Documente Academic
Documente Profesional
Documente Cultură
VEGETABLE FLATBREAD
Submitted By:
Agustin, Sheen Carlo C.
Paguio Jr., Edward B.
Cala-or, Eurecka Fritz R.
May 2019
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ACKNOWLEDGEMENT
This feasibility study may not be possible without the unwavering support and
guidance we received from the help of several individuals. We will be forever indebted to
Above all, we give our sincerest gratitude to our ALMIGHTY GOD insecuring
our safety and furnishing us the necessary resources that leads for the accomplishment of
this study.
To Dr. Zenedith P. Monang our feasibility instructor who greatly shares their
We would like to give our appreciation to Dr. Zenedith P. Monang for giving us
Also, we give thanks to our parents for their unconditional understandingand for
sharing their wisdom that inspire us to push beyond our limits and as well as giving their
We give thanks to our friends and colleagues who spent their time and consumed a
lot of effort to help us and make this feasibility study a success within limited time allotted.
-The Proponents
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TABLE OF CONTENTS
Page No.
Title Page….………………………………………………………………………………i
Acknowledgement ..………………………………………………………………………ii
Introduction ………………………………………………………………………………1
1. History…………………………………………………………………8
iv
Introduction ………………………………………………………………………………16
Introduction ………………………………………………………………………………37
D. Equipment ………………………………………………………………………42
Introduction ………………..……………………………………………………………53
Introduction ……...………………………………………………………………………87
A. Society …………………………………………………………………………87
B. Economy…………………………………………………………………………88
C. Environment ………………..……………………………………………………88
Introduction ……………………………………………………………………………...91
APPENDICES
Permits ………………………………………………………………..…………….103
CHAPTER I
PROJECT SUMMARY
Introduction
This chapter discusses the information about starting and putting up a new
enterprise, this provides an outline about the feasibility study. The contents of this chapter
are: the name of the enterprise, the location of the enterprise, the project long range
objective of the enterprise, and the enterprise’s vision and mission. This chapter also
represents the descriptive definition of the project that contains national and regional
related to the line of the enterprise. This chapter also includes the socio-economic
feasibility and management feasibility. Along with this are the reasons of the proponents
as to how this project was established, the significance of the names and designs needed in
This chapter serves an overview of this feasibility study about the product, the
product’s importance and benefits to the market and how firm the enterprise.
combining the words bread and veggie with the creation of the enterprise’s product, thus
“The Breggie Creations” fit perfectly for the enterprise name. This is to recognize that the
products are for healthy purposes. Vegetables provides health benefits and people who eat
more vegetables are likely to have a reduced risk of heart disease, stroke, eye and digestive
The Breggie Creations enterprise will be located at Ground floor, Cuesta Bldg.
Caguioa Street, Baguio City, which will serve as the production and selling area of the
product. The proponents chose to operate at Caguioa Street, because not only does people
pass this area often but also is near to many universities and business establishments.
Fig. No. 1
Logo
The logo is an image of a whisk and a mixing bowl with ingredients on it which is
being mixed. This logo also describes the nature of the business which is engaged in the
creation of healthy pastry. The logo of the enterprise is composed of the different utensils
used for baking. The plate represents continuous goal stability of the enterprise. The
unclosed mixing bowl represents open for possibilities. The leaf is for the health and
nutrition, while all of the leaves explain the synergy proponents. The 12 herbs is for the
diversification of. The whisk is for the unification of the proponents in creating the
products. The bowl is for compressing ideas into different ones. The white background
represents neatness. The wind represents the freshness of the ingredients to be used in
making the products. The basis of the proponent’s ideas came from the materials that is
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being used for production and gave a deeper meaning to it, and also made use of what it
symbolizes.
of inclusive growth and jobs generation. The 2013 General Appropriations Act (GAA) has
earmarked funds under the budget of the Department of Trade and Industry (DTI) to
implement its “Big Push” for MSME development. A major component of the MSMED
Program is the Shared Service Facilities (SSF) Project which aims to improve the
skills and knowledge under a shared system. The SSF Project is being implemented
nationwide with project partners termed as Cooperators, which may be any juridical entity
training institutions. Beneficiaries of the project are the actual and potential users of the
The enterprise adheres to this program, the proponents would join the training
offered by the given institutions for the shared facilities would serve as a practice tool for
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the proponents and give additional knowledge on using different types of machineries for
production.
The Department of Trade and Industry announced its newly launched programs for
Micro Small and Medium Enterprises (MSMEs) scheduled for implementation in 2017.
The three strategic initiatives which will be implemented by DTI for 2017 are: Brand
Equity Development Program (BED), The Brand Equity Development program, Director
Angeles explained, aims to develop new strong homegrown Philippine brands in both local
and foreign markets from the ranks of MSMEs. The programs are targeting at least one
program conducted to improve the brand image of the entity as well as to further enhance
The Business Development Loan Facility is a lending facility of the Social Security
System (SSS) designed to contribute to the nation’s economic growth and development by
providing financial assistance to the business sector for the purpose of increasing
productivity and enhancing potential earnings through expansion, diversification and other
business development projects. The project offers financial assistance to business owners
who are willing to avail the loan from the Social Security System (SSS).
