GINILING-DORAYAKI Research

Liceo de Cagayan University Senior High School Department 1
Chapter 1
PRODUCT DESCRIPTION
Introduction
The purpose of this study is to thoroughly examine and evaluate all the essential
elements that considers all the critical aspects of giniling dorayaki for determining the potential
success and understanding various factors that may impact its market feasibility. Furthermore,
the researchers want to assess if the population would accept this kind of culinary fusion, just
like the pineapple on top of a pizza.
Giniling dorayaki consists of two small pancake-like patties filled with giniling and
mayo. Dorayaki is a kind of cake that is infused with sweet red bean paste and sandwiched
between two layers fluffy pancakes made from flour, eggs, and sugar. The researchers decided
to incorporate a Filipino traditional food, giniling.
Moreover, if the researchers added more vegetables to the dish, it would make it
generally healthier for most people. In fact, the study of Marhuenda-Muñoz et al. (2021) found
that consuming vegetables with salad dressings that contain a reduced level of fat specifically
was connected with improving absorption of carotenoids. This study shows that eating giniling
dorayaki is in fact healthy and provides good nutrition to the body. Unless eaten uncontrollably
and carelessly.
Dorayaki is a food made with two small pancakes. Pancakes are a nutritious food source
with both sweet and savory flavors. Pancakes are a rich source of essential nutrients, including
phosphorus, calcium, iodine, and riboflavin. Pancakes are a good source of energy. They also
have a high iron content and provide calcium, (M & M, 2020).
In this study, we will know if giniling dorayaki is acceptable to the population. Despite
mixing certain authentic ingredients with a particular culture, this can sometimes be the result
of cultural exchange, (Hong, 2022). When done considerately, this cultural exchange can result
in delectable and innovative creations. Fusion food is an amusing concept in which you
consciously fuse things that are sometimes contradictory, sometimes quite far apart, to see if
they would work well together.
This study aims to determine if giniling dorayaki viable and acceptable to the
population. Fusion food includes combining ingredients from different cultures to create
delicious and innovative dishes. This study looks at how cultural interchange might encourage
the development of delicious and original culinary inventions.
Significance of the Study
This study might promote greater cultural understanding and interchange between
Filipinos and Japanese. The study examined its physicochemical characteristics and sought to
determine whether giniling dorayaki was acceptable to consumers. A secondary goal of the
study was to pinpoint elements that affect consumer approval. Giniling dorayaki: The flavor,
texture, and general look of the product were the most well-liked elements. Giniling dorayaki's
portability and ease of use were other factors that appealed to consumers.
The stakeholders, including producers of giniling dorayaki, consumers, and society,
may be significantly impacted by the study's conclusions. This study could support cultural
interaction and understanding, enhance societal health and well-being, and raise public
awareness of the acceptability of giniling dorayaki. The research will add to the corpus of
information about cultural interchange and how it affects culinary innovation. If the product
will be feasible in the restricted point which is Liceo de Cagayan University’s community it
will not only benefit and convenience to the customers but also for the study. The study's
findings can also be used to create instructional resources on cross-cultural interaction, culinary
creativity, and wholesome eating. This research endeavor will benefit the following:
Students – This study will be beneficial to students especially those who forgot to bring their
lunch box as they be provided with this product to gain enough energy throughout the day.
Future researchers – The results of this study can be used as a reference data that may guide
future researchers whose research is related to this Feasibility Study.
Producers – In doing this study, it can help manufacturers to gain profit since the researchers
need to purchase raw materials in order to create their product.

Scope and Delimitations of the Study
This research study intends to undertake a thorough market analysis of our product and
determine its potential and feasibility. It will examine demographics, financial needs,
marketing capabilities, and methods for promoting products. The study will also assess the
product's advantages, disadvantages, opportunities, and threats. However, the study’s scope is
on students who are enrolled at the Liceo de Cagayan University Senior High School Main
Campus the study's scope is limited, excluding other cities, and excluding broader market
trends.
Resource constraints and a predefined time frame may hinder the ability to conduct
more expansive market research. Despite these limitations, the study's comprehensive
approach ensures the product's feasibility and potential enhancements.
Justification of the Study
The study of Giniling Dorayaki holds significant importance in the realm of
culinary arts and cultural preservation. Giniling Dorayaki, a traditional Filipino dessert, is a
combination of ground meat and sweet pancakes. This unique dish not only showcases the
fusion of flavors but also reflects the rich history and diverse influences that have shaped
Filipino cuisine. Firstly, studying Giniling Dorayaki allows us to delve into the origins and
evolution of Filipino food culture. By exploring its roots, we can trace the influences from
Spanish, Chinese, and indigenous cuisines that have contributed to its creation. Understanding
these culinary amalgamations helps us appreciate the cultural diversity embedded within
Filipino society. Secondly, examining Giniling Dorayaki provides an opportunity for culinary
innovation. By analyzing its ingredients and cooking techniques, chefs can experiment with
new variations or adaptations while still preserving its essence. This study encourages
creativity in the kitchen and promotes the growth of Filipino cuisine on a global scale. Lastly,
studying Giniling Dorayaki contributes to cultural preservation efforts. As globalization
continues to influence food choices worldwide, traditional dishes risk being forgotten or
overshadowed by more popular international cuisines. By documenting and researching this
dish's history and significance, we ensure that it remains an integral part of our cultural heritage
for future generations. In conclusion, justifying the study of Giniling Dorayaki lies in its ability
to shed light on Filipino food culture's intricacies while encouraging culinary innovation and
preserving our rich heritage.
Definition of Terms
Amalgamations – The process of creating something by combining two or more factor
to create entirely new entity.
Culinary Fusion - Fusion food combines culinary forces from diverse civilizations,
offering unique flavor combinations and menu alternatives, despite its murky past.
Delve – To dig into something.
Globalization – The spread of the flow of financial products across national borders
and cultures.
Chapter 2
OBJECTIVES OF THE FEASIBILITY STUDY
The following are the objectives of the study:
1. To determine the target market.
2. To know the respondents by determining their:
2.1 Grade level
2.2 Strand
3. To analyze whether this business can:
a. Generate income/loss.
b. Minimize cost and maximize profit.
4. To analyze the following aspects:
a. Market Feasibility
b. Technical Feasibility
c. Financial Feasibility
d. Socio-economic Feasibility
e. Organization and Management Feasibility
5. To know the overall feasibility of the product.

Chapter 3
METHODOLOGY
This chapter provides information on the methodologies to use in this study, mainly the
research setting, research design, respondents, sampling procedure, research instruments,
research protocol, data gathering procedure, and statistical technique. This study aims to
determine whether selling the Camoughte is entirely feasible and acceptable in the market.
With sufficient data gathered to support this study, the researchers can create reliable data that
will be crucial to the overall viability of the study's result.
RESEARCH SETTING
The Liceo de Cagayan University–Senior High School Main Campus served as the
working site for this study. Currently, the University is situated at Rodolfo N. Pelaez
Boulevard, Kauswagan, Cagayan de Oro City. Since this area is readily accessible to
Researchers and the target market which is the entire population of the University mentioned
above, the researchers sought to open this location for the overall sale and production of the
merchandise, Twisted Fluffy Taro. This business introduced a new and distinctive product to
the business while offering reasonable pricing so students will be more inclined to purchase
it. The business stand is situated by the university riverside since it will be easier for students
who are searching for food to locate.

