The United States of America is a large country in

North America, often referred to as the "USA", the

"US", the "United States", "America", or simply "the
States". Home to the world's third-largest population,
with over 318 million people, it includes both densely
populated cities with sprawling suburbs and vast,
uninhabited and naturally beautiful areas.
With its history of mass immigration dating from the
17th century, it is a "melting pot" of cultures from
around the world and plays a dominant role in the
world's cultural landscape. It's famous for its wide
array of popular tourist destinations, ranging from the
skyscrapers of Manhattan and Chicago, to the natural
wonders of Yellowstone and Alaska, to the warm,
sunny beaches of Florida, Hawaii and Southern
California.
"Travel is fatal to prejudice, bigotry, and
narrow-mindedness." Mark Twain
The United States is not the America of television
and the movies. It is large, complex, and diverse,
with several distinct regional identities. Due to the
vast distances involved, travelling between regions
can be time-consuming and expensive, but often very
rewarding.
Geography
The contiguous United States (called CONUS by
US military personnel) or the "Lower 48" (the 48
states other than Alaska and Hawaii) is bounded by
the Atlantic Ocean to the east and the Pacific Ocean
to the west, with much of the population living on the
two coasts. Its land borders are shared with Canada to
the north, and Mexico to the south. The US also
shares maritime borders with Russia, Cuba, the
Bahamas. If counting the Insular Areas and Minor
Outlying Islands, the United Kingdom, Samoa, and
Haiti would also share maritime borders.
The country has three major mountain ranges. The
Appalachians extend from Canada to the state of
Alabama, a few hundred miles west of the Atlantic
Ocean. They are the oldest of the three mountain
ranges and offer spectacular sightseeing and excellent
camping spots. The Rockies are, on average, the
highest in North America, extending from Alaska to
New Mexico, with many areas protected as national
parks. They offer hiking, camping, skiing, and
sightseeing opportunities. The combined Sierra
Nevada and Cascade ranges are the youngest. The

Sierras extend across the "backbone" of California,

with sites such as Lake Tahoe and Yosemite National
Park; the Sierras transition at their northern end into
the even younger volcanic Cascade range, with some
of the highest points in the country.
The Great Lakes define much of the border between
the eastern United States and Canada. More inland
seas than lakes, they were formed by the pressure of
glaciers retreating north at the end of the last Ice Age.
The five lakes span hundreds of miles, bordering the
states of Minnesota, Wisconsin, Illinois, Indiana,
Michigan, Ohio, Pennsylvania and New York, and
their shores vary from pristine wilderness areas to
industrial "rust belt" cities. They are the secondlargest bodies of freshwater in the world, after the
polar ice caps.
The southwestern portions of the USA in eastern
California, Arizona, Nevada, and much of southern
New Mexico are rugged and very arid landscapes,
complete with wind-shaped desert sand dunes like
White Sands New Mexico. Death Valley (282 feet
below sea level) is the lowest spot on the USA
mainland and one of the hottest areas on Earth.
Natural areas include vast areas of desert untouched
by humans. Camping and hiking through the majestic
landscapes of the Southwest is a big vacation draw
for many Americans.
Florida is very low-lying, with long white sand
beaches lining both sides of the state. The mild
subtropical climate allows many exotic (both native
and non-native) plants and animals to flourish. The
Florida Everglades are a pristine "river of grass" that
is home to 20-foot alligators among other creatures. ,
Rocky Mountains,
Climate
The overall climate is temperate in much of the
northern and central regions, with the deep southern
areas along the Gulf Coast and Florida being
subtropical. The Great Plains are dry, flat and grassy,
turning into arid desert in the far West, while much
of California is Mediterranean, and arid desert in its
southwestern areas. Southern Florida and Hawaii are
tropical.
The least difference in climate from region to region
in the USA occurs in summer - when much of the
USA has warm to hot summers. Areas of the
Southwestern deserts (California, Arizona, and

Nevada) often see the highest summer temperatures

of 100 to 115F (38-46C) on many days with long
periods of rainless weather. Much the rest of the USA
sees high temperatures from 70 to 90F (21-32C).
Only areas along the upper Pacific Coast (in Oregon
ssand Washington) have summer highs below 70F
(21C). The greatest difference in climate from
region to region occurs from December through
March - when temperatures can range fridge in the
far northern areas (Minnesota, North Dakota...etc) to
warm to hot in the deep subtropical portions (Florida,
Arizona...etc). Some areas in the northern Plains
(North Dakota, South Dakota) have highs only in the
20s Fahrenheit (-5C) in January, while areas in the
deep south along the Gulf Coast, the Southwestern
Deserts, and Florida have highs in the 60s and 70s F
(15-26C).

Exports play an important role in the UK

economy, influencing the level of economic
growth, employment and the balance of
payments. Lower transport costs,
globalisation, economies of scale and
reduced tariff barriers have all helped
exports become a bigger share of national
income in the post war period. In 2011,
exports of goods and services accounted for
19% of GDP (up from 14% in 1990).
Imports accounted for 24% of GDP
indicating that we have a current account
deficit.
Importance of exports

Employment. Growth in exports

can create employment. For
example, the growth in car
exports have created many job
in car industries, such as BMW
factory in Oxford, and Nissan in
Sunderland. Traditionally export
jobs have been in
manufacturing industries an
important source of full-time
employment, especially in
industrial regions. In recent
years, exports have become
more diversified with a greater
reliance on service sector based
exports.

Economic growth. Exports are a

component of aggregate
demand (AD). Rising exports
will help increase AD and cause
higher economic growth.
Growth in exports can also have
a knock on effect to related
service industries. For
example, the success of car
exports in

Sunderland will help the local

economy with local clubs and
shops benefiting from increased
spending. Similarly a fall in
exports, during a global
economic downturn can have a
big negative impact on UK
economy.

Current account deficit. The

strength of exports has a large
role in determining the current
account deficit. In the past few
decades, the UK has had a
persistent current account
deficit, which many attribute to
the UKs relative poor export
performance.

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(14 SlideShares) , Marketing Student,

Business Student, Researcher, Computer
Enthusiast, Capitol University Junior
Marketing, External Vice President, Intern
at Coca-Cola FEMSA at Capitol University,
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Published on Oct 27, 2013

This a Feasibility Study conducted by a

group of students "The Incorporators" from
Capitol University's Bachelor of Science In
Business Administration major in Marketing
Management and Human resource
Published in: Education

7 Comments
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22 of 77

Feasibility Study (Veggie

Bread)
40,340
views

Jayson Sanchez at Sa Puso Nya

Bryan Agustin Oculam

Can i ask a question ,, why

purchase of raw material is
increase 5% in year 2014 ?
although the other scedules are
not increases in year 2014?

3 weeks ago

Brian Albert Lara , Dj at

Mixcrate
There's a way to download that
slide..

