1

A FEASIBILITY STUDY
ON TENKYU SIOMUCH

IN PARTIAL FULFILLMENT
OF THE REQUIREMENTS FOR THE COURSE FEASIBILITY STUDY
BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION
MAJOR IN MARKETING MANAGEMENT

PRESENTED TO
MS. LYKA SHANE B. BALAIS
FACULTY OF THE DEPARTMENT OF BUSINESS ADMINISTRATION
NORTHERN MINDANAO COLLEGES, INC.
CABADBARAN CITY

PRESENTED BY
REYNALYN H. TANTOY
MAYFLOR F. LOPEZ
CHRISTINE MAE S. JAHALLA
KIMARIE A. VITOR
SHARA KERSTINE B. VASQUEZ
CHRISTIAN JAMES ALEJANDRIA
FANNY CALUMBA

OCTOBER 2022
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ACKNOWLEDGEMENT

The following people's direction, oversight, cooperation, and participation made this

feasibility study possible:

* Thanks be to the All-Powerful God, who is ever vigilant and ensures the safety of the

project's supporters.

* To our parents, who have always provided us with guidance, words of wisdom, and

support on both a material and emotional level. They have inspired us to do our best

work on the feasibility study.

* To Ms. Lyka Shane B. Balais, our adored and knowledgeable adviser and instructor

for the feasibility study, who has generously given her knowledge with us while being

patient and diligent in assisting us in completing the tasks required for the Feasibility

Study's completion.

* The Proponents themselves, who invested a lot of time and effort to ensure that the

feasibility study could be completed successfully and on schedule.

We all sincerely acknowledge and thank the person or persons indicated above

for making this Feasibility Study a success. We are incredibly appreciative of this

fantastic achievement. ACKNOWLEDGEMENTS we want to thank everyone who

helped with this feasibility research. There were many people involved.
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TABLE OF CONTENT

TITLE PAGE 1

ACKNOWLEDGEMENT 2

CHAPTER I: PROJECT SUMMARY 8-13

A. NATURE OF THE ENTERPISE 8-9

B. LOCATION 9

C. DESCRIPTIVE DEFINITION OF THE PROJECT 9-10

D. PROJECT OBJECTIVES 10

E. FEASIBILITY CRITERIA 11

F. HIGHLIGHTS OF THE PROJECT 11

I.HISTORY 11

H. MAJOR ASSUMPTIONS AND SUMMARY OF FINDINGS 12-13

I. MARKET FEASIBILITY 12

II. TECHNICAL FEASIBILITY 12

III. SOCIOECONOMIC FEASIBILITY 12

IV. ORGANIZATION AND MANAGEMENT FEASIBILITY 12-13

V. FINANCIAL FEASIBILITY 13

I.CONCLUSION OF THE STUDY 13

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CHAPTER II. MARKET STUDY 14-29

A.BUSINESS DESCRIPTION 14

B. MARKET DESCRIPTION 15

TARGET MARKET 15

C. DEMAND - SUPPLY,GAP ANALYSIS 16-18

I. PROJECTED DEMAND ANALYSIS 16

II. PROJECTED SUPPLY ANALYSIS 17

III. PROJECTED GAP ANALYSIS 18

D. PRICE STUDY 19

TABLE 5: PRICE STUDY 19

E.COSTING

TABLE 5.1 PRODUCT PRICING FOR VEGETABLE (FRIED &STEAM) 19

TABLE 5.2 PRODUCT PRICING FOR PORK (FRIED & STEAM) 20

TABLE 5.3 PRODUCT PRICING FOR CHICKEN (FRIED & STEAM) 20

TABLE 5.4 PRODUCT PRICING FOR TUNA (FRIED & STEAM) 21

TABLE 5.5 COMPETITORS PRICE 22

F.MARKETING PROGRAM 22-23

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I. SWOT ANALYSIS 22-23

G. MARKETING MIX 24-28

I. PRODUCT 24

II. PROMOTION 25-26

III. PRICE 26

IV. PLACE 27

V. PACKAGING 28

H.EXISTING MARKET SITUATION 29

CHAPTER III. TECHNICAL STUDY 30-41

A. THE PRODUCT 30

B. MANUFACTURING PROCESS 31

C. PRODUCTION SCHEDULE 32

D. MACHINERY AND EQUIPMENT 33-34

E. RAW MATERIALS AND SUPPLIES 35-36

F. OFFICE SUPPLIES 36

G. UTILITIES 36
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H. WASTE DISPOSAL 37

I. APENDICES 38

I. EQUIPMENT LISTING AND COST 38

II. UTILITIES AND CALCULATIONS YEAR 2022 -2025 38-40

III. PROJECTED COST OF PRODUCTION YEAR 2022-2025 40-41

CHAPTER IV . SOCIO- ECONOMIC STUDY 42-43

A. CONTRIBUTION TO THE PHILIPPINE ECONOMY 42

B. GOVERNMENTAL CONSERVATION 43

C. DEMAND FOR MATERIALS 43

CHAPTER V. ORGANIZATION AND MANAGEMENT STUDY 44-52

A. GOALS 44

B. OBJECTIVES 44

C. MISSION 45

D. VISION 45

E. CORE VALUES 45

F. FORM OF OWNERSHIP 46-47

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G. ORGANIZATIONAL CHART 47-48

H. OFFICERS AND KEY PERSONNEL 49-50

I. ORGANIZATION POLICIES AND PROCEDURES 51-52

J. PROJECT SCHEDULE 52

CHAPTER VI. FINANCIAL STUDY 53-55

A. PROJECTED INCOME STATEMENT 53

B. PROJECTED CASH FLOW 54

C. PROJECTED BALANCE SHEET 55

CHAPTER VII. CONCLUSION AND RECOMMENDATIONS 56-59

APPENDICES . 60

DOCUMENTATION 60
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CHAPTER I

PROJECT SUMMARY

A. NAME OF THE ENTERPRISE

The team had a brainstorming activity and shares the different business ideas that we

want to put up and the most popular ideas is that we want to do a food business that is

healthy for the people.“Tenkyu Sio Much “, means tenkyu came from the word “thank

you”, while Sio came from the first word of “siomai”.