RESEARCH DESIGN
The study used a quantitative research design since it is achievable to find out about a
specific group of people, also identified as a target market. The data collected through the
survey are summarized in numerical forms, tabulated, and presented in graphs. Additionally,
among the five types of quantitative research, a descriptive type of research is the most
suitable way of explaining the quantitative data gathered. It thoroughly describes and
interprets the attributes, relationships, differences of variables, and characteristics of the
population studied in paragraph form for clarity and easier understanding.
RESPONDENTS AND SAMPLING PROCEDURE
The focus of this study will be the students of Liceo de Cagayan University-Main
Campus. Among the entire population of senior high school students from the said university,
only 354 students will take part being the respondents of this study. Specifically, among the
354 respondents, it consists of one hundred forty-four (144) Grade 11 STEM students, thirty-
four (34) Grade 11 ABM students, nine (9) Grade 11 HE students, seventeen (17) Grade 11
ICT students, one hundred five (105) Grade 12 STEM students, twenty-seven (27) Grade 12
ABM students, seven (7) Grade 12 HE students, and eleven (11) Grade 12 ICT students. In
selecting these respondents from the population, a disproportionate stratified random
sampling method is used.

RESEARCH INSTRUMENTS
An adapted questionnaire is the primary tool for gathering information for the feasibility
study. The questionnaire includes sixteen (16) closed-ended questions, specifically using
multiple choice and dichotomous questions to get accurate results about the respondent's
allowance and preferences, purchasing power, and readiness and willingness to try new
products. Nowadays, employing technology to answer questionnaires will be more convenient
and adaptable for students. Therefore, the researchers used a digitalized survey form through
Google Forms to gather the necessary data and used a spreadsheet for a systemized tabulation
of responses.
The online survey is structured and presented appealingly by creating a layout following
the brand's color, designed header, and readable and emphasized font for each number and
question. The survey questionnaire (Appendix C) is numbered and ordered consecutively
based on the topic of each question. It is also organized by dividing the whole questionnaire
into seven sections for it to be technically practical for the researchers to redirect the
respondents at the end of the survey when they answered a "No" on a question since it would
be useless for them to answer the succeeding questions. Section one contains the introductory
message, letter of consent, the respondent's profile, and a confirmation question about whether
they agree to answer the survey; section two to six contains the body of the survey, which is
the start of the questionnaire; and lastly, section seven is the end, and the thank you page.
RESEARCH PROTOCOL
To ensure the quality and reliability of research findings, the student researchers shall
observe the following University Research Protocol:
1. The researchers will seek approval from the adviser after careful assessment and review
of the research paper/feasibility study manuscript.
2. The Senior High School Principal will approve the schedule for the defense of the
research proposal/feasibility study proposal after thorough assessment and review of the
final manuscript.
3. After the proposal defense, the researchers will accomplish the Research Ethics
Application Form and submit it to the Office of the Vice President for Research,
Publication and Extension together with the approval research proposal/feasibility study
proposal.
4. The Associate Director of the Research and Publication Office reviews the proposal and
Research Ethics Form for completeness and for compliance with the University format
and guidelines. The research ethics form shall be forwarded to the Vice President for
Research, Publication and Extension for further review and approval of the Research
Ethics Committee.
5. The researchers will write letters to secure permission from the Senior High School
Principal/Department Chairman/Director or Head of the Office where the researchers
plan to conduct the study.

6. The researchers will secure the respondents' consent to participate in the study.
Moreover, the respondents will be assured that all their responses would be treated with
utmost confidentiality.
7. Provision of the final manuscript. The researchers will provide to the adviser the copy or
the manuscript for assessment and review of the quality and relevance of the paper prior
to the scheduling of the final research paper/feasibility study.
8. Once the paper is approved by the research adviser, it will be forwarded to the Research
Coordinator for further review of the completeness of the paper. The coordinator then
meets with the principal for the scheduling of the paper presentation.
9. After the final paper presentation, the researchers shall incorporate all the corrections
and suggestions of the Research Panel. It will be reviewed by the adviser and the panel
members.
10. After the paper is approved by the panel, it will be submitted to the Office of the Vice
President for Research, Publication and Extension for Plagiarism and Grammarian
Tests.
11. The researchers will forward the final paper to their assigned editor. After incorporating
all the corrections, the researchers shall submit the final paper to the adviser and
Research Panel for signature and approval for binding.
12. The researchers shall submit the soft bound copies and electronic copy of their final
paper to the Research Teacher/Adviser. The Research Teacher/Adviser shall endorse
the copies to the Research Coordinator.

