TAMAL-LICIOUS
A Feasibility study
Presented to the Faculty of Hospitality and Tourism
Management Education
In Partial Fulfillment of the
Requirements in Entrepreneurship in
Tourism and Hospitality (HMC 10)
By:
Escuadra, Dexter James C.
Espedilla, Charisse Fe I.
Lumicad, She Jae P.
Medrina, Trisha Mae D.
Palma Gil, Ma. Angelica S.
October 2022
CHAPTER 1
MARKETING ASPECT
This chapter is about marketing aspect that contains of product description that
covers the information about the features and benefits of the product. Target market
provide the primary and secondary target that are most likely to buy products or
services from a business, area of coverage contains the location. The
consumers/customers consist of the person that purchase goods or services. Demand
and supply analysis involves the understanding of customer demands for a product or
service in a particular market. Also the total potential demand, competitor analysis,
pricing structure, projected sales, marketing strategies and marketing selling
expenses of the business.
PRODUCT DESCRIPTION
Figure 1: Siopao de Tamal
Tamal is a local delicacy with roots in Mexican tamales, made with a dough that
has a corn base that is filled with a variety of beans and cheese. Tamales are cooked
in corn husks that wrapped around them. It is commonly eaten for breakfast in the
morning and during special celebrations. In some areas in the Philippines, this delicacy
comes in different variations. Tamal is origin from Tamales De Zamboanga stuffed
with Vermicelli noodles and prawns, the mother’s hometown in Zamboanga City.
Siopao is the ultimate Asian snack or appetizer that shows the influence of the
Chinese. They are steamed buns that are filled with savory-sweet saucy meat dish
called Asado. Asado is a cooking technique that requires marinating meat in a variety
of sauces and spices before boiling it until it is tender.
Tamal-Licious is created as a group that innovates a new product named
siopao de tamal. It is a fusion of tamales and siopao pork asado filling. We found out
that some people want to eat tamal and siopao and realize that tamal and siopao pork
asado filling is a good combination. A level-up version of the tamal with a tasty siopao
pork asado filling. It is unique and different from Tamales De Zamboanga.
Figure 1 is the siopao de tamal with a filling of pork asado that one will love to
eat for breakfast or a snack. This food gives delight and satisfaction beyond
expectation.
TARGET MARKET
The primary target market of the proposed business is the students, and
employees inside Holy Cross of Davao College.
AREA OF COVERAGE
Tamal-Licious is located at Holy Cross College of Davao in Barangay 30, Sta.
Ana Avenue.
CONSUMERS/CUSTOMERS
The proponent’s target market are the students and employees within the
school. There are no regulations on what the business provides regarding gender,
age, religion, or other population information.
DEMAND AND SUPPLY ANALYSIS
The research conducted to determine consumer demand for a certain product.
Analyzing consumer’s response to a product helps in monitoring consumer feedback,
particularly from buyers, trying new products, and availability of the new product.
Customers are more likely to buy products when the price is low, especially if the
product is new in the area.
Total Potential Demand
Figure 2: Total Potential Buyers
10%
Potential Buyers
Would not to avail
90%
Figure 2 shows the survey response from the people willing to avail of Siopao
de Tamal. Out of 100% of the respondents, 90% of this are willing to avail the product
and 10% of this are those people who do not want to avail. The age of respondents
was eighteen (18) years old below and nineteen (19) years old above. There is no
specific gender, religion, and personality that is prohibited from responding to the
survey. The owners prioritize the factors since it may be helpful for them to understand
the future demand for their company before they start operations. The overall number
of Tamal-Licious responders consists of several Sta. Ana Avenue, Barangay 30, in
DavaoCity.
Competitor Analysis
Table 1: Competitor Analysis
Competitor
Way of Selling the
Location
product
Competitor A
The
pastel
Service
Price
Offered
display Sta, Ana Ave,
Pastel
₱ 15.00
Siopao
₱ 35.00
Siopao
₱ 42.00 -
outside the store will be Poblacion District,
the ones to take and Davao City, Davao
serve the customer. The Del Sur
competitor has dining-in
and take-out.
Competitor B
The siopao is on display Sta, Ana Ave,
inside the store beside Poblacion District,
the cashier. The cashier Davao City, Davao
will take the customer's Del Sur
selection and payment.
The
competitor
has
tables and chairs where
can eat and relax the
customer.
Competitor C
The siopao is available to San Pedro College
buy inside the store but is Building, Guzman
self-service. It also have St, Poblacion
chairs and tables where District, Davao City,
customers can eat.
Davao Del Sur
₱ 55.00
Table 1 shows the competitor analysis in a different area. Competitor A offered
a pastel at ₱15.00. It is placed outside the store where customers can see the product.
Competitor B, located in front of Santa Ana Shrine Parish, offered a siopao for ₱35.00.
