NamNam

Its not about the name. Its the taste!

A Business Plan

Submitted to: Mr. Ramid Gualberto Instructor

In Fulfillment of the Requirements of the subject BM12- Business Research

Submitted by: Kusineros Company

Badelic, Junaly G. Banaynal, Martha Jo S. Paquibot, Rowela R. Pupos, John Thomas S. Quejada, Thristan Jade M.

Xavier University- Ateneo de Cagayan March 04, 2010

Table of Contents

Summary of the Project

Name of the Firm Location Brief Description of the Product 5

Background of Study

Brief Background of the Study Objectives of the Study Scope and Limitations of the Study 9

Market Research

Objectives Methodology Demand Projected Sales Market Share 13 14 11

MARKETING FEASIBILITY Objectives 17 Product

Pricing 18 Place of Distribution Promotions 19

PRODUCTION FEASIBILITY

Objectives Product Ingredients Needed Kitchen Tools and Equipments Needed Production Process Production Schedule Production Layout Production Cost Operating Days 25 Waste Disposal 22 23 24 21

FINANCIAL FEASIBILITY

Objectives Assumptions Total Project Cost Initial Capital Requirements 28 Depreciating Assets Table of Expenses Projected Financial Statement Financial Analysis 29 27

MANAGEMENT FEASIBILITY Objectives Form of Business Ownership Management scope and Limitations Capitalization Organizational Structure Positions Human Resource Profile Organizational Policies Legal Requirements 34 35 37 39 33

APPENDICES

Exhibit 1: Observations Exhibit 2: Focus Group Interview Sample Questionnaire Exhibit 3: Product Pictures Exhibit 4: Financial Statements

41 46 47 49

51 Projected Income Statement Projected Statement of Cash Flows Projected Balance Sheet 52 53

SUMMARY OF THE PROJECT

Name of the Firm The name of our firm is KUSINEROS Company; Kusineros its a Filipino term describing a person who cooks food in the kitchen.

Location The Production Site is located at Pupos Residence in Block 13 Lot 3&5, Camella Avenue, Camella Homes, Upper Balulang, Cagayan de Oro City and our Distribution Site will be at STC Lobby.

Brief Description of the Project The product is Adobo Rice topped with Pork Adobo a value meal. It is placed in a microwave-safe plastic container with cover and a spork attached to it.

PROJECT SUMMARY:

Market Feasibility The target market of our product is the students of Xavier University. We will sell our product at STC Lobby.

Production Feasibility Production time will be 3 hours, from 7:00-10:00 in the morning for the entire cooking period. Needed materials will be sourced from the market.

Management Feasibility Kusineros Company is being led by the Head of Household or the General Manager who is Rowela R. Paquibot. She is the one who will oversee all the activities in the company. Under the General Manager are the following: The Banker or the Finance Manager, who is Martha Jo S. Banaynal is in control of all the financial activities of the business;
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The Harvester or the Purchasing Manager, who is John Thomas S. Pupos is in-charge in selecting the materials for the business operation; The Creator or the Production Manager, who is Junaly G. Badelic is responsible for the production processes; The Pusher or the Marketing Manager, who is Thristan Jade M. Quejeda is accountable for all the marketing activities of the business.

Financial Feasibility The projected cost of the business is P18,000 divided equally by each member amounting to P3,600 each. The financial assumptions are generated and the relevant distribution of finances is computed on the projected financial statements.

BACKGROUND OF THE STUDY

Brief Background of the Product The group decided to come up with this study, mainly because Filipinos like pork adodo as a viand. The group came to a decision to use this desire to produce a common food but presented in a different way at an affordable price. It will be a mealpork adodo over adobo rice- placed in a plastic bowl with cover. The product will then be called as NamNam. The product will be available at STC Lobby of Xavier University.

Objectives of the Study The objective of this study is plainly to prove that this product is feasible through Marketing, Management, Technical and Financial aspects.

