pdfFINAL CHAPTER 1 3

CARLOS HILADO MEMORIAL STATE COLLEGE
College of Business, Management and Accountancy

Fortune Towne Campus, Bacolod City
1
CHAPTER I
INTRODUCTION
Background of the Study
Food is life. In economics, food has become very complicated (Bozzo, 2011).
Aside from the fact that food gives us nourishment to do our day to day work, food
enable us to do business. Nowadays, venturing into a food business is the most
profitable way of businessmen not only to make money, but to improve the lifestyle of
people.
Squash is one of the most versatile and delicious foods available throughout the
world, and it packs a serious punch in terms of health. Different varieties of squash have
the ability to improve vision, aid in skin care, strengthen the immune system, prevent
cancer, manage symptoms of diabetes, build strong bones, protect heart health, and
reduce the symptoms of insomnia (Staughton, 2018).
Squash is the most commonly grown in the Philippines throughout the year. It is
a good investment to put up this kind of business since the ice cream industry in the
Philippines is composed of only a few ice cream companies who supply ice cream and
dairy products in the country.
It is now generally accepted that malnutrition and hunger are one of the problems
of the society and it is essential that healthy foods should be shared to the general
public. It is on this premise that the researchers choose to establish a squash multi-
product food stand business which aims to provide a healthy and good product such as
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nuggets, patties, fries and shake out of squash for the consumers to enjoy the food and
the beneficial nutrients that this business can offer.
Statement of the Problem
The study aims to determine the feasibility of establishing a squash multi-product
food stand business by producing and retailing of nuggets, patties, fries and shake in
terms of marketing, technical, and management, financial and socio-economic aspects
of the business.
Specifically, it seeks answers to the following questions:
1. What market demand and strategies of the proposed products are to be used in
order to meet customer satisfaction in the market?
2. What are the technical requirements, processes and procedures to be used in
the production and effective implementation of the proposed business?
3. What are the management approaches and systems to be adopted to achieve an
effective, efficient, and successful business operation?
4. How much is the capital needed and the profits to be earned for the succeeding
five years?
5. What socio-economic contributions and benefits can the proposed business
provide to the local community.

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Significance of the Study
The findings of this study will be most beneficial to the following:
Academe. The result of this study can be an additional reference to the school library.
Entrepreneurs. The result of this study may provide new ideas for entrepreneurs for
putting up a new business opportunity.
Prospective Investors. The result of this study may ba a basis for decision making
whether to pursue the project or not.
Customers. The result of this study may provide more knowledge to the customers
about the benefit brought by the product.
Future Researchers. The result of this study may be a reference for future researchers
for their future feasibility study.
Scope and Limitations
This study focuses on determining the feasibility of establishing a squash multi-
product food stand business in terms of its market, technical, management, financial
and socio-economic aspects. The subject of the study focuses on how to make
kalabasa nuggets, fries, patty and shake.
The respondents will be the students of Carlos Hilado Memorial State College
Fortune Towne for fiscal year 2018.

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Definition of Terms
To have a better understanding of the study, the following terms are defined
conceptually and operationally.
Financial. Conceptually, relating to money or how money is managed
(https://dictionary.cambridge.org.com)
Operationally, involving to the money such as cost, expenses and the profit you
earn.
Fries. Conceptually, it refers to very thinly sliced chips that have been cooked in
hot oil (Food Holiday, 2013).
Operationally, it refers to the product of the proponents’ which is made of squash
and it is basically deep-fried.
Management. Conceptually, is the organizational process that includes strategic
planning, setting, objectives, managing resources, deploying the human and financial
assets needed to achieve objectives, and measuring results (Hissom, 2009).
Operationally, it is the act of managing or dealing with things or people.
Marketing. Conceptually, is the process of getting consumers interested in your
company’s product or service (Forsey, 2018).
Operationally, it refers to the availability to the market.

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Nuggets. Conceptually, a small piece of chicken or fish that has been covered in
bread crumbs and fried (https://dictionary.cambridge.org.com).
Operationally, it is a golden-brown piece of food made out of squash mainly
mixed with other ingredients.
Patty. Conceptually, a piece of food made into a disc shape that is then cooked
(https://dictionary.cambridge.org.com).
Operationally, it refers to a round shaped filling for the burger made of squash
and other ingredients.
Shake. Conceptually, are blended drinks consisting of number of ingredients
including fruit or less commonly vegetables, fruit juice, ice, yoghurt and milk (Safefood,
2008).
Operationally, it is a healthy beverage with squash as the main ingredient
blended with ice, milk and sugar.
Socio- economic. Conceptually, it is defined as individual's or group's position
within a hierarchical social structure (Hines, 2016).
Operationally, relates to the impact of variety of squash product in the society.
Squash. Conceptually, Squash or “kalabasa” is a vinyl, creeping and trailing crop
producing fruit and considered to be one of the most delicious vegetables. It is the most
commonly and regularly grown among the cucurbits because it is a rich source of
vitamin A, phosphorus and calcium (EntrePinoys, 2014).

