NOTRE DAME OF TACURONG COLLEGE

College of Business and Technical/Vocational Courses

City of Tacurong 9800

“FRUIT BREAD SHOP”

A Feasibility Study Presented to the Faculty of the College of Business and Technical
Vocational Courses as Partial Fulfillment of the Requirements for the Degree
Bachelor of Science in Business Administration

By:

Angelo Rey S. Medina

Charlene April B. Ramos
Princes Ann F. Marciano

Notre Dame of Tacurong College

City of Tacurong

MAY 2023
 PROJECT SUMMARY

Name of the Business

We choose the name Fruit Bread Shop to let everyone know what bread we specialize in.
Having the name Fruit Bread Shop will help our customers be reminded of what we serve. The
name identifies us, the creator of this business here at Tacurong City, and The name of our
business itself identifies what we sell, and what business we are having.

Description of the Business

The purpose of our business is to provide a much more nutritious type of bread that is not most
likely available here in Tacurong City. Our products will mainly begin with our proposed product
which is the bread that is incorporated with fruits such as avocado, jackfruit, and mango. Our
target market as of now is those who are living here in Tacurong City, all ages, male or female,
we would be happy to sell to those who are willing to buy our product.

Location of the Business

The location of our proposed business will be located at Lapu-Lapu Street, Barangay Poblacion,
Tacurong City, Sultan Kudarat. We choose this location because it is in front of a highway and it
is close to a constructed hospital. Once the hospital will be fully functional, it will be easily
accessible for patients and workers to buy our bread. Since our location is on a highway
suppliers and customers can easily find our location and for our raw materials they can easily
supply what we need. Availability of motorcycles there can be easy as it is at a highway, finding
transportation will not be a problem for us and our customers. We will permanently stay at that
location as the location is appealing as it provides many advantages in terms of the business
and our customers.

Mode of Financing
Sources of our capital for this business will probably come from fusions of our funds and loaning
from banks as solely our capital funds from our own will be insufficient.

Major Assumptions
Our major assumptions in terms of the market are that will our business be feasible in terms of
market penetration and in the long run will be able to develop our business well in the market.
Knowing that a new business in town will have a harsh starting point. In terms of technical our
major assumptions are whether will we be able to always provide no spoilage, contamination,
and diseases in our business because we will be mainly using fruits that would have a short
shelf life. In terms of management, our major assumptions are whether will we be able to deliver
our best quality products and whether will we be able to mostly supply the demand for fruit
bread here at Tacurong City. In terms of our finances, our major assumptions will be if the
business will have a continuously increasing income and price. Overall our major assumption is
that will our business be successful here in Tacurong City.
Summary of Findings and Conclusion

On the demand/market of the Fruit Bread Shop, the research shows that there is a demand for
the Fruit Bread Shop in Tacurong City. The market study shows an increasing market for the
next 5 years.

On the technical and production aspects, the technical and operational requirements are doable.
The Fruit Bread Shop will be located at Barangay Poblacion, Lapu-Lapu Street, Tacurong City,
Sultan Kudarat accessible to the customers. All the production requirements can also be
provided.

On the form of organization and management, Fruit Bread Shop will be registered as a Sole
Proprietorship business, which can be a very suitable form of business running it. The Fruit
Bread Shop business needed employees/manpower and qualifications are also available in the
area.

On the Profitability aspect, the Fruit Bread Shop is profitable as shown in the increasing amount
of the net profit for the next five years.
On the society and economic benefits, the Fruit Bread Shop will be a big help to the economy
and society by contributing taxes and giving employment to the unemployed, providing income
to the entrepreneurs and suppliers, and providing good service and products to its customers.

Conclusion
Based on the findings, the proposed business has a demand in the market. It can be easily
managed and all the needed technical requirements are available, as well as the operational
requirements are also doable. Furthermore, the proposed business is profitable and beneficial
to society and the economy. Therefore, the proponents concluded that the establishment of
Fruit Bread Shop is feasible.
 CHAPTER 1

INTRODUCTION

Background of the Study

Bread is a staple food made from flour or meal mixed with other dry and liquid ingredients,

usually combined with a leavening agent, kneaded, shaped into loaves, and baked. Bread is the

most basic food item consumed commonly all over the world. In the Philippines, bread and

pastries are not just for eating, they are a tradition. Filipinos share these bread and pastries with

their loved ones, bringing them home as pasalubong or gifts, and eating them together with family

and friends during special occasions (Kerlynb, 2011). Furthermore, Kerlynb stated that when we

consume white bread, it is actually associated with a higher rate of postprandial glucose release

and lower satiety sensations formulated as a whole meal. These are factors that are strongly

associated with the development of two types of diabetes mellitus. Consequently, to this, white

bread could be targeted as an appropriate medium for reformulation and the delivery of plant-

based ingredients to increase nutrient density, slow post-prandial glucose release, and offer

possible functional benefits of phytochemicals that may regulate human metabolic functions and

have beneficial effects on health.

According to Rachael Link, MS, RD (2018), bread is high in calories and carbs but low in

protein, fat, fiber, and many vitamins and minerals, however, the specific nutrient profile

depends on the type of bread. The normal bread we usually eat has less nutritional value but

depending on the bread. On the other hand, Not only does normal bread help in creating

diabetes it also lacks nutritional value than fruit bread. Fruit bread is rich in protein and

micronutrients, and if not enhanced with sugar, makes for one of the most nutritious bread. Fruit

bread has several health benefits such as improving blood circulation, improving oral health and

preventing gum disease, and lowering the risk of high blood pressure. Tanya Choudhary (2022)

likewise stated that Fruit Bread is rich in fiber. The fiber content of the fruit may help manage
diabetes. The research found that regular intake of fruit bread could reduce the risk of diabetes

and keeps the same under control. It does so by reducing the absorption of sugar by the human

body from food. For being rich in fiber, fruit bread is also an excellent energy booster. It gives

the fullness of eating without increasing the calorie intake. Therefore, a person feels energetic

and active after eating fruit bread. Studies have shown that fruit bread helps to reduce bad

cholesterol while inducing the amount of good cholesterol in the body. Fruit bread is a rich

source of omega-3 and omega-6 fatty acids. Besides being beneficial for skin and hair, these

two essential fatty acids are quite good for maintaining a healthy heart. The omega-3 fatty acid

is also essential for the growth of the brain and mind. Regular intake of fruit bread can help a

growing child in the development of the brain to great extent. The fiber present in fruit bread

again helps to pass stool and also drains out toxins from the intestine. Fruit bread is considered

an ideal diet food as well. For people suffering from being overweight, fruit bread is the best

option. This great-to-taste food is good for an overweight person, as it contains less calories and

high fiber amounts. The fiber in fruit bread is truly a multi-tasker, as it helps manage and reduce

fats and cellulite.

A healthier variety of bread is what we are in mind. For this product concept that we will

propose, we would like to pursue the interest of the consumers in Tacurong City, Sultan Kudarat

with our version of fruit bread. In Tacurong City, Sultan Kudarat the bread that is commonly

available is only the normal bread, bread with raisins, wheat bread, etc. there are only a few

choices to choose from in terms of bread. Tacurong City is lacking in varieties in terms of bread,

having buyers have less options in having other types of fruit bread. That is why we would like

to pursue our interest in having more types of fruit bread here in Tacurong City. We would like to

introduce varieties of flavors such as avocado, mango, dragon fruit, and jack fruit, etc.