DATA GATHERING PROCEDURE
The respondents are the Grade 11 and Grade 12 senior high school students of Liceo De
Cagayan University-Main Campus. Before conducting the survey, the researchers prepared a
letter of consent and submitted their proposed survey questionnaire. The researchers seek
approval from their feasibility study adviser, the senior high school department, and the
principal of Liceo De Cagayan University-Main Campus to start gathering information from
the respondents formally. The digitalized survey form was constructed in line with the
objectives of the feasibility study. It also included the approval letter to assure the respondents
taking full participation in the said study. The researchers contacted the respondents through
their social media accounts and email and asked them to answer the online survey form.
During the survey distribution, the researchers gave a brief introductory letter regarding
what and where the survey was all about. Lastly, the researchers accepted as many responses
as possible. Then took only the best 354 samples from all the survey responses and utilized
them as primary data. The data gathered through the survey method will then be collected and
tallied, which serves as a starting point for analysis, classification, and evaluation.
STATISTICAL TECHNIQUE
This study interpreted the tabulated frequency to percentage, and figure-represented data
using descriptive statistics. Descriptive statistics allow the researchers to present accurate
descriptions, a structured manner of the analyzed data, thorough evaluation, formulated
conclusions, and answers to the objectives of the study. The researchers will be able to
simplify various data gathered reasonably and explain logical and concrete findings on the
proposed product.
Chapter 4
RESULTS AND DISCUSSION OF THE FINDINGS
Market Feasibility
Introduction
Understanding what is going on in the industry is important. Being aware of market
trends will assist the company in formulating ideas for improvement. Since then,
company strategies might be used in light of the rapidly evolving market trends and industry
trends. Achieving long-term success requires careful preparation. Once the company is aware
of the need in the intended market, implementing marketing techniques will become easier for
it to handle and more efficient. The company and its operations are always going to be
impacted by market developments. Therefore, this analysis will determine whether our product
giniling dorayaki can remain in the market and whether it can generate revenue or not.
Product Description
Name of the Product
The product name is Giniling Dorayaki. It is a food made by culinary fusion, in which
the researchers combine two different cultures of food. Made with high-quality ingredients
such as a high-quality pancake mixture, quality meat, mayo, and fresh vegetables. It is sure to
satisfy craving for food that is flavorful and sweet all at once. Giniling Dorayaki is a unique
food that is not commonly found in the food market. Eating it will give a whole new experience
in the mouth.
Logo
The logo of the product emphasizes its key attributes well,
and is brilliantly placed on a calming light brown backdrop.
The vintage look is evident in contemporarya culture with
nostalgia blended in. Well-placed circles around the product
depict its genuineness and focus attention on its finer details.
Moreover, the soft cloud effects strewn all over the
background give it a whimsical feel that reminds one of fluffy, soft pancakes. By doing this,
the design makes sure that it presents an aesthetically attractive image of the product which
not just highlights appealing characteristics about it but also evokes comfort-oriented feelings.
Properties of the product
Giniling Dorayaki have a pancake that is not only soft and fluffy but also incredibly
mouthwatering. These delectable pancakes have a rich brown color on top which visually
indicates that it is cooked perfectly. Each pancake is thoughtfully sized at 3.5 inch and it is
made specifically like that to provide convenience so that it can be easily held. The giniling
that is the filling of the pancake is made with fresh vegetables namely potatoes and carrots
with quality meat cooked together make the flavor have a meaty and nutritious feel to it. This
blend of ingredients creates a fulfilling and savory filling that perfectly complements the
pancake’s texture.
Benefits
Giniling Dorayaki has a significant benefit that it combines pancake with giniling in
one making you satisfied. This clever mix is not just about quick fix for the food cravings but
also a full meal inclusive of proteins, carbs and healthy fats; micronutrient filled vegetables.
Such a holistic approach guarantees that people can have nourishing eating experience where
they can find pleasure in tasty meals which satisfy not only their stomachs but also their
tongues. It offers a new feeling and an adventure for the taste buds, leading to a shift in
perception that can transform the way individuals perceive the world around them and open up
new possibilities.
Characteristics
This distinctive food product Giniling Dorayaki truly stands out in the competitive
market because it offers an exclusive culinary adventure that is not commonly found. Made
with precision and care it boast high quality ingredients, including a high quality pancake
mixture, quality meat, mayo and fresh vegetables that are carefully selected to enhance the
overall flavor of it. In addition, the pancake’s design is properly thought of to provide a
convenient and enjoyable eating experience. The pancakes are created to be easily held so that
you can savor every bite without making any mess or ruining the delectable combination of
the pancake and savory giniling filling enclosed within. This detail not only shows the expertise
behind Giniling Dorayaki but also provides a satisfying and unforgettable culinary experience
for anyone who consume this exceptional delicacy.
The rich brown color appeal in the 3.5 inch pancakes makes it appear more visually appealing
which sets the stage for a mouthwatering experience. The pancakes are delicately cooked to
achieve this ideal color.
Product Users
The product Giniling Dorayaki researcher’s target consumers are the students of Liceo
De Cagayan University. The product’s ideal consumers would be someone that is fond of
adventures, new experiences and culinary fusions nevertheless it is available to all.
Area of Distribution:
The researchers agreed to establish the store of their product “Giniling Dorayaki” in
Vamenta Blvd Cagayan de Oro space near Minute Burger. The researchers accepted this
location for the reason that this place is within reach of their target market where most of the
students from Liceo de Cagayan University pass through especially on their dismissal and on
their free time. In the near future the product will enter a much larger market.
Data:
Prior to embarking on such actions, it is essential to conduct a market research in or to gather
the necessary data for the study.

Table 1
Frequency Distribution and Percentage of Respondents’ Gender
Indicators Frequency(f) Percentage(%)
Male 155 43.79
Female 199 56.21
Total 354 100
Figure 1
Graphical Presentation of Respondents’ Gender
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0%
Male Female
Male Female
Table 1 shows the frequency distribution percentage of respondent’s gender.
Showcasing that 155 or 43.79% out of 354 of the respondents identify as a male and 199 or
56.21% out of 354 respondents identify as a female. These percentages illustrate the variety in
terms of gender identity.
Table 2
Frequency Distribution and Percentage of Respondents’ Grade Level
Grade 11 204 57.63
Grade 12 150 42.37
Total 354 100

Figure 2
Graphical Presentation of Respondents’ Grade Level
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0%
Grade 11 Grade 12
Grade 11 Grade 12
Table 2 shows the frequency distribution percentage of respondent’s grade level. In the
survey here are 57.63% of the respondents were identified as students in Grade 11 level and
42.37% of the respondents were identified as students in Grade 12 level.

Table 3
Frequency Distribution and Percentage of Respondents’ Strands
Strand Frequency(f) Percentage(%)
STEM 249 70.34
ABM 61 17.23
HE 16 4.52
ICT 28 7.91
Total 354 100
Figure 3
Graphical Presentation of Respondents’ Strands
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0%
STEM ABM HE ICT
STEM ABM HE ICT

Table 3 shows the frequency distribution percentage of respondent’s according to their
strands. Among the survey participants the majority comprising 70.34% respondents were in
the STEM strand with 17.23% representing ABM strand, 4,52% were in HE strand and 7.91
specializing ICT.
Table 4
Frequency Distribution and Percentage of Respondents’ Daily Allowance
Indicator Frequency(f) Percentage(%)
PHP 50-100 126 35.59
PHP 101-150 102 28.81
PHP 151-200 78 22.04
PHP 200 and up 48 13.56
Total 354 100

Figure 4:
Graphical Presentation of Respondents’ Daily Allowance Range
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PHP 50-100 PHP 101-150 PHP 151-200 PHP 200 and up
PHP 50-100 PHP 101-150 PHP 151-200 PHP 200 and up
Table 4 shows the frequency distribution percentage according to their daily allowance
range. There are 35.59% respondents who have PHP 50-100 as their daily allowance, 28.81%
have PHP 101-150, 22.04% have PHP 151-200 and 13.56% of the respondents have PHP 200
and up as their daily allowance.

Table 5
Frequency Distribution and Percentage of Respondents’ that consumes giniling
Yes 335 94.63
No 19 5.37
Total 354 100
Figure 5
Graphical Presentation of Respondents’ that consumes Giniling
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Yes No
Yes No
Table 5 shows the frequency distribution percentage of respondents’ that consumes
giniling. The majority of participants or 94.63% are respondents that enjoy giniling and there
are a smaller percentage of 5.37% of the respondents who does not enjoy giniling or does not
include giniling in their diet.
Table 6
Frequency Distribution and Percentage of Respondents’ how often they eat giniling
Daily 30 8.47
Once a week 186 52.54
Twice a week 124 35.03
Thrice a week 14 3.96
Total 354 100

Figure 6
Graphical Presentation of Respondents’ how often they eat giniling
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Daily Once a week Twice a week Thrice a week
Daily Once a week Twice a week Thrice a week
Table 6 shows the frequency distribution percentage of respondent’s according to their
how often they eat giniling. There are only 8.47% respondents that eats giniling daily, 52.54%
eats giniling once a week, 35.03% eats giniling twice a week and 3.96% of the respondents
have eat giniling thrice a week.

