7 Bibingka Express

FAR EASTERN UNIVERSITY
INSTITUTE OF TOURISM AND HOTEL MANAGEMENT
A Feasibility Study Presented to the Faculty of the

Institute of Tourism and Hotel Management
In Partial Far Eastern University, Manila

Fulfilment of the Requirements for the Degree of
Bachelor of Science in Hotel and Restaurant Management
Presented by:
Avila, Justin Paul Dominic
Cabote, Alexander C.
Cueto, Danica B.
Ramil, Ma. Theresa M.
Reblora, Earl Adrian P.
MARCH 2016
Table of Contents
1
Page
Executive Summary
a. Type of Business 6
b. Management Highlights 6
c. Marketing Highlights 6
d. Technical Highlights 7
e. Financial Highlights 7
f. Socio-Economic Contribution 8
Company Profile
 History 10
 Key Business Operations 11
 Location 12
 Logo 14
 Mission 15
 Vision 15
 Objectives 15
 Philosophy 16
Management Aspect
 Key Business Operations 19
 Organizational Chart 20
 Job Description 20
 Salaries and Benefits 23
 Hiring of Personnel 25
 Orientation 27
 Performance Appraisal 28
 Operating Hours 29
 Gantt Chart 33
Technical Aspect
2
 Product Concept 35
 Packaging 36
 Uniform 38
 Production Process 40
 Raw Materials 41
 Factory Machinery and Equipment 45
 Office Supplies 51
 Uniform and Expenses 53
 Floor Plan 55
 Design and Layout 56
 Location Perspective 58
Legal and Socio-Economic Aspect

 Legal Documents 61
 Government 62
 Community 66
 Proponents 69
Marketing Aspect
 Market Overview 71
 Market Segmentation 72
 Swot Analysis 73
 Target Market 77
 Competitors 78
 Distribution Channels 79
 Demand and Supply Analysis 79
 Market Risk 80
 Promotional Activities 81
 Social Media 81
 Industry Analysis 83
 Survey 84
3
Financial Aspects
 Financial Assumptions
 Balance Sheet
 Income Statement
 Financial Ratio
 Change in Equity
4
EXECUTIVE
SUMMARY
5
 Type Of Business
Type of Business
Bibingka Express is a small establishment that produces a healthy and delicious

food served with different flavours and a healthy Coffee and Tea that produces
ingredients locally.
The business provides Coffee, and Tea and different flavours of Bibingka to the
people who loves to eat meals without jeopardising your taste palette as our products will
aims to attain its health benefits. The company’s offers products which has different
flavours such as Strawberry, Ube with Cheese, Cinnamon, Chocolate, Cheese, and usual
flavor Salted Egg. Therefore, customers can be assured that Bibingka Express’s products
will definitely give them satisfaction.
 Management Highlights
Bibingka Express is a food business committed to satisfy the uniqueness of our flavor
and demands of our customers. We serve varieties of flavour of Bibingka and excellent
blends of coffee and tea. Bibingka Express also aims to give exceptional service for all
the customers who purchased our product and maximize the health benefits of our
product.
 Marketing Highlights
Building business with different kinds of strategy, the successful marketing of

Bibingka Express’s product will serve at its finest especially how our products will be
sold to the people and maintain a good business with its target market. To reach the
company’s target market, it will be through business to consumer arrangement. The
technique creates effective business transactions with its own strategy to complement the
time and expenditure for its foundation.
6
 Technical Highlights
Bibingka express will provide comfortable uniforms to its employees and staffs.
We choose combination colours such as green and black to have resemblance in our
product. The machineries and equipment are new and safe to use, ingredients are
fresh and clean. The coffee is well brewed, tea will be served hot and water is
cold/warm. Business model is located in Greenhills where there is serenity, security
and great ambiance. The theme colours of Bibingka express in regards to its place are
white and green, have three tables and one long table for the customers. For servings,
if it is dine-in it will be served in a plate for takeout it will be in a box printed of our
logo and for coffee, tea and water, each will have Bibingka Express’ logo.
 Financial Highlights
Breakdown of Capital Contribution is as follows:
Name Type Amount

Alexander C. Cabote Sole Proprietorship P500, 000
 Our business entity will have a capital contribution of P500, 000.00
7
 Socio-Economic Contribution
The Socio Economic contribution of Bibingka Express is to give service and satisfaction
to the community through its product, give the customers a healthy lifestyle, and to help
sustain the economic growth of the government.
 It will provide jobs to unemployed individuals because the establishment will

