ACKNOWLEDGEMENT

First of all, we would like to express our deepest gratitude to our

instructor Ms. Grace A. Agleam for giving us opportunity to make this study as

part of our endless search for knowledge.

Great thanks to our parents for all the love and support in doing this

study. They made us successful by helping us in a big way for providing

financial support, accommodation, and especially the strength and inspiration

in accomplishment of everything we do.

We want to acknowledge as well as all our respondents who spent

some time and effort in cooperating for answering our questionnaires and to

all other people who provide some assistance and information that we need in

the study.

We would also like to thank everyone who helped us even in a small

way particularly our friends and classmates contributing to the success of this

projects.

And above all, this study won’t be possible without the guidance and

inspiration given by our Almighty God.

 CHAPTER 1

THE PROBLEM

RATIONALE

Filipinos are very fond of eating and are known as good eaters. Filipinos

eat whenever they want and are always on the go to satisfy their cravings.

Culturally and traditionally, Filipinos love eating carbohydrate-rich foods such

as rice and bread. They are easily tempted by foods of different tastes,

whether it be expensive or affordable, typical, or exotic, and nutritious or not.

They are easily pleased not only with the packaging, but with the taste.

In this year, the novel coronavirus disease (CoViD-19) has significantly

affected the whole food and beverage industry among which the bakery

industry is one of them. This pandemic has resulted in mass production

shutdowns and supply chain disruptions which has also affected the economy

as well. Nowadays, people find alternative ways of eating nutritious food. In

our daily lives, we need to acquire the kind of nutrients that our body needs in

order for us to do things and execute our work every day. Bread is a staple

part of a healthy eating pattern as it is low in fat and one of the best sources

of fiber and is one of the most important in the components of healthy eating.

The proponents conducted a feasibility study on the bakery business in

Dagupan City, to know if it is viable in terms of quality, price, and location.

Moreover, this study was administered to determine the possibility of venture

in different aspects such as marketing, technical, management, organizations,

financial, and social-economic.

Figure 1.1 Logo of the Business

The Company Logo

Our company logo was made as we all partners decide its design on

how it will looks like. The proponents came up with the idea of this logo that it

must be simple but yet have the sense of elegance, easy to recognize and it is

appealing to the people. The proponents choose this color brown because it is

a highly visible color that is able to focus attention quickly and get people’s

attention to it. It also increases craving for food and other stimuli, and it

signifies a passion and desire, promoting ambition and determination. That

proponent desired to gratify for our customers.

Vision Statement of the Business

 The proponent duty is to delight its customer by producing healthy

bread with extraordinary flavors to choose from and to achieve high efficiency

with the resource available.

Mission Statement of the Business

Confection Connection Bakeshop is a business oriented organization of

young entrepreneurs aiming to satisfy customer’s needs through providing

quality products with affordable prices at suitable places and creative

promotions.

PARADIGM OF THE STUDY

MARKETING TECHNICAL
ASPECTS ASPECTS

SOCIO-
MANAGEMENT
ECONOMIC
ASPECTS
ASPECTS

FINANCIAL
ASPECTS
 Figure 1.2 Feasibility Aspects Diagram

STATEMENT OF THE PROBLEM

This study was conducted to determine and evaluate the feasibility of

the problem bread and pastry business referred to as Confection Connection

Bakeshop in Dagupan City.

Specifically, it sought to evaluate and analyze the following sub-

problems:

1. What is the competitive advantage of the proposed business as to?

a. Location

b. Quality

c. Price

2. What is the viability of establishing Confection Connection Bakeshop in

terms of the following aspects?

a. Marketing Aspect

b. Technical Aspect

c. Management Aspect

d. Financial Aspect

e. Socio-economic Aspect
METHODOLOGY

Research Design

The proponents used the descriptive design and applied using survey

questionnaires, interviews, and research. The survey was conducted by

providing structured questionnaires to a number of identified respondents from

the customers. The participants who were asked to evaluate the bread types/

flavors during the survey were randomly selected from identified respondents.

Survey Questionnaire

In order to have an access on the pertinent information and gather

important data about customer’s taste and preferences when it comes to bread

and pastry products, the proponents agreed to use Questionnaires. In this

process, we find it very easy and reliable. The proponents used the checklist

format. Questions are made for the proponents to get their personal choice

when it comes to bakery products. By these questions, the proponents will be

able to determine the demand of the product. The group provided a survey

questionnaires which are all in English language.

Interview

The proponents interviewed relevant people in order to answer

questions in addition to the information gathered by survey questionnaire.

SIGNIFICANCE OF THE STUDY

This study gives the consumer a product which is affordable but with

the same product, quality with those sold at an inexpensive price.

This section will provide a brief description on the various significances

of the study given.

Customers. The proponents believed that the customers will benefit because

this study was made for them and the proponents had priced the product at a

reasonable price. They will benefit by buying the product and they will see that

it can be used for a long time.

Researchers. In doing this study, the proponents have acquired new skills

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

enlightened their thinking with regards to the reality of life especially as we

walk towards the path of the business world.

Students. The proponents will help you speeding up metabolism, providing an

immediate source of energy with fewer calories than other fats.

Teachers. The proponents will help your health especially those who are

elderly people these products provide many benefits.

Community. They will be able to be aware about how could bakery help

them in their daily lives.

SCOPE AND DELIMITATION OF THE STUDY

This study of the “Confection Connection Bakeshop” business is

restricted to Dagupan City and will be based on marketing, management,

technical, financial, and socio-economic aspects of business. Customers will be

covered as part of the respondents. The product will be disseminated through

direct selling and orders are also accepted from the customer within in

Dagupan City and from those whore are willing to purchase our products.

DEFINITION OF TERMS

Confection Connection Bakeshop- the name of the proposed business that

the proponents want to establish in Dagupan City.

Feasibility- the study that the proponents conducted to an analysis and

evaluation of a proposed project to determine if it is technically feasible, if it is

within the estimated cost, and it will be profitable.

Coronavirus Disease (CoViD-19) - This term refers an infectious disease

caused by a new strain of coronavirus. This new virus and disease were

unknown before the outbreak began in Wuhan, China, in December 2019.

Viable- Capable of working successfully; feasible.

Bread- This term refers a staple part of a healthy eating pattern as it is low in

fat and one of the best sources of fiber and is one of the most important in the

components of healthy eating.

Pastry- It refers a dough of flour, water and shortening (solid fats, including

butter) that may be savory or sweetened.

Marketing Aspects- The proponents want to determine if the proposed

business is feasible. It refers to the products to be offered, the target market

and the promotional strategy.

