Kingfisher SCHOOL OF BUSINESS

AND FINANCE
Second Semester, S.Y. 2020– 2021

Feasibility Study about Bake with Mama Coco’s Bakeshop

Submitted by.
BALINTOS, Israel III A.
DE VERA, Rylan Earl B.
CACABILOS, Purity Maye D.
CERVANTES, Angelica R.
FERNANDEZ, Angelica Anne S.
MIRADOR, Jonilyn B.
PERALTA, Trishia Mae
Group 6 Researchers

Submitted to:
Mr. Joshua Bileg, LPT
Research Adviser

April 2021
S.Y. 2020-2021
Kingfisher School of Business and Finance

Table of Contents

Table of Contents 2

Executive Summary 4

I. INTRODUCTION

Background of the Study 5

Scope and Delimitation 6

Significance of the Study 7

II. COMPANY PROFILE

Description of the Company 8

Initial Investment 9

Objectives 11

Vision 12

Mission 12

Business Concept Description 12

The Description of the Products 13

Competitive Advantage 14

Location Profile 14

SWOT Analysis 16

III. REVIEW OF RELATED LITERATURE

Foreign Studies and Local Studies 20

Foreign Literature and Local Literature 21

IV. THE METHODOLOGY

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Research Design 21

Subject and Participants of the Study 22

Data Gathering Tools 22

Data Gathering Procedures 23

V. INDUSTRY OVERVIEW

Supply 24

Demand 25

AREAS OF FEASIBILITY

Marketing Feasibility 27
Consumer Analysis 27
Product 28
Price 29
Promotion 31

Technical Feasibility 39
Production Process 39
Facility Layout 40
Figure 17.1. Bake with Mama Coco’s Floor Plan 40
Figure 17.2. Bake with Mama Coco’s Exterior View 40
Machineries and Equipment 41

Management Feasibility 43
Duties and Responsibilities 43
Work Schedule 46
Organizational Chart 47

Bibliography 48

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Executive Summary

The business is a food manufacturing business that offers truly creative and uniquely

designed products for everyone. It aims to be the trend-setter in the bread industry while

being a profitable and sustainable manufacturer of bread products in Lingayen, Pangasinan.

Alongside its mission to create an environment in which employees can develop their skills,

abilities and become creative in traditional and modern baking. To create a warm

environment for the clients and customers, to be able to purchase our baked products.

Bake with Mama Coco offers different bread variants: the traditional bread,

fruity/veggie bread and coffee bread, as well as with a supplementary offering of DIY or Do

It Yourself concept for special occasions. The business is meant to conduct different activities

and innovations to maximize the market value of bread in Lingayen and to create healthier

and affordable staple food for the target market. The target markets of this business are the

students, workers either in high, middle, or low-class income groups, specifically in

Lingayen, ranging in age from (15) fifteen to (80) eighty years old. Thus, the proposed

business location will be located at Barangay Maniboc, Lingayen, a progressive place, for it

is nearby to the business's target market.

I. INTRODUCTION

A. Background of the Study

Bread is a staple food in the Philippines. Alongside rice, it is widely sold in the

market and eaten at any time of the day. It is complementary food alongside both hot and

cold beverages, depending on the customer's desire. According to the Food and Nutrition

Research Institute of the Department of Science and Technology in a recent food

consumption survey, bread is one of the top five most commonly consumed products

(Cervania, 2019). Furthermore, Filipinos are food lovers - they enjoy food either by hand or

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by utensils (Why Do Filipinos Be Called Food Lovers, 2020). According to the article,

Filipinos also consider every mealtime, such as breakfast, lunch, and dinner, as needed. On

the note, bread in the country is eaten at an important mealtime.

Upon researching, bakeries cannot capitalize on innovating an improved bread. The

proponents of the research viewed this as an opportunity since new products give customers

variants of bread. Since this study intends to create a business that would innovate the usual

bread to upgrade bread, the proponents aim to establish a company to introduce an approach

in selling bread. In that way, this creates an environment where customers can choose their

desired design for their bread. It is also noteworthy that innovation is one of the essential

factors in establishing a business (Jantsch, 2020). Also, some people eat in restaurants with

their family and friends when celebrating events like anniversaries, reunions, weddings,

graduations, baptisms, birthdays, and other office-related events. With that remark, the

business also introduces customized cakes and "Do-It-Yourself" concepts on some special

occasions for customers to further enhance customer satisfaction. The business will also offer

pre-customized and traditional bread products to provide versatility and availability. Hence, a

customer-oriented and innovative business can attract investors and customers to the product.

The proponents of the research chose Barangay Maniboc, Lingayen, Pangasinan as

the site of the business because, upon conducting this research, there are only a few bakeries

within the area. The business aims to provide a nutritious snack that is uncommon to the

market and to pursue innovations in bread in the chosen location. Also, according to the

survey, the majority of the respondents are willing to pay for these kinds of products. With

that remark, the proponents seized this opportunity to establish Bake with Mama Coco., a

home of baking memories, in Maniboc, Lingayen, to variegate offered products in the

market. The primary target markets are passersby, students, and workers in the low, middle,

and high classes.

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This research study was conducted to assess the viability of innovative bread located

in Pangasinan, specifically in the municipality of Lingayen.

B. Scope and Delimitation

The main focus of this study is to obtain relevant data to determine the feasibility of

innovative bread in Barangay Maniboc, Lingayen, serving as a suitable target market for a

starting business. The desired location is near schools, government buildings, and

establishments. The target market of Bake with Mama Coco are the students, workers either

in high, middle, or low-class income groups, and most especially the health conscious people

specifically in Lingayen, ranging in age from (15) fifteen to (80) eighty years old, t o

determine whether the proposed research is viable. They are the primary segments in the busy

streets of Lingayen that can afford the product.

The proponents have surveyed 500 respondents, which comprised the target market.

Half of the respondents came from universities, schools, and government agencies, while the

other half is composed of members in households.

The ingredients’ shelf life, except for the spices, is perishable. With that remark, this

study will be maximizing the usage of the ingredients in innovating bread, such as flour,

yeast, butter, egg, milk, and other ingredients, to mitigate the susceptibility of mold

formation. Furthermore, proper handling of ingredients will maximize the income that the

business may earn.

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C. Significance of the Study

The bread offered by Bake with Mama Coco is highly recommended for everyone

because the ingredients used in making these bread contain health substances that give

advantages to every person’s health. It is significant to families, students, workers, the

community, and also to the economy.

● Families will benefit from this study, most especially mothers because it can be their

strategy or way to feed their children who are not fans of eating vegetables. They can

use Bake with Mama Coco’s pieces of bread as their alternative ways to feed their

children nutritious foods.

● The students will benefit from this study because the information included here will

be helpful to expand every student’s knowledge about bread. Also, it will be useful as

their basis in their future related studies.

● The gathered information also will benefit the workers who need to go to their jobs

early in the morning. Workers will no longer spend more time preparing their

breakfast because Bake with Mama Coco’s breads are nutritious to satisfy their needs.