We decided to have this name of enterprise “Tenkyu Sio Much” shows as

a respect for our customers who will buy the product. Even though we can’t say it to

them personally but our name of enterprise already says it to them.

We got here up with this concept to promote healthy foods without sacrificing its

ingredients and flavor. We decided to do easy to prepared product called “Siomai Rice

“as our business which will be sold in a stall. At first, our stall is located at Cabadbaran

Prince Town here in Cabadbaran City where offices employees, high school and

colleges students from Northern Mindanao Colleges Inc. and other nearby schools and

offices.

Given that the majority of the proponents are high school and college students,

we all have the same experiences prepping for exams or oral recitations activities while

attending schools on an empty stomach without having the chance to eat breakfast and

not having prepared a lunch before going to school, and as of offices employees, they
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do have the same experience because someone not to tend as being late of their work

and same are waking up early to avoid traffic.

With us, the primary goal of Tenkyu Sio Much is to foster healthy lifestyle among

the students in high school, college students and offices employees who must replenish

their energy and eat healthy foods on a daily basis.

Tenkyu Sio-Much will cater students and health-conscious individuals. Our

product contains unique characteristics that the other don’t have and contains nutritious

that help our customers eat healthy. It has a different choice, we have fish, pork,

chicken, and vegetable siomai. It contains proteins and vitamins that helps the body in

everyday life.

B. LOCATION

Tenkyu Sio Much strategically located in Atega Park Cabadbaran City, whereas it

centered by two known school which is the Northern Mindanao Colleges Inc. and

Mindanao Institute.

C. DESCRIPTIVE DEFINITION OF THE PROJECT

Food is necessity of life. Even culture has its own set of preferences for food in

terms of taste, appearance, smell and overall impressions. These formed preferences

are frequently influenced by other cultures nearby.

One of the most famous Chinese foods is the Dim Sum one of its variations is

Siomai. Siomai in the Philippines is often composed of ground pork, beef, or chicken, it
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is either steamed or fried resulting in a crispy exterior.it is normally deep in soy sauce

and sometimes with an oily, spicy garlic mix.

Nowadays, healthy life style is one of the main concerns of many Filipinos. So,

the team decided to make a healthier variety of siomai. For this product that we

conceptualize we would

like to drag the interest of all the buyers and consumers with our very own version of

siomai. We would like to introduce to the market the “TENKYU SIO-MUCH”.

Traditionally the siomai that we usually knew is made up from ground pork, beef

and chicken. So, we decided that instead using only those ingredients stated we make

use of tuna,pork, chicken and vegetables. We make it more unique by adding rice inside

of it, like a kimbap, currently there are many different kinds of siomai but our product is

much different for having a higher content of nutrition.

D. PROJECT OBJECTIVES

 Our Business aims to satisfy the needs and wants of the customers who

will buy our products.

 To bring affordable food without losing its delicious taste.

 To satisfy both the taste buds and packets of the customers with only the

best product made from healthy local ingredient.

 To create food alternatives that best suits as an alternative for the main

dish.
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E. FEASIBILITY CRITERIA

When people are talking about food trip, basically typical Filipino would love

street foods like kikiam, fish ball, squid balls, quail eggs and siomai. Historically

speaking, Chinese have established relationship to the Filipinos. They stay in the

country influenced the Filipinos to some traditional cuisines. One of those is siomai.

Siomai literally means “cook and sell “, some Filipinos have establishment siomai

business. It is currently evident that Filipinos are fond of it, siomai business is a perfect

start because 95% of the Filipino preferred it to be one of their snacks or meals. It is

simple yet profitable.

F. HIGHLIGHTS OF THE PROJECT

I. HISTORY

Siomai is said to have originated in Huhhot, Inner Mongolia, between The Ming (1368-

1644) and Qing Dynasty (1644-1912) of China. Siomai is served as a “Side Dish” or a

secondary product in tea houses, and Tianjin by merchants from Shanxi.

Siomai started as a side dish in Mongolia centuries ago, and now has become

the main dish that Filipinos enjoy in our daily meals. You can now see siomai anywhere

you go - from schools, restaurants, along streets and public markets; and no one can

deny the fact that this delicious, simple, and humble dish has become part of the lives of

Filipinos.
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G. MAJOR ASSUMPTIONS AND SUMMARY OF FINDINGS

I. MARKET FEASIBILITY

There is a reasonable target market share projected to be provided by our business.

The prices offered in our product were computed and validate by our co-business

partners. The prevailing prices of indirect competitors thus creating a chance to

penetrate the market more. Advertisements to be conducted will be helping our

business to be known thus creating a larger market in the future.

II. TECHNICAL FEASIBILITY

The technology needed to produce the service is readily available through the input of

the man power which is us the owner of the business and equip with some tools to be

use in our production of our product.

III. SOCIO-ECONOMIC FEASIBILITY

From the commencement of the product, there is a necessity of requiring resources

from the community. From the materials to human resources, the project helps the

community to progress. Our business will offer opportunities for the people to also pay

corresponding fees and/or taxes to the government resulting in increasing the revenue

of the government. These generated revenues will be used in constructing government

projects for the benefits of the public. Hence, it promotes equal dispersal of wealth and

welfare.

IV. ORGANIZATION & MANAGEMENT FEASIBILITY

For an effective operation, management structure must be carefully chosen. The

study helps to assist in selecting business structure, setting up of personnel and internal
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policies. The business will keep and set up a good management that will be responsible

and can be held accountable for proper policies to guide the business for the realization

of corporate goals and objectives.

V. FINANCIAL FEASIBILITY

It is the part of the study wherein the results of the marketing, technical and

management are being measured. It is likewise express in in peso terms the possibility

of profitability of the project. The financial aspect of the business shall cover all the

receipts and expenses. It shall entail cash management: sound financing and

advertisement measures, treasure ship as well as controllership.Sales are assumed to

have 50% increases each year. Cost of Purchases increases by 5% each year. For

utilities expense. There will be a 2% increase in electricity and water every

year.Equipment cost increase 2% each year and Office Supplies increase 2% each

year.

H. CONCLUSION OF THE STUDY

Siomai rice can eat by any person, because of its healthier value and availability of

ingredients. And some of the people didn’t want to eat pork meat especially to our

Muslim brothers and sisters, so we came up with this idea to innovate vegetable siomai

rice. And since, most children didn’t eat vegetable, in this product the texture of the

vegetable is improved and lessen. Though the study, vegetable siomai rice and meet

siomai rice had proved its acceptability to the people.

