A FEASIBILITY STUDY OF PRODUCING MORINGA PANCAKE

AT TANZA NATIONAL COMPREHENSIVE

HIGH SCHOOL

A Feasibility Study
Presented to the Faculty
Tanza National Comprehensive High School
Daang Amaya 2, Tanza, Cavite

In partial fulfillment
of the requirements for the course,
Entrepreneurship in Accountancy,
Business and Management
At Grade 12

Submitted by:
Sherwin Blanco
Joshua Daria
Ryan Joseph de Leon
Jeremy Marinay
Rona Joyce Basa
Lanelyn Catarining
Rose Ann Corpuz
Querubin delaCruz
Gia mae Gallos

October 2017
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Cavite
Tanza National Comprehensive High School
Daang Amaya II, Tanza, Cavite

July 21, 2017

Dear Participants,

A pleasant day!

We, the Grade 12 ABM Students of Tanza National Comprehensive High School- SHS are
currently conducting the feasibility study entitled A Feasibility Study in Producing Moringa
Pancakes at Tanza National Comprehensive High School will ask your favorable time to
spare on answering the questionnaires. The general objective of this survey is to know the
participants perceptions, insights, opinions, and suggestions about our product (Malunggay
Pancake).

Rest assured that all your answers will be kept confidential. Thank you and God bless us!

Yours truly,

SHERWIN BLANCO

Noted by: Approved by:

RUFINA E. RIVERA NORMAN C. BARROSO

Master Teacher II Master Teacher II
 BIBLIOGRAPHIC DATA

SHERWIN A. BLANCO was born on April 19, 2000 at Sitio Matabok, Calibuyo,
Tanza, Cavite. He is the youngest son of Lerma and Wenceslao Blanco. He obtained his
secondary education at Tanza National Comprehensive High School at Daang Amaya II,
Tanza, Cavite.

On January 1, 2000, JOSHUA Q. DARIA was born at Banana Island Daang Amaya
II, Tanza, Cavite. He is the second son of Jose Daria and Imelda Daria. He completed his
Junior High School at Tanza National Comprehensive High School at Daang Amaya II,
Tanza, Cavite.

RYAN JOSEPH DE LEON was born on July 04, 2000 at Bucal, Tanza, Cavite. He is
the eldest son of Jennifer and Ronaldo de Leon. He completed his junior high school at Tanza
National Comprehensive High School.

JEREMY A.MARINAY was born on August 14, 2001 at Paradahan 1 Tanza, Cavite.
He is the youngest son of Fe Marinay and Joel Marinay Sr. He completed at Tanza National
Comprehensive High School.

RONA JOYCE A.BASA is the second children of Evelyn and Ronaldo Basa and she
was born on September 27, 1999 at Purok 3, Bunga Tanza, Cavite. She obtained her
Secondary Education at Tanza National Comprehensive High School.

LANELYN G.CATARINING was born on Febuary 4, 2000 at Daang Amaya III

Tanza, Cavite. She is the youngest daughter of Rosa and Rolando CAtarining. She completed
her junior high school in Cavite National High School, but she transferred at TNCHS for her
SHS.

ROSE ANN S.CORPUZ was born on May 19, 1999 at Biwas Tanza, Cavite. She is
the youngest among the children of Ronnie and Annaliza Corpuz. She became loyal of
TNCHS for her junior and senior high school years.

QUERUBIN B.DELA CRUZ was born on Nov.27, 1999 at Hancienda St.Tejeros

Convention Rosario, Cavite. She completed her junior high school at TNCHS.
 GIA MAE A.GALLOS was born on Dec.28, 1999 at Sanja Mayor, Tanza, Cavite. She
is the eldest daughter of Gerry and Arlene Gallos. She completed her junior high school at
TNCHS.
 ACKNOWLEDGEMENT

The success of this study would not be possible without the encouragement and
invaluable help of the persons who got our back and who have been with us throughout this
study. We would like to extend our deepest gratitude to all the individuals who gave us
guidance to accomplish this Feasibility Study:

Our Almighty Father, thank You for giving us the wisdom and knowledge every time,
especially when it is hard for us to understand, thank You for the grace and guidance that
serves our strength every day, thank You for answering our prayers all the time;

Our outmost gratitude to our teacher, Mrs. Rufina Rivera for her continues guidance,
for understanding our incapability and weakness;

To my co-researchers who had been my companion, thank you for the friendship and
unity that we built together. I am looking on it with the sense of gratitude when each of us
gathered and help one another in all times.

To our parents and families, we thank you for all the moral and financial support.
Thank you for all your patience, care, unconditional understanding and love that you have
given and will always be given to us.

