SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.

Crossing, Calamba City, Laguna

ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT

THE MANUFACTURING OF VEGGIE BUFFLE ON WHEELS IN

CALAMBA CITY

A Project Feasibility Study

Presented to
The Faculty of Senior Highschool
SAINT BENILDE INTERNATIONAL SCHOOL INC.
Calamba City

In Partial FulFillment
of the Requirements for the
ACCOUNTANCY BUSINESS AND MANAGEMENT STRAND

By:
BELARMINO, MARYROSE
GARCIA, TRINA MAE
JUSTO, ANNA DOMINIQUE
LACAMBRA, JASON DEAN
LLARENA, ALLYANA MAE
RICO, MAY ANGELICA
YGAY, SHEKINAH DENISE

January 2018
 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
Crossing, Calamba City, Laguna
ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT

Chapter 1

PROJECT BACKGROUND AND HISTORY

Food brings happiness and satisfaction of people’s appetite, what your tongue wants is

what you always eat over and over again but sometimes people seek for something new,

something that will make them amazingly surprised with its taste. One of the clicked and mostly

purchased foods is the Burger or also known as the ‘meaty patty”. Burger is a kind of sandwich

which is made up of one or more cooked patties of ground meat, it is usually beef and placed

inside a bread roll or a bun. Patties can be grilled, pan fried or barbecued. Inside a bun or a bread

roll are the patties together with cheese, lettuce, tomato, bacon, onion and pickles. And will be

combined with condiments like mustard, mayonnaise, ketchup, relish or special sauce. For a

final look of a burger the bun must be topped with sesame seeds.

Burger is not originated in the Philippines but Filipinos are creatively smart in the way they

cook and prepare a certain food. The idea of the creation of burger is from Turkey. Fast foods

are the ones who usually sell burgers, it is sometimes combined with other snacks like spaghetti,

fried chicken, French fries and etc. Although burger is under the list of junk foods, people still

buy and keep it in their minds as their favorite food. Burger contains meat and a bit

hard to digest that’s why it became a junk food. Junk foods in the Philippines are not literally

junk rather foods that are always being bought and what people buy over and over again.
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 2
Aside from fast foods, food trucks also the ones who particularly sell burgers, as what

have said in a few sentences away Filipinos are creatively smart so they make burgers with

some twist like how a food truck owner somewhere in Manila invented burger, it is not an

ordinary burger because it is a chocolate burger. A burger with a meaty patty, sauced with

melted chocolate and a doughnut together, silly to hear and imagine but it clicked and many

people around the country travel to Manila just to take a taste of this unique burger.

The proponents were inspired by this burger, that’s why we have come up with an idea of

a burger which is so delicious and a life provider. How does it become provider of life? It

provides life the way its ingredients is made up of. People’s taste is not that difficult to catch,

all you have to do is to be creatively smart and practical, basically? That’s how it works. The

proponents chose the veggie buffle because of its uniqueness and the fact that people in

Calamba never ever tasted yet. That’s why it come up with the idea of veggie buffle. Not all of

us ever tasted a veggie burger yet, but there is one, although it is homemade burger.
 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
Crossing, Calamba City, Laguna
ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT

Chapter 2

MARKET ASPECT

This study determines the extent to which the goods/ services be generated by the

project are needed or demanded and to design the appropriate marketing strategies and

plans that will help ensure that the project’s outputs will reach and be accepted by the

target users.

A. Product Description

The Veggie Buffle is a delectable mouthwatering healthy burger that will surely elicit

food lovers’ attentions. People already took a taste of ordinary and original burgers in different

fast food chains and food trucks or even restaurants but this veggie buffle is being the only one

of its kind. It is made up of waffle which is the exchange of a bun and a patty that contains

15% meat and 85% vegetables, these vegetables are the cheap but healthy ones like cabbage,

carrots, potatoes and others. The waffle doesn’t contain sugar in it because it is a healthy food.

Aside from the patty and the waffle, sauce is also made up of vegetable juices. The

veggie buffle will surely be mostly bought and will be the most favorite of students who like

to discover something new and are full of curiosity in their minds for new things or new foods.

But not just those students can be attracted and satisfied to the veggie buffle but also the adults

and the older ones who need to add up their lives because of the healthiness that the burger

contributes to people. It is also good for people who have poor health. The Veggie Burger

doesn’t cost too much because it is full of vegetables and also easy for a person to digest
 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 4
unlike other burger that contains brimful of meat that can add up a person’s weight which they

do not likely to happen.

B. Demand Analysis

Demand is the quantity of a commodity or a service that people are willing or able

to buy at a certain price. Demand analysis is a research done to estimate or find out the

customer demand for a product or service in a particular market. Demand analysis is one

of the important consideration for a variety of business decisions like determining sales

forecasting, pricing products/services, marketing and advertisement spending,

manufacturing decisions, expansion planning etc. Demand analysis covers both future and

retrospective analysis so that they can analyze the demand better and understand the

product/service's past success and failure too. (Marketing and Strategy Terms, 2017)

Table 1. Demand Analysis

Year Total Population Rate of Calamba City

2013 425,311

2014 438,012
2015 454,486

2016 468,058

2017 482,035
Source: Philippines Statistic Authority (PSA)
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Slovin’s Formula

It is used to calculate the sample size (n) given the population size (N) and a

margin of error (e). It's a random sampling technique formula to estimate sampling size.

Where:
n = Sample Size of Respondent
N = Total Population of Target Market
e = Marginal of Error (10%)

N
n=
(1+Ne2)

482035
=
1+482035(.102)

482035
=
4820.35

n = 99.98 or 100
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Table 2. Historical Demand
Year Total Target Market Frequency Historical
Individual Market Acceptability of Demand
Population of Income Agreement
Calamba City (per peice)

2013 425,311 7,735.04 96% 12 89,108

2014 438,012 7,966.32 96% 12 91,772

2015 454,486 8,204.51 96% 12 94,516

2016 468,058 8,449.82 96% 12 97,342

2017 482,035 8,702.47 96% 12 100,252

Projected Demand
Table 3. Projected Demand
Year Population of Target Market Frequency Projected
Calamba City Market Acceptability of Demand
Agreement
(per peice)

2018 1,879,936.5 8,962.67 96% 12 103,250

2019 7,331,752.35 9,230.66 96% 12 106,337

2020 28,593,834.17 9,506.66 96% 12 109,517

2021 111,515,953.2 9,790.91 96% 12 112,791

2022 434,912,217.6 10,083.65 96% 12 116,164

C. Supply Analysis

Supply is the amount of a product per unit of time that producers are willing to sell

at various given prices when all other factors are held constant. Supply Analysis is a

research and analysis done to understand the supply trends and responses to changing
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 7
market and production variables. Supply Analysis takes into account the production costs,

raw material costs, technology, labour wages etc. The analysis helps the manufacturers

and companies to understand the impact of these variables on supply and eventually

demand. (Operations and Supply Chain Terms, 2017)

Table 4. Supply Analysis of Indirect Competitors

Year Burger Mania Angel’s Minute Historical
Burger Burger Supply
(Per Piece)
2013 58,644.45 87,966.68 73,305.56 219,916.69
2014 61,731.00 92,596.50 77,163.75 231,491.25
2015 64,980.00 97,.470.00 81,225.00 243,675.00
2016 68,400.00 102,600.00 85,500.00 256,500.00
2017 72,000.00 108,000.00 90,000.00 270,000.00
Total 1,221,582.94
Source: Burger Mania, Angel’s Burger, Minute Burger

Table 5. Projected Supply

Year Burger Mania Angel’s Minute Total Supply
Burger Burger (Per Piece)
2018 75,600.00 113,400.00 94,500.00 283,500.00
2019 79,380.00 119,070.00 99,225.00 297,675.00
2020 83,349.00 125,023.50 104,186.25 312,558.75
2021 87,516.45 131,274.68 109,395.56 328,186.69
2022 91,892.27 137,838.41 114,865.34 344,596.02
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D. Demand-Supply Analysis

Demand and supply analysis is the study of how buyers and sellers interact to

determine transaction of prices and quantities. As well, prices simultaneously reflect both

the value to the buyer of the next or marginal unit and the cost to the seller of that unit.

