodolfo N. Pelaez Blvd., Kauswagan,
Cagayan de Oro City. Our goal is to apply a unique drink with nutritious ingredients to our
customers. We want to motivate and serve our customers to drink a healthy coffee which is
orange coffee. The researchers will conduct questionnaires to answer through Google form.
Students at Liceo de Cagayan University will be the ones who will answer. Our product will
be sold to those willing to purchase directly within Liceo de Cagayan University.
SMS notification was added to automatic controller system so that water can be
managed by user during load shedding.
DEFINITION OF TERMS
Orange coffee. Is a type of coffee that has orange on it.
Caffeine. After boiling the caffeine we were left with a white crystal that looked like a fine
powder.
Organic Coffee. Is coffee produced without the aid of artificial chemical substances, such
as certain additives or some pesticides and herbicides.
Frappuccino. A cappuccino on ice (name of a coffee drink in certain coffee shop chains)
Chapter 2
OBJECTIVES OF THE FEASIBILITY STUDY
The following are the objectives of the study:
1. To determine the target market
2. To know the respondents by determining their:
2.1 Daily Allowance
2.2 Purchasing Power
2.3 Personal Preferences
2.4 Gender
2.5 Age
2.6 Grade Level
2.7 Strand
3. To analyze whether this business can:
a. generate income/loss
b. minimize cost and maximize profit
4. To analyze the following aspects:
a. Market Feasibility
b. Technical Feasibility
c. Financial Feasibility
d. Socio-economic Feasibility
e. Organization and Management Feasibility
5. To know the overall feasibility of the product

Chapter 3
METHODOLOGY
The goal of this research is to determine the overall viability of selling
environmentally friendly and new to the market Orange coffee latte and Frappuccino goods.
One hundred (100) students of ten percent of the general population of Liceo De Cagayan
University’s Main Campus were chosen as responses for the ABM, STEM, and ICT-TVL
strand in Senior High School students. With the help of the data acquired from students
utilizing an online survey questionnaire and a descriptive and quantitative techniques as a
research instrument, the researchers may make a solid conclusion, determining the study’s
quantitative and qualitative features, as well as the study's overall feasibility.
RESEARCH SETTING
The market research was carried out in one of Cagayan de Oro’s most prestigious
institutions. The main campus of Liceo de Cagayan University is located here. It is the
second-largest university in Cagayan de Oro City and is located on Rodolfo N. Pelaez Blvd.
in Kauswagan HighWay. It is a private school and non-sectarian university. Loyalty,
integrity, excellence, discipline, and community service are among the basic principles
proclaimed by the university for its students’ men and women. Because of the researcher’s
openness of experience and the organization’s market potential, the researchers chose this
university as their target location. In addition, it has the second-highest standard services
quality in the country.

RESEARCH DESIGN
This study used the quantitative research design studies layout and survey
questionnaire technique to acquire the records wished for the study. These strategies are
generally utilized in amassing facts, particularly with the aid of using small-scale
corporations considering that they're cost-efficient and effective. The descriptive studies
layout affords qualitative information and it involves a good enough description of facts to be
able to be utilized in reading and formulating conclusions of the market's belief concerning
the study whilst the survey questionnaire technique serves as a statistical device for
accumulating and tabulating quantitative information crucial in figuring out the economic
feasibility of the proposed product. Through those strategies, researchers have been capable
of investigating the opinion of the general public concerning the proposed product to be able
to be getting into the market.
RESPONDENTS AND SAMPLING PROCEDURE
The respondents selected from a sample population of the target market are the
students from Liceo De Cagayan University Main Campus. A sample of 100 random Senior
High School students was chosen to be respondents for this study. The sampling procedure is
used as a random sampling procedure because the researchers are only focusing on the taste
and preference of the respondents in terms of Orange Coffee Latte and Frappuccino products.
The researchers decided to use an online survey questionnaire. Regarding this, the
respondents will gather their answers through a survey questionnaire that will determine their
preference in choosing and buying Coffee. The researchers conducted a survey on one of the
Universities in Cagayan de Oro City which is the Liceo de Cagayan University, particularly
at the Main Campus. The respondents were requested to provide honest responses about the
products. The outcome of this survey will serve as the basis for the researchers on their
proposed product "Orange Coffee Latte and Frappuccino". In addition, the researchers also
conducted an interview with the other leading brands of Coffee to gather ideas about the said
product.
notification was added to automatic controller system so that water can be managed by user
during load shedding.
RESEARCH INSTRUMENTS
The researchers made an online survey questionnaire through Google forms, the online
survey contains 10 questions. This online survey form is the method used for the data
gathering. The questions include student profile, student allowance, personal preferences,
how much they're willing to spend on our proposed product, willingness to buy the proposed
product.
RESEARCH PROTOCOL
1. The researchers will seek approval from the adviser after careful assessment and review of
the research paper/investigatory project manuscript.
2. The Senior School High School Principal will approve the schedule for the defense of the
research proposal/investigatory project proposal after thorough assessment and review of the
final manuscript.
3. After the proposal defense, the researchers will accomplish the Research Ethics
Application Form and submit it to the Office of the Vice President for Research, Publication,
and Extension together with the approved research proposal
4. The Associate Director of the Research and Publication Office reviews the proposal and
Research Ethics Form for completeness and for compliance with the University format and
guidelines. The research ethics form shall be forwarded to the Vice President for Research,
Publication, and Extension for further review and approval of the Research Ethics
Committee.
5. The researchers will write letters to secure permission from the College Dean/ Principal/
Department Chairman/ Director or Head of the office where the researchers plan to conduct
the study.
6. The researchers will secure the respondents’ consent to participate in the study. Moreover,
the respondents will be assured that all their responses would be treated with utmost
confidentiality.
7. Provision of the final manuscript. The researchers will provide the adviser the copy or the
manuscript for assessment and review of the quality and relevance of the paper prior to the
scheduling of the final research presentation.
8. Once the paper is approved by the adviser, it will be forwarded to the Research
Coordinator for further review of the completeness of the paper. The Coordinator then meets
with the Principal for the scheduling of the paper presentation.
9. After the final paper presentation, the researchers shall incorporate all the corrections and
suggestions of the Research Panel. It will be reviewed by the adviser and the panel members.
10. After the paper is approved by the panel, it will be submitted to the Office of the Vice
President for Research, Publication, and Extension for Plagiarism and Grammar Tests.
11. The researchers will forward the final paper to their assigned editor. After incorporating
all the corrections, the researchers shall submit the final paper to the adviser and Research
Panel for signature and approval for binding.
12. The researchers shall submit the soft bound copies and electronic copy of their final
paper to the Research Teacher/Adviser. The Research Teacher/Adviser shall endorse the
copies to the Research Coordinator.

DATA GATHERING PROCEDURE
The researchers wrote to the students of Liceo de Cagayan University to request
permission to conduct a poll. After receiving permission, the researchers created an online
survey form and sent it to the email addresses of the students who would be participating in
the study. The pupils' free time is used to send out the online survey via Google Form. The
students are given instructions and adequate time to complete the survey form. All of the data
will be calculated automatically using spreadsheets after all of the students have completed
the online survey form. To determine the practicality of Orange Coffee Latte and
Frappuccino, the researchers reviewed the collected data and presented a full discussion and
analysis.
STATISTICAL TECHNIQUE
The researchers used descriptive and inferential statistics in analyzing the data.
Descriptive statistics describes and provides a brief summary of the samples while inferential
statistics draws a conclusion from the given data.
The research uses descriptive design, so it provides the sample statistical techniques of
tallying the data the researchers will be gathering and will be interpreting. The gathered and
interpreted data would be examined through the aid of mean, percentage, and frequency
distribution.
Because the study approach is descriptive, it will describe the connection between
variables in a sample or population. It will provide a summary and basic statistical technique
in terms of tallying and tabulating the gathered data which will then be interpreted through
the range, percentage distribution, and graphs to analyze the significance of the respondents’
remarks in each question of the survey. In addition, inferential statistical techniques are
utilized to allow us to use these samples to make generalizations about the population from
which samples were drawn. The statistical techniques that were used are the following:
Percentage and Frequency Distribution - this method was very helpful in expressing the
relative frequency of survey respondents' other data. Hence, to describe the profile of the
respondents, the percentage is calculated.
Graphical method - the tallied data is examined and displayed through the use of various
graphical representation forms.

Chapter 4
Results And Discussion Of The Findings
MARKET FEASIBILITY
INTRODUCTION
Orange Coffee Latte and Frappuccino is one of the most popular drinks among the
New Generation, but they are also appropriate for all generations. In today’s market, they
manufacture ordinary oranges. Despite the fact that there are many companies that
manufacture Espresso, there are still opportunities for us researchers to showcase the unique
product that we innovated.
This type of Orange coffee latte and Frappuccino is one of a kind. All Generation are
very picky and choose about the products they use. Some of them want the best products and
will not settle for mediocre ones. That is why researchers were challenged and came up with
the idea of an Orange coffee latte, which is an Orange and espresso we combine, and
Frappuccino, which is a piece of refined ice and cappuccino we combine.
The researchers discovered that the Orange coffee latte and Frappuccino is a new and
good ways to start a business based on their analysis. However, the researchers must
understand the various preferences of each customer in order to determine which one will be
more profitable.
PRODUCT DESCRIPTION
Orange Coffee Latte and Frappuccino is an innovative drink inspired from the
Starbucks reserve. It is a 2-in-1 that would satisfy the customers thirst and also would meet
their expectation. The name Orange Coffee Latte and Frappuccino is primarily rooted from
the ingredients used and the form of this product. “Orange Coffee Latte and Frappuccino”
because it is obviously a combination of the orange and coffee, “latte” which is a thin layer
of foam on top and because the appearance of the product will look like a macchiato is just
espresso with a thicker layer of foam on top and also it is Frappuccino because it is a
combination of refined ice and cappuccino with frappe blended orange whipped cream
orange flavor. The researchers called it Orange Coffee Latte because the coffee itself is
mixed with espresso and steamed orange and a thin layer of foam on top which is the milk
and formed as a orange coffee latte and also the researchers called it Frappucinno, simply
mixed with refined ice and cappuccino and frappe blended orange whipped cream orange
flavor on top and formed as a Frappuccino.
Name of the product
Orange Coffee Latte and Frappuccino
The name of the product Orange Coffee Latte and Frappuccino is simply a combination of
the product’s main ingredients. The researchers also believe that having this products name
will give curiosity to the customers, and this curiosity will then lead to potential sales of the
product.
Logo
A business logo is necessary as it creates a virtual image for the original product, it
also helps the business to attract people as it gives them an idea about the product. The
Orange coffee logo is made from the bright colors orange, specifically because the researcher
wants to give the customer chill and drink coffee.
Properties of the Product
A Orange Coffee Latte, merchandise a different taste, designed kinds of latte, available. The
Orange coffee Latte and Frappuccino would contain and need cups, espresso, milk, refined
ice, whipped cream, cappuccino and also the steamed Orange the main ingredients.
Benefits of the product
The product Orange coffee has many benefits. The following are the benefits a consumer
can get from patronizing and buying the product. The product’s main ingredients are coffee,
orange, and milk. Orange is naturally a source of vitamins C which helps to protect our cells
from damage, and skin smoothing, and helps in iron absorption, which assists in the
treatment of anemia. Coffee improves the performance of caffeine in our bodies. Milk is a
rich source of several essential nutrients, including protein, calcium, phosphorus, vitamin A
and Vitamin D, and reduced-fat.
Characteristics
The appearance of the product is much more likely tea. It is also Orange-brown in
color since the product has orange included which is the main ingredient and also it has a
white or we called it the milk on the top of the coffee which is the latte. Flavors with
different varieties are also provided. The product’s size will be much more bigger and
delicious than coffee, specifically an ordinary Orange Coffee.
Healthy - Orange coffee is made up of organic materials which contain a lot of health
benefits that are essential to our body.
Affordable - aside from its unique color and refreshing coffee the price is very affordable to
the consumers compared to other competitors in the market. The price is not much compared
to others because one of the main ingredients is organic.
Innovative - unlike traditional Coffee, Orange Coffee is a healthy type of coffee. Consumers
nowadays are health-conscious, the researchers made this coffee to the market in order for
consumers to find a coffee that is unique and fits their body needs.
Product Users
Liceo de Cagayan University SHS Department is the researchers' target market and
user base, and it includes people of all ages, from young to adults (ages below 18 and 18
years old above). The researchers' primary target customers are Liceo de Cagayan University
Senior High School, students. Researchers intend to set their stuff in one place so that it is
more convenient for them, especially in times of urgency and for those who love coffee and
are health conscious. In addition, it has a prime feature and a high quality that could suit the
students especially in bringing their school stuff and other things that the students want to
include.
Area of Distribution
The area of distribution is focused on Liceo de Cagayan University, Main Campus. It
is located at Rodolfo N. Pelaez Blvd., Kauswagan, Cagayan de Oro City, so that it will
convenient for them and they can try the product and see how innovative and healthy the
product is.
Table 1
Frequency Distribution and Percentage of Respondents Grade Level and Section
Answer Frequency Percentage

