Lapit Na Defense

i
VEGETABLE FLATBREAD
A Feasibility Study Presented to the Faculty of the

Department of Financial Management, School of
Accountancy, Management, Computing and Information Sciences
Saint Louis University
Baguio City
In Partial Fulfillment of the Requirements

of the Feasibility Study (Finman 9c)
Submitted By:
Agustin, Sheen Carlo C.
Paguio Jr., Edward B.
Cala-or, Eurecka Fritz R.
May 2019
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ACKNOWLEDGEMENT
This feasibility study may not be possible without the unwavering support and
guidance we received from the help of several individuals. We will be forever indebted to
each one of you.
Above all, we give our sincerest gratitude to our ALMIGHTY GOD insecuring
our safety and furnishing us the necessary resources that leads for the accomplishment of
this study.
To Dr. Zenedith P. Monang our feasibility instructor who greatly shares their
knowledge to us with patience and diligence in helping us in completing the necessary
works throughout the study.
We would like to give our appreciation to Dr. Zenedith P. Monang for giving us
their suggestions and recommendations in uplifting the technicality of this study.
Also, we give thanks to our parents for their unconditional understandingand for
sharing their wisdom that inspire us to push beyond our limits and as well as giving their
financial and moral support.
We give thanks to our friends and colleagues who spent their time and consumed a
lot of effort to help us and make this feasibility study a success within limited time allotted.
-The Proponents
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TABLE OF CONTENTS
Page No.
Title Page….………………………………………………………………………………i
Acknowledgement ..………………………………………………………………………ii
Table of Contents ………………...………………………………………………………iii
List of Table ………………………………………………………………………………
List of Figures …………………………………………………………………………...
List of Charts …………………………………………………...…………………………
CHAPTER I: PROJECT SUMMARY
Introduction ………………………………………………………………………………1
A. Name of the Enterprise ……………………………………………………………1
B. Location of the Enterprise …………………………………………………………2
C. Logo of the Enterprise ……………………………………………………………2
D. Descriptive Definition of the Project ……………………………………………3
1. Related National Programs ……………………………………………3
2. Affinity to Regional or Sectoral Studies ………………………………5
E. Project Potential and Proponents …………………………………………………6
F. Vision and Mission ………………………………………………………………7
G. Project Long Range Objective …………………………………………………….7
H. Feasibility Criteria ……………………………………………………………7
I. Highlights of the Project …………………………………………………………8
1. History…………………………………………………………………8
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2. Project Time Table and Status ………………………………………8
3. Nature of the Industry ……………………….………………………10
4. Mode of Financing ………………………………….………………10
5. Investment Cost …………………………………..…………………10
J. Major Assumptions and Summary of the Project ………….……………………10
1. Market Feasibility ……………………………………………………11
2. Technical Feasibility …………………………………………………11
3. Financial Feasibility …………………………………………………11
4. Socio-Economic Feasibility …………………………………………12
5. Management Feasibility ……………………………………………13
CHAPTER II: MARKET STUDY
Introduction ………………………………………………………………………………16
A. Product Description …………………………………………………………….16
1. Name of the Project …………………………………………………16
2. Properties of the Product ……………………………………………17
3. Uses of the Product …………………………………………………17
4. Major Users of the Product ………..…………………………………17
5. Geographical Areas of Dispersion …………………………………...17
B. Demand Analysis ………………………………………………………………18
C. Supply Analysis ………………………………………………………….………25
D. Demand-Supply Analysis ………………………………………………………29
E. Price Study ……………………………………………………………………….30

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F. Factors Affecting the Market ……………………………………………………30
1. Factors Affecting Demand …………………………………………30
2. Factors Affecting Supply …………………………………………….32
G. Marketing Program ………………………………………………………………32
CHAPTER III: TECHNICAL STUDY
Introduction ………………………………………………………………………………37
A. Product Description ……………………………………………………………..38
B. Production Process ……………………………………………………………….38
C. Plant Size and Production Schedule ……………………………………………42
D. Equipment ………………………………………………………………………42
E. Plant Location …………………………………………………………………..43
F. Plant Layout ……………………………………………………………………43
G. Building and Facilities ………………………………………………………..…43
H. Raw Materials and Supplies……………………………………………………...44
I. Waste Disposal …………………………………………………………………..45
J. Production Cost …………………………………………………………………46
K. Labor Requirement ………………………………………………………………49
L. Project Cost ………………………………………………………………………49
CHAPTER IV: FINANCIAL STUDY
Introduction ………………..……………………………………………………………53
A. Major Assumptions ………………………………………………………………53
B. Financial Statements …………………………………………………………….53

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C. Financial Ratios and Analysis …………………………………………………..83
CHAPTER V: SOCIO-ECONOMIC STUDY
Introduction ……...………………………………………………………………………87
A. Society …………………………………………………………………………87
B. Economy…………………………………………………………………………88
C. Environment ………………..……………………………………………………88
CHAPTER VI: ORGANIZATION AND MANAGEMENT FEASIBILITY
Introduction ……………………………………………………………………………...91
A. Basic Consideration …………………………………………………………91
B. Form of Ownership ……………………………………………………….…91
C. Organizational Chart ………………………………………………………..92
D. Officers and Key Personnel …………………………………………………92
E. Organizational Policies ………………………………………………………93
APPENDICES
Demand Questionnaire ………………………………………………………………96
Demand Methods …… ………………………………………………………………98
Supply Questionnaire ………………………………………………………………100
Supply Methods …... ……………………………………………………………….101
Permits ………………………………………………………………..…………….103
Curriculum Vitae …………………...………………………………………………116

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CHAPTER I
PROJECT SUMMARY
Introduction
This chapter discusses the information about starting and putting up a new
enterprise, this provides an outline about the feasibility study. The contents of this chapter
are: the name of the enterprise, the location of the enterprise, the project long range
objective of the enterprise, and the enterprise’s vision and mission. This chapter also
represents the descriptive definition of the project that contains national and regional
related to the line of the enterprise. This chapter also includes the socio-economic
feasibility and management feasibility. Along with this are the reasons of the proponents
as to how this project was established, the significance of the names and designs needed in
the enterprise to be able to pursue the chosen project.
This chapter serves an overview of this feasibility study about the product, the
product’s importance and benefits to the market and how firm the enterprise.
A. NAME OF THE ENTERPRISE
The proponents decided to name the enterprise as “The Breggie Creations”,
combining the words bread and veggie with the creation of the enterprise’s product, thus
“The Breggie Creations” fit perfectly for the enterprise name. This is to recognize that the
products are for healthy purposes. Vegetables provides health benefits and people who eat
more vegetables are likely to have a reduced risk of heart disease, stroke, eye and digestive
problems, and other types of sickness.

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B. LOCATION OF THE ENTERPRISE
The Breggie Creations enterprise will be located at Ground floor, Cuesta Bldg.
Caguioa Street, Baguio City, which will serve as the production and selling area of the
product. The proponents chose to operate at Caguioa Street, because not only does people
pass this area often but also is near to many universities and business establishments.
C. LOGO OF THE ENTERPRISE
Fig. No. 1
Logo
The logo is an image of a whisk and a mixing bowl with ingredients on it which is
being mixed. This logo also describes the nature of the business which is engaged in the
creation of healthy pastry. The logo of the enterprise is composed of the different utensils
used for baking. The plate represents continuous goal stability of the enterprise. The
unclosed mixing bowl represents open for possibilities. The leaf is for the health and
nutrition, while all of the leaves explain the synergy proponents. The 12 herbs is for the
diversification of. The whisk is for the unification of the proponents in creating the
products. The bowl is for compressing ideas into different ones. The white background
represents neatness. The wind represents the freshness of the ingredients to be used in
making the products. The basis of the proponent’s ideas came from the materials that is
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being used for production and gave a deeper meaning to it, and also made use of what it
symbolizes.
D. DESCRIPTIVE DEFINITION OF THE PROJECT
1. RELATED NATIONAL PROGRAMS
A. SHARED SERVICE FACILITIES
MSME Development (MSMED) is a key strategy to achieve the government’s goal
of inclusive growth and jobs generation. The 2013 General Appropriations Act (GAA) has
earmarked funds under the budget of the Department of Trade and Industry (DTI) to
implement its “Big Push” for MSME development. A major component of the MSMED
Program is the Shared Service Facilities (SSF) Project which aims to improve the
competitiveness of MSMEs by providing them with machinery, equipment, tools, systems,
skills and knowledge under a shared system. The SSF Project is being implemented
nationwide with project partners termed as Cooperators, which may be any juridical entity
such as but not limited to non-government organizations, people’s organizations,
cooperatives, industry/trade/business associations, local government units (LGUs), state
universities/colleges technical vocational schools and other similar government and
training institutions. Beneficiaries of the project are the actual and potential users of the
SSF which should be predominantly cooperatives, associations or groups of MSMEs
including MSMEs or individual entrepreneurs who may not be members of cooperatives,
associations, corporations or organizations.
The enterprise adheres to this program, the proponents would join the training
offered by the given institutions for the shared facilities would serve as a practice tool for
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the proponents and give additional knowledge on using different types of machineries for
production.
B. DTI LAUNCHES Brand Equity Development Program for MSME PROGRAMS
The Department of Trade and Industry announced its newly launched programs for
Micro Small and Medium Enterprises (MSMEs) scheduled for implementation in 2017.
The three strategic initiatives which will be implemented by DTI for 2017 are: Brand
Equity Development Program (BED), The Brand Equity Development program, Director
Angeles explained, aims to develop new strong homegrown Philippine brands in both local
and foreign markets from the ranks of MSMEs. The programs are targeting at least one
brand developed per year per province.
Adhering to this program, the proponents would participate on the following
program conducted to improve the brand image of the entity as well as to further enhance
the management skills of the owners.
C. BUSINESS DEVELOPMENT LOAN FACILITY
The Business Development Loan Facility is a lending facility of the Social Security
System (SSS) designed to contribute to the nation’s economic growth and development by
providing financial assistance to the business sector for the purpose of increasing
productivity and enhancing potential earnings through expansion, diversification and other
business development projects. The project offers financial assistance to business owners
who are willing to avail the loan from the Social Security System (SSS).
The proponents adhere to the program by availing the loan offered by the SSS, for
it would be much of help to the growth of the business. Improvements of facilities and
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equipments would boost productivity of the enterprise. The result of this program would
increase the working capital of the proponents.
2. AFFINITY TO REGIONAL OR SECTORAL STUDIES
A. DTI to conduct MSME mentorship in Cordillera under the Go-Negosyo program
with different government institution
The Department of Trade and Industry – Cordillera has lined up activities meant to
train micro, small and medium entrepreneurs in a coaching program initiated under the Go-
Negosyo program in partnership with different government institutions, private sectors and
organizations that have the ability to provide mentorship to budding entrepreneurs. The
topics would be “Entrepreneurial Mind-setting, Value Formation and Marketing” and
“Business Model Canvas, Product Development, Operations Management, Supply and
Value chain, Human resource management”.
The proponents adhere to this program by attending the mentorship conducted for
it would allow the managers to improve their management skills and learn more when it
comes to operating a business.
B. One bureaucracy for health and integrity, keep healthy workforce, workplace
The Civil Service Commission was aiming to ensure government integrity and
good governance through a clean and healthy workforce and workplace when it partnered
with the Department of Health in conducting a seminar that reiterated CSC’s healthy
lifestyle and workplace-related guidelines and memorandum circulars. Dubbed as “One
bureaucracy for health and integrity.

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The proponents adhere to this program by attending the seminar conducted for the
proponents would acquire additional information towards a proper maintenance of a
healthy and clean workplace.
E. PROJECT POTENTIAL & PROPONENTS
The project, Vegetable Flatbread, will operate to the best it can with
much efficiency and productivity so as to achieve the realization of this goal. The
project aims to give a healthy and nutritious food to all customer who are fond of
discovering new food products in the market.
The proponents of the study are, Sheen Carlo C. Agustin, Edward B. Paguio
Jr. and Eurecka Fritz R. Cala-or.
F. VISION AND MISSION
VISION
To continually innovate in the baking industry while sustaining to make flatbreads
from the enterprise’s freshly baked products.
MISSION
Create a business that satisfies cravings which makes quality nutritious breads on
site, fresh daily, while improving an individual’s health and wellness
G. PROJECT LONG RANGE OBJECTIVE
In the span of 10 years, the proponents of the enterprise would have achieved the
following long-range objectives:
a. To be able to expand the business operations by building new branches in some
areas like Session Road inside the central district of Baguio City.
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b. To be at par with other baking shops and to be able to produce more variety of
vegetable flatbreads like adding squash, turmeric and radish to the flavor of the
flatbread.
c. To build own Vegetable Flatbread House in the provinces like La Union and
the Benguet.
H. FEASIBILITY CRITERIA
Major criteria of the enterprise is to be profitable, to progressive and to
be beneficial to the customers. The proponents have determined that food seems to
be the most feasible and profitable product in the market today which was set as the
primary consideration in undertaking the feasibility study. A new product in the
market catches the attention of most people and with the help of innovation and creativity
it makes the product sell and enters income to the entity. The Breggie Creations would
measure success through profitability.
I. HIGHLIGHTS OF THE PROJECT
1. History
The Breggie Creations was a product of numerous suggestions and
conceptualizations by the three members of the group that lead to an agreement that they
would innovate and combine bread with not only one type of vegetable but various
vegetables. The group wanted to promote healthy living at the same time give their
consumers the nutritious benefit that the product offers.
2. Project Time Table and Status
The timetable of the project is very important in conducting feasibility study
because it is one way to guide and help the proponents in organizing and setting their
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activities. The following would show the time table of the project prior to starting the
operation of the business.
a) Preparation of Feasibility Study (January 2019- May 2019)
Planning and preparing the feasibility study will determine whether the proposed
business will be successful or not. Within this period, the proponents will take into
consideration the risk associated with the business and then decide whether to continue or
not.
b) Procurement of Funds (April 2019)
The procurement of funds to be used in the business will be done in one month. Within
this period the proponents will be giving their respective contributions. The capital
contribution will be coming from the proponents’ savings and families.
c) Preparation of Legal Requirements (April 2019)
To start formally and legally the business, the proponents will process all the necessary
permits and licenses such as the Business permit, Mayor’s permit, Business Registration,
Sanitary permit and other legal papers for continuous operation of the business.
d) Hiring of Workers (May 2019)
Hiring of workers is essential in the enterprise. Submission of resumes and other
requirements also scheduling of interview will be done within one month.
e) Purchasing of Equipment and Supplies (1st two weeks of May 2019)
The proponents will purchase the equipment, tools and supplies needed in production.
A major equipment will be ordered outside the city, the proponents allotted 2 weeks for the
expected delivery of the equipment.
f) Purchasing of Raw Materials (3rd week of May 2019)