Table 7
Frequency Distribution and Percentage of Respondents’ will they accept Giniling Dorayaki
as a fusion food
Yes 336 94.92
No 18 5.08
Total 354 100
Figure 7
Graphical Presentation of Respondents’ will they accept Giniling Dorayaki as a fusion food
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0%
Yes No
Yes No
Table 7 shows the frequency distribution percentage of respondents’ will they accept
Giniling Dorayaki as fusion food. There are 94.92% of the respondents that would accept the
product as fusion food and there are 5.08% of the respondents who would not accept the
product.
Table 8
Frequency Distribution and Percentage of Respondents’ will to buy the product
Yes 330 93.22
No 24 6.78
Total 354 100

Figure 8
Graphical Presentation of Respondents’ will to buy the product
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Yes No
Yes No
Table 8 shows the frequency distribution percentage of respondents’ will to buy the
product. There are 93.22% of the respondents that would like to buy the product and there are
6.78% of the respondents who do not like to buy the product.

Table 9
Frequency Distribution and Percentage of Respondents’ how often would they buy the
product
Daily 88 26.67
Weekly 107 32.42
Twice a week 101 30.61
Monthly 34 10.30
Total 330 100

Figure 9
Graphical Presentation of Respondents’ how often would they buy the product
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60%
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40%
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10%
0%
Daily Weekly Twice a week Monthly
Daily Weekly Twice a week Monthly
Table 9 shows the frequency distribution percentage of respondent’s according to how
often would they buy the product. There are 11.02% respondents that would buy the product
daily, 26.55% to those that would buy the product weekly, 29.38% that would buy the product
twice a week and 33.05% of the respondents would buy the product monthly.
Table 10
Frequency Distribution and Percentage of Respondents’ amount willing to spend in the
product
Amount Frequency(f) Percentage(%)
PHP 30 248 75.15
PHP 40 62 18.79
PHP 50 20 6.06
Total 330 100
Figure 10
Graphical Presentation of Respondents’ amount willing to spend on the product
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0%
PHP 30 PHP 40 PHP 50
PHP 30 PHP 40 PHP 50

Table 10 shows the frequency distribution percentage of respondents’ amount willing
to spend on the product. There are 75.99% of the respondents that would spend PHP 40,
17.80% of the respondents who would spend PHP 45 and 6.21% that would spend PHP 50 on
the product.
Table 11
Frequency Distribution and Percentage of Respondents’ amount of product willing to buy
1 195 59.09
2 101 30.61
3 27 8.19
4 3 0.91
5 4 1.21
Total 330 100
Figure 11
Graphical Presentation of Respondents’ amount of product willing to buy
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1 2 3 4 5
1 2 3 4 5
Table 11 shows the frequency distribution percentage of respondents’ amount of
product willing to buy. There are 60.45% of respondents that would like to buy 1 product,
29.66% to 2 products, 7.91% to 3 products, 0.85% to 4 products and 1.13% respondents to 5
products.
Table 12
Frequency Distribution and Percentage of Respondents’ Packaging Preference
Option 1 182 55.15
Option 2 148 44.85
Total 330 100

Figure 12
Graphical Presentation of Respondents’ Packaging Preference
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Option 1 Option 2
Option 1 Option 2
Table 12 shows the frequency distribution percentage of respondents’ packaging
preference. There are 55.08% of the respondents that prefer to choose option 1 as their
packaging while the remaining 44.92% of the respondents preferred to choose option 2 for
packaging.
Table 13
Frequency Distribution and Percentage of Respondents’ who purchased similar product
Yes 217 65.76
No 113 34.24
Total 330 100
Figure 13
Graphical Presentation of Respondents’ who purchased similar product
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Yes No
Yes No
Table 13 shows the frequency distribution percentage of respondents’ kind of
packaging they would like to use. There are 62.71% of the respondents who have purchased
similar product from other stores while 37.29% of the respondents who have not bought similar
product.
Table 14
Frequency Distribution and Percentage of Respondents’ Giniling Preference
Pork 132 40
Beef 163 49.39
Filipino Picadillo 35 10.61
Total 330 100

Figure 14
Graphical Presentation of Respondents’ Giniling Preference
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Pork Beef Filipino Picadillo
Pork Beef Filipino Picadillo
Table 14 shows the frequency distribution percentage of respondents’ giniling
preference. There are 40.11% respondents that enjoys pork as their giniling, 50% of the
respondents choose beef and 9.89% that would enjoy Filipino picadillo as their giniling.
Table 15
Frequency Distribution and Percentage of Respondents’ if they prefer the product to served
with mayo
Yes 270 81.82
No 60 18.18
Total 330 100

Figure 15
Graphical Presentation of Respondents’ if they prefer the product to be served with mayo
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0%
Yes No
Yes No
Table 15 shows the frequency distribution percentage of respondents’ if they prefer the
product to be served with mayo. There are 82.49% of the respondents who want to serve the
product with mayo and 17.51% of the respondents do not want to serve the product with mayo.
Demand Analysis
The demand analysis will provide important insights and data that the research can use
to gain more comprehension of the demand in the target market and make well-informed
judgement and strategies for Giniling Dorayaki. Overseeing the customer’s willingness
towards the product involves analyzing many factors that will impact market trends and sale
potential. Both medium and long-term, strong forecasting and strategic decision-making are
needed in order to effectively satisfy changing market needs and these are made possible by
this evaluation. With the help of the tools provided by the researchers that enable them to
conduct a thorough analysis of the market dynamics, which helps them decide on best course
of action for gaining market and competitive advantage.
Table 16: Total Demand Computation
Year Population Market Market Sales Sales Average Total
Factor Potential Factor Potential Consumption Demand
2019 2,584 0.93 2,403 1 2,403 12 124,956
2020 2,872 0.93 2,671 1 2,671 12 138,892
2021 3,192 0.93 2,969 1 2,969 12 154,388
2022 3,547 0.93 3,299 1 3,299 12 171,548
2023 3,942 0.93 3,666 1 3,666 12 190,632
2024 4,381 0.93 4,074 1 4,074 12 211,848
2025 4,820 0.93 4,483 1 4,483 12 233,116
2026 5,302 0.93 4,931 1 4,931 12 256,412
2027 5,833 0.93 5,425 1 5,425 12 282,100
2028 6,417 0.93 5,968 1 5,968 12 310,336
A thorough analysis of the entire demand calculation procedure is shown in Table 16,
ensuring a comprehensive overview presented for Giniling Dorayaki. The population is
expected to increase by 10% per year. The market factor is computed by analyzing the survey
responses from the respondents’ that were asked if they would purchase our product Giniling
Dorayaki. To asses market potential, multiply the population by the market factor, it is
necessary to calculate the market factor as this equation provides informed insights on to how
to construct a strategic decision-making. The sales factor is a result from analyzing the
compiled responses from the participants, which indicates the frequency potential of how many
times they are willing to buy the product Giniling Dorayaki. Sales potential is calculated by
multiplying market potential by the sales factor. The average consumption is based on the
acquired data, which assumes how frequent the respondents will purchase Giniling dorayaki
on daily basis. Lastly, total demand is computed by multiplying the sales potential by the
average consumption.
Table 17: Future Demand Analysis
Year 2024 2025 2026 2027 2028
Quantity 211,848 233,116 256,412 282,100 310,336
Demanded
Table 17 shows the future demand for Giniling Dorayaki over next five (5) years. From
2024 to 2028. As shown in the table above, the demand rises after year. The researchers
projected a total demand at 53,916 in 2025 and increases in the next following years, presenting
that the business will have a sustained growth.

