College of the Holy Spirit of Tarlac

S.Y. 2019 – 2020

A FEASIBILITY STUDY ON

PRODUCING A SALAD IN DOUGH

A Research Presented

to the Faculty of the Senior High School

of the College of the Holy Spirit of Tarlac

In Partial Fulfillment

Course on Senior High School

College of the Holy Spirit of Tarlac

By:

ABM 12 – Joy Group 3

Camacam, Grace Niña N.

Dela Cruz, Michelle Ann T.

Dizon, Angela B.

Pagquil, Patricia Ann M.

Paladan, Charles King Oliver B.

April 2020
 College of the Holy Spirit of Tarlac
S.Y. 2019 – 2020

APPROVAL SHEET

In partial fulfillment of the requirements for graduation for the

Senior High School ABM strand, this feasibility study entitles "A
FEASIBILITY STUDY ON PRODUCING A SALAD IN DOUGH" has
been submitted by Grace Niña N. Camacam, Michelle Ann T. Dela
Cruz, Angela B. Dizon, Patricia Ann M. Pagquil and Charles King Oliver
B. Paladan who are hereby recommended for oral examination.

Sister Myrna E. Batitay, SSps, Ph. D, RT, RGC, RP, RPM

Feasibility Adviser

Approved in partial fulfillment of the requirement for the Senior

High School ABM strand with the grade ____ for the oral examination.

Sister Myrna E. Batitay, SSps, Ph. D, RT, RGC, RP, RPM

Feasibility Adviser

Sister Genoveva R. Salva, SSpS

Director/Principal
 College of the Holy Spirit of Tarlac
S.Y. 2019 – 2020

ACKNOWLEDGEMENT

Our heartfelt gratitude is extended to the following individuals, and

other parts of our study for unremitting support, help, and

contributions to this research to be successful.

First and foremost, honor and gratitude to the God, Almighty

Father, for pouring blessings throughout the making of our feasibility

study to successfully conclude and finalize our research work.

Our feasibility study may not be possible without the guidance

and persistent support we received from them, we would like to

express our deep and sincere appreciation to the following:

To Sr. Myrna Batitay, SSpS, our Feasibility Adviser, teacher of

Practical Research, for giving us the opportunity to do our research

and providing us wisdom with her invaluable guidance throughout our

study. We extend our dearest gratitude for your assistance,

motivation, patience and the way you taught us the methodology to

follow through the research as clearly as possible.

To our parents, who provided us with financial assistance and

inspiration. For their unwavering love, understanding and caring at

times we need them the most.

 College of the Holy Spirit of Tarlac
S.Y. 2019 – 2020

At College of the Holy Spirit of Tarlac, Tarlac City for

allowing us the time to conduct our research and survey, to assimilate

and apply our learnings and skills in our feasibility study.

To the respondents, who gave their time and effort to

participate in giving us honest answers to the survey questions.

Together, we sincerely acknowledge and give gratitude to all of

you mentioned above who have made this Feasibility Study a

wonderful achievement. We are indebted to so people who have

suggested and shared their knowledge to the conceptualization of this

research.
 College of the Holy Spirit of Tarlac
S.Y. 2019 – 2020

TABLE OF CONTENTS

Title I

Approval Sheet II

Acknowledgement III

Table of Contents IV

Executive Summary V

Pre-Operating Aspect

 Mission

 Vision

 Goals

 Business Proponents and Share

 Name of Business

 Business Location

 Business Logo

Management Aspect

 Management and Personnel

 Personal Administration

A. Number of Personnel

B. Organizational Chart

C. Job Analysis
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S.Y. 2019 – 2020

D. Recruitment and Selection

 Company Policies and Procedures

Marketing Aspect

I. Industry Analysis

II. PESTEL Analysis

III. Marketing Research

IV. Marketing Research Plan

V. SWOT Analysis

VI. Target Market and Demand Analysis

VII. Marketing Objectives

VIII. Positioning

IX. Marketing Mix Strategies

Technical Aspect

I. Floor Plan

II. Isometric Perspective

III. Interior Perspective

IV. Map (Location Vicinity)

V. Operations Process

VI. Product List

VII. Schedule of Employees

VIII. Manufacturing Process

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i. Preparation of the materials and area

ii. Production of the pastries

iii. Labeling

iv. Storing

v. Cleaning of the Area

vi. Delivery

IX. Operating Schedule

X. Waste Management

XI. Sanitation

XII. Food Spoilage

XIII. Food Crisis

XIV. Procurement

XV. Schedule for Buying the Supplies Used in Making

Legal Aspect

I. Securities and Exchange Commission (SEC) Permit

II. BIR Registration and Business Tax Identification Number (TIN)

III. Social Security System (SSS)

IV. PhilHealth

V. Pag-IBIG

VI. Business Permit

VII. Bureau of Food and Drugs

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S.Y. 2019 – 2020

Socio-Economic Aspect

I. Social Implications

II. Government and Economic Implications

Financial Aspect

I. Pre-Operating Costs

II. Pre-Operating Balance Sheet

III. Pre-Operating Statement of Cash Flow

IV. Financial Ratio Analysis

V. Projected Income Statement

VI. Projected Balance Sheet

VII. Projected Statement of Cash Flow

VIII. Projected Statement of Partner's Equity

Appendices

I. Management Appendix

II. Marketing Appendix

III. Legal Appendix

Bibliography

Curriculum Vitae
 College of the Holy Spirit of Tarlac
S.Y. 2019 – 2020

Executive Summary

The SalaDough Bakery Shop offers freshly prepared bakery with

salad and pastry products at all times during business operations the

business aims to sell to people which is why it offers a variety of

products to choose from, The SalaDough Bakery Shop is a self-service

type of business and to assure fresh baked goods are always available.

It will operate as a partnership located in 1545 Zamora street, Tarlac

City near in Iglesia Ni Cristo, Tarlac West, 7-Eleven and CityWalk. The

business uses different forms of media or promotional tools to

advertise and make people familiarize of the products offered

The initial capital of the business is ____________ for __ year

expense. Expected revenue for year __ is Php ____________ while

the total cost of goods sold amounted to Php ___________.

 College of the Holy Spirit of Tarlac
S.Y. 2019 – 2020

PRE-OPERATING ASPECT

I. Introduction

II. Vision, Mission, Goals

III. Business Proponents and Share

IV. Name of Business

V. Business Location

VI. Business Logo

 College of the Holy Spirit of Tarlac
S.Y. 2019 – 2020

CHAPTER I

PRE – OPERATING ASPECT

Introduction

Although Philippines is an Asian country, Filipinos love to try and

discover foods. As the Philippines’ population grows, we have a

pressing need to eat better and farm better. In today’s generation,

people tend to go to the fast food chain nearby rather than cook at

home because of the thought it is much easier, however, eating fast

foods for over a long period of time is linked to a higher risk of obesity,

digestive issues, heart disease and stroke, diabetes, cancer, and early

death. According to the surveys conducted by Statista Research

Department, it emphasized that 45.88% of the population in the

Philippines go to fast food chains one to three times in a week. And

with that researchers are challenged to put up a business that could

somehow contribute of changing the Filipinos’ eating habits, not only

for the millennials but also for the others.

With its popularity among Filipino households, this food will

always be on the list. Salad can be seen in almost every celebration in

the Philippines, especially fiesta, birthday parties, Christmas eve and

New Year’s Eve dinners and this is a mainstay of these occasions.

Salad is usually cold dishes including raw and mixed greens such as
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vegetables and toppings. It is served with dressing or small pieces of

food, or usually mixed with a dressing. “Salad” is a term derived from

the Latin sal which means salt which yielded the form salata, i.e.

'salted things' such as the raw vegetables eaten in classical times with

a dressing of oil, vinegar or salt. The word salata turns up in Old

French as salade and then in late century English as salad or sallet.

Meanwhile, Filipinos love carbs and if there’s anything we can’t

live without – apart from rice, of course – it’s bread. Bread that is

freshly baked, a food that completes every breakfast, merienda,

recess, even putting it on the midnight snack lists and through the

times we get in between cramming tasks at works and such. A go-to

baon for beach outings, road trips, and out-of-town getaways. When

we want to fill our tummies in a jiffy or just when craving strikes, it’s

often a piece or two of bread that we find ourselves reaching for.

Through this feasibility project, the researchers want people to

accredit not just the traditional salad made in a traditional way but

also the other variety of it, and start to acknowledge a life with a

healthy eating habits to prevent life as for the consumers to have a

balance intake of food which we pertain to salad and dough. The

Saladough Bakery also ensures that it offers a food with quality, that

can never be seen on any other bakery shop.

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Moreover, this feasibility study focuses on producing varieties of

salad and dough which can attract new consumers, wherein, everyone

can either be a buyer or seller if and only if this feasibility study can

attain and maintain the wholeness of the Saladough Bakery that is

established (in 2019).

Vision

We foresee of becoming the nation's bakery of choice for good

quality training, services industry and education in baking food.

Mission

Our mission is to ensure that each customer receives prompt,

professional, and personal service with a great tasting food.

Goals

- To serve the best quality and most interesting mixture of dough,

bread, salads, drinks and compliment at all times to everyone.

- To provide a pleasant atmosphere for our costumer to be able to

purchase our products.

- To complete our responsibilities effectively and efficiency.

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Business Proponents and Share

The proponents of this plan are the Senior High School students

from College of the Holy Spirit of Tarlac, Tarlac City. The strand that

they are taking is the Academic Strand Accountancy and Business

Management (ABM). They all agreed to immerse in a business related

to managing and operating a pastry shop business under the brand

name Saladough Bakery.

NAMES CONTRIBUTION PERCENTAGE PARTNERSHIP

Camacam, Grace

Niña N. P200,000.00 20% General Partner

Dela Cruz, Michelle P200,000.00 20% General Partner

Ann T.

Dizon, Angela B. P200,000.00 20% General Partner

Pagquil, Patricia Ann P200,000.00 20% General Partner

M.

Paladan, Charles P200,000.00 20% General Partner

King Oliver B.

TOTAL P1,000,000.00 100%

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Name of Business

The Saladough Bakery is a shop selling a unique type of pastries.

As you have seen on its name itself, it is a specialization of the high-

quality salad partnered by a dough. It is not just a one type of salad

can be seen in the shop. These pastries will make your taste buds

craving for more of what we serve where it all freshly made by our

cooks. The perfection is attained by the help of the sweetness and

delight of these pastries will surely felt by the customers where they

want to come back to buy again.

Business Location
 College of the Holy Spirit of Tarlac
S.Y. 2019 – 2020

The proposed location for the Saladough Bakery will be at the RL

Building, 1545 Zamora St., Tarlac City. More specifically, near the

Iglesia ni Cristo, CityWalk, 7-eleven and alongside the Tarlac West

Central Elementary School. We acquired for the ground floor and also

acquired for a 30 sqm. That cost Php 7,000 per month. This is an

excellent location because we can reach our target market, which are

the families, students, and employees a better and faster access to our

shop since there are several schools, malls and offices located within

the area.
 College of the Holy Spirit of Tarlac
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Business Logo

The logo of the business has elements where each of it has a

symbol. The rolling pin symbolizes the people holding the business,

the reason why the name of the business is inside it. Literally, it is also

one of the main tool or materials needed to produce a pastry. The

oblong shape giving an emphasis in the logo is the dough, which

signifies the wholeness of the business. The salad at the bottom

represents the heart of the business to create a unique type of pastry.

College of the Holy Spirit of Tarlac
S.Y. 2019 – 2020
 College of the Holy Spirit of Tarlac
S.Y. 2019 – 2020

MANAGEMENT ASPECT

I. Management and Personnel

II. Personnel Administration

III. Company Policies

CHAPTER II
 College of the Holy Spirit of Tarlac
S.Y. 2019 – 2020

MANAGEMENT ASPECT

INTRODUCTION

Management aspect is one of the important aspects in

establishing a business. To achieve this, management must be able to

plan all activities to become productive and competitive in the industry

through human resource, financial capability, and new technologies.

This includes a study of officers and key personnel, basic consideration

in forming the organization, form of ownership, organizational chart

and project schedule. The main objective of this plan is to determine

the option effectiveness of the organization set-up.

The management aspect contains rules, regulations and policies

to always keep the business, personnel and activities in order and to

prevent business operations from being halted.

I. MANAGEMENT AND PERSONNEL

The work personnel department deals specifically hiring,

training, utilizing and maintaining an effective work that will achieve

the accomplishment of the tough objectives. As they work to get

maximum productivity for themselves as well as for the employer. The

success or failure of the company does not depend on the equipment,

materials, etc. The personnel manager pertains to the steps taken in

determining the actions. This involves developing personnel program

 College of the Holy Spirit of Tarlac
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and specifying what and how operative personnel functions are to be

performed. The employee has the right to participate or included on

making decision concerning the management.

II. PERSONNEL ADMINISTRATION

A. Number of Personnel

Full-time
Employees

Manager 1

Head Baker 1

Assistant Baker 1

Cashier 1

Serving staff 2

Total Employees 6
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B. Organizational Chart

Owners

Manager

Head Baker

Assistant Baker

Cashier Serving Staff

The Owners are the ones who have highest authority amongst

the other people of the business. They are responsible in making the

financial, marketing, and production of the whole business. They are

responsible in providing rules and regulations for the employees. Also,

they are the one who evaluates the performance of their employees. If

any of the bakers, cashier, and serving staff are not present on work,

they can replace them.

 College of the Holy Spirit of Tarlac
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The Manager is someone who supervises the day to day

operation of the business and is in charge of giving responsibilities to

the employees. He/she is also in charge of making decisions when the

business owners are not present. Also, he/she can replace the bakers,

cashier and serving staff during their day offs.

The Head Baker oversees the operation of the kitchen. He/she

is the one who satisfies the customers with preparing and baking the

pastry ordered by them. He/she leads by example in all areas of

baking and preparation, and exercise quality control so products are

consistent and of high quality.

The Assistant Baker assists and support head baker in

managing and serving customers. Also, he/she displays bakery items

and products on the shelves and counters to attract customers. He/she

can help in serving the food if some of the serving staff are not

present.

The Serving Staff are the persons who will have to most

interaction with the customers of the shop. They bring the prepared

pastry from the kitchen to the customers pleasantly. They are in

charge of assisting the customers and addressing their concerns and

problems regarding the service of the Saladough Bakery. They are also

who maintain kitchen work areas, equipment, or utensils in clean and

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orderly condition. They quickly clear dirty table settings and prepare

table for resetting. Lastly, they also the ones who sort and remove

trash, placing it in designated pickup areas.

Job Analysis

All employees are regularized.

Manager

Working days: Monday to Saturday

Day off: Scheduled once a week

Salary:

Full-Time: 15,000 Php per month

Job Description Job Specification

 Decision maker of the shop  Male or female

 Leading all the employees  Degree Holder (HRM,

 Informs the announcements Business Management,

related to the business Business Administration

 Monitors and evaluates course)

inventory  At least 25-35 years old

 Helps with distributing and  Has at least 2 years of

prepares order when needed experience in the

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 Helps the employees to management field

become optimistic and  Has cooking skills

inspired in doing works  Inspiring and can give

 The one who will negotiate if courage to his/her people

there is a presence of  People-oriented with good

inconvenient to the communication skill

customers  He/she can supervise or

 Prepares Financial lead people

Statements  Has knowledge to

 Communicates to potential managing money or

investors accounting

 Reaches out to suppliers  Can give out new ideas

 Analyzes the results of that can help the shop

operation

 Serves as figurehead to all

Head Baker

Working days: Monday to Saturday

Day off: Scheduled once a week

Salary:
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Full-Time: 10,000 Php per month

Job Description Job Specification

 In charge of managing all  Male or female

the works in the kitchen  Degree Holder (Culinary

 Gives out ideas about new Arts)

recipes  At least 25-35 years old

 The person who tells the  He/she has at least 2

manager if there is not years of experience in

enough ingredients or baking industry

problem in equipment’s  He/she has good

 In charge of the list of leadership and

ingredients communication skills

 Producer of pastries  Has a great sense of taste

 Can be the representative of and smell when it comes

the store if the manager is to food

not around  Good in preparing

 The one who will guide the different kind of pastries

other baker in his/her works

 The one who organize the

pastries
 College of the Holy Spirit of Tarlac
S.Y. 2019 – 2020

Assistant Baker

Working days: Monday to Saturday

Day off: Scheduled once a week

Salary:

Full Time: 8,000 Php per month

Job Description Job Specification

 Provides support to the  Male or Female

baker in preparing the food  Degree Holder or

products Graduate of 4 year of BS

 Takes care of the individual HRM or Culinary Arts

tastes and demands of the  At least 25-35 years old

customers while making the  He/she has at least 2

products years of experience in

 He/she is responsible to baking industry

maintain the kitchen supplies  Obedient and has good

 He/she must check the communication skills

schedule of orders every day  He/she has a great sense

and ensure whether the of taste and smell

required ingredients are

available in sufficient
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quantities

 He/ she communicates with

the current and potential

customers and help in

serving the food.

Cashier

Working days: Monday to Saturday

Day off: Scheduled once a week

Salary:

Full-Time: 5,000 Php per month

Job Description Job Specification

 Welcomes the guest with  Male or Female

positive attitude  At least 18-30 years old

 In charge of taking the  At least a senior high

orders of the customer school graduate

 In charge of giving the food  Has a good and pleasing

to the customers personality

 Counts the sales of the  Has good communication

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business at the end of the day skills

 Aids the needs and  Approachable

concerns of the customers  Hardworking and

 In charge of the cash persevering

register  Has basic knowledge in

 Provides receipts to money matters

customers  Knows how to present

 Gives orders to the cooks himself or herself

 Ensures that all prices are  Trustworthy

accurate

Serving Staff

Working days: Monday to Saturday

Day off: Scheduled once a week

Salary:

Full Time: 5, 000 Php per month

Job Description Job Specification

 Responsible for greeting the  Male or Female

customers with delight  At least 18-30 years old

 In charge in approaching  At least a senior high

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customers when needed school graduate

 Helps and gives assistance in  Hardworking and

the needs and concerns of persevering

the customers  Has good communication

 Serves water and food to the skills

customers  Has basic background in

 Helps in maintaining order electronics and repair

and cleanliness of the eating  Finished a technical

area vocational track or

 Cleaning the side stations underwent TESDA training

and replace a new utensil and seminar (with TESDA

besides them. certificate)

 Cleaning all the dirty dishes,

utensils and napkins from

the table when the

customers left the

restaurant.

 Responsible for garbage

disposal

D. RECRUITMENT AND SELECTION

 College of the Holy Spirit of Tarlac
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D.1 Sources of Selection

The Saladough Bakery will recruit its staff through walk-ins,

referrals, and by informing them on our social media accounts and

website. The applicants will go to our bakery with their resumes and

other requirements needed for gathering basic information about

them.

The applicants shall need to submit:

 Resume with four (4) 2x2 pictures with white

background taken within the last six months

 PSA Birth Certificate

 Barangay Clearance

 Latest NBI Clearance

 Photocopy of SSS Card

 Medical Certificate

D.2 Recruitment Process

The recruitment process of the business is for selecting and

appointing relevant applicants for the job. The procedure is as follows:

 College of the Holy Spirit of Tarlac
S.Y. 2019 – 2020

Posting of Gathering of
Screening
Advertisements Application

Hiring and
Training Interview
Orientation

 Posting of Advertisements - Advertisements pertaining

to our job openings will be posted on the Saladough

Bakery official social media accounts and website. Contact

information will also be included.

 Gathering of Application - Resumes, copy of birth

certificate and NBI clearance will be passed through walk-

ins or email.

 Screening - Applications will be evaluated by the

management before giving the applicants scheduled dates

for their interview.

 Interview - Applicants will be assessed by the

management through inquiry.

 College of the Holy Spirit of Tarlac
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 Hiring and Orientation – Applicants, now employees, will

be instructed about their assigned tasks and obligations on

the job.

 Training - The skills of the employees will be heightened

and developed through training and education about their

respective responsibilities.

III. COMPANY POLICIES

A. Operating and Working Hours

The Saladough Bakery operates as the restaurant is open from

10:00 AM to 6:00 PM on Mondays to Saturdays and closed on Sunday

only. The personnel should prefer 30 minutes before the opening of

the bakery shop, especially the manager and bakers. They must wear

their proper gear to their assigned position. The personnel will work

with maximum of 8 hours a day. These hours may be extended to

benefit more customers which they will be given an overtime pay. But

before making this changes the owners or manager has to check

thoroughly that how this will work and the advantages and

disadvantages besides extending the business hours, for management

and employees of the house of travel.

B. Employees Manual
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The Employees Manual is composed of every task, rule, and

rights of all the employees working under the Saladough Bakery. Every

employee of the bakery shop will be given a copy of the manual for

proper guidance.

a. Grooming

MALE EMPLOYEES FEMALE EMPLOYEES

HAIR: Neatly and appropriate HAIR: Neat and appropriate

haircut; must have hairnet at all haircut that will not disturb the

times. efficiency of the work; must have

hairnet at all times.

FACE: No inappropriate tattoos FACE: No inappropriate facial

and piercings and must have a tattoos and excessive piercings.

neat and pleasant facial hair.

BODY: Must be well scented that BODY: Must be well scented that

is pleasing and not too strong; is pleasing and not too strong;

freshly bathed and no flashy freshly bathed and no flashy

accessories. accessories.
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UNIFORM: wear neat and UNIFORM: wear neat and

wrinkle-free uniform; must have wrinkle-free uniform; must have

complete scheduled uniform. complete schedules uniform.

b. Cleanliness

The cleanliness and sanitation are important for the

bakery, as food items cannot come into contact with dirt and

other contaminants. The proper hygienic measure should be strictly

adhered to the bakery, especially since we tend to lay out bake goods

on display. The employees must clean the bakery on a daily

basis, although larger items such as walk-in freezers only need

to be fully cleaned once a week. These activities will be monitored

by the manager of the bakery shop.

c. Behavior

Employees must follow the rules and regulations established by

this business. They should treat customers and other with respect and

do their very best to provide excellent service and bring convenient to

the customers.

d. Compensation
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Employees will receive their salaries every 15th and 30th day of

the month. Each of them will be paid according to the days that they

have attended work and to their time-ins and time-outs every day.

Employees will also be provided with overtime pay depending on the

number of hours they have worked past their shift.

e. Benefits

The business will be providing the employees with a set of

benefits in compliance with the law such as: Salary and Wages, SSS

Benefits, PhilHealth Benefits, Pag-IBIG, incentive leave, 13th month

pay, and rest periods.

 Salary and Wages

Employees will be given their compensation on the 30th day

of the month with benefits fees deducted. Provided that they

have worked with Saladough Bakery for a straight year, their

annual salaries will increase at 2% each year.

 SSS Benefits

As per Republic Act No. 8282, also known as “Social

Security Law”, every employee working in a private company

is required to be a member of the Social Security System

(SSS). SSS aims to protect its members who are unable to

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work due to sickness, injuries, maternity, retirement, death,

and funeral through providing insurance services to them. In

here, a part of their compensation is allotted in SSS every

month.

 PhilHealth Benefits

Philippine Health Insurance Corporation is a medical insurance

company of the country. Under Republic Act No. 7875, all

employees, public or private, are required to be registered.

Members are given health and hospitalization subsidies when

needed.

 Pag-IBIG Contribution

Employers, having employees who are members of GSIS or

SSS, are required to contribute, on behalf of their employees, to

Home Development Mutual Fund (R.A. 7835), which provides

lowest interest housing and land acquisition loans payable up to

30 years.

 13th Month Pay

Employees from private sectors are entitled to have a 13 th

month pay regardless of their position, designation, and

employment status, and irrespective of the method by which

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their wages are paid, provided that they have worked for at least

one month within the calendar year.

 Rest Periods

Employees are entitled with not less than sixty (60) minutes

of rest period for their meals, for compliance of Department of

Labor and Employment (DOLE)’s code. The employees of The

Baker’s Project will be provided with two (2) rest periods to use

for lunch, dinner, and/or snack.

f. Leave Skeletal System

There will be times when employees would be absent due to

personal emergencies or reasons. The Leave Skeletal System will

demonstrate how the business will maintain its function and

responsibilities despite the absence of an employee.

If an employee is absent or has taken a leave, the employee

with the higher position will be responsible for the tasks or

responsibilities he has left. He/she will be assisted by the other

employee present on that day.

Employees are entitled to have 15-days of vacation leave

and 15- days sick leave as commended by DOLE’s code. They

will be paid half their salary for that day. Pregnant women will
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also have their maternity leave with 105-days paid leave as

stated in RA 11210 or the “Expanded Maternity Leave Act”

with 7 days transferable to fathers. In filing the leave, they

should inform the management at least 1 week before (for

maternity or paternity leave and vacation leave).

g. Termination

An employee will be subject to termination for the following

reasons: involuntary resignation, failure to return from leave,

being absent for six (6) business days without informing the

management. Any violation will have a corresponding

disciplinary measure.

Sanctions:

o First Offense: Verbal Warning

o Second Offense: Written Warning

o Third Offense: Suspension

o Fourth and Last Offense: Termination

Violations:

 Tardiness

o 3 absences without notifying the manager

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o 3 executive tardiness

 Dishonesty

 Use of abusive language

 Going to work under the influence of alcohol or drugs

 Theft

 Damage of restaurant equipment and property

 Possession of illegal firearms

 Threatening co-workers

h. Resignation

Employees may resign or leave the company at the end of their

contract. If an employee plans to leave before his/her contract ends,

he/she must inform the management through a formal letter one

month before leaving the management

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MARKETING ASPECT

I. Industry Analysis VI. Target Market and

II. PEST Analysis Demand Analysis

III. Marketing Research VII. Marketing Objectives

IV. Marketing Research VIII. Positioning

Plan IX. Marketing Mix

V. SWOT Analysis Strategies

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CHAPTER III

MARKETING ASPECT

INTRODUCTION

Marketing is a very significant aspect in business since it contributes

greatly to the success of the organization. Production and distribution

depend largely on marketing. It is the process of introducing and promoting

the product or service into the market and encourages sales from the buying

public. Since the goal of marketing is to make the product or service widely

known and recognized to the market, sellers must be creative in their

marketing activities.

The Saladough Bakery aims to reach out to everyone, families and people

of all ages as our target markets providing a variety of salad with a healthy

dough. This bakery guarantees that every product is made carefully with a

mother’s touch.

I. INDUSTRY ANALYSIS

The bakery business has a wide range of products for the customers,

especially to the Philippines country from a simple mini “pandesal” or “salt

bread” in Spanish to the often-sought-after cakes. The bakery strives to use

only the best ingredients in the market in order to create good quality

products as ingredient plays an important role in baking mouth-watering

delicious food. This restaurant has unique flavors or different combinations

of bread with tasty salads and drinks that can make the customers would go
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back to buy our product and satisfy their cravings. The growth of the

industry has not only been a source of employment it has been responsible

for changing the way Filipinos eat and enjoy food.

Our main goal in our restaurant is to satisfy the person's needs and

wants. Also serve them the high quality fresh baked foods as well as having

a friendly atmosphere so that they can feel warm and comfortable

II. PEST ANALYSIS

This is the business way of knowing the weaknesses and strengths of the

company, through the internal and external factors of Political, Economic,

Social, and Technological factors. In such way that it will affect how the

business acts and approach on how their surrounding works in critical

decision making; strategies and adjustments to increase proficiency and

performance regarding tasks to do in the said factors.

Political

 These factors focus on the political and governmental activities in

regards with laws established in the country and legal factors that

limits or helps businesses in many ways.

Economic

 These factors focus on the economic side or status of the business,

that plays a critical role in managing the business, with these factors it

gives the company the insights it needs in adjusting on the possibilities

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and current status of economy, on how they will react and gain

progress and development from it.

Social

 These factors focus on the status and trends of the social; community

in ways such as preferences, age, gender, culture and other factors

regarding social status that will affect how the business will use this to

gain profit and development

Technological

 These factors focus on the current situation of technology through

ways of advertising through communication, machines that will give

advantages to the product of the company and how will the business

approach the changes and development of technology to increase

quality of product and efficiency of work

POLITICAL FACTORS ECONOMIC FACTORS

Train law, Republic Act No. Consumers’ confidence on the

10963 - this law introduced product - the consumer’s opinion

personal income tax estate tax, and approach to the business

donor’s tax and value added tax products and services providing the

stating that certain products such reputation of the company

as milk and bread is affected and Unemployment rates - the ongoing

increased in price also states that problems in the unemployment trends

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VAT are exempted for starting meaning that the higher the rate is

businesses or small businesses. the lower the potential of workers

Consumers Act of the with selling potentials.

Philippines, Republic Act No. Inflation rates - it is the rising of

7394 - in this law the protection prices that impacts cost of living and

and rights of the customers are affects the business through economy

assured, in their general safety such as higher cost of energy,

and rights in knowing the business products and other goods or services

hazards, acts and practices. need for the company also affecting

Food and Drug Administration, mortgage and governments money

Republic Act No. 9711 - the law loans

that assures the safety of foods Interest rates - lenders with higher

from known hazards of the product interest rates affects how the

that is provided to the public business acts and provide goods for

through investigation Inspection the customers which forces them to

and monitoring of the business. increase price values to achieve and

Magna carta for Micro, Small gather the needed income to pay.

a1nd Medium Enterprises Demand/supply - the rate of

Republic Act No.9501 - it is a demands and supply system can

law that states the rights and affect the business through the prices

powers of small establishment in and products increase and how the

their development in entrepreneur business will act in situations such as

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through assisting and providing decrease of demands; vice versa

programs for the businesses

SOCIAL FACTORS TECHNOLOGICAL FACTORS

Tastes and preferences - our Network availability

favorite dish today may not be our Internet Connectivity

take tomorrow. Technological advancements

Price or cost - consumers seeks Business technology

quality and favorable products, so Speed and power of energy

if the products are inexpensive

there is a tendency that the

demands will increase.

Lifestyle and buying habits - if

the consumers have their stable

income, they tend to consume

more products.

Peer Influence - the consumers

tend to rely on what their peer has

recommended.
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III. MARKETING RESEARCH

The main objective of a market research is to determine and understand

the target market. This includes their want, needs and preferences. In

knowing this, the business would be able to provide high-quality products

and services to satisfy their customers.

Through observation, experimentation and study through survey, we can

determine the major factors that shapes the preferences and consumption of

individuals especially those near to the location of the business. This would

determine, then, the amount of supplies needed and prepared for a day in

the operations and the controllable factors that can be altered for the

betterment of the business.

IV. MARKETING RESEARCH PLAN

To deeply interpret the target consumers, the business will manage to

launch a survey questionnaire. This will benefit the company to determine

the range of bakery and other items the company might sell.

V. SWOT ANALYSIS

SWOT stands for Strengths, Weaknesses, Opportunities, and Threats.

The SWOT analysis is used to distinguish the strengths and weaknesses of

the business, as well as the opportunities and threats affecting it. This also

helps in launching a strong business strategy for the company.

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Strengths Weaknesses

 Wide variety of salad to  Brand is new to the market so

choose from it is not recognized by many.

 New flavors that may  Since the business is new, the

resentment the interest of place is small and the

the target market equipment are not too

 Food items are made by advanced.

skilled bakers  Our products might not be

 Staff are well-trained easily likened by most of the

 The price is affordable for the children.

customer

 The bakery offers a free Wi-Fi

for the customers

Opportunities Threats

 Many students and passers-  Many existing bakeries and

by eateries are present nearby the

are present in the location business that have already

 There is no salad-centered established their branding.

shop like our bakery.

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VI. TARGET MARKET AND DEMAND ANALYSIS

Primary Target Market

 People who are looking for high-quality salads and doughs with a touch

of local and international flavors.

 People who are fond of discovering innovative dish.

 People who loves bakery products or salad.

Secondary Target Market

 Students, employees, and workers who are near the business

 People who can afford the food sold by the business.

 People who live within the vicinity of 1545 Zamora Street, Tarlac City.

Demographic

 Can be either female or male and other sexual orientation

 Around the age of 13-45 but all ages can purchase our

products of Psychographic

 People who are vegetarians or sweet tooth.

Demand Analysis

The prices of a certain dish offered by Saladough Bakery may vary based

on the demands of the customers. Therefore, if there is an increase in price,

the quantity demanded will increase also and vice versa.

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VII. MARKETING OBJECTIVES

Marketing objectives are goals that the business wants to attain

through concentrated marketing throughout every single time of the

business operations. It aims to classify what the future outcomes of the

business work will be.

- To provide the best quality products and services

- To gain loyalty to the customers and employees

- To give the customers satisfaction

- To meet more than the expected sales

VIII. POSITIONING

The Saladough Bakery will want to position itself in our market minds

as a place where people can taste unique and satisfying food with a suitable

service and approachable folks.

IX. MARKETING MIX STRATEGIES

A marketing mix comprises of a combination of factors that a business

can control in order to influence consumers to purchase its products. By

strategically manipulating these factors and continuously optimizing them,

businesses can better serve their customers; in turn, boosting their bottom

lines. Marketing mixes are comprised of the four (4)

P’s of marketing — product, place, price, and promotional.

 College of the Holy Spirit of Tarlac
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A. PRODUCT STRATEGY

Saladough Bakery provides the customers with what they want or desire

in their dough. Option is the key here where customers are given options to

choose from. Products will depend on the decision and combination of salads

the customers make, by meeting their standards or by satisfying their cravings.

Providing that all foods, containers, products we put out are all in their highest

quality with the preferred standards that can both attract customers but also

help the environment having to use less plastics and replacing it with paper

bags. And making sure that all ingredients used to make these salads are in

their highest quality containing its fresh state, rich in flavor and in vitamins

attaining a delicious salad.

Customers are presented options to select their preferred order. The

customers are given two options after finishing their order, it can be a dine-in

or take-out. This strategy provides both efficiency in time usage and also

com to the customers having choices to meet their satisfaction. To ensure

the good nutrition given by our product, here are the ingredients and some

nutrition facts about it.

• Ingredients

1. Greek Salad (in dough) -lettuce, tomatoes, onions, cucumber,

olive oil and lime.

2. HamVeggie Salad (in dough) - corn, bacon, cucumber,

lettuce, tomato, sauce, crushed bread

 College of the Holy Spirit of Tarlac
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3. Fruity Salad (in dough) - almonds, fruits like apple, orange,

berries, etc., raisins and creamy sauce.

• Nutrition Facts
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B. PLACE STRATEGY

The shop will be located at RL Building 1545 Zamora Street, Tarlac City, Tarlac.

This site is located in a place where people tend to pass by after work, school

etc. For it is surrounded with structures like markets, malls, schools, work

centers, bars where a lot of people from different ages go to giving us

advantage in getting noticed by future customers. This area does not only give

us a better recognition but also great starting point for there are nearby

lands which we can further use to expand our business.

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C. PRICE STRATEGY

The pricing of the pastry specifically the salad has a huge factor on the

consumer since that will determine if the price match the product’s quality.

Our unique pastries have a reasonable price with a great quality.

The prices of the Saladough Bakery will be dependent on how the market

price of the main ingredients is. Any changes of the price of the pastries will

be taken consideration to the factor that measures the consumers’ capability

to purchase the product.

The prices of the products are as follows:

• Specialties

1. Greek Salad (in dough) – Php 70.00 - 80.00

2. HamVeggie Salad (in dough) – Php 80.00 - 90.00

3. Fruity Salad (in dough) – Php 80.00 - 90.00

• Option for Breads

1. White Bread – Php 15.00 per slice

2. Brown Bread – Php 20.00 per slice

3. Raisin Bread– Php 25.00 per slice

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• Drinks

1. Brewed Coffee – 35.00

2. Coffee with milk - 50.00

3. Fruit Juice – Php 20.00

4. Water – Php 10.00

A. PROMOTIONAL TOOL

The Saladough Bakery Shop has different ways on promoting the

business. The social media will put in a good cause again by posting some

posters or flyers (Print advertisements) online through our own Facebook

page, Instagram account, Twitter account, and e-mail account. The great

potential buyers can be seen online wherein the reviews of the customers of

the bakery shop has a great effect on the future customers. The business

also plans to advertise through personal selling. This also a great factor in

engaging the consumers to buy the products because it has a personal

contact with the persons. They will also be given posters or flyers which it

includes the contact information and other important information about the

Saladough Bakery Shop. To include the knowledge from the Media

Information Literacy (MIL), we might also create our very own website to

engage more consumers or other businesses for a larger impact.

 Social Media - One of the advantages of social networking sites

is to bring different information like promoting a product/s. It

has helped many companies and businesses in making their

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goods and services known to netizens. Social media platforms

such as Facebook, Instagram and Twitter provide a big

opportunity for businesses to engage and interact with their

customers.

 Word of Mouth or Sales Talk - Another good way of advertising

by the fact that the consumer will be engage on the person’s

way of promoting a product. The consumer will know if he or she

must really buy the product. They say the best advertisers are

satisfied customers and the reverse can also be said. When

customers like or dislike your products, they tell other people

about it.

 Print Advertisements - Print advertisement can be distributed via

direct mail or printed materials which include newspapers, flyers,

and trade and consumer magazines. You can also send letters,

contests, fact sheets, brochures, and coupons to current or

potential customers across the whole country. Print

advertisements let people know what, where, when, and why

they should buy your product.

 Feedback- Asking customers for voluntary feedback can also be helpful

in promoting the business for it provides other people an idea of our

high-quality food and services that may draw them to be our customer

as well.