TATER BITES

____________________

A product proposal presented to the Faculty of Senior High School

Department

Pamantasan ng Cabuyao

____________________

In partial fulfilment of the requirements for the

subject Research Project

____________________

By

CATHRYN LEIA P. ALEJANDRE

FRANCESCA AGATHA R. EURABA

JENINA PAULINE B. HUCEÑA

RAIZA MAE M. SAMSON

January 2019
 CHAPTER 1

THE PRODUCT AND ITS BACKGROUND

Introduction

Potatoes are indeed a popular food meant for everyone. Be it an

appetizer or a side dish as mashed potatoes, snacks as French fries or potato
chips, or even as a constituent on viands. As time goes by, in this generation,
snacks made with potato are becoming ballyhoo especially the French fries,
the batonnet-cut deep-fried potatoes. People of all ages love this kind of
snack that comes in different flavors.

Since this kind of snack is 'in' for everyone, they keep on patronizing it.
However, there are so much more snacks to be made from potatoes like
chips and such. There will always be something new out of things that people
are used to that could also satisfy their cravings.

In the study of Brazaite and Abromaitiene (2018), 70% of Asians aged

19-25 years old are consuming boiled potatoes one to three times a week
and 30% are consuming it four to seven times. As for the fried potatoes, 15%
are not eating those kinds for a week, 50% are consuming one to three
times, 30% are four to seven times and 5% are eating it several times in a
week. Hence, this proves that potatoes are really favored by people and an
ideal ingredient in making a snack.

As potatoes are ranked third most consumed and produced crop

following rice and wheat, it is eaten or added in recipes in various forms
(Anwar, 2015). In its nutrition aspect, this is because potatoes are high
sources of Vitamin C that helps to support the body’s immune system and
serves as an antioxidant in the body, which make it perfect for one's diet.

According to Karttunen (2011), food security always focuses on the

availability, access, stability and utilization, hence, people at all times should
have an access to a sufficient, safe and nutritious food lead to preferences
for an active and healthy life. And even though they wanted to-go snacks,
they should consider what the food is made of so that they're still aware of
their fitness.

In India, potatoes became a popular ingredient for its cuisine,

delicacies and snacks. According to Selvamani (2018), a food snack in India
named samosa became well-known because of its variety of boiled, fried and
mashed potato filled with minced cheese, garlic, meat and the like. Since
people could have choices, the snack boomed in the place aside from the
fact that is made with a vegetable.

Southeast Asian countries mainly use potatoes as ingredients for

snacks, dishes and bread making and is continuously being utilized as the
years pass (Whitehead, 2016). Due to the large amount of availability of
potato resources in the region, people keep on patronizing it not worrying
about the consumption and sustained its delicious food with potatoes.

In line with this, Philippines are one of the countries in Southeast Asia
which is rich in land and nature. According to Roman and Russell (2009), the
country is one of those having high supply of potatoes, hence, its citizens
make use of potatoes in their dishes, be it with those conventional dishes
influenced by other countries due to colonization or local cuisine. For
instance, adobo, would be much better if cooked with potatoes.

Aside from being an extra on meal courses, potatoes can also be a

food that is mainly eaten, preferably as a treat. Therefore, the proponents of
this feasibility study wanted to make something out of potatoes that could
serve as an appetizer, a snack and a viand, and introduce a whole new
product that has not been really popular with the people in the form of
potato balls.

Product

As a rising characteristic and trend has made its way to the world of
food, the proponents noticed the venturesome characteristic of people
nowadays. Trying out food that is made of unexpected combinations of
ingredients, according to Cooper (2013), is a different and typical tend to
catch the attention of people. Applying to different aspects even in the world
of food, people are now becoming food venturous.
 With food venture becoming a trend, the proponents found an
opportunity for business. Ideas came running and the proponents being
adventurous, came up with Tater Bites.

Tater Bites are as unique as the uncommon food which can be eaten as
a snack, side dish and even a viand. It is a deep-fried mashed potato with
creamy cheese and ground beef squeezed altogether inside as filling,
covered with bread crumbs. The pleasing golden brown color, the crisp of the
outer layer and the yummy filling will surely satisfy the consumers and its
food venturous soul.

Significance of the Study

This study is destined to be beneficial to the following:

Existing Players. The study can add information on what are the
possible ways of enhancing their products and strategies in making it more
demandable to the consumers that may improve their management in this
type of business.

Future Proponents. The study can provide them knowledge to guide

them in making their own output and may serve as their reference on how
creativity plays important role in the market. They may enhance their talents
and skills in producing improved and pioneering studies in the future.
Definition of Terms

To better understand this study, the researchers provided the following

terms which were conceptually and operationally defined:

Appetizer. This is the term used for a food that simulates the appetite
before people start eating.

Business. This refers to an operation the proponents wanted to

establish in the aim of earning profit.

Cravings. This refers to the want of a person to eat something.

Cuisine. This is the term used for the famous food or meals in a
certain place.

