POORI VEGGIES TO THE MARKET OF BALINGASAG MISAMIS

ORIENTAL

BY:

JERALYN N. JAPUZ
GRETCHIN C. RAPATAN
RICA JOY Z. NULO
MARISSA A. PANZA
NOEME N. LECORON
JUNE NINO N. JAPOS
FRANCIS NINO A. VALMORIA
ISRAEL A. ESCALERA
POORI VEGGIES TO THE MARKET OF BALINGASAG MISAMIS
ORIENTAL

A Feasibility Study

Presented to the faculty of

St. Peter’s College of Misamis Oriental Inc.
Balingasag, Misamis Oriental

In Partial Fulfilment of the Requirements for the Course

BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION

JERALYN N. JAPUZ
GRETCHIN C. RAPATAN
RICA JOY Z. NULO
MARISSA A. PANZA
NOEME N. LECORON
JUNE NINO N. JAPOS
FRANCIS NINO A. VALMORIA
ISRAEL A. ACENAS

NOVEMBER, 2022
 APPROVAL SHEET
This feasibility study entitled” POORI VEGGIES’’ to the market of
Balingasag, Misamis Oriental was prepared and submitted by the members
of the group in partial fulfilment of the requirements for the course Bachelor
of Science in Business Administration, is hereby recommended from
approval and acceptance.

DR. ELENA RANOCO ORCALES

Feasibility Study Project Adviser

Approved in partial fulfilment of the requirements for the course, Bachelor of

Science in Business Administration, by the Oral Examination Panel.

_____________________
Chairman
__________________ __________________
Member Member

Approved in partial fulfilment of the requirements for the course, Bachelor of

Science in Business Administration.

DR. ELENA R. ORCALES

School Administrator/College Dean
 ABSTRACT

As more individuals in the Philippine start to adopt a healthier

lifestyle, an increasing number of business owners are beginning to
dominate the industry by creating healthy food snacks that are well-liked by
consumers. This trend is being pushed by a motivation to meet consumer
demand and for such products.
This study aims to ascertain consumer preference and highlight a
distinctive Filipino snack trend in Balingasag, Misamis Oriental.
A minimum of 100 respondents were used in this survey, which was
carried out in the Balingasag, Misamis Oriental area over the course of 3
hours and involved a population of 74,385.
Data was gathered by the researchers using a structured survey
questionnaire and a descriptive study approach.
The feasibility of the market, the technical feasibility, the financial
feasibility, and the organizational feasibility were all highlighted as
important factors by the study.
Based on the ratio calculations, the study’s findings indicated that
Poori Vegies is profitable. The outcomes also demonstrated the business is
feasible.
 DEDICATION

Our family and friends are the ones to whom we commit our
dissertation work. A special sense of thanks to our devoted parents, whose
words of support and push for perseverance continue to reverberate in our
ears and who never left our side.

We sincerely thank Dr. Elena R. Orcales, our research adviser, for her
constant and incisive advice, support, criticism, and inspiration.

And lastly, we thank our Almighty God for giving us a healthy life. This
research is dedicated to him. We are grateful for his guidance, strength,
mental power, protection, and skills. We provide all of these to you.
 ACKNOWLEDGEMENT
We would like to express our warmest gratitude and respect to those
who has helped and guided us much during this research time.

We want to sincerely thanks Dr. Elena R. Orcales our research

adviser, for giving us a chance to work on such a difficult and creative
project. We are appreciative of her leadership, inspiration, patience,
understanding, and perceptive assistance throughout the study process.

We are grateful to our parents love and support that have always been
a continual source of motivation and inspiration for us.

Finally, thanks to our groupmates for contributing their thoughts and

helping with our research project.

JERALYN N. JAPUZ
GRETCHIN C. RAPATAN
RICA JOY Z. NULO
MARISSA PANZA
NOEMI N. LECORON
JUNE NINO N. JAPOS
FRANCIS NINO A. VALMORIA
ISRAEL A. ACENAS
 Chapter 1
INTRODUCTION
Excessive eating of junk food is one of the bad dietary habits that
Filipinos developed over the years. Along with the lack of physical activity,
this habit caused obesity among Filipinos (Smith, 2006). Fast foods and
junk foods are often used interchangeably. Fast foods are foods that can be
served ready to eat fast and most junk foods are fast foods as they are
prepared and served fast. But not all fast foods are junk foods, especially
when these are prepared with nutritious content.
Poori veggies is a Filipino twist inspired from Indian food snacks
usually made from whole wheat flour or 3 rd class flour with a vegetable
filling such as carrot, potato, cabbage, onion, garlic and grind black pepper.
And for the sauce we have Option 1: Plain mayonnaise, Option 3: Hot and
spicy sauce/filling such as mixed ginger, red chili and onion leaves (or called
as palapa) and option 3: sweet and sour. Most varieties contain salt, oil,
and water. It offers a special flavor with healthy benefits to the consumers
that will perfectly blend to their tastes.
Poori veggies is new to the customer, aside from its unique filling it
also rich in nutrients, vitamin C, calcium, minerals, fiber, and potassium, it
may lower blood pressure, help lower cholesterol level, and keep your heart
healthy.
Poori veggies is a perfect foods snacks to offer specially to the
consumer who needs something unique to their tastes. Since our product
contain 3 kinds of dressing; mayonnaise, and palapa; and sweet and sour
sauce, it would undoubtedly pique the curiosity of consumers who enjoy
snacking and are also health conscious. Perfect for their budget because
they do not need to buy both products individually to satisfy their taste.
 BACKGROUND OF THE STUDY

A well-timed snack can take care of our hunger pangs and necessitate
energy boost between meals. With the simple but powerful act of snacking,
we can reverse our lifestyle any time.
Our business tends to sell a classic healthy snack that isn’t common
in the community, which is Poori Veggies, it would provide a satisfaction to
the taste of the customer. We sell our product for P20.00 each it will be
solve in our province of Balingasag, Misamis Oriental.
The Poori Veggies is worth buying and suitable for the taste of our
community particularly to the student, parents, teacher’s, worker and
others which our target market.
We made it how it would be also good for the people who sell flour and
vegetables in this time of crisis.
We expect a lot from our product, including a bigger profit than the
money we invest in it. Everything is properly planned and organized to help
us meet all the problems involved in producing or selling the product.
STATEMENT OF THE PROBLEM

Primary Data
1.What are the factors on marketing aspect do Poori Veggies become leading
in to the area of Balingasag, Missamis Oriental?
2. What are the ingredients of Poori Veggies that’s make it healthy and
unique than the usual bread?
3. How do you define the Poori and veggies of the product? Is it the
combination you never thought you liked?

Secondary Data
3. How this product will have a good impact on the business?
4. Does the consumer accepts the product?
5. On the finding of the study, how many respondents like the product?

CONCEPTUAL FRAMEWORK

The technical study of the project analysis covers product description,

product process, tools and materials, display placement, and product
layout. It discusses on how the product “Poori Veggies” is produce what
ingredients are needed, and where will the researchers going to put the said
business layout.
The marketing study covers the general business condition,
competitive condition, target market, supply, product, pricing strategy,
promotion, and packaging. In this section, it is discussed how the
researchers will ascertain whether there is a need for the product and
whether it will succeed in the intended market.
The financial study shows the capitalization, total expense, cash flow
statement, and ratio analysis. The researchers can use this conversation to
determine whether the business is profitable or not as well as to determine
whether the volume of transactions over the previous year has increased.
The management study shows of form of ownership, structure of
business, job analysis and company policies that the researchers
formulated.
 The socioeconomic study demonstrates how the study has benefited
society and the government. This section will demonstrate that the company
solely existed for financial gain, as well as to enhance public welfare.