Grade 11 ABM 16 16%
Grade 11 STEM 39 39%
Grade 11 COA 6 6%
Grade 12 ABM 11 11%
Grade 12 STEM 24 24%
Grade 12 COA 4 4%
Total 100 100%
Table 1 Shows that 16 or 16% are from Grade 11 ABM, 39 or 39% are from Grade 11
STEM, 6 or 6% are from Grade 11 COA, 11 or 11% are from Grade 12 ABM, 24 or 24% are
from Grade 12 STEM and 4 or 4% are from Grade 12 COA. In result, there are 100
respondents.
Figure 1
Figure 1 is a visual representation of table 1 wherein the blue bar represents the
number of respondents we collected per grade level and strand.
Table 2
Frequency Distribution and Percentage of Respondents Gender

Male 34 34%
Female 66 66%
Total 100 100%
Table 2 shows that 34 or 34% are male respondents and 66 or 66% are female
respondents.
Figure 2
Figure 2 is a visual representation of table 2 wherein the red bar represents the number of
respondents who are “male,” while the purple bar represents the number of respondents who are
“female.”
Table 3
Frequency Distribution and Percentage of Do you drink coffee

YES 87 87%
NO, but I want to try 13 13%
No, I don't drink coffee 0 0%
Total 100 100%
Table 3 shows the frequency and distribution and percentage of Do you drink coffee,
87 or 87% responds Yes and 13 or 13% responds No, But I want to try and 0 or 0% responds
No, I don’t drink coffee.
Figure 3
In figure 3, the graphical representation depicts that the majority of the respondents
would like to drink beverages that are made of a healthy ingredient like Orange coffee.
Table 4
Frequency Distribution and Percentage of How much do you spend for a coffee

Php 40 - Php 50 72 72%
Php 51 - Php 60 10 10%
Php 61 - Php 70 5 5%
PHP 71 And Above 13 13%
Total 100 100%
Table 4 shows how much do you spend for a coffee, 72 or 72% of the respondents are
belongs to range ₱40-50, 10 or 10% of the respondents belongs to range ₱51-60, 5 or 5%
belongs to range ₱61-70 and 13 or 13% of the respondents belongs to range 71 and above.
Figure 4
In figure 4, the orange bar represents the number of respondents who are willing to pay
40 to 50 pesos for a product like Orang Coffee Latte. As shown in the graph, the brown bar
represents the number of respondents also shows a willingness to pay 51 to 60 pesos for the
Orange Coffee Latte. The red bar represents the number of respondents willing to pay 61 to
70 pesos, while the blue bar represents the number of respondents willing to pay 71 pesos
and above.
Table 5
Frequency Distribution and Percentage of How often do you drink coffee

Once a day 28 28%
Twice a day 13 13%
2-3 times a week 22 22%
Once a week 11 11%
2-3 times a month 12 12%
Once a month 14 14%
TOTAL 100 100%
Table 5 shows that 28 or 28% out of 100 respondents are Once a day, 13 or 13% are
Twice a day, 22 or 22% are 2-3 times a week, 11 or 11% are Once a week, 12 or 12% 2-3 are
times a month, and 14 or 14% are Once a month when they buy Orange coffee latte.
Figure 5
Figure 5 is a visual representation of table 5, wherein the blue bar represents the number of
respondents who would only try the product once a day. The yellow bar represents those who
would drink the product twice a day while the red bar represents the number of respondents who
said they would try the product two-three times a week. The purple bar represents the minority of
respondents who would only drink the product once a week. The yellow-green bar represents
those who would drink the product two-three times a month. Lastly, the black bar represents the
number of respondents who would only try the product once a month.
Table 6
Frequency Distribution and Percentage of Are you willing to buy our product.
Yes 99 99%
No 1 1%
Total 100 100%
Table 6 shows the frequency and distribution and percentage of Are you willing to
buy our product, 99 or 99% responds Yes and 1 or 1% responds No.
In figure 6, the graphical representation depicts that the majority of the respondents are
willing to buy our product which is Orange coffee Latte and Frappuccino.
Table 7
Frequency Distribution and Percentage of How much do you spend for Orange coffee
latte and Frappucinno.

PHP 40 - PHP 50 56 56%
PHP 51 - PHP 60 27 27%
PHP 61 - PHP 70 10 10%
PHP 71 and above 7 7%
Total 100 100%
Table 7 shows how much do you spend for Orange Coffee Latte and Frappucinno, 56
or 56% of the respondents are belongs to range ₱40-50, 27 or 27% of the respondents
belongs to range ₱51-60, 10 or 10% belongs to range ₱61-70 and 7 or 7% of the respondents
belongs to range 71 and above.
Figure 7
In figure 7, the orange bar represents the number of respondents who are willing to
spend 40 to 50 pesos for a product like Orang Coffee Latte and Frappuccino. As shown in the
graph, the yellow bar represents the number of respondents also shows a willingness to spend
51 to 60 pesos for the Orange Coffee Latte and Frappuccino. The red bar represents the
number of respondents are willing to spend 61 to 70 pesos, while the blue bar represents the
number of respondents are willing to spend 71 pesos and above.

Table 8
Frequency Distribution and Percentage of How often would you buy our product.

Once a day 21 21%
Twice a day 12 12%
2-3 times a week 25 25%
Once a week 24 24%
2-3 times a month 8 8%
Once a month 10 10%
Total 100 100%
Table 8 shows that 21 or 21% out of 100 respondents are Once a day, 12 or 12% are
Twice a day, 25 or 25% are 2-3 times a week, 24 or 24% are Once a week, 8 or 8% 2-3 are
times a month, and 10 or 10% are Once a month when they buy Orange coffee latte.
Figure 8
Figure 8 is a visual representation of table 8, wherein the red bar represents the number
of respondents who would buy the product once a day. The orange bar represents those who
would buy the product twice a day while the yellow bar represents the number of respondents
who said they would buy the product two-three times a week. The sky-blue bar represents the
minority of respondents who would only buy the product two-three times a month. The
yellow-green bar represents those who would drink the product once a week. Lastly, the blue
bar represents the number of respondents who would only buy the product once a month.
Table 9
Frequency Distribution and Percentage of What packaging do you prefer to serve

your Orange Coffee Latte.
In a Mug 20 20%
In a Paper Cup 66 66%
In a Plastic Cup 14 14%
Total 100 100%
Table 9 show What packaging do you prefer to serve your Orange Coffee Latte, 20 or
20% are In a Mug, 66 or 66% are In a Paper Cup, 14 or 14% are In a plastic Cup.
Figure 9
Figure 9 is a visual representation of table 9 wherein the red bar represents the number of
respondents who choose their prefer packaging to serve their Orange Coffee Latte is “In a Mug”.
The green bar represents the number of respondents who choose their prefer packaging to serve
their Orange Coffee Latte is “In a Paper Cup,” while the blue bar represents the number of
respondents who are “In a Plastic Cup”
Table 10
Frequency Distribution and Percentage of Would you recommend this coffee to

Family, Friends, Relatives, or Co-workers.

Yes 100 100%
No 0 0%
Total 100 100%
Table 10 shows the frequency and distribution and percentage of Are you willing to
buy our product, 100 or 100% responds Yes and 0 or 0% responds No.
Figure 10
would recommend our products to their Family, Friends, Relatives and Co-Workers.
Table 11
Frequency Distribution and Percentage of What marketing promotions will convince

you to buy our product.

Buy 1 Take 1 59 59%
Discount 34 34%
Voucher 7 7%
Total 100 100%
Table 11 show What marketing promotions will convince you to buy our product, 59
or 59% are Buy 1 Take 1, 34 or 34% are Discount, 7 or 7% are Voucher.
Figure 11
Figure 11 shows a graphical representation of table 11 wherein most of the respondents
answered that a product Buy 1 Take 1 is the most effective marketing strategy.
Table 12
Frequency Distribution and Percentage of Do you buy coffee products that have
unique flavors.

Yes 90 90%
No 10 10%
Total 100 100%
Table 12 shows the frequency and distribution and percentage of Do you buy coffee
products that have unique flavors, 90 or 90% responds Yes and 10 or 10% responds No.
Figure 12
would like to buy a coffee products that have unique flavors.

Table 13
Frequency Distribution and Percentage of How much do you spend for such products.

PHP 40 - PHP 50 63 63%
PHP 51 - PHP 60 17 17%
PHP 61 - PHP 70 10 10%
PHP 71 and above 10 10%
Total 100 100%
Table 13 shows How much do you spend for such products, 63 or 63% of the
respondents are belongs to range ₱40-50, 17 or 17% of the respondents belongs to range ₱51-
60, 10 or 10% belongs to range ₱61-70 and 10 or 10% of the respondents belongs to range 71
and above.
Figure 13
In figure 13, the sky-blue bar represents the number of respondents who are willing to
spend such products 40 to 50 pesos for a product like Orange Coffee Latte and Frappuccino.
As shown in the graph, the yellow-green bar represents the number of respondents also
shows a willingness to spend such products 51 to 60 pesos for the Orange Coffee Latte and
Frappuccino. The red bar represents the number of respondents are willing to spend such
products 61 to 70 pesos, while the orange bar represents the number of respondents are
willing to spend such products 71 pesos and above.

Table 14
Frequency Distribution and Percentage of How often do you buy such product.
Daily 16 16%
Once a week 26 26%
Twice a week 29 29%
Once in 2 week 29 29%
Total 100 100%
Table 14 shows that 16 or 16% out of 100 respondents are Daily, 26 or 26% are Once a
week, 29 or 29% are Twice a week, and 29 or 29% are Once in 2 week when they buy
Orange coffee latte.
Figure 14
Figure 14 is a visual representation of table 14 wherein the orange bar represents the
minority of respondents who said that they buy such products daily. The yellow bar represents
those who purchase such products once a week, while the blue bar represents the number of
respondents who buy products like the Orange Coffee Latte and Frappuccino twice a week.
Lastly, the purple bar represents the number of respondents who said they purchase such
products once in 2 week.

