Chapter I

INTRODUCTION

Merienda and breakfast time is always something to look forward when in the

Philippines. We Filipinos have become accustomed to having merienda and breakfast

that is indeed have become fond of it. Having an affinity for sweets, it is common to give

in to our cravings to satisfy our own sweet tooth. We would like to introduce varieties of

flavor that consumers will like, especially the younger ones which we aim to offer a

healthy and nutritious food. This is a type of snack which is new and affordable to the

customers. Also, we Filipinos preferred a snack that will suit our taste bud.

The business proponents came up with the Chibi Pancakes as the name of our

business. The word Chibi in Japanese means Small. This word perfectly describes the

overall appearance of our pancake. The pancake itself is small, which means this food

will be small enough to fit on plastic cups. This means that the pancake itself is handy

and most people can eat it on the go. We made this business proposal for the purpose

of improving the classic pancake. We want to serve our customers with a new rendition

of the product and give them an impression that pancake dishes can improve. Our

innovative pancakes also showcase its nutritional value. It is known that pancakes are

rich source of carbohydrates and micronutrients but also high in calories. But our

innovative pancake uses fruit and vegetables as additional ingredients to compensate

for the high calories.

1
Statement of the Problem

This feasibility study is intended to evaluate and analyze the feasibility of

selling “pancakes” with vegetable flavored and fruit toppings.

Specifically, It aims to evaluate and analyze the following areas:

 The Technical Aspect of the study

 Product Description

 Product Process

 Equipment/ Materials

 Plant Location

 Plant Layout

 The Marketing Aspect of the study

 General Business Condition

 Competitive Condition

 Target Market

 Demand

 Product

 Pricing Strategy

 Promotion

 Packaging

2
 The Financial Aspect of the study

 Capitalization

 Sources of Funds

 Total Sales

 Total Expenses

 Income Statement

 Balance Sheet

 Cash Flow Statement

 Ratio Analysis

 The Management Aspect of the study

 Form of Ownership

 Structure

 Job Analysis

 Company Policies

 The Socio-Economic Aspect of the study

 Contribution to the government

 Contribution to the society

3
Conceptual Framework

TECHNICAL MARKETING FINANCIAL MANAGEMENT SOCIO-

ECONOMIC

Product General Form of Contribution

Business Capitalization to the
Description Ownership
Condition government

Product Competitive Sources of Structure Contribution

Process Condition Funds to the society

Equipment/ Target Total Sales Job Analysis

Materials Market

Plant Demand Total Company

Location Expenses Policies

Plant Product Income

Layout Statement

Pricing Balance Sheet

Strategy

Promotion Cash Flow

Statement

Packaging Ratio
Analysis

Table 1.1

4
Framework of the Study

In technical study, It illustrates the production and operational flow of the

business. It shows the machineries and equipment used, waste disposal, and

electric and floor plan layout. It shows the scheduling and production costs. It

also distinguish the visibility of our business in our chosen location. With proper

care of the equipment and knowledge or skills on how to use it, it will prolong its

quality and usefulness.

In marketing study, this part of the chapter determines the marketability of

the product in our chosen location. It describes the types and characteristics of

our target market, the supply, demand, and marketing programs that may be

used to compete with other competitors. Chibi Pancakes is not just a pleasant

snack but also it is budget-friendly. Chibi Pancakes is something that will make

you love pancakes. Our target market are students, professors, employees and

other persons passing by at Divisoria where our store is located.

In financial study, shows the start-up capital needed is P150,000, for

which the owners will invest P30,000 each, sources of capital, returns on

investment, and other financial considerations. It looks at how much cash is

needed, where it will come from, and how it will be spent.

In management study, to operate any business, workers and managers

are essential for it to be successful.

5
 Wages and benefits are laid proportionally according to the task given to

them. Policies for the organization are necessary in order to serve as a rule for

the workers to follow as a basis for some needed action.These policies are

important to have a smooth flow of management. Legal study involves the

management’s rules and regulations that must be following the government laws,

practices and not contrary to moral and values exercised in the Philippines.

In socio-economic study, this section focuses on the impact and relevance

of the business to the external aspects of the business and its contribution to the

government and society.

Scope and Limitation of the Study

The study will undertake the feasibility of Chibi Pancakes, that is located in

Tutuban Mall, Tondo, Manila –Near the parking lot a line up stalls there. The

respondents are the students, employees, or any person resides/

studying/employed near the location. The competitors that the business will

consider are those stalls near us, which are located in the vicinity of the location.

6
Significance of the Study

The study shows that healthy eating on a budget is possible with our

“Chibi Pancakes.”

To the customers- The researchers create an innovative pancakes that contains

a healthy and refreshing product that is affordable and used natural ingredients

that makes the pancakes bring out the unique taste which keeps the customers

coming back for more.

To the researchers- Through this study, the researchers have acquired new

skills and knowledge that they can use in their profession. This study can enlighten

critical and creative thinking that generates ideas, possibilities and actions with regards in

facing reality of life especially as we walk towards the path of business world.

To the students- This study mostly target students to provide a healthy and

nutritious treats for them to boost their energy, mentally and physically.

To the teachers- The proposed study keeps them from having a healthy body

and can still stay fit and keep their diet balance. Also our product is a ready-to-

go snack that suits with the people who is in a hurry.

7
Definition of terms

Affinity- a liking for or an attraction to something

Sweet tooth- a great liking for sweet-tasting foods.

Rendition- a performance of something; translation

Impression- the effect or influence that something or someone has on a

person's thoughts or feeling

Varities- appearance or suggestion of something; the quality one state of having

or including many different things

Innovative- introducing or using new ideas or methods

Micronutrients- an organic compound, essential in minute amounts to the

growth & health of an animal

Chibi- A Japanese word means small or miniature in a good way or cute way

Relevance- the ability to retrieve material that satisfies the needs of the user

Chapter II
8
 METHODOLOGY

This chapter describes and discusses how the researchers will gather the

necessary data and information, the type of research and research design that

will be used in the entire study. It describes who will be the respondents and

focus of the research.

Research Design

The feasibility study used Descriptive-Survey Research Design. This

design is used because in business research, this design attempts to reveal

consumer product acceptance or preferences, advertising schemes used,

motivation studies on products, business schemes, market trends, sales

forecasting, price analyses, and other studies pertinent to business operation. It

is important for scientific basis of judgements and to have a closer look into

methods and procedures. Unless businessman accumulates relevant facts about

the situations they face, they cannot sense what is significant or useful to them

for improving their work.

The word survey signifies the gathering of data through the use of

questionnaire.

9
Respondents

The researchers will use 100 sample of respondents from different ages

and gender. 50 of the respondents are male and 50 are female. The

questionnaires will be distributed to 25 males and 25 female respondents who’s

ages are between 10-16 years old and to 25 males and 25 females who’s ages

are between 17-30 years old. This will be done because the researchers want to

know the perceptions of people with different genders and ages about the Chibi

Pancakes.

Sources and Method of Collecting Data

The researchers made use of books and internet as reference for

conducting their research about the technical, legal, financial, and political

aspects of the project. The researchers also used survey questionnaires to

gather the perception of the respondents about the products of “Chibi Pancakes”.