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College of Business Administration
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College of Business Administration
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CHAPTER II

MARKET STUDY

This chapter is the proactive analysis of market demand for a product or service. A

market study looks at all of the factors involved in the market that influence the demand

for that product or service. This includes business description, market description,

demand supply analysis,price study,marketing program, marketing mix, and existing

market situation.

A. BUSINESS DESCRIPTION

Tenkyu Sio Much serves traditional Cantonese steamed siomai rice and fried

siomai food which is rice, siomai. This product can be served as an appetizer, starter,

main courses, and side dish or as a savory accompaniment to drinks in school and

offices cafeteria and it will be sold in stall at Atega Street Cabadbaran City near

Northern Mindanao Colleges Inc. and Mindanao Institute, wherein students and school

staffs are the major consumer.

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B. MARKET DESCRIPTION

Target Market

Table 1. Demographic Profile of Target Market

Age 13-35

Nationality Filipino

 Highschool Students

Categories  Office Faculty & Staff

 Colleges Students

 Workers
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C. DEMAND-SUPPLY, GAP ANALYSIS

The demand and supply gap of Sio-mai rice in the market per month is shown in below.

The gap of the demand and supply is simply calculated by subtracting the projected

supply from the projected demand.

I. PROJECTED DEMAND

Table 2: Projected Demand of Sio-mai rice

in the market per month

PROJECTED DEMAND
January 3,500
February 3,500
March 3,400
April 2,670
May 1,500
June 1,550
July 2,000
August 2,500
September 3,600
October 3,600
November 3,550
December 3,525

High demands for Sio-mai rice usually comes from High School and

College students. Based on our survey, almost 100% respondents agreed to buy our

product. As you can see the projected demand on the table, month of September and

October has the high rate of demand it’s because that is the start of the classes.
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II. PROJECTED SUPPLY

Table 3: Projected Supply of Sio-mai rice

in the market per month

PROJECTED SUPPLY

January 3,493
February 3,498
March 3,450
April 2,680
May 1,499
June 1,544
July 2,005
August 2,497
September 3,594
October 3,595
November 3,546
December 3,540

The ingredients we used for making Sio-mai rice are very easy to find in the

market that’s why we can make a product as soon as possible if we want to, but it

depends for the result of the demand analysis, we need to consider the demand before

we make a product to avoid loss.

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III. DEMAND-SUPPLY GAP ANALYSIS

Table 4: Projected Gap Analysis of Sio-mai rice

in the market per month

PROJECTED GAP
January 2
February 2
March 5
April 5
May 1
June 6
July 5
August 3
September 6
October 5
November 4
December 15

The gap of the demand and supply is simply calculated by subtracting the

projected supply from the projected demand. Usually, the gap is high of demand and

low of supply because we are not the only one who have a sio-mai rice product in the

area so that we didn’t make too many products.

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D. PRICE STUDY

We used the Cost-Plus Method for pricing. The Table shows the itemization of

particulars and its corresponding value.

Table 5:

VARIETY PRICE EACH PRICE PER BOX

Vegetable Siomai ₱7.00 ₱28.00

Pork Siomai ₱ 10.00 ₱ 40.00

Chicken Siomai ₱8.00 ₱32.00

Tuna Siomai ₱ 8.00 ₱32.00

COSTING:

Table 5.1: Product Pricing for Vegetables (Fried&Steam)

Particulars Value
Materials Expenses:
Ingredients ₱ 296.00
Packaging & Label ₱ 40.40
Transportation ₱ 40.00
Total Cost : ₱376.40

Total Cost: ₱376.40

Mark Up 40%
Mark Up Amount ₱150.56
Total ₱ 526.96
Total No. Of pieces made 75 pieces
Selling Price in each ₱7.00
Selling Price each box ₱28.00

Table 5.2 : Product Pricing for Pork (Fried & Steam)

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Particulars Value
Materials Expenses:
Packaging & Label ₱40.40
Ingredients ₱453.00

Total Cost per Unit ₱493.40

Total Cost per Unit ₱493.40

Mark Up 50%
Mark Up Amount ₱243.7
Total ₱740.10
Total No. Of pieces made 75 pieces
Selling Price in each ₱ 10.00
Selling Price in box ₱ 40.00

Table 5.3 :Product Pricing for Chicken (Fried&Steam)

Particulars Value
Materials Expenses:
Ingredients ₱ 366.00
Packaging & Label ₱ 40.40
Total Cost : ₱406.40

Total Cost: ₱406.40

Mark Up 50%
Mark Up Amount ₱203.20
Total ₱ 609.60
Total No. Of pieces made 75 pieces
Selling Price in each ₱8.00
Selling Price each box ₱32.00

Table 5.4: Product Pricing for Tuna (Fried&Steam)

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Particulars Value
Materials Expenses:
Ingredients ₱ 366.00
Packaging & Label ₱ 40.40
Total Cost : ₱406.40

Total Cost: ₱406.40

Mark Up 45%
Mark Up Amount ₱182.88
Total ₱ 589.28
Total No. Of pieces made 75 pieces
Selling Price in each ₱ 7.86
Selling Price each box ₱31.50

Table 5.5: Competitors Price

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Tenkyu Master Mr.Siomai Siomai

Sio-Much Siomai King
Price Price Price Price
Product Product Product Product

Pcs Pac Pcs. 40p Pcs. 30pc Pcs. 40pc

. ks cs/ s/ s
Pac Pack /
ks s Pack
s

Vegetab 7.0 28 Pork & 4pcs 350 4pcs 242 Hongkon 5pcs 280
le 0 Shrimp for Beef for g Sio-mai for
Siomai Siomai Php50.4 Siomai Php3 Php2
8 5

Chicken 8.0 32 Chicke 4pcs 350 Pork & 4pcs 322 Chicken 5pcs 280
Sio-mai 0 n for Shrimp for Sio-mai for
Sio-mai Php45.6 Siomai php4 Php2
8 8

Pork 10 40 Tuna 4pcs 579. Pork 4pcs 242 Pork 5cs 280
Siomai Siomai for 6 Siomai for Siomai for
Php60 Php3 Php2
8 6
Tuna
Siomai 8.0 32
0
E. MARKETING PROGRAM

I. SWOT ANALYSIS

Strengths

 Offer high quality and healthier food products.