Management Aspects- The proponents want to determine if the proposed

business is feasible. It refers to the form of the organization and the

employees to be hired and their salaries.

Technical Aspects- The proponents want to determine if the proposed

business is feasible. It refers at the operational process and service flow.

Financial Aspects- The proponents want to determine if the proposed

business is feasible. This refers to the performance and condition of the

proposed business for the incoming years.

Socio-economic Aspects- The proponents want to determine if the

proposed business is feasible. This refers to the benefit of the proposed

business to the economy and society.

CHAPTER 2

MARKETING ASPECTS

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

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

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

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

wants of the customers, finding opportunities regarding it, introduce and

market the product, achieve customer’s loyalty and patronage.

This aspect includes the following topics: Product/service description,

comparison of product/service with competitors, market area, market share,

price study, demand and supply analysis, promotional strategies, and SWOT

analysis.

PRODUCT/SERVICE DESCRIPTION

The Confection Connection Bakeshop is a self-service bakeshop offers a

special freshly-baked products and healthy. We would like to focus the interest

of the buyers and also the consumers with our own version of our baking
products and also would like to introduce different flavors that are

extraordinary to the consumer’s taste.

COMPARISON OF THE PRODUCT/SERVICE WITH COMPETITORS

The Confection Connection Bakeshop have a sweet but combined with

freshly and healthy baked, since there is no competitors near in its location

even in town or city proper. This is the main product of the bakeshop, but it

also sells its customers.

Table 2.1 Comparison with other Competitors

Other
Comparison in Company A Company B
different areas Companies

Process of Freshly, regularly Baked while

Baked
cooking Baked others fried

Limited flavors
Available in
such as
Flavors different fruity
Limited flavors chocolates,
Available flavors with
raisins and
fillings
cheese

Productions Made to order by batch Per order

MARKET AREA

The large number in Arellano St., Dagupan City, Pangasinan in a

progressive place. The proponents prefer this place because it is accessible to

the target market such as the students, teachers, and other people who are

residing and studying and a lot of walk-ins because of those adjacent

establishments and it is near to our competitors.

MARKET SHARE

Confection Connection Bakeshop is located at Arellano St., Dagupan

City. The said location is surrounded by university in Dagupan City. The main

target customers of Confection Connection Bakeshop are students, teachers,

adults, and teenagers who love to eat freshly-baked and healthy breads.

PRICE STUDY

The starting price that the proponents will offer to the target market is

cheaper than the other competitor because of the availability of the raw

needed for the production. The enterprise follows certain calculations arrive at
the suggested retail price. The price will be based on the cost directly incurred

in manufacturing the product, cost of raw materials plus overhead cost. The

proponents will sell the “Banana Muffins” with a minimum cost of ₱5 each at

the bakery shop depends on its size, due to some environmental factors that

may affect the future financial status of the business. The price of the product

will be least competitive for those who will buy it. The price is crucial

consideration. In pricing management must determine the right basis price for

the products. It must then decide on strategies concerning discounts,

consignment payment and other price related variables .

DEMAND AND SUPPLY ANALYSIS

Confection Connection Bakeshop considers all types of people in all ages

what places they came from and no matter what their gender and religion

either who have high or low income can be our target market that can be of

our potential customers we extend our time and effort to differentiate and

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

satisfaction of our innovated products. The supply also of raw materials in

making the new best tasting product is enough to maintain the production of

goods. Raw materials are strictly examined by the manager and the baker to

maintain good quality products and avoid any customer complaints in the

future.

Based from the survey study conducted, the following interpretations

were made when it comes to this aspect.

1. Do you buy cakes/pastries?

Figure 2.1

Result of Question #1 in the Survey Conducted

The results shows that there are 98% of the respondents said that they want

to buy a cakes or pastries. While only 2% of the respondents said that they don’t buy

cakes/pastries. The result implies that are possible to chance to purchase or bought of

our products.

2. Do you like to eat bread/pastries?

Figure 2.2

Result of Question #2 in the Survey Conducted

The result shows that there are 100% of the respondents said that they want

to eat bread or pastries. Therefore, there are no respondents that they don’t want to
eat breads or pastries. This implies that our product has a big chance that to be

patronized by the consumers based on the resulting findings.

3. How often do you eat bread?

Figure 2.3

Result of Question #3 in the Survey Conducted

The result shows that there are 53.5% or respondents eat bread

everyday and 36% occasionally, while 10.5 % often eat and there is no

responds have very often eat a bread. By this result, we can have some

adjustments about the production of our Confection Connection Bakeshop

products.

4.  Which sensory quality is the most important for your bakery product?
 Figure2.4

Result of Question #4 in the Survey Conducted

The result shows that there are 69.5% respondents have a taste first of the

bread, 13.5% of smell the product, while 9% texture and 8.5% for appearance.

5. Is packaging important for you?

Figure 2.5

Result of Question #5 in the Survey Conducted

The result shows that 99% of the respondents are important packaging

of our product and only 1% of the respondent isn’t important for packaging.

6. Which packaging material would you prefer?

 Figure 2.6

Result of Question #6 in the Survey Conducted

The result shows that 64% of the respondents preferred a box with

plastic window, 31.5% for plain paper and 4.5% of the respondents preferred

a plastic.

7. Is the price important to you?

Figure 2.7

Result of Question #7 in the Survey Conducted

8. How much are you willing to spend on per Bread/ pastries that you buy?
 Figure 2.8

Result of Question #8 in the Survey Conducted

The result shows that 48.5 % of the respondents said that they are

willing to pay Php 6 to Php 10 for a Confection Connection product, 31.5% are

willing to pay Php 2-5, 14% for Php 16 –up, while 14% are willing to pay of

Php 11-15. These result gave us an idea on what will be pricing of our

products.

9. Have you ever seen Bread with fruits/vegetables?

Figure 2.9

Result of Question #9 in the Survey Conducted

The graphical presentation shows that 97.5% of the respondents have

ever seen the bread with fruits and vegetables, while 2.5% of the respondent

haven’t seen.
10. How often do you eat fruits and vegetables?

Figure 2.10

Result of Question #10 in the Survey Conducted

This graphical presentation shows that 53.5% of the respondents said

that they are eat fruits and vegetables everyday, 37.5% occasionally, 8% for

often, while 1 % very often to eat fruits/vegetables.

11.  If I will continue this project would you buy Confection Connection

products?

Figure 2.11

Result of Question #11 in the Survey Conducted

 This result shows that 98.5% of the respondents that they prefer our

Confection Connection Products, while 2.5 % aren’t prefer our products.