Figure 16: Future Demand Analysis
80,000
70,000
60,000
50,000
40,000
30,000
20,000
10,000
0
2024 2025 2026 2027 2028
2024 2025 2026 20927 2028
Table 18: Previous Demand Analysis
Year 2019 2020 2021 2022 2023
Quantity 124,956 138,892 154,388 171,548 190,632
Demanded
Table 18 shows the increase of quantity demand from last five (5) years, 2019 to 2023.
The researchers projected a total demand of 28,908 in 2019, The quantity of units in demand
increases every year.
Figure 17: Previous Demand Analysis
50,000
45,000
40,000
35,000
30,000
25,000
20,000
15,000
10,000
5,000
0
2019 2020 2021 2022 2023
2019 2020 2021 2022 2023
Supply Analysis
For the business to adapt effectively to changing market and production conditions, the
researchers conduct a thorough examination of supply analysis which is necessary in order to
identify appropriate responses that connects the industry’s dynamic nature. This anaylsis is
able to gain strategic insights to which the product belongs to. In order for the product to create
a efficient strategy that works for the company’s activites. It computes the financial effect of
the production costs, raw material cost, technology, labor pay, income, pricing, and
commodities.
Table 19: Total Supply Consumption
Year Total Demand Supply Factor Total Supply
2019 124,956 0.60 74,974
2020 138,892 0.60 83,335
2021 154,388 0.60 92,633
2022 171,548 0.60 102,929
2023 190,632 0.60 114,379
2024 211,848 0.60 127,109
2025 233,116 0.60 139,870
2026 256,412 0.60 153,847
2027 282,100 0.60 169,260
2028 310,336 0.60 186,202
Table 19 shows the calculation results of the total supply for Giniling Dorayaki, To
calculate the total supply the researchers multiplied the total demand to supply factor. The
responses to the question whether the respondents have purchased a similar product (Table 12)
before is where the value of supply factor is based on.

Table 20: Future Supply Analysis
Year 2024 2025 2026 2027 2028
Quantity 127,109 139,870 153,847 169,260 186,202
Demanded
Table 20, shows the future supply of Giniling Dorayaki for the years 2024-2028.
Because demand is increasing, researchers anticipate an increase in supply in the following
years.
Figure 18: Future Supply Analysis
50,000
45,000
40,000
35,000
30,000
25,000
20,000
15,000
10,000
5,000
0
2024 2025 2026 2027 2028
2024 2025 2026 2027 2028

Table 21: Previous Supply Analysis
Year 2019 2020 2021 2022 2023
Quantity 74,974 83,335 92,633 102,929 114,379
Demanded
Table 20 shows the entire supply of Giniling Dorayaki over the previous years 2019-
2023. There had been a consistent growth in supply, It is due to the fact that the overall demand
in the previous years increased.
Figure 19: Previous Supply Analysis
30,000
25,000
20,000
15,000
10,000
5,000
0
2019 2020 2021 2022 2023
Demand and Supply Analysis
The market pricing and volume of traded items are determined by using demand and
supply analysis. Many of independent variables may affect the market for supply and
demand, influencing the prices and amounts that supplies offer.
When it comes to supply the higher the price, the more product will be supplied, but
in demand, the higher the price the lower the quantity needed. Understanding the demand and
supply can help the researchers maximize the potential and reduce risk.
Table 22: Computation of Total Gap
Year Total Demand Total Supply Total Gap
2019 124,956 74,974 49,982
2020 138,892 83,335 55,557
2021 154,388 92,633 61,755
2022 171,548 102,929 68,619
2023 190,632 114,379 76,253
2024 211,848 127,109 84,739
2025 233,116 139,870 93,246
2026 256,412 153,847 102,565
2027 282,100 169,260 112,840
2028 310,336 186,202 124,134

Table 22 shows the entire gap of total demand and supply from 2019 to 2028. The
researchers subtracted the total demand from (Table 15) to the total supply from (Table 18)
to determine the total gap.
Table 23: Consolidation of Future Demand and Supply
Year Total Demand Total Supply Total Gap
2024 211,848 127,109 84,739
2025 233,116 139,870 93,246
2026 256,412 153,847 102,565
2027 282,100 169,260 112,840
2028 310,336 186,202 124,134
Table 23 shows the entire gap between the projected future demand and supplies
commercing from 2024 to 2028, for a duration of five years.