This analysis represents the total buyers who are willing and able to purchase the product

based on the projected demand and supply. The supply of the product is lesser while

demand of product is greater. This analysis indicates quantities of product is always matter

most. (Investopedia: Demand-Supply Analysis, 2017)

Table 6. Demand-Supply Analysis

Year Projected Demand Projected Supply Unsatisfied
Demand
2018 1,879,937 283,500 1,596,437
2019 7,331,752 297,675 7,034,077
2020 28,593,834 312,559 28,281,275
2021 111,515,953 328,187 111,187,767
2022 434,4912,218 344,596 434,567,622
Note: Projected Demand-Projected Supply=Unsatisfied Demand

E. Market Share

Market share represents the percentage of an industry or market's total sales that is

earned by a particular company over a specified time period. Market share is calculated by

taking the company's sales over the period and dividing it by the total sales of the industry

over the same period. This metric is used to give a general idea of the size of a company in

relation to its market and its competitors. (Investopedia: Market Share, 2017)
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Table 7. Market Share
2018 2019 2020 2021 2022

Demand Share Demand Share Demand Share Demand Share Demand Share

Burger 75,600 19.55 79,380 19.65 83,349 19.75 87,516.45 19.85 91,892.2 19.94
Mania % % % % 7 %

Angel’s 113,400 29.47 119,070 29.47 125,023. 29.62 131,274.6 29.77 137,838. 29.92
Burger % % 50 % 8 % 41 %

Minute 94,500 24.43 99,225 24.56 104,186. 24.68 109,395.5 24.77 114,865. 24.83
Burger % % 25 % 6 % 34 %

Veggie 103,250 26.70 106,337 26.32 109,517 25.93 112,791 25.58 116,164 25.22
Buffle % % % % %

Total 386,750 100% 404,013 100% 422,075. 100% 440,977.6 100% 460,760. 100
75 8 02 %

F. Price Study

Price study aim to discover what customers are willing to pay for a product or a

service, and by doing so, determine the optimal price point to maximize profit, revenue or

market share. It also determines how an organization can increase revenues and profit

margin by increasing or decreasing prices. (Qualtrics: Price Study, 2017)

Table 8. Indirect Competitor’s Price

Indirect Competitors Price Scheme
Burger Mania Php. 85.00
Angel’s Burger Php. 25.00
Minute Burger Php. 30.00
Veggie Buffle Php. 35.00
Source: Burger Mania, Angel’s Burger, Minute Burger
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G. Factors Affecting the Market

The following are the factors that may affect the demand.

G.1. Population Growth

Population Growth acts as a crucial factor that affect the market demand of a

product. If the number of consumers increases in the market, the consumption capacity of

consumers would also increase. Therefore, high growth of population would result in the

increase in the demand for products.

G.2. Income Change

The income of a consumer affects his/her purchasing power, which, in turn,

influences the demand for a product. Increase in the income of a consumer would

automatically increase the demand for products by him/her, while other factors are at

constant, and vice versa. It is because of this reason that increase in income has a positive

effect on the demand for a good.

G.3. Price

Price is the most important factor affecting demand for the given commodity.

Generally, there exists an inverse relationship between price and quantity demanded. It

means, as price increases, quantity demanded falls due to decrease in the satisfaction level

of consumers.
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G.4. Labelling

It is essential as it is used for the identification of the products. It enhances the

appearance of the label for promoting the product. Labeling helps the product in the

market allowing customers to know about the item and give necessary messages including

ingredients, instructions, and uses. You can use the labeling for security reasons so that a

product should not be misused.

G.5 Promotion and Advertising

Advertising refers to one of the important factors of determining the demand for a

product. Advertising are helpful in many ways, such as catching the attention of

consumers, informing them about the availability of a product, demonstrating the features

of the product to potential consumers, and persuading them to purchase the product. This

results in the increase demand for a product.

G.6. Labor Cost

Labor cost measures the price of labor for a single unit of output, such as a single

product. An increase of labor cost means productivity is decreasing. Productivity is the

efficiency with which you generate output using certain inputs. The increase in unit labor

cost may result in higher expenses compared to revenue. While decrease other expenses or

increase selling prices to increase the revenue, the profit will decrease.
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H. Marketing Program

The marketing mix combination of factors that a business can be controlled to

influence consumer to purchase product. The 4P’s of marketing Product or Services,

Pricing, Place of Distribution and Promotion. All of these are important in starting a

business. These serve as an instrument on the effectiveness of the business.

H.1. Target Market

Veggie Buffle 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 Buffle, especially the area of Calamba

City with total population of 482,035. A burger as well waffle as a tasty and heathy snack

treat.

H.2. Product

Product is anything that can be offered to a market that might satisfy a want or

need. Product with high quality at the same time healthy. The proposed project will be the

manufacturing of Veggie Buffle a burger with a twist because of a vegetable that will add

to it and the bun of it is the made from waffle. It contains vitamins, minerals and other

nutrients. The product will be named “King & Queen’s Veggie Buffle” that will serves as

the identity of the product to the customer. They will taste and experience a healthy food

at affordable price.
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H.2.1. Packaging

Packaging plays in Veggie Buffle 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. Veggie Buffle is placed to its unique packaging of

burger packaging paper with logo. This product place of distribution to the area of

Calamba, City.

H.2.2. Labelling

The product is labelled with name of the business and product, logo of the

business, manufacturing date, and address of the company, ingredients, and nutrition facts.

H.3. Price

The prices of the Veggie Buffle products will be dependent on how the market

price of the main ingredients is. Any change of the price of the Veggie Buffle products

will be taken into consideration to the factor that measures the consumers' capability to

purchase the product. The product will be sold at the price of 35 pesos.
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H.4. Advertising and Promotion

Advertising is any method of communication about the promotion of a product in

an attempt to induce potential customers to purchase the product.

Advertisement and Promotion of Veggie Buffle such tarpaulin, flyers and facebook page.

Table 9. Advertising Expenses

Items Total Cost

Tarpaulin (3 pcs.) 750.00

Sample Product (100 pcs.) 1,500.00

Social Media Page Expense 1,000.00

Total 3,250.00

Source: San Isidro Computer Shop

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H.5. Channel of Distribution

Distribution channel is a necessity in business. The distribution function of

marketing is center on getting the goods and services from the producer to the consumer

and will provide a good relationship between the producers and consumers. The channel

of distribution of the proposed business are presented below.

Figure 1. Channel of Distribution

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Chapter 3

TECHNICAL ASPECT

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.

A. Product Description and Benefits

Veggie Buffle is the name of the proposed product, a combination of burger and

waffle with some vegetables. Veggie Buffle that is a delectable mouthwatering healthy

burger that will surely elicit food lovers’ attentions. People already took a taste of ordinary and

original burgers in different fast food chains and food trucks or even restaurants but this

veggie buffle is being the only one of its kind. It is made up of waffle which is the exchange of

a bun and a patty that contains 15% meat and 85% vegetables, these vegetables are the cheap

but healthy ones like cabbage, carrots, potatoes and others. The waffle doesn’t contain sugar in

it because it is a healthy food.

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Aside from the patty and the waffle, sauce is also made up of vegetable juices. The

veggie buffle will surely be mostly bought and will be the most favorite of students who like

to discover something new and are full of curiosity in their minds for new things or new foods.

But not just those students can be attracted and satisfied to the veggie buffle but also the adults

and the older ones who need to add up their lives because of the healthiness that the burger

contributes to people. It is also good for people who have poor health. The Veggie Burger

doesn’t cost too much because it is full of vegetables and also easy for e person to digest

unlike other burger that contains brimful of meat that can add up a person’s weight which they

do not likely to happen.

B. Manufacturing Process

Manufacturing process are the steps through which raw materials are transformed

into a final product. The manufacturing process begins with the product design, and

materials specification from which the product is made. These materials are then modified

through manufacturing processes to become the required part.

