INTRODUCTION

Souffle is a delicate, light, fluffy and a frothy dessert that comes in sweet or savory. It is

far from the usual flat pancakes we usually make. Souffle is associated with French cuisine then

later on adopt with the Japanese of creating a unique dish. In the early 18 th century, it is believed

to have originated in France. One of the famous French chef Marie-Antoine Carême is frequently

credited with refining and popularizing souffles as both savory and sweet dessert during her

culinary career in the early 19th century. Way back 1974 Souffle pancake first established was in

Hawaii in a restaurant called Eggs N’ Things. Souffle gained more popularity because of how

good its appearance and have a delightful texture. Souffle pancake have a one main ingredient

however it can be customized with various flavors on top, you can add Oreo biscuits, matcha

powder, and even fruits and some toppings that will surely suit your taste.

Souffle pancake is far from the plain pancake, it consists of whipped cream and different

variety flavors that can customers choose and also those people who have a passion for trying

something new and different. It will be so exciting because of this new product that will surely

enjoy and will surely satisfy customers especially those who are dessert lovers. Souffle pancake

are a great option for people or groups as a special treat or a dessert for celebrations like

birthdays, weddings, anniversaries and more. It is also good in Children and Millennials, for

children because it is a sweet food, and had a good appearance. Souffle pancake are also good in

Millennials, knowing them they are into trendy, and Instagram for their social media accounts.

The proponents decided to create a business of Souffle Pancake (Japanese Pancake) to offer

something new and different from people of Tabaco. Also, due to the souffle is only been sold

mostly in Manila and Legazpi City have a one physical store that sell souffle located in SM. To

lessen the hassle of traveling from Tabaco to Legazpi, customers from Tabaco can easily

purchase by messaging CAMINA Souffle Dessert through there Facebook page.

 The location will be a home-based which is located in Tabaco City and will offer order

online and delivery. Social media encourages more and more people to be intrigued with souffle

pancakes, since social media is mainstream nowadays, the business will use it as the main

platform in advertising the business. We will use Facebook, Instagram, TikTok by making any

kind promotions and offers so that the customers will be attracted. The shop will be having its

own website since we are just getting started. Target customers are from Tabaco City (and

someone with a sweet tooth) since it would be a dessert. The proponents are all experienced in

business and loved baking, and by allowing them to have a wider knowledge and a creativity that

will surely satisfy the customers.

The objectives of the project feasibility study entitled Camina Souffle Dessert are as

follows: (1) to determine if the proposed product is feasible and viable in the market; (2) to

promote a new product concept “souffle” with local fusion in Legazpi City; and (3) to produce

souffle as additional product line for dessert. The proponents will adopt a general partnership

form of ownership. A General Partnership is a general partners make the call on how the daily

operations run. In corporation, the company is owned by shareholders. Does not get involved in

the business decision-making. The proponents are Ma. Karen B. Buarao, Shaina Marie E.

Monforte, and Mica C. Mina.

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 CHAPTER I

MARKETING FEASIBILITY

The advocate is conducting research on the City of the Tabaco City soufflé pancake

market right now. In order to understand the local client base and develop successful business

strategies for long-term profitability, it is important that this examination be conducted. chapter 1

or the market feasibility has twelve sections namely, market description, historical population,

demand analysis, supply analysis, direct and indirect competitors supply, projected supply,

demand and supply gap analysis, sales forecast, marketing program, selling price computation,

business location, and promotion. Chapter 1 is the Market Feasibility with twelve sections

namely, market description, historical population, demand analysis, supply analysis, direct and

indirect competitors supply, projected supply, demand and supply gap analysis, sales forecast,

marketing program, selling price computation, business location, and promotion.

Market Description

Understanding the market is an important part of our feasibility study since it offers useful

information about feasible customers and competitors in Tabaco City, where there are

approximately 140,961 individuals. For us to successfully launch our soufflé pancake business,

we need to be able to build efficient marketing plans that appeal to the local market. Due to their

light, fluffy texture, soufflé pancakes are becoming more and more well-liked, making them a

delicious and practical option for snack lovers. They provide a varied delight for many tastes and

are available in all kinds of flavors. Soufflé Pancake, is committed to meeting the local market's

rising need for these delightful pancakes. In Tabaco City, our target market is made up of a wide

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variety of locals, including professionals, students, and families. Due to its widespread appeal,

soufflé pancakes are a favorite of people of all ages, including seniors and teenagers. They are

frequently relished as a delightful dessert, an excellent breakfast choice, or a cozy snack at any

time of the day. Soufflé Pancake will mostly operate online, enabling customers to conveniently

place orders and complete transactions. The proponent appreciates the existence of numerous

bakeries and cafés that provide a variety of pastries and desserts in the local market. Despite

being potential indirect competitors, Soufflé Pancake distinguishes itself in the market by

concentrating solely on soufflé pancakes and providing a variety of delicious and unique tastes.

Proponents can adjust our solutions to the interests and needs of the local people in Tabaco City

according to the market description, which is based on data from a city with a population of about

140,961.

Historical Population

Table 1
Historical Population of Tabaco City
Year Population
2021 93,443
2022 102,998
2023 104,749
Source: website, October 2023

Table 1 presents the historical population of Tabaco City ages 16 years old and above.

The target market of Souffle from age bracket 16 onwards, which means that these specific

consumers will be the common buyers of souffle, since they have the capacity to purchase the

said product. The table describes the historical population of the city from 2021 with 93,443, for

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2022 with 102,998, and 2023 with 104,749. The population growth of Tabaco City is 1.7 per

year. The data was sourced out from the websites and capitol of Tabaco City.

Demand Analysis

To determine the demand of the product in the market. The proponents have conducted

an online survey of 100 respondents. The total population was based on the population of the

people in Tabaco City. The proponents conducted an online survey through google forms. The

questions have been asked through survey about how would the market react to a different and

new variety of desserts, are they willing to patronize the Japanese Souffle pancake, how often

will they purchase the product, and any suggestions towards the products taste, combo of

beverages that will help the proprietors on determining the target market.

Table 2
Projected Demand
Year Population Willingness to Frequency Projected
(1.7%) Buy (89%) Demand
2023 104,749 93,226 12 1,118,712
2024 106,530 94,812 12 1,137,852
2025 108,341 96,423 12 1,157,076

Table 2 displays the projected years, population, the desire to purchase the product, and

the demand of the target market. The online survey questionnaire has 100 percent retrieval rate

and out of hundred respondents, the responses of online questionnaires eighty-nine percent

(89%) are willing to avail the product of the proposed business, and respondents will patronize

the product once a month.