Promoting a healthy and convenient way of eating by introducing varieties of Fruit Breads to the

public consumers would also benefit not just the consumers with the healthy nutrition content

but also helps the Filipino farming industry in the country as well.
Statement of the Problem

This study aims to determine the viability of establishing a Fruit Bread Shop Business in

Tacurong City, Sultan Kudarat.

Specifically, it sought to answer the following questions:

a. Is the proposed business feasible in terms of its market?

b. Is the proposed business feasible in terms of its technical aspect?

c. Is the proposed business feasible in terms of its management aspect?

d. Is the proposed business a profitable investment?

e. What are the socio-economic benefits of the proposed business?

Objectives of the Study

The proposed business intends to achieve the following areas:

Market Aspect

a. Determine the demand for Fruit Bread in Tacurong City.

b. Identify the target market of the proposed business.

c. To analyze the demand and supply of the product.

d. Determine the potential effective marketing strategies.

Technical Aspect

a. Identify the raw materials required for the production of Fruit Bread.

b. Identify equipment, tools, and machinery required for production.

c. To determine the operational process of fruit bread.

d. To ascertain the product’s manufacturing capacity requirements.

e. Determine the plant location as well as the amount of space required for the

proposed business.

f. Define the layout of the fruit bread business.

Management Aspect
 a. Determine the organizational form of the business

b. Prepare the organizational structure of the business

c. Identify the job qualifications and job descriptions of the needed manpower of the

proposed business.

d. Come up with the rules and regulations to be applied in the business.

Financial Aspect

a. Determine the required initial investment for the proposed business.

b. Determine the profit margin.

c. Identify the financial assumptions that will be used in the preparation of the projected

financial statements.

d. Prepare projected financial statements.

e. Present the financial statement analysis.

Socio-Economic Aspect

a. Determine the contribution of the business to the government.

b. Determine the contribution of the business to the society.

Significance of the Study

The purpose of this research is to determine the viability of establishing a Fruit Bread

business in Tacurong City, Sultan Kudarat. The beneficiaries of this study are the following:

Government. It will help boost economic productivity by providing more work

opportunities, revenue, and consumer products.

Community/Consumers. They will benefit by buying the product and they will see that it

can be used for a long time and the community will be provided with an opportunity to avail of

low-priced and healthy fruit bread.

Farmers. This study will help the farmers to engage in producing more fruits. We

support farmers by not only selling but also promoting their products.
 Researchers. This study can enlighten life especially as we walk toward the path of the

business world. The researchers have learned various skills and knowledge that they can

implement in their profession.

Future Researchers. This study will help future researchers by providing them with

information that is related to their future studies.

Scope and Limitations

This research focused on determining the viability of establishing a Fruit Bread Shop

business in Tacurong City, Sultan Kudarat. The researchers will provide a researcher-made

survey questionnaire to the respondents to gather the data needed. The respondents will be the

393 sample households which represented the total population. This study will be conducted in

Tacurong City, Sultan Kudarat during the 2nd semester of AY 2022-2023.

Definition of Terms

For better understanding, the following terms are defined operationally or as used in the

study.

Bread refers to a staple food made from flour or meal mixed with other dry and liquid

ingredients, combined with a leavening agent, kneaded, shaped into loaves, and baked.

Fruit Bread refers to the proposed product of the business.

Nutrition refers to the process of providing or obtaining the food necessary for health and

growth.

Perishable refers to items, such as fruits, that are likely to decay or spoil quickly.

Bargain refers to the fruits bits added to the bread that are valuable nutrients that provide

additional benefits and are easy to sell at a reasonable price.

Differentiated refers to the bread flavors that will have distinct characteristics or variations to

cater to different preferences.

Consistency refers to desired texture or quality of the dough mixture.

Parchment Paper refers to a type of paper used for baking to prevent the dough from sticking

to the pan.

Bench Scraper refers to a tool used in baking to scrape dough of the work surface or divide

dough into portions.

These words are connected to the information provided as they describe various aspects

of the technical study related to the production process, equipment, ingredients, and operations

of the fruit bread business. They help to understand the specific terminology and procedures

involved in making the bread and running the business efficiently.

 CHAPTER 2

METHODOLOGY

Research Design

The study uses a quantitative research approach with a descriptive research design. In

descriptive research, information is gathered to address questions about the study's subjects.

The data were collected through a researcher-made questionnaire and through observation.

The framework illustrated below represents the study design that was used to determine the

viability of a Fruit Bread business in Tacurong City, Sultan Kudarat.

Figure 1. Research Design to Determine the Feasibility of Fruit Bread Business

Research Locale

The researchers floated the survey questionnaire around specific in Tacurong City, Sultan

Kudarat. The respondents are selected from residents of from Tacurong City. According to

PhilAtlas (2023), Sultan Kudarat is a province in the Philippines situated in the

SOCCSKSARGEN region occupying the southern-central section of Mindanao. Sultan Kudarat

is considered a "green thumb" due to its numerous vegetables and fruits. It has also made a

name for itself as a big food producer and a leader in rural development. Tacurong City is a

landlocked component city in the coastal province of Sultan Kudarat. The city has a land area of

153.40 square kilometers or 59.23 square miles which constitutes 2.86% of Sultan Kudarat's

total area. Its population as determined by the 2020 Census was 109,319. This represented

12.80% of the total population of Sultan Kudarat province or 2.23% of the overall population of

the SOCCSKSARGEN region. Based on these figures, the population density is computed at

713 inhabitants per square kilometer or 1,846 inhabitants per square mile.

The household population of Tacurong in the 2020 Census was 98,169 broken down into

21,814 households or an average of 4.50 members per household. Poblacion is one of the main

barangay in the City of Tacurong, Province of Sultan Kudarat, and it has a population as

determined by the 2020 Census was 15,696. This represented 14.36% of the total population of

Tacurong. The household population of Poblacion in the 2015 Census was 16,110 broken down

into 3,566 households or an average of 4.52 members per household.

Respondents

Due to the large number of people that may become possible customers, the researchers

got a sample size of 393 respondents based on the sampling technique and from identified

research locale. Respondents will be identified immediately after they have shown interest in

buying Fruit Bread in Tacurong City, Sultan Kudarat.

Sampling Technique

The sampling technique that we would be using in our research is purposive sampling

specifically Solvin’s Formula. Purposive sampling refers to a group of non-probability sampling

techniques in which units are selected because they have characteristics that we need in our

sample. In other words, units are selected “on purpose” in purposive sampling. We choose

Slovin's formula in our sampling technique as it is used to calculate the sample size necessary

to achieve a certain confidence interval when sampling a population. The household population

in Tacurong City, Sultan Kudarat is 21,814. Using Slovin's formula, a sample size of 393 was

derived and served as the respondents of the survey conducted to gather data for the study.

The survey respondents were chosen randomly during the conduct of the survey. The

computation of the respondent’s sample is shown below.

n= N
(1+Ne2)
= 21, 814
(1+21, 814(.05)2 )
= 21, 814
(1+(21, 814 X .0025 )
= 21, 814
55.535

n= 392. 80 or 392.797335

Based on the results we would be having 392. 80 or 393 (rounded off) Households to

survey as respondents in Tacurong City, Sultan Kudarat.

