Fs Format A4 Final - Aizas

Lipa City Colleges Graduate School 1
PIÑASAWRAP
A Feasibility Study
Presented to
The Faculty of Graduate School
LIPA CITY COLLEGES
Lipa City
In Partial Fulfillment
Of the Requirements for the Degree
MASTER IN BUSINESS ADMINISTRATION
AIZA L. AULISTIA
SEPTEMBER 2019
APPROVAL SHEET
This feasibility study entitled “PIÑASAWRAP” by AIZA L.

AULISTIA in partial fulfillment of the requirements for the degree of
Master in Business Administration has been examined and is
recommended for acceptance and approval for oral examination.
WILHEM D. SISCAR, Ed. D.

Adviser
-----------------------------------------------------------------------------------------------
PANEL OF EXAMINERS
Approved by the COMMITTEE ON ORAL EXAMINATION with

the grade of ________ on September, 2019.
DANTE O. LUBIS, Ph. D.

Chairman
AMADO L. MAGSINO, Ph. D. ENGR. RODEL F.FALCULAN, MBA

External Member Member
Accepted and approved in partial fulfillment of the requirements for the

degree of Master in Business Administration.
Comprehensive examination taken with a grade of “Passed”
DANTE O. LUBIS, Ph. D.

Dean, Graduate Studies
ACKNOWLEDGEMENT
The researcher would like to extend her deepest gratitude to the
following persons who had contributed to the completion of the study.
Without their guide, support, love and inspiration, this study won’t be
possible.
To Lipa City Colleges, for being the second home which provides
the researching training for the study.
To Dr. Wilhem D. Siscar, the researchers’ adviser, for his
dedicated support and encouragement, which helped the researcher to
become more responsible and enriching her knowledge on how the
research process has been done.
To _____________ family for the inspiration to conduct the study
and the support for the technical skills in completion of the production
process.
The friends and loved ones for the inspiration, guidance,
assistance and words of wisdom that encourage the proponent to finish
the research.
Above all, the researcher would like to give praises for the
courage, patience, wisdom, guidance and never-ending blessings given
by Almighty God.
-Aiza L, Aulistia-
TABLE OF CONTENTS
Content Page
TITLE PAGE 1
APPROVAL SHEET 2
ACKNOWLEDGEMENT 3
TABLE OF CONTENTS 4
LIST OF TABLES 9
LIST OF FIGURES 11
SUMMARY OF THE PROJECT 12

Name of the Firm 12
Plant location 12
Brief Description 13
Project Summary 13
Market Feasibility 13
Financial Feasibility 14
Socio Economic Contribution 16
CHAPTER I – BACKGOUND OF THE STUDY 17
Introduction 17
Brief Background of the Study 21
Objectives of the Study 23
Scope and Limitations of the Study 24
Definition of Terms 25
CHAPTER II - MARKET STUDY 27
Methodology 28
Research Design 28
Respondents of the Study 29
Data Gathering Instrument 29
Data Gathering Procedure 30
Statistical Treatment of Data 30
Demand 31
Historical Demand 32
Projected Demand 34
Major Consumer of the Product 35
Supply 36
Historical Supply 36
Projected Supply 36
Market Gap 37
SWOT Analysis 37
Strengths 38
Weaknesses 39
Opportunities 39
Threats 39
Market Strategies/Program 40
Product 40
Place Distribution 40
Pricing 40
Promotion 40
Brand Name 42
Packaging 43
Generalization 44
CHAPTER III - TECHNICAL STUDY 46
Product Description 47
Uses of the product 47
Manufacturing Process 48
Production Schedule 53
Plant Location 54
Plant Size and Layout 54
Factory Equipment 55
Factory Furniture and Fixtures 55
Factory Tools and Supplies 55
Maintenance Supplies 55
Office Supplies 55
Direct materials 56
Indirect materials 56
Lease and Leasehold Improvements 57
Utilities 57
Waste Disposal 57
Direct Labor Requirement 58
Generalization 59
CHAPTER IV - MANAGEMENT STUDY 60
Forms of Business Ownership 61
Capitalization 61
Manpower Requirement 62
Job Description 63
Compensation 65
Organizational Policies 66
Personal Policies 66
Production Policies 68
Duties and Responsibilities 68
Safety Rules and Regulations 69
Customer Policies 69
Supplier Policy 69
Legal Requirement 70
CHAPTER V - FINANCIAL STUDY 72
Capital Requirement 73
Source of Financing 74
Total Project Cost 74
Financial Assumptions 74
Financial Statements 75
Projected Capital Statement 78
Projected Income Statement 78
Statement of Cash Flow 79
Projected Balance Sheet 80
Financial Analysis 81
Financial Ratio 81
CHAPTER VI SOCIOECONOMIC CONTRIBUTION 83
Contribution to the Philippine Economy 83
Employment Generation 83
Supplier 84
Consumer 84
Environment 85
BIBLIOGRAPHY 86
CURRICULUM VITAE 87
LIST OF TABLES
Table No. Title Page
1 Historical Demand 34
2 Projected Demand 35
3 Historical Supply 36
4 Projected Supply 37
5 Production Schedule 53
6 Factory Equipment 55
7 Factory Furniture and Fixtures 55
8 Raw Materials 56
9 Monthly Compensation 65
10 Monthly Compensation 5 Year 65
11 Annual Compensation 5 Year 65
12 SSS Contribution 5 Year 65
13 Philhealth Contribution 5 Year 66
14 HDMF Contribution 5 Year 66
15 Permits and Licenses 5 Year 71
16 Initial Capital Requirement 73
17 Production Budget 75
18 Direct Materials Budget 75
19 Direct Labor Budget 76
20 Factory Overhead Budget 76
21 Selling ang Administrative Expense 77
22 Cost of Goods Manufactured 77
23 Product Costing and Pricing 78

22 Capital Statement 76
23 Income Statement 76
24 Cashflow Statement 77
25 Balance Sheet 78
LIST OF FIGURES
Figure No. Title Page
1 Brand Name 42
2 Company Logo 43
3 Packaging 44
4 Gantt Chart 54
5 Organizational Chart 62
Summary of the Project
This study is conducted to find out if selling of Pi, is feasible and
may enter the market. Sapiña is made up a combination of pineapple
and ground beef with melted cheese wrapped with pita bread.
Name of the Firm
“Wrap-it-up” will soon be standing in the market to unleash food
that is not so unfamiliar. The firm was named as “Wrap-it-up” because
of its process of making it, which is wrapping a combination of varieties
of foods in the selection.
Plant Location
The plant location will be at Ayala highway near SM, Lipa City
and in the vicinity near Poblacion Public Market
Brief Description of the Product
The
Market Feasibility
While it is true that one of the key for your business or product to
be known is out of curiosity, the proponents then created a food that will
draw the attention of consumers.
Technical Feasibility
Production of 4Gs Mushroom Burger will be technically sound
and feasible since simple food processing techniques will be employed
in the production of the product. There wouldn’t be a need for complex
food processing devices because production of the burger patties will
be labor intensive at the start of the business. Food processing devices
are always available in the market as well as the ingredients to be used
in the production. Since the main ingredient for the production of the
burger patties are the oyster mushroom are not always available in the
market, owners of CHL Food Enterprise decided to have their own
oyster mushroom facility thru pasteurized or sterilized substrates in the
future to ensure that only the freshest mushroom will be used in the
production.
Management Feasibility
Management Feasibility study conducted favored the
establishment of the business organization in the form of Partnership.
The many advantages of this organizational structured outweighed the
few disadvantages. There will be four partners namely Hazel O.
Dimayuga, Clarence K. Gutierrez, Liza V. Olan and Lesty H. Recio.
Organization Chart will also be simple as well as the limited number of
employees who will be working with the company at the start of
commercial operations. Company will be registered with the DTI and the
proper Government Agencies who will have control in the company’s
operation. The company also recognizes the importance of complying
with the different regulatory agencies to insure the continuity of the
business operation.
Financial Feasibility
Based on the 5-year comparative financial data, CHL Food
Enterprise was able to calculate that selling the 4Gs Mushroom Burger
will be financially sound. The 5-year comparative data projected a
constant increase in the Working Capital of the company. Current and
Equity Ratio is also in the upward trend in the next five years with the
Debt Ratio inversely proportional to them. Gross Profit and Net Profit
Ratios will also be stable in the 5-year period in the percentage
Management has set them in the initial stage of the business. Good
Return on investment is expected based on the projected figures giving
the owners a bigger capacity to expand in the future.
Socio-Economic Feasibility
The proposed business will also do its share in the socio-
economic development by providing local employment. It will also make
sure that no natural resources will be depleted in the course of the
cultivation of the oyster mushrooms and production of its burgers. The
proponents look forward to become one highly regarded company in
terms of its contribution to the growth of the economy in the province of

Batangas and one of the main contributors to the government revenue
by way of paying the right taxes to the government.
CHAPTER I
BACKGROUND OF THE STUDY
Introduction
The Food Industry has always been on the top of . Food, being
man’s basic necessity has always opened opportunities for income
generation. Filipinos have always been known as food lovers. Their
creativity has prompted innovations on the way people eat today.
Rice has always been the Filipino people’s staple food. However,
due to colonialism, the Spanish, Americans and Japanese have
contributed to the food preferences of the people today. Food varieties
have greatly varied and people’s choices depend on their orientations.
The American regime for almost 35 years had a very great
influence on the Filipinos eating habit. This gave way to the rise of the
Burger Industry in the Philippines. To site Mc Donald’s Restaurants of
Canada Ltd., the number 1 burger chain in Canada in terms of sales
(Food Service and Hospitality, June 2013) entered the Philippine Market
in the year 1981 (https://www.mcdonalds.com.ph) while its biggest
competitor, the Jollibee Food Corporation however was established in
the year 1975 (Siscar, 2018). Other big burger company that entered
the Philippine Market were the Burger King and Wendy’s Burger.
According to Siscar (2018), fast-food giants are gravitating
towards healthier options to capture a growing share of health-
conscious consumers. Healthy eating is a new trend and foodservice
players reformulate some of their recipes to add a perceive health
boost, with lower-calorie versions of tried and true recipes, sustainable
sourcing and meat-free options. Consumers are looking for more
balanced food choices in terms of side dishes and other meal items.
Others are partnering with ethically minded suppliers to offer natural
options.
In the Burger Industry, more veggie options are also made
available in the table. Eleven years after Mc Donald’s Canada
introduced its first veggie burger – which was taken off the menu due to
lack of demand – Mc Donald’s Canada is back in the vegetarian game,
adding two new meatless option to satisfy consumers’ desire to
incorporate more vegetables in their diet (Food Service and Hospitality,
November 2013). In the Philippines, Mc Donald’s also launched Filet o’