Delicacies. This refers to the food that is a trade mark of a specific

location.

Food venture. This is the term used for a person's being dauntless in
its endeavour of finding kinds of food that is new to its taste.

Market. This is the term used wherein there are buyers and sellers of
the same type of product or industry.

Opportunity. This refers to the set of circumstances that would make

earning a profit possible for the proponents.

Players. This is the term used for those businesses in the same
industry.

Product. This is the term used for the proposed output of the
proponents in this feasibility study.

Tater Bites. This is the specific name of the product the proponents
will try to make.

To-go snacks. This refers to food that could be brought and eaten
while on the road without requiring a place to be put.

Trend. This is the term used to define the rising popularity of a food in
a certain place and span of time.

Venturesome. This refers to a person's willingness to take risks in

trying something new.
 CHAPTER 2

TECHNICAL ASPECT

The potato product presented by the proponents of this feasibility

study will benefit consumers at any cost, as recounted in the anterior
chapter. In this chapter, the description of the product and how it is made
will be further explained, as well as the equipment and materials needed and
the production plan for the product. This is to elaborate the technical details
about the proposed product. Also, the benefits of the product are pointed out
in this chapter for clearer comprehension.

Product Specification Mashed Potato

Outer Layer
Ground beef and Cheese

A. Outer layer. It is the crunchy outer most part of the product which is
made of flour, egg and breadcrumbs.

B. Mashed potato. It serves as the cover and the main ingredient of the
product.
 C. Ground beef and cheese. These make the product unique from the
others and enhance the taste of the product, making it tastier.

Tater Bites is a crunchy, adorable and heavenly food product. It is a

formed mashed potatoes with cheese and ground beef in the inside, deep
fried and coated with bread crumbs.

Sauce is also provided for additional touch which is teriyaki sauce. The
teriyaki sauce balances the taste of the product. It is a salty-sweet and sour
sauce that has a tangy smell and, a thick and sticky texture.

Equipment and Materials

The equipment used for the making of the product are the following:

1. Bowl

This is a deep dish used as a

container and for mixing needed
ingredients.

2. Chopping board

This is a tough board made with

wood where ingredients needed to
be cut or peeled are placed for
chopping.
3. Fork

This is a utensil with tines used in

different ways in product making.

4. Frying pan

This is a flat-bottomed pan used for

frying or deep frying the ingredients
and the main product.

5. Knife

This is a tool used for cutting,

peeling or mincing needed
ingredients.

6. Plate

This is a flat, round dish used where

the ingredients are placed for the
making of the product.
7. Saucepan

This is a deep cooking pan used in

boiling needed ingredients and
making the sauces.

8. Spatula

This is a blunt-blade, broad and flat

kitchen tool used for mixing
ingredients.

9. Spoon

This is a roundhead utensil used for

mixing and scooping needed
ingredients.

10. Stove

This is a kitchen appliance fuelled

with liquefied petroleum gas that is
used to cook food.
 11. Strainer

This is a kitchen device used to

drain the ingredients or separate
the solid ingredients from the liquid
ones.

12. Table

This is flat furniture where the

ingredients are placed for
preparation and the making
process.

13. Tongs

This is a kitchen tool used to grip

and lift objects instead of the hands
for sanitary and safety purposes.

Meanwhile, the materials and ingredients used in the process of

product making are as follows:

1. Bread crumbs

These are bits of crunched bread

used to make the product crispier.
2. Brown sugar

This is a condiment added to sauces

to achieve the desired taste.

3. Cheese

This is a dairy product used as a

filling for the potato balls.

4. Cooking oil

This is a fat used to fry or deep fry

the needed ingredients.

5. Ground Beef

This is a fresh meat used as a filling

for the potato balls.
6. Corn starch

This is a powdered ingredient used

to achieve the desired consistency
or thickness of the sauce.

7. Disposable gloves

These are plastic gloves used in

preparing and making the product to
avoid food contamination.

8. Eggs

These are poultry products cracked

and beaten to be used as a coating
for the potato balls.

9. Flour

This is a powdered ingredient used

as a coating for the potato balls.
10. Garlic

This is a vegetable used to add

flavor to the sauces.

11. Ginger

This is a vegetable also used to add

flavor to the sauces.

12. Honey

This is syrup used to add flavor to

the sauces.

13. Liquefied petroleum

gas

This is a gas used to fuel the stove

in order to cook the product.
14. Paper plates

This will serve as a container for the

finished product.

15. Pepper

This is a condiment used to add

flavor to the sauces.

16. Potatoes

This is a vegetable which is the main

ingredient of the product.

17. Salt

This is a condiment used also to add

flavor to the sauces.
 18. Soy sauce

This is a condiment used to make

the teriyaki sauce.

19. Water

This is a liquid used generally in

creating the product.

Product Manufacturing

Tater Bites is a product that is aimed to be served as a quality product

that will mesmerize the consumers all throughout. Creating the product,
there are different procedures that are done during the manufacturing
process.

