00 feasibility study

8/20/2019 00 Feasibility Study

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LA IMMACULADA CONCEPCION SCHOOL Junior High School

A Feasibility Study of TLE COOKERY – Grade 10

A Feasibility Project Presented to

The Faculty of LICS

In Partial Fulfillment

Of the Requirements for the Subject of TLE Coo!ery

"y#

FEDERIS , Joshua Phillip

TOLETIO ! "i#u$i

%ILL&FLOR , Ja' "ari'ie

(ODIO , Joah'a "arie

C&RDO& , Char)ai'e Pea*hes

P&CI& , Louise Ed+er

TORRES , Joh' "i*hael

Section#

Sai' &lpho'sus

"s!Ca)ille &posol

Subject Teacher

School $ear

%&'( ) %&'*



PROJECT PROPOS&L

I- PL& S-""&RY...................!!1

II- "&&GE"ET TE&"................./

+ The O,ner

+ The Cashier

+ The Coo!

+ The Ser-ice Cre,

+ The .ish /asher

III-(-SIESS COCEPT................!!!

IV-COST-"ER PROFILE................!!

V- LOC&TIO "&P...................!!2

%I3 CO"PETITIO....................4

VII- "&RKETIG PL&.................!!5

VIII- ORG&I6&TIO &D PERSOEL..........!!7

+ Personnel 0eeds and Labor 1sa2e

+ Or2ani3ational Structure

X- OPER&TIOS...................!!!10

- GRO8T9 STR&TEGY................!!11

:I 3 FI&CI&L ST&TE"ET..............!1/

+ Estimated Startu4 Cost+ Income Statement

+ "alance Sheet

:I3ID-STRY S-R%EY

I. Plan Summary

PLAN SUMMARY



The acting owner and manager is !oshua Phillip (ederis.9e will be serving as the manager and

supervisor of the business.9e is task oriented, responsible for every decision he make and have the capacity

to hold and improve the business.

THE CASHIER

The cashiers are %iyuki Tolentino and ouise ;dfer Pacia.They must be attentive on their <ob to

avoid shortage.

THE COOK

The cooks are %arinie =illaflor and !oahna odino. They should have a wide e)perience in preparing and

cooking food.They have a great concentration in doing the <ob. They are fast and careful in preparing and

cooking the food.

THE SERVICE CREW

The service crews are !ohn %ichael Torres and harmain Peaches ardona.They are attentive and

courteous .They have the necessary patience in dealing different kinds of people.

THE DISH WASHER

The cooks will also serve as dishwashers after they finished their <ob.They are the one responsible for the

safeties of the utensils and e8uipments use in serving foods. They are aware of the remaining dirt's that

stocked in kitchen e8uipment and in table utensils. They are the one responsible in maintaining cleanliness

in the area.



III- USINESS CONCEPT

(ast food services is a very common business for (ilipinos and also for other nationalities. This type

of business is in demand because of the current situation of our generation. Today, due to the improvement

of different technologies different kind of person are becoming la#y and are depending on ready$to$eat

foods. The entrepreneur in this kind of business must be a critical thinker, good observer, e)trovert, and

resourceful so his>her business will grow.



&ur business will be in a modern style, so customers can appreciate it. We will offer different products that

will surely satisfy our customer-s taste buds.

The following are our products for the upcoming food fair:

?chow fan with different toppings including chicharon, s8uid balls, kikiam and 8uail eggs

?nachos

?cheese mac potatoes

?coffee <elly

&ur service crew will wear their appropriate attires, including hairnet, a T shirt in any distinct color, apron

and hand gloves. &ur store will be located at the I+ @uadrangle inside the school premises/ because our

desired customers are the students from Arades 3$31, school employees , school staffs and also, the parents.

IV- COSTUMER PRO!ILE

&ur store is build to provide affordable foods for people, especially now that we are in a low and critical

economic situation. Blthough our target here is the students and employees around the place, we will be

entertaining all kinds of customers whose salary > allowance is first at the minimum or even lower than that.