Figure 20: Consolidation of Future Demand and Supply
350,000
300,000
250,000
200,000
150,000
100,000
50,000
0
2024 2025 2026 2027 2028
Total Demand Total Supply Total Gap
Price Study
According to the survey questionnaire result about how much they are willing to spend
for the product, the majority of respondents choose 30php over the other price range in the
survey 40php and 50php, Hence, the price of product Giniling Dorayaki is expected to be
30php. The researchers conducted that the price of the product would depend by the market
rates of raw materials used in its production process. Any changes on the pricing will be given
a thorough process.
It is important to create innovative and expanded product that not only satisfy the needs
of every customer but also stands out and differentiates itself from competitors. This requires
careful investigation using in-depth study, thoughtful planning, thorough strategy
development, and logical decision-making. By setting fair prices that align to its quality and
value the company will be able to ensure that it maximizes its profit margins while also
nurturing and gathering customer relations that is essential to retain customers over time. The
business can reach an advantageous outcome that benefits both the company as well as the
customer.
The researchers considered both the product cost and the necessary expenses of the
product required for enhancement. Taking these factors into account was essential to arrive at
an appropriate price. By aligning the price to the consumers’ purchasing power, the researchers
ensured that the product will remain to be avaible and accessible to the target market. Pricing
the product higher than the limit of potential customers financial means is likely to result in
less revenue, which will affect the companies sustainability and profitability in the market.
However, If the company will set the price too low, it will cause not only missing out
on potential profits but also affect on how the customers perceive the product. In today’s highly
competitive industry, where every decision can make a significant impact, businesses should
carefully determine and set pricing strategies that balances between enticing customers and
gaining profits. Hence, it is essential for businesses to create pricing strategies and goals that
are sustainable and strategically aligned with their objectives in order to succeed.
Factors Affecting the Market
Average Income of Consumers
Giniling Dorayaki is a beloved Filipino dish consisting of ground meat and vegetables
wrapped in a soft pancake, enjoyed by many households in the country. The popularity and
availability of this dish are heavily influenced by the income levels of consumers.
The income of consumers directly affects the demand for Giniling Dorayaki.
Consumer income plays a crucial role in the production, promotion, and sale of Giniling
Dorayaki. Producers and retailers need to consider the varying income levels of their target
market to effectively market and distribute this dish. The typical consumers of Giniling
Dorayaki are often from the middle to upper-middle class bracket. They value quality snacks
and are intrigued by the distinctive taste and feel of this treat. While some may see it as a
luxury, most view it as a delightful yet affordable indulgence.
Unavailability of Raw Product
Imagine enjoying Giniling Dorayaki, a beloved Filipino snack consisting of savory
ground meat nestled between two fluffy, sweet pancakes. This treat has been cherished in
households for years, but sadly, the key ingredients are becoming harder to find. The essential
components of Giniling Dorayaki are ground meat, flour, sugar, and eggs. As the prices of
these items continue to climb, many families are struggling to cover the costs.
Consequently, what was once a common snack is now a rare luxury. To uphold the
tradition of making Giniling Dorayaki, it's vital for suppliers to ensure the availability and
affordability of these raw materials. Only through concerted efforts can this delightful snack
remain a cherished part of Filipino cuisine.
Size of the Market
The market for Giniling Dorayaki is growing quickly due to increasing awareness of
this delicious treat. One reason for the market's growth is the versatility of Giniling Dorayaki.
It can be enjoyed as a snack or dessert, appealing to a wide range of consumers. The use of
social media has also helped in spreading knowledge about this traditional Japanese delicacy,
leading to higher demand. With more people discovering and enjoying Giniling Dorayaki,
the market for this tasty treat is expected to keep expanding. Its irresistible taste and rising
popularity suggest that Giniling Dorayaki may become a household staple worldwide.
Price and Availability of Related Goods
As shown in the survey questionnaire, the maximum number of respondents chose
the price of 30 pesos. From this result, it can be inferred that determining the price is a price-
sensitive aspect. Also, the survey reveals that this also depends on competition and related
goods available in the market. Therefore, the relationship between the prices and products
available on the market can provide sufficient information about how researchers can choose
their prices to maximize their profit and gain more customers, which proves beneficial for
remaining competitive in the business.
From analyzing the prices coupled with the availability of related goods, the
researchers will gain more insights that could help them understand the customers well and
make informed decisions, which would maximize profit and hence customers’ satisfaction.
It is important for the researchers to regularly monitor market trends and their products’ prices
to meet changing consumer demands. Monitoring market trends and refining pricing
strategies is important for a business organisation to continue to remain updated, relevant,
and responsive to the changing market environment.
Quality and Preference
The researchers of Giniling Dorayaki had evaluated the product in order to know the
quality and preferences of the customers in order to provide them with factors considered to
provide the customers with what their questions captured: consumers' trends, preferences,
and feedback. A balance that meets and goes beyond expectations was considered in the
answers. The researchers dedication to quality and preference shows their commitment to
making the product deliver what their customers really look for.
They continuously put innovative and hardworking effort into developing a product,
knowing that it goes beyond a product alone. This is a highly satisfying experience that
consumers truly desire. As a conclusion, product quality, consumers' preferences, and
provision of services were all vital to what Giniling Dorayaki becomes as a product that goes
beyond being a product. The Giniling Dorayaki’s success as value in excess is due to the fact
that the product is high in quality, tastes great, and is also provided at an affordable cost and
level of service interaction that adds value to the consumer and redefines the standard for the
industry.
Competition
The competition in the market plays such a big role, especially in this country. The
Giniling Dorayaki Competition throws pivotal forces at influencing any company's pricing
strategy and the resultant sales performance of the firm. It acts as the driving force that
propels businesses into the domain of constant innovation and the infusion of fresh ideas to
obtain an edge over others in the competition. Consider giniling dorayaki competitors, where
Minute Burgers, other burger shops, and even siopao sellers cut each other to size in claiming
their spot on the consumer's spending itinerary.
The dynamic of the modern competitive environment guides them to modify or
develop further the existing products or, for that matter, develop new ones to better serve the
needs of the market. At the same time, harsh competition induces a climate of creativity and
experimentation, whereby companies are forced out of the limits of conventional thinking to
pioneer entirely new ideas of differentiation.
Definitely, the researchers continue to strive to do better than their competitors,
driving both innovation and quality improvement. But at the same time, the researchers at
Giniling Dorayaki are compelled to tune their pricing and promotional tactics so well that it
never lets them leave. So, in essence, the Giniling Dorayaki competition is symbolic of the
very nature that exists within business domains, that of healthy competition, acting as the
means of driving force to motivate and inspire growth, improved product offerings, increased
levels of customer satisfaction, and by far the most important gain being a more vibrant and
dynamic marketplace.
Expectations about future economic conditions
Supply and demand, exchange rates, inflation, wage levels, and the level of
unemployment, among others, are some of the most pertinent economic factors that affect a
variety of business operations. In this case, the factors are essential in determining
profitability, cost structure, and competitiveness, among others, in a firm. Changes in
economic conditions can significantly influence consumer behavior, market trends, and
business operations.
For instance, if Giniling Dorayaki's customers, who are reputedly loyal, tend to
change their buying behavior due to those economic changes, then this could materially
impact the financial performance and market standing of the company as a whole. The
predictability of future economic conditions requires businesses to be flexible in order to be
able to prepare for action in the new market landscape whenever required. This close watch,
therefore, on these economic opportunities allows businesses to always change their business
model and strategy accordingly ahead of time, while the sentiments of consumers and other
landscapes of competition remain unchanged.
Marketing Strategies
A marketing plan is an important blueprint that a business creates to engage with
potential customers, and enticing them to become devoted and loyal to the product that the
business offers. Marketing strategy does not only focus on securing customer base but also
prioritizes optimizing revenue and staying ahead in the market competition.
The foundation of the strategies is the business unique value proposition, which
persuades clients to develop a profitable relationship with the company, unique value
proposition builds a strong brand identity and gaining customers loyalty. Market strategies
are combination of broad, forward-looking ideas and techniques design to gain long-term
advantage in the competitive market. Enhancing market position and achieving long-term
success through strategic planning and implementation.

Products
The product Giniling Dorayaki is a culinary fusion dish that have a sweet and savory
flavor. In the future Giniling Dorayaki will have different fillings and the researchers will
dedicate their time and effort in order to further improve the product. The researchers aims
to align it closely with the specific needs and preferences of the consumers to ensure high
satisfaction levels and meet their expanding needs. In addition the researchers will give
careful consideration to creating a strong brand identity that appeals to the target market and
creating a packaging that is both unique and eye-catching to the costumers.
Price
The researchers concluded that the price of Giniling Dorayaki will be 30php each
including the packaging. The researchers meticulously considered the responses they
received from the survey about the respondents how much are they willing to spend on
Giniling Dorayaki. The researchers also took extra precautions for the product’s final price
im order to match their purchasing power and preferences of their target market, thus creating
a strategy that was carefully created to meet the financial comfort and expectations of the
costumers.
Business can establish a competitive price that reflects the product’s market value by
carefully assessing the quality that the product offers. Moreover, in order for Giniling
Dorayaki to effectively attract costumers and give a strong market presence, it is imperative
for the company to create a pricing strategy that is both value and affordability focused that
can rival its competitors. Giniling Dorayaki will be able to take a significant impact in the
market and promote long-term success to the company.
Promotion
Marketers uses various approaches in order to capture the attention of potential
costumers and attract them with messages that highlights the uniqueness, advantages and
value proposition of the product, the researchers thoughtfully and strategically make use of
various marketing techniques, approaches and strategies. The product Giniling Dorayaki uses
different kind of strategies and techniques to engage and captivate its target market, making
sure that it successfully satisfies the target market’s expectations and preferences.
Furthermore, to maximize reach and interaction, this advertisements should be carefully
posted in various social media sites like facebook on particular. Additionally, to increase the
product’s visibility and awareness even further, the researchers also use conventional
marketing like sign advertisements and print advertising.