For the main product, the following are the procedures for making it:

1. Prepare all the ingredients, equipment and materials needed for the
product itself.

2. Wash all the ingredients that are needed to be washed.

3. Boil the potatoes together with a little bit of salt to add some flavour to
the potatoes. Put the stove in a medium heat and boil the potatoes for
20 minutes.

4. Peel and mash the potatoes. Add some spices to taste. Mix well.
5. Set your stove in low heat and sauté the ground beef in a little amount
of cooking oil. Set aside.

6. Get a certain amount of mashed potato then add a cubed-size cheese

and the desired amount of ground beef. Make it a large cubed-sized
figure making sure that the cheese and ground beef are all inside.

7. Roll it in flour, beaten egg and bread crumbs. Set aside.

8. Deep fry the potatoes into cooking oil, making sure that the inner
layers are cooked. Wait until the outer layer turns to golden brown.

9. Serve the product with sauce.

For the teriyaki sauce, the following are the steps to make:

1. Prepare all the ingredients, equipment and materials needed for the
sauce.

2. Set the stove into low heat and sauté the minced garlic and ginger
for a span of 1 minute, until your desired aroma is released.

3. Combine all the wet ingredients and let it simmer of about five
minutes. Add a certain amount of corn starch mixture to achieve
your desired consistency and thickness.

4. Drain the sauce to remove excess garlic and ginger.

5. Serve the sauce with a product.

Production Timeline

Tater bites producti on

1-Aug 6-Aug 11-Aug 16-Aug 21-Aug 26-Aug 31-Aug

Actual Pl a nni ng

Prepari ng of Equi pments

Gatheri ng of Ingredi ents

Product Maki ng
 1-Sep 6-Sep 11-Sep 16-Sep 21-Sep 26-Sep

Actual Pl anni ng

Prepari ng of Equi pments

Gatheri ng of Ingredi ents

Product Ma ki ng

1-Oct 6-Oct 11-Oct 16-Oct 21-Oct 26-Oct 31-Oct

Prepari ng of Equi pments

Gatheri ng of Ingredi ents

Product Ma ki ng
 3-Nov 8-Nov 13-Nov 18-Nov 23-Nov 28-Nov

Prepari ng of Equi pments

Gatheri ng of Ingredi ents

Product Maki ng

1-Dec 6-Dec 11-Dec 16-Dec 21-Dec 26-Dec 31-Dec

Prepari ng of Equi pments

Gatheri ng of Ingredi ents

Product Maki ng

The figures presented above aim to show the production schedule for
the next four consecutive months. The preparing of equipment and the
gathering of ingredients happens on the same day and the making of the
product follows. The supply of ingredients needed for the whole month is
bought at once on the start of the first week and stored for processing for the
next few weeks of the month.

Product Benefits

This product is anticipated to be beneficial in the following aspects:

Health. Potatoes are naturally nutritious; it offers various types

vitamins such as:

1. Vitamin C that acts as an antioxidant that prevents cellular

damage and helps to support the immune system.

2. Fiber that helps to lower blood cholesterol and weight loss.

3. Vitamin B6 that helps the body to produce nonessential amino

acids that helps body to make body proteins.

4. Potassium that helps regulate fluids and mineral balance,

maintain normal blood pressure and it is vital in transmitting nerve impulses
that helps muscles contract.

Affordability. The product can be bought by set, 3 pieces for 20

pesos. In this set the end user can be easily satisfied by its incredible taste.
According to the study of Balderjahnet al. (2018), the spending of financial
resources should not exceed and should be sustainable. Therefore, Tater
Bites is a product that is affordable and is worth the money someone spends.

Satisfaction. The product gives the end users a sense of fulfilment

from consuming Tater Bites. It could satisfy one’s craving in different ways to
eat it. May it be a snack, viand, side dish, etc. It also provides satisfaction
through being different from the usual products sold and eaten by many.
 CHAPTER 3

MARKETING ASPECT

In this chapter, the way how the proponents conducted their marketing
survey was shown, as well as the analysis that is made from the answers of
the respondents or their target market. Also, its projected demand and
supply are identified so as to estimate the needed quantity of the product.
Furthermore, the target market is segmented into the different aspects of it.
The strategies that the proponents were going to make to promote their
product are also presented in this chapter.

Market Survey

A survey was conducted by the proponents to know their target market

and the projected demand and supply of the product. It is also used for
knowing the improvements and strategies that are needed in their product to
increase return and customers

The survey questionnaire used a scaling of 4 point-Likert Scale which

has four parts. The respondents have to assess the product in terms of its
taste, appearance, name and price. In each category have another 3
subcategories that are needed to be considered. In taste, the product’s
flavor, consistency and satiation are evaluated. The flavor indicates the
appeal of the taste of the product. Consistency is the consistency of the
quality of the taste while satiation defines the satisfaction of the respondents
to the product.