 Good customer service or excellent service

 Reasonable prices.
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Weaknesses

 Highly priced than other food products.

 Unreliable suppliers of ingredients.

 Consistently running out of key ingredients.

Opportunity

 Growing number of health-conscious people.

 A high rate of internet users to market products online.

 Changing customers eating behavior into healthier food.

 Determine your slow days or times and find ways to generate more sales.

 Expand to new locations.

Threats

 A high rate of competition as the products are also available in other food

businesses.

 Price war

 Economic down turn

 Rising cost of key food items.

 A global pandemic
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F. MARKETING MIX

Marketing mix is a set of action, tactics that a company uses to promote its brand

or product in the market and can benefit our siomai rice business, we use the following

marketing mix:

I. PRODUCT

We prefer to serve different variety of siomai rice that is healthy to consumers and

with best enjoyed with its special dipping sauce.

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II. PROMOTION

Word of mouth/in-store marketing will be our most important strategy. This will

be by far the least expensive and most effective of our marketing initiatives. The use

of tarpaulins and flyers will be the second marketing strategy. This will be a low-

budget plan to raise community awareness for the company. The company will also

provide free samples to prospective customers so they can see what Tenkyu Sio

Much can produce. We will also provide a Facebook page so that we can harness

the power of social media and interact with our customers.

Flyer Facebook Page

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Tarpaulin
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III. PRICE

The price of our siomai rice is very affordable to purchase. Since we are not

renting a costly location and our product is home-made, we can lower our prices for

them to afford.

VARIETY PRICE EACH PRICE PER BOX

Vegetable Siomai ₱7.50 ₱30.00

Pork Siomai ₱ 11.50 ₱ 46.00

Chicken Siomai ₱10.00 ₱42.00

Tuna Siomai ₱ 9.00 ₱42.00

IV. PLACE

Tenkyu Sio Much will placed close to schoolsand offices. There are a plethora of

business that one can put up near schools In order to cater to students as well as

nearby community and establishment. The place is suitable for its visibility and

accessibility for potential customers.

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V. PACKAGING

We insure that our packaging may be pleasing to the customer’s eyes and

also it is user friendly that they can easily open it in seconds. And in materials that

we use, we prefer to use a paper made materials like siomai paper plate plain that

we can saw in the market, and by that we can also practice proper disposal and

save our mother earth.

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G. EXISTING

MARKET SITUATION

Due to the difficult situation today, people seek for delicious food that could be

easily prepared and enjoyed at home. Hence, many food manufacturers, companies

and brands have invested in the frozen food production lines, paired with advanced

preservation and packaging technology to increase brand expansion, recognition and

market shares.Many people are doing business with different products in the market

including a famous chinese food called Siomai.

If you travel around the world you will come across sellers of different varieties

of Siomai such as pork siomai, chicken siomai, tuna siomai, hongkong siomai, Sianghai
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Siomai and others. If you count the siomai business, there is one called Mr. Siomai,

Siomai King, Master Siomai and many others. Siomai business is one of the most

popular foods among Filipinos because of its unique taste.

To glance around a Yum Cha restaurant, you will find that no one can resist the

lure of shumal. Its charm and taste have been passed down for generations, spread

across the world,and fused with local culture attracting many foodies. Even though they

just had a dish of steamed shumai in a restaurant or at a stall, the real shumai lovers

will buy a box of frozen shumai home for satisfying a craving for shumai anytime.

Siomai is one of the best sellers in food business industry nowadays and many

people find it a good business venture. It is a very versatile dish. It can be eaten solo as

a snack or served with rice to make a full meal, so you can sell it anytime of the day.
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CHAPTER III

TECHNICAL STUDY

This chapter is a process used to examine and predict future bond prices look at things

includes the product,manufacturing process,production schedule, machinery and

equipment,raw and supplies, office supplies, utilities, waste disposal, and appendices.

A. THE PRODUCT

Tenkyu Sio- Much unlike the other products of the same kind, our siomai

contains unique characteristics that the other product doesn’t have. Our product

contains nutrition's that help our customers to be ready to their daily living.

Siomai rice will have distinct feature style, and quality of product to the

customers. Tuna, beef, shrimp, pork, chicken, and different types of vegetables varieties

our Siomai rice wrapped with yellow molo wrapper. Our siomai rice is usually circle in

shape rolled out thinly and then frozen to maintain its pliability and prevent it from

drying out. It can be yellow because of the egg or white in color. Normally, siomai's are

just small bite size ,but our siomai rice is around 1.5 wide .By incorporating dehydrated

potatoes and different kinds of vegetables the as a binder in the siomai rice filling,

moisture, resulting in a smooth, firm texture and desirable flavor.

Our product has good taste because it is home -made special. A good quality

ingredients to make sure that the taste is good enough what customers need. The

replacement of our product is compatible to see to the customers that our product is

clean and good for our body.

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College of Business Administration
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B. MANUFACTURING PROCESS

RAW MIXING STEAMING/

FRYING
MATERIALS

WRAPPING FILLING SELLING

Procedure:

1. Saute and Mix all the ingredients

2. Fill the wrapper with Siomai - Rice

3. After wrapping , you can fry and steam the Siomai- Rice.
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C. PRODUCTION SCHEDULE

The business will open 8:00am – 5:00pm from Monday to Saturday because that

is the operating hours of the location of the business which is the Atega Park of

Cabadbaran City. Thus, the staff must be in the workplace at 8am for the food

preparation. The working schedule of the service crews consist of a Morning shift and

Afternoon shift. Morning schedule begin around 8:00 am and go through 12:00 pm. And

afternoon shifts run from 12:00pm to 5:00pm.

