Final Feasib 2

THE COLLEGE OF MAASIN
“Nisi Dominus Frustra”

Tunga-Tunga, Maasin City Southern Leyte
Bachelor of Science in Business Administration
Part 1. Project Summary
A. Name of the Firm
The group came up with an idea to name the project OKIKAYU which
means “Okay kaayo” in bisaya term and Satisfied in English term. The group believes
that in serving the customer it is not just to serve them food, but to provide good
quality food that the customer can afford, the group also decided that it is better to
name the business that is catchy to the people so that they can easily remember the
business name.
B. Location
The most feasible location of this project is at beside the Veranda Eatery.
This location is the best place to put-up the OKIKAYU Ramen house. The group
considers the location as an opportunity because it is surrounded by schools, church,
local banks and many establishments. Specifically, the group is targeting people who
have a source of income or people who has the capacity to spend x amount to have a
quality time with friends or family or just to enjoy good food as a primary target
market and the secondary target market is the high school and college.
C. Descriptive Definition of the Project
The “OKIKAYU” will operate as Ramen house which will offer affordable
Japanese known foods. The purpose of this project is to provide a Japanese cuisine to the
prospect customers.
The proponents of OKIKAYU Japanese Ramen House are the following BSBA
Researchers:
1
Dimple Atienza
Kheirvy G M. Maquilan
Queenie Jorge
D. Project Long Range Objective
The group vision is to expand OKIKAYU after three years of operation. In

addition of this, the group will do their best to enhance the product by offering more
flavors of the snacks and more foods and continue the development of the product for the
satisfaction of customers. Like other businesses they also expect to expand the business
as a well-known Japanese restaurant and cater more branches here in the Maasin City and
other Cities. But in order for us to achieve these goals, additional investments for
additional equipment are needed, have one (1) bookkeeper, one (1) cook, one (1) cashier
and one (1) service crew because business is still starting but the group do hope if the
business will expand they would like to compensate their worker’s hard work and
loyalty with the right amount to salary.
E. Feasibility Criteria
The group used SWOT analysis to determine the strength, weakness, opportunity
and threat of this project. SWOT analysis is a frame work to reflect the business’ ability
to overcome barriers (or threats) and avail the opportunities emerging in the environment.
The project respondents are the high school and college students of different schools, and
employees of establishments nearby. In this method, the group will determine whether
the project is feasible or not.
2
SWOT analysis of OKIKAYU Ramen House
Strength
The strength of the business is first, the food that we are about to offer in the market
because there are no other Japanese Ramen House nearby. Second, is the location of the business
is one of our strength too because its accessibility. Lastly, our business will offer a food that is
quality and affordable to the market.
Weakness
Based on observation, one of the possible weaknesses of the project is that it is not a local
food and it is new to the market. Most people in the area still have not discovered and
experienced the wonderful taste of Japanese food.
Opportunity
Based on the data that the group gathered from data mining, the respondents are willing
to patronize the product. Because of these results, the project has an opportunity to expand its
operations in the near future.
Threats
Based on observation the possible threats of the project are the competitors near from the
business. Through these threats, there is a possibility that the customer demand will decrease and
it will led to the low demand of the product.
F. Project Timetable
1st Month Business Plan
3
T 2nd Month ● Observation and Survey

● Gathering of Data
● Location and Site Selection
3rd Month Sourcing of Fund
4th Month ● Construction of the Place
● Installation of water supply and Electrical wiring
acquisition of equipment
● Installation of the Kitchen equipment and Setting up the
tables and decors
5th Month ● Processing of Business permits, and licenses other need

documents
● Recruiting of Service Crew and Cook
● Orientation
6th Month Start Business
4
Table 1: The table above shows the timeline of the business; when the business will start? , how and when should
be it done.
G. Mode of Financing
The mode of financing for the project is a partnership of all the proponents: It is
an equity financing, an equitable of sharing of risks and profits between them.
Investment Cost
The total Capital investment of the project is 150,000.00. These entrepreneurs of

OKIKAYU Ramen House will contribute equally. The following is the breakdown of
contributions:
Queenie Jorge Php 50,000.00
Kheirvy G M. Maquilan Php 50,000.00
Dimple Atienza Php 50,000.00
Total Php150,000.00
Part II. Proponent, Management & Personnel
A. Proponent
The proponents of this study are the following: Queenie Jorge, Kheirvy G M.
Maquilan and Dimple Atienza.
5
B. Management
As a small business, it only requires a simple organizational structure.

Implementation of this organization form calls for all five individual to make all major
management decisions in addition to monitoring all other business activities.
The OKIKAYU Ramen House will be composed of Bookkeeper, Cashier, Cook

and Service crew. The personnel and workforce with following credential will
compose the project:
General Manager/Operation Manager
Duties and Responsibilities of a Manager
● She is in-charge for the operations of a store, making sure it runs smoothly,
clearly and meets any budget or sales goals.
● Make a plan and promote the daily schedule of employees and the business,
interview, hire, coordinate and discipline employees, make sure the store is
stocked, clean and in proper working order, create and maintain budgets, and
coordinate with and report to senior management.
Qualifications:
● He/she must be at least a graduate of any business course

● Must have at least 2-3 years of working experience
● Must be 22-30 years old
● Must be excellent in communication skills and human relation skills
● Decision Maker
6
● Project Management Abilities

● Accuracy and Punctuality
Cashier
Duties and Responsibilities of a Cashier
● Responsible for taking money.

● Issue Receipts
● Dispense Correct change
● Tabulate bills using calculators
Qualifications:
● He/she must be a graduate of any business related course

● Able to assist customers with purchases and transactions
● Must be responsible, honest and hardworking
● Ability to develop strong customer relations
● Excellent written and verbal communication skills.
● Starting salary P9,500.00
Bookkeeper
Duties and Responsibilities of Bookkeeper
● Maintains historical account by filing documents

● Pay any bills due
● Update employee benefits
● Prepares financial reports collecting, analysing and summarizing account
information and trends.
7
● Maintain subsidiary accounts verifying allocating, and posting transactions.
Qualifications:
● Should have knowledge of bookkeeping and generally accepted accounting

principles.
● Should have an Associate’s degree in accounting or business administration, or
equivalent business experience.
● Must have at least 2 years’ experience
● Computer skills
Cook
Duties and Responsibilities:
● Prepare food following specific methods that usually require short preparation
time.
● Maintain Sanitation, health and safety standards in work areas.
● Measure ingredients required for specific food items being prepared.
● Prepare following recipe
● Order cleanliness in the work areas.
Qualifications:
● Proven experience as cook.