Base on its appearance, the size, packaging and its appeal are to be
graded. The product size is the respondents’ satisfaction to the presented
size of the product. Packaging is the appeal of the product packaging to the
respondents. Appeal is the total appearance of the product for the
respondents and if the product is appetizing enough to eat.

In terms of its name, the three subcategories that are needed to be

assessed are its appeal, relevance and recall and the enunciation of the
name. The appeal indicates the positive impact of the name of the product.
Relevance and recall means retaining of the products name in the minds of
the respondents. Enunciation is the way how the name of the product is
pronounced.

Lastly, the price of the product has affordability, value for money and
the overall value of the product to the customers. Affordability is ability of
the customers to buy the product. Value for money pertains to the
worthiness of the buying the product. The overall value is the significant
value of buying the product with the given price.

The said categories are to be graded based on the given scale which
has 4 as the highest point and 1 as the lowest point. These scales are to be
interpreted as Excellent, Good, Poor, and Very Poor which Excellent is the
highest possible rate while Very Poor is the lowest possible rate.

Market Analysis

Market analysis is a way of assessing the market in qualitative and

quantitative manner. It measures the projected size of the market in terms
of volume and value. This is important for the proponents to know whether
their product could be feasible into their target market. In line with this, the
proponents conducted a marketing survey in order to distinguish if their
market would be appropriate for their product which happened on
September 27, 2018.
 It is the intent of this study to present the assessment of the products
as taste, appearance, product name and price as evaluated by the students
and faculty of Pamantasan ng Cabuyao. The presentation of the results can
be seen in tables 1, 2, 3, 4.

Table 1 shows the assessment of the product in terms of its taste.

1. The Assessment of the Taste of the Product

Table 1

The Assessment of the Taste of the Product

INDICATORS
Taste VI X
1. Flavour 3.60 Excellent
2. Consistency 3.45 Good
3. Satiation 3.25 Good
General Assessment 3.43 Good
Legend 3.50-4.00 Excellent 1.50-2.49 Poor
2.50-3.49 Good 1.00-1.49 Very Poor

It has a general mean of 3.43 which was interpreted as "Good". The

"Flavour" has the highest mean of 3.60 interpreted as "Excellent". However,
"Satiation" has the least mean which is 3.43 interpreted as "Good".

Table 2 shows the assessment of the product in terms of its

appearance.

2. The Assessment of the Appearance of the Product

Table 2

The Assessment of the Appearance of the Product

 INDICATORS
Appearance VI X
1. Product Size 3.40 Good
2. Packaging 3.07 Good
3. Appeal 3.33 Good
General Assessment 3.27 Good
Legend 3.50-4.00 Excellent 1.50-2.49 Poor
2.50-3.49 Good 1.00-1.49 Very Poor

It has a general mean of 3.27 which was interpreted as "Good". The

"Product Size" has the highest mean of 3.40 interpreted as "Good".
However, "Packaging" has the least mean which is 3.07 interpreted as
"Good".

Table 3 shows the assessment of the product in terms of its product

name.

3. The Assessment of the Name of the Product

Table 3

The Assessment of the Name of the Product

INDICATOR
Product Name VI X
1. Appeal 3.57 Excellent
2. Relevance 3.41 Good
3. Enunciation 3.43 Good
General Assessment 3.47 Good
Legend 3.50-4.00 Excellent 1.50-2.49 Poor
2.50-3.49 Good 1.00-1.49 Very Poor

It has a general mean of 3.47 which was interpreted as "Good". The

"Appeal" has the highest mean of 3.57 interpreted as "Excellent". However,
"Relevance" has the least mean which is 3.41 interpreted as "Good".

Table 4 shows the ratings of the product in terms of its price.

4. The Assessment of the Price of the Product

Table 4
 The Assessment of the Price of the Product

INDICATORS
Price VI X
1. Affordability 3.56 Excellent
2. Value for Money 3.54 Excellent
3. Overall Value 3.55 Excellent
General 3.55 Excellent
Assessment
Legend 3.50-4.00 Excellent 1.50-2.49 Poor
2.50-3.49 Good 1.00-1.49 Very Poor

It has a general mean of 3.55 which was interpreted as "Excellent".

The "Affordability" has the highest mean of 3.56 interpreted as "Excellent".
However, "Value for Money" has the least mean which is 3.57 interpreted as
"Excellent".

The tables shown above presented the results of the survey conducted
which shows that it has a general composite mean of 3.43 which was
interpreted as "Good".

Projected Demand

The intent of this study is to present the projected or initial demand of

the product. Percentage was used to get the total number of people who are
willing to buy the product, as out of 135 respondents, 127 people said "Yes"
which connotes that 9.4 persons over 10 people will buy the product. This is
interpreted as 94% of the target market, which implies "Excellent".

Projected Supply

As 127 out of 135 respondents said "Yes" to the marketing survey, this
should be able to formulate the projected supply of the product. 21 of the
respondents answered they will "Always" buy the product, which is
interpreted as 16% of the target market. 73 of them answered “Often” which
is interpreted as 54%. On the other hand, 33 of them answered “Seldom”
which is interpreted as 24%.