B.1. Process of Making Burger Patty

Figure 2. Process of Making Burger Patty

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1. Preaparation of raw materials - Ingrients like ground pork, breadcrumbs, egg, onion,

garlic, salt and pepper

2. Dicing the vegetables -The vegetables are diced into tiny pieces. In some factories, this

is done by a machine that is calibrated to slice the vegetables into uniform sizes. Other,

smaller companies, still do this by hand. Like cabbage, carrots, potatoes and others.

3. Cooking the pork mince - Ground pork is cooked in large vats of water until softened.

The resulting puree is strained, separating the product from excess water, and any

remaining foreign matter.

4. Mixing Ingrients- Place the pork mince, breadcrumbs, egg, onion, garlic, sauce in large

bowl. Season with salt and pepper. Mix with your hands until evenly combined.

5. Forming the patties - Divide the mixture into 6 equal portions (you can use a 125ml /

1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about:

10cm in diameter and 1.5cm thick.

6. Baking the patties - Place the patties onto a tray lined with- greaseproof paper. Cover

with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties

will help them hold together when cooked. This also allows the flavours in the patties to

blend and develop. If you chill the patties for any longer, increase the cooking time

slightly.

7. Cook the patties - Heat half the olive oil in a large, non-stick frying pan over medium-

low heat and cook half the patties for about 4 minutes on each side or until browned and

cooked through. It is important to cook mince right through because it has a larger ratio of

surface area to volume than whole pieces of meat, and is therefore at greater risk of
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contamination by bacteria in the air. Transfer the patties to a plate, set aside and keep

warm. Repeat with the remaining oil and patties.

B.2. Process of Making Waffle

Figure 3. Process of Making Waffle

1. Preparation of raw material -The ingredients are eggs, all-purpose flour, milk, vegetable oil,

white sugar, baking powder, salt and vanilla extract.

2. Mixing the ingredients -Beat eggs in large bowl with hand beater until fluffy. Beat in

flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

3. Preheat and Cooking- Spray preheated waffle iron with non-stick cooking spray. Pour

mix onto hot waffle iron. Cook until golden brown. Serve hot.
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C. Plant Size and Schedule
C.1. Plant size and Production schedule

Scheduling is the process of arranging, controlling and optimizing work and

workloads in a production process or manufacturing process. Scheduling is used to allocate

plant and machinery resources, plan human resources, plan production processes and purchase

materials .It is an important tool for manufacturing, where it can have a major impact on the

productivity of a process. In manufacturing, the purpose of scheduling is to minimize the

production time and costs, by telling a production facility when to make, with which staff, and

on which equipment. Production scheduling aims to maximize the efficiency of the operation

and reduce costs.

Plant Size

The manufacturing of Veggie Burger Waffle is located at Halang, Calamba City. We

decide to rent space that cost almost Php 4,000.00 a month.

Plant Schedule

Schedule Days in Operation

The plant will operate from Monday to Sunday. It will be 8 hours production

operation from 9:00 am to 6:00 pm with one hour break from 12:00 pm to 1:00 pm. The

operating days will include legal holidays.

Schedule Days in Operation

Number of days in a year 365

Less: Holidays (0) 0

Total 365 days

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D. Annual Production Capacity
The proponents target output will 250 pieces per day to compute the annual

production simply multiply the proposed daily production to number of productive days

which is 365 days to get the annual production capacity of 91,250.

Table 10. Annual Production Capacity

Year Standard Annual Efficiency Annual
Production Rate Production
2018 91,250 60% 54,750
2019 91,250 65% 59,312.50
2020 91,250 70% 63,875
2021 91,250 75% 68,437.50
2022 91,250 80% 73,000

Total No. Of Working Days 365 days in a year

Standard Annual Production

=∑ Daily Production

Computation of Maximum Output

No. Of Veggie Buffle Per Batch 25

Multiply by No. Of Batch Per Day 10

Number Of Production Per Day 250

Number Of Working Days 365

Maximum Output 91,250

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E. Machinery and Equipment

 Waffle iron is a utensil or appliance used to cook waffles. It usually consists of two

hinged metal plates, molded to create the honeycomb pattern found on waffles.

The iron is heated and either batter is poured or dough is placed between the

plates, which are then closed to bake the waffle.

 Stove is an enclosed space in which fuel is burned to provide heating, either to heat

the space in which the stove is situated, or to heat the stove itself and items placed

on it. This article is principally concerned with enclosed stoves burning solid fuels

for room heating. A kitchen stove is used to cook food. A wood-burning stove or a

coal stove is typically used for heating a dwelling

 Refrigarator an appliance or compartment that is artificially kept cool and used to

store food and drink. Modern refrigerators generally make use of the cooling effect

produced when a volatile liquid is forced to evaporate in a sealed system in which

it can be condensed back to liquid outside the refrigerator.

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Table 11. Machinery and Equipment
Items Quality Unit Cost Total Cost
Waffle Iron 3 Pieces 899.00 ₱ 2,697.00
Burger Grill Stove 3 Pieces 1,499.00 4,497.00
Refrigarator 1 Pieces 4,390.00 4,390.00
Mixing Bowl 3 Pieces 39.75 119.25
Mixer 2 Pieces 1,399.75 2,799.50
Exhaust Fan 3 Pieces 895.00 2,685.00
Total ₱ 17,187.75
Source: SM Department Store and Internet

Table 12. Production Tools

Items Quality Unit Cost Total Cost
Knife 2 Pieces 150 ₱ 300.00
Spoon set 2 Set 25 50.00
Fork set 2 Set 25 50.00
Chopping board 2 Pieces 189 378.00
Peeler 2 Pieces 13 26.00
Spatula 2 Pieces 125 250.00
Meeasuring cups 22 Pieces 61 1,342.00
Pot 1 Set 699 699.00
Total ₱ 3,095.00

Table 13. Store Equipment

Items Quantity Unit Cost Total Cost
Ceiling fan 2 Pieces 200 ₱ 400
Emergency Light 2 Pieces 450 900
Total ₱ 1,300.00
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Table 14. Cleaning Supplies

Items Quantity Unit Cost Total Cost
Broom 8 pieces 150.00 ₱ 1,200.00
Dustpan 8 pieces 124.50 996.00
Liquid Detergent 100 litres 129.75 12,975.00
Rag 50 pieces 20.00 1,000.00
Towel 100 pieces 30.00 3,000.00
Trash can 4 pieces 150.00 600.00
Hand Groves 600 pairs 10.00 6,000.00
Sponge 100 pieces 5.75 575.00
Scrubber 100 pieces 9.75 975.0
Annual Cost ₱ 27,321.00
Source: SM Supermarket

Table 15. Furniture and Fixture

Items Quantity Unit Cost Total Cost
Table 1 2,495.00 ₱ 2,495.00
Chair 1 1,227.00 1,227.00
Cabinet 1 1,200.00 1,200.00
Wall Clock 1 360.00 360.00
Annual Cost Php. 5,282.00
Source: Lazada and Furniture Manila

Table 16. Office Supplies

Items Quantity Unit Cost Total Cost
Receipt 150 booklets 11.75 1,762.50
Ball pen 100 pieces 5.00 500.00
Calculator 2 pieces 500.00 1,000.00
Pencil 50 pieces 5.00 250.00
Annual Cost ₱ 3,512.50
Source: SM National Book Store

Table 17. Transportation Expenses

Items Quantity Unit Cost
Motorcycle 1 ₱ 80,000.00
Total ₱ 80,000.00
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 25

F. Production Cost
Table 18. Direct Materials
Items Quantity Unit Cost Total Cost

All-purpose flour 3 Kilo 101.00 ₱ 303.00

Salt 3 Kilo 18.00 54.00

Baking powder 3 Kilo 150.00 450.00

Sugar 3 kilo 46.50 136.50

Eggs 3 tray 6.00 540.00

Milk 3 liters 83.50 250.50

Butter 1100 grams 53.00 259.11

Vanilla extract 100 ml 39.00 195.00

Onion 2 kilo 110.00 220.00

Pepper 50 grams 15.00 30.00

Ground pork 5 kilo 185.00 925.00

Cabbage 3 kilo 135.00 405.00

Carrot 3 kilo 70.00 210.00

Potato 3 kilo 98.00 294..00

Mayonnaise 1660 ml 45.00 339.54

Total ₱ 4,611.65

Source: Waltermart Supermarket

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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 26
Table 19. Indirect Materials
Description Quantity Unit Cost Total Unit

Packaging 1 Piece 3.00

Labeling 1 Piece 3.00

Total ₱ 6.00

G. Plant Location
The plant location will be located at Halang, Calamba City near Halaan
Restuarant. Show below is the location of the proposed business.