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The purchase of raw materials will be done a day before the start of operation to preserve
the freshness of the raw materials.
g) Preparation of Production and Selling Site (4th week of May 2019)
Preparation of production and selling site requires a week.
h) Advertising of the Product (4th week of May 2019)
Advertisement will be done through the use of social media and flyers a week before
the start of operation.
i) Commencement of Business Operation (June 2019)
The Breggie Creations Enterprise will formally start its operation on the month of June.
3. Nature of the Industry
The nature of the enterprise belongs to the Baking Industry that includes those firms
involved in the production, importation/wholesaling, and retailing of baked goods
including breads, cakes, pastries, cookies, crackers and tortillas. Breggie Creation is
focused on the production of baked goods. The art of baking remains a fundamental skill
and is important for nutrition, as baked goods, especially breads, are a common and
important food, both from an economic and cultural point of view.
4. Mode of Financing
The proponents decided to contribute P58,000 each, half of the fund will be coming
from the proponents’ savings and half will be coming from their family which will be their
personal loan.
5. Investment Costs
The estimated capital contribution is amounting to P174,000 this will cover all of
the expenses from acquisitions of materials up to the making of the product.

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J. Major Assumptions and Summary of Findings and Conclusions
1. Market Feasibility
To determine the market feasibility of the study, the proponents conducted a survey
among individuals of Baguio City. This is a significant part of the study because it helps
the proponents to realize the projected demand and supply for the product. The proponents
used 400 as a sample population. Majority of the population, which is 73% is willing to
buy the product.
The factors affecting the supply are the numbers of suppliers and price of raw
materials. This enables the proponents to determine how much is going to be supplied in
the market. The factors affecting the demand for the product are the taste preferences,
promotion, quality of the product and competitors. The price of the product is also based
on the factors affecting the supply, thus P25.00 is the agreed price. The price is based on
the raw materials used and equipment plus the mark up price.
This area of the study discusses the characteristics of the product, its usefulness to
the users, its impact in the market and its viability to the chosen markets of Baguio City.
This part of the study provides the product description, demand analysis, supply analysis,
the findings of demand-supply analysis, price study, factors affecting the market, factors
affecting supply and marketing program.
2. Technical Study
The study discusses the materials and equipment necessary for production. The
study determines the quality and quantity of products to be produced and available to be
sold and distributed to the customers. This chapter discusses the production process. It
describes how the product is made. These are the whole production process and selling of
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the product will be for 8 hours. The enterprise will produce 300 pieces of vegetable
flatbread daily, which will be 50,400 pieces for the first year and the production will
increase in the succeeding years. It also includes the plant size and the production schedule,
equipment, tools and implements, the enterprise’s plant location and plant layout, building
and facilities, raw materials and supplies, the segregation of waste, the production cost, the
labor requirement and the production cost for 1 month. T h e t e c h n o l o g y n e e d e d t o
p r o d u c e t h e s e r v i c e i s r e a d i l y a v a i l a b l e t h r ou gh t h e i n p u t o f t he
m a n p o w e r t o b e hi re d a n d t h e equipment and other facilities.
3. Financial Feasibility
This financial study aims to show the monetary figures to determine whether the
proposed project is going to be profitable for a long period of time. It can also be
determined if the enterprise will be capable of financing its day to day operation. It includes
the major assumptions, total project cost, initial working capital requirements, sources and
alternative source of financing the project, business, pro-forma analysis, and financial
analysis. The projected income statement from the year 2019 to 2023, there will be an
income of Php 109,446.96 in its first year of operation, which can determine if the
enterprise will be able to sustain its financial activities, balance sheet, cash flow and
owner’s equity of the enterprise in the first year of its operation. It also determines the
efficiency of the financial position and the ability to effectively manage the business
resources. Financial ratios were also computed in this chapter to determine the liquidity,
profitability and equitability of the enterprise. Through this study, it will reflect the
enterprise’s performance for a long period of time. This study also includes the major
assumptions used to project the financial statements.

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4. Socio-Economic Feasibility
From the commencement of the project, there is a necessity of requiring
resources from the community. From the materials to human resources, the project helps
the community to progress. The company will offer opportunities for the people and
also pay the corresponding f e e s a n d / o r t a x e s t o t h e g o v e r n m e n t r e s u l t i n g
i n i n c r e a s i n g t h e revenue of the government. These generated revenues will be used
in constructing government projects for the benefits of the public. Hence, it promotes
equal dispersal of wealth and welfare. This section of the study includes the impacts of the
product in the society and economy aspect of the business. The general objective of the
enterprise is to generate profit. While making that happen, the proponents are mindful of
the contribution it can give to the society and economy. The enterprise yearns to increase
employment in order to increase income rate in the economy.
5. Management Feasibility
For an effective operation, management structure must be
carefully chosen. The study helps to assist in selecting business
structure, setting up of personnel and internal policies. The business will keep and
set up a good management that will be responsible and can be held accountable for
proper policies to guide the business for the realization of corporate goals and
objectives. This area covers how the business is being managed, its objectives, its form of
ownership, the organization as a whole and the people involved. The enterprise is run by
three proponents, and is a general partnership. The enterprise will hire two workers both
will work for the production. The employees are based on the standards set by the owners.
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The employees will be receiving a salary of Php310.00 that is subject to increase annually.
The profits of the enterprise will be divided equally among the partners.
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Gantt Chart
Chart No.
Activity Description 2019

January February March April May June
1 Preparation of the Feasibility Project
2 Procurement of Funds
3 Accomplishments of Legal Requirement
4 Hiring of Employees
5 Purchasing of Tools and Equipment
6 Purchase of Raw Materials
7 Preparation of the Production Area
8 Promotion and Advertisements
9 Start of Operations
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CHAPTER II
MARKET STUDY
Introduction
In conducting a feasibility study, studying the market is a requirement. Market
study will enable the proponents to determine the size and scope of their study. It also gives
the proponents the analysis of demand and supply presented in table form and unsatisfied
demand of future customers. It also provides the product description, demand analysis,
supply analysis, demand-supply analysis, price study, factors affecting the market, factors
affecting supply, marketing program. Market study will help the proponents know the
interrelation of supply and demand in relation to their product. This study will also help in
determining the different market factors affecting the market of the product and the
marketing program to be selected.
The proponents have taken into account the supply of the product to be able to know
the demand of the market, and the profitability of the product when introduced in the
market.
A. Product Description
1. Name of the Product
The vegetable flatbread has three different flavors which are: carrot, broccoli and
sugar beets. And would be named as: “Bugs Bunny’s Favorite”, “Little Tree”, and “Just
Beet It”. Bugs

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Bunny’s Favorite would be the carrot, Little Tree would be the broccoli and Just Beet It
would be the sugar beets. The enterprise thought of the names for each flavor because it is
unique and fun which the proponents believe would catch the attention and curiosity of
consumers.
2. Properties of the Product
The product is a square-shaped bread with different varieties of vegetables placed
in separate breads, each of the made products are enriched with broccoli, or carrot, or
beetroot. It is slightly golden brown when removed from the oven and it has a rough texture.
3. Uses of the Product
The product is a convenient savory snack or for quick meal options for people who
want to grab a bite on their past time. It is also a good essential nutrient that can help
prevent obesity and for people who enjoy eating bread and pastries.
4. Users of the Product
The target market customers of Breggie Creations Enterprise are individuals of
Baguio City. The products may be consumed by all ages and is also intended to be resold
in bakeshops and cafés. The enterprise will strive to serve the customers in the best possible
way, catering to their needs and wants, and give them nutritious savory snacks with a good
quality.
5. Geographical Areas of Dispension
The production and selling are located at Ground floor, Cuesta Bldg. Caguioa
Street, Baguio City. The proponents chose to produce and sell the product in same area
because the proponents want to assure that the product is freshly served to the customer.
B. Demand Analysis
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To know the total market demand for the product, the proponents floated
questionnaires all over Baguio City. This analysis will be able to determine the customers’
needs and willingness to buy vegetable flatbread. It also provides assumptions on whether
it will be feasible and profitable. The target market will be composed of the individual
population of Baguio City. Thus, this is very helpful in determining the preference of the
target market.
Table 1
Historical Population of Individuals
Year Population
2014 351,735
2015 360,801
2016 237,100
2017 378,586
2018 387,509
Source: psa.gov.ph
Table 1 shows the population of residents in Baguio City. The sample size obtained
by the proponents for the year 2018 is 387,509 people, and 5% of margin error was used
using the Yamane’s Formula.
Yamane’s Formula:
N 387,509
n = 1+(Ne)2 n = 1+(387,509).05)2
Where:
n = sample size n = 399.5875321 or 400
N = individual population
e = margin of error (5%)
The computed value of 399.59 or 400 will be the number of questionnaires floated
to the individuals of Baguio City.
Table 2
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Historical Demand
Year Individual Percentage of Annual Historical

Population Consumption Rate of Demand in
Demand Servings
2014 351,735 73% 213 54,573,444
2015 360,801 73% 213 55,980,079
2016 237,100 73% 213 36,787,251
2017 378,586 73% 213 58,739,511
2018 387,509 73% 213 60,123,959
Table 2 shows the historical demand of people eating flatbread in Baguio City for
the year 2014-2018. The historical demand in pieces is computed by multiplying the
historical population with the percentage of consumption and the annual rate of demand. It
shows that almost each year there is a positive increase in demand, since there is a decrease
in the individual population in the year 2016. Consequently, this also gives the proponents
the idea that the individuals are very active in buying flatbread.
Table 3
Cross Tabulation
Quantity
Frequency 1 2 3 4 5 6 8 9 12 Total
Daily 3 4 4 0 1 0 0 0 0 12
Once A Week 51 45 12 9 2 2 0 1 1 123
Twice A Week 10 20 15 7 4 5 0 0 0 61
Thrice A Week 15 11 7 3 3 5 1 0 0 45
Once A Month 11 15 3 1 0 1 0 1 0 32
Once Every Two Months 1 0 1 0 0 0 0 0 0 2
Twice A Month 4 2 3 0 0 0 0 1 0 10
Once A Year 3 2 1 0 0 0 0 0 0 6
Twice A Year 0 1 0 0 0 0 0 0 0 1
Grand Total 98 100 46 20 10 13 1 3 1 292
Table 3 contains the cross tabulation of how often people eats flatbread and the
piece of it they consume. As seen in the table, majority of them eat flatbread on a weekly
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basis, which is 123 out of 400 respondents. This table is essential in analyzing how many
flatbreads does the enterprise needs to produce.
Table 4
Annualized Demand
Quantity
Frequency 1 2 3 4 5 6 8 9 12 Total
Daily 1,080 2,880 4,320 0 1,800 0 0 0 0 10,080
Once A Week 2,652 4,680 1,872 1,872 520 624 0 468 624 13,312
Twice A Week 1,040 4,160 4,680 2,912 2,080 3,120 0 0 0 17,992
Thrice A Week 2,340 3,432 3,276 1,872 2,340 4,680 1,248 0 0 19,188
Once A Month 132 360 108 48 0 72 0 108 0 828
Once Every Two 6 0 18 0 0 0 0 0 0 24
Months
Twice A Month 96 96 216 0 0 0 0 216 0 624
Once A Year 3 4 3 0 0 0 0 0 0 10
Twice A Year 0 4 0 0 0 0 0 0 0 4
Grand Total 7,349 15,616 14,493 6,704 6,740 8,496 1,248 792 624 62,062
62062
𝐴nnualized Demand Rate = = 213
292
Table 4 shows the annualized demand for flatbread from the residents of Baguio
City, which is 62,062 pieces. Accordingly, this gives an Annual Demand Rate of 213,
which is derived from dividing the annualized demand of flatbread with the number of
respondents who said yes. Thus, indicates that there will be no problem for the enterprise
to sell flatbread because of the high demand coming from the people of Baguio City.
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Table 5
Summary of Standard Deviation for Demand
Method Standard Deviation

Arithmetic Straight Line 9,195,364
Arithmetic Geometric Curve 22,151,192
Statistical Straight Line 8,226,802
Statistical Parabolic Curve 6,599,080
Table 5 shows the summary of Standard Deviation for Demand. The Statistical
Parabolic Curve has the least Standard Deviation. Therefore, the proponents can say that
there is less risk for the enterprise, since it is the most reliable method when it comes to
forecasting the demand for the product.