In line with this, the initial demand of the product would be the sum of
those who answered “Always” and “Seldom”, which is 94 persons. Those who
answered “Never”, which were eight people, will serve as the buffer stock of
the product. To make it exact, the supply would be 110 with 16 buffer stock.

Market Segmentation

Gender Segmentation

Femal e; 33.33%

Mal e; 66.67%

Mal e Fema l e

The study intends to present how the market was segmented. The
market was segmented according to gender and age. The product targeted
students and teachers from Pamantasan ng Cabuyao. As shown on the chart
above, the number of males who said they will buy the product is greater
than females. This is due to more number of males in the class than females.

Age Range
20-25; 7.09%

15-19; 92.91%

15-19 20-25
 As the product targeted students and faculty members of the school,
the ages ranged from 15-19 years old and 20-25 years old. The biggest
quantity is from students aged 15-19 years old due to the big number of
students than faculty members.

Marketing Strategy

Every business should have a competitive advantage in order to

succeed and gain profit. Some of marketing strategies of Tater Bites in order
to encourage customers are mentioned hereinafter.

The first one is to make an advertising video and record about the
product, making it create its value just like the commercial in televisions and
radios. For the advertising video, this will be posted in different social media
platforms.

Next is to give freebies for the first few customers during the grand
opening of the stall. It will be given immediately after the purchase of the
product, as this will be announced before the day of opening.

Third, is to post the opening of the stall in social media sites such
Facebook, Messenger, Twitter, Instagram, etc. This is to update those who
are around the vicinity area. The posts will not only be for the opening but
will be done in a daily basis, in order to persuade customers to buy the
product.

Fourth, is offering promos in set and bulk orders in order to encourage

customers to buy more of the product.
 Those are the Tater Bites’ visualized strategies in order to be
successful and help every person in the community to choose the right
product of their choice.

Aside from the advertisement mention above, Tater Bites will make a
packaging that is eco-friendly such as paper plates. The taste of the product
will also be improved by following the right amount of the ingredients.

It will be made from the time the customer’s order it so that it would
be served fresh from the stove. The person in-charge of the stall will wear his
personal protective clothing such as apron, hair net and gloves to meet the
people’s perception, and also the proponents’ desire, for a safe and healthy
environment.

CHAPTER 4

FINANCIAL ASPECT
 This chapter presents the financial part of this study. The costing of the
materials and how much of these are used in production will be shown in this
aspect, as well as the value of the product produced every month. Also, the
projected financial statements for the product are indicated in this chapter to
show if this product would be feasible.

Material Costing

The potato product offered by the proponents will be prepared daily as

these would make the product better for the target consumers. There will be
110 pieces that would be produced every day and the proponents will
include 16 pieces for the buffer stock. This will be produced by batch.

In line with this, the costing of the materials that will be used for the
product is shown hereinafter.

MATERIALS QUANTITY UNIT COST TOTAL COST

Good Life
1 pack Php 32.00 Php 32.00
bread crumbs
Eden cheese 2 boxes Php 45.00 Php 90.00
Cooking oil 1 bottle Php 21.00 Php 21.00
Corn starch 1/8 kg. Php 40.00 Php 5.00
Eggs 2 pcs. Php 6.00 Php 12.00
Flour 1/2 kg. Php 40.00 Php 20.00
Garlic 1 pc. Php 5.00 Php 5.00
Ginger 1pc. Php 5.00 Php 5.00
Potatoes 3 kg. Php 90.00 Php 270.00
Datu Puti
1 sachet Php 7.00 Php 7.00
Soy sauce
Ground beef ¼ kg Php 280.00 Php 70.00
Based on the costing that was shown above, the total production price
for the product which will be produced daily is Php 537.00, which in
estimation could cover up over 42 servings.

Financial Statements

To monitor the supposed flow of money and financial state of the

business, the financial statements projected by the proponents for the five-
month operation starting from August to December 2018 are shown below.
 Tater Bites
Trial Balance
As of August 31, 2018
Cash Php 16,209.00
Store Equipment 4,700.00
Store Supply 5,537.50
Ending Inventory 1,210.00
Accounts Payable Php 2,350.00
Sheba, Capital 20,000.00
Sales 20,000.00
Cost of Goods 13,790.00
Sold
Utilities Expense 203.50
Rent Expense 700.00
Total Php Php
42,350.00 42,350.00

Tater Bites
Trial Balance
As of September 30, 2018
Cash Php 26,513.00
Store Equipment 4,700.00
Store Supply 940.00
Ending Inventory 2,645.10
Accounts Payable Php 2,350.00
Sheba, Capital 20,000.00
Sales 46,200.00
Cost of Goods Sold 31,854.90
Utilities Expense 497.00
Rent Expense 1,400.00
Total Php Php
68,550.00 68,550.00