The customer has to enter the store to see the displayed siopao. Lastly, Competitor C
is located beside San Pedro College of Davao, offering siopao starting ₱42.00 to
₱55.00. The business owners of tamal-licious wanted to improve the product to
differentiate it from our competitors.
Pricing Structure
TABLE 2: Pricing Structure
Product Name
Serving
Price
Siopao de Tamal
good for 1 person
₱ 27.00
The table above shows the pricing structure of the Siopao de Tamal. The
serving and price are included above. The researcher used a survey to collect
information about the product's pricing. The basis price of the business is first by
computing the sales price minus unit cost divided by unit cost times the given 100
which equals to markup percentage. Getting the selling price is a cost plus markup
equals the selling price.
The business has a pricing strategy which is the psychological strategy that
would help to base on the belief that customers do not round up these prices and so
will treat them as lower prices than they are; the product price is 27 instead of pricing
it at 25.75. Even if the difference is only ₱ 1.00, people will automatically assume that
25.75 is cheaper than 27 since twenty-five is lower than twenty-seven.
Projected Sales
Table 3: Projected Sales
Product
Potential
Price
Numbers of
Daily
Weekly
Monthly
Yearly
Sales
Sales
Sales
Sales
₱2,430
₱14,580
₱58,320
₱699,840
Customers
Siopao de
90
₱27.00
Tamal
Table 4: Projected Sales 2023-2025
Product Description
Year 1
Year 2
Year 3
Siopao de Tamal
₱699,840
₱ 1,399,680
₱2,099,520
Table 3 shows the estimated sales annually are presented in the table above.
Siopao de Tamal is available from the business for twenty seven pesos (27.00) per
person. Ninety (90) are the potential customer, equivalent to two thousand four
hundred thirty (₱2,430) for daily sales and six hundred ninety-nine thousand eight
hundred forty (₱699,840) for the total sales. The projected sales for the following three
years are shown in table 4.
MARKETING PROGRAM/STRATEGIES
This area covers helps to boost product sales through the program and
strategies.
Marketing Program
The business has a set of program to conduct marketing plans on sales growth.
It helps to focus the marketing team's time and effort on increasing sales in its target
customer group. By targeting the strategies through sales, promotional, and social
media.
Marketing Strategies
The Tamal-Licious has a fundamental goal or plan of achieving a sustainable
competitive advantage by understanding the needs and wants of customers. Every
marketing plan will likely produce several marketing strategies. The following are the
strategies of the business:
Promotion Strategies
Tamal-Licious will have a balloon placed on side during the opening day to
attract attention to the business. We'll also give a 5% for students and employees.
Tarpaulins and Fliers
The business will have a tarpaulin on to enable retargeting customers. It
includes the brand name of the food stand and the product's price. Also, distributing
fliers to those individuals that displayed to attract attention to people and promote
businesses, products, and services.
Communication Strategies
The most effective method of reaching the target audience is through word of
mouth. Customers can be informed or encouraged how well-rounded services are
provided to each customer who makes a purchase.
Social Media Marketing
The business will create accounts on Facebook and Tiktok to allow customers
to get in contact with and learn more about the business. Facebook is a promote
various with over a billion active users, enabling businesses to interact with customers
and provide important details about business operations, products, and services.
Facebook Pages will aid with product development, audience growth, and customer
engagement. It also offers a boosting post feature that allows you to reach a larger
audience and increase post engagement, both of which can result in gaining more
followers. Tiktok app offers advice for growing your follower account, creating video
ads, and promoting business. Facebook and Tiktok accounts will have weekly posts
and boosting.
Marketing/Selling Expenses
Table 5: Marketing/Selling Expense
Particular
Quantity
Budget
Balloon
10pcs balloons
₱ 25.00
Tarpaulin
1pcs (2x3ft)
₱185.00
Fliers
50pcs(2 each)
₱250.00
Facebook Boost
₱ 100.00
Table 5 shows the marketing expenses of the business. The Tamal-Licious
choose to promote the business and its products through balloons for decoration in
opening the business, tarpaulins, fliers, and Facebook boost, The food stall put twentyfive pesos (25.00) in balloons, one hundred eighty-five pesos (185.00) in the tarpaulin,
two hundred fifty pesos (250.00) in fliers, and one hundred pesos (100.00) for
Facebook boost.
Chapter 2
TECHNICAL ASPECT
This
chapter
includes
the
technical
requirements,
business
permit
requirements, production/operation process, production schedule, and equipment
needs for the workers' use. Location Plan that details the exact location of the business
and design and layout for the food stall. Waste disposal system, quality control system,
and the product's purchases of its ingredients will be determined by production cost.
Technical Requirements
The first topic covered in this chapter is the various legal requirements for
creating the proposed business. Governmental requirements serve as the starting
point, and business analysis develops the system and service requirements.