Stand Layout
The plant layout is tactically designed to support the smooth process of the

proposed business which is Veggie Buffle. There is display area, a place where all

finished products that are ready to sell are being displayed. The store will be the place for

the customer to purchase the finished products of veggie buffle. The kitchen will be the

area where the veggie buffle will be made by the cook.

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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 27
Table 20. Renovation Cost
Item Quantity Unit Cost Total Cost

Paint 2 520.00 1,040.00

Paint Roller 1 175.00 175.00

Nail 2 48.00 96.00

Plywood 4 400.00 1,600.00

Wheels 4 506.00 2,024.00

Annual Cost 4,935.00

Add: Labor Cost 1,800.000

Total Leasehold ₱ 6,735.00

Source: SM ACE Hardware

H. Utilities
The term utilities can also refer to the set of services provided by these
organizations consumed by the public electricity, natural gas, water, sewage, telephone,
and transportation.
Table 21. Utilities
Description Monthly Consumption Annual Consumption

Communication 500.00 ₱ 6,600.00

Water Supply 1,000.00 12,000.00

Electricity 2,500.00 30,000.00

Gas 3,300.00 39,600.00

Annual Cost ₱ 87,6000.00

Source: PLDT, Meralco, Water Distict

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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 28
I. Waste Disposal
Waste management or waste disposal are all the activities and actions required to

manage waste from its inception to its final disposal. This includes almost other things

collection, transport, treatment and disposal of waste together with monitoring and

regulation. It also encompasses the legal and regulatory framework that relates to waste

management encompassing guidance on recycling. For our waste disposal we plan to have

storage area. We plan to place trash bins at the back of our store. We will segregate our

waste into biodegradable, non-biodegradable and recyclable. Segregate also the chemical

waste that can harm person health. Every day there will be a garbage truck that will

collects the garbage, by that it will be easy for us to dispose our waste. Through this we

can maintain the cleanliness and safeness of our customer as well our employees.

J. Labor Requirements

The proponents of the manufacturing Vegggie Buffle needed a labor or employee

to handle tha said business. This labor requirements may shown the table below:

Table 22. Labor Requirements

Employee No. of Monthly Annual
Employee
Salary Salary

Crew 2 Php. 8,000 Php. 192,000

Production Head/Officer 1 Php. 10,00 Php. 120,000

Total 3 Php 18,00 Php. 312,000

 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
Crossing, Calamba City, Laguna
ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT

Chapter 4

FINANCIAL ASPECT

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.

A financial feasibility study is an assessment of the financial aspects of something.

If this case, for starting and running a business.

It considers many things including start-up capital, expenses, revenues, and

investor income and disbursements. Other portions of a complete feasibility study will

also contribute data to your basic financial study.

 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 30
Schedule 1

Project Cost

Capital Assets Requirements

Machine and Equipment ₱ 17,187.75

Transportation Equipment 80,000.00
Production Tool 3,095.00
Store Equipment 1,300.00
Furniture and Fixtures 5,282.00
Leasehold Improvements 6,735.00
Pre- Operating Expenses 5,650.00 119,249.75

Working Capital (3mos)

Purchases ₱ 420,813.06
Direct Labor 78,000.00
Factory Overhead 12,000.00
Selling Expense 812.50 511,625.56
Total 630,875.31
Contingencies (15%) 69,124.69
Total Project Cost ₱ 700,000.00

Partner G (20%) 140,000.00

Partner J (20%) 140,000.00
Partner LL (20%) 140,000.00
Partner LA (20%) 140,000.00
Partner E (20%) 140,000.00
Total ₱ 700,000.00
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 31
Schedule 2

Raw Materials Used

2018 2019 2020 2021 2022

Production Volume 91,250 100,375 110,413 121,454 133,599

Cost Per Unit 18.45 20.30 22.33 24.56 27.02

Total Raw Materials Used 1,683,563 2,037,613 2,465,552 2,982,910 3,609,845

Schedule 3

Indirect Material Used

2018 2019 2020 2021 2022

Production Volume 91,250 100,375 110,413 121,454 133,599

Cost Per Unit 6 6.6 7.26 7.99 8.79

Total Indirect Material Used 547,500 662, 475 801, 598 970,418 1,174, 435

Schedule 4

Salary and Wages

Year 1
No. of Basic Basic Gross
Position Person/s Pay/Day Pay/Month Pay

Crew 2 266.67 8,000 16,000

Production
Head/Officer 1 333.33 10,000 10,000

Total 3 600.00 18,000.00 26,000

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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 32
Schedule 5

Employee's Benefits

No. of Salary SSS PhilHealth Pag-ibig 1 3th Month Total

Workers Base pay
Crew 2 8,000 290.70 200 200 8,000 16,690.70

Production 1 10,000 363.30 250 250 10,000 20,830.30

Head/Officer
Total ₱ 37,554

Schedule 6

Depreciation

Property, Plant and Equipment Cost Estimated Useful Life Accumulated

Depreciation

Machinery and Equipment 17,187.75 8 2,148.47

Production Tools 3,095 5 619

Furniture and Fixtures 5,282 5 1,056.40

Store Equipment 1,300 5 260

Total 26,864.75 4,083.87

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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 33
Schedule 7

Taxes and Licenses

Registration to SEC 1,000.00

Mayor’s Permit 2,000.00

Sanitary Permit 500.00

Barangay Permit 100.00

Fire Safety Inspection Certificate 350.00

BFAD Registration 500.00

DTI Registration 700.00

BIR Registration 500.00

Total ₱ 5,650.00

Schedule 8

Selling Price per Unit

Direct Material Cost 1,683,252.25

Direct Labor Cost 312,000
Factory Overhead Cost 48,000
Total Cost of Goods Manufactured 2,043,252.25
Divided by: Annual Production 91,250
Cost Per Unit 22.39
Add: Markup (54%) 11.49
Selling Price 34.38
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT Page

34
Schedule 9

Sales Revenue

2018 2019 2020 2021 2022

Inventory Beginning 1,825 2,044 2,249 2,474

Add: Total Production 91,250 100,375 110,413 121,454 133,599

Total 91,250 102,200 112,457 123,703 136,073

Less: Inventory End 1,825 2,044 2,249 2,474 2,721

Unit Sold 89,425 100,156 110,208 121,229 133,352

Selling Price 35 38.50 42.35 46.59 51.25

Sales Revenues 3,129,875 3,856,006 4,667,308.80 5,648,059 6,834,290

Schedule 10

Finished Goods Inventory (End)

2018 2019 2020 2021 2022

Unit Unsold 1,825 2,044 2,249 2,474 2,721

Unit Cost 24.45 26.90 29.59 32.55 35.81

Total Finished Goods 44,621.25 54,983.60 66,547.91 80,528.70 97,439.01

 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 35
Schedule 11

Cost of Goods Sold

2018 2019 2020 2021 2022

Finished Goods (Beg) 44,621.25 54,983.60 66,547.91 80,528.70

Cost of Goods 2,091,252.25 2,300,378 2,530,416 2,783,458 3,061,804

Manufactured

Total Goods 2,091,252.25 2,344,999.25 2,585,399.60 2,850,312.91 3,142,332.70

Available for Sales

Less: Finished Goods (End) 44,621.25 54,983.60 66,547.91 80,528.70 97,439.01

Cost of Goods Sold 2,046,631 2,290,015.65 2,518,851.69 2,769.784.21 3,044,893.69

Schedule 12

Repair and Maintenance

Machine and Equipment 17,187.75

Multiply 5%

Repair and Maintenance- Production 859.38

Store Equipment 1,300

Furniture and Fixtures 5,282

Multiply 5%

Repair and Maintenance-Admins 329.10

 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 36
FINANCIAL STATEMENT

A. Statement of Profit or Loss

Veggie Buffle on Wheels

Statement of Profit or Loss
for the Year Ended December 31

Schedule 2018 2019 2020 2021 2022

Net Sales 9 3,129,875.00 3,505,460.00 3,857,280.00 4,243,015.00 4,667,320.00
Less: Cost of Goods Manufactured 11 2,046,631.00 2,290,015.65 2,518,851.69 2,769,784.21 3,044,893.69
Gross Profit 1,083,244.00 1,215,444.35 1,338,428.31 1,473,230.78 1,622,426.31

Less: Operating and Administrative Expenses

Employees Benefits 5 37,554.00 37,554.00 37,554.00 37,554.00 37,554.00
Depreciation Expenses 6 12,083.87 12,083.87 12,083.87 12,083.87 12,083.87
Taxes and Licences 7 5,650.00 5,650.00 5,650.00 5,650.00 5,650.00
Repair and Maintenance 12 1,188.48 1,225.56 1,263.80 1,303.23 1,343.89
Utilities 13 87,600.00 90,333.12 93,151.51 96,057.84 99,054.85
Office Supplies 14 2,810.00 2,897.67 2,988.08 3,081.31 3,177.44
Cleaning Supplies 15 21,856.80 21,856.80 21,856.80 21,856.80 21,856.80
Total Expenses 168,743.15 171,601.02 174,548.06 177,587.05 180,720.85

Income before Tax 914,500.85 1,043,843.33 1,163,880.25 1,295,643.74 1,441,705.46

Income Tax (30%) 274,350.26 313,153.00 349,164.07 388,693.12 432,511.64

Net Profit 640,150.60 730,690.33 814,716.17 906,950.62 1,009,193.82

 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 37
B. Statement of Financial Positions

Veggie Buffle on Wheels

Statement of Financial Positions
for the Year Ended December 31

2018 2019 2020 2021 2022

ASSETS
Current Assets
Cash CF 1,134,664.60 2,016,368.85 2,885,196.54 3,729,401.71 4,681,055.03
Inventories Sch 10 44,621.25 54,983.60 66,547.91 80,528.70 37,439.01
Cleaning Supplies Sch 13 5,464.20 5,634.68 5,810.49 5,991.77 6,178.72
Office Supplies Sch 14 702.5 724.42 747.02 770.33 734.36
Total Current Assets 1,245,452.55 2,077,711.50 2,958,301.96 3,816,692.51 4,785,467.11

Non-Current Assets
Leasehold Improvement 6,735.00 6,735.00 6,735.00 6,735.00 6,735.00
Machinery and Equipmet 17,187.75 17,187.75 17,187.75 17,187.75 17,187.75
Transportation Equipment 80,000.00 80,000.00 80,000.00 80,000.00 80,000.00
Production Tool 3,095.00 3,095.00 3,095.00 3,095.00 3,095.00
Store Equipment 1,300.00 1,300.00 1,300.00 1,300.00 1,300.00
Total 108,317.75 108,317.75 108,317.75 108,317.75 108,317.75
Less: Accumulated Depreciation 12,083.87 24,167.74 36,251.61 48,335.48 60,419.35
Total Non-Current Assets 96,233.88 84,150.01 72,066.14 59,982.27 47,898.40

TOTAL ASSETS 1,341,686.43 2,161,861.57 3,030,368.10 3,876,674.78 4,833,365.51

LIABILITIES AND PARTNERS CAPITAL

Accounts Payable 1,525.83 1,525.83 1,525.83 1,525.83 1,525.83
Total Liabilities 1,525.83 91,020.64 144,811.00 84,167.06 31,663.97

Partner G 140,000.00 268,030.13 414,168.18 577,111.42 758,501.54

Partner J 140,000.00 268,030.13 414,168.18 577,111.42 758,501.54
Partner Ll 140,000.00 268,030.13 414,168.18 577,111.42 758,501.54
Partner La 140,000.00 268,030.13 414,168.18 577,111.42 758,501.54
Partner E 140,000.00 268,030.13 414,168.18 577,111.42 758,501.54
Net Income 640,150.60 730,690.33 814,716.17 906,950.62 1,009,193.82

TOTAL LIABILITIES AND CAPITAL 1,341,686.43 2,161,861.57 3,030,368.10 3,876,674.78 4,833,365.51

 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT
38
C. Statement of Cash Flow

Veggie Buffle on Wheels

Statement of Cash Flow
for the Year Ended December 31
Schedule 2018 2019 2020 2021 2022
Cash Inflows
Cash Beginning 1,194,664.60 2,016,368.85 28,851,946.54 3,729,401.71
Partners Contribution 700,000.00
Net Sales 3,129,875.00 3,129,875.00 3,129,875.00 3,129,875.00 3,129,875.00
Total cah inflows 3,829,875.00 4,700,124.60 5,873,648.85 7,128,211.54 8,396,721.71

Less: Cash outflow

Purchased of fixed assets 106,864.75
Raw Material Purchases 1,683,252.25 1,735,769.72 1,789,925.74 1,845,771.42 1,903,359.49
Direct Labor 312,000.00 321,734.40 331,772.51 342,123.82 352,798.08
Manufacturing Overhead 48,000.00 49,497.60 51,041.93 52,634.43 54,798.63
Payment of Supplies 50,000.00 100,000.00 300,000.00 600,000.00 800,000.00
Employees Benefits 5 37,554.00 37,554.00 37,554.00 37,554.00 37,554.00
Depreciation Expenses 6 4,083.87 4,083.87 4,083.87 4,083.87 4,083.87
Taxes and Licenses 7 5,650.00 5,650.00 5,650.00 5,650.00 5,650.00
Repair and Maintenance 12 1,188.48 1,225.56 1,263.80 1,303.23 1,343.89
Utilities 13 87,600.00 90,333.12 93,151.51 96,057.84 99,054.85
Office Supplies 14 2,810.00 2,897.67 2,988.08 3,081.31 3177.44
Cleaning Supplies 15 21,856.80 21,856.80 21,856.80 21,856.80 21,856.80
Income Tax 274,350.26 313,153.00 349,164.07 388,693.12 432,511.64
Total Cash outflows 2,635,210.41 2,683,755.74 2,988,452.31 3,398,809.84 3,715,666.68

Cash, Ending 1,194,664.60 2,016,368.85 2,885,196.54 3,729,401.71 4,681,055.03

 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
Crossing, Calamba City, Laguna
ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT

Chapter 5

MANAGEMENT ASPECT

Management is one of the important aspects in establishing a business. The overall

implementation plan is discussed in the organization and management study. This aspect

includes a study of the officers and key personnel, basic consideration in forming the

organization, form of ownership, organizational chart and project schedule. The objective

of the management aspect of a feasibility study is to determine the option effectiveness of

the organizational setup and the qualifications of the individuals who will make up the

organization.

A. Basic Consideration

Management in all trade ranges and organizational exercises are the acts about

persuading individuals together to fulfill wanted objectives and targets productively and

effectively.

Management compromises planning, organizing, staffing, leading or directing, and

controlling an organization (a group of one or more people entities) or effort for the

purpose of accomplishing a goal. Resourcing encompasses the employment and

manipulation of human resources, financial resources, technological resources, and natural

resources.
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 40

A. 1. Form of Ownership

The form of business organization proposed for this project is 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.

A. 2. Organizational Structure

The organizational structure is a chart which shows the hierarchy of authority of a

certain organization. It shows how the power and responsibilities are assigned and

controlled in different level of organization.

Figure 4. Organizational Chat

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B. Office and Key Personnel

Selection of personnel is very important before the business start its operation.

Hiring qualified and responsible personnel plays a big part in the success of the business.

The owners should identify qualities and standards the applicants should possess. Since

the Veggie Buffle is new establish business and managed small enterprise business. The

proposed business need few number of workers. Each should possess the qualification in

order to undertake an effective and efficient arrangement of resources in the organization.

Below are the Key Personnel and Workers with their specific work function and

requirements.

Operational Head

Job Specifications:

 At least 24 years old

 With at least 2 years working experience

 Must have good leadership skills and strong commitment to work

 Must have good personality traits and physically fit.

Job Descriptions:

 Planning and Organizing production schedules

 Assessing project and resource requirements

 Ensuring that health and safety regulations are met

 Determining quality control standards

 Overseeing production processes

 Selecting, ordering and purchasing materials

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 Organizing the repair and routine maintenance of production equipment

Crew

Job Specifications:

 Male or Female

 At least 20 years old

 At least high school graduate or vocational

 Must have good personality traits and physically fit.

Job Descriptions:

 Responsible in doing what is supposed to be done in order to produce the product.

Work inside and out the production area.

 Clean your station thoroughly before, during and after each shift.

 Handle customers’ complaints and concerns.

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C. Project Schedule

The most vital part of the business is the pre operating period. It is because it is the

time where the whole strategies will be implemented by the business and if it's not failed

to catch the interest of the market.

During this period the proponents must have their responsiveness of efficiency and the

main goal is the achievement of the business.

1. Research and Planning

This schedule the surveys, interviews and data gathering in which the proponents will

study, considering the location of the proposed business and its competitors and the finite

market of the business.

2. Capitalization

3. Selection of business site

4. Legal requirements and Permits

a.) Licenses and permits

□Municipal Permit

□Mayor's permit

□Business registration permit

□Sanitary permit

b.) Security and Exchange Commission (SEC)

□Article of partnership

□Real and personal contribution of each partner

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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 44
□Deed of assignment of all property distribution

□ITR

c) Bureau of Internal Revenue (BIR)

□Security Tax Account

□Privilege Tax payment

6. Acquisition of Equipment’s (such as the materials needed in the project, furniture

and fixture)

7. Acquisition of Raw materials

8. Hiring and Training of employees

9. Marketing, Advertising and Promotion

10. Normal operation of the business

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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 45
D. Gantt Chart

A chart in which a series of horizontal lines shows the amount of work done or
production completed in certain periods of time in relation to the amount planned for those
periods. (Oxford Dictionaries, 2017)

Activities September October November December January

1.Research and

Planning

2.Capitalization

3.Selection of

business site

4. Legal requirements

and Permits

5.Renovation

6.Acquisition of

Equipment’s

7. Acquisition of Raw

materials

8. Hiring employees

9. Marketing,

Advertising

10.Normal operation of

the business
 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT

Chapter 6

SOCIO-ECONOMIC ASPECT

Every business has the primary purpose of obtaining profit from their economic

endeavors. Despite this, they cannot go away with fact that they operate in a social

environment. This aspect discusses in sufficient detail the responsibilities and relationship

of the business toward the society within which it operate.

A. Economic benefits

The business won’t help the economy of increasing its problems with people who

are under graduated. People without jobs will be lessen. Rate of tax payers will also

increase and more people who have nothing will soon be out of being belong in the

economy's problem which is the poverty.

B. Social Benefits

The Veggie Buffle in push cart simply helps into diminishing waste problems of

the surroundings and also tend of having its cleanliness and orderliness. The materials and

machines used are guranteed of its safety for some matter like being broken or

malfunctions. Surely harm is way far from people who are involve of the said business

processes.
 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT

Chapter 7

SUMMARY OF FINDING, CONCLUSIONS AND

RECOMMENDATIONS

The general objective of the study is to introduce an innovative way on how to

offer burger as well waffle. That instead of having it as a common burger and waffle, the

proponent adds some additional ingredients, creativity and nutrients it contains that can

benefit our customers.

A. Summary of Finding
Market Aspect

The proposed product will be named as "Veggie Buffle". The number of

consumption where the demand is derived from Calamba City.

The Market Aspect discusses the project that are needed and to design the

appropriate marketing strategies and plans. The introductory price is determined mainly

by the use of production. Its starting price will be Php35.00.

Technical Aspect

The Technical Aspect discusses about the process of production and the activities

of the business. It states also the machines and equipment used in production. Plant layout,
 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 48
size and structure are all presented for the purpose of identifying the business operation.

The proposed business will be located in National Highway Halang, Calamba Laguna.

Financial Aspect

The total cost of the proposed project is Php 700,000.00. The allocation of the

expenses and other things that are needed to put into consideration are stated in details in

the financial aspect.

Management Aspect

The Management aspect is one of the important aspects in establishing a business.

The proposed business will operated as partnership and it requires a production

office/head and crew.

Through an organized organizational structure, there will be a smooth operation of the

business and also based on the technical know how of the managers, therefore, this

business is feasible in this aspect.

Socio-Economic Aspect

The proposed business will be provided with socio-economic benefits to the

community as well government. The business will give additional employment, and it

contributes to the improvement of the community.

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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 49
B. Conclusion
Conclusion Based on the collected information. The proponents have concluded

the following.

1. The product has its own capability to get the perspective share of the market

because of its uniqueness and affordability

2. There must be always a proper planning to be successful in the future

C. Recommendation
The proponents highly recommend this project feasibility study to those future

research who wants to deal with this kind of business and to operate the firm efficiently

involving risk.

The study can be a great source of data for future proprietorships who will conduct

study of the same field.

Page

50
Appendix A
 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
Crossing, Calamba City, Laguna
ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT

PFS ADVISER'S APPOINTMENT FORM

Ibrhaim A. Palmado, MBA

Dear Mr. Palmado:

The undersigned group is presently enrolled in Project Feasibility Study which

requires to make a research output as partial fulfillment for the degree of Bachelor of
Science in Business Administration.

In view of this, we would like you to serve as our adviser in our Feasibility Study
this 2nd Semester S.Y. 2017_2018.

Please affix your signature under the CONFORME certifying your acceptance of
this appointment as our adviser.

Thank you.

Very truly yours,

Garcia, Trina Mae

Justo, Anna Dominique

Llarena, Allyana Mae

Ygay, Shekinah

Belarmino, Mary Rose

Rico, May Angelica

Lacambra, Jason Dean

Conforme:

Date

Page

51
APPENDIX B
 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
Crossing, Calamba City, Laguna
ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT

SAINT BENILDE INTERNATIONAL SCHOOL

City of Calamba

_____________________
_____________________
_____________________
Calamba City, Laguna

Dear Sir/Madam,
The undersigned would like to request your good company to allow Ms. Garcia,
Trina N. , Ms. Llarena Allyana , Ms. Justo, Nikki , Ms. Ygay, Shekinah , Mr. Lacambra,
Jason , Ms. Belarmino, MaryRose A. and Ms. Rico May Angelica B. to conduct a
research/ interview in your company premises.
They are currently enrolled in Project Feasibility Study and are task to submit
about your company as partial requirement of the project.

Your kind consideration regarding this matter will highly appreciate.

Thank you very much and God bless.

Respectfully Yours,

Noted by:

Ibrhaim A. Palmado, MBA

PFS Adviser

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52
Appendix C
 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
Crossing, Calamba City, Laguna
ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT

SURVEY QUESTIONNAIRE FOR RESPONDENTS

Survey Questionnaire

SAINT BENILDE INTERNATIONAL SCHOOL

City of Calamba

1. Do you eat burger?

[ ] YES [ ] NO

2.How often do you buy burger?

[ ] Everyday [ ] Twice a week

[ ] Once a week [ ] Once a month

3.What are the factors you considered of buying a burger?

[ ] Taste

[ ] Brand

[ ] Price

[ ] others, please specify: ____________

4.Are you willing to buy the veggie buffle?

[ ] YES [ ] NO

5.Have you heard about the veggie buffle?