And also to all the persons who were not mentioned above but somehow contributed
in the success of this study, we are so thankful of you all.
 TABLE OF CONTENTS

Page

APPROVAL SHEET ii

BIOGRAPHICAL DATA iii

ACKNOWLEDGEMENT v

TABLE OF CONTENTS vi

LIST OF TABLES viii

LIST OF APPENDICES ix

CHAPTER

I. THE PROBLEM AND ITS BACKGROUND

Introduction

Objective of the study

Importance of the study

Scope and Limitation

Methodology

Statistical Tool

II. REVIEW OF RELATED LITERATURE

Related Literature

III. MARKET FEASIBILITY

Consumer / Client Analysis

Demand analysis

Supply Analysis

Competitors Profile

Price Assessment
 Marketing Program / Strategy Assessment

IV. TECHNICAL FEASIBILITY

Product / Service Design

Product Timetable

Production, Process and Technology

Project site and Lay-out (Facilities Layout)

Land, Machinery, Equipment and Utilities

Manpower Requirements

Quality Control (Waste and Waste Disposal Management)

V. ORGANIZATION AND MANAGEMENT STUDY

Vision and Mission Statement

Organizational Structure

Duties and Responsibilities of Key Personnel

Policies and Regulation

VI. FINANCIAL FEASIBILITY

Total Project Cost

Financing Scheme and Sources

List of Financial Assumptions

Financial Statements

VII. CONCLUSIONS AND RECOMENDATIONS

Conclusions

Recommendation
 LIST OF TABLES

Tables Page

1. Sex of the Participants

2. Age of the Participants

3. Like of Eating Pancake

4. Fond of Eating Malunggay

5. Prefer Vegetables

6. Prefer Sweetener

7. Competitors Analysis

8. Affordable Price

9. Price List of Competitors and by D Moringa Special

10. Packaging is Presentable

11. Packaging Rate

12. Location of the Business is Accessible to the Costumer

13. Store Near at your House Offering Pancake

14. Flyers and Websites can Catch Attention

15. Inventory of Dinning Furniture and Fixtures and Equipment

16. Inventory of Dinning Utensils

17. Inventory of Housekeeping Tools, Supplies and Materials

18. Inventory of Kitchen Equipment

19. Inventory of Non-Perishable Goods

20. Proposed Payroll Sheet

21. Organizational Cost

22. Projected Target Cost

 LIST OF APPENDICES

Appendix Page

A. Commercial Building

B. Floor Plan

C. The Proposed Business Logo

D. The Proposed Design of Shirt of the Employee

E. Letter of Approval

F. Survey Questionnaire

G. Projected Income Statement

H. Balance Sheet

I. Projected Cash Flow

J. Proposed Price List

K. Proposed Payroll Sheet

L. Pictures while Conducting The Survey

 CHAPTER I
THE PROBLEM AND ITS BACKGROUND

Introduction

Nowadays, Filipinos take their meals more than three times a day aside from having
breakfast, lunch and dinner they also have brunch, merienda and sometimes if they cant
sleep they look for a food or snacks that will satisfy their craving. Most of the time they dont
care whether those foods were healthy or not. Sweet foods are one of the food that people like
and crave most because of its extraordinary taste that fulfills their craving and desires. But
too much eating of sweet foods can lead them to become unhealthy and can result to different
diseases that may take place. Pancake is one of the common foods that Filipino desired most
even though this food originated in other country thousand years ago it is still patronized by
many people especially Filipinos.

Pancakes are easy to prepare thats why many Filipinos cook it in their home and eat
it as breakfast or sometimes it was served a snack. According to Dr. Andrea Middleton, a
medical editor, writer and content planner at Is It Bad for you, pancakes are considered as
empty calories food, which means it will have add more calories receiving any nutritional
value in returns calories are energy but we need to burn it and not stored because it will
become fat in our body.

In present times pancakes was still in demand and marketable in the market thats
why the researchers decided to make a pancake business. They innovate it to make the
pancake healthier and still delicious. The researchers combined the malunggay to the pancake
also they put as a syrup to sweetened the malunggay pancakes.
Objective of the Study

The main objective of this study is to determine the profitability and valuability of
Moringa Pancake by analyzing the different aspects such as product, service industry,
market industry, technical, financial and organizational and management aspects.

Specific objectives

A. Market Aspects

1. Identify if the product will be marketable to the customers.

2. Recognize the possible competitors of the product.

B. Technical Aspects

1. Identify the ideal location where to put up the proposed business.

2. Identify the technical requirements of the proposed business.

3. Classify the equipment needed to support the proposed business.

C. Financial Aspects

1. Determine the capital needed to start the business

D. Organization and Management Aspect

1. Specify how many personnel need in the business

2. Describe the duties and responsibilities of each personnel

Importance of the study

This study is important to all students that will become future researchers someday
because it presents information regarding marketing strategies and it can be their guide on
how to establish a business they are planning. It will be useful for them to know who will be
target costumers and where they can build the business that their product will make an impact
in the market. In the use of feasibility study the incoming entrepreneurs will determine their
competitors and gain knowledge on how they can take advantage to them so their business
will be a success.

Scope and Limitation

The proposed study focuses in innovating pancake into malunggay pancake. It will
offer its reasonable prices because of the health benefit it can provide to the entrepreneurs
target market which is the nearby residents in Tanza and the locality of Bucal. This feasibility
study will focus on knowing the valuability and profitability of the product, to the target
market.
This study does not entail any proposed business or product which also conducted
similar topic ad will be conducted from June to July 2017.

Methodology

This discussion covers the source of research data, data gathering instruments, data
analysis, research design and statistical treatment of data. The researchers used descriptive
research as they design conducting the study. This study will be accomplished through
conducting surveys and also with the help of prepared questionnaire. Analyzed and criticized
gathered data will be used to have an accurate conclusion.