5
Supply Analysis

The supply analysis is the understanding of supply trends from different business

establishments throughout the years and to find out how to increase their supply via projected

supply. There is an increasing number of online sellers and online pastry stores that sell cupcakes

also there are a great number of physical pastry stores within Tabaco city. However, most of

them do not particularly sell cupcakes or specifically spicy cupcakes. Moreover, online sellers

sell pastry goods through pre-order. With thorough research, as to the supposed direct

competitors of Camina Souffle Pancake, the proponents found out that there is no similar

business that is selling spicy cupcakes up to date. For the indirect competitors the proponents

were only able to gather data from a few competitors by messaging them in their FB page.

Indirect Competitors Supply

Table 3
Competitors Supply
Competitors Pieces sold (daily) Pieces sold (monthly) Pieces sold (yearly)
Japanese Cake 45 pcs 1,350 pcs 16,200 pcs
Vendor 1
Japanese Cake 50 pcs 1,500 pcs 18,000 pcs
Vendor 2
Japanese Cake 40 pcs 1,200 pcs 14,400 pcs
Vendor 3
Japanese Cake 55 pcs 1,800 pcs 21,600 pcs
Vendor 4
Total 5,850 pieces 69,800 pieces

Table 3 shows the total number of Japanese Cake containing 45-55 pieces that each

competitor sold in a day, multiply by 30 to get the monthly pieces sold and multiply by 12 to get

the yearly products sold. The data is gathered by interviewing the vendors on how many orders

they receive in a day.

6
Projected Supply

Table 4
Projected Supply
Year Supply
2023 69,800
2024 70,987
2025 72,194
Note: For the tabulation of Table 4 at Appendix D at pp.18

Table 4 shows the projected supply of the proposed business from 2023 to 2025. With

69,800 for the year 2023, 70,987 in 2024, and 72,194 for the year 2025. There will be a projected

increase of 1.7% per year.

Demand and Supply Gap Analysis

Table 5
Demand and Supply Gap Analysis of Camina Souffle Pancake
Market Production
Year Demand Supply Gap
Share (3%) Volume
2023 1,118,712 69,800 1,048,912 31,467 86
2024 1,137,852 70,987 1,066,865 32,006 88
2025 1,157,076 72,194 1,084,882 32,564 89

Table 5 shows the demand and supply gap analysis of the proposed business. The

projected year of the business will cover from 2023 to 2025. The required formula is to compute

the demand less the supply to achieve the gap. The gap will represent the unserved supply of the

proposed business. The market share of the proposed business would be 3%. The gap is

multiplied by 3% to achieve the market share of the business, then divide it by 365 to arrive with

the total production volume per year of the business.

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Sales Forecast

Table 6
Sales Forecast of CAMINA Souffle Pancake
Product Quantity Selling Daily Monthly Annual
Sold Price Sales Sales Sales
CAMINA
Souffle Pancake
Dessert
(Oreo-Choc, 90 ₱90.00 ₱8,100.00 ₱251,000.00 ₱3,012,000.00
Straw-Milk,
Anana, and
Mango-Tango)

Table 6 shows the illustration of the product, quantity sold, selling price, daily sales,

monthly sales, and yearly sales. Camina Souffle Dessert selling price is ₱90.00, with a daily sale

of ₱8,100.00 (90.00 x 40 units), monthly sales of ₱251,000.00 and annual sales of ₱3,012,000.00.

Marketing Program

Camina Souffle pancake only offers an online business. Social media is a strong

marketing strategy specially in starting a business. Camina Souffle pancake will use both digital

marketing to connect with customers, and by displaying some of the products outside the

business location in order to see if someone passed by. Also, the proponents will adopt the 4Ps,

or the traditional Ps of Marketing - the Product, Price, Promotion, and Place.

Product

Camina Souffle pancake offers pancakes with different flavors and toppings that will

surely satisfy the customer. The plastic box container contains 2 layered souffle pancake with

fillings, fillings are just the syrup that will also put on top. It consists 4 different syrups namely:

Strawberry, Banana, Chocolate, White chocolate. And to add more, the proponents offer

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toppings like Oreo biscuits, crashed graham, matcha powder and some fresh fruits like mango,

banana and strawberry.

Products of Camina Souffle Dessert
Product
1. Oreo Chocolate Souffle Pancake
2. Strawberry Milk Souffle Pancake
3. Anana Souffle Pancake
4. Mango Tango Souffle Pancake
Table 7
Description
Souffle pancake with filling of chocolate syrup topped with
whipped cream, Oreo bits and chocolate chips.
Souffle pancake with fillings of strawberry syrup topped
with whipped cream, fresh strawberry sliced and milk
chocolate chips.
Souffle pancake with fillings of chocolate syrup topped
with whipped cream and fresh banana sliced.
Souffle pancake with fillings of mango syrup topped with
whipped cream and fresh mango sliced.

Selling Price Computation

Table 8
Oreo Choc Souffle Pancake Computation
Unit of
Ingredients Unit Cost (₱) Total Cost (₱)
Measurement
All-purpose flour 50g 60.00/1000g 3.00
Baking powder 6g 20.00/1000g 0.12
Vanilla Extract 5ml 15.00/15ml 5.00
Egg yolks 3 eggs 8.00/per pc 24.00
Evaporated Milk 79ml 35.00/370ml 5.00
Salt 0.3g 20.00/50g 0.12
White sugar 29g 85.00/1000g 2.47
Fillings:
Chocolate syrup 30ml 200.00/1000ml 6.00
Toppings:
Whipped cream 42ml 200.00/1000ml 8.40
White Vinegar 5ml 22.00/385ml 0.29
White Sugar 85g 85.00/1000g 7.23
Chocolate Chips 57g 280.00/500g 31.92
Crashed Oreo 57g 280.00/1,000g 15.96
₱109.51
Yield 2
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 Total ₱55.00

Table 8 shows the Oreo Choc Souffle Pancake computation of ingredients, the Oreo Choc

Souffle Pancake at ₱109.51, the yield is for 2, and the selling computation price is ₱55.00