Research Instrument

The researchers will be gathering data through the primary data. The primary data will be

gathered by giving away a structured survey to selected households in different areas of

Tacurong City. We will be using a survey in our Feasibility Study for the reason that we may be

able to understand our marketability here in Tacurong City. We need to reach out to our target

market to learn as much as possible about the people who are going to purchase our product,

and surveys are by far the best way to do this. Running a survey for our potential customers

might even reveal dissatisfaction or suggestion with particular things about our products or

features that we could exploit, changing your feasibility prospects from questionable to positive.

Data Gathering Procedure

The researchers made a letter for approval to conduct the study in Tacurong City, Sultan

Kudarat. The letter is addressed to the School President and Tacurong City Mayor. The

researchers provide a researcher-made survey questionnaire validated by the professor of the

subject then the questionnaires are distributed to the respondents to gather the data needed.

The researchers clarify some terms to the respondents so that the respondents can answer the

questionnaire with full knowledge of their responsibility as the subject of the study. The

researchers requested the respondents to answer with all honesty. After the respondents

answered the questionnaire, the researchers collected and tallied the data for interpretation.

Statistical Tools

Our feasibility study contains a detailed analysis of what's needed to complete our

proposed project. Our report may include a description of the new product, a market analysis,

the technology and labor needed, as well as the sources of financing and capital. The report will

also include financial projections, the likelihood of success, and ultimately, a go-or-no-go

decision.
Forecasting Tools

We will be using cash flow statements. A cash flow statement will provide us with an

overview of money that our company will be spending and receiving from buyers, including

when we anticipate transactions to occur. It is an extremely valuable tool for making projections

for our business, as having cash on hand when it's needed is a crucial element of any business

plan. The more accurately we understand periods of high and low cash reserves, the better

prepared we are to make adjustments as needed, such as changing the schedule for a project,

etc.

Industry Analysis

Consumers are increasingly demanding healthier ingredients in bread and desserts.

Successful operators will, therefore, need to offer a greater variety of whole-grain, all-natural, or

gluten-free products in order to capitalize on these trends. Moreover, changing preferences and

increasing disposable income levels are encouraging consumers to choose more premium and

specialty varieties over conventional private-label products. Fruit bread items bend to be

discretionary purchases so the revenues will also benefit from rising per capita disposable

income and consumer confidence, both of which are anticipated to continue to grow over the

next five years.

Competitor Analysis

Businesses exist in a competitive environment. Bakeries are in fierce competition with

each other to provide the best possible value money high quality and appetizing bread, and to

offer the most suitable range of products for their customers. Competition typical bread is

commonly offered by bakeshops. They are really noteworthy about their profit and customer

satisfaction, but not into making the community health-wise. The fact that the value of its bread

is affordable yet it consists of only a few of the nutrients that our body needs is somewhat
deceiving us. On the other hand, fruit bread is obliging in our body in handling out nutrients that

keep us going. Some consumers today are aware of their health but some are not especially

kids nowadays that most of them are not eating fruits. And as concerned individuals, we offer

bread that is benevolent in use and consists of dietary from the fruits that store our daily

nutritional needs the fruit bread.

Customer Analysis

 Target Market

Fruity Bread wants to distress the purchasing influence of most Filipinos as it is offering an

affordable price and addressing health and wellness trends in our product offerings. All ages are

the target market of Fruity Bread, professional or not, male or female, and people from different

walks of life. One of our target markets is the parents because they can influence the children to

consume and choose Fruity Bread as a tasty snack treat and most especially the people with a

healthy lifestyle. This confirms a big scope of market fruity bread will cater to.

 Market Segmentation

Fruity bread considers all types of people of ages, what place they came from, and no matter

their gender and religion either, those who have high or low income can be our target market

that can be one of our potential buyers for the benefit of our potential customers. We extend our

time and efforts to differentiate and understand their needs, wants, and preferences in order to

meet the satisfaction of our innovative product.

Market Analysis

 The first strategy is market penetration.

Fruity bread is committed to improving the customer experience in ways they believe few in the

industry have done. This plan is to execute and create a broader marketing strategy, to create

deep relationships with the target customers who will help promote and build the brand, and to

spread awareness about the business’s existence. To reach the target customer group, we use
a mix of the following marketing methods: radio, social networking, television, and in-store

sampling. Expect to continue to increase media impressions as they strive to build deeper

relationships with their customers. We believe marketing represents an opportunity to create

additional competitive advantage and brand awareness.

 The next strategy is market development.

The expansion into Filipino has made them subject to Filipino economic conditions, particularly

currency exchange rate fluctuations and political factors, either of which could have an adverse

effect on the financial condition and results of operations. If fruity bread, expands into other

foreign markets, will be subject to other foreign economic conditions and political factors

including taxation. Price ensures that the product is priced at a level that reflects consumer

value.

Technical Analysis

To prevent spoilage, contamination, and disease, all bakery products and their ingredients

must be stored, handled, transported, and kept. Every individual engaged in such labor must

wash their hands and arms after using the restroom and a closet before beginning the work,

mixing, or handling any ingredients used in the creation of baked items. Each individual must

wash their hands before using the product, and to that end, facilities must be adequate and

notices must be posted. Smoking in the area assigned is not allowed when making or baking

fruity bread items for employees.

Management Analysis

Since it necessitates a review of the business's whole demand and supply, the feasibility

marketing part is generally regarded as being the most crucial in all studies. During this period,

we would be able to deliver quality service to its consumers as well as the needs and wants of

its customers. The product itself, called "Fruity Bread," aims to provide a reasonable price that

takes into account current trends in health and fitness. The Fruity Bread is available to people of
all ages, whether or not they are professionals, male or female, or from diverse walks of life.

This allows us to devote more time and effort to identifying and understanding their

requirements.

Financial Analysis

Our business will be establishing a partnership form of business organization and here

are our expected financial analysis: We, as a partnership would loan from the bank using 10

hectares of farmland for the varieties of fruits that we would be using in the bread. The selling

price of each of our products would cost at least 45 pesos and expectedly increase by 5% every

year. The cost of sales is 60% of the selling price and will increase by 10% every year. All

purchases and sales transactions will be on a cash basis. Our business permits and licenses

expense is expected to be at P22,200 for the 1st year and will increase by 5% every year after.

Expected advertising expenses will increase by 5% per year. Utilities will increase by 10% per

year. Salaries and wages and in addition to their 13th-month pay will be constant through the

five years. Assigned government insurance for employees such as SSS, Philhealth, and Pag-

ibig will be paid monthly. The direct method of cash flow will be used. The income tax due is

32% of the net income.

Ethical Considerations

The protection of human subjects through the application of appropriate ethical principles

is important in any research study. The process of obtaining Consent consists of the following:

consent should be given freely (voluntary) to the respondents, and subjects should understand

what is being asked of them. This means, to participate in a research study, participants need to

be adequately informed about the research, comprehend the information, and have the power of

freedom of choice to allow them to decide whether to participate or decline. Participants’

agreement to participate in this study was obtained only after a thorough explanation of the
research process. The anonymity and confidentiality of the participants will be preserved by not

revealing their names and identity in the data collection, analysis and reporting of the study

findings.
 CHAPTER III

MARKET STUDY

3.1 Industry Analysis

According to Rachael Link, MS, RD (2018), Bread is high in calories and carbs but low in

protein, fat, fiber, and many vitamins and minerals, however, the specific nutrient profile

depends on the type of bread. The normal bread we usually eat has less nutritional value but

depending on the bread.