● This study also will benefit the community because opportunities are opened, like

jobs to the people of Maniboc, Lingayen, Pangasinan. It will give support to the

original and local products of the country, which are bread made with natural and

healthy ingredients produced by Bake with Mama Coco.

● The study is important to the economy because the sales of the business will reflect

its tax to be paid that will help the country.

● Lastly, the study is significant to the next researchers because this will serve as their

basis to gather data and information that will be relevant to their study.

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II. COMPANY PROFILE

Description of the Company

Bake with Mama Coco is inspired by the movie “Coco.” Mama Coco suffers from a

degenerating memory in the movie, but still regains some of them when Miguel, his

grandson, plays “Remember Me,” which is one of the greatest hit songs of the movie.

Similarly, the proponents of Bake with Mama Coco wanted the customers to remember the

products offered and engraved to their memories the delicious taste of the products. This

business is a food manufacturing business that offers truly creative and uniquely designed

products for everyone.

Bake with Mama Coco offers a concept called DIY or Do It Yourself concept, which

is highly desirable with the designs proposed by its respective customers. Also, the

proponents thought of something that will make the business stand out from its competitors.

It ensures the customers that it is not just “ordinary bread” that is made with flour, milk, eggs,

and other condiments that are needed.

The location of Bake with Mama Coco Bakeshop will be established in Maniboc

Lingayen, a progressive place. The proponents prefer this place because it is accessible to the

target market, such as the people residing in that place and establishments such as schools

and offices. For the product distribution, the proponents will use the Business to Consumer

(B2C) strategy, which is defined as an approach of selling goods, products, or services to

consumers for use in their everyday lives (Becker, 2018). The business will have takeout of

orders or take out for leftovers to reinforce the brand of the company. In addition, Bake with

Mama Coco will also partner with online food delivery services such as GrabFood Ph,

FoodPanda Ph, and other local delivery services in Pangasinan. The partnership will expand

the business’s target consumer; it will also give customers convenient access to taking orders

on the products the business offers.

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The proponents will use its social media accounts, such as Facebook page, Twitter,

and Instagram account, for customers to know what products are available. The bakeshop

will use intermediaries according to global logistics business should use intermediaries to

reach a larger consumer base so as not to remain stagnant, and tackling the marketplace is

easier when you have intermediaries such as marketing service agencies that will spread and

share information about the bakeshop features and products. In that way, they would help the

business to increase its sales, meet customer service level, and most importantly in building

relationships for better plan execution.

In this time of the pandemic, the bakery will implement safety protocols to ensure the

safety of its customers and employees. In the bakeshop, employees will wear face masks and

face shields. The company will only accept customers who wear face masks and shields. The

company will also impose social distancing on their customers and acquire 50% of the

available seats inside the bakery. To ensure everyone's safety, the company will provide an

information sheet for customers, a digital thermometer to check the body temperature of

customers and employees, and free alcohol.

Initial Investment

Each partner would invest Php 41,699 as a start-up investment. The property, plant,

and equipment will consist of the building, office and store equipment, kitchen, store

furniture, fixture, and additional expenditures. The breakdown of the needed capital is shown

in Figure 1. In addition, Figure 1 composes the forecasted breakdown.

Initial Investment

Land and Building (lease for 15 years) ₱ 30,000.00

Manufacturing Equipment ₱ 46,786.00

Office Equipment ₱ 49,433.00

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Employee Salary (for 1 month) ₱ 67,000.00

Inventory (for 1 month) ₱ 26,320.00

Business Licenses and Permits ₱ 4,300.00

Utilities ₱5,785.76

Contingency Fund ₱ 11,068.24

TOTAL ₱ 291,893.00

Table 1. Bake with Mama Coco’s needed capital.

The Company Logo

Figure 2. Bake with Mama Coco Logo

Figure 2 represents the logo of the business. "Bake with Mama Coco," in its business

name alone, incites that customers are also part of the baking process. It gives clarity that

customers have the freedom to customize their bread and products. This also empowers

customers that their rights always prevail. Likewise, “mama,” or a mother, is associated with

characteristics such as love, care, and warmth. With that remark, the proponents of the

research want to embrace the qualities of a mother. They intend to create an ambiance and

make customers feel at home.

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On the other hand, the company logo consists of three elements: the background,

grandmother and child, and the tagline. The photo at the center represents the main characters

in the Disney movie 'Coco,' which the business was inspired by.

The tagline of the business, "we bake with memories," is also inspired in the movie,

which means to cherish and remember all of the good memories, and the proponents want to

be remembered by the consumers. The background is white, which represents purity,

indicating that the proponents’ intent on customers is pure and honest about the quality and

benefits of the products.

Objectives

General Objective:

Bake With Mama Coco aims to be the trend-setter in the bread industry while being a

profitable and sustainable manufacturer of bread products in Lingayen, Pangasinan.

Specific Objectives

This business aims to:

● Manufacture innovative and healthier bread products in the market by introducing the

three varieties of bread products; traditional bread, fruity/veggie bread, and flavored

bread

● Efficiently promote, market, and advertise the products to the target market, which is

the health-conscious ages fifteen (15) to eighty (80) of Lingayen by giving greater

customer value than competitors;

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● Effectively increase health awareness and the market's knowledge of the benefits of

the products by stimulating the consumers to be mindful of their health through the

conduct of symposiums and health seminars; and,

● Expand into different varieties of bread products, such as cakes and pastries, in the

long term.

Vision

Bake with Mama Coco envisions creating competent products and proficient customer

service that will encourage clients and customers to come back to the store and enjoy the

delicious and affordable products.

Mission

To create an environment in which employees can develop their skills, abilities and

become creative in traditional and modern baking. To create a warm environment for the

clients and customers, to be able to purchase our baked products.

A. Business Concept Description

Bake with Mama Coco is a manufacturing company that produces bread. This

research study pertains to the feasibility of the bread products manufacturing company in

Lingayen, Pangasinan. It is also a company that incorporates the use of business-to-consumer

(B2C) strategy to sell the bread products directly between a business and consumer who are

the end-user of the products. The business bakes bread products that are potentially healthier

because of the added flavors such as fruits, vegetables, and coffee brew. The products are

traditional bread or plain bread, fruity/veggie bread, and coffee bread. Also, Bake with Mama

Coco offers a supplementary concept called DIY or Do It Yourself that is highly favorable to

the designs suggested by the respective customers. The proponents manufacture and serve

better bread products to the market at a reasonable price.

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The business would direct its promotional activities to the end-users, which are people

who love to eat bread products in Lingayen, Pangasinan. Therefore, Bake with Mama Coco

aims to take the initiative to introduce the different flavors of bread products in the local

markets. The business bakeshop would be located at Maniboc, Lingayen, Pangasinan because

the proponents observed that there are fewer bread vendors in the area. The proponents' basis

is the possibilities of business competition which is lacking in the area, while also

considering the product's attractiveness and benefits that it can give to the customers in the

area.