Abbie Romeroso , Trainee at

Trainee at SM Entertainment
can I download the file pls I
need ifor my own development
study as a refference
2 months ago

2 months ago
Show More
Transcript

1. Capitol University Corrales Osmea Ext., Cagayan de Oro

City In Partial Fulfillment of the
Subject Feasibility Study
Submitted by: Brenely T. Solis
Junryl L. Ybaez Anjhie Grace M.
Valle Bryan Agustin B. Oculam
Submitted to: Dr. Aldrich S.
Palarca

2. ACKNOWLEDGEMENT The
researcher would indebted to so
people who have suggested and
shared their ideas to the
conceptualization of this
research. This Feasibility Study
has been made possible by the
guidance, supervision,
cooperation and participation of
the following: To our Almighty
God who always look up and
secure the safety of the
proponents in doing this project
To our parents for the financial
assistance and who always
guide and give words of wisdom
to inspire us in doing our best in
preparing the Feasibility Study.
To our beloved intelligent
Professor, Aldrich S. Palarca,
who has greatly shared his
knowledge with us with
patience and diligence in
helping us meet the necessary
works for the completion of our
Feasibility study. Sincerest

Abbie Romeroso , Trainee at

Trainee at SM Entertainment
can I download the file pls I
need ifor my own development
study as a refference
2 months ago

Adam Tijani , Clinician at

Diadem Veterinary Services,
Ughelli, Delta State
pls allow me to download d
document. it will serve as
reference document for me in
developing mine. thanks
2 months ago

gratitude is extended also to

our respondents, the Business
Administration Students of
Capitol University for the time
they spent in the interview.
Together, we sincerely
acknowledge and give thanks
the person/s mentioned above
who have brought the success
of doing this Feasibility Study.
We are very grateful for this
wonderful accomplishment.

3. ACKNOWLEDGEMENT The
researcher would indebted to so
people who have suggested and
shared their ideas to the
conceptualization of this
research. This Feasibility Study
has been made possible by the
guidance, supervision,
cooperation and participation of
the following: To our Almighty
God who always look up and
secure the safety of the
proponents in doing this project
To our parents for the financial
assistance and who always
guide and give words of wisdom
to inspire us in doing our best in
preparing the Feasibility Study.
To our beloved intelligent
Professor, Aldrich S. Palarca,
who has greatly shared his
knowledge with us with
patience and diligence in
helping us meet the necessary
works for the completion of our
Feasibility study. Sincerest
gratitude is extended also to
our respondents, the Business
Administration Students of
Capitol University for the time
they spent in the interview.
Together, we sincerely
acknowledge and give thanks
the person/s mentioned above
who have brought the success
of doing this Feasibility Study.

We are very grateful for this

wonderful accomplishment.

4. Partners combine its

expertise in running this
business with the help of our
parents and guardians who
hands out their support
financially to make this project
successful. The management is
not only looking forward to selfbenefit but also with the
customers and community.
Proving good quality products
that ensures the safety and
satisfaction of the customers.

5. Chapter I Introduction A
healthier variety of breads are
what we are in cognizance. For
this brand perception that we
formalize we would like to linger
the interest of the buyers and
also the consumer with our
version of Veggie Breads. We
would like introduce varieties of
flavors that consumers that
would not normally taste with
the following flavors that we
would like to propose:
malunngay (horseradish),
ampalaya (bitter gourd), talong
(eggplant,) kamatis (tomatoes)
etc. Nowadays people would
choose an artificially made food
product that has a less healthy
nutritional content over the
conventional foods that is said
to be good for our health that
is available in the market.
Promoting a healthy and
convenient way of eating by
introducing varieties of Veggie
Breads to the public consumers
would also benefit not just the
consumers with the its health
nutrition content it have but
also helps the Filipino farming
industries in the country as well.

6. Background of the Study We

make this product proposal for
the purpose that we want to
serve our valued customers in a
new product dishes that we give
them a healthy food that will
enjoy not only for adults but
also for the young ones, we add
especial ingredients for our
product such as malungay, We
would like to introduce varieties
of flavors that consumers that
would not normally taste of the
bread. Nowadays people would
choose an artificially made food
product that has a less healthy
nutritional content over the
conventional foods that is said
to be good for our health
lifestyle that is available in the
market. Promoting a healthy
and convenient way of eating
by introducing varieties of
Veggie Breads to the public
consumers would also benefit
not just the consumers with the
its health nutrition content it
have but also helps the Filipino
farming industries in the
country as well they will
encourage.
7. Statement of the Problem
This feasibility study is intended
to evaluate the feasibility of
selling bread with vegetable
flavored. Specifically, it aims to
evaluate and analyze the
following areas: The Technical
aspect of the study Product
Description Product Process
Equipment/Materials Plant
Location Plant Lay-out The
Marketing aspect of the study
General Business Condition
Competitive Condition Target
Market Demand Product
Pricing Strategy Promotion
Packaging

8. The Financing aspect of the

study Capitalization Sources
of Funds Total Sales Total
expenses Income Statement
(5 years projected) Balance
Sheet (5 years projected)
Cash Flow Statement (5 years
projected) Return on
Investment Ratio Analysis
The Management aspect of the
study Form of Ownership
Structure Job Analysis
Company Policies The Socioeconomic aspect of the study
Contribution to the government
Contribution to the society

9. Conceptual Framework The

technical study of the project
comprises product description,
product process, equipment and
materials, plant location and
plant layout. In this area, it
discusses on how the product
Veggie Bread is produce, what
ingredients and equipments are
needed, and where will the
researchers going to put the
said business and its layout.
The marketing study covers the
general business condition,
competitive condition, target
market, demand, supply,
product, pricing strategy,
promotion, and packaging. This
area talks about the structured
questionnaire floated to the
respondents and the result
determines the demand and
supply and for the researchers
to know whether their product
will penetrate the target
market. The financial study
shows the capitalization,
sources of funds, total sales,
total expenses, income
statement, balance sheet, cash
flow statement, return on

investment, and ratio analysis.

This area discusses if the
business is profitable or not. In
addition, it serves as a guide for
the researchers to know if the
transactions within 3 years are
increasing.

10. The management study

shows the form of ownership,
the structure of the business,
job analysis and company
policies that the researchers
had formulated. The socioeconomic study shows the
contribution of the study to the
government and to the society.
This area proves that the
business existed not only for
profit purposes, but also for the
improvement of the welfare of
the people.

11. Framework of the Study

TECHNICAL MARKETING
FINANCING MANAGEMENT
SOCIOECONOMIC Product
Description General Business
Condition Capitalization Form of
Ownership Contribution to the
Government Product Process
Competitive Condition Sources
of Funds Structure Contribution
to the Society Equipment/
Materials Demand Total Sales
Job Analysis Plant Location
Product Total Expenses
Company Policies Plant Lay-out
Pricing Strategy Income
Statement Promotion Balance
Sheet Packaging Cash Flow
Statement Return on
investment Ratio Analysis Table
1.1

12. Scope and Limitation of the

Study This study of the Veggie
bread business is restricted to
Cagayan de Oro city and will be
based on management,

marketing, technical,
socioeconomic, and financial
aspect of business. Students will
be covered as part of the
respondents. The product will
be disseminated through direct
selling and orders are also
accepted from the customer
within in Cagayan de Oro city
from those who are willing to
purchase our product.
Significance of the study The
study gives the consumer a
product which is affordable but
with the same product quality
with those sold at an expensive
price. This section will provide a
brief description on the various
significances of the study given.
To the customers- the
researchers believed that the
customers will benefit because
the study was made for them
and the researcher had priced
the product at a reasonable
price. They will benefit by
buying the product and they will
see that it can be used for a
long time. To the researchers- in
doing the study, the researchers
have acquired new skills and
knowledge that they can use in
their profession .This paper can
enlighten their thinking with
regards to the reality of life
especially as we walk towards
the path of the business world.

13. To the students- The

proposed study will help you
speeding up metabolism,
providing an immediate source
of energy with fewer calories
than other fats. Reduces Sweet
Cravings and improves insulin
secretion and utilization of
blood glucose. To the teachersThe proposed study will help
your health esp. those who are
elderly people these products

provide many benefits, it

protects against osteoporosis,
Helps relieve symptoms
associated with gallbladder
disease. To the farmers- The
proposed study will help the
farmers to engage in producing
more vegetables, we are not
only selling but also helping the
farmers to promote their
product. The study gives the
consumer a product which is
affordable but with health
benefits. This will also give the
farmers the opportunity to
engage in a business that will
serve as a stepping stone to
economic growth. Furthermore,
this feasibility study will also
serve as a guide and a stepping
stone to economic growth
specially the farmers to
enhance their farming as the
main ingredients of this product
and to those people who would
want to put up their own
business.