Place
The location of the business is an important touchpoint where customers frequently
engage in transactions and purchase products, making it an important role in making the
overall consumer experience, Identified by both it’s actual and virtual presence, the location
is important for determining the overall consumer experience, as businesses strategically
position their products in a way that best suits the needs, preferences, and behaviours, which
affects consumers purchasing decisions.
The business will be located in Divisoria, Corrales Ave, Cagayan de Oro City space
near Perhaps Café, this location gives significant advantages to the business since this place
is where students and even faculties from various schools pass by. This distribution area is
efficient and suitable exemplified by its close proximity where the company can easily access
and purchase the necessary raw materials.
People
The business intends to create an strategic approach in order to establish customer
loyalty and by providing excellent customer service. With this endeavor, the company will
fund comprehensive training programs in order to orient employees, train them with
necessary skills to competently handle customers concerns and get and insightful feedback.
The business wants to empower employees with effective communication skills to foster and
raise customers overall satisfaction level and strengthen customer loyalty overtime. Ensuring
customer satisfaction is essential for the company, diligently focusing to make sure that
consumers receive excellent service duting purchasing products in addition to quality
products. The company values customers satisfaction, the products and the service they
receive as equally important factors of the business operation to provide a seamless and
enjoyable experience for customers.
Marketing Plan
The main objective of the marketing strategy is centered around the development of
creating an innovative new type of food that is carefully designed to align with the customer’s
specific and unique preferences ensuring heightened satisfaction level and engagement with
the product. To ensure Giniling Dorayaki’s success amidst of fierce competition from other
products on the market, a comprehensive marketing plan has been created in order to
effectively reach and engage the target customers. The product will be able to stand out in
the market thanks to the strategic approaches that will be implemented which will drive the
company to success.
These are following plans:
● Selling the product online which will significantly boost the products visibility and
reach wider audience as well as increasing its exposure to the pubic and potentially
generate customer interaction.
● Strategically placing and making eye-catching sign advertisements is an effective way
to enhance the brand name of the product and attract potential customers.
● Offering coupons to potential customers that businesses often use as a way to attract
new customers and boost revenue.
● Engaging in enticing exhibits to highlight the product and participating in
collaborative events like expos, conventions and promotional events are ways to
increase visibility and attract wider audience.
● Delivering exceptional customer service is always important in marketing since it will
not only help retaining customer but also gain over new customers and establish a
long lasting relationship with them.
● Offering online delivery service ensuring a smooth and efficient buying experience
and provide convenience to customers that are reserved or don’t like to go outside.
Technical Feasibility
Introduction
This section explores the process of making raw materials into giniling dorayaki, a
delicious dessert. The goal of the study was to ensure that giniling Dorayaki was technically
feasible. This part focuses on the steps involved in producing the giniling dorayaki, such as the
equipment used and the workplace layout. Throughout their examination, the researchers
carefully examined a variety of methods and strategies to ensure an effective operation with
minimal waste.
The equipment and supplies are carefully chosen to ensure an amazing final product
that exceeds expectations. The researchers carefully looked at different kinds of methods and
strategies during the study to ensure an efficient procedure. Every decision made, especially
those concerning the ingredients, tools, and workspace, was carefully considered in order to
guarantee the success of giniling dorayaki. The raw ingredients were carefully chosen by the
researchers to produce this unique and delicious treat. However, this part emphasizes how
important it is to plan everything out carefully and execute it thoughtfully to create a better
product.
Through careful selection of ingredients, equipment, and production place, the researchers
desire to create a tasty and appealing delicacy that dominates the hearts of customers and
preferences. The researchers aim to provide a wonderful and fascinating treat that will win
over customers' hearts and preferences by carefully choosing ingredients, tools, and production
procedures.
Production Process
Step 1: Purchasing and Gathering of Raw Materials
Every process of production starts with the purchase and gathering of raw materials.
To ensure that every materials are supplied on schedule and within budget, it entails
determining the appropriate supplies, investigating and choosing trustworthy suppliers,
negotiating conditions, and finally making orders. By doing this, manufacturing flows
smoothly and expensive delays are avoided.
Step 2: Conducting an Inventory
Manually counting and keeping track of your current stock of materials or goods is
the process of conducting an inventory. A extensive, one-time count or a more regular cycle
count for specific portions can be performed. It assists in finding differences between what you
believe you have and what is actually in stock, enabling you to keep precise records, avoid
stockouts.
Step 3: Ensuring Hygiene and Sanitation
Protecting ourselves and the customers is a priority in production process of a product
so it is essential to ensure hygiene and sanitation. it involves tidying up, handling food
properly, wearing an apron covering hair with a hairnet and wearing disposable gloves. a clean
environment is produced when ensuring hygiene and sanitation and germs are kept from
spreading.
Step 4: Procedure for Making the Product
Prepare the ingredients below:
● 350g Pancake Mixture
● 2 Eggs
● 2 tbsp of sugar
● 1 cup of water
● 2 tbsp of oil
● 1 lb ground beef
● 1 large onion, chopped
● 1 head garlic, minced
● 2 medium potatoes, diced
● 1/2 tsp salt, divided
● 1/2 tsp pepper, divided
● 2 tbsp oil
● 1 tbsp soy sauce
● 1/2 cup beef broth or water
● 470ml Mayonnaise
Directions in making Giniling Dorayaki
Step 1: Make the Pancake by whisking the eggs and mix with 2 tbsp of sugar
Step 2: Add 1 cup of water and keep mixing and slowly add the Pancake mixture and whisk
Step 3: Add 2 tbsp of oil and mix for 1 minute
Step 4: Cook the pancakes over low heat
Step 5: Make the giniling in a pan/pot heat oil over high heat
Step 6: Add onion, cook until translucent and add garlic, sauté until lightly browned.
Step 7: Add ground beef, season with salt and pepper. Cook until browned.
Step 8: Add soy sauce. Stir for 1 min. add carrot and potatoes. Stir for 1 min.
Step 9: Add beef broth and pepper. Stir until well combined. Let it simmer until vegetables are
tender.
Step 10: Combine the pancake and the giniling by sandwiching giniling and mayo in the middle
of pancake
Step 5: Packaging
The giniling dorayaki will be packaged in a rice wrapper and will be put on a paper
bag depending if dine in or take out.
Time Duration: 45 minutes

Equipment and Supplies
Pancake Maker = ₱ 412.00
Peeler = ₱ 75.00
Cooking Pan = ₱ 162.00
Knife – ₱ 25.00
Spoons – ₱ 25.00
Measuring spoons and Cups – ₱ 35.00
Gasul tank – ₱ 1269.00
Gas Stove – ₱ 1369.00
Spatula Set – ₱ 169.00
Mixing Bowls – ₱ 260.00
Whisk - ₱ 150.00
Chopping Board - ₱ 79.00
Plant Location
The research agreed to locate their small business “Giniling Dorayaki” in Vamenta
Blvd Cagayan de Oro space near Minute Burger. The researchers agreed on this location
because this place is accessible to the target market where most of the students from Liceo de
Cagayan University pass through especially on their dismissal. The researchers conducted an
extensive research and analysis and concluded to put the location near other competitors so
that the business will have an opportunity to grow.