Fish, the burger whose patty was made of fish but same is being offered
only for a limited time, the Lenten Season.
Researchers has come up with the idea of selling burgers made
of oyster mushrooms taking into consideration the following: Based on
demographics, the age between 25-54 years old comprises the biggest
part with about 36.99% of the population
(https://www.indexmundi.com/philippines/demographics_profile.html).
Being the working force of the population, they have the bigger capacity
to be consumers and they have the capacity to buy the proposed
product of the researchers. Millennials are becoming more conscious of
their health and eating habits. Providing a healthier substitute to the
favorite burgers will support their goal of shifting to a healthier lifestyle
without the feeling that they were being deprived of the things they used
to enjoy.
Mushroom industry in the Philippines has exacerbated since 1995
(http://www.philair.ph/publication/index.php/jpair/article/view/268).
Growing of mushroom in the Philippines is economically feasible due to
low- production cost, abundance of cheap substrates from agricultural
wastes and high demand, which will be profitable to the mushroom
growers. There are ten varieties of edible and medicinal mushrooms
grown in the Philippines such as Paddy straw mushroom, Oyster
mushroom, Shiitake mushroom, Button mushroom, Ear fungi
mushroom, Milky mushroom, Yellowish oyster mushroom, Reishi

mushroom, Lion`s mane mushroom, and King tuber oyster mushroom.
The mushroom industry has been vital in the developing the rural
economy, enhancing employment and income opportunity in the rural
communities as well as providing income to the small farmers.
Mushroom burgers were first introduced in the Philippines in
November 1,1980 by Mushroomburger Phils., Inc. located in the city of
Tagaytay. “One fine day at our Tagaytay store, a customer made a
comment on how mushrooms were more expensive than beef in his
country. Certainly, this means they could make for a better burger than
beef, he reasoned. As the saying goes, the customer is always right,
and that was the day our first Mushroomburger was born. As of today,
there are seven kinds of Mushroom burger in our famous menu and
branches strategically located in three cities in the country in Tagaytay,
Quezon City and Las Piñas (https://www.mushroomburger.ph/about-
us)”.
Researchers were inspired of the potential of creating their own
version of the famous mushroom burger. With competitors price ranging
from Php 75- Php 149 per meal, researchers feel that introducing the
same in the city of Lipa will be a great business opportunity.
Researchers has also identified the potential problems that may
arise for the proposed mushroom burger project. First, consumers are
not so familiar about oyster mushrooms, their benefits as well as the

many other ways we can creatively consume them. Second, there are
times that oyster mushrooms run out of supply. An unplanned
cultivation period may mean a shortage in the supply of oyster
mushroom to be used in the production of burgers. Researchers might
as well look into these factors in the course of the project.
Having considered the marketing, technical, management,
financial and socio-economic information relevant to the sale of the
mushroom burgers, the researchers therefore believes that 4Gs
Mushroom Burger will be a profitable business venture to pursue.
Brief Background of the Study
In Canada, the Ubbelea Mushroom Farms has been supplying
Fresh and Blanched Mushrooms to the Food Service Industry since
1969 (Food Service and Hospitality, February 2013).
In the Philippines, Mushroom Cultivation is also a popular
agribusiness especially in the cold places of Tagaytay, a weather
condition most suitable to maximize the production of Oyster
Mushrooms using the sterilized substrates. The Oyster Mushroom has
gained popularity among the consumers way back years ago because
of the health benefit associated to the consumption.
The proponents of the business will focus on producing a healthier
substitute to one of the highly in demand product across all ages thru its
own Mushroom Burger. Burgers have always remained the favorite food
among Filipinos. People eat them almost any time of the day. Though
some studies claim the health hazards of eating burgers, still people
consume them in moderation. The owners who are also burger lovers
saw the opportunity of satisfying the cravings for this kind of food thru
an alternative that will not compromise the taste. By using the oyster
mushroom which are highly organic in the production of its burger
patties, the health hazards brought about by consuming red meat will be
minimized, if not eliminated. Thru food processing techniques that are
simple and convenient to do, raw materials will be converted into patties
for burgers which are later to be sold thru channels that the owners
have chosen.
In the vicinity of Lipa, there is only one known Mushroom Burger
Restaurant located in P. Torres Street Lipa City that serves burger
made with patties made from Oyster Mushrooms. Proposed business
location is about 15 kilometers away from its nearest competitor. It has
been observed that only limited quantities are served due to
unavailability of the Oyster Mushrooms. Location of competitor is quite
not accessible with limited parking areas. Marketing is also quite
inadequate making the product less popular among the consumers.
In the region, one very popular Mushroomburger established in
the year 1979 is located in the City of Tagaytay. Mushroom Burgers are
being offered in variation depending on customers preference on the

amount of mushroom concentration. Other products made of
mushrooms are also being offered to pair their famous burgers. They
are located along the Tagaytay-Nasugbu Road where public transport is
available with ample parking spaces for private vehicles. With their
strong established reputation and market share, burgers are saleable
despite the fact that it is quite pricey.
Proponents of this study will try to enter the Mushroom Burger
Industry true to the core value of CHL Food Enterprise which is Create
Healthy Life.
Objectives of the Study
The overall objective of the study is to determine the feasibility of
selling of burgers with patties made of organically cultured oyster
mushrooms. The following are the set of specific objectives:
1. To determine the market feasibility of selling burgers with
mushroom patties by analyzing target market of 4Gs
Mushroom Burger, the demand and supply, the potential of
the product through the SWOT Analysis and development
of Marketing strategies fit in order to sell the product.
2. To determine the technical feasibility of the study through
identifying the applicable production process to be
employed, the right amount of inputs to save on cost and

maximize the production output in the perfect location for
the proposed business.
3. To know the management feasibility of the project by
evaluating the most appropriate form of business, its
legalities and proper compliance.
4. To calculate the financial feasibility and the earning
potential of the business
5. To determine the possible contribution the business may
have to the economy, its capacity to provide employment
and its ability to be socially responsible organization.
Scope and Limitations of the Study
The researchers would like to evaluate the viability of the
Mushroom Burger among the employees of Philippines TRC Inc.
located at Lima Technology Center, Lipa City, Batangas. It will focus on
their food preferences, earning and spending capacity making them
capable of purchasing the proposed product. Survey questionnaires and
group discussion will be utilized the proposed markets’ desire to
purchase the product. However, in the course of the study, limitations
are seen which may affect the outcome of the study.
First, Mushroom Burgers are not so popular and not all
employees are may have tried eating mushroom burgers in the past
giving them a difficulty to answer the questionnaires. With the number of

samples to be considered through the use of the Slovin’s method, the
need to provide product sample at the data gathering process might be
necessary.
Second, respondents in the survey may not be representative of
the actual number of persons that will be willing to buy the product,
Sample respondents will be chosen randomly and the answers will vary
on the respondent’s preference.
Third, valuable information greatly needed in the study is not
readily available. The different organizations expected to be providers of
information, both government and non-government, may not have the
information themselves.
Fourth, competitors may have available data directly related to
their operations, but may hesitate to share such information because of
confidentiality in terms of effects on taxation, production process,
marketing strategies, market share and other related aspect of the
business. Business entities usually do not open themselves to
competitors, both existing and prospective.
Fifth, the person undertaking the study may not have acquired the
necessary professional expertise and competency in making the
feasibility study. High-order and critical thinking skills are required in
preparing a feasibility study, in addition to the basic requirements of

educational background in the field of economics, industrial
engineering, accounting, financial investment, laws and taxation.
Six, a feasibility study, though conducted by a competent
individual and with all the necessary data available, still remains a
forecast and nobody can vouch for the attainability of the forecast.
Definition of Terms
Hamburger (short: burger) is a sandwich consisting of one or more
cooked patties of ground meat, usually beef, placed inside a sliced
bread roll or bun. The patty maybe pan-fried, grilled or flame broiled.
Hamburgers are often served with cheese, lettuce, tomato, onion,
pickles, bacon and chilis; condiments such as ketchup, mayonnaise,
mustard, relish or special sauce; and are frequently placed on sesame
seed buns (https://en.m.wikipedia.org). In this research, burger is
referred to as the final product that will be sold to the proponent’s target
market with patties made out of the oyster mushroom.
Mushroom – is a kind of fungi, traditionally grouped with plants. The
only characteristics that fungi share with plants, other than those
common to all eukaryotes, is a somewhat filamentous or elongate,
multicellular growth form. It is made up of densely packed hyphae,
collectively known as mycelium. Mushrooms reproduce by spores,
which are formed on structures that line the gills under the cap
(Marrone, 2016). In this research, refers to the main ingredient the

proponents have chosen in the production of their product, the
Mushroom Burger.
Organic –relating to, yielding, or involving the use of food produced with
the use of feed or fertilizer of plant or animal origin without employment
of chemically formulated fertilizers, growth stimulants, antibiotics or
pesticides (www.merriam-webster.com). In the study, organic refers to
the state or characteristic of the mushroom used.
Oyster mushrooms - are pretty, frilly-edged, delicate fungi that are
usually a dove gray color, but also come in sunny yellow and rose-pink
colors.They are so named for a variety of reasons. First, they are often
the color of raw oysters. Second, their slightly curled edges resemble
those of an oyster lying in its shell. Third, they take on a smooth oyster-
like texture when cooked. And finally, for their ever-so-slight seafood-
like flavor (https://www.thespruceeats.com/what-are-oyster-mushrooms-
4172003). In the context of the study, oyster mushrooms are the main
ingredients to be used in the production of burger patties.
Patty – in American, Canadian, South African, Australian and New
Zealand English, is a flattened, usually round, serving of ground meat or
meat alternatives (https://en.wikipedia.org). In this research, patty refers
to the output from processed oyster mushroom to become the final
product.
CHAPTER II
Market Feasibility
Market is the place where the buyer and the seller meet. Market
exists if there are available sellers and willing buyers; and it ceases to
exist the moment one party is absent. There is an exchange that takes
place in the market; hence both parties should be present. The term
“market” in the feasibility study refers to the study of demand, supply,
and price. The nature of these three variables and their behavior are
usually studied lengthily in the field of economics. In preparation of
feasibility study, the market study is generally directed towards
providing a definite and straightforward answer to the question (Nick L.
Aduana, 2015).

The study presents the information to be used as basis for
production plan of 4Gs Mushroom Burger. The general objective of the
study is to determine the market feasibility of the 4Gs Mushroom Burger
in the market. Specifically, it attempts to discuss the following
objectives:
1. Identify and Analyze the target market of the proposed
business
2. To identify the historical and projected demand and supply
analysis
3. To establish the desire market share after analyzing internal
strengths and weaknesses and all the possible external
opportunities and threats
4. To discuss the 5P’s of marketing that gives competitive
advantage when it comes to product, price, place and
promotion and positioning
Methodology
The chapter discusses and elaborates on the how the proponents
gathered the necessary data and information that will be used in the
research. This includes the different techniques used like group
discussions, survey questionnaires and statistical methods to come up
with the data that will be basis of computation. This also contains the
research design, respondents of the study, data gathering instrument
and procedure as well as the statistical treatment of data that are used
to determine the marketability of the product. The proper
implementation of the research method used in the study is precisely
the basis of decision of the researchers in executing the market study.
Research Design
Descriptive research is a study designed to depict the participants
in an accurate way. More simply put, descriptive research is all about
describing people who take part in the study.
In this research, proponents have chosen survey as a means of
getting the information towards the buying and consumer behavior of
should 4Gs Mushroom Burger will be offered in the market.
Respondents of the Study
The respondents of the study are employees of Philippines TRC
Inc. which includes individuals aged from 19-50 years old with an
income averaging from Php 10,000.00 – Php 50,000.00 since they are
the ones who are the regular customers of the canteen concessionaire
in the company.
Data Gathering Instrument
A self-administered questionnaire was used in this study. They
will be distributed to randomly selected employees of Philippines TRC
Inc. disregarding the age, income, gender and employment status in the
company. The questionnaire aims to assess their familiarity of the same
product already existing in the market. In addition, it also aims to
evaluate the efficiency of the of the strategies of the researchers.
The questionnaire will be divided into four parts. The first part is
the respondent’s profile which includes the name, address, gender, civil
status, profession, age and monthly income. The second part of the
questionnaire is related to assessing their familiarity with Oyster
Mushrooms and the different ways we can consume them. The third
part will be an assessment on the consumption pattern of the
employees for burgers. The last part will be the product introduction
which includes the questions regarding the respondent’s perception
about the newly introduced product and the willingness of the
respondents to buy the proposed product, as well as the comments and
suggestions for the improvement will be taken into consideration.
Data Gathering Procedure

Data gathering aids the proponents in the collection of the
information that can be used in the study. The researchers were able to
know the facts about the target market and the perception of the
proposed product whether or not the 4Gs Mushroom Burger will be
saleable in the market.
Survey questionnaire are prepared, evaluated and validated by
the adviser and was distributed inside the vicinity of the target market.
Furthermore, Raosoft formula was used to get the sample
population 320 of the total population which were comprised of 1600.
Statistical Treatment of Data
All the data that will be gathered through the survey questionnaire
will enter into master tally sheet so that the total number of respondents’
responses in each item could be easily analyzed. Slovin’s formula will
be used to get the sample size of a given population with five percent
margin of error.
The Slovin’s formula:
n = N / (1+Ne2)
Where:
n = sample size
N = Total no. of Population
e = margin of error
From the given formula, the proponents were able to get 320
respondents as shown in the computation.
n = 1600/ (1+ 1600 (0.05)2)
n = 320
A total of 320 questionnaires were distributed to the respondents
to analyze the demand of the product. Random sampling method is
used for the distribution of questionnaire.
Demand
The term “demand” in a feasibility study has two major
connotations. It may refer either a) past demand or b) future demand.
The demand figure is usually expressed in annual basis. The
demand is expressed in terms of sales and quantity or in terms of usage
or consumption.
Past Demand / Historical Demand
Past demand is the sum of the total goods sold or consumed,
whether locally produced or imported during the previous year or years
(Nick L. Aduana, 2015).