require employees.
 It will increase the economic growth because the establishment will focus and
patronize locally produced ingredients/ raw materials.
 Our company belongs to the secondary sector of economy, which involves
transforming raw materials to into goods/ services.
8
Company
Profile
9
 History
In this generation when vast product innovation sets consumer tastes beyond the
usual, it is perceived that the market competition is getting tougher. With this as one of
our reasons, our group planned to reinvent the classic bibingka to a new flavored one. To
add more on our planned innovation, we named our business “Bibingka Express” because
we want to bring freshness of our product with convenience. We are also looking forward
to an idea of making the product’s availability to be all-year round. A delicacy which is
widely available during Christmas season, bibingka is not just a sumptuous piece of cake
but also a product of tradition, which gives us a reason to make it more valuable and
renowned in the global market. We decided to create more variety of flavor to make it
unique and more appealing to consumers, which helps the product to be more competitive
in the market. Some bibingka flavors that we want to introduce are: ube flavor, which is
always matched with cheese to make it flavorful; cinnamon flavor, which brings new
aroma and great taste to the product; chocolate flavor, which everyone craves due to its
rich and intense flavor; strawberry flavor, which is a combined taste of sweetness and
sourness that gives it an exciting taste; and of course, the original flavor, which we want
to enhance further. Of course, bibingka is never complete without cheese on top of it and
is also better served with a hot coffee. With the traditional bibingka’s innovation into a
new variety of tastes, we ensure that the Bibingka Express will let everyone love the
product and be more proud our own creation, so that we can value not only its taste, but
also the history behind it. We will make sure that we will be also considering bibingka’s
nutritional value by choosing the best and fresh ingredients that maintains the unique
taste and aroma of our product. We will also make sure that the innovation we will make
is difficult to imitate. Those factors we are considering will make our product more
exciting to taste.
10
 Legal Status of the Business
 Sole Proprietorship
The team selected single proprietorship to legalize the business entity.
Is a business structure owned by a sole individual who has full control/authority

of its owns assets and as it is easy to discontinue and least costly to start up. Sole
proprietorship is allowed to open a business quickly and he/she can control the profit and
no corporate tax payments, and few formal business requirements.
11
 Location
We choose Greenhills Shopping Center as location because the target market are
mostly shoppers, employees, tourists and the residence around the area. Greenhills is a
great place to put our business because the area is pleasant and clean. There is a chapel
inside the shopping centre, mostly elders and mothers used to buy “pasalubong” after
going to the church.
12
 LOCATION
 Market generators
Market generators are the shoppers,

employees, businessmen, students and
residence around the area
 LOGO
We came up with this logo because it

symbolizes the bibingka matching with
different hot beverages. We want to make it
simple but remarkable and eye catching. Our logo has two dominant color which are
brown and Green. The color brown relates to the quality in everything, the best food, best
drink and loyal companionship. It is a color of physical comfort, simplicity and quality.
13
The green is a color of growth, vitality and freshness that is in line with the vision of
bibingka express to be the top bibingka store in the business.
 Vision
To be the top “bibingka” store that sells different varieties of flavours in the Philippines
and to bring our product year-around.
 Mission
The Products
Bibingka express offers a new trend of serving that will surely enjoy by the customers in
every different flavour with combinations of hot beverage. Offering freshly baked
bibingka with properly handling and sanitation is what bibingka express does to maintain
the quality of its product.
The customers
The customer’s satisfaction is more important for bibingka express and to serve everyone
better than anyone else providing authentic, affordable and tasty bibingka.
 Objectives
14
 To introduce a new flavour of bibingka that will love by the customers.

To increase sales by 50% in two years.
To provide unique yet consistently friendly and welcoming experience for
customers and employees.
To get the daily sales target
Expansion of outlets
PHILISOPHY
 Teamwork listening to and respecting each other whilst working together to
achieve mutually beneficial results. Teamwork Providing support to one another,
working co-operatively, respecting one another’s views, and making our work
environment fun and enjoyable. We work with one another with enthusiasm and
appreciation.
 Conflict is brought out into the open and dealt with constructively until all
employees are satisfied with the result.
 Honesty is being open and honest in all our dealings and maintaining the highest
integrity at all times.  Each person is as skilled in some way as another and is
entitled to express their views without interruption.
 Excellence Always doing what we say we will and striving for excellence and
quality in everything we do.  Quality will always delight the client whilst staying
within budget limitations.
15
 Commitment Working with urgency and commitment to be successful from
individual and business perspectives.
 Ownership Taking ownership of our customers’ needs and being accountable for
delivering friendly and professional service.
 Customer Service at every meeting with our customers we ask them what we
could have done better, then implement their suggestions before we meet them
again.
16
Management
Aspect
17
 Key Business Operations
a. Location
 Our location is in Greenhills shopping center at V-mall area, this is a place