Table 9
Straw-Milk Souffle Pancake Computation
Ingredients UOM Unit Cost (₱) Total Cost (₱)
All-purpose flour 187g 60.00/1000g 11.22
Baking powder 13.308g 20.00/1000g 26.62
Vanilla Extract 15ml 15.00/15ml 1.00
Egg yolks 9pcs 8.00/per pc 72.00
Evaporated Milk 472ml 35.00/370ml 37.91
Salt 5g 20.00/50g 2.00
Fillings:
Strawberry syrup 25ml 200.00/1000ml 5.00
Toppings:
Whipped cream 375ml 200.00/1000ml 75.00
White Vinegar 15ml 22.00/385ml 0.86
White Sugar 180g 85/1000g 15.30
Milk Chocolate Chips 33g 280/500g 18.48
Fresh Strawberry 28g 175/500g 9.80
₱275.19
Yield 2
Total ₱137.00
Table 9 presents the Straw-Milk Souffle computation of ingredients, the unit of

measurement per ingredient at ₱275.19, the yield is for 2, and the total selling computation price

is ₱137.00

Table 10
Anana Souffle Pancake Computation
Ingredients UOM Unit Cost (₱) Total Cost (₱)
All-purpose flour 187g 60.00/1000g 11.22
Baking powder 13.308g 20.00/1000g 26.62
Vanilla Extract 15ml 15.00/15ml 1.00
Egg yolks 9pcs 8.00/per pc 72.00
Evaporated Milk 472ml 35.00/370ml 37.91
Salt 5g 20.00/50g 2.00
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 Fillings:
Chocolate syrup 25ml 200.00/1,000ml 5.00
Toppings:
Whipped cream 375ml 200.00/1000ml 75.00
White Vinegar 15ml 22.00/385ml 0.86
White Sugar 180g 85.00/1000g 15.30
Chocolate Chips 33g 280.00/500g 18.48
Chocolate syrup 30ml 150.00/350ml 12.86
Crashed Oreo 33g 280/1000g 9.24
Fresh Banana 944g 120/1000g 113.28
₱400.77
Yield 2
Total ₱200.00

Table 10 presents the Anana Souffle Pancake computation of ingredients, the unit of

measurement per ingredient, unit cost and the total cost. The Anana Souffle has the following

ingredients: all-purpose flour, baking powder, vanilla extract, egg yolks, evaporated milk, salt,

chocolate syrup, whipped cream, white vinegar, white sugar, chocolate chips, chocolate syrup,

crashed Oreo, and fresh banana, with a unit cost is ₱400.77.00, the yield is for 2, and the selling

computation price is ₱200.00.

Table 11
Mango Tango Souffle Pancake Computation
Unit of
Ingredients Unit Cost (₱) Total Cost (₱)
Measurement
All-purpose flour 187g 60.00/1000g 11.22
Baking powder 13.308g 20.00/1000g 26.62
Vanilla Extract 15ml 15.00/15ml 1.00
Egg yolks 9pcs 8.00/per pc 72.00
Evaporated Milk 472ml 35.00/370ml 37.91
Salt 5g 20.00/50g 2.00
Fillings:
Chocolate syrup 25ml 200.00/1000ml 5.00
Toppings:
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 Whipped cream 375ml 200.00/1000ml 75.00
White Vinegar 15ml 22.00/385ml 0.86
White Sugar 180g 85.00/1000g 15.30
Milk Chocolate Chips 85g 280.00/500g 47.60
Chocolate syrup 30ml 150.00/350ml 12.86
Fresh Mango 14.7g 200.00/1000g 2.97
₱310.34
Yield 2
Total ₱155.00
Source: Shopee App, Polyware Tabaco Branch, October 2023

Table 11 presents the Mango Tango Souffle computation of ingredients, the unit of

measurement per ingredient. The Mango Tango Souffle Pancake has a unit cost of ₱310.34, the

yield is for 2, and the total selling price is ₱155.00

Table 12
Packaging Computation
Particulars Quantity Unit Cost (₱) Total (₱)
Square cake box 1pc 9.00/50pcs ₱5.56
Ribbon (1cm) 1m 16.00/25m 0.64
Sticker Paper 0.2 50.00/10pc 1.00
Tape 0.1m 16.00/10m 0.16
Plastic Carrier Bag (small) 1pc 69.00/50pcs 1.38
Plastic Carrier Bag (medium) 1pc 119.00/50pcs 2.38
Plastic Carrier Bag (large) 1pc 179.00/50pcs 3.50
Total ₱14.65
Source: Shopee App, Polyware Tabaco Branch, October 2023

Table 12 shows the illustration of the packaging computation of Camina Souffle Dessert

amounting to ₱9.32. The packaging includes a cupcake box with six cupcake holders, ribbon,

sticker paper, cupcake liners, tape, and plastic carrier bag. The suppliers of these packaging

materials will come from verified Shopee stores since these stores sell in bulk and have a

complete needed materials for packaging.

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 Table 13
Selling Price Computation
Product Cost Markup Total Cost (₱)
90 80% ₱193.08 or ₱193

90 x 80% = 72

72 + 121.08 = 193.08 or ₱193.00

Table 13 shows the selling price computation of Camina Souffle Dessert’s amounting to a

total of ₱193.00.

Business Location

The location will be a residential area in Tabaco City, Albay since the proponents will not

have a physical store, the production will take place at Kare Subdivision, Purok 6, Tabaco City.

Promotion

Since Camina Souffle Pancake is an online business, proponents decided to attract

customer and be known in the business world through social media platforms. Facebook, TikTok,

Instagram are one of the strongest marketing strategies in the world. It is used and known by

many people.

Camina Souffle Pancake will have its own Facebook page, Instagram account and TikTok

account. Proponents will used this social media platform to promote its product. Leveraging

technology and its uses, the business can have its advertising and promotion will boost the

business. Proponents will also use sticker to promote the business.

Table 14
Promotional Cost
Promotion Unit of Measurement Unit Cost (₱) Total Cost (₱)
Social Media Accounts 1 60 60
Flyers Bulk printing (105pcs) 7.14 750.00
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 Total ₱810.00
Source: Photobook PH, October 2023

Table 14 shows the promotional cost that will be used in order to promote the business

through social media accounts of the Camina Souffle Desserts is 60 of charge. For promotion

using traditional marketing, a flyer at 105 pcs with a unit cost of 7.14, having a cost of ₱750.00

therefor the total cost is ₱810.00 allocated for the promotion of the business.

CHAPTER II

PRODUCTION FEASIBILITY

Technical Feasibility is where the process of the proposed product is stated, and the

technicalities of the business are discussed. The processes are explained with the inclusion of the

materials necessary for production and the price of each material needed is indicated under this

part together with the product’s logo. chapter 2 or the production feasibility has eleven sections,

the product specification and description, production process, service process, operation

schedule, sanitary supplies, office supplies, tools and equipment, utility requirements, project

site/location, quality control, and waste disposal system.