DEMAND ANALYSIS
The Demand Analysis is used to determine who among the customers are willing to
purchase the proposed product which is the Orange coffee latte and Frappuccino it will also
show the number of units they want to purchase and other considerations to help identify the
product and its selling cost. A product must be well-known in order to be viable. As a result,
the researchers conducted a survey to assess customer willingness to buy the product. The
respondents for the study were students from the Senior High School Department of Liceo de
Cagayan University, as well as the sector, since that is where the company will operate.
Table 15
Demand Analysis
Year Population Market Market Sales Factor Sales Average Total

Factor Potential Potential Consumption Demand
2017 1,663 0.99 1,646 0.25 412 365 150,380
2018 1,848 0.99 1,830 0.25 458 365 167,170
2019 2,053 0.99 2,032 0.25 508 365 185,420
2020 2,281 0.99 2,258 0.25 565 365 206,225
2021 2,534 0.99 2,509 0.25 627 365 228,855
2022 2,815 0.99 2,787 0.25 697 365 254,405
2023 3,097 0.99 3,066 0.25 767 365 279,955
2024 3,407 0.99 3,373 0.25 843 365 307,695
2025 3,748 0.99 3,711 0.25 928 365 338,720
2026 4,123 0.99 4,082 0.25 1,021 365 372,665

Table 15 shows the total demand computation of Orange coffee latte. The available
data regarding the population of Senior High School Main Campus in Liceo de Cagayan
University for each year from 2017 to 2026 increases. Market Factor is an assumption that
99% purchase similar to the proposed product. Based on the tabulated results of the
respondents ‘ reply on the survey conducted, they said that they are willing to buy our
product. In addition, in solving the sales potential, we multiplied the computed market
potential with the sales factor which is 0.25% at constant rate. As for the market potential, we
multiplied the population with the market factors which we assumed to be constant rate 99%.
Lastly, we multiplied the sales potential with the average consumption to get the total
demand.
Table 16
Future Demand Analysis
YEAR 2022 2023 2024 2025 2026
QUANTITY DEMANDED 697 767 843 928 1,021
Table 16 shows the future demand of Orange Coffee Latte and Frappuccino for five (5)
successive years from 2022-2026. For the year 2022, it is expected to have 697 As for the
year 2023, it is expected to have 767. As for the year 2024, it is expected to have 843. As for
the year 2025, it is expected to have 928 and for the year 2026, it is expected to have 1,021.
There is a constant increase for the future demand.

Figure 15
Figure 15 indicates that there is still an increase in the quantity demanded as the year
continues. In the year 2022, there is only 697 total of demands but when it reaches 2023, the
quantity demanded increases to 767. The growth continues up to the year 2025.
Table 17
Previous Demand Analysis
YEAR 2017 2018 2019 2020 2021
QUANTITY DEMANDED 412 458 508 565 627
Table 17 shows the increasing figure from years 2017-2021 in terms of quantity
demanded. For the year 2017, there is 412 As for the year 2018, the quantity demanded
increased to 458. As for the year 2019, it increased to 508, As for the year 2020, it increased
to 565 and for the year 2021, the quantity demanded increased to 627.
Figure 16
The graph indicates that there is an increase in the quantity demand as the year
continues. In 2017, there is only 412 total demands but when it reached 2018, the quantity
demanded increased to 458 The growth continues up to the year 2020.

SUPPLY ANALYSIS
Supply analysis is an incalculable economic principle that depicts the cumulative
volume of a particular consumer good or commission at a service price. At any subsequent
stage, the supply offered by procedures will outgrow if the price rises, as all businesses strive
to maximize profits. It is a method for determining the effects of changing the quantity of a
commodity that can be brought in for price increases or decreases in demand.
Supply analysis assists manufacturers in determining the effect of commodity shifts in
alternative raw materials, labor wages, and technology that we all prefer to embrace of the
latest progress in technologies across the areas of urban or economy that has been provided a
higher and better portion process of production that can handle quick and conduct in a shorter
period of time that equivalent of products can be made. The following tables and figures
depict the supply analysis and how many manufacturers are willing to manufacture and
supply the commodity demand, while all other circumstances remain constant.
Table 18
Total Supply Computation
YEAR TOTAL DEMAND SUPPLY FACTOR TOTAL SUPPLY
2017 150,380 0.9 135,342
2018 167,170 0.9 150,453
2019 185,420 0.9 166,878
2020 206,225 0.9 185,630

2021 228,855 0.9 205,970
2022 254,405 0.9 228,965
2023 279,955 0.9 251,960
2024 307,695 0.9 276,926
2025 338,720 0.9 304,848
2026 372,665 0.9 335,390
Table 18 shows, manifests the computation of the total supply. Originate from the total
demand that was computed in the Table 17 multiplied by the supply factor. This is
considering the supply and total demand continuously increasing from 2017-2026.
Table 19
Future Supply
Year 2022 2023 2024 2025 2026
TOTAL SUPPLY 228,965 251,960 276,926 304,848 335,390
Table 19 depicts that there will be a continuous rise in supply from 2022 to 2026. This
is due to the overall demand for the years 2022 and 2026 continuing to rise. Since both the
demand and supply patterns are unbroken, the computed quantities show a positive sign.
Figure 17
Table 20
Previous Supply
Year 2017 2018 2019 2020 2021
TOTAL SUPPLY 135,342 150,453 166,878 185,630 205,970
As shown in the table above, it shows a consistent increase in the quantity supplied
for the preceding years from 2017 to 2021. This is due to a consistent increase in the quantity
demanded for the years 2017 to 2021 as well. The graph below depicts the trend in this
regard.
Figure 18
Figure 18 depicts a graph of previous supply. It expresses the year-on-year rise in
supply from the years 2017-2021.

DEMAND AND SUPPLY ANALYSIS
The study of how buyers and sellers interact to decide on transaction prices and
quantities is known as demand and supply analysis. As we’ll see, rates represent both the
value of the next unit to the buyer and the expense of that unit to the seller. The law of supply
and demand is a principle that describes how buyers and sellers communicate.
Demand is the quantity of a commodity or service wanted at a specific price and time.
On the other hand, supply is the quantities of the goods or services offered for sale at a
particular time or at one piece. The price system is necessary for the economy. It determines
the allocation of goods and services among the members of the society. There exists a
contradiction between supply and demand as far as the market is concerned. Producers are
willing and able to offer more goods at higher prices while, on the other hand, buyers are
willing and able to purchase at lower prices.
TOTAL GAP COMPUTATION
YEAR TOTAL DEMAND TOTAL SUPPLY TOTAL GAP
2017 150,380 135,342 15,038
2018 167,170 150,453 16,717
2019 185,420 166,878 18,542
2020 206,225 185,630 20,595
2021 228,855 205,970 22,885
2022 254,405 228,965 25,440

2023 279,955 251,960 27,995
2024 307,695 276,926 30,769
2025 338,720 304,848 33,872
2026 372,665 335,390 37,275
Table 20 depicts a graph of total demand, total supply, and the gap. It expresses the
year-on-year rise in supply and demand.
Table 21
Consolidation Of Future Demand And Supply
Year Total Demand Total Supply Total Gap
2022 254,405 228,965 25,440
2023 279,955 251,960 27,995
2024 307,695 276,926 30,769
2025 338,720 304,848 33,872
2026 372,665 335,390 37,275
Table 21 shows the consolidated future demand and supply for the years 2022, 2023,
2024, 2025, and 2026. As presented in the table above it can be seen that there is still a
constant increase in the total gap up to 2026. Because there is an increase in both total supply
and total demand, it resulted to automatic for gap to continue increasing.

Figure 19
CONSOLIDATED FUTURE DEMAND AND SUPPLY
Figure 19 shows the combination of future demand shown in figure 15 and future
supply shown in figure 17. It is also a graphical presentation of table 19. The color blue
represents the total future demand, the color red represents the total future supply and the
color green represents the gap between the two (2) which is the difference of total future
demand and total future supply.

PRICE STUDY
A price study seeks to determine how much customers are willing to pay for a product
or service. This allows you to determine the best price point in order to maximize profit,
revenue, or market share. The researchers use the product line pricing type of pricing scheme
to determine the final price of the Orange Coffee Latte and Frappuccino they conducted a
market study by gathering data from a survey they conducted and then thoroughly discussed
the findings. A product Line pricing scheme is used in this product since the product itself
offers different styles and colors which becomes the reason for the researchers to set different
prices. As a result, the prices set are appropriate for what the Orange coffee latte has to offer.
FACTORS AFFECTING THE MARKET
The demand for Orange Coffee Latte and Frappuccino is influenced by a number of
factors. Consumers’ average income, market size, price and availability of alternative
products, awareness of the product’s advantages, and quality and preference are all factors.
Future economic conditions, such as competitiveness and expectations for the future, are also
taken into account.
Average Allowance of the Consumers
The main target of the researchers is the students at the main campus of Liceo de
Cagayan University, as well as the teachers and faculty. Researchers made this product
Orange coffee latte and also aims to produce a good and high quality product at give
energetic everyday that both teachers and students. Researchers ensure the purchasing power
of the target market by conducting a survey to allow researchers to know what their
purchasing capacity is.
Unavailability of Raw Product
This pertains to the limitation of the product to be produced and sold and the
limitation of marketing the product. The following are the variables of unavailability:
Location - It is where the product will be located. The product that the researchers
will market will be marketed at the Liceo de Cagayan University MAIN Campus.
Capital - This is one of the variables that may affect the marketing and production
of product since the capital of the researchers is limited.
Time - It is the number of days that the researchers will market their product and the
time given to the researchers is quite limited.
Production- It is the producing of product from finished product from its raw
materials. Production has limitation since it depends on the owner's capital to put up the
business.
Size of the Market
In putting up business one should consider the location that can attract the customers.
The researchers draw on with a concept to open the business inside the University,
particularly on the tennis court. The target market are the students of Liceo de Cagayan
University MAIN Campus. Mostly of the target market are 18 years old and below which is
60% of the total population and 18 years old above which is 40% of the total population for a
total of 100%. The number of the total population is 100 students and this would grandly
affect the demand of the entity.
Price and Availability of Related Goods
Goods which are related tend to influence each others demand. Furthermore, demand of the
product for a product expands when price its falls, if the price increase, the demand of
commodity falls.
Quality and Preferences
There are all kind of things that can change one's taste or preferences that cause people
to want to buy more or less of a product. The preferences and tastes of consumers are an
essential factor that determines the demand for a product. Increase in demand for various
goods arise due to changes in fashion and also due to market pressure from the producers and
sellers of various products.
Competition
Competition is the producers competition for higher profits, higher sales number etc. To put
it another way, companies want to deliver as much as possible when generating the most
profits. Rivalry determines the price of the product because the more the product is in
demand (which is the rivalry between buyers), the higher the price the customer can pay and
the more profits the producer will have to earn.