OPERATING CLOSING OPERATING

HOURS

MONDAY 8:00am 5:00pm 10 hours

TUESDAY 8:00am 5:00pm 10 hours

WEDNESDAY 8:00am 5:00pm 10 hours

THURSDAY 8:00am 5:00pm 10 hours

FRIDAY 8:00am 5:00pm 10 hours

SATURDAY 8:00am 5:00pm 10 hours

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College of Business Administration
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D. MACHINERY AND EQUIPMENT

ELECTRIC STEAMER

PLATES
a small kitchen appliance used to
cook ora shallow
prepareusually circular
various dish
foods
made
with steam heat of means
by porcelain,
of
earthenware, glass, etc., on
holding the food in a closed
which food is served or from
vessel reducing steam escape.
which food is eaten.
This manner of cooking is
called steaming

STOVE

a portable or fixed apparatus that

SPOON
burns fuel or uses electricity to
a utensilforconsisting
provide heat (as cooking or of a small
heating). shallow bowl (also known as a
head), oval or round, at the end of
a handle.

FRYING PAN

primarily
TONG used for stirring and
frying foods together, quick-
cooking, anda crisp
tool that you use to grip and pick up
frying.
objects that you do not want to touch.
They consist of two long narrow
pieces of metal joined together at one
end.
MIXING BOWL
Bowl is versatile tools in the
kitchen which help us to handle
KNIFE
and prepare food. Used
for storage, working doughs, cutting, the
tool or implement for
mixing dry blade being either
ingredients, fixed to the handle
mixing
or fastened with a hinge so as to
salads, organizing, and more. 
clasp into it.
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College of Business Administration
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CHOPPING BOARD

is commonly used in preparing food;

other types exist for cutting raw
materials such as leather or plastic.

E. RAW MATERIALS AND SUPPLIES

RAW MATERIALS UNIT PRICE PER UNIT

Carrots 1 kilo 45.00

Squash .5 kilo 25.00

Chicken .5 kilO 300.00

Tuna 1 kilo 200.00

Papaya 2 pcs. 25.00

Pork 1 kilo 210.00

Molo Wrapper 30 pack 85.00

Cooking Oil 1 kilo 30.00

Salt .5 kilo 10.00

Seasoning 5 pack 20.00

Ground Pepper 5 pack 10.00

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College of Business Administration
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Soy Sauce 1 pack 3.00

Chili .25 40

OFFICE SUPPLIES PRICE PER UNIT

Log Book 56.00

Ball pen 8.00

Stapler 95.00

Correction Tape 25.00

Calculator 500.00

F. UTILITIES

Electricity , water and gas are the main critical needs in running a business.

Tenkyu Sio- Much electricity to operate à electric steamer to steam cook our siomai and

also for the lights when operating at night. And gas to cook the other ingredients and

also frying the siomai (fried-siomai) and it is also a back-up when the electricity is out

we can still cook or steam the siomai. Hygiene is the most important when it comes in
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City of Cabadbaran
College of Business Administration
________________________________________________________________

food industry. Water is the main source in cleaning not only our hands for handling and

preparing foods but also the area where we prepared the food.

G. WASTE DISPOSAL

Our team discuss and evaluate the situation of our waste disposal of our

business. According to City Ordinance No. 2020-033 the Ecological Solid Waste

Management Ordinance of Cabadbaran City, the proper disposal of the waste in your

area and in your business, establishment must follow the biodegradable waste,

recyclable waste, residual waste and special waste segregation. Now we decided that

our waste specially the biodegradable waste, non-biodegradable waste and the

recyclable waste have a place to dispose it properly. The non-biodegradable waste and

recyclable waste we segregate it and give it to the person that is in charge in our

barangay to be used in recycling and turn it into valuable things like plastic chairs and

tables. The bottles we decided to give it to a community that has a livelihood for that

and the bottles that we give will turn it into flower vase and other decorating designs.

The when it comes to biodegradable, we also decided to reach out to a farmer nearby

whom they use biodegradable waste like rotten fruit and vegetables to convert it as
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City of Cabadbaran
College of Business Administration
________________________________________________________________

fertilizers in their garden. All in all, we assure that our waste will segregate and place it

in proper disposal.

H. APPENDICES

I. EQUIPMENT LISTING AND COST

EQUIPMENT QUANTITY UNIT PRICE TOTAL

ELECTRIC STEAMER 2 PCS. 1000 2000

STOVE 1 PC 570 570

FRYING PAN 1 PC 800 800

MIXING BOWL 3 PCS 60 180

PLATE 10 PCS 15 150

SPOON 4 PCS 25 100

TONG 2 PCS 60 120

KNIFE 2PCS 35 70

CHOPPING BOARD 2PCS 55 110

TOTAL EQUIPMENT COST 4100

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City of Cabadbaran
College of Business Administration
________________________________________________________________

II. UTILITIES CALCULATION

UTILITIES DAILY MONTHLY ANNUAL

ELECTRICITY BILL 10 300 3,600

GAS BILL 70 2,100 25,200

WATER BILL 5 150 1,800

UTILITY EXPENSE FOR YEAR 2022 30600

UTILITIES AND CALCULATIONS Year 2023

UTILITIES DAILY MONTHLY ANNUAL

ELECTRICITY BILL 12 360 4,320

GAS BILL 73 2,190 26,280

WATER BILL 6 180 2,160

UTILITY EXPENSE FOR YEAR 2023 32760

UTILITIES AND CALCULATIONS Year 2024

UTILITIES DAILY MONTHLY ANNUAL

ELECTRICITY BILL 14 420 5,040

GAS BILL 76 2,280 27,360

WATER BILL 7 210 2,520

UTILITY EXPENSE FOR YEAR 2024 34920

UTILITIES AND CALCULATIONS Year 2025

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City of Cabadbaran
College of Business Administration
________________________________________________________________

UTILITIES DAILY MONTHLY ANNUAL

ELECTRICITY BILL 16 480 5,760

GAS BILL 79 2,370 28,440

WATER BILL 8 240 2,880

UTILITY EXPENSE FOR YEAR 2025 37080

UTILITIES AND CALCULATIONS Year 2026

UTILITIES DAILY MONTHLY ANNUAL

ELECTRICITY BILL 18 540 6,480
GAS BILL 82 2,460 29,520
WATER BILL 9 270 3,240
UTILITY EXPENSE FOR YEAR 2026 39240

III. PROJECTED COST OF PRODUCTION

PROJECTED COST OF PRODUCTION FOR YEAR 2022

COST OF PRODUCING TENKYU-SIO-MUCH 524,971.20

UTILITIES 30,600

EQUIPMENT COST 4,100

Office Supplies 853

TOTAL: 560,524.20

PROJECTED COST OF PRODUCTION FOR YEAR 2023

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NORTHERN MINDANAO COLLEGES, INC.
City of Cabadbaran
College of Business Administration
________________________________________________________________