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Product Specification and Description

Product Specification and Description pertains to what a product is and why should the

targeted population purchase the product. The purpose of this section is to supply customers with

significant information about the features and benefits of the product.

Soufflé pancake is the most recent trend variation type of pancakes. It is different from

other types of pancakes that is found around the world. A pancake is typically a tiny round cake

that can be thin or thick depending on personal choice. Egg, raising flour, sugar, salt, and wheat

flour are common ingredients in regular pancakes. The ingredients for soufflé pancake are the

same as for regular pancake, but it requires a few extra steps to prepare. Despite the fact that the

ingredients are the same, the texture of the soufflé pancake is fluffier and softer than a regular

pancake. Souffle pancake is typically thicker and taller than regular pancake and has more

delicate and airy texture that customers will surely love and would definitely purchase. Souffle

can be a profitable business venture in the food industry due to their famous views and reviews

on social media. Finally, Souffle Pancakes are unique here in the Philippines since most of the

Filipino only saw souffle pancake through social media, it is famous in Japan and souffle

pancakes selling location here in the Philippines is mostly in Manila. Souffle can be enjoyed as a

breakfast, dessert, or snack, offering a new variety of desserts for the people in Tabaco City .

Souffle pancakes can be eaten for breakfast, lunch, indulgent snack and for dessert and can also

be an option for various occasions.

Camina Souffle Pancake thinks to increase the desire of people especially here in Tabaco

City by giving a new taste, Instagram dessert and a budget friendly product. The target market of

Camina Souffle Pancake both professionals and non-professionals, especially children, ages from

15 to 65. Potential customers will be glad to try for the first time the Souffle Pancake that looks

15
so fluffy, light and delicious that will surely suit their taste and will leave an impression so they

would want to eat it on repeat. Customers can also choose what fillings and toppings would they

want to put. The finished product would be enclosed in a plastic Tupperware. The logo sticker

and date will also be on the top of the packaging.

Business Logo

Figure 1
Camina Souffle Dessert Business Logo

Camina Souffle business logo is a simple logo with the proponent’s name in the middle

and a pink background because which attracts young people and millennials. The proposed name

of business is “CAMINA SOUFFLE DESSERT”. The proponents came up with three syllable

name CAMINA resulting the combination of Karen, Mica and Shan. The idea of this business

would answer the question of “what other dessert to try and a new to taste?” the proponents are

dessert lover and would like to expand the knowledge with this business. The proponents aim to

bring different variety of souffle pancakes in the city and satisfy potential customers since it is

new and no competitors. The Souffle graphics shows the main product of the proposed business.

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Business Facebook Page

The

proponents create a Facebook page for advertisement of “CAMINA Souffle Dessert” products

and customers be updated of the menu, promo, and new flavors. Also, customer’s can

order/reserve through online by messaging the Facebook account. The CAMINA Souffle Dessert

Production Process/Flow Chart

Purchasing Raw Materials

Preparation of materials
17

Preheat the oven 350°F

 Frosting

Figure 2
Production Process/Flow Chart

The production process discusses the step-by-step procedure on how to make the

proposed product of the proponents.

1. Purchasing raw materials: The first thing to do is to purchase all of the ingredients in

making a Souffle Pancake.

2. Prepare of materials: Second is to prepare the utensils and equipment in making a

souffle pancake, like electric mixer, mixing bowl, measuring cup and spoons, another

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 mixing bowl and also some knife, spatula. Preparation of the ingredients is one of the

important things in baking even in cooking, it will save so much time and will improve

organization.

3. Mixing of ingredients: After preparing the tools and equipment, you will now measure

the said ingredients in a bowl then mix the meringue.

4. Preheat a lidded electric skillet or a pan: The third step is to preheat a pan on a low

heat to roughly 250°F to 300°F, by doing this the heat will be dispersed evenly

throughout the pan, ensuring that the pancake is cooked thoroughly and evenly.

5. Cooking: The sixth step includes scooping the souffle mixture into the pan and filling

each cavity to 3/4 cup and after 3 minutes add 1/3 tbs souffle mixture on top. As a result,

the Souffle pancake can rise slightly over the level of the pan with little doming.

6. Frosting: Frosting is used to decorate baked goods such as Souffle pancake. We can

make the frosting by mixing the whipped cream. It is a great way to design a souffle

pancake to give them an undeniably unique look.

7. Garnishing: Souffle pancakes should be garnished as the final stage. Add some fillings in

between the 2 souffle pancake choices are: Banana syrup, Chocolate syrup, Strawberry

syrup. Add toppings to the souffle pancakes for the garnish. This method adds a pleasing,

aesthetic component that offers food a unique finishing touch.

Preparation Procedure/Recipe

Table 15
Oreo Choc Souffle Procedure/Recipe
Ingredients for Cake:
Dry Ingredients
All-purpose flour
1 teaspoon Baking Powder
2 tablespoon white sugar

19
 Pinch of salt
Wet Ingredients
3 egg yolks
5ml vanilla extract
79ml Evaporated Milk
Meringue
3 egg whites
6 tbsp white sugar
1 tsp vinegar

Directions:

1. Separate the egg yolks and egg whites.

2. Whisk the egg yolks, milk and vanilla extract
3. Sift the all-purpose flour, baking powder, salt and baking powder together then whisk until it is
soft sticky then set aside.
4. Using electric mixer or hand mixer, beat egg whites for 5 seconds then add white vinegar, beat
again until frothy then gradually add white sugar unit its stiff peak.
5. Use rubber spatula and get a little bit of meringue or stiff egg whites to your egg yolk mixture, the
fold it’s in. When the egg yolk mixture is soft peak add the rest of the egg whites and gently fold to
combine, and carefully not to over mix.
6. Set your pan on the lowest heat, and brush the pan with the oil.
7. When the pan is warm enough, you can now start cooking your souffle pancake. Use scoop to
place in the middle of the pan. Set your timer for 2 mins then add a second round another one
scoop on top of the souffle. Carefully pour 3 tablespoons of water into your pan avoiding the
souffle pancake. Cover the pan with a lid and set a timer for four minutes.
8. Uncover the pan. When they are golden brown on the bottom, carefully flip over your pancakes.
The add 3 tablespoons of water into the pan and cover.
9. Cook for another 6 minutes until the souffle pancake is cooked. Then repeat the rest.
10. Serve your Souffle pancakes put the chocolate syrup as the filling in between of the two souffle
then put toppings the whipped cream, crashed Oreo, chocolate syrup and the chocolate chips.
Ingredients for Whipped Cream
1/2 cup of whipped cream
Directions:
1. In a mixing bowl, mix the whipped cream until stiff peak.
2. Use piping bag to cover the souffle pancake.

