COFFEE PANDA

Feasibility Study
Submitted to Ms. Kristel Shane C. Paminter
of the Management Department
Cavite State University
Trece Martires City Campus
Trece Martires City, Cavite

In partial fulfillment
of the requirements for the
Diploma in Hotel and Restaurant Management

Jeana Marie C. Martinez

Member
Member
Member
Member
Member

August 2016
1

BIOGRAPHICAL DATA

Ms. Kimberly Joy Tolentino Manas was born on Febraruay 20, 1998 and presently
residing at Block 37 Lot 29 Cardinal St. Ches II, Baranggay Lapidario Trece Martires City,
Cavite. She is the eldest daughter of Mr. Willy A. Manas and Mrs. Marivic T. Manas. She
finished her primary education at Libettador Elementary School in Candelaria Zambales in the
year of 2010. The she obtained her secondary education at Pambian Integrated School in
Candelaria Zambales Province and she graduated on April 2014. In May 2014, she enrolled at
Cavite State University- Trece Martires, Cavite Campus, where she took up Bachelor of
Science in Hitek and Restaurant Mangement.
Ms. Mary Angelique R, Codilan, 19 years of age was born on the 3rd day of July
1997 at Gen. Trias Cavite. She is the eldiest sister of Mira R. Codilan and Joseph R. Codilan
and sister of Mary Rose R. Codilan and Mary Joyce R. Codilan. She fineshed her pre
elementary education at Alay Kapwa Day Care Center. She spent her elementary and
secondary education at Tripocal Village High School. She went to Cavite State University,
Trece Martires Cavity Campus and took up Bachelor of Science in Hotel and restaurant
Management because she likes to cook and to gain more knowledge in her chosen craft. She
also believes that all this sacrifices and hard work will lead her to success.
Mr. Robel C. Realeza Jr. 19 years of age, was born on June 19, 1997 in Makati City.
His father is Robel B. realeza and his mother is Virma C. Realeza. He finished elementary and
secondary at Jesus the Heart of God Christian Academy located at Paliparan II, Mabuhay
Homes 2000, Dasmarinas, Cavite. He took up Bachelor of Science in Hotel and Restaurant
Mangement at Cavite State University, Trece Martires City Campus.
2

Ms. Tara Dawn R. Yap. 19 years of age, was born on December 16, 1996 in Tanza
Cavite. Her father is Roger D. yap and her mother is Lorlie R. Yap. She finished Elementary
at Antonio del Rosario Elementay School and secondary at Tanza National High School,
located at Tanza Cavite. She took up Bachelor of Science in Hotel and Restaurant
Management at Cavite State University, Trece Martires Cavite, Campus.
Mr. Jolian Jego L. Andres. 18 years of age, was born on the 17 th day of June in the
year 1998 in University of Santo Tomas Hospital. He is the second child of Mrs. Lenita L.
Andres and Mr. Ruben T. Andres. He presently resides at Holiday Homes Brgy. Biclatan
Gen.Trias, Cavite. He finished his elementary education at New Buenavista Academy,
Gen.Trias,Cavite and his secondary education at New Buenavista Academy, Gen.Trias,
Cavite. In 2014, he enrolled at Cavite State University-Trece Campus where he took up
Bachelor of Science in Hotel and Restaurant Management.
Ms. Rheana de Jesus Maghirang was born on the 10th day of March year 1998 in
Trece martires City Cavite. She is the second among the four children of Mr. Donato S.
Maghirang and Mrs. Reavi D. Maghirang, has three sibling, named Arvin D. Maghirang,
Raven D. Maghirang.she presently resides at 307 Brgy. Gregorio, Trece Martires City, Cvaite.
She fineshed her elementary education at Aliang Elementary School Trece Martires City
Cavite, and her secondary education at Francisco Osorio National High School, Trece
Martires City she took up Bcahelor of Science in Hotel and restaurant Mangement at Cavite
State University, Trce Martires City Cavite Campus.

ACKNOWLEDGEMENT
We would like to thank our Almighty God for giving us a strength patience, skills and
knowledge to finish this feasibility study.
To Prof. Lynn Penalea , campus dean, whose intelligence and gave guidance and moral
support for all students.
To Ms. Cristza C. de Ocampo, adviser of feasibility study, for the unending support,
sincere hope for guiding and correcting our various documents with full attention and care.
To our friends specially our classmate who gave moral support and encouragement.
And our family, especially our parent for the love, care, support and guidance to finish
the Feasibility study and for supporting our financially.