In addition, according to Tanya Choudhary (2022). Fruit Bread is rich in fiber. The fiber

content of the fruit may help manage diabetes. The research found that regular intake of fruit

bread could reduce the risk of diabetes and keeps the same under control. It does so by

reducing the absorption of sugar by the human body from food. For being rich in fiber, fruit

bread is also an excellent energy booster. It gives the fullness of eating without increasing the

calorie intake.

3.3 Competitor Analysis

Key Success Weight Competitor A Competitor 1 Competitor 2

Factor
Score Score Weighted Score
Weighted Score Weighted
Score Score
Innovation 0.25 4 1.0 4 1.0 3 0.75
Advertising 0.20 2 0.40 3 0.60 4 0.80
Brand Name 0.20 1 0.20 4 0.80 2 0.40
Productivity 0.15 4 0.60 2 0.30 2 0.30
Customer service 0.10 3 0.30 2 0.20 1 0.10
Price 0.05 3 0.15 3 0.15 4 0.20
Competitiveness
Technological 0.5 3 0.15 1 0.05 2 0.10
Competence
1.0 2.80 3.10 2.65

This table portrays the competitiveness scenarios of the business and its competitors in

the industry. From this table, it is found that the business A scored better (strengths) in

innovation and product quality, and assumes minor strength in customer service, price

competitiveness, and in technological competence. The business has a minor weakness in

advertising and major weakness is in brand name. As a whole, the total score is 2.80 and on the

other hand, its competitor 1’s and competitor 2’s total score is 3.10 and 2.65 respectively. From

this, the Competitor Analysis, it is revealed that competitor 1 enjoys more competitive

advantages by 0.30 than the business itself while competitor 2 is lagging behind by 0.15.

3.3 Customer Analysis

Fruit bread aims to enlarge the purchasing of most Filipino, especially in Tacurong City by

providing products at a reasonable price and meeting health awareness trends. Based on our

conducted study, 393 people of all ages in Tacurong City, who were both male and female,

employed or not, and from all socio-economic backgrounds received our questionnaire and

answer it respectively. As a result, 100% of them will buy varieties of fruit bread that we would

start selling. Additionally, for small orders pricing; for 70 pesos there are 66% answered the

survey, for 80 pesos there are 33% and 90 pesos there is only 1% who are willing to purchase

our product. While on large orders pricing; for 100 pesos there are 65% while for 110 pesos

there are 33% and for 120 pesos there are 2% who are willing to pay for the bread, and when it
comes to the product pricing among the options we have provided 100% of them are willing to

patronize our product, therefore they are willing to buy it and aid in its production.

3.4 Market Product Description

Fruit Bread is a manufacturing business that produces and sells bread to the

residents of Barangay Poblacion, Tacurong, Sultan Kudarat. The Fruit bread is made by

baking fruit bits in the dough of flour and water added with flavors. The added fruit bits

in the dough will serve as invaluable nutrients added to our breads, and are easy to

bargain in the market. The product will come in many flavors and will be sold at

differentiated prices.

3.3.1 SWOT Analysis

STRENGTHS WEAKNESSES

 Friendly Employees  Single location which means

limited reach
 High-quality products
 Competitors can offer similar
 Affordable Prices products quickly
 Plenty of supply  Neophytes/new in the
business
 OPPORTUNITIES THREATS

 Customers are health  Competitors can enter the

conscious and looking for market easily
natural and healthy products.
 Change of customer needs
 No direct competitors yet in
the area.

 Law-makers are more inclined

to environment-friendly
establishments.

3.4 Study of Product Demand

Table 1.

Frequency of Number of Demand in a Demand per

Population buying Fruit Bread Percentage pieces can be week day
(b) consumed
(a) (c) (d) (e) (f)
axbxd e÷6
393 Everyday 28% 2 220 36
393 Twice a week 51% 2 400 66
393 Thrice a week 14% 2 110 18
393 Four times a week 6% 2 47 7
393 Five times a week 1% 2 8 1
393 Six times a week 0% 2 0 0
Total 785 128

2.5 Study of Supply

There are no existing suppliers of the proposed product in the target location.

Based on the study we conducted, there are no direct competitors but there are indirect

competitors present in that market which are also selling different kind of bread.
Table 2 . Demand Supply Analysis

Current Demand Current Supply Unsatisfied Production Market Share

per day per day Demand per day Capacity

128 pieces 0% 128 pieces 14 pieces 10%

Based on the information gathered by the proponents through survey, it was found out that the

customers are willing to purchase the product. Therefore, the proponents decided to produce and sell

Fruit bread. The table shows that there are 128 pieces of demand for the product per day. There are no

existing suppliers of the proposed product because the supply of Fruit bread will be produced by the

proponents. Since there is only one production in-charge, we the proponents and the production in-

charge agreed that they are going to produce 14 pieces as their minimum production capacity. The 10%

market share shows the capacity of the proponents to supply the demand of the respondents.

Demand and Supply Analysis

In addition to providing high-quality service and nutritious meals, Fruity Bread also

provides healthy products to help clients achieve their health goals. To ensure a profit, we will

offer the widest possible pricing range for its numerous products to its clients. Fruity Bread will

ensure that it has enough of the items it supplies and the quality of the products it is willing to

provide to its consumers in order to meet the need of its customers. That is why it is necessary

for this organization to engage highly qualified personnel and managers with relevant education

and expertise. Fruity Bread will function as a business enterprise in a healthy urbanized area.

People who live in the city are most likely to be interested in this type of business. Pandemic-

caused lockdowns and immobilization of people will keep demand low at first, but demand will

rise when normalcy returns and customers swarm to test new and varied products of bread or

as a result of the physical inactivity that they experienced during the pandemic. Because of this,

individuals are more likely to seek out the best-quality fruity bread in the area.
Market Share Analysis

Estimated market share is the approximate percentage of an industry that is earned by a

particular company over a specified time period. This measurement indicates the company’s

size with the market.

The determination of the estimated market share of Fruity Bread is one of the objectives set for

this study. To determine this, the researchers conducted a survey questionnaire within

Tacurong City.

Pricing Analysis

The pricing of each bread design is based on the survey questionnaire gathered by the

researchers. The researchers floated a survey questionnaire with an option of prices. Then the

costing products were immediately adjusted based on its sole so that it would compensate for

the pricing from the survey questionnaire.

Each piece of bread costs 70 to 100 pesos based on the research result that we conduct,

but it will adjust based on the economic growth of the country or the price of minor and major

ingredients of the fruity bread and for the transportation and etc. that will affect the price of our

product.

The prices of the Fruity Bread products will be dependent on how the market price remains

ingredients. Any change in the price of the Fruity Bread products will be taken into consideration

as the factor that measures the consumer’s capability to purchase the product.

Market Program

1.1Promotion

This study is to execute a broader marketing strategy; not simply to build name

recognition and awareness but also to build relationships with the target customers that will help

promote the brand. Fruit Bread Shop will employ promotional activities commonly used
nowadays to spread awareness that the business exists in Barangay Poblacion, Tacurong City,

Sultan Kudarat. Other promotional activities would include the distribution of brochures and

flyers. We believe marketing represents an opportunity to create additional competitive

advantage and brand awareness.

1.2 Radio

Radio exposes significant information in different ways. Radio can help the business

promote its product. Radio program listeners can be a good target audience.

1.3 Posters

Fruit Bread Shop will post and distribute posters, also for the promotion of the Product.