Table 16
Straw-Milk Souffle Procedure/Recipe
Ingredients for Cake:

20
Dry Ingredients
1/2 cup All-purpose flour
1 teaspoon Baking Powder
2 tablespoon white sugar
Pinch of salt
Wet Ingredients
3 egg yolks
5ml vanilla extract
79ml Evaporated Milk
Meringue
3 egg whites
6 tbsp white sugar
1 tsp white vinegar
Directions:
1. Separate the egg yolks and egg whites.
2. Whisk the egg yolks, milk and vanilla extract
3. Sift the all-purpose flour, baking powder, salt and baking powder together then whisk until it is
soft sticky then set aside.
4. Using electric mixer or hand mixer, beat egg whites for 5 seconds then add white vinegar, beat
again until frothy then gradually add white sugar unit its stiff peak.
5. Use rubber spatula and get a little bit of meringue or stiff egg whites to your egg yolk mixture,
the fold it in. When the egg yolk mixture is soft peak add the rest of the egg whites and gently
fold to combine, and carefully not to over mix.
6. Set your pan on the lowest heat, and brush the pan with the oil.
7. When the pan is warm enough, you can now start cooking your souffle pancake. Use scoop to
place in the middle of the pan. Set your timer for 2 mins then add a second round another one
scoop on top of the souffle. Carefully pour 3 tablespoons of water into your pan avoiding the
souffle pancake. Cover the pan with a lid and set a timer for four minutes.
8. Uncover the pan. When they are golden brown on the bottom, carefully flip over your
pancakes. The add 3 tablespoons of water into the pan and cover.
9. Cook for another 6 minutes until the souffle pancake is cooked. Then repeat the rest,
10. Serve your Souffle pancakes immediately with strawberry syrup as the filling in between of the
two souffle then add toppings the whipped cream, milk chocolate chips, strawberry syrup and
the fresh strawberry.

Ingredients for Whipped Cream

1/2 cup of whipped cream
Directions:
1. In a mixing bowl, mix the whipped cream until stiff peak.
2. Use piping bag to cover the souffle pancake.

Table 17

21
 Anana Souffle Procedure/Recipe
Ingredients for Cake:
Dry Ingredients
1/2 cup All-purpose flour
1 teaspoon Baking Powder
2 tablespoon white sugar
Pinch of salt
Wet Ingredients
3 egg yolks
5ml vanilla extract
79ml Evaporated Milk
Merigue
3 egg whites
6 tbsp white sugar
1 tsp white vinegar
Directions:
1. Separate the egg yolks and egg whites.
2. Whisk the egg yolks, milk and vanilla extract
3. Sift the all-purpose flour, baking powder, salt and baking powder together then whisk until it is
soft sticky then set aside.
4. Using electric mixer or hand mixer, beat egg whites for 5 seconds then add white vinegar, beat
again until frothy then gradually add white sugar unit its stiff peak.
5. Use rubber spatula and get a little bit of meringue or stiff egg whites to your egg yolk mixture,
the fold it in. When the egg yolk mixture is soft peak add the rest of the egg whites and gently
fold to combine, and carefully not to over mix.
6. Set your pan on the lowest heat, and brush the pan with the oil.
7. When the pan is warm enough, you can now start cooking your souffle pancake. Use scoop to
place in the middle of the pan. Set your timer for 2 mins then add a second round another one
scoop on top of the souffle. Carefully pour 3 tablespoons of water into your pan avoiding the
souffle pancake. Cover the pan with a lid and set a timer for four minutes.
8. Uncover the pan. When they are golden brown on the bottom, carefully flip over your pancakes.
The add 3 tablespoons of water into the pan and cover.
9. Cook for another 6 minutes until the souffle pancake is cooked. Then repeat the rest,
10. Serve your Souffle pancakes immediately with cholate syrup as the filling in between of the two
souffle then add toppings the whipped cream, chocolate syrup and the fresh banana.

Ingredients for Whipped Cream

1/2 cup of whipped cream
Directions:
1. In a mixing bowl, mix the whipped cream until stiff peak,
2. Use piping bag to cover the souffle pancake.

22
 Table 18
Mango Tango Souffle Procedure/Recipe
Ingredients for Cake:
Dry Ingredients
1/2 cup All-purpose flour
1 teaspoon Baking Powder
2 tablespoon white sugar
Pinch of salt
Wet Ingredients
9 egg yolks
15ml vanilla extract
79ml Evaporated Milk
Meringue
3 egg whites
6 tbsp white sugar
1 tsp white vinegar
Directions:

1. Separate the egg yolks and egg whites.

2. Whisk the egg yolks, milk and vanilla extract
3. Sift the all-purpose flour, baking powder, salt and baking powder together then whisk until it is
soft sticky then set aside.
4. Using electric mixer or hand mixer, beat egg whites for 5 seconds then add white vinegar, beat
again until frothy then gradually add white sugar unit its stiff peak.
5. Use rubber spatula and get a little bit of meringue or stiff egg whites to your egg yolk mixture,
the fold it in. When the egg yolk mixture is soft peak add the rest of the egg whites and gently
fold to combine, and carefully not to over mix.
6. Set your pan on the lowest heat, and brush the pan with the oil.
7. When the pan is warm enough, you can now start cooking your souffle pancake. Use scoop to
place in the middle of the pan. Set your timer for 2 mins then add a second round another one
scoop on top of the souffle. Carefully pour 3 tablespoons of water into your pan avoiding the
souffle pancake. Cover the pan with a lid and set a timer for four minutes.
8. Uncover the pan. When they are golden brown on the bottom, carefully flip over your pancakes.
The add 3 tablespoons of water into the pan and cover.
9. Cook for another 6 minutes until the souffle pancake is cooked. Then repeat the rest,
10. Serve your Souffle pancakes immediately with chocolate syrup as the fillings in between of the
two souffle then add toppings the whipped cream, chocolate syrup and the fresh mango.

Ingredients for Whipped Cream

1/2 cup of whipped cream
Directions:
1. In a mixing bowl, mix the whipped cream until stiff peak.
2. Use piping bag to cover the souffle pancake.