[ ] YES [ ] NO
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 53
Appendix D
SURVEY QUESTION FOR COMPETITOR

Name of the company:

Address of the company:

1. Why did you choose this kind of business?

2. How much is your starting capital?

3. When did your business establish?

4. What are the advantages and disadvantages of your business?

5. What is the total number of your employees?

6. What is/are sources of your capital?

7. How many products are you producing in a month?

8. What is your regular working hours for this operation?

9. What are the machines needed for this operation?

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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 54

Appendix E

CONTRACT OF LEASE

The contract of lease made and entered into by and between ___________ a partnership

duly organized and existing under and by the virtue of the laws of the Republic of the

Philippines with the address at _________ represented by ________ here in after refer to

as LESSOR.

-AND-

___________, all of the legal age, are Filipino citizen, and presently residing at

_________ here in after referred to as TENANT.

WITNESS THAT

Whereas, the Lessor is the absolute owner of the ____________ of the residential land,

situated that __________ Registered in the office of the Registered of

Deeds_____________

WHEREAS, the TENANT is desirous of leaving the above land. NOW, THEREFORE,

for in consideration of the forgoing premises of the covenant and stipulation set forth here

under, the LESSOR and the TENANT do hereby as follows:

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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 55
1. The TENANTS shall use this land, as ___________ change of this shall be with the

consent from the lessor

2.The term of this lease shall be for a period of year, commencing in within a month from

the date effective of the content of lease, the lessor is hereby authorized and has the right

to offer this ____________ rent and shall not have the liability to tenant or to anybody.

3. The tenant shall pay rental of _______ (Php_______).Payable in advance in the first of

every month.

4.The failure to pay monthly rental within the first _________ Days of any month as

stated in No. 3,the tenants shall vacate the premises until the TENANT settle his

obligations.

5.The parties hereby convenient and agree upon the signing of the contract of lease that

TENANT shall pay to the LESSOR or his representative, the amount

_______(Php_______) and Philippines currency as one month advanced rental and

__________. As deposit, without deposit shall be refined to the TENANT only, upon the

termination of the lease, that is a year vacating the same and also after deducting the

unpaid water bill, electric bill and other damages sustained by the lessor.

6. In the event that court litigation has been restored to by the lessor or lease due to

noncompliance of any of the forgoing provisions. The aggressive party shall paid all the

expense that the honorable court may allow, the cost of litigation shall be born or paid by

the party in fault or default.

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Crossing, Calamba City, Laguna Page
ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 56
Appendix F

ARTICLE OF PARTNERSHIP

Know all men by this present:

That we the undersigned, all of legal age are residents and citizens of the Republic

of the Philippines, have on this day voluntary associated ourselves together for the

purpose of forming a partnership under the term and condition herein set forth and subject

of the provision of the existing laws of Republic of the Philippines.

Article I:

That the name of the partnership will be "Veggie Buffle".

Article II:

That the Principal office of the partnership shall be located at Halang, Calamba

City Laguna.
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 57
Article III:

That the names, citizenship and residences of the partners of said partnership are as

follows:

Name Citizenship Residences

Garcia, Trina N. Filipino Cabuyao,Laguna

Llarena, Allyana Filipino Luis Alberto Subd. Brgy.
San Jose Calamba City
Justo, Anna Dominique Filipino L.E Village Lingga Aplaya
Calamba City,Laguna
Lacambra, Jason Filipino
Ygay, Shekinah Filipino Blk7 Lot 18 Phase 1 Lake
Breeze Brgy. Looc
Belarmino, MaryRose Filipino Bucal Calamba City,
Laguna
Rico, May Angelica Filipino #250 Purok2 Pansol
Calamba City, Laguna
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 58
Article IV:

That no interest who reduce the ownership of the fixed capital to less the required

percentage of the capital shall be allowed on permitted to be in the proper books.

Article V:

That the term for which the company exist from 5 to 10 years from and after the

approval of this partnership by the Securities and Exchange Commission.

Article VI:

That the capital of the partnership shall be ____ Philippine currency contributed in

cash by the partners as follows:

Name Amount Contributed

Garcia, Trina Mae

Llarena, Allyana Mae

Justo, Anna Dominique

Ygay, Shekinah Denise

Lacambra, Jason Dean

Belarmino, Maryrose

Rico, May Angelica

 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT 59
Article VII:

Shall have the power to uses the partnership name and otherwise performing such
as acts as necessary expedient to promote the lawful purpose of the firm.

Article VIII:

That the profit and losses shall be divided pro rata and distributed proportionately on the

ratio of the capital distribution of each partner.

Article IX:

IN WITNESS HERE OF, we have unto set our hands this _________ day of 20__ at the

___________, Philippines.

__________________ ___________________
Garcia, Trina Mae Llarena, Allyana Mae

___________________ _____________________
Belarmino, MaryRose Justo, Anna Dominique

____________________ . _____________________
Rico, May Angelica Lacambra, Jason Dean

____________________
Ygay, Shekinah Denise

Signed in the presence of:

______________________

______________________

______________________
NOTARY PUBLIC
 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
Crossing, Calamba City, Laguna
Page

ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT ii

APPROVAL SHEET
The Project Feasibility Study entitled "The Manufacturing of Veggie Buffle in Calamba
City" prepared and submitted by Trina Mae N. Garcia, Anna Dominique Justo, Jason
Dean Lacambra, Allyana Mae Llarena, Maryrose Belarmino, May Angelica Rico and
Shekinah Denise Ygay in partial fulfillment of the requirements for Accountancy
Business And Management Strand has been examined and recommended for acceptance
and approval for Oral Defense.

IBRHAIM PALMADO, MBA

Adviser

PANEL OF EXAMINERS

Defended in an oral examination before a duly constituted panel with the grade of _______.

JUANITA B. CORRE, PhD

Chairwoman

MARCELINA DL. PEREZ, MBA PEEJAY ORTEGA, MBA

Member Member

Accepted and approved in partial fulfillment of the requirements for the Accountancy
Business and Management Strand.

ANGELO C. PENAREDONDA, MBA

PFS Teacher
 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
Crossing, Calamba City, Laguna Page
ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT iii

ACKNOWLEDGEMENT

The researcher would like to extend their sincere gratitude through the help of the
following who have given and contribute their time, effort, guidance and advice in the
fulfillment of this study.

First of all, we would like to praise our Almighty God who always look up and
secure the safety of the proponent in doing this project. You give us all the favor, for
giving us the wisdom, knowledge, patience and determination in finishing study. We
thank You for making all things work together for good. We give You all the glory and
praise for the glory of Your name.

To our adviser, Mr. Ibrhaim Palmado, whose virtues of patience d guidance,

nonstop encouragement and for sharing his expertise in writing this feasibility study.

To our beloved teacher, Mr. Angelo Penaredonda, who greatly shared who has
greatly shared his knowledge to us with patience and diligence in helping us meet the
necessary works for the completion of our Feasibility Study.

To our panelist, Juanita B. Corre, PhD, Marcelina Dl. Perez, MBA, Peejay
Ortega, MBA for their challenging criticism, corrections and recommendations during
our defense and revision of this study.
To our respondent, for giving their time for answering of survey questionnaires for
this study.

To our classmates and friends, whose support and encouragement made researcher
stress free and smile despite of doing this difficult study.
 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
Crossing, Calamba City, Laguna Page

ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT iv

To our families, for the financial assistance and whose always guide and give word
of encouragement to be inspire doing this study.
Thank you so much.

