Rice Coffee With Fruit Creamer

University of Perpetual Help System DALTA - Molino
COLLEGE OF BUSINESS ADMINISTRATION
A Feasibility Study
of
In Partial Fulfilment of the Requirements for the Degree of
Bachelor of Science in Business Administration
Major in Business Management
By:
Aivanne Gem U. Mangabang
Rizalyn O. Esporlas
Maria Carmela D. Persia
Chris Joyce B. Merencillo
October 2016
ii
APPROVAL SHEET
This feasdibility entitled “Rice Coffee with Fruit Creamer” have been prepared and
submitted by Aivanne Gem Mangabang, Rizalyn Esporlas, Maria Carmela D. Persia,
and Chris Joyce Merencillo in partial fulfilment of the requirements for the Degree of
Bachelor of Science in Business Administration Major in Business Management has been
examined and is recommended for oral presentation.
Prof. Mayeth T. Salandanan

Adviser
Approved by the PANEL OF EXAMINERS on oral presentation on XXXXXXXXX with

the grade of__________.
Member Member
Chair
Accepted in partial fulfilment for the Degree of Bachelor of Science in Business

Administration, major in Business Management
Prof. Roxanna A. Castro

Dean, College of Business Administration
iii
ACKNOWLEDGEMENT
We would like to express our deepest gratitude to Prof. Mayeth T. Salandanan, for
her full support, expert advice, and for her thoughtful questions and comments that were
valued gently until this work came to existence.
AGM/RE/MCDP/CJM
iv
EXECUTIVE SUMMARY
vi
TABLE OF CONTENTS
DESCRIPTION
Title Page
Approval Sheet
Acknowledgement
Executive Summary
Table of Contents
CHAPTER 1: INTRODUCTION
Background of the Study
Project Proponents
Proposed Named of the Business
Type of Business Organization
Location of Head Office and Production Faculty
Statement of the Problem
Objectives of the Study
Significance of the Study
Research Methodology
Sample Survey Questionnaire
Survey Results
Review of Related Literature
CHAPTER 2: MARKET ASPECT

Introduction
Market Description
Target Market
Market Segmentation
Demand Analysis
Supply Analysis
Demand - Supply Analysis
Current Marketing Condition
List of Competitors
Proposed Marketing Programs
Positioning Strategy
Unique Selling Proposition
Sales Strategy
Channels of Distribution
Future Plans and Strategic Opportunities
Marketing Forms
CHAPTER 3. MANAGEMENT ASPECT

Introduction
Company Goals and Objectives
Short Term Goal and Objectives
Mission Statement
Vision Statement
Form of Business Organization

Manpower Requirements
Job Title, Description and Specification
Organizational Chart
Compensation and Benefits
Monthly Basic Salary of the Philippines
Schedule of Salary Payment, Cut Off Periods
and Manner of Payment
Management Forms
CHAPTER 4: TECHNICAL ASPECT

Introduction
July 21, 2016
Apolonio Advincula Jr.

Molino III Bacoor Cavite
Barangay Captain
Dear Sir:
Greetings!
We, the students of University of Perpetual Help System DALTA- Molino Campus
would like to request from your good office to please allow us to gather some data in
relation to our subject, Feasibility Study entitled Rice Coffee with Fruit Creamer, as a
requirement for the course Bachelor of Science in Business Administration Major in
Business Management for the first semester of the school year 2016-2017.
In this regard, may we request your kind assistance to allow the following students to
administer the survey and interview, in order to support our intended project study.
All data gathered will be treated confidentially. And your favorable response and support
will be highly appreciated.
Respectfully yours,
Esporlas, Rizalyn O. Mangabang, Aivanne U. Merencillo, Chris B. Persia, Carmela D.

Researcher Researcher Researcher Researcher
Noted by:
Prof. Mayeth Salandanan

Professor, Feasibilty Study
Approved by:
Prof. Roxanna A. Castro

OIC College of Business Administration
Dear Respondents,
Greetings!
We, Rizalyn O. Esporlas, Aivanne Gem U. Mangabang, Chris Joyce B.