Survey Questionnaire was used because it is not time consuming, it can be

easily answered by the respondents, and it was significant to gather all the

information needed. Descriptive method proceeds to describe it to be “fact-

finding” or “information gathering” with analytical interpretations.

Chapter III
TECHNICAL ASPECT
10
 This study discusses about the procedures and processes of the product

and generating business conditions of the factors that impact the operation of a

business. It also shows the machineries, equipment or tools that are used in

production and other aspect regarding bringing raw material into finishes product

ready for trade. The Plant layout, location, size and structures are all presented

for the purpose of identifying the business operation.

General Business Condition

Premises include the buildings and rooms involved in food preparation

and storage. They must be kept clean and in good condition and the design must

provide suitable space for working and maintaining hygienic practices, prevent

build-up of dirt and mould, and provide suitable conditions for handling and

storage of food. The products and ingredients thereof shall be stored, handled,

transported and kept so as to protect them from spoilage, contamination, disease

and unwholesomeness. Boxes and other permanent receptacle or containers for

the storing, receiving, or handling of bakery products shall be in their designated

place which shall be kept clean and sanitary.

All raw materials and ingredients used and any material used in

processing products must be safe and not contaminated with anything that would

make the final product unfit for human consumption. All equipment that comes

into contact with food must be made of appropriate materials, kept in good

11
condition, cleaned effectively, and fitted appropriately to allow cleaning around it.

Storage, processing and distribution systems must protect food from

contamination and cross contamination that makes it harmful to health or makes

it become unfit to be eaten. This includes pest control, pet control and having

processes and procedures that limit bacterial levels to within specified criteria.

Staff working in food handling areas must keep good personal hygiene

and be aware of practices and factors that can cause contamination of food and

cross contamination. The materials used for packaging and wrapping must be

stored in a way that prevents contamination and be suitable for coming into

contact with food. The procedures for wrapping and packaging must ensure that

there is no contamination of the food. Staff handling food must be instructed or

trained in food hygiene so they have an understanding of the requirements for

their work. Slips and trips are the most common cause of major injury in

workplaces and commercial kitchens. It is the responsibility of the employer to

ensure the safety of staff, visitors and the public by taking adequate precautions.

Food waste must be removed from the food preparation area as soon as

possible and stored in containers that are suitable for waste disposal services to

handle. The containers must be designed to be easy to clean, prevent

contamination, prevent access to pests and kept in good condition. Waste

disposal must also comply with hygiene and environmental regulations.

12
Production Process

“Chibi Pancakes’’

Ingredients

 1 1/2 cups flour

 3 tablespoons sugar

 1 1/2 teaspoons baking powder

 1/2 teaspoon salt Figure 1

 1 cup evaporated milk

 4 tablespoons melted butter

 1 egg

 1 teaspoon Vanilla extract

Add Powdered vegetables in the ingredients of pancakes: (depends on the

customer’s choice)

 Carrots

 Malunggay

 Squash

Add Fruit Toppings:

 Apple

 Banana

 Mango

13
Also the syrups for the pancakes will be bought on the local market:

 Chocolate Syrup

 Caramel Syrup

 Strawberry Syrup

Step by Step Procedure

1. Mix flour, baking powder, salt, sugar and your preferred vegetable

powder

In a medium-size mixing bowl or large glass measuring cup, whisk

together your dry ingredients (or follow directions for premade pancake

mix).

2. Mix milk, eggs, and butter

In a separate bowl, whisk together the wet ingredients (milk, eggs,

vegetable oil, or melted butter) until the egg is broken up (this will

prevent overmixing in the next step).

3. Mix dry ingredients with wet ingredients

Add the wet ingredients to the bowl with the dry ingredients. Stir them

together until you stop seeing flour. Remember to not overmix, which

makes the batter tough.

Tip: Keep a few lumps in your batter to keep the pancakes tender.

14
4. Pre-heat the pan or skillet

Turn your stove to medium-high heat and place a large skillet or

griddle on the burner.

Tip: To test for temperature, sprinkle a few drops of water on the pan.

It’s hot enough when the droplets bubble up and evaporate.

5. Add oil or butter to pan

brush the pan with vegetable oil or butter and use it to lightly wipe the

bottom of the pan. This will keep the pancakes from sticking.

6. Pour the batter into the pan

For each pancake, gently pour 1/3 to 1/2 cup of batter into the pan,

using a ladle or a measuring cup. Use a spoon to spread the batter into

a circle.

Tip: Since it’s a mini pancake when all the pancakes are almost

cooked you can add the butter and mixed it all together until it is

absorbed by the pancake.

7. Flip the pancakes when the bubbles burst

Once bubbles begin to pop in the pancake’s center, it’s ready to be

turned. Insert the entire spatula under the pancake’s middle. Lift the

pancake quickly about an inch off the pan’s surface and flip it over.

Tip: If you’re making pancakes for a large crowd, place them on a wire

rack over a baking sheet (to prevent sogginess)

15
Workflow of the Process

Create a Chibi Pancakes concept

Gather the ingredients and tools needed

Combine the ingredients for the pancake

Add the prefer vegetable content in the pancake

Fry and flip the pancake

Wait till its done

Prepare for the finishing touches

When done cooking, add the prefer toppings

Put Table 1.2 display warmer

in the food

16
Product Description

The name of our business is Chibi Pancakes which is “chibi means small”

and pancakes is our main product. We came up with the name to emphasize our

product, which is the Pancakes and to implied that our product is a mini version

of pancakes or which have a cute small size food. To make it unique or different

to a typical pancake, for making pancakes healthier and represent a different

kind of taste of our product we add a twist within which is to make it more

flavorful and tastier than ever.

Materials and Equipments

POS System Food Display Warmer

-Used to input
-Used to keep
sales and keep
the food warm
the money safe

Telephone Coffee Vending Machine

-For
communication
-Dispenses hot
and business
and cold coffee
transaction
purposes

Flour Mixer Flattop Stove

-An apparatus
-A flat cooking
used in mixing
surface for
flour and other
pancakes
ingredients

Table 1.3

17
Refrigerator Kitchen Cabinet -Built-in furniture
installed in
-A cooling many kitchens
apparatus use for storage of
to reduce the food, cooking
rate of spoilage equipment, and
of foodstuffs often silverware
and dishes for
table service
Exhaust fan Fluorescent Light
-Sucks hot air
out of the
-For better
kitchen to
ambiance
create proper
ventilation

Eggbeater Mixing Bowls

-used for
-for mixing
beating,
ingredients
whipping or
together
mixing

Colander -A bowl- Chopping Board

-A kitchen
shaped kitchen
utensil used as
utensil with a surface on
holes in it use which to cut or
for draining slice things

Table 1.4

18
 Strainer Measuring Cup -Used primarily
-A filter to to measure the
retain larger volume of liquid
pieces while or bulk solid
small pieces cooking
and liquid pass ingredients such
through as flour and
sugar
Spatula Kitchen Knives Set

-used for lifting, -A kitchen tools

flipping, or used to cut
spreading different kinds of
foods

Basin Plastic Ketchup Bottle -It is easier to

-A container
make pancakes
that holds
water and is a round shaped
used for with the use of
washing this bottles