Projected Demand refers to the future demand for the product for
local consumption or projected production and number of units to be
imported (Nick L. Aduana, 2015).
Historical Demand
Hamburgers are usually a feature of fast foodrestaurants. The
hamburgers served in major fast food establishments are usually mass-
produced in factories and frozen for delivery to the site. These
hamburgers are thin and of uniform thickness, differing from the
traditional American hamburger prepared in homes and conventional
restaurants, which is thicker and prepared by hand from ground beef.
Most American hamburgers are round, but some fast-food chains, such
as Wendy's, sell square-cut hamburgers. Hamburgers in fast food
restaurants are usually grilled on a flat-top, but some firms, such as
Burger King, use a gas flame grilling process. At conventional American
restaurants, hamburgers may be ordered "rare", but normally are served
medium-well or well-done for food safety reasons. Fast food restaurants
do not usually offer this option.
The McDonald's fast-food chain sells the Big Mac, one of the
world's top selling hamburgers, with an estimated 550 million sold
annually in the United States. Other major fast-food chains, including
Burger King (also known as Hungry Jack's in Australia), A&W, Culver's,
Whataburger, Carl's Jr./Hardee's chain, Wendy's (known for their

square patties), Jack in the Box, Cook Out, Harvey's, Shake Shack, In-
N-Out Burger, Five Guys, Fatburger, Vera's, Burgerville, Back Yard
Burgers, Lick's Homeburger, Roy Rogers, Smashburger, and Sonic also
rely heavily on hamburger sales. Fuddruckers and Red Robin are
hamburger chains that specialize in the mid-tier "restaurant-style"
variety of hamburgers.
Hamburgers are often served as a fast dinner, picnic or party food
and are often cooked outdoors on barbecue grills.
From 2009 to 2017 the demand for hamburgers and other fast
food chain items continue to soar as their sales (in Billion $) increase
per year based on the graph below.
Source: https://www.statista.com/statistics/218836/us-limited-service-restaurants-food-and-drink-sales/
Based on the data gathered by the researchers, historical
demand based on the population is as follows:
Table 1. Historical Demand
YEAR HISTORICAL DEMAND (IN UNITS)

2014 40,977
2015 47,689
2016 52,988
2017 63,444
2018 70,721
Projected Demand
4Gs Mushroom Burger, which will be using oyster mushrooms in
the production of its burger patties, believe that there will be a good
demand for its product in its target market. Of the 320 respondents from
the 1600 work force in the target market selected, about 90 percent buy
their food from the canteen. Of the 90 percent that buy food from the
canteen, 50% buy snacks during their short meal breaks. Out of the
50% of the population who buy their snacks during short meal breaks,
50% expressed their craving to try the newly introduced product, the
mushroom burger. 4Gs Mushroom Burger has projected that the
demands for its burgers will be as follows:
PROJECTED DEMAND (IN

YEAR
UNITS)
Table 2. 2019 113,040 Projected

2020 124,344
Demand 2021 136,778
2022 150,456
2023 165,502
From the figure above, it can be deduced that the projected demand for
4Gs Mushroom Burger will increase at an average of 10% per year
during the 5-year period.
Major Consumer of the Product
The employees of the Philippines TRC Inc., the proponents target
market will be the major consumers of 4Gs Mushroom Burger. With the
population mostly consists of individuals in their early 20s, their
preference for Burger is quite high. However, for the individuals aged 30
and above, the desire to take care of their health but still being able to
satisfy their cravings will be an opportunity to serve a snack that fits
their diet.
Supply
Supply is the quantity of the product that will be offered to the
market by a supplier or suppliers at various prices for as specified
period (Carl McDaniel, Charles W. Lamb, Joseph F. Hair, 2012).

Historical Supply
Historical Supply refers to information on similar products
produced by existing firms (Nick L. Aduana, 2015).
For the past 5 years, the supply of mushroom burgers has always
been limited in supply due to the limited supply of the main ingredient
used in its production. The table below shows the limited supply of
mushroom burger in the last 5 years.
Table 3. Historical Supply
YEAR HISTORICAL SUPPLY (IN UNITS)

2014 28,684
2015 33,382
2016 37,091
2017 44,411
2018 49,504
Projected Supply
While there maybe high demand for the product, 4Gs Mushroom
Burger assumes that due to the limited supply of oyster mushroom and
the lead time to cultivate them, CHL Food Enterprise assumes that
based on the demand, it will be able to provide a supply in the following
quantity:
YEAR PROJECTED SUPPLY (IN UNITS)

2019 79,128
2020 87,041
Table 4. 2021 95,745 Projected

2022 105,319
Supply 2023 115,851
From the figure above, it can be deduced that the projected supply for
4Gs Mushroom Burger will also increase at an average of 10% per year
during the 5-year period, an amount directly proportional to the
projected demand.
Market Share
Market Share is company’s product sales as a percentage of total
sales for that industry. Usually market share is expressed in terms of
revenue and not units (Carl McDaniel, Charles W. Lamb, Joseph F.
Hair, 2012).
SWOT Analysis
Strengths, Weaknesses, Opportunities, and Threats or Simply
SWOT analysis is an analytical method which is used to discover and
sort out significant internal (Strengths and Weaknesses) and external
(Opportunities and Threats) factors faced either in a particular arena,
such as an organization, or a territory, such as region, nation, or city.

It provides information that is supportive in matching the firms’
resources and capabilities to the competitive environment in which it
operates and is therefore significant contribution to the strategic
planning process (Serrano, Alvarez, Masangkay 2014).
Strengths are internal and helpful factors in respect of the SWOT
objective. It supports an opportunity to overcome threat
Weaknesses are internal and harmful factors in respect of the
SWOT objective. These result in being unable to take an advantage of
an opportunity, or are vulnerable to a threat.
Opportunities are external and helpful factors over which you
have no control but could be helpful in achieving the SWOT objective.
These can be tangible, such as new products, or intangible such as
enhanced reputation.
Threats are external and harmful factors over which you have no
control. These can be tangible, such as hostile takeover bid, new
competitors, or theft, or; intangible such as potential loss of reputation
or brand damaging factors (Alan Sarsby, 2016). Among the strengths,
weakness, opportunities and threats noted for 4Gs Mushroom Burger
are the following:
Strengths
 Use of organic material in the production of the its burger

 Competitive price compared to other mushroom burgers in
the market
 Simple food processing techniques
Weaknesses
 Limited food choice for the target market as only mushroom
burger will be offered
 Unfamiliarity with the mushroom burger
Opportunities
 Flexibility of oyster mushroom as main ingredient capable
of producing other menu from the raw material
 Capacity to produce variations from the original mushroom
burger recipes
Threats
 Unavailability of the raw material due to unplanned
cultivation schedule
 Changing buyer behavior
 Trade Restrictions
Marketing Strategies and Program
Product Strategy
Mushrooms are known to provide health benefits when consumed
whether consumed as is or as part of another diet. Burgers being one
of the most favorite food of the Filipinos in almost any occasion or any
time of the day will be effortlessly sold to its target market.
Place Strategy
4Gs Mushroom Burger has chosen to promote its product in the
canteen of Philippines TRC Inc. – workers are from different age and
income brackets as well as residents of different neighboring towns and
provinces. CHL Food Enterprise believes that the place of distribution
itself will be of great help in promoting the product.
Pricing Strategy
Since Philippines TRC is offering a free rental and free utilities to
its canteen concessionaires, 4Gs Mushroom Burger will be able to offer
its product at lower cost considering the low administrative and selling
expenses it will incur.
Promotion Strategy
4Gs Mushroom Burger’s target market is relatively small in terms
of land area thus Promotional Strategies doesn’t need to be so costly.
With the owners as employees of the company and who have access to
Social Media Accounts of its target market, promotional efforts will be
more personal in approach and will entail a very minimal cost. Only a
small banner will be utilized and leaflets will be distributed in its initial
week of operation.
Product Description
N-S-P-P-USP Model
Need – The researchers have seen the need of providing an alternative
to the usual variety of foods that canteen includes in its weekly menu. It
was observed that the canteen owner has not included the burger in its
menu and workers tend to order from fast food chains.
Situation – Some employees of Philippines TRC Inc., the target market
of this feasibility study, are already in the late 30s. Based on the annual
physical examination result, some are already experiencing health
problems like obesity, hypertension, diabetes and other common
diseases. Employees are becoming more conscious of their health and
the idea of selling a healthier substitute to the usual burgers will be a
good opportunity.
Person – People of all ages love burgers. The target market are large
consumers of burgers as observed in their lifestyles and eating habits.
Product Description – CHL Food Enterprise will sell 4Gs Mushroom
Burgers with patties made from Oyster Mushrooms. 4Gs Mushroom
Burgers will partner with the growers of Oyster Mushrooms in the
province of Batangas for the supply of its main ingredient which is

limited in supply. Oyster mushrooms will go through food processing
and will be combined with other ingredients to create a healthier burger
for its target market.
USP – Incorporating oyster mushrooms, which are highly organic will
give 4Gs Mushroom Burgers its own unique characteristic. People will
be guilt-free as they consume 4Gs Mushroom Burgers. They will starve,
but they will never be deprived of the taste of pure meat burgers.
Brand Name
Brand Name is a term, symbol, design or combination thereof that
identifies a seller’s products and differentiates them from competitors’
products (Carl McDaniel, Charles W. Lamb, Joseph F. Hair, 2012).
Figure 1. Brand Name
Figure 2. Company Logo

A partnership will be established and will be named CHL Food
Enterprise after its owners Clarence, Hazel, Liza and Lesty with the 4G
referring to four girls who all agreed to pool in their resources to realize
one vision which is “By 2020, 4Gs Mushroom Burger will become a
leader in its segment through its deliciously healthy burgers. The
company aims to establish branches all over strategic locations around
the province and continuously expanding to other parts of the region by
2023.” we aim to be a partner in creating a healthier life through our
4Gs Mushroom Burger.
Packaging
Packaging is a container for promoting the product and making it easier
and safer to use (Carl McDaniel, Charles W. Lamb, Joseph F. Hair,
2012). In the sale of the 4Gs Mushroom Burger, proponents will use
sandwich wrap and stickers as the packaging material. Below is the
sample packaging material for the 4Gs Mushroom Burger.

Figure 3. Packaging
Generalization
Marketing is a process by which the products and services are
introduced and promoted to a specific market. The success of the
business lies in marketing. The market study determines the ability of
the proposed goods to survive its competition and grow as a business.
In determining the sample size from the population, the
proponents used Slovin’s formula. The target market of this study are
the employees of Philippines TRC Inc with the age segmentation of 20
and above as well as their income ranging from 10,000 and above. An
individual belonging to this income bracket has the ability to purchase
the product. The proponents used survey questionnaire and personal

interviews in this study as their methods in gathering important data to
be used in the proposed business. The SWOT analysis of the 4Gs
Mushroom Burger has indicated that the strengths and opportunities are
enough to reconcile those weaknesses and threats of the business.
Marketing strategies and programs identified in this chapter will help in
the realization of the proposed venture. Pricing strategies and product
presentation through its packaging will also help boost the sales of 4Gs
Mushroom Burger proving that product if highly market feasible.