Scope and Limitations of the Study The scope and limitation of this study is only limited to observation and focus group interview conducted within the premises of the campus.

MARKET RESEARCH

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Objectives 1. To be able to identify our possible product competitors and to come up with effective marketing strategy to address the competition. 2. To be able to decide on a product that satisfies customers desire for an affordable meal in one package. 3. To be able to recognize how profitable the product can be.

Methodology The team performed a 5-day observation of the target market. We presented a product prototype and gave away samples to our fellow Ateneans for taste tests. A Focus Group Interview (FGI) was also conducted. In our FGI we interviewed exactly 10 respondents in our target market, gave them samples and asked for their succinct responses regarding our product. The observation was made during the dates, December 14, 15, 16, 17 and 18 of 2009. We observed three established value meal stand in the university canteen, respectively Pik-cup, Jigsys and Permi Init a well-established stall that has been serving students for years. We did a Focus Group Interview last January 4, 2010 from 10:30 am to 1:30pm within the University canteen.

Demand Major consumers of the product The major consumer of our product is the students of Xavier University who are the main patronizers of the canteen.

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Demand

Projected Demand

Demand per Week / 5 Days of Observation

Demand per Day

1,876 units / 5 days

375 units per day

Demand per Week

1,876 units -Derived from observations made (See Pages 34-37)

Demand per Week x 4 Weeks Demand per month 1,876 units x 4 weeks 7,504 units a month

Total Sales / Total Number of Buyers Per Capital Consumption P62,179 / 1,876 units P33.14 ~ P33 a consumer is willing to buy a meal.

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Projected Sales/ Market Share Projected Sales

Projected Sales

Supply per Day x Selling Price Sales per Day 30 units x P30 P900 per day

Supply per Week x Selling Price Sales per Week 150 units x P30 P4,500 pesos a week

Supply per Month x Selling Price Sales per Month 600 units x P30 P18, 000 per month

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Market Share

Market Share (Derived from observations made)

Total Permi Init, Jigsys and Pik-cup units sold during the week Total Units 650 units + 625 units + 601 1, 876 units

Units sold in a week / Total Units Permi Init Market Share 650 units / 1, 876 units 0.346481876 ~ 35% share

Units sold in a week / Total Units Jigsys Market Share 625 units / 1, 876 units 0.33315565 ~ 33% share

Units sold in a week / Total Units Pik-cup Market Share 601 units / 1, 876 units

0.320362473 ~ 32% share

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Units sold in a week / Total Units NamNam Market Share 150 units / 1,876 units 0.079957356 ~ 8% share

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MARKETING FEASIBILITY

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Objectives: 1. To be able to identify a product that would satisfy the consumers. 2. To provide a packaging that is convenient for the consumers. 3. To promote the product to the market and be able to sell it at an affordable price.

Product

Our product is rice toppings Adobo rice placed in a bowl topped with pork adobo.

Product Category, Quality and Style Non-durables (food), high quality, rice bowl

Brand Name

NamNam
Packaging Our product will be placed in a black Microwave-safe plastic container with a lid cover. The body of the container has an embossed sticker which has our product name and logo in it. attached to it. It has a spork

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Pricing

MATERIALS Pork Rice Soy sauce Vinegar Sugar Magic Sarap Garlic TOTAL

COST P 167 30 5 5 10 2.50 3 P266

SERVINGS 15 15 15 30 15 15 15 Per unit total

PER UNIT COST P11.13 2 0.33 0.17 0.66 0.17 0.2 P14.66

Materials Labor Plastic Container Spork (16/25) Labeling TOTAL Add: Mark up 30% Selling Price

P 14.66 1 5.40 0.64 1.35 P23.05 6.915 P29.965 ~ P30

Place of Distribution Our target location is at Xavier University, specifically the Student Training Center (STC) lobby as our distribution site. Our method of selling is direct selling.