Kimberly Joy Manas

Robel Realeza Jr.
Tara Dawn Yap
Mary Angelique Codilan
Rhena Maghirang
Jolian Jego Andres

TABLE OF CONTENTS

TITLE PAGE.....

BIOGRAPHICAL DATA

ii

ACKNOWLEDGEMENT....

iv

TABLE OF CONTENTS.....

LIST OF FIGURES.....

ix

LIST OF TABLES...

LIST OF APPENDICES......

xi

CHAPTER I: INTRODUCTION
A. Objectives of study....... 1
B. Importance of the study....
C. Limitation of the study......... 1
CHAPTER II: METHODOLOGY

A. Data collection.....................
B. Resources/Materials used.....
C. Schedule of activities and Gantt chart...... 3
CHAPTER III: THE EXCUTIVE SUMMARY

A. Highlights............. 3
1. Project background.........
2. Personnel analysis summary..........
3. Market analysis summary.......
4. Financial analysis summary....... 4
B. Conclusion to feasibility...............
4
4
CHAPTER IV: PROJECT BACKGROUND
4
A. Proposed name of the business.............
B. The concept.............. 5
1. Type of operation and services...
2. Menu selection... 5
5

3. Themes...
C. Mission and Vision...
D. Objectives of the facility..
CHAPTER V: SITE SELECTION

A. Site analysis..
1. Site description...
a. Size...
b. Boundaries
2. Site evaluation
a. Visibility...
b. Accessibility.
c. Transportation system..
B. Local area evaluation
C. General area evaluation.

6
6
6
7
7
8

CHAPTER VI: PERSONNEL ANALYSIS

A. Job description and Job requirement.
B. Organizational chart
9
C. Uniform of personnel.
9
9
10
10
10
10
10
10
11

12
13

CHAPTER VII: MARKEY ANALYSIS

A. Analysis of target market.
B. Competitive analysis
C. SWOT analysis

14

CHAPTER VIII: TECHNICAL ANALYSIS

21

CHAPTER IX: FINANCIAL ANALYSIS

23

21

A. Employees salary
B. Estimated income and expenses...
C. Capital investment 51
CHAPTER X: THE ENVIRONMENT TO WHICH THE GUEST ARE

51

EXPOSED

52

A. Physical components
1. The name and logo.
2. Lighting and music.
3. Furniture and furnishing.
B. Non-Physical components 55
1. Marketing strategies...
C. Prompt and courteous services. 55
CHAPTER XI: LAYOUT DESIGN

55

A. Layout description and analysis...

B. Site perspective
C. Detailed floor plan...
1. Flow of materials...
2. Flow of waste.
3. Flow of customer...

56
56
56
57

CHAPTER XII: SPACE ALLOCATION.

CHAPTER XIII: REQUIRED EQUIPMENT AND SPECIFICATION
58
CHAPTER XIV: SANITATION, SAFETY AND SECUTY MEASURES
58
APPENDICES......
59
59
7

59
60
60
62
63
64
67

LIST OF FIGURES

Figure

Page
8

1.
2.
3.
4.
5.
6.
7.
8.

Location map of Thirstea.. ..............

Organizational Structure of ThirsTea..............
Percentage distribution of participants according to their gender...
Percentage distribution of participants according to their Civil Status...
Percentage distribution of participants according to their Occupation
Percentage distribution of participants who want to drink milk tea
Percentage distribution of the preferred time to drink milk tea...
Percentage distributions of how many times the participants drink milk tea as a

9
13
14
15

15
beverage...
9. Percentage distributions of participants on how long stay in a milk tea shop.
16
10. Percentage distributions of participants usually spent in a milk tea shop...
11. Percentage distributions of participants on what factors to base buying decision..
16
12. Percentage distribution of participants on what flavor blends sounds best.
13. Percentage distribution of participants like as cakes for milk tea...
14. Percentage distribution of participants like as an accompaniment for milk tea..
15. Percentage distribution of participants that will patronize milk tea shop 1 17
16. Prepared type of entertainment of ThirsTea
17
18
18
19
LIST OF TABLE
Appendix

19
Page

20
20
21

1
2

Schedule of Activities and Gantt Chart..

Menu Selection.......7
3

Employees salary..

51

LIST OF APPENDICES
Appendix

Page
10

A. Questioner...

11

67