Since this Tamal-Licious siopao de tamal is registered as a partnership, the
responsibility for running the business and for whatever profits or losses it generates.
Each proponent had to undertake to contribute an equal amount of the business's
starting costs and profits.
Government Requirement (PERMIT)
Tamal-Licious must have secured the necessary legal documentation. Before
operating, legal requirements and licenses must be gathered. The following
government organizations are involved:
Barangay Clearance
A barangay clearance shows that you follow all local government regulations,
which is essential for business. Businesses must apply for and get this license through
their local Barangay Office and the city hall of the region where they conduct business.
To renew the barangay clearance, it needs to have the essential components.
Department of Trade and Industry (DTI)
DTI implements initiatives that assist informed and attentive consumers,
cooperative and self-policing enterprises, and a safe consumer environment with highquality and safe products at fair pricing. It is prohibited by Republic Act (RA) 3883 to
use a business name without first registering it with the DTI. Your right to use your
company name will be protected by registration for five years, after which it must be
renewed to maintain its legal validity.
Securities and Exchange Commission (SEC)
The SEC is required to give regulations to facilitate and enhance, among other
things, corporate name reservation and registration, incorporation, submission of
reports, notices, and documents needed to comply with the Code, and the exchange
of pertinent information with other governmental organizations.
Bureau of Internal Revenue (BIR)
Every company operating in the Philippines must submit an application to the
BIR for a registration certificate. The national government's regulatory body oversees
the Philippines' financial, tax, and monetary policies. The Philippine government
enforces all forfeitures, penalties, and fines related to tax disputes and collects internal
revenue taxes, fees, and charges.
Sanitary Permit
Business Approval is an essential legal document that gives a company the
right and ability to officially operate and do business in the area in which it is registered.
Generally, the business permit serves as "permission to operate" in that place.
Mayor's Permit from Local Government Unit (LGU)
Local Government Unit Site. One of the primary duties of the Local Government
Unit in terms of revenue collection is the granting of company licenses and permits.
The principal source of revenue for the Municipality, the collection of business permits
and licenses, serves as the baseline from which the plans and programs are
developed. LGUs are essential to the development of a community since they do as a
route between the populace and the government, deal with issues and problems
specific to that community, uphold laws, and have sway over it.
Production/Operation Process
The Tamal-Licious needs to be able to complete the services the food stall can
provide. These are the operation to make and achieve the best Filipino siopao de
tamal. It is essential because it will serve as a guide to production efficiency. The flow
and process are very crucial in the business because this will serve as a guide for the
service operations of Siopao de Tamal. The production process for the product will
include preparing all ingredients, such as making dough, cooking, and steaming.
Figure 3: Production in Operation Process
Buying the
Ingredients into
the Market
(30 Minutes 1 Hour)
Preparation Of
Ingredients
(1 Hr)
Cooking
(3-4 Hr)
Ready to Serve
(2-3 Minutes)
In this figure, the operation process will know the flow of buying ingredients to
serving the order. The food service operation must have a purchasing process. All
kitchen staff should be capable of selecting the most significant ingredients, in the
optimum quantities, at the best prices.
Figure 4: Step by Step Service Procedure of the Employee
Greeting the
customer
Introduce the
product to a
customer
Saying
"Thank You"
to customer
Get the order
of the
customer
Pay the bill
Total bill of
the customer
Prepare the
order
Serve the
customer's
order
Figure 4 shows the diagram illustrates of step-by-step process that employees
will follow to serve consumers. Employees at the food stand will initially welcome the
customer. The second step involves presenting the product to the customers. Getting
the customer's order from the staff is the third step. The fourth step is placing the order.
With this step, the siopao de tamal will be steam-cooked. Fifth, a staff member will
fulfill the customer's order. The sixth customer receives their total amount, the seventh
pays their charge, and the staff extends their gratitude for making the purchase.
Table 6: Production Flow
Steps
Time Duration
Preparation of the raw materials needed in cooking
1 hour
Cooking the food
3-4 hours
Ready to serve
2-3 minutes
Serving the order
1 minute
TOTAL
3 hours and 4 minutes
Table 7: Service Flow
Steps
Time Duration
Placing orders
5 minutes
Paying to the cashier
3 minutes
Preparing orders
10 minutes
Serving to customers
2 minutes
TOTAL
20 minutes
Duration per step per batch
Preparing the raw materials will take one hour of fundamental ingredients for
cooking the product. The business will gather all the essential kitchen equipment.
Depending on how many food the consumer wants to purchase, placing an order at
the food kiosk will take 5 minutes. Based on how many orders are placed, paying the
cashier will take 3 minutes, and preparing the items will take 10 minutes. It will take 2
minutes to serve the food to the consumer. The service should always follow its
duration so customers will wait longer for their orders. Staff will pack the food in banana
leaves once the food has been prepared. Then, if the customer needs disposable
plastic spoon or gloves, they will provide them. Once the customer has received their
food, the staff will express their gratitude before the food is served.