where people go for leisure, work, family bonding, and business purposes.
And also there are schools around the area with lots of people, comes with
lots of customer.
b. Efficiency
 Efficiency as a primary goal of the business. The efficiency focus began
with practices such as lean management and systems management used
primarily. The goal of the business is to produce as many good and
quality products as short a time as possible.
c. Supply
 Supply is the raw materials that the business buys to make products. The
supply should be dependable and cost-efficient, with the business buying
the best resources at the best prices. The business will have supply
management strategies to locate the best quality with best prices for the
flawless operation of the business.
18
 Organizational Chart of the business
owner/manager
crew crew/cashier
(2) (2)
 Job Descriptions
 Job title: Owner/Manager
Job description: responsible for the business all over operations as well as
maintaining high standard of the food, service, health and safety and also for
decision making, accounting, the welfare of the business in terms of proper
19
distribution of product and its sales. Managers run the day-to-day operations of
the shop.
 Job Tasks
 He/she is in charge of the general operations of the store, making sure it
runs smoothly, cleanly, and meets the budget or sales goals.
 The manager is also responsible for maintaining high standards of food,
service, and health and safety.
 He/she might also plan and promote the daily schedule of employees and
the business, interview, hire, coordinate and discipline employees, make
sure the store is stocked, clean and in proper working order.
 Ensure standards of food and beverage are maintained and improved.
 Maintain budget and employee records prepare payroll and pay bills, or
monitor book keeping records.
 Job specification:
 Graduate under bachelor of science in hotel and restaurant management
 Knowledge in food cost control to ensure the business has the ability to
provide a profitable income
 Can develop disciplines of management by planning, organizing, leading,
control and change
 Ability to work under pressure
 With good communication and Has a leadership skill
 Knows how to manage employee and time
 Job title: crew
20
 To deliver friendly, efficient service and to create a warm and welcome
atmosphere for all of our customers, with the key aim of retaining and
attracting new customers
 Job task
 Deliver excellent customer service, at all times.

 Prepare and serve food and beverages quickly and efficiently, meeting our
standards.
 Keep up to date with current promotions and new products.
 Make customers aware of offers on our great food and drink range.
 Speak to customers to ensure that they are satisfied with their meals.
 Job title: cashier/crew
 Take orders for customers and ring up the total purchase amount in
addition to collecting payment for purchases. Cashiers may also verbally
relay orders to other employees.
 Job task:
 Greet customers entering establishments
 Receive payment by cash, check, credit card, vouchers, or automatic
debits.
 Issue receipts, refunds, credits, or change due to customers.

 Count money in cash drawers at the beginning of shifts to ensure that
amounts are correct and that there is adequate change.
 Establish or identify prices of goods, services or admission, and tabulate
bills using calculators, cash registers, or optical price scanners
 Compute and record totals of transactions.
 Cash checks for customers.
 Compute and record totals of transactions
 Maintain clean and orderly checkout areas.
21
 SALARY and BENEFITS
 SALARY
 Regular employee rate
EMPLOYE No. of Employee DAILY RATE MONTHLY RATE ANNUAL
E SALARY
crew 2 P888.00 P23,088.00 P277,056.00
Cashier/ 2 P888.00 P23,088.00 P277,056.00
crew
TOTAL COST OF SALARIES & WAGES EXPENSE: P554,112.00
Base on the minimum salary wages of employees in (NCR) including Metro
Manila under Wage Order NCR-19 which took effect on march 20, 2015.
 Benefits
22
 Payment Salary
The cut-off for the employee’s salary will be on every 10 th and 25th of the month and the
salaries will be paid on the 15th and 30th of the month. And the salary of the employees
will be released through the office of the business
 Overtime Payment
All employees will be compensated their consistent hourly rate of 15% for all labor
rendered in spare on the leading eight hours on regular days.
Rest Day
Every employee must have 1 rest day every week according to the schedule the
Management will give.
 Social Security System
The SSS is a government agency that provides retirement and health benefits to all paid
employees in the Philippines. Members of the SSS can also make 'salary' or 'calamity'
loans.
 PHILHEALTH
Phil Health beneficiaries have access to a nearly comprehensive package of services,
including inpatient care, catastrophic coverage, ambulatory surgeries, deliveries, and
outpatient treatment for malaria and tuberculosis. Those identified as indigent and OFW
are also entitled to outpatient primary care.
23
 Hiring of the personnel
Hiring of the Personnel is very important it will give a massive impact to
the business and give the face of the business. The personnel should match
all the requirements and qualified to work in the business
 Hiring process of personnel
Resume scanning Initial interview

Identification of vacancies
Evaluation applications
Physical examination Employment interview
Physical examination/
passing of requirements Employ of individual
The flow chart shows the one by one step in hiring the employees needed
for the proposed business.
 Hiring of the personnel
24
 Pre-Employment Requirements:
 The applicant is required to undergo pre-employment medical examination and

submit the following:
 NSO birth certificate (original and 1 photocopy) The original copy will be
returned to the candidate after verification
 Transcript of Records (original and 1 photocopy). The original copy will be
returned to the candidate after verification
 SSS Number (submit E-1/E-4, if available)
 Tax Identification Number
 NBI Clearance (dated not later than 6 months)
 Police Clearance
 Health Certificate from Manila
 6 pieces. 1x1 colored ID picture (white background)
 Orientation
25
 Every employee will be required to participate in the General Orientation

Program on his/her first day of employment. The objectives of the program are as
follows:
 Welcome and congratulate an employee because they are officially hired.