THEORETICAL FRAMEWORK

TECHNICAL MARKETING FINANCING MANAGEMENT SOCIO-ECONOMIC

General Business Contribution to the

Product Description Capitalization Form of ownership
Condition government

Contribution to the
Product Process Competetive Condition Total Expense Structure of business
society

Materials/ Equipment Target Market Cash Flow Statement Job Analysis

Display placement Supply Ratio Analysis Company Policies

Product lay-out Product

Pricing Strategy

Promotion

Packaging

SCOPE AND LIMITATION OF THE STUDY

This study focuses on the effectiveness of vegetables that are

satisfying for Poori and identifies types of dressing and sauce of that are
suitable for consumption.

The purpose of “Poori Veggies” is to evaluate how well-liked this

product are as a spread.

This analysis of the Poori Veggies will take in to account management,

marketing, technical, socioeconomic and financial aspects of company.
 The product will be offered through direct selling on the SPCMOI
campus and instructors and students will be covered as a respondent for
the sensory evaluation technique.

SIGNIFICANCE OF THE STUDY

The study provides product which is affordable.

This section will provide a brief description on the various

significances of the study given.

To the customer – the study was conducted specifically with consumers in

mind at a fair price, the researcher anticipated that consumers would gain.
By purchasing the item, they will gain something and discover that it has a
lengthy lifespan.
To the researchers – in doing the study, the researchers have learned new
abilities and knowledge that they can apply to their line of work. This study
can improve their thinking on life’s realities, particularly as we go closer to
the road of the business world.
To the students – the suggested study will aid in accelerating metabolism,
supplying a quick source of energy with less calories than other fats,
reducing cravings and enhancing the release and absorption of insulin.

To the teachers – the planned study will improve your health, particularly
the health of elderly persons who can benefit from these items’ various
advantages, including protection against osteoporosis and relief of
gallbladder disease symptoms.

To the farmers – the planned study will assist farmers in growing more
veggies and ingredients that we will sell and use to help farmers market
their goods.

The study of offers the user a product that is cost-effective but has health
advantages. The farmers will also have the chance to start a business that
will act as a stepping stone for economic development as a result of this.
Additionally, this feasibility study will act as a road map and stepping stone
for economic development, particularly for farmers who are the primary
producers of this commodity and for those looking to launch their business.

DEFINITION OF TERMS
Poori – A whole wheat bread formed in flat rounds of dough that puff up
when deep fried.

Nutrition- the process of providing or obtaining the food necessary for

health and growth.

Palapa – is a spicy Filipino condiment made with blended ginger, red chili
and onion leaves.

Mayonnaise-a thick creamy dressing consisting of egg yolks beaten with oil
and vinegar and seasoned.

Balance Sheet-one of the financial statements that show the total assets,
total liabilities and equity of a business.

Customers- a person or organization that buy goods or services from a

store.

Marketing- the action or business of promoting and selling products and

services including market research and advertising.

Marketing strategy-a series of marketing activities that an organization do

to acquire customer.

Income Statement- type of financial statement that shows the annual sales
of the business with its expenses incurred for the whole year.

Chapter II
 METHODOLOGY

Our product, a deep-fried bread made with unleavened whole wheat flour,
was inspired by India cuisine. Both of which are typically consumed for
breakfast and snacks. It is also served for vegetarian and is suitable for
everyone.

RESEARCH DESIGN

The researchers utilized the descriptive approach while conducting

key informant interviews and survey questionnaires. A number of identified
respondents from the collages of SPCMOI were given structured
questionnaires complete. The survey participants were chosen at random
from the identified respondents to rate the types or flavors.

RESEARCH LOCALE

A survey questionnaire was circulated by the researchers across a

certain department of St. Peter’s College in Balingasag, Misamis Oriental,
Inc. Students from various classes are being chosen here, and there will be
a brief discussion about the feasibility study. As a result, the researchers in
this field intended to distribute their product through consignment.

RESPONDENTS OF THE STUDY

Due to a large number of people that may become the possible

customer, the researchers got at least 100 respondents from the identified
research locale. Respondents were identified immediately after they have
shown interest in buying Poori Veggies.
 Colleges No. of
Respondents

Instructor 1

Business
Administration 49

Education 35

AB History 15

Total: 100

Table 2.1

SOURCE AND METHOD IN COLLECTING DATA

The researchers have gathered data through primary data. The

primary data were gathered by giving away structed questionnaire to
selected students in different departments of SPCMOI.

Chapter III
 MARKET FEASIBILITY

As the key target market of today’s businesses, especially in centuries

past, millennial’s wants to try something new that can fulfil their tastes,
according to the proposal’s findings based on observations made by the
students during the research.

The Big-bite business will undoubtedly have the sources in any

market. It is situated in Osmena St. Barangay 2, Balingasag, Misamis
Oriental, where its target market can readily get access that is appropriate
for every individual.

DESCRIPTION AND OUTLOOK ON THE INDUSTRY

Poori Veggies is reliable to everyone. This particular food snack is

unique, blended tasty, and nutritious.

Products
 Our products are made of whole wheat flour with
vegetable filling’s and it also have dressings and
sauce.
 Feature
 Well displayed, eco-friendly and taste great.

Benefits
 The customer will be satisfied.

SIZE OF INDUSTRY

According to the 2020 Census of population in the Philippines, the

Balingasag, Misamis Oriental has an estimated 74, 385 people. This data
gives us the opportunity to have a look on how large is the market in a scale
of the province. Flour-based foods have played an increasingly dominant
role in the Philippine diet in recent years. The industry’s total rated annual
production capacity is 2.2 million tones. The largest flour end users are
bakeries, followed by noodle manufacturers and then fast-food chains. More
than 10,000 bakeries nationwide constitute the largest single institutional
user of wheat flour, accounting for approximately 50% to 60% of total
domestic flour use.

TARGET MARKET

Poori Veggies aims to undermine the majority of Filipino’s purchasing

power by providing products at an affordable price and addressing current
trends in health and wellness. The target market for Poori Veggies includes
people of all ages, regardless of profession, gender, or line of work.

Parents are one our target audiences since they have the power to
persuade kids to eat and select Poori Veggies as a delightful snack treat,
especially those who lead healthy lifestyles. This demonstrates the
enormous market that Poori Veggies will serve.

MARKET SEGMENTATION

Poori Veggies takes in to account all types of people in all ages, from
all origins, regardless of gender or religion, and regardless of whether they
have a high or low income. For the benefit of our potential customers, we
take the time and effort to differentiate and understand their needs, wants,
and preferences in order to meet their satisfaction with our innovative
product.

Our target market will be Balingasag, Misamis Oriental residents,

including students, workers, parents, and anybody looking to purchase a
good snack nearby. Our top objectives are the people who buy our products,
give them high reviews and use them often.