CHAPTER III
TECHNICAL FEASIBILITY
The Technical Feasibility portion of this study will focus on how the 4Gs
Mushroom Burger will be produced as well as the physical location and
equipment to be used prior to production. Determining the proper
location and production processes will insure that costs equivalents are
spent wisely for the production of the finished product.
The general objective of the study is to determine the technical
soundness of the 4G Mushroom Burgers. Specifically, it attempts to
discuss the following objectives:
1. To picture out the proposed product and its uses;
2. To illustrate the manufacturing processes and the products
selling operation;
3. To identify all the necessary equipment, facilities, materials,
labor, and other requirements in manufacturing and selling the
product;
4. To identify the annual production capacity; and
5. To determine the suited location, size and layout of the
business.
Product Description
A product or service is what the business provides to the
consumers. It is the final output of all processes in the technical side of
the business. The image of the company will depend on the type of
goods that it will produce. Consumers judge a business enterprise
through the quality of goods it produces (Nick L. Aduana, 2015).
CHL’s main product is the 4G mushroom burger. It is a healthier
snack option for burger lovers. Instead of just using beef, pork or
chicken meat, the company uses mushrooms particularly the oyster
mushrooms in making their super delish, organic and very millennial
burgers.
Uses of Product
Mushrooms are good sources of protein, fiber, vitamins and
minerals. They also showed the ability to increase immunity and prevent
cancer. Mushrooms support metabolism and skin regeneration.
Homemade mushroom burgers have fewer toxins and less preservative
since the main ingredient which is oyster mushroom is organic.
Everyone can surely enjoy the same tasting burger with less guilt.
Manufacturing Process
The Manufacturing Process illustrates the sequential steps
followed in manufacturing a proposed product. Conversion takes place

in manufacturing where the inputs are transformed into finished
products. The selection of the manufacturing process is highly
influenced by the type of product, the characteristics of raw materials
and the expected quality (Nick L. Aduana, 2015).
Process of Making Homemade Mushroom Burgers
1. Prepare all the ingredients.

2. Clean and cut the mushroom leaves from the body for easier
grinding.
3. After the cutting process, grind the mushroom using food
processor.
4. Chop onions.
5. Mix all the ingredients thoroughly.

6. After getting the desired mixture, create burger patties based on
the desired size and shape.
7. Steam the burger patties before frying or storing.

8. Cook the patties as desired.
9. Prepare your mushroom burger.

Production Schedule
Production scheduling or planning is used basically to sustain the
flow of production. The personnel in charge of production scheduling
regulates the labor force and process flow to attain a standard utilization
of company resources with negligible downtime, least bottlenecks and a
level of output constant with all the resources being put into the process
(Serrano, Alvarez, Masangkay, 2014).
Table 5. Production Schedule of 4G Mushroom Burgers
Year Daily Weekly Monthly Annually
2019 275 1,648 6,594 79,128
2020 302 1,813 7,253 87,041
2021 333 1,994 7,979 95,745
2022 366 2,193 8,777 105,319
2023 403 2,413 9,654 115,851
The estimated daily production volume is 275 burgers in the first
year and will be increased by 10% of the total units per day for the next
year. Weekly and monthly volume of production is based on 6 working
days in a week and 4 weeks in a month schedule, respectively (No.

units per day multiplied by 6 and No. of units per week multiplied by 4).
Annual volume of production is based on the 12-month calendar year
since the target market is operating in a full year schedule (No. of units
per month multiplied by 12).
Figure 4. START UP BUSINESS SCHEDULE – GANTT CHART
MARCH APRIL MAY JUNE
2019 2019 2019 2019
Product Concept Formulation

Feasibility Study
Product Development
Product Testing
Business Registration and
Other Legal Requirements
Employee Selection and
Training
Supplier Selection
Purchase of Capital Equipment
Mobilization
Marketing Activities
Start of Commercial Operation
Plant Size and Location
The CHL stall can be found in the canteen area of Philippines
TRC Inc., a Japanese-owned manufacturing company inside LIMA
Technology Center in Lipa City. It is a small stall around 60 sq.
metersoffering mainly the 4G mushroom burgers to the company’s
employees.
Factory Equipment
Table 6. Factory Equipment
FACTORY EQUIPMENTS PRICE

Solid Top Chest Freezer 18,950.00
Hanabishi food processor 4,500.00
Electric Griller 3,500.00
Oven Toaster 800.00
Total 27,750.00
Factory Furniture and Fixture
Table 7. Factory Furniture and Fixture
FACTORY FURNITURES AND FIXTURES PRICE

Stall Booth 20,000.00
Table and Chair 2,000.00
Total 22,000.00
Factory Tools and Supplies
The company’s factory tools and supplies are food storage box,
mixing bowl, thongs, basin, knives, chopping board, and squeeze bottle.
Maintenance Supplies
The company’s cleaning materials are broom, dustpan and mops.
Office Supplies
The company’s office supplies are record books, stapler, folders
and ballpens.
Direct Materials
Direct Materials or Raw materials are materials that become part
of a finished product and can be conveniently and economically traced
to specific product units (Cost Accounting, De Leon, 2016).
In making the 4G Mushroom Burgers, the raw materials needed are
oyster mushrooms, bread crumbs, flour, burger buns, cooking oil, egg
onion and garlic.
Table 8. Raw Materials
Raw Materials Amount

Oyster Mushroom 6,000.00
Flour - 1 kg. pack 360.00
Burger Buns - 6 pc. Pack 1,450.00
Cooking Oil - 950 ml Bottle 297.00
Egg 1,500.00
Onion and Spices 640.00
Total 10,247.00
Indirect Materials
Indirect materials are minor materials and other production
supplies that cannot be conveniently or economically traced to specific
products (Cost Accounting, De Leon, 2016).

The indirect materials used in the production of mushroom
burgers are the sandwich wrap used as packaging of the mushroom
burgers.
Lease and Leasehold Improvement
There is no rental fee being charged for the canteen
concessionaires inside Philippines TRC Inc.
Utilities
Utilities expense is the cost of usage of utilities such as lighting,
water, and heat. The nature and size of business operation is crucial in
deciding what utilities the business may require (Serrano, Alvarez,
Masangkay, 2014).
Electricity and Water
The canteen concessionaires are free of charge of electricity and
water. Philippine TRC Inc. pays for these utility fees.
Telephone
The staffs working directly in the CHL stall are provided with
cellular phones to be used in contacting suppliers, managers or even
customers who can order their food in advance.
Waste disposal
Waste disposal system may be adopted on the type of waste the
company is producing. It emphasizes the estimated cost that may be
incurred relative to the disposal of waste matter. It could either be a
transfer station system, a landfill station provision system or a
combustion facilities system (Nick L. Aduana, 2015).
The company will strictly implement the proper segregation of its
waste disposal. Philippines TRC Inc.’s canteen area provides garbage
bins with proper segregation of non-biodegradable and biodegradable
providing the CHL stall an easy access to proper waste disposal.
Direct Labor Requirement
Direct Labor any labor that is specially incurred for or can be
readily charged to or identified with a specific job, contract, or work
order (Cost and Management Accounting, 3G eLearning, 2014).
Store Head (1)
 Must be a college graduate, preferably with business
course
 Must be business oriented, dedicated, can work
under pressure and can handle challenging
situations
 Must be able to understand and analyze sales
figures
 Have excellent communication and ‘people’ skills

Staff (2)
 High School graduate or undergraduate
 Preferably have an experience in food selling
industry
 Have good communication and ‘people’ skills
 Have pleasing personality and can work under
pressure
Generalization
Another success factor that adds add to the future of a business
venture relies on the goodness of its technical aspect. Not only will it
determine the quality of the product but more importantly in terms of
cost through the right choices of all the things that will enter and take
part in the production process.
Production schedule has to be planned considering product is
perishable and raw materials go through cultivation process. Proper
equipment situated in proper production location entails better efficiency
resulting to best cost. Cost of direct and indirect materials can also be
minimized by employing the proper production processes taking into
consideration the sensitiveness of the product being offered.

CHAPTER IV
MANAGEMENT FEASIBILITY
This chapter will cover the different Management aspects that
4Gs Mushroom Burger has considered to be fit and appropriate in the
conduct of its business.
In the management feasibility, the form of business ownership will
be discussed as well as the capitalization requirement. Aspects of
business operations with regards to Manpower requirements, their
qualification, job description as well as compensation will be discussed.
Organizational policies concerning personnel, production, safety,
customer and supplier as well as the legal requirements will also be
tackled.
In this chapter, researcher will identify the following:
1. The appropriate form of business organization as well
as the capitalization requirement in order to start the
business.
2. The organizational structure, duties of each partner as
well as the additional manpower required for the day to
day operation, their duties and compensation.
3. The organizational policies to be implemented in the
conduct of the business
4. The legal requirements to be adhered to insure the
uninterrupted business operations.
Form of Business Ownership
The researchers decided to form a general partnership as their
form of business organization. There are three essential elements to a
general partnership.
1. A sharing of profit and loss
2. A joint ownership of the business
3. An equal right in the management of the business
The proponents have chosen this form of business organization
due to the following reasons:
1. Partnerships are easy to establish
2. There is an increased ability to raise funds when there is
more than one owner
3. Wider pool of knowledge, skills and contacts
4. Improved management with more than one owner

Capitalization
As part of the initial investment, each of the 4 partners will equally
contribute the amount of Php 50,000.00 each to fund the start-up
operations. The amount to be contributed will be enough to buy the
initial inventory as well as the equipment that the company will need as
they start the operation. It was identified that additional capitalization
requirements would be unnecessary since inventories are perishable
and minimum stocks are to be maintained in the place of business.
Organizational Chart
Each of the 4 partners will do their share in the management of
CHL Food Enterprise. Each will monitor specific aspect in the business
operation as follows:
Figure 5. Organizational Chart
Manpower Requirement
To ensure the smooth and seamless operation of the 4Gs
Mushroom Burger, the following manpower will be hired:
 Store Head (1)
o Must be a college graduate, preferably with business
course
o Must be business oriented, dedicated, can work under
pressure and can handle challenging situations
o Must be able to understand and analyze sales figures
o Have excellent communication and ‘people’ skills
 Service Crew (2)
o High School graduate or undergraduate
o Preferably have an experience in food selling industry
o Have good communication and ‘people’ skills
o Have pleasing personality and can work under pressure
Job Description
In order for the employees of CHL Food Enterprise to effectively
and efficiently carry out their duties, they will be guided by the following
job descriptions.
 Store Head
o Completes store operational requirements by scheduling
and assigning employees; following up on work results.

o Maintains store staff by recruiting, selecting, orienting,
and training employees.
o Maintains store staff job results by coaching, counseling,
and disciplining employees; planning, monitoring, and
appraising job results.
o Achieves financial objectives by preparing the daily
sales report to be forwarded to the accounting in-charge
o Identifies current and future customer requirements
based on day to day operations
o Ensures availability of merchandise by monitoring and
maintaining inventories.
o Markets merchandise by studying advertising, sales
promotion, and display plans
o Protects employees and customers by providing a safe
and clean store environment.
o Maintains operations by initiating, coordinating, and
enforcing program, operational, and personnel policies
and procedures.
o Contributes to team effort by accomplishing related
results as needed.
 Service Crew
o Responsible for greeting customers and taking their
orders
o Cook and prepare the food as they were ordered
o Maintaining and cleaning the works stations
o Assist the store manager in ensuring the availability of
merchandise by monitoring and maintaining inventories.
Compensation
To ensure that CHL Employees will receive what is due to them in
exchange of the service they will be providing to the partnership, the
following tables of compensation and benefit will be followed.
Table 9. Monthly Compensation
MONTHLY COMPENSATION
DAYS OF
POSITION DAILY RATE MONTHLY RATE
COMPENSATION
Store Head 461.54 26 12,000.00
Service Crew 1 373 26 9,698.00
Service Crew 2 373 26 9,698.00
Table 10. Monthly Compensation 5 Year Period
MONTHLY COMPENSATION FROM YEAR 1 TO 5

POSITION 2019 2020 2021 2022 2023
Store Head 12,000.00 12,600.00 13,230.00 13,891.50 14,586.08
Service Crew 1 9,698.00 10,182.90 10,692.05 11,226.65 11,787.98
Service Crew 2 9,698.00 10,182.90 10,692.05 11,226.65 11,787.98
TOTAL 31,396.00 32,965.80 34,614.09 36,344.79 38,162.03
*subject to 5% annual increase
Table 11. Annual Compensation 5 Year Period

ANNUAL COMPENSATION
POSITION 2019 2020 2021 2022 2023
Store Head 144,000.00 151,200.00 158,760.00 166,698.00 175,032.90
Service Crew 1 116,376.00 122,194.80 128,304.54 134,719.77 141,455.76
Service Crew 2 116,376.00 122,194.80 128,304.54 134,719.77 141,455.76
TOTAL 376,752.00 395,589.60 415,369.08 436,137.53 457,944.41
*subject to 5% annual increase
Table 12. SSS Contribution 5 Year Period
SSS ANNUAL CONTRIBUTION