 Integrate the employee with the Company’s Mission and Vision.
 Familiarize the employee on information relating to company policies and
procedures and house rules.
 Instill the importance of customer satisfaction by providing best service, quality
and products.
 Familiarize the employee about the products and services being offered by the
business.
 Develop a sense of ownership and pride towards the attainment of business goals
and objectives
The Orientation Program will be conducted by the Owner/Manager.
The Bibingka Express Appraisal Form
Employee Name: I.D number:
26
Job Title: Immediate:

Manager:
O- Outstanding A- Above Satisfactory S- Satisfactory B- Below Average
U- Unsatisfactory
Evaluation:
Communication Skills: Rating:

Job Knowledge: Rating:
Initiative: Rating:
Problem Solving skills: Rating:
Attendance: Rating:
Teamwork: Rating:
Cooperation: Rating:
Attitude: Rating:
Planning and organization effectiveness: Rating:
Overall performance:
Outstanding Above Satisfactory Below Average Unsatisfactory
Note:
___________________________________________________________________
By signing this form, you indicate that all information in this performance appraisal has
been read thoroughly and understood, the employee’s signature does not in any way
indicate whether she/he agree or disagree with the content provided in the appraisal.
Employee: ______________ Date: ______________
Manager: _______________ Date: ______________
 OPERATING HOURS
27
Store Operating Hours

Sunday – Thursday9:00am – 9:00pm
Friday – Saturday 9:00am – 10:00pm
Business Hours
Sunday – Thursday 10:00am – 8:00pm
Friday – Saturday 10:00am – 9:00pm
Employee time Shifting and Schedule

Employ Monday Tuesday Wednesd Thursday Friday Saturday Sunday
ees ay
Manger/
Owner
Cashier/
crew
A
Cashier/
crew OFF
B
Crew
A OFF
Crew
B OFF
Legend:
Opening Shift
Closing Shift
 OPERATING HOURS
Employee time Shifting and Schedule
28
Monday to Sunday (Operational Hours)
Opening Shift: Monday – Sunday 9:00am – 5:00pm
Closing Shift: Sunday – Monday 1:00pm – 9:00pm and from Friday – Saturday
2:00pm – 10:00pm
 Manager
Opening Shift: 9:00am – 5:00pm Closing Shift (Sunday – Thursday): 1:00pm
– 9:00 pm (Friday – Saturday): 2:00pm – 10:00pm
Break time: 12:00pm – 1:00pm Break time: 6:00pm – 7:00pm
 OPERATING HOURS
29
 Cashier/crew
Opening Shift: 9:00am – 5:00pm Closing Shift (Sunday – Thursday): 2:00pm
– 9:00 pm (Friday – Saturday): 2:00pm – 10:00pm
Break time: 11:00am – 12:00pm Break time: 5:00pm – 6:00pm
 crew
Opening Shift: 9:00am – 5:00pm Closing Shift (Sunday – Thursday): 1:00pm –
9:00 pm (Friday – Saturday): 2:00pm – 10:00pm
Break time: 1:00pm – 2:00pm Break time: 7:00pm – 8:00pm
 Every employee has 8hours of working per day and 1hour break.
30
 GANTT CHART
June July August September
Week 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4
Planning
Research and
Menu
Development
Canvassing of
raw materials and
equipment
Architectural
design and
construction
Buying and
Installation of
Equipment and
raw materials
Legalization of
documents and
permits
Promotional
Activities and
Marketing of the
proposed product
Call for hiring
Screening and
Hiring of
employees
Product testing
Training of
employees
Soft opening
Grand Opening
31
The table shows the activities that will be taken by the business. The shaded portion
corresponds to the month where a certain activity must be taken
32
Technical
Aspect
33
 Product Concept
Bibingka Express will produce a flavoured Bibingka, delicious coffee and tea. Unlike
any others, Bibingka Express will serve different flavours such as Cinnamon, Ube with
Cheese, Chocolate, Cheese, Strawberry, and the usual flavour which is Salted egg.
Bibingka is made of rice flour, baking powder, butter, salt, eggs, fresh milk, coconut
milk, cheese, and sugar. But through the use of our different ideas, we decided to put a
flavour on it so it will be quite unique. Bibingka will be eaten by our customers as hot or
warm and also served with a hot coffee or tea.
Our Coffee is brewed coffee beans prepared by pouring a hot water and then put it
into a coffee maker while our tea is Twinings Tea. And we also serve bottles of water.
34
 Packaging
By Box (6’s and 12’s)
For Coffee and Tea
35
Paper Plate for Single Order
36
 Uniform
Hair Net
Sun Visor
White Polo Shirt
37
Apron
Slacks
Clog Shoes
38
 Production Process (Standard Recipe)
Step 1 Step 2 Step 3
Mix the rice flour, Beat the eggs then put Pour- in the coconut milk
it into the mixture of and fresh milk then add
baking powder and
the dry ingredients. butter and continue
salt. mixing it.
Step 5 Step 4 Put the flavours of

Arrange the pre -cut
Cinnamon, mocha,
Put it into the oven then
bake it for 15 minutes. banana leaves in a pan. ube with cheese,
And when cooked, And pour the mixture in a strawberry and
remove it into the oven. pan. chocolate.
Step 6
After baking, you
can now sprinkle the Serve while hot (better
chopped salted egg. with coffee on side).
39
 Raw Materials
 Raw Materials for Making Bibingka
Item Picture Price Unit