14. Definition of Terms For a

better comprehension on this
feasibility study, the following
definitions of terms are
provided: Balance Sheet- one
of the financial statements that
show the total assets, total
liabilities and equity of a
business Break-even Point refers to an indicator of the
volume where profits equal
zero, which means no gain, no
loss Capitalization - the
monetary contribution of each
partner in starting up a business
Demand- refers to the
quantity of goods does a buyer
is willing to buy at a given price
Form of Ownership - refers to
a type of business form of
organization Income

Statement - type of financial

statement that shows the
annual sales of the business
with its expenses incurred for
the whole year Management the overall organizational
structure of a certain business
Marketing Strategy - a series of
marketing activities that an
organization do to acquire
customers Structured
Questionnaire - a written
instrument used in gathering
information through survey.

15. Bread - A staple food

made from flour or meal mixed
with other dry and liquid
ingredients, usually combined
with a leavening agent, and
kneaded, shaped into loaves,
and baked. Malunggay Moringa Oleifera (synonym:
Moringa pterygo sperma) is the
most widely cultivated species
of the genus Moringa, which is
the only genus in the family
Moringaceae, is the most
nutritious plant in the world. It
is rich in vitamins A and C and
iron. Vegetables - A plant or
part of a plant used as food,
typically as accompaniment to
meat or fish, such as a cabbage,
potato, carrot, or bean.
Nutrition - The process of
providing or obtaining the food
necessary for health and
growth.

16. Chapter II METHODOLOGY

This chapter describes and
discusses how the researchers
will gather the necessary data
and information that will be
used in the entire study. It
describes who will be the
respondents and focus of the
research. This also shows the

procedure of source of data and

methods of collecting data;
these chapters also discuss the
type of research, research
design, and the research locale
where the study will be
conducted and description of
our product and the outlook of
the industry and the size of the
industry, target market, market
segmentation and presentation,
in marketing and sales
activities, detailed of our
product and service description
that we will going to apply to
our business and the
competition in the market.
Research Design The
researchers used the
descriptive design and applied
using survey questionnaires and
key informant interview. The
survey was conducted by
providing structured
questionnaires to a number of
identified respondents from the
collages inside Capitol
University. The participants who
were asked to evaluate the
bread types/ flavors during the
survey were randomly selected
from identified respondents.
The survey was aided using an
interview guide questioners.
Moreover, interviews were
conducted with existing
business operators who sell
breads which will server us key
information on how will we the
researchers improve more our
product offerings to our target
consumers.

17. Research Locale The

researchers floated the survey
questionnaires around specific
department of Capitol
University. The number of
students that are being selected
here are from different

department and are brief

discussion on what is the
research about. Therefore in
this area the researchers
planned to have their
distribution of their products
through consignment. Figure 1.1

18. Respondents Due to a large

number of people that may
become the possible costumers,
the researchers got at least 250
respondents from the identified
research locale. Respondents
were identified immediately
after they have shown interest
in buying vegetable bread
(Veggie Bread). Colleges No. of
Respondents Business
Administration 25 Nursing 25
Education 25 Maritime
Engineering 25 Computer
Science 25 Midwifery 25
Engineering 25 Criminology 25
A.B. English 25 Accounting
Technology 25 TOTAL: 250 Table
2.1 Sources and Methods of
Collecting Data The researchers
have gathered data through the
primary data. The primary data
were gathered by giving away a
structured questionnaire to
selected students in different
departments of Capitol
University.

19. Chapter III Technical Study

Figure 1.2 This study discusses
about the process of production
and the activities of the
business. It states also the
machineries and equipment
used in production and other
aspect regarding bringing the
raw material into finished
products ready for trade. Plant
layout, size and structures are
all presented for the purpose of
identifying the business
operation. Also product

specifications the product

processes using the flow chart.
The list of machinery, tools and
equipment are enumerated with
their corresponding cost, raw
materials and plant fund
sources are also cited.

20. General Business Condition

All bakery products and
ingredients thereof shall be
stored, handled, transported
and kept so as to protect them
from spoilage, contamination,
disease and unwholesomeness.
Boxes and other permanent
receptacle or containers for the
storing, receiving or handling of
bakery products shall be so
placed and constructed as to be
beyond the reach of
contamination from streets,
alleys and sidewalks and from
animals and shall be kept clean
and sanitary by the bakery.
There shall not be used in
bakery products or in the
ingredients thereof any
ingredient or material, including
water, which is spoiled or
contaminated or which may
render the product
unwholesome, unfit for food or
injurious to health. Every room
used for the manufacture of
flour or meal food products shall
have the furniture and utensils
therein so arranged that they
and the floor may at all times
be kept clean and in good
sanitary condition. Every bakery
shall be constructed, drained,
lighted, ventilated and
maintained in a clean and
sanitary condition, and
screened against flies, shall
have plumbing and drainage
facilities, together with suitable
wash basins, wash sinks and
toilets or water closets, which

shall be kept in a clean and

sanitary condition. The said
toilets or water closets shall be
in rooms having no direct
connection to any room in which
bakery products or ingredients
are prepared, stored, handled or
displayed. In connection with
every bakery, suitable room
shall be provided for the
changing and hanging of the
wearing apparel of the workers
or employees, which

21. shall be separate and apart

from the work, storage and
sales rooms, and shall be kept
in a clean and sanitary
condition. No person shall sit or
lounge or be permitted to sit, lie
or lounge upon any of the
tables, shelves, boxes or other
equipment or accessories used
in connection with the
production, preparation,
packing, storing, display or sale
of bakery products in a bakery.
No live animal or birds shall be
kept in any building or part
thereof used as a bakery for
such production, preparation,
packing, storing display or sale
of bakery products. Before
beginning the work or
preparing, mixing or handling of
any ingredients used in the
production of bakery products,
every person engaged in such
work shall wash the hands and
arms, and after using toilets or
water closets, every person
therein engaged shall wash the
hands and arms thoroughly and
then rinse in clean water, and
for this purpose the owner or
operator of the bakery shall
provide sufficient facilities and
post notes to this effect. No
owner or operator of a bakery
shall require or permit any

person affected with any

contagious, infectious or other
disease or physical ailment
which may render such
employment detrimental to the
public health, nor any person
who refuses to submit to an
examination, to work therein.
Employees shall be prohibited
from smoking while preparing
and baking veggie bread
products.