Posters will help announce the existence of the business, particularly in Tacurong City, Sultan

Kudarat.
Advertising Expense & Promotion

Description Monthly Dues Annual

Radio Ad. for 30 sec. 1,000.00 12 12,000.00
Poster for 100 pcs. 500.00 12 6,000.00
Total 18,000.00
 TECHNICAL STUDY

Product Description

The Fruit bread is made by baking fruit bits in the dough of flour and water added with

flavors. The added fruit bits in the dough will serve as invaluable nutrients added to our breads

and are easy to bargain in the market. The product will come in many flavors and will be sold at

differentiated prices. Below are the specific descriptions of the 4 proposed bread flavors.
Manufacturing Process
Making the perfect fruit bread takes a lot of initial experimentation.
The general procedures in making our products are outlined below:

Methods in making Bread Dough

Step 1: Prepare and add your dry ingredients

After you've measured out your flour, put it in a bowl next it's time to mix it with yeast small
portions of salt, and sugar. Stir the mixture with a wooden spoon to evenly distribute the yeast,
salt and sugar into the flour.
Step 2: Add liquid ingredients
Check the right measurement and temperature for the water that would be put on the dry
ingredients. If it is too hot, the yeast will die and your bread won't rise. If it is too cold, the yeast
won't activate and your bread won't rise.
Step 3: Beat with a mixer
On the bowl add warm water to the flour mixture all at once. Beat with an electric mixer on
low to medium speed (you can do this by hand as well). Scrape the side of the to make sure all
of the flour and yeast are moistened.
Note: Gluten, a protein in wheat flour and several other flours, starts working as soon as the
dough is mixed. Gluten gives dough elasticity, helps it rise and hold its loaf shape, and helps it
create the desired texture.
Step 4: Stir in remaining flour and adding the fruits that are going to be used
Use a wooden spoon to stir in as much of the remaining flour as you can. Also start adding
the fruits that are needed on the bread. Tip: Stir the dough until it looks ropey and pulls away
from the side of the bowl.

Step 5: Knead dough

Fold the dough over and push down with the heel of your hand. Turn, fold dough over, and
push down again. Repeat this process over and over. The dough is ready when it is smooth and
elastic. This means it is smooth and soft and holds together nicely in a ball.
Step 6: Bake the dough mixture
After kneading the dough to the consistency we want, prepare it on a loaf pan with baking
sheet on and put the dough on the loaf pan and bake the bread on to a oven.
Step: 7 Slicing the bread and displaying it
Once the bread is baked, put the bread in a bread slicer and display the bread into the shelf.

PRODUCTION SCHEDULE FOR MONDAY-SATURDAY

TIME (IN AND OUT) TIME (BREAK)

 3:00 AM – 11:00
 7:00 PM – 8:00 PM
AM
Bakers  12:00 PM – 1:00 PM
 8:00 AM – 4:00 PM
 4:00 PM – 5:00PM
 1:00 PM – 9:00 PM

TIME (IN AND OUT) TIME (BREAK)

 5:00 AM – 1:00 PM  9:00 AM – 10:00 AM

Cashiers
 1:00 PM – 9:00 PM  5:00 PM – 6:00 PM

Production Cost Requirement

The following are the Equipment, tools and materials used for the proposed fruit bread
business.
 BAKING TOOLS QUANTITY UNIT UNIT COST TOTAL COST
Working Table 1 pc ₱ 10,000 ₱ 10,000
Loaf / Toast Pan Set of 3 1x10 Set 5,800 5,800
Mixing bowl Set 1 Set 2,050 2,050
Rolling Pin 2 pcs 250 500
Bench Scraper 1 pc 460 460
Knife Set 1 Set 1,200 1,200
Oven Mits 3 pcs 580 1,740
Tong 3 pcs 500 1,500
Digital Kitchen Timer 1 pc 350 350
Whisk 1 pc 200 200
Measuring Cups Set of 3 1 Set 630 630
Measuring Spoon 1 pc 600 600
Dry Measuring Spoon 1 pc 1,000 1,000
Silicone Pastry Brush 2 pcs 500 1,000
Spatula 2 pcs 300 600
Parchment Paper 1 pc 130 130
TOTAL = ₱ 27, 760

FRUITS QUANTITY PER UNIT UNIT COST TOTAL COST

KILO
Mango 6 (20)kilos 150 ₱ 3, 000
Avocado 7 (20)kilos 80 1, 600
Jackfruit - (20)kilos 40 800
Dragonfruit 3 (20)kilos 250 5,000
TOTAL ₱ 10,400

INGREDIENTS QUANTITY UNIT UNIT COST TOTAL COST

Flour 5 sacks ₱ 3,500 ₱ 17,500
Sugar 5 sacks 2,500 12,500
Baking Soda 5 sacks 3,000 15,000
Cornstarch 10 kilos 60 600
Vanilla 5 liter 200 1,000

Salt 5 sacks (25) 2, 500 2, 500

TOTAL ₱ 49, 100

Total production ₱ 59, 500

cost a Month

Equipment QUANTITY UNIT UNIT COST TOTAL

Bread Slicer 1 pc 20,000 20,000

Oven 1 pc 70, 000 70,000
Refrigerator 1 pc 35,000 35,000
TOTAL ₱ 125,000

Furniture QUANTITY UNIT UNIT COST TOTAL

Office Chair 1 pc 1,089.00 1,089.00

Office Table 1 pc 2,700.00 2,700.00
Total ₱ 3, 789

SALARY AND WAGES

MONTHLY PAG- WITHOLDING

POSITION SSS PHIC TOTAL
SALARY IBIG TAX 15%
General ₱ 15 000 ₱ 472.30 ₱ ₱ 200 ₱ 2,250 ₱ 18, 084.8
Manager 162.50
Baker 1 13,000 345.20 112.50 200 1,950 15,607.7
Cashier 1 13,000 345.20 112.50 200 1,950 15,607.7
Waiter/Waitress 10, 000 345.20 112.50 200 1,500 12,157.7

Total a Month 61,457.9


Total a Year ₱ 737, 494.8

Utilities and Other Operating Costs

The utilities needed in the business are the equipment to give power to the machinery.

The electric utility will come from the Sultan Kudarat Electric Cooperative (SUKELCO) and the

water utility will come from the Sultan Kudarat Water District (SKWD). The expected

consumption of utilities will cost P9, 700.00 per month. Other overhead expenses will come from

fuel used in cooking the product.

The expected consumption for utilities is expected to increase by 5% increase every year

depending on the demand.

Year 2023 Year 2024 Year 2025 Year 2026 Year 2027

9,700x12 10,185x12 10,694.25x12 11, 229x12 11,790x12

=116,400 =122,220 =128,331 =134,748 =141,480

Building Structure

The plant layout is tactically designed to support the smooth process of the proposed

business (fruit bread). The display area is a place where all finished products that are ready to

sell. There would be a business office area that will cater to business-related transactions. The

bakery/store will be the place for the customer to purchase the finished products of fruit breads.

The working will be the area where the fruit bread will be made by the baker.
Machinery, Equipment and Tools

These are the equipment/tools needed in the production of Fruit Bread

Used to have a space for making and

kneading the ingredients.

Used to put dough for baking and

makng the bread.

Used to mix the dry ingredients and

liquid ingredients.

Used to flaten and slightly kneading

the dough.
Used to cut doughs to have the right
amount to put in the toast pan.

Used to process the fruits to make it

as a puree to easily add it to the
dough mixture.

Used to cut the fruits into tiny pieces.