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Table 6
Statistical Parabolic Curve
a b (X) c X2 Yc Y-Yc (Y − Yc)2

47,369,318 1,386,046 -2 2,935,765 4 56,340,287 -1,766,843 3,121,734,462,277
47,369,318 1,386,046 -1 2,935,765 1 48,919,037 7,061,042 49,858,313,956,299
47,369,318 1,386,046 0 2,935,765 0 47,369,318 - 111,980,152,489,900
10,582,067
47,369,318 1,386,046 1 2,935,765 1 51,691,129 7,048,381 49,679,679,514,060
47,369,318 1,386,046 2 2,935,765 4 61,884,472 -1,760,513 3,099,405,156,997
Σ = 217,739,285,579,532
σ= 6,599,080
Table 7
Frequency Distribution of Respondents Availing Flatbread
Responses Respondents Percentage

Yes 292 73%
No 108 27%
Total 400 100%
Table 7 shows the quantity of people eating flatbread. Out of 400 respondents 292
or 73% said that they are flatbread while the remaining or 27% of the population do not.
Therefore, the proponents will have lesser problems in selling the product because the
demand for it is high.

23
Table 8
Frequency Distribution Table on How Often People Eat Flatbread

Daily 12 4%
Once A Week 123 42%
Twice A Week 61 21%
Thrice A Week 45 15%
Once A Month 32 11%
Once Every Two Months 2 1%
Twice A Month 10 3%
Once A Year 6 2%
Twice A Year 1 0%
Total 292 100%
Table 8 shows how often people eat flatbread. It shows that 123 people or 42% of
those who said yes eats flatbread on weekly basis. This means that people may also be
frequent to eat vegetable flatbread since it is just a type of it.
Table 9
Frequency Distribution table on Quantity of Flatbread Consumed

1 98 34%
2 100 34%
3 46 16%
4 20 7%
5 10 3%
6 13 4%
8 1 0%
9 3 1%
12 1 0%
Total 292 100%
24
Table 9 shows how many pieces of flatbread people of Baguio consume. It displays
that 34% of the respondents prefer a piece or two of flatbread. Therefore, the
enterprise should sell its flatbread on a per piece basis.
Table 10
The Willingness to Buy Vegetable Flatbread

Yes 318 80%
No 82 21%
Total 400 100%
Table 10 shows the willingness of the people of Baguio City to buy Vegetable
Flatbread. It shows that 318 people or 80% of 400 respondents are willing. Thus, displays
that the product has a chance of entering the market because of the strong affirmation.
Table 11
Frequency Distribution table on Projected Demand Using Statistical Parabolic
Year a b X c X2 Yc
2019 47,369,318.00 1,386,046.16 3 2,935,765.33 9 77,949,344.47
2020 47,369,318.00 1,386,046.16 4 2,935,765.33 16 99,885,747.96
2021 47,369,318.00 1,386,046.16 5 2,935,765.33 25 127,693,682.12
2022 47,369,318.00 1,386,046.16 6 2,935,765.33 36 161,373,146.94
2023 47,369,318.00 1,386,046.16 7 2,935,765.33 49 200,924,142.42
25
Table 12
Actual Projected Demand
Year Projected Demand Percentage of Willingness Actual Projected Demand

2019 77,949,344.47 80% 68,010,803
2020 99,885,747.96 80% 87,150,315
2021 127,693,682.12 80% 111,412,738
2022 161,373,146.94 80% 140,798,071
2023 200,924,142.42 80% 175,306,314
Table 12 shows the actual demand for the product in the next five years. These data
display that there will be increases in demand for the said years. It is computed by
multiplying the projected demand to the percentage of willingness to buy the product.
Therefore, the enterprise can generate profits because of the yearly increase in demand for
the next five years.
C. Supply Analysis
The supply analysis enables the proponents to evaluate the quantity to be
distributed in the market according to the data that competitors provided. These data will
help the proponents to know how much to supply in the market based on the needs of
customers.
26
Table 13
Raw Supply Tabulation
Stores Quantity per Day Percentage

A 125 0.08%
B 25 75.00%
C 20 75.00%
D 5 -
Total 175 150.08%
Table 13 shows how many pieces of flatbread does the competitors able to sell in a
day, and the change in percentage of their sale of flatbread as compared to 2017, previous
year.
Table 14
Annualized Supply
Stores Quantity Percentage

A 45,000 0.08%
B 9,000 75.00%
C 7,200 75.00%
D 1,800 -
Total 63,000 150.08%
Table 14 shows the number of pieces of flatbreads served in a year by the different
enterprises that sells flatbread. The values are computed by multiplying the number of
pieces sold in a day to 360 days.
Annualized Supply 63,000

Divided by: Responses 4
Total Average 15,750
Multiply by: 20
Historical Supply for 2018 173,250
Total Percentage 150.08%

Divided by: Data Received for Sales 3
Average Percentage of Sale of an Enterprise 50.03%
27
Table 15
Historical Supply
Year Historical Supply per Piece

2014 62,178
2015 93,284
2016 139,950
2017 209,963
2018 315,000
Table 15 shows how many flatbreads are sold yearly. Also, there is an increasing
demand for the product being observed every year. These data will help the proponents to
identify how many of flatbreads to produce.
Table 16
Summary of Standard Deviation for Supply
Summary Table
Method Standard Deviation
Arithmetic Straight Line 32,081
Arithmetic Geometric Curve 30,439
Statistical Straight Line 20,649
Statistical Parabolic Curve 2,760
Table 16 shows the summary of Standard Deviation from four different methods.
It shows that the Statistical Parabolic Curve has the least value. Since it has the lowest
value, it could give the most reliable forecast for the supply.
28
Table 17
Statistical Parabolic for Supply
Year Y X X2 X4 XY X2Y
2014 12,436 -2 4 16 (24,871) 49,742.40
2015 18,657 -1 1 1 (18,657) 18,656.71
2016 27,990 0 0 0 - -
2017 41,993 1 1 1 41,993 41,992.53
2018 63,000 2 4 16 126,000 252,000.00
Total 164,075 10 34 124,465 362,392
a b (X) c X2 Yc Y-Yc (Y − Yc)2

27,923.29 12,446.46 -2 2445.846749 4 12,813.75 (378.15) 142,996.80
27,923.29 12,446.46 -1 2445.846749 1 17,922.67 734.04 538,821.36
27,923.29 12,446.46 0 2445.846749 0 27,923.29 66.76 4,457.10
27,923.29 12,446.46 1 2445.846749 1 42,815.59 (823.06) 677,427.56
27,923.29 12,446.46 2 2445.846749 4 62,599.60 400.40 160,322.58
Σ = 7,617,600.00
σ= 2,760
Table 18
Projected Supply Using Statistical Parabolic
Year a b X c X2 Yc
2019 27,923.29 12,446.46 3 2,445.85 9 436,376.46
2020 27,923.29 12,446.46 4 2,445.85 16 584,213.41
2021 27,923.29 12,446.46 5 2,445.85 25 756,508.83
2022 27,923.29 12,446.46 6 2,445.85 36 953,262.71
2023 27,923.29 12,446.46 7 2,445.85 49 1,174,475.06
29
Table 19
Actual Projected Supply
Year Supply
2019 436,376.46
2020 584,213.41
2021 756,508.83
2022 953,262.71
2023 1,174,475.06
Table 19 shows the annual projected supply for the product. These data show that
there will be an increase of supply for the product each year for the next five years.
D. Demand-Supply Analysis
The demand-supply analysis is essential for the business to know the performances
of the market for a certain product based on the flow of the supply and demand from the
market studies. The proponents need to understand the relationship of the amount of the
product to be produced and demanded. The demand and supply should be in accordance
with each other, otherwise there will be a shortage or surplus of the product.
Table 20
Unsatisfied Demand
Year Projected Demand Actual Projected Supply Unsatisfied Demand

2019 77,949,344 436,376.46 77,512,967.54
2020 99,885,748 584,213.41 99,301,534.59
2021 127,693,681 756,508.83 126,937,172.17
2022 161,373,146 953,262.71 160,419,883.29
2023 200,924,141 1,174,475.06 199,749,665.94
30
Table 20 shows the difference of the projected demand and supply for the next five
year. These data show that still for the next five years the market cannot fully satisfy the
demand for the flatbreads.
E. Price Study
Price is an important factor to a business. It is a determinant whether a potential
customer will buy the product. There are a lot of factors to consider on how to determine
the price of the product like raw materials used, direct and indirect cost the enterprise used.
Another external factor is the economic status of the country. The average price of flatbread
from competitors is ranging from P30.00-70.00. The proponents decided to sell Vegetable
Flatbread for P25.00 per piece considering the ingredients and materials used, packaging
and salaries expense.
F. Factors Affecting the Market
Factors Affecting Demand
1. Taste and Preferences
There are all kinds of things that can change one's tastes or preferences that cause
people to want to buy more or less of a product. If the market satisfied the consumers with
the taste of the product, then they will consider buying it again.
The proponents will guarantee that the flavor will satisfy the customers taste and
preferences. The proponents will be open for any suggestions and feedbacks from the
customers in terms of what other variants of the product will be added for it to be improved.
2. Promotion
Creating a new product or launching a new service for your enterprise is
challenging enough, but to promote a product, the enterprise needs a broader plan.
31
The enterprise will have to embrace online advertising like, Facebook, Twitter,
Instagram pages so that people can see the enterprise’s products online, the proponents will
also give out flyers out into the world.
3. Quality of the Product
The acceptability of a food product (bread in particular) to a group of people is
subject to a number of factors. These include, among others, the effect of climate and
geographical location, consumer’s age, and level of income. Customers want something to
meet their expectations. When the enterprise fails to do so, customers do business
elsewhere.
That is why the proponents are fortifying that the quality of the products would
meet the expectations of the customers.
4. Competitors
Competition is important for the enterprise’s business because it provides
reassurance that the enterprise will be getting customers because of the quality of the
products and services. When there is competition, the enterprise know that customers are
using the business not because the enterprise is the only one out there, but because among
the others out there, the enterprise appealed to them most.
The proponents of the enterprise will maintain the quality and reasonable price for
the products. They will also ensure stability on serving their customers so that they will
come and buy the products.

32
Factors Affecting Supply
1. Price of the Raw Materials
Consumers want to buy more of a product at a low price and less of a product at a
high price. The price of the product would fluctuate depending on the supply of the raw
material that would be needed to create the product.
The proponents would ensure a stable supply of raw materials to avoid price
fluctuation and also to prevent shortage of product inventory to deliver satisfaction to
customers.
2. Economic Conditions
The prices of raw materials fluctuate depending on its supply. If the price of the
raw material increases then the price of the product increases as well for the raw materials
has direct impact in the creation of the product.
The proponents would find a stable supplier of raw materials to avoid shortage of
supply and so that the production would be continuous and price would be stable.
3. Government Intervention
Government rules, regulations that are being upheld by government agencies would
be strictly followed and implemented.
The enterprise would meet the requirements and continue operations in accordance
with the government regulations and law.
C. Marketing Program
1. Product
Vegetable Flatbread can be a snack or a food taken just before a meal to stimulate
the appetite. It comes with meals? Or the customers can buy it whenever they wanted.
33
The taste is a little bit salty, and sweet. It is best served when it is hot and the flour is
tender because the taste all come together and creates a perfect snack to warm up the
stomach. It also smells good, which may cause potential customers to buy the product.
Figure No. 2
Product
2. Price
Vegetable Flatbread costs P25.00 per piece, this is based on the price of its
ingredients which is the Almond Flour, vegetables like broccoli, carrot and beetroot,
herbs, eggs, and other materials needed plus the mark-up. Computation can be seen in
page 44.
3. Place
The Breggie Creations enterprise will be located at Ground floor, Cuesta Bldg.
Caguioa Street, Baguio City, which will serve as the production and selling area of the
product. The proponents chose to operate at Caguioa Street, because not only does people
4. Promotion
34
The promotion for the product is through giving out flyers, through social media
like Facebook, Twitter and Instagram. The enterprise will also sell the products and they
will be the one who will advertise their product.
Figure no. 3
Facebook Page
Figure no. 4
Twitter Account
35
Figure no. 5
Instagram Account
36
Figure no. 6
Flyer
37
CHAPTER III
TECHNICAL FEASIBILITY
Introduction
This chapter gives information regarding the feasibility study. This chapter
includes the product description, production process, selling process, flatbread size and
production of the product, plant size and production schedule, production cost, project
cost for a month. This chapter also includes tools and implements, equipment, raw
materials and supplies. The exact location of the area, the vicinity map and the floor plan
of the production site. It also includes the waste disposal and labor requirements.
A. Product Description
The vegetable flatbread is a square shaped thin/flat bread made with either
broccoli, carrot or beetroot. After baking, the broccoli flavor would be greenish in color
and dense texture from the inside and out with herbaceous aroma, which is a bit bitter and
minty in taste. For the carrot flavor, it would be yellowish brown and has a dense texture
from both inside and out with a spring and herbaceous like smell that tastes a bit sweet and
minty. Like the broccoli and carrot, the beetroot would also have a dense texture but is
purplish in color all throughout that has earthy aroma and is somewhat earthy also and
sweet in taste. The packaging of the products would be sorted and piled per variety and
would be plastic sealed with the brand name and logo with it.
38
B. Production Process
To ensure best quality of the product, the enterprise will strictly follow the
procedures in making the vegetable flatbreads. The enterprise will produce 300 pieces of
vegetable flatbread daily.
The following procedures are as follows:
1. Preparation of the Ingredient (15 minutes)
The step includes the preparation of the ingredients.
In order to produce 300 pieces of vegetable flatbread that will be sold on the market,
the enterprise will need the following ingredients. The weight of one piece of vegetable
flatbread in grams is approximately 50g.
Product Gross Weight(g) Net Weight(g)