22. Production Process Veggie

Bread Procedure INGREDIENTS:
4 cups (500g) first class Flour 3
tsp. instant dried yeast 1/2 cup
sugar 3/4 tsp. salt 5 tbsp.
softened butter 1 tbsp. oil 1 egg
1/2 cups water 1/4 cup
evaporated milk 1/2 cup fresh
milk Powdered malunggay
Figure 1.4

23. Step-by-step Procedure

Combine flour, sugar, salt,
powdered Malunggay and yeast.
Lightly mix the dry ingredients
with your dough hook and then
add egg, butter and oil. Put your
mixer into Speed 1 and let the
egg, butter and oil mix with the
dry ingredients. Place your fresh
milk, evaporated milk and water
in a microwavable container
and heat it up for 45 seconds
first, before pouring it to your
Vegie bread. Once the veggie
bread mix becomes overall wet,
increase the Speed to 2 and
kneads for 15 minutes in the
mixer. Prepare a stainless steel
large mixing bowl and wipe the
inside with an oiled kitchen
paper towel. Once the kneading
is done, turn off the mixer and
remove the dough hook and
bowl out of the mixer stand.
Lightly oil your hands and
remove the dough. Tuck in the

edges of the dough underneath

to create a smooth top surface
before placing it in your oiled
mixing bowl. Cover the bowl
with cling wrap. If the weather
is hot, just leave the bowl on
your kitchen bench but if its
cold pour some hot boiling
water in a container and place it
inside your oven (turned off) on
the bottom level. Position your
covered Veggie bread dough on
a rack above the hot water
container, close the door oven
and leave it there for 1 hour
(same amount of time if its on
the kitchen bench), until it
double in size. Place two
handful flour in the corners in
the cleaned kitchen bench.
Lightly flour your kneading area
with a bit of your flour. Take out
the risen Veggie

24. bread dough out of the

mixing bowl and knead/punch
down the air out of it. If it gets
too sticky, lightly flour your
hands and pat the overall
exterior of the dough. Roll the
dough till it becomes elongated.
Using a 1/3 measuring cup,
scoop some of the dough and
level it up with your inner palm
and with a sweeping motion
(using your palm) cuts the
dough on the edges of the
measuring cup. Cup each
Veggie Bread dough portions
with your right hand and roll it
into a ball in an anti-clockwise
motion, if it gets too sticky, dust
your hands with some flour. Dip
each rolled Veggie Bread dough
into the bread crumbs. Before
placing it in your baking tray,
make the dough slightly oval
shaped. Distance each dough
portion about 2-2.5cm away
from each other. Cover the

baking tray with cling wrap

loosely. Let it rise for another
hour (hot weather leave it on
the kitchen bench, cold weather
inside the oven with hot water
underneath), it will double its
size again. Preheat your oven
200C and bake your tray of
Veggie Bread on the top second
rack for 10 - 15 minutes. Once
cooked slide the Veggie Bread
rolls into a wire cooling rack
immediately. MAKES: 15 -16
Veggie Bread Rolls.

25. Workflow of the Process 1 2

3 4 5 6 7 8 9 Create a veggie
bread concept Gather the
indredients needed Combine
the dough mixture for the bread
Add the the vegetable bits in
the dough mixture Bake the
dough mixture Wait till its done
Prepare for the finishing
touches When done baking,
then add the finishing touches
Display in the shelf. Table 3.1
26. Product Description The
Veggie bread is made by baking
malunggay horseradish plant
bits in the dough of flour and
water added with flavors. The
added malunggay bits in the
dough these will serve as
invaluable nutrients added to
our breads and have a cheap
price and are easy to bargain in
the market. The product will
come in four flavors and will be
sold on differentiated price.
Below are the specific
descriptions of the four
proposed bread flavors.
Peanut Bread ( 15.00) Peanut
butter flavored bread with a
small amount of chopped
roasted peanuts offers
delightfully surprising crunch
and with a sliced malunggay

minced mixed in the dough to

put a healthy touch to it. Figure
2.1

27. Ensaymada ( 15.00)

Sweet bread is one large snaillike coil dusted in sugar with a
sliced malunggay minced mixed
in the dough to enhance a
healthy touch to it. Figure 2.2
German Bread ( 20.00) A
dense, whole grain loaf with
sesame seeds for a dense,
moist loaf and with a sliced
malunggay minced mixed in the
dough to add a healthy trace to
it. Figure 2.3 Croissant (
20.00) A buttery flaky pastry
named for its wellknown
crescent shape. Croissants are
made of layered yeast-leavened
dough with a sliced malunggay
minced mixed in the dough to
enhance a healthy touch to it.
Figure 2.4

28. Materials and Equipment

Dough Mixers A dough mixer is
an appliance used for household
or industrial purposes. It is used
for kneading large quantities of
dough. It is electrical, having
timers and various controls to
suit the user's needs. Figure 3.1
Oven An oven is a thermally
insulated chamber used for the
heating, baking or drying of a
substance and most commonly
used for cooking. Kilns and
furnaces are special-purpose
ovens, used Figure 3.2 in
pottery respectively. and
metalworking,

29. Roller The dough roller

has three rolls arranged in a
vertical stack and too make a
sheet of rounded dough, gently
hands pat a dough ball (or

chunk of dough) to flatten it.

Figure 3.3 Bread Slicer A
bread slicer slices larger
amounts of bread in the
shortest time possible. A slicing
machine will make this job
effortless, not to mention the
fact that an electric slicing
machine saves you a lot of time.
Figure 3.4

30. Plant Location The plant

location shall be located at Don
Apolinar Velez Street fronting
St. Ignatius Birthing Home.
Below is the location of the
proposed business. Figure 4.1

31. Plant Layout The plant

layout is tactically designed to
support the smooth process of
the proposed business (Veggie
bread). The display area is a
place where all finished
products that are ready to sell
are being displayed. There
would be a business office area
which will cater to business
related transactions. The
bakery/store will be the place
for the customer to purchase
the finished products of veggie
breads. The pantry will be the
area where the veggie bread
will be made by the baker.
Perspective View Floor Plan
Figure 5.1 Figure 5.2

32. Plant Lay-out Bakery/Store

This is a proposed perspective
view of the Veggie Bread
bakery. This is where the Veggie
Bread products will be displayed
and with a relaxing design
which promotes a green and
healthy lifestyle that our
product endures to our
customers. Figure 5.3 Figure 5.4

33. Office This is a proposed

perspective view design of
where the manager of the
Veggie Bread will be in office.
Figure 5.5 Pantry/Baking Area
This is a proposed perspective
view design of where the Veggie
Bread products will be produced
and be done. Figure 5.6

34. Chapter IV MARKETING

STUDY This chapter will help to
know the marketing aspect of
the business. The marketing
aspects will cover the following:
General Business Condition,
Tabulation of Results, Target
Market, Demand, Product,
Promotion, Marketing strategy,
Pricing Strategy, Promotion and
Packaging. For the business to
prosper, it should be given time
and effort. The proponent of this
business must have the desired
creativity so as to be able to
provide quality service to its
customers. The fulfillment of the
needs and wants of its
customers or target market
must be the key objective of the
recommended business. In
every project, feasibility
marketing aspect is wellthought-out the most important
since it requires inconspicuous
analysis of the business total
demand and supply.

35. Description and outlook of

the industry Malunggay as one
of the leading crops in the
country that is a nonseasonal
vegetable and easy to grow and
has an abundant supply in the
market her in the city. Farmers
in this kind of crop are less
motivated and are living in the
deepest ground of poverty for
their crops are purchased for a
penny priced dealings, for

wholesaler primarily prefer to

buy other vegetables commonly
sold in the market. Therefore
Malunggay is at the bottom of
their list. As experienced in the
recent years, demand for bread
industry is continually
increasing due factors which
include convenience
affordability and changing
lifestyle. The trend of health
and wellness shift the demand
to go upward because a lot of
people choose to go to healthy
lifestyle. In our survey
conducted among the five
factors that affect the
purchasing choice of our
respondents nutritional value
ranks the highest factor they
consider in purchasing bake
foods. Our groups would want to
introduce Veggie bread in the
market because our group
envisioned putting up stores
highlighting Malonggay in every
product for we can create pies,
cakes and other delicacies
especially various types of
bread with the Malunggay
making its industry much
broader and in turn will array as
one of the most excellent food
products.