B. The Description of the Products

Bread has been a prominent and convenient food in large parts of the world. Bake with

Mama Coco’s bread is made with flour, eggs, water, milk, sugar, and some particular

essences. Bread is a popular food that is done by baking and adding some flavors like

vegetables, fruits, brewed coffee, or just the bread itself. It is a good source of carbohydrates

and nutrients such as magnesium, iron, selenium, B vitamins, and dietary fiber. It can be

served hot or cold, with the more popular variants and flavors today being cheesecake and

coffee-flavored bread.

The company’s different bread variants are the traditional bread, fruity/veggie bread,

coffee bread, and the concept called DIY or Do It Yourself concept. The procedure for these

different variants is the same as the existing products in the market but having unique flavors

and designs. The main ingredients between these variants lie within the concentration of

flour, eggs, water, and the additional flavors. Each variant has its different taste, aromas, and

benefits that are a good source of carbohydrates and nutrients.

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Traditional Bread is a good source of nutrients that are required for growth, maintenance

of health, and well-being. The second variant is the fruity/veggie bread that has additional

vitamins and health benefits because of fruits and vegetables. The third variant, coffee bread,

the coffee brew its main ingredient, has a number of useful nutrients, including vitamin B-2,

vitamin B-3, magnesium, potassium, and antioxidants.

C. Competitive Advantage

The proponents’ business competitors in Lingayen are the ones who sell different

varieties of bread. Several distinguished bakeries or bake shops in Lingayen can be viewed as

business competitors; some of those are Cindy’s Bakeshop, Louella Bakery, and Napooy

King Bakeshop.

The creativeness, uniqueness, affordability, nutritional value, and delicious taste of

Bake With Mama Coco. products create a competitive advantage over the competitors stated

above. Products of Bake With Mama Coco are more nutritious because of the vegetable and

fruit components. It is also more creative because of the supplementary concept of 'Do It

Yourself' the business offers to customers. Since these products are for the final customers, a

good service through fast service and polite response to the customer will also be done.

D. Location Profile

The proponents of the research intend to establish a business at Barangay Maniboc,

Lingayen, Pangasinan. Lingayen is home to at least a hundred thousand individuals, which

boasts itself as the capital of Pangasinan. It is also home to some heritage and tourist

attractions which makes it a place to go.

It is the desired location since the proponents saw an opportunity to compete with

small and medium bakeries. As time passes by, it aims to rival local brand names such as

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Louella and Napooy King. Also, Bake with Mama Co co. 's establishment is near its target

market, such as the Lingayen I Central School, Pangasinan State University, TESDA -

Lingayen, public buildings, and private houses. The said schools and establishments also

entice visitors and delegates, which could be beneficial to the business. The majority of the

events consist of inviting other campuses, neighboring schools, and outsiders to promote the

activities' intentions.

Figure 2.1. Bird’s Eye View of Proposed Location

Figure 2.2 Map View in Google Map of Proposed Location

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E. SWOT Analysis

Figure 3. Diagram of SWOT Analysis

Strengths

Healthy products

Bake With Mama Coco will produce fresh, delicious, and straight-from-the-oven

products. To prevent staleness, the proponents of the research will purchase ingredients every

week. It is also strictly monitored by a quality control officer to ensure its safety and quality.

Furthermore, it also has a variety of vegetables, which consist of mung bean, carrot, moringa,

squash, tomato, and sweet potato. Since vegetables are incorporated, the bread products are

rich in antioxidants, potassium, folate, and fiber. The body needs the said nutrients for easier

digestion and stronger immunity. Likewise, the products are said to be nutritious because it

helps in maintaining eyesight and lowering cholesterol.

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DIY or Do-it-Yourself Concept

The business promotes a concept where customers will feel responsible for their own

designs. It is a method to encourage consumers to interact depending on their own

preferences. With the tagline "we bake memories" in the business, the proponents aim to

create a dynamic and memorable experience for their customers, especially on special

occasions. On the other hand, Bake with Mama Co co. also offers pre-customized bread with

different varieties to its immediate buyers.

Strategic Location

One of the vital factors in the success of a business is the location. Without proper

planning, it could be a disaster for the company. With that in mind, the proponents of this

research intend to establish a business in Maniboc, Lingayen, Pangasinan to diversify the

competition in the bread industry since there are only a few foods and snacks establishments,

especially bakeries. Also, the vicinity consists of two universities, an elementary school,

public buildings, and private properties - which are potential target markets for the business.

Weaknesses

Short shelf life of the ingredients

According to an article, bread is susceptible to expiration because it's vulnerable to

mold growth. (Skrzypiec, 2021) Exposure to moisture and degrading of the starches within

the product causes the spoilage of the products. Furthermore, keeping the ingredients fresh,

such as vegetables and eggs, is recommended to avoid any unpleasant taste to the end

product. The most efficient way to minimize spoilage is to allocate an appropriate budget

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weekly and forecast expected sales. It is also convenient for the proponents since general

suppliers of baking supplies are within the municipality.

Lack of Expertise

The business requires creativity and effort; it attempts to be innovative and create new

bread products. While proponents of the research have technical knowledge in baking, it is

noteworthy to establish a base foundation in creating bread products. To enhance flexibility,

the bakers should practice before offering products to the consumers. With the help of cutting

and shaping tools, it is achievable with minimal expenditure. Furthermore, the government

and private sectors provide courses and workshops to further enhance the skills in this

industry.

Opportunity

Bread Industry in Macroeconomy

In a 2016 Annual Survey released in the year 2019, the total manufacturing business

establishments reached 28,003. In that number, at least 27%, or 7,563 establishments, are the

bread and perishable manufacturers, which is the second-highest contributor in the

manufacturing industry. Also, this industry opened job opportunities to at least 85,106

workers - the second-highest employment. (Ilarina, 2019) With that remark, bread and pastry

industries are still in favorable spots on what businesses should enter.

Adaptability to Trends

Since the business proponents intend to be flexible, it is noteworthy that the business

will be able to outlive and adapt to changes in the environment. It pursues customer's

preferences to mitigate the diminishing taste of the products offered. Furthermore, few

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bakeries try to innovate bread, such as malunggay pandesal, whereas Bake With Mama Coco

aims to improve bread through innovation.

School and Annual Events

Because the proponents intend to be accessible to the target market, it will be near

schools and residences. It will provide convenience for the customers since it is only a

walking distance to their places. Aside from that, the business, specifically the promotional

organizers, can provide marketing strategies aligned to school and annual events to gain

recognition from customers. This is beneficial to the business since Lingayen has a lot of

tourist attractions. (Pangasinenses, 2020)

Threats

Ease of entry

According to an article, the initial investment required in pursuing this kind of

business is Php 150,000, without administrative and additional expenditures. Also, this is

ideal for full-time entrepreneurs with experience in baking, which is a widely known skill in

the Philippines. To mitigate this threat, the proponents of the research intend to create a

branding strategy and establish customer relationships to avoid the generalization of bakeries.