Expectation about future economic conditions
One factor that affects the market is the occasion happening. The occurrence of the event,
which is the Foundation Day, will highly affect the supply and demand. The researchers will
sell the product in a low price to support the purchasing power of the target market. Probably,
it will increase the demand that is expected that the target market will contain large number
of population because they may also bring their friends in the area to be additional buyers.
With that, there is a need to provide greater number of the raw materials to produce the
product. In contrast, because it is foundation day, students might go in and out of the campus.
Resulting from that, the demand will be affected that is why the researchers will give promo
for the loyal customers to make sure not to lose the target market.
MARKETING STRATEGIES
This strategy is an important factor in putting up a business. A marketing strategy
should combine a business’ marketing goals into a plan that is comprehensive. The plan
indicates the strategies drawn for the market research. With that, it provides strategies for
determining the business's target market and identifying the right products used in order to
produce a high-quality product. Setting the pricing approach is also considered in this plan.
The marketing strategy is considered the foundation for the marketing plan and it requires
continuous action. This serves as a guide for the company so it not to lose sight of its goals.
There are five elements to be considered to achieve and maintain the business’ goals and
objectives: product, price, promotion, place, and profit.

Products
A product or service is the source of profit; a company cannot start without one. The
name Orange Coffee Latte and Frappuccino is derived from the ingredients we used namely,
orange and coffee together. Coffee is mixed with the orange and refined iced with frappe
blended orange whipped cream orange flavor, with that makes it more unique because the
drink is much more of being “Pinoy” in the sense that it is a 2-in-1 beverage that would really
catch the attention of “coffee lovers” as well as those who love to drink coffee. The
researchers use quality coffee in every serving and will always make sure that the orange
coffee is well and properly mixed. Also, the business takes into consideration the cleanliness
and sanitation around the area and the actual product. The added nutritional value, price
system, and taste would be evident.
Price
Orange Coffee Latte and Frappucinno uses a product line pricing scheme to
determine how much they would likely to sell their products. The products prices vary on
how it is designed and its color, added the more art Latte is the higher the price is, as what is
being stated on the product line pricing scheme’s definition. Pricing affects the customer’s
decision whether to buy it or just ignore it but with the type of pricing scheme the researchers
use, it appeals to the market that Orange Coffee Latte and Frappucinno offers a fair pricing
policy with this idea, it can attract customers to invest and buy the product. Basically, the
pricing is based on the products' raw price plus a small percentage of interest. The business
offers an affordable price compared to its competitors. The researchers see to it that the low
price of the product will not sacrifice both its quality and quantity.
Promotion
The researchers will put up a stall at Liceo de Cagayan University MAIN Campus. The
stall will be highlighted with colorful Orange Coffee Latte and Frappuccino logo. There will
be activities that will attract the customers to buy and patronize the product. There will be
also implementing of discounts and giving of freebies in order for the product to be
acknowledge.
The researchers will conduct a low-cost advertising/promotion plan that may include
flyer distribution as well as word-of-mouth advertising, which has always shown to be the
most powerful marketing program a firm can implement. Tarpaulins, Panaflex
advertisements will also be present.
The researchers would like to promote the product which is the “Orange Coffee Latte
and Frappuccino” through the use of social media especially Facebook, Twitter and
Instagram applications so that the customer will know that this products exist because we all
know that most of the students use this applications. There will be numerous sales methods
that can be implemented, such as posting special on high-profit items such as additional
payment for frappe toppings. The researchers would also do free drinks to let the customer
taste it first before purchasing the product. The researchers will give free drinks to customers
who purchase different or identical coffee beverages during a month by giving vouchers to
frequent customers. The client can get a free drink by showing the coupon that is registered
to his or her name and is marked or signed by any of the Staff allocated every time drinks are
purchased.
To reach out and motivate customers, researchers plans on giving promos at some date, time
and occasion. Here are the following:
1. Social Media Contests and Giveaways
Researchers will choose persons who liked the created page and shared the
post uploaded to the page, they have the chance to win a 1 medium size of Orange
Coffee Latte and Frappuccino. Through this, the researchers will be able to promote
and introduce the said product to the customers.
2. Valentine’s Day Promo
On Valentine’s Day, there will be a discount for the first ten (5) ladies and
men in red shirt or dress. This promo will encourage everyone celebrate Valentine’s
Day even without special someone.
3. Christmas Season Promo
Researchers will give 20% discount to all customers in the week before
Christmas week. This serves as present to all customers especially loyal customers.
Place
The location specifies how or where a firm will position its products or services in
order to reach target groups' buying habits, interests, and wants, as well as what will help
convince them to purchase the item. It focuses on attracting customers who live nearby and
are interested in what the business has to offer. The researchers plan to market the product in
Liceo de Cagayan MAIN Campus where the primary target market are the students coming
from all levels. “Orange Coffee Latte and Frappuccino” sees to it that the place and time
must be available in order to cater the needs and demand of the target customers. The
researchers chose to sell the proposed product inside the campus as it is accessible to the
target market which is the students of the said school. The stall will be put inside the campus
for the purpose of selling the propose product to the target market. The location of the
business will be at Liceo de Cagayan University-Main Campus. Specifically, the area of the
product's stall is near the riverside.
People
This component addresses customer service levels, as well as effective
communication and staff training. This is the most important of the five because the success
of the Orange Coffee Latte and Frappucinno business will be determined by the success of
the services, so ensure that the staff is dependable and effective. Furthermore, the Orange
Coffee Latte and Frappucinno company’s target customers are senior high school students
and teachers at Liceo de Cagayan University, but the product “Orange Coffee Latte and
Frappucinno” is available to anyone.

Marketing Plan
In today’s business world there are a lot of marketing promotions to promote their
product. And to encourage consumers to buy the product and earn their loyalty. The
researcher’s main goal is to provide a good and high quality of a unique Orange Coffee Latte
and Frappucinno in a cheaper price. As a Orange Coffee Latte and Frappucinno that we
combine the Ingredients and uniquely made a Coffee will immediately catch the customer’s
attention. This product also features a unique feature that we invented. The researchers
design a marketing plan.
The following are the plans:
 The researchers accept orders from online and some special events.
 They can purchase the product early or the product can be pre ordered.
 On the day of the grand opening we will have a promo for the first customers,
they can buy the product lesser than the original prize.
Technical Feasibility
I. Introduction
In order for the researchers to introduce the product to the market, they must first
determine the best technique for producing the product. The researchers know which method
should be used first after selecting methods that could aid in the creation of our product.
Knowing the areas that could affect Orange coffee latte production determines the study’s
success. These are the manufacturing process, equipment, location, layout, raw materials, and
labor requirements.
The researchers carefully select and make appropriate decisions in terms of material
preparation and product introduction to the market. When introducing the product, there are
several factors to consider, including the availability of materials, the equipment used, and
the location of the store.
For students and professionals, orange coffee latte and frappuccino are crucial because
if you can drink coffee, you can alive that can be used on a daily basis. The "Orange Coffee
Latte and Frappuccino" product will certainly catch people's curiosity because it is unusual,
inventive, and inexpensive all at the same time. The materials and supplies required for
manufacturing are easily available anywhere in the city, so there will be no shortage of these.
J. Production Process
The production process describes how the company manufactures its products. This
section includes the entire procedure in a step-by-step format, as well as the materials and
equipment used. The production process aims to improve operational efficiency and reduce
production costs in some way.
Step 1: Locate a supplier
• To ensure material availability
• To wisely select one specific supplier among the candidates for business transactions
• To have one legitimate and consistent supplier
Step2: Purchasing Materials
• To ensure the availability of the product
• To highly proved the quality of the product
• To purchase the product at a lesser cost
Step 3: Conducting Inventory
• To keep a record of all the products that have been delivered
• To keep track of the delivery time to ensure that it is delivered on time in
good condition.
Step 4: Product Packaging
• The company will use packaging, such as In a mug, In a paper cup, In a plastic
cup and will make its packaging as presentable as possible.
Step 5: Production of Products
• Prepare the espresso and turn on the machine
The first thing that must be done is to switch on the espresso machine. Remember to turn
on the steamer for later use. Wait until the temperature reaches 200° F before pulling an
espresso. It's ready to go after it's heated up!
• Grind the coffee beans

The grinder has settings depending on how fine the grounds are desired; a fineness that
resembles salt is recommended. Set the portafilter into the grinder machine's prongs to
ensure it stays in place. Using a scale, grind around 18 grams of coffee.
• Tamp
After removing the portafilter from the grinder, place it on a scale; the grinds should
weigh roughly 18 grams. Pack it in before taking the shot. In the coffee world, this is
known as tamping. Simply push down onto the portafilter with a coffee tamper for a few
seconds with roughly 30lbs of effort.
• Steaming Orange
• Pull the shot combined with steaming orange
It's time to take a shot of espresso! Simply insert it in the espresso machine and lock it in
place for this step. To secure the handle, turn it slightly to the left, push it up into the
machine, and then turn it to the right, centering it. Pull the lever up and wait for the water
to go through the portafilter. A single shot will take roughly 20-30 seconds. Pull the lever
back down to the starting position after the shot is complete. Pour a shot of espresso
mixed with heating orange juice into any cup.
• Froth/Steam the Milk
It's time to make this into a latte! It is not enough to just pour in the milk; it must be
heated. Pour the milk into a frothing pitcher and immerse the froth assistor in it. Turn on
the steamer and let it do its work. Check the temperature of the milk using a
thermometer; it should be approximately 140° F. Take care not to burn the milk, since
this will spoil the photo.
• Pour and Enjoy!
Step 6: Pricing
• To charge a price that is commensurate with the product’s quality and the materials
used
• To set a price that is affordable to the target market.

K. Equipment Supplies
The following are the equipment needed in making the “Orange Coffee Latte and
Frappuccino”:
Orange Coffee Latte
 Espresso machine
 Coffee beans grinder
 Scale
 Cup
 Fruit Extract
 Milk Pitcher
 Tamper
 Cloth for portafilter and steamwand
Frappuccino
 Blender
 Measuring Cups
 Electric Ice Crusher
 Hairnet
 Apron
 Cotton Cloths
L. Plant Location
The Researcher of the “Orange coffee latte and Frappuccino” company agreed to set
up a stall near the Liceo de Cagayan University’s Main Campus’s Riverside. It will be easier
to attract students to our stall and inspire them to look at our business items because it is a
popular hangout place for students. As a result, the goal location, situated along in riverside
of Liceo de Cagayan University, Main Campus, would be very accessible to the target
market. Furthermore, rather than constructing a new structure, it will assist the researcher in
reducing their costs and this will be sufficient space for the researchers to start a venture.
M. Structure Layout
Work Area
Trash
bin
Trash
Cabinet bin
Chair Chair Chair Chair
Cashier Table
Table
There are several legal forms of organizing and operating business. Coffee Shop
requires a small capital therefore a financially stable form of business is Necessary. Thus the
group decided to structure the business as a partnership and Shall be called, “COMFEE
SHOP” Our organizational structure will be a single pyramid style with the owners putting In
as much work.
N. Raw Materials
The major component of this study is the choosing of raw materials to be used in the
production of “Orange Coffee Latte”. Materials and ingredients was taken into careful
consideration to be able to produce a high quality product with a least cost. The partners
ensured that they have a reliable supplier of the ingredients to avoid such problems in the
making of the product and to produce the best quality of ingredients.
The main ingredient of the product is the orange: and this root fruit can be easily
attained anytime and any market you go around the city.
O. Waste Disposal
Proper waste disposal is one of the factors a business must consider and practice in
order to maintain a clean environment, especially within the working area, because it has a
major impact on people’s perceptions of the organization. The researchers are erecting trash
bins that segregate the garbage after disposing of the waste provided by our company. The
first bin would be labeled "Biodegradable," and the second "Non-Biodegradable."
P. Labor Requirements
The researchers propose a business project that provides a high-quality coffee beans at
a lower cost coffee beans than other coffee while also lowering administration and selling
costs. One thing to remember is employment, and there is a need to be efficient and customer
friendly in order to accomplish this. The researches concurred to at least have one (1) worker
for the daily business operations. Workers do not need to be highly trained as long as they are
capable of performing their assigned tasks. They must be dedicated to their job and
responsible for any mistakes made during working hours. Before starting the company, the
owners will go through all of the math calculations, orientations and training with them.
a. Cashier/ Seller
He/she is entitled in doing all the daily transactions and assigned to
receive the orders from the customers.
b. Product Maker
He/she must be good in creating new ideas.
He/she is responsible for the production of the products.