Rice Flour P56.00 700g
Baking Powder P19.60 200g
Glutinous Rice P16.00 200g
Granulated Sugar P27.50 500g

Butter P81.00 225ml
40
Cheese P224.80 800g
Fresh Milk P38.75 625liter
Eggs P75.00 15 pieces
Coconut Milk P81.25 1,250ml

All Purpose Cream P42.00 250ml
Cream Cheese P66.00 226g
Salted Egg P270.00 30 pcs
Cheese P224.80 800g

Cinnamon P345.60 720g
Ube with Cheese P120.00 1kg
Strawberry P72.00 720g
41
Dark Chocolate P214.00 500g
Total: P1, 974.30
42
 Factory Machinery and Equipment
 The following are list of materials used for the establishment:
Item Picture Description Price Uni Cost

t
Oster 4-Cup  Makes four cups P1,300.00 1 P1,300.00
Coffeemaker of coffee
3301-053  It comes with a
(Black) permanent filter
 Equipped with an
illuminated
indicator
 Dual-water
windows
 Easy to use
 Hassle-free
operation
3-Layered  All stainless steel P15,000.00 1 P15,000.00
Bibingka construction
Oven  Heavy gauge G.I.
tray compartment
(3-layer)
 Electrically heated
 Four (4) high
quality heating
tube with
electronic
thermostat control
 Equipped with
junctions and bar
handles
Generic  Used for heating P950.00 1 P950.00
electric stove banana leaf and
some ingredients.
43
Sink with  Two metal sink P2,200.00 1 P2,200.00

faucet with faucet.
 For cleaning the
utensils and
equipment.
heater  Used for tea P1,000.00 1 P1,000.00
Dough Mixer  Used for mixing P1, 700.00 1 P1, 700.00

the dry
ingredients.
Food Display  3 Layers P6,000.00 1 P6,000.00

and Warmer  Curved Glass and
Attractive Design
 Sliding Glass Door
at the back
 With warm light
 Power = 220V
Refrigerator/  Keep drinks cool P 8, 000.00 1 P8,000.00

beverage and easily on-hand
storage with the Beverage.
With three glass
shelves, this
compact cooler
holds 150 cans or
small plastic or
glass bottles.
44
Table  Size: 36 sq. inches P1,100.75 3 P3, 302.25

 Width 28 in.
height
Chair  Single person P500.00 6 P3,000.00
Bar chair  Single person P700.00 4 P2,800.00
Calculator  Mechanical or P1, 300.00 1 P1, 300.00

electronic device
for calculating
transactions.
45
CCTV  Used for P 12, 000 1 P12,000.00

Camera monitoring the (fix)
daily business.
Total Price P58,552.25
 The following are list of services/ utensils for the production:
Item Picture Description Price Unit

Hand Gloves  A garment P105.00 1 box
covering the whole (100
hand used for pairs)
protection and
sanitation.
Measuring  A kitchen utensil P300.00 2 sets
Cups used primarily to
measure the
volume of liquid
or bulk solid
cooking
ingredients such as
flour and sugar.
Measuring  A kitchen utensil P240.00 2 sets
Spoon used to measure an
amount of an
ingredient, either
liquid or dry, when
cooking.
Mixing Bowl  A bowl used for P399.00 5
mixing of
ingredients. It is a
common open-top
46
container which
are typically small
and shallow.
Spoon  A utensil P250.00 5
consisting of a
small shallow
bowl, oval or
round, at the end
of a handle. A type
of cutlery,
especially as part
of a place setting,
it is used primarily
for serving.
Hairnet  Sometimes simply P800.00 2
a net or caul, is a boxes
small, often
elasticized, fine
net worn over long
hair to hold it in
place. It is often
worn by food
service workers to
prevent hair from
contaminating the
food.
Sifter/ Strainer  Separates wanted P150.00 3
elements from
unwanted material
using a woven
screen such as a
mesh or net.
However, in
cooking,
especially with
flour, a sifter is
47
used to aerate the

substance, among
other things.
Tray  A shallow P450.00 4
platform designed
for carrying things.
Trays are flat, but
with raised edges
to stop things from
sliding off of them.
Stainless Steel  A cutting P150.00 1
Knife instrument
consisting of a
sharp blade
attached to a
handle.
TOTAL PRICE P8,535.00
48
 Office Supplies
Item Picture Description Price Unit