In this study, the researchers use primary data in analyzing and interpreting the
gathered information. The primary data are the questionnaires or survey from that the
researcher has prepared and that the respondents will going to answer. The questionnaire are
distributed and collected from the given period of time.
Statistical Tools

The researcher will use random sampling techniques. This formula will be used in
order for the researcher to determine the number of participants to be interviewed in related
to the study.

The researcher will use the data to compute the Mean, Frequency and percentage. The
Statistical tools used to treat the data gathered were as follows:

Weighted mean this was use to get the average frequency of the participants in
weighted mean.

Formula

MW = (F1x 1) + (F2 x 2) + (F3 x 3)

Where:

(F1 x 1) + (F2 x 2) + (F3 x 3) = Frequency Count

N = Number of Participants Group

Frequency, it is the actual responses to a specific item/question in the questionnaire were the
participants stick choices.

Percentage this will be used as descriptive statistics that described a part of in a whole

Formula

% = P/N x 100

Where:

F = Frequency 100 = Constant Value

N = Total Number of Participants

 CHAPTER II
REVIEW OF RELATED LITERATURE

This section/chapter discusses the different studies and literature regarding the given
feasibility, and entails the different studies that are related to the research topic.

According to Luke Carl 2011 before, malungay was termed as the poor mans
vegetable but now, the evidences show that the malunggay is natures medicine because of
the medical benefits that it gives, it is now called as the miracle tree and is consider as one of
the worlds healthiest vegetable. It is mostly found I tropical places such as the southeast Asia
and Africa. The tree itself is now maintenance, meaning, it requires little care some of its
parts are turned into ingredients to make food, medicine and cosmetic products. Malunggay
leaves are good for relieving headache, bleeding, diarrhea, skin fungal, and malnutrition. Its
seeds are good for deworming and curing liver and spleen problems. This could also relieve
arthritis, STD or Sexual Transmitted Disease, urinary problems and epilepsy.

In the outside stated in this agricultural magazine 2009 stated that malungay
repeatedly prevents 300 diseases, hence it is dabbed as The miracle vegetable and Wonder
Tree. The leaves contain fiber, which is good against constipation and colon cancer.
Moreover, the leaves are rich in protein, which is good for body building and repair of
tissues, plus vitamin A, which is good for the eyes, skin and heart. According to studies, 3
table spoons of powdered malunggay leaves contain 27 percent vitamin A, 22 percent
protein, 71 percent iron and 125 percent of calcium, equivalent to 4 glasses of milk,.
Malunggay trees were common in sight, hence leaves can be had by just asking. The best
season to plant malunggay is during rainy season, it will grow in just three to four months.

This studies conducted by Carlo Antonio Engracia 2015 entitled determine the
acceptance of malunggay and chicken bread on grade 2 students of St. Paul University
Quezon City. Also, the said research aimed to determine the sensory evaluation in terms of
tastes, texture, color, and overall appearance. The research analyzed the data gathered
through research, sensory evaluation and feedback from the Grade 2 students respondents.
They covered up with the result by conducting a sensory evaluation of sixty seven (67)
respondents and giving them evaluation from the feedback. This study used the liker data
scale for data interpretation and computed the weighted mean to get the outcome. After the
data gathering, the researchers revealed that the experimental product which is the malunggay
and chicken (Mac) Bread is highly acceptable by the grade 2 students, though the student like
asadopandesal better.

Based on the study of Ruby A. De La Mar, 2012 the researcher stated that quasi-
experimental study involved fifty seven (57) respondent compose of HRM students, HRM
Instructor, Bakers, Nutritionist and H.E. teachers of different institutes and establishments
who were selected using the purpose sampling technique. The researcher used a checklist
with specific criteria on taste, color, aroma and texture to determine the level of acceptability

The researcher said that there was a significant difference in accepting all treatments
in terms of taste, color, aroma and texture. And also based on the result of the study, there
were recommendation said to the researcher, the researchers continued improving the quality
of their product with malunggay with its taste, color and aroma to attract more students to get
more customers. The researcher also said that malunggay can be explored in many ways such
as baking bread and other pastry.

According to Jean Ferrer, it was already time to use malunggay as an ingredients in

making snacks fortified, nutrients from this plant. The researchers decide to use malunggay
as their main source of vitamins and minerals because, as called by Dr. Mathony Basco,
malunggay has four (4) times the calcium content of milk, three times the potassium in
banana and four (4) times Vitamin A found in carrots. Some healthy snack products that the
company was able to produce from mixing parts of malunggay to different snacks recipes.

Based on Peter Charles Molan at the University of Walkato,NewZealand,he found in

multiple studies that honey is a natural antibacterial with wound healing effects. He also
found that honey reacts with the bodys fluid to make hydrogen peroxide,creating an in
hospitable environment for bacteria.
 CHAPTER III
MARKETING FEASIBILITY

This chapter presents Consumers/Client Analysis, demand analysis, supply analysis,

competitors analysis, price assessment, packaging analysis, place analysis, promotion
analysis and marketing program and strategy assessment.

Consumer/Client Analysis

Table 1. Sex of the Participants

Sex Frequency Percentage
Male 20 36.4%
Female 35 63.6%
Total 55 100%
Table 1 shows that there are 36.4% are male and 63.6% are female. This means that
majority of the participants is female.