Broccoli 3750 2250
Carrot 2100 1900
Beetroot 2100 1900
Almond Flour 2500 2500
Eggs(Medium) 5000 4800
Thyme 34 34
Salt 17 17
Black Pepper 17 17
2. Making the Product (20 minutes)
a. Washing of the ingredients
Wash the needed vegetables for the desired flavor.
b. Chopping of the vegetables
Coarsely chop the vegetables

39
c. Baking Tray Preparation (7 minutes)
Preheat the oven to 200°C / 400°F for at least 15 minutes while making the
mixture
d. Place the chopped vegetables into the food processor and mix till a fine rice-like
texture is achieved
e. Mixing of the ingredients (15 minutes)

1
Place a 100g almond flour, 1 tsp of thyme, of salt and pepper and 4 eggs into a
2
mixing bowl and mix well with a spoon
f. Preparing to bake the product (10 minutes)
Put the mixture onto a baking paper lined tray and carefully press mixture into a
rectangle making sure the edges are even and the layer is about a half centimeter
thick
g. Bake in the oven for 30 minutes or until slightly golden and firm (30 minutes)
h. Remove from the oven and let cool completely (15 minutes)
i. Turn it upside-down and carefully remove the baking paper and cut into bread-
sized slices (5 minutes)
j. Store in the bread storage rack and display shelf (5 minutes)

40
Flow Chart (2 hour and 30 minutes)
Production Process
Ingredient Preparation (10 minutes)
Washing of the Vegetables (10 minutes)
Chopping of Vegetables (10 minutes)
Preheating of Oven (2 minute)
Baking Tray Preparation (5 minutes)
Blending of the Vegetables (15 minutes)
Mixing of Ingredients (10 minutes)
Transferring Mixture to the Tray (5 minute)
Oven Baking (30 minutes)
Cooling (15 minutes)
Peeling Baking and Slicing (5 minute)
Storing (5 minutes)
41
Selling Process
Get Orders (1 minute)
Get the Payment (5 minutes)
Prepare the Order (5 minutes)
Serve the Order (10 minutes)

42
C. Plant Size and Production Schedule
The enterprise will be operating from 8am-5pm from Monday to Saturday.
Production process will not be accomplished without the manpower and the effectiveness
of the employees. Two (2) employees will be hired for the selling and production of the
product. The employees will have a one (1) hour lunch break and two (2) fifteen (15)
minutes coffee breaks, which is one in the morning and the other in the afternoon. Holidays
and non-working days will be provided with pay. The total operating days of the enterprise
for an entire year in estimated to be 288 days.
D. Equipment, Tools and Implements
Equipment Brand Model Supplier Quantity Unit Total

Cost Cost
RDD-35T SM 1 8,799.00 8,799.00
3.5CUFT Appliances
FUJIDENZO
REF
Refrigerator
A12-RFL36E Merit 2 37,000 74,000.00
Stainless
Steel Inc.
2-Layer Electric
Deck Oven
Total Cost of Equipments 82,799.00
43
Tools and Implements Quantity Unit Cost Total Cost

Chef’s Knife- 8 inches 3 180.00 540.00
Measuring Cup 2 60.00 120.00
Mixing Bowl 3 350.00 1,400.00
9x13 Baking Pan 9 120.00 1,080.00
Chopping Board 2 250.00 500.00
Large Basin 1 600.00 600.00
Spatula 1 222.00 222.00
Stainless Steel Strainer 1 250.00 250.00
Large Container 1 250.00 250.00
Food Processor 1 4,500.00 4,500.00
Medium Container 1 100.00 100.00
Small Container 1 25.00 25.00
Total Tools and Implements 8,987.00
E. Plant Location
The production is located at Ground Floor, Cuesta Bldg. Bonifacio Street, Baguio
City. The proponents chose to operate at Bonifacio Street, because not only does people
F. Layout
Floor plan is created for systematic and a better flow of activities in the production
area. It is designed to utilize the area and at the same time the employees can move
comfortably. The arrangement of the production area adds productivity and efficiency of
the enterprise.
G. Building and Facilities
The building and facilities that the proponents chose is suitable for making the
product because of the wide area wherein it may accommodate all the machines and
manufacturing tables that will be needed in the production. The largest area would be the
place where the working tables are located.

44
H. Raw Materials and Supplies
1. Direct Materials
Items Quantity Unit Cost Total Cost

Broccoli 90kg 60.00 5,400.00
Carrot 51kg 20.00 1,020.00
Beetroot 51kg 45.00 2,295.00
Almond Flour 5kg 7,200.00 36,000.00
Eggs(medium tray) 67 180.00 12,060.00
Thyme 1kg 600.00 1,200.00
Salt 450g 15.00 15.00
Black Pepper 450g 45.00 45.00
Total Cost of Direct Materials 58,035.00
2. Indirect Materials

Tissue (1000 sheets) 24 125.00 3,000.00
Paper Pouch(500 pieces) 24 400.00 9,600.00
Total Indirect Materials 12,600.00
3. Supplies
a. Production Supplies

Disposable Gloves (100pcs) 3 35.00 105.00
Hair Net (12pcs) 4 70.00 280.00
Apron 2 55.00 110.00
Spit Guard (10pcs) 5 200.00 1,000.00
Total Cost for Production Supplies 1,495.00
45
b. Cleaning Supplies

Dishwashing Liquid 4 55.00 220.00
Scotch Brite 4 15.00 60.00
Broom 1 100.00 100.00
Dustpan 1 50.00 50.00
Trash Can 2 90.00 180.00
Trash Bags (20pcs) 2 25.00 50.00
Hand Soap 2 41.00 82.00
Dish Towel 4 25.00 100.00
Hand Towel 4 25.00 100.00
Floor Mop 1 599.00 599.00
Total Cost for Cleaning Supplies 1,541.00
c. Office Supplies

BIR Official Receipt 10 100.00 1,000.00
Samsung Keystone 3 1 990.00 990.00
Sim 1 30.00 30.00
Log Book 1 70.00 70.00
Ballpen (Per Box) 1 96.00 96.00
Journal 4 70.00 280.00
Total Cost for Office Supplies 2,466.00
d. Tools and Implements

Mixing Bowl 4 250.00 1,000.00
9x13 Baking Pan 9 120.00 1,080.00
I. Waste Disposal
The enterprise will practice proper waste disposal to ensure a healthy and clean
environment for the customers and the employees. Proper segregation of biodegradable
and non-biodegradable would be applied. The schedule for the collection of garbage of T.
46
Alonzo is Thursday weekly starting from 7:00am to 10:00am. The waste of the enterprise
would be properly thrown and sealed to garbage bags to maintain cleanliness inside and
outside of the production area.
J. Production Cost
Particulars Note Total Cost

Direct Materials 1 4,697.10
Indirect Materials 2 525.00
Direct Labor 3 446.20
Factory Overhead 4 270.23
Total Production Cost 5,938.53
Divide by: Pizza Puff produced daily 300.00
Total Cost per Piece 19.80
Add: Mark up 5.20
Selling Price 25.00
Note 1: Direct Materials

Broccoli 3.75kg 60.00 225.00
Carrot 2.1kg 20.00 42.00
Beetroot 2.1kg 45.00 94.50
Almond Flour 2.5kg 1,500.00 3,750.00
Medium Size Eggs(1 tray) 3 180.00 540.00
Thyme 36g 43.20 43.20
Salt 18g 0.60 0.60
Note 2: Indirect Materials

Tissue 1 125.00 125.00
Paper Pouch 1 400.00 400.00
Total Indirect Materials 525.00
47
Note 3: Direct Labor Schedule

Minimum Wage 320.00
13th Month Pay 1 53.33
SSS 2 46.93
PhilHealth 3 17.6
Pag-Ibig 4 8.33
Total Daily Cost of Direct Labor 446.2
Schedule 1: 13th Month Pay

Monthly Wage 7,680.00
Multiply by: No. of Employees 2
Total Monthly Wage 15,360.00
Divided by: No. of Days per year 288
Total Daily 13th Month Pay 53.33
Schedule 2: SSS
SSS Contribution Monthly 563.2
Multiply by: No. of Months 12
Total 6,758.40
Multiply by no. of Employees 2
Total 13,516.80
Divided by: Total number of Days per year 288
Total Daily SSS contribution 46.93
Schedule 3: PhilHealth
PhilHealth Contribution 211.2
Total 2,534.40
Total 5,068.80
Total Daily PhilHealth contribution 17.6
Schedule 4: Pag-Ibig
Pag-Ibig Contribution Monthly (7,680 x 2%) 153.6
Less: Maximum Charges (153.6-100) 53.6
Monthly Pag-Ibig Contribution 100
Total 1,200.00
Total 2,400.00
Total Daily Pag-Ibig contribution 8.33
48
Note 4: Factory Overhead Schedule

Rent Expense 1 233.33
Utilities Expense 2 30.65
Communication Expense 3 6.25
Total Factory Overhead 270.23
Schedule 1: Rent Expense

Monthly Rent Expense 7,000.00
Divided by: 30
Total Daily Rent Expense 233.33
Schedule 2: Utilities Expense

Light Bulb (8 hours) 63.00
Refrigerator (24 hours) 1,680.00
Cellphone Charge 200
Total Daily Watts Consumption 1,943.00
Divided by: 1000
Total Kilowatts Consumption 1.943
Multiply by: No. of Working Days 24
Total Monthly Kilowatt Consumption 46.632
Multiply by: KWH Rate with VAT 7.73
Total Monthly Electric Expense 360.47
Add: Fixed Charge 5
Monthly Electric Expense 365.47
Divided by: Number of Days in Months 24
Total Daily Cost of Utilities 15.23
Cubic Meter Consumed 5

Multiply by: Rate per cubic meter 40.5
Total Consumption 202.5
Add: Minimum Charges (370.00 – 202.50) 167.5
Total Monthly Water Consumption 370
Divided by: Number of Days Per Month 24
Total Daily Water Consumption 15.42
Total Utilities Expense 30.65
Schedule 3: Communication Expense

Monthly Communication Expense 150
Multiply by: Number of Months 12
Total Communication Expense 1,800.00
Divided by: Number of Days 288
49
K. Labor Requirement
It is necessary that the proponents should hire workers. The enterprise needs help
for the production and distribution of the product. Workers should be hardworking,
honest and easy to work with. They will be having specific training for their designated
task. They should be also industrious in cleaning the production area and keeping it
organized every time. The Breggie Creations Enterprise will be hiring workers that will
meet the qualifications. The employees will be having a minimum wage of P310.00.
Also, there would be SSS, Phil Health and PAG-IBIG contributions that will be dealt
with in a monthly basis for each of the employees.
L. Project Cost (For 1 Month)
Direct Material 1 58,035.00

Indirect Material 2 12,600.00
Production Supplies 3 1,495.00
Cleaning Supplies 4 1,541.00
Office Supplies 5 2,466.00
Tools and Implements 6 3,040.00
Salaries and Benefits 7 10,708.80
Rent Expense 7,000.00
Prepaid Rent 7,000.00
Equipments 8 50,299.00
Communication Expense 150.00
Feasibility Expense 9 3,275.00
Taxes and Licenses 10 7,856.00
Total Project Cost 165,465.80
Contingency Investment 8,534.20
Total Investment Cost 174,000.00
50
Note 1: Direct Materials

Broccoli 90kg 60.00 5,400.00
Carrot 51kg 20.00 1,020.00
Beetroot 51kg 45.00 2,295.00
Almound Flour 5kg 7,200.00 36,000.00
Medium Size Eggs(tray) 67 180.00 12,060.00
Thyme 1kg 600.00 1,200.00
Salt 450g 15.00 15.00
Note 2: Indirect Materials

Tissue (1000 sheets) 24 125.00 3,000.00
Paper Pouch(500 pieces) 24 400.00 9,600.00
Total Indirect Materials 12,600.00
Note 3: Production Supplies

Disposable Gloves (100pcs) 3 35.00 105.00
Hair Net (12pcs) 4 70.00 280.00
Apron 2 55.00 110.00
Spit Guard (10pcs) 5 20.00 1,000.00
Total Cost for Production Supplies 1,495.00
Note 4: Cleaning Supplies

Dishwashing Liquid 4 55.00 220.00
Scotch Brite 4 15.00 60.00
Broom 1 100.00 100.00
Dustpan 1 50.00 50.00
Trash Can 2 90.00 180.00
Trash Bags (20pcs) 2 25.00 50.00
Hand Soap 2 41.00 82.00
Dish Towel 4 25.00 100.00
Hand Towel 4 25.00 100.00
Floor Mop 1 599.00 599.00
Total Cost for Cleaning Supplies 1,541.00
51
Note 5: Office Supplies

BIR Official Receipt 10 100.00 1,000.00
Samsung Keystone 3 1 990.00 990.00
Sim 1 30.00 30.00
Log Book 1 70.00 70.00
Ballpen (Per Box) 1 96.00 96.00
Journal 4 70.00 280.00
Total Cost for Office Supplies 2,466.00
Note 6: Tools and Implements