The proponents adhere to the program by availing the loan offered by the SSS, for
it would be much of help to the growth of the business. Improvements of facilities and
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equipments would boost productivity of the enterprise. The result of this program would
The Department of Trade and Industry – Cordillera has lined up activities meant to
train micro, small and medium entrepreneurs in a coaching program initiated under the Go-
Negosyo program in partnership with different government institutions, private sectors and
organizations that have the ability to provide mentorship to budding entrepreneurs. The
The proponents adhere to this program by attending the mentorship conducted for
it would allow the managers to improve their management skills and learn more when it
B. One bureaucracy for health and integrity, keep healthy workforce, workplace
The Civil Service Commission was aiming to ensure government integrity and
good governance through a clean and healthy workforce and workplace when it partnered
with the Department of Health in conducting a seminar that reiterated CSC’s healthy
The proponents adhere to this program by attending the seminar conducted for the
The project, Vegetable Flatbread, will operate to the best it can with
much efficiency and productivity so as to achieve the realization of this goal. The
project aims to give a healthy and nutritious food to all customer who are fond of
The proponents of the study are, Sheen Carlo C. Agustin, Edward B. Paguio
VISION
MISSION
Create a business that satisfies cravings which makes quality nutritious breads on
In the span of 10 years, the proponents of the enterprise would have achieved the
areas like Session Road inside the central district of Baguio City.
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b. To be at par with other baking shops and to be able to produce more variety of
vegetable flatbreads like adding squash, turmeric and radish to the flavor of the
flatbread.
c. To build own Vegetable Flatbread House in the provinces like La Union and
the Benguet.
H. FEASIBILITY CRITERIA
be beneficial to the customers. The proponents have determined that food seems to
be the most feasible and profitable product in the market today which was set as the
market catches the attention of most people and with the help of innovation and creativity
it makes the product sell and enters income to the entity. The Breggie Creations would
1. History
conceptualizations by the three members of the group that lead to an agreement that they
would innovate and combine bread with not only one type of vegetable but various
vegetables. The group wanted to promote healthy living at the same time give their
because it is one way to guide and help the proponents in organizing and setting their
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activities. The following would show the time table of the project prior to starting the
Planning and preparing the feasibility study will determine whether the proposed
business will be successful or not. Within this period, the proponents will take into
consideration the risk associated with the business and then decide whether to continue or
not.
The procurement of funds to be used in the business will be done in one month. Within
this period the proponents will be giving their respective contributions. The capital
To start formally and legally the business, the proponents will process all the necessary
permits and licenses such as the Business permit, Mayor’s permit, Business Registration,
Sanitary permit and other legal papers for continuous operation of the business.
The proponents will purchase the equipment, tools and supplies needed in production.
A major equipment will be ordered outside the city, the proponents allotted 2 weeks for the
The purchase of raw materials will be done a day before the start of operation to preserve
Advertisement will be done through the use of social media and flyers a week before
The Breggie Creations Enterprise will formally start its operation on the month of June.
The nature of the enterprise belongs to the Baking Industry that includes those firms
including breads, cakes, pastries, cookies, crackers and tortillas. Breggie Creation is
focused on the production of baked goods. The art of baking remains a fundamental skill
and is important for nutrition, as baked goods, especially breads, are a common and
4. Mode of Financing
The proponents decided to contribute P58,000 each, half of the fund will be coming
from the proponents’ savings and half will be coming from their family which will be their
personal loan.
5. Investment Costs
The estimated capital contribution is amounting to P174,000 this will cover all of
1. Market Feasibility
To determine the market feasibility of the study, the proponents conducted a survey
among individuals of Baguio City. This is a significant part of the study because it helps
the proponents to realize the projected demand and supply for the product. The proponents
used 400 as a sample population. Majority of the population, which is 73% is willing to
The factors affecting the supply are the numbers of suppliers and price of raw
materials. This enables the proponents to determine how much is going to be supplied in
the market. The factors affecting the demand for the product are the taste preferences,
promotion, quality of the product and competitors. The price of the product is also based
on the factors affecting the supply, thus P25.00 is the agreed price. The price is based on
the raw materials used and equipment plus the mark up price.
This area of the study discusses the characteristics of the product, its usefulness to
the users, its impact in the market and its viability to the chosen markets of Baguio City.
This part of the study provides the product description, demand analysis, supply analysis,
the findings of demand-supply analysis, price study, factors affecting the market, factors
2. Technical Study
The study discusses the materials and equipment necessary for production. The
study determines the quality and quantity of products to be produced and available to be
sold and distributed to the customers. This chapter discusses the production process. It
describes how the product is made. These are the whole production process and selling of
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the product will be for 8 hours. The enterprise will produce 300 pieces of vegetable
flatbread daily, which will be 50,400 pieces for the first year and the production will
increase in the succeeding years. It also includes the plant size and the production schedule,
equipment, tools and implements, the enterprise’s plant location and plant layout, building
and facilities, raw materials and supplies, the segregation of waste, the production cost, the
p r o d u c e t h e s e r v i c e i s r e a d i l y a v a i l a b l e t h r ou gh t h e i n p u t o f t he
3. Financial Feasibility
This financial study aims to show the monetary figures to determine whether the
proposed project is going to be profitable for a long period of time. It can also be
determined if the enterprise will be capable of financing its day to day operation. It includes
the major assumptions, total project cost, initial working capital requirements, sources and
alternative source of financing the project, business, pro-forma analysis, and financial
analysis. The projected income statement from the year 2019 to 2023, there will be an
income of Php 109,446.96 in its first year of operation, which can determine if the
enterprise will be able to sustain its financial activities, balance sheet, cash flow and
owner’s equity of the enterprise in the first year of its operation. It also determines the
efficiency of the financial position and the ability to effectively manage the business
resources. Financial ratios were also computed in this chapter to determine the liquidity,
profitability and equitability of the enterprise. Through this study, it will reflect the
enterprise’s performance for a long period of time. This study also includes the major
4. Socio-Economic Feasibility
resources from the community. From the materials to human resources, the project helps
the community to progress. The company will offer opportunities for the people and
in constructing government projects for the benefits of the public. Hence, it promotes
equal dispersal of wealth and welfare. This section of the study includes the impacts of the
product in the society and economy aspect of the business. The general objective of the
enterprise is to generate profit. While making that happen, the proponents are mindful of
the contribution it can give to the society and economy. The enterprise yearns to increase
5. Management Feasibility
structure, setting up of personnel and internal policies. The business will keep and
set up a good management that will be responsible and can be held accountable for
proper policies to guide the business for the realization of corporate goals and
objectives. This area covers how the business is being managed, its objectives, its form of
ownership, the organization as a whole and the people involved. The enterprise is run by
three proponents, and is a general partnership. The enterprise will hire two workers both
will work for the production. The employees are based on the standards set by the owners.