Pot Holder Whisk -used to blend

ingredients
-A piece of
smooth or to
textile used to
incorporate air
hold hot
into a mixture, in
kitchen
a process
equipment like
known as
pots and pans
whisking or
whipping
Thermal Paper -Used to Bond Paper
provide receipt -Used for
to the documentation
customers purposes

Table 1.5

19
Hand Sanitizer Paper-towel Dispenser
-Disinfectant
use to maintain
the cleanliness -Dispenses
of the hands paper towels
before and
after eating
Cleaning Towel Log Book
-Used to dry -Used for
hands and for recording and
sanitation reference
purposes purposes

Ballpen Barbeque Stick

-A skewer is a
-Used in writing
thin metal or
important
wood stick used
details or
to hold pieces of
documents
food together

Calculator Cleaning Tools

-Used to sweep,
-Used for wipe wet floor
computation and to collect
dust and waste

Dishwashing Tools

-cleaning cooking utensils, dishes, cutlery and

other items to prevent foodborne illness

Table 1.6

20
Plant Location

We choose to put our business in Tutuban. It is located in Mall’s Food

street Section. We choose this section since this area is situated in the center of

Manila’s trade and commerce. It’s also adjacent to nearby transport hub such as

Philippine National Railway’s Tutuban Station. There also jeeps that passes by

tutuban that are bound to different areas of the Metro. The area is also well

guarded and there are restrictions to public transport in certain areas of the

center mall. We also chose this area since the rent on their stalls are relatively

cheaper compared to other malls.

Plant Layout

Front View Perspective View

Figure 2 Figure 3

21
Figure 4 Figure 5

Side View Top view

Figure 6
Floor Plan

22
The production area, where the foods are processed and stored are composed

of:

 Fry area – where the products are cooked.

 Packing area – where the foods are arranged and packed.

 Dishwashing area – where the kitchen utensils, tablewares, and other

kitchen materials are washed and cleaned; and

 Refrigerator – where the raw materials and drinks are stored.

While the counter area is comprised of:

 Display area – where all finished products that are ready to sell are being

displayed;

 Drinks area- where the drinks are placed; and

 A little space where transactions are made.

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 CHAPTER IV

MARKETING STUDY

Marketing is a system of business activities designed to plan, price,

promote and distribute want-satisfying goods and services to present and

potential customers. It is considered as the lifeblood of every business

transactions because it is a strategic way on how to cope up to the needs and

wants of the costumers, finding opportunities regarding it, introduce and market

the product, achieve customer’s loyalty and patronage.

This aspect includes the following topics: demands, supply, demand and

supply gap analysis, marketing programs and the projected sales.

The objective of the proposed project is to delight the customers, not just

by meeting their expectation but rather exceeding and going extra mile.

Moreover, it’s about profitability. Marketing aspect serves as the basis of the

financial section through the projected demand. There can be no discussion of

profitability or of the other aspects of the study; if in the first place, there is no

demand or market. Every business is practically aspiring for productivity but

practically in order to last in the business world the first thing to take into

consideration is the target market. The costumers will be the key factor to

achieve the objectives of the organization. Finding opportunities and spotting the

right market are both important in establishing a business. Knowing customer’s

demand and supplying them right products at reasonable prices.

24
Description and outlook of the industry

Pancakes are also known as “hotcakes” is also recognized, and despite it

being commonly prepared for breakfast, it can also be eaten as an afternoon

snack. It is also the most widespread cereal food eaten. The Pancakes shape

and structure varies worldwide , so it is easily be known and easy to grow.

Pancakes may be served at any time of the day with a variety of toppings or

fillings. When it comes to fillings, our pancakes have innovative and healthy

outlook. The colors of our pancake, represents different vegetables used in

making our pancake with its natural ingredients which has healthy benefits. This

type of innovation makes our business competitive within the industry and this

innovation can potentially attract the increasing number of health-conscious

individuals.

Our business focuses on the customer’s health and wellness. Our strategy

has been to make a healthy food and have consideration in price that is

affordable for everyone.

Our groups would want to introduce “ Chibi Pancakes’’ in the market

because we envisioned putting up stalls highlighting our unique pancakes which

have different flavor that is served at the street kiosks or stalls.

25
Size of the industry

As a densely populated district of Manila, with a population size of

631,363(2015) in the latest PSA survey, the district of Tondo, where Divisoria is

located, has a huge potential as a source of customers for our business. The

aggregate production of the local flour industry is 4.1 million tons meanwhile the

importation of flour in the Philippines in 2016 reached 2.6 million metric tons. This

figure alone signifies the huge demand for flour based products. The biggest

users of flour are bakeries, followed by noodle manufacturers and the niche

specialty products by artisanal bread and pastry bakeries. There is also a need

for specialty noodles and for dimsum uses.

Target Market

The target market of Chibi pancakes are the people in the malls, those

potential customers who is passing by, also who works and studying near at

Divisoria. Example is Tutuban Mall, 168, 999, Dragon 8 in Tondo, Manila and

the Schools that are near the area is Florentino High School. Another is that

PNR station is nearby where is our stalls located.. According to an ABS-CBN

news article, Tutuban has 1,000,000 visitors every month; that roughly translates

to 33,333 persons every day. With that figure, we can assume that we have huge

customer base. Our target customers in this area are the mall goers who are

looking for quick breaks in shopping. Since the area is known for cheap things,

we made it sure that our product is affordable to the people.

26
Market Segmentation

Pancakes considers all types of people in all ages what places they came

from and no matter what their gender and religion either who have high or low

income can be our target market that can be one of our potential buyers for the

benefits of our potential customers, we extend our time and effort to differentiate

and understand their needs, wants and their preferences in order to meet the

satisfaction of our innovated product.

Demand Study

1. Do you eat pancakes?

Yes 99

No 1

The results show that mostly of the respondents’ answered yes and

only 1 out of 100 respondents’ said no, which means that pancakes are viable

to the target market who have craved for pancakes.

2. How often do you eat pancakes?

27
 Everyday 2

Occasionally 45

Often 40

Very Often 13

It shows that the 45 respondents’ eat pancakes occasionally, 40 of

them eat it often while 13 of the respondents’ eats very often and 2 of them

eat pancakes everyday. The results implied that our product have a chance of

being viable in the market due to the responses.

3. Do you like to eat it with vegetables? Or fruits?

Yes 76

No 24

28
 As a result still most of people eat vegetables and fruits, with 76

answered yes while 24 of the respondents said no. It shows that most of the

consumers are health conscious people that eat vegetables and fruits.

4. On what time do you prefer to eat pancakes?

Breakfast 55

Lunch 1

Snack 56

Dinner 2

The results shows that 56 respondents’ preferred to eat pancakes

at snack followed by breakfast which have 1 difference of 55 and 2 in dinner

and 1 in lunch. By this results it helps us know what time mostly people eat

pancakes.

5. How do you find pancakes as an alternative to your every meal?

Very Satisfying 16

Satisfying 44

Average 40

29
 It implied that 44 of the respondents are satisfied and 40 are

average and 16 of them are very satisfied. By these results we are confident that

our products will be patronized by the consumers.