Production Schedule
Table 8: Tamal-Licious Working Operation
Weekdays
Monday to Friday
10:00 AM – 6:00 PM
Weekend
Saturday
8:00 AM – 4:00 PM
SUNDAY (Closed)
Tamal-Licious will be open eight (8) hours daily. The business will be available
from 10 am to 6 pm, Monday to Friday, and open on Saturdays from 8 am to 4 pm.
Every Sunday, the store will close together with the school for the employees to enjoy
a day off or rest day. Employees can inspect the inventory and perform maintenance
to maintain the security and proper operation of the system. Before the store opens,
Tamal-Licious personnel must ensure that it is clean and sanitized in all areas.
Monthly Schedule
Table 9: Tamal-Licious Monthly Schedule
Activities
Monthly Operation
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Inventory
and
Marketing
Pest Control
Sales
Update
Renewal of
Government
Permits
In order to confirm that all the necessary tools and ingredients are available as
well as to determine whether supplies are still needed, inventory and marketing will be
conducted. Pest control must be maintained each quarter. Regular routines assist in
removing insect food supplies and hiding areas, and cleaning programs stop the life
cycles of pests. Additionally, every month, a sales update will also be held to assess
if there is an excess or a shortfall in our firm. Lastly, government permits will be
renewed once a year for operation.
Labor Requirement
Table 10: Tamal-Licious Labor Requirements
Position
No. of
Responsibility
people
Respective
SCHEDULE
Qualification
Weekdays
Weekends
Manager
1
Who will be
responsible for
monitoring
employees and
organizing and
updating daily
tasks
- High School or
College diploma or
Bachelor’s degree in
business,
management
or
related field.
-Excellent
Communication
- Leadership Skills
- More education or
experience may be
preferred or required
9:00 AM –
5:00 PM
7:00 AM –
3:00 PM
Head Cook
1
Who will be
responsible for
the
kitchen
operation
-High School or
College diploma or
Culinary Arts or
general education
degree (GED)
required.
-At least 2 years’
experience working in
kitchen operation.
-Cooking Skills
-Customer Service
Skill
6:00 AM –
2:00 PM
5:00 AM –
1:00 PM
Cashier
1
Who
will
process orders
and
collect
money from the
customers
-At least High School
or Senior High School
graduate
-With or without
experience
-Basic math skills and
attention to detail
10:00 AM
– 6:00 PM
8:00 AM –
4:00 PM
Dishwasher
1
Who will be -At least High School
assigned
to or equivalent.
wash
the -With or Without
dishes
experience
-Exceptional time
management skills.
6:00 AM –
2:00 PM
5:00 AM –
1:00 PM
Service
Crew
1
Who will be
assigned
to
serve the food
to the customer
-At least High School
or Senior High School
graduate
-With or Without
experience
-With pleasing
personality, quick
and efficient, and
good listening skills
10:00 AM
– 6:00 PM
8:00 AM –
4:00 PM
The employees will be the owners who have experience and skilled of handling
food. Effectiveness in their positions and contribute to the business’s success. The
business has five (5) workers namely one manager, one head cook, one cashier, one
dishwasher and one waiter service. The First Come, First Serve Policy will be
implemented to ensure that customers are treated fairly and without respect to their
social standing or personal preferences.
Machinery/Equipment Requirement
Among the machinery and equipment needed by the firm is the capability for
clients to choose their own orders. Seats, tables, a stainless steamer, gas stove, tong,
measuring cups/spoon, frying pan, stock pot, stainless container, wooden spoon,
small plastic bag, disposable spoon and gloves, rubber spatula, emergency light and
trash bins will be secure and well-organized. They have all the tools they need to do
their jobs and treat customers well. We would take great pleasure in offering a warm
environment and superior service.
Table 11: Machinery and Equipment Requirements
Machine and Equipment
Quantity
Unit Cost
Total Cost
Chairs and tables
2 (sets)
₱ 1,200
₱ 2,400
Stainless Steamer
1
₱ 1,300
₱ 1,300
Gas Stove
1
₱ 698.00
₱ 698.00
Tong
2
₱ 55.00
₱ 110.00
Measuring Cups/Spoon
1
₱ 195.00
₱195.00
Frying Pan
1
₱ 750.00
₱ 750.00
Stockpot
1
₱ 700.00
₱700.00
Stainless Container
3
₱ 240.00
₱ 720.00
Wooden Spoon
2
₱ 70.00
₱ 140.00
Small Plastic Bag
2 packs
₱ 30.00
₱ 60.00
Disposable Plastic Spoon
2 packs
₱ 20.00
₱ 40.00
Disposable Plastic Gloves
2 packs
₱ 25.00
50.00
Rubber Spatula
2
₱ 60.00
₱120.00
Emergency Light
2
₱ 750.00
₱ 1,500
Parchment Paper
25meters
₱ 80.00
₱ 80.00
1
₱ 90.00
₱ 90.00
Trash Bin
The table shows the machinery and equipment requirements needed in the
business for the production of Tamal-Licious. The prices are based on the internet
sites, going to malls and asking the people who are selling needed requirements. This
will involve all the cooking processes of the product with this kind of equipment we can
assure that we are serving delicious product.