Used to put in the hands to take the

hot toast pan with unslced bread
inside.
Used to monitor how long the doughs
have rested and how long the dough
is being cooked in the oven.

Used to easily mix the dry ingredient

and liquid ingredient.

Used to measure the liquid and dry

ingredients.

Used to measure smaller scale of

liquid ingredients.
Used to measure smaller scale of dry
ingredients.

Used to slightly grease the dough and

pan.

Used to lightly scrape the sides of the

bread from the pan to easily take it off
from the pan.

Used to make moving the dough

around easier and adds a thin layer of
insulation to the dough to prevent an
overbaked bottom crust.
 Used to cut the bread evenly as it
can.

Used to bake the bread.

Used to store ingredients.

Cost of Capital Expenditures

Equipment and tools Total a Year ₱ 152, 760

Fruits Total a Year 124, 800

Ingredients Total a Year 589, 200

Furniture Total a Year 3, 789

Salary, Wages, etc. Total a Year 612, 000

Utilities and other Expenses Total a Year 116, 400

TOTAL Total a Year ₱ 1,598,949

 MANAGEMENT STUDY

Form of Organization

The proposed business will be registered as a partnership form of business organization.

Organization Structure

“FRUIT BREAD SHOP”

Personnel Requirements

Experience as a Baker, Pastry Chef, or similar role. Familiarity with all professional kitchen

equipment, including mixers, blenders, and dough sheeters. Understanding of food safety

practices. Excellent time-management skills. Ability to remain calm and focused in a fast-paced

environment. Team spirit, with a customer-focused attitude and Flexibility to work in early

morning shifts.

Staffing Requirements
Position Job Qualification Unit/Number Job Description
Manager  A graduate of any 1 His/her job includes
management planning, organizing,
courses. directing, and
 Male or female, controlling all the
from 21-26 years employees of the
organization as well
old.
as its relationship
 At least 2 years of with each other. As
work experience. well as implementing
 Must have a good strategic marketing
moral character. campaigns to attract
 With a pleasing potentials client.
personality.

Cashier  Must be a graduate 1 Responsible for

of any business- monthly income
related course. statements and
Male or female, balance sheets.
from 21-26 years Responsible for the
old collection of
 At least 2 years of receivables and
work experience payroll. He/she is
 Must have a good responsible for
moral character managing the cash.
 Must be honest and Responsible for
with pleasing keeping records of
personality sales. Responsible
for cash deposit.

Waiter/Waitress  Male or female 1 Creating a

18-25 years old welcoming and
 A college-level or positive customer
high-school experience at the
graduate. counter. Advising
 Must have a good customers on baked
moral character goods selection and
with a pleasing taking orders.
personality Staying attentive to
 Must be the needs of guests
responsible and in the dining area.
hard-working.
Head Baker  Sense of 1 Ensuring ingredients
responsibility are properly
 Sense of customer managed. Following
service the recipe cards and
 Physical stamina making sure others
 Organizational skills follow them. Planning
 Hygiene awareness work schedules and
 At least 4 years of managing restocking
similar experience and Ensure
 CAP level baker equipment is properly
qualification maintained.
(certificate of
aptitude)
 Methodical
approach
 Leadership skills
 Responsiveness

Compensation Plan

NO.

POSITION OF JOB DESCRIPTION SALARY SALARY SALARY

PERS PER PER DAY PER

ON HOUR MONTH

1 His/her job includes

planning, organizing,
MANAGER directing, and ₱ 36.06 ₱ 576.92 ₱ 15, 000
controlling all the
employees of the
organization as well as
its relationship with
each other. As well as
implementing strategic
marketing campaigns
to attract potentials
client.
 1 Responsible for
monthly income
CASHIER statements and ₱ 31.25 ₱ 500 ₱ 13, 000
balance sheets.
Responsible for the
collection of
receivables and
payroll. He/she is
responsible for
managing the cash.
Responsible for
keeping records of
sales. Responsible for
cash deposit.

1 Creating a welcoming
and positive customer
WAITER/WAITRESS ₱ 24.04 ₱ 384.62 ₱ 10, 000
experience at the
counter. Advising
customers on baked
goods selection and
taking orders. Staying
attentive to the needs
of guests in the dining
area.

1 Ensuring ingredients
are properly managed.
HEAD BAKER Following the recipe ₱ 31.25 ₱ 500 ₱ 13, 000
cards and making sure
others follow them.
Planning work
schedules and
managing to
restocking and
Ensuring equipment is
properly maintained.
FINANCIAL STUDY
Opening Financial Statements
Schedule 3: Taxes & Licenses

Requirements TAX Fees

Barangay Clearance 150.00
Business Permit 1,500.00
Police Clearance 160.00
BIR 500.00

DTI 1,000.00

Total 2,310.00
Schedule 4: Advertising Expense &
Promotion
Description Monthly Dues Annual
Radio Ad. for 30 sec 1,000.00 12 12,000.00
Newspaper for 100 pcs. 500.00 12 6,000.00
Total 18,000.00

Schedule 5: Utilities Expense

Monthly Bill Annually Bill
Electricity and Water 9,700.00 12 116,400.00
Total 116,400.00

Schedule 6: Salaries and Wages

Position No. of Worker Monthly Annual
Manager 1 15,000.00 15,000.00 12 180,000.00
Baker 1 13,000.00 13,000.00 12 156,000.00
Cashier 1 13,000.00 13,000.00 12 156,000.00
Salesgirl 1 10,000.00 10,000.00 12 120,000.00
Total 51,000.00 612,000.00

Schedule 7: SSS/PhilHealth Contribution s(employer share)

No. Monthly Annual
SSS PHIC PAG-IBIG
Manager 1 472.30 162.50 200.00 834.80
Baker 1 345.20 112.50 200.00 657.70
Cashier 1 345.20 112.50 200.00 657.70
Waiter/Waitress 1 345.20 112.50 200.00 657.70
Total 2,807.90

Schedule 8: Office Supplies (or Store

Supplies)
Description Quantity Unit Price Total Price
Record Book 1 150.00 150.00
Ball pen 10 10.00 100.00
Fruits 80(kilos) 124,800.00
Other Ingredients 30 589,200.00

Total 714,250.00
Schedule 10: Loan Interest and
Amortization

Loan Balance Amortization Interest (7%p.a.)

-
-
-
-
-

Schedule 11: Space Rental

Description Year 1 Year 2 Year 3 Year 4 Year 5
Rent Expense 120,000.00 120,000.00 120,000.00 120,000.00 120,000.00
Total

1 2 3 4 5
Tools 27,760.00 27,760.00 27,760.00 27,760.00 27,760.00
Projected Financial Statements
 AAA Company
Projected Statement of Financial Position
As of December 31,
2021.2022.2023,2024,2025
(Amount shown in Philippine Peso)

2024 2025 2026 2027 2028

Assets

Current Assets

Cash 1,482,617. 2,122,982.92 2,863,374.

3,714,853.82 4,689,628.55
87 80
Inventories - - - - -

Total Current Assets 1,482,617. 2,122,982.92 2,863,374.

3,714,853.82 4,689,628.55
87 80

Non- Current Assets

Equipment 56,000.00 42,000.00 28,000.00 14,000.00 -
Furniture 17,142.86 14,285.71 11,428.57 8,571.43 5,714.29

Total Non-Current Asset 73,142.86 56,285.71 39,428.57 22,571.43 5,714.29

1,555,760. 2,902,803.
Total Assets 72 2,179,268.63 37 3,737,425.25 4,695,342.83

Liabilities and Partners

Equity
Tax Payable 473,590.34 640,218.99 737,601.50
402,604.49 552,519.26
- - - - -
473,590.34 640,218.99 737,601.50
402,604.49 552,519.26

Partners Equity 1,219,705. 2,416,833.