DEMAND STUDY

1. Do you eat vegetables?

According to the results shown in the chart below, 79% of

respondents claimed they consume veggies, for us 21% of respondents
stated they don’t. This result implies that a significant portion of our
target market, who have a craving for vegetables, will feasible.

100

80
Respondents’ answer
60
Yes 79
40
No 21
20

0
YES NO

2. How do you often eat vegetables?

According to the survey findings below, 64 respondents said they ate
vegetables every day, 30 said they did so occasionally, 5 said they did eat
often, and 1 said they did very often. Due to the Respondents responses
regarding how frequently they ate vegetables, the outcome suggests that
Poori Veggies have a potential of being commercially viable.

100

80

60

40

20

Everyday Occasionally Often Very Often

Respondent’s Answer

Everyday 64

Occasionally 30

Often 5

Very Often 1

3. Do you like to eat deep fried bread?

Below here, the results that there are 90 of the respondents said
that they like to eat bread while only 10 of the respondents said
that they don’t like to eat bread. The result implies that our
product has a big chance to be patronized by the consumers
based on the resulting findings.
 100

80

60

40

20

Yes No

Respondents’ Answer

Yes 90

No 10

4. How often do you eat deep- fried bread?

According to the result below, 55% of the respondents consume deep-

fried bread every day, 25% of the respondents eat it occasionally, 18%
of the respondents eat it often, and just 2% of the respondents eat it
very often. As a result, we only need to make a few changes to how
our Poori Veggies product are produced.
100

80

60

40

20

Everyday Occasionally Often Very Often

Respondent’s Answer

Everyday 55

Occasionally 25

Often 18

Very Often 2

5. How do you find Poori Veggies as an alternative for our

conventional deep-fried bread?

The result show that 59% of the respondents finds Poori Veggies as an
alternative for conventional deep-fried breads as very satisfying, 13%
of the respondents finds that they’re satisfied, 10% of the respondents
finds that average, and 8% of the respondents finds that poor. By
these results we are confident that our products will be patronized by
the consumers.
1.2

1.4

3.2 8.2 Very Satisfying

Satisfying

Average

Poor
 Respondents’ Answer

Very Satisfying 59
Satisfying 23

Average 10
Poor 8

6. How much are you willing to pay for the Poori Veggies?

Based on the pie below, while just 13% of respondents choose to pay
10 pesos, 87% of respondents said they would be prepared to pay
between 15-20 pesos. These finding help us determine what pricing
would be appropriate for our Poori Veggies product.

Sales

1st Qtr
2nd Qtr

Respondents’ Answer
PHP 15-20 87
PHP 10 13
7. What dressings or sauce of Poori Veggies is your favorite?

According to the results below, 61% of respondents preferred

vegetables and mayonnaise dressing, 28% liked palapa sauce while
there are 11% respondents liked plain poori bread. These results gave
us an idea on how much Poori Veggies products will have twists and
unique tastes.

1st Qtr
2nd Qtr
3rd Qtr

Respondents’ Answer
Plain Mayonnaise 61
Hot and Spicy 28
Sweet and sour 11

8. Rate the following items:

Respondents’ Answer
Category Very satisfied Satisfy Average
Taste 84% 9% 7%
Display 55% 35% 10%
Cleanliness 73% 20% 7%
Price 80% 12% 8%

As stated above, the survey provided us with insight into how we will
handle the following factors that affect the product operation based on
the respondent responses.
MARKET AND SALES ACTIVITY

Nutritiously Poori Veggies, from the word itself obviously it has

health benefited. The visibility of our product attracts consumers to
buy, and the curiosity to consume it because of its design, uniqueness
and new to their sight and tastes.

This product can serve individually and also in pack. We also

accept orders and delivery for a reasonable price.

This study implemented in 6 months’ time. (First semester of

school year 2022-2023).

DETAILED PRODUCT

Poori Veggies is dough base product that are rich in minerals,

potassium, vitamin C, calcium, fiber, nutrients, and other benefits
that will give the consumer a healthy way of eating the conventional
deep-fried bread that we often to buy.

Filipinos are renowned for enjoying bread, particularly for

breakfast and snacks. To make it wholesome and healthy for our
bodies, we’ve given Poori a twist and added a filling of vegetables such
as carrots, potatoes and cabbages. For the dressing we have mayo,
Palapa, and sweet & sour sauce. These are available at Poori Veggie.

COMPETITION

Business exists in a competitive environment. Food snack shops

are in great competition with one another to offer their customer the
highest quality, tastiest breads at the best prices possible. Bakeries
frequently sell the competition’s standard fried breads.

They pay attention to their revenue and customer pleasure, but

not to improving the general health community. The fact that its bread
is affordable yet contains only the nutrients that our body need is a
form of self-deception.

Vegetables, on the other hand, obligate our body to handle the

nutrients that sustain us. Some consumers in today’s market are
conscious of their health, and some are not, particularly children
today, the majority of now who do not consume vegetables. And as
concerned individuals, we also provide the Poori, a type of deep-fried
 bread that is helpful in use and contains nutrients from the vegetable
that stores our daily nutritional needs.

THE PRODUCT

Poori Veggies is a type of fried bread contain some vegetables and is

best serve with sauce and dressings. To maintain our health, we are all
require protein in addition to a balanced diet rich in vitamins, minerals, and
other nutrients.

Animal protein overconsumption can lead to health problems, which

meat consumers may find simpler to accept it. Getting enough protein,
vitamins and minerals can be particularly challenging for vegetarians and
vegans, especially the complete range of B vitamins that are contained in
animal fats. The bread and oil that are used have a significant impact on the
solution.

This product brings your nature at its best – delicious and nourishing
bread. The new version Poori Veggies add a fresh garden taste and the
nutrition of one full serving of vegetables in each, perfect for every bite.

PACKAGING

Paper bag: paper bag packaging with our logo on the outside is designed for
the customers who purchases our product through online or for those who
buys it in our stall. We used paper box for safe delivery of the product and
for the customers who purchase while passing by in the stall. It is made
from paper for a eco-friendly purposes.
MARKETING STRATEGY

The first strategy is market penetrate, Poori Veggies is committed to

improving the customer experience in ways they believe few in the industry
to simply to build name recognition and awareness and also to build deeper
relationships with the target customers when they believe will help promote
the product. To reach the target customer group, we use a mix of the
following marketing methods Direct Selling, flyers, social networking, and
in-store sampling. Expect to continue to increase media impressions as this
tried to build deeper relationships with their customers. We believe
marketing represents an opportunity to create additional competitive
advantage and product awareness. The next strategy is market development.
The expansion into Filipino has made them subject to Filipino economic
conditions, particularly currency exchange rate fluctuations and political
factors, either of which could have an adverse effect on the financial
condition and results of operations, If Poori Veggies, expands into other
foreign markets, will be subject to other foreign economic conditions and
political factors including taxation.

 Direct Marketing to develop relationships and you use word of

mouth in closing businesses.
 Social Media Marketing may promote the product in Facebook,
Instagram, and twitter to exhibit the product.
 Innovation in Product Design to be affordable, but at the same
time appealing to customers to make them feel they really need
the product.
 Business Flyer is a poster or single sheet that is displayed to
bring attention to business promotion, product, service or event.