Promotions and Advertising Positioning: Its not about the name. Its the Taste!
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Month June

Promotions and Advertising OPENING! SunGlo for the first 10 customers for the first 3 days of operation

Cost

(P5 x 30pcs.) -----

150.00

July August Fiesta Promo

-----

Free Carnival ride for 10 customers (randomly picked) September October November --------Back-to-School Promo Free Coke for the first 10 customers for the first 3 days of operation Distribution of Loyalty Cards 15 card holders Rewards! for Loyalty card holders (P75 per card)

(P30 x 10 tickets) P ---------

300.00

(P6 x 30 bottles)

180.00

P (P675 / 3mos.)

150.00

225.00

December

Christmas Promo Free MilkBar for 20 customers (randomly picked)

(P7 x 20pcs.)

140.00

Loyalty Card Rewards! Rewards! for Loyalty card holders (2nd month) Rewards! for Loyalty card holders (3rd month) P 225.00

January

225.00

February

Valentines Date @ Sentro 1850 Winner of the Couple of the Month contest will win an allexpense-paid date at Sentro TOTAL

P P

300.00 1895.00
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PRODUCTION FEASIBILITY

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Objectives: 1. 2. 3. To be able to determine the production process of the product NamNam. To find out the production cost and schedule of the product. To manufacture a product that would be profitable.

Product Our product is named NamNam, a pork adobo and rice combination placed in a microwave-safe plastic container with cover and a spork attach to it. Convenient to carry and the container is reusable if the customer would want to use it in other purposes.

Ingredients Needed Pork Vinegar Sugar Garlic Soy sauce Magic Sarap Water Rice

Kitchen Tools and Equipments Needed Rice cooker Stove Knives Food server Frying pan Chopping board Plates Ladles Apron Gloves Hairnets Microwave-safe plastic containers

Production Process

The product will be manufactured at Block 13, Lot 3 and 5, Camella Avenue, Camella Homes Upper Balulang, Cagayan de Oro City. Much of the production process will be done there to ensure the completeness of materials needed in the making of the product. The delivery of the final product will be done after all things are set and ready

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to be sold at the Xavier University STC Lobby. The nature of selling the product is direct selling.

The steps are as follows:

1. 2. 3. 4.

In a frying pan, add water, vinegar, garlic and the pork chops. Simmer until the pork is cooked through; about 15 minutes. Remove pork and set aside liquid. Retain the oil from the pork and fry the pork for 10 minutes or until it turns golden brown in color.

5. 6.

Pour back liquid and soy sauce. Simmer gently for 5 minutes.

PRODUCTION SCHEDULE

Month

Units Produced Per Day

Number of Day

Units Produced Per Month

June July August September October November December January February March

30 32 35 40 30 35 40 40 40 30

5 20 20 20 10 15 10 15 20 20

150 640 700 800 300 - 389 525 - 202 400 - 580 600 800 600

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PRODUCTION LAYOUT

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PRODUCTION COST

MATERIALS Pork Rice Soy sauce Vinegar Sugar Magic Sarap Garlic TOTAL

COST P 167 30 5 5 10 2.50 3 P266

SERVINGS 15 15 15 30 15 15 15 Per unit total

PER UNIT COST P11.13 2 0.33 0.17 0.66 0.17 0.2 P14.66

Materials Labor Plastic Container Spork (16/25) Labeling TOTAL MANUFACTURING COST

P 14.66 1 5.40 0.64 1.35 P23.05

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OPERATING DAYS

The group decided to operate for 10 months starting from June 2010 to March 2011. The operating schedule will depend on the number of days that there will be classes since our target market are students; therefore if there are no classes, there will also be no operation or production to be done.

WASTE DISPOSA In the course of our production of NamNam, there will always be waste left behind. To help answer to growing environmental concerns, we will be making use of the trash bins installed inside our production area and in the university premises. We will dispose all of our wastes in plastic waste bags and throw them at appropriate garbage bins. We will also segregate biodegradable from nonbiodegradable materials so that it would be easier to recycle them.