24 1,772,227.30 10 3,163,755.26 4,024,290.34
Total Liabilities and
1,622,309. 2,245,817.63 2,969,352.
Equity 3,803,974.25 4,761,891.83
72 37

-66,549.00 -66,549.00 -66,549.00 -66,549.00 -66,549.00

 Financial Statement Analysis

2024 2025 2026 2027 2028

Current Ratio
Current Assets / 1,482,617.87 2,122,982.92 2,863,374.80 3,714,853.82 4,689,628.55
Current Liabilities
Tax Payable 402,604.49 473,590.34 552,519.26 640,218.99 737,601.50
Loans Payable -
- - - - -
Current
402,604.49 473,590.34 552,519.26 640,218.99 737,601.50

3.7 4.5 5.2 5.8 6.4

Current Ratio 2.1:1 2.5:1

Acid-Test Ratio
CA less Inventories / 1,482,617.87 2,122,982.92 2,863,374.80 3,714,853.82 4,689,628.55
Current Liabilities 402,604.49 473,590.34 552,519.26 640,218.99 737,601.50
3.7 4.5 5.2 5.8 6.4
Acid Test Ratio 2.1:1 2.5:1
Return on Assets Net Income / 939,410.47 1,105,044.12 1,289,211.62 1,493,844.31 1,721,070.16
Total Assets 1,555,760.72 2,179,268.63 2,902,803.37 3,737,425.25 4,695,342.83
ROA 60% 51% 44% 40% 37%

Return on Investment Net Income / 939,410.47 1,105,044.12 1,289,211.62 1,493,844.31 1,721,070.16

Equity 1,219,705.24 1,772,227.30 2,416,833.10 3,163,755.26 4,024,290.34
ROE 77% 62% 53% 47% 43%
 SOCIO-ECONOMIC STUDY

In putting up a business, many factors must be taken into consideration to make

economic progress. It affects the external, social, and economic conditions that can influence

society and the business community. Grain-based food industry play a vital role in meeting the

community’s basic needs.

Stakeholders of the Business

A stakeholder is a party that has an interest in a company and can either affect or be

affected by the business. The primary stakeholders are its owner, government, employees,

customers and suppliers.

Stockholders/Owner

The goals of the Fruit Bread Shop business is to provide the owner with the best

expected revenue to have a comfortable life, help the community, and make use of its ability

to run a business.

Customers

The primary customers of this business are the people who are living in Tacurong City,

Sultan Kudarat and nearby Municipalities. They will be provided with quality Fruit Bread that is

good for their health and can be used in their business at a low and reasonable price.

Employees
The employees of this business will be able to earn money for their needs and families.

Suppliers

The suppliers of this business are the farmers of Tacurong City, Sultan Kudarat,

especially in Barangay New Passi. These farmers will now have a sure buyer for their products

and can earn better since they do not need to spend for transportation in selling the fruits. Thus,

giving them higher profits.

Government

This business is expected to give a contribution to the government in the form of taxes.

The tax payment from the business would help the localities as well as the economy in its future

project, especially for people that will benefit.

CHAPTER IV

FINDINGS, CONCLUSION, AND RECOMMENDATIONS

Summary of Findings

The primary purpose of this study was to determine the feasibility of establishing a Fruit Bread

Shop in Tacurong City, Sultan Kudarat.

The Fruit Bread Shop Feasibility Study addressed the following concerns presented in the

Statement of the Problem:

On the demand/market of the Fruit Bread Shop, the research shows that there is a demand for

the Fruit Bread Shop in Tacurong City. The market study shows an increasing market for the

next 5 years.

On the technical and production aspects, the technical and operational requirements are doable.

The Fruit Bread Shop will be located at Barangay Poblacion, Lapu-lapu Street, Tacurong City,

Sultan Kudarat accessible to the customers. All the production requirements can also be

provided.

On the form of organization and management, Fruit Bread Shop will be registered as a Sole

Proprietorship business, which can be a very suitable form of business running it. The Fruit

Bread Shop business needed employees/manpower and qualifications are also available in the

area.

On the Profitability aspect, the Fruit Bread Shop is profitable as shown in the increasing amount

of the net profit for the next five years.

On the society and economic benefits, the Fruit Bread Shop will be a big help to the economy

and society by contributing taxes and giving employment to the unemployed, providing income

to the entrepreneurs and suppliers, and providing good service and products to its customers.

Conclusion

Based on the findings, the proposed business has a demand in the market. It can be easily

managed and all the needed technical requirements are available, as well as the operational

requirements are also doable. Furthermore, the proposed business is profitable and beneficial
to society and the economy. Therefore, the proponents concluded that the establishment of

Fruit Bread Shop is feasible.

Recommendations

Based on the findings and conclusion, the Proponents would like to recommend the following:

Implementation of the Fruit Bread Shop in Barangay Poblacion, Tacurong City, Sultan Kudarat.

For Future Researchers, study the feasibility of the expansion of the Fruit Bread Shop in

Tacurong City, Sultan Kudarat.

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NOTRE DAME OF TACURONG COLLEGE

College of Business and Technical/Vocational Courses
City of Tacurong 9800
 APPENDICES

NOTRE DAME OF TACURONG COLLEGE

College of Business and Technical/Vocational Courses
City of Tacurong 9800

LETTER OF PERMISSION
March 22, 2023

Rev. Fr. Jessie P. Pasquin, DCC

President
Notre Dame of Tacurong College
City of Tacurong

Dear Fr. Pasquin,

As part of the curriculum requirements for the degree in BS Business Administration, our group
would like to conduct a Feasibility Study on establishing “Fruit Bread Shop”, a proposed
business engaged in selling of fruit bread. We know that this will help us enrich our knowledge
in research as a basic tool before engaging in a business endeavor.

In this regard, we would like to ask permission from your Office to allow us to conduct this
Feasibility Study and administer a survey to our identified target market to determine the
feasibility of this proposed business.

We look forward to your favorable consideration.

Respectfully yours,

ANGELO REY S. MEDINA

Group Leader

Noted by:

OFELIA P. CORONADO, CPA, MBE

Dean, College of Business and Technical/Vocational Courses

Approved:

REV. FR. JESSIE P. PASQUIN, DCC

President

NOTRE DAME OF TACURONG COLLEGE

City of Tacurong

Research Instrument

Dear Respondent,
 We are 3rd-year BSBA students of Notre Dame of Tacurong College and we are
conducting a Feasibility Study on establishing a Fruit Bread Shop in Brgy. Poblacion, Tacurong
City, Sultan Kudarat. In this connection, we are happy to inform you that you have been chosen
as one of the respondents for this research. We hope you could spare a little of your precious
time to answer the questions below. Rest assured that your responses will be treated with
utmost confidentiality and will only be used for the completion of this study.

I. Profile of Respondents

Name (Optional)

II. Demand of Fruit Bread

Instructions: Please read and answer the following questions by putting a check mark () in the
appropriate box for each question.