Tater Bites
Trial Balance
As of October 31, 2018
Cash Php 29,218.50
Store Equipment 4,700.00
Store Supply 3,322.50
Ending Inventory 2,165.15
Accounts Payable Php 2,350.00
 Sheba, Capital 20,000.00
Sales 64,300.00
Cost of Goods Sold 44,334.85
Utilities Expense 809.00
Rent Expense 2,100.00
Total Php Php
86,650.00 86,650.00

Tater Bites
Trial Balance
As of November 30, 2018
Cash Php 37,330.00
Store Equipment 4,700.00
Store Supply 1,855.00
Ending Inventory 892.95
Accounts Payable Php 2,350.00
Sheba, Capital 20,000.00
Sales 87,900.00
Cost of Goods 60,607.05
Sold
Utilities Expense 1,065.00
Rent Expense 3,800.00
Total Php Php
110,250.00 110,250.00

Tater Bites
Trial Balance
As of December 31, 2018
Cash Php 40,926.50
Store Equipment 4,700.00
Store Supply 1,227.50
Ending Inventory 275.10
Sheba, Capital Php 20,000.00
Sales 106,200.00
Cost of Goods 73,224.90
Sold
Utilities Expense 1,346.00
Rent Expense 4,500.00
Total Php Php
126,200.00 126,200.00

Tater Bites
Adjusted Trial Balance
 For the year ended December 31, 2018
Cash Php 35,329.00
Store Equipment 4,700.00
Store Supply 1,227.50
Ending Inventory 275.10
Sheba, Capital Php 20,000.00
Sales 106,200.00
Cost of Goods 73,224.90
Sold
Utilities Expense 1,346.00
Rent Expense 4,500.00
Supplies Expense 5,597.50
Total Php Php
126,200.00 126,200.00

At the month of August, the proponents started up their business and

did different strategies. In that way, they have sold their products regularly
and achieved their desired profit and sales. For a starting business, this
depicts that the product is patronized by the target market. Also, as for the
expenses, the proponents are renting a small area in front of the school and
paying its regular bills. The supplies are for recording purposes, packaging
and liquefied petroleum gas. The equipment used by the proponents were
bought, paid the half and credited the other to be able to reserve cash for
production. The cost of goods sold sums up for the number of servings they
sell a day, and the ending inventory is for the remaining ingredients that are
not used for the month.

For the month of September, the business raised its sales since it also
increased its cost of goods sold because the product has been already known
around the area. Thus, other students try it also, making the proponents
produce more of its product. One of the proponents had her debut party and
included their product as a snack. This way, the normal sales of the business
increased. As for the expense, the rent remains the same for the month, as
well as for the next months. For the utilities, the expense increase a bit
because of the additional time in the production. The cost of goods sold sums
up for the number of plates they sell a day, and the ending inventory is for
the remaining ingredients that are not used for the month.

At the month of October, the business had the additional orders made
by those students who had their defense. Since it is semestral break, the
number of students going to school are lesser thus there are less much
customers, but there are some who still completes their requirements so the
business will go on. As for the utilities, the expense went higher due to the
sudden increase of electricity rate per kilowatt hour.

For the month of November, as it is still semestral break, lesser

students would come but as the enrolment comes by, the proponents
managed to catch up with their loss. Students came back on patronizing
their product. The expense for utilities lessened for the month as the rent
remained the same.

At the month of December, since the Christmas break is near, the

proponents thought of how they could catch up to their monthly quota in
advance. In line with that, they decided to offer their products in bulk orders
for the upcoming year-end parties of the students and faculty members. As
many students and faculty members have patronized it, they have raised
their sales and managed to fill up for their supposed loss for the month.
There was also a record for the ending inventory which is to be used the
following year, and the expense for utilities lessened for the month because
the number of days of production were lessened. The proponents were also
able to pay their credited equipment from the first month of production. The
remaining supplies will be also used for the next year’s operation. There
have been adjustments for the month, which is the supplies expense, the
total the cost of supplies for the whole year.
 Tater Bites
Statement of Comprehensive Income
As of December 31, 2018
Sales Php 120
000.00
Less: Cost of Goods (82 107.60)
Sold
Gross Profit Php 37
892.40
Less: Operating
Expenses
Utilities Expense Php 2
932.50
Rent Expense 5 000.00
Supplies 6 167.50 Php (14
Expense 100.00)
Net Income Php 23
792.40

For the statement of comprehensive income, the sales of Php

120,000.00 were deducted by the cost of goods sold for five months to attain
the gross profit. The operating expenses such as rent, supplies and utilities,
were then deducted from the gross profit to get the net income of Php 23
792.40. This means that the business that the proponents are trying to build
will be feasible since it is not a loss. The owners successfully maintained the
profit they want to achieve.
 For the statement of financial position, the assets were cash, office
supplies, equipment’s and the ending inventory. There are also no liabilities
since they paid it at the right time and at the same time, the proponents
were eager to dilute the said liabilities. With the owner's capital and the net
income, it sums up as same with the assets. This means that proponents
followed the right equation of the balance sheet which is Assets = Liabilities
+ Owners Equity.