● Experience in using cutting tools, cookware and bake ware.
● Knowledge of various cooking procedures and methods (grilling, baking, boiling
etc.)
● Ability to follow all sanitation procedures.
● Ability to work in a team.
8
● Very good communication skills.
Service Crew
Duties and Responsibilities of a service crew:
● Greet customers, settle them down and take orders

● Assist the cook during production
● Measure and pour ingredients
● Clean
● Interact with customers
● Serve Food
Qualifications:
● Must be at least 16 years old and fluent in English.

● Flexibility to work nights, weekends, and holidays.
● Ability to stand for long hours at a time and work in a fast-paced environment.
● Positive attitude and commitment to customer satisfaction
9
Manager
bookkepper casheir
crew
cook
10
C. Organizational Chart
Manager
bookkeeper crew Casheir
cook
11
H. Highlights of the project
History
12
In the year 2021, the pandemic occurred. People suffer from hunger and losses their jobs
because the whole world was lockdown. However, people find ways to survive. With the social
media platforms, people use it to sell their products of what products might help prevent from the
virus or any goods and services. People stresses out because of the outnumbered deaths a day
and thousands cases of the COVID-19 virus. Furthermore, many were encourage selling goods
and services to those who stay at home and that include the OKIKAYU Ramen House.
Okikayu serves a comfort food inspired from the Japanese noodles that contains different
flavours and contains lots of vitamins that will help boost up the immunity system of a person.
People need food like ramens and they also need our services like to cater them with confident in
delivering the foods.
Theoretical Framework: The researcher’s concept is to develop a food that is comforting and
contains countless vitamins and benefits that will assure security of the health of consumers.
Part III. Marketing Feasibility
A. Target Market description
The group decided to place OKIKAYU Ramen House beside the Veranda eatery near
plaza in Maasin City. The Maasin plaza is the place to hang out after School due to
heavy extracurricular activities among students. It is common for them to have snack
outside the school and also employee after work.
The primary target market of this project employees from different banks, offices, and
government employees and the students from different schools nearby the city plaza.
13
The second target market of this project are the people who standby at the plaza
and people who go to church.
A. Market Demand
Based on the data that the group gathered from the past feasibility study of Feel-
Eat authored by Sonilyn Yutor, Christian Biluan, Sarah Jane Abiga, Jeffren Sanico
and Kirsty Mae Kintanar on March 2017, the population of students and employees is
8008. In getting the total number of Respondents, we use the Slovin’s method.
Slovin’s formula is used to calculate the sample size (n) given the population size (N)
and a margin of error (e).
Figure 1
Based on the data that the group gathered from the past feasibility study of
MoSieSa Food Stall authored by Hazel Joy T. Monte De Ramos, Rosemarie B.
14
Sasutana and Christian O. Siega on March 2020, the population of students and
employees is 8536.
Figure 2
B. Competitive Position
The most feasible location of this project is beside at the Veranda Eatery. Situated
at the heart of the city of Maasin City, Southern Leyte, nearly surrounded with
commercial and local banks, municipal hall, church, school institutions, offices and
many establishments.
C. Proposed Marketing Program
Propose Product
The food business OKIKAYU will offer different flavour of ramen noodles. The
business will assure that the ramen noodles is feasible to the market.
15
Proposed Packaging
The proposed packaging for the ramen is a ramen bowl and disposable material
for take-out.
Figure 3
Proposed Price
The proposed price of the product is based on the prevailing market price which is
P170.00.
Mark-up Computation
The group decided to have a mark-up based on total variable costs in order to
level up with the existing prices of the products in the present market.
Unit
Cost Unit
Products Price Difference Cost Mark-up
Curry Ramen 170.00 90 85.00 90 94.44%
16
Ginger Glazed Chicken
Ramen 180.00 100 80.00 100 80%
Spicy Miso Chicken Ramen 170.00 90 80.00 90 88.89%
Tonkutso Ramen 170.00 95 75.00 95 78.95%
Table 2 : The table shows that the prices of the product will
come up from 170-180 pesos and also shows the mark-ups of the products such as, Spicy Miso Chicken
Ramen have a mark –up of 88,89% , Ginger Glaze Chicken Ramen - 80% , Curry Ramen -94% ,and
Proposed Promotional Activity
To disseminate information about the business, the group will use the social media to
post the products and to be advertised. The business will post a posters or tarpaulin so
that the customers have information of what OKIKAYU Ramen house offer and prices.
Placing OKIKAYU Ramen House in to social media is one great idea of promoting the
business. Through social media it helps the business to advertise the product and reach
the large potential customers.
IV. Technical Feasibility
A. Product Specification
OKIKAYU produces ramen noodles inspires and was originated from Japan .These
are Spicy Miso Chicken Ramen, Ginger Glazed Chicken Ramen, Chicken Miso Ramen,
Curry Ramen, and Tonkutso Ramen.
Spicy Miso Chicken Ramen
17
Figure 4: Spicy Miso Chicken Ramen
This ramen is flavoured with miso and chilli paste. It’s creamy, spicy, and filled with plenty
of ramen noodles. Each bowl is topped with crispy sesame chicken for the best bowl
Ginger Glazed Chicken Ramen
Figure 5: Ginger Glazed Chicken
Ramen
Savoury and sweet chicken thighs are glazed and added to a rich broth with mushrooms,
spinach and ramen noodles. This bowl is pure comfort food.
18
Curry Ramen
Figure 6: Curry
Ramen
It’s healthy comfort food at its finest. The best part is that this dish is made with wholesome
ingredients so you can indulge in its cozy deliciousness but know that it will still fill you up.
Tonkutso Ramen
Figure 7: Tonkutso Ramen
Tonkutso is a type of ramen noodles originated in Fukuoka, Japan. Tonkutso means “pig
bone”.Tonkutso is known for its own special rich, creamy white broth that is packed with
flavours.
B. Production Process
The following are the necessary procedures in making the different ramen
noodles.
19
Spicy Miso Chicken Ramen (see pages 21, figure 1)
Ingredients
 2 strips thick-cut bacon, chopped