23
Service Process/Flow Chart

Advertise the product

Choose the flavor of the product

Take the order

Prepare the order

Deliver the order/Pick up the order

Accept payment

Figure 3
Service Process /Flow Chart

The service process pertains to how a service is provided to consumers and the process

involves the procedures, tasks, schedules, mechanisms, activities, and routines by which a service

is conveyed to the customer.

1. Advertise the product. The social media manager will be the one posting pictures of the

product. By doing this it allows to attract customers.

2. Choose the flavor of the product. The customer will choose out of the 4 flavor’s in the

menu before ordering.

24
 3. Take the order: The social media manager is the who assigned by checking orders from

social media accounts like, Facebook, Instagram, TikTok and in Text messages. She is the

one who will reply and accept orders from customers.

4. Prepare the order: The production manager will prepare and package the requested

order after taking the orders. It will take 15 to 20 minutes to prepare.

5. Deliver the order/Pick up the order: The proponents will contact the delivery driver as

soon as the order is prepared and provide him with the specifics regarding the delivery

location and order price. Although the customer's location may affect the exact delivery

time, the predicted arrival time is 30 minutes. And by dropping by the store or picking up

the product, social media manager will contact the customer as soon as the product is

finished.

6. Accept payment: Once the order has been delivered, the delivery driver will receive the

payment if it cash, and if it is through GCash then proponents will send the GCash

account to the customer.

Operation Schedule

Operation Schedule pertains to establishing both the planning, use of resources of the

supposed business, use of equipment and facilities, the scheduling of human activities, and

receipt of materials. The Operation Schedule will be whole day operation from Mondays-

Sundays with the quota of 90 tube per working day, 630 tube per week. The proponents will start

at 9:30am until 7pm. However, the store will be open at 8:00 am, one hour and thirty minutes to

get the tools and equipment’s ready and to tidy up the area and refill some sanitary tools for the

customers.

25
 After that 30 pcs or 15 tube souffle pancake will be produced. The average baking time

per 30 pcs is 45mins. Also, the different flavors of syrup, toppings like chocolate chip, milk

chocolate chips, crashed Oreo, and some fresh fruits like banana, strawberry, mango are already.

The proponents will have a lunch break from 11:3 am to 1:00pm. At 1:30pm social media

manager will check some orders online and by 2:00pm, the partners will now prepare all of the

orders.

The business will be operating seven days a week. Also, proponents are still taking bulk

orders with different toppings and syrup. Proponents also deliver if there are times that customers

request and deliver the orders at the time of the customer’s request. There will be a delivery fee

of ₱50.00 to nearby locations but may vary depending on the distance of the client’s location.

Table 19
Ingredients
Ingredients Quantity Unit Cost (₱) Total Cost (₱)
All-Purpose Flour 6 kg 60.00 360.00
Baking Powder 1 kg 179.00 179.00
Baking Soda 1 kg 85.00 85.00
Fresh Banana 4 kg 120 480.00
Eggs 6 trays 230.00 1,380.00
White Sugar 5 kg 90.00 450.00
Fresh Strawberry 3 kg 175.00 525.00
Fresh Mango 3 kg 200 600.00
Evaporated Milk 20 canned 40.00 800.00
Vanilla Extract 1L 125.00 125.00
Chocolate Syrup 4L 130.00 520.00
Strawberry Syrup 3L 180.00 540.00
Whipped Cream 4L 200.00 1,800.00
White Vinegar 350 ml 35.00 35.00
Chocolate chips 3 kg 280.00 840.00
Milke Chocolate chips 3 kg 280.00 840.00
Oil 1 kg 90.00 90.00
Crashed Oreo 4 kg 280.00 1,120.00
TOTAL ₱10,769.00
Source: Tabaco Public Market, Shopee, and Polyware in Tabaco branch October 2023

26
 Table 19 presents the ingredients needed in business. Column 1 shows the ingredients,

column 2 shows the quantity that needed, column 3 are the unit cost of each ingredient, and

column 4 shows the total cost per month of each ingredient. The proponents will pay a total of

₱10,769.00 These particulars ingredients are all available in Polyware Tabaco, Shopee, and

Tabaco Public Market.

Packaging Supplies

Table 20
Packaging Supplies
Particulars Quantity Unit Cost (₱) Total Cost (₱)
Disposable Clear Plastic 10 99 990.00
Clamshell (20pcs)
Sticker paper 3 50.00 150.00
Plastic carrier bags (100 pcs.) 5 149.00 745.00
Total ₱1,885.00
Source: Shopee App and Polyware Tabaco Branch, October 2023

Table 21
Packaging Computation
Particulars Quantity Unit Cost (₱) Total
Plastic box 1pc 9/50pcs 0.18
Sticker Paper 0.2 50/10pc 1.00
Plastic Carrier Bag (small) 1pc 69/50pcs 1.38
Plastic Carrier Bag (medium) 1pc 119/50pcs 2.38
Plastic Carrier Bag (large) 1pc 179/50pcs 3.58
Wooden Spoon 1pc 95/100pcs 0.95
Wooden Knife 1pc 95/100pcs 0.95
SM Bonus Tissue 1pc 85/175 sheets 0.48
Total 10.9
Source: Shopee App and Polyware Tabaco Branch

Table 21 shows the following packaging supplies that the proposed business will need per

month to function. The table shows the square cake box, ribbon, sticker paper, plastic carrier

bags, and tape that will be needed per month. These particulars are available in the Shopee App

and Lucky Educational Supplies Tabaco Branch.

27
Cleaning Supplies

Table 22
Cleaning Supplies
Particulars Quantity Unit Cost (₱) Total Cost (₱)
Scrub brush 5 25.00 125.00
Sponge 10 9.00 90.00
Dishwashing liquid 10 137.00 1,370.00
Gloves 10 115.00 1,150.00
Alcohol (1 liter) 5 129.00 645.00
Disinfectant spray 5 223.00 115.00
Multipurpose cleaner 5 99.00 495.00
Microfiber cleaning cloth (12 pcs.) 10 80.00 800.00
Apron 12 59.00 708.00
Hairnet (12 pcs.) 10 49.00 490.00
Kitchen mask (10 pcs.) 10 116.00 1,160.00
Total ₱7,148.00
Source: Shopee App, October 2023

Table 22 shows the following sanitary supplies that the proposed business will need per

month to function. The table shows the scrub brush, sponge, dish washing liquid, gloves,

alcohol, disinfectant spray, multipurpose cleaner, microfiber cleaning cloth, apron, hairnet, and

kitchen mask that will be needed per month, and the proponents will pay a total of ₱7,148. These

particulars are available in Shopee App. Since the project site/location is a residential area,

particulars like a mop, broom, rags, and the like can be found in the residential area or

workspace.