12. Are you willing to buy/purchase of our products?

Figure 2.12

Result of Question #12 in the Survey Conducted

This graphical presentation shows that 98.5% of the respondents are

willing to buy of our products, and 1.5% of the respondent are not willing to

purchase of the Confection Connection products. This implies that the

possibility for the business to grow, be known and to gain more profit is very

high through the word of mouth of the customers.

13. How often do you visit bakeshop?

Figure 2.13

Result of Question #13 in the Survey Conducted

The graphical presentation result shows that 47.5% of the respondents

said twice a week to visit our bakeshop, 41.5 for thrice a week, and 11% are

going to visit our bakeshop.

14. Things that attracts you to stay in bakeshop

Figure 2.14

Result of Question #14 in the Survey Conducted

 The result shows that 72% of the respondents said that all of the things

that attracts them to stay in Confection Connection Bakeshop, 19% for good

customer service, 7% of the respondents of the ambience, and 2% for taste.

15. Preferred Beverages

Figure 2.15

Result of Question #15 in the Survey Conducted

This graphical presentation shows that 33.5% of the respondents said

they preferred for juices, 31% for smoothies, 25.5 % for milkteas, 6.5% for

shakes, and 4% for soda. This implies that they possible want it to fresh and

healthy fruit juices of the customers.

PROMOTIONAL STRATEGIES

Promotion is the ingredients used to inform and persuades the

customers to buy the proponents product. Advertising, personal selling,

displaying tarpaulins in some popular place where most people come in, giving

fliers for the walk-ins, brochures so that the customer will be aware in our

product proposal and sales promotions are the major promotional activities.

Also since this business is new to the industry customers will be given

discounts and other promos in its 1 st week of operation. The proponents also

used social networking sites such as Facebook, Twitter, and Instagram in

promoting the product in a wider range of customers to avoid spending too

much with the promotional tools. In this promotion, any form of promotions

will be executed by the company.

 Figure 2.16

SIGNBOARD

Figure 2.17

FLYERS

Figure 2.17

SOCIAL MEDIA SITES

PROMOTIONAL AND SALES ACTIVITIES

Nutritiously and healthy baked breads and pastries. Who would have

thought that we can have it on hand? Confection Connection Bakeshop is

placed in a box. By words, it’s simple and plain but beholds the taste and

nourishments it gives to the customers.

The following activities that should be followed:

 1st week- distribution of flyers and leaflets.

 Advertisements via Social Media sites such as Facebook, Twitter

or Instagram

 Opening promo, but worth of Php 50.00 of Confection

Connection Bakeshop products and get 1 bread of your choice

FREE 10 the 1st 30 customers only.

 4th week- Buy 3 boxes get 3 bread promo.

  Buy 3 boxes get 3 bread FREE of choice (whole week from 10:00

a.m. - 4:00 p.m. only)

 3rd month- Juice day promo.

 Buy 1 box get FREE fruit juice of choice. Limited supply of juice

last only. Available during Monday, Wednesday and Friday only.

 4th month- Buy 3 boxes get a 5% off promo.

 Buy 3 boxes, and get a chance to have a 5% off promo.

Available until 3rd week of the 4th month only. Limited until supply

last.

 5th month- Freebie promo.

 Buy 2 boxes of Confection Connection Bakeshop and get a free

crochet coin purse promo. Freebies available until supplies last.

 6th month- Late night smoothies promo.

 Buy 1 box from 7:00 p.m. to 8:00 p.m. and get extra smoothie

FREE. Available until closing time.

SWOT ANALYSIS

Strengths

 The bakers have competent and talented.

 Competitive price and new marketing strategies.

 The business will easily catch the interest of the customers for Filipinos
are fond.

Weaknesses

 The bakery products are perishable items.

 Inflation

 Scarcity of raw materials.

Opportunities

 New bakery products in the area.

 High quality products with reasonable prices.

  Growing concern for health and multi-grain food products.

Threats

 Low prices of competitors

 Experience of competitors in the market and best advertisement strategies.

 Expand produce line.

CHAPTER 3

TECHNICAL ASPECTS

This chapter discusses how the products are to be produced, when

these products are to be produced, how much it will cost to produce the

products, where to produce the products and what technology or

machineries are to be used.

PROCESS/SERVICE FLOW

Create a bread/pastry concept

Gather the ingredients needed

Combine the dough mixture for

the bread

Add the fruits/vegetable bits in

the dough mixture

Bake the dough mixture

 When done baking, then add
the finishing the touches

Display in the shelf

Figure 3.1

Flow Chart of Operations

EASY BANANA MUFFINS WITH FROSTING

 Prep Time: 10 minutes

 Cook Time: 16 minutes

 Total Time: 26 minutes

 Servings: 8

INGREDIENTS:

3 large ripe bananas

1 1/3 cups all-purpose flour sifted
1 teaspoon baking powder

5 tablespoons melted butter

1 teaspoon baking soda

12 tablespoons granulated white sugar

1 teaspoon vanilla extract

1 egg

1/2 teaspoon salt

Step by Step Procedure:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Mash the bananas. Set aside.

3. Combine flour, baking powder, salt, and baking soda in a bowl. Mix

using a wire whisk. Set aside.

4. In a large mixing bowl, combine the mashed bananas, butter, egg,

vanilla extract, and granulated white sugar. Mix well.

5. Fold-in the dry ingredient mixture in the large mixing bowl. Continue this

step until the texture becomes smooth.

6. Arrange regular sized paper cups in the muffin pan. Scoop the mixture in

each paper cup. Do not fill the cup as it will overflow.

7. Bake in the oven for 13 to 16 minutes.

8. Remove from the oven and let cool by placing in a wire rack.

9. Serve. Share and enjoy!

MAKING JUICES

Step 1: Prepare your fruits or vegetables.

• Wash and rinse them, first, then remove any parts that might be tough or

bitter.

• Remove the eyes from pineapples, and the fibrous core.

• Split apples, cucumbers, watermelons, and similar fruits and vegetables, and

remove their seeds and any stems.

• Use seedless grapes, and make sure there are no stems lingering.

• Peel bananas, avocados, oranges, and any other fruit or vegetable with a

tough skin.

• For citrus fruits, remove the pith (the white fibrous stuff) as well.

Step 2: Prepare your juicer.

• Whether you are using an electric juicer, a food processor, or a hand juicer,

make sure it’s clean and sanitized before you begin.

Step 3: Chop your fruits and vegetables into the appropriate-sized

chunks, depending on how you will be juicing.

• An industrial juicer can handle half a pineapple at once. A consumer-grade

food processor or blender prefers to be fed 1 inch (2.5cm) chunks.

Step 4: Process the raw fruits and vegetables until you have the

quantity you desire.