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Operationally, it is the main ingredients for making patty, nuggets, chips, fries
and sake for the business.
Technical. Conceptually, involving or needing special skills or knowledge, esp. in
science or engineering (the design and building of machines, equipment, and
structures) (https://dictionary.cambridge.org.com).
Operationally, it refers to the equipment to be use and it is the aspect of
production that focuses on the sustainability and availability of the product.

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CHAPTER II
MARKETING ASPECT
Business Description
Kalabarkada Snack Station is a food stand which offers good quality and healthy
snacks such as nuggets, patty, fries and shake that are made of squash. This is a great
venue for students to relax and have fun while eating healthy foods after long days of
assignments, projects, quizzes and exams. With its health benefits, it aims to cater the
high demand of CHMSC-FT Community (Students, Faculty and Staffs) by providing
healthy and affordable snacks.
Due to the positive remarks of these squash-made snacks, Kalabarkada Snack
Station is highly recommended by CHMSCians. Its different varieties will make
CHMSCians feel and experience the remarkable tastes of Kalabarkada Snack Station’s
nuggets, patty, fries and shake because “Sa Unang Kagat, Kalabasa Lahat”.
Demand Analysis
The 323 respondents were taken from the CHMSC community wherein students
are currently enrolled in the academic year 2018-2019.

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2% I.
I.
I.
YES
NO
I.
I.
98%
I.
I.
Customers’ Preference
Figure 1 No. of respondents willing to buy Kalabasa Snack Variety
Figure 1 presents the number of respondents who are willing to buy Kalabasa Snacks
Variety. The result indicates that 98% or 318 are interested while 2% or 5 are not
interested.
1%
YES
NO
99%
Figure 1.1 Customers Preference about Kalabarkada Snack Station

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Figure 1.1 shows if
the respondents
38% are interested to
FREE WATER
FREE BEVERAGE Kalabarkada
62%
Snack Station to
open at CHMSC-
FT. Out of 318 or 98%, 316 or 99% are interested and 2 or 1% is not interested.
Figure 1.2 Customers Preference in terms of promo
Figure 1.2 shows the Customers Preference in terms of promo. Out of 318 or 98%, 216
or 68% want to avail free water and 73 or 23% want to avail free beverage.
II.
SEX
II.
II.
30%
MALE FEMALE II.
70% II.
II.
II.
ustomers’ Profile
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Figure 1.3 Customers’ Profile in terms of sex
Figure 1.3 shows the Customers’ Profile in terms of sex. Out of 323 respondents, 226 or
70% are female and 97 or 30% are male.
COURSE
7% 3% 11% BSA BSACT
13% BSBA BSIS

20%
21% BSOA BSE

25%
BSMA
Figure 2.4 Customers’ Profile in terms of course
Figure 2.4 shows the Customers’ Profile in terms of course. Out of 323 respondents, 35
or 11% are students taking up Bachelor of Science in Accountancy, 64 or 20% are

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students taking up Bachelor of Science in Accounting Technology, 81 or 25% are
students taking up Bachelor of Science in Business Administration major in Financial
Management, 68 or 21% are students taking up Bachelor of Science in Information
System, 42 or 13% are students taking up Bachelor of Science in Office Administration,
23 or 7% are students taking up Bachelor of Science in Entrepreneurship, 10 or 3% are
students taking up Bachelor of Science in Management Accounting.
5%
23% 20-50
20% 50-70
70-100
19% 100-150
ABOVE 150
33%
Figure1.5 Daily Allowance of Respondents

Figure 1.5 shows the daily allowance of respondents. Out of 323 respondents, 73 or
23% are having an allowance of 20 to 50 pesos, 61 or 19% are having an allowance of

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50 to 70 pesos, 106 or 33% are having a allowance of 70 to 100 pesos, 66 or 20% are
having a allowance of 100 to 150 pesos and 17 or 5% are having a allowance of above
150 pesos.
III. Buying Capacity
4% 1%
9% 20%
BELOW 20
20-30
30-50
32% 50-70
33% 70-100
ABOVE 100
Figure 1.6 Buying Capacity of Respondents for food/snacks/dessert/beverages
Figure 1.6 shows the buying capacity of respondent for food/snacks/dessert/beverages.
Out of 323 respondents, 64 or 20% are having a buying capacity of below 20 pesos,
108 or 34% are having a buying capacity of 20 to 30 pesos, 104 or 32% are having a
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buying capacity of 30 to 50 pesos, 29 or 9% are having a buying capacity of 50-70
pesos, 14 or 4% are having a buying capacity of 70-100 pesos and 4 or 1% are having
a buying capacity above 100 pesos.
IV. Buying Patterns
5%
10%
WEEKLY
EVERY 15 DAYS
MONTHLY
84%
Figure 1.7 Buying Pattern of the respondents to pay for the consignment of the product
Figure 1.7 shows the buying pattern of the respondents. Out of 318 or 98%, 268 or 84%
are willing to buy the products weekly, 33 or 11% are willing to buy the products every
15 days and 17 or 5% are willing to buy the products monthly.