 6 cloves garlic, finely chopped or grated
 2 medium shallots, finely chopped
 1 inch fresh ginger, thinly sliced
 1/2-1 teaspoon red pepper flakes
 8 cups low sodium chicken broth
 3/4 cup coconut milk (or preferred milk)
 1/4 cup low sodium soy sauce
 1/4 cup white miso paste
 2-4 tablespoons chili paste, to taste ( use Gochujang)
 4 square ramen noodles
 4 cups baby spinach, chopped
 1 tablespoon toasted sesame oil
 Soft or hard boiled eggs, for serving
 Toasted nori sheets, sesame seeds, green onions, and chili oil,
 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
 1 cup Panko
 3 tablespoons sesame seeds
 kosher salt
20
Procedures:
1. Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp,
about 5 minutes. Add the garlic, shallots, ginger, and red pepper flakes. Cook, stirring
occasionally, until caramelized about 3 minutes. Pour in the broth, milk, and soy sauce,
then whisk in the miso and chili paste. Reduce the heat to medium-low and simmer 10
minutes.
2. Meanwhile, make the okikayu. Place the Panko and sesame seeds in a shallow bowl.
Season with salt. Dredge both sides of the chicken through the Panko, pressing to adhere
by using your fist to really pound the crumbs in. Place the chicken on a plate.
3. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and
cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on
the other side, about 3-4 Minutes. Transfer to a cutting board and season with salt. Slice
into thin strips.
4. to the soup, stir in the noodles, spinach, and sesame oil. Let sit 5 minutes or until the
noodles are soft.
5. To serve, divide the noodles between bowls and ladle over the soup back over top. Add
the chicken. Top as desired with eggs, green onions, sesame seeds, and chili oil. Serve
immediately.
Ginger Glazed Chicken Ramen (see pages 22, figure 2)
Ingredients:
● Chicken Broth
● Ginger
● Garlic
21
● Green Onions
● Red pepper flakes
● Lemongrass
● Soy Sauce
● Mushrooms
● Mirin
● Ramen noodles
Toppings:
● Shredded Carrots
● Bean Sprouts
● Bok choy
● Radishes
● Eggs
Procedures:
1. For ramen broth, use store-bought chicken broth, simmer it with ginger , garlic , green
onions, red pepper flakes, lemongrass, soy sauce and miri.
2. Once it simmers about 15-20 minutes, strain it to remove all the solids and place it back
on the stovetop and add the mushrooms until they’re soft, about 5 minutes.
3. Finally, add the ramen noodles and simmer it for 3 minutes. Then add toppings such as
shredded carrots, bean sprouts, bok choy, radishes, eggs then another minutes to simmer
and served!
Curry Ramen (see page 22, figure 3)
Ingredients:
● 1 tablespoon sesame oil
22
● 1 cup shredded carrots

● 1 cup sugar snap peas
● 8 oz. sliced mushrooms
● 1-3 tablespoons red curry paste
● 2 teaspoons curry powder
● 6 cloves garlic, minced
● 2 teaspoons minced ginger
● 6 cups vegetable broth
● 1 (13.5 oz.) coconut milk
● 8 oz. ramen noodles
● Juice of 1 lime
● Kosher salt
● fresh cracked pepper
Procedures:
1. Heat oil in a large pot or dutch oven over medium heat.
2. Add carrots, peas and mushrooms along with a large pinch of salt and pepper.
Cook for 3 minutes, stirring occasionally.
3. Add curry paste, curry powder, garlic and ginger and cook for 1 minute,
stirring.
4. Stir in broth and coconut milk and season to taste with salt and pepper.
5. Turn heat to medium high and bring to a simmer.
6. Add ramen noodles and cook for 10 minutes or until noodles are al dente.
7. Stir in the juice of 1 lime and serve!
23
8. Garnish with cilantro, jalapeno and lime wedges.
Tonkotsu Ramen (see page 23, Figure 4)
Ingredients:
For the Broth
● 3 to 4 oz pork fat
● 2 cups chicken stock
● 2 cups dashi stock (you can substitute with chicken stock)
● 2 cups unsweetened soy milk, unsweetened cashew or unsweetened oat milk
For the Bowl of Ramen
● 1 portion fresh frozen or instant ramen noodles (for tonkotsu, I recommend thin
noodles)
● 3 to 4 tbsp tsuyu (Japanese soup base sauce) or chashu tare
● 1 green onion, chopped
● Handful beansprouts
● Handful black fungus
● 1 to 2 slices of chashu
● 1/2 to 1 ramen egg
● 1 clove garlic, optional
24
Procedures:
1. Place pork fat in a medium pot with enough water to cover pork. Bring it to boil over
medium high then cook pork belly 5 to 7 minutes or until fully cooked. Cut pork fat into
small chunks and place in a blender. Add chicken stock and blend high speed until
smooth, about 1 to 2 minutes. Pour pork fat and chicken stock mixture back to now-
empty-pot (rinse pot quickly then use) then add in dashi stock and unsweetened soy milk.
Stir and bring it to simmer over medium heat. Also, bring another pot of water to boil to
cook noodles and toppings.
2. Meanwhile, let’s prepare ramen toppings.
3. Chop green onion. Slice black fungus into long thin strips. Prepare chashu by searing on
a dry pan over high heat, torch or high broil for 3 to 5 minutes.
4. When water is boiling, blanch bean sprouts for 1 minute then remove from water. Drain
well and set aside. Next, blanch black fungus for 1 minutes then remove from water.
Drain well and set aside. Finally, start cooking noodles. Fresh or frozen one will take
only 2 minutes. Instant ramen noodles will take 3 to 4 minutes.
5. While noodles are cooking, add tsuyu or chashu tare in a serving bowl. Carefully, pour 1
1/2 cup of broth we made earlier. Mix well. Drain cooked noodles well and add to bowl.
Stir noodles to coat evenly with broth and arrange. Arrange toppings on top of noodles –
beansprouts, black fungus, green onions, chashu and ramen egg. Lastly, to your taste,
grate in a clove of garlic. This sharp spicy garlic will perfectly balance this thick rich
broth.
25
C.
Food
Stall
size
and
Production Schedule
26
Figure 8
The size of the food stall business is 7.5 length feet, 7 width feet and 7 feet height.
The finished production of food stall is 7 days. The production schedule will be done
from Monday to Saturday except Sunday (Rest Day) at 9:00 am to 9 pm. The quantities
of the production per day are the following: Spicy Chicken Miso Ramen: 15 bowls per
day(see figure 4), Ginger Glazed Chicken Ramen: 15 bowls per day (see figure 5), Curry
Ramen: 12 bowls per day(see figure 6),Tonkotsu Ramen: 13 bowls per day( see figure 7).
D. Interior Layou
Figure 9
The interior design of the stall are composes of kitchen, counter table and stools. The stall
sizes have 7 feet width and 7.5 feet length.
27
E. Machines and Equipment’s:
Fixed Assets with the specifications
Refrigerator
Figure 10
⮚ Fujidenzo FCG-55 PDF SL2