PRICING

The pricing of each Poori Veggies is based from actual free tasting and
survey questionnaire gathered by the researchers. The researchers floated
survey questionnaires with an option of prices. Then the costing of the
products immediately adjusted based from its sole so that it would
compensate the pricing from the survey questionnaire. Each Poori Veggies
cost 15.00 to 20.00 pesos based on the research result that we conduct, but
it well adjusts based on the economic growth of the country or the price of
the minor to the major ingredients of the Poori Veggies and for the
transportation and etc., that will affect the price of our product. The prices
of the Poori Veggies products will be dependent on how the market price of
the main ingredients is. Any change of the price of Poori Veggies products
will be taken into consideration to the factor that measures the consumer’s
capability to purchase the product.

Chapter IV

Technical Feasibility

Technically, the ingredients we used on our Poori Veggies is made

from whole wheat flour or 3 rd class flour with vegetables filling. such as
carrot, potato, cabbage, onion, garlic and grind black pepper. Most varieties
contain salt, oil, and water. It offers a special flavor with healthy benefits to
the consumers that will perfectly blend to their tastes.
In terms of selling, we have technical on delivering the product since
we will post it online for the convenience of the buyer, it derives on the area
to the customers because of the hectic transportation and some expenses
such as gasoline fare. Technical on cancellation of the product during
conflict of conversation or delayed of delivery.

General Business Condition

Poori Veggies product and ingredients thereof shall be stored,

handled, and kept as to protect them from spoilage, contamination. Boxes
and other permanent receptacle or containers for the storing or handling
Poori Veggies products shall be placed and constructed as to be beyond the
reach from streets.

No ingredients or materials, including water, which are spoilt or

contaminated or which could make the product unhealthy, unfit for food, or
harmful to health, shall be utilized in bakery products or in their
ingredients.

Every person doing suck work must wash their hands and arms
before starting the task or preparing, mixing, or handling any ingredients
used in the creation of products.

Smoking is not permitted when making or baking the poori veggie

product by anyone who prepares the work.

The area that will be used in utilizing the product should be

maintained in a clean and sanitary condition, screened against flies, and
have a suitable wash bin.

Production Process

Poori Veggie Snack

Ingredients:

Dough
 Whole wheat flour - 1cup
 3rd class flour- 1 cup
 Salt - 1/2 teaspoon
 Oil- 3/4 ° 1/4 teaspoon
  Water-2/3-3/4
 Cooking oil -max. 2kls (for frying)

Fillings/ Sauce

 Red chili
 Ginger
 Onion and Onion leaves
 Garlic
 Knorr cubes (chicken)
 White sugar
 Ground Pepper
 Vinegar
 Vegetables- carrots, cabbages and potatoes

Procedure:

Process of puri- The puri is basically a deep-fried snack made with dough.
The dough is made of flour, water and salt. This dough is then shaped into
small disc using rolling pin and deep-fried.

1.) Add 1cup whole wheat flour, 1cup 3rd class flour or plain flour and 1/2
teaspoon salt to a mixing bowl.
2.) Pour 3/4 teaspoon oil. Mix all of them and pour 2/3-3/4 cup water.
3.) Begin to mix to form a stiff dough. Sprinkle more water only as needed.
4.) Make a stiff and tight dough that is not crumbly or dry. It must not be
soft like roti dough.
5.) Drizzle another 1/4 teaspoon oil and knead lightly to just smoothen the
ball. Do not knead it for longer like it is done for roti or chapati. Dough must
still be stiff and tight. When you press it with your fingers, you will still feel
it is tight and stiff, not soft.
6.) Keep this dough covered always until all of the dough is used up to roll
pooris. I usually do not rest the dough for more than 3 to 5 minutes.
7.) Divide it to 15 to 20 parts.

Rolling puri

8.) Gently roll them in between your palms just to make them smooth. Do
not knead them.
9.) Sprinkle flour over the rolling area or smear some oil. Using oil for rolling
keeps the deep frying oil clear till the end. It is good especially if you are
making lot of puris. If using flour, make sure you use as little as possible
and dust it off from each of the puri before frying.
10.) Flatten the ball and smear little oil. Begin to roll the poori evenly from
the center.
11.) Do not roll them too thin or too thick.
12.) They need to be moderately thick otherwise they will not puff.
13.) Next after making 5 to 6, heat the oil on a medium high flame. Do not
leave the rolled puris without frying for long. While it heats, continue to roll
up the rest as well.
14.) Check if the oil is hot by dropping a small portion of dough. If the oil is
hot enough for frying, it will rise immediately. But it should not brown
quickly.

Frying poori in oil:

15.) Gently slide the puri from the side to the hot oil. If you have used flour,
do dust off the excess flour before frying. As soon as it is added to the pan, it
sinks completely.
16.) Do not disturb until the poori comes up at least half way to the surface.
17.) Then quickly but gently keep pressing the poori down to the oil. If you
press too hard, holes can form on the poori and will not puff.
18.) Poori puffs completely.
19.) Next flip the poori and fry until crisp and golden. Remove to a steel
colander. To fry the rest of them as well, make sure the oil is hot enough but
not smoking hot.

 Pro Tips Making dough:

 The most important step to make good pooris is to make the dough
correctly. It must not be sticky or loose but must be a tight dough.
This helps in puffing them well without soaking up oil. Amount of
water to use for making the dough depends on the kind of flour. So
adjust the amount of water as needed while forming the dough.

 Kneading: Do not knead the dough to the extent it becomes soft like
roti dough. The key here is to just knead it for a short time until the
dough becomes smooth and uniform but not soft. If you press down
the dough you should feel it is tight and not soft. This is the stage at
which you need to stop kneading. Resting dough: Try as much not to
rest the dough as soaked dough will absorb more oil. If making in
large quantities then, make the dough in batches. It is not that you
can't make pooris with rested dough but they won't be the best

 Rolling: The dough has to be rolled to a disc that is neither too thin
nor too thick. So rolling them to the correct thickness also matters for
a puri to puff well.

 Frying: For the pooris to puff well, oil has to be hot enough. If you fry
them in oil that is not hot enough then they will soak up oil and won't
puff. So do the heat test by simply dropping a small flat piece of dough
to the hot oil. It has to rise immediately without turning brown. This is
the right temperature. Regulate the stove as needed to maintain the
heat consistently.
  Frying: For the pooris to puff well, oil has to be hot enough. If you fry
them in oil that is not hot enough then they will soak up oil and won't
puff. So do the heat test by simply dropping a small flat piece of dough
to the hot oil. It has to rise immediately without turning brown. This is
the right temperature. Regulate the stove as needed to maintain the
heat consistently.

 Troubleshooting Dry & crumbly dough: Too dry or crumbly dough will
yield you hard puris. So if the dough is dry, feel free to sprinkle little
water as needed while forming the dough. Sticky dough: Be cautious
while you add water. But if it becomes sticky, then you can always
add some flour to bring it to the right texture - non-sticky tight dough.
Poori not puffing: Roll them evenly to a not too thick or too thin discs.
Oil is not hot enough. Heat up the oil a bit more

Making the fillings/sauce

Hot and Spicy sauce

1. Blend the ginger, red chili and onion leaves leave it for a minute and
mix.
2. Add cooking oil to the heated pan and put the blended ingredients.
3. Wait until its golden brown.