V- LOCATION MAP

Target ustomers Bge racket Bllowance Per Cay

;mployees D1 – 62 years old P311 – P011

+tudents 0 – 35 years old PD1 $ P311

lass B and "one Bny amount



&ur store is located at a Immaculada oncepcion +chool @uadrangle,;. aruncho Bve. rgy.%alinao,

Pasig ity.

VI- COMPETITION"

NAME OTW SUMPTUO

US

RICE IN THE BOX BANANA PARTY



TREATS

MENU

Burger

Hotdog

sandwich

ish!a""

S#uid!a""

Sio$ai

%raha$!a

""s

Mangga

churos

Rice in the Bo& Banana '

Banana S("it

PRICE ME)IUM**HI%

H

ME)IUM P +,-., P /,-+,

HOURS 0a$-/($ 0a$-/($ 0a$ 1 /($ 0a$ 1 /($

CRE)IT

CAR)S

ACCEPT

E)

None None None None

The types of business nearby

+ (ast (oods

&ur store would offer proposed food and services and will welcome comments and suggestion from the

customers to penetrate and compete with other food.

VII- MARKETING PLANPEOPLE"



We as the employees will do our best to satisfy our customers. In order to do that we need to do our

responsibilities to our very best, and perform teamwork to make our business strong and productive.

PRODUCT"

&ur store will be serving an appeti#ing, affordable, and nutritious foods that can satisfy your hunger.

PRICE"

"ot only the taste but also the price will be the key to our success in our business. We will make our best to

lessen the price of the products in order to defeat our competitors and satisfy our customers.

PLACE"

We assure that our store is accessible and easy to see. We will make our store recogni#able by putting our

store name and dEcor outside our stall.

PROMOTION AND ADVERTISING"

&ur food are well known to the different stores, but we have different twists that will make our product be

known by all. These twists will help us promote our products to different people.Blso,to promote our

service,not <ust our food,we will offer Fdelivery serviceG wherein customers' can order their food and we

will deliver it in their room at anytime they wanted to $$$ with a reasonable additional fee.

VIII- ORGANI#ATION AND PERSONEL

The success and failure of the business depends on the efficiency and effectiveness of the management.

Blthough inventory control is a key to profitability, people are also key in generating sales and developing of

our business, fast food.



The personnel should be energetic, friendly and intelligent and most of all hardworking especially in terms

of services. They must also know their duties and responsibilities.

TB; 9B*T

P&+ITI&" CHTI;+ B"C *;+P&"+IIITI;+

3. &wner The owner will serve as the manager and

supervisor of the business. They must be task

oriented, responsible for every decision they make

and have the capacity to hold and improve the

business.

D. ashier The cashier should have focused on his her <ob to

avoid shortage. 9e > she must be familiari#ed with

his>her <ob and must be attentive.

0. ook The cook is one of the best ingredients in a food

business. They should have a wide e)perience in

(ood Technology.

oncentration in doing the work will make the best

cook. They must be fast and careful in preparing

and cooking the food.

7. +ervice crew The service crew must be attentive and courteous to

the customers. Patience in going with the customers

is necessary.

2. Cishwasher Cishwashers are the one responsible for the safeties

of the utensils and e8uipments use in serving foods.

They should be

aware of the remaining dirt's that stocked

in kitchen e8uipment and in table utensils.

They are the one responsible on maintaining

cleanliness in the area.

PERSONNEL NEEDS AND LAOR USAGE



O2NER

)ISH 2ASHER

SER3ICE CRE2

CASHIER COO4

ORGANI#ATIONAL STRUCTURE

I$- OPERATIONS

The stall will be open from 5am in the morning to 3pm in the afternoon. The service personnel should come

01 minutes earlier before the business start, for them to have enough time to prepare and clean the whole

place. The ne)t step is cooking the foods. The cook should wear their hairnet, head cup, face mask and

aprons before working. %eanwhile the other personnel should prepare the tables and all the e8uipment to be

Personnel

needs

abor

usage

+

;

T

%on +

;

