LYCEUM OF ALABANG

College of Tourism & Hospitality Management

Bachelor of Science in Hotel Restaurant Management
Chapter 1

Introduction

Food innovation is the new trend in the food industry. Consumers are a bit

picky today on the food they buy. The appearance, the taste and most specially,

the price. These three factors are the determining agents whether the new food

product presented in the market will be totally a block buster. Varieties of food

innovation today are taking places so the struggle is real for the beginners.

We, the proponents, thought of creating a dish that is suitably healthy for

the majority yet the satisfaction for the taste should not be disregarded. A dish

that is deliciously healthy and favorite of the crowd. As the famous quotes says;

An apple a day, keeps the doctor away, we will create a dish that is basically

made from apples.

Apples are one of the healthiest foods a person can eat. They are high in

fiber and vitamin C, and they are also low in calories, have only a trace of

sodium, and no fat or cholesterol. Apples are high in polyphenols, which function

as antioxidants. To get the greatest amount of benefits, eat the skin of the apple.

All of these benefits mean that apples may mitigate the effects of asthma and

Alzheimer's disease, while assisting with weight management, bone health,

pulmonary function and gastrointestinal protection.

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 LYCEUM OF ALABANG
College of Tourism & Hospitality Management
Bachelor of Science in Hotel Restaurant Management
Background of the Study

This study aims to produce a breakthrough to the existing food products

made from apple. Though the main ingredient is very common, the incorporators

arrive to the conclusion of making a difference in preparing and presenting the

product to the consumers and to the market as well.

Sure, there are already a hundred food products that is made from apples

that is available in the market, be it in liquid or solid form. So, we think of putting

another ingredient that will heighten up the flavor and the nutrients that one can

get from a certain dish. There comes the Blue Marlin and the cheese. We all

know that this fish is a major source of nutrients and certainly a lot of people

loves cheese. Whats left to this innovation is how it will be prepared and or

presented to the consumers. With all these healthy ingredients, the preparation

should be in a healthier way too and that is baking. The preceding chapters will

discuss the feasibility of our food product, the Baked Apple Stuffed with Blue

Marlin topped with cheese.

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 LYCEUM OF ALABANG
College of Tourism & Hospitality Management
Bachelor of Science in Hotel Restaurant Management
Statement of the Problem

This study is intended to evaluate the feasibility of selling baked apple

stuffed with blue marlin topped with cheese. Specifically, it aims to evaluate and

analyze the following areas;

Methodology Aspect

Research Design
Research Locale
Respondents
Sources and Methods of Collecting Data

Management Aspect

Operational Gantt Chart

Form of Ownership
Organizational Structure
Job Analysis
Company Policy

Marketing Aspect

Description and Outlook of the Industry

Target Market
Market Segmentation
Demand Study

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 LYCEUM OF ALABANG
College of Tourism & Hospitality Management
Bachelor of Science in Hotel Restaurant Management
Marketing and Sales Activity
Detailed Product
Product
Packaging

Technical Aspect

Product Process
Workflow Process
Product Description
Equipment /Materials
Plant Location
Plant Lay-out

Financial Aspect

Financial Assumptions
Sources of Financing
Project Cost
Financial Statements (10 Years Projection)
Return on Investment
Payback Period

Socio-Economic Aspect

Contribution to the Society

Contribution to the Government

Conclusion and Recommendation

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 LYCEUM OF ALABANG
College of Tourism & Hospitality Management
Bachelor of Science in Hotel Restaurant Management
Conclusion and recommendations after completing the feasibility study.

Conceptual Framework

The management study shows the form of ownership, the structure of the

business, job analysis and company policies that the researchers had

formulated.

The marketing study covers the general business condition, competitive

condition, target market, demand, supply, product, pricing strategy, promotion,

and packaging. This area talks about the structured questionnaire floated to the

respondents and the results determines the demand and supply and for the

researchers to know whether their product will penetrate the target market.

The technical study of the study comprises product description, process,

equipment and materials, plant location and plant layout. In this area, it discusses

on how the product Baked Apple stuffed with Blue Marlin topped with cheese is

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 LYCEUM OF ALABANG
College of Tourism & Hospitality Management
Bachelor of Science in Hotel Restaurant Management
produce, what ingredients and equipments are needed, and where will the

researchers going to put the said business and its layout.

The financial study shows the capitalization, sources of funds, total sales,

total expenses, income statement, balance sheet, cash flow statement, return on

investment, and ratio analysis. This area discusses if the business is profitable or

not. In addition, it serves as a guide for the researchers to know if the operations

within 5 years are increasing.