36. Size of the industry

According to the 2010 Census of
Population in the Philippines,
the Cagayan de Oro City has an
estimated population of 602,
This was based on the census
conducted last 2010 this data
gives us the opportunity to have
a look on how large is the
market in an scale of the city.
Flour-based foods have played
an increasingly dominant role in
the Philippine diet in recent
years. The industry's total rated
annual production capacity is

2.2 million tones. The largest

flour end users are bakeries,
followed by noodle
manufacturers and then fast
food chains. More than 10,000
bakeries nationwide constitute
the largest single institutional
user of wheat flour, accounting
for approximately 50% to 60%
of total domestic flour use.
Target Market Veggie Bread
wants to distress the purchasing
influence of most of the Filipinos
as it is offering an affordable
price and addressing health and
wellness trends in our product
offerings. At all ages is the
target market of Veggie Bread,
professional or not, male or
female and people of different
walk of life. One of our target
markets is the parents because
they can influence the children
to consume and choose Veggie
Bread as a tasty snack treat and
most especially the people
within a healthy lifestyle. This
confirms a big scope of market
veggie bread will cater.

37. Market Segmentation

Veggie bread considers all types
of people in all ages what
places they came from and no
matter what their gender and
religion either who have high or
low income can be our target
market that can be one of our
potential buyers for the benefits
of our potential customers we
extend our time and effort to
differentiate and understand
their needs, wants and their
preferences in order to meet the
satisfaction of our innovated
product. Demand Study 1. Do
you eat vegetable?
Respondents Answer 250 200
Yes 194 150 No 56 100 50 0 Yes
No The results show that overs

194 of the respondents said

that they eat vegetables while
56 of the respondents said that
they dont eat vegetables this
result implies that we there is a
big fraction that our product will
be viable to the target
consumers who have craved for
vegetables.

38. 2. How do you often eat

vegetables? Respondents
Answer 120 100 80 60 40 20 0
Everyday 96 Occasionally 65
Often 51 Very Often 38 The
results show that 96 of the
respondents said that they eat
vegetable every day and 65
said they eat occasionally and
51 said that they often eat and
only 38 said that they eat
vegetables very often. The
results imply that Veggie Bread
has the chance of being viable
to the market due to the
respondents response to how
often they eat vegetable. 3. Do
you like to eat bread?
Respondents Answer 250 200
Yes 219 150 No 31 100 50 0 Yes
No The results show that there
are219 of the respondents said
that they like to eat bread while
only 31 of the respondents said
that they dont like to eat bread.
The result implies that our
product has a big chance that to
be patronized by the consumers
based on the resulting findings.
39. 4. How often do you eat
bread? Respondents Answer
Everyday 125 Occasionally 63
Often 37 Very often 25 140 120
100 80 60 40 20 0 The results
show that there are 125 of
respondents eat bread
everyday and 63 occasionally
eat bread while 37 often eat
and only 25 of the respondents

eat bread. By this result we can

have some adjustments about
the production of our Veggie
Bread products. 5. How do you
find Veggie Bread as an
alternative for our conventional
breads? Very Satisfying
Satisfying Respondents Answer
Very Satisfying 150 Satisfying
48 Average 52 Average The
results show that 150 of the
respondents finds Veggie Bread
as an alternative for
conventional breads as very
satisfying and 48 said they are
satisfied and only 52 average.
By these results we are
confident that our products will
be patronized by the
consumers.

40. 6. How much are you willing

to pay for the Veggie Bread?
Respondents Answer PHP 15-20
211 PHP 21-25 39 Php 15-20
Php 21-25 The results show that
211 of the respondents said
that they are willing to pay
Php15-20 for a Veggie Bread
while only 39 of the
respondents. These results gave
us an idea on what will be the
pricing for our Veggie Bread
products. 7. What variety of
veggie bread is your favorite?
Peanut Bread German Bread
Croissant Respondents Answer
Peanut Bread 67 German Bread
69 Croissant 58 Ensaymada 56
Ensaymada The results show
that there are 67 of respondents
liked the Peanut bread and 69
liked the German bread while
there are 58 of respondents
liked the Croissant and 56 of the
respondents liked the
Ensaymada Veggie Bread.
These results gave us an idea
on how much Veggie bread
products will be produced

41. 8. Rate the following items:

Respondents Answer Category
Very Satisfied Satisfied Average
Taste 173 36 41 Packaging 127
67 61 Cleanliness 159 55 36
Price 147 67 36 The results
gave us the perspective on how
will we handle the following
factors that will affect the
product operation based on the
respondents responses.
Marketing and sales activities
Nutritiously bake breads. Who
would have thought that we can
have it in hand? Veggie bread is
placed in a box. The box serves
as its packaging. By words, its
simple and plain but beholds
the taste and nourishment it
gives to the consumers. The
study will be implemented in 6
months time. (Second semester
of school year 2013-2014).
42. The following activities
should be followed. 1st week
= Distribution of flyers and
leaflets. Advertisement via
Facebook and other social
media. Opening promo, but
worth of 50.00 of Veggie
Bread products and get 1 bread
of your choice free to the first
20 customers only. 4th week
= Buy 3 boxes get 3 bread
promo. Buy 3 boxes get 3
bread free of choice (whole
week from 2:30 4:00pm only)
3rd month = Juice day promo.
Buy 1 box get juice free. Limited
supply of juice last only.
Available during MWF only.
4th month = Buy 3 boxes get a
5% off promo. Buy 3 boxes a
get a chance to have a 5% off
promo. Available until 3rd week
of the 4th month only. Limited
until supply last. 5th month =
Freebie promo. Buy 2 boxes of

Veggie Bread and get a freebie

promo. Freebies available until
supply last.

43. 6th month= Late night

coffee promo. Buy 1 box from
10:00 - 12:00pmand get extra
coffee free. Available until
closing time. The above
mentioned marketing and sales
activities should be followed
during the implementation time.
Any adjustment, if necessary
can be interested. Detailed
Product Veggie bread is dough
based product that is rich of
minerals and nutrients that will
give the consumer a healthy
way of eating the conventional
breads that we often buy. We
Filipinos are known as a fan of
eating bread especially in the
morning where we have our
orphan breakfast. Our version
of breads has a twist and with
the grace of malunggay to
make it healthier and decent for
our body. Veggie Bread has a
variety of flavors that
consumers can choose from, we
have Peanut Bread, Ensaymada,
Croissant and German Bread.
Competition Businesses exist in
a competitive environment.
Bakeries are in fierce
competition with each other to
provide the best possible value
for money high quality and
appetizing breads, and to offer
the most suitable range of
products for their customers.
Competition typical breads are
commonly offered by
bakeshops. They are really
noteworthy about their profit
and customer satisfaction, but
not into making the community
health wise. The fact that the
value of its bread is affordable
yet it consist only a few of

nutrients that our body need is

somewhat deceiving ourselves.

44. On the other hand, veggies

are obliging in our body in
handling out nutrients that keep
us going. Some consumers
today are aware of their health
but some are not specially kids
nowadays that most of them are
not into eating vegetables. And
as concerned individuals, we
offer breads that are benevolent
in use and consist of dietary
from the vegetables that store
our daily nutritional needs the
Veggie bread. Within a market
businesses are faced by direct
competitors. These are firms
that produce the same or very
similar goods. With regards to
our consideration about our
competition, we consider small
bakeries because it will threat in
our business. However, most
products are differentiated in
some way. The Product Veggie
Bread is from the word veggie
means vegetables which
process into bread. We all need
protein and the full complement
of vitamins and minerals to
keep us healthy. Meat eaters
find this easier but may also
open themselves up to health
issues related to eating too
much animal protein. It can be
really difficult for vegetarians
and vegans to get enough
protein and enough vitamins
and minerals especially the full
complement of the B vitamins
and the minerals that are
suspended in animal fats. A
good part of the answer really is
in bread. These products bring
you nature at its best delicious
and nourishing breads made
with a variety of 100% whole
grains. New Veggie Breads add

a fresh garden taste and the

nutrition of one full serving of
vegetables in every slice.