● Php 11,450
● 5.5 cu. ft. Solid Top w/ Sliding Glass Cover Chest Freezer.
● Dual Function - Freezer or Chiller.
● Two Huge Cooling Pads - Maintains coldness even after no electricity up to 10
hrs.
● Fast Freezing Mode.
● LED Lights.
28
● Key Lock.
● Roller Feet.
● Outside Condenser (for faster
cooling
Stove
Figure 11
⮚ Hanabishi 3 Burner Gas Stove GGS300

● Php 2,505.00
● 3 burner gas stove
● Glass Top Panel
● Automatic ignition switch and safety interlocks
● Stainless steel body
● Black iron trivet
● Whirlwind flame design Econo-burner
29
Pressure Cooker
Figure 12
⮚ Kyowa Electric Pressure Cooker (K8010)

● ₱3,500.00
● 1100 WATTS
● Voltage Rating: 230V a.c 60Hz
● 6.0 liters capacity
30
● 8Pre-Set Functions for easier cooking - Fish, Rice,Chicken/Meat,Braise,

Cake,Soup, Bean/Tendon and Congee Setting
● 3 Variable Pressure levels - High,Medium,Low
● With Safety Lock System
● 6 Liters Non-Stick Coated Inner Pot
● Digital LED Display
● With Keep Warm and Cancel Function
F. Business Location
OKIKAYU Ramen House is located beside at the Veranda Eatery. We saw a big
opportunities and benefits to our business.
31
Figure 13
32
G. Raw Materials
33
Raw Materials Unit/ Quantity Unit Cost Total

Bacon 7 kilo P280.00/kg P 1,960.00
Onions 10 kilo P150.00/kg P 1,500.00
Ginger 8 kilo
Bachelor P110.00/kg
of Science in Business Administration P 880.00
Red pepper flakes 5 pieces P 80.00 P 400.00
Chicken broth 50 pcs. P 35.00 P 1,750.00
Chicken Stock 5 kilo P 315.00 P 1,575.00
Coconut milk 20 pcs./220ml P 50.00 P 1000.00
Soy sauce 4 gallons P 160.00 P 640.00
White miso paste 15 kg P 300.00 P 4, 500.00
Chili paste 10 pcs./ 500g P 190.00 P 1,900.00
Spinach
Sesame oil 10 pcs/210ml P 125.00 P 1,250.00

Eggs 10 trays P 265.00 P 2,650.00
Black Fungus 10 Packs P 88.00 P 880.00
Nori sheets 10 packs P 25.00 P 250.00
Sesame seeds 2 kg P 135.00 P 270.00
Green onions 3 bundles P 30.00 P 90.00
Chili oil 15 pcs./120ml P 85.00 P 1,275.00
Lemon grass
Mushrooms 10 pcs./ 200g P 180.00 P 1,800.00
Mirin 5 pcs./400ml P 130.00 P 650.00
Ramen noodles 100 pcs/250g P 15.00 P 1, 500.00
Carrots 5 kilo P 50.00 P250.00
Bean sprouts 5 kilo P 85.00 P 425.00
Bok choy 10 kilo P 160.00 P1,600.00
Radishes 10 kilo P 140.00 P1, 400.00
Ginger paste 3 pieces /310g P 300.00 P 900.00
Sugar snap peas 5 kilo P 100.00 P 500.00
Red Curry paste 6 pieces/ 227g P125.00 P 750.00
Curry powder 6 packs/250g P100.00 P600.00 34
Vegetables broth 10 pieces/240ml P185.00 P 1, 850.00

Salt 8 kg P 15.00 P 120.00
Table 3: The table shows the specific names of the ingredients, the unit/quantity, the unit cost and the
totals.
Annual supplies
Annual Supplies Unit/ Quantity Unit Cost Total

Apron 4 pcs P 500.00 P500.00
Hairnet 3 pcs P 120.00 P 360.00
Cotton Gloves 3 pairs P 280.00 P840.00
Paper bag 400 pack P20.00 P8,000.00
Disposable 100 sets P 5.00 P 500.00
Chopsticks
Table Napkin 100 packs/1000 P 50.00
sheets
P 5000.00
Ramen Takeout 300 pcs P 13.00 P 3900.00
Container
Total P 19,100.00
Table 4: Annual Supplies - The table shows the annual supplies of the business, the unit/quantity, the total
unit cost of supplies.
Kitchen Utensils
Kitchen Utensils Unit/Quantity Unit Cost Total