Sweet and sour sauce

1. Mix the white sugar, vinegar, ground pepper and then mix.

Plain mayonnaise
1. Just mayonnaise

Vegetable fillings

1. Chop the carrots, potatoes and cabbage into tiny cubes.

2. Chop the onion and garlic, and mix all the dry ingredients.
3. Add oil to the heated pan and start to mix it to the pan.
4. Put knorr cubes (chicken) right after mixing it all.
5. Turn off the gas when its half cooked.

Workflow of Process
 CREATE AND
WAIT UNTIL ITS
DEVELOP A POORI FRY THE DOUGH
DONE
BREAD CONCEPT

PREPARE ALL THE MIX ALL THE

MATERIALS AND INREDIENTS FOR PREPARE FOR THE
INGREDIENTS DRESSING AND FINAL TOUCHES
NEEDED COOK IT

SAUTE ALL THE DISPLAY IN THE

MAKE THE DOUGH INGREDIENTS FOR STALL
FILLINGS

Product Description

Poori veggies is a Filipino twist inspired from Indian food snacks usually
made from whole wheat flour or 3 rd class flour with vegetable filling such as
carrot, potato, cabbage, onion, garlic and grind black pepper and a dressing
based on your like-to-taste;
 Option 1: Plain mayonnaise
 Option 2: Hot and spicy sauce such as mixed ginger, red chili and
onion leaves (or called as palapa).
 Option 3: Sweet and sour sauce such mixed sugar, vinegar, ground
pepper and onion.

The fillings will be added to the fried poori bread right after the consumer
eats it for the fillings not to over flow. And then added with dressing base on
your choice.

This will be undoubtedly piquing the curiosity of consumers who enjoy

snacking and are also health conscious. Perfect for their budget because
they do not need to buy both products individually to satisfy their taste.

Materials and Equipment

 FRYING PAN ROLLING PIN FRYINGS PAKONS STRAINER

MEASURING CUPS HAIRNET

GAS STOVE

KITCHEN TONGS
APRON BAKING GLOVES
Display Displacement

The product displacement shall be located in front the SPCMOI

building inside the SCPMOI building, or within the SPCMOI building for the
convenience of the consumer.

Product Lay-out

This is the proposed business stall for displaying the product. Since it
will be located within the school building, the proposed business stall just a
small, foldable wood so that it will not consume more space. The glass
design is for the bread not to get infected with flying insects. When the
owners decided to display outside the campus, they can easily carry it with
them since it is small, light to carry and foldable except the glass. We will
find a for-rent stall and will add some glass for the bread not to get touch by
flying insects.
 Chapter V
Financial Feasibility

To help a business plan understand where to begin, this chapter outlines

the study's financial aspects. Researchers must forecast a five-year financial
statement in order to ascertain whether competitors and the industry will
remain lucrative in the face of these factors. The source of funds, balance
sheets, income statement, cost of products sold, and cost of sales are all
included in this chapter.

FINANCIAL ASSUMPTION

1. Selling price of Poori Snack.

Description Unit Price

1. Plain 1 20.00
mayonnaise

2. Poori bread with 1 20.00

dressing of
palapa

3. Poori bread with 1 20.00

dressing of sweet
and sour

For the delivery cost, we will accept minimum of 10 pcs of poori veggie
bread with a delivery fee based on the location. 10 pesos per kilometer. And
we will only cater a delivery within the Municipality of Balingasag.

2. Demand for goods rises 20% yearly.

3. The cost of raw materials rises 5% annually.
4. The cost of depreciation is calculated on a straight-line basis with a 5-
year useful life estimate.
5. After five years, 50% of net income will be separated.

Initial Capital Requirements

The partners agreed to contribute an equal sharing of Php. 500.00

Partners Ratio Invested Amount

JERALYN N. JAPUZ 12.5% Php. 1,000.00
GRETCHIN C. RAPATAN 12.5% Php. 1,000.00
RICA JOY Z. NULO 12.5% Php. 1,000.00
MARISSA A. PANZA 12.5% Php. 1,000.00
NOEME N. LECORON 12.5% Php. 1,000.00
JUNE NINO N. JAPOS 12.5% Php. 1,000.00
FRANCIS NINO A. 12.5% Php. 1,000.00
VALMORIA
ISRAEL A. ESCALERA 12.5% Php. 1,000.00
TOTAL 100% Php. 8,000.00

Cost and Expense Schedule

SCHEDULE 1:
PURCHASED OF RAW MATERIALS
ITEM QUANTITY PER UNIT PRICE AMOUNT
PRODUCTION
Monthly Yearly

Whole wheat flour 2 24 799.00 19,176.00

3rd class flour 2 24 900.00 21,600
salt 300 g 3600 g 9.00 per kilo 30.00
pepper 100 g 1200 g 6.82 per kilo 8.00
oil 3kgs 36 kgs 140.00 5,040.00
Red chili ½ kg 6 kgs 50.00 300.00
ginger 1 kg 12 kgs 90.00 1,080.00
Onion ½ kg 6 kgs 53.02 318.12
Onion leaves ½ kg 6 kgs 100.00 600.00
garlic ½ kg 6 kgs 105.00 630.00
sugar 2 kgs 24 kgs 80.00 1,920.00
vinegar 1 liter 12 liters 41.80 492.00
Mayonnaise 1kg 12 kgs 259.00 3,108.00
carrots 2kgs 24 kgs 80.00 1,920.00
potatoes 2kgs 24 kgs 130.00 3,120.00
cabbage 2kgs 24 kgs 80.00 1,920.00
TOTAL: 2,922.84 61,262.12

SCHEDULE 2:
STALL EXPENSES
ITEM QUANTITY PER UNIT PRICE ANNUAL
PRODUCTION(MONTHLY) COST

Stall for rent 1 800 9,600

 Glass shelf (for 1 1500.00 1,500.00
the whole time)

TOTAL 2,300.00 11,100.00

SCHEDULE 3:
STALL SUPPLIES
ITEM QUANTITY (MONTHLY) UNIT PRICE ANNUAL
COST
RECORD BOOK 1 80.00 80.00
(for the whole
year)
BALL PEN 3PCS 6.00 72.00
CALCULATOR (for 1 150.00 150.00
the whole time)
TOTAL 236 302.00

SCHEDULE 4:
PACKAGING
ITEM QUANTITY (monthly) UNIT PRICE ANNUAL
COST
PAPER BAG 4 DOZEN 45.00 540.00
PRINTED LOGOS FREE FREE FREE
TOTAL 45.00 540.00

SCHEDULE 5:
TRANSPORTATION COST
ITEM COST PER MONTH ANNUAL COST
DELIVERY 200.00 2,400.00
EXPENSES
TOTAL 2,400.00
 SCHEDULE 6:
PROMOTIONAL EXPENSE
ITEM QUANTITY (monthly) UNIT PRICE ANNUAL
COST
LOAD Promo data good for 1 99.00 1,188.00
month
TOTAL 99.00 1,188.00

SCHEDULE 7:
EQUIPMENT EXPENSE
ITEM QUANTITY (monthly) UNIT PRICE ANNUAL
COST
Frying pan 1 365.00 365.00
Rolling pin 2 45.00 90.00
Fry pakons 1 39.00 39.00
strainer
Gas stove 1 1,500.00 1,500.00
Hairnet 8 10.00 80.00
Apron 8 31.00 248.00
Gloves 6 7.00 42.00
Kitchen tongs 2 110.00 220.00
Baking bowls 4 61.00 244.00
TOTAL 2,168.00 2,828.00