COST OF PRODUCING TENKYU-SIO-MUCH 535,470.62

UTILITIES 32,760

EQUIPMENT COST 4,182

Office Supplies 938.3

TOTAL: 573,350.92

PROJECTED COST OF PRODUCTION FOR YEAR 2024

COST OF PRODUCING TENKYU-SIO-MUCH 546,180.036

UTILITIES 34,920.00

EQUIPMENT COST 4,265.64

Office Supplies 1,032.13

TOTAL: 1,151,052.19

PROJECTED COST OF PRODUCTION FOR YEAR 2025

COST OF PRODUCING TENKYU-SIO-MUCH 557,103.64

UTILITIES 37,080.00

EQUIPMENT COST 4,350.9

Office Supplies 1,135.34

TOTAL: 2,006,505.12
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City of Cabadbaran
College of Business Administration
________________________________________________________________

PROJECTED COST OF PRODUCTION FOR YEAR 2026

COST OF PRODUCING TENKYU-SIO-MUCH 568,245.72

UTILITIES 39,240.00

EQUIPMENT COST 4,437.9

Office Supplies 1,248.87

TOTAL: 3,296,090.01613172.49

CHAPTER IV

SOCIO-ECONOMIC STUDY

The socio-economic study is the analysis of contribution to the philippine

economy,governmental conservation, and demand for materials.

A. CONTRIBUTION TO THE PHILIPPINE ECONOMY

Due to the products' nutritional value and healthfulness, the company will benefit the

community by promoting healthy eating. Additionally, the company will benefit the

neighborhood by giving local residents a job. The company will give back to the

government (Municipality of Cabadbaran City) by paying the correct amount of taxes

and by collecting the funds for the licenses required for the operation of the

business.The business is assured to comply with the social and government

responsibilities. Trade and employment policies are inextricably intertwined and

connected with each other.Without an integrated approach to the two policy areas, a
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College of Business Administration
________________________________________________________________

country is unlikely to achieve inclusive growth; sustainable and equitable development;

and decent, gainful and productive employment for all.

B. GOVERNMENTAL CONSERVATION

Governments worldwide have signed up to tackle the twin challenges of nature loss and

climate change, which are impacting the lives and livelihoods of hundreds of millions of

people.Tenkyu Sio-Much present the dumpling of our waste into the river in this ways

we protect marine life. We seek alternatives to non-renewable resources .The National

Environmental Policy Act of 1969 (NEPA) was created to ensure federal agencies

consider the environmental impact of their actions and decisions o protect the

environment. We also use only bio-gas and bio-fuels. Using vegetables in our flavoring

can help to control the poaching of animals . That’s why Tenkyu Sio-Much,will partner

with committed governments to design, fund and implement transformational global

conservation initiatives by a ways of helping each others to achieve each goals.

C. DEMAND FOR MATERIALS

The Tenkyu Sio-Much will use resources that are eco-friendly and not dangerous to the

environment. The business will use paper boxes, paper bags and paper cups to carry
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City of Cabadbaran
College of Business Administration
________________________________________________________________

and present our products as to abide the rules "Prohibiting the Use of Single-Use Plastic

and Polystyrene Foams in Cabadbaran City".

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City of Cabadbaran
College of Business Administration
________________________________________________________________

CHAPTER V

ORGANIZATION AND MANAGEMENT STUDY

This chapter focuses on the goals,objectives,mission,vision and core values, form of

ownership,organizational chart,officers and key personnel organization policies and

procedure, and project schedule.

A. GOALS

 Create our own brand of Siomai.

 Offer a healthy and affordable siomai rice in Cabadbaran City.

 Providing excellent customer services that enhances the rapport with

customers through responsiveness to their needs.

 Go eco-friendly.

 Increase sales and profits

B. OBJECTIVES

 Our Business aims to satisfy the needs and wants of the customers who will

buy our products.

 To bring affordable food without losing its delicious taste.

 To satisfy both the taste buds and packets of the customers with only the

best product made from healthy local ingredient.

 To create food alternatives that best suits as an alternative for the main dish.
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City of Cabadbaran
College of Business Administration
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C. MISSION

“Through our key values of quality, service, competitive pricing, and ethics, it is our goal

to make every customer feel like they are our only one. And be globally competitive

among competitors by providing access to healthy and nutritious foods.”

D. VISION

“We picture a neighborhood where everyone has access to wholesome food, is aware

of the effects of hunger and inadequate nutrition, and is dedicated to fostering healthier

Siomai Rice.”

E. CORE VALUES

 Customer satisfaction is: We want our Siomai Rice to become the meal

and snack of choice for our customers.

 Teamwork and trust result in: We support and empower our employees to

take charge of their own decisions.

 Sustainability becomes: We always buy our ingredients from local, ethical

sources.
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City of Cabadbaran
College of Business Administration
________________________________________________________________

F. FORM OF OWNERSHIP

PARTNERSHIP - a partnership is a relationship between two or more people who work

together to conduct a trade or company. Everyone who contributes money, property,

labor, or expertise does so with the expectation that they will share in the business's

gains and losses. Here are the names of the co-partners of Siomai Rice business:

 Reynalyn H. Tantoy

 Christine Mae S. Jahalla

 Mayflor F. Lopez

 Kimarie A. Vitor

 Shara Kerstine B. Varquez

 Fanny Calumba

 Christian James B. Alejandria.

Possible benefits:

 Shared startup costs.

 Work and obligations that are shared.

 Split company costs and risks.

 Mutual encouragement and commitment.

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College of Business Administration
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Possible disadvantages

 Partners in a general partnership are jointly and individually liable for the business

activity of the other. You will be responsible for all of the debts, not just half of them,

if your partner flees the country.

 Profit split.

 You do not have complete authority over the company. Shared decisions can result

in disagreements, "falling outs," or even one partner buying out the other due to

differences in opinion.