Kitchenware/Cookware
set
1 set P 5,000.00 P5000.00
Total P 5000.00
35
Table 5: The table shows the kitchen utensils, its unit/quantity ,the unit cost and the its total.
Kitchen equipment
Kitchen Utensils Unit/Quantity Unit Cost Total

Refrigerator 1 pcs P 11, 450.00 P 11,450.00
Burner 1 pcs P 2505.00 P2505.00
LPG tank 2 pcs P1,200.00 P2,400.00
Pressure Cooker 1 pcs P 3500.00 P 3500.00
Total P19,855.00
Table 6: The table shows the kitchen equipment, its unit/quantity, the unit cost and its totals.
36
Maintenance Supplies
Maintenance Unit/Quantity Unit Cost Total
Supplies
Broom 3 pcs P25.00 P 75.00
Trash can 2 pcs P65.00 P 130.00
Dust Pan 2 pcs P60.00 P 120.00
Rag 5 pcs P8.00 P 40.00
Total P 365.00
tTable 7: The table shows the maintenance supplies, its unit/quantity , the unit cost and its totals.
H. Utilities
The electricity and water payments will depend on the actual consumption
of the business operation.
I. Waste Disposal
OKIKAYU Ramen house insure that the segregation of waste material and proper
disposal is very important. The business segregates the biodegradable and non-
biodegradable properly. By segregating the waste material the business insure the
37
cleanliness and healthiness of the customers and it will reflect to the image of the
business.
J. Production Cost
Spicy Miso Chicken Ramen (see page 22, figure 1)
Ingredients Unit/Quantity Unit Cost Total

Bacon 1 kg 280.00/kg 280.00
Garlic ¼ kg 170/kg 42.50
Fresh Ginger ¼ kg 110/kg 27.50
Red pepper 1pc 80.00 80.00
Flakes
Chicken Cubes 2pcs 10.00 20.00
Coconut milk 1pc/ 220ml 50.00 50.00
Soy Sauce 1 gallon 160.00 160.00
White miso paste ½ kg 300.00 150.00
Chili Paste 1pc/ 500g 190.00 190.00
Ramen Noodles 1pc/250g 15.00 15.00
Spinach
Toasted Sesame 1pc/210ml 125.00 125.00
Oil
Soft or Hard 1 Tray 265.00 265.00
boiled eggs
Toasted Nori 2 pack 25.00 50.00
sheets
Sesame seeds ¼ kg 135.00 33.75
38
Green onions 1 bundle 30.00 30.00

Chili oil 1 pc 85.00 85.00
Chicken Breasts 1 kg 180.00 180.00
Panko ¼ kg 209.00 52.25
Kosher Salt 1kg 15.00 15.00
Total direct P 1,589.00
materials
Table 8: The table shows that the total production cost/ total direct materials of Spicy Miso Chicken Ramen
P 1,589.00
Ginger Glazed Chicken Ramen (see pages 23, figure 2)

Soy Sauce ½ gallon 160.00 80.00
Chicken Broth 2pcs 35.00 70.00
Mushrooms 1pc/200g 180.00 180.00
Ginger ¼ kg 110.00 27.50
Mirin 1pc/400ml 180.00 180.00
Garlic ¼ kg 170.00 42.50
Ramen Noodles 5pcs 15.00 75.00
Green Onions 1 bundle 30.00 30.00
Shredded Carrots ½ kg 50.00 25.00
Red pepper flakes 1pc 80.00 80.00
Bean Sprouts ½ kg 85.00 42.50
Bok Choy ½ kg 160.00 80.00
Radishes 1kg 140.00 140.00
Eggs 1 tray 265.00 265.00
Total Direct P 1,317.50
Materials
39
Table 9: The table shows that the total production cost/total direct material of Ginger Glazed chicken
Ramen is P 1,317.50.
Curry Ramen (see pages 23, figure 3).
Sesame
Garlicoil 1pc/210ml
½ kg 125.00
170.00 125.00
85.00
Shredded carrots
Ginger ½1kg
kg 50.00
110.00 50.00
55.00
Sugar snapbroth
Vegetable peas 1kg
1pc/240ml 100.00
185.00 100.00
185.00
Sliced Mushrooms
Coconut milk 1pcs/200g
2pcs/220ml 180.00
50.00 180.00
100.00
Red curry
Ramen paste
noodles 1pc/227g
2pcs/250g each 125.00
15.00 125.00
30.00
Curry powder
Lime 1pack/250g
1 kg 100.00
25.00 100.00
125.00
Kosher salt 1kg 15.00 15.00
Cracked pepper 1 pack/50g 35.00 35.00
Total Direct P 1,310.00
Materials
Table 10: The table shows that the total production cost/ a total direct material of Curry Ramen is P 1,310.00.
40
Tonkotsu Ramen (see page 24, figure 4)
Table 11: The table shows that the total production cost/total direct material of Tonkutso Ramen is
P1, 288.00.
K. Labor Requirements
OKIKAYU Ramen House will need the following labor requirements such
as bookkeeper, cashier, 2 cook, and 1 service crew.
V. Financial Feasibility

Pork 1kg 210.00 210.00
Chicken stock ½ kg 315.00 157.50
Unsweetened 1pack/1L 90.00 90.00
soy milk
Ramen noodles 2pcs/250g 15.00 30.00
Chashu Tare 1 pack/500g 290.00 290.00
Green Onion 1 bundle 30.00 30.00
Bean Sprouts ½ kilo 85.00 42.50
Black fungus 1 pack 88.00 88.00
Ramen Egg 1 tray 265.00 265.00
Garlic ½ kilo 170.00 85.00 41
Total Direct P1,288.00