45. Packaging Packaging plays

in Veggie Bread are an
important role as a medium in
the marketing mix, in
promotional campaigns, as a
pricing criterion, in defining the
character of new products, as a
setter of trends and as an
instrument to create brand
identity and shelf impact in all
product groups. The Veggie
Box A take home box that is
where you put the veggie bread
product. .A eco-friendly
packaging and promotes a
greener nation. Figure 6.1 The
Veggie Bag Take home bags
after purchase of the Veggie
Bread products will be placed in
a paper bag. Promoting a
greener lifestyle and preventing
environmental hazards that can
destroy the environment. Figure
6.2

46. Marketing Strategy The first

strategy is market penetrate.
Veggie bread is committed to
improving the customer
experience in ways they believe
few in the industry have done.
This business plan to execute a
broader marketing strategy, not
simply to build name
recognition and awareness but
also to build deeper
relationships with the target
customers whom they believe
will help promote the brand. To
reach the target customer
group, we use a mix of the
following marketing methods:
radio, billboards, social
networking, television and instore sampling. Expect to
continue to increase media

impressions as they strive to

build deeper relationships with
their customers. We believe
marketing represents an
opportunity to create additional
competitive advantage and
brand awareness. The next
strategy is market
development. The expansion
into Filipino has made them
subject to Filipino economic
conditions, particularly currency
exchange rate fluctuations and
political factors, either of which
could have an adverse effect on
the financial condition and
results of operations. If veggie
bread, expands into other
foreign markets, will be subject
to other foreign economic
conditions and political factors
including taxation.

47. Price The pricing of each

bread design is based from the
survey questionnaire gathered
by the researchers. The
researchers floated survey
questionnaires with an option of
prices. Then the costing of
products immediately adjusted
based from its sole so that it
would compensate the pricing
from the survey questionnaire.
Each bread cost from 15.00 to
20.00 pesos based on the
research result that we conduct,
but it will adjust based on the
economic growth of the country
or the price of the minor and
major ingredients of the veggie
bread and for the transportation
and etc. that will affect the price
of our product. The prices of the
Veggie Bread products will be
dependent on how the market
price of the main ingredients is.
Any change of the price of the
veggie bread products will be
taken into consideration to the

factor that measures the

consumers' capability to
purchase the product.

48. Chapter V FINANCIAL STUDY

This chapter discusses the
financial aspects of the study, in
order for a business plan to
understand it needs money to
start. To determine whether the
future industry will remain
profitable through the existence
of competitors and unfavorable
economic condition, the
researchers have to project a
five year financial statement.
This chapter includes the source
of funds, balance sheet, income
statement, cost of goods sold
and cost of sales. Financial
Assumptions 1. Selling Price of
Veggie Bread are the following:
Veggie Bread (Price List) Variety
Peanut bread Price 15.00
Ensaymada 15.00 German
bread 20.00 Croissant 20.00 2.
Sales demand increases 10%
per year 3. Raw Materials
increases 5% per year 4.
Depreciation expense is
computed in a straight line
basis with an estimated useful
life of 3 years 5. 50% of net
income will be distributed after
3 years

49. Initial Capital Requirements

The partners agreed to
contribute an equal sharing of
capital in amount of
20,000.00 each. Initial Capital
Requirements Partners Ratio
Invested Amount Brenely T.
Solis 25% 20,000.00 Junryl L.
Ybanez 25% 20,000.00 Anjhie
Grace M. Valle 25% 20,000.00
Bryan Augustine B. Oculam 25%
20,000.00 TOTAL 100%
80,000.00 Table 4.1

50. Cost and Expense Schedule

Schedule 1: Purchased of Raw
Materials Item Quantity per
production Unit Price Amount
Monthly Yearly 4 sack 57 sack
840.00 47,880.00 White
sugar sack 6 sack 350.00
2,100.00 Yeast 1 kilo 18 kilos
350.00 6,300.00 Salt 360 grams
4320 grams 1.00 4,320.00
Butter 360 grams 4320 grams
5.00 21,600.00 Oil 150 grams
1800 grams 2.14 3,852.00 450
pcs. 5400 pcs. 67.50
364,500.00 90 grams 1080
grams 10.00 10,800.00 300
bunches 3600 bunches 2.00
7,200.00 Peanut Butter 60 jars
720 jars 40.00 28,800.00 Choco
Flavor 600 packs 7200 packs
6.25 45,000.00 4 cans 48 cans
32.00 1,536.00 15 kilos 180
kilos 21.00 3,780.00 1,726.89
468,552.00 Flour Egg
Powdered Milk Mallunggay
Condense Milk Monggo Total
Table 4.2
51. Schedule 2: Rent Expense
Monthly Annual Cost 4,000.00
48,000.00 Table 4.3 Schedule
3: Salaries and Wages Position
Cost Per Month Cost Per Annual
4,000.00 48,000.00 Cashier
2,000.00 24,000.00 Waitress
1,500.00 18,000.00 Baker
3,500.00 42,000.00 11,000.00
132,000.00 Manager Total
Table 4.4 Schedule 4: Office
Supplies Item Quantity Price
Annual cost 2 80.00 160.00
Official Receipt 30 20.00 600.00
Ball pen 12 5.50 66.00 Bond
paper 2 50.00 100.00 Puncher 1
65.00 65.00 Stapler 2 32.00
64.00 10 7.00 70.00 1 30.00
30.00 Record Book Staple wire
Fastener 1,155.00 Total Table
4.5

52. Schedule 5: Packaging Item

Quantity Price Monthly Annual
Cost Paper Bag 35 60.00
2,100.00 25,200.00 Box 30
5.00 150.00 1,800.00
27,000.00 Total Table 4.6
Schedule 6: Transportation Cost
Item Cost per month Annual
Cost Delivery Expense
4,800.00 57,600.00
57,600.00 Total Table 4.7
Schedule 7: Promotional
Expenses Cost Free Taste Flyers
No. of Months Annual Cost
1,500.00 Introduction of the
product 1,500.00 250.00 12
3,000.00 4,500.00 Total Table
4.8

53. Schedule 8: Office Furniture

& Fixtures Item Quantity Price
Amount Depreciation Expense
1,500.00 Estimated Useful Life 3
Table 1 1,500.00 Office chair 2
600.00 3 200.00 750.00 3
250.00 1,000.00 3 333.33
500.00 300.00 Ceiling fan 1
750.00 Cabinets 1 1,000.00
3,850.00 Total 1,283.33 Table
4.9 Schedule 9: Equipment Item
Computer Quantity Price
Amount 1 15,000.00
15,000.00 Table 5.1

54. Schedule 10: Depreciation

Expense Item Cost Estimated
Useful Life Depreciation 2014
2015 2016 3,850.00 (please
see schedule 7) 1,283.33
2,566.67 3,850.00 15,000
Office Furniture & Fixtures 5
3,000.00 6,000.00 9,000.00
4,283.33 8,566.67
12,850.00 Office Equipment
Total Table 5.2 Statement of
Cost of Goods Sold 2014 2015
2016 - - 491,979.60
516,578.58 542,407.51
42,000.00 42,000.00 42,000.00
27,000.00 27,000.00 27,000.00

 560,979.60 585,578.58
611,407.51 Beg. Inventory Add:
Purchase of Raw Materials
Direct Labor Overhead:
Packaging Cost of Goods Sold
Table 5.3