Ball pen  It is used for P150.00 2
writing using ink. boxes
Bond Paper  High Quality P250.00 1 rim
durable writing
paper.
Calculator  A small device P250.00 1

used for math
equations.
Fastener  It is used for P49.00 1 box

holding a sheet of
paper in place.
Folder  It is used to P125.00 1 pack
organize and
compiles files.
Pencil  Wooden coated P75.00 1 box
writing tool using
lead.
Scissors and  It is a cutting P79.00 1 pair
Cutters instrument. (each)
TOTAL PRICE P1, 128.00
49
50
 Uniform Expense
Item Quantity Price
3 P1,350.00
Long Sleeves
(for Manager/Owner)
12 P2,400.00 (P200each)
White Polo Shirt
15 P5,250.00 (P350each)
Black Slacks
51
5 P50.00 (10each)
Hairnet
5 pairs P1,150.00 (230each)
Clog Shoes
5 P750.00 (150each)
Sun Visor
Total P10,950.00
52
 Floor Plan
53
 Floor plan
 Front view Elevation
54
 Design and Layout
55
 Location Perspective
Greenhills Shopping Center
We choose Greenhills Shopping Center because our target market is the employees, tourists
visiting the mall, shoppers, and the residents around the area. The specific location is in the v-
mall between the escalators near chapel, the size is 26.6 sq. m, we will rent and renovate
it to suit the needs of the store.
56
 Quality and Safety Measure
For the safety and security of our company employees and customers, we mainly focus
on the production of our products. Things to be done are:
 Fulfilling with health and safety standards, HACCP.

 Setting rules and regulations about our proper uniforms (hand gloves, hairnet,
face masks, apron, etc.)
 Creating dos and don’ts in the establishment for the employees.
 Following the step by step process to ensure quality and safe production.
 Always ensure that our work area and dining area are always clean.
57
Legal and
Socio
-Economic
Aspects
58
 GOVERNMENT REQUIREMENTS AND BUSINESS PERMITS
DTI
59
60
 Business Permit
61
 Social Security System
62
 Phil health Form
63
64
 Pag-Ibig Form
65
 BIR Application Form
66
GOVERNMENT REQUIREMENTS AND BUSINESS PERMITS
Sanitary Permits
67
68
 Fire Safety Inspection Certificate
 SOCIO-ECONOMIC ASPECTS
69
 GOVERNMENT
“Food Poison” It’s a word often used to describe the food environment
in the Philippines and, increasingly, in many parts of the world. It’s truly a
poisonous environment that eats away at healthy lifestyles.
The Bibingka Express can help our government promote our own
product and cut down the increasing effect of patronizing international food. By
our product we can also help the government on taxes, for we will pay permits,
documents, and other papers that has relations with the Government.
 CUSTOMER
Our product can help the customers by eating healthy food which means
they will be eating something that is good for themselves.
 COMMUNITY
In the community Bibingka Express can help to bring money into the local
economy by hiring people and buying local goods/services.It also helps the
community by using eco-friendly product.
 SOCIO-ECONOMIC ASPECTS
 PROPONENTS
The Bibingka Express can help the proponents in terms of financial aspect.
The owner of the business will give the employees the right wage for them.
The Business can also help the employees by instantly having a good
relationship with each other. They can also help their proponents’ growth in
term of their personality and professional growth.
70
Marketing
Aspect
71
MARKETING OVERVIEW
a. Our small establishment belongs to the Service (business sector) in which we

offer new products to the people wherein they could actually gain benefits from
our product.
b. Our small establishment belongs to Food Industry. And this industry is very
important to most/ and all people because food is one of the basic needs of man in
order to survive. Here in the Philippines, food industry is quite fascinating and it
is being patronized by most of the people, locally or not.
c. The major players:

 The market leader who has a great amount of sales is Bibingkinitan.
 The market challenger will be our establishment because it’s new.
 Our market followers are the ones who love this delicacy and the others
are those who patronize delicious foods at a right price.
72
 Market Segmentation
MARKET SEGMENTATION
Major consumer of the product/ service:

Market Type Characteristics
Teenagers (Students)  13 to 19 years of age
 Energetic, Adventurous, and Risk –
Taking
 Pressured in Studies
Adults (on work)  21 to 45 years of age

 Working
 No time to spare
 Always busy
Senior Citizen  65 years old and above

 Has all the time to spare
73
 Swot Analysis
PRICE
Strengths Weakness
 Affordable price  People might think ingredients

 Cost plus strategy are cheap since the price is
 Low price for a new product affordable
Opportunities Threats
 If the demand is high you can add  Increasing price on raw materials
on top of the price.
74
PLACE
Strengths Weakness
 No direct competitors nearby  Limited space

 Large target market  High rental cost
 Strategically located  Lots of indirect competitors

around the business
75
PROMOTION
Strengths Weakness
 Technological advances by using  New product line

social media  Limited budget for promotions
 Proving information
 Expanding market  Crossover distributions

 Industry suppliers that sell direct
 Focus on large sales through
participating at food expos.
76
PRODUCT
Strength Weakness
 Varieties of flavors  Short shelf life

 Uses eco-friendly materials  Products are limited
 Using local but beneficial
ingredients resulting in high
quality product
 Healthy and Delicious
 Low product cost


Opportunity Threats
 New in the market  Existing bibingka competitor
 Seasonal demand of customers around metro manila.
 Introduce healthy and different
versions of bibingka.
77
TARGET MARKET
 Shoppers –who visit the mall every weekend.
 Businessmen / employees- they don’t have time to cook so the tendency is
they will find something to eat.
 Residence around the are- they can easily access the mall.
 Tourists- seeks for special delicacies.
78
COMPETITORS
DIRECT AND INDIRECT COMPETITORS ANALYSIS
NAME OF INDIRECT TYPE OF BUSINESS LOCATION PRODUCTS