Raw Materials Requirements
Table 12: Raw Materials Requirement: Daily of Siopao de Tamal
Ingredients
Quantity Needed
Total Cost
Coconut cream
750grams
45
Pork
1000grams
280
Rice Flour
1000grams
100
Ground black pepper
10grams
20
Knorr cubes
200grams/2pcs
16
Oyster sauce
30grams/1pack
7
Soy Sauce
150grams
12
Garlic
1bulb
10
Onion
2pcs
14
Oil
250grams
25
Cornstarch
75grams
11.25
White sugar
250grams
29
Star anise
20grams
17
Water
10L
71
Total
657.25
The total daily requirement of raw materials for the production of siopao de
tamal, including the projected amount of ingredients used daily, is shown in the table
below. This business claims the raw materials required for daily supply. These
ingredients are essential to the business since they serve as the main component in
the siopao de tamal that it must offer consumers daily. To maintain a productive and
smooth operation of the tamal-licious. Tamal-Licious needs a monthly supply of goods.
By using parchment paper to wrap siopao de tamal, the business can guarantee the
security of its products, reduce the possibility of product damage, and boost output.
Six hundred fifty-seven point twenty five are spent on all ingredients each day
(657.25).
Suppliers
Table 13: Suppliers of Siopao de Tamal
Siopao de Tamal
Supplier
Rice Flour
Bangkerohan Public Market
Piapi Palengke
Coconut Cream
Bangkerohan Public Market
Piapi Palengke
Sugar
Bangkerohan Public Market
Gaisano Mall of Davao
Nccc Uyanguren
Pork
Bangkerohan Public Market
Piapi Palengke
Gaisano Mall of Davao
Oyster Sauce
Bangkerohan Public Market
Gaisano Mall of Davao
Nccc Uyanguren
Soy Sauce
Bangkerohan Public Market
Gaisano Mall of Davao
Nccc Uyanguren
Onion
Bangkerohan Public Market
Piapi Palengke
Garlic
Bangkerohan Public Market
Piapi Palengke
Oil
Bangkerohan Public Market
Gaisano Mall of Davao
Nccc Uyanguren
Knorr Cubes
Bangkerohan Public Market
Gaisano Mall of Davao
Nccc Uyanguren
Cornstarch
Gaisano Mall of Davao
Nccc Uyanguren
Ground Black Pepper
Gaisano Mall of Davao
Nccc Uyanguren
Star Anise
Gaisano Mall of Davao
Nccc Uyanguren
Parchment paper
Gaisano Mall of Davao
Nccc Uyanguren
Water
Gaisano Mall of Davao
Nccc Uyanguren
This table contains the suppliers who will provide our raw materials, which will
be the source of ingredients to operate our business. We choose them because they
offer an affordable, high-quality product at a fair price. One of the largest public
markets in the Davao area is Bangkerohan Public Market, which sells fresh and cheap
vegetables and other goods directly from highland farmers. Additionally, Piapi
Palengke is a public market where vegetables and meat are provided. Two of our
suppliers in Davao is a supermarket named Nccc Mall Uyanguren and the major
shopping mall in Davao is Gaisano Mall of Davao.
Plant/Factory Location
The Tamal-Licious specific area has a customer advantage because it will be
located in Holy Cross Davao of College. It is accessible to students and employees.
The exact address of Tamal-Licious, Barangay 30, Sta. Ana Avenue in Holy Cross
College of Davao.
Location Plan
Figure 5: Exact Location of Tamal-Licious
Location: Sta. Ana Ave, Poblacion Davao City
Plan Layout
Figure 6: Plan Layout of Tamal-Licious
KIOSK
This kiosk has a designated section—the cooking area, where the product will
be cooked. While the preparation area is close to the cooking area, the progress is
more accessible and spacious. It is responsible for keeping and preparing food for
customers and the payment area where the customer will pay for the sold product.
Waste Disposal System
Waste disposals are the activities and actions carried out from start to finish to
manage and recycle human society's waste products. Other wastes may be
hazardous to human health. The organization must be aware of the disposal
constraints of the different solutions. The duty of care includes your responsibility to
guarantee the safe storage of your trash. Guarantee that the business is an ecofriendly establishment that conserves natural resources and contributes to animal life
preservation. When it comes to food and the environment, all employees and staff
would be urged to act cleanly. Customers will be encouraged to patronize the business
if they have the idea that the food, they are about to consume is healthy and safe.