6. How much are you willing to pay for the “Chibi Pancakes”?

15-20Php 77

21-25Php 23

Most of the respondents’ are willing to pay 15-20Php with 77 as a

result while 23 of the respondents’ are willing to pay 21-25Php. The results give

us an idea in the price range of our product that mostly of the people can afford

and be reasonable in pricing the product.

7. What variety of vegetables can compliment to the taste of “Chibi Pancakes”?

30
 Carrots 28

Malunggay 39

Squash 45

Other 12

The variety of vegetables that mostly can compliment to the taste of

the pancakes is Squash with 45 as a result, then 39 respondents said

malunggay, 28 are carrots and 12 of them are others. Because of the results

we know now what is the most preferred vegetables for the consumers.

8. What variety of fruits can compliment the taste of “Chibi Pancakes”?

Banana 52

Mango 38

Apple 29

Other 15

The variety of fruits that mostly can complement to the taste of the

pancakes is Banana with 52 as a result then Mango with 38 of the

respondents and next is apple with 29 preferred fruit of the respondents and

15 of them are other. As a result it shows that every fruits can compliment to

the taste of the pancakes.

31
Marketing and sales activities ( ideally 1st to 12th month)

1st week- Distribution of Flyers and leaflets

 Advertisement through Facebook and other Social Media Outlets

(Instagram,Twitter and others)

 Soft-Opening should give a free taste of our products around 3:00-

4:00pm, 1 piece of different pancakes each person should have.

2nd week- Opening Promo

buy at least 3 small cups of Chibi pancakes and get 1 free Cup serving of

Chibi pancake for the first 15 customers.

3rd week- Buy at least 20 pesos of Chibi pancakes and get a free drink promo

Buy at least our large size cup of Chibi pancakes and get a free drink

upon purchase.

Promo Available from 3:00 PM -6:00 PM (whole week promo)

4th Month- Classic Pancake Promo

Buy your preferred Veggie Pancake at a large cup at least 2 or more and

get a small cup size of classic pancake.

Promo available for the first 15 customers.

5th Month- freebie promo

32
 Buy a chibi pancake at least 4 of your friends and get a freebie promo.

Freebies available until supply last

6th-8th Month- Purchasing a pancake and get a coupon

Giving a coupon to be completed (Purchase all different kinds of veggie

pancakes) and get a free 2 large classic pancake with a cup of coffee.

Valid til the 5th to 7th month.

9th -11th Month- Menu Bingo

90 days for example – to complete a connection just as they would with a

bingo card. Once they try five items in any direction, they receive a free

gift basket or other incentives that are roughly equal to one of the items

purchased.

12th Month- Scratch It!

Every purchase of pancake would be given a customer a scratch that

pancake paper just like in lotto. It is on the top of the stick where our logo

is. Prizes will be free pancakes or get a discount or get a free cup of

coffee in every purchase.

33
Detailed Product

Chibi pancake is a dough based product. Our version of pancake puts a

twist on the classic pancake design by being small and shaped like fish balls.

This twist makes the pancake more convenient to eat especially if the customer

is on the move. Our Chibi pancakes are also packed with nutritious ingredients

and toppings. These ingredients include vegetables that are mixed in the dough

used in the pancake. The toppings of our chibi pancakes are fruits like apple,

banana and mango. With these healthy ingredients in our pancake, our

customers are assured that they have a quality product that is good for their

health.

Competition

Business exists with competition and with this reality we made its sure that

our business can survive. First our product offers a new way on how to market

pancakes. Our product is designed in a way that customers can eat the product if

they are on the go. Our product can compete in an environment like Divisoria

where people are spendthrift and always in a hurry. Our possible competitors in

this type of business are also stall based and other Dough based products.

Concerning these other competitors, we made its sure that we offer excellent

service and quality product. Other food stall based products doesn’t have

promos, our business offers promo that can give the customers satisfaction on

every peso they spent. Our Chibi pancake also has the edge when it comes to

34
health concerns. Since our product is stuffed with vegetables and fruits, we can

make sure to our health-conscious customers they get the proper food. Our

product also makes appeal to parents who are having a hard time in convincing

their children to eat vegetables and fruits. The small and curious looking design

of our pancakes can entice children to eat this healthy pancake.

The Product

Chibi Pancakes is our name of the business. We came up with the name

to emphasize our product, which is the pancakes and to imply that our product is

a mini version of pancakes or which have a cute small size food. It is not your

classic pancake rather a more innovative pancake to make it unique or different

to a typical pancake, for making pancakes healthier and represent a different

kind of taste of our product we add a twist within which is to make it more

flavorful and tastier than ever.

Packaging

Packaging is an important role to market your product. It is the outlook and

serves to contain, identify, describe, protect, promote and otherwise make the

product marketable and keep it clean.

35
 Plastic cups are designed for single uses and

then disposal. It is for those people also who are

running late or busy and need a ready to go

food.

Figure 7

A take home box after purchase of chibi

pancakes will be placed in a paper box. It is an

eco-friendly box.

Figure 8

A plastic cup that can be recycled. This is used

for the coffee vending machine. For the customer

to enjoy while eating our pancakes.

Figure 9

36
Marketing Strategy

The first strategy is market penetrate. Pancake is committed to improving

the customer experience in ways they believe few in the industry have done.

This business plan to execute a broader marketing strategy, not simply to

build name recognition and awareness but also to build deeper relationships with

the target customers whom they believe will help promote the brand. To reach

the target customer group, we use a mix of the following marketing methods:

radio, billboards, social networking, television and in-store sampling. Expect to

continue to increase media impressions as they strive to build deeper

relationships with their customers. We believe marketing represents an

opportunity to create additional competitive advantage and brand awareness.

The next strategy is market development. The expansion into Filipino has

made them subject to Filipino economic conditions, particularly currency

exchange rate fluctuations and political factors, either of which could have an

adverse effect on the financial condition and results of operations. If chibi

pancakes, expands into other foreign markets, will be subject to other foreign

economic conditions and political factors including taxation.

37
Price

The pricing of each product is based from the survey questionnaire

gathered by the researchers and at the same time based on a price that will

make their business profitable. The researchers floated survey questionnaires

with an option of prices that they are willing to spend for buying our product.

The prices will change depending on economic factors.

38
 CHAPTER V

FINANCIAL STUDY

Financial Assumptions

1.) Selling Price

PRICE UNIT PER PRICE PER
SERVING SERVING
INGREDIENTS

Classic Pancake

1 kg Flour P 45.00 12.8 g P 0.576

1kg Washed Sugar P 48.00 3g P 0.144

50g Baking Powder P 10.00 0.569 g P 0.1138

500g Salt P 10.00 0.189 g P 0.00378

370ml Evaporated Milk P 33.00 16.67 ml P 1.49

225g Butter P 40.00 3.79 g P 0.674

1 Egg P 4.00 P 0.267

75ml Vanilla extract P 30.00 0.33 ml P 0.132

500g Syrup (Chocolate, Caramel, Strawberry) P 100.00 15 ml P 3.00

TOTAL P 6.40058

Veggie Pancake

300g Powdered Vegetable (Carrots, Malunggay, P 100.00 3g P 0.999

Squash)

TOTAL P 7.39958

Fruit Toppings

1kg Banana P 50.00 25 g P 1.25

1kg Mango P 80.00 25 g P 2.00

1kg Apple P 50.00 25 g P 1.25

Table 1.7

39
 Chibi Pancakes

Variety Price

Original Selling
Price Price

Classic Pancakes:

Chibi 1 (apple toppings; any syrup) P 7.65058 P 13.39

Chibi 2 (mango toppings; any syrup) P 8.40058 P14.70

Chibi 3 (banana toppings; any syrup) P 7.65058 P 13.39

Veggie Pancakes:

Veggie Chibi 1 (apple toppings; any syrup) P 8.64958 P 15.14

Veggie Chibi 2 (mango toppings; any P 9.39958 P 16.45

syrup)
Veggie Chibi 3 (banana toppings; any P 8.64958 P 15.14
syrup)
*Mixed Fruits: Additional 3 pesos for every additional fruit
toppings.
*Markup is 75%

Table 1.8

2.) Selling Demand increases 10% per year.