• Drier products such as bananas or avocados, or even oranges that might be

on the dry side, will benefit by the addition of liquids.

Step 5: Mix and match.

• Using flavor, nutrition, or simple aesthetics as your guide, mix your juices

freely. Also consider unlikely sources for juice such as cabbage, onion, or

parsley.

Step 6: Use the "rainbow approach" for optimal health benefits.

• Mix different colored vegetables to get the widest range of nutrients.

Step 7: Add spices, flavorings, and especially sugars sparingly.

• Fruits and many vegetables have an abundance of natural sugars already, so

for the healthiest drinks, only add more if it’s really necessary.
Step 8: Enjoy! You can chill your juices, or drink them fresh.

• If you’re using a blender or food processor, you can replace any water you

might add with ice, for a quick cool-me-down.

PLANT SIZE

Figure 3.1

Plant Size of the Baking Area

LOCATION OF THE BUSINESS

Arellano St., Dagupan City, Pangasinan is the chosen location of the

business because of high business opportunities. The location of the

business is very accessible. Dagupan city also is one of the most

progressive cities in Pangasinan so the chance of high profit and

popularization is huge.

VICINITY MAP

Figure 3.2
Vicinity Map of the Business
 Figure 3.3
Building Perspective

LAYOUT/FLOOR PLAN

Figure 3.4

Floor Plan of the Business

The display rack in the store area is place where all finished products

that are ready to sell are being displayed. The bakery/store will be the place

for the customer to purchase the finished products.

 The pantry will be the area where the bakery products will be made by

the baker. We also have a small bedroom where our stay-in staff/baker can

stay.

FIXED CAPITAL

PARTICULARS AMOUNT

Proposed Renovation of One Story Commercial Stall

Renovation Permit 500.00

Demolition Works 1,600.00

Mobilization 1,000.00
Carpentry Works

Counter 6,500.00

Door 3,000.00

Kitchen and Filing Cabinets 15x20 14,000.00

inches (3 sets)

Fixtures and Electrical works 9,000.00

Glass (3.5 meters width 4 meters 22,700.00

height ) included the door
accessories

Tiles (40x40) 160pcs 9,000.00

Painting Works

Paint: Davis sun and rain 4 Litters 7,650.00

and Topcoat 6 Liters, Roller Brush
and Tray

Signage 5,000.00

Material Cost 79,950.00

Labor Cost @36% 28,702.00

Total Project Cost: Php 108, 732.00

Table 3.1

Cost of Renovation

FURNITURE, FIXTURE AND EQUIPMENT

Table 3.2
Furniture, Fixture & Equipment in Sales Department
Equipment Image Price Quantity Total

Tables and 5,500.00 3 16,500.00

chairs

Pastry 12,000.00 1 12,000.00

Refrigerated
Display Set
LED Lights 50 8 400.00

Air 19,100.00 1 19,100.00

Conditioner

Total Sales Department Php 48,000.00

Table 3.3
Furniture, Fixture & Equipment in Personnel
and Finance Department

Quantity
Equipment Image Price Total
(pcs)
Office Table 1,500.00 1 ₱ 1,500.00
Office Chair 374.00 1 374.00

Computer 10,000.00 1 10,000.00

Unit

Printer 4,999.00 1 4,999.00

(Epson
L120)

Air- 8,895.00 1 8,895.00

conditioned
unit

Total Sales Department ₱ 25,768.00

Table 3.4
Furniture, Fixture & Equipment in Production Department

Equipment Image Price Quantity Total

(pcs)

Stainless 7,658.00 1 7,658.00

Steel Table
Oven 6,000.00 1 6,000.00

LED lights 56.00 3 168.00

Stainless 178.00 5 890.00

Steel Tray

Cooling Pan 90.00 5 450.00

Mixer 850.00 1 850.00

Tongs 60.00 3 180.00

Mixing Bowl 150.00 5 750.00

Measuring 90.00 1 90.00
Cups

Weighing 350.00 2 700.00

Scale

Stove 2,500.00 1 2,500.00

Blender 1,100.00 1 1,100.00

Hose for 160.00 1 160.00

gas

Regulator 250.00 1 250.00

for Gas

Fire 1,400.00 1 1,400.00

Extinguisher
Glass 12.00 10 120.00
Knife 30.00 5 150.00

Scissor 35.00 3 175.00

Fork 10.00 20 200.00

Spoons 10.00 20 200.00

Glass bowls 50.00 5 250.00

Plate 30.00 30 900.00

Canister 40.00 5 200.00

Cooking 50.00 3 150.00

Spoon

Trash Can 180.00 3 540.00

 Spatula 90.00 5 450.00

Chopping 85.00 2 170.00

Board

Total Production Department ₱ 26,651.00

SUPPLIES

Table 3.5
Sales Department Supplies
Quantity
Equipment Image Price Total
(pc.)

Paper 50.00 50 pack 2,500.00

Bag

Straw 30 50 packs 1,500.00

 Hand 20.00 10 packs 200.00
gloves

Paper 16oz- 10 packs 1,440.00

88.00
cups
12oz-
56.00

Sales 30.00 5 150.00

Journal

Calculato 200.00 1 200.00

r

Total Sales Department ₱ 5,990.00

Table 3.6
Personnel and Finance Supplies

Quantity
Equipment Image Price Total
(pc.)

Coupon 230.00 5 1,150.00

Band
Ink 65.00 10 650.00

Ball pen 100.00 1 pack 100.00

Calculator 200.00 1 200.00

Total Personnel and Finance Department ₱ 2,700.00

CLEANING MATERIALS

Table 3.7
Cleaning Materials

Equipment Image Price Quantity Total

(pc.)

Dish 55.00 5 275.00

washing
Liquid

Hand 18.00 1 180.00

Soap
Tissue 20.00 10 200.00

Trash Can 180.00 2 360.00

Doormat 40.00 2 80.00

Sweeping 75.00 3 225.00
Broom

Dust pan 30.00 2 60.00

Sponge 5.00 5 25.00

Garbage 35.00 10 350.00

Bag

Rag 3.00 10 30.00

Floor 450.00 1 450.00

mop
 Total Cleaning Material ₱2,235.00

WASTE DISPOSAL

Our customers are always our priority. We would like to give them a

one hundred percent satisfaction and the maintenance of cleanliness in all

areas of our store is included in the customer requirements. So, Confection

Connection Bakeshop encourages all the members of the organization

especially we are in the food industry to strictly comply with the set of

standards in cleanliness specifically with the proper disposal of waste.