T

Tue +

;

T

Wed +

;

T

Thu +

;

T

(ri

3st shift

ashier

+

ook>

dishwasher

3

3

3

B

6:01am

$

:22

am

6:01am

$

:22

am

B

6:01am

$

:22

am

6:01am

$

:22

am

B

6:01am

$

:22

am

Dnd shift

ashier

+

ook>

dishwasher

3

3

3

:22

am

$

3:11

pm

B

:22

am

$

3:11

pm

:22

am

$

3:11

pm

B

:22

am

$

3:11

pm

:22

am

$

3:11

pm

+et B +et

!an %arinie =illaflor

%iyuki Tolentino

ouise ;dfer Pacia

harmaine Peaches ardona

!oahna odino

!ohn %ichael Torres



START

Costu$ers

SER3ICE CRE2

Order Ta5ingCASHIER

Pa6$ent

SER3ICE CRE2

Ser7ice the 8ood to

the Costu$ers

4ITCHEN

CRE2*COO4

ood Pre(aration

EN)

used. Bfter all the preparations, all the personnel will be in their proper uniform. They will assist and give

the costumers need. They must accommodate the costumers and make them feel comfortable.

efore the personnel's leave the store, they will first clean the place and prepare back up foods product for

the ne)t shift. %ake sure that everything is in their proper place, proper disposal of garbage and left over

should be done. Inventories of cash should be settling before turning over to the ne)t shift or before closing

the store.

STORE OPERATION

$I. !INANCIAL STATEMENT

DAILY



TYPE O

EXPENSE*

S

PRO)UC

T TO BE

SO9)

IN%RE)IENT

S*

MATERIA9S

UNIT PRICE 'UANTIT

Y

PRICE CAPITA9

PER

PRO)UC

T

Product

E&(enses

Chow8an

Rice

Mi&ed 7eg:

So6 sauce

Oi"

%ar"ic

OnionPa(er Cu(

S(or5

P;<:<<*49

P.<:<<

P+<:<<*Bt"e:

P+<:<<*Bt"e:

P,:<<*Head

P,:<<*(ieceP/:=<*(iece

P<:;<*(iece

.

+

/

+*.

+

++;

+;

P/+<:<<

P=<:<<

P+<:<<

P/.:..

P/<:<<

P/<:<<P.>:;<

P?:=<

P+>/:..

Rice

Mi&ed 7eg:

So6 sauce

S#uid !a""s

4i5ia$

Oi"%ar"ic

Onion

'uai" Egg

Chicharon

Pa(er Cu(

S(or5

P;<:<<*49

P.<:<<

P+<:<<*Bt"e:

P.<:<<*Pac5

P.<:<<*Pac5

P+<:<<*Bt"e:P,:<<*Head

P,:<<*(iece

P/:,<*(iece

P,:<<*(ac5

P/:=<*(iece

P<:;<*(iece

+

/

/

/

/

/*./

/

.+

.

/=

/=

P><:<<

P.<:<<

P+<:<<

P.<:<<

P.<:<<

P=:==P,:<<

P,:<<

P;>:<<

P/,:<<

P+,:=<

P=:;< P+0/:==

Co@ee

e""6

%e"atin Mi&2ater

Co@ee

Sugar

E7a(orated

$i"5

Condensed

$i"5

Crashed Ice

P"astic Cu(

S(oon

P/,:<<*(ac5------

P+,:<<*(ac5

P,=:<<*5g

P.<:<<*s$a"

" can

P.<:<<*s$a"

" can

P0<:<<*(ac5

P<:.+*(iece

P<:+,*(iece

+--

+

/*;5g

+

+

/

.<

.<

P.<:<<-------

P,<:<<

P/;:<<

P=<:<<

P=<:<<

P0<:<<

P?:=<

P0:,<

P.</:/<

Nachos

Nacho chi(s

Cheese

Pa(er ("ate

P/<<:<<*(ac

5

P/0:<<*(ac5

P<:.>*(iece

;

0

.<

P;<<:<<

P//?:<<

P//:;< P,.<:;<

Cheese-

$ac(otatoes

Potatoes

Cheese

MacaroniOi"

Pa(er ("ate

P/,:<<*(c

P/0:<<*(ac5

P,,:<<*(ac5P.<:<<*!ott"

e

P<:.<*(iece

0

.