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9%
23% 10PCS.
15PCS.
20PCS
68%
Figure 1.8 Buying Pattern of the respondents of how many pieces they want to buy
Figure 1.8 shows the buying pattern of the respondents. Out of 318 or 98%, 216 or 68%
are willing to buy the 10 pieces per month, 73 or 23% are willing to buy 15 pieces per
month, 29 or 9% are willing to buy the 20 pieces per month.
V. Packaging
26%
75grams/pc. Php 15
100grams/pc.Php 20
74%
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Figure 1.9 Price and Packaging of Kalabasa Burger
Figure 1.9 shows the price and packaging of kalabasa burger. Out of 318 or 98%, 236
or 74% are willing to buy 75 grams/pc burger at 15 pesos, 82 or 26% are willing to buy
100 grams/pc burger at 20 pesos.
35%
50grams/serving Php 15
65%75grams/serving Php 20
Figure 1.10 Price and Packaging of Kalabasa Fries
Figure
1.10
39% shows
15grams/pc. Php 5
61% 20grams/pc. Php 6 price and
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packaging of kalabasa fries. Out of 318 or 98%, 207 or 65% are willing to buy 50
grams/serving fries at 15 pesos, 111 or 35% are willing to buy 75 grams/serving fries at
20 pesos
Figure 1.11 Price and Packaging of Kalabasa Nuggets
Figure 1.11 shows price and packaging of kalabasa nuggets. Out of 318 or 98%, 195 or
61% are willing to buy 15 grams/serving fries at 5 pesos, 123 or 39% are willing to buy
20 grams/serving fries at 6 pesos.
30%
250ml Php 20 500ml Php 30
70%
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Figure 1.12 Price and Packaging of Kalabasa Shake
Figure 1.12 shows price and packaging of kalabasa shake. Out of 318 or 98%, 223 or
70% are willing to buy 250 ml shake at 20 pesos, 95 or 30% are willing to buy 500 ml at
30 pesos.
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Competitor’s profile
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Burger States, Buko Beach and Bentelog Republic, is a 3 in a 1 food stall located
inside Carlos Hilado Memorial State College – FortuneTowne. They offer different kinds
of food products; some of these are burgers, buko shakes, silogs (viand, fried eggs and
fried rice) and many more.
 Angel’s Burger – Fortune Towne

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Angel’s Hamburger is a burger station located beside Carlos Hilado Memorial
State College Fortune Towne which offers different kinds of burger, drinks and
sandwiches such as hamburger, egg sandwich, ham sandwich, ham and egg sandwich,
hotdog sandwich and many more. They are known for their buy 1 take 1 strategy and
opens 24/7.
Demand Supply Interaction
Squash or “kalabasa” botanically known as Cucurbita maxima L., is commonly
grown the Philippines throughout the year and considered to be one of the most
delicious vegetables. It is the most commonly and regularly grown among the cucurbits
due to its rich source of Vitamin A, phosphorous and calcium. Squash thrives well in
tropical climate and is abundant and grown in the Philippines. The increasing demand,
makes farmers produce squash in Philippines for commercial sale.
The demand analysis studies how well the respondents reacted to the Kalabasa
Food Snack business and their willingness to buy for a specific price in a specific time
period. The supply analysis means the amount of that commodity which producers are
able and willingness to offer for sale at a given prices. The information gathered will
help determined the number of people as buyers and the quantity of product to be
manufactured, distributed and sold in the market.
Based on the results of the survey with the assumption that the sample
represents the population, it is determined that 98% of the respondents are interested
having a Kalabarkada Snack Station business in CHMSC Fortune Towne.