Confection Connection Bakeshop will provide two big trash bins in the

kitchen area with cover and proper label for segregation will be observed to

assure the safety on the preparation of our products. There will be one small

trash bin in the counter area as well as in the office. And there will also two

big trash bins in the dining area with cover and proper label for segregation for

the dining crew to easily clean all the tables after our customer goes out. This

kind of system will be continually observed in our day to day operation.

GANTT CHART

Gantt chart is a type of bar chart that illustrates a project

schedule. This chart lists the tasks to be performed and time intervals.

Table 3.8
Gantt Chart

Target Date December January

2020 2021
Business Planning/
Research

Business Location

Securing Permits
Step 1: DTI
Registration
Step 2: Business
Permit
Step 3: BIR
Registration
Step 4: SSS,
PhilHealth & HDMF
Renovation

Canvass/purchase
of equipment and
materials
Training
Employees
Market Advertising

OPENING DAY
 Chapter IV

MANAGEMENT ASPECT

FORM OF BUSINESS ORGANIZATION

Confection Connection Bakeshop is a single proprietorship

business because it is easy to manage since the owner will be the one who

decides and will acquired all the profit made by the business. Revenues and

taxes will be paid by the owner. The owner will act as the control system of

the whole business so it will be easy for the employees to communicate to

top management. The owner must be wise and brave enough to face the

risk of the business. It is important to make their loyal customers to stay

and make more loyal customers by giving them the best service that

Confection Connection Bakeshop House can offer and best tasting products

in the country.

BUSINESS ORGANIZATIONAL CHART

The proposed organizational chart mostly defines the flow of

instructions and propositioning of employees in the company. It is made as

a flat structured organization for easy flow of instruction from the superiors
to the subordinates. Manager or the owner itself of the establishment is

responsible for the business. Cashier will receive the cash and issue receipt

to the customers she will also record the daily transaction of the business.

Bookkeeper will check the accounts weekly and her schedule is only once a

week. The head baker will be in-charge in papering doughnuts and ice

cream and maintain its cleanliness. All of the employees should report to

the manager in every working day.

OWNER/
MANAGER

BOOKKEEPER/ SERVICE
HEAD BAKER
CASHIER CREW
Figure 4.1
Organizational Chart

 The owner will serve as the manager since she is knowledgeable in

her own business and it is until the business grows and capable to

hire new manager.

  The cashier will be the one who will issue receipt to the customers

after taking their orders. The business will hire at least 2 years

course graduate and NCII passer in Food and Beverage.

 Bookkeeper is scheduled on call. She will check the accounts of

Confection connection Bakeshop if it is in correct flow.

JOB DESCRIPTION AND QUALIFICATIONS

Job Title: Owner/Manager is taken by Mr. Renato Buizon Boquil Jr.

Job Descriptions:
 In charge for the overall operation of the business.

 Plans and implements the management policies of the firm.

 Execute authority necessary to achieve the goals of the business.

 One who has control over a business and direct or overseas the affairs.

 Must have the organizational skills and leadership qualities integral to

partner’s success.

 Must be a planner, policy developer, organization and systems

supervisor, and appraiser of results.

 Scheduled and presides all the meetings of the business.

 Ensure the training and development opportunities are available to

employees to enhance their performance and achieve the employer’s

business aim.
  Recruiting staffs – which include developing job descriptions and person

specifications, referring job adverts, checking application forms, short

listing, interviewing and selecting candidates.

 Advising on promotion and benefits.

 Undertaking regular salary reviews.

For Future Purposes

Qualifications:

 Male or Female;

 Must be 22-26 years old.

 Diligent, hardworking and good in decision making.

 Have the ability to deal and communicate with other people.

 Have the ability to think of ways on how to develop and expand

business.

 Has considerable knowledge on handling and managing people.

 Possess good moral character.

Job Title: Bookkeeper/ Cashier is taken by Ms. Daisy Mae C. Dion

Job Descriptions:
 Receive payment by cash, check, credit cards, 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.

  Greet customers entering establishments.

 Maintain clean and orderly checkout areas.

 Establish or identify prices of goods, services or admission, and tabulate

bills using calculators, cash registers, or optical price scanners.

Qualifications:

 At least 2 years course graduate.

 Must be NCII holder in bookkeeping.

 Can work under pressure.

 Good in decision making.

Job Title: Head Baker is taken by Ms. Daisy Mae Canave Dion

Job Descriptions:

 Monitor all duty schedules in the bakery operation.

 Create high quality and creative bakery products to satisfy the

customer.

 Follow the instructions and recommendations from the immediate

Superiors to complete the daily tasks.

 Ensure the highest standards and consistent quality in the daily

preparation and keep up to date with new recipes and preparation

techniques.

 Participate in establishing the month end inventory in the bakery.

 Handle all food transfers out of the bakery to other areas and ensures

proper documentation.
  Coordinate and participate with other sections of requirements,

cleanliness, wastage and cost control.

 Consult and check on daily bakery requirements, functions, buffets and

last minute events.

 Ensure highest standards of hygiene within the bakery section.

Job Qualification:

 Have an experience in kitchen works/pastry works for at least 2 year

 Able to operate machineries

 Can work under pressure.

Job Title: Service Crew is taken by Mr. Joshua Caridad Molina

Job Purpose

Give assistance to the customers and the store.

Qualifications

 Graduate of at least 2 years course that is related in food and

beverage services

 Must have NCII or National Certificate II in Food and Beverage

 Able to operate computers and machineries

 Good in oral and written communication

 Can work under pressure

 Pleasing personality

 Good in decision making.

Duties and Responsibilities

 Responsible in managing the daily sales operations.

 Responsible in cleanliness of the store.

 Responsible in preparing the beverages ordered by the customers.

 Responsible in coordinating with the manager in managing the key

accounts.

SALARIES, WAGES AND BENEFITS

Basic requirements and other mandatory benefits such as SSS, PHIL

Health and HDMF contributions, and 13th month pay.

The proposed minimum daily wage rate of Region 1 is ₱ 273.00 for

micro business.

Table 4.1
Rate of Daily Wage of Employees
Monthly Salary
Employee Daily Wage
(in ₱)

Manager ₱ 700.00 18,200.00

Head Baker ₱ 400.00 10,400.00

Cashier/
₱ 273.00 14,196.00
Service Crew (1
₱ 273.00
& 2)
 Bookkeeper (on call) 1,500.00

Sub-Total 30,100 .00

Annual Salary (for year 2021) ₱ 361,200.00

Table 4.2
Monthly Contribution on SSS, PhilHealth & HDMF (Employer’s
Share)

SSS PhilHealth HDMF

Employee
(Employer’s Share)
Manager ₱ 1,440.00 ₱ 261.25 ₱ 364.00
Head Baker ₱ 840.00 ₱ 151.25 ₱ 208.00
Cashier/Service ₱ 560.00 ₱ 137.50 ₱ 141.96
Crew (1 & 2) ₱ 560.00 ₱ 137.50 ₱ 141.96
Total (monthly) ₱ 3400.00 ₱ 687.50 ₱ 855.92
Annual
₱ 40,800.00 ₱ 8,250.00 ₱ 10,271.04
(for year 2020)
POLICIES AND STANDARDS

CONFECTION CONNECTION BAKESHOP POLICIES

DO’S

1. Greet, smile to the customers

 First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination.

2. Customers come first priority

 First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

  Fourth time will be termination

3. Be polite at all times

 First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination

4. Be honest

 First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination

5. Always be well groomed

 First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination

6. Observe cleanliness and sanitation in working environment

 First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination

7. Be punctual
  First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination

8. Always be professional whenever facing a customer

 First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination

9. Respect and love co-workers

 First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination

10. Start the duty with a prayer

 First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination

DON’TS

1. Any inappropriate attitudes are not tolerated like sleeping while on

duty
  First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination

2. Taking contact number of customers is not allowed

 First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination

3. Tardiness and laziness is not tolerated by the company

 First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination

4. No arguments or confrontations with the customers unless physically

harassment rise.

 First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination

5. Using any gadgets is strictly banned during working hours.

 First warning will receive verbal reprimand

  Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination

6. Body tattoos and any kind of jewelry is not allowed to wear during

working hours.

 First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination

7. Using drugs, cigarettes and drinking alcohol ids strictly not allowed

during working hours.

 First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination

8. Personal problems must be set aside.

 First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination

9. Spreading rumors and negative statements against the company is

strictly not tolerated.

  First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination

10. Co-workers confrontation and news mongering is strictly not allowed.

 First warning will receive verbal reprimand

 Second warning will receive a written reprimand

 Third warning will have 2 weeks suspension

 Fourth time will be termination

OPERATING HOURS AND STAFF SCHEDULING

Confection Connection Bakeshop is owned by private entrepreneur

and will operate for 12 hours in a day with two shifts. Since we follow the

safety protocols due to CoViD-19 pandemic, our scheduled from 9:00 a.m.

and will end at 4:00 p.m. with 1 hour lunch for the employees. All of the

employees on duty (per shift) must be in the snack house at 8:30 in the

morning for daily briefing and preparation of the store. Punctuality is highly

observed by the management to determine staff interest and love to their

work and also to identify promotional activity and reward giving in the

company.

Rules and Regulations of the Customer for the Minimum Health

Standards during the CoViD-19 Pandemic

1. Wear a face mask and face shield.

2. Sanitize your hands using alcohol.

3. Maintain a one meter social distancing.

4. Check the temperature first before you enter (Note: if a customer above

37.5 degrees on his/her temperature, we will strictly prohibited to enter in our

store).

CHAPTER 5

FINANCIAL ASPECTS

This chapter discusses the financial aspects of the study in order for

a business plan to understand that it needs capital to start. To determine

whether the future industry will remain profitable through the existing

competitors and unfavorable economic condition, the proponent has to project

a five-year financial statement.

PROJECT COST

Project Cost Management is a series of activities for estimating,

allocating, and controlling costs within the project. It allows determining

and approving budget for the project and controlling spending. The owner

invested (₱800K) nine hundred thousand pesos to put up the said business

coming from her personal earnings on her main job and other sidelines

(extra income).

FINANCIAL ASSUMPTION

 Sales increases 5% in every year.

 Depreciation expense is computed using straight-line method with an

estimated useful life of 5 years.

 Salaries increase by 5% every year.

 Utilities Expense will increase of 3% per year.

PROJECT COST

Table 5.1

Banana Muffins Ingredients

 Banana Muffins

(25 Servings)

Ingredients Quantity Price

All-purpose flour 1 kg. 47.00

Banana 3 pcs large 25.00

Baking powder 1 pc 6.00

Butter 5 tbsp. 10.00

Baking soda 1 tsp. 6.00

White Sugar ½ kilo 30.00

Vanilla 1 tsp. 8.00

Egg 2 pcs 14.00

Salt ½ teaspoon 3.00

Baking powder 1 tsp. 6.00

Evaporated milk 1 can 26.00

Raisins 1 cup 25.00

Water ½ cup 3.00

Total 209.00

Total Cost of each pack ₱8.36

Table 5.2

Icing Ingredients

Icing

(25 servings)

Ingredients Quantity Price

Confectioner Sugar 3 cups 21.00

Egg 8 pcs 42.00

Food coloring 1 tsp. 10.00

Total ₱ 73.00

Total Cost of each pack 2.92

Table 5.3
Fruit Juice Ingredients
Fruit Shake

(25 servings)

Ingredients Quantity Price

Grapes 2 kilos 60.00

Orange 2 cups 50.00

Sugar 1 cup 15.00

Total 125.00

Total Cost of each pack ₱ 5.00

Table 5.4
Drinks
Drinks Price

Bottled water 170.00/24 bottles

Powdered juice 60.00/5 litters

Coke 150.00/24 bottles

1 liter coke 320.00/1 case

Mountain dew 200.00/24 bottles

Table: 5.5
 Breakdown of Utility Expense

Confection Connection Bakeshop

Breakdown of Utility Expense
Projection Year 2021
Utilities

Particulars Monthly Annually

Water Supply 1,000.00 9,000.00

Telephone w/ 1,299.00 15,588.00

Internet
LPG (bi-monthly) 570.00 5,130.00

Electric Power 5,000.00 60,000.00

Total ₱ 7,869.00 ₱ 89,718.00

Table: 5.6
Annual Organizational Cost

Confection Connection Bakeshop

Annual Organizational Cost
(1st Year)
Permits & Licenses
Business Tax 1,500.00

BIR Registration 650.00

DTI Registration 600.00

Mayor’s Permit 1,000.00

Garbage Fee 200.00

Building Fee 240.00

Electrical Fee 435.00

Fire Safety 580.00

Fire Safety Inspection Fee 430.00

 Community Tax Certificate 540.00

Real Property TC 100.00

Business Plate Sticker 250.00

Sanitary Permit 400.00

Sign Permit Fee 270.00

Total Cost Php 7,195.00

Table: 5.7
Breakdown of Sales/Cost of Sales

Confection Connection Bakeshop

Breakdown of Sales/COGS
Projection Year 2020
Product Sales Cost of Good Sold

Banana Muffins 228,480.00 69,686.40

Banana Bread 396,480.00 120,960.00

Cheese Bar 598,080.00 190,646.40

Fruit Juices 168,000.00 32,793.60

Sub-Total 1,391,040.00 414,086.40

Bottled water 154,560.00 47,600.00

Coke 100,800.00 20,160.00

Pepsi 181,440.00 56,000.00

1L coke 470,400.00 362,880.00

Sub-Total 907, 200.00 486,640.00

Total ₱ 2,298,240.00 ₱ 900,726.40

Table 5.8
5-Year Income Projection

Confection Connection Bakeshop

Projected Income Statement
For the year ended 2021-2025
Dec. 31, 2021 Dec. 31, 2022 Dec. 31, 2023 Dec. 31, 2024 Dec. 31, 2025

2,298,240.0 2,413,152.0 2,533,809.6 2,660,500.0 2,793,525.0

Sales
0 0 0 8 8

Cost of Goods
(900,726.40) (945,762.72) (993,050.86) (1,042,703.40) (1,094,838.57)
Sold

Gross Profit 1,397,493.6 1,467,389.2 1,540,758.7 1,617,796.6 1,698,686.5

on Sales 0 8 4 8 1

Operating
Expenses:

Organizationa
7,195.00 7,195.00 7,195.00 7,195.00 7,195.00
l Cost

Utilities
89,718.00 92,409.54 95,181.83 98,037.29 100,978.41
Expense

Rent Expense 60,000.00 60,000.00 60,000.00 60,000.00 60,000.00

Salaries
361,200.00 379,260.00 398,223.00 418,134.15 439,040.86
Expense

13th Month 30,100.00 30,100.00 30,100.00 30,100.00 30,100.00

Pay

SSS 40,800.00 54,402.72 54,402.72 54,402.72 54,402.72

PhilHealth 8,250.00 8,580.00 8,966.10 9,414.41 9,414.41

HDMP 10,271.04 10,271.04 10,271.04 10,271.04 10,271.04

Advertising
1,500.00 1,500.00 1,500.00 1,500.00 1,500.00
Expense

Supplies
10,925.00 12,017.50 13,273.25 14,600.58 16,060.64
Expense

Depreciation
5,153.60 5,153.60 5,153.60 5,153.60 5,153.60
Expense

Renovation
108,732.00 108,732.00 108,732.00 108,732.00 108,732.00
Expense

Total
Operating 733,844.64 783,138.44 792,998.54 817,540.79 842,575.68
Expenses

Income
663,648.96 684,250.84 747,760.20 800,255.89 856,110.83
Before Tax

Less: Income
79,637.88 82,110.10 89,731.22 96,030.71 102,733.30
Tax (12%)

Net Income 584,011.08 602,140.74 658,028.98 704,225.18 753,377.53

PROJECTED CASH FLOWS

Table 5.9
Projected Cash Flows
Confection Connection Bakeshop
Projected Cash Flows
For the year ended 2021-2025

Dec. 31, 2021 Dec. 31, 2022 Dec. 31, 2023 Dec. 31, 2024 Dec. 31, 2025
Cash
Inflow
2,361,056.08 3,979,252.22 5,679,118.24 7,479,015.79
Cash, Beg.
Owner’s 800,000.00
Capital
2,298,240.00 2,413,152.00 2,533,809.60 2,660,500.08 2,793,525.08
Sales
TOTAL 10,272,540.8
3,098,240.00 4,774,208.08 6,513,061.82 8,339,618.32
CASH 7
INFLOWS
Less: Cash
Outflows
Purchased
25,768.00 - - - -
of Fixed
Assets
Renovation 108,732.00 108,732.00 108,732.00 108,732.00 108,732.00
Expense
Rent 60,000.00 120,000.00 120,000.00 120,000.00 120,000.00
Expense
Salaries 361,200.00 379,260.00 398,223.00 418,134.15 439,040.86
Expense
13th Month 30,100.00 30,100.00 30,100.00 30,100.00 30,100.00
Pay
40,800.00 54,402.72 54,402.72 54,402.72 54,402.72
SSS
8,250.00 8,580.00 8,966.10 9,414.41 9,414.41
PhilHealth
10,271.04 10,271.04 10,271.04 10,271.04 10,271.04
HDMP
Advertising 1,500.00 1,500.00 1,500.00 1,500.00 1,500.00
Expense
Supplies 10,925.00 12,017.50 12,017.50 12,017.50 12,017.50
Expense
79,637.88 82,110.10 89,731.22 96,030.71 102,733.30
Tax
Total
737,183.92 794,955.86 833,943.58 860,602.53 888,211.53
Operating
Expense
Cash
2,361,056.08 3,979,252.22 5,679118.24 7,479,015.79 9,384,329.34
Balance
end

PROJECTED BALANCE SHEET

Table 5.10
Projected Balance Sheet

Confection Connection Bakeshop

Projected Balance Sheet
As of December 31, 2021 to December 31, 2025
2021 2022 2023 2024 2025

Current
Assets

2,361,056.0
Cash 3,979,252.22 5,679118.24 7,479,015.79 9,384,329.34
8
 Total
2,361,056.0
Current 3,979,252.22 5,679118.24 7,479,015.79 9,384,329.34
8
Assets

Non-
Current
Assets

Office
Furniture & 10,769.00 10,769.00 10,769.00 10,769.00 10,769.00
Fixtures

Office
14,999.00 14,999.00 14,999.00 14,999.00 14,999.00
Equipment

Total 25,768.00 25,768.00 25,768.00 25,768.00 25,768.00

Less:
Accumulate
5,153.60 5,153.60 5,153.60 5,153.60 5,153.60
d
Depreciation

Total Non-
Current 20,614.40 20,614.40 20,614.40 20,614.40 20,614.40
Assets

Total 2,381,670.4 3,999,866.6 5,699,732.6 7,499,630.1 9,404,943.7

Assets 8 2 4 9 4

Liabilitie
s and
Equity

Current
Liabilities

Owner’s
Equity

Owner’s 3,999,866.6 5,699,732.6 7,499,630.1

800,000 2,381,670.48
Capital 2 4 9

Add: Net
584,011.08 602,140.74 658,028.98 704,225.18 753,377.53
Income

Total
Liability 2,381,670.4 3,999,866.6 5,699,732.6 7,499,630.1 9,404,943.7
& Equity, 8 2 4 9 4
end

FINANCIAL RATIOS
 A financial ratio or accounting ratio is a relative magnitude of two

selected numerical values taken from a business’ financial statements. Often

used in accounting, there are many standard ratios used to try to evaluate

the overall financial condition of a business or gain information about a

company's performance. Ratios may serve as indicators, clues, or red flags

regarding noteworthy relationships between variables used to measure the

firm's performance in terms of profitability, asset utilization, liquidity,

leverage, or market valuation.

RETURN ON EQUITY (ROE)

Return on Equity or ROE is one of the most

important metrics for evaluating management effectiveness. Return on

equity is one of the most important financial ratios in business. It measures

how well a business used business equity to generate profits. Many analysts

believe that the return on equity ratio measures the bottom line

performance of business more than any other financial measure.

It is represented by the following formula:

Using these formulas, the ROE of Confection Connection Bakeshop can

be computed.
ROE = Net Income / Average Business Equity
Average Business Equity = (Beginning business Equity + Ending business

equity)/2

ROE = Net Income / Average Business Equity

= 584,011.08/ 800,000

= 0.7300 x 100

= 73%

Average Business Equity = (Beginning business Equity + Ending business equity)/2

= (800,000+ 584,011.08)/2

= 692, 055.54

RETURN ON INVESTMENT

Return on investment, or ROI, is the ratio of a profit or loss made

in a fiscal year expressed in terms of an investment and shown as a

percentage of increase or decrease in the value of the investment during

the year in question.

Generally, any positive ROI is considered a good return. This means

that the total cost of the investment was recouped in addition to some

profits left over. That being said, higher return rates are always better than

lower return rates.

Using the basic formula for ROI, Confection Connection Bakeshop

can be computed.
 ROI = Net Profit / Total Investment * 100

= 584,011.08 / 800,000 * 100

= 86.43%

PAYBACK PERIOD

The payback period (PBP) is the amount of time that is expected

before an investment will be returned in the form of income. The cash

payback period equations to see how quickly they will get the company’s

money back from an investment—the quicker the better.  

Payback Period = Cost of Project / Annual Cash Flow

Payback Period = Cost of Project / Annual Cash Flow

= 108,732.00 / 2,361,056.08

= 0.046
 Chapter VI

Socio-Economic Aspect

Socio-economic aspect is a social science studies that explain how

economic activity affects and is shaped by social processes. Generally, it

analyzes how societies progress or regress because of their own community

economy, or the global economy.

For Confection Connection Bakeshop to be well-known and

successful, it must benefit not only the business and the owner, but also the

staff and the government. These will be realized by paying the salaries;

SSS, PhilHealth and HDMF contributions (employer’s share) for regular

employees; and 13th month pay on a regular basis while securing the
necessary permits and licenses, and paying the proper taxes to the

government accordingly.

Chapter VII

Summary, Conclusions and Recommendations

Summary

Food and beverages have a significant role in both the food sector as

well as the daily lives of modern people. Nowadays, people are more prone

to experiment every day. To make life more fascinating, they enjoy

experimenting with novel and intriguing concepts. Food and drinks, as well

as the food and beverage business as a whole, are important in people's

pursuit of an exciting lifestyle. With these ideas in mind, the study's creator

came up with the idea of merging already-marketable foods and drinks with
a straightforward innovation. Confection Connection Bakeshop was

subsequently conceived as a result.

Conclusion

Confection Connection Bakeshop is viable, the proponent decided

following the completion of this feasibility study. It is a satisfying and

significant snack shop for the current generation, and it will undoubtedly

succeed.

Recommendations

After taking into consideration the crucial elements that went into

our analysis, including the socioeconomic, managerial, technical, and

financial aspects. Therefore, it is advised that the Confection Connection

Bakeshop be pursued and that the business be set up to concentrate on

preserving and growing earnings through consistent operations and

providing excellent customer service to retain customers.

 BIBLIOGRAPHY

Coyne, Andy. COVID-19 Impact on Bakery Products in the Food and

Beverage Industry, https://www.databridgemarketresearch.com/covid-19-

resources/covid-19-impact-on-bakery-products-in-the-food-and-beverage-

industry, 2020

Beltran, Nicole Cammylle A., et.al., The Rise and Dough: Mid-Pandemic

Baked Desserts Startups, DLSU Integrated School- Manila, 2020

Garcia, Joseph L. A Local Bakeru is Rising from the Ashes of the Pandemic.

Business World Online,

https://www.bworldonline.com/arts-and-leisure/2022/02/17/430318/a-local-

bakery-is-rising-from-the-ashes-of-the-pandemic/. 2022

APPENDICES

DAILY MINIMUM WAGE RATES (REGION 1)

NEW TRAIN INCOME TAX TABLE

Updated PhilHealth Monthly Premium

PAG-IBIG CONTRIBUTION TABLE
BIR
DOCUMENTARIES

SANITARY PERMIT

BUSINESS PERMIT
 SURVEY QUESTIONNAIRE

About the Questionnaire. The questionnaire intends to elicit information

regarding the Feasibility Study of Confection Connection Bakeshop. To be able
to gather the needed information, you are humbly requested to go through the
questionnaire and do what is required.

PART I: Profile of the Respondents

Direction: Please provide the necessary information asked by checking the

most appropriate data from the given options or supplying the answer on the
space provided.

Name (Optional): ____________________________________

Age: ________________________

Gender:

o Male

o Female

Civil Status:

o Single

o Married

o Widow

o Separated

o Solo Parent

Educational Attainment:

o Elementary

o Junior High School

o Senior High School

o Bachelor’s Degree
PART II:

Please read carefully and choose your best answer.

1. Do you buy cakes/ pastries?

o Yes

o No

2. Do you like to eat bread/ pastries?

o Yes

o No

3. How often do you eat bread?

o Everyday

o Occasionally

o Often

o Very often

4. Which sensory quality is the most important for your bakery product?

o Smell

o Appearance

o Texture

o Taste

5. Is packaging important for you?

o Yes

o No

6. Which Packaging Material would you prefer?

o Plain Paper

o Box with plastic window

 o Plastic

o Foil

7. Is the price important for you?

o Yes

o No

8. How much are you willing to spend on per Bread/ pastries that you buy?

o ₱2 - ₱5

o ₱6 - ₱10

o ₱11 - ₱15

o ₱16 – up

9. Have you ever seen Bread w/ Fruits and Vegetables?

o Yes

o No

10. How often do you eat Fruits & Vegetables?

o Everyday

o Occasionally

o Often

o Very often

11. If I will continue this project would you buy Confection Connection
products?

o Yes

o No

12. Are you willing to buy/purchase of our products?

o Willing
 o Not Willing

13. How often do you visit Bakeshop?

o Twice a week

o Thrice a week

o 4 or more weeks

14. Things that attracts you to stay in bakeshop

o Ambience

o Taste

o Good Customer Service

o All of the Above

15. Preferred Beverage

o Soda

o Milkteas

o Smoothies

o Shakes

o Juices
CURRICULUM VITAE