POSITION 2019 2020 2021 2022 2023
Store Head 10,728.00 11,169.60 12,054.00 12,495.60 12,938.40
Service Crew 1 8,517.60 8,960.40 9,402.00 9,843.60 10,728.00
Service Crew 2 8,517.60 8,960.40 9,402.00 9,843.60 10,728.00
TOTAL 27,763.20 29,090.40 30,858.00 32,182.80 34,394.40
Table 13. Philhealth Contribution 5 Year Period
PHILHEALTH ANNUAL CONTRIBUTION

POSITION 2019 2020 2021 2022 2023
Store Head 1,980.00 2,079.00 2,182.95 2,292.10 2,406.70
Service Crew 1 1,650.00 1,680.18 1,764.19 1,852.40 1,945.02
Service Crew 2 1,650.00 1,680.18 1,764.19 1,852.40 1,945.02
TOTAL 5,280.00 5,439.36 5,711.32 5,996.89 6,296.74
Table 14. HDMF Contribution 5 Year Period
PAGIBIG ANNUAL CONTRIBUTION

POSITION 2019 2020 2021 2022 2023
Store Head 1,200.00 1,200.00 1,200.00 1,200.00 1,200.00
Service Crew 1 1,200.00 1,200.00 1,200.00 1,200.00 1,200.00
Service Crew 2 1,200.00 1,200.00 1,200.00 1,200.00 1,200.00
TOTAL 3,600.00 3,600.00 3,600.00 3,600.00 3,600.00
Organizational Policies
Personnel Policies
Employment Process
1. Review job applications/resume
2. Interview selected candidates
3. Choose candidates based on pre-determined
selection criteria
4. Perform background checks and reference
checks
5. Send selected candidates for heath check
6. Perform one-week training for the hired
employees
Employment Requirements
1. Resume
2. PSA Birth Certificate
3. Transcript of Records/ Diploma
4. NBI Clearance
5. SSS
6. Pag-IBIG
7. Philhealth
8. BIR forms
Classification of Employees
Store Head- He will be hired as a probationary
employee for six months and will be subject to
performance evaluation for his regularization.
Service Crew- They will be hired as a probationary
employee for six months and will be subject to
performance evaluation for his regularization.
Work Schedule
Store Head- 12 NN to 9 PM, 6 days a week
Service Crew 1- 8 AM to 8 PM, 6 days a week
Service Crew 2- 8 PM to 8 AM, 6 days a week
*Rest Day will be Saturday or Sunday to be allocated
to the 3 employees of the store based on production
schedule of Philippines TRC Inc. for the week.
Attendance/Punctuality
There will be a Bundy Clock in the store for time and
attendance monitoring of the employees. Employees
will be given 5 paid vacation leaves and 5 paid sick
leaves annually.
The following violations will be subject to disciplinary
actions:
 Absences without official leave or leave
without any notification to co-workers and store
owners
 Three (3) tardiness for one cutoff (semi-
monthly)
Performance Appraisal
The company will be giving 5% annual increase to
deserving employees. Higher rate increase will be
given to those employees with exemplary
performance.
Code of Ethics
CHL Food Enterprise is committed to the high standards of
business conduct and ethics. This code of business conduct and ethics
reflects the business practices and principles that support this
commitment.
Food Safety
Serving safe and healthy food is the top priority of 4Gs
Mushroom Burger. The company is adhering to a high standard
sanitation and is always placing food safety above financial
concerns.
Supplier Standards
The company chooses a supplier that adheres to high
standards of mushroom culturing sanitation. The company makes
it sure to choose suppliers with high quality products. It performs
due diligence before signing contracts with new suppliers.
Professional Integrity
The company is maintaining a high level of integrity at the
personal and business levels in presenting a professional level of
service. The store owners and employees conduct themselves in
a professional manner that reflects the attitude of the
establishment they are working in.
Improving Service
Store owners strive to improve the quality of service
delivered at their business. Improving employee skill sets with
new techniques for personal service and food preparation
ensures the quality of service and value for customers.
Employee Relations
CHL Food Enterprise commits to breaking the trend of
overworking and underpaying employees. They give importance
to their loyal employees by giving them yearly increase and
proper benefits that most food establishments often neglect.

Labelling
CHL Food Enterprise guarantees that there will be no
misrepresentation when it comes to the labels of its products. It
will also ensure that no patents or copyrights will be infringed in
the use of its own labels and branding. The company’s logo and
that of its product will be copyrighted so as to secure its rights.
The company will not use any material so as to mislead or
deceive its consumers.
Legal Requirement
The company will make sure that the project to be
undertaken will meet all legal requirements. CHL enterprises
confirms to the following legal requirements for the business
operations.
Table 15. Permits and Licenses 5 Year Period
PROJECTED PERMITS AND LICENSES

2019 2020 2021 2022 2023
Barangay Clearance 600.00 600.00 600.00 600.00 600.00
BIR Registration 500.00 500.00 500.00 500.00 500.00
SEC Registration 550.00
DTI 350.00
Mayor's Permit 700.00 707.00 714.07 721.21 728.42
Health Fee 500.00 505.00 510.05 515.15 520.30
Business Tax 200.00 202.00 204.02 206.06 208.12
Sanitary Fee 120.00 121.20 122.41 123.64 124.87
License Fee 410.00 414.10 418.24 422.42 426.65
Fire Inspection 788.00 795.88 803.84 811.88 820.00
Occupational Fee 400.00 404.00 408.04 412.12 416.24
Zoning Fee 30.00 30.30 30.60 30.91 31.22
TOTAL 5,148.00 4,279.48 4,311.27 4,343.39 4,375.82
CHAPTER V
FINANCIAL FEASIBILITY
This chapter covers the financial aspect and requirement for the
conduct of the business of CHL Food Enterprise. This determines
whether the business is to be pursued or dropped. This will include the
major assumptions and total project costs.
In this chapter, we will determine the needed capital to start the
business and the possible source of financing. It will also show the
different financial statements relating to business operations and the
different ratios to understand the potential of the project to return the
cost of investment and to generate income.
In the following chapter, the researches will try to answer the
following:
1. The financial requirement of the business and the capacity to
generate such funding requirement.
2. The capacity of the engagement to generate a good return on
funds invested
3. The capability of the project to pay its obligations as they
become due
4. The potential for project expansion
Capital Requirement
To initially start the operation and to start selling the 4Gs
Mushroom Burger will be needing the following equipment in order to
produce and sell its products the following were identified as the basic
items necessary for the start of commercial operation:
Table 16. Initial Capital Requirement for Operations
Unit
EQUIPMENT Quantity PRICE
Price
Stall Booth 1 20,000.00 20,000.00
Solid Top Chest Freezer 1 18,950.00 18,950.00
Hanabishi food processor 1 4,500.00 4,500.00
Deep Fryer 1 3,500.00 3,500.00
Oven Toaster 1 800 800
Table and Chair 1 2,000.00 2,000.00
Total 49,750.00
COOKING UTENSILS PRICE
Food Storage Box 1 890 890
Mixing Bowl 1 800 800
Thongs 1 800 800
Basin 1 300 300
Knives 1 500 500
Chopping Board 1 300 300
Squeeze Bottle 1 500 500
Total 4,090.00
Office Supplies Amount
Record Book 2 150 300
Stapler 1 80 80
Folder 2 10 20
Ballpen 2 30 60
Total 460
Initial Inventory Amount
Oyster Mushroom 6,000.00
Onion and Spices 640
Flour - 1 kg. pack 360
Burger Buns - 6 pc. Pack 1,450.00

Cooking Oil - 950 ml Bottle 297
Egg 1,500.00
Burger Wrapper 94.5
Total 10,341.50
Total Estimated Costs
Total estimated cost for the start of the operation is as follows:
Items Price
Equipment 49,750.00
Cooking Utensils 4,090.00
Initial Inventory 10,341.50
Office Supplies 460.00
ESTIMATED TOTAL COST 64,641.50
Source of Financing
The total estimated costs for the start-up of the business will be
financed by the initial capital contribution of the partners. Initial
investment is sufficient to cover the cost of initial operations.
Financial Assumptions
For purposes of accounting, the following assumptions will be
adapted by CHL Food Enterprise.
 Desired Ending Inventory Level is Total Units to be sold the
following year divided by 314 working days.
 Beginning Inventory Level is the Total Units Sold in the
preceding year divided by 314
 Prices of Raw Materials are expected to increase in the
rate of 5% per year. All Purchases are on Cash Basis.
 Salaries are expected to increase in the rate of 5% per year
while Government Mandated Benefits are expected to
remain constant over the 5-year period.

 Depreciation Method used is Straight Line and assumed
that no salvage value can be recovered at the end of the
life of equipment.
 Cooking Utensils are to be replaced on a yearly basis
 Office Supplies Expense is on monthly basis
Table 17. Production Budget
Particulars 2019 2020 2021 2022 2023

Units to be Sold 79,128 87,041 95,745 105,319 115,851
Add: Desired Ending
277 305 335 368 405
Inventory
Total 79,405 87,346 96,080 105,687 116,256
Less: Beginning
277 305 335 368
Inventory
UNITS TO BE
79,405 87,069 95,775 105,352 115,888
PRODUCED
Table 18. Direct Materials Budget
Particulars Unit Cost Quantity Required Total Cost/Item

Oyster Mushroom kg 200 2 400
Ground Beef kg 280 0.5 140
Eggs pc 5 6 30
Onion pc 6 5 30
Flour kg 40 0.25 10
Pepper kg 180 0.001 0.18
Cooking Oil liter 120 0.001 0.12
Total 610.3
Total Weight 2400 grams 0.25
Desired weight per patty 40 grams
Cost of One Patty 10.17
Cost of Burger Bun pc 6 1 6
Total Direct Material Cost 16.17
Table 19. Direct Labor Budget
Particulars 2019 2020 2021 2022 2023

Annual Compensation of
116,376.00 122,194.80 128,304.54 166,698.00 175,032.90
Staff
SSS Annual Contribution 8,517.60 8,960.40 9,402.00 9,843.60 10,728.00
Philhealth Annual
1,650.00 1,680.18 1,764.19 1,852.40 1,945.02
Contribution
Pagibig Annual
1,200.00 1,200.00 1,200.00 1,200.00 1,200.00
Contribution
13th Month 9,698.00 10,182.90 10,692.05 11,226.65 11,787.98
Total 137,441.60 144,218.28 151,362.78 190,820.65 200,693.90
Number of Staff 2 2 2 2 2
Total Direct Labor Cost 274,883.20 288,436.56 302,725.56 381,641.30 401,387.80
Units to be Produced 79,405 87,069 95,775 105,352 115,888
Labor Cost Per Unit 3.46 3.31 3.16 3.62 3.46
Table 20. Factory Overhead Budget
USEFUL LIFE (IN YEARLY

EQUIPMENT PRICE
YRS.) DEPRECIATION
Stall Booth 20,000.00 5 4,000.00
Solid Top Chest Freezer 18,950.00 5 3,790.00
Hanabishi food processor 4,500.00 5 900.00
Deep Fryer 3,500.00 5 700.00
Oven Toaster 800 5 160.00
Table and Chair 2,000.00 5 400.00
Total Depreciation per Year 9,950.00
UNITS SOLD
Cost Per
PACKAGING 2019 2020 2021 2022 2023
piece
79,128 87,041 95,745 105,319 115,851
Sticker 0.38 29,673.00 32,640.38 35,904.38 39,494.63 43,444.13
Sandwich
1 11,127.38 32,640.38 35,904.38 39,494.63 43,444.13
Wrapper
Total 1.38 40,800.38 65,280.75 71,808.75 78,989.25 86,888.25
COOKING UTENSILS PRICE

Food Storage Box 890
Mixing Bowl 800
Thongs 800
Basin 300
Knives 500
Chopping Board 300
Squeeze Bottle 500
Total 4,090.00
Table 21. Selling and Administrative Expense
Particulars 2019 2020 2021 2022 2023