55. Projected Demand and Sales

For 2014-2016 Demand 2014
2015 2016 Peanut Bread
14,400.00 15,840.00
17,424.00 Ensaymada
14,400.00 15,840.00 17,424.00
German Bread 14,400.00
15,840.00 17,424.00 Croissant
14,400.00 15,840.00 17,424.00
57,600.00 63,360.00 69,696.00
Peanut Bread 216,000.00
237,600.00 261,360.00
Ensaymada 216,000.00
237,600.00 261,360.00 German
Bread 288,000.00 316,800.00
348,480.00 Croissant
288,000.00 316,800.00
348,480.00 1,008,000.00
1,108,800.00 1,219,680.00
Total Sales Total Table 5.4
Projected Cost for the year
2014-2016 2014 2015 2016
491,979.60 516,578.58
542,407.51 Table 5.5

56. Cost schedule Per Product

Fillings 406.91 40.00
446.91 26% Ensaymada 406.91
21.00 427.91 25% German
Bread 406.91 6.25 413.16 24%
Croissant 406.91 32.00 438.91
25% 1,726.89 100% Peanut
Bread Table 5.6 Product Name
Quantity Produce Price Per
Product Cost Per Unit
Contribution Margin 2014 2015
2016 Ensaymada 40.00
15.00 11.17275 3.83 4.02
4.22 40.00 15.00 10.69775
4.30 4.52 4.74 40.00 Peanut
Bread 20.00 10.329 9.67 10.15
10.66 40.00 20.00 10.97275
9.03 9.48 9.95 26.83 28.17

29.58 German Bread

Croissant Total Table 5.7

57. Veggie Bread Projected

Income Statement For the year
ended Dec. 31,2014- Dec. 25,
2016 2014 2015 2016
1,008,000.00 1,108,800.00
1,219,680.00 Less: Cost Of
Goods Sold 560,979.60
585,578.58 611,407.51 Gross
Income 447,020.40 23,221.42
608,272.49 Rent Expense
48,000.00 48,000.00 48,000.00
Salary 90,000.00 90,000.00
90,000.00 1,155.00 1,155.00
1,155.00 57,600.00 57,600.00
57,600.00 Promotional Expense
4,500.00 4,500.00 4,500.00
Depreciation Expense 4,283.33
4,283.33 4,283.33 205,538.33
205,538.33 205,538.33
241,482.07 317,683.09
402,734.16 77,274.26
101,658.59 128,874.93
164,207.81 216,024.50
273,859.23 Sales Less:
Operating Expenses Office
Supplies Transportation expense
Total Operational Expenses
Income Before Tax Less: Income
Tax (32%) Net Income Table 5.8

58. Veggie Bread Projected

Statement of Cash flow For the
year ended Dec. 31,2014- Dec.
25, 2016 2014 2015 2016
229,641.14 449,948.97
1,008,000.00 1,108,800.00
1,219,680.00 1,088,000.00
1,338,441.14 1,669,628.97
Cash Inflows Cash, Beg Partners
Contribution Sales Total Cash
Inflows 80,000.00 Less: Cash
Outflows Purchased of Fixed
Asset 18,850.00 Purchase of
raw materials 491,979.60
516,578.58 542,407.51
Packaging 27,000.00 27,000.00
27,000.00 Direct Labor

42,000.00 42,000.00 42,000.00

Salary & Wages 90,000.00
90,000.00 90,000.00 1,155.00
1,155.00 1,155.00 Rent
48,000.00 48,000.00 48,000.00
Transportation expense
57,600.00 57,600.00 57,600.00
4,500.00 4,500.00 4,500.00
77,274.26 101,658.59
128,874.93 858,358.86
888,492.17 941,537.44
229,641.14 449,948.97
728,091.53 Office supplies
Promotional Expense Income
Tax TOTAL Operating Expenses
Cash Balance, End Table 5.9

59. Veggie Bread Projected

Balance Sheet As of Dec.
31,2014- Dec. 25, 2016 2014
2015 2016 229,641.14
449,948.97 728,091.53
229,641.14 449,948.97
728,091.53 3,850.00 3,850.00
3,850.00 15,000.00 15,000.00
15,000.00 18,850.00 18,850.00
18,850.00 4,283.33 8,566.67
12,850.00 14,566.67 10,283.33
6,000.00 244,207.81
460,232.30 734,091.53 - - 80,000.00 244,207.81
460,232.30 164,207.81
216,024.50 273,859.23
244,207.81 460,232.30
734,091.53 Assets Current
Assets Cash Total Current Assets
Non-Current Assets Office
Furniture & Fixtures Office
Equipment Total Less:
Accumulated Depreciation Total
Non-Current Assets Total Assets
Liabilities & Equity Current
Liabilities Partners Equity
Partners Contribution Add: Net
Income Total Liability & Equity,
end Table6.1
60. Financial Ratio 2014 2015
2016 216,024.50 273,859.23
164,207.81 1,008,000.00

1,108,800.00 1,219,680.00 16%

19% 22% Profit Margin
216,024.50 273,859.23
164,207.81 80,000.00
80,000.00 80,000.00 2.05 2.70
3.42 1,008,000.00
1,108,800.00 1,219,680.00
244,207.81 460,232.30
734,091.53 4.13 2.41 1.66
Return on Investment Return on
Total Asset 1,108,800.00
1,219,680.00 1,008,000.00
244,207.81 460,232.30
734,091.53 4.13 2.41 1.66
Return on Equity 523,221.42
608,272.49 447,020.40
14,566.67 10,283.33 6,000.00
30.69 50.88 101.38 Fixed Asset
Turnover 523,221.42
608,272.49 447,020.40
244,207.81 460,232.30
734,091.53 1.83 1.14 0.83 Total
Asset Turnover 201,255.00
201,255.00 201,255.00 26.83
28.17 29.58 7,502 7,145 6,804
Breakeven Point in Units
Table6.2

61. Chapter VI MANAGEMENT

STUDY This chapter tackles
about the entire organizational
arrangement of the business.
The management aspect
suggests a clear and precise
identification of duties and
responsibilities, flow of authority
and manpower level
requirement. This contains the
organizational chart and the
qualifications of the people
involved the formation of the
business organization,
structure. It must be set up
aimed at optimum
effectiveness. To attain this,
management must be able to
plan all activities, for the
company to become dynamic
and competitive business over
and done with human resource,

financial capability and new

technologies. Form of
Ownership The type of business
ownership will be a partnership;
in which partners pool money,
skills, and other resources, and
share profit and loss in
accordance with the terms of
the partnership agreement. In
the absence of such agreement,
a partnership is assumed to exit
where the participants in an
enterprise agree to share the
associated risks and rewards
proportionately. Complementary
skills and additional contacts of
each pattern can lead to the
achievement of greater financial
results together than would be
possible apart. Mutual support
and motivation are needed for
the business to last longer.