Mixing Bowl 4 250.00 1,000.00
9x13 Baking Pan 9 120.00 1,080.00
Note 7: Salaries and Benefits

Minimum Wage 320
13th Month Pay 53.33
SSS 46.93
PhilHealth 17.6
Pag-Ibig 8.33
Total Daily Salaries and Benefits 446.2
Multiply by: Number of Days Per Month 24
Total Salaries and Benefits 10,708.80
Note 8: Equipment
Equipment Quantity Cost
Electric Deck Oven 1 37,000.00
Refrigerator 1 8,799.00
Food Processor 1 4,500.00
Total 50,299.00
Note 9: Feasibility Expense

Photocopy 800
Print Outs 500
Taste Test Expense 1,450.00
Expandable Folder 75
Book Bind 450
Total Cost 3,275.00
52
Note 10: Taxes and Licenses

Authentication fees 100.00
Certificate/Clearances 500.00
Barangay Business Clearance 250.00
Business establishment inspection fee 200.00
Initial Tax (0.5% of initial investment) 850.00
Secretary’s fee 200.00
Mayor’s permit 200.00
Tax clearance 100.00
Sanitary Business fee 100.00
Cedula 6.00
Business plate 150.00
Certification fee 100.00
Notarization 500.00
Registration 1,000.00
Documentary Stamp 50.00
Processing fee for business name 2,725.00
Verification and reservation of name 125.00
Registration 500.00
Book 50.00
Total Taxes and Licenses 7,856.00
53
CHAPTER IV
FINANCIAL STUDY
Introduction
The chapter shows the financial study that is used to analyze whether an entity is
capable of putting up the proposed business. This is comprised of the major assumptions,
total project cost, initial working capital requirements, sources and alternative source of
financing the project, business, and pro-forma financial statements, and financial analysis.
A. Major Assumptions
1. Operating Days Per Annum
The Breggie Creations enterprise will be starting on June 2019 for the first year of
its operation. The days of production will be 168 days for the first year then 288 for the
preceeding years. The enterprise will cover three productions in one day that starts from
8am and ends at 5pm from Mondays to Saturdays, 6 days a week and a total of 24 days a
month.
2. Production
The enterprise will be producing 300 pieces of Vegetable Flatbread daily or 86,400
pieces for the whole year. The proponents agreed to increase by 10% the production
annually.
3. Selling Price
The selling price will be at Php 25.00, this is based on the prices of the raw materials
that the enterprise used. To be able to keep up with the increase of production for the next
years, a 6% increase in price will be implemented every year.

54
4. Sales
The enterprise assumes 100% sales.
5. Purchases
The purchase will be done on a cash basis. The enterprise cost of the direct and
indirect materials will increase by 10% in quantity and 6% in price.
6. Office, Cleaning, Production, Selling Supplies and Tools and Implements
The enterprise assumes that all prices of supplies are subject to 6% increase
annually.
7. Utilities Expense
Utilities expense will increase by 6% every other year. Due to increase in
production.
8. Wages Expense
The enterprise will be having 2 employees starting from its first year of operation.
The employees’ salaries are expected to increase by 6% annually.
9. Rent Expense
The monthly rent expense is P7,000 with the total of P84,000 annually.
10. Prepaid Rent
Rent will be paid a month advance for the production area.
11. Depreciation Expense
The Straight-Line method is used in the computation of depreciation. The estimated
useful life of the equipments is 10 years. Equipments that have a value of Php5,000.00 will
only be ones to be depreciated.
12. Gains and Losses

55
The gains and losses will be divided equally among the partners.
13. Capital
The partners will contribute P58,000 each, accumulating a fund of P174,000 for
initial investment.
14. Withdrawals
There will be no withdrawals for the first year of operation, but in the succeeding
year, the proponents agreed to withdraw 30% of their share in net income.
15. Cash and Cash Equivalents
There will be a 30% cash on hand 50% cash on bank, and 20% petty cash fund.
16. Spoilage
The proponents allotted 0.05% spoilage based on the annual required production
units.
56
Breggie Creation Enterprise

Projected Statement of Comprehensive Income
For the Years Ended December 31, 2019-2023
Particulars Notes 2019 2020 2021 2022 2023

Sales 1 1,259,370.00 2,517,300.72 2,935,172.64 3,422,411.30 3,990,531.57
Less: Cost of Goods Sold 2 1,091,520.20 2,085,489.14 2,377,981.81 2,720,011.92 3,105,902.47
Gross Income 167,849.80 431,811.58 557,190.83 702,399.38 884,629.10
Less: Operating Expenses 3 11,497.00 2,388.76 2,480.73 2,578.21 2,681.54
Earnings before Income Tax 156,352.80 429,422.82 554,710.10 699,821.17 881,947.56
Less: Income Tax (30%) 46,905.84 128,826.85 166,413.03 209,946.35 264,584.27
Net Income 109,446.96 300,595.97 388,297.07 489,874.82 617,363.29
57
Note 1: Net Sales
Particulars Schedule 2019 2020 2021 2022 2023

Required Production 1 50,400 95,040 104,544 114,998 126,498
Less: Spoilage 2 25 48 52 57 63
Total Sales 50,375 94,992 104,492 114,941 126,435
Multiply by: Selling Price 3 25.00 26.50 28.09 29.78 31.56
Net Sales 1,259,370 2,517,301 2,935,173 3,422,411 3,990,532
Note 2: Cost of Goods Sold

Direct Raw Materials 4 789,112.80 1,569,207.17 1,820,280.31 2,111,525.17 2,449,369.19
Direct Labor 5 130,783.20 225,177.60 237,480.38 250,521.34 264,344.74
Factory Overhead Note 4 171,624.20 291,104.37 320,221.11 357,965.42 392,188.53
Cost of Goods Sold 1,091,520.20 2,085,489.14 2,377,981.81 2,720,011.92 3,105,902.47
Note 3: Operating Expense

Office Supplies 6 3,016.00 1,532.76 1,624.73 1,722.21 1,825.54
Taxes and Licenses 7 5,771.00 856.00 856.00 856.00 856.00
Feasibility Cost 8 2,110.00
Advertising Expense 9 600.00
Operating Expense 11,497.00 2,388.76 2,480.73 2,578.21 2,681.54
58
Note 4: Factory Overhead

Depreciation Expense - Equipment 10 4,829.94 8,663.23 8,663.23 8,663.23 8,663.23
Indirect Materials 11 88,200.00 175,392.00 203,454.72 236,007.48 273,768.67
Production Supplies 12 3,795.00 6,805.20 7,269.69 7,646.32 8,168.23
Tools and Implements 13 8,987.00 553.32 586.52 5,344.09 659.01
Cleaning Supplies 14 3,614.00 5,065.04 5,621.37 5,678.72 6,303.81
Rent Expense 15 56,000.00 84,000.00 84,000.00 84,000.00 84,000.00
Utilities Expense 16 5,148.26 8,825.58 8,825.58 8,825.58 8,825.58
Communication Expense 17 1,050.00 1,800.00 1,800.00 1,800.00 1,800.00
Total Factory Overhead 171,624.20 291,104.37 320,221.11 357,965.42 392,188.53
Schedule 1: Required Production
Particulars 2019 2020 2021 2022 2023

Production per day (pieces) 300 330 363 399 439
Multiply by: Production Days 168 288 288 288 288
Total Required Production 50,400 95,040 104,544 114,998 126,498
59
Schedule 2: Spoilage
Particulars 2019 2020 2021 2022 2023

Total Required Production 50,400.00 95,040.00 104,544.00 114,998.40 126,498.24
Multiply by: Percentage of Spoilage 0.05% 0.05% 0.05% 0.05% 0.05%
Spoilage 25 48 52 57 63
Schedule 3: Selling Price
Particulars 2019 2020 2021 2022 2023

Initial Selling Price (per piece) 25 25 27 28 30
Add: Percentage Increase in Selling Price
(Initial Selling Price x 6%) 0 1.50 1.59 1.69 1.79
Selling Price (per piece) 25.00 26.50 28.09 29.78 31.56
60
Schedule 4: Direct Raw Materials
Particulars 2019 2020 2021 2022 2023

Broccoli 225.00 261.00 302.76 351.20 407.39
Carrot 42.00 48.72 56.52 65.56 76.05
Beetroot 94.50 109.62 127.16 147.50 171.11
Almond Flour 3,750.00 4,350.00 5,046.00 5,853.36 6,789.90
Eggs(Medium) 540.00 626.40 726.62 842.88 977.75
Thyme 43.20 50.11 58.13 67.43 78.22
Salt 0.60 0.70 0.81 0.94 1.09
Black Pepper 1.80 2.09 2.42 2.81 3.26
Total 4,697.10 5,448.64 6,320.42 7,331.68 8,504.75
Multiply by: Number of Working Days 168 288 288 288 288
Total Direct Raw Materials 789,112.80 1,569,207.17 1,820,280.31 2,111,525.17 2,449,369.19
61
Schedule 5: Direct Labor
Particulars 2019 2020 2021 2022 2023

Basic Salary 310.00 328.60 348.32 369.21 391.37
Multiply by: Number of Employees 2 2 2 2 2
Total Salary per Day 620.00 657.20 696.63 738.43 782.74
Multiply by: Working Days per Year 168 288 288 288 288
Salary per Year 104,160.00 189,273.60 200,630.02 212,667.82 225,427.89
13th Month Pay 14,880.00 15,772.80 16,719.17 17,722.32 18,785.66
Add: Employee Benefits
SSS 7,735.00 13,260.00 13,260.00 13,260.00 13,260.00
PhilHealth 1,925.00 3,300.00 3,300.00 3,300.00 3,300.00
Pag-IBIG 2,083.20 3,571.20 3,571.20 3,571.20 3,571.20
Total Employee Benefits 11,743.20 20,131.20 20,131.20 20,131.20 20,131.20
Direct Labor 130,783.20 225,177.60 237,480.38 250,521.34 264,344.74
Schedule 6: Office Supplies
Particulars 2019 2020 2021 2022 2023

BIR Official Receipt 1,000.00 1,060.00 1,123.60 1,191.02 1,262.48
Samsung Keystone 3 990.00
Sim 30.00
Log Book 70.00 74.20 78.65 83.37 88.37
Ballpen 96.00 101.76 107.87 114.34 121.20
Journal 280.00 296.80 314.61 333.48 353.49
Calculator 550.00
Total Office Supplies 3,016.00 1,532.76 1,624.73 1,722.21 1,825.54
62
Schedule 7: Taxes and Licenses

Particulars 2019 2020 2021 2022 2023
Payments for FDA Approval
Authentication fees 100.00
Certificate/Clearances 500.00
Total Payment for FDA Approval 600.00
Payments of Business Permits
Barangay Business Clearance 250.00 250.00 250.00 250.00 250.00
Business establishment inspection fee 200.00
Initial Tax (0.5% of initial investment) 850.00
Secretary’s fee 200.00 200.00 200.00 200.00 200.00
Mayor’s permit 200.00 200.00 200.00 200.00 200.00
Tax clearance 100.00 100.00 100.00 100.00 100.00
Sanitary Business fee 100.00 100.00 100.00 100.00 100.00
Cedula 6.00 6.00 6.00 6.00 6.00
Business plate 150.00
Total Payment of Business Permits 2,056.00 856.00 856.00 856.00 856.00
SEC Payments
Notarization 500.00
Registration 1,000.00
Processing fee for business name 640.00
Verification and reservation of name 125.00
Total Payment for SEC 2,415.00
BIR Registration
63
Registration 500.00
Book 50.00
Total Payment for BIR Registration 700.00
Total Taxes and Licenses 5,771.00 856.00 856.00 856.00 856.00
Schedule 8: Feasibility Cost
Particulars 2019
Photocopy 750.00
Printing 500.00
Taste Test Expense 300.00
Expandable Folder 110.00
Book Bind 450.00
Total 2,110.00
Schedule 9: Advertising Expense
Particulars 2019
Flyers 100.00
Free Tasting 500.00
Total 600.00
64
Schedule 11: Depreciation Expense -

Equipment
Particulars 2019 2020 2021 2022 2023
2-Layer Electric Deck Oven 74,000.00 69,683.33 61,940.74 54,198.15 46,455.56
Divided by: Useful Life 10 9 8 7 6
Depreciation Expense - Oven 4,316.67 7,742.59 7,742.59 7,742.59 7,742.59
Refrigerator 8,799.00 8,285.73 7,365.09 6,444.45 5,523.82

Divided by: Useful life 10 9 8 7 6
Depreciation Expense - Refrigerator 513.28 920.64 920.64 920.64 920.64
Total Depreciation Expense -
Equipment 4,829.94 8,663.23 8,663.23 8,663.23 8,663.23
Schedule 12: Indirect Materials
Particulars 2019 2020 2021 2022 2023

Tissue 21,000.00 41,760.00 48,441.60 56,192.26 65,183.02
Paper Pouch 67,200.00 133,632.00 155,013.12 179,815.22 208,585.65
Total 88,200.00 175,392.00 203,454.72 236,007.48 273,768.67
65
Schedule 13: Production Supplies
Particulars 2019 2020 2021 2022 2023

Disposable Gloves 735.00 1,335.60 1,415.74 1,500.68 1,590.72
Hairnet 350.00 636.00 674.16 714.61 757.49
Apron 1,540.00 2,798.40 2,966.30 3,144.28 3,332.94
Spit Guard 1,120.00 2,035.20 2,157.31 2,286.75 2,423.96
Pot Holder 50.00 56.18 63.12
Total 3,795.00 6,805.20 7,269.69 7,646.32 8,168.23
Schedule 14: Tools and Implements
Particulars 2019 2020 2021 2022 2023