Indirect Competitors

The municipality of Lingayen has many business establishments. Since Lingayen is

the 1st municipal income class, it creates and offers abundant business opportunities

(Provincial Information Office, 2019). Furthermore, Lingayen is both an agricultural and

coastal town - agriculture, livestock, and fishing are the major industries. In addition,

Lingayen is also known for exporting world-class bagoong (Sotela, 2018).

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III. Review of Related Literature

A. Foreign and Local Studies

Bread is considered as a staple food in the Philippines. According to Why Do

Filipinos Be Called Food Lovers (2020), Filipinos consider every mealtime such as breakfast,

lunch, and dinner as the time to eat bread. Health conscious consumers are rapidly increasing

and there is a growth in the demand for convenient healthy snacks (Izquierdo, 2017).

According to the writer of food articles, moringa leaves are full of nutrients and

minerals. Based on the study of Dra. Lydia of Food and Nutrition Research Institute (FNRI)

of the Philippines Marero, a well-known scientist because of her contributions in the field of

plants, a hundred grams or a full cup of cooked malunggay leaves contains 3.1 grams of

protein, 0.6 grams of fiber, 96 mg of calcium, 29 mg of phosphorus, 1.7 mg of iron, 2,820 mg

of beta-carotene, 0.07 mg of thiamin, 0.14 mg of riboflavin, 1.1 mg of niacin and 53 mg of

ascorbic acid or vitamin C. (Marero, 2016)

According to FilipiKnow, a website that focuses on helping people who are planning

to put up a small business, the starting capital will differ on which type of bread that business

wants to produce. Ordinary bread, like malunggay pandesal, requires a small capital because

ingredients are readily available. (Marero, 2016)

Filipino love to eat bread. They start their day with hot pandesal and monay paired

with hot coffee. During snack time, Filipinos eat sweet bread like ensaymada, mamon,

cheese bread, and pan de coco. (Matabuena, 2018)

People’s demand for convenient products is increasing. The Working-class are too

busy to sit and eat in restaurants. They prefer foods that are readily available and easy to eat

like bread. (Rahkovsky, Jo, & Carlson, 2018)

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B. Foreign and Local Literature

According to Shah (2016), an editor of different articles in Eater, a website that talks

about food, pandesal is considered as a popular bread in the Philippines. Pandesal means salt

bread in Spanish. This bread can be compared to a Mexican bread called bolillo. Pandesal is

usually eaten during breakfast paired with hot cocoa or coffee. You can also add spreads like

peanut butter and jam to add more flavor. Nicole Ponseca, an author and owner of the

restaurant Maharlika and Jeepney in New York City, states that "It's not a celebratory food,

but one that is eaten every day, and it's consumed regularly up and down the country by the

rich and by the poor."

According to an editor of Choose Philippines website, Spaniards Colonization

introduced bread in the Philippines. Wheat is one of the primary ingredients in producing

bread. It grows in countries with low humidity. The Philippines has a tropical climate and it is

impossible to produce wheat in this country. The existence of arts and science brought by

foreign masters made it possible to produce bread. It brings bread addiction. They are willing

to spend more than half a million peso to sustain their demand for delicious and freshly baked

bread paired with hot coffee in the morning.

IV. The Methodology

Research Design

Bake with Mama Coco business research is a qualitative research design because the

proponents gathered the data needed through conducting survey questionnaires. Using the

random sampling, the proponents surveyed one hundred fifty (150) people of Lingayen,

Pangasinan to test the level of market acceptance of 'Bake with Mama Coco' based on the

customers' preference, such as accessibility and affordability of the different product varieties

that will be offered. In addition, the proponents surveyed three hundred fifty (350) people

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coming from the nearby municipalities of Lingayen through the use of Google Forms. The

age of respondents ranges from (15) fifteen to (80) eighty years old to determine whether the

proposed research is viable.

Subject and Participants of the Study

The subject and participants of the study are the target market of the business who

are students, workers either in high, middle, or low-class income groups, specifically in

Lingayen, ranging in age from (15) fifteen to (80) eighty years old. The respondents were

selected randomly in which it consists of students from Pangasinan State University

Lingayen, Pangasinan National High School, and some pedestrians. Their views, suggestions,

or recommendations were accepted, whether it be positive or negative, for it may help in the

improvement of the study, products, and the business.

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 Name (Optional):
Kingfisher School of Business and Finance
Age:
Gender:
Residence Address (Town/City Only):
Directions: Check (/) the circle that matches your answer.
1) Do you buy or eat bread? 5) How much can you spend
o Yes to buy pieces of bread? (in pesos)
o No o 5-20
a) If yes how often? o 21-30
o Everyday o 31-40
o Weekly o Other:
o Monthly 6) Do you love art?
o Others: o Yes
2) When do you usually buy bread?o No
o Breakfast o Maybe
o Lunch 7) Have you heard or
o Snack time (Meryenda) experience buying a Do it
o Dinner Yourself or DIY bread?
o Others: o Yes
3) What variety of breads do you most prefer? o No
o Loaf Bread 7.1) If yes where did you heard
o Fruit Bread or experience buying it?
o Bread of Salt (Pandesal)
o Vegetable Bread 8) If Bake with Mama Coco’s
o Coffee Bread Products, like DIY and ready-to-
o Others: buy products, were to be made
4) What do you consider in buying bread? available in the market, would
o Price you consider buying them?
o Brand
o Yes
o Quality
o Packaging
o No
o Availability
o Place to buy with
o Others:
Data Gathering Tools

The proponents conducted a survey using the closed-ended questionnaire below.

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Figure 4. Sample Questionnaire for Survey

Data Gathering Procedures

The proponents requested approval from the School Principal and the research adviser

to conduct a survey outside the campus. On the scheduled date, the questionnaires were given

to the respondents to gather information and properly compiled it after they have responded.

The conducted survey is considered to be confidential to be able to collect reliable and

relevant information. The results were represented in pie charts to analyze the data

accumulated in the survey.

V. Industry Overview

Based on the website of FilipiKnow (2020), the bakery business is one of the most

profitable ventures in the Philippines. According to the Food and Nutrition Research Institute

of the Department of Science and Technology in a recent food consumption survey, bread is

one of the top five most commonly consumed products (Cervania, 2019). Filipino love to eat

bread. Bread was the leading substitute commodity for rice during meals of around 65.12

percent of the households nationwide (Philippine Statistics Authority, 2016) .

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Figure 5. Percent Distribution of all Manufacturing Establishments by Industry Sub-

class : Philippines, 2016.