Table 2. Age of the Participants

Age Frequency Percentage
11-13 8 14.5%
14-16 29 52.7%
17-19 18 32.8%
Total 55 100%
Table 2 shows that 14.5% are ages 11-13, 52.7% ages 14-16 and 32.8% are ages 17-
19. This means that the majority of the participants are ages 14-16.

Demand Analysis

Table 3. Like of eating pancake

Like of eating pancake Frequency Percentage
Yes 51 92.7%
No 4 7.3%
Total 55 100%
Table 3 shows that 92.7% of the participants say that they like to eat pancake and
7.3% says that they dont like eating pancake.
Table 4. Fond of eating malunggay
Fond of eating Frequency Percentage
malunggay
Yes 43 78.2%
No 12 21.8%
Total 55 100%
Table 4 shows that 78.2% of the participants answered they are fond of eating
malunggay and 21.8% answered they are not fond of eating malunggay.

Table 5. Vegeteble Preferences

Prefer Vegetable Frequency Percentage
Kalabasa 29 52.7%
Mani 6 10.9%
Ube 29 36.4%
Total 55 100%
Table 5 shows that 52.7% of the participants prefer kalabasa, 10.9% prefer mani and
36.4% prefer ube. This means that the majority of the participants prefer kalabasa most.

Table 6. Sweetener Preferences

Prefer Sweetener Frequency Percentage
Honey 14 25.5%
Condensed milk 24 43.6%
Chocolate syrup 17 30.9%
Total 55 100%
Table 6 shows that 25.5% of the participants prefer honey, 43.6% prefer condensed
milk and 30.9% prefer chocolate syrup. This means that majority of the participants prefer
condensed milk as their sweetener.
Supply Analysis

The raw materials of D` Moringa Special will be bought from Public Market of
Tanza Cavite and Puregold Tanza in Cavite.

Competitors Analysis

Table 7. Competitors Analysis

Name of the Business Name Address Existing years
owner
Michelle Michelle Breakfast Blk14lot3 Sanja 2 years
encarnacion Eatery Mayor Subdivision,
Tanza Cavite
Marian Saga Marian Sari-Sari SitioMatabokCalibuyo, 1 year
Store and Eatery Tanza Cavite
Table 7 shows that D` Moringa Special has a two competitors, Michelle Breakfast
Eatery owned by Michelle Encarnacion and two years in business, Marian Sari-Sari Store and
Eatery owned by Marian and one year in business.

Price Assessment

Table 8. Affordability of Price

Affordable Price Frequency Percentage
Yes 41 74.5%
No 14 25.5%
Total 55 100%
Table 8 shows that 74.5% says that yes and 25.5% say no. This means that 74.5% of
the participants say that the price is affordable.

Table 9. Price list of competitors and by D` Moringa Special

Main Menu Michelle Marian Sari-Sari D` Moringa
Breakfast Eatery Store & Eatery Special
Pancake 10.00 5.00 25.00
Spaghetti - 15.00 -
Sopas - 15.00 -
Packaging Analysis

Table 10. Packaging Presentation

Packaging is Presentable Frequency Percentage
Yes 48 87.3%
No 7 12.7%
Total 55 100%
Table 10 shows that 87.3% answered yes and 12.7% answered no. This means that
87.3% of the participants answered that the packaging is presentable.

Table 11. Packaging Rate

Rate Frequency Percentage
1 1 1.8%
2 2 3.7%
3 7 12.7%
4 21 38.2%
5 24 43.6%
Total 55 100%
Table 11 shows that 1.8% rate the packaging 1, 3.7% rate it 2, 12.7% rate it 3, 38.2%
rate it 4 and 43.6% rate it 5. This means that the majority of the participants rate the
packaging 5.

Place Analysis

Table 12. Accessibility of Location

Respond Frequency Percentage
Yes 52 94.5%
No 3 5.5%
Total 55 100%
Table 12 shows that 94.5% of the participants say that the location of the business is
accessible and 5.5% of the participants say no.
Table 13. Presence of Competitors
Respond Frequency Percentage
Yes 23 45.5%
No 30 54.5%
Total 55 100%
Table 13 shows that 45.5% answered yes and 54.5% answered no. This means that the
majority says that there is no store near at their house offering pancake.

Table 14. Promotion Analysis

Respond Frequency Percentage
Yes 39 70.9%
No 16 29.1%
Total 55 100%
This table shows that 70.9% says yes about using of flyers and website as a promotion
and 29.1% says no. This means that the majority of the participants say that the flyers and
website can catch attention.

Marketing Program and Strategy Assessment

SWOT Analysis
Strength Weaknesses
Product Lack of marketing experience
Price Lack of Entrepreneurial experience
Place Production power
Opportunity Threats
Population Growth Potential Competitor
Population Income Lack of costumers buying power
Economic Growth Government Law and Policies
Customer loyalty Price fluctuation of raw materials
Growing market
 CHAPTER IV
TECHNICAL FEASIBILITY

The technical aspects identify the process that can be used to produce an activity
products and an excellent service. In this business, the technical aspects that can be
considered are products, service, location, layout, utilities, and other information that
included in technical feasibility.