COMPETITORS
Krispy Kreme Bakery and cafe Across Shoppesville, Donuts, coffee,

Greenhills Shopping tea,frappe and muffins
Centre
Mister Donut Bakery and Cafe Ground Floor, Greenhills Donut, Pasta,
Shopping Centre Snackwiches, Beverages,
Cinnabon Bakery and Cafe Ground Floor, Greenhills Cinnamon rolls,

Shopping Centre Churros, Coffee and
Milkshakes
Dunkin Donut Bakery and Cafe Central Plaza, Greenhills Donuts, Bunwich,
Shopping Centre Croissant, Hot and Cold
Beverages.
Beard Papa's Bakery Lower Ground, Cream Puffs,

Greenhills Shopping Cheesecake, Cheese
Centre rolls, Banana loaf and
Crinkles.
Pan De Manila Bakery Food Court, Ground Spreads, Breads and

Floor, Greenhills Beverages.
Shopping Centre
79
 Distribution Channel
Our product will be directly sell to the costumer. Because we are food stall inside the
mall.
PRODUCER CUSTOMER
MARKET RISK
80
Same products/services
The bibingkinitan,Ferino’s Bibingka, Juanchito’sBahay Bibingka Mangan
are the businesses who offers same product like ours, but those establishments are
located far from our business, which means that bibingka express will be the first
Stoll that will offer healthy, delicious and affordable bibingka in the shopping
center.
Similar products/services
The bibingka express does not have a direct competitor inside the retail trade
area.
Substitute products/services
Establishments that can substitute to us are the food stalls who are also
inside the mall. That is offering different kinds of food for the customers and it is
also affordable for the customers.
Different products/services
Different products of the food stall that is customer can attract them to buy
their product. And also the affordable price that they can give for the customer.
 PROMOTIONAL ACTIVITIES
81
Nowadays, teenagers and adults are using social media and it will be a great option
to advertise the product since the business has a limited budget. It will also serve as a
means of introduction of the business to the market. Another advertising practice to do is
to give out flyers around the location, although it is a traditional and old fashioned way of
advertising, it is still useful in order to reach other target markets. Also, discounts for bulk
orders and different promo offers inclusive of the packaging design and packaging will
attract more customers.
 SOCIAL MEDIA
82
 Instagram, Facebook and twitter are part of the promotional activities of
Bibingke Express
 Industry Analysis
83
Filipinos are fond of eating and buying different kinds of product which originally
came from other countries, they love to eat like burgers, pizza, french fries and many
more. Patronizing our own product will help our economic growth and also we want
it to be patronized by tourists and locals. So we came up to something that is familiar
to everyone but unique when it comes to taste. Bibingka Express provides different
flavours that everyone will surely enjoy.
 SURVEY FORM
84
Age: _____ Gender: _______ High school Graduate: ___ College Level: ___
Occupation: ___________
We are Hotel and Restaurant Management students from Far Eastern University, we need
to conduct a survey for our feasibility study in partial fulfillment of the course, EBP. We
would like to hear your feedbacks. Thank you so much and God Bless.
Please check your answer:
1) How much your monthly income?
___P6, 000-P8, 000 ___P8, 000-P10, 000 ___P10, 000-P12, 000

___P12, 000 above
2) How much is your Daily Allowance?
___ P100-P200 ___ P200-P300 ____ P300-P400 ___P400 and above
3) How much your budget for food?
___P50 - P100 ___P100 - P150 ___P150 - 200 ___P200 and above
4) What would you prefer?
___Dine-in ___Take-out
5) Who’s with you when you are eating?
___Girlfriend/Boyfriend ___Friends __Co-workers __Family
6) Are you familiar with rice cakes or bibingka?
85
___Yes ___No
7) How often do you eat bibingka?
___once a week ___twice a week ___twice a month __________others
(specify)
8) How many cupcake size of bibingka can you?
___1pcs-2pcs ___2pcs-3pcs ___3pcs-4pcs ___5pc and above
9) What drink do you want to pair for bibingka?
___Hot coffee ___Hot Tea ___Water
10) Would you like if bibingka will be having different flavors?
__Yes __No
11) What flavours do you want?
___Strawberry ___Chocolate
___Ube with cheese ___Cheese
___Salted egg ___Cinnamon
12) How much are you willing to spend for a different flavors of bibingka?
___P25-P30 ___P30-P35 ___P35-P40 ___P40-P45 ____50 pesos and above
86
Gender
33.00% Fema l e
Mal e
67.00%
Figure 1: shows the frequency distributions of 100 respondents are 33% female
and 67% male.
87
Level
10.00%
Hi gh School Gra duate
Col l ege Level
43.00% 22.00% Col l ege Graduate
Employee and bus i ness men
25.00%
Figure 3: demonstrate the frequency distributions of 100 respondents of their different
level.
88
How much is your monthly income?
21.00% P6,000-P8,000
31.00% P8,000-P10,000
P10,000-P12,000
P12,000 and a bove
30.00%
18.00%
Figure 4: reveals the frequency distribution of 100 respondents according to how
much is their income. 30% respondents have monthly income ranging P12,000
and above
89
How much your daily allowance?
9.00%
12.00% 100-200
200-300
300-400
51.00% 400 and above
28.00%
Figure 5: In shows that 51% of 100 respondents have P100-P200 for their daily
allowance.
90
how much your budget for food?
15.00% 20.00% 50-100