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FINANCIAL FEASIBILITY

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Objectives 1. To identify the relevant source distribution of finances. 2. To generate financial assumptions for NamNam. 3. To create projected financial statements.

ASSUMPTIONS:

Total Project Cost

Cost Assumptions EXPENSES Pre-Operating Taxes and Licenses Promotions Transportation Depreciation TOTAL EQUIPMENT Stove Rice Cooker Cooking Pan (Kalha) Food Server Chopping Board Knife Ladle Serving Spoon

Amount (Total)

Calculations

P 11,000.00 2,000.00 3,000.00 2,000.00 2,839.00 20,839.00

N/A, a one-time expense N/A, a one-time expense 300.00 x 10 months 200.00 x 10 months 283.90 x 10 months

P 1,025.00 850.00 250.00 400.00 141.00 80.00 58.00 35.00 Calculations not applicable

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TOTAL COST OF GOODS SOLD Cost of Goods Sold TOTAL PROJECT COST

2,839.00

P 127,120.75 P 150,798.75

Total of all COGS from the Income Statement

Initial Capital Requirements

The company is assumed to have an investment of P18,000 at the beginning of the implementation. The minimum amount invested by each member is P3,600 each.

Depreciating Assets

Particulars Stove Rice Cooker Cooking Pan (Kalha) Food Server Chopping Board Knife Ladle Serving Spoon

Quantity 1 1 1 2 1 1 1 1 TOTAL

Amount 1,025.00 850.00 250.00 200.00 141.00 80.00 58.00 35.00

Total 1,025.00 850.00 250.00 400.00 141.00 80.00 58.00 35.00 2,839.00

Depreciation rate

Monthly Depreciation 102.50 85.00 25.00 40.00

100%

14.10 8.00 5.80 3.50 283.90

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Note: Monthly depreciation rate is derived by dividing the depreciation rate by its useful life of 10 months, resulting to a 10% monthly depreciation rate.

Table of Expenses

Cost Title Pre-Operating

Amount Assumed 11,000.00

Description Used at the beginning of operations for purchasing of materials, a one time expense Budget for permits and taxes at the beginning of operations

Taxes and Licenses Promotions Transportation

2,000.00

300.00/month Fixed budgeted amount for Promotions 200.00/month Fixed allocated budget for purchasing

All sales and purchases are cash basis. No spoilage.

Projected Financial Statements

Exhibit 4 of the appendices contains the projected income statement, cash flow statement, and balance sheet. The amounts computed in the financial statements are reflected from the assumptions computed in the Assumptions portion of the Financial Feasibility section.

Financial Analysis

Ratios Profit Margin/Return on Sales Profit Margin = Net Income/Sales Profit Margin = 12,490.25/165,450.00
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Profit Margin = 7.55%

Note: Net Income and Sales are derived from the sum of 10 months of the Net Income and Sales amounts from the Income statement. Return on Assets (ROA) ROA = Net Income/Average Total Assets ROA = 12,490.25/(187,847.25/10 months) ROA = 12,490.25/18,784.73 ROA = 66%

Note: Average Total Assets is derived from the sum of 10 months of the Total Assets from the Balance Sheet divided by 10 months of business operations. Return on Equity (ROE) ROE = Net Income/Average Equity ROE = 12,490.25/(187,847.25/10 months) ROE = 12,490.25/18,784.73 ROE = 66%

Note: : Average Equity is derived from the sum of 10 months of the Ending Equity from the Balance Sheet divided by 10 months of business operations.

Break-even Analysis Break-even Point Selling Price Variable Cost 30.00 23.05

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Contribution Margin (CM)

6.95

Fixed Costs Utilities Promotions Depreciation Transportation Total 500.00 300.00 283.90 200.00 1,283.90

Break-even Point (units) BEP (units) = Fixed Cost/CM BEP (units) = 1,283.90/6.95 BEP (units) = 184.73 units Break-even Point (sales) BEP (sales) = BEP (units) x Selling Price BEP (sales) = 185 units x P30 BEP (sales) = P 5,550

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MANAGEMENT PLAN

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Objectives 1. To be able to establish the management of our organization, its type of organization and its nature. 2. To establish a constitution of rules that will help build discipline and order in our organization. 3. To assemble an orderly organizational structure that will identify each members responsibilities and ensure that everyone is at their proper job placement.