FINANCIAL FEASIBILITY
INTRODUCTION
This chapter will entail the financial aspects of the product study. It will make it easier
for the researchers to comprehend the series of accounting presentations. Conducting a
financial study for the proposed business is one of the important factors that will determine
whether a business is feasible and viable. This Chapter consists of projected financial
statement such as balance sheet, income statement and cash flow statement. All the financial
statements are prepared for a period of five years. There are also various schedules and tables
in this chapter. These are the numbers in the financial statements that follow. The projected
accounting presentations are to prove the profitability and financial viability of the proposed
product.
Financial statements hold an important role in preparing a feasibility study. A financial
feasibility study estimates the amount of start-up capital required, as well as the sources of
funding, returns on investment, and other financial issues. This study also contributes to
proposing the project's optimal finance structure and it measures the project’s ability to meet
its obligation over the production lifetime.
The financial study is an essential element to project the potential cost and income of
the project development. Furthermore, it can be a key factor in the decisions as to the
viability of the project for implementation. This study is dependent on the results of the
market study by determining the expected number and value of projected sales. It is also
essential in evaluating a business, projects, budgets, and other finance-related transactions to

determine their performance and sustainability. This study presents information to analyze
whether or not an entity is stable, solvent, liquid, or profitable enough to warrant a monetary
investment.
Financial Assumptions:
To fully stimulate and easily interpret the computations, financial assumptions must
be prepared. It is for the purpose of presenting the financial outlook of the proposed product.
Some of the assumptions are the following:
1. Partners agreed to contribute ₱20,000 each.
2. The production is based on the assumptions of the researchers. The market is assumed to
increase at a rate of 10% per year. The price of the product will rise as production increases.
3. The cost of materials will increase at a rate of 5% per year.
4. The price of the product is assumed to increase 10% annually.
5. The cost for materials that are needed will vary on the production units.
6. The cost of labor salaries wages will be unaffected by the product. Because the store
will only be open for 5 hours, the labor will be paid ₱50.00 per hour. Every year, there will
be a 5% increase.
7. The product maker will only make the product for twice (2) a week with
corresponding payment of ₱365/day, and will also have an increase of 5% per year.
8. Basic operation expenses such as water and electricity will also be given an allowance of
₱6,000 for the 1st year and an increase of 5% in the following years.
9. The packaging would cost ₱2,835.00 and will increase by 5% every year.
10. The Production and storage equipment used in the operation shall have standard
economic life of both 5 years respectively. There is also an equal depreciation of value of
our Production and equipment in the succeeding year
11. There are five (5) working days in a week, four (4) weeks in a month and twelve (12)
months in one year. In total, there will only be 240 working days.
12. The owners and or/ partners agreed not to have a profit sharing for the first five (5)
years only the product maker and cashier.
13. The place for production will also be a rented space amounting to ₱14,400 for the
first year and an increase of 5% in the following years.
14. The partners used the Train Law as their basis of their taxation.
15. The partners agreed to have a budget of promotional expense of ₱200.00

PROJECT COST
Cost and Expense Schedule

Orange Coffee Latte and Frappucinno
ESTIMATED PRODUCT COSTING
INGREDIENTS/MATERIALS/EQUIPMENTS
QUANTITY PRICE
DIRECT MATERIALS QUANTITY UNIT PRICE OF PER
SERVING SERVING
Coffee Bean 500 Grams ₱ 250 50 ₱5
Coffee Cappuccino 250 Grams 200 50 4
Whipped Cream 200 Milligrams 140 80 1.75
Milk 1 Liter 115 100 1.15
Orange Juice 337 Milligrams 27 50 0.54
Orange Tang 20 Pack 19 50 0.38
PACKAGING
Paper Cups 8oz 1 Pieces 180 150 1.2
Plastic Cups 8oz 1 Pieces 150 150 1
TOTAL COST FOR

DIRECT ₱ 15.02
MATERIALS
COOKING EQUIPMENT
Espresso Machine 1 Piece 4,790 10 years 1.31
Coffee Beans Grinder 1 Piece 4,500 10 years 1.23
Milk Pitcher 1 Piece 159 1 year 0.44
Measuring Cups 1 Whole Set 79 1 year 0.22
Blender 1 Piece 800 10 years 0.22
Electric Ice Crusher 1 Piece 1,000 10 years 0.27
Hairnet 5 Pieces 19 2 months 0.32
Apron 5 Pieces 20 4 months 0.17
Cotton Clothes 9 Pieces 9 2 months 0.15
STORAGE EQUIPMENT
Refrigerator 1 Piece 12,000 10 years 3.29
TOTAL EQUIPMENTS ₱ 7.62
DIRECT LABOR
Pre-production ₱ 365/8hrs/30days 1.52
Production ₱ 365/8hrs/30days 1.52
TOTAL DIRECT LABOR ₱ 3.04

MANUFACTURING
OVERHEAD
(Indirect materials)
Electricity 1,500/30days/280units 0.18
Water 500/30days/280units 0.6
Rent 1,200/30days/280units 0.14
TOTAL OF
MANUFACTURING ₱ 0.92
OVERHEAD
COST OF PRODUCT
₱ 26.6
(WITH OUT MARK UP)
Percentage of Mark Up 3.4
Mark Up 30
COST OF PRODUCT
WITH ₱ 60
MARK UP
Figure 1
Schedule 1: Purchase of Raw Materials
Item Quantity Per Production Unit Price Amount
Direct Materials Monthly Yearly
Coffee Bean 2 pcs 18 pcs ₱ 250.00 ₱ 4,500.00
Coffee cappuccino 2 pcs 18 pcs 200 3,600
Whipped Cream 3 pcs 20 pcs 145 2,900
Milk 4 pcs 44 pcs 117 5,148
Orange Juice 5 pcs 49 pcs 30 1,470
Orange Tang 3 pack 17 packs 23.75 403.75
Total: ₱ 765.75 ₱ 18,021.75
Schedule 2: Rent Expense
Monthly Annual Cost
₱ 1,200 ₱ 14,400
Schedule 3: Salaries and Wages
Particulars 2022 2023 2024 2025 2026
General
(₱50 x 5 hours x 240 days) ₱ 60,000 ₱ 63,000 ₱ 66,156 ₱ 69,468 ₱ 72,936
Manager
Marketing
(₱52.5 x 5 hours x 240 days) ₱ 60,000 ₱ 63,000 ₱ 66,156 ₱ 69,468 ₱ 72,936
Manager
Finance
(₱55.13 x 5 hours x 240 days) ₱ 60,000 ₱ 63,000 ₱ 66,156 ₱ 69,468 ₱ 72,936
Manager
Sales
(₱57.89 x 5 hours x 240 days) ₱ 60,000 ₱ 63,000 ₱ 66,156 ₱ 69,468 ₱ 72,936
Staff
Production
(₱60.78 x 5 hours x 240 days) ₱ 60,000 ₱ 63,000 ₱ 66,156 ₱ 69,468 ₱ 72,936
manager
Schedule 3.1: Annual Cost for Direct Labor
Particulars 2022 2023 2024 2025 2026
General
(₱365x96 days) ₱ 35,040.00 ₱ 36,792.00 ₱ 38,631.36 ₱ 40,562.88 ₱ 42,591.36
Manager
Marketing
(₱383.25x96 days) ₱ 35,040.00 ₱ 36,792.00 ₱ 38,631.36 ₱ 40,562.88 ₱ 42,591.36
Manager
Finance
(₱402.41x96 days) ₱ 35,040.00 ₱ 36,792.00 ₱ 38,631.36 ₱ 40,562.88 ₱ 42,591.36
Manager
Sales
(₱422.53x96 days) ₱ 35,040.00 ₱ 36,792.00 ₱ 38,631.36 ₱ 40,562.88 ₱ 42,591.36
Staff
Production
(₱443.66x96 days) ₱ 35,040.00 ₱ 36,792.00 ₱ 38,631.36 ₱ 40,562.88 ₱ 42,591.36
manager
Schedule 4: Office Supplies
Item Quantity Price Amount Cost
Record Book 1 ₱ 50.00 ₱ 50.00
Ball Pen 2 6 12
Mini Stapler 1 12 12
Mini Calculator 1 38 38
Money Box 1 100 100
Bond Paper 1 30 30
Total: ₱ 242.00
Schedule 5: Promotional Expenses
Cost No. of Years Annual Cost
Print Ad 2 years and

100 ₱ 200.00
(Tarpaulin) 6 months
Total ₱ 200.00
Schedule 6: Office and Fixtures
Item Quantity Price Amount Estimated Useful Life Depreciation Expense
Table 1 ₱ 300.00 ₱ 300.00 5 ₱60.00
Chair 1 150 150 5 30
Ceiling Fan 1 200 200 5 40
Coffee Organizer 2 60 120 5 24
Total: ₱ 770.00 ₱ 154.00

Schedule 7: Product Equipment
Item Quantity Price Amount
Espresso Machine 1 ₱ 4,790.00 ₱ 4,790.00
Coffee Beans Grinder 1 4,500 4,500
Milk Pitcher 1 159 159
Measuring Cups 1 79 79
Blender 1 800 800
Electric Ice Crusher 1 1,000 1,000
Hairnet 5 19 95
Apron 5 20 100
Cotton Clothes 9 9 91
Total: ₱ 11,614 ₱ 11,614
Schedule 8: Depreciation Expense
Estimated
Item Cost Depreciation
Useful Life
2022 2023 2024 2025 2026
Office Furniture (Kindly refer to

₱ 770.00 ₱ 154.00 ₱ 154.00 ₱ 154.00 ₱ 154.00 ₱ 154.00
and Fixtures Schedule 7)
Equipment 11,614 5 2,322.80 2,322.80 2,322.80 2,322.80 2,322.80
Total: ₱ 2,476.8 ₱ 2,476.8 ₱ 2,476.8 ₱ 2,476.8 ₱ 2,476.8

Table 1
2022 2023 2024 2025 2026
Purchase of Raw Materials ₱ 18,021.75 ₱ 18,922.84 ₱ 19,868.98 ₱ 20,862.43 ₱ 21,905.55
Direct Labor ₱ 35,040 ₱ 36,792 ₱ 38,631.36 ₱ 40,562.88 ₱ 42,591.36
Overhead:
Packaging ₱ 2,835 ₱ 2,976.75 ₱ 3,125.59 ₱ 3,281.87 ₱ 3,445.96
Cost of Goods Sold ₱ 55,896.75 ₱ 58,691.59 ₱ 61,625.93 ₱ 64,707.18 ₱ 67,942.87
Table 2
Projected Demand and Sales for 2022-2026
Demand 2022 2023 2024 2025 2026
Demand
Sales ₱ 158,760 ₱ 191,884 ₱ 232,416.80 ₱ 288,454.32 ₱ 340,666.79
Table 3
Projected Cost for the Year 2021-2025
2022 2023 2024 2025 2026
₱ 18,021.75 ₱ 18,922.84 ₱ 19,868.98 ₱ 20,862.43 ₱ 21,905.55