Tater
Tater Bites
Bites Statement of Comprehensive Income
As of December 31,2018
Assets
Php 35
Cash 547.40
Store
Equipment 2,350.00

Store Supplies 657.50

Ending 17
Inventory 237.50
Php 55
Total Assets 792.40
Equity
Php 32
Sheba, Capital 000.00
23
Net Income 792.40
Php 55
Total Equity 792.40
 Cash Flow Statement
As of December 31, 2018
Php 32
Cash Beginning 000.00

Cash Flow from Operating Activities

Cash Inflow

120
Sales 000.00

Less

Cash Outflow
Cost of Goods Sold
Php 82 107.60

Utilities Expense 2 932.50

Rent Expense 5 000.00

Store Equipment 2 350.00

Store Supplies 657.50

Supplies
Expense 6 167.50

(116
Ending Inventory 17 237.50 452.60)

3
Net Cash Flow 547.40

Add

32
Cash Beginning 000.00

Php 35
Cash End 547.40

For the cash flow statement, the cash beginning was the owner's
capital. There are only operating activities for this small-scale business. The
cash inflow were sales, and the cash outflow was the total expenses which
are the cost of goods sold, utilities expense, rent expense, supplies expense
and the ending inventory. As for the net cash flow, it was the difference of
the cash inflow and the cash outflow. Net cash flow will be added to the cash
beginning, so it would sum up as the cash end which is the same as the cash
balance for the month of December. This means all the expenses and income
were correctly computed and written.

Chapter 5

Conclusion and Recommendations

This chapter presents the conclusions drawn from the interpretation of

the market analysis and after analysing the data gathered from the
respondents. This chapter also includes the recommendations the researcher
found out after the market survey and analysis all throughout the study.
Conclusion

After the interpretation and analysis of the gathered data, the

proponents concluded that:

1. The taste of the product brought satisfaction to the target market. It

was
assessed in three terms namely: Flavor which has a general mean of 3.60
interpreted as “Excellent”; Consistency which has a general mean of 3.45
interpreted as “Good”; and Satiation which has a general mean of 3.25
interpreted as “Good”. Overall, the Taste of the product has a general mean
of 3.43 which is interpreted as “Good”.
2. The appearance of the product brought satisfaction to the target
market.
It was assessed in three terms namely: Product Size which has a general
mean of 3.40 interpreted as “Good”; Packaging which has a general mean of
3.07 interpreted as “Good”; and Appeal which has a general mean of 3.33
interpreted as “Good”. Overall, the Appearance of the product has a general
mean of 3.27 which is interpreted as “Good”.
3. The name of the product brought satisfaction to the target market. It
was
assessed in three terms namely: Appeal which has a general mean of 3.57
interpreted as “Excellent”; Relevance which has a general mean of 3.41
interpreted as “Good”; and Enunciation which has a general mean of 3.43
interpreted as “Good”. Overall, the Name of the product has a general mean
of 3.47 which is interpreted as “Good”.
4. The price of the product brought satisfaction to the target market. It
was
assessed in three terms namely: Affordability which has a general mean of
3.56 interpreted as “Excellent”; Value for Money which has a general mean
of 3.54 interpreted as “Excellent”; and Overall Value which has a general
mean of 3.55 interpreted as “Excellent”. Overall, the Price of the product has
a general mean of 3.55 which is interpreted as “Excellent”.

Recommendations

Based on the findings of the study, the proponents suggested the

following recommendations:
1. The product should be tested in other locations and target markets to
see if it will also be feasible.
2. The business should try expanding its stores in other places which do
not have stores for the same product.
3. The product should improve to have a longer shelf life.
4. The business should try to sell their franchise to interested
businessmen.
5. The product should have variety of sauces for the consumers to enjoy.
6. Add other potato products to be served and see if it could also be
feasible.
7. Try to partner the product with drinks and see if it could also be
feasible.
8. Further studies seeking if the cost of the product could be lessened
without sacrificing its quality.

REFERENCES
Daniuseviciute-Brazaite, L., & Abromaitiene, L. (2018). Evaluation of
students’ dietary behaviours depending on gender. PROGRESS IN
NUTRITION, 20(1), 21-29.

Hüttel, A., Ziesemer, F., Peyer, M., & Balderjahn, I. (2018). To purchase or
not? Why consumers make economically (non-) sustainable
consumption choices. Journal of Cleaner Production, 174, 827-836.

SELVAMANI, M. K. Role of Indian Cuisine in International Cullinary.

APPENDIX A

Certificate of Quantitative Data Treatment

This certifies that the Senior High School feasibility study entitled, TATER

BITES conducted by Cathryn Leia P. Alejandre, Jenina Pauline Basallote,

Francesca Agatha R. Euraba and Raiza Mae M. Samson, whose research

design was Quantitatve, had been subjected to, Quantitative Data Treatment

utilizing Statistical Package for Social Sciences (SPSS) with software license

number __________ at Pamantasan ng Cabuyao by the undersigned.