Knife 540.00 643.15
Measuring Cup 120.00 142.92
Mixing Bowl 1,000.00 1,191.02
9x13 Baking Pan 1,080.00 1,286.30
Chopping Board 300.00 318.00 337.08 357.30 378.74
Large Basin 600.00 714.61
Spatula 222.00 235.32 249.44 264.41 280.27
Stainless Steel Strainer 250.00 297.75
Large Container 250.00 297.75
Food Processor 4,500.00
Medium Container 100.00 119.10
Small Container 25.00 29.78
Total 8,987.00 553.32 586.52 5,344.09 659.01
66
Schedule 15: Cleaning Supplies
Particulars 2019 2020 2021 2022 2023

Dishwashing Liquid 1,540.00 2,798.40 2,966.30 3,144.28 3,332.94
Dishwashing Sponge 420.00 763.20 808.99 857.53 908.98
Broom 100.00 106.00 112.36 119.10 126.25
Dust Pan 50.00 56.18 63.12
Trash Can 180.00 202.25 227.25
Trash Bags 350.00 371.00 393.26 416.86 441.87
Hand Soap 574.00 608.44 644.95 683.64 724.66
Dish Towel 100.00 106.00 112.36 119.10 126.25
Hand Towel 100.00 100.00 100.00 100.00 100.00
Floor Mop 200.00 212.00 224.72 238.20 252.50
Total 3,614.00 5,065.04 5,621.37 5,678.72 6,303.81
Schedule 16: Rent Expense
Particulars 2019 2020 2021 2022 2023

Rent Expense 7,000.00 7,000.00 7,000.00 7,000.00 7,000.00
Multiply by: No. of months in a year 7 12 12 12 12
Total 49,000.00 84,000.00 84,000.00 84,000.00 84,000.00
Add: One Month Advance 7,000.00 - - - -
Total 56,000.00 84,000.00 84,000.00 84,000.00 84,000.00
67
Schedule 17: Utilities Expense
Particulars 2019 2020 2021 2022 2023

Electricity
Light 63.00 63.00 63.00 63.00 63.00
Refrigerator 1,680.00 1,680.00 1,680.00 1,680.00 1,680.00
Cellphone Charge 200.00 200.00 200.00 200.00 200.00
Daily Watts Consumption 1,943.00 1,943.00 1,943.00 1,943.00 1,943.00
Divided by: 1000 1000 1000 1000 1000
Kilowatts Consumption 1.94 1.94 1.94 1.94 1.94
Multiply by: Working Days 24 24 24 24 24
Monthly Kilowatt Consumption 46.63 46.63 46.63 46.63 46.63
Multiply by: KWH Rate w/ VAT 7.73 7.73 7.73 7.73 7.73
Total Monthly Electric Expense 360.47 360.47 360.47 360.47 360.47
Add: Fixed Charge 5 5 5 5 5
Monthly Electric Expense 365.47 365.47 365.47 365.47 365.47
Water
Cubic Meter Consumed 5 5 5 5 5
Multiply by: Rate/cubic meter 40.50 42.93 45.51 48.24 51.13
Consumption 202.50 214.65 227.53 241.18 255.65
Add: Minimum Charges (370.00 –
202.50) 167.50 155.35 142.47 128.82 114.35
Monthly Water Consumption 370.00 370.00 370.00 370.00 370.00
Total Utilities Expense 735.47 735.47 735.47 735.47 735.47
Multiply by: Working Months 7 12 12 12 12
Total Utilities Expense per year 5,148.26 8,825.58 8,825.58 8,825.58 8,825.58
68
Schedule 17: Communication Expense
Particulars 2019 2020 2021 2022 2023

Communications Expense 150 150 150 150 150
Multiply by: Number of working months 7 12 12 12 12
Total Communications Expense 1050 1800 1800 1800 1800
69

Projected Statement of Changes in Partner's Equity
For the Years Ended 2019-2023
Particulars 2019 2020 2021 2022 2023

Beginning Capital 174,000.00 283,446.96 493,864.14 765,672.09 1,108,584.46
Add: Net Income 109,446.96 300,595.97 388,297.07 489,874.82 617,363.29
Total 283,446.96 584,042.93 882,161.21 1,255,546.91 1,725,947.76
Less: Withdrawals (30%) - 90,178.79 116,489.12 146,962.45 185,208.99
Total Partner's Capital, end 283,446.96 493,864.14 765,672.09 1,108,584.46 1,540,738.77
Beginning Capital 58,000.00 94,482.32 164,621.38 255,224.03 369,528.15

Add: Share in Net Income 36,482.32 100,198.66 129,432.36 163,291.61 205,787.76
Total 94,482.32 194,680.98 294,053.74 418,515.64 575,315.92
Less: Withdrawals - 30,059.60 38,829.71 48,987.48 61,736.33
Ending Capital, Agustin 94,482.32 164,621.38 255,224.03 369,528.15 513,579.59

Total 94,482.32 194,680.98 294,053.74 418,515.64 575,315.92
Ending Capital, Paguio 94,482.32 164,621.38 255,224.03 369,528.15 513,579.59
70

Total 94,482.32 194,680.98 294,053.74 418,515.64 575,315.92
Ending Capital, Cala-or 94,482.32 164,621.38 255,224.03 369,528.15 513,579.59
71

Projected Statement of Cash Flows
For the Years Ended 2019-2023
Particulars Notes 2019 2020 2021 2022 2023

Cash Flow from Operating
Activities
Net Income 1 109,446.96 300,595.97 388,297.07 489,874.82 617,363.29
Depreciation Expense- Equipment 2 4,829.94 8,663.23 8,663.23 8,663.23 8,663.23

Increase in Prepaid Rent (7,000.00)
Increase in Income Tax Payable 3 20,131.26 12,075.45 9,396.55 10,883.33 13,659.48

Increase in Employee's Benefit
Payable 4 1,067.56 762.55 0.00 0.00 0.00
Increase in Inventory 5 (6,497.14) (744.14) (1,015.60) (1,187.60) (1,339.90)
Increase in Utilities Payable 6 735.47 0.00 0.00 0.00 0.00
Total Cash in Operating
Activities 122,714.05 321,353.06 405,341.25 508,233.77 638,346.10
Cash Flow from Investing
Activities
Purchase of Equipment 82,799.00
Total Cash in Investing
Activities 82,799.00
72
Cash in Financing Activities

Partner's Total Contribution 174,000.00
Withdrawals 7 - 90,178.79 116,489.12 146,962.45 185,208.99
Total Cash in Financing
Activities 174,000.00 90,178.79 116,489.12 146,962.45 185,208.99
Net increase (decrease) in cash 213,915.05 231,174.27 288,852.12 361,271.33 453,137.12

Add: Cash Beginning - 213,915.05 445,089.32 733,941.44 1,095,212.77
Net Cash, Ending 213,915.05 445,089.32 733,941.44 1,095,212.77 1,548,349.88
Note 1: Net Income
Particulars 2019 2020 2021 2022 2023

Sales 1,259,370.00 2,517,300.72 2,935,172.64 3,422,411.30 3,990,531.57
Less: Cost of Goods Sold 1,091,520.20 2,085,489.14 2,377,981.81 2,720,011.92 3,105,902.47
Gross Income 167,849.80 431,811.58 557,190.83 702,399.38 884,629.10
Less: Operating Expenses 11,497.00 2,388.76 2,480.73 2,578.21 2,681.54
Earnings before Income Tax 156,352.80 429,422.82 554,710.10 699,821.17 881,947.56
Less: Income Tax (30%) 46,905.84 128,826.85 166,413.03 209,946.35 264,584.27
Net Income 109,446.96 300,595.97 388,297.07 489,874.82 617,363.29
73
Note 2: Depreciation Expense -

Equipment
Particulars 2019 2020 2021 2022 2023

2-Layer Electric Deck Oven 74,000.00 69,683.33 61,940.74 54,198.15 46,455.56
Divided by: Useful Life 10 9 8 7 6
Depreciation Expense - Oven 4,316.67 7,742.59 7,742.59 7,742.59 7,742.59
Refrigerator 8,799.00 8,285.73 7,365.09 6,444.45 5,523.82

Divided by: Useful life 10 9 8 7 6
Depreciation Expense -
Refrigerator 513.28 920.64 920.64 920.64 920.64
Total Depreciation Expense -
Equipment 4,829.94 8,663.23 8,663.23 8,663.23 8,663.23
Note 3: Increase in Income Tax

Expense
Particulars 2019 2020 2021 2022 2023

Income Tax 46,905.84 128,826.85 166,413.03 209,946.35 264,584.27
Divided by: Quarter in a year 2.33 4 4 4 4
Income Tax Payable 20,131.26 32,206.71 41,603.26 52,486.59 66,146.07
74
Note 4: Employee's Benefit Payable
Particulars 2019 2020 2021 2022 2023

SSS 703.18 1,205.45 1,205.45 1,205.45 1,205.45
PhilHealth 175.00 300.00 300.00 300.00 300.00
Pag-IBIG 189.38 324.65 324.65 324.65 324.65
Total Employee Benefits 1,067.56 1,830.11 1,830.11 1,830.11 1,830.11
Note 5: Inventory
Particulars 2019 2020 2021 2022 2023

Cost of Goods Gold 1,091,520.20 2,085,489.14 2,377,981.81 2,720,011.92 3,105,902.47
Divided by: Required Production 50,400.00 95,040.00 104,544.00 114,998.40 126,498.24
Unit Cost 21.66 21.94 22.75 23.65 24.55
Multiply by: Number of Production 300 330 363 399 439
Total Inventory 6,497.14 7,241.28 8,256.88 9,444.49 10,784.38
75
Note 6: Increase in Utilities

Payable
Particulars 2019 2020 2021 2022 2023

Electricity
Light 63.00 63.00 63.00 63.00 63.00
Refrigerator 1,680.00 1,680.00 1,680.00 1,680.00 1,680.00
Total Daily Watts Consumption 1,943.00 1,943.00 1,943.00 1,943.00 1,943.00
Divided by: 1000 1000 1000 1000 1000
Total Kilowatts Consumption 1.94 1.94 1.94 1.94 1.94
Multiply by: No. of Working Days 24 24 24 24 24
Total Monthly Kilowatt
Consumption 46.63 46.63 46.63 46.63 46.63
Multiply by: KWH Rate with VAT 7.73 7.73 7.73 7.73 7.73
Total Monthly Electric Expense 360.47 360.47 360.47 360.47 360.47
Monthly Electric Expense 365.47 365.47 365.47 365.47 365.47
Water
Multiply by: Rate per cubic meter 40.50 42.93 45.51 48.24 51.13
Total Consumption 202.50 214.65 227.53 241.18 255.65
Add: Minimum Charges (370.00 –
202.50) 167.50 155.35 142.47 128.82 114.35
76
Total Monthly Water

Consumption 370.00 370.00 370.00 370.00 370.00
Total Utilities Payable 735.47 735.47 735.47 735.47 735.47
Note 7: Withdrawals
Particulars 2019 2020 2021 2022 2023

Add: Net Income 109,446.96 300,595.97 388,297.07 489,874.82 617,363.29
Multiply by: Percentage of
Withdrawal - 0.30 0.30 0.30 0.30
Withdrawals - 90,178.79 116,489.12 146,962.45 185,208.99
77

Statement of Financial Position
As of 2019-2023
Particulars NOTES 2019 2020 2021 2022 2023

ASSETS:
Current:
Cash 1
Cash in Bank 106,957.52 222,544.66 366,970.72 547,606.38 774,174.94
Cash on Hand 64,174.51 133,526.79 220,182.43 328,563.83 464,504.97
Petty Cash Fund 42,783.01 89,017.86 146,788.29 219,042.55 309,669.98
Inventory 2 6,497.14 7,241.28 8,256.88 9,444.49 10,784.38
Prepaid Rent 7,000.00 7,000.00 7,000.00 7,000.00 7,000.00
Total Current 227,412.19 459,330.60 749,198.32 1,111,657.25 1,566,134.27
Non-Current:
Equipment 3 77,969.06 69,305.83 60,642.60 51,979.37 43,316.14
Total Non-Current 77,969.06 69,305.83 60,642.60 51,979.37 43,316.14
Total Assets 305,381.25 528,636.43 809,840.92 1,163,636.63 1,609,450.41
78
LIABILITIES AND EQUITY

Liabilities:
Current Liabilities:
Tax Payable 4 20,131.26 32,206.71 41,603.26 52,486.59 66,146.07
Employee's Benefit
Payable 5 1,067.56 1,830.11 1,830.11 1,830.11 1,830.11
Utilities Payable 6 735.47 735.47 735.47 735.47 735.47
Total Current Liabilities 21,934.29 34,772.29 44,168.83 55,052.16 68,711.64
Total Liabilities 21,934.29 34,772.29 44,168.83 55,052.16 68,711.64
Shareholder's Equity
Ending Capital, Agustin 94,482.32 164,621.38 255,224.03 369,528.15 513,579.59
Ending Capital, Paguio 94,482.32 164,621.38 255,224.03 369,528.15 513,579.59
Ending Capital, Cala-or 94,482.32 164,621.38 255,224.03 369,528.15 513,579.59
Total Shareholder's Equity 283,446.96 493,864.14 765,672.09 1,108,584.46 1,540,738.77
Total Liabilities and
Shareholder's Equity 305,381.25 528,636.43 809,840.92 1,163,636.63 1,609,450.41
Note 1: Cash
Particulars 2019 2020 2021 2022 2023