62. Organizational Chart The

Incorporators Job Positions
(Bryan Agustin B. Oculam)
Manager (Anjhie Grace M. Valle)
Book keeper/ Cashier (Brenely T.
Solis) Waitress Table 7.1 (Junryl
L. Ybaez) Head Baker

63. Job Analysis Job Title:

Manager Name: Bryan Agustin
B. Oculam Job Description
Responsibilities: Oversees
daily production Work
Schedules Assigning
Employee Tasks Ensures
product quality Keeps facility
running, and clean His/her job
includes planning, organizing,
directing and controlling all the
employees of the organizations
as well as its relationship to
each other. Responsible in
checking sales records.
Responsible in purchasing raw
materials. Job Qualifications A
graduate of any management

courses Male or female, from

21-26 years old. At least 2
years work experience Must
have a good moral character
With pleasing personality
Salary Scale: 4,000.00
monthly

64. Job Title: Bookkeeper/Cahier

Name: Anjhie Grace M. Valle Job
Description Responsibilities:
Responsible for monthly income
statements and balance sheets
Responsible in collection of
receivables and payroll.
He/she is responsible in
managing the cash.
Responsible for keeping records
of sales. Responsible in cash
deposit. Job Qualifications
Female only Must be a
graduate of any 4 years
business related course Male
or female, from 21-26 years old
At least 2 years work
experience Must have a good
moral character Must be
honest and with pleasing
personality Salary Scale:
2,000.00 monthly

65. Job Title: Waitress Name:

Brenely T. Solis Job Description
Responsibilities: She files all
the papers. She takes care of
the communications such as
telephone, email, or meeting in
person. She helps the
manager in his/her projects.
She records and updates the
database. She takes care of
the photocopying and scanning
the documents. She sorts and
hands out post. She supports
the reception desk. Job
Qualifications Female only
18-25 years old At least 52 in

height with pleasing personality.

A college level or high school
graduate Must have good
moral character Must be
responsible and hard working
Salary Scale: 1,500.00
monthly

66. Job Title: Head Baker Name:

Junryl L. Ybaez Job Description
Responsibilities: Design and
cost baked products recipes in
liaison with Customer Service
Management Ensure quality
control during and post
production including
maintenance of hygiene
standards and accurate pack
weights and QC audit of retail
outlets as required Supervise
and train production staff to
efficiently and safely produce
high volume, multiple baked
products with minimum of
wastage Calculate raw
material needs and efficiently
maintain stock levels to meet
production requirements
Oversee distribution of
production to retail outlets in
liaison with location
management
67. Job Qualifications: Male
No specific requirements for age
Bachelors / College Degree
Three years of working
experience in the same field
Must have complete and
thorough knowledge of baking
processes for bread, pastries
and other baked products
Managerial/supervisory
experience in high volume
bakery production environment
Recognized baking
qualifications and training
required Must have good

moral character Must be

responsible and hard working
Salary Scale: 3,500.00
monthly

68. Company Policies

Employees are mandatory to
turn off all the machines and
equipments after using.
Follow safety provision to avoid
accidents. Observe
cleanliness in the working area.
Employees are required to
wear their prescribed uniform.
Absent without leave (AWOL) is
subject to appropriate sanctions
unless provided with a valid
reason. Management Policy
Client shall be the first priority.
Maintain uniqueness and
great quality products. Make
sure the availability of the
product. Guarantee the
constancy of the rate of each
product. Call on duty
Mandatory to work overtime if
needed.

69. Chapter VII SOCIOECONOMIC STUDY The chapter

includes the socio-economic
benefits if the proposed project.
The proposed project aims to
help our localities and farmers
of the country and to give
healthy lifestyle to the people.
Nowadays it is important that
small entrepreneurs should
realize the worth innovating and
starting a business that would
largely contribute to the socioeconomic development of the
country. In this certain project,
the researchers consider the
whole part of the business
especially the social impact
PROJECTS INCOME IMPROVE
STATUS OF LIVING

EMPLOYMENT TAXES
GOVERNMENT COMMUNITY
DEVELOPMENT Table 8.1 in the
community.

70. Contribution to Income and

Employment The main goal of a
certain business is to have high
income especially in the part of
the owner. The business should
generate pleasantly relationship
between the manager and
employees to attain the main
goal of the business which is to
have an income. At workers and
employees in the business need
income to support their own
needs and also for their services
rendered in the business.
Building up business is a great
opportunity for an employed
people to have jobs. it will also
be their opportunity of having
another source of income. Tax
Contribution This business is
expected to give a great
contribution to the government
in the form of taxes. The tax
payment from the business
would help the localities as well
as the economy in its future
project especially for people
that will benefit. This would help
the people to more sprightly.
71. Chapter VIII CONCLUSION
AND RECOMMENDATION
Recommendation After bearing
in mind the significant factors in
the study that we conducted
such factors like the marketing,
financial, technical and
management and
socioeconomic study. It is
therefore recommended that
VEGGIE BREAD bakery will be
pursued and the business
establishes at Don Apolinar
Velez Street fronting St.,
Cagayan de Oro City. Conclusion

Based on the research and

study that we conducted, we
therefore conclude that our
business is feasible and viable
in the market.

72. Appendix A Survey

Questioner Name (optional):
Age: Course: Sex: M F
Instruction: Shade/Check the
box for the choice of your
answer. Veggie Bread Verities of
bread that is made richer and
healthier added with nutritious
vegetables which give you a
new and healthy way of
enjoying your craving for bread.
1. Do you eat vegetable? Yes No
2. How often do you eat
vegetable? Everyday
Occasionally 3. Do you like to
eat bread? Often Yes Very often
No 4. How often do you eat
bread? Everyday Occasionally
Often Very often

73. Question # 5 - 7 refers to

the Veggie Bread. 5. How do
you find Veggie Bread as an
alternative for our conventional
breads? Very Satisfying
Satisfying Average 6. How much
are you willing to pay for the
Veggie Bread? 15-20php 2125php 7. What variety of Veggie
Bread is your favorite? Peanut
Bread German Bread Croissant
Ensaymada Rate the following
items asked by CHECKING the
box for the choice of your
answer. Items Packaging
Cleanliness (Product) Price (2)
Satisfying Taste (1) Very
Satisfying (3) Average (4)
Dissatisfying

74. Appendix B Curriculum Vitae

Name: Bryan Augustine B.
Oculam Birthday: Aug. 25, 1992
Age: 21yrs. old Address:

Osmea Street, Cagayan de Oro

City Nationality: Filipino
Religion: Roman Catholic Email
Address:
ryn.oculam@gmail.com Mother:
Dorotea B. Oculam Father:
Zenon A. Oculam Educational
Background Primary: City
Central School Secondary:
Misamis Oriental General
Comprehensive High School
Tertiary: Capitol University
Course: Bachelor of Science in
Business Administration Major:
Marketing Management

75. Curriculum Vitae Name:

Anjhie Grace M. Valle Birthday:
Jan. 16, 1993 Age: 20 yrs. old
Address: Danao, Taytay El
Salvador City Nationality:
Filipino Religion: Roman Catholic
Email Address:
anjhiegrace.valle@yahoo.com
Mother: Jessica M. Valle Father:
Antonio S. Valle Educational
Background Primary: Taytay
Elementary School Secondary:
Alubijid National Comprehensive
High School Tertiary: Capitol
University Course: Bachelor of
Science in Business
Administration Major: Marketing
Management

76. Curriculum Vitae Name:

Brenely T. Solis Birthday: Sept.
17, 1992 Age: 21yrs. old
Address: Cagayan de Oro City
Nationality: Filipino Religion:
Roman Catholic Email Address:
brenely.solis@yahoo.com
Mother: Brenda T. Solis Father:
Felipe R. Solis Educational
Background Primary: Mahay
Elementary School Secondary:
Mahay National High School
Tertiary: Capitol University
Course: Bachelor of Science in
Business Administration Major:
Marketing Management

77. Curriculum Vitae Name:

Junryl L. Ybanez Birthday: Feb.
19, 1994 Age: 19 yrs. old
Address: Ivio Villanueva,
Misamis Oriental Nationality:
Filipino Religion: Iglesiani Cristo
Email Address:
junryl1234@gmail.com Mother:
Josephine L. Ybaez Father:
Lucio R. Ybaez Jr. Educational
Background Primary: Bohol/
Vicenti N. Chavez Memorial
Central School Mindanao
Secondary: Villanueva National
High School Tertiary: Capitol
University Course: Bachelor of
Science in Business
Administration Major: Marketing
Management
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