1. Do you eat fruits?

( ) YES ( )NO

2. How often do you eat fruits?

( ) Always ( )Often ( )Occasionally ( )Rarely

3. Do you like to eat bread?

( ) YES ( )NO

4. How often do you eat bread?

( ) Always ( )Often ( ) Occasionally ( )Rarely

5. Have you bought a fruit bread here in Tacurong City?

( ) YES ( )NO

6. Will you patronize varieties of fruit bread to be established here in Tacurong City?
( ) YES ( )NO
7. If yes, please specify the fruits that you would like to have on the bread.

( ) mango ( ) avocado ( ) jackfruit ( ) dragon fruit

Others (pls. specify)

 8. What time do you prefer to buy fruit bread?

( ) 6:00-9:00 am ( ) 9:00-12:00nn ( ) 12:00-3:00 pm ( ) 3:00-6:00 pm

9. How often would you buy fruit bread?

( ) Everyday ( ) Twice a week ( ) Thrice a week

( ) Four times a week ( ) Five times a week ( ) Six times a week

10. How many loaves of fruit bread are you willing to buy?

( ) 1-2 ( ) 2-3 ( ) 3-4

11. How much would you like to pay for the bread?
Based on size:

Small

( ) 70 ( ) 80 ( ) 90

Large

( ) 100 ( ) 110 ( ) 120

12. Do you believe that fruit bread offers health benefits?

( ) YES ( )NO

Thank you for your time and cooperation!!

Tabulated Data

Total Population Frequency

1.Do you eat fruits?
Yes 393 393 100%
 No 0 393 0%

2.How often do you eat fruits?

Always 119 393 30%

Often 197 393 50%
Occasionally 59 393 15%
Rarely 18 393 5%
3. Do you eat breads?
Yes 385 393 98%
No 8 393 2%
4. How often do you eat breads?
Always 109 393 28%
Often 185 393 47%
Occasionally 79 393 20%
Rarely 20 393 5%
5.Have you bought a fruit bread here in Tacurong
City?
Yes 22 393 6%
No 371 393 94%

6.Will you patronize varieties of fruit bread to be

established here in Tacurong City?

Yes 393 393 100%

No 0 393 0%
7.If yes, please specify the fruits that you would like
to have on the bread.
Mango 116 393 30%
Avocado 134 393 34%
Jackruit 76 393 19%
Dragonfruit 67 393 17%
8.What time do you prefer to buy fruit bread?
6:00-9:00am 196 393 50%
9:00-12nn 128 393 33%
12:00-3:00pm 32 393 8%
3:00-6:00pm 37 393 9%
9.How often would you buy fruit bread?
Everyday 112 393 28%
Twice a week 201 393 51%
Thrice a week 55 393 14%
Four times a week 22 393 6%
 Five times a week 3 393 1%
Six times a week 0 393 0%
10.How many loaves of fruit bread are you willing
to buy?
1-2 229 393 58%
2-3 122 393 31%
3-4 42 393 11%
11.How much would you like to pay for the bread?
Based on size.
Small
70 261 393 66%
80 129 393 33%
90 3 393 1%
Large
100 256 393 65%
110 131 393 33%
120 6 393 2%
12. Do you believe that fruit bread offers health
benefits?

Yes 393 393 100%

No 0 393 0%

CURRICULUM VITAE
Date of Birth: March 05, 2001
Place of Birth: President Quirino
Citizenship: Filipino
Civil Status: Single
Religion: Church of God
Height: 5’4
Weight: 53
Father: Rodolfo D. Medina
Mother: Sweet S. Medina
Language/ Dialects Spoken and Written: English, Tagalog, Ilocano
EDUCATIONAL BACKGROUND
Elementary: Pedtubo Elementary School
Junior High School: President Quirino National High School
Senior High School: STI College Tacurong
College: Notre Dame of Tacurong College

AFFLIATIONS:

• Graduate WITH HONOR ( Senior High School STI College Tacurong)

(BATCH 2018-2019)
• Vice Governor of College of Business and Technical Vocational Courses at Notre
Dame of Tacurong College, A.Y. 2019-2022

• Secretary of College of Business and Technical Vocational Courses (Notre Dame

of Tacurong College, A.Y. 2022-2023

• MR. DAMEAN 2022, NDTC College Intramurals

TRAININGS/SEMINARS ATTENDED:
• Finance Club Webinar: How Financial Literacy Is Important During COVID-19
(Notre Dame of Tacurong College)

February 26, 2022

• Leadership Training and Teambuilding Seminar 2022 at Notre Dame of Tacurong
College

MARCIANO, PRINCES ANN F.

Purok Maligaya, Brangay Kulaman
Senator Ninoy Aquino, Sultan Kudarat
0938-369-8200
princessannmarciano@gmail.com

Age: 21
Date of Birth: August 6, 2001
Place of Birth: Tacurong City
Citizenship: Filipino
Civil Status: Single
Religion: Catholic
Height: 5’0
Weight: 48
Father: Marjorie S. Marciano
Mother: Maribeth F. Marciano
Language/ Dialects Spoken and Written: English, Tagalog, Ilonggo

EDUCATIONAL BACKGROUND

Elementary: Notre Dame of Kulaman Inc.

Junior High Notre Dame of Kulaman Inc.
Senior High School: Notre Dame of Marbel University
College: Notre Dame of Tacurong College
AFFLIATIONS:

(A.Y 2013-2017)
 Graduate WITH HONOR ( Junior High School Notre Dame of Kulaman Inc. )
 Dancer of the Year ( Junior High School Notre Dame of Kulaman Inc. )
 Champion in HIP-HOP ( Junior High School Notre Dame of Kulaman Inc. )
 Band and Lyre of the Year ( Junior High School Notre Dame of Kulaman Inc. )

(A.Y 2017-2018)
 Marist Street Member (Senior High School Notre Dame of Tacurong College)

( A.Y 2018-2019)
 Graduate WITH HONOR ( Senior High School Notre Dame of Marbel University )
 Champion in Chreerdance ( Senior High School Notre Dame of Marbel University )

(BATCH 2018-2019)
 Finance Club Member (Notre Dame of Tacurong College)

(A.Y 2020-2022)
 Finance Club Member (Notre Dame of Tacurong College)

(A.Y 2022-2023)
 KKB Club Member (Notre Dame of Tacurong College)
 Finance Club Officer (Notre Dame of Tacurong College)

CHARLENE APRIL B. RAMOS

28 Malvar Street, Brgy. Poblacion
Tacurong City, Sultan Kudarat
E-mail Address: chrlnrms@gmail.com
Mobile Number: 0919-810-9233

EDUCATION:

 ELEMENTARY:Tacurong Pilot Elementary School

School Year: 2007-2012

 SECONDARY:Junior High-School:

St.John Early Learning Center

With Honor
School Year: 2012-2016

Senior High-School:
 Sultan Kudarat State University – Laboratory Science High-School
With honor
School Year: 2016-2018

• TERTIARY BACHELOR OF SCIENCE IN TOURISM AND MANAGEMENT

Dean’s Lister
Sultan Kudarat State University – Tacurong Campus
School Year: 2018 to 2019
BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION
Notre Dame of Tacurong College
School year: 2020 to present

AFFILIATIONS:

 Vice Mayor- Junior Philippine Marketing Association Club (2022-2023)

 Champion- Talakudong Festival Folkdance 2023
 1st runner up- Search for Ms. CBTV 2022
 4th runner up- Search for Mr. and Ms. Kuyaw 2023
 Champion- Local PRISAA 2023
 3rd runner up- Regional PRISAA 2023