JEREMY PAUL E. GECOLEA, MBA

Quantitative Analyst, Pamantasan ng Cabuyao

APPENDIX B

Certificate of Grammar Editing

This certifies that the Senior High School feasibility study entitled TATER

BITES conducted by Cathryn Leia P. Alejandre, Jenina Pauline Basallote,

Francesca Agatha R. Euraba, and Raiza Mae M. Samson, whose research

design was quantitative, had been subjected to Grammar Editing at

Pamantasan ng Cabuyao by the undersigned.

BABAYARAN NG 300

Grammar Editor, Pamantasan ng Cabuyao

CURRICULUM VITAE
Alejandre, Cathryn Leia P.
Accountancy, Business and Management
Block 95 Lot 49 Phase 1 Mabuhay City
Mamatid, Cabuyao, Laguna
09956682834
cathrynalejandre@gmail.com

PERSONAL INFORMATION

Date of Birth : September 29, 2001

Place of Birth : Manila
Age : 16 years old
Gender : Female
Civil Status : Single
Height : 5’1
Religion : Roman Catholic

EDUCATIONAL ATTAINMENT

Secondary
Name of School : Pamantasan ng Cabuyao
School Address : Katapatan Village, Banay-banay,
Cabuyao, Laguna
Strand : Accountancy, Business and Management
Year Graduated : 2017-present

Name of School : Saint Vincent College of Cabuyao

School Address : 54 Mamatid, Cabuyao, Laguna
Year Graduated : 2017

Primary
Name of School : Saint Matthew Montessori and Science
High School
School Address : Mamatid, Cabuyao, Laguna
Year Graduated : 2013

CURRICULUM VITAE
Euraba, Francesca Agatha R.
SHS- Accountancy, Business and Management
Phase 3 Executive Mabuhay City
Mamatid, Cabuyao, Laguna
09955591266
francescaeurabame@gmail.com

PERSONAL INFORMATION

Date of Birth : September 11, 2000

Place of Birth : San Pedro, Laguna
Age : 18 years old
Gender : Female
Civil Status : Single
Height : 5’1
Religion : Methodist

EDUCATIONAL ATTAINMENT

Secondary
Name of School : Pamantasan ng Cabuyao
School Address : Katapatan Village, Banay-banay,
Cabuyao, Laguna
Strand : Accountancy, Business and Management
Year Graduated : 2017-present

Name of School : Pulo National High School

School Address : Pulo, Cabuyao, Laguna
Year Graduated : 2017

Primary
Name of School : Sacred Heart of Jesus and Mary School
School Address : Mamatid, Cabuyao, Laguna
Year Graduated : 2013

Basallote, Jenina Pauline

SHS – Accountancy, Business and Management
Blk 4 Lot 5 Mabuhay Homes Ph2E
Barangay Dila, City of Sta. Rosa, Laguna
09434365891
jeninabasallote345@gmail.com

PERSONAL INFORMATION

Date of Birth : March 31, 2001

Place of Birth : : Biñan, Laguna
Age : 16 years old
Gender : Female
Civil Status : Single
Height : 5”4
Religion : Christian

EDUCATIONAL ATTAINMENT

Secondary
Name of School : Pamantasan ng Cabuyao
School Address : Katapatan Homes Barangay Banay-Banay,
City of Cabuyao, Laguna
Strand : Accountancy, Business, and Management
Year Graduated : S.Y. 2018-2019

Name of School : Cabuyao Integrated National High School

School Address : Limcaoco Street, Barangay. III,
City of Cabuyao, Laguna
Year Graduated : S.Y. 2016-2017
Primary
Name of School : Cabuyao Central Elementary School
School Address : Osmeña Street, Barangay. III,
City of Cabuyao, Laguna
Year Graduated : S.Y. 2012-2013

CURRICULUM VITAE
Samson, Raiza Mae M.
SHS- Accountancy, Business and Management
#234 Mamatid, Cabuyao, Laguna
09453842313
rzmsmsn@gmail.com

PERSONAL INFORMATION

Date of Birth : May 06, 2001

Place of Birth : Calamba, Laguna
Age : 17 years old
Gender : Female
Civil Status : Single
Height : 4’11
Religion : Roman Catholic

EDUCATIONAL ATTAINMENT

Secondary
Name of School : Pamantasan ng Cabuyao
School Address : Katapatan Village, Banay-banay,
Cabuyao, Laguna
Strand : Accountancy, Business and Management
Year Graduated : 2017-present

Name of School : St. Vincent College of Cabuyao

School Address : 54 Mamatid, Cabuyao, Laguna
Year Graduated : 2017

Primary
Name of School : St. Vincent College of Cabuyao
School Address : 54 Mamatid, Cabuyao, Laguna
Year Graduated : 2013