3.) Raw materials increases 5 % per year

40
Initial Capital Requirements

The partners agreed to contribute an equal sharing of capital in amount of

₱500,000.00 each.

Initial Capital Requirments

Partners Ratio Invested Amount

Evan Joy Abenion 20% ₱500,000.00

Kimverly Asidao 20% ₱500,000.00

Earl John Jerusalem 20% ₱500,000.00

Kaith Locading 20% ₱500,000.00

Shaira Teves 20% ₱500,000.00

TOTAL 100% ₱2,500,000.00

Table 1.9

41
Cost and Expense Schedule

Schedule 1

Purchase of Raw Materials

Item Quantity per Production Price per Price per

Month Year
Monthly Yearly

Flour 96 kg 1152 kg ₱ 4,320 ₱ 51,840

Sugar 22.5 kg 270 kg ₱ 1,080 ₱12,960

Baking Powder 4.27 kg 51.24 kg ₱ 1,281 ₱15,372

Salt 1.43 kg 17.16 kg ₱ 28.6 ₱ 343.2

Evaporated Milk 125 L 1500 L ₱ 12,162.16 ₱145,946

Butter 28.4 kg 340.8 kgs ₱ 5,048.89 ₱ 60, 586.67

Eggs 500 pcs 6,000 pcs ₱ 2,000 ₱ 24,000

Vanilla Extract 2.5L 30 L ₱ 4,875 ₱ 58,500

Powdered Squash 5.25kg 63 kg ₱ 1,750 ₱ 21,000

Powdered Carrot 5.25kg 63 kg ₱ 1,750 ₱ 21,000

Powdered 5.25kg 63 kg ₱ 1,750 ₱ 21,000

Malunggay

Apple 62.5 kgs 750 kg ₱ 3,125 ₱ 37,500

Banana 62.5 kgs 750 kg ₱ 3,125 ₱ 37,500

Mango 62.5 kgs 750 kg ₱ 5,000 ₱ 60,000

Chocolate Syrup 112.5 L 1,350 L ₱ 22,500 ₱ 270,000

Caramel Syrup 112.5 L 1,350 L ₱ 22,500 ₱ 270,000

Strawberry Syrup 112.5 L 1,350 L ₱ 22,500 ₱ 270,000

TOTAL ₱114,795.65 ₱1,377,238.87

Table 1.10

42
 Schedule 2: Supplies

Quantity Price Annual Cost

Thermal paper 30 100 ₱ 3,000

(For official receipt)

Log Book 2 54.75 ₱ 109.50

Ball pen 24 5.25 ₱ 126

Bond Paper 1 Ream 125 ₱ 125

Tissue 36 boxes 100 per box ₱ 3,600

Barbeque Stick 300 20 per 100 ₱ 17, 280

sticks

Hand sanitizer 12 69.75 ₱ 837

Dishwashing liquid (600ml) 12 125 ₱ 1, 500

Dishwashing Sponge 24 19.75 ₱ 474

Cleaning Towel 36 15 ₱ 540

TOTAL ₱ 27,591.5

Table 1.11

Schedule 3: Rent Expense

Monthly Cost Annual Cost

5,000 60,000

Table 1.12

43
 Schedule 4: Salaries and Wages

Position Monthly Annually

Service Crews (2 crews) ₱ 300,000

₱12,500x2=₱25,000

TOTAL ₱ 25,000 ₱ 300,000

Table 1.13

Schedule 5: Packaging

Item Quantity Price Monthly Cost Annual Cost

Disposable Plastic 300 60 1,440 17,280

Cup (for the
pancake)

Recycable Plastic 250 50 1,200 14,400

Cup (for the coffee)

Take Home Box 50 100 2,400 28,800

Table 1.14

Schedule 6: Furniture and Fixtures

Item Quantity Price Estimated Depreciation

Useful Life Expense

Kitchen Cabinet 1 5,000 5 years 1000

Exhaust Fan 1 1,500 5years 300

Table 1.15

44
 Schedule 7: Equipment

Item Quantity Price Estimated Depreciation

Useful Life Expense

POS System 1 2500 5 years 500

Telephone 1 1,000 10 years 100

Food Display Warmer 1 6,500 10 years 650

Coffee Vending Machine 1 12,000 7 years 1714.28

Flattop Stove 1 16,500 10 years 1,650

Electric Flour Mixer 1 650 5 years 130

Refrigerator 1 12,000 10 years 1,200

Eggbeater 1 301 5 years 60.2

Paper Towel Dispenser 1 859 5 years 171.8

Mixing Bowl 2 620 7 years 88.57

Chopping board 2 676 3 years 225.3

Colander 1 430 7 years 61.43

Measuring Cup 1 141 3 years 47

Strainer 3 278 1 year 278

Kitchen Knives Set 1 358 3 years 119.3

Basin 1 414 7 years 59.14

Plastic Ketchup Bottles 3 150 1 year 150

Pot Holder 5 100 1 year 100

Spatula 2 200 1 year 200

Whisk 1 150 1 year 150

Calculator 1 695 5 years 139

TOTAL 56,522 7,794.02

Table 1.16
45
 Total Utilities Expenses
2018 2019 2020 2021 2022

Monthly
Electricity ₱ 2,000 ₱ 2,100 ₱ 2,200 ₱ 2,300 ₱ 2,400

Water ₱ 1,000 ₱ 1,100 ₱ 1,200 ₱ 1,300 ₱ 1,400

Total ₱ 3,000 ₱ 3,200 ₱ 3,400 ₱ 3,600 ₱3,800

Yearly
Electricity ₱ 24,000 ₱ 25,200 ₱ 26,400 ₱ 27,600 ₱ 28,800

Water ₱ 12,000 ₱ 13,200 ₱ 14,400 ₱ 15,600 ₱ 16,800

Total ₱ 36,000 ₱ 38,400 ₱ 40,800 ₱ 43,200 ₱ 45,600

Table 1.17

Statement of Cost of Goods Sold

2018 2019 2020 2021 2022
Classic Veggie Classic Veggie Classic Veggie Classic Veggie Classic Veggie
Direct Material
Chibi 1 (apple toppings; any
syrup) 70,502.40 259,084.80 77,552.64 284,993.28 85,307.90 313,492.61 93,838.69 344,841.87 103,222.56 379,326.06
Chibi 2 (mango toppings;
any syrup) 55,641.60 194,918.40 61,205.76 214,410.24 67,326.34 235,851.26 74,058.97 259,436.39 81,464.87 285,380.03
Chibi 3 (banana toppings;
any syrup) 37,454.40 129,542.40 41,199.84 142,496.64 45,319.82 156,746.30 49,851.81 172,420.93 54,836.99 189,663.03

