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7/29/2019 Feasiblity Format

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RICE TO GO

An Undergraduate feasibility StudyPresented to the Faculty of the

College of Business and Entrepreneurial TechnologyRizal Technology University

Boni Avenue, Mandaluyong City

_________________

In Partial FulfillmentOf the Requirements for the Degree

Bachelor of Science in Business AdministrationMajor in Marketing

By:

TURQUEZA, Mikko Yan A.

YOHANON, Jacquiline M.

MARCH 2012


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APPROVAL SHEET

In partial fulfillment of the requirements for the degree of Bachelor of Science in

business Administration Major in Management, this feasibility study entitled Titleof thefeasibility Studyhas been prepared and submitted by Name of Proponentswho are hereby

recommended for Oral Examination.

Name of the AdviserAdviser

Approved as partial of the requirements for the degree of Bachelor of Science inBusiness Administration Major in Management by the committee on Oral Examinationwith a grade of_________.

Chairman

Member Member

Accepted as partial fulfillment of the requirements for the Degree of Bachelor ofScience in Business Administration Major in Management at Rizal TechnologicalUniversity.

Date Dean


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ACKNOWLEDGEMENT

First of all, we would like to express our deepest gratitude to our Professor Magcino

for giving us opportunity to make this study as part of our endless search for knowledge.

Great thanks to our parents for all the love and support in doing this study. They

made us successful by helping us in a big way for providing financial support,

accommodation, and especially the strength and inspiration in accomplishment ofeverything we do. We want to acknowledge as well as Maricar Moral who spent some time

and effort in cooperating for providing some assistance and information that we need in the

study.

We would also like to thank everyone who helped us even in a small way

particularly our friends and classmates contributing to the success of this project.

And above all, this study wont be possible without the guidance and inspiration

given by our Almighty God.


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Table of Contentspage

Title Page iApproval Sheet .. iiAcknowledgement iii

Dedication (optional) ivTable of Contents .. vList of Tables .. viList of Figures vii

Chapter I - SUMMARY OF THE PROJECTName of the EnterpriseLogoLocationDescriptive Definition of the Project

Project Long-Range ObjectivesProject Timetable and StatusNature of the industryMode of FinancingInvestment costsFeasibility Criteria

Market FeasibilityManagement FeasibilityTechnical feasibilityFinancial FeasibilitySocio-Economic Feasibility

Chapter II - MARKET STUDYGeneral Market DescriptionSize of the Target MarketPast 5-year Demand

Year Demand2012 200,0002011 180,0002010 170,0002009 165,0002008 150,000

Projected 5-year DemandYear Demand2013 210,0002014 220,0002015 230,0002016 240,0002017 250,000Supply


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Year Supply2012 45,0002011 43,0002010 40,0002009 38,0002008 35,000

Study of Competitors

Demand-Supply Analysis

Year Demand Supply UnfilledDemand

MarketShare(capacityto produce baseon diff. factorssuch as capital)

2013 210,000 45,000 165,000 4,9502014 220,000 49,500 170,500 5,1502015 230,000 54,000 176,000 5,300

2016 240,000 58,500 181,500 5,4502017 250,000 63,000 187,000 5,700

4,950 x P = RevenueP-direct labor, direct materials and over headP=Cost + profit Margin

Market ShareProposed Marketing Program/StrategiesSystem and Forms Design

Chapter III - TECHNICAL STUDYThe Products/s or Service/sThe Quantity and Quality of the Product/Service to be produced/soldThe Production/Service Process

Machinery/tools needed-Capacity, design, and sources

Raw materials and their ResourcesLabor Neede1d- Skilled and Unskilled

Plant/Store LocationPlant/Store Layout

Structure Specification

Total Project CostList of Estimated Production, Overhead Costs, Operating Expenses

Chapter IV - MANAGEMENT STUDYBasic Considerations in Forming the OrganizationForm of OwnershipOrganizational Structure

Job TitlesJob Description


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Job SpecificationsPoliciesTraining and DevelopmentSalaries, Wages, and Benefits

Chapter V FINANCIAL STUDYMajor AssumptionsTotal Project CostInitial Working Capital Requirements

Alternative Sources of FinancingProjected Financial Statements (5 years)Income StatementBalance SheetCash FlowFinancial Analyses

Chapter VI SOCIO-ECONOMIC STUDYEmployment and IncomeTaxesSupply of Commodities/Services

Aid to Local Producers


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Chapter I - SUMMARY OF THE PROJECT

A. Name of the Enterprise: Rice To Go

The business proponents came up with the Rice To Go as the name of our

business. It is basically rice on a takeout box topped with your favorite Filipinodishes such asAdobo, Afritada, Litsong Paksiwetc. It is authentic and delectable

which you can carry and eat it on the go.