As presented from the graph above, the results of the Annual Survey of Philippine

Business and Industry (ASPBI) during 2016 showed that out of 28,003 manufacturing

establishments, 27% or 7,561 establishments are in the bread and pastry industry. This was

followed by bottled water manufacturers with 3,360 establishments or 12% of the total

establishments. Printing industry reached 6% or 1,680 establishments. Rice or corn millers

ranked fifth with 1,652 establishments or 5.9% of the total establishments Lastly, 812 (2.9%)

establishments manufacture wood furnitures, 644 (2.3%) establishments manufacture

concrete products, and 43.9% or 12,293 establishments are other manufacturing industries

(Philippine Statistics Authority, 2019)

Supply

Baking has rapidly grown over the last century in the Philippines, from a small

industry to a large industry. Bread is very essential to many Filipinos because it can satisfy a

hungry person, and it can be eaten anytime.

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With the COVID-19 pandemic, ongoing food production delays food industries to

restrict or limit their productions. Bread manufacturers and bakeries are not exempted from it.

Even the Gardenia Bakeries, the largest bread manufacturer in the Philippines, is having a

hard and tough time meeting supply and demands ever since the community quarantine

started.

On the other hand, some bakeries like Hoseña’s Bakery located in the town proper of

San Carlos City in Pangasinan are still open. Despite the imposed community quarantine,

their bread production has also tripled and even quadrupled, “Maramihan ang binibili pero

not really bulk, like four bun bags or two large loaves per person.” A key factor for this could

be in the way the local government divided all 86 barangays into clusters, assigning each

cluster a certain day to purchase goods. According to Hoseña, sales have increased to a

whopping 200 to 300% during the quarantine period. Hoseña says that they get their supplies

from a long-time supplier in the local market so delays are virtually non-existent. There has

been a price increase when it comes to ingredients even if the Department of Trade and

Industry had implemented a 60-day price freeze. According to Hoseña, prices of flour and

sugar are the same but eggs are a different story with a tray costing P30 or at P1 a piece. This

might be a result of the detected bird flu in Nueva Ecija, causing suppliers to increase the

prices because of the massive bird loss.

As a new entrant in business, Bake with Mama Coco is taking a risk and the

proponents are certain that they have suppliers that will supply their ingredients to be able to

bake bread that will surely give an impactful memory to the customers. Even though there are

some competitors in the Maniboc, Lingayen, the proponents are confident that the business

will be successful and their ingredients will be sufficient. The supply of the bread will be

sufficient because of the increasing rate of the health conscious people around Lingayen.

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Demand

Nowadays, small bakeries that offer lower prices have increased in the Philippines.

Due to the increased demand for bakery products of many Filipinos, the baking industry has

grown, leading to it providing greater employment opportunities both in the bakeries and in

central management.

Unexpectedly, rising inflation, a devalued peso, and the confluence of factors in the

economy are threatening the growth of the bread industry, noted by the market leader of

Gardenia Bakeries Philippines Inc. According to Gardenia president Simplicio Umali, bread

companies were absorbing production losses long enough, but fuel increases rendered doing

business in the Philippines unprofitable unless bread makers would raise prices.

Also, with the current situation of the Philippines during the pandemic, the Asosasyon

ng Pilipinong Panadero (APP), an organization of community bakers based mostly in Metro

Manila, said its members are reaping an average sales increase of about 30% due to

conditions created by the lockdown. According to APP spokesperson Elclaro Chavez, he told

the Philippine News Agency (PNA) that this is partly due to a general increase in the demand

for bread, which is often handed out as an aid to those whose livelihoods have ground to a

halt because of the order to stay indoors. At this time of the pandemic, community bakeries,

which are often located within the neighborhood, are in-demand because it is convenient and

not expensive for the customers.

Based on the conducted survey, the proponents found out that the customers are

willing to purchase the products offered by Bake with Mama Coco. With the increasing

number of health conscious people in Lingayen, the proponents found out that among the

respondents, 61% of them consume bread weekly. The respondents also preferred to eat

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bread during breakfast time. Based on the conducted survey, respondents consider the taste

and quality the most in buying bread. The next one is price and brand, followed by

availability. Packing is the least considered when buying bread. Hence, the business should

be more focused on the taste and quality of bread.

Additionally, the gathered results show that customers are more willing to spend

bread when the price ranges from five to twenty pesos. The customers are also highly

considering the DIY or DO IT YOURSELF Concept that is uniquely offered by Bake with

Mama Coco. As the population of health conscious people is increasing, the demand also is

increasing.

Areas of Feasibility

A. Marketing Feasibility

The key concern of a market feasibility study for this bakeshop is its ultimate

marketability in terms of consumer analysis, product, pricing, promotion, and place.

Consumer Analysis

The target market of Bake With Mama Coco's would be the families and students

living in Lingayen, Pangasinan. Based on the recent census, there are 21,235 households with

103,278 inhabitants, summing up to an average of 4.86 inhabitants per household (Census of

Population, 2019). Furthermore, the proponents of the research chose Lingayen since it is a

1st municipal income class (National Statistical Coordination Board, n.d.). In a 1st municipal

income class, places mentioned have obtained an average annual income of thirty million

pesos or more. To further enhance the proponents' claims, based on ABS-CBN News (2018),

an average Filipino family spends half of their monthly income on food. This indicates that

the leading factor of total expenditures is food.

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Bake With Mama Coco focuses on innovating bread, as well as on promoting

customer interaction and satisfaction. To gather information and data, the proponents will

interview businesses in the bread industry. In Lingayen, there are at least four small bakeries

near the area and twenty around Lingayen, with a sum of 24 bread-related businesses. Out of

the 24 potential interviewees, at least five will be interviewed, which are of legal age and

have adequate knowledge regarding the business matter.

On the other hand, surveys will be conducted within the business. With that remark,

the proponents will apply simple random sampling in the research study to get the possible

samples within the vicinity. Since the business' target market is passersby, students, and

workers nearby, most surveyed people are living, working, and studying in the area. In the

500 surveyed participants, 90 are in the group age of 15-19, 110 are in a group of age 20-29,

100 are in the group age of 30-39, 75 are in the group of age 40-49, 55 are in the group age

of 50-59, and 50 are composed of senior citizens.

Product

Figure 6. Product Packaging of Bake with Mama CoCo

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The proponents will serve their product in a small size of paper bag that has a height

of 29 cm, a length of 23 cm, and a width of 8.2 cm. This allows consumers to bring the bread

products wherever they go, especially during road trips, potluck events, or at home. Likewise,

paper bags are environmentally-friendly; they are easier to recycle and give more versatility

to the consumers.

Bake with Mama Coco offers three variants: Traditional/Plain bread, Veggie/Fruity

bread, and coffee bread. These are the primary products to be offered, but the proponents of

the research intend to innovate and add more products in the passage of [Link] description

of these products are shown in Figure 7 below.

Product Features Benefits

Traditional/Plain Bread This variant is made of The traditional/plain bread

flour, water, and egg. This is an important source of
mixture will be added a dietary fiber, calcium,
little amount of sugar, milk, protein, iron, and vitamins,
and butter then mixed until and other minerals. Also, it
it will form a dough and helps to keep our digestive
ready to bake. This system healthy and helps
traditional/plain bread will control blood sugar and
be subsequently packaged in cholesterol levels.
a paper bag.