STATEMENT OF COST OF GOODS SOLD

Big Inventory:
Add:
2021 2022 2023 2024 2025
Purchase of 61,262.12 70,762.12 80,262.12 89,762.1 99,262.12
Raw 2
Materials
Direct Labor
Overhead:
Packaging 540.00 540.00 540.00 540.00 540.00
Cost of goods 61,802.12 71,305.12 80,802.12 90,302.1 90,802.12
sold 2
Note: Added 9,500 every year for the purchase of raw materials, we will
upgrade every year.
 PROJECTED DEMAND AND SALES FOR 2021-2025

DEMAND 2021 2022 2023 2024 2025

Poori 8,500.00 9,500.00 10,500.00 11,500.00 12,500.00
Bread with
mayonnais
e
Poori bread 8,500.00 9,500.00 10,500.00 11,500.00 12,500.00
with
palapa
Poori bread 8,500.00 9,500.00 10,500.00 11,500.00 12,500.00
with sweet
and sour
sauce
TOTAL 25,500.00 28,500.00 31,500.00 34,500.00 37,500.00

SALES
Poori 35,500.00 38,500.00 41,500.00 44,500.00 47,500.00
Bread with
mayonnais
e
Poori bread 35,500.00 38,500.00 41,500.00 44,500.00 47,500.00
with
palapa
Poori bread 35,500.00 38,500.00 41,500.00 44,500.00 47,500.00
with sweet
and sour
sauce
TOTAL 106,500.0 115,500.0 124,500.0 133,500.0 142,500.0
0 0 0 0 0

PROJECTED COST FOR THE YEAR 2021-2025

2021 2022 2023 2024 2025

61,262.12 70,762.12 80,262.12 89,762.12 99,262.12
TOTAL 61,262.12 70,762.12 80,262.12 89,762.12 99,262.12

COST SCHEDULE PER PRODUCT

Poori Bread 954.30 20.00 974.30 33.4%
with
mayonnaise
Poori bread 954.27 20.00 974.27 33.3%
with palapa
Poori bread 954.27 20.00 974.27 33.3%
with sweet
and sour
sauce
TOTAL 2,922.84 100%

POORI VEGGIE’S PROJECTED INCOME STATEMENT

FOR THE YEAR ENDED DEC.31,2021-DEC.25,2025

2021 2022 2023 2024 2025

SALES 106,500.0 115,500.0 124,500.0 133,500.0 142,500.0
0 0 0 0 0
LESS: COST OF 61,802.12 71,305.12 80,802.12 90,302.12 90,802.12
GOODS SOLD
GROSS INCOME 44,697.88 44,194.85 43,697.88 43,197.88 21,697.88
LESS: OPERATING
EXPENSES
STALL EXPENSES 11,100.00 11,100.00 11,100.00 11,100.00 11,100.00
STALL SUPPLIES 302.00 302.00 302.00 302.00 302.00
PACKAGING 540.00 540.00 540.00 540.00 540.00
TRANSPORTATIO 2,400.00 2,400.00 2,400.00 2,400.00 2,400.00
N COST
PROMOTIONAL 1,188.00 1,188.00 1,188.00 1,188.00 1,188.00
EXPENSE
EQUIPMENT 2,828.00 2,828.00 2,828.00 2,828.00 2,828.00
EXPENSE
TOTAL 19,966.00 19,966.00 19,966.00 19,966.00 19,966.00
OPERATIONAL
EXPENSES
LESS: INCOME
TAX - - - - -
NET INCOME 24,731.88 24,228.00 23,731.88 23,231.88 31,731.88

POORI VEGGIE’S
PROJECTED STATEMENT OF CASH FLOW
FOR THE YEAR ENDED DECEMBER 31, 2021 - DECEMBER 25, 2025
 2021 2022 2023 2024 2025
CASH INFLOWS
CASH BEG
PARTNERS 8,000.00 8,000.00 8,000.00 8,000.00 8,000.00
CONTRIBUTIONS
SALES 106,500.00 115,500.0 124,500.00 133,500.00 142,500.00
0
TOTAL CASH 114,850.00 123,500.00 132,500.00 141,500.00 150,500.00
INFLOWS

LESS: CASH OUT

FLOWS
PURCHASE OF 61,262.12 61,262.12 61,262.12 61,262.12 61,262.12
RAW MATERIALS
STALL EXPENSES 11,100.00 11,100.00 11,100.00 11,100.00 11,100.00
STALL SUPPLIES 302.00 302.00 302.00 302.00 302.00
PACKAGING 540.00 540.00 540.00 540.00 540.00
TRANSPORTATION 2,400.00 2,400.00 2,400.00 2,400.00 2,400.00
COST
PROMOTIONAL 1,188.00 1,188.00 1,188.00 1,188.00 1,188.00
EXPENSE
EQUIPMENT 2,828.00 2,828.00 2,828.00 2,828.00 2,828.00
EXPENSE
INCOME TAX
TOTAL 111,228.12 111,228.1 111,228.12 111,228.12 111,228.12
OPEARTING 2
ENPENSES
CASH BALANCE, END 3,621.88 12,271.88 21,271.88 30,271.88 39,271.88

POORI VEGGIE’S
PROJECTED BALANCE SHEET
AS OF DECEMBER 31, 2021 – DECEMBER 25, 2025

2021 2022 2023 2024 2025

ASSETS

CURRENT
ASSETS
CASH 3,621.88 12,271.88 21,271.88 30,271.88 39,271.88
 TOTAL
CURRENT
ASSETS
LIABILITIES
AND EQUITY
CURRENT
LIABILITIES

PARTNERS
EQUITY
PARTNERS 8,000.00 8,000.00 8,000.00 8,000.00 8,000.00
CONTRIBUTIO
N
ADD NET 24,731.88 24,228.00 23,731.88 23,231.88 31,731.88
INCOME
TOTAL 32,731.0 32,228.0 31,731.8 31,321.8 39,731.8
LIABILITY AND 0 0 8 8 8
EQUITY

RETURNS ON INVESTMENT
FINANCIAL RATIO
2021 2022 2023 2024 2025
PROFIT 24,731.88 24,228.00 23,731.88 23,231.88 31,731.88
MARGIN 106,500.00 115,500.00 124,500.00 133,500.00 142,500.00
23% 21% 19% 17% 22%

RETURN ON 24,731.88 24,228.00 23,731.88 23,231.88 31,731.88

INVESTMENT
8,000.00 8,000.00 8,000.00 8,000.00 8,000.00
3.09% 3.02% 2.96% 2.90% 3.96%

RETURN ON 106,500.00 115,500.00 124,500.00 133,500.00 142,500.00

TOTAL
32,731.00 32,228.00 31,731.88 31,321.88 39,731.88
ASSET
3.25% 3.58% 3.92% 4.26% 3.58%

RETURN ON 106,500.00 115,500.00 124,500.00 133,500.00 142,500.00

EQUITY 32,731.00 32,228.00 31,731.88 31,321.88 39,731.88
3.25% 3.58% 3.92% 4.26% 3.58%
 CHAPTER VI
MANAGEMENT FEASIBILITY

This chapter discusses the business's overall organizational structure.