B. LogoC. Location

Figure 2Location of the BusinessOur store is located along EDSA Highway near MRT Stations. We know

MRTs are the only way to cross the other side of EDSA that is why there are a lot of

passers by that will surely buy our product. It is good for people who are always in a

hurry.

Location is one of the major factors to be considered in putting up a business.It must be assured that it is accessible to the target market. If location is later foundto be incompatible to the situation as to give consideration to its target market, itmay lead the company to failure. Right choice of location means reaching your targetcustomers and you respond correctly to their market needs.

D. Descriptive Definition of the Project


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The study is about a food kiosk catering traditional foods as its main dish. The

objective of the proponents in making this business possible is to make an impression

that usual traditional Filipino foods that we encounter can also be classy, savoury and

be compared to other dishes of different countries. Our business wants to emphasize

that aesthetics, appearances, presentation of food, personal trust and interaction with

our customers are the most important parameters for assessing food safety as well asmeeting our customers needs and wants. People in all walks of life can now have the

perception that traditional Filipino foods are not just an alternative food if you want to

be a spend thrift but rather these are also foods which will delight you and will give you

satisfaction beyond your expectations.

E. Project Long-Range Objectives

o To be able to change the perception of people regarding safety and cleanlinessof Filipino foods,

o To increase the level of awareness of customers on the different ways that theFilipino foods can be introduced from a simple and ordinary recipes to anutritious, stylish and savoury dishes or cuisine,

o To line up with other competitors using our unique approach in cateringstreet foods,

o To offer an affordable but delicious and a satisfying Filipino foods.F. Project Timetable and StatusG. Nature of the industryH. Mode of FinancingI. Investment costsJ. Feasibility Criteria

Market FeasibilityProjection of demand, supply, and sales for the first five years of

operation is based on the different factors like the population growth, marketacceptability, capacity to supply and other factors. This study is feasiblebecause our target population are willing and capable of availing ourproducts and services. We also consider factors like our competitors andprevailing prices of the suppliers that will affect our prices. Based on ourdemand supply analysis we found out that we can supply the availablemarket based on our production capacity.


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Management FeasibilityRice To Go is a partnership form of business ownership which will

handle the management of the business. There is a store manager who isover all in charged for the day-to-day operation of the business. At thepresent, the business has the total of 11 employees and as the business growsnew employees will be hired for the minor business operation. Through an

organized organizational structure, there will be a smooth operation of thebusiness and also based on the technical know how of the managers,therefore, this business is feasible in this aspect.

Technical feasibility

The products that we are going to offer are traditional Filipino foodswith high demand and nutritious for our customer. Our product is rice onauthentic takeout box topped with different Filipino dishes. You can choosefrom Adobo, Afritada, Litsong Paksiw, Caldereta, Minudo. We also offer other

products that will complement to our products such as traditional Filpinostreet foods like kwek-kwek, fishball, isaw, adidas, pork barbeque, chickenskin, balot and calamares in the afternoon and desserts such as (halo-halo,sorbetes, mais con yelo and banana con yelo) and also drinks (sagot gulaman,iced tea and pineapple juice). Machineries and equipment were enumeratedas well as other supplies with their corresponding cost. The project is feasiblebased on the different aspect that we consider in operating this business.

Financial Feasibility

The initial investment of Rice To Go is P 4,000,000.00 which camefrom thepartners contribution to establish this business. There are no othersources of capital aside from our contribution. The return of asset will be .15at first year and the payback period will be exactly 2.83. Therefore, ourfinancial study is feasible.Socio-Economic Feasibility

Chapter II - MARKET STUDY

A. General Market Description

Marketing is a system of business activities designed to plan, price, promoteand distribute want-satisfying goods and services to present and potentialcustomers. It is considered as the lifeblood of every business transactions because itis a strategic way on how to cope up to the needs and wants of the costumers, finding


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opportunities regarding it, introduce and market the product, achieve customersloyalty and patronage. This aspect includes the following topics: demands, supply,demand and supply gap analysis, marketing programs and the projected sales. Theobjective of the proposed project is to delight the customers, not just by meetingtheir expectation but rather exceeding and going extra mile. Moreover, its aboutprofitability.