Veggie/Fruity Bread This variant of bread is The veggie/fruity bread is a

made by adding vegetables great source of potassium
and fruits and mixing it with and provides a number of
the dough of the health-boosting vitamins
traditional/plain bread. This and minerals that contain
variant offers a more vegetables and fruits.
wholesome and beneficial
flavor to the bread.

Coffee Bread The last variant appeals The coffee bread has a

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more to the tastes of people. number of useful nutrients,

By combining the coffee including vitamin B-2,
brew flavor with the plain vitamin B-3, magnesium,
dough, a very palatable potassium, and antioxidants.
bread that can be enjoyed by
the consumers.
Figure 7. Description of the Three Variants

In addition, Bake with Mama Coco offers a concept called DIY or Do It Yourself

concept that is highly favorable to the designs suggested by the respective customers. The

business will offer good quality, healthy, and delicious bread products.

Price

Bake with Mama Coco decides to use value-based pricing for the products as the

business offers health benefits. Value-based pricing or customer-based pricing is described as

basing a product or service’s price on how much target consumers believe it’s worth

(Campbell, 2020). The pricing of each bread is based on the survey questionnaires with an

option of prices conducted in the target market. The pricing from the survey questionnaire is

immediately adjusted based on its sole so that it would compensate in the costing of products.

The price of the Bake with Mama Coco products will be dependent on how the market price

of the main ingredients. Any change in the price of the Bake with Mama Coco products will

be taken into consideration as the factor that measures the consumer’s capability to purchase

the product.

TRADITIONAL BREADS

Product Price per piece Price per dozen

Pandesal ₱ 4.4 ₱ 52.8

Monay ₱ 4.4 ₱ 52.8

Ensaymada ₱ 4.4 ₱ 52.8

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Pan de Coco ₱ 4.4 ₱ 52.8

Empanada ₱ 4.4 ₱ 52.8

Crema de Fruta ₱ 4.4 ₱ 52.8

Figure 8.1. Pricing for Traditional Breads

FRUITY BREADS

Product Price per piece Price per dozen

Mango Bread ₱ 13.2 ₱ 158.4

Banana Bread ₱ 8.8 ₱ 105.6

Figure 8.2. Pricing for Fruity Breads

VEGETABLE BREADS
Product Price per piece Price per dozen

Pumpkin Cinnamon rolls ₱ 10.56 ₱ 126.72

Taro Bread ₱ 8.8 ₱ 105.6

Carrot bread sticky rolls ₱ 8.8 ₱ 105.6

Pumpkin bread ₱ 4.4 ₱ 52.8

Malunggay Bread ₱ 13.2 ₱ 158.4

Figure 8.3 Pricing for Vegetable Breads

The price of the products is already taxed, to get the taxed price of the product, the

researchers multiplied the original price of the product from 12%, as it is the Value-Added

Rate in the Philippines. The 12% VAT is applied on the table gross and properties and on the

gross value of receipts from service and lease of properties. According to the Bureau of

Internal Revenue in the Philippines, Value-Added Tax (VAT) is a form of sale tax. It is a tax

consumption levied on the sale, barter, exchange or lease of goods and properties and

services in the Philippines and on importation of goods into the Philippines. As well, it is an

indirect tax, which may be shifted or passed on the buyer, transferee or lease of goods,

properties or services.

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The business offers a supplementary concept called Do-it-Yourself for special

occasions. According to Merriam-Webster dictionary, DIY is the activity of doing work

without professional training or assistance. The price of the DIY products will depend on the

original price and the time being consumed in doing the product.

Promotion

Promotion is the ingredients used to inform and persuade customers to buy the

proponent’s product and attract consumers to reach out to Bake with Mama Coco Bakeshop.

The proponents will promote their business by social marketing, public promotional events,

and direct marketing. In these promotional strategies, any forms of promotion will be

executed by the company. The proponents will make sure that the name of the business and

the product itself will stand out in the attention of their target market.

Social Media Marketing

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Marketing through social media is one of the most versatile and cost-effective

strategies that small businesses can use to reach their target audience and boost sales over

time. According to Smith (2019), 97% of marketers are using social media to promote the

product of the business and the business itself and to reach their audience or target market.

According to the research of Global WebIndex, 53.6% of the world’s population uses social

media as of 2021. Facebook, Instagram, and Twitter are the best social media platforms to

advertise or promote your business. Those three social media sites offer considerable

opportunities to connect and engage with the network, increase brand awareness, and drive

traffic to your site (Forsey, 2019).

Figure 9. Social Media Accounts of the Business

The proponents created a Facebook page, Twitter, and Instagram account with

information about their product to advertise it. It will also serve as a channel for feedback

from previous customers, giving them the impression that the Bake with Mama Coco

Bakeshop values their feedback. Bake with Mama Coco will be able to establish a strong

customer relationship as a result of this.

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Online Food Delivery

The food industry significantly evolved in the past years. With the help of modern

technology, customers are offered a hassle-free and less convenient way of ordering foods

and have them delivered in the shortest time possible. Online food delivery services created

quite an impression and convenience to their valuable customers. In fact, the growth rate in

this kind of venture has been over 20% for the last five years (T.L. Team, 2020). This created

a trend for various online platforms competing to secure a share in the market.

The Bakeshop’s will have a partnership with transport companies like Panda and Grab. The

proponents will create an account that will have an access to the transport company with

information about their product. The researchers thought that food delivery will cause the

business to work in this time of pandemic especially during lockdowns, forcing hospitality

businesses to close their doors to dine-in customers and pivot to takeaway only options. The

demand for food was still high and customers turned to online ordering to get their favorite

food fix. Bake with Mama Coco will be able to establish a strong customer relationship as a

result of this.

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Public Promotional Events

The bakeshop will have intramurals treat promotion for students who were celebrating

intramurals of that academic year. Students may avail of two (2) pieces of banana bread for a

minimum purchase of 150 per receipt by presenting proof that they are currently celebrating

intramurals.

On the celebration of Valentine’s day, Bake with Mama Coco bakeshop decided to

have a free one (1) piece of their chosen traditional bread for couples. The customers must

prove that they are couples by kissing each other.

National Pandesal Day is an annual event observed on the 16th day of October. In

this celebration, the bakeshop will give ten (10) pieces of pandesal for a minimum purchase

of 5 dozen of any products of the bakeshop. By doing so, the bakeshop will be able to

promote and introduce and make their specialty familiar to the customers.

Figure 10. Sample Designs for Upcoming Events

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Provincial Trade Fair and Expo

Figure 11. Poster of the Opening of 11th Pangasinan Trade Fair and Expo

The Bakeshop will participate in the annual trade fair hosted by the Provincial

Government of Pangasinan to introduce and promote the product to the target market. This

expo aims to showcase different products and offerings from various parts of the province.

The business will market the products of Bake with Mama Coco through demonstration,

benefit explanation, and research illustration.