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7ps in Marketing
Product
A product needs to be relevant; the users must have an immediate use for it. A
product needs to be functionally able to do what it is supposed to, and do it with a good
quality. A product should be adaptable with trends, time and change in segments, the
product should lend itself to adaptation to make it more relevant and maintain its
revenue stream. Every product is made at a cost and each is sold at a price. The price
that can be charged depends on the market, the quality, the marketing and the segment
that is targeted. Product marketing aims to drive the demand and usage of the product.
Product marketing is the process of bringing a product to market. Since the business to
be establish is a kalabarkada food stand the primary concern is to provide the quality
food at affordable price.
Price
Every business operates with the primary objective of earning profits. Pricing is
the method of determining the value a producer will get in the exchange of goods and
services. Simply, pricing method is used to set the price of producer’s offerings relevant
to both the producer and the customer. A common strategy for beginning small
businesses is creating a bargain pricing impression by pricing their product lower than
their competitors. Although this may boost initial sales, low price usually equates to low
quality and this may not be what customers to see in your product. A pricing strategy
takes into account segments, ability to pay, market conditions, competitor actions and
trade margins. It is targeted at the defined customers and against

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competitors. Your pricing strategy should reflect your product’s positioning in the market
and the resulting price should cover the cost per item and the profit margin. That’s why
we agreed to establish the kalabarkada food stand to provide a healthy yet affordable to
satisfy customer needs and wants.
OPTIONS
STALLS BURGER NUGGETS FRIES SHAKE
KALABARKADA P 15 P5 P 15 P 20
SAVEMORE N/A N/A 45 38
ANGEL’S 28 N/A N/A N/A

BURGER (Buy 1 take 1)
Price of Competitors’ Products
Place
Place refers to distribution or the methods and location you use for your products
or services to be easily accessible to the target customers. Your product or service
dictates how it should be distributed. It is how and where the customer buys the
product. Place strategy is about how an organization will distribute their product or
service to the end user. The organization must distribute the product to the user at the
right place at the right time. Efficient and effective distribution is important if the
organization is to meet its overall marketing objectives. If an organization
underestimates demand, profitability will be affected. We must maintain high level of
cleanliness because cleanliness and hygiene is important to ensure goods are not
contaminated or spoilt.
Our proposed business is located inside the campus of CHMSC-FT.

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Promotion
Promotion is when a business decides which forms of communication it wants to
use in their marketing plan. Research is done that details market research,
segmentation, and budget. Large companies might choose to do a national campaign,
especially if the brand is already familiar to the consumer. Smaller businesses, with
fewer resources, might use direct selling until they have a larger budget for advertising.
Promotions refer to the entire set of activities, which communicate the product, brand or
service to the user. The marketer must choose which the best form of promotion for the
target audience, so he or she will develop a marketing plan. Sales promotion is a part of
the overall promotion effort. The idea is to make people aware, attract and induce to buy
the product, in preference over others. Sales promotion is a part of the overall
promotion effort.
In order to promote our products, we prefer to use social media platform like
Facebook. Flyers and posters are also necessary to advertise our products.
People
One of the essential elements of creating a business and marketing the business
product is people. This includes everyone who is involved in the product or service
whether directly or indirectly. The squash multi-product food stand is a partnership type
of business and will be owned and managed by one person. For the business outlets,
the owner may hire people that will be trained to be competent and have enough
expertise in the proper handling of the product and also, of the customers. The outlet
crew will also be provided with their uniforms to look presentable to the customers. The
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business will ensure to have customer-friendly people who are ready to serve and meet,
or even exceed their customers’ needs and expectations.
Process
The squash multi-product food stand delivers its products to the customers in a
simple and very convenient way. Customers can go directly to the nearest squash multi-
product food stand and choose their order at the given menu book (or tarpaulin)? that
shows the product, individually or in bundles, and their corresponding prices. A crew will
take and process their orders. The preparation of their orders will be visible and
transparent to the customers. The customers are also free to choose of what kind of dip
and flavorings they want to add to their chosen product. The crew will take their
payment and the customers will have to wait for a couple of minutes for the completion
of their order.
The production process takes place on a different location. Once the products
are made, it will be delivered to the stall and ready to cook.
Physical Evidence
Since customers are now more patronizing products and shops that already
looks good and appealing, the physical evidence of the business is really important and
may determine how successful a business could be in the future. It refers to the physical
environment, ambience, spatial layout and the corporate branding or the signs, symbols
and artefacts of the business. The food stand that is built out of wood, painted and
designed according to the proponents liking, is located in a place convenient for the
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customers to visit. Tables and chairs are also provided to make customers comfortable
while having their snacks. Tools and equipment used in the preparation of the products
are placed in an appropriate location that makes the crew do his/her work a little bit
easier. Products, ingredients and other flavorings are placed in a clean and sanitized
container. The management and maintenance of the food stand will be ensured by the
assigned crew on duty.
Before making the product, the production crew are strictly mandated to observe
proper hygiene and sanitation such as washing their hands, wearing hairnets and using
gloves. The stall crew must also observe proper hygiene especially when facing with the
customers and also they are obliged to practice courtesy when communicating and
serving the customers.
Market Analysis
The squash multi-product food stand is a business that aims to provide healthy
and good yet affordable products such as nuggets, patties, fries and shake. It is a
unique and innovative business that suits the taste of different ages. In order to provide
the customers excellent services and products, the business needs to fully understand
the different factors that may affect the performance of the business and the preference
and acceptability of the clients about the newly introduced concept.
The business must recognize its strengths, weaknesses, opportunities and
threats in order to create value through maintaining good customer relationships and
identifying appropriate actions to be taken by the management.