Marketing aspect serves as the basis of the financial section through the

projected demand. There can be no discussion of profitability or of the other aspectsof the study; if in the first place, there is no demand or market.Every business is practically aspiring for productivity but practically in order

to last in the business world the first thing to take into consideration is the targetmarket. The costumers will be the key factor to achieve the objectives of theorganization. Finding opportunities and spotting the right market are bothimportant in establishing a business. Knowing customers demand and supplyingthem right products at reasonable prices.

Chapter III - TECHNICAL STUDY

A. The Products/s or Service/s

Many Filipinos are ware regarding the safety and cleanliness of street foods.The image of these products is unhygienic because it is exposed on the differenthazards especially physical hazards on the streets. The proponents would like tochange this kind of perception by producing these street foods in a safe and cleanmanner. Standard sanitation procedures are the main consideration in producing a

quality and safe products. And aside from that we would to emphasize that ourproducts are nutritious.

B. The Quantity and Quality of the Product/Service to be produced/sold

Our products consist of different foods, drinks, side dishes, and dessertsmaking a complete meal. Our main foods are Rice, Adobo, Afritada, Litsong Paksiw,Caldereta, Minudo and street foods namely Kwek-kwek, Balut, Isaw, Fishballs,Calamares, Chicken Skin, Adidas and Pork Barbeque. It is sold individually by aspecific number of pieces with one sauce and dip chosen by the customer and also

can be served in a value meals with rice and drinks. The drinks of Rice To Go arePineapple Juice, Iced Tea and Sagot gulaman in 16oz. The desserts included areHalo-halo, Saging Con Yelo, Mais Con Yelo and Sorbetes which is available in sweetcone with two flavors to choose from (Ube and Cheese). Our Sauces and Dips areavailable into four kinds which are sweet, spicy, mayonnaise and vinegar.


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Combo Price: Rice + Dish + Drink = 30Main DishesAdobo Afritada Minudo Caldereta LitsongPaksiwStreet FoodsKwek-Kwek Balut Isaw Fishballs Calamares ChickenSkin Adidas PorkBarbequeSoloOrders 18 25 18 15 22 15 18 20ComboMeals 35 42 39 35 42 39 35 42

DrinksPineapplejuice Iced Tea SagotgulamanSolo Order 18 18 18

DesertsHalo-Halo SagingCon Yelo

Mais ConYelo

SorbetesSolo Order 42 25 25 15

C. The Production/Service Process

Street Foods AdidasIngredients:(the quantity of the ingredients is according to number of streetfood(s) to be produced)

4pcs Chicken FeetSoy Sauce

VinegarBarbeque Sticks

WaterOilCatsupOyster Sauce

Cooking procedure:


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1. Wash the Chicken feet and cut the claws and trim off the hardenedunwanted spot then nib the chicken feet with salt to clean it thoroughly thenrinse it finally scald the chicken feet in hot boiled water for 5 minutes.2. Put it in a tap water then remove the unwanted skin of chicken feet.3. Saut the Chicken feet in onions, soy sauce, pepper and vinegar.

BalutIngredients:(the quantity of the ingredients is according to number of streetfood(s) to be produced)

6 pieces balut, boiled3 tbsp cornstarch1 cup water1 cup all-purpose flour

1/2 tsp salt1/2 tsp ground blackpepper2 cups cooking oil

Cooking procedure:1. Put the cornstarch in a container and dredge the boiled chicken eggs. Set

aside.2. Combine all-purpose flour, salt, and pepper then mix thoroughly.3. Dilute the annatto seeds in water until the reddish color comes out.Combine the liquid with the flour-salt-pepper mixture and mix thoroughly.4. Put the boiled chicken eggs in the mixing bowl and coat with the batter.5. Heat the pan and pour the cooking oil.6. When the oil is hot enough, deep-fry the eggs until the coating is crispy.Use a serving spoon to scoop the eggs from the mixing bowl.7. Remove the fried eggs from the pan and place in a serving plate.