Direct Labor 78,000.00 274,000.00 78,000.00 274,000.00 78,000.00 274,000.00 78,000.00 274,000.00 78,000.00 274,000.00

Overhead
Indirect Materials 11,059.20 35,020.80 12,165.12 38,522.88 13,381.63 42,375.17 14,719.80 46,612.68 16,191.77 51,273.95
TOTAL 252,657.60 892,566.40 270,123.36 954,423.04 289,335.70 1,022,465.34 310,469.27 1,097,311.88 333,716.19 1,179,643.07
1,145,224.00 1,224,546.40 1,311,801.04 1,407,781.14 1,513,359.26

Table 1.18

46
 Projected demnd and sales
2018 2019 2020 2021 2022
Classic Veggie Classic Veggie Classic Veggie Classic Veggie Classic Veggie
Sales
Chibi 1 (apple toppings; any
syrup) 147,456.00 539,136.00 162,201.60 593,049.60 178,421.76 652354.56 196263.936 717590.016 215890.3296 789349.0176
Chibi 2 (mango toppings;
any syrup) 112,608.00 393,984.00 123,868.80 433,382.40 136,255.68 476720.64 149881.248 524392.704 164869.3728 576831.9744
Chibi 3 (banana toppings;
any syrup) 78,336.00 269,568.00 86,169.60 296,524.80 94,786.56 326177.28 104265.216 358795.008 114691.7376 394674.5088
TOTAL 338,400.00 1,202,688.00 372,240.00 1,322,956.80 409,464.00 1455252.48 450410.4 1600777.728 495451.44 1760855.501
2,051,188.13

Net income
Sales 1,541,088.00 1,695,196.80 1,864,716.48 2,051,188.13 2,256,306.94
COGS 1,145,224.00 1,224,546.40 1,311,801.04 1,407,781.14 1,513,359.26
TOTAL 395,864.00 470,650.40 552,915.44 643,406.98 742,947.68

Table 1.19

Projected Cost

2018 2019 2020 2021 2022

₱ 793,224 ₱ 872546.4 ₱ 959801.04 ₱ 1,055,781.144 ₱ 1,161,359.2584

Table 1.20

47
 Chibi Pancake Company

Projected Income Statement

For the year ended December 31,2017-December 31,2021

2017 2018 2019 2020 2021

Sales ₱2,153,615.35 ₱2,300,115.29 ₱2,457,821.4 ₱2,627,723.24 ₱2,810,735.25

Less: Cost of Goods Sold ₱ 1,706,038.87 ₱ 1,774,900.81 ₱ 1,847,205.85 ₱ 1,923,126.14 ₱ 2,002,842.45

Gross Income ₱447,576 ₱525,214 ₱610,615.55 ₱704,597.1 ₱807,892.8

Less: Operating Expense

Supplies ₱ 27,591.5 ₱ 27,591.5 ₱ 27,591.5 ₱ 27,591.5 ₱ 27,591.5

Rent Expense ₱60,000 ₱60,000 ₱60,000 ₱60,000 ₱60,000

Utilities Expense ₱36,000 ₱38,400 ₱40,800 ₱43,200 ₱45,600

Total Operating Expenses ₱123,591.5 ₱125,991.5 ₱128,391.5 ₱130,791.5 ₱133,191.5

Income Before Tax ₱323,984.5 ₱399,222.5 ₱482,224.05 ₱573,805.6 ₱674,701.3

Tax(32%) ₱103,675.04 ₱127,751.2 ₱154,311.696 ₱183,617.792 ₱215,904.416

Net Income ₱220,309.46 ₱271,471.3 ₱327,912.354 ₱390,187.808 ₱458,796.884

Table 1.21

48
 CHIBI PANCAKES
Projected Statement of Financial Position
For Five Years Ended December 31

2018 2019 2020 2021 2022

Sales 1,541,088.00 1,695,196.80 1,864,716.48 2,051,188.13 2,256,306.94

Less: Cost of Goods Sold 1,145,224.00 1,224,546.40 1,311,801.04 1,407,781.14 1,513,359.26
Gross Profit 395,864.00 470,650.40 552,915.44 643,406.98 742,947.68

Operating Expenses:
Rent expense 60,000.00 60,000.00 60,000.00 60,000.00 60,000.00
Utilities expense 36,000.00 38,400.00 40,800.00 43,200.00 45,600.00
Depreciation expense 9,094.02 9,094.02 9,094.02 9,094.02 9,094.02
Supplies expense 22,073.20 28,695.16 32,447.60 35,868.95 39,491.16
Employee benefits expense 28,339.20 28,339.20 28,339.20 28,339.20 28,339.20
Advertising expense 5,400.00
Total 160,906.42 164,528.38 170,680.82 176,502.17 182,524.38

Net Income before tax 234,957.58 306,122.02 382,234.62 466,904.81 560,423.30

Less: Income tax 70,487.27 91,836.61 114,670.38 140,071.44 168,126.99
NET INCOME AFTER TAX 164,470.31 214,285.41 267,564.23 326,833.37 392,296.31

Table 1.22

CHIBI PANCAKES
Projected Statement of Financial Position
For Five Years Ended December 31

2018 2019 2020 2021 2022

Assets
Current Assets
Cash 2,720,751.30 2,962,946.58 3,260,622.50 3,620,217.61 4,041,379.93
Supplies 5,518.30 7,173.79 8,111.90 8,967.24 9,872.79
Total Current Assets 2,726,269.60 2,970,120.37 3,268,734.40 3,629,184.85 4,051,252.72

Non-currents Assets
Equipments 47,527.98 40,511.96 33,595.94 26,679.92 21,063.90
Furnitures and Fixtures 5,200.00 3,900.00 2,600.00 1,300.00 5,200.00
Total Non-current Assets 52,727.98 44,411.96 36,195.94 27,979.92 26,263.90
Total Assets 2,778,997.58 3,014,532.33 3,304,930.34 3,657,164.77 4,077,516.63

Liabilities and Equity

SSS Premium Payable 33,240.00 33,240.00 33,240.00 33,240.00 33,240.00
PhilHealth Premium Payable 7,200.00 7,200.00 7,200.00 7,200.00 7,200.00
Pag-IBIG Premium Payable 3,600.00 3,600.00 3,600.00 3,600.00 3,600.00
Income tax payable 70,487.27 91,836.61 114,670.38 140,071.44 168,126.99
Total Liabilities 114,527.27 135,876.61 158,710.38 184,111.44 212,166.99