Table 4
Product Quantity Price per

Cost per Unit Contribution of Margin
Name Produce Product
2022 2023 2024 2025 2026

Orange Coffee
Latte and ₱ 60 ₱ 60 ₱ 26.6 ₱ 30 ₱ 31.5 ₱ 33.08 ₱ 34.73 ₱ 36.47
Frappucinno
FINANCIAL STATEMENTS
Figure 2. – Projected Income Statement
Projected Income Statement
For the year ended December 31, 2022 to December 31, 2026
2022 2023 2024 2025 2026
₱ ₱ ₱
Sales ₱ 158,760 ₱ 191,884 232,416.80 288,454.32 340,666.79
Less: Cost of Goods

Sold 55,879.75 58,691.59 61,625.93 64,707.18 67,942.87
₱ ₱ ₱ ₱ ₱
Gross Income 102,863.25 133,192.41 170,790.87 223,747.14 272,723.92
Less: Operating
Expenses
Rent Expense ₱ 14,400 ₱ 15,120 ₱ 15,876 ₱ 16,669.80 ₱ 17,503.29
Utilities Expense 6,000.00 6,300.00 6,615.00 6,945.75 7,293.04
Salaries Expense 60,000.00 63,000.00 66,150.00 69,457.50 72,930.38
Office Supplies 242 242 242 242 242
Promotional Expense 200 200 200 200 200
Depreciation Expense 2,476.80 2,476.80 2,476.80 2,476.80 2,476.80
Total Operational
Expense 83,318.80 87,338.80 91,559.80 95,991.85 100,645.51
₱ ₱
Income before tax ₱ 19,544.45 ₱ 45,853.61 ₱ 79,231.07 127,755.29 172,078.41
Less: Income Tax 0 0 0 0 0
₱ ₱ ₱
Net Income ₱ 19,544.45 45,853.61 ₱ 79,231.07 127,755.29 172,078.41
Figure 3. – Projected Statement of Cash Flow
Projected Statement of Cash Flow
For the year ended December 31, 2022 to December 31, 2026
2022 2023 2024 2025 2026
Cash Inflows
₱ ₱ ₱ ₱
Cash, Beg.
169,637.25 217,967.66 299,675.53 429,907.62
₱
Partner’s Contribution:
160,000.00
₱ ₱ ₱ ₱ ₱
Sales:
158,760.00 191,884.00 232,416.80 288,454.32 340,666.79
₱ ₱ ₱ ₱ ₱
Total Cash Inflows:
318,760.00 361,521.25 450,384.46 588,129.85 770,574.41
Less: Cash Outflows
Purchased of Fixed Assets 12,384.00
Purchased of Raw 21,905.

18,021.75 18,922.84 19,868.98 20,862.43
Materials 55
Direct Labor 35,040.00 36,792.00 38,631.36 40,562.88 42,591.36
Salaries and Wages 60,000.00 63,000.00 66,150.00 69,457.50 72,930.38
Office Supplies 242 242 242 242 242
Rent Expense 14,400.00 15,120.00 15,876.00 16,669.80 17,503.29
Utilities Expense 6,000 6,300.00 6,615.00 6,945.75 7,293.04

Packaging 2,835.00 2,977 3,126 3,282 3,446
Promotional Expense 200 200 200 200 200
Income Tax: 0 0 0 0 0
Total Operating Expenses: 149,122.75 143,553.59 150,708.93 158,222.23 166,111.58
₱ ₱ ₱ ₱ ₱
Cash Balance, End
169,637.25 217,967.66 299,675.53 429,907.62 604,462.83
Figure 4. – Projected Balance Sheet
Projected Balance Sheet
As of December 31, 2022 to December 31, 2026
2022 2023 2024 2025 2026
Assets
₱ ₱ ₱
Current Assets ₱ 169,637.25 ₱ 217,967.66
299,675.53 429,907.62 604,462.83
₱ ₱ ₱
Cash ₱ 169,637.25 ₱ 217,967.66
299,675.53 429,907.62 604,462.83
Total Current Assets
Non- Current Assets
Office Furniture and

770 770 770 770 770
Fixtures
Equipment 11,614.00 11,614.00 11,614.00 11,614.00 11,614.00
Total: 12,384.00 12,384.00 12,384.00 12,384.00 12,384.00
Less: Accumulated
2,476.80 4,953.60 7,430.40 9,907.20 12,384.00
Depreciation
Total Non-Current
9,907.20 7,430.40 4,953.60 2,476.80 0
Assets
₱ ₱ ₱
Total Asset ₱ 179,544.45 ₱ 225,398.06
304,629.13 432,384.42 604,462.83
Liabilities and Equity
Current Liabilities
Partner’s Equity
Partner’s Contribution 160,000.00 179,544.45 225,398.06 304,629.13 432.384.42
Add: Net Income 19,544.45 45,853.61 79,231.07 127,755.29 172,078.41
Total Liability and ₱ ₱ ₱ ₱ ₱

Equity, end 179,544.45 225,398.06 304,629.13 432,384.42 604,462.83
Figure 5. – Financial Ratios
(Profitability Ratio)
Financial Ratio
2022 2023 2024 2025 2026
₱ 19,544.45 ₱ 45,853.61 ₱ 79,231.07 ₱ 127,755.29 ₱ 172,078.41
Profit Margin 158,760 191,844 232,416.80 288,454.32 340,666.79
12.31% 23.90% 34.09% 44.29% 50.51%
₱ 19,544.45 ₱ 45,853.61 ₱ 79,231.07 ₱ 127,755.29 ₱ 172,078.41
Return of Investment 160,000 160,000 160,000 160,000 160,000
0.12 0.29 0.50 0.80 1.08
₱ 19,544.45 ₱ 45,853.61 ₱ 79,231.07 ₱ 127,755.29 ₱ 172,078.41
Return on Total Asset 349,283.78 349,283.78 349,283.78 349,283.78 349,283.78
5.60 13.13 22.68 36.58 49.27
₱ 19,544.45 ₱ 45,853.61 ₱ 79,231.07 ₱ 127,755.29 ₱ 172,078.41
Return on Equity 349,283.78 349,283.78 349,283.78 349,283.78 349,283.78
5.60 13.13 22.68 36.58 49.27
₱ 158,760 ₱ 191,844 ₱ 232,416.80 ₱ 288,454.32 ₱ 340,666.79
Fixed Asset Turnover 4,953.60 4,953.60 4,953.60 4,953.60 4,953.60
32.05 38.73 46.92 58.23 66.77

₱ 158,760 ₱ 191,844 ₱ 232,416.80 ₱ 288,454.32 ₱ 340,666.79
Total Asset Turnover 349,283.78 349,283.78 349,283.78 349,283.78 349,283.78
0.45 0.55 0.67 0.83 0.98
₱ 74,642 ₱ 78,362 ₱ 82,268 ₱ 86,369.3 ₱ 90,675.67
Breakeven Point in Units 30 31.5 33.08 34.73 36.47
2,488.07 2,487.68 2,486.94 2,486.88 2,486.31

SOCIO-ECONOMIC FEASIBILITY
Businesses have a major impact on both the social and economic aspects of life. This
study aims to discuss and determine what the study’s social and economic implications are in
society. The researchers spent a lot of time brainstorming to come up with a product that is in
demand, feasible, and marketable. Due to the issues that must be considered, this stage of the
feasibility study is very challenging.
Whoever emerges as Philippine president will inherit a host of economic problems.
With the prices of basic commodities rising, the daily living of common people is affected. It
is very evident that the country is still suffering from the economic crisis and this crisis
impedes the Filipino's ambition and hope for an improved and decent way of living.
The effect of the global recession has been very obvious on the upswing of the
unemployment rate. Yet, many colleges and universities are producing professionals every
year. And so the number of people seeking jobs is rapidly increasing and resulting in the
imbalance in necessity and availability of jobs. Because of this, the government needs more
investments from the investors in the country.
The goal of the socioeconomic study is to affirm the various socio-economic problems
that have to renew and develop. With the diverse problems that the country is facing today,
“Orange Coffee Latte and Frappuccino” is a kind of drink that will try to minimize some of
the problems of the country. It will help increase the employment rate. It will provide jobs to
those college graduates or undergraduates that may fit the qualifications of the job. It is also a
help in terms of health aspects because the main ingredient of the "Orange Coffee Latte and
Frappuccino" has a lot of vitamins because it's orange, and it's also high in vitamin C. With
this, it will lower the rate of body fat and waist measurements in our country. The business
will also make use of those local materials which thereby minimizes the importation of goods
from other countries. It will also pay for its business license and taxes that can add up to the
fund of the government projects.

SOCIO-ECONOMIC CHART
ORANGE COFFEE LATTE
AND FRAPPUCCINO
CREATION
PAYMENT OF
OF
GOVERNMENT PRODUCTION
EMPLOYMENT
TAXES
BUSINESS
INDIVIDUAL LOCAL NATIONAL SUPPLY OF
INCOME
INCOME TAX TAX COMMODITY
IMPROVED IMPROVED UTILIZING

QUALITY OF GOVERNMENT LOCAL
LIFE EFFICIENCY RESOURCES
ORGANIZATION AND MANAGEMENT STUDY
Organizing Management is important in business because its main function is to get
people to collaborate in order to achieve an organization's goals and objectives, which also
serve the needs of the customers. To be successful, every business requires strong
management. Effective management not only ensures the business's profit, but it is also
required for better coordination with all of the company's employees.
Managers and other business leaders play an important role in ensuring that the
business runs smoothly. Managers are responsible for the department's day-to-day
operations. To ensure the success of the associates, company leaders must plan ahead,
generate new ideas, expand the company's business, organize necessary items, and control all
operations. Because the aforementioned are part of management, it is a continuous process.
Management is a collaborative effort. Every task should be completed collaboratively.
To achieve the company's objectives, everyone must work together. Interactions, whether
political, social, cultural, or economic, are always in line with management. In order to
achieve success in management, good decision-making and communication skills are
required.
This feasibility study is not only limited in complying course requirements of the
researchers, but it also aspired to learn about real business processes. The study conducted
can be used as a learning tool for researchers and aspiring entrepreneurs. This would support
the researchers by encouraging them to participate more fully in the bu siness world.
Liceo de Cagayan University – Senior High School Department Page
100
GENERAL MANAGER/CASHIER
A. QUALIFICATIONS
• Must be 18 Years old and above
• Must be a senior high school graduate
• At least studies in Accounting management or Business finance
• Must have solid analytical and communication skills
• Excellent ability to solve problem
• Comfortable interacting with all levels of management in multiple areas.
• Strong knowledge of financial reporting in school
• Ability to review data and make relevant management decisions
• Must have a quantitative analytical skill
• Must be ethically oriented
B. DUTIES AND RESPONSIBILITIES
• The tasks of the General Manager include managing staff, Overseeing the
budget and employing marketing strategies
• Shows good judgment and maintains a healthy level of discipline among the
workers;
• Must be devoted to the company’s performance
• Responsible for any business-related wise decision-making

101
• He or she will oversee all of the operations, and all
of Her subordinates will report to him or her
• Observe and assess the company’s and its employees’ performance
PRODUCTION MANAGER
A. QUALIFICATIONS
• Must have at least (2) leadership awards
• Have an ability to use, repair and maintain machines and tools
• The ability to use the initiative basis
• Excellent verbal communication skills
• Must have thinking and reasoning skills
• Have an ability to organize your time and workload
• Able to use a computer and the main software packages competently
• Planning and organizing production schedules
• Assessing project and resource requirements
• Estimating, negotiating and agreeing budgets and timescales with clients and
managers
• Ensuring that health and safety regulations are met