A. Project Description

D Moringa Special Moringa Pancake is located at Sanja Mayor, Tanza, Cavite. D

Moringa Special Moringa Pancake is offering Beverages like service. Softdrinks and bottled
water are also available. D Moringa Special Moringa Pancake can be taken in form of
dine-in or take-out basis. The operation is from Monday to Friday from 7:00 am. To 5:00 pm.

B. Project Time Table

Gantt chart is a type of bar chart that shows a project timetable. Gantt chart shows or
illustrates the start and finish of dates. The terminal elements and summary elements of a
project.

Figure1. Presents the Gantt chart of D Moringa Pancake

Activity June July August September October

2017 2017 2017 2017 2017
Preparation of the
feasibility study
Approval of feasibility
Sourcing of funds
Preparation of business
Purchasing of the
equipment
Materials and raw materials
Start of preparation
The activity of D Moringa Special Moringa Pancake will start from the month of June
2017 with the preparation of the feasibility study of July 2017. Approval of the study will on
the month of August 2017 and the operation of business start on September 2017

C. Production Process

D Moringa Special Moringa Pancake will operate in five days a week, from Monday to
Friday at 7:00 am to 5:00 pm. The operation is illustrated in figure 2.

Figure 2: Shows the activity flow chart of D Moringa Special Moringa Pancake in the
restaurant and in production.

Manager/ Cashier
Service Crew/Staff Waiter gives foods
that receive orders
busses out and to the customer
and payments
cleans the table

Figure 2: Activity Flowchart of D Moringa Special Moringa Pancake in Production

Kitchen helper assists

Chef Prepares The the chef maintains
products cleanliness of working
area
 D. Project Site

The Restaurant of D Moringa Specia Moringa Pancake is located in Sanja

Mayor Subdivision Sanja Mayor, Tanza, Cavite.

Project Layout
This proposed project will occupy a total lot area of 100 square meters: 80
square meters area, which included 40 squares meters dining area, 25 square meter
dining area, 15 square meters kitchen, 7 square meters comfort room. It can
accommodate 40 customers per turnover for dinning with the minimum of four (4)
turnovers per day.

E. Land, Machinery, Equipment and Utilities

1. Office equipment, furniture and supplies inventory inside the restaurant and in
production.

Table shows the inventory of office furniture and fixture and equipment

Table 15: Inventory of dinning Furniture and fixtures and equipment

Quantity Unit Name & Unit Cost Total Cost

Specification

4 Set Electric Fan 799.00 3,196.00

80 Pc Plastic Chair 200.00 16,000.00

60 Pc Plastic Table 300.00 18,000.00

2 Pc Fire Extinguisher 1,499.00 2,998.00

A
2 Pc Wall Clock 150.00 300.00

TOTAL 39,794.00

As cited in Table 12, the food service equipment and furniture needed by the
proposed project inside the restaurant has total cost of 39,794.00.
 Table 16: Inventory of dining Utensils

Quantity Unit Name & Unit Cost Total Cost

Specification
100 Pc Dinning Plate 40.00 4,000.00
(Plastic)
100 Pc Drinking Glass 20.00 2,000.00
(Plastic)
100 Pc Serving spoon 10.00 1,000.00
(Plastic)
100 Pc Serving Fork 10.00 1,000.00
(Plastic)
50 Pc Dinner Knife 20.00 1,000.00
10 Pc Pitcher 50.00 500.00
14 Pack Table Napkin 25.00 300.00
(Tissue)
TOTAL 9,850.00
As cited in Table 13, the food service equipment and dining utensils needed by the
proposed project inside the restaurant of has a total cost 9,850.00

Table 17: Inventory of Housekeeping Tools, supplies and Materials

Quantity Unit Name & Unit Cost Total Cost

Specification
3 Pc Broom Stick 30.00 90.00
2 Pc Mop with 50.00 100.00
Handle
4 Pc Dust Pan 20.00 80.00
5 Pc Trash Bin 80.00 400.00
(Small)
2 Pc/Bottle Dishwashing 25.00 50.00
Liquid
1 kilo All-purpose 30.00 30.00
detergent
3 Pc/set Hand Towel 40.00 120.00
4 Pc/set Dish Towel 50.00 200.00
2 Pack Garbage bag 15.00 30.00
TOTAL 1,100.00
As presented in Table 14, Housekeeping Tools, Supplies and Materials needed by the
proposed project has a total cost of 1,100.00
 Table 18: Inventory of Kitchen Equipment

Quantity Unit Name & Unit Cost Total Cost

Specification
2 Pc Electric Stove 675.00 1,350.00
5 Pc Mixing Bowl 200.00 1000.00
7 Pc Spatula 100.00 700.00
5 Pc Knife 70.00 350.00
5 Pc Serving Spoon 50.00 250.00
2 Pc Measuring 80.00 160.00
Cup/Spoon
3 Pc Colander 50.00 150.00
TOTAL 3,960.00
As cited in Table 15, the kitchen equipment needed by the proposed project inside the
restaurant has a total cost of 3,960.00