Partner's Equity
Abenion, Capital 532,894.06 575,733.14 629,245.99 694,612.67 773,071.93
Asidao, Capital 532,894.06 575,733.14 629,245.99 694,612.67 773,071.93
Jerusalem, Capital 532,894.06 575,733.14 629,245.99 694,612.67 773,071.93
Locading, Capital 532,894.06 575,733.14 629,245.99 694,612.67 773,071.93
Teves, Capital 532,894.06 575,733.14 629,245.99 694,612.67 773,071.93
Total Equity 2,664,470.31 2,878,655.72 3,146,219.97 3,473,053.34 3,865,349.65 49
Total Liabilities and Equity 2,778,997.58 3,014,532.33 3,304,930.35 3,657,164.78 4,077,516.64
E. Projected Financial performance
a. Liquidity Ratio
CURRENT RATIO
2018 2019 2020 2021 2022
Current Asset 2,726,269.60 2,970,120.37 3,268,734.40 3,629,184.85 4,051,252.72
Current Liabilities 114,527.27 135,876.61 158,710.38 184,111.44 212,166.99
23.00 21.00 20.00 19.00 19.00

b. Profitability Ratios
RETURN ON SALES
Operating
Year income Sales
2018 164,470.31 1,541,088.00 11%
2019 214,285.41 1,695,196.80 13%
2020 267,564.23 1,864,716.48 14%
2021 326,833.37 2,051,188.13 16%
2022 392,296.31 2,256,306.94 17%
AVERAGE 14%

RETURN ON EQUITY
Year Net Income Equity
2018 164,470.31 2,664,470.31 0.0617
2019 214,285.41 2,878,655.72 0.0744
2020 267,564.23 3,146,219.97 0.0850
2021 326,833.37 3,473,053.34 0.0941
2022 392,296.31 3,865,349.65 0.1015
AVERAGE 0.0834

50
 RETURN ON ASSETS
Year Net Income Assets
2018 164,470.31 2,778,997.58 0.0592
2019 214,285.41 3,014,532.33 0.0711
2020 267,564.23 3,304,930.34 0.0810
2021 326,833.37 3,657,164.77 0.0894
2022 392,296.31 4,077,516.63 0.0962
AVERAGE 0.0794

PAYBACK PERIOD
Annual Cash Payback
Investment Returns Period
2,500,000.00 282,183.95 8

ANNUAL CASH RETURNS

Average annual Annual Cash
Depreciation
net income Returns
273,089.93 9,094.02 282,183.95

ACCOUNTING RATE OF RETURN

Average Annual
Investment
Net Income
392,296.31 2,500,000.00 16%

GROSS PROFIT RATIO

Gross Profit
Year Gross Profit Net Sales
Ratio
2018 395,864.00 1,541,088.00 26%
2019 470,650.40 1,695,196.80 28%
2020 552,915.44 1,864,716.48 30%
2021 643,406.98 2,051,188.13 31%
2022 742,947.68 2,256,306.94 33%
AVERAGE 29%

51
52
 CHAPTER VI

MANAGEMENT STUDY

This chapter is about the management functionalities involve in running

the business. These functionalities clearly state the delegation of duties and

responsibilities of the people involved in running the business, the levels of

authority and required level of manpower. This chapter contains the required

qualifications of employees involve in the operation of business and the

organizational chart of the business. These Two details will clearly provide what

are the optimum qualifications of employees involve in running the business and

the organizational chart will discuss the levels of authority within the business.

The management aims to provide efficient and effective workplace and a

conducive environment to work for in order to deliver quality service and quality

product to our customers.

Type of Ownership

The ownership of the business is classified as a Partnership. The

business partners will pool a sufficient amount of money which then will be used

as a capital; Skills and other resources alike can be potentially pooled depending

on what do investors have in their disposal. Profit sharing are determined through

the agreed terms of contract by the business owners and Losses are also bound

to the same rules.

53
Organizational Chart

THE INCORPORATORS

Abenion,Asidao,Jerusalem,Locading,Teves

Manager

Kimverly Asidao

Stallcrew Stallcrew
Baker Cashier

Shaira Teves Evan Abenion

54
 JOB ANALYSIS

Job Title: Manager

Name: Kimverly Asidao

Job Description

Responsibilities

 Oversees the daily activities of the business

 Plans Work Schedule

 Delegate tasks to Employees

 Ensure Smooth working relationships of all employees

 Maintains the efficiency and cleanliness of the workplace

 Purchases Raw Materials

 Maintains and Checks the inventory of Materials

 Purchases Raw Materials

 Checks Sales Record

Job Qualifications

 Graduate of any 4-year Management Course or any Related Studies

 Male or Female at least 21-50 years old

 At least 1-year work experience in any related field

 With Pleasing personality

Salary Scale: ₱16,500 per Month

55
Job Title: Stall Crew

Name: Shaira Teves, Evan Abenion

Job Description

Responsibilities

 Receive Orders from Customers

 Process Orders from Customers

 Serve the product ordered by the Customers

 Process payments done by the Customers

 Maintain Cleanliness of the stall

 Maintain an inventory of the materials and submit the results to the

manager

 Entertain inquiries from the customers

 Keep the stall manned and maintain its orderliness and cleanliness

Job Qualifications

 At least High school Graduate or College Graduate

 Has pleasing personality

 Male or Female at least 18-30 years old

 Has paramount cleanliness

Salary Scale: ₱10,500 per month

56
Company Policies

In its company policy, the “Chibi Pancake” expresses the fundamental

values and long-term objective that apply to all employees.

In the course of their professional activities, each and every employee

should think and act in accordance with this company policy so as to achieve the

aim we all share: business success

Management Policy

We are committed to bring healthy and delicious foods that deliver the

highest value for our customers’ Chibi Pancakes ensures safety and quality

goods and services. This shall be achieved through.

 Commitment of all chibi employees

 Effective resource management

 Continual improvement in all functional areas

 Adoption and implementation of all applicable rules, regulations, legislative

requirements to provide and maintain a safe working environment

We shall review continuing sustainability of this management policy along

with relevant objectives to understand the effectiveness and performance

excellence of our management system regularly.

57
 CHAPTER VII

SOCIO-ECONOMIC STUDY

The chapter includes the socio-economic benefits if the proposed project.

The proposed project aims to help our localities and farmers of the country and to

give healthy lifestyle to the people. Nowadays it is important that small

entrepreneurs should realize the worth innovating and starting a business that

would largely contribute to the socio-economic development of the country.

In this certain project, the researchers consider the whole part of the

business especially the social impact.

PROJECTS

 Income  Taxes
 Improve status of  Government
living  Community
 Employment Development

58
Contribution to income and employment

Our Business aims to provide a reasonable income to the business

owners. This income should come directly from the selling of Chibi pancakes.

The Business owners aim to have a reasonable return of investment within

months of operation. Also, the income of the business should be used in

replenishing the inventory of the business, paying of the salary of employees in

the business, and cover all operating expenditures. In terms of employment, as a

food stall, it is projected that the business will employ at least 3-4 persons.

Should any business expansion comes in hand and additional stalls will be built,

It is naturally expected that more people will be employed, thus the business

fulfills its function to provide jobs in the surrounding community and pay its

necessary taxes.

Tax Contribution

Tax contribution in terms of tax contributions, our business will pay its

taxes like Income tax, Value-Added tax, and percentage tax. This tax

contributions will ensure that our business abides with the regulations set by the

government and also fulfills our mandate of being responsible entity committed

toward nation-building.