102
• Determining quality control standards
• Responsible for ensuring that the cost of production is cost-effective.
• The one will purchase the materials of the product and overseeing production
processes
PRODUCT MAKER
A. QUALIFICATIONS
• Must have at least (2) certificate awards in school fashion competition
• Can ensure projects are completed with high quality and on schedule
• Can prioritize and manage multiple projects within design specifications and
budget restrictions and must have digital printing skills
• Can perform retouching and manipulation of images
• Can produce drafts for review by clients and make revisions based on the
feedback received and must have sewing skills
• Must have knowledge of layouts, graphic fundamentals, typography, print,
and the web
• Can translate client needs and branding strategies into design strategies
103
• Product maker is responsible to produce product to be accomplished by
gathering materials for sewing and printing processes
• Plans concept by studying information and materials
• Illustrates concept by designing rough layout of art and copy Regarding
arrangement, size, type size and style, and related aesthetic concepts
• You’ll be the one to shape the visual aspects of websites, books, magazines,
product packaging, exhibitions and more
MARKETING MANAGER
A. QUALIFICATIONS
• Must have knowledge in principles of marketing
• Must have experience in planning and implementing strategies in school
organizations
• Must be a problem-solver
• Must have dedication to provide great customer service
• Excellent interpersonal, customer service and communication skills

104
• Demonstrated ability to communicate and present in a large number of people
• Excellent mentoring, coaching and people management skills
• Responsible for developing and executing on marketing strategies to meet
Consumer need and maximize profits
• Manage internal teams, craft (or oversee) promotional messaging and Products,
and work to publish or distribute them to the public via media Advertising, and
social media
• Responsible for maximizing the sales team potential, crafting sales plans and
justifying those to plans to the upper Management.
FINANCE MANAGER
A. QUALIFICATIONS
• At least studies in Accounting management or Business finance
• Must have solid analytical and communication skills
• Excellent ability to solve problem
• Comfortable interacting with all levels of management in multiple areas.
• Strong knowledge of financial reporting in school

105
• Ability to review data and make relevant management decisions
• Must have a quantitative analytical skill
• Able to use a computer and the main software packages competently
• Advise clients on appropriate business planning and help in decision making
processes to ensure that businesses are financially successful. This might
involve advising on investments, savings, pensions or insurance products
• From a financial perspective, it entails analyzing industry dynamics and
different business opportunities
• They develop financial forecasts, plans, and strategies for a company’s
financial gain
CASHIER
1. QUALIFICATIONS
• Must be at least 18 years of age and above
• Must be at least Grade 12 student
• Customer satisfaction oriented
• Ethically oriented
• Basic math and computer skills
• Strong communication and time management skills

106
• Must have self-confidence in dealing people
• Must have interpersonal and communication skills
2. DUTIES AND RESPONSIBILITIES
• Assist customers in the in-store check-out process. Main duties include
Ringing sales, baggage items, asking for price checks, paying coupons,
collecting Payment and making appropriate changes
• Cashier responsibilities also include receiving payments and issuing receipts,
gift-wrapping packages
• Tracking all cash and credit transactions.
• Greet customers enthusiastically and determine their needs.
• Recommend products and services based on their wants, explain the benefits
of merchandise, answer questions, and demonstrate how products work.

107
ORGANIZATIONAL CHART
MARY HOPE P.
MALAGAR
GENERAL MANAGER
KRISTINE MAE T. TIMOTHY N.

CAGA-ANAN SUGANG
MARKETING MANAGER FINANCE MANAGER
HAZEL HAN GLAIZA MAE JARL CANOMON

A. SUAN ESTABAYA PRODUCTION
CASHIER PRODUCT MAKER MANAGER
108
Chapter 5
STRATEGY PLANNING FOR IMPLEMENTATION, EVALUATION,

CONCLUSION, AND RECOMMENDATION
INTRODUCTION
The planning process identifies the goals or objectives that are needed to be
achieved. It formulates different strategies to achieve them and arranges the things that are
needed. It also implements, directs, and monitors all the steps in their logical sequence.
Planning is the first step and the most important function of management or any business
firm. It provides direction and the absence of it will result in the meaningless of all business
activities of the organization (Pujari, 2015).
“Orange Coffee Latte and Frappuccino” like all other businesses be planned
carefully every step before implementation. Right after the implementation, there will be an
evaluation. The efficiency and effectiveness of the plan will be evaluated by the amount it
contributes to purposes and goals, thereby resulting in a successful and profitable operation.
This chapter presents the market study, technical study, financial study, socio-
economic study, organization and management study, project execution study,
administrative support plan, and post evaluation.

109
MARKET STUDY
“Orange Coffee Latte and Frappuccino” is a drink that contains many nutrients that our
body needs. The study shows the gathering of information about customers' product
preferences for the basis of possible demand; it will also lessen the possible risk of failure
through the result of the information gathered from the target market.
The partners conducted research to formulate a market strategy in order to maximize
profit and compete with the competitors. In order to raise the demand, the partners
implemented an effective market strategy.
TECHNICAL STUDY
The “Orange Coffee Latte and Frappuccino” considered the available of resources
so that they can meet the demand of the market at the minimum cost. They see to it that
resources needed to produce the product are accessible and probably, will never experience
scarcity. These include the raw materials and equipments necessary for production of
“Orange Coffee Latte and Frappuccino”. To minimize the cost of labor as well as to ensure
the product's quality, the partners will personally be the one who would facilitate in the
production of “Orange Coffee Latte and Frappuccino”, they will also check the equipments
to be used for quality ensurance.

110
FINANCIAL STUDY
Investment of capital is the principal concern of the partners because, without their
capital, the partnership will not come to a great production outcome. With this business, the
partners will secure that the business will be profitable and will continue to run in the long
run. A great investment in time, effort, personnel, and materials are all necessary in making a
decision.
The partners agreed to contribute Php20,000.00 each to come up with a capital of
Php160,000.00. They closely monitor the profitability of the business to have a positive
assurance that there is an adequate fund to cover all the operating costs and other expenses.
The profit of doing business will be divided among the partners.
SOCIO-ECONOMIC STUDY
In establishing a business and to be worthy of financing, the business should consider
not only profit but also social and economic benefits. The welfare of others (eg. customers,
government, and society) affected by the activities of the business is very important rather
than the interest of the owners. The most successful business is those that build a close win-
win relationship with their customer who is considered the lifeblood of every successful
business.
111
Economically, the "Orange Coffee Latte" helps create job opportunities. Also, the
business helps the government raise its revenues through tax payments, which are used for
development projects that benefit society in general.
PROJECT EXECUTION SYSTEM
A project execution system is important in all aspects of business operations. It has
a strategy on how to manage the product. It also has guidelines in the employees must
follow in order for them to be criticized. Incentives are also given to workers who are very
proficient in the performance of their work to motivate them to continuously give quality
products and services to their customers.
ADMINISTRATIVE SUPPORT PLAN
To gain more customers and maintain good customer relationships, producing a high-
quality product is not enough. To achieve the goals of the business the proponents come up
with the guidelines to be followed which are:
Service-Oriented Partners and Employees
Both partners and the employees will cooperate to ensure the delivery of quality
services to their customers. They must know what they are doing to avoid conflicts with each
other. They must render services effectively and efficiently.

112
Customer Oriented
The partners must ensure that their personnel knows how to have a good relationship
with the customers. Through this, the customers will not hesitate to purchase the product
again because of the service they get.
Customer Satisfaction
Customer satisfaction is a great concern of the business. When customers are
satisfied, they will continue to patronize the product which will eventually lead to an increase
in sales.
Performance Appraisal of Staff
To maintain quality services, the performance of the personnel should be monitored
and evaluated. Outstanding performance will be given incentives as a reward and an
encouragement for them to work even harder.
Continuity of the Business
To survive in the market, the partners must study the present competition between
the direct competitors and the indirect competitors.

113
ORGANIZATIONAL AND MANAGEMENT STUDY
Management is one of the most important aspects of business because it deals with the
relationship of the people inside the community, establishing and achieving objectives. It is
answering the economic and social needs by being productive. Proper management is
important in every organization because it is where the company's success or failure depends.
Another aspect in business that takes an important role is organization since it is the
framework or the backbone by which the routine of the business operation runs, and because
the "Orange Coffee Latte and Frappuccino" believes that a successful business consists of
having a proper organizational set-up, the partners will personally manage the business. They
will see to it that proper organization will exist among them. The partners will make sure that
they know their assigned tasks, responsibilities, power, and rights. To have a harmonious
relationship within the company, the partners should respect each other in terms of
responsibilities.
114
POST EVALUATION
The researchers offer a product that is affordable to the consumers yet it has a good
and high quality that can satisfy a customer's preferences. Moreover, sales increase daily
because many customers patronize the product for the reason that they can buy it at
affordable prices with promotions created. Through these, the business sustains and maintain
the market share, at the same time building good relationship among employees, suppliers,
and consumers.
The researchers have undergone enough processes to achieve the objectives and goals
of the study. Based on the study conducted, most of the total respondents will prefer to
purchase the product, Orange Coffee Latte, and Frappuccino. Also, the demand for the
product will increase as the population increases which is not impossible happen. Having this
data, the researchers concluded that there is a need to introduce the said product to Liceo de
Cagayan University MAIN Campus students, which happen to be the target market of the
study.
Market feasibility regarding the product is being established by the study. Orange
Coffee Latte and Frappuccino is a product that is new to the market. With this, the
researchers introduced the product through a promotion strategy and gave special offers to
loyal consumers at certain periods at a reasonable price. The researchers have the assurance
that they will gain profit rather than lose.

115
The study establishes technical feasibility to evaluate the materials being used. There
are sufficient, safe, and secured raw materials of high quality that are purchased from trusted
suppliers to come up with the production of the product. Being particular with the
ingredients, the researchers used products that have nutritional value. The researchers also
secured the equipment, tools, and facilities that the business would need for the production.
The business will contribute to the welfare of the target market. Since the business’
product offers healthy content, it gives contribution to the health of the consumers in every
benefit the product contains. The production of Orange Coffee Latte and Frappuccino should
be pursued to provide health benefits and satisfaction to the market which is what the
business wants to happen.
RECOMMENDATIONS
The researchers recommend the following to improve the study:
 Increase the number of the respondents in order to have better and detailed
representation of the whole population.
 Create a web page for the business to widen the advertisement of the product.
 The product particularly in the packaging process should be environmental friendly.
 Focus and spare more time on the study that is being conducted.
 Build a good relationship with the proponents and the customers.