CalamaresIngredients:(the quantity of the ingredients is according to number of streetfood(s) to be produced)

1/2 lb large sized squid, cleaned and sliced into rings3/4 cup all-purpose flour1 piece raw egg, beaten3/4 cup breadcrumbs1 teaspoon salt1/2 teaspoon ground black pepper2 cups cooking oil

Cooking procedure:1. Combine squid, salt, and ground black pepper then mix well. Let

stand for 10 minutes.2. Heat a cooking pot the pour-in cooking oil.3. Dredge the squid in flour then dip in beaten egg and roll over

breadcrumbs.


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4. When the oil is hot enough, deep-fry the squid until the color of thecoating turns brown. Note: This should only take about 2 to 3 minutes inmedium heat. Do not overcook the squid.

5. Remove the fried squid from the cooking pot and transfer in a platelined with paper towels.

Chicken SkinIngredients:(the quantity of the ingredients is according to number of streetfood(s) to be produced)1kg Chicken Skin1pack Chicken Breading2 eggs2 cups Cooking Oil

Cooking procedure:1. Wash the chicken skin and cut it into cubes.2. Place the flavored chicken breading in a bowl and dip the chicken

skin3. Heat the oil for deep fry in a deep frying pan until it turns

golden brown for five minutes.4. Remove and put in a serving plate

FishballsIngredients:(the quantity of the ingredients is according to number of streetfood(s) to be produced)15 pieces boiled quail eggs

1 cup flour

3 tbsp cornstarch1/2 cup water1 tbsp anatto powder (pinulbos na atsuete)1/2 tsp salt1/2 tsp ground black pepper2 cups cooking oil

Cooking procedure:1. Place the cornstarch in a container and dredge boil quail eggs.

Set aside.

2. In a mixing bowl, combine flour, salt, and pepper then mix

thoroughly.

3. Dilute the anatto powder in warm water then pour-in themixing bowl with the other ingredients. Mix well.

4. Place all the quail eggs in the mixing bowl and coat with the batter.5. Heat the pan and pour the cooking oil.6. When the oil is hot enough, deep-fry the quail eggs by scooping

them from the mixing bowl using a spoon. Make sure that each is coatedwith batter.


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7. After a few minutes, remove the fried quail eggs from the pan andplace in a serving plate.

IsawIngredients:(the quantity of the ingredients is according to number of streetfood(s) to be produced)1 lb chicken intestine (well cleaned)1/2 cup vinegar2 tbsp whole pepper corn2 tbsp salt4 to 6 pieces dried bay leaves4 cups water

Cooking procedure:1. Pour the water in a cooking pot and bring to a boil.2. Put-in the salt, whole pepper corn, and dried bay leaves.3. Add the large intestines then simmer for a few minutes.4. Add vinegar then simmer until the intestines are tender (about 30

minutes). Set aside until the temperature goes down.5. Cut the intestines crosswise (about 1 inch in length).6. Skewer the intestine (about 3 to 4 pieces per skewer).7. Grill the intestine while basting with the mixture of cooking oil,

banana catsup, and soy sauce.

Kwek-kwekIngredients:(the quantity of the ingredients is according to number of streetfood(s) to be produced)15 pieces boiled quail eggs

1 cup flour3 tbsp cornstarch1/2 cup water1 tbsp anatto powder (pinulbos na atsuete)1/2 tsp salt1/2 tsp ground black pepper2 cups cooking oil

Cooking procedure:1. Place the cornstarch in a container and dredge the boiled quail eggs.

Set aside.

2. In a mixing bowl, combine flour, salt, and pepper then mixthoroughly.

3. Dilute the anatto powder in warm water then pour-in themixing bowl with the other ingredients. Mix well.

4. Place all the quail eggs in the mixing bowl and coat with the batter.


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5. Heat the pan and pour the cooking oil.6. When the oil is hot enough, deep-fry the quail eggs by scooping

them from the mixing bowl using a spoon. Make sure that each is coated withbatter.

7. After a few minutes, remove the fried quail eggs from the pan andplace in a serving plate.

Machinery/tools needed-Capacity, design, and sourcesRaw materials and their ResourcesLabor Neede1d- Skilled and UnskilledD. Plant/Store LocationE. Plant/Store LayoutStructure SpecificationF. Total Project CostG. List of Estimated Production, Overhead Costs, Operating Expenses

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