26
A researcher-made questionnaire has been established to assess customers’
preference and the survey was conducted manually. A total of 323 respondents were
chosen as part of the sample representing the target market population. The
respondents were college students of CHMSC-Fortune Towne Campus.
SWOT Analysis
Strengths Weaknesses
Affordable prices Located in a small area

Variety of flavors offered It takes time to create the product
Provides a unique and healthy Kalabasa
products
Kalabasa is cheaper
Kalabasa is not seasonal
Health Benefits such as:
 Could improve human nutrition
 Improve vision
 Strengthen the immune system
 Prevent cancer
 Build strong bones and protect
heart health
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Opportunities Threats
Located inside of school Campus Trends toward healthy eating

Growing demand for Kalabasa product Increasing prices of raw materials
Fewer competitors Raw materials are affected by natural
disasters
Changing customer taste
Figure 2. SWOT Analysis
Target Market Positioning
The primary target market of the Kalabarkada is the students of CHMSC Fortune
Towne for the reason that the stall is located inside the campus. Though there are lean
seasons such as summer vacation, Christmas break and semester break, the business
would still get through by its unique taste.
The researchers choose the whole population of CHMSC as the primary target
market of the business. We choose this target market since the food stall is located
inside the campus and we are also offering products that are new to everybody, very
nutritious and within the student’s budget.

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CHAPTER III
MANAGEMENT ASPECT
This chapter focuses on the management aspects of the proposed food
stall/processing business. This chapter contains the objectives of the study, the vision
and mission of the business and its goals and objectives, form of the business
organization, the organizational structure, job description and specification,
management policies, rules and regulations and management control system of the
business.
Objectives of the Study
This study aims to determine the management aspect of the business.
Specifically, it aimed to know the following:
1. Find out the market acceptability in terms of quality, price, packaging, branding,
and distribution of Kalabasa snacks such as kalabasa burger, kalabasa nuggets,
kalabasa fries and kalabasa shake.
2. Determine the present demand and supply and formulate five-year projection,
3. Asses the opportunities and threats of the proposed business and;
4. Formulate the marketing strategies.

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Vision and Mission
Vision: To become a leading and efficient food stall of Kalabasa snacks with a
satisfying, healthier and fresh homemade high-quality product.
Mission: To provide affordable, healthy and quality kalabasa snacks to satisfy
customers and be recognized in the market.
Goals and Objectives
The following goals and objectives are created as guide for the success of the
business and for it to achieve its purpose in the future:
Goals: To be able to generate a higher business income for the succeeding year and to
be eventually recognized as the leading snack station producing kalabasa snacks in
Bacolod City.
Objective:
1. To provide quality Kalabasa snacks to the public.
2. To produce clean and safe products to the customer.
3. To introduce to the market the health benefit brought by our products.
4. To be able to expand the business and be open for franchising in a span of 5
years not only in CHMSC FT but on the different parts of Bacolod City.
5. To make our customer’s satisfaction our top priority.

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Form of Business Organization
The owner and manager of the business will be Alyssa Marie Franco, currently
residing at BM Compound, Brgy. Taculing, Bacolod City. The said business will be
classified as a Sole Proprietorship.
Sole Proprietorship is a business that legally has no separate existence from its
owner. It is an incorporate business with a single owner who pays personal income tax
on profit earned from the business. It is the simplest business to set up or take part. In a
sole proprietorship, the manager is the boss and also the owner. He has the total
control over in all aspects of the operation of the business. The owner has the authority
and has a power to decide on what products to sell and its corresponding price.
Income and losses are taxed on the individual personal income tax return. The
income of the business directly flows to the owner of the business. She is free from tax
deduction. DTI is the one taking part in the registration of single proprietorship.
Organizational Structure
Manager/Owner
Bookeeper
Production Crew
Stall Crew (1)
(2)
Figure 3. Organizational Structure
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The chart shows the organizational structure of the business from the highest
down to the lowest possible position. The top-most position will be the owner who acts
as the manager also. The manager/owner is the one responsible to lead, plan and
monitor the business, evaluate employee performance, create and implement the
business rules and policies and ensures productivity standard. He is also responsible
for hiring qualified employees and firing incompetent employees, payroll functions, and
tracking vacation days and time off. He is also expected to have an outstanding
communication skill and a clear judgment of situations he may face during business
operations when it comes to solving conflicts and arguments between employees or
with customers. This is also to improve workplace relationship. And lastly, the
manager’s role is to ensure everything in the organization is going well according to
their vision, mission and goals. The manager is in his position to lead and to ensure the
success of the business in the future.
The stall crew is the one responsible in selling the products the stall location. He
is expected to provide customers a satisfying service during their duty time. The stall
crew are required to look presentable and neat to maintain the hygiene of the business.
They are the one cooking the orders of the customers. They also provide information
regarding product availability, ingredients and nutritional information. Stall crew are
assigned to maintain outlook of store, restocking shelves, cleaning, and sweeping the
floor as required. They should also have a proper training of proper handling and
cooking of products to ensure customer satisfaction.