100-150
150-200
200 and above
34.00%
31.00%
Figure 6: In this figure it shows that 34% of 100 respondents have P150-P200
budget for their food.
91
What would you prefer?
Di ne-In
41.05% Take out
58.95%
Figure 7: In this figure it shows that 59% of 100 respondents prefer to dine-in
than to take-out the food.
92
Who's with you when you are eating?
1.32%
8.77%
20.83% Gi rl fri end/Boyfri end
Fri ends
Co-workers
Fami l y
69.08%
Figure 8: It shows that 69% of 100 respondents prefer to eat with their friends.
93
Are you familiar with rice cakes or bibingka?
Yes
No
100.00%
Figure 9: It shows that 100% of 100 respondents are familiar of rice cakes or bibingka.
94
How often do you eat bibingka?
1.32%
12.06%
Once a week
Twi ce a week
Twi ce a month
Others
52.63%
33.99%
Figure 10: It shows that 53% of 100 respondents eat bibingka once a week.
95
How many cupcake size of bibingka can you eat?
1.19%
14.82%
1-2 pi eces
2-3 pi eces
3-4 pi eces
5 pi eces above
22.73%
61.26%
Figure 11: It shows that 61% of 100 respondents eat 1-2 pieces of cupcake size bibingka.
96
What drink do you want to pair for bibingka?
25.77% Hot Coffee

Hot Tea
Water
50.52%
23.71%
Figure 12: It shows that 50% of 100 respondents prefer to drink hot coffee to pair with
their bibingka.
97
Would you like if bibingka will be having different flavors?
13.86%
Yes
No
86.14%
Figure 13: It shows that 86 % of 100 respondents wants to ha different flavors of

bibingka.
98
What flavors do you want?
4.72%11.32% Strawberry
Ube wi th Chees e
26.42% Sal ted Egg
16.98% Chocol ate
Chees e
Ci nna mon
14.15%
26.42%
Figure 14: It shows the different range of the 100 respondents to spend for their bibingka
with different flavors.
99
How much are you willing to spend for a different flavors of bibingka?
7.00%10.00%
P25-P30
16.00% P30-P35
P35-P40
P40-P45
P50 and above
43.00%
24.00%
Figure 15: It shows that 100 respondents have different kinds of flavors of
bibingka to eat for.
100
What flavors do you want?
4.72%11.32% Strawberry
Ube wi th Chees e
26.42% Sa l ted Egg
16.98% Chocol ate
Chees e
Ci nnamon
14.15%
26.42%
Figure 16: It shows the different range of the 100 respondents to spend for their bibingka
with different flavors.
101

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7 Bibingka Express

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FAR EASTERN UNIVERSITY

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

A Feasibility Study Presented to the Faculty of the

In Partial Far Eastern University, Manila

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

 Factory Machinery and Equipment 45

Legal and Socio-Economic Aspect

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

Bibingka Express is a small establishment that produces a healthy and delicious

Building business with different kinds of strategy, the successful marketing of

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

Breakdown of Capital Contribution is as follows:

Name Type Amount

 Our business entity will have a capital contribution of P500, 000.00

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

 It will provide jobs to unemployed individuals because the establishment will

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

 Legal Status of the Business

The team selected single proprietorship to legalize the business entity.

Is a business structure owned by a sole individual who has full control/authority

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

Market generators are the shoppers,

We came up with this logo because it

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

 To introduce a new flavour of bibingka that will love by the customers.

 Teamwork listening to and respecting each other whilst working together to

achieve mutually beneficial results. Teamwork Providing support to one another,

employees are satisfied with the result.

entitled to express their views without interruption.

within budget limitations.

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

 Commitment Working with urgency and commitment to be successful from

individual and business perspectives.

delivering friendly and professional service.

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

 Key Business Operations

 Our location is in Greenhills shopping center at V-mall area, this is a place

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

 Organizational Chart of the business

 Job title: Owner/Manager

decision making, accounting, the welfare of the business in terms of proper

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

monitor book keeping records.

 Graduate under bachelor of science in hotel and restaurant management

provide a profitable income

 Can develop disciplines of management by planning, organizing, leading,

control and change

 Ability to work under pressure

 With good communication and Has a leadership skill

 Knows how to manage employee and time

 Job title: crew

INSTITUTE OF TOURISM AND HOTEL MANAGEMENT

 To deliver friendly, efficient service and to create a warm and welcome

attracting new customers

 Deliver excellent customer service, at all times.

Employee: Date:

Manager: _ Date: