INTERNATIONAL SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT

Lobong Buyan, San Jacinto, Pangasinan

09157617076 / 09478647692

[email protected]

@ArtInACup

John Michael N. Eubra

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 INTERNATIONAL SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT

MISSION:

Aims to provide artistic highest quality of bakery products to all the

customers and the best possible service to the food industry.

VISION:

To become a well-known bakery’s brand and make artistic innovative

baked products.

OBJECTIVES:

- To provide satisfaction of bakery product to all customers.

- To provide best possible service to the industry.
- To innovate products through art.

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TABLE OF CONTENTS:

I. EXECUTIVE SUMMARY (entries should be in paragraph form)

a. The Capital Needs of the Business
source of capital and starting capital cost)
b. How the money will be used
II. DESCRIPTION OF THE BUSINESS (entries should be in paragraph form)
a. Short Description of the Industry
using proper citation or referencing, in your own words describe
the following:
- Present the current situation and the outlook for the
future
- the food industry business and its impact to the
improvement of the Philippine economy
b. Description of the Proposed Business
- The industry where the business falls (yours is
MANUFACTURING)
- Whether the business is new or established
- The ownership of the business
- Information on who the customers are
- Information on the size of the market
- Information on how the product or service be
distributed
III. DESCRIPTION OF THE PRODUCT OR SERVICE (entries should be in
paragraph form)
a. Important features of the product or service (this includes a
photo)
b. Detailed description of how the product is used
c. Uniqueness of the product (what makes the product or service
different from others available in the market)

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IV. MARKET STRATEGIES

a. Definition of the Market
b. Definition of the Market Share
c. Positioning Strategy
- What does the customer really want to buy from the
business?
d. Pricing Strategy
e. Distribution Strategies
f. Promotion Strategies
V. ANALYSIS OF THE COMPETITION (just place here the results of your
SWOT analysis conducted during the discussion of Chapter 6)
a. Strengths and weaknesses of the firm’s competitors
b. Strategies that will give the firm a competitive advantage
c. Barriers that might be encountered
d. Opportunity that can be exploited
VI. OPERATIONS AND MANAGEMENT
a. Organizational Structure
b. Operating Expenses
c. Capital Requirements
d. Costs of Goods
VII. SUPPORTING DOCUMENTS
a. The business owner’s CV
b. Photos (product creation, selling, etc)
c. Photocopy of Receipts

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I. EXECUTIVE SUMMARY

d. The Capital Needs of the Business

The source of capital and starting capital cost comes from my personal
savings and my parents’ money.

e. How the money will be used

The money will be used from the following ingredients:
 Chocolate cake
 Dark and White chocolate
 Fresh Milk
 Rice Crispy
 Gummies
 Plastic Container

II. DESCRIPTION OF THE BUSINESS (entries should be in paragraph form)

f. Short Description of the Industry

There is no one single and simple definition to explain the term of

hospitality in this stage. Many people have tried to describe the hospitality
industry in different ways. Some tried to summarize the scope of the industry
and its characteristics of involving both tangible and intangible features in the
service delivery process. Others attempted to describe the industry by exploring
the stakeholders involved, mutual benefits generated and the industry’s
impacts to the society and economy like Philippines.
Food Service Industry is also under of Hospitality Industry which deals
with preparing food items/products. These include restaurants, fast foods,
school, school and hospital cafeterias, catering operations, etc.

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g. Description of the Proposed Business

Today, most of people are looking for something new to their eyes and
taste. That is why a new business idea like Art in a Cup creates a new twist of
food to satisfy customers. Sushi Cake is a new kind of dessert or merienda for
everybody.

III. DESCRIPTION OF THE PRODUCT OR SERVICE

“Sink your teeth with this Sushi Cake.” When we say “sushi”, they think
that it is a rice dish from Japan. How is it possible that sushi can be a cake?
Sushi cake is a dessert that looks like a common sushi.

As you eat it, you will love it! It will last up to 5-6 days.

IV. MARKET STRATEGIES

h. Definition of the Market

Most of my customers are 60-70% of people who love sweets like

students and this product can also fit in occasions like
anniversary, birthday and gift to your love ones. Some people love
Korean foods like sushi and also sweets like cake. So I make a
new product that will satisfy customers that is new in their eyes.

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i. Definition of the Market Share

Number of prospects in the market 200 individuals

Frequency of purchase per year (average) 72 time
Total number of purchases per year 14,400
Average payment per purchase Php60
Projected total industry sales per year Php864,000
Percentage the firm can attain 30%
THE FIRM’S MARKET SHARE Php259,200

j. Positioning Strategy

Art in the Cup position itself as a competent, customer oriented

and innovative baked goods. Located at Lobong Buyan, San
Jacinto, Pangasinan.
Art in the Cup makes a new variation of product that the
customer will really think how it is possible sushi will become a
dessert.

k. Pricing Strategy
Availability Converted Computed
Ingredients Market Price
Quantity Quantity Price
820 g
Php109.00 820g 820g Php109.00
Chocolate cake
100ml Fresh
Php31.10 250ml 100ml Php12.44
milk

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500g dark
Php110.00 500g 500g Php110.00
chocolate
60g white
Php36.00 76g 60g Php28.42
chocolate
40g Rice
Php100.00 1000g 40g Php4.00
Crispy
Gummies Php20.25 12 pcs 12pcs Php20.25

Plastic
Php47.50 10 pcs 10pcs Php47.50
Container
Actual
Php331.61
Expenses

Yield: 40pcs
CPS = Php8.29*.30
=2.49 + 8.29
= Php10.78 or Php11.00

l. Distribution Strategies

My business would be direct selling because it is unique method

of distribution from which benefits all sides. The user can directly
use his/her product and he/she has a right to withdraw the
purchase within a given period.

m. Promotion Strategies
a. Advertising aspects:
In order to know my product, one strategy is posting it in
Social Media like:
 Facebook
 Instagram

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b. Packaging:
I’m going to put my product to a plastic container box to
secure the food and it will look good to the customers.

c. Personal Sales:
a. Rules on return and adjustments
-“No return, no exchange policy” but with the following
exemptions:
 Hair
 Taste
 Physical Hazards

b. Methods of sales presentations

- My product should be appealing to the eye of the
customers and the packaging is also attractive and
in good condition in order to buy it.
c. Policies on customer service
- To have a good relationship in the customers, the
following are the consumer rights:
 The right to be safe;
 The right to be informed;
 The right to choose; and
 The right to be heard

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V. ANALYSIS OF THE COMPETITION

Business
Strength Weakness Opportunity Threats
Name
 Art in 1. New, Different and 1. Bakery 1. Expansion of 1. Competition
the Cup Healthy varieties of products are the product 2. Change in
cakes and pastry perishable line in the Tastes of the
have been items hence future. consumers
introduced which needs to be 2. Bakery 3. Product
shall give us benefit sold as soon industry is substitution.
of product as possible to growing at a
differentiation. gain fast speed and
2. Ambience of place maximum demand for
and the feeling of benefit. The quality items
being in their native customers will is never
place while enjoying also prefer ending.
their food is itself a fresh 3. Increase in the
pleasure experience products. online
that gives us an 2. In essence our shopping
advantage over chosen customer
others. location might base.
3. Our strength lies in be our
the fact that we weakness.
have a wide range 3. Competition
of products that from
can meet the needs unorganized
of a wide range of sector also
customers. reduces
margins and
market share.

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VI. OPERATIONS AND MANAGEMENT

n. Organizational Structure

Owner/Manager

Production
Cashier Seller
Worker/s

o. Operating Expenses

Operating
Quantity Unit Price Monthly Cost Annual
Expenses
Cost

1. Rent

2. Ads and Sales

a. Logo printing 10 30 300 3600
b. Flyers
3. Ingredients
a. 820g Chocolate 10 54.50 545 6540
cake
b. 100g Fresh Milk 4 31.10 124.40 1492.80
c. 500g dark 6 110 660 7920
chocolate
d. 60g white

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chocolate 6 18 216 2592

e. Rice Crispy
f. Gummies 2 100 200 2400
15 20.25 303.75 3645

4. Utilities
a. Electricity 2000 24000
b. Water 500 6000
c. Gas 1 600 600 7200

5. Packaging

6. Payroll
a. Production 5 253 1265 6325
worker
b. Cashier 2 253 506 6072
c. Seller 3 253 729 9748

TOTAL: 28,189.80

p. Capital Requirements

 Mixing Bowl
 Sauce Pan (For Steaming)
 Wooden spoon
 Freezer and Chiller
 Tupperware
 Cake Pans

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VIII. SUPPORTING DOCUMENTS

q. Photos (product creation, selling, etc)

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r. Photocopy of Receipts

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