Davao City Ecological Solid Waste Management Ordinance No. 0371-10,
"Mandatory Solid Waste Segregation," requires all individuals, including business
entities, to adopt adequate segregation of waste at the source by generators such as
households and all establishments. The Davao City Government has advised people
to appropriately segregate rubbish in accordance with the city rule requiring obligatory
segregation. The "No Segregation, No Collection Policy" rule will be strictly enforced
by the city. The city law complies with Republic Act 9003, also known as the Ecological
Solid Waste Management Program Act.
All businesses and facilities use segmentation correctly. The collection,
treatment, and disposal of waste items that have been used or are no longer valuable.
Waste separation is necessary for all establishments.
Quality Control System
Tamal-Licious is required to abide by the sanitation code of the City Health
Government of Davao in order to ensure the safety of the food and ingredients for our
committed clients. Raw materials and other supplies should be served appropriately
and examined frequently to prevent squandering subpar ingredients. To protect the
health of our consumers and stop quality loss, our product has a 24-hour shelf life.
The facilities will be cleaned and sanitized each time the doors close to guarantee the
security of the spaces and raw materials.
Every employee must be in good physical condition, have a health card, and
have completed a medical examination. They should present themselves correctly,
wearing neat uniforms. They also got instructions on how to promote hygiene and
cleanliness in the neighborhood. When customers are treated with respect and
kindness, they will feel more appreciated and come back more regularly. The team is
in charge of maintaining the cleanliness of the facilities. All of us will evaluate the
performance of each other to keep our behavior. If there is a quality control system in
place, customers will purchase the items. The objective of patronizing is to increase
client loyalty. Right now, quality is king across many businesses. In the face of
unending rivalry, a company's success is based on its capacity to provide the greatest
product at the most reasonable price. A quality control strategy must be in place for
every industrial organization that wants to provide goods that meet or exceed client
expectations.
Production Cost
Table 14: Production Cost Per Unit if Siopao de Tamal
Ingredients
Quantity
Market Price
UCPI
Coconut
750grams
45
0.1125
45
Pork
1000grams
280
0.28
280
Rice Flour
1000grams
100
0.1
100
Ground black
10grams
20
2
20
Knorr cubes
200grams/2pcs
16
0.08
16
Oyster sauce
30grams/1pack
7
0.23
7
Soy Sauce
150grams
12
0.8
12
Garlic
1bulb
10
10
10
Onion
2pcs
14
7
14
Oil
250grams
25
0.1
25
Cornstarch
75grams
0.15
11.25
White sugar
250grams
29
0.116
29
Star anise
20grams
17
0.85
17
Water
10L
71
7.1
71
cream
pepper
Total
11.25
657.25
Table 15: Total production per year and production cost per unit
Product
Quantity
Total
Daily
Weekly Cost
Monthly Cost
Yearly Cost
Description
Needed
Cost of
Cost
(6 Days
(4 Weeks
(12 Months
Operation)
operation)
Operation)
Each
Unit
Coconut cream
750grams
45
45
270
1,080
12,960
Pork
1000grams
280
280
1,680
6,720
80,640
Rice Flour
1000grams
100
100
600
2,400
28,800
Ground black
10grams
20
20
120
480
5,760
200grams/
16
16
96
384
4,608
7
7
42
168
2,016
12
12
72
288
3,256
pepper
Knorr cubes
2pcs
Oyster sauce
30grams/1
pack
Soy Sauce
150grams/
1pack
Garlic
1bulb
10
10
60
240
2,880
Onion
2pcs
14
14
84
336
4,032
Oil
250grams
25
25
150
600
7,200
Cornstarch
75grams
11.25
11.25
69
276
3,312
White sugar
250grams
29
29
174
696
8,352
Star anise
20grams
17
17
102
408
4,896
Water
10L
71
71
426
1,704
20,448
657.25
3,945
15,780
189,160
Total
Chapter 3
Organization and Management Aspect
This chapter discusses the organization and management components used in
the study. This includes the following: Legal Forms of Business, Organizational
Structure, Qualifications of Officers, Office Equipment, and Gantt chart. The goal of
accomplishing its objectives is to organize, plan, lead, and govern resources. The
organizational management of a business needs to be able to make decisions and
resolve issues to be effective and beneficial.
Legal Forms of Business
The established legal form of the business is a partnership which means that
two or more people share ownership in one business. As a starting business, this is
ideal since partners are beneficial for marketing each other, mentoring, promoting, and
essentially any other activities that mutually benefit both organizations in which they
are willing to engage. A partner can influence the success of a business, it is essential
to have excellent and reliable partners for business development. It will help to set up
and run a business together with a view to profit. A partnership can arise without formal
agreement when people carry on a business in common. Still, typically there is an
agreement to trade as a partnership. Therefore partners will usually draw up a legally
binding partnership agreement, setting out such topics as the amount of capital each
partner contributed and how they will divide the profits and losses of the business. This
adage means that ideas brought by two or more people who deliberated among
themselves are more often than not better than the ideas of a single person.