Salaries and Wages - Store
144,000.00 151,200.00 158,760.00 166,698.00 175,032.90
Head
SSS Annual Contribution 10,728.00 11,169.60 12,054.00 12,495.60 12,938.40
Philhealth Annual
1,980.00 2,079.00 2,182.95 2,292.10 2,406.70
Contribution
Pagibig Annual Contribution 1,200.00 1,200.00 1,200.00 1,200.00 1,200.00
13th Month 12,000.00 12,600.00 13,230.00 13,891.50 14,586.08
Marketing Expense 1,000.00 1,000.00 1,000.00 1,000.00 1,000.00
Office Supplies 5,520.00 5,520.00 5,520.00 5,520.00 5,520.00
Taxes and Licenses 5,148.00 4,279.48 4,311.27 4,343.39 4,375.82
Total 181,576.00 189,048.08 198,258.22 207,440.59 217,059.90
Table 22. Cost of Goods Manufactured
Particulars 2019 2020 2021 2022 2023

Beginning WIP - - - - -
Manufacturing Costs
Direct Materials
Beginning Inventory - - - - -
Purchases 1,283,978.85 1,478,301.02 1,707,421.63 1,972,062.62 2,277,748.05
Total 1,283,978.85 1,478,301.02 1,707,421.63 1,972,062.62 2,277,748.05
Less: Ending Inventory - - - - -
Total Direct Material
1,283,978.85 1,478,301.02 1,707,421.63 1,972,062.62 2,277,748.05
Cost
Direct Labor Cost 274,883.20 288,436.56 302,725.56 381,641.30 401,387.80
Manufacturing
54,840.38 79,320.75 85,848.75 93,029.25 100,928.25
Overhead
Total Manufacturing Cost 1,613,702.43 1,846,058.33 2,095,995.94 2,446,733.17 2,780,064.10
Less:Ending WIP - - - - -
Cost of Goods
1,613,702.43 1,846,058.33 2,095,995.94 2,446,733.17 2,780,064.10
Manufactured
Add: Beginning FG - 5,595.15 6,431.91 7,296.62 8,511.90
Total Goods Available for
1,613,702.43 1,851,653.48 2,102,427.85 2,454,029.79 2,788,576.00
Sale
Less: Ending FG 5,595.15 6,431.91 7,296.62 8,511.90 18369.55
COST OF SALES 1,608,107.27 1,845,221.57 2,095,131.23 2,445,517.89 2,770,206.45
Particulars 2019 2020 2021 2022 2023

Units Produced 79,405 87,069 95,775 105,352 115,888
Direct Materials Cost 16.17 16.98 17.83 18.72 19.65
Direct Labor Cost 3.46 3.31 3.16 3.62 3.46

Manufacturing
0.57 0.8 0.79 0.79 0.79
Overhead
Total Manufacturing
20.2 21.09 21.78 23.13 23.9
Cost/Unit
Desired Selling Price 30 35 40 45 50
Margin 9.8 13.91 18.22 21.87 26.1
Mark Up Percentage 49% 66% 84% 95% 109%
Table 23. Product Costing and Pricing
Table 24. Capital Statement
Particulars 2019 2020 2021 2022 2023

Capital, Beginning 100,000.00 720,693.94 1,431,055.24 2,299,805.05 3,345,026.11
Additions:
Additional Investment 0 0 0 0 0
Net Income for the
620,693.94 710,361.30 868,749.81 1,045,221.06 1,158,803.86
Period
Less:
Drawings 0 0 0 0 0
Distribution of Net
0 0 0 0 0
Income
Capital, End 720,693.94 1,431,055.24 2,299,805.05 3,345,026.11 4,503,829.97
Table 25. Income Statement
Particulars 2019 2020 2021 2022 2023

Units Sold 79,128.00 87,041.00 95,745.00 105,319.00 115,851.00
Price 30 35 40 45 50
Sales 2,373,840.00 3,046,435.00 3,829,800.00 4,739,355.00 5,792,550.00
Less: Cost of Sales 1,608,107.27 1,845,221.57 2,095,131.23 2,445,517.89 2,770,206.45
Gross Profit 765,732.73 1,201,213.43 1,734,668.77 2,293,837.11 3,022,343.55
Less: Selling and
181,576.00 189,048.08 198,258.22 207,440.59 217,059.90
Administrative Expense
Net Operating Profit 584,156.73 1,012,165.35 1,536,410.55 2,086,396.52 2,805,283.65
Less: Provision for Income
76,039.18 193,649.61 350,923.16 515,918.96 731,585.09
Taxes
Net Income 508,117.54 818,515.75 1,185,487.38 1,570,477.57 2,073,698.55
Table 26. Cashflow Statement
Particulars 2019 2020 2021 2022 2023

Cash Balance at Beginning of the

200,000.00 738,761.58 1,684,000.99 3,035,847.22 4,780,055.30
Year
Operations
Cash Receipts from Customers 2,373,840.00 3,046,435.00 3,829,800.00 4,739,355.00 5,792,550.00
Cash Paid for Purchases 1,283,978.85 1,478,301.02 1,707,421.63 1,972,062.62 2,277,748.05
Wages Expense 274,883.20 288,436.56 302,725.56 381,641.30 401,387.80
Selling and Administrative Expense 181,576.00 189,048.08 198,258.22 207,440.59 217,059.90
General Operating Expense 44,890.38 69,370.75 75,898.75 83,079.25 90,978.25
Income Taxes 0 76,039.18 193,649.61 350,923.16 515,918.96
Net Cash Flow from Operations 588,511.58 945,239.41 1,351,846.24 1,744,208.07 2,289,457.04
Investing
Cash Paid for Purchase of
49,750.00
Equipment
Net Cash Flow from Investing -49,750.00
Net Increase (Decrease in Cash) 538,761.58 945,239.41 1,351,846.24 1,744,208.07 2,289,457.04
Cash at End of Year 738,761.58 1,684,000.99 3,035,847.22 4,780,055.30 7,069,512.34
Table 25. Balance Sheet
Particulars 2019 2020 2021 2022 2023

Assets
Current
Assets
Cash 738,761.58 1,684,000.99 3,035,847.22 4,780,055.30 7,069,512.34
Accounts
0 0 0 0 0
Receivable
Inventory 5,595.15 6,431.91 7,296.62 8,511.90 18,369.55
Total Current Assets 744,356.73 1,690,432.90 3,043,143.84 4,788,567.20 7,087,881.89
Non-current Assets
Property, Plant and Equipment 49,750.00 49,750.00 49,750.00 49,750.00 49,750.00
Less: Accumulated Depreciation 9,950.00 19,900.00 29,850.00 39,800.00 49,750.00
Property, Plant and Equipment -
39,800.00 29,850.00 19,900.00 9,950.00 0
Net
Total
784,156.73 1,720,282.90 3,063,043.84 4,798,517.20 7,087,881.89
Assets
Liabilities
Current Liabilities
Accounts Payable
Taxes Payable 76,039.18 193,649.61 350,923.16 515,918.96 731,585.09
Total Current Liabilities
Equity Account
Partners Equity Account 200,000.00 708,117.54 1,526,633.29 2,712,120.67 4,282,598.24
Net Income (Loss) for the Period 508,117.54 818,515.75 1,185,487.38 1,570,477.57 2,073,698.55
Total Equity Account 708,117.54 1,526,633.29 2,712,120.67 4,282,598.24 6,356,296.79
Total Liabilities and Owners Equity 784,156.73 1,720,282.90 3,063,043.84 4,798,517.20 7,087,881.89
Financial Ratios
WORKING CAPITAL 2019 2020 2021 2022 2023

CURRENT ASSETS 7,087,881.89
744,356.73 1,690,432.90 3,043,143.84 4,788,567.20
LESS: CURRENT LIABILITIES 73,069.18 193,649.61 350,923.16 515,918.96 731,585.09
WORKING CAPITAL 671,287.55 1,496,783.29 2,692,220.68 4,272,648.24 6,356,296.80
CURRENT RATIO 2019 2020 2021 2022 2023
CURRENT ASSETS 744,356.73 1,690,432.90 3,043,143.84 4,788,567.20 7,087,881.89

DIVIDED BY CURRENT
LIABILITIES 73,069.18 193,649.61 350,923.16 515,918.96 731,585.09
CURRENT RATIO 10.19 8.73 8.67 9.28 9.69
DEBT RATIO 2019 2020 2021 2022 2023
TOTAL LIABILITIES 73,069.18 193,649.61 350,923.16 515,918.96 731,585.09
TOTAL ASSETS 784,156.73 1,720,282.90 3,063,043.84 4,798,517.20 7,087,881.89

DEBT RATIO 9% 11% 11% 11% 10%
EQUITY RATIO 2019 2020 2021 2022 2023
TOTAL EQUITIES 708,117.54 1,526,633.29 2,712,120.67 4,282,598.24 6,356,296.79
TOTAL ASSETS 784,156.73 1,720,282.90 3,063,043.84 4,798,517.20 7,087,881.89

EQUITY RATIO 90% 89% 89% 89% 90%
RETURN ON TOTAL ASSETS 2019 2020 2021 2022 2023
NET INCOME 508,117.54 818,515.75 1,185,487.38 1,570,477.57 2,073,698.55
AVERAGE TOTAL ASSETS 784,156.73 1,720,282.90 3,063,043.84 4,798,517.20 7,087,881.89

RETURN ON TOTAL ASSETS 65% 48% 39% 33% 29%
RETURN ON
EQUITY 2019 2020 2021 2022 2023
NET INCOME 508,117.54 818,515.75 1,185,487.38 1,570,477.57 2,073,698.55
AVERAGE EQUITY 708,117.54 1,526,633.29 2,712,120.67 4,282,598.24 6,356,296.79

RETURN ON
EQUITY 72% 54% 44% 37% 33%
RETURN ON INVESTMENT 2019 2020 2021 2022 2023
NET INCOME 508,117.54 818,515.75 1,185,487.38 1,570,477.57 2,073,698.55

INVESTMENT 200,000.00 200,000.00 200,000.00 200,000.00 200,000.00

254% 409% 593% 785% 1037%
GROSS PROFIT RATIO 2019 2020 2021 2022 2023
GROSS PROFIT 765,732.73 1,201,213.43 1,734,668.77 2,293,837.11 3,022,343.55
NET SALES 2,373,840.00 3,046,435.00 3,829,800.00 4,739,355.00 5,792,550.00

GROSS PROFIT RATIO 32% 39% 45% 48% 52%
NET PROFIT RATIO 2019 2020 2021 2022 2023
NET PROFIT 508,117.54 818,515.75 1,185,487.38 1,570,477.57 2,073,698.55
NET SALES 2,373,840.00 3,046,435.00 3,829,800.00 4,739,355.00 5,792,550.00

NET PROFIT RATIO 21% 27% 31% 33% 36%
Break Even Analysis
BREAK EVEN POINT: TOTAL EXPENSES=NET SALES

REVENUE
2019 2020 2021 2022 2023
2,095,131.2 2,445,517.8 2,770,206.4

COST OF SALES 1,608,107.27 1,845,221.57 3 9 5
SELLING AND ADMIN EXPENSES 181,576.00 189,048.08 198,258.22 207,440.59 217,059.90
TAXES 76,039.18 193,649.61 350,923.16 515,918.96 731,585.09
2,644,312.6 3,168,877.4 3,718,851.4