Form of Business Ownership By agreement, the group decided that this organization will be a partnership with every member of the organization sharing responsibility over its continuity, by means of capital contribution, manpower and management. But it will be registered as Sole Proprietorship under the name of the General Manager.

Management Scope and Limitations We are going to sell our product in Xavier University at the STC Lobby. We will serve the product during lunch hours to the students, faculty and staff of the university. We will be selling at the location site during the months of June 2010 to March 2011. But if outside orders will occur, we will gladly accept it provided that the needs of the Xavier University will be catered first.

Capitalization Our capital investment will be P18, 000 and is divided equally among each member amounting to P3, 600. Profit sharing can only happen at the end of implementation. Organizational Structure The organizational structure represents the flow of authority in the business. It will be headed by the General Manager who acts as an overseer of the business operations. Under her authority are the Finance Manager, Production Manager,

Marketing Manager and the Purchasing Manager.

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Note: The organizational chart shown below uses different aliases to be more creative and unique.

ORGANIZATIONAL CHART

Rowela R. Paquibot The Head of Household

Martha Jo S. Banaynal The Banker

John Thomas S. Pupos The Harvester

Junaly G. Badelic The Creator

Thristan Jade Quejada The Pusher

THE POSITIONS: The Head of Household / General Manager: She is practically the overall manager of the organization; she will be overseeing all the aspects of the business. She must motivate the group to be more productive and vigorous with their job and position. She is responsible in overseeing that everyone abides the commandments.

The Banker / Finance Manager: She has the responsibility of taking care of the organizations finances; she manages the group in preparing the financial reports that summarize and forecasts the organizations financial position, such as income statement and balance sheet. She is also accountable of the safety and security of the money.

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The Harvester / Purchasing Manager: He is the one in charge of collecting materials required for production as well as accounting all expenses made before forwarding it to the Finance Manager. He is also responsible of monitoring and canvassing the prices of raw materials needed for the production with the best quality and low price. And he needs to check the inventory to avoid shortage in day-to-day transactions

The Creator / Production Manager: She manages and usually does the production, making sure that every bit of ingredients is well allocated that should result in an effective and efficient production process.

The Pusher / Marketing Manager: He will push up promotions initiated in our marketing calendar, making sure that promotions are going smoothly as planned. He is also responsible in weighing all the suggested ideas concerning the marketing activities in a manner that will achieve the business objectives.

HUMAN RESOURCE PROFILE To be competitive in business, there should be a standard criteria in identifying the people best for the position in building a solid foundation to attain success in the business. The following are the requirements needed for each position:

For The Head of Household / General Manager position: Male or Female Must have good Management and Decision making skills Must have fine Leadership skills Must have excellent communication skills Must have Time Management Skills Pleasing Personality

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For The Harvester / Purchasing Manager position: Male or Female Must know how to identify fresh and quality ingredients Must be cost conscious (Wise Buyer) Must have good communication skills Pleasing Personality

For The Creator / Production Manager position: Male or Female Must have good cooking skills Must have thorough knowledge about the recipe Observes proper sanitation in all aspects Must have a good disposition

For The Pusher / Marketing Manager position: Male or Female Knows good English Artistic Abilities Must have skills in Public Relations Pleasing Personality

For The Banker / Finance Manager position: Male or Female Knows the basic Math Has knowledge on accounting Trustworthy and smart Computer Literate Pleasing Personality

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ORGANIZATION POLICIES Herein is a written directive of the firms rules and regulations. Each member is entitled to abide the directives set by the General Manager.