Table 19: Inventory of Non-Perishable Goods

Quantity Unit Name & Unit Total Cost

Specification Cost
- Pack/Buddle Malunggay Leaf - -

14 Tray Egg 130.00 1,820.00

4 Pack Flour 80.00 320.00
3 Pack Baking Powder 40.00 120.00

4 Kg Sugar 60.00 240.00

1 Pack Salt 20.00 20.00
3 Pack Butter Cream 50.00 150.00
4 Bottle Vanilla 130.00 520.00
3 Gallon Honey 150.00 450.00
TOTAL 3,720.00
As cited in Table 16, the kitchen equipment needed by the proposed project inside the
restaurant a total cost of 3,720.00

Compensation Plan

One of the importance considerations in putting up a business is to make sure that the
business will give the proper compensations for the worker. Table 20 indicates the proposed
salary/wages of D Moringa Special Moringa Pancake. As indicated in Table 20, a total of
Php734,400 will be spent for the salary of employees annually.
 Table 20. Proposed Payroll Sheet

Employee Salary / Day Salary / Month Salary / Anum

Chef 1 Php 500.00 Php 10,000 Php120,000

Chef 2 500.00 10,000 120,000

Kitchen Helper 1 420 8,400 100,800

Kitchen Helper 2 420 8,400 100,800

Kitchen Helper 3 420 8,400 100,800

Cashier 400 8,000 96,000

Waiter 400 8,000 96,000

Total Php3,060 Php61,200 Php734,400

F. Manpower Requirements

Personnel Qualification
- Must be graduate of BSHRM course of culinary expert

-Has a good moral character

Chef

-Has knowledge in food handling and preparation

-At least graduate of any 2 years HRM course

Kitchen Helper
-Has a good moral character

-Good in communication skills and with pleasing

personality

Waiter -Has a knowledge of food service

-Good in communication skills and with pleasing

personality
G. Quality Control/wastes and wastes disposal Management

D Moringa Special Moringa Pancake will practice waste segregation for both
biodegradable and non-biodegradable. These could be segregated since there is garbage
collection assign by the municipal government to collect all the garbage in different
barangays. In the production area garbage is collected by the garbage collector three times
a week.
 CHAPTER V
ORGANIZATION AND MANAGEMENTS ASPECTS

This chapter presents the vision and mission statement of the proposed project, organizational
structure, duties and responsibilities of the personnel, policies and regulations.

Vision

To be recognized as one of the top twenty dining experiences in the cities in the year
2020. The researchers will do this by promoting a nutritious and healthier lifestyle that
exceeds our customers expectations; building a friendly environment where customers
would love to eat.

Mission

To serve a healthy food to customer and make them smile and satisfy in every bite

Organizational Structure

The employees needed in D Meringa Special are: (2) Store Manager, (2) Chef, (3)
Kitchen Assistant, (1) Cashier and (1) Waiter.

D Moringa Special

Store Manager

Chef

Kitchen Assistant

Cashier

Waiter
This figure shows the organizational structure of D Moringa Special. The store manager
will be the responsible in the operation of the business. The chef and kitchen assistant will be
responsible for the preparation of the food for the customer. Cashiers have duties to take the
order and receive the payments. The Waiter will serve the food to the costumers table.

Duties and Responsible of key Personnel

PERSONNEL DUTIES AND RESPONSIBILITIES

Store Manager -In charge of the general operations of a store
-Make sure the business runs smoothly and
clean
-Make sure meets the budget/sales goals
Chef -Develop recipes and determine how to
present the food
-Plan menus ensures uniform serving sites
and quality of meals
-Monitor Sanitation Practices and ensures
that kitchen safety standards are followed.
Kitchen Assistant -Wash, peel and cut food items, including
fruits, vegetables, or certain types of meats
-Re-fill Kitchen condiments bottles and
shakers
-Clean any use kitchenware or dishes
Cashier -Greet and take customers order
-Receive payment by cash, check or credit
cards
-Issue receipts or change due to customers
Waiter -Serves the costumers order
-Assist the costumer
Policies and Regulations

The following employees policies and regulations should be observed.

1. Wear clothing suitable for your work and proper foot near must be worn.

2. Always use gloves, aprons and hair net when handling or preparing the food.

3. Jewelry (rings, bracelet, neck chains, etc.) should not be worn.

4. Always store materials in a safe manner.

5. All works must be teamwork and must be polite and friendly to all the customer
 CHAPTER VI
FINANCIAL FEASIBILITY

Financial studies involve a thorough coverage of all financial and monetary

information of the firm. It entails all the detailed information of the business total project
cost, initial capital requirements, Sources of financing, financing statement and financial
analysis.

A. Mayor Assumption
1. Straight line method of depreciation will be used.
2. SSS, Philhealth and other benefits are based on ruling of labor code
B. Total Project Cost
The estimated total project cost will be Php 78,418 and the proponents will
share Php 8,713 each as Initial Investments.