Every management-related issue point to the need for clear and precise job
and authority identification, responsibility flow, and manpower
requirements. Additionally, it includes an organizational chart and a list of
those excluded from the process of creating the corporate structure. It must
be configured for direct effectiveness.

For the organization to stay active and competitive throughout time

with human resources, financial competence, and new technology,
management must be astute in how it plans all of the activities.

FORM OF OWNERSHIP

A partnership will be the form of business ownership, in which

partners pool money, skills, and other resources and divide profits and
losses in line with the partnership agreement's conditions. Where the
participants in an enterprise agree to share the related risks and benefits
proportionately, a partnership is assumed to end in the absence of such an
agreement. Each pattern's additional contacts and complementary talents
can let them work together to accomplish bigger financial achievements
than they might individually. For the business to exist longer, there needs to
be mutual support and incentive.

ORGANIZATIONAL CHART

The Poori Veggie is a general sort of partnership where firm owners

have agreed to equally split all costs, gains, and liabilities. The business also
agreed to carry out specific obligations and responsibilities related to
running the business.
 Jeralyn
Japuz
General Manager

Noeme Gretchin C.
Lecoron Rapatan
Assistant Manager Bakery Chief Leader

Francis Niño
Valmoria
Assistant Chief

Marissa A. Rica Joy June Niño Israel

Panza Nulo Japos Escalera
Cashier/Bookkeeper Sale Staff Wait Staff Delivery Staff

JOB ANALYSIS

JOB TITLE: GENERAL MANAGER

NAME: Jeralyn Japuz

Job Description
Responsibilities:
 Design strategy and set goals for growth
 Control budgets and optimize expenses
 Ensure employees are motivated and productive
 Oversee day-to-day operations
 Design strategy and set goals for growth
 Maintain budgets and optimize expenses
 Set policies and processes
 Ensure employees work productively and develop professionally
 Oversee recruitment and training of new employees
 Evaluate and improve operations and financial performance
 Direct the employee assessment process
 Prepare regular reports for upper management
 Ensure staff follows health and safety regulations
 Provide solutions to issues (e.g. profit decline, employee conflicts, loss
of business to competitors)
JOB TITLE: ASSISTANT MANAGER
NAME: Noeme Lecoron

Job Description
Responsibilities:

 Assisting the general manager in organizing, planning and

implementing strategy
 Coordinating day-to-day operations
 Ensuring that company guidelines are followed
 Setting up and organizing schedules
 Devising and setting up objectives to boost company productivity
 Ensuring that goals and objectives are met
 Maintaining a safe and clean work environment
 Interviewing and recruiting new employees
 Providing training to employees
 Delegating tasks to employees
 Supervising, leading and motivating employees
 Reporting any problems or accidents to senior management
 Filling in for senior management in case of their absence
 Helping with monitoring and tracking operating costs, budgets and
resources
 Creating reports, analyzing, interpreting and presenting data
 Working with clients
 Monitoring customer and client satisfaction 
 Managing customer complaints and resolving their issues
 Assisting with procurement of inventory and supplies
 Supporting the general manager as needed

JOB TITLE: BAKERY CHIEF LEADER

NAME: Noeme Lecoron

Job Description
Responsibilities:

 Ensuring ingredients are properly managed

 Monitoring deliveries, incoming orders and stock
 Managing and coordinating a team of bakers and apprentice bakers
 Following the recipe cards and making sure others follow them
 Helping to prepare, finish off and bake the bread
 Planning work schedules and managing restocking
 Respecting health and safety regulations and making sure others
respect them
 Ensuring equipment is properly maintained
JOB TITLE: ASSISTANT CHIEF LEADER
NAME: Francis Niño Valmoria

Job Description
Responsibilities:

 Creating a welcoming and positive customer experience at the bakery

counter.
 Advising customers on baked goods selection and taking orders.
 Weighing, pricing, and packaging purchased items, as well as
processing payments.
 Managing the baking ingredients inventory and requesting the purchase
of stock.
 Tracking ingredient expiry dates and arranging their use accordingly.
 Monitoring the visual appeal and the availability of baked goods on
display.
 Reporting low baked goods stock to the Baker in a timely manner.
 Maintaining a clean and tidy baked goods counter and performing other
duties on request.
 Cleaning the kitchen after business hours and preparing it for the next
day.
 Managing customer complaints and relaying them to the Baker.

JOB TITLE: CASHIER/BOOKKEEPER

NAME: Marissa A. Panza

Job Description
Responsibilities:

 Provides a positive customer experience with fair, friendly, and

courteous service.
 Registers sales on a cash register by scanning items, itemizing and
totaling customers’ purchases.
 Resolves customer issues and answers questions.
 Bags purchases if needed.
 Processes return transactions.
 Itemizes and totals purchases by recording prices, departments,
taxable and nontaxable items; and operating a cash register.
 Enters price changes by referring to price sheets and special sale
bulletins.
  Discounts purchases by redeeming coupons.
 Collects payments by accepting cash, check, or charge payments from
customers and makes change for cash customers.

JOB TITLE: SALE STAFF

NAME: Rica Joy Nulo

Job Description
Responsibilities:

 Serves customers by selling products and meeting customer needs.

 Services existing accounts, obtains orders, and establishes new
accounts by planning and organizing daily work schedule to call on
existing or potential sales outlets and other trade factors.
 Adjusts content of sales presentations by studying the type of sales
outlet or trade factor.
 Focuses sales efforts by studying existing and potential volume of
dealers.
 Submits orders by referring to price lists and product literature.
 Keeps management informed by submitting activity and results
reports, such as daily call reports, weekly work plans, and monthly
and annual territory analyses.
 Monitors competition by gathering current marketplace information
on pricing, products, new products, delivery schedules, and
merchandising techniques.

JOB TITLE: WAIT STAFF

NAME: June Niño Japos

Job Description
Responsibilities:

 Introduce our menus and describe different dishes and drinks

 Make recommendations on specialties
 Take orders
 Deliver orders to the table in a timely manner
 Adhere to food, sanitary and safety standards
 Inspect the quality and looks of the dishes, making sure they uphold
standards
 Identify and resolve any special requirements, wants and needs of
customers
 JOB TITLE: DELIVERY STAFF
NAME: Israel Escalera

Job Description
Responsibilities:

 Deliver a wide variety of items to different addresses and through

different routes
 Follow routes and time schedule
 Load, unload, prepare, inspect and operate a delivery vehicle
 Ask for feedback on provided services and resolve clients’ complaints
 Collect payments

Company Policies

I. Employees are mandatory to keep the stall safe, and secure it to the
safest area after the working hours.
II. Follow safety provisions to avoid accidents.
III. Observe cleanliness in the working area.
IV. Employees are required to wear white t-shirt.
V. The item is not returnable.
VI. Customers who order online pay cash upon delivery.

Management Policies

I. The client will always come first.

II. Keep your product's distinctiveness and high quality.
III. Ensure that the product is available.
IV. Ensure that the price of each product remains constant.
V. Centralizing policies and procedures in one place
VI. Facilitating the involvement of relevant stakeholders in policy
procedure creation and maintenance.
VII. Sharing knowledge and information with the right people at the right
time.
VIII. Ensuring policies and procedures remain relevant, up to date, and
compliant with law and regulation
 Chapter VII
SOCIO-ECONOMIC FEASIBILITY

This chapter includes the socio-economic benefits to the proposed

product. The suggested product aims to support local communities and
farmers nationwide while promoting a healthy lifestyle among the populace.
Today, it's critical for small business owners to understand the value of
innovation and launching a venture that will significantly advance the
nation's socioeconomic development.