Merencillo, and Maria Carmela D. Persia from the College of Business Administration
would like to conduct a study about “Rice Coffee with Fruit Creamer. The attached
questionnaire is designed to gather information and data.
PROFILE
Name (optional):
Sex :
Age :
Direction: Put a check on the box provided. Be sure you won’t leave any questions
unanswered.
Student Employed Unemployed
1. What time(s) of day do you usually drink coffee? (mark all that apply)
Morning
Noon
Evening
2. How much do you spend on average when going out for coffee?
50 or less
50 - ₱100
100 - ₱200
200 or more
3. For what reasons would you drink coffee? (You could choose more than one) *
Release Stress
Refreshing
Social Occasions
Drinking Habit
Other (Please specify) ______________
4. What is the most important aspect(s) of your coffee experience?
Price
Service
Location
Taste
5. What do you prefer to drink?
Regular
Decaf
6. Approximately how many years have you been a coffee drinker?
Less than a year
1 year
2 years
More than 2 years
7. Have you ever had Coffee that is made from rice?
Yes
No
9. Do you use coffee creamers?
Yes
No
11. Based on your experience as a coffee drinker, please rate coffee according to the
following: 5 being the highest, 1 being the lowest. (Kindly check the number)
1 2 3 4 5
Brand
Taste
Price
Service
Thank you very much and God bless
- Researchers
July 22, 2016
Apolonio I. Advincula Jr.

Barangay Captain
Molino III, Bacoor, Cavite
Dear Sir:
Greetings!
We, the students of University of Perpetual Help System DALTA- Molino Campus
would like to request from your good office to please allow us to gather some data in
relation to our subject, Feasibility Study entitled Rice Coffee with Fruit Creamer, as a
requirement for the course Bachelor of Science in Business Administration Major in
Business Management for the first semester of the school year 2016-2017.
In this regard, may we request your kind assistance to allow the following students to
administer the survey and interview, in order to support our intended project study.
All data gathered will be treated confidentially. And your favorable response and support
will be highly appreciated.
Thank you!
Respectfully yours,
Esporlas, Rizalyn O. Mangabang, Aivanne Gem U.

Researcher Researcher
Merencillo, Chris Joyce B. Persia, Maria Carmela D.

Researcher Researcher
Noted by: Approved by:
Prof. Mayeth Salandanan Prof. Roxanna A. Castro

Professor, Feasibility Study Dean, College of Business Administration
CHAPTER 1: INTRODUCTION
BACKGROUND OF THE STUDY
Coffee had been in the Philippines since 1740, when a Spanish Franciscan friar
planted the first coffee tree in Lipa, Batangas. But it was During the 1950s, when the
Philippine government, with the help of the Americans, brought in more variety of
coffee. It was also then that instant coffee was being produced commercially thus,
increasing the demand for beans. Because of favorable market conditions, many farmers
went back to growing coffee in the 1960s. Since then, coffee had always been a part of
every Filipino store. It had become a necessity for some Filipinos to consume coffee at
least once a day. However, there is one innovation that is slowly dying but still has a big
opportunity to gain back its lost market. This is a native recipe from Ilocos Norte.
Long before we had it in instant packs, there was a time when our ancestors made
coffee from roasted rice. The origin of rice coffee is said to go way back in the early
years of World War1. Filipinos back then had to survive on low budget and lack of
resources, pushing them to come up with a cheaper alternative to coffee beans. The idea
to sell rice coffee began as a means of extra income for the farmers and their families.
PROJECT PROPONENTS
The corporation was conceptualized through brainstorming and exchange
knowledge of five (5) business management students who will be in-charge of the day-to-
day responsibilities of managing the business.
Table 1
CORPORATION CAPITAL CONTRIBUTION
The corporation has an authorized stocks amounting to Php 15,000,000.00
divided into1, 000,000 common stocks, Php 10.00 par, of which 30% is subscribed and is
fully paid.
Ownership
Names Nationality Total Contribution (%)

Total Contribution
, of
PROPOSED NAME OF THE BUSINESS
The name of the business will be called RICE COFFE WITH FRUIT CREAMER
TYPE OF BUSINESS ORGANIZATION
The business proponents had agreed to form a corporation.