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The employees will be receiving a salary of Php310.00 that is subject to increase annually.
The profits of the enterprise will be divided equally among the partners.
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15
Gantt Chart
Chart No.
CHAPTER II
MARKET STUDY
Introduction
study will enable the proponents to determine the size and scope of their study. It also gives
the proponents the analysis of demand and supply presented in table form and unsatisfied
demand of future customers. It also provides the product description, demand analysis,
supply analysis, demand-supply analysis, price study, factors affecting the market, factors
affecting supply, marketing program. Market study will help the proponents know the
interrelation of supply and demand in relation to their product. This study will also help in
determining the different market factors affecting the market of the product and the
The proponents have taken into account the supply of the product to be able to know
the demand of the market, and the profitability of the product when introduced in the
market.
A. Product Description
The vegetable flatbread has three different flavors which are: carrot, broccoli and
sugar beets. And would be named as: “Bugs Bunny’s Favorite”, “Little Tree”, and “Just
Bunny’s Favorite would be the carrot, Little Tree would be the broccoli and Just Beet It
would be the sugar beets. The enterprise thought of the names for each flavor because it is
unique and fun which the proponents believe would catch the attention and curiosity of
consumers.
in separate breads, each of the made products are enriched with broccoli, or carrot, or
beetroot. It is slightly golden brown when removed from the oven and it has a rough texture.
The product is a convenient savory snack or for quick meal options for people who
want to grab a bite on their past time. It is also a good essential nutrient that can help
prevent obesity and for people who enjoy eating bread and pastries.
Baguio City. The products may be consumed by all ages and is also intended to be resold
in bakeshops and cafés. The enterprise will strive to serve the customers in the best possible
way, catering to their needs and wants, and give them nutritious savory snacks with a good
quality.
The production and selling are located at Ground floor, Cuesta Bldg. Caguioa
Street, Baguio City. The proponents chose to produce and sell the product in same area
because the proponents want to assure that the product is freshly served to the customer.
B. Demand Analysis
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To know the total market demand for the product, the proponents floated
questionnaires all over Baguio City. This analysis will be able to determine the customers’
needs and willingness to buy vegetable flatbread. It also provides assumptions on whether
it will be feasible and profitable. The target market will be composed of the individual
population of Baguio City. Thus, this is very helpful in determining the preference of the
target market.
Table 1
Year Population
2014 351,735
2015 360,801
2016 237,100
2017 378,586
2018 387,509
Source: psa.gov.ph
Table 1 shows the population of residents in Baguio City. The sample size obtained
by the proponents for the year 2018 is 387,509 people, and 5% of margin error was used
Yamane’s Formula:
N 387,509
n = 1+(Ne)2 n = 1+(387,509).05)2
Where:
N = individual population
The computed value of 399.59 or 400 will be the number of questionnaires floated
Table 2
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Historical Demand
Table 2 shows the historical demand of people eating flatbread in Baguio City for
the year 2014-2018. The historical demand in pieces is computed by multiplying the
historical population with the percentage of consumption and the annual rate of demand. It
shows that almost each year there is a positive increase in demand, since there is a decrease
in the individual population in the year 2016. Consequently, this also gives the proponents
the idea that the individuals are very active in buying flatbread.
Table 3
Cross Tabulation
Quantity
Frequency 1 2 3 4 5 6 8 9 12 Total
Daily 3 4 4 0 1 0 0 0 0 12
Once A Week 51 45 12 9 2 2 0 1 1 123
Twice A Week 10 20 15 7 4 5 0 0 0 61
Thrice A Week 15 11 7 3 3 5 1 0 0 45
Once A Month 11 15 3 1 0 1 0 1 0 32
Once Every Two Months 1 0 1 0 0 0 0 0 0 2
Twice A Month 4 2 3 0 0 0 0 1 0 10
Once A Year 3 2 1 0 0 0 0 0 0 6
Twice A Year 0 1 0 0 0 0 0 0 0 1
Grand Total 98 100 46 20 10 13 1 3 1 292
Table 3 contains the cross tabulation of how often people eats flatbread and the
piece of it they consume. As seen in the table, majority of them eat flatbread on a weekly
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basis, which is 123 out of 400 respondents. This table is essential in analyzing how many
Table 4
Annualized Demand
Quantity
Frequency 1 2 3 4 5 6 8 9 12 Total
Daily 1,080 2,880 4,320 0 1,800 0 0 0 0 10,080
Once A Week 2,652 4,680 1,872 1,872 520 624 0 468 624 13,312
Twice A Week 1,040 4,160 4,680 2,912 2,080 3,120 0 0 0 17,992
Thrice A Week 2,340 3,432 3,276 1,872 2,340 4,680 1,248 0 0 19,188
Once A Month 132 360 108 48 0 72 0 108 0 828
Once Every Two 6 0 18 0 0 0 0 0 0 24
Months
Twice A Month 96 96 216 0 0 0 0 216 0 624
Once A Year 3 4 3 0 0 0 0 0 0 10
Twice A Year 0 4 0 0 0 0 0 0 0 4
Grand Total 7,349 15,616 14,493 6,704 6,740 8,496 1,248 792 624 62,062
62062
𝐴nnualized Demand Rate = = 213
292
Table 4 shows the annualized demand for flatbread from the residents of Baguio
City, which is 62,062 pieces. Accordingly, this gives an Annual Demand Rate of 213,
which is derived from dividing the annualized demand of flatbread with the number of
respondents who said yes. Thus, indicates that there will be no problem for the enterprise
to sell flatbread because of the high demand coming from the people of Baguio City.