/+

,<

P/<,:<<

P,/:<<

P,,:<<P=<:<<

P/,:<<

P+>=:<<

PRODU

CT

CAPITA

P/=0<:;?



PRO)UC

T*S

TAR%ET

'TY TO

BE SO9)

CAPITA9 MAR4 UP

PRICE

MAR4 UP

PERCENT

A%E

SE99IN%

PRICE

RE3ENU

E

PROIT

Chow 8an ;< (cs:

/=(css(ecia"

D

+;(cs:

regu"arD

P/=:?>

P//:0+

P>:<

+

P=:+

>

;0

,;

P+,:<<

P/>:<<

P;<<:<<

P;.+:<<

P/+>:

.;

P/,<:

=0Nachos .< (cs: P/0:=> P0:.

+

;/ P+,:<< P0,<:<< P+/?:

=<Co@ee

e""6

.<(cs P?:0< P,:.

<

,, P/,:<< P;,<:<< P/,>:

?<Cheese

$ac

,< (cs: P,:0+ P+:+

>

;< P>:<< P;<<:<< P//;:

<<

TOTAL

REVEN

UE

TOTAL PROFIT

P+;.+:<

<

P00/:,/

Est: In7est$ent 8or e7er6 $e$!er F P +?/:<<

Est: Ca(ita" F P +<.,:;?

-Product E&(enses F P /=0<:;?

-O(erating E&(enses F P .=,:<<

Est: Tota" re7enue F P +;.+:<<

Est: Net (roGt F P .?=:,/

Base on the P+;.+:<< A7erage Re7enue (er da6 we are a!"e to earn P?.</:,<e&c"uded the o(erating e&(enses 8or the who"e wee5 and the /< charit6donationD on the end o8 wee5 which gi7e a P/.+>:0? sa"ar6 8or our 0-crewgrou( !6 the end o8 the wee5:

P/<:<< discre(anc6 !etween Ca(ita" Re7enue and ProGt resu"ts due to rounding o@

o8 resu"ts during co$(utation D

TYPE O

EXPENSE*S

EXPENSES UNIT COST 'UANTITY

TOTA9

PRICE

O(erating

E&(enses

Rent o8 S(ace

E"ectricit6

2ater

P/,<:<<*da6

P.<*hr

P.,:<<*da6

/

=

/

P/,<:<<

P/><:<<

P.,:<<OPERATIN

EXPENSE

CAPITAL

P.=,:<<



$II. INDUSTRY SURVEY

icsians are naturally food lovers and whenever they'll be informed that there will be a (ood (air, they go FgagaG

about it. In I+, it is really important that we should eat our lunch and recess because students nowadays skip their

daily meals that can cause them sickness like Hlcer, malnutrition and many others and instead of saving money, they

end up paying more on hospital bills. This is why we put$up this business.

Bs we conduct a survey on 3D2 respondents, we came to a tallied results of :

@uestion "o.3

&ption 3 : +8uid ball D6 votes/

&ption D : Jikiam 03 votes/

&ption 0 : @uail ;gg 02 votes/

&ption 7 : hicharon 00 votes/

@uestion "o.D

&ption 3 : heese and coleslaw D7 votes/

&ption D : &verloaded cheese 313 votes/

@uestion "o.0

&ption 3 : Php31.11 57 votes/

&ption D : Php32.11 0 votes/

&ption 0 : PhpD1.11 3D votes/

@uestion "o. 7

&ption 3 : Kes L7 votes/

&ption D : "o 73 votes/

(or the 8uestion concerning students' daily food budget , we came to a conclusion that their budget ranges from as low

as Php31.11 to as high as Php011.11 .



Sam%l& Sur'&y S(&&)

00 feasibility study

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