Table 21: Organizational Cost

Requirements Cost
Municipal Mayor Permit 2,000.00
Business license fee 5,000.00
Fire Permit 500.00
Sanitary Permit 1,000.00
Garbage fee 500.00
BIR Registration 5,000.00
TOTAL 14,000
As shown in table 21, the organizational cost of D Moringa Special Moringa
Pancake consists of Municipal Mayor Permit, Business license fee, fire permit, sanitary
permit, garbage permit, and BIR Registration has a total cost of 14,000.00

Table 22: Projected Target Cost

Project Cost
Rent 3,000.00
Tax and license 14,000.00
Dining Furniture and Equipment 39,794.00
Dining Utensils 9,850.00
Housekeeping Tools, Supplies and Materials 1,100.00
Kitchen Equipment 3,960.00
Non-Perishable Goods Inventory 3,720.00
TOTAL 75,424.00
 As disclosed in Table, the projected cost of proposed business has a total amount of
75,424.00 covers the cost of rent, tax and license, dining furniture and equipment, dining
utensils housekeeping tools, supplies and materials, kitchen equipment and Non-Perishable
goods.

C. Financial Statements
The proponents prepared a one (1) year projection of Income Statements, Balance
Sheet, and Cash Flow that are shown in the tables.

DMoringa Special
Monthly Projected Income Statement

Sales Revenue Php 1,200,000.00

Less: Expenses

Rent 60,000.00

Salaries 734,400.00

Supplies 45,000.00

Utilities 20,000.00

Advertising 12,000.00 (871,400.00)

Net Income Php 328,600

DMoringa Special
Projected Statement of Partners Equity

Sherwin Jeremy Total

Capital, January 1 Php 27,000.00 Php 23,000.00 Php 50,000.00

Add: Investment 10,000.00 8,000.00 18,000.00

Net Income 164,300.00 164,300.00 328,600.00

Less: Drawings (5,700.00) (4,300.00) (10,000.00)

Capital, December 31 Php 195,600.00 Php191,000.00 Php 386,600.00

 DMoringa Special
Balance Sheet

Asset

Current Asset

Cash Php150,000.00
Account Receivables 10,000.00

Food Inventory 29,200.00

Beverage Inventory 20,350.00

Supplies Inventory 27,100.00

Housekeeping Tools & Materials 37,200.00

Dining Paraphernalia 26,150.00

Raw Materials 60,000.00

Total Current Asset Php 360,000

Non-Current Asset

Store Equipment 45,300.00

Kitchen Equipment 50,700.00

Furniture & Fixture 30,600.00

Total Non-Current Asset Php126,600.00

Total Asset Php 486,600.00

Liability

Taxes and Licenses Php 100,000.00

 Partners Equity

Sherwins, Capital 195,600.00

Jeremys, Capital 191,000.00

Total Partners Equity Php 386,600.00

Total Liability & Partners Equity Php 486,600.00

DMoringa Special
Projected Cash Flow

Cash Flow from Operating Activities

Net Income Php 328,600.00

Less: Accounts Receivable (10,000.00)

Food Inventory (29,200.00)

Beverage Inventory (20,350.00)

Supplies Inventory (27,100.00)

Housekeeping Tools & Materials (37,200.00)

Dining Paraphernalia (26,150.00)

Raw Materials (60,000.00)

Add: Taxes & Licenses 100,000.00

Net Cash from Operating Activities Php 218,600.00

Cash Flow from Investing Activities

Store Equipment 45,300.00

Kitchen Equipment 50,700.00

Furniture & Fixture 30,600.00

Net Cash from Investing Activities Php 126,600.00

Cash Flow from Financing Activities

Additional Investment 18,000.00

Less: Drawings (10,000.00)

Net Cash from Financing Activities Php 8,000.00

Net Cash Increase for the year of 2017 Php 100,000.00

Add: Beginning Capital 50,000.00

Net Cash Php 150,000.00

 CHAPTER VII
CONCLUSIONS AND RECOMENDATIONS

Conclusions
According to customer analysis, majority of the participants are female. Most of the
participants are between 14-16 years old. The 92.7 % of the participants like to eat pancakes
and 78.2 % of the respondents are like to eat malunggay but majority of the participants want
kalabasa and they prefer sweetener is condensed milk. The 74.5 % of the participants said
that the price is affordable. And the packaging rated by the participants 5 which means
packaging is attractable.

According to competitors analysis the researcher has two competitors. Michelle

breakfast eatery and Marian sari- sari store and eatery.

In the place and promotion analysis the place is accessible according to 94.5% of the
participants because in their areas dont have a selling of pancake.

Recommendation

This study resulted into a healthy food that contains vitamin like protein which is
good for body building and repair of tissues, plus vitamin A which is good for the skin and
heat.

The financial capability of the entrepreneurs should also be considered because the
success and failure of any business not only defend on the knowledge and ability of the
person who will operate the business also on the availability of fund. The researchers
recommend to expanding on improving or creating other vegetables to can mix into pancake
or other snacks, and to encourage other people doesnt like eating malunggay. Furthermore,
additional readings and more information about the study is highly appreciated.
A. Commercial Building
 B. Floor Plan

7
5 4

6
8

LEGEND:

1. RESTROOM
2. CLEANING MATERIALS CABINET
3. STOVE
4. WORKING TABLE
5. COUNTER
6. DISHWASHING AREA
7. TABLES AND CHAIR
8. TRASH CAN
C. The Proposed Business Logo
D. The Proposed Design of Shirt of the Employee
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Cavite
Tanza National Comprehensive High School
Daang Amaya II, Tanza, Cavite

July 21, 2017

Dear Participants,

A pleasant day!