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Table 5
Table 5 shows the summary of Standard Deviation for Demand. The Statistical
Parabolic Curve has the least Standard Deviation. Therefore, the proponents can say that
there is less risk for the enterprise, since it is the most reliable method when it comes to
Table 6
Table 7
Table 7 shows the quantity of people eating flatbread. Out of 400 respondents 292
or 73% said that they are flatbread while the remaining or 27% of the population do not.
Therefore, the proponents will have lesser problems in selling the product because the
Table 8
Table 8 shows how often people eat flatbread. It shows that 123 people or 42% of
those who said yes eats flatbread on weekly basis. This means that people may also be
Table 9
Table 9 shows how many pieces of flatbread people of Baguio consume. It displays
that 34% of the respondents prefer a piece or two of flatbread. Therefore, the
Table 10
Table 10 shows the willingness of the people of Baguio City to buy Vegetable
Flatbread. It shows that 318 people or 80% of 400 respondents are willing. Thus, displays
that the product has a chance of entering the market because of the strong affirmation.
Table 11
Year a b X c X2 Yc
2019 47,369,318.00 1,386,046.16 3 2,935,765.33 9 77,949,344.47
2020 47,369,318.00 1,386,046.16 4 2,935,765.33 16 99,885,747.96
2021 47,369,318.00 1,386,046.16 5 2,935,765.33 25 127,693,682.12
2022 47,369,318.00 1,386,046.16 6 2,935,765.33 36 161,373,146.94
2023 47,369,318.00 1,386,046.16 7 2,935,765.33 49 200,924,142.42
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Table 12
Table 12 shows the actual demand for the product in the next five years. These data
display that there will be increases in demand for the said years. It is computed by
multiplying the projected demand to the percentage of willingness to buy the product.
Therefore, the enterprise can generate profits because of the yearly increase in demand for
C. Supply Analysis
distributed in the market according to the data that competitors provided. These data will
help the proponents to know how much to supply in the market based on the needs of
customers.
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Table 13
Table 13 shows how many pieces of flatbread does the competitors able to sell in a
day, and the change in percentage of their sale of flatbread as compared to 2017, previous
year.
Table 14
Annualized Supply
Table 14 shows the number of pieces of flatbreads served in a year by the different
enterprises that sells flatbread. The values are computed by multiplying the number of
Table 15
Historical Supply
Table 15 shows how many flatbreads are sold yearly. Also, there is an increasing
demand for the product being observed every year. These data will help the proponents to
Table 16
Summary Table
Method Standard Deviation
Arithmetic Straight Line 32,081
Arithmetic Geometric Curve 30,439
Statistical Straight Line 20,649
Statistical Parabolic Curve 2,760
Table 16 shows the summary of Standard Deviation from four different methods.
It shows that the Statistical Parabolic Curve has the least value. Since it has the lowest
value, it could give the most reliable forecast for the supply.
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Table 17
Year Y X X2 X4 XY X2Y
2014 12,436 -2 4 16 (24,871) 49,742.40
2015 18,657 -1 1 1 (18,657) 18,656.71
2016 27,990 0 0 0 - -
2017 41,993 1 1 1 41,993 41,992.53
2018 63,000 2 4 16 126,000 252,000.00
Total 164,075 10 34 124,465 362,392
Table 18
Year a b X c X2 Yc
2019 27,923.29 12,446.46 3 2,445.85 9 436,376.46
2020 27,923.29 12,446.46 4 2,445.85 16 584,213.41
2021 27,923.29 12,446.46 5 2,445.85 25 756,508.83
2022 27,923.29 12,446.46 6 2,445.85 36 953,262.71
2023 27,923.29 12,446.46 7 2,445.85 49 1,174,475.06
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Table 19
Year Supply
2019 436,376.46
2020 584,213.41
2021 756,508.83
2022 953,262.71
2023 1,174,475.06
Table 19 shows the annual projected supply for the product. These data show that
there will be an increase of supply for the product each year for the next five years.
D. Demand-Supply Analysis
The demand-supply analysis is essential for the business to know the performances
of the market for a certain product based on the flow of the supply and demand from the
market studies. The proponents need to understand the relationship of the amount of the
product to be produced and demanded. The demand and supply should be in accordance
with each other, otherwise there will be a shortage or surplus of the product.