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The production crew are the one responsible for the production and packaging of
the products being sold. They perform production duties such as manual lifting,
packaging, taping, labelling and sorting using hands. They are also expected to report
defective product or questionable conditions to the department supervisor as soon as
possible. They also maintain the work area and equipment in a clean and orderly
condition and follow prescribed food safety regulations to ensure the safety of
customers and to follow the proper grooming standards. The production crew perform
related duties as required by supervision as well.
The bookeeper is the one to audit and check the financial statement of the
business.
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LOGO
UNIFORM FOR EMPLOYEES

34
Job Description and Qualification
Position Job Description and Job Qualification

Specification
Manager -Demonstrates leadership and -Bachelor’s Degree in Business

management. Administration or related field
-Take part in strategic decision -Excellent verbal and written
making of the business. communications skills.
-Create scheduling policies that -Strong understanding of point
keep the sales floor properly of sale software platforms.
staffed based on historical sales -Ability to make decisions,
volume data. anticipated situation in a fast-
-Maximize sales and monitor paced environment.
vendor invoices and look for ways
to reduce product cost.
-Makes sure that workstation is -College level or High school

Production clean and free of hazardous Diploma
Crew materials and produce clean and -Ability to quickly learn new
healthy product. procedures and processes.
-Establishes and maintain the most -Strong attention to detail and
effective purchasing and receiving ability to work well with others.
procedures. -Ability to organize prioritize
-Have full knowledge about its task, and work under extreme
understand the whole procedures pressure.
know the Food Safety Policy -Has a passion for cooking.
Statement.
-Observes cleanliness and
neatness.
-Maintain a neat and tidy -College level or High school

Stall Crew appearance by wearing a uniform. graduate
-Monitor that products are being -Positive attitude and
properly stored and rotated using commitment to customer
FIFO method. satisfaction.
-Greet customers and serve food -Ability to stand for long hours
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with a consistently positive and at a time and work in a fast
helpful attitude. paced environment.
-Handle customer’s concerns and -Demonstrates ability to
complaints professionally and develop relationships with
calmly to resolve problems. customer and co-workers.
Bookeeper -Control inventory levels and record -Four-year Bachelor’s Degree

keeping of all transfers to ensure in accounting or business
cost controls are in place. administration or equivalent
-Calculate and issue financial business experience
analysis of the financial statements -Must have a knowledge of
and maintain the annual budget. bookkeeping and generally
-Record all transfer and cost of accepted accounting principles.
sales adjustment. -Ability to maintain high level of
-Record all transactions, provide confidentiality and must have a
cash flow, financial statement and good bookkeeping background.
ensure that receivables are
collected promptly.
Table 1. Compensation Scheme
No. of Monthly
Rate Hours Annual Salary
employees Payment
Manager/Owner 400.00 8 hrs/day 9,600.00 76,800.00
Stall Crew 365.00 8 hrs/day 8,760.00 70,080.00
Production
365.00 8 hrs/day 4,380.00 35,040.00
Crew #1
Production
365.00 8 hrs/day 4,380.00 35,040.00
Crew #2
TOTAL Php 1,496.00 32hrs. Php 27,120.00 Php 216,960.00