Direct Marketing

Printed advertisement is one of the traditional ways of garnering customers. Bake

with Mama Coco will use printed advertisements such as flyers, posters, signage, and

infographics to easily spread the word about the product.

a. Flyers

The marketing officer will assign representatives who will distribute flyers in

Lingayen, where many people are passing by. The size of the flyers is 4" x 6” and will be

printed on photo paper. The flyer contains business location, name and logo, tagline, offered

products, operating hours, and contact details if they need to keep them updated with special

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offers and ask about the products. This will be done every four months. The allocated budget

for the printed materials is Php600 quarterly.

Flyer - Front Flyer - Back

Figure 12. Sample Flyer of the Business

Poster

Bake with Mama Coco will also post a poster with a size of 46 by 61 centimeters

containing the same information as for the flyer. Ten (10) posters will be spreading in

different parts of Lingayen, such as Balococ, Libsong East, Libsong West, Quibaol, Baay,

Pangapisan, Lingayen Plaza, Lingayen Capitol, Tonton, and Poblacion.

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Figure 13. Poster of Bake with Mama Coco

b. Signage

Another way is through signage which will be a great way of advertising to the

travelers. This signage will be the customers’ guide in going to the bakeshop’s location. The

signage has a size of 32" by 40” and four (4) signage will be posted in Baay, Lingayen Plaza,

Philippine National Bank, and Tonton.

Figure 14. Signage of Bake with Mama Coco

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c. Infographics

Figure 15. Infographic of Bake with Mama Coco

Bake with Mama Coco’s infographic consists of a map and the location, what to

expect when going to Bake with Mama Coco’s establishment, the offered bread products, the

special offered, Bake with Mama Coco’s operating hours, and contact details.

Place and Distribution

The location of Bake with Mama Coco Bakeshop will be established in Maniboc

Lingayen, a progressive place. The proponents prefer this place because it is accessible to the

target market such as the people residing in that place and establishments such as schools and

offices, as well it is far from our competitors. For the product distribution, the proponents will

use the Business to Consumer (B2C) strategy, which is defined as an approach to selling

goods, products, or services to consumers for use in their everyday lives (Becker,2018). To

reinforce the brand of the company the business will have takeout of orders or take out for

leftovers.

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The proponents will use its social media accounts such as Facebook page, Twitter,

and Instagram account for customers to know what products they want to avail. The

bakeshop will use intermediaries, according to global logistics business should use

intermediaries to reach a larger consumer base so as not to remain stagnant, and tackling the

market place is easier when you have intermediaries such as marketing service agencies that

will spread and share information about the bakeshop features and products. In that way, they

would help the business to increase its sales, meet the customer service level, and most

importantly in building relationships for better plan execution.

B. Technical Feasibility

Production Process

The flowcharts below illustrate Bake with Mama Coco’s procedure for the production

process.

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Figure 16. The Production Process

Facility Layout

Figure 17.1. Bake with Mama Coco’s Floor Plan

Figure 17.2. Bake with Mama Coco’s Exterior View

The figure 17 illustrates the floor plan layout of the rented business space of Bake

with Mama Coco in Maniboc, Lingayen. It has a measurement of eight meters by six meters

and has approximately ₱ 7,000.00 monthly fee. The place consists of an office area; a

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kitchen, or a baking area where it also contains the ingredients and materials used for

production; the main area where the counter is located, and pieces of bread are displayed.

Machineries and Equipment

Bake with Mama Coco’s needed machineries and equipment are shown below.

Manufacturing Equipment

Item Picture Cost per Unit Quantity Total Cost Source

Bakery Oven ₱ 25,000.00 1 ₱ 25,000.00 CSI Mall,

Lucao
Branch

Dough ₱ 9,169.00 2 ₱ 18,338.00 CSI Mall,

Mixers Lucao
Branch

Measuring ₱ 202.00 2 ₱ 404.00 CSI Mall,

Jugs Lucao
Branch

Measuring ₱ 99.00 1 ₱ 99.00 CSI Mall,

Cups and Lucao
Spoons Branch

Knife ₱ 98.00 3 ₱ 294.00 CSI Mall,

Lucao
Branch

Rolling Pin ₱ 86.00 3 ₱ 258.00 CSI Mall,

Lucao
Branch

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Mixing Bowls ₱ 494.00 1 ₱ 494.00 CSI Mall,

Lucao
Branch

Pastry Brush ₱ 107.00 3 ₱ 321.00 CSI Mall,

Lucao
Branch

Sieve ₱ 56.00 3 ₱ 168.00 CSI Mall,

Lucao
Branch

Spatula ₱ 62.00 3 ₱ 186.00 CSI Mall,

Lucao
Branch

Decorating ₱ 1,224.00 1 ₱ 1,224.00 CSI Mall,

Kit Supplies Lucao
Branch

Fire ₱ 1100.00 1 ₱ 1100.00 CSI Mall,

Extinguisher Lucao
Branch

TOTAL ₱ 47,886.00

Figure 18. Breakdown of Manufacturing Equipment

BALISTOS III, I., DE VERA, R.E.., CACABILOS, P.M., CERVANTES, A., FERNANDEZ A.A., MIRADOR, J., PERALTA, T.M.
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Kingfisher School of Business and Finance

Office Equipment

Item Picture Cost per Unit Quantity Total Cost Source

Asus ₱ 17,917.00 2 ₱ 35,834.00 PC

Laptop Market

Stand Fan ₱ 1,455.00 2 ₱ 2,910.00 CSI

(Turbo Appliance
Power) Store

Canon ₱ 9,690.00 1 ₱ 9,690.00 PC

PIXMA Market
GM2070

Casio ₱ 999.50 1 ₱ 999.00 National

Scientific Bookstore
Calculator

TOTAL ₱ 49,433.00

Figure 19. Breakdown of Office Equipment

C. Management Feasibility

Duties and Responsibilities

In leading the organization, the General Manager is headed by Mr. Rylan Earl De

Vera, who is financially responsible and has knowledge regarding business transactions. He

is assigned to monitor the overall productivity and performance of the employees. The other

three managers are assigned to different departments of the business. Managers will have a

weekly meeting to assist the business strategies, financial performance, and other relevant

topics. The duties and responsibilities of the business’s managers and employees as follows.

BALISTOS III, I., DE VERA, R.E.., CACABILOS, P.M., CERVANTES, A., FERNANDEZ A.A., MIRADOR, J., PERALTA, T.M.
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 Kingfisher School of Business and Finance

Position Duties and Responsibilities Qualifications Salary

General ● In charge of day-day ● Must be a partner ● Has 14%

Manager activities and in allocating ● A graduate of a four-year market
budget resources and business course. share
monitoring financial ● Capable of coordinating ● ₱15,000
activities. resources and basic
● Reviews the financial encouraging teamwork. salary per
statements and the bank ● Has strong leadership month
statements that are qualities. with
reconciled. ● Has good decision- PAGIBIG,
● Provides direct making skills. PhilHealth
management of key ● Has good interpersonal , and SSS
functional employees and skills. benefits
personnel in the business ● Has a strong work of totalling
unit. ethics. ₱1,220.00.
● Has the authority to ● The salary
control the transactions of has an
the company such as the annual 3%
authorization to approve increase.
purchase of raw materials.