116
REFERENCES
https://fluentincoffee.com/coffee-and-orange-juice/
https://fullcoffeeroast.com/coffee-and-orange-juice/
https://coffeeaffection.com/how-to-make-a-frappuccino/
https://www.thelist.com/207679/when-you-drink-a-frappuccino-every-day-this-is-what-
happens-to-your-body/
https://coffeeaffection.com/frappe-vs-latte/
https://www.healthline.com/nutrition/coffee-worlds-biggest-source-of-antioxidants/
https://www.acouplecooks.com/how-to-make-a-latte/
, . (NaN, undefined NaN). . Retrieved from
https://www.scribd.com/document/437626944/Pawfect-Business-Plan
https://www.scribd.com/document/568162500/Document-43
https://www.coursehero.com/file/72083403/Defense-Paperdocx/
https://cagayandeoro.gov.ph/index.php/barangay-efforts/item/110-barangay-kauswagan.html
, . (NaN, undefined NaN). . Retrieved from https://www.gymglish.com/en/gymglish/english-
translation/frappuccino
https://www.scribd.com/document/568162499/Document-42
, . (NaN, undefined NaN). . Retrieved from https://www.nap.edu/read/900/chapter/8
https://www.academia.edu/41640676/A_Feasibility_Study_LAMI_AH_SHAWARMA
https://www.impulsegroupmiami.com/what-we-do
, . (NaN, undefined NaN). . Retrieved from https://www.torani.com/recipes/orange-latte
, . (NaN, undefined NaN). . Retrieved from https://en.wikipedia.org/wiki/Frappuccino
https://brainly.in/question/11294875
https://www.healthsomeness.com/fruits-with-vitamin-c/
117

https://www.academia.edu/41640676/A_Feasibility_Study_LAMI_AH_SHAWARMA
, . (NaN, undefined NaN). . Retrieved from https://www.talleys.co.nz/terms-
and- conditions/terms-and-conditions-domestic
https://www.coursehero.com/file/p1qotn05/Price-and-availability-of-related-goods-A-
change-in-pricerelative-price-does-not/
https://www.bartleby.com/questions-and-answers/identify-the-nonprice-determinants-of-
demand-in-the-dentistry-field.per-factor/6d87d893-eff5-4415-a950-4200f8dd1839
Oranges: Health benefits, nutrition, diet, and risks (medicalnewstoday.com)
118
APPENDICES
APPENDIX A
PROJECTED BUDGET OF THE STUDY
Research Fee ₱ 200.00
Plagiarism and Grammar Text Expense ₱ 100.00
Material during initial production of the sample product ₱ 800.00
Expenses on Final FS ₱ 2,400.00
Other miscellaneous expense ₱ 500.00
TOTAL ₱ 3,800.00
119
APPENDIX B
LETTER OF CONSENT
120
APPENDIX C
SURVEY QUESTIONNAIRES
Good day! The Group 4 of Grade 12-ABM 3 is composed of 6 students from Liceo de Cagayan
University-Main Campus enrolled in Accountancy Business and Management- Feasibility Study. In
answering this survey, your honesty will be a great help in improving our proposed product in the
future.
Complete Name:
Gender:
Age:
Grade Level and Strand:
Please read the questionnaire carefully and check your desired answer.
1. Do you drink coffee?

Yes
No, but I want to try
No, I don’t drink coffee
2. How much do you spend for a coffee?

PHP 40- 50
PHP 61- 70
PHP 51- 60
PHP 71 and above
3. How much do you spend for brewed coffee?

40-50
61-70
51-60
More than 80
4. How often do you drink coffee?

Once a day
2-3 times a week
121
Twice a day
Once a week
2-3 times a month

Once a month
5. Are you will to buy our product?

Yes
No
6. How much fo you spend for orange coffee latte and frappuccino?
PHP 40- 50
PHP 61- 70
PHP 51- 60
PHP 71 and above
7. How often would you buy our product?

Once a day
2-3 times a week
Twice a day
Once a week
2-3 times a month
Once a month
8. What packaging do you prefer to serve your Orange Coffee Latte?

In a mug
In a paper Cup
In a plastic Cup
10. Would you recommend this coffee to Family, Friends, Relatives, or Co-workers?
Yes
No
11. What marketing promotions will convince you to buy our product?
Buy 1 Take 1
Discounts
Vouchers
122
12. Do you buy coffee products that have unique flavors?

Yes
No
13. How much do you spend for such products?

PHP 40- 50
PHP 61- 70
PHP 51- 60
PHP 71 and above
14. How often do you buy such a product?

Daily
Once a week
Once a week
Once in 2 week
123
APPENDIX D
EXHIBITS
124
APPENDIX E
WORK PLAN OF THE STUDY
LIST OF ACTIVITIES Jan Feb Mar Apr May
Selection of group
Selection and planning of the product
Making of Chapter 1-3
Selection of Target Market
Securing of Approval Letters
Chapter 4 Surveys and questionnaires
Chapter 4 Continuation
Chapter 4 Financial
Distribution and Summarizing of Information gathered
Chapter 5 Finalizing Feasibility Study
Final Defense
Implementation of the business
Canvasing and buying necessary equipment

125
APPENDIX F
CURRICULUM VITAE
TIMOTHY N. SUGANG
Tablon Purok 3, Talisay St. Cagayan de Oro City
09978894191
timothysugang@gmail.com
PERSONAL INFORMATION
Home Address: Purok 3, Tablon Talisay St. Cagayan de Oro City
Date of Birth: April 3, 2003
Place of Birth: Puerto Hospital Cagayan de Oro City
Sex: Male
Nationality: Filipino
Religion: Roman Catholic
Language Spoken: Visaya, Filipino and English
Name of Father: Ralph A. Sugang
Occupation: Deceased
Name of Mother: Arlene N. Sugang
Occupation: Accountant
EDUCATIONAL BACKGROUNDS
 Secondary Education
Senior High School
School: Liceo de Cagayan de Oro City
Address: Rodolfo N. Pelaez Boulevard Kauswagan, Cagayan de Oro City
Junior High School
School: Tablon National High School
Address: Purok 1A Tablon Cagayan de Oro City
 Elementary Education
School: Kauswagan Central School
126
KRISTINE MAE T. CAGA-ANAN

Mambato Agora Lapasan Cagayan de Oro City
09350139820
cagaanansansay@gmail.com
Home Address: Mambato Agora Lapasan Cagayan de Oro City
Date of Birth: July 10, 2003
Place of Birth: Cagayan de Oro City
Sex: Female
Name of Father: Pedrito S. Caga-anan
Occupation: Auto Mechanic
Name of Mother: Mary Jane T. Caga-anan
Occupation: Housewife
EDUCATIONAL BACKGROUND
Senior High School
Junior High School
School: Misamis Oriental General Comprehensive High School
Address: Don Apolinar Velez St.
School: East City Central School
Address: National Highway Lapasan
127
HAZEL HAN A. SUAN

Zone 9 Caffas Macanhan Carmen Cagayan de Oro City
09558825147
hzlsuan@gmail.com
Home Address: Zone 9 Caffas, Macanhan Carmen Cagayan de Oro City
Date of Birth: March 14, 2003
Sex: Female
Religion: Born-again
Name of Father: Noel G. Suan
Occupation: Welder
Name of Mother: Herlina A. Suan
Senior High School
Junior High School
School: Carmen National High School
Address: Sitio Macanhan, barangay Carmen, Cagayan de Oro City
School: Macanhan Elementary School
Address: Sitio Macanhan, Barangay Carmen, Cagayan de Oro City
128
MARY HOPE P. MALAGAR

Vista Grande, Lumbia, Cagayan de Oro City
09265124164
hopemalagar@gmail.com
Home Address: Purok 3, Tablon Talisay St. Cagayan de Oro City
Date of Birth: September 13 ,2003
Place of Birth: Cebu city
Sex: Female
Language Spoken: Cebuano, Filipino and English
Name of Father: Giovani Y. Malagar
Occupation: Company Assistant
Name of Mother: Marissa P. Malagar
Senior High School
Junior High School
School: Misamis Oriental General Comprehensive High School
Address: Don Apolinar Velez St.
School: City Central School
Address: Don Apolinar Velez St., Cagayan de Oro City
129
JARL CANOMON
Zone 6 Lower Bulua Cagayan de Oro City
09166872600
canomonj@gmail.com
Home Address: Zone 6 Lower Bulua Cagayan de Oro City
Sex: Female
Religion: Pentecostal
Name of Father: Adonis P. Patriana
Occupation: Vegetable Vendor
Name of Mother: Laylani C. Patriana
Senior High School
Junior High School
School: Opol National Secondary Technical School
Address: Taboc Opol
School: Bulua Central School
Address: Zone 3 Bulua Cagayan de Oro City
130
GLAIZA MAE ESTABAYA

Zone 4 Upper Bulua Cagayan de Oro City
09678708190
estabayaglaiza704@gmail.com
Home Address: Zone 4 Upper Bulua Cagayan de Oro City
Sex: Female
Name of Father: Juvielito T. Domingo
Occupation: Bolter
Name of Mother: Juvy E. Domingo
Senior High School
Junior High School
School: Bulua National High School
School: Bulua Central School

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ORANGE COFFEE LATTE AND FRAPPUCCINO

GLAIZA MAE ESTABAYA

A Feasibility Study Presented to the

This thesis entitled, “ORANGE COFFEE LATTE AND FRAPPUCCINO”, in partial

MRS. MARIA PAMELA P. SACABIN

Approved by the committee on Oral Examination with the grade of 12 ABM 3.

MR. DENNIS M. PAIGALAN

MS. JESSA MAE C. BARREDO MS. UZZIEL B. BUCOL

Accepted and approved in partial fulfillment of the requirements for ACCOUNTANCY

Date of Final Defense May 4, 2022.

APPROVAL SHEET iii

LIST OF FIGURES vii

LIST OF TABLES viii

1.1 BACKGROUND OF THE STUDY 1

1.2 PROBLEM STATEMENT 2

1.5 SCOPE OF PROJECT 3

TABLE OF CONTENTS xii

LIST OF FIGURES xvii

LIST OF PLATES (If available, e.g. pictures) xix

Figure 1: Block diagram of water level control

Figure 2: block diagram of data process steps

Table 1: work plan of the project

1.1 BACKGROUND OF THE STUDY

1.2 STATEMENT PROBLEM

1.3.1 General Objective

The goal or objectives of which the designed device is expected to accomplish is to

1.3.1 General Objective

To Design the schematic circuit of the System

To design an automatic water monitoring system

To avoid wastage of water ; To implement the system

To design an automatic water monitoring system.

To solve the problem of water tank system users.

To Also avoid wastage of water

1.5 SCOPE AND LIMITATION

2.1 RELATED LITERATURE

• Design and Development of Automatic Water Flow Meter (International Journal of

• Automatic Water Level Controller with Short Messaging Service (SMS)

• Automatic Water Level Control System (International Journal of Science and

• Pandey et.al,2011[1]-Explained Agricultural land management practices are

• Jaehyoung Yu Harnsoo Han,2006[2] explained the monitoring water level in a river

• B.Y.Lee and B.Y.park,2008[5]-Gave pressure sensor which is easy to use, it has a

• Jerry C. Whitaker,2010[7] explained that Ultrasound echo ranging transducers can

SCOPE AND DELIMITATION

Liceo de Cagayan University which is located in Rodolfo N. Pelaez Blvd., Kauswagan,

be sold to those willing to purchase directly within Liceo de Cagayan University.

managed by user during load shedding.

Orange coffee. Is a type of coffee that has orange on it.

as certain additives or some pesticides and herbicides.

OBJECTIVES OF THE FEASIBILITY STUDY

The following are the objectives of the study:

1. To determine the target market

2. To know the respondents by determining their:

2.1 Daily Allowance

2.2 Purchasing Power

2.3 Personal Preferences

2.6 Grade Level

3. To analyze whether this business can:

b. minimize cost and maximize profit

4. To analyze the following aspects:

e. Organization and Management Feasibility

5. To know the overall feasibility of the product

The goal of this research is to determine the overall viability of selling

utilizing an online survey questionnaire and a descriptive and quantitative techniques as a

quantitative and qualitative features, as well as the study's overall feasibility.