TOTAL EXPENSES 1,865,722.45 2,227,919.26 1 4 4
2,644,312.6 3,168,877.4 3,718,851.4

NET SALES REVENUE TO BREAK EVEN 1,865,722.45 2,227,919.26 1 4 4
DIVIDE BY UNIT PRICE 30 35 40 45 50
NUMBER OF UNITS TO BE SOLD TO
BREAK EVEN 62,190.75 63,654.84 66,107.82 70,419.50 74,377.03
CHAPTER VI
SOCIO-ECONOMIC CONTRIBUTION
The project aims not only to offer high quality food product and to
generate profit but also to promote economic as well as social benefits.
This section of the study will serve as an aid in determining the
socio-economic contribution of the project, the benefits of the proposed
business to society, government, employees, business and the
environment.
Government Revenue
4Gs Mushroom Burger, as a business that is registered under the
Securities and Exchange Commission, will have its fair share of
contribution to the government through the taxes that it will pay that
would help in the implementation of the overall governmental activities
and projects. Small businesses have a big impact in the Philippine
economy. They contribute a portion to the revenue collection of the
government thru payments of local and national taxes.
Labor Employment
Employment is a major issue in our country. Businesses, like 4Gs
Mushroom Burger, can help in providing employment especially to
people who can’t barely find a good job because of their educational
attainment and qualifications. The company will be providing training
that can make their employees gain experience and skills that will be
helpful to their working careers. 4Gs Mushroom Burger will soon be a
big food establishment that can provide huge employment that can help
the local economy.
Business Generation
The establishment of CHL Food Industries, the makers of 4Gs
Mushroom Burger will give rise to the establishment of other companies
that will be partners of the company in the conduct of their business.
Since CHL Food Industries will not be cultivating the oyster mushrooms,
its main ingredient, it will partner with the local producers of the oyster
mushroom in the province of Batangas for the supply of mushroom. The
demand for oyster mushroom in the province will increase potentially
increasing as well the opportunity to increase the production of existing
growers or the establishment of new cultivators. 4Gs Mushroom Burger
will also give opportunities to small scale bakery owners for the supply
of the buns used in the sale of Burgers.
Benefits to Consumers
True to their mission and vision, CHL Food Enterprise will ensure
the benefits to its consumers, a healthier diet through a healthier
substitute to the favorite burgers. The promise of a healthier option will
be the company’s priority in order to secure its market share and its
competitive advantage over existing competitors. Consumers will

always be assured that ingredients are organic and safe for
consumption.
Benefit to the Environment
4Gs Mushroom Burger will store their waste safely and securely,
they are making it sure that wastes are treated appropriately and are
collected by an authorized organization (Philippine TRC Inc.’s licensed
private waste contractor). They are managing their business waste
for recycling by separating paper, plastic, and glass prior to collection.
They also separate food waste for recycling. They ensure that the store
do not cause any statutory nuisance which could affect someone's
health or annoy their neighbors. This covers things like producing noise,
smoke, fumes, gases, dust, odor, light pollution or accumulating
rubbish.
Bibliography
1. Business feasibility study: A writing experience. Serrano, A.O.,
Alvarez, A.S.M., Masangkay, B. (2014)
2. Cost Accounting, De Leon, 2016
3. Cost and Management Accounting, 3G eLearning, 2014
4. Essentials of Marketing, Carl McDaniel, Charles W. Lamb, Joseph F.
Hair, 2012
5. Food Service and Hospitality, February 2013
6. Food Service and Hospitality, June 2013
7. Food Service and Hospitality, November 2013
8. http://www.philair.ph/publication/index.php/jpair/article/view/268
9. https://en.m.wikipedia.org
10. https://en.wikipedia.org/wiki/Jollibee
11. https://www.indexmundi.com/philippines/demographics_profile.ht
ml
12. https://www.mcdonalds.com.ph
13. https://www.mushroomburger.ph/about-us
14. https://www.thespruceeats.com/what-are-oyster-mushrooms-
4172003
15. Marrone Bio Innovations, Marrone, 2016
16. SWOT Analysis, Alan Sarsby, 2016
17. Writing a Feasibility Study, Nick L. Aduana, 2015

HAZEL O. DIMAYUGA
661 Bawi, Padre Garcia, Batangas
09175903095
snowhite1020042000@yahoo.com
OBJECTIVES
To hold a position in a progressive institution that can utilize my skills and can
provide growth opportunities.
To be in an institution / company where mutual growth between employees

and the company is recognized and obtain.
JOB EXPERIENCES
ADMINISTRATIVE ASSISTANT I
December 2016 – Present
Department of Education, Division of Lipa City
Marawoy, Lipa City
HR/ADMIN ASSISTANT SUPERVISOR
May 2016 – November 2016
Philippines TRC Inc.

LIMA Technology Center, Lipa City
ACCOUNTING IN-CHARGE
January 2016 – April 2016
SENIOR ACCOUNTING ASSISTANT
November 2003 – December 2015
ISO DOCUMENT CONTROLLER & COORDINATOR
July 2003 – November 2003
ACCOUNTING STAFF
November 2002 – June 2003
LIMA Technology Center, Lipa City
SECRETARY/ACCOUNTANT
November 1999 – November 2002
Century Office Equipment Trading
Kumintang Ibaba, Batangas
BOOKKEEPER
Aug. 1999 – Nov. 1999
Far East Services & Dev’t. Corporation
D. Silang Street, Batangas City

PERSONAL INFORMATION
Date of Birth : December 9, 1977
Place of Birth : Ibaan, Batangas
Age : 40
Civil Status : Married
Sex : Female
Height : 5”
Weight : 49 kgs.
Religion : Roman Catholic
Nationality : Filipino
Languages Spoken : English and Tagalog
Spouse’s Name : Joven Dimayuga
Occupation : Accounting Assistant
Employer : LIMCOMA Multipurpose Cooperative
EDUCATIONAL BACKGROUND
GRADUATE SCHOOL
Lipa City Colleges
Lipa City, Batangas
Master in Business Administration
June 2017 - Present
TERTIARY
Polytechnic University of The Philippines
Sto. Tomas Extension, Sto. Tomas, Batangas
Degree in Bachelor of Science in Accountancy
1995 – 1999
SECONDARY
The Mabini Academy
Balintawak, Lipa City
High School Diploma
1991-1995
PRIMARY
Bawi Elementary School
Brgy. Bawi, Padre Garcia, Batangas
Grade School Diploma
1985-1991
ACHIEVEMENTS
Career Service Professional – 80%
November 7, 1999, Tanauan City, Batangas

TECHNICAL SKILLS
Skilled with:
 Microsoft Office Word

 Microsoft Office Excel
 Microsoft Office PowerPoint
 Advanced Internet Skills
Other Skills:
 Hard working
 Goal Oriented
 Open Minded and able to work independently
 Eager to learn, honest and reliable.
TRAININGS and SEMINARS ATTENDED:
Regional Seminar-Workshop on the Preparation of CY 2018 Mid-Year

Financial
Reports
Department of Education Region IV-A (CALABARZON)
Lima Park Hotel, Malvar, Batangas
July 11-13, 2018
Internal Quality Audit (IQA) Training
Ace Consultancy Firm
Batangas Country Club, Batangas City
May 17-19, 29 and July 10-11, 2018
Seminar-Workshop on Online Submission of Budget Proposal (OSBP)

st
Cum 1
Quarter Coordination Meeting for FY 2018
Widus Hotel, Clark Freeport Zone, Pampanga
April 10-13, 2018
Regional Seminar-Workshop on the Preparation and Consolidation of

FY 2017
Year-End Financial Reports
BSA Twin Tower Hotel, Ortigas Center, Mandaluyong City, Metro Manila
January 16-19, 2018
Personality Development, Stress Management, and Developing

Computer
Skills for Schools Division Personnel
La Leona Recreation Resort & Spa, Lipa City
November 27, 2017
ISO 9001:2015 Certification Orientation
Max’s Restaurant, Lipa City
November 27, 2017
Workshop on the Conduct of FY 2018 Budget Execution Document

(BEDs) and
Online Submission to DBM
Lima Park Hotel, Malvar, Batangas
November 16 – 18, 2017

Financial Management Operations Manual Training
Caliraya Resort Club, Lumban Laguna
November 8 – 10, 2017
Gender Sensitive Responsiveness at DepEd Lipa
Graceland Estates and Country Club, Tayabas Quezon
August 31 – September 1, 2017
Division Orientation cum Workshop on Technical Assistance Support
Mechanism and Process and School Clique: A Tour De Force, A

Regional
Initiated Program (School to School Partnership)
Luntian Resort and Restaurant, Lipa City
July 17 – 19, 2017
Regional Seminar-Workshop on the Preparation of
CY 2017 Mid – Year Financial Reports
Hotel Dominique, Tagaytay City
July 10 – 13, 2017
Philippine Public Sector Accounting Standards (PPSAS) and
Revised Chart of Accounts (RCA) for National Government Agencies

(NGAs)
COA Regional Office No. IV-A, Commonwealth Avenue, Quezon City

June 19 – 23, 2017
Conduct of Regional Seminar-Workshop
on FY 2018 Budget Preparation (1st Cluster)
Batangas Country Club, Bolbok Road, Brgy., Sta Rita, Batangas City
February 24 - 25, 2017
Non-Teaching Personnel Customer Service Skills Training Workshop

Cum
Orientation of Newly Hired Employees on the Results Based

Performance
Management System and Document Online Tracking ASAP
Luntian Resort and Restaurant, Lipa City
February 1-3, 2017
Hazardous Waste Management & Chemical Drill Training
Philippines TRC Incorporated, LIMA Technology Center Lipa City
July 30, 2016
Tax Updates
Monte Vista Hotsprings & Conference Resort, National Highway, Calamba

City
April 20, 2010
2008 Annualization & Year-End Adjustment of Withholding Tax
Regalia Tower Suites, P. Tuazon St., Cubao Quezon City
September 17, 2008

ISO 14001:2004 Upgrade Training Course
May 7, 2005
Train the Trainers
November 22, 2003
Internal QMS Audit Course
August 21 & 25, 2003
Effective QMS Documentation Course
May 19, 2003
Appreciation Course on ISO 9001:2000
May 13, 2003
CHARACTER REFERENCE:
ROSALINA A. BRIONES
Budget Officer III
DepEd, Lipa City / 09778111868

LESTY H. RECIO
Asst. Manager / Philippines TRC Inc.
LIMA Technology Center, Lipa City / 09175043854/09173062990

LIZA VILLAPANDO OLAN

# 256 Bulacnin, Lipa City 4217
Telephone No. : 043 455 1138
Mobile Phone No. : +63 917 5300 934
E-mail Address : : lizavolan@yahoo.com
SUMMARY OF QUALIFICATIONS
With more than 21 years of in-depth experience in the pre-need industry and has established good
working relationships with sales associates and clients. Has the ability to organize, prioritize and work
under extreme pressure, high work load and deadlines. Has a strong verbal and personal
communication skill, self-motivated, initiative, and results-oriented. With 2 years experience in handling
the financial services in schools and other financial matters are concerned.
WORK EXPERIENCE
Company Name : Department of Education
Position Title : Disbursing Officer
Industry : Education
Dated Joined : September 25, 2017 – Present
Company Name : PhilPlans First Inc.
Position Title : Area Manager
Industry : Pre-Need
Date Joined : February 2017-September 2017
Company Name : PhilPlans First, Inc.
Position Title : Regional Secretary
Industry : Pre-Need
Date Joined : May 2, 2011- January 15,2017
Company Name : PhilPlans First, Inc.Bautista & Associates

Position Title : Agency Secretary

Industry : Pre-Need
Date Joined : April 1998 – April 30, 2011
JOB DESCRIPTION
A. JOB SUMMARY
Primarily responsible for the timely and accurate preparation of Regional Reports. Assist the
Regional Sales Manager in the Daily Sales Operations of the Region.
STATEMENT of DUTIES
1. Receives and underwrites pre-need application forms & other documents likes death
claim, disability, educational benefit and pension maturity submitted by the agents
and clients.
2. Motivating the Sales Associates by informing new circulars, drives and training about
the product.
3. Prepares the Daily Report.
4. Attends to complaints & inquiries.
5. Performs other related functions as may be assigned from time to time.
B. DUTIES AND RESPONSIBILITES
1. Ensures accuracy of Sales Reports and completeness of Documentary Requirements

including but not limited to New Business Applications and Sales Associates
Licensing Documents.
2. Assist Regional Sales Manager in all Sales operation Activities:
2.1 Trainings
2.2 Regional Assembly
2.3 Agency Meeting
2.4 Disseminations of Circulars, Company Drives and Updates.
2.5 Regular Inventory of Sales Collaterals, supplies and printed forms.
2.6 Other activities that may arise related to Sales operations.