Office Supplies

Table 23
Office Supplies
28
 Particulars Quantity Unit Cost (₱) Total Cost (₱)
Ink 1 479.00 ₱479.00
Bond paper (1 rim) 1 175.00 175.00
Record book 1 55.00 55.00
Ballpen (12 pcs) 1 60.00 60.00
Order slip 5 11.00 55.00
Total ₱774.00
Source: Shopee App, October 2023

Table 23 shows the following office supplies that are necessary for the proposed business

to operate. The table shows the record books, ballpens, printer ink, order slip, and bond paper

that will be needed per month, and the proponents will pay a total of ₱774.00. These particulars

are available in Shopee App. Due to the fact that the project site/location is a residential area, the

proponents already possess the necessary seats, tables, calculators, laptops, and printers, hence no

more office equipment is needed.

Tools and Equipment

Table 24
Tools and Utensils
Particulars Quantity Unit Cost (₱) Total Cost (₱)
Griddle Burger Pan 1 4,500.00 4,500.00
Chiller 1 29,950.00 29,950.00
Refrigerator 1 18,885.00 18,885.00
Electric Stand Mixer 1 2,300.00 2,300.00
Spatula 2 135.00 270.00
Icing Bag (100 pcs.) 1 43.00 43.00
Whisk 2 100.00 200.00
Scoop 2 155.00 312.00
Sieve 1 110.00 110.00
Mixing Bowls 3 155.00 465.00
Measuring Cup 1 170.00 170.00
Measuring spoon 1 135.00 135.00
Wooden Spoon 1 42.00 42.00
Knife 1 117.00 117.00
Scissor 2 56.00 112.00
Silicon Brush 1 45.00 45.00
Kitchen scale 1 209.00 209.00
Plastic Bottle Squeezer 3 85.00 255.00
Hand Plastic Gloves ( 100 1 113.00 113.00

29
 pcs.)
Glass Ganister Food Storage 4 35 140
265ml
Extension Wire 1 150 150
Total ₱58,523.00
Source: Shopee App and Polywarex Tabaco City Branch, October 2023

Table 24 shows the following tools and equipment’s that the proposed business will need.

Proponents choose what are the good quality to use in business making. The table shows the

griddle burger pan, chiller, refrigerator, electric mixer, spatula, mixing bowl, wire whisk, scoop,

sieve, measuring cups, measuring spoon, wooden spoon, knife, scissors, silicon brush, and

kitchen scale, plastic bottle squeezer, gloves, and glass ganister food storage 265ml. Proponents

will pay a total of ₱58,373.00. The particulars are available at the Shopee App and Polyware

Tabaco City.

Utilities Requirements

Table 25
Utilities Requirements
Particulars Cost (₱)
Electric Bill ₱2,500.00
Water Bill 2,500.00
Wi-Fi 900.00
Food Stall 5,000.00
Gasul 1,000.00
Labor 4,000.00
Miscellaneous 10,000.00
Total ₱25,900.00

Table 25 shows the following fees since souffle project site/location is in the

neighborhood. The utility needs are electricity, internet access, and water consumption that are

30
taken into account. The proprietors have determined that the family’s monthly bills that 50% of

the payment will be covered by the proponents with the total of ₱25,900.00 and the

miscellaneous of ₱10,000.00 is for emergency purposes.

Project Site/Location

Figure 4
Project Site/Location

31
 Figure 4 shows the actual location of the proposed business. The nearest landmark is the

Concourse in Tabaco City, or the Motortrade of Tabaco City Branch. The proponents food stall

will be located outside of tbe Kring’s Buarao Native Lechon.

Figure 5
Proposed Project Location – Satellite Image

The location will be the residential area in Tabaco City, Albay but the proponents will not

have any physical store placed, specifically Kare Subdivision, Purok 6, Cobo, Tabaco City,

Albay. Nearest landmark is the Concourse in Tabaco City, or the Motortrade of Tabaco City

32
Branch. The proposed production location is a residence of the proponent, Ma. Karen B. Buarao.

On the same area, the proponent also managed and owned the Kring’s Buarao Native Lechon.

Therefore, if the customers are looking for Camina’s Souffle Pancake, it would be easier and

convenient for them, since the Buarao Native Lechon is popular in the location.

Quality Control

Camina’s Soufflé Pancake, the soufflé pancakes are subject to the strictest quality

control, which we take very seriously. The proponent’s commitment to quality begins with the

meticulous selection and inspection of premium ingredients to assure their freshness and

compliance with the strictest food safety regulations. For consistency in flavor, texture, and

appearance throughout the manufacturing process, we adhere to strict criteria and accepted

practices. The proponents follow a strict hygiene and sanitation policy to prevent any potential

contamination and the personnel is regularly trained to ensure adherence to these standards. To

guarantee the quality of our products, we periodically test and maintain our equipment. Both

during and after production, proponents visually inspect and taste the soufflé pancakes to make

sure they meet a high standard. To avoid damage and preserve freshness, proponents

meticulously package the products and store them in surroundings with stable humidity and

temperature conditions.

The proponents regularly audit and monitor the processes as part of the continuous

improvement efforts to ensure that the quality control requirements are being upheld. The

proponents take immediate action to resolve any discrepancies or problems that are found.

Customers' opinions are highly valued and are a crucial tool for development. Every step of the

quality control procedures is meticulously documented, including production logs, ingredient

inspections, audits, and test results. With the use of these records, proponents can identify and

33
address any quality problems, guaranteeing that the soufflé pancakes constantly live up to and

beyond client expectations. Furthermore, proponents firmly uphold the laws pertaining to food

safety and quality, demonstrating dedication to the security and contentment of the customers.

With these thorough quality control procedures, the proponents hope to earn the confidence by

continuously providing soufflé pancakes with outstanding flavor, texture, and quality.