The Five Organizational Directives Directive 1: Operations

Every member is required to be present in every sales operation. On absences; a penalty of 100pesos shall be impose on the absentee. On tardiness; a member is considered late if the member comes to the

stall 20 minutes after the start of operations. A tardy person will be charged 50pesos, recorded as Other Income. The Finance Manager is obliged to record all of the stalls transactions.

Directive 2: Customer Service Absolutely no credit, this is to avoid possible bad debts. If a member is caught giving credit he/she will be required to pay the

credited unit. The customer is always right. If the customer in wrong then go back to the third bullet. No member has the right to issue a discount unless given during special

marketing & promo activities.

Directive 3: Pre-Operations

Before the start of operations, members should see to it that all the

materials needed are available.

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Members must first account if assets are working properly or the materials

are in place before selling. The General Manager will be the one to signal the start of operation.

Directive 4: Post-Operations Always check the status of the stall. The Finance Manager has the authority to charge other members when

there is a loss. Transactions made during the day must be recorded and given to its

proper authority. All cash from the previous day sales will be deposited to the next working days. Excess units must be consumed by any means necessary to avoid

spoilage. The two last persons in the stall are held responsible to clean up and

properly close the stall for the next day of operation.

Directive 5: Sundries

rules.

The General Manager has the power to penalize members that broke the

The Production Head is given the power to alter the presentation of the

product whenever he/she sees fit, but only if there is consent from all the members. The organization has the right to modify or add another product when it

produces results to a loss with the consent of all the members.

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Legal Requirements

Below is a list of requirements we must meet in order to operate:

For the Stall: Business Permit Sanitary Permit An approved consent from the canteen (to rent the stall)

For a hired employee (in case we hire): Health Permit ID NBI Clearance 2x2 ID Picture Barangay Clearance

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APPENDICES

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Exhibit 1 OBSERVATION Introduction This observation was made during the dates, December 14, 15, 16, 17 and 18 of 2009. We observed three established food stands in the university canteen, respectively Pik-cup, Pirmi Init, and Jigsys are well-established stalls that have been serving students for years. During the observation, we counted the number of customers these stalls have served; we restricted our observation for 3 hours per day. Below are tables showing the results of the observations done at the canteen.

I. Results Note: Pik-cup cost P35, Permi Init and Jigsyss cost P32 respectively.

Exhibit 1.1 Observation Tally Sheet

December 14, 2009 - Day 1 Pirmi Init Number of Time of Day 10:00-11:00 11:00-12:00 12:00-1:00 Total Customers 21 69 22 112 Jigsyss Number of Customers 20 66 30 116 Pik-cup Number of Customers 19 73 28 130

Total

60 208 80 348

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Total Sales (No. of Customers x SP)

P3,584

P3,712

P4,550

P11,846

December 15, 2009 - Day 2 Pirmi Init Number of Time of Day 10:00-11:00 11:00-12:00 12:00-1:00 Total Customers 32 76 18 126 Jigsyss Number of Customers 21 73 30 124 Pik-cup Number of Customers 16 74 20 110

Total

69 223 68 360

Total Sales (No. of Customers x SP)

P4,032

P3,962

P3,850

P11,844

December 16, 2009 - Day 3 Pirmi Init Number of Time of Day 10:00-11:00 11:00-12:00 12:00-1:00 Total Customers 39 79 21 139 Jigsyss Number of Customers 23 78 28 129 Pik-cup Number of Customers 17 71 29 117

Total

79 228 78 385
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Total Sales (No. of Customers x SP)

P4,448

P4,128

P4,095

P12,671

December 17, 2009 - Day 4 Pirmi Init Number of Time of Day 10:00-11:00 11:00-12:00 12:00-1:00 Total Customers 35 75 23 133 Jigsyss Number of Customers 25 77 22 124 Pik-cup Number of Customers 20 79 32 131

Total

80 231 77 388

Total Sales (No. of Customers x SP)

P4,256

P3,968

P4,585

P12,809

December 18, 2009 - Day 5 Pirmi Init Number of Time of Day 10:00-11:00 11:00-12:00 12:00-1:00 Total Customers 32 81 27 140 Jigsyss Number of Customers 31 80 21 132 Pik-cup Number of Customers 24 76 23 123