59
 CHAPTER VIII

Conclusion

Based on the research and study that we conducted, we therefore

conclude that our business is feasible and variable in the market.

Recommendation

After bearing in mind the significant factors such as the marketing,

financial, technical,management, and socio-economic factors in the study that

we conducted, it is therefore recommended that “Chibi Pancake” will be

pursued to operate in the chosen location of the partners at Tutuban Center,

Tondo, Manila.

60
 Sample
Questionnaire

61
 Republic of the Philippines
POLYTECHNIC UNIVERSITY OF THE PHILIPPINES
College of Business Administration
Department of Management
Sta. Mesa, Manila

Good Day! We are fourth year students of Bachelor of Science in Business

Administration major in Human Resource Development Management of the Polytechnic
University of the Philippines, are conducting a feasibility study titled “Chibi Pancakes.”

In line of this, we would like to take some of your time to answer our questionnaire.
We will assure that the information gathered will be strictly to research purposes only. Thank
you for your participation.

Name (Optional):_________________________

Part I Profile of the Respondents:

Age:

____ 30 and above ____ 18-23

____ 24-29 ____ 17 and below

____ Student ____ Senior High School ____ College

____ Working

____ Bystanders

____ Others please specify: ______________

Sex:

____ Male ____ Female

62
PART II: Survey Questionnaire

Instruction: Shade/Check the box for the choice of your answer.

Chibi Pancakes

It is not your typical pancake but rather a more and healthier food added with nutritious vegetables
and fruits which give you a unique taste and healthy way of enjoying your craving for pancakes.

1. Do you eat pancakes?

Yes No

2. How often do you eat pancakes?

Everyday Occasionally Often Very Often

3. Do you like to eat it with vegetables? Or fruits?

Yes No

4. On what time do you prefer to eat pancakes?

Breakfast Lunch Snack Dinner

5. How do you find pancakes as an alternative to your every meal?

Very Satisfying Satisfying Average

6. How much are you willing to pay for the “Chibi Pancakes” ?

15-20Php 21-25Php

63
7. What variety of vegetable can compliment to the taste of “Chibi Pancakes”?

Carrots Squash

Malunggay Others please specify: _________________

8. What variety of fruits can compliment the taste of “Chibi Pancakes”?

Banana Apple

Mango Others please specify: _________________

64
Curriculum
Vitae

65
 EVAN JOY A. ABENION

EDUCATIONAL ATTAINMENT
_____________________________________________________________

Tertiary

Polytechnic University of the Philippines

Bachelor of Science in Business Administration Major in

Human Resource Development Management
ADDRESS: Sta. Mesa, Manila

2014- Present

8 Road 9-D, UPS 5, Brgy. San Secondary

Isidro, Parañaque City
Parañaque National High School

Kaytalise St., Dr. A. Santos Ave., San Donisio,

CONTACT NO.:
Parañaque City
09071403726
2010-2014

Primary
EMAIL:
San Antonio Elementary School
evanabenion96@gmail.com
Sta. Lucia St., San Antonio Valley 1, Parañaque City

2004-2010
DATE OF BIRTH:

August 18, 1996 EXPERIENCE

_____________________________________
Drake International and ASC Global Recruitment
GENDER:
On-the-Job Training
Female
(April-May 2016)

Conduent Xerox Shared Services Inc. Phil ROHQ

CIVIL STATUS:
On-the-Job Training
Single
(April-June 2017)

66
 KIMVERLY A. ASIDAO

EDUCATIONAL ATTAINMENT

______________________________________________________________

Tertiary

Polytechnic University of the Philippines

Bachelor of Science in Business Administration

ADDRESS:
Major in Human Resource Development
Management
Sta. Mesa, Manila
10 Rodriguez St.
2014- Present
Bayan-bayanan,
Secondary
Malabon City
Malabon National High School

Hulong Duhat, Malabon City

CONTACT NO.:
2010-2014
09296797939
Primary

Malabon Elementary School

EMAIL:
Hulong Duhat, Malabon City
kimverly_asidao@yahoo.com

DATE OF BIRTH: 2004-2010

December 19, 1997 EXPERIENCE
____________________________________
GENDER:
Malabon City Hall
Female
On-the-Job Training

(April-May 2016)
CIVIL STATUS:
Genie Technologies Inc.
Single
On-the-Job Training

(April-June 20)

67
 EARL JOHN D. JERUSALEM
EDUCATIONAL ATTAINMENT

________________________________________________________________

Tertiary

Polytechnic University of the Philippines

Bachelor of Science in Business Administration

Major in Human Resource Development
ADDRESS: Management
Sta. Mesa, Manila

2014- Present
Block 22 Lot 2 Centennial
Townhomes, Barangay San Isidro, Secondary
Cabuyao, Laguna
Saint Jerome Integrated School

Cabuyao, Laguna
CONTACT NO.:
2010-2014
09391506536
Primary

Saint Jerome Integrated School

EMAIL:
Cabuyao, Laguna
earljohnjerusalem22@gmail.com
2004-2010

DATE OF BIRTH:
EXPERIENCE

July 22, 1997 _____________________________________

Expressions Stationery Shop Inc.

GENDER: On-the-Job Training

Male (April-May 2016)

Picar Development Inc.

CIVIL STATUS: On-the-Job Training

Single (April-June 2017)

68
 KAITH B. LOCADING
EDUCATIONAL ATTAINMENT

________________________________________________________________

Tertiary

Polytechnic University of the Philippines

Bachelor of Science in Business Administration

Major in Human Resource Development
ADDRESS:
Management
Sta. Mesa, Manila

4797 Guadalcanal St. 2014- Present

Sta Mesa, Manila Secondary

Mangatarem National High School

CONTACT NO.: Mangatarem, Pangasinan

09066006309 2010-2014

Primary

EMAIL: Bogtong Elementary School

locading.kaith@gmail.com Mangatarem, Pangasinan

2004-2010
DATE OF BIRTH:
EXPERIENCE
May 11, 1998
_____________________________________
Universal Storefront Services Corporation
GENDER:
On-the-Job Training
Female
(April-May 2016)

CIVIL STATUS:
Robinsons Land Corporation - Robinsons Homes
Single
On-the-Job Training
English, Filipino
(April-June 2017)

69
 SHAIRA R. TEVES
EDUCATIONAL ATTAINMENT

_______________________________________________________________

Tertiary

Polytechnic University of the Philippines

Bachelor of Science in Business Administration

Major in Human Resource Development
Management
ADDRESS: Sta. Mesa, Manila

2014- Present
278 Liwanag Street Matandang Secondary
Balara, Quezon City
Carlos P. Garcia High School

Ermin Garcia Street, Cubao Quezon City

CONTACT NO.:
2010-2014
09264002723
Primary

Tomas Morato Elementary School

EMAIL:
T. Gener Street, Kamuning Quezon City
Shairateves31@gmail.com
2004-2010

DATE OF BIRTH: EXPERIENCE

August 31, 1997 _____________________________________
NTT Data Phillippines
GENDER: On-the-Job Training
Female (September- Present 2017)

CIVIL STATUS: Global Integrated Facilities and Contacts

Single On-the-Job Training (April-June 2017)

70