Table 20
Unsatisfied Demand
Table 20 shows the difference of the projected demand and supply for the next five
year. These data show that still for the next five years the market cannot fully satisfy the
E. Price Study
customer will buy the product. There are a lot of factors to consider on how to determine
the price of the product like raw materials used, direct and indirect cost the enterprise used.
Another external factor is the economic status of the country. The average price of flatbread
from competitors is ranging from P30.00-70.00. The proponents decided to sell Vegetable
Flatbread for P25.00 per piece considering the ingredients and materials used, packaging
There are all kinds of things that can change one's tastes or preferences that cause
people to want to buy more or less of a product. If the market satisfied the consumers with
the taste of the product, then they will consider buying it again.
The proponents will guarantee that the flavor will satisfy the customers taste and
preferences. The proponents will be open for any suggestions and feedbacks from the
customers in terms of what other variants of the product will be added for it to be improved.
2. Promotion
challenging enough, but to promote a product, the enterprise needs a broader plan.
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The enterprise will have to embrace online advertising like, Facebook, Twitter,
Instagram pages so that people can see the enterprise’s products online, the proponents will
subject to a number of factors. These include, among others, the effect of climate and
geographical location, consumer’s age, and level of income. Customers want something to
meet their expectations. When the enterprise fails to do so, customers do business
elsewhere.
That is why the proponents are fortifying that the quality of the products would
4. Competitors
reassurance that the enterprise will be getting customers because of the quality of the
products and services. When there is competition, the enterprise know that customers are
using the business not because the enterprise is the only one out there, but because among
The proponents of the enterprise will maintain the quality and reasonable price for
the products. They will also ensure stability on serving their customers so that they will
Consumers want to buy more of a product at a low price and less of a product at a
high price. The price of the product would fluctuate depending on the supply of the raw
The proponents would ensure a stable supply of raw materials to avoid price
customers.
2. Economic Conditions
The prices of raw materials fluctuate depending on its supply. If the price of the
raw material increases then the price of the product increases as well for the raw materials
The proponents would find a stable supplier of raw materials to avoid shortage of
supply and so that the production would be continuous and price would be stable.
3. Government Intervention
Government rules, regulations that are being upheld by government agencies would
The enterprise would meet the requirements and continue operations in accordance
C. Marketing Program
1. Product
Vegetable Flatbread can be a snack or a food taken just before a meal to stimulate
the appetite. It comes with meals? Or the customers can buy it whenever they wanted.
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The taste is a little bit salty, and sweet. It is best served when it is hot and the flour is
tender because the taste all come together and creates a perfect snack to warm up the
stomach. It also smells good, which may cause potential customers to buy the product.
Figure No. 2
Product
2. Price
Vegetable Flatbread costs P25.00 per piece, this is based on the price of its
ingredients which is the Almond Flour, vegetables like broccoli, carrot and beetroot,
herbs, eggs, and other materials needed plus the mark-up. Computation can be seen in
page 44.
3. Place
The Breggie Creations enterprise will be located at Ground floor, Cuesta Bldg.
Caguioa Street, Baguio City, which will serve as the production and selling area of the
product. The proponents chose to operate at Caguioa Street, because not only does people
pass this area often but also is near to many universities and business establishments.
4. Promotion
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The promotion for the product is through giving out flyers, through social media
like Facebook, Twitter and Instagram. The enterprise will also sell the products and they
Figure no. 3
Facebook Page
Figure no. 4
Twitter Account
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Figure no. 5
Instagram Account
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Figure no. 6
Flyer
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CHAPTER III
TECHNICAL FEASIBILITY
Introduction
This chapter gives information regarding the feasibility study. This chapter
includes the product description, production process, selling process, flatbread size and
production of the product, plant size and production schedule, production cost, project
cost for a month. This chapter also includes tools and implements, equipment, raw
materials and supplies. The exact location of the area, the vicinity map and the floor plan
of the production site. It also includes the waste disposal and labor requirements.
A. Product Description
The vegetable flatbread is a square shaped thin/flat bread made with either
broccoli, carrot or beetroot. After baking, the broccoli flavor would be greenish in color
and dense texture from the inside and out with herbaceous aroma, which is a bit bitter and
minty in taste. For the carrot flavor, it would be yellowish brown and has a dense texture
from both inside and out with a spring and herbaceous like smell that tastes a bit sweet and
minty. Like the broccoli and carrot, the beetroot would also have a dense texture but is
purplish in color all throughout that has earthy aroma and is somewhat earthy also and
sweet in taste. The packaging of the products would be sorted and piled per variety and
would be plastic sealed with the brand name and logo with it.
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B. Production Process
To ensure best quality of the product, the enterprise will strictly follow the
procedures in making the vegetable flatbreads. The enterprise will produce 300 pieces of
In order to produce 300 pieces of vegetable flatbread that will be sold on the market,
the enterprise will need the following ingredients. The weight of one piece of vegetable
Preheat the oven to 200°C / 400°F for at least 15 minutes while making the
mixture
d. Place the chopped vegetables into the food processor and mix till a fine rice-like
texture is achieved
Put the mixture onto a baking paper lined tray and carefully press mixture into a
rectangle making sure the edges are even and the layer is about a half centimeter
thick
g. Bake in the oven for 30 minutes or until slightly golden and firm (30 minutes)
h. Remove from the oven and let cool completely (15 minutes)
i. Turn it upside-down and carefully remove the baking paper and cut into bread-
Production Process
Storing (5 minutes)
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Selling Process
Production process will not be accomplished without the manpower and the effectiveness
of the employees. Two (2) employees will be hired for the selling and production of the
product. The employees will have a one (1) hour lunch break and two (2) fifteen (15)
minutes coffee breaks, which is one in the morning and the other in the afternoon. Holidays
and non-working days will be provided with pay. The total operating days of the enterprise
Refrigerator
A12-RFL36E Merit 2 37,000 74,000.00
Stainless
Steel Inc.