Total

87 237 71 395
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Total Sales (No. of Customers x SP)

P4,480

P4,224

P4,305

P13,009

ANALYSIS

Analysis Pirmi Init Selling Price: 32 pesos

Per Capita Consumption (Sales / Units Sold) Sales (Units Sold x Selling Price) 3,584 4,032 4,448 4,256 4,480 P20,800

Day Day 1 - Dec 14, 2009 Day 2 - Dec 15, 2009 Day 3 - Dec 16, 200 Day 4 - Dec 17, 2009 Day 5 - Dec 18, 2008 Total Sales

Units Sold 112 126 139

Per Capita Consumption per Day

32 133 140 650

Jigsys

Selling Price: 32 pesos

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Per Capita Consumption (Sales / Units Sold) Sales (Units Sold x Selling Price) 3,712 3,962 4,128 3,968 4,224 P19,994

Day Day 1 - Dec 14, 2009 Day 2 - Dec 15, 2009 Day 3 - Dec 16, 200 Day 4 - Dec 17, 2009 Day 5 - Dec 18, 2008 Total Sales

Units Sold 116 124 129

Per Capita Consumption per Day

32 124 132 625

Pik-cup

Selling Price: 35 pesos

Per Capita Consumption (Sales / Units Sold) Sales (Units Sold x Selling Price) 4,550 3,850 4,095 4,585 4,305 P21,385

Day Day 1 - Dec 14, 2009 Day 2 - Dec 15, 2009 Day 3 - Dec 16, 200 Day 4 - Dec 17, 2009 Day 5 - Dec 18, 2008 Total Sales

Units Sold 130 110 117

Per Capita Consumption per Day

35 131 123 611

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Exhibit 2.1 FOCUS GROUP INTERVIEW Introduction The Focus Group Interview is a great study for us, so we know the preferences of our target market and adjust to their need. We did a Focus Group Interview last January 4, 2010 from 10:30 am to 1:30pm within the University canteen. Methodology In this study we invited 10 respondents. Each person was given 1 half serving of our product, afterwards we asked them to mingle with their fellow respondent to discuss about the product. After that, we gave them a questionnaire that asking them for information, feedback, comments, preferences and suggestions.

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Exhibit 2.2 Sample questionnaire of the FGI

Name (optional):________________ Age: ____________ Gender: ___________ Course/Year: ___________

Please encircle the letter of your choice.

1. Do you like the appearance? a. Yes b. No 2. Does it smell good? a. Yes b. No 3. How does it taste? a. Excellent b. Very good c. Good d. Needs improvement 4. Are you willing to pay P30 for this product? a. Yes b. No 5. Comments/Suggestions_____________________________________________ ________________________________________________________________ These are the results we have gathered from our Focus Group Interview: 1. a. Yes b. No 2. a. Yes =8 =2 =10
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b. No 3. a. Excellent b. Very good c. Good d. Needs Improvement

=0 =2 =7 =1 =0

4. Are you willing to pay P30 for this product? a. Yes =10 b. No =0 5. Comments/Suggestions = add more taste = good taste = delicious = ok lng

Remarks The result we gathered says that many people have positive remarks on our product, which means that we have now room for improvement and development to further boost the popularity of our product. After we conducted our Focus Group Interview, we were able to gathered lots of ideas from our respondents. Every positive and negative feedback we received from them is really a great tool for us to improve our product and how can we make it better the day we will going to present it to the market.

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Exhibit 3 PICTURES DURING PRODUCTION

Figure 1: Gathering of ingredients

Figure 2: Putting together all ingredients

Figure 3: Cooked Pork Adobo

Figure 4: Ready to serve Pork Adobo

Figure 5: Making of Adobo Rice

Figure 6: Top view of the Product

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NamNam

(Its not about the name. Its the Taste!)

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