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Table 1.1 Employee Benefit
13th
EMPLOYEES SSS PAG-IBIG PHILHEALT Month TOTAL
H Pay
P6,400.0
Manager/Owner P345.20 P100.00 P137.50
0
Stall Crew 327.00 100.00 137.50 5,840.00
Production Crew #1 163.50 87.60 137.50 2,920.00
Production Crew #2 163.50 87.60 137.50 2,920.00
MONTHLY TOTAL P999.20 P375.20 P550.00 P1,924.40
P7,993.6 P15,395.2
ANNUAL TOTAL P3,001.60 P4,400.00
0 0
Table 1.1 shows the benefits of the employees. Both the employees and the
employer have a contribution for the benefits that would be received by the employees
of the company. There will be Social Security System or SSS, PAG-IBIG, PHILHEALTH
and the 13th month pay. For the SSS and PAG-IBIG, it has a bracket for a certain
amount received by the employee as a payment. As to the PHILHEALTH, the monthly
salary is multiplied by 2.75% and has a bracket for a certain amount which is
contributed equally by the employer and employee.
MANPOWER REQUIREMENTS
37
Every business requires a leader which represented by an owner or manager. It
is the person in-charge to manage the business day to day operations.
In this type of business, two (2) production crew will be employed for the
production of Kalabarkada Snack Station. Also, one (1) stall crew to get the customer’s
order. One bookeeper, an outsource employee to keep the financial record of the
business. He/she will receive compensation every time he/she audits the financial
record of the business.
MANAGEMENT, POLICIES, RULES AND REGULATION
Kalabarkada Snack Station has its own policies, rules and regulation. When employees
follow procedures, they perform tasks correctly and provide consistent customer
services. This enhances the quality of the organization’s product and services and it
improves the business reputation.
Obeying rules that govern employees conduct make the workplace a more pleasant and
enjoyable environment. In case the employees violate the policies, rules and regulation,
he/she should undergo management implementation of administrative sanction.
Major policies of the management

38
1. Store hours would be from 8:00 AM to 12:00 Noon and 1:00 PM to 5:00 PM,
Mondays to Saturday and 8:00 AM to 12:00 Noon with one (1) hour lunch break
from 12:00 Noon to I: 00 PM.
2. Food Stall has one (1) employee and no day off.
3. Employee should come to the Food stall 30 minutes before the store opens.
4. Safety, cleanliness, and proper arrangement must be observed.
5. Employee must perform assigned task with honesty, determined, and willingness
for business improvement.
6. Employee should be in their proper uniform and they should be well groomed.
7. In the production site, two (2) employees are obliged to come 9:00 AM to 6;00
PM, with one (1) hour lunch break and no day off.
8. To reduce delay of production, employees must observe proper production
schedule.
9. Employee must be tactful in dealing with customers.
10. Frequent tardiness (2 times) is equivalent to one (1) day absence and shall be
subject to salary deduction.
11. The store will adapt the perpetual inventory system and that First In, First Out
(FIFO) would be observed.
12. Wastes must be properly segregated and disposed.
13. Delivery of produced products must be on time whether it is an order from a
customer or for the food stall.
Rules and Regulations of the Management

39
1. The manager/owner is responsible for the overall operation of the business.
2. “No work, no pay” is strictly imposed. (Legal holidays is observed)
3. Employee who leaves the workplace early or without permission would be
subject to salary deduction.
4. Using of gadgets during working hours is strictly prohibited.
5. Employees caught stealing money or store facilities shall be terminated.
6. Employees can avail privileges and fringe benefits, such as SSS, PhilHealth, and
Pag-ibig.
On Leave Matter
1. Employees are not allowed to exceed the number of days of their leave.
2. Vacation leave has a minimum of 3 days and a maximum of 5 days with pay, plus
separation pay of Php 5,000.
3. Sick leave has a maximum of 3 to 5 days. The employee/s need to pass a
medical certificate in order to guarantee their absences.
4. Maternity leave has a maximum of 2 months or 60 days.
5. Paternal leave has a maximum of 1 month and need to pass a birth certificate of
his children.
On Absence Without Valid Reasons

40
1. Absent without prior notice three (3) hours before their duty will lead to first
offense.
2. Absent without prior notice to manager is subject to AWOL (Absent without
leave)
Penalty
First Offense - Verbal warning / 3 days suspension
2nd Offense - Written memo with 5 days suspension
3rd Offense - Disciplinary Action with 10 days suspension
4th Offense - Termination
Management Control System
A management control systems (MCS) is a system which gathers and uses
information to evaluate the performance of different organizational resources like
human, physical, financial and also the organization as a whole considering the
organizational strategies. Finally, MCS influences the behavior of organizational
resources to implement organizational strategies (Armesh, 2010).
According to Malmi (2005), management control system consists of devices and
systems that managers use to ensure that their employee’s decisions and behaviors are
consistent with organization strategies and objectives with excluding decision-support
system. He argued that MCS is an integrated system and needs to assess organization
from every angle therefore controlling organization act or behavior from accounting or
managing aspect cannot obtain a comprehensive system. The logbook is where time in
41
and time out is recorded by employees in the store. The employees would break in or
break out in order employees to be monitored. This also serves as the basis of
employees’ performance.
The manager or the owner is necessary in doing the payroll in order to
acknowledge the payslip of the employees work performance and to add the additional
pay for overtimes and also for deductions.
Salaries and wages will be based on the virtue of authority vested under the
Republic Act 6727 of the board issues and wages order.
Performance Evaluation System
The employees will be evaluated by the manager as to their performance every month.
Sample evaluation form below will be filled out by the manager.
5-Oustanding, 4-Excellent, 3-Very Good, 2-Satisfactory, 1-Below Average
PERFORMANCE EVALUATION SHEET

Employee’s name Job Title
Immediate Manager Review
Date
Questions 5 4 3 2 1
1. Is he able to meet the goals on time and work
efficiently?
2. Is he able to communicate effectively at work?
3. Is he a good team member and work well with
others?
4. Can he handle pressure of work?
5. Is he able to set high goals for himself?
42
6. Does he have a good relationship with the
clients?
7. Is he able to manage and organizes his work
successfully?
8. Is he able to work neat and clean?