● Responsible for ● Must be a partner ● Has 14%

Administrative maintaining financial ● A graduate of four-year market
Manager reports, records, and degree in Accountancy share and
general ledger accounts. ● Has problem-solving ● ₱ 9,000
● Responsible for overseeing skills. basic
and checking the daily and ● Must be able to read and salary per
weekly activities and understand technical month
transactions of the forms and analytical with
company. skills. PAGIBIG,
● Responsible for custody of ● Must know how to PhilHealth
cash. interpret the gathered , and SSS
● In charge of ensuring numerical data benefits
compliance with GAAP. ● Has an intense totalling
understanding of ₱1,220.00.
accounting, finance, and ● The salary
management principles. has an
● Must be proficient in annual 3%
computers, especially increase.
bookkeeping software
and MS office.
● Has a strong work of
ethics.

BALISTOS III, I., DE VERA, R.E.., CACABILOS, P.M., CERVANTES, A., FERNANDEZ A.A., MIRADOR, J., PERALTA, T.M.
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Kingfisher School of Business and Finance

● Responsible for managing ● Must be a partner ● Has 14%

Marketing organizational sales by ● A graduate of four-year market
Manager developing a business plan degree in Marketing or share and
that covers sales, revenue other relevant business ● ₱ 9,000
and expense controls. course basic
● Understands customers’ ● Must know how to plan salary per
needs and how they relate and implement marketing month
to the products. strategies to increase the with
● In charge of tracking sales company’s sales. PAGIBIG,
goals and reporting results ● Have strong analytical PhilHealth
as necessary. skills to identify trends , and SSS
● In charge in developing and patterns. benefits
and coordinating ● Have an ability to totalling
advertising campaigns identify the next steps to ₱1,220.00.
reach the goal of the ● The salary
company. has an
● Good at written and annual 3%
verbal communication increase.
skills.
● Have the ability to work
calmly under pressure.
● Has a strong work of
ethics.

● Responsible for overseeing ● Must be a partner ● Has 14%

Production the production of goods ● A graduate of four-year market
Manager and services degree in Business share and
● Responsible for Administration, Hotel ● ₱9,000
purchasing ingredients and and Restaurant basic
coordinating to suppliers. Management or other salary per
● Creates sales forecasts. relevant business course month
● In charge of monitoring ● Must be overseeing the with
inventory and will take daily business operations. PAGIBIG,
care of the delivery ● Has good interpersonal PhilHealth
schedules. skills. , and SSS
● Communicates efficiently ● Has the ability to work benefits
to employees. calmly under pressure. totalling
● In charge in implementing ● Has knowledge in ₱1,220.00.
health and safety manufacturing the ● The salary
procedures products has an
● Has a strong work of annual 3%
ethics. increase.

BALISTOS III, I., DE VERA, R.E.., CACABILOS, P.M., CERVANTES, A., FERNANDEZ A.A., MIRADOR, J., PERALTA, T.M.
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 Kingfisher School of Business and Finance

● Receives payments and ● A graduate of ● ₱5,000

Cashiers orders Accountancy, Business basic
● Politely greets the and Management in salary per
customers Senior High School or month
● Maintain daily and weekly four-year degree in with
reports of operating Business Administration additional
transactions. or other relevant business PAGIBIG,
course Philhealth,
● Has pleasing personality and SSS
● Has a strong work of benefits
ethics. totalling
₱1,220.00.
● The salary
has an
annual 3%
increase.

● Ensure that raw materials ● A TESDA graduate ● ₱5,000

Bakers are processes efficiently ● At least two years’ basic
● Ensures that products are experience in baking in salary per
well sealed and secured any bake shops or month
● Bakes the products of the restaurants with
business ● Responsible and diligent additional
● Must know the basic PAGIBIG,
standards and ethics in Philhealth,
manufacturing and food and SSS
processing. benefits
totalling
₱1,220.00.
● The salary
has an
annual 3%
increase.
Figure 20. Breakdown of Manufacturing Equipment

Work Schedule

The weekly work schedule of the business Bake with Mama Coco is shown below.

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

General 10 am – 10 am – 10 am – 10 am – 10 am 10 am – 10 am –
Manager 7 pm 7 pm 7 pm 7 pm – 7 pm 7 pm 7 pm

Administrative 10 am – 10 am – 10 am – 7 10 am – 7
Manager 7 pm 7 pm pm pm

Production 6 am – 6 am – 6 am – 6 am – 6 am – 6 am – 6 am –

BALISTOS III, I., DE VERA, R.E.., CACABILOS, P.M., CERVANTES, A., FERNANDEZ A.A., MIRADOR, J., PERALTA, T.M.
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Kingfisher School of Business and Finance

Manager 3 pm 3 pm 3 pm 3 pm 3 pm 3 pm 3 pm

Marketing 10 am – 7 10 am – 10 am – 7 10 am – 7
Manager pm 7 pm pm pm

Cashier 1 6 am – 6 am – 6 am –12:30 6 am – 6 am – 6 am – 6 am –
12:30 pm 12:30 pm 12:30 pm 12:30 12:30 pm 12:30
pm pm pm

Cashier 2 12:30 pm 12:30 12:30 pm – 12:30 pm – 12:30 12:30 pm – 12:30

– 7 pm pm – 7 7 pm 7 pm pm – 7 7 pm pm – 7
pm pm pm

Baker 1 6 am – 6 am – 6 am – 6 am – 6 am – 6 am – 6 am –
3 pm 3 pm 3 pm 3 pm 3 pm 3 pm 3 pm

Baker 2 6 am – 6 am – 6 am – 6 am – 6 am – 6 am – 6 am –
3 pm 3 pm 3 pm 3 pm 3 pm 3 pm 3 pm

Baker 3 6 am – 6 am – 6 am – 6 am – 6 am – 6 am – 6 am –
3 pm 3 pm 3 pm 3 pm 3 pm 3 pm 3 pm
Figure 21. Breakdown of Manufacturing Equipment

Organizational Chart

Bake with Mama Coco, a partnership, is composed of four capitalist-industrial

partners, including Israel Balistos III, Rylan Earl De Vera, Angelica Anne Fernandez, Jonilyn

Mirador. Also, it is composed of three capitalist partners, including Purity Maye Cacabilos,

Angelica Cervantes, and Trishia Mae Peralta.

For proper business management and organization, partners appointed specific people

to handle distinct managerial roles such as General Manager, Administrative Manager,

Operations Manager, and Marketing Manager. In addition, the business hired two cashiers,

and five bakers.

BALISTOS III, I., DE VERA, R.E.., CACABILOS, P.M., CERVANTES, A., FERNANDEZ A.A., MIRADOR, J., PERALTA, T.M.
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Kingfisher School of Business and Finance

Figure 22. Bake with Mama Coco’s Organizational Chart

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