Structure Layout
The researchers designed the store in this manner show in the illustration below.
There will be chairs outside the store and in front of them are the stoves so that if the customers
will sit there waiting for the food or while enjoying the food they can enjoy the view of a new
order being cooked which is very satisfying to watch. The grills are designed to protect the
items inside the store from being stolen or robbed by immoral customers. There will be a
counter beside the stove for packaging, utensils and some ingredients used for cooking.
Near the entrance are clothes hangers where the workers put their clothes on, in front of it is
the locker for their valuables to avoid from getting stolen and near the locker is the restroom
for the workers. Between the counters there will be a bench where the workers can rest and
fridge for the ingredients that are needed to be preserved. The back counter is for preparing the
food and where most of the ingredients are located and the door at the back lead to the storage
room to store the ingredients.
Raw Materials
● Pancake Mix – is a pre measured blend of flour, sugar, leavening that allows
you to make pancakes swiftly just by adding wet ingredients.
● Egg – a clear white egg surrounds a golden yolk. Packed with protein and fat.
● Sugar – the kind we get from sugarcane. A crystalline substance used as a
sweetener of the product.
● Oil – used for cooking and to make the mixture more smooth
● Ground Beef – is simply a chopped beef from various cuts a budget friendly
and versatile protein.
● Onion – is a round vegetable with layers. It add mild flavors when they are
sautéed.
● Garlic – a staple seasoning worldwide, garlic adds depth and complexity to
the product.
● Potatoes – is a starchy, edible tubers, growing beneath soil or potato plants
packed with carbohydrates for energy they are also a good source of various
vitamins.
● Carrots – is a root vegetable their vibrant color come from carotenoids which
our bodies convert to vitamin A.
● Salt – It bumps up the savory taste of the product.
● Pepper – black and gray powder with a sharp, pungent aroma and flavor.
● Soy Sauce – it offers a salty and slightly sweet taste profile with a hint of
bitterness.
● Mayo – is a creamy condiment used to our product that improves the savory
taste.
Waste Disposal
The researchers should consider how important it is to reduce waste disposal and how
to manage waste responsibly. Researchers should know how to minimize waste to achieve
feasible utilization of materials while making the product. They also need to know how to
segregate waste for proper disposal and recycling. The researcher should put a trash bin in a
working area that separates biodegradable and non-biodegradable waste. Waste disposal is
important in making the product; this is one of the major factors that must be considered in
making the product. The production of giniling dorayaki can contribute to a cleaner and more
sustainable environment.
Labour Requirements
Analyzing labour requirements ensures that you have the right people working for you
to achieve your goals, avoid understaffing or overstaffing situations and maintain a smooth
workflow. This involves figuring out how many personnel is needed, what are their skill sets
and the physical demand of the job. It also considers factors like workload fluctuations. The
researchers agreed that they will hire three skilled workers that have the qualification for these
two jobs General Manager and Cook. The researches formed a meeting and had a thorough
discussion about the labour requirements and concluded that the store should only have three
workers for it to be cost efficient, effective and have a low maintenance for future departments.
1. General Manager – a general manager is in charge of a department or division. They
manage people, budgets, goals and keep everyone on the same page. They oversee
everything, from short-term plans to long-term operations to make sure the whole store
runs smoothly and profitably.
2. Cook – In order to meet customer requests, they work rapidly in a fast-paced workplace
to maintain constant quality and presentation of the food. Their task can also include
preparing ingredients, adhere to food safety regulation, cleaning their workspace and
occasionally assist with inventory or customer service.
3. Cashier – A vital component of any retail establishment, serving as the face of the
business and the final point of contact for customers. The role of a cashier goes beyond
simply processing transactions; they must also possess excellent customer service
skills, attention to detail, and the ability to work efficiently under pressure.
4. Cleaning Personnel - Their presence is felt throughout the building as they quietly go
about their tasks, leaving behind a sense of cleanliness and organization. The cleaning
personnel may not receive accolades or recognition for their hard work, but their
contributions are invaluable to the smooth operation of any establishment. In essence,
they are the unsung heroes who keep our workplaces clean and functional.
Financial Feasibility
INTRODUCTION
In this financial feasibility study, a thorough analysis of financial involvement within
a predefined scope is provided. This involved an in-depth study of costs and expenses
presented through properly arranged schedules. Furthermore, the researchers make precise
predictions of future financial performance, by breaking down income statements into pieces,
as well as cash flow statements that monitor money transfers to the last cent, revealing the
organization’s financial position with reference to balance sheets that provide inclusive notes,
and finally rating its overall financial health by looking at the ratios. By considering these
crucial elements broadly addressed in this chapter, it is basically committed to fully analyzing
them so as to understand their relevance concerning viability in economic terms. Moreover,
the result of the loss is unfavorable because the researchers will be able to understand with the
help of the survey whether their activities will be able to exist from the point of financial side
of the process and whether the activity is profitable to perform in the market economy or not.
Financial Assumption:
The researchers will provide the following financial assumption to forecast the
business's future outcomes of the product "Giniling Dorayaki". It will also serve as the
foundation for the financial statements required for the business's financial feasibility. The
following are some of the assumptions:
1. Sales demand increase 10% per year
2. Raw materials increase 2% per year

3. Office supplies are assumed to increase 2% per year
4. Depreciation expense are computed in a straight line basis with an estimated useful life
of 5 years.
5. There will be an increase 2% annually for the cost of packaging.
6. The product's and storage equipment's economic life is 5 years while in use.
7. Projected cost is from the computation of cost of goods sold.
8. In a month, there will be 26 operating days. In total, there will be 312 operational days
in a year.
9. The average annual cost of raw materials will have an impact on the cost of goods
sold.
10. The average period for accounts receivable is assumed to be 30 days, which is reflected
for effective credit management techniques
11. The accounts payable are expected to be settled on average every 45 days, balancing
on-time payments and cash flow management.
12. Rent expenses are assumed to increase 5% annually.
13. Transportation expense are assumed to remain constant over the projection period.
14. Spoilage fee and sanitation fee are assumed to remain constant over the projection
period.
15