Comments
Signature of the employee Signature of the manager
An employee who can garner an excellent result in the overall tabulation will be
acknowledged as the Employee of the Month and will be given an incentive.
If in case the company will hire contractual employees the renewal of their contract will
also be based on their performance evaluation.
The products will be evaluated by the customers as to their satisfaction with the
service and the product. Below is a sample form to be filled in by the customer.
KALABARKADA FOOD STALL EVALUATION FORM

Date: Branch:
Food Quality ( ) Excellent
43
( ) Good
( ) Average
( ) Dissatisfied
Order Accuracy ( ) Excellent
( ) Good
( ) Average
( ) Dissatisfied
Cleanliness ( ) Excellent
( ) Good
( ) Average
( ) Dissatisfied
Overall Service Quality ( ) Excellent
( ) Good
( ) Average
( ) Dissatisfied
I would recommend Kalabarkada ( ) Agree
( ) Disagree
Products to others

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CARLOS HILADO MEMORIAL STATE COLLEGE

College of Business, Management and Accountancy

Background of the Study

enable us to do business. Nowadays, venturing into a food business is the most

reduce the symptoms of insomnia (Staughton, 2018).

dairy products in the country.

the beneficial nutrients that this business can offer.

Statement of the Problem

The study aims to determine the feasibility of establishing a squash multi-product

terms of marketing, technical, and management, financial and socio-economic aspects

Specifically, it seeks answers to the following questions:

order to meet customer satisfaction in the market?

2. What are the technical requirements, processes and procedures to be used in

the production and effective implementation of the proposed business?

3. What are the management approaches and systems to be adopted to achieve an

effective, efficient, and successful business operation?

5. What socio-economic contributions and benefits can the proposed business

provide to the local community.

The findings of this study will be most beneficial to the following:

putting up a new business opportunity.

whether to pursue the project or not.

about the benefit brought by the product.

for their future feasibility study.

Scope and Limitations

This study focuses on determining the feasibility of establishing a squash multi-

kalabasa nuggets, fries, patty and shake.

Fortune Towne for fiscal year 2018.

conceptually and operationally.

Financial. Conceptually, relating to money or how money is managed

hot oil (Food Holiday, 2013).

Operationally, it refers to the product of the proponents’ which is made of squash

and it is basically deep-fried.

Management. Conceptually, is the organizational process that includes strategic

assets needed to achieve objectives, and measuring results (Hissom, 2009).

Operationally, it is the act of managing or dealing with things or people.

Marketing. Conceptually, is the process of getting consumers interested in your

company’s product or service (Forsey, 2018).

Operationally, it refers to the availability to the market.

bread crumbs and fried (https://dictionary.cambridge.org.com).

Operationally, it is a golden-brown piece of food made out of squash mainly

mixed with other ingredients.

and other ingredients.

Shake. Conceptually, are blended drinks consisting of number of ingredients

Operationally, it is a healthy beverage with squash as the main ingredient

blended with ice, milk and sugar.

Socio- economic. Conceptually, it is defined as individual's or group's position

within a hierarchical social structure (Hines, 2016).

Operationally, relates to the impact of variety of squash product in the society.

Squash. Conceptually, Squash or “kalabasa” is a vinyl, creeping and trailing crop

vitamin A, phosphorus and calcium (EntrePinoys, 2014).

and sake for the business.

Technical. Conceptually, involving or needing special skills or knowledge, esp. in

science or engineering (the design and building of machines, equipment, and

Operationally, it refers to the equipment to be use and it is the aspect of

production that focuses on the sustainability and availability of the product.

high demand of CHMSC-FT Community (Students, Faculty and Staffs) by providing

healthy and affordable snacks.

Due to the positive remarks of these squash-made snacks, Kalabarkada Snack

Station is highly recommended by CHMSCians. Its different varieties will make

are currently enrolled in the academic year 2018-2019.

Figure 1 No. of respondents willing to buy Kalabasa Snack Variety

Figure 1.1 Customers Preference about Kalabarkada Snack Station

Figure 1.2 Customers Preference in terms of promo