G. ORGANIZATIONAL CHART

The organizational structure of the business is composed of

manager,assistant manager,cashier,cook and service crew. The manager will manage

the overall store operation.Assistant managers are often in charge of the daily business

operations,they verify employee schedules and ensure new hires understand their roles

and duties, and handle phone calls regarding complaints and questions about orders or

further escalations regarding services or products.Cashier collects payments by

accepting cash, check, or charge payments from customers and makes change for cash

customers and will also be responsible for auditing. Cook plans, prepares, and cooks

food items to ensure the highest quality service and experience for customers. They

help keep the kitchen organized and running efficiently, they ensure proper food

handling, sanitation and following food storage procedures. The service crew will do the

inventory and responsible for the cleanliness of the food stall.

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City of Cabadbaran
College of Business Administration
________________________________________________________________

Figure 1

MANAGER

ASSISTANT
MANAGER

CASHIER COOKS SERVICE CREW

The store managers have the overall authority in the store and the assistant

manager,cashier,cooks,and service crew. But since the business is just starting, the

owners will act as the store manager to lessen the expense and to personally manage

the business.
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City of Cabadbaran
College of Business Administration
________________________________________________________________

H. OFFICERS AND KEY PERSONNEL

1..Manager - REYNALYN H. TANTOY

Will manage the overall store operation,oversees

team members in a certain department to ensure it's

performing effectively. Their main duties include hiring

and training employees, creating and implementing

business strategies and delegating tasks to team

members.

2. Assistant Manager- CHRISTINE MAE S. JAHALLA

She is often in charge of the daily business operations,they verify

employee schedules and ensure new hires understand their

roles and duties, and handle phone calls regarding complaints and

questions about orders or further escalations regarding services or

products.

3. Cashier 1- FANNY CALUMBA

She will collects payments by accepting cash, check, or charge

payments from customers and makes change for cash customers.

4.Cashier 2 - SHARA KERSTINE B. VASQUEZ

Supervises accounts and is responsible for the receipt, custody and

disbursement of funds and will also be responsible for auditing.

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City of Cabadbaran
College of Business Administration
________________________________________________________________

5.Cook 1 - MAYFLOR F. LOPEZ

Cook plans, prepares, and cooks food items to ensure the highest quality service and

experience for customers.

6.Cook 2 - KIMARIE A. VITOR

Help keep the kitchen organized and running efficiently,

they ensure proper food handling, sanitation and following food

storage procedures.

7.Service Crew - CHRISTIAN JAMES ALEJANDRIA

He will do the inventory and responsible for the cleanliness

of the food stall and for the delivery of foods order.

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City of Cabadbaran
College of Business Administration
________________________________________________________________

I. ORGANIZATION POLICIES AND PROCEDURES

Food safety is one of the most important tasks given to a restaurant manager

and staff; policies and procedures must be followed in order to ensure that food-borne

illnesses are not allowed to spread.

Tenkyo Sio-Much own Policies and Procedures to follow;

 Hand washing - the most important policy to follow is proper handwashing

procedures. Employees re required to wash their hands every 30 minutes. And

prior to their duty,after using comfort room or handling any cleaning tool or hands

have been exposed to contamination. You should also sanitize your hands every 30

minutes.

 You are required to observe personal neatness and proper clothes at work.

 You are not allowed to have in your possession your cellphone while on duty.

 Any form of customer complaint received should be reported to the manager.

 Do not bring valuable belongings or large amount of cash to work.

 You should not smoke or drunk liquor while on duty.

 Follow all state laws in regards to dishwashing procedures. Use a three sink

method, utilizing wash, rinse and sanitize procedures. Keep test strips nearby to test

sanitizer water frequently.

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College of Business Administration
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 Tables must be cleaned and sanitized after each customer. Sanitizer water should

be kept in separate buckets for this use, and it should be changed frequently.

 Employees with coughs, sneezing or other symptoms should stay home so as not to

infect fellow workers.

J. PROJECT SCHEDULE

POSITION M T W T F S S

MANAGER OD OD RD OD OD RD RD

ASSISTANT
OD RD OD OD OD RD RD
MANAGER

CASHIER OD OD OD OD OD RD RD

COOK OD OD OD OD OD RD RD

SERVICE CREW OD OD OD OD OD RD RD

RD - Rest day

OD - On duty
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NORTHERN MINDANAO COLLEGES, INC.
City of Cabadbaran
College of Business Administration
________________________________________________________________

CHAPTER VI

FINANCIAL STUDY

This chapter is the process of evaluating businesses, projects, budgets, and other

finance-related transactions to determine their performance and suitability. Typically,

financial analysis is used to analyze whether an entity is stable, solvent, liquid, or

profitable enough to warrant a monetary investment. This includes projected income

statement, projected cash flow, and projected balance sheet.

A. PROJECTED INCOME STATEMENT

Year 2022 Year 2023 Year 2024 Year 2025 Year 2026

Income:
1,158,300.0 1,737,450.0 2,606,175.0 3,909,262.5
Sales 772,200.00
0 0 0 0
Less Expenses:

Purchases 524,971.20 535,470.62 546,180.04 557,103.64 568,245.72

Payments of Utilities 30,600 32,760 34,920.00 37,080.00 39,240.00

Payments of Equipment 4,100.00 4,182 4,265.64 4,350.90 4,437.90
Payments Office
853.00 938.3 1,032.13 1,135.34 1,248.87
Supplies
Total Production Cost: 560,524.20 573,350.92 586,397.81 599,669.88 613,172.49

1,151,052.1 2,006,505.1 3,296,090.0

Net Income: 211,675.80 584,949.08
9 2 1
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City of Cabadbaran
College of Business Administration
________________________________________________________________

B. PROJECTED CASH FLOW

Cashflow Year 1 Year 2 Year 3 Year 4 Year 5

Cash Inflow

1,737,450.00 2,606,175.0
Cash 772,200.00 1,158,300.00 3,909,262.50
0

1,737,450.00 2,606,175.0
Total Cash Inflow 772,200.00 1,158,300.00 3,909,262.50
0

Cash Outflow

Purchases 524,971.20 535,470.62 546,180.04 557,103.64 568,245.72

Payments for
30,600 32,760 34,920 37,080 39,240
Utilities

Payments for
4,100 4,182 4,265.64 4,350.90 4,437.90
Equipment

Office Supplies 853 938.3 1,032.13 1,135.34 1,248.87

Total Cash
560,524.20 573,350.92 586,397.81 599,669.88 613,172.49
Outflow:

2,006,505.1
Total Cash Flow 211,675.80 584,949.08 1,151,052.19 3,296,090.01
2

2,006,505.1
Cash End: 211,675.80 584,949.08 1,151,052.19 3,296,090.01
2

C. PROJECTED BALANCE SHEET

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College of Business Administration
________________________________________________________________

Asset Year 1 Year 2 Year 3 Year 4 Year 5

Current Asset
1,151,052.1
Cash 211,675.80 584,949.08 2,006,505.12 3,296,090.01
9
Non-current Assets
Equipment 4,100 4,182 4,265.64 4,350.90 4,437.90
1,151,052.1
Total Asset: 211,675.80 584,949.08 2,006,505.12 3,296,090.01
9
Liabilities &
Owner’s Equity
Liability
Owner’s Equity
Reynalyn H. Tantoy 30,239.40 83,564.15 164,436.03 286,643.59 470,870.00
Christine Mae S
30,239.40 83,564.15 164,436.03 286,643.59 470,870.00
Jahalla
Mayflor F. Lopez 30,239.40 83,564.15 164,436.03 286,643.59 470,870.00
Kimarie A. Vitor 30,239.40 83,564.15 164,436.03 286,643.59 470,870.00
Shara Kerstine B.
30,239.40 83,564.15 164,436.03 286,643.59 470,870.00
Vasquez
Fanny Calumba 30,239.40 83,564.15 164,436.03 286,643.58 470,870.00
Christian James B.
30,239.40 83,564.15 164,436.03 286,643.59 470,870.00
Alejandria
Total Owner's 1,151,052.1
211,675.80 584,949.07 2,006,505.12 3,296,090.01
Equity 9
Total liabilities & 1,151,052.1
211,675.80 584,949.07 2,006,505.12 3,296,090.01
Owner's Equity 9
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City of Cabadbaran
College of Business Administration
________________________________________________________________

CHAPTER VII

CONCLUSION AND RECOMMENDATION

Conclusions are generalizations derived from the data that address the targeted

issues. On the other hand, recommendations are suggestive remarks that translate the

study findings into useful information for the stakeholders.

CONCLUSION

The study showed that the main factor of market study in which to determine the

marketability of our product is based on demand and supply. The higher the demand,

the more product should be produced to meet the client's need. For the Tenkyu-Sio-

Much, there is a remarkable low gap between demand and supply because of the

existence of other market that offered the same product in the area. To address the

issue on the existence of competitors, the Tenkyu-Sio-Much has offered variety of

healthy products to choose from at a very reasonable prices.

Based on the research and study we conducted, Technical study is an excellent

tool for both troubleshooting and long-term planning. It can serve as a flowchart of how

your products and services evolve and move through your business to physically reach

your market.

To sum up this socio-economic study, we all tackled that our business will be

socially inclined and will be fit in the said filed of business. Also it discuss there the flow

of our organizational chart, the contribution of our business to the economic growth, the

governmental conservation, and demand for materials and so on. We also put their

clear and appropriate good intentions our business. So therefore our business will be
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College of Business Administration
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beneficial not just for our own interest but in betterment of the society especially for the

people that is involve in our business.

In this chapter, it explains elements of organizational design and management

study that are vital for executing strategy. Leader of the business, ranging from the

bottom to top must make decisions about the delegation of authority and responsibility

when organizing their business. Deciding how to best divide labor to increase efficiency

and effectiveness is often the starting point for more complex decisions that lead to the

creation of formal organization chart.

The main purpose of financial study is to determine forecast and evaluate the

best of economic conditions and company's performance in the future. The other

purpose of this study is to analyze the financial statement and than give information for

financial managers to make through decisions about their business the financial study

applies tools, analytical techniques and required methods for business analysis .

RECOMMENDATION

Based on the findings and conclusion of this study, we researchers offer the following

recommendation:

In market study, with the high rate of competition in the area and the rising cost

of food ingredients, it is recommended that the proponents will design another

marketing approach such as expanded promotions taking advantage of the online

platforms. It is also best to study more on the economic movement of the market so as

to determine the marketability of the products offered in the given period of time, that
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College of Business Administration
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means, less productions during those days when demands is low and high productions

during the days when demands are high. It is also recommended to expand in new

locations if resources permit. Mostly, good relationship with the clients should be

maintained.

The order that you present technical information is not as important as making

sure you have all the components to show how you can run your business. You do not

have to include specific financial information in the technical portion of your feasibility

study, but all information in this component must support your financial data

represented elsewhere.

Basic things that most businesses need to include in their technical feasibility study

include:

Materials Labor Transportation or Shipping Physical Location Technology - Do

not make the mistake of trying to entice investors with your staggering growth

projections and potential returns on their investment that only includes income

(revenue) to the business. With any increase in revenue, there is always an increase in

expenses. Expenses for technical requirements (i.e., materials and labor) should be

noted in the technical study.

As this business will continue over the years we will be expecting that the

business will grow and prosper. Also as the years go by, the goals and flow of the

business specially in operations will much improve because one of our goals will be

expand and spread all over our country. We also say by that time we expand more we
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College of Business Administration
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will always chose to help and serve our community at its finest and to the best of our

ability.

As the business grow, owners often create an organizational structure and management

study to react to changes.

The best way to do for the team have full understanding on the goals and

objectives of the study. As a communication is critical, its important to communicate in

professional way with the team. All the task must be listed down and have detailed

documents as well. The study need to go thru risk assessment which considered as

critical to have a success of any study. This should only drive in room with all the teams

involved in the study. Next, tracking all their task. One key players n the organization

and management study is to have competent manager and team.

The most important recommendation for Financial study preparation is to

conform to key accounting norms and industry standards. These include generally

accepted accounting principals and international financial reporting standards (IFRS).

Besides GAAP and IFRS, other edicts include us securities and exchange commission

guidelines By law, accountants must display Financial items in a specific way when I

presenting accounting data for example, they must show arrets distinctly from liabilities

in a balance sheet. Similarly, they must separate revenues from expenses, in an income

statement.
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NORTHERN MINDANAO COLLEGES, INC.
City of Cabadbaran
College of Business Administration
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APPENDICES

DOCUMENTATION