The socio-economic study shows the contribution of the study to the

government and to the society. This area proves that the business existed not

only for profit purposes, but also for the improvement of the welfare of the

people.

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 LYCEUM OF ALABANG
College of Tourism & Hospitality Management
Bachelor of Science in Hotel Restaurant Management
Framework of the Study

Management Socio-
Marketing Technical Financial
Economic

Form of General Contribution

Product Financial
Ownership Business to the
Description Assumptions
Condition Society
Contribution
Structure Competitive Product Project
to the
Condition Process Cost
Government

Job Target Equipment / Sources of

Analysis Market Materials Financing

Company Plant Financial Statements (10 Years

Policies Demand Location Projection)

Plant Return on
Product Lay-out Investment

Pricing Payback
Strategy Period

Promotion

Packaging

Figure 1: Framework of the Study

Scope and Limitation of the Study

This study focused on the feasibility of putting up Marple a food to

go kiosk that offers baked apple stuffed with blue marlin then topped with cheese

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 LYCEUM OF ALABANG
College of Tourism & Hospitality Management
Bachelor of Science in Hotel Restaurant Management
in San Pedro, Laguna. Simple random sampling will be used in selecting the

respondents in San Pedro, Laguna for the survey of this study. Moreover,

readings from articles on the internet and journals were used for additional

information.

Significance of the Study

This study aims to provide a to-go food idea that is healthy and has a

very satisfying taste for every taste buds in the area. Since majority of the people

today are very busy, not to mention that they dont have enough time in preparing

their own food, they tend to grab something along their way.

Customers The main purpose of this study is to give a satisfying taste to a

new food product that can be enjoyed in a healthier way by the customers.

Student The researchers aims to create an innovation in the food industry so

as to give the students a perspective way of doing beyond imagination. This will

help them to innovate more than what they can imagine. The students can use

this study in their future reference.

Professor This study can be used by the professors as their example to their

students whos taken on a challenge in creating a new food rather a food

innovation, something that is not available in the market.

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 LYCEUM OF ALABANG
College of Tourism & Hospitality Management
Bachelor of Science in Hotel Restaurant Management
Lyceum of Alabang this study can be beneficial too to the school, the Lyceum

of Alabang. Knowing that they offer course such as Hotel and Restaurant

Management, this can be a proof that they are producing top quality students

through top quality education.

Definition of Terms

Proponents - a person who advocates a theory, proposal, or project:

Research - the systematic investigation into and study of materials and sources

in order to establish facts and reach new conclusions:

Feasibility Study - an assessment of the practicality of a proposed plan or

method.

Demand refers to the Quantity of goods does a buyer is willing to buy at a

given price.

Income Statement type of financial statement that shows annual sales of the

business with its expenses incurred for the whole year.

Balance Sheet one of the financial statements that show the total assets,

liabilities and equity of a business.

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 LYCEUM OF ALABANG
College of Tourism & Hospitality Management
Bachelor of Science in Hotel Restaurant Management
Capitalization the monetary contribution of each partner in starting up a

business.

Kiosk - a small open-fronted hut or cubicle from which newspapers,

refreshments, tickets, etc., are sold.

Ingredients - any of the foods or substances that are combined to make a

particular dish:

Raw Materials - the basic material from which a product is made.

Respondents - a person who replies to something, especially one supplying

information for a survey or questionnaire or responding to an advertisement.

Saut - fried quickly in a little hot fat

Bake - cook (food) by dry heat without direct exposure to a flame, typically in an

oven or on a hot surface:

Vision/Mission

Vision Within the next 12 months Marple will become known to be no. 1 in

service, to have the best staff and to serve the best apple delicacy. We provide

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 LYCEUM OF ALABANG
College of Tourism & Hospitality Management
Bachelor of Science in Hotel Restaurant Management
fresh modern food in a unique environment with friendly yet un-intrusive service

to the customers through effective teamwork and communication.

Mission To sell a delicious and healthy food to the customers. To give

satisfying taste that meets the highest standards of quality and freshness. To

consistently provide our customers with impeccable service by demonstrating

warmth, graciousness, efficiency, knowledge, professionalism and integrity in our

work.

Goals/Objectives

Our foremost priority is to provide excellent food services to the customers by

establishing a successful, dynamic social enterprise.

Offering wholesome, delicious and healthy food.

Creating an attractive food presentation.
Providing excellent customer services that enhances the rapport with the

consumers through responsiveness to needs and requests.

Establishing high quality jobs for target food service employees, including

good wages and benefits.

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