2-Layer Electric
Deck Oven
Total Cost of Equipments 82,799.00
43
E. Plant Location
The production is located at Ground Floor, Cuesta Bldg. Bonifacio Street, Baguio
City. The proponents chose to operate at Bonifacio Street, because not only does people
pass this area often but also is near to many universities and business establishments.
F. Layout
Floor plan is created for systematic and a better flow of activities in the production
area. It is designed to utilize the area and at the same time the employees can move
comfortably. The arrangement of the production area adds productivity and efficiency of
the enterprise.
The building and facilities that the proponents chose is suitable for making the
product because of the wide area wherein it may accommodate all the machines and
manufacturing tables that will be needed in the production. The largest area would be the
1. Direct Materials
2. Indirect Materials
3. Supplies
a. Production Supplies
b. Cleaning Supplies
c. Office Supplies
I. Waste Disposal
The enterprise will practice proper waste disposal to ensure a healthy and clean
environment for the customers and the employees. Proper segregation of biodegradable
and non-biodegradable would be applied. The schedule for the collection of garbage of T.
46
Alonzo is Thursday weekly starting from 7:00am to 10:00am. The waste of the enterprise
would be properly thrown and sealed to garbage bags to maintain cleanliness inside and
J. Production Cost
Schedule 2: SSS
SSS Contribution Monthly 563.2
Multiply by: No. of Months 12
Total 6,758.40
Multiply by no. of Employees 2
Total 13,516.80
Divided by: Total number of Days per year 288
Total Daily SSS contribution 46.93
Schedule 3: PhilHealth
PhilHealth Contribution 211.2
Multiply by: No. of Months 12
Total 2,534.40
Multiply by no. of Employees 2
Total 5,068.80
Divided by: Total number of Days per year 288
Total Daily PhilHealth contribution 17.6
Schedule 4: Pag-Ibig
Pag-Ibig Contribution Monthly (7,680 x 2%) 153.6
Less: Maximum Charges (153.6-100) 53.6
Monthly Pag-Ibig Contribution 100
Multiply by: No. of Months 12
Total 1,200.00
Multiply by no. of Employees 2
Total 2,400.00
Divided by: Total number of Days per year 288
Total Daily Pag-Ibig contribution 8.33
48
K. Labor Requirement
It is necessary that the proponents should hire workers. The enterprise needs help
for the production and distribution of the product. Workers should be hardworking,
honest and easy to work with. They will be having specific training for their designated
task. They should be also industrious in cleaning the production area and keeping it
organized every time. The Breggie Creations Enterprise will be hiring workers that will
meet the qualifications. The employees will be having a minimum wage of P310.00.
Also, there would be SSS, Phil Health and PAG-IBIG contributions that will be dealt
Note 8: Equipment
Equipment Quantity Cost
Electric Deck Oven 1 37,000.00
Refrigerator 1 8,799.00
Food Processor 1 4,500.00
Total 50,299.00
CHAPTER IV
FINANCIAL STUDY
Introduction
The chapter shows the financial study that is used to analyze whether an entity is
capable of putting up the proposed business. This is comprised of the major assumptions,
total project cost, initial working capital requirements, sources and alternative source of
financing the project, business, and pro-forma financial statements, and financial analysis.
A. Major Assumptions
The Breggie Creations enterprise will be starting on June 2019 for the first year of
its operation. The days of production will be 168 days for the first year then 288 for the
preceeding years. The enterprise will cover three productions in one day that starts from
8am and ends at 5pm from Mondays to Saturdays, 6 days a week and a total of 24 days a
month.
2. Production
The enterprise will be producing 300 pieces of Vegetable Flatbread daily or 86,400
pieces for the whole year. The proponents agreed to increase by 10% the production
annually.
3. Selling Price
The selling price will be at Php 25.00, this is based on the prices of the raw materials
that the enterprise used. To be able to keep up with the increase of production for the next
4. Sales
5. Purchases
The purchase will be done on a cash basis. The enterprise cost of the direct and
The enterprise assumes that all prices of supplies are subject to 6% increase
annually.
7. Utilities Expense
production.
8. Wages Expense
The enterprise will be having 2 employees starting from its first year of operation.
9. Rent Expense
The monthly rent expense is P7,000 with the total of P84,000 annually.
useful life of the equipments is 10 years. Equipments that have a value of Php5,000.00 will
The gains and losses will be divided equally among the partners.
13. Capital
The partners will contribute P58,000 each, accumulating a fund of P174,000 for
initial investment.
14. Withdrawals
There will be no withdrawals for the first year of operation, but in the succeeding
year, the proponents agreed to withdraw 30% of their share in net income.
There will be a 30% cash on hand 50% cash on bank, and 20% petty cash fund.
16. Spoilage
The proponents allotted 0.05% spoilage based on the annual required production
units.