Materials
A. Major Assumption
1. Sales and cost of goods will be increased by 12% in the second year of
operation and 15% for the third year.
2. The rent expense is P2,500.00 per month and is estimated evenly the same
throughout 3 years of operation.
3. The salary will be increased by 10% every year.
4. Raw Materials and Supplies expense is estimated to increase 10% every year.
5. Promotional and miscellaneous expenses are Php 2000.00 and it will be

estimated to increase at 10% every year.
6. The cost of the kitchen utensils, and maintenance supplies is to be expensed

during the 1st year. However, the business will replace the kitchen utensils at 20%
of the total cost based on the first year cost for the 2nd year, and another 40%
purchases on the third year of operation based on the second year cost.
7. The employee’s benefits are; 13th month pay, SSS, Philhealth and PAG-IBIG. It
is assumed that It will start during 1st year of operation. The 13th Month pay is
based on monthly salary. The SSS, Philhealth and PAG-IBIG are based on the
table of contribution.
8. Operating Licenses, is assumed that the same amount will be charged until
third year.
9. In computing the depreciation for fixed asset the straight line method is used.
10. A utility expense including the water, electricity and gas of P 3,000 monthly
and its estimated to increase by 10% every year.
42
11. Repair and maintenance of P5, 000.00 is estimated evenly the same
throughout of 3 years of operation.
12. Assumed all day productions of Spicy Chicken Miso Ramen will be 15 unit,
Ginger Glazed Chicken Ramen will be 15 units, Curry Ramen will be 12 units
and Tonkotsu Ramen will be 13 units.
13. Assumed all advanced payments will be directly treated as expense.
14. It is assumed that the depreciable assets will be depreciated based on its life
span. The stall and furniture will be depreciated within 5 years. Kitchen
equipment (others) will be depreciated within 3 years, kitchen equipment (Gas
tank) will no longer be depreciated. Kitchen Equipment (Burner) will be
depreciated within 3 years. Kitchen equipment (Refrigerator) will be depreciated
within 5 years and Pressure Cooker will be depreciated within 3 years.
15. Assumed to expand after three years of operations.
B. Total Project Cost
Cost of the Stall
Stall dimensions = 7.5x7x7 sq. m (7.5-length, 7-width, 7-height).
Materials Quantity Unit Price Total Cost

Required
Post 4pcs 220/pc 880.00
Thrasher 4pcs 220/pc 880.00
Purcins 10pcs 146.65/pc 1466.50
43
Studding & 10 pcs 146.65/pc 1466.50

Bridging
Floor Frame 6pcs 146.65/pc 879.90
Marine Plywood 1 sheet 610/pc 610.00
Marine Plywood 3 sheet 295/pc 885.00
Nail Eloin 5 kilo 58/pc 290.00

Fluorescent 1 set 100/pc 100.00
Faucet 1pc 75/pc 75.00
Enamel Plat 2 galloons 570/pc 1140.00
Enamel gloss 2 galloons 630/pc 1260.00
Circuit Breaker 1pc 420/pc 420.00
Gang outlet 2pcs 120/pc 240.00
Pe pipe 10 meter 20/pc 20.00
Labor and 7000.00
installation of
lights
Labor, water 4,400.00
connection fee and
materials
Total Materials 23,758.90
44
Labor for 1 2800.00

carpenter 400/day
x 7 of service
Roof(Super loam 3 pcs 220/pc 660.00
1.4 Galvansa)
Sink 1pc 650/pc 650.00
Total cost of stall 26,558.90
Table 12: The table shows that the total cost of the stall is 26, 558.90.
Schedule of Fixed Asset
Stall
Assets Quantity Unit Cost Total Value Life Span Accum.
Dep.
Expense
Stall 1 26,558.90 26,558.90 5 5,311.78
45
Table 12: The table above shows that the total Schedule of fixed asset of stall with the accumulated
depreciation expense is 5, 322.78.
Furniture
Dep.
Expense
Chair /Stool 4 229.00 916.00 5 Dep. 183.20
Expense
Refrigerator 1 11,450.00 11,450.00 5 2,290.00
3 Burner 1 2,505.00 2,505.00 3 835.00
Stove
Table 13: Schedule of Fixed Asset of FurnitureThe table above shows that the total Schedule of Fixed asset of
chair/stool with the Accum. Dep. Expense of 183.20.
Kitchen Equipment.
46
Pressure 1 3,500 3,500.00 3 1,166,67
Cooker
Gas 2 1,200.00 2,400.00
5,958tank
Others 1 5,000.00 5,000.00 3 1,666.67
Total 18,655 19,855 5,958.34
Pressure 1 3,500 3,500.00 3 1,166,67
Cooker
Gas 2 1,200.00 2,400.00
5,958tank
Others 1 5,000.00 5,000.00 3 1,666.67
Total 18,655 19,855 5,958.34
Pressure 1 3,500 3,500.00 3 1,166,67
Cooker
Gas 2 1,200.00 2,400.00
5,958tank
Others 1 5,000.00 5,000.00 3 1,666.67
Total 18,655 19,855 5,958.34
Table 14: The table above shows the Schedule of Fixed Assets of Kitchen Equipment.
47
Pre-operational Requirement
Daily Operational Total Cost/unit Total

Production Days
Products
Spicy Chicken 15 6 90 170.00 15,300.00
Miso Ramen
Ginger Glazed 15 6 90 180.00 16,200.00

Chicken Ramen
Curry Ramen 12 6 72 170.00 12,240.00
Tonkotsu Ramen 13 6 78 170.00 13,260.00

Total 57,000.00
Licensing Fee 2,248.00

BFP 512.00
MP. Food 650.00
Vendor
Garbage fee 650.00
Clearances 65.00
Sanitary fee 900.00 5,025.00
Total 62,025.00
48
Table 15: The table above shows the pre-operational requirements of the business with the total amount of
62,025.00.
Schedule of Cost per Unit
Products Total variable Cost No. of units Cost/Unit
Produced
Spicy Chicken 1589.00 15 170
Ramen Miso
Ginger Glazed 1317.50 15 180
Chicken
Ramen
Curry Ramen 1310.00 12 170
Tonkotsu 1288.00 13 170
Ramen
Table16: The table above shows that the total Schedule of Cost per Unit of the Ramens is from 170 to 180.
OKIKAYU Ramen House