Partnership businesses tend to have more effective decisions since they are made.
After all, partners work on ideas together. It will improve the balance between work
and life by sharing the labor. It also lightens the load that may allow someone to take
time off when needed, knowing there is a trusted person to hold the fort. Everyone
needs to be able to bounce ideas off or debrief on essential issues.
Organizational Structure
Figure #: Organizational Structure
A business can understand how it is organized and how it can effectively move
forward in accomplishing its goals due to this structuring. Usually, in business, it is
necessary to meet with prospects separately in the job descriptions. It considers the
following qualifications for the job: a level of education, experiences, and especially
abilities and skills. Employees are required to undergo training that could be used as
a reference for how well they are performing.
The Manager will monitor employees and organize and update daily tasks.
Ensure that the workplace is safe, secure, and authorized, providing an opportunity
for personal development. The Head Cook supervises the business's day-to-day
operations of handling food preparation. They manage the kitchen workers and
address all food-related issues, such as keeping an eye on food supplies, developing
innovative recipes, and planning menus. Meanwhile, the responsibilities and
obligations of a Service Crew include greeting and serving customers, collecting their
orders, and properly. On the other hand, Dish Washer ensures that the kitchen stays
clean and organized. They set up dish stations and turn on dish-cleaning machines.
They spend their time loading and unloading dishes from dish machines, washing all
pans or utensils that come into contact with food, and scraping identifiers of everything.
Last but not least is the Cashier. In businesses, cashiers perform numerous essential
tasks. They are in charge of processing payments, accepting payments, and providing
clients with receipts as they depart with their items. While delivering exceptional
customer service, cashiers also manage other required stuff like coupons.
These are the staff needed for the operations to make this Tamal-Licious
feasible in the current market. All these workers or employees will help the business
to achieve its goal to be successful for a long-lasting business.
Qualifications of Officer
Position: Manager

High School or College diploma or Bachelor’s degree in business, management
or related field.

Excellent Communication

Leadership Skills

More education or experience may be preferred or required
Responsibility:

Responsible for leading the team in completing the task and meeting goals
Position: Head Cook
1. High School or College diploma or Culinary Arts or general education degree
(GED) required.
2. At least 2 years’ experience working in kitchen operation.
3. Cooking Skills
4. Customer Service Skill
Responsibility:
● Responsible for overall kitchen operation
Position: Service Crew
● At least High School or Senior High School graduate
● With or Without experience
● With pleasing personality, quick and efficient, and good listening skills
Responsibility:
● Responsible for taking orders, serving foods, and cleaning the tables.
Position: Dish Washer
● At least High School or equivalent.
● With or Without experience
● Exceptional time management skills.
Responsibility:
● Responsible for maintaining a clean kitchen, properly washes and sorts soiled
dishes.
Position: Cashier
● At least High School or Senior High School graduate
● With or without experience
● Basic math skills and attention to detail
Responsible:
● Responsible for processing payments, accepting payments, and providing
clients with receipts as they depart with their items
Office Equipment
Table #: Office Equipment
Office
Equipment
Equipment
Unit Cost
Quantity
Total Cost
Receipt with
carbon copy
₱ 15.00
1 pad (50
pages)
₱ 15.00
Intermediate
Paper
₱ 25.00
1 whole pad
(80 leaves)
₱ 25.00
Ballpen
₱ 7.00
3 pcs
₱ 21.00
Calculator
₱ 200.00
1 pc
₱ 200.00
The table illustrates the company's lists of necessary office supplies. The prices
are based on the internet sites and going malls. The receipt is very important in order
to know the customer’s final order. It also has Carbon Paper to make copies of the
receipt. Paper to write down the orders of the customer. Ballpen are used for writing
down reports, activities, and other information. Calculator for quick calculations and
lastly Carbon Paper to make copies of letters, bills, and other papers.
Gantt Chart
Table #: Gantt Chart
ACTIVITY
Preparation of
the feasibility
study
Business Plan
Market Survey
Securing Fund
for
the business
Site selection
Processing a
legal business
requirements
Purchasing
equipment’s
and furniture
Proper and
formal
Business StartUp
MONTHS
AUG SEPT OCT NOV DEC JAN FEB MAR APR MAY JUNE
2022 2022 2022 2022 2022 2023 2023 2023 2023 2021 2023
Gantt charts are another tool that projects use to keep an overview of the
workload. These demonstrate the relationships between related tasks, milestones,
and responsibilities with varied start and end dates, among other things. Through
Gantt charts, the business may be able to organize its work around deadlines and
manage resources more effectively.