56
Schedule 2: Spoilage
Registration 500.00
Documentary Stamp 50.00
Book 50.00
Total Payment for BIR Registration 700.00
Total Taxes and Licenses 5,771.00 856.00 856.00 856.00 856.00
Particulars 2019
Photocopy 750.00
Printing 500.00
Taste Test Expense 300.00
Expandable Folder 110.00
Book Bind 450.00
Total 2,110.00
Particulars 2019
Flyers 100.00
Free Tasting 500.00
Total 600.00
64
Note 5: Inventory
Note 7: Withdrawals
Non-Current:
Equipment 3 77,969.06 69,305.83 60,642.60 51,979.37 43,316.14
Total Non-Current 77,969.06 69,305.83 60,642.60 51,979.37 43,316.14
Total Assets 305,381.25 528,636.43 809,840.92 1,163,636.63 1,609,450.41
78
Note 1: Cash
Note 2: Inventory
Note 3: Equipment
Note 5: Employee's
Benefit Payable
Note 6: Utilities
Payable
LIQUIDITY RATIO
2019 2020 2021 2022 2023
Current Assets 227,412.19 459,330.60 749,198.32 1,111,657.25 1,566,134.27
Divided by: Current Liabilities 21,934.29 34,772.29 44,168.83 55,052.16 68,711.64
Current Ratio 10.37 13.21 16.96 20.19 22.79
The current ratio of the enterprise shows that it can meet its current liabilities. Having ratios of 10.37, 13.21, 16.96,
20.19, and 22.79 for the years 2019 to 2023 respectively indicates that the enterprise has more than ₱10.00 of its current assets
for every ₱1.00 of its current liabilities. It also means that the enterprise has a high short-term solvency.
The enterprise's net working capital is positive and is increasing from the year 2019 to 2023. Having a positive working
capital means that the enterprise will have no bankruptcy circumstances for its next five years of operation.
LEVERAGE RATIO
2019 2020 2021 2022 2023
Total Liabilities 21,934.29 34,772.29 44,168.83 55,052.16 68,711.64
Divided by: Total Assets 305,381.25 528,636.43 809,840.92 1,163,636.63 1,609,450.41
Debt Ratio 0.07 0.07 0.05 0.05 0.04
The ratios for the year 2019 to 2023 are 0.07, 0.07, 0.05, 0.05, and 0.04 respectively. This means that for every ₱1.00
of the enterprise's assets, it has 0.07 debt for the year 2019 and decreases in the next years of operation. These low debt
ratios imply that the enterprise is stable and has the potential of longevity.
The ratios for the year 2019 to 2023 shows that the enterprise's is funding more of its assets for the first year that it is
starting at 0.93 and increases for the next years of operation. This means that in the year 2019 and the following years, at
Debt-to-Equity Ratios for the years 2019 until 2023 of the enterprise starts at 0.08 then goes to 0.07 and is decreasing
for succeeding years. These low ratios imply that the enterprise is financially stable. It also means that the enterprise owns at
PROFITABILITY MARGIN
The net profit margin above shows that from the year 2019, the enterprise has 0.09 net income for every ₱1.00 of net
sales. The increase in the margin for every succeeding year implies that the enterprise is effective at cost control, how well
The ratios computed above shows an increasing return on equity for its operation. This signifies how good the
enterprise is generating its investment. In the year 2019, for every ₱1.00 of the partners' investment, it would generate up
to 0.39.
The ratios computed for the years 2019 until 2023 shows how efficiently the enterprise manages its assets to produce
profits in that certain period. It shows that during the year 2019, every ₱1.00 invested in the enterprise produces 0.25 of net
income. From the year 2019, it gradually increases up to 0.58 for the year 2023.
87
CHAPTER V
SOCIO-ECONOMIC STUDY
Introduction
This chapter emphasizes on the impact of the project to the society, economy and
to environment. This chapter shows that the enterprise is not all about earning profits and
owning benefits, but also for the advantage of the people, government, environment and
country of why the project was conducted. This chapter also emphasizes on how it helps
direct or indirect customers, employees, and society as a whole and the advantages of the
project to the society. This also explains the impact of the enterprise to the economy, on
what will be its contributions to the economy of the country. Lastly, it discusses the impact
of the enterprise to the environment as to where and what the enterprise considers practices
A. Society
1. Employment of Workers
The enterprise will hire employees who are qualified and on those who needs job
within the City of Baguio to give them opportunities in order to sustain their financial
needs. The employees would have to undergo trainings and orientations to give quality of
The enterprise would be using raw materials to produce the product and would be
locally available, in that way the price of the product would be sold at a decent price
affecting the demand and people who are indirectly involved in the creation of the product.
Output production would be requiring amounts of supplies for the production of the actual
88
product and quality food will be provided for customers especially the food lovers. This
affects the society for the reason that good food is equal to the quality of living a healthy
lifestyle.
3. Government
The enterprise also gives benefits to the government because government taxation
gives funds to nationwide projects and it is one of the main sources of their funds, they get
taxes from employees and businesses and to other sectors for the development of society
and economy.
B. Economy
1. Country
The enterprise will help give advantage to the country’s economy by giving taxes
for the improvement of the country, also benefits the attraction of foreign investors to invest
and lastly, for recognition of businesses on establishing their own brand of the country that
2. Income
The enterprise will provide their employees’ salaries for them to meet their basic
needs for the family’s expenses, food and shelter. The enterprise also needs to affect the
economy by increasing the job opportunities and the distribution of money wherein
3. Environment
The enterprise would adopt and promote waste management by following the rules
proper waste management policy, reducing the use of plastics as much as possible for the
materials to be used by the enterprise. This would help to minimize what’s harming the
environment and for the people which will promote a healthy and clean environment.