The Proponents

Garcia, Trina Mae

Justo, Anna Dominique

Lacambra, Jason Dean

Llarena, Allyana Mae

Belarmino, Maryrose

Rico, May Angelica

Ygay, Shekinah Denise

 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT v

TABLE OF CONTENT
TITLE PAGE
TITLE PAGE i
APPROVAL SHEET ii
ACKNOWLEDGEMENT iii
TABLE OF CONTENTS v
LIST OF TABLE vii
LIST OF FIGURES viii
LIST OF SCHEDULES ix
LIST OF EXHIBITS x
EXECUTIVE SUMMARY xi

Chapter 1. PROJECT BACKGROUND

AND HISTORY 1

Chapter 2. MARKET ASPECT 3

Product Description 3
Demand Analysis 4
Slovin's Formula 5
Supply Analysis 6
Demand and Supply Analysis 8
Market Share 8
Price Study 9
Factors Affecting the Market 10
Marketing Program 12
Channel Distribution 15

Chapter 3. TECHNICAL ASPECT 16

Product Description and Benefits 16

Manufacturing Process 17
Plant Size and Schedule 20
Annual Production Capacity 21
Machinery and Equipment 22
Production Cost 25
Plant Location 26
Utilities 27
Waste Disposal 28
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT vi
Labor Requirements 28

Chapter 4. FINANCIAL ASPECT 29

Statement of Profit or Loss 36

Statement of Financial Position 37
Statement of Cash Flow 38

Chapter 5. MANAGEMENT ASPECT 39

Basic Consideration 39
Office and Key Personnel 41
Project Schedule 43
Scheduling Chart 45

Chapter 6. SOCIO-ECONOMIC ASPECT 46

Economic Benefits 46
Social Benefits 46

Chapter 7. SUMMARY OF FINDING, CONCLUSIONS,

AND RECOMMENDATIONS 47

Summary of Findings 47
Conclusions 49
Recommendations 49

APPENDICES

PFS Adviser's Appointment Form 50

Letter of Request for interview/ Data Gathering 51
Survey Questionnaire for Respondents 52
Survey Questionnaire for Competitor 53
Contract of Lease 54
Article of Partnership 56

CURRICULUM VITAE
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Crossing, Calamba City, Laguna Page
ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT vii

LIST OF TABLES

Table No. Title Page

1 Total Population Rate of Calamba 4
2 Historical Demand 6
3 Projected Demand 6
4 Supply Analysis of Indirect Competitors 7
5 Projected Supply 7
6 Demand and Supply Analysis 8
7 Market Share 9
8 Indirect Competitors Price 9
9 Advertising Expenses 14
10 Annual Production Capacity 21
11 Machinery and Equipment 23
12 Production Tools 23
13 Store Equipment 23
14 Cleaning Supplies 24
15 Furniture and Fixture 24
16 Office Supplies 24
17 Transportation Equipment 24
18 Direct Materials 25
19 Indirect Materials 26
20 Renovation Cost 27
21 Utilities 27
22 Labor Requirements 28
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT viii

LIST OF FIGURES

Figures No. Title Page

1 Channel of distribution 15

2 Process of Making Burger Patty 17

3 Process of Making Waffle 19

4 Organizational Chart 40

5 Gantt Chant 45
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT ix

LISTS OF SCHEDULES

Schedules No. Title Page

1 Project Cost 31
2 Raw Materials Used 32
3 Indirect Material Used 32
4 Salary and Wages 32
5 Employee's Benefits 33
6 Depreciation 33
7 Taxes and Licenses 34
8 Selling Price per Unit 34
9 Sales Revenue 35
10 Finished Goods Inventory (End) 35
11 Cost of Goods Sold 36
12 Repair and Maintenance 36
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT x

LIST OF EXHIBITS

Exhibit No. Title Page

1 Plant location & Stand layout 57

2 Machineries & Equipment 58

3 Raw Materials 60

4 Furniture and Fixtures 63

5 Office Eqipment 64

6 Logo and Packaging 65

7 Promotional Tools 66

8 Business Permits and licenses 67

 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
Crossing, Calamba City, Laguna Page

ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT xi

EXECUTIVE SUMMARY

Title of the study: Manufacturing of Veggie Buffle

Name of Researchers: Garcia, Trina Mae

Justo, Anna Dominique

Lacambra, Jason Dean

Llarena, Allyana Mae

Belarmino, Maryrose

Rico, May Angelica

Ygay, Shekinah Denise

A. Name of the Firm King & Queen's Manufacturing Company

B. Location Brgy. Halang, Calamba City

C. Descriptive Definition of the Study

The Product Name is “King & Queen's Buffle". The procurement of this study is to

present information marketing programs, pricing, capital investment and financial ability

of Veggie Buffle as compared with other Burger concerning also the quality of the

product. This is engaged in manufacturing process in which the proponents know can give

a big contribution o lessen the problem of unemployment. At present time, there are lots of

Burger competing in the local market. The proponents will introduce the Veggie Buffle in

the local market with an affordable price offering and ensuring the good quality of it. The

project has total cost of ₱ 700,000.00.

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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT xii
D. Project Long- Range Objectives

The project objective is to make and introduce a new kind of Burger with unique

taste and to penetrate the business in the local market. The project expects to expands,

increase its labor or manpower requirements, improve its technological assets and make

additional target markets for the years to come. The proponents plan is to increase its

volume of production that could make enough supply of the product, thereby satisfying

the demand of the public.

E. Feasibility Criteria

The project does not lean only on the project feasibility but also in its role in

society. This study can be considered as acceptance, profitable, and feasible.

F. Highlights of the Project

F.1. History

Burger is one of the world's best-loved fast foods. To keep people come back for

more, every business are constantly adding and changing the ingredients being used to

tantalize the public's taste bud. The proponents make study to introduce a new kind of

Burger in the local market at a reasonable and fair price and in good quality that will suit

to the customer’s needs.

F.2. Normal Operation

The activities involved in the proposed project shall take a period of 5 months

before it goes into operation because there are lots of things to consider. These include

Acquisition of Capital, Looking for Business Location, Securing Business Permit and

Licenses, Building improvements, Procurement of necessary, Production and Office

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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT xiii
Equipment and Supplies, Hiring of Employees, and Advertising and Marketing

Promotion.

F.3. Nature of Operation

King & Queen's Manufacturing Company will produce Veggie Buffle that will

definitely help economy by providing a Burger made in veggie patty and waffle that

consumers will be satisfied and will suit their demand as well as helping the economy to

ease the number of unemployment.

F.4. Mode of Financing

The study reveals that an initial capital is ₱ 700,000.00 is needed for the operation

of the project. To satisfy the requirement of financing the project. The proponents agreed

to contribute equally from their, own investment.

F.5. Investment Cost

The total investment needed to make the project into operation and come into

existence is ₱ 700,000.00 which will be allocated equally among others.

G. Major Assumptions and Summary of Findings and Conclusion on

G.1. Market Feasibility

It deals with careful analysis of the target market, focusing on competitors,

unsatisfied demand, marketability of the business and effective marketing plan. The result

of the project shows that Veggie Buffle has a competitive edge over the other existing

brands of Burger in the market. The product satisfies the consumer's demands which fit in

well with today's trends towards eating healthy natural foods. Marketing Strategies and

Promotions are needed in order to capture the attention of the consumers, and give them a
 SAINT BENILDE INTERNATIONAL SCHOOL (CALAMBA) INC.
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT xiv
view that they will benefit from using the Veggie Buffle found to be marketable based on

the study.

G.2. Technical Feasibility

The local points of the technical aspect is the availability of all the necessary

resource like the machineries and equipment, the quality of the product, plant location and

size, production schedule, manufacturing process necessary in order to provide efficient

and a good quality of product. It is also considered here the supplies of raw materials to

meet the goa of production in the period.

G.3. Financial Feasibility

The business will invest a total project cost of ₱ 700,000.00 and this will be

divided equally to the partners. It deals with the profitability of the business to determine

the recovery of the investment. The number of working capital days is 365.

G.4. Management Feasibility

The King & Queen's Manufacturing Company will operate under the partnership

form. The proponents see this as the best choice of structure organization because it is

easier to form and it offers relative freedom and flexibility of an action in decision

making. The partners will give equal capital contribution and share equally in the profit

and losses. In this chapter will discuss about the organizational type and structure of the

business. It shows the flow of information, job description and specification for each Page
positions and time distribution of business preparation from start of operation. xv
G.5. Socio-Economic Aspect
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ACCOUNTANCY, BUSINESS AND MANAGEMENT STRAND DEPARTMENT

The King & Queen's Manufacturing Company will provide employment

opportunities to the community members. It will also help the local and national

government in community building and development through taxes and licenses that a

company will pay. The company would also prevent production by recycling, proper

management and disposal of waste. It is just a chain reaction wherein we may benefit and

also another may do.