3. Delight Customers by providing above than average services both to internal and
external clients.
C. BASIC RELATIONSHIP
Reports directly to the Regional Sales Manager
EDUCATIONAL ATTAINMENT
POST GRADUATE : LIPA CITY COLLEGES
G.A. Solis St. Lipa City
Masters in Business Administration
July 2017 to Present
COLLEGE : LIPA CITY COLLEGES
G.A. Solis St. Lipa City
Bachelor of Science in Education
June 1997 – June 1999 (18 units)
DE LASALLELIPACOLLEGE
Paninsingin, TamboLipaCity
Bachelor of Science in Business Management
June 1990- March1994
SECONDARY THE MABINI ACADEMY
Balintawak Lipa City
June 1985 – March 1989

OTHER POINTS
 Has undergone trainings and seminars concerning financial matters

 1996 Passer Career Service Professionals (80.54%)
 Has undergone trainings and seminars concerning pre need industry
 Consistent Active Sales Counselor since December 2003-April 30, 2011 / #7 Award for Marketing
Excellence Awardee
 Entrepreneur
 Audit Committee – Lipa Multipurpose Cooperative
 #3 Area Manager of South Luzon Awardee from January to June 2017
LESTY HERRERA RECIO

# 260 Bulacnin, Lipa City, Batangas
Mobile phone: +63917-5043854
E-mail: lesty_recio@yahoo.com
OBJECTIVE
An accounting position in a business leader organization that will utilize my ability to work
both independently and as a team member. To work for an organization where I can
contribute my expertise in the attainment of company goals, work with dynamic people
within the organization and learn from the diverse working experience that the company can
offer.
EDUCATION
2001 – 2005 LIPA CITY COLLEGES
Bachelor of Science in Accountancy (BSA). Cum Laude. PICPA Academic
Excellence Award. President’s Medal Award. JPIA Officer.
1997 – 2001 DE LA SALLE UNIVERSITY-LIPA

High School Diploma, April 2001. Consistent Achiever.
WORK EXPERIENCE
December 2006 – present Corporate Accountant
PHILIPPINES TRC INC.
(a subsidiary of Toshin Rubber Chemical Corp.
in Japan)
Hired as a Corporate Accountant managing over-all operations of the Accounting Department

reporting directly to the Vice President and is tasked to secure the following: Financial
Statement Preparation and Reporting ensuring that the company and government’s financial
policies and procedures are complied with; Preparation of Employee Payroll; Cash Monitoring
and Disbursement Procedures; Supplier and Customer Relations; Policy and Internal Control
Procedure Review and Implementation; External and Internal Audit; Compliance with
Regulatory and Government Reporting Requirements; Staff Supervision and Motivation.
Played a vital role in the Conversion of Financial Statements in Functional Currency Reporting
in accordance with the Accounting Standards.
Initiated the appraisal of Company’s fixed assets to have better basis on the company’s
Depreciation/Lapsing Schedule.
Assisted in Company Registration of Accounting Books from Manual to Computerized

Accounting System (Alas Accounting Software Version 9.0)
Assisted the company lawyers for filing of tax refund case with the Court of Tax Appeals.
October 2013 – present Impex/Logistics Assistant Manager

in Japan)
Tasked to lead the Impex and Logistics Department and is in charge of the following;
Coordination of delivery schedules, importation permits, and export processing; Evaluation
and approval of PEZA Permits; Supplier and Customer Relations.
July 2012 – October 2013 HR/Admin Assistant Manager

in Japan)
Assigned to take over the vacated position of HR/Admin Supervisor and tasked with the
following: Supervision of the over-all operations of the HR/Admin Department;
Implementation of Company Rules and Regulations; Recruitment, Training and Employee
Performance Evaluation; Communication with Manpower Agencies and Subcontractors;
Employment and Permits of Foreign Nationals; Application of PEZA related permits.
Authored the Retirement Benefit Plan of the company.
June 2006 – December 2006 Accounting Assistant

NXP SEMICONDUCTORS CALAMBA (PHILIPS)
Appointed as an Accounting Assistant in Charge of monitoring of Fixed Assets and Capital

Expenditures’ Percentage of Completion and Payments upon Consideration of Its Capacity for
Operation.
Became a member of the Accounts Payable Section therefore reducing the Payment
Processing’s Lead Time from Two weeks to an Average of Five Days.
Took part in Payment Proposal Preparation reducing the Returned Payment Notices
experienced by the Company in the Past.
Gained meaningful Trainings in SAP Accounting Application Software.
November 2005 – June 2006 Accounting Supervisor

DANIEL MERCADO MEDICAL CENTER
Employed as an Accounting Supervisor Assisting the Corporate Accountant in her duties and
Supervising Accounting Staff in their Assigned Duties.
Successful in Reducing the FS Preparation’s Lead time from three months to a month.
April 2004 Auditor

MR. RENATO NEO, CPA (SOLE PRACTITIONER)
June 2002 - December 2003 Management Trainee (OJT)

BATANGAS ELECTRIC COOPERATIVE II (BATELEC
II)
Assigned in the General Accounting Section focusing on Expense Account Monitoring.
EXTRACURRICULAR ACTI VITIES

June 2001 – March 2002 Secretary General
LCC–JUNIOR PHILIPPINE INSTITUTE OF

ACCOUNTANTS
June 2002 – March 2004 Vice President for Academics
LCC–JUNIOR PHILIPPINE INSTITUTE OF ACCOUNTANTS
Member- Society of Scholars
April 2005 College Representative
LCC 2005 GRADUATING BATCH
PERSONAL BACKGROUND
Born on May 05, 1984 in Lipa City, Batangas, Philippines. Passed CPA Licensure Exam in
October 2005. Member of PICPA (Philippine Institute of Certified Public Accountants). Fluent
in English and Filipino. Knowledgeable in MICROSOFT WORD, EXCEL, POWERPOINT, ACCESS
and FRONTPAGE. Interests include surfing the Internet, watching movies and meeting people.
Assertive, hardworking and driven to succeed.
CLARENCE KATIGBAK-GUTIERREZ
#24 F. Malaya St., Lipa City, Batangas

clarencekatigbak@yahoo.com
OBJECTIVE:
To obtain a position in a respected company that will share and enhance my knowledge and
skills in the field of accounting.
CERTIFICATION:
Certified Public Accountant

May 2013 CPA Board Exam
PRC Registration No. 0151242
WORK EXPERIENCE:

Accountant
LIMA Technology Center, Lipa City, Batangas
March 2015-Present
 Book keeping and data analysis of sales and purchases of the company
 Ensures that all daily and month-end journal entries are prepared and posted accurately with
complete supporting documents.
 Semi-monthly payroll
 Weekly count and monitoring of Petty cash flows of the company
 Bank/SSS/In-house and other related transactions
 Monthly inventory checking
 Financial reporting to management
Smart Communications Inc.
Financial Analyst – Business Controllership Department, Revenue Accounting Team
Smart Tower II, Ayala Ave., Makati City
July 2013- March 2015
 Prepares historical data or analysis of accounts needed.
 Prepares information on queries affecting accounting transactions within scope as needed.
 Prepares analysis of accounts of transaction details of accounts supporting business partner
scorecards.
 Prepares analysis and explanation of assigned GL accounts with significant variances.
 Prepares monitoring reports for ongoing projects, aging analysis and disposition of long
outstanding items.
 Prepares recon schedules and explanation of variances.
 Verifies expenses in accordance with budget, cost center and GL account assignment
requirements.
 Ensures that all daily and month-end journal entries are prepared and posted accurately with
complete supporting documents an in compliance with GAAP, tax requirement and company
policies.
 Implements new policies, business processes and corrective actions .
Summit Point Golf and Country Club

Accounting Department Intern
Brgy. Plaridel, Lipa City, Batangas
April- May 2011
SKILLS SUMMARY:
 Proficient with Philippine Standards on Auditing, Philippine Accounting Standards and Philippine
Financial Reporting Standards
 Knowledgeable on SAP Business One Application, SAP Accounting System and ALAS Accounting
System
 Good written and oral communication skills
 Adept with Microsoft Office programs: Word, Excel, & PowerPoint
 Flexible and adaptive with advanced learning skills
 Outstanding follower and a servant leader
 Highly responsible, motivated and ethical
EDUCATIONAL BACKGROUND:
Graduate School Currently taking up Masters in Business Administration, Lipa City Colleges
2nd year (already taken up 27 units)
July 2017-present
Tertiary Bachelor of Science in Accountancy, De La Salle Lipa

Mataas na Kahoy, Lipa City
June 2008 - April 2012
Secondary The Mabini Academy

Balintawak, Lipa City
June 2004- April 2008
AWARDS AND ACHIEVEMENTS:
MAY 2013 CPA BOARD EXAM PASSER
Dean’s Lister Academic Year 2009-2010, 1st semester

Academic Year 2008-2009, 2nd semester
Scholarship Expanded Academic Scholar by DLSL, 2008 to 2011
Awards/ Honors Third Honor Awardee, 1st Semester SY 2009-2010

Third Honor Awardee, 2nd Semester SY 2008-2009
3rd runner up, 1st Year Accounting Quiz Bowl- July 2008
3rd runner up, 2nd Year Accounting Quiz Bowl- July 2009
AFFILIATIONS:
Since 2013 Member, Philippine Institute of Certified Public Accountants
2008-2012 Member, Junior Philippine Institute of Accountants, DLSL Local

Chapter
Member,Regional Council of Junior Philippine Institute of
Accountants Region IV-A
Member,National Federation of Junior Philippine Institute of
Accountants
2010-2012 Secretary, Stallion Drive- De La Salle Lipa
2009-2012 Member, Pautakan Club- De La Salle Lipa
PERSONAL INFORMATION:
Birth date : December 15, 1991
Age : 27
Civil Status : Married
Religion : Roman Catholic
Nationality : Filipino
Sex : Female

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Lipa City Colleges Graduate School 1

This feasibility study entitled “PIÑASAWRAP” by AIZA L.

WILHEM D. SISCAR, Ed. D.

Approved by the COMMITTEE ON ORAL EXAMINATION with

DANTE O. LUBIS, Ph. D.

AMADO L. MAGSINO, Ph. D. ENGR. RODEL F.FALCULAN, MBA

Accepted and approved in partial fulfillment of the requirements for the

Comprehensive examination taken with a grade of “Passed”

DANTE O. LUBIS, Ph. D.

The researcher would like to extend her deepest gratitude to the

following persons who had contributed to the completion of the study.

the researching training for the study.

To Dr. Wilhem D. Siscar, the researchers’ adviser, for his

dedicated support and encouragement, which helped the researcher to

become more responsible and enriching her knowledge on how the

research process has been done.

To _____________ family for the inspiration to conduct the study

The friends and loved ones for the inspiration, guidance,

assistance and words of wisdom that encourage the proponent to finish

courage, patience, wisdom, guidance and never-ending blessings given

SUMMARY OF THE PROJECT 12

Socio Economic Contribution 16

CHAPTER I – BACKGOUND OF THE STUDY 17

Brief Background of the Study 21

Objectives of the Study 23

Scope and Limitations of the Study 24

CHAPTER II - MARKET STUDY 27

Objectives of the Study 27

Respondents of the Study 29

Data Gathering Instrument 29

Data Gathering Procedure 30

Statistical Treatment of Data 30

Major Consumer of the Product 35

CHAPTER III - TECHNICAL STUDY 46

Objectives of the Study 46

Uses of the product 47

Plant Size and Layout 54

Factory Furniture and Fixtures 55

Factory Tools and Supplies 55

Lease and Leasehold Improvements 57

Direct Labor Requirement 58

CHAPTER IV - MANAGEMENT STUDY 60

Objectives of the Study 60

Forms of Business Ownership 61

Duties and Responsibilities 68

Safety Rules and Regulations 69

CHAPTER V - FINANCIAL STUDY 72

Objectives of the Study 72

Total Project Cost 74

Projected Capital Statement 78

Projected Income Statement 78

Statement of Cash Flow 79

Projected Balance Sheet 80

CHAPTER VI SOCIOECONOMIC CONTRIBUTION 83

Contribution to the Philippine Economy 83

Table No. Title Page

7 Factory Furniture and Fixtures 55

10 Monthly Compensation 5 Year 65

11 Annual Compensation 5 Year 65

12 SSS Contribution 5 Year 65

13 Philhealth Contribution 5 Year 66

14 HDMF Contribution 5 Year 66

15 Permits and Licenses 5 Year 71