Waste Disposal

As part of the commitment to responsible waste management, Camina’s Soufflé Pancake

separates its garbage into three categories: recyclables including cardboard and plastic packaging,

food scraps for composting, and general waste. The proponents cooperate with nearby recycling

facilities to prevent recyclables from ending up in landfills. Food scraps are delivered to a

composting facility to produce compost that is beneficial for gardening. For the safe and proper

disposal of non-recyclable material with licensed waste services, the business adheres with the

local laws. In an effort to reduce waste, also actively phasing out single-use plastics from the

packaging and using energy-saving techniques. The proponents improve the waste management

via regular audits, and also stress the value of waste reduction to the staff. Proponents work with

the neighborhood to promote ethical recycling and waste disposal, helping to create a cleaner,

healthy and sustainable environment.

34
 CHAPTER III

MANAGEMENT FEASIBILITY

Management Feasibility introduces the management’s position and concepts of the

proposed business. This chapter tackles the entire organizational agreement of the business

which suggests a clear and precise identification of duties and responsibilities, flow of authority,

and manpower level requirement. Chapter 3 or the Management Study has seven parts namely,

form of business organization, vision and mission, organizational structure, duties and

responsibilities, compensation scheme, permits and licenses, and Gantt chart.

Forms of Business Organization

The Souffle Pancake Dessert is considered a General Partnership type of business. It

would be operated by the proponents namely: Ma. Karen B. Buarao, Shaina Marie Monforte and

Mica Mina. General Partnership because it would be a shared responsibility for the three

proponents specifically when it comes to marketing, financial and other things that need to be

managed. The owners will equally share in terms of profits or losses, the total project cost for the

proposed business.

Vision, Mission, and Goals

These statements will serve as the foundation and the objectives of the business. The

mission statement will provide the overall goal of the company, while the vision statement will

provide the framework for the future of the company accompanied by strategic planning.
35
Vision

To vision of Camina Souffle Desserts is to be the first business that offers a new pancake

fusion. A modified flavor offering selections that fits individual preferences, which is affordable,

healthy and with value.

Mission

The mission is to offer a pancake fusion with selections that will fit one’s preferences,

budget-friendly, healthy and best for dessert, cocktails, and snacks.

Goals

 To create an improved flavor of pancake that will surely love by the customers.

 To promote a healthy version of pancake with a fresh fruit topping.

 To serve a budget friendly pancake dessert, cocktails and snacks.

 To build a business that will cater to pancakes and to offer more varieties that uses local

products as toppings and glaze.

Organizational Structure

PRODUCTION SUPERVISOR
Ma. Karen B. Buarao

FINANCE SUPERVISOR MARKETING SUPERVISOR

Shaina Marie E. Monforte Mica C. Mina

Figure 6
36
 Organizational Structure

Camina Souffle Desserts will be general partnership, the partners are Ms. Ma. Karren B.

Buarao as Production Supervisor, Shaina Marie E. Monforte as Financial Supervisor, and Mica

C. Miña as Marketing Supervisor. The proponent will oversee the management and operations of

the proposed Camina Souffle Desserts business.

Duties and Responsibilities

The proponents (co-founders) will oversee the whole operation, particularly financing,

marketing, production, and selling.

Production Supervisor: Ma. Karen B. Buarao

The partner is the most experienced in business. She has the passion in cooking and

baking. She is in-charge of the production and operations in the kitchen. Prepares and update the

inventory management, order and delivery schedules, costing, quality control and the service

process of the business. She also serves as mentor and coach of the Finance and Marketing

Supervisor because of her background in business and competencies.

Finance Supervisor: Shaina Marie E. Monforte

She is responsible in handling the financial operations of the business. In-charge of cash

management, financial reports, deposits, and fund custodian. She maintains and updates the

financial reports of the partnership and in-charge of the partners allowances and can also delivery

through customers location.

Marketing Supervisor: Mica C. Miña

The partner is in charge of marketing and promotions of the business. She will be

interacting different types of people whether through online or offline. The proponent will think

different marketing strategies that aligns with the business goals and target market. Also, the
37
partner is responsible for developing new content, including images, videos, and a good

description that will surely catch customers attention, and will be collaboration with some

influencers and will be working to promote the business products from 9:00am until 6:00pm thru

social media and mobile phone. In terms of delivering products, the business is associated with

Vroom Vroom and Beep Beep.

Compensation Scheme

Table 26
Partners Salaries
Name of Partners Amount (₱)
Buarao, Ma. Karen B. ₱3000.00
Monforte, Shaina Marie E. 3000.00
Mina, Mica C. 3000.00
Total ₱9,000.00

Table 26 displays shows partners daily allowance for the first six months of the business

operation amounting to ₱9,000.00. The monthly allowance will depend on the number of days

the partners report for work. After six months of operations, the partners will decide whether to

convert the allowance to monthly salary, which will depend on the progress of the business.

Capitalization

Table 27
Partners Contribution
Name of Partners Contribution
Buarao, Ma. Karen ₱50,000.00
Monforte, Shain Marie 50,000.00
Mina, Mica 50,000.00
Total ₱150,000.00

38
 Table 27 shows the capital contribution of each partner. The proponents have decided to

have an equal capital contribution, with a total of ₱150,000.00. Therefore, each partner will be

contributing ₱50,000.00 and the money for the proponents contribution came from each bank

savings.

Permits and Licenses

Table 28
Permits and Licenses
Items Amount (₱)
BIR Registration 500.00
Barangay Business Clearance 50.00
Community Tax Certificate 200.00
Mayor’s Permit 3,000.00
SEC Registration (Partnership) 1,050.00
Sanitary Health Permit 1,225.00
Total ₱6,025.00
Source: Tabaco City Hall, October 2022

Table 28 shows the permits and licenses that the proposed business needs in order to

legally operate the business. It includes the BIR registration, barangay business clearance,

community tax certificate, Mayor’s permit, SEC registration for partnership, and sanitary health

permit. The business will pay a total of ₱6,025.00 for the business permits and licenses.

Implementation Plan

Table 29
Gantt Chart
Specific Aug Sep Oct Dec Jan Feb Ma Apr Ma Jun Jul Aug Sep
Task/Activity 202 202 202 202 202 202 r 202 y 202 202 202 202
3 3 3 3 4 4 202 4 202 4 4 4 4
4 4

39
 Feasibility
Study
Preparation

Capital
Sourcing

Business
Registration

Purchase of
Materials

Implementatio
n

Table 29 presents the implementation plan of the proposed business using the Gantt Chart

as template. The proponents have already started with their feasibility study from August 2023 to

December 2023 timeline. Sourcing of Capital will be done from September 2023 to January

2024. Application for Business permits and licenses will be on January 2024 to March 2024.

Purchase of materials required for the supposed business will be on March 2024 and July 2024.

The implementation will be by July to September 2024.

40