Cash on Bank (50%) 106,957.52 222,544.66 366,970.72 547,606.38 774,174.94
Cash on Hand (30%) 64,174.51 133,526.79 220,182.43 328,563.83 464,504.97
Petty Cash (20%) 42,783.01 89,017.86 146,788.29 219,042.55 309,669.98
Total Cash 213,915.05 445,089.32 733,941.44 1,095,212.77 1,548,349.88
79
Note 2: Inventory
Particulars 2019 2020 2021 2022 2023

Cost of Goods Sold 1,091,520 2,085,489 2,377,982 2,720,012 3,105,902
Divided by: Required
Production 50,400.00 95,040.00 104,544.00 114,998.40 126,498.24
Unit Cost 21.66 21.94 22.75 23.65 24.55
Multiply by: Number of
Production 300.00 330.00 363.00 399.30 439.23
Total Inventory 6,497.14 7,241.28 8,256.88 9,444.49 10,784.38
Note 3: Equipment
Particulars 2019 2020 2021 2022 2023

2-Layer Electric Deck
Oven 74,000.00 69,683.33 61,940.74 54,198.15 46,455.56
Refrigerator 8,799.00 8,285.73 7,365.09 6,444.45 5,523.82
Less: Depreciation
Expense - Oven 4,316.67 7,742.59 7,742.59 7,742.59 7,742.59
Less: Depreciation
Expense - Refrigerator 513.28 920.64 920.64 920.64 920.64
Total 77,969.06 69,305.83 60,642.60 51,979.37 43,316.14
80
Note 4: Income Tax

Payable
Particulars 2019 2020 2021 2022 2023

Income Tax 46,905.84 128,826.85 166,413.03 209,946.35 264,584.27
Divided by: Quarter in a
year 2.33 4 4 4 4
Income Tax Payable 20,131.26 32,206.71 41,603.26 52,486.59 66,146.07
Note 5: Employee's
Benefit Payable
Particulars 2019 2020 2021 2022 2023

SSS 703.18 1,205.45 1,205.45 1,205.45 1,205.45
PhilHealth 175.00 300.00 300.00 300.00 300.00
Pag-IBIG 189.38 324.65 324.65 324.65 324.65
Total Employee
Benefits 1,067.56 1,830.11 1,830.11 1,830.11 1,830.11
81
Note 6: Utilities
Payable
Particulars 2019 2020 2021 2022 2023

Electricity
Light 63.00 63.00 63.00 63.00 63.00
Refrigerator 1,680.00 1,680.00 1,680.00 1,680.00 1,680.00
Total Daily Watts
Consumption 1,943.00 1,943.00 1,943.00 1,943.00 1,943.00
Divided by: 1000 1000 1000 1000 1000
Total Kilowatts
Consumption 1.94 1.94 1.94 1.94 1.94
Multiply by: No. of
Working Days 24 24 24 24 24
Total Monthly
Kilowatt Consumption 46.63 46.63 46.63 46.63 46.63
Multiply by: KWH Rate
with VAT 7.73 7.73 7.73 7.73 7.73
Total Monthly Electric
Expense 360.47 360.47 360.47 360.47 360.47
Monthly Electric
Expense 365.47 365.47 365.47 365.47 365.47
Water
Multiply by: Rate per
cubic meter 40.50 42.93 45.51 48.24 51.13
Total Consumption 202.50 214.65 227.53 241.18 255.65
82
Add: Minimum Charges

(370.00 – 202.50) 167.50 155.35 142.47 128.82 114.35
Total Monthly Water
Consumption 370.00 370.00 370.00 370.00 370.00
Total Utilities Payable 735.47 735.47 735.47 735.47 735.47
83

Financial Ratio Analysis
As of 2019-2023
LIQUIDITY RATIO
2019 2020 2021 2022 2023
Current Assets 227,412.19 459,330.60 749,198.32 1,111,657.25 1,566,134.27
Divided by: Current Liabilities 21,934.29 34,772.29 44,168.83 55,052.16 68,711.64
Current Ratio 10.37 13.21 16.96 20.19 22.79
The current ratio of the enterprise shows that it can meet its current liabilities. Having ratios of 10.37, 13.21, 16.96,
20.19, and 22.79 for the years 2019 to 2023 respectively indicates that the enterprise has more than ₱10.00 of its current assets
for every ₱1.00 of its current liabilities. It also means that the enterprise has a high short-term solvency.
2019 2020 2021 2022 2023

Current Assets 227,412.19 459,330.60 749,198.32 1,111,657.25 1,566,134.27
Less by: Current Liabilities 21,934.29 34,772.29 44,168.83 55,052.16 68,711.64
Net Working Capital 205,477.90 424,558.31 705,029.49 1,056,605.09 1,497,422.63
84
The enterprise's net working capital is positive and is increasing from the year 2019 to 2023. Having a positive working
capital means that the enterprise will have no bankruptcy circumstances for its next five years of operation.
LEVERAGE RATIO
2019 2020 2021 2022 2023
Divided by: Total Assets 305,381.25 528,636.43 809,840.92 1,163,636.63 1,609,450.41
Debt Ratio 0.07 0.07 0.05 0.05 0.04
The ratios for the year 2019 to 2023 are 0.07, 0.07, 0.05, 0.05, and 0.04 respectively. This means that for every ₱1.00
of the enterprise's assets, it has 0.07 debt for the year 2019 and decreases in the next years of operation. These low debt
ratios imply that the enterprise is stable and has the potential of longevity.
2019 2020 2021 2022 2023

Total Equity 283,446.96 493,864.14 765,672.09 1,108,584.46 1,540,738.77
Equity Ratio 0.93 0.93 0.95 0.95 0.96
85
The ratios for the year 2019 to 2023 shows that the enterprise's is funding more of its assets for the first year that it is
starting at 0.93 and increases for the next years of operation. This means that in the year 2019 and the following years, at
least 0.93 is owned by the enterprise and not by its creditors.
2019 2020 2021 2022 2023

Divided by: Total Equity 283,446.96 493,864.14 765,672.09 1,108,584.46 1,540,738.77
Debt-to-Equity Ratio 0.08 0.07 0.06 0.05 0.04
Debt-to-Equity Ratios for the years 2019 until 2023 of the enterprise starts at 0.08 then goes to 0.07 and is decreasing
for succeeding years. These low ratios imply that the enterprise is financially stable. It also means that the enterprise owns at
least 0.08 its creditors for every ₱1.00 of its equity.
PROFITABILITY MARGIN
2019 2020 2021 2022 2023

Net Income 109,446.96 300,595.97 388,297.07 489,874.82 617,363.29
Divided by: Net Sales 1,259,370 2,517,301 2,935,173 3,422,411 3,990,532
Net Profit Margin 0.09 0.12 0.13 0.14 0.15
86
The net profit margin above shows that from the year 2019, the enterprise has 0.09 net income for every ₱1.00 of net
sales. The increase in the margin for every succeeding year implies that the enterprise is effective at cost control, how well
the management and operations are performing against its competitors.
2019 2020 2021 2022 2023

Net Income 109,446.96 300,595.97 388,297.07 489,874.82 617,363.29
Divided by: Equity 283,446.96 493,864.14 765,672.09 1,108,584.46 1,540,738.77
Return on Equity 0.39 0.61 0.51 0.44 0.40
The ratios computed above shows an increasing return on equity for its operation. This signifies how good the
enterprise is generating its investment. In the year 2019, for every ₱1.00 of the partners' investment, it would generate up
to 0.39.
2019 2020 2021 2022 2023

Net Income 109,446.96 300,595.97 388,297.07 489,874.82 617,363.29
Return on Assets 0.25 0.43 0.51 0.56 0.58
87
The ratios computed for the years 2019 until 2023 shows how efficiently the enterprise manages its assets to produce
profits in that certain period. It shows that during the year 2019, every ₱1.00 invested in the enterprise produces 0.25 of net
income. From the year 2019, it gradually increases up to 0.58 for the year 2023.
87
CHAPTER V
SOCIO-ECONOMIC STUDY
Introduction
This chapter emphasizes on the impact of the project to the society, economy and
to environment. This chapter shows that the enterprise is not all about earning profits and
owning benefits, but also for the advantage of the people, government, environment and
country of why the project was conducted. This chapter also emphasizes on how it helps
direct or indirect customers, employees, and society as a whole and the advantages of the
project to the society. This also explains the impact of the enterprise to the economy, on
what will be its contributions to the economy of the country. Lastly, it discusses the impact
of the enterprise to the environment as to where and what the enterprise considers practices
and responsibilities that can benefit from the environment.
A. Society
1. Employment of Workers
The enterprise will hire employees who are qualified and on those who needs job
within the City of Baguio to give them opportunities in order to sustain their financial
needs. The employees would have to undergo trainings and orientations to give quality of
living for individuals having their occupations.
2. Supply and Demand
The enterprise would be using raw materials to produce the product and would be
locally available, in that way the price of the product would be sold at a decent price
affecting the demand and people who are indirectly involved in the creation of the product.
Output production would be requiring amounts of supplies for the production of the actual
88
product and quality food will be provided for customers especially the food lovers. This
affects the society for the reason that good food is equal to the quality of living a healthy
lifestyle.
3. Government
The enterprise also gives benefits to the government because government taxation
gives funds to nationwide projects and it is one of the main sources of their funds, they get
taxes from employees and businesses and to other sectors for the development of society
and economy.
B. Economy
1. Country
The enterprise will help give advantage to the country’s economy by giving taxes
for the improvement of the country, also benefits the attraction of foreign investors to invest
to different businesses by having established a better business environment to the country
and lastly, for recognition of businesses on establishing their own brand of the country that
the enterprise is representing.
2. Income
The enterprise will provide their employees’ salaries for them to meet their basic
needs for the family’s expenses, food and shelter. The enterprise also needs to affect the
economy by increasing the job opportunities and the distribution of money wherein
whenever there is salary, there is spending.
3. Environment
The enterprise would adopt and promote waste management by following the rules
and regulations intended in maintaining the cleanliness of the environment especially in

89
proper waste management policy, reducing the use of plastics as much as possible for the
materials to be used by the enterprise. This would help to minimize what’s harming the
environment and for the people which will promote a healthy and clean environment.
87
Chart No. 3
Socio-Economic Chart
Supply and
Society Employment Government
Demand
Tax Enterprise
Economy Country Income Environment
87
CHAPTER VI
MANAGEMENT STUDY
Introduction
A business organization can survive with an effective and efficient management.
This chapter discusses about the type of management for the enterprise, the plan of the
proponents on how to run the business, job descriptions and positions needed for the
enterprise. This chapter also explains the organizational chart of the enterprise, and the
qualifications for the key personnel.
A. Basic Consideration
The proponents envision that the enterprise will be able to be competitive enough
to enter the market. The Breggie Creations’ most basic consideration is to provide good
food quality for the customers by gathering fresh raw materials, different flavors of
vegetables, acquiring qualified workers to perform properly and unique presentation of the
product.
B. Form of Ownership
The enterprise is a general partnership to which capital is equally contributed by
the proponents. The general partners are the founders of the enterprise who will act as the
managers and decision makers of the enterprise. The general partners are responsible for
the implementation of the policies, managing of inventories of the enterprise and
supervising the operation of the enterprise.

88
C. Organizational chart
GENERAL PARTNERS
EMPLOYEES
D. Officers and Key Personnel
1. Partners
The partners are responsible in overseeing the activities of the business as well as
monitoring and guiding the production worker and seller. The partners are also in charge
in making and maintaining financial records for the management.
2. Production worker
A. Functions:
a. Responsible for the processing, production, packaging and delivery of the
product.
b. Responsible for handling utensils and food supply in kitchen sanitation.
c. Responsible for the maintenance and cleanliness of the workplace.
B. Qualifications
a. Male or Female
b. Legal Age
89
c. At least high school graduate
d. Has good communication skills
e. Must be able to work on pressure
f. Flexible
C. Requirements for Employees:
a. Resume with 2x2 picture attached to the application letter
b. NBI Clearance
c. Birth Certificate
d. Transcript of Records
e. Medical Certificate
E. Organizational Policies
To ensure consistency and compliance with the standards of the enterprise, and a
guideline for procedures to ensure that quality products will be delivered to customers as
well as quality relations in the enterprise will be observed.
1. Employees
The employees must wear headwear, apron, and shirt while making the product,
which is to be provided by the enterprise. They must be responsible for the cleanliness of
the baking area.
2. Working Hours
The Breggie Creations is open daily from 8am to 5pm, Mondays-Saturdays. All the
employees will be given an hour break and fifteen minutes rest break in the afternoon.
90
3. Absences/Tardiness
All employees have their daily time record to monitor their attendance. If the
employee comes to work after ten minutes of the designated time, he or she will be
considered late. The employee, who cannot attend to work due to emergency or any valid
reason, shall inform the partners immediately to avoid deduction from his/her salary.
4. Leave
Employees that have been with the enterprise for more than a year are eligible to
have a paid leave. Employees will also be given five days of sick leave and maternity
leave of one hundred five days or seven days paternity leave.
5. Break
Employees are given a one-hour break for their lunch and two fifteen-minute
breaks, one in the morning and in the afternoon.
6. Compensation
Payroll is paid on a semimonthly basis. Employees will be paid a day before or
during the 15th day of every month and on or before 30th day of every month according to
the minimum wage implemented in the operating area.
7. Overtime
Employees who work more than forty hours in a week are entitled to one and a half
their basic rate of pay for each hour of rendered overtime.