We, the Grade 12 ABM Students of Tanza National Comprehensive High School- SHS are
currently conducting the feasibility study entitled A Feasibility Study in Producing Moringa
Pancakes at Tanza National Comprehensive High School will ask your favorable time to
spare on answering the questionnaires. The general objective of this survey is to know the
participants perceptions, insights, opinions, and suggestions about our product (Malunggay
Pancake).

Rest assured that all your answers will be kept confidential. Thank you and God bless us!

Yours truly,

SHERWIN BLANCO

Noted by: Approved by:

RUFINA E. RIVERA NORMAN C. BARROSO

Master Teacher II Master Teacher II
 Republic of the Philippines
Department of Education
Region IV-A CALABARZON
Division of Cavite
Tanza National Comprehensive High School
Daang Amaya II, Tanza, Cavite

A Feasibility Study of Producing

Moringa Pancake at Tanza National Comprehensive High School
Name: (Optional) Age:

Sex: Male Female

Direction: Put a check ( ).

Questions Yes No

1. Do you like eating pancakes?

2. Are you fond of eating malunggay?

3. Is the packaging of the product presentable?

4. Is the 25.00 per pack of malunggay pancake will be

affordable?

5. Is the location of business accessible to the customer?

6. Is there any store near at your house offering pancake?

7. Do flyers and website can catch your attention?

8. What vegetable do you prefer most?

Kalabasa ________ Mani _______Ube

9. What sweetener on pancakes you preferred most?

_______Honey _______Condensed Milk _______Chocolate syrup

10. Rate the packaging by its appearance.

1____ 2____ 3____ 4____ 5_____

 DMoringa Special
Monthly Projected Income Statement

Sales Revenue Php 1,200,000.00

Less: Expenses

Rent 60,000.00

Salaries 734,400.00

Supplies 45,000.00

Utilities 20,000.00

Advertising 12,000.00 (871,400.00)

Net Income Php 328,600

DMoringa Special
Projected Statement of Partners Equity

Sherwin Jeremy Total

Capital, January 1 Php 27,000.00 Php 23,000.00 Php 50,000.00

Add: Investment 10,000.00 8,000.00 18,000.00

Net Income 164,300.00 164,300.00 328,600.00

Less: Drawings (5,700.00) (4,300.00) (10,000.00)

Capital, December 31 Php 195,600.00 Php191,000.00 Php 386,600.00

 DMoringa Special
Balance Sheet

Asset

Current Asset

Cash Php150,000.00
Account Receivables 10,000.00

Food Inventory 29,200.00

Beverage Inventory 20,350.00

Supplies Inventory 27,100.00

Housekeeping Tools & Materials 37,200.00

Dining Paraphernalia 26,150.00

Raw Materials 60,000.00

Total Current Asset Php 360,000

Non-Current Asset

Store Equipment 45,300.00

Kitchen Equipment 50,700.00

Furniture & Fixture 30,600.00

Total Non-Current Asset Php126,600.00

Total Asset Php 486,600.00

Liability

Taxes and Licenses Php 100,000.00

 Partners Equity

Sherwins, Capital 195,600.00

Jeremys, Capital 191,000.00

Total Partners Equity Php 386,600.00

Total Liability & Partners Equity Php 486,600.00

DMoringa Special
Projected Cash Flow

Cash Flow from Operating Activities

Net Income Php 328,600.00

Less: Accounts Receivable (10,000.00)

Food Inventory (29,200.00)

Beverage Inventory (20,350.00)

Supplies Inventory (27,100.00)

Housekeeping Tools & Materials (37,200.00)

Dining Paraphernalia (26,150.00)

Raw Materials (60,000.00)

Add: Taxes & Licenses 100,000.00

Net Cash from Operating Activities Php 218,600.00

Cash Flow from Investing Activities

Store Equipment 45,300.00

Kitchen Equipment 50,700.00

Furniture & Fixture 30,600.00

Net Cash from Investing Activities Php 126,600.00

Cash Flow from Financing Activities

Additional Investment 18,000.00

Less: Drawings (10,000.00)

Net Cash from Financing Activities Php 8,000.00

Net Cash Increase for the year of 2017 Php 100,000.00

Add: Beginning Capital 50,000.00

Net Cash Php 150,000.00

 D Moringa Special

MENU

SNACKS

Malunggay Pancake 25.00

MalunggayPuto 10.00

Malunggay Donut 20.00

Malunggay Cookies 15.00

Malunggay Cake 50.00

BEVERAGE

Juices

Orange Juice 10.00

Pineapple Juice 10.00

Ice Tea 10.00

Hot Drinks

Hot Coffee 15.00

Hot Chocolate 15.00

Hot Tea 15.00

 Proposed Payroll Sheet

Employee Salary / Day Salary / Month Salary / Anum

Chef 1 Php 500.00 Php 10,000 Php120,000

Chef 2 500.00 10,000 120,000

Kitchen Helper 1 420 8,400 100,800

Kitchen Helper 2 420 8,400 100,800

Kitchen Helper 3 420 8,400 100,800

Cashier 400 8,000 96,000

Waiter 400 8,000 96,000

Total Php3,060 Php61,200 Php734,400

Pictures while Conducting the Survey