Projected Income Statement
For the Three (3) Year Period
49
Table 17: Projected Income Statement The table above shows the Projected Income Statement for
the period of 3 years.
OKIKAYU Ramen House

Projected Cash Flow
50
Table 18: The table above shows the Projected Cash Flow of the business for the period of 3 years.
OKIKAYU Ramen House

Projected Balance Sheet
51
52
Table 19: The table above shows the Projected Balance Sheets of the business for the
period of 3 years.
OKIKAYU Ramen House
Products Direct Material Total Cost
Spicy Chicken Ramen Miso 1589.00 1589.00
Ginger Glazed Chicken 1317.50 1317.50
Ramen
Curry Ramen 1310.00 1310.00
Tonkotsu Ramen 1288.00 1288.00
Total 5,504.50 5,504.50
Schedule for Production Cost
Table 20: The table above shows the schedule for production cost and the total cost for
production is 5,504.50
Monthly Cost
Daily Cost No. of days in a month Monthly Cost
5,504.50 24 132,108.00
53
Table 21: The table above shows the monthly cost of the business.
Monthly Cost No. of months in a year Annual Cost
132,108.00 12 1,585,296.00
Annual Cost
Table 22: The table shows the annual cost of the business. Where the total annual cost of the business is
P1, 585,296.00.
Annual Sales Forecast
Daily Sales
Products Volume Price Total

Spicy Chicken
Miso Ramen
15 170 2,550.00
Ginger Glazed
Chicken Ramen
15 180 2,700.00
Curry Ramen 12 170 2,040.00
Tonkotsu Ramen 13 170 2,210.00
Total Daily Sales 9,500.00 54

Table 23:The table above shows the daily sales of the business. Which the total daily
sale of the business is P9, 500.00.
Monthly Sales
Daily Sale No. of day per month Monthly Sales
9,500.00 24 228,000.00
Table 24: The table above shows the monthly sales of the business. The business have a monthly sales of 228, 00.00.
Annual Sales:
Year 1
Monthly Sales No. of Month per year Annual Sales
228,000.00 12 2,736,000.00
Table 25: The table above shows the annual sales of the business for the period of 1 year.
Year 2
55
Estimated to increase by 12% based on year 1
Annual Sales Year 1 Estimated to increase Annual Sales Year 2
2,736,000.00 12% 3,064,320.00
Table 26:The table above shows the estimated annual sales of which the sales increases by 12% based on year 1.
Year 3
Estimated to increase by 15% based on your 2 annual sales.
Annual Sales Year 2 Estimated to increase Annual Sales Year 3
3,064,320.00 15% 3,523,968.00
Table 27: The table above shows the estimated annual sales of which the sales increases by 15% based on the 2
annual sales.
56
OKIKAYU Ramen House
Depreciation Schedule
1st year, 2nd year and 3rd year

Annual
Asset Value Life Span Depreciation
Expense
Stall 26,558.90 5 5,311.78
Furniture 916.00 5 183.20
Kitchen Equipment
(Refrigerator) 11,450.00 5 2,290.00
Kitchen Equipment
(Gas Tank) 2,400.00
Kitchen Equipment
(Pressure Cooker) 3,500.00 3 1,166,67
Kitchen Equipment
(Burner) 2,505.00 3 835.00
Kitchen Equipment
(Others) 5,000.00 3 1,666.67
57
Total 52,329.90 11,453.32
Table 28: The table shows that the total annual depreciation expense is 11,453.00.
Schedule of Fixed Asset
Stall
Assets Quantity Unit Cost Total Life Accum.

Value Span Dep.
Expense
Stall 1 26,558.90 26,558.90 5 5,311.78
Table 29: The table shows that the total accumulated depreciation expense of stall is 5,311.78.
Furniture
Assets Quantity Unit Cost Total Life Span Accum.

Value Dep.
Expense
Chair 4 229.00 916.00 5 183.20
Stool
Table 30: The table above shows that the total accumulated depreciation expense of chair stool is 183
Kitchen Equipment
58
Assets Quantity Unit Cost Total Life Span Accum. Dep.

Value Expense
Refrigerator 1 11,450.00 11,450.00 5 2,290.00

3 Burner 1 2,505.00 2,505.00 3 835.00
Stove
Pressure 1 3,500 3,500.00 3 1,166,67
Cooker
Gas tank 2 1,200.00 2,400.00
Others 1 5,000.00 5,000.00 1,666.67
Total 18,655 19,855 5,958.34
Table 31: The table above shows the total accumulated depreciation expense of 5, 958.3.
Schedule of Utility Expense
Monthly:
Utility Monthly Consumption
~Water 550.00
Electricity 650.00
Gas 1,800.00
59
Total 3,000.00
Table 31: The table above shows that the total monthly schedule of utility expense is 3000.00.
Annually:
Monthly Consumption No. Of month per year Annual Utility

Expense
3,000.00 12 36,000.00
Table 32: The table above shows that the total annually schedule of utility expense is 36, 000.00
Schedule of Prepaid Expense
Account Title Amount
60
License Fee 5,025.00
Total 5,025.00
Table 33: The table above shows that the total schedule of prepaid expense is 5, 025.00.
OKIKAYU Ramen House
Salary Schedule
Year 1
Labor Monthly Salary Annual Salary
Bookkeeper 3,000.00 36,000.00
Cashier 9,500.00 114,000.00
Cook 11,000.00 132,000.00
61
Assistant Cook 9,000.00 108,000.00
Service Crew 7,800.00 93,600.00
Total 40,300.00 483,600.00
Table 34: The table above shows that the total annual salary for the period of 1 year is 483,600.00.
Year 2
Annual Salary/Year 1 Percentage of Increase Total
483,600.00 10% 531,960.00
Table 35: The table above shows that the total annual salary for the period of 2 years is 531,960.00
Year 3
Annual Salary/Year 2 Percentage of Increase Total
62
531,960.00 10% 585,156.00
Table 36: The table above shows that the total annual salary for the period of 3 years is 585,156.00.
OKIKAYU Ramen House
Rent Schedule
Monthly Rental = 5.5x4x7 sq. m