91
APPENDICES
92
School of Accountancy Management, Computing and Information Sciences
Department of Financial Management
Baguio City
Dear Respondents,
We, the undersigned Financial Management students of the school of Accountancy,
Management, Computing and Information Studies, are conducting a feasibility study
entitled “Vegetable Flatbread” in partial fulfillment of the course Feasibility Study
(Finman 9c). In order to accomplish this study, may we respectfully request for your
participation by answering our questionnaire. Rest assured that all information will be kept
confidential and will be used for academic purposes only.
Respectfully yours,
Paguio, Edward Jr. B
Noted by:
Zenedith P. Monang, PhD
Kindly answer the following questions on the space provided for.
1. Do you eat flatbread? (Like Pita or Carrot Bread). If No then proceed to number 4.
No Yes
2. If Yes, how often do you eat flatbread?
Daily Once a week
Twice a week Thrice a week

93
Others(Please specify):
3. Relation to number 2, how many pieces of flatbread do you usually eat?
1 2 3 4 5 6
Others(Please specify):
4. If we were to introduce flatbreads made from either carrot, broccoli or beet, would you
be willing to buy?
Yes No
94
Arithmetic Straight Line

Year Y a Yi-1
2012 54,573,444
2013 55,980,079 1,387,628.74 54,573,443.93
2014 36,787,251 1,387,628.74 55,961,072.67
2015 58,739,511 1,387,628.74 57,348,701.41
2016 60,123,959 1,387,628.74 58,736,330.15
(Y − Yc)2
361,246,567.09
422,773,263,524,340.00
10,116,709.36
422,773,634,887,616.00
9,195,364.43
Arithmetic Geometric Curve

Year Y % Inc. (Dec.) Yi+1 ÷ (1+r)
2014 54,573,444 50,389,084.71 ÷ 1.06
2015 55,980,079 3 53,444,969.83 ÷ 1.06
2016 36,787,251 (34) 56,686,181.46 ÷ 1.06
2017 58,739,511 60 60,123,958.90 ÷ 1.06
2018 60,123,959 2
Yc Y-Yc (Y − Yc)2
8,308,754.30 46,264,689.63 2,140,421,506,509,270.00
50,389,084.71 5,590,994.44 31,259,218,877,042.50
53,444,969.83 (16,657,719.33) 277,479,613,146,421.00
56,686,181.46 2,053,329.37 4,216,161,485,345.20
Σ = 2,453,376,500,018,080.00
σ= 22,151,191.84
95
Statistical Straight Line

Year Y X X2 XY
2014 54,573,444 1 1 54,573,444
2015 55,980,079 2 4 111,960,158
2016 36,787,251 3 9 110,361,752
2017 58,739,511 4 16 234,958,043
2018 60,123,959 5 25 300,619,794
Total 266,204,243 15 55 812,473,192
a b (x) Yc Y-Yc (Y-Yc)^2

49,082,710.18 1,386,046.16 1 50,468,756.34 4,104,687.59 16,848,460,186,871.80
49,082,710.18 1,386,046.16 2 51,854,802.50 4,125,276.66 17,017,907,484,413.20
49,082,710.18 1,386,046.16 3 53,240,848.66 (16,453,598.16) 270,720,892,443,663
49,082,710.18 1,386,046.16 4 54,626,894.82 4,112,616.01 16,913,610,425,145.20
49,082,710.18 1,386,046.16 5 56,012,940.98 4,111,017.91 16,900,468,264,562.90
Σ= 338,401,338,804,656
σ= 8,226,801.79
96
School of Accountancy Management, Computing and Information Sciences
Department of Financial Management
Baguio City
Dear Respondents,
We, the undersigned Financial Management students of the school of Accountancy,
Management, Computing and Information Studies, are conducting a feasibility study
entitled “Vegetable Flatbread” in partial fulfillment of the course Feasibility Study
(Finman 9c). In order to accomplish this study, may we respectfully request for your
participation by answering our questionnaire. Rest assured that all information will be kept
confidential and will be used for academic purposes only.
Respectfully yours,
Paguio, Edward Jr. B
Noted by:
Zenedith P. Monang, PhD
Kindly answer the following questions on the space provided for.
1. How many of Flatbread are you able to sell in a day?
2. What is the percentage changed in the sales as compared to the previous
year?
97
Arithmetic Straight Line

Year Y a Yi-1 Yc Y-Yc (Y − Yc)2
2012 12,436
2013 18,657 12,641.10 12,435.60 25,076.70 -6,419.98 41,216,202.20
2014 27,990 12,641.10 25,076.70 37,717.80 -9,727.75 94,629,166.72
2015 41,993 12,641.10 37,717.80 50,358.90 -8,366.37 69,996,064.78
2016 63,000 12,641.10 50,358.90 63,000.00 - -
Σ = 205,841,433.70
σ= 6,416.25
Arithmetic Geometric Curve

Year Y % Inc. (Dec.) Yi+1 ÷ (1+r)
2014 12,436 22,948.69 ÷ 1.40
2015 18,657 50 32,133.06 ÷ 1.40
2016 27,990 50 44,993.14 ÷ 1.40
2017 41,993 50 63,000.00 ÷ 1.40
2018 63,000 50
Yc Y-Yc (Y − Yc)2
573.41 11,862.19 140,711,493.04
22,948.69 (4,291.98) 18,421,063.09
32,133.06 (4,143.02) 17,164,584.60
44,993.14 (3,000.61) 9,003,655.82
Σ = 185,300,796.54
σ= 6,087.71
Statistical Straight Line

Year Y X X2 XY
2014 12,436 1 1 12,436
2015 18,657 2 4 37,313
2016 27,990 3 9 83,970
2017 41,993 4 16 167,970
2018 63,000 5 25 315,000
Total 164,075 15 55 616,689
98
a b (x) Yc Y-Yc (Y − Yc)2

-4,524.41 12,446.46 1 7,922.05 4,513.54 20,372,082.31
-4,524.41 12,446.46 2 20,368.52 (1,711.80) 2,930,266.87
-4,524.41 12,446.46 3 32,814.98 (4,824.93) 23,279,968.63
-4,524.41 12,446.46 4 45,261.44 (3,268.91) 10,685,750.51
-4,524.41 12,446.46 5 57,707.90 5,292.10 28,006,285.52
Σ= 85,274,353.83
σ= 4,129.75
99
PERMITS
100
THE BREGGIE CREATIONS ENTERPRISE
BAGUIO CITY
GROUND FLOOR, CUESTA BLDG. CAGUIOA STREET,

BAGUIO CITY
SELL FOOD PRODUCTS

101

102
GROUND FLOOR, CUESTA BLDG. CAGUIOA

SELL FOOD PRODUCTS STREET, BAGUIO CITY
103
104
105
106
107
108
109
110
111
112
CURRICULUM
VITAE
113
EURECKA FRITZ R. CALA-OR

Address: 99 Agtipal, Bacnotan, La Union
Email Address: eureckaaa@yahoo.com
Contact Number: 09777767919
CAREER OBJECTIVE:
 Secure a responsible career opportunity to fully utilize my training and skills,
while making a significant contribution to the success of the company.
QUALIFICATIONS:
 Enthusiastic and dependable
 Has the ability to work in harmony with co-workers
 Eager and willing to add knowledge base and skills
 Has efficient communication skills
 Flexible and adaptable to changes
PERSONAL INFORMATION:
Sex/Gender: Female
Age: 21
Status: Single
Date of Birth: April 5, 1998
Religion: Roman Catholic
Nationality: Filipino
Citizenship: Filipino
Languages: English, Filipino
EDUCATIONAL ATTAINMENT:
Tertiary: Bachelor of Science in Business Administration 2015-Present
Major in Financial Management
114

Maryheights Campus, Brgy. Bakakeng, Baguio City
2600
Secondary: Lorma Colleges Special Science High School 2011-2015
Urbiztondo, San Juan, La Union
Loyalty Awardee
CAT Officer Capt. Squadron Staff 4
School Papers “Pamana’s” Dibuhista
Volleyball Varsity Player
Rondalla Member
Primary: Lorma Colleges Grade School 2006-2011
Urbiztondo, San Juan, La Union
Loyalty Awardee
Rondalla Member
SEMINARS ATTENDED:
 ABC’s Stock Trading Seminar
Devesse AVR, Maryheights Campus, Bakakeng, Baguio City
March 13, 2016
 “ENTREP FEVER Product Competition Ideyang Techie: Produktong Trendy”
Devesse Bldg. Maryheights Campus, Saint Louis University
April 28, 2016
 “CARPer: Towards Achieving Sustainable Development in the Countryside”
Saint Aloysius Gonzaga Chapel, Saint Louis University
November 27, 2016
 “Financial Literacy Modules”
Devesse AVR, Bakakeng, Baguio City
October 20, 2018
 “Advancing your career to CFA Programs”
Devesse AVR, Bakakeng, Baguio City

115
April 13, 2019
 “Enhancing your Financial Technology (FinTech) Competence”
Devesses AVR, Bakakeng, Baguio City
April 13, 2019
CHARACTER REFERENCE:
 Mrs. Zenedith Monang, PhD, MSBA
Faculty Member

116
SHEEN CARLO C. AGUSTIN

Address: Egan, Poblacion, Tadian, Mountain Province
Email Address: leonorbie2001@gmail.com
Contact Number: 09398222376
CAREER OBJECTIVE:
 Enhance educational and professional skills in a stable and dynamic workplace
that offers a positive atmosphere to learn and implement new skills and
technologies for the betterment of the organization.
QUALIFICATIONS:
 Technological Skills
 Collaborative and Social
 Willing to learn
 Positive Attitude
 Adaptable and Flexible
PERSONAL INFORMATION:
Sex: Male
Age: 21
Status: Single
Date of Birth: January 14, 1998
Religion: Roman Catholic
Nationality: Filipino
Citizenship: Filipino
Languages: English, Filipino

117
EDUCATIONAL ATTAINMENT:
Tertiary: Bachelor of Science in Business Administration 2015-Present
Major in Management Accounting
Maryheights Campus, Brgy. Bakakeng, Baguio City
2600
Secondary: Home Oriented Prime Education Christian Academy 2011-2015
Taroy, Wangal, La Trinidad Benguet
 Best Camper
 Sci-Dama Player-Regional Level
 Loyaltee Awardee
Primary: Tadian Central School 2006-2011
Poblacion, Tadian, Mountain Province
 Loyalty Awardee
 Science Quiz Bees Participant-Division Level
 With Honors

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i

A Feasibility Study Presented to the Faculty of the

In Partial Fulfillment of the Requirements

each one of you.

knowledge to us with patience and diligence in helping us in completing the necessary

works throughout the study.

their suggestions and recommendations in uplifting the technicality of this study.

financial and moral support.

Table of Contents ………………...………………………………………………………iii

List of Table ………………………………………………………………………………

List of Figures …………………………………………………………………………...

List of Charts …………………………………………………...…………………………

CHAPTER I: PROJECT SUMMARY

A. Name of the Enterprise ……………………………………………………………1

B. Location of the Enterprise …………………………………………………………2

C. Logo of the Enterprise ……………………………………………………………2

D. Descriptive Definition of the Project ……………………………………………3

1. Related National Programs ……………………………………………3

2. Affinity to Regional or Sectoral Studies ………………………………5

E. Project Potential and Proponents …………………………………………………6

F. Vision and Mission ………………………………………………………………7

G. Project Long Range Objective …………………………………………………….7

H. Feasibility Criteria ……………………………………………………………7

I. Highlights of the Project …………………………………………………………8

2. Project Time Table and Status ………………………………………8

3. Nature of the Industry ……………………….………………………10

4. Mode of Financing ………………………………….………………10

5. Investment Cost …………………………………..…………………10

J. Major Assumptions and Summary of the Project ………….……………………10

1. Market Feasibility ……………………………………………………11

2. Technical Feasibility …………………………………………………11

3. Financial Feasibility …………………………………………………11

4. Socio-Economic Feasibility …………………………………………12

5. Management Feasibility ……………………………………………13

CHAPTER II: MARKET STUDY

A. Product Description …………………………………………………………….16

1. Name of the Project …………………………………………………16

2. Properties of the Product ……………………………………………17

3. Uses of the Product …………………………………………………17

4. Major Users of the Product ………..…………………………………17

5. Geographical Areas of Dispersion …………………………………...17

B. Demand Analysis ………………………………………………………………18

C. Supply Analysis ………………………………………………………….………25

D. Demand-Supply Analysis ………………………………………………………29

E. Price Study ……………………………………………………………………….30

F. Factors Affecting the Market ……………………………………………………30

1. Factors Affecting Demand …………………………………………30

2. Factors Affecting Supply …………………………………………….32

G. Marketing Program ………………………………………………………………32

CHAPTER III: TECHNICAL STUDY

A. Product Description ……………………………………………………………..38

B. Production Process ……………………………………………………………….38

C. Plant Size and Production Schedule ……………………………………………42

E. Plant Location …………………………………………………………………..43

F. Plant Layout ……………………………………………………………………43

G. Building and Facilities ………………………………………………………..…43

H. Raw Materials and Supplies……………………………………………………...44

I. Waste Disposal …………………………………………………………………..45

J. Production Cost …………………………………………………………………46

K. Labor Requirement ………………………………………………………………49

L. Project Cost ………………………………………………………………………49

CHAPTER IV: FINANCIAL STUDY

A. Major Assumptions ………………………………………………………………53