Professional Documents
Culture Documents
Feasibility Study
In Partial Fulfillment
of the requirements for the Degree
Master of Arts in Teaching
by:
Catherine B. Cottrell
MAT-THE
nd
2 Sem 2014-2015
to:
Dr. Gremilda Igloso
Professor
Chapter I
Introduction
Bread
Conceptual Framework
Product
Descriptio
n
Product
Process
Equipmen
t/
Materials
Plant
location
Plant
Lay-out
Marketing
Financing
Business
condition
Source of
Funds
Competitive
condition
Form of
ownersh
ip
Total Sales
Structur
e
Demand
Total
Expenses
Products
Income
Statement
Pricing
Strategy
Balance
Sheet
Pricing
Strategy
Cash Flow
Pricing
Strategy
Return on
Investment
Ratio
Analysis
Management
Job
Analysis
Compan
y
Analysis
SocioEconomic
Contributio
n to the
governmen
t
Contributio
n to the
Society
Definition of Terms
II. Methodology
Research Design
Research Locale
The
Respondents
Respondents
Total
Parents / Teachers
50
Barangay Officials
15
Students
35
Total
100
Guarantee
Production Process
Carrot Cake Quick Bread
Ingredients
For the Bread
C whole wheat flour
C white whole wheat or
all-purpose flour
1 tsp baking powder
tsp baking soda
tsp salt
1 tsp cinnamon
tsp nutmeg
tsp allspice
C brown sugar
1 egg
tsp vanilla extract
C unsweetened
applesauce
C butter, melted and
cooled
C milk
1 C shredded carrots
For
the Frosting
4 oz cream cheese, softened
2 tbsp butter, softened
1 C confectioners sugar
chopped pecans, optional
Instructions
Preheat oven to 350. Spray an 84 inch loaf pan with non-stick cooking spray.
In a small bowl, whisk together flours, baking powder, baking soda, salt,
cinnamon, nutmeg, allspice, and brown sugar.
In a large bowl, whisk together egg, vanilla extract, unsweetened applesauce,
butter, and milk. Add dry ingredients to wet ingredients and stir until just
combined. Stir in shredded carrots.
Pour batter into prepared loaf pan. Bake for 35-45 minutes or until toothpick
inserted in the center comes out clean. Check bread at 30 minutes and if top
is getting brown, cover with aluminum foil for the remainder of the baking
time.
Remove to a wire rack to cool.
While bread is cooling, prepare frosting. Beat together cream cheese and
butter until creamy. Beat in confectioners sugar until smooth.
Spread frosting over cooled bread. Sprinkle with chopped pecans.
Product description
The
Carrot pineapple
bread
P 50.00
per loaf
Pumpkin-banana bread
P50 loaf
Combination
of pumpkinbanana to
enhance the
mouthwatering
flavor of
bread
Adough mixeris an
appliance used for
household or industrial
purposes. It is used for
kneading large quantities
ofdough.
Dough Roller
Arollingpin is a
cylindrical food
preparation utensil
used to shape and
flattendough. Two
styles ofrollingpins
are found;rollerand
rods.Rollertypes
consists of a thick
cylindricalrollerwith
small handles at each
end; rod
typerollingpins are
usually thin tapered
batons.
Bread Rack
Abaker's rackis a
type of furniture with
shelves, typically made
of wrought iron or
some other metal.
Traditionally the wire
shelves served to help
cool a baker'sgoods
such as hot pies. The
heat-conducting metal
shelving allows for
heat to be quickly
transferred from the
bowl to the shelf.
Plant location
The
Plant Lay-out
The plant lay-out technically designed to support the
smooth process of the proposed vegetable/fruit bread
flavor. The are display the complete bread making
process to ensure the quality and preserve the
nutrients of the ingredients.
TRENDS
Packaging
Packaging plays in Nutri Bread are an important role as a
medium in the marketing mix, in promotional campaigns, as
pricing criterion , in defining new character of a new
products, as a setter of trends and as an instrument to
create a brand identity and shelf impact in all products
V. Financial Study
Financial Assumptions
Price List
50.00
Spinach Cheddar
Muffins
50.00
Pumpkin-banana bread
50.00
Initial capital
requirements
Ratio
Invested
Amount
Catherine
Cottrell
50%
P70,000
Michael Cottrell
25%
P35,000
Chriselle
Bandiola
25%
P35,000
Total
100%
P140,000
Unit Price
Amount
Monthly
Yearly
Flour
4 sacks
57 sacks
P 840.00
P47, 880.00
White Flour
sack
6 sacks
350.00
2,100.00
Yeast
1 kilo
18 kilos
350.00
6,300
Salt
360 grams
4320 grams
1.00
4,320.00
Butter
360 grams
4320 grams
5.00
21,600.00
Oil
150 grams
1800 grams
2.14
3,852.00
Egg
450 trays
5400 tray
67.50
364,500.00
Powdered Milk
90 grams
1080 grams
10.00
10,800.00
Carrots/Pinea
pple
15 kilos
150 kilos
50.00
7,500.00
Peanut Butter
60 jars
720 jars
40.00
28,800.00
Cacao powder
600 packs
7200 packs
6.25
45,000.00
Condense
Milk
4 cans
48 cans
32.00
1,536.00
Monggo
15 kilos
150 kilos
21.00
3,780.00
1,774.89
2547,968
Total
Annual Cost
P3,500
P42,000
Wages
Manager
P 5,000
P60,000
Cashier
P2,000
P24,000
Baker
P3,500
P42,000
Helper
P 1,500
P18,000
Total
P12,000
P144,000
Quantity
Price
Annual Cos
P80.00
P160.00
Official
Receipt
30
20.00
600.00
Ball pen
12
5.50
66.00
Bond paper
50.00
100.00
Puncher
65.00
65.00
Stapler
32.00
64.00
10
7.00
70.00
30.00
30.00
Record book
Staple wire
Fastener
Total
P1,155.00
Schedule 5: Packaging
Item
Quantity
Price
Monthly
Annual
Cost
Paper bag
35
P60.00
P2,100.00
P25,200.00
Box
30
5.00
150.00
1,800.00
Total
Schedule 6: Transportation Cost
Item
Delivery Expense
P27,000.00
Annual Cost
P4,800.00
P57,600.00
Total
P57,600.00
No. of Months
Annual Cost
P1,500.00
Introduction of
the products
P1,500.00
250.00
12
3,000.00
P4,500.00
Quantity
Price
Amount
Estimate
d
Duration
Deprecation
Expense
Table
P1,500.00
P1,500.0
0
P500.00
Office
chair
300.00
600.00
200.00
Ceiling
fan
750.00
750.00
250.00
Cabinets
1,000.00
1000.00
333.33
Schedule
9 : Equipment
Total
Item
Quantity
Computer
P3,850.
00 Price
P15,000.00
P1,283.33
Amount
P15,000.00
VI Management Study
Forms
of Ownership
Tax contribution
This
Chapter VIII
Conclusion and Recommendation
Recommendation
After bearing in the mind the significant factors
in the study that we conducted such factors
like the marketing, financial, technical and
management and socio-economic study. It is
therefore recommended that NUTRI-BREAD
Bakery will be pursued and the business
established at Caypombo Sta Maria Bulacan
across to the main road.
Conclusion
Based on the research and study that
conducted, I therefore conclude that business is
feasible and viable in the market.
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