The contribution of Poori Veggie to the Government.

The contribution of Poori Veggie to the government is to lessen the

intake of unhealthy food. This bread encompasses a wide range of benefits,
with positive impacts on nutrition, overall health, economy as well as the
environment. Effective food safety systems are key not only to safeguarding
the health and well-being of people, but also to fostering economic
development and improving livelihoods by promoting access to markets.
When governments adopt international standards, farmers and producers
are able to meet consumer demands for safe food, while at the same time
gaining access to the global food market. Everyone has the right to safe,
nutritious and sufficient food. FAO has been working with the Philippine
government, particularly the Department of Agriculture, to improve the
policy environment for food and nutrition security through enforcement of
rational food policies, including for food safety and early detection of threats
to food and agriculture.

The contribution of Poori Veggie to the Society.

The contribution of Poori Veggie to the society is that when someone

is eating right, it will reduce the risk of obesity and other diseases that can
be able to participate all the society’s event. Eating right means eating a
variety of foods including fresh fruit and vegetables, whole grains, and
different types of protein. These give you the nutrients you need to feel good,
maintain your health, and give you energy. Nutrition is important for
everyone. What you eat can affect your immune system, your mood, your
concentration and focus, and your energy levels. When combined with being
physically active, eating right is an excellent way to help your body stay
strong and healthy. It helps the society by lessening the individual who are
having such diseases caused by eating unhealthy.

SOCIO-ECONOMIC STUDY
This chapter includes the socio-economic benefits to the
proposed product. The suggested product aims to support local
communities and farmers nationwide while promoting a healthy lifestyle
among the populace. Today, it's critical for small business owners to
understand the value of innovation and launching a venture that will
significantly advance the nation's socioeconomic development.
 The findings in this given project is to take into consideration of every
aspect of the business, especially the social impact developments, profit, will
help improve the status of living, work opportunities, society, government,
community development, and Health & wellbeing.

CONTRIBUTION TO INCOME AND EMPLOYMENT

For some businesses, having a high revenue is the main objective,

especially for the part owners. To achieve the business's primary objective,
which is to earn an income, the manager and staff should develop amicable
relationships. Employees in the company need money to pay for both their
personal needs and the services they provide to the company. Building up a
business is a fantastic opportunity for people who are currently employed to
find work, as well as their chance to have additional source of income.

CONTRIBUTION TO TAX ADHERENCE TO GOVERNMENT

The business's tax contribution would aid the community and

economy in its upcoming endeavor, particularly for the beneficiaries. The
government anticipates receiving a sizable tax contribution from this
company
 Chapter VIII

RECOMMENDATION

After a thorough assertion with keeping in mind the significant

factors in the study that we conducted such factors like the marketing,
financial, technical, management and socio-economic study. It is therefore
recommended that POORI VEGGIE SNACK will be pursued and the
business establishes within the SPCMOI-BALINGASAG.

CONCLUSION

We consequently come to the conclusion that our business is

possible and viable in the market based on the research and analysis that
we completed.
APPENDICES
APPENDIX A

St. Peter’s College of Misamis Oriental, Inc.

Balingasag, Misamis Oriental
S.Y. 2022-2023
Department of Bachelor of Science Business in Administration

Survey Questionnaire
Name:

Dear Respondents,

Praised be Jesus and Mary!

You are hereby requested to answer and evaluate the performance of the
POORI VEGGIES that the researchers created for completion of our
requirement in Feasibility Study.

Instruction: Please accomplish the questionnaire honestly, clearly and

completely. Check the small box that correspond to your evaluation to our
product.

Respectfully Yours, Noted By:

Jeralyn Japuz Dr. Elena R. Orcales

General Manager Research Adviser/School Administrator
APPENDIX-B

St. Peter’s College of Misamis Oriental, Inc.

Balingasag, Misamis Oriental
S.Y. 2022-2023
Department of Bachelor of Science Business in Administration

Survey Questionnaire
Name:

Dear Valued Customers,

Praised be Jesus and Mary!

You are hereby requested to answer and evaluate the performance of the
POORI VEGGIES that the researchers created for completion of our
requirement in Feasibility Study.

Instruction: Please accomplish the questionnaire honestly, clearly and

completely. Check the small box that corresponds to your evaluation to our
product.

Respectfully Yours, Noted By:

Jeralyn Japuz Dr. Elena R. Orcales

General Manager Research Adviser/School
Administrator
1. Do you eat vegetables?

YES NO

.
2. How do you often eat vegetables?

Everyday Occasionally Often Very Often

3. Do you like to eat deep fried bread?

YES NO

4. How often do you eat deep- fried bread?

Everyday Occasionally Often Very Often

5. How do you find Poori Veggies as an alternative for our conventional

deep-fried bread?

Very Satisfying Satisfying Average Poor

6. How much are you willing to pay for the Poori Veggies?

15-20 10

7. What dressings or sauce of Poori Veggies is your favorite?

Plain Mayonnaise Hot & Spicy Sweet & Sour

8. Rate the following items:

Category Very satisfied Satisfy Average

Taste
Display
Cleanliness
Price
APPENDIX-C

St. Peter’s College of Balingasag Misamis Oriental Incorporated.

Balingasag Misamis Oriental
S.Y. 2022-2023
Department of Bachelor of Science Business of Administration

October 11, 2022

From: Marketing Management (Students)
St. Peter’s College of Misamis Oriental, Inc.
15th de Septiembre St., Brgy.2, Balingasag,
Misamis Oriental

Dear Sir/ Madam:

As a fulfillment of our four- years degree program under Feasibility
Study, in behalf of my group mates, I, Jeralyn Japuz, a 4 th year student of
St. Peter’s College of Misamis Oriental, Incorporated, taking up of Bachelor
of Science Business in Administration major in Marketing Management is in
the commission of fulfilling our study entitled “POORI VEGGIES”.

In connection to this I would like to humbly ask your assistance to

allow me to conduct an interview for me to be able to accumulate pertinent
information to augment in the enhancement of our Feasibility study.
Thank you and God bless!

Respectfully yours, Noted By:

Jeralyn Japuz Dr. Elena R. Orcales

General Manager Research Adviser/School
Administrator
APPENDIX- D

October 11, 2022

President Secretary
St. Peter’s College of Misamis Oriental, Inc.

Dear Ms. Luz Mae Pinton,

Praised be Jesus and Mary!

As a fulfillment of our four- years degree program under Feasibility
Study, in behalf of my group mates, I, Jeralyn Japuz, a 4th year student of
St. Peter’s College of Misamis Oriental, Incorporated, taking up of Bachelor
of Science Business in Administration major in Marketing Management is in
the commission of fulfilling our study entitled “POORI VEGGIES”.
In connection to this I would like to humbly ask your assistance to
allow me to conduct an interview for me to be able to accumulate pertinent
information to augment in the enhancement of our Feasibility study.

Thank you and God bless!

Respectfully yours, Noted by:

Jeralyn Japuz Dr. Elena R. Orcales

General Manager Research Adviser/School Administrator