The table above shows the feasibility study preparation that started in Aug
2022. It was planned and executed online to offer an idea for creating the title and
product. A business plan started in two months, from September to October, and it
worked in place to deal with the business ideas. The study's participant’s surveyed
consumers in September and October 2022 to gather information about a target
market, including competitor analysis, pricing changes, and customer expectations.
Securing the business's funds will provide a particular amount for specific needs from
October to November 2022. The next thing is site selection which started in November
to December 2022 by looking for the location. Processing legal documentation for the
business requirements would be from January to March so things will get processed
easier in the following days. Acquire and process the business's needed furniture and
equipment in three months. The proper and formal business start-up will be held over
the entire month of June, preparing for opening the business.
Chapter 5
Socio Economic Aspect
This chapter discusses the economic activities of Tamal-Licious the business
and analyzes its contributions to customers, the community, employment, the
environment, and lastly, the government. As an outcome, this business is not just
about making profits; it also benefits society by promoting the development and culture
of the country's food. Its importance is that it defines how the business helps create a
good relationship with the community and the business's responsibilities to the
economy's growth and development. Socio-Economic Plan is conducted to determine
the degree to which the design or location of a given project is economically justified,
an alternative is considered preferable from a social perspective, or eventual
construction and operation can be financed and managed.
Customer
These were the customers valued the most as they were the primary customer
who enjoyed what the business had to offer. Customer is an essential aspect of the
success of the business. Tamal-Licious make sure to satisfy all of the customers in
every way possible. Customers can grow the business by making a good profit and
making the Tamal-Licious more famous for affordable pinoy food. Customers can put
the business under pressure. In that case, Tamal-Licious always maintains the
customer's happiness. The business is sensitive enough regarding pricing and the
product themselves. Customers are the greatest asset towards the success of the
business. This business would not exist without them being feasible. Customer loyalty
will not come easy if you are not focused on pleasing your base, and satisfaction plays
a vital role in almost any business. Not only is the leading indicator used to measure
customer loyalty and retention, but it also enables the business to identify unhappy
customers or those who are unsatisfied with the product. The service will reduce
customer losses and negative word of mouth while increasing revenue.
Community
Tamal-Licious is essential to build a connection with the community in engaging
a simple and effective method to boost brand image, develop a good reputation, and
grow the business. It also allow to make great relationships with people. Maintaining
a community of customers can help the business through their opinions and feedback.
Environment
The environment is essential for every business; it tells you who your
competitors are. Promoting environmentally friendly methods to your business
becomes an advantage for your competitors. The business has a policy for the safety
and sanitation of the customers. Additionally, there is waste management, which
consists of the three R's: reuse, reduce, and recycle, which can help the environments
lessen. The business significantly influences the environment because it uses less
electricity and is conveniently located. Tamal-Licious encourages an eco-friendly
atmosphere that people may enjoy. The environment can also play a significant role
and benefit for the business by placing greater demands on it.
Government
Among the business activities regulated by the government are competitive
practices, industry-specific actions, internet activities, general issues of concern, and
monetary regulations. The Tamal-Licious promotes a healthy relationship with the
government by paying taxes on exact dates and amounts, and by that means, the
government permitted us to sell in the designated area, which can keep the business
grow and become successful.
Survey Questionnaire
Name (optional)
Sex:
Male
Female
Prefer not to say
Age:
Below 18yrs old
18-25yrs old
26-35yrs old
36-45yrs old
46-70yrs old
Other:
Civil Status:
Single
Married
Occupation:
Student
Employed
Unemployed
Business person
If working, Monthly Income: Below ₱ 10,000
₱ 10,001 – ₱ 20,000
₱ 20,001 - ₱ 30,000
₱ 30,001 - ₱ 40,000
₱ 40,001 - ₱ 50,000
Other:
If student, Monthly Allowance:
Below ₱ 1,000
₱ 1,001 - ₱ 2,000
₱ 2,001 - ₱ 3,000
₱ 4,000 above
Other:
Do you live, work or study near Sta. Ana Avenue, Davao City?
Yes
No
Have you tried purchasing Siopao Tamal?
Yes
No
How much are you willing to spend for buying Siopao Tamal?
25
30
35
Would you try Siopao Tamal with pork asado filling?
Yes
No
Do you want avail Siopao Tamal?
Yes
No
If you are going to purchase our product, Siopao Tamal in a month. How many
times will you buy it and how many orders?
Once a month
Twice a month
Thrice a month
If you are going to purchase our product, Siopao Tamal in Daily. How many
times will you buy it and how many orders?
Once a day
Twice a day thrice a day
If you are going to purchase our product, Siopao Tamal in a week. How many
times will you buy it and how many orders?
Once a week
Twice a week
Thrice a week