LOCATION OF HEAD OFFICE AND PRODUCTION FACULTY
STATEMENT OF THE PROBLEM
The general problem of the study is to know if RICE COFFEE WITH FRUIT
CREAMER will be feasible or not. The proponents will also attempt to answer the
specific questions in each aspect of the feasibility study.
Market Aspect:
1. Who would be the target market?
2. What would be the marketability of the products in our chosen location?
3. What sampling method to be used?
4. How would the proponents’ determine the price of the product at a level that is
acceptable to buyers and will yield a profit?

5. How much would it cost?
Management Aspect;
1. What are the requirements needed for starting-up a business?
2. What are the characteristics and functions of our management?
3. How many employees would be needed to operate our business?
4. What are the duties and responsibilities of the employees needed for the operation of
the business?
5. What organizational policies and regulations should be implemented?
Technical Aspect;
1. What would be the location of the business?
2. What are the equipment’s/materials to be used?
3. How much would be the cost of the equipment and materials to be used?
4. What is the product description?
5. What would be the product process and procedures to be involved?

Financial Aspect;
1. What would be the capital requirements needed for our business?
2. What would be the major assumptions to be used?
3.
4. How much money would be needed to start the business?
5.
Socio-economic and Other Aspects:
1. What would be the contributions of this study to our country?
2.
3. How will the study benefits the society and the government as well?
4.
OBJECTIVES OF THE STUDY
This study aims to determine the feasibility of RICE COFFE WITH FRUIT CREAMER.
Specifically, the proponents are focused on the attainment of the objectives of each
aspects of the study.
Market Aspect:
1. To determine the firm’s target market.
2. To determine the marketability of the products in our chosen location
3. To establish the sampling method to be used
4. To price the product at a level that is acceptable to buyers and will yield a profit
5. To design appropriate price strategy for our products
Management Aspect;
1. To determine the requirements needed for starting-up a business

2. To determine the characteristics and functions of our management.
3. To determine the number of employees that we needed to operate our business.
4. To know the duties and responsibilities of the employees needed for the operation of
the business
5. To determine to the organizational policies and regulations to be implemented
Technical Aspect;
1. To determine the location of the business.
2. To know the equipment’s/materials to be used.
3. To know the cost of the equipment and materials to be used
4. What is the product description?
5. To know the product process and procedures to be involved.
Financial Aspect;
1. To determine the capital requirements of our business.
2. To know the major assumptions to be used.
3.
4.
5.
Socio-economic and Other Aspects:
1. To be able to know if our business can give contributions to our country.
2.
3. To be able to prove that the proposed business will provide benefits to people as well
as to the government.
4.
5.
SIGNIFICANCE OF THE STUDY
Economy
Proponents
Future Researcher
This study will serve as guide for the future researchers who may be interested in the
studies related to food innovation.

RESEARCH METHODOLOGY
Research Design
Research Locale
This study was located at

SAMPLE SURVEY QUESTIONNAIRE
1. What time(s) of day do you usually drink coffee? (mark all that apply)
Morning
Noon
Evening
50 or less
50 - ₱100
100 - ₱200
200 or more
3. For what reasons would you drink coffee? (You could choose more than one) *
Release Stress
Refreshing
Social Occasions
Drinking Habit
Other (Please specify) ______________
Price
Service
Location
Taste

Regular
Decaf
Less than a year
1 year
2 years
More than 2 years
Yes
No
8.. Do you use coffee creamers?
Yes
No
9. Based on your experience as a coffee drinker, please rate coffee according to the
following: 5 being the highest, 1 being the lowest. (Kindly check the number)
1 2 3 4 5
Brand
Taste
Price
Service
SURVEY RESULTS
1. What time(s) of day do you usually drink coffee?
Choices No. of Respondents Percentage

Morning
Noon
Evening
Total
Question No. 1
Morning
Noon
Evening

₱50 or less
₱50- ₱100
₱100- ₱200
₱200 or more
3.
Total
Question No. 2
₱50 or less
₱50- ₱100
₱100- ₱200
₱200 or more
3. For what reasons would you drink coffee?
Release Stress
Refreshing
Social Occasions
Drinking Habit
Others
Total
Question No.3
Release Stress
Refreshing
Social Occasions
Drinking Habit
Others

Price
Service
Location
Taste
Total
Question No. 4
Price
Service
Location
Taste

Regular
Decaf
Total
Question No. 5
Regular
Decaf
Less than a year
1 year
2 years
More than 2 years
Total
Question No. 6
Less than a year

1 year
2 years
More than 2 years

Yes
No
Total
Question No. 7
1st Qtr
2nd Qtr
8.. Do you use coffee creamers?