= P2500/month
Monthly Rental
Total
Monthly Rental No. Of days per month
2,500.00 24 2,500.00
Table 37: The table above shows that the total monthly rental is 2,500.00
Annual Rental
Monthly Rental No. of month in a year Total
63
2,500.00 12 30,000.00
Table 38: The table above shows that the total annual rental of the business is 30,000.00
Schedule of Employee Benefit
13 Month Pay SSS
Labor Year1 Year 2 Year 3 Year 1 Year 2 Year 3

Bookkee 3,000.00 3,300.00 3,630.00 400.00 465.00 465.00
per
Cashier 9,500.00 10,450.00 11,495.00 1,245.00 1,375.00 1,505.00
Cook 11,000.00 12,100.00 13,320.00 1,440.00 1,570.00 1,765.00
Assistant 9,000.00 9,900.00 10,890.00 1,180.00 1,310.00 1,440.00
Cook
Service 7,800.00 8,580.00 9,438.00 1,050.00 1,115.00 1,245.00
Crew
Table 39: The table above shows the Schedule of employee benefit of 13 month pay and SSS from the period of year
1 to year 3.
64
Phil- Pag-ibig
Health
Labor Year1 Year 2 Year 3 Year 1 Year 2 Year 3
Bookkeeper 150.00 150.00 150.00 100.00 100.00 100.00
Cashier 150.00 150.00 150.00 100.00 100.00 100.00
Cook 330.00 330.00 330.00 100.00 100.00 100.00
Assistant 150.00 150.00 150.00 100.00 100.00 100.00
Cook
Service 150.00 150.00 150.00 100.00 100.00 100.00
Crew
Total 11,160 11,160 11,160 6,000 6,000 6,000
Table 40: The table above shows the employee benefit of PAG-IBIG and Phil. Health from the period of year 1 to
year 3.
Schedule of Investment
Queenie Jorge Php 50,000.00
Kheirvy G M. Maquilan Php 50,000.00
Dimple Atienza Php 50,000.00
Total Php 150,000.00
65
Schedule of Income Tax Computation
Tax Table
Year Taxable Net Excess 22,500 + Tax due

Income 20% of the
excess over
400,000
Year 1 437,870.68 37,870.68 7,574.14 + 30,074.14
22,500.00
Year 2 516,375.66 116,375.66 23,275.13 + 45,775.13
22,500.00
Year 3 640,066.08 240,066.08 48,013.22 + 70,513.22
22,500.00
Table 41: The table above shows the taxable income, its excess and the tax due from the period of year 1
to year 3.
Financial Ratio Analysis
Return on Investments = Net Profit/ Total Assets
Year Net Profit Total Assets Return on

Investment
Year 1 407,796.54 557,796.54 73%
66
Year 2 470,600.53 1,028,397.07 46%

Year 3 569,552.86 1,597,949.95 36%
Table 42: The table above shows the return on investment from the period of year 1 to year 3.
In addition to the profitability indicator of the project, the group determined the payback. This is
shown as:
Payback Period = Initial Investment
Net cash flow per period
Year Initial Investment Net Cash Flow per Payback

Period
Period
Year 1 150,000.00 424,274.86 .35
Year 2 150,000.00 482,053.85 .31
Year 3 150,000.00 581,006.18 .26
67
Table 23: The payback period of .35 year means that within the said period the investment will be recovered
68

Final Feasib 2

Uploaded by

Copyright:

Available Formats

Final Feasib 2

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Final Feasib 2

Uploaded by

Copyright:

Available Formats

THE COLLEGE OF MAASIN

“Nisi Dominus Frustra”

Part 1. Project Summary

A. Name of the Firm

C. Descriptive Definition of the Project

D. Project Long Range Objective

The group vision is to expand OKIKAYU after three years of operation. In

SWOT analysis of OKIKAYU Ramen House

1st Month Business Plan

T 2nd Month ● Observation and Survey

5th Month ● Processing of Business permits, and licenses other need

The total Capital investment of the project is 150,000.00. These entrepreneurs of

Queenie Jorge Php 50,000.00

Kheirvy G M. Maquilan Php 50,000.00

Dimple Atienza Php 50,000.00

Part II. Proponent, Management & Personnel

As a small business, it only requires a simple organizational structure.

The OKIKAYU Ramen House will be composed of Bookkeeper, Cashier, Cook

General Manager/Operation Manager

Duties and Responsibilities of a Manager

● He/she must be at least a graduate of any business course

● Project Management Abilities

Duties and Responsibilities of a Cashier

● Responsible for taking money.

● He/she must be a graduate of any business related course

● Starting salary P9,500.00

Duties and Responsibilities of Bookkeeper

● Maintains historical account by filing documents

● Maintain subsidiary accounts verifying allocating, and posting transactions.

● Should have knowledge of bookkeeping and generally accepted accounting

Duties and Responsibilities:

● Proven experience as cook.

● Very good communication skills.

Duties and Responsibilities of a service crew:

● Greet customers, settle them down and take orders

● Must be at least 16 years old and fluent in English.

bookkeeper crew Casheir

H. Highlights of the project

Part III. Marketing Feasibility

A. Target Market description

C. Proposed Marketing Program

Products Price Difference Cost Mark-up

Curry Ramen 170.00 90 85.00 90 94.44%

Ginger Glazed Chicken

Ramen 180.00 100 80.00 100 80%

Spicy Miso Chicken Ramen 170.00 90 80.00 90 88.89%

Tonkutso Ramen 170.00 95 75.00 95 78.95%

Proposed Promotional Activity

IV. Technical Feasibility

Spicy Miso Chicken Ramen

Figure 4: Spicy Miso Chicken Ramen

Ginger Glazed Chicken Ramen

Figure 5: Ginger Glazed Chicken

Figure 7: Tonkutso Ramen

Spicy Miso Chicken Ramen (see pages 21, figure 1)

 2 strips thick-cut bacon, chopped

Ginger Glazed Chicken Ramen (see pages 22, figure 2)

Curry Ramen (see page 22, figure 3)