87
Chart No. 3
Socio-Economic Chart
Supply and
Society Employment Government
Demand
Tax Enterprise
Economy Country Income Environment
87
CHAPTER VI
MANAGEMENT STUDY
Introduction
This chapter discusses about the type of management for the enterprise, the plan of the
proponents on how to run the business, job descriptions and positions needed for the
enterprise. This chapter also explains the organizational chart of the enterprise, and the
A. Basic Consideration
The proponents envision that the enterprise will be able to be competitive enough
to enter the market. The Breggie Creations’ most basic consideration is to provide good
food quality for the customers by gathering fresh raw materials, different flavors of
vegetables, acquiring qualified workers to perform properly and unique presentation of the
product.
B. Form of Ownership
the proponents. The general partners are the founders of the enterprise who will act as the
managers and decision makers of the enterprise. The general partners are responsible for
C. Organizational chart
GENERAL PARTNERS
EMPLOYEES
1. Partners
The partners are responsible in overseeing the activities of the business as well as
monitoring and guiding the production worker and seller. The partners are also in charge
2. Production worker
A. Functions:
product.
B. Qualifications
a. Male or Female
b. Legal Age
89
f. Flexible
b. NBI Clearance
c. Birth Certificate
d. Transcript of Records
e. Medical Certificate
E. Organizational Policies
To ensure consistency and compliance with the standards of the enterprise, and a
guideline for procedures to ensure that quality products will be delivered to customers as
1. Employees
The employees must wear headwear, apron, and shirt while making the product,
which is to be provided by the enterprise. They must be responsible for the cleanliness of
2. Working Hours
The Breggie Creations is open daily from 8am to 5pm, Mondays-Saturdays. All the
employees will be given an hour break and fifteen minutes rest break in the afternoon.
90
3. Absences/Tardiness
All employees have their daily time record to monitor their attendance. If the
employee comes to work after ten minutes of the designated time, he or she will be
considered late. The employee, who cannot attend to work due to emergency or any valid
reason, shall inform the partners immediately to avoid deduction from his/her salary.
4. Leave
Employees that have been with the enterprise for more than a year are eligible to
have a paid leave. Employees will also be given five days of sick leave and maternity
5. Break
Employees are given a one-hour break for their lunch and two fifteen-minute
6. Compensation
during the 15th day of every month and on or before 30th day of every month according to
7. Overtime
Employees who work more than forty hours in a week are entitled to one and a half
APPENDICES
92
Baguio City
Dear Respondents,
(Finman 9c). In order to accomplish this study, may we respectfully request for your
participation by answering our questionnaire. Rest assured that all information will be kept
Respectfully yours,
Noted by:
1. Do you eat flatbread? (Like Pita or Carrot Bread). If No then proceed to number 4.
No Yes
Others(Please specify):
1 2 3 4 5 6
Others(Please specify):
4. If we were to introduce flatbreads made from either carrot, broccoli or beet, would you
be willing to buy?
Yes No
94
(Y − Yc)2
361,246,567.09
422,773,263,524,340.00
10,116,709.36
422,773,634,887,616.00
9,195,364.43
Yc Y-Yc (Y − Yc)2
8,308,754.30 46,264,689.63 2,140,421,506,509,270.00
50,389,084.71 5,590,994.44 31,259,218,877,042.50
53,444,969.83 (16,657,719.33) 277,479,613,146,421.00
56,686,181.46 2,053,329.37 4,216,161,485,345.20
Σ = 2,453,376,500,018,080.00
σ= 22,151,191.84
95
Baguio City
Dear Respondents,
(Finman 9c). In order to accomplish this study, may we respectfully request for your
participation by answering our questionnaire. Rest assured that all information will be kept
Respectfully yours,
Noted by:
year?
97
Yc Y-Yc (Y − Yc)2
573.41 11,862.19 140,711,493.04
22,948.69 (4,291.98) 18,421,063.09
32,133.06 (4,143.02) 17,164,584.60
44,993.14 (3,000.61) 9,003,655.82
Σ = 185,300,796.54
σ= 6,087.71
PERMITS
100
BAGUIO CITY
CURRICULUM
VITAE
113
CAREER OBJECTIVE:
QUALIFICATIONS:
Enthusiastic and dependable
PERSONAL INFORMATION:
Sex/Gender: Female
Age: 21
Status: Single
Nationality: Filipino
Citizenship: Filipino
EDUCATIONAL ATTAINMENT:
Tertiary: Bachelor of Science in Business Administration 2015-Present
Major in Financial Management
114
SEMINARS ATTENDED:
ABC’s Stock Trading Seminar
CHARACTER REFERENCE:
Mrs. Zenedith Monang, PhD, MSBA
Faculty Member
CAREER OBJECTIVE:
that offers a positive atmosphere to learn and implement new skills and
QUALIFICATIONS:
Technological Skills
Willing to learn
Positive Attitude
PERSONAL INFORMATION:
Sex: Male
Age: 21
Status: Single
Nationality: Filipino
Citizenship: Filipino
EDUCATIONAL ATTAINMENT:
Tertiary: Bachelor of Science in Business Administration 2015-Present
Major in Management Accounting
Saint Louis University
Maryheights Campus, Brgy. Bakakeng, Baguio City
2600
Secondary: Home Oriented Prime Education Christian Academy 2011-2015
Taroy, Wangal, La Trinidad Benguet
Best Camper
Sci-Dama Player-Regional Level
Loyaltee Awardee
Primary: Tadian Central School 2006-2011
Poblacion, Tadian, Mountain Province
Loyalty Awardee
Science Quiz Bees Participant-Division Level
With Honors