Yes
No
Total
Question No. 8
Yes
No
REVIEW OF RELATED LITERATURE

CHAPTER 2
MARKET ASPECT
INTRODUCTION
MARKET DESCRIPTION
TARGET MARKET
MARKET SEGMENTATION
DEMAND ANALYSIS
\
SUPPLY ANALYSIS
DEMAND-SUPPLY ANALYSIS
CURRENT MARKETING CONDITION

LIST OF COMPETITORS
PROPOSED MARKETING PROGRAMS
Product
Place
Promotion
Price
POSITIONING STRATEGY
UNIQUE SELLING PROPOSITION
SALES STRATEGY
FUTURE PLANS AND STRATEGIC OPPORTUNITIES

MARKETING FORM

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University of Perpetual Help System DALTA - Molino

COLLEGE OF BUSINESS ADMINISTRATION

In Partial Fulfilment of the Requirements for the Degree of

Bachelor of Science in Business Administration

Major in Business Management

Aivanne Gem U. Mangabang

Maria Carmela D. Persia

Chris Joyce B. Merencillo

Prof. Mayeth T. Salandanan

Approved by the PANEL OF EXAMINERS on oral presentation on XXXXXXXXX with

Accepted in partial fulfilment for the Degree of Bachelor of Science in Business

Prof. Roxanna A. Castro

valued gently until this work came to existence.

CHAPTER 2: MARKET ASPECT

CHAPTER 3. MANAGEMENT ASPECT

Form of Business Organization

CHAPTER 4: TECHNICAL ASPECT

July 21, 2016

Apolonio Advincula Jr.

Esporlas, Rizalyn O. Mangabang, Aivanne U. Merencillo, Chris B. Persia, Carmela D.

Prof. Mayeth Salandanan

Prof. Roxanna A. Castro

We, Rizalyn O. Esporlas, Aivanne Gem U. Mangabang, Chris Joyce B.

Student Employed Unemployed

4. What is the most important aspect(s) of your coffee experience?

5. What do you prefer to drink?

6. Approximately how many years have you been a coffee drinker?

Less than a year

More than 2 years

7. Have you ever had Coffee that is made from rice?

9. Do you use coffee creamers?

Thank you very much and God bless

July 22, 2016

Apolonio I. Advincula Jr.

Esporlas, Rizalyn O. Mangabang, Aivanne Gem U.

Merencillo, Chris Joyce B. Persia, Maria Carmela D.

Noted by: Approved by:

Prof. Mayeth Salandanan Prof. Roxanna A. Castro

BACKGROUND OF THE STUDY

The corporation was conceptualized through brainstorming and exchange

day responsibilities of managing the business.

CORPORATION CAPITAL CONTRIBUTION

The corporation has an authorized stocks amounting to Php 15,000,000.00

Names Nationality Total Contribution (%)

PROPOSED NAME OF THE BUSINESS

TYPE OF BUSINESS ORGANIZATION

The business proponents had agreed to form a corporation.

LOCATION OF HEAD OFFICE AND PRODUCTION FACULTY

STATEMENT OF THE PROBLEM

specific questions in each aspect of the feasibility study.

1. Who would be the target market?

2. What would be the marketability of the products in our chosen location?

3. What sampling method to be used?

acceptable to buyers and will yield a profit?

5. How much would it cost?

1. What are the requirements needed for starting-up a business?

2. What are the characteristics and functions of our management?

3. How many employees would be needed to operate our business?

5. What organizational policies and regulations should be implemented?

1. What would be the location of the business?

2. What are the equipment’s/materials to be used?

4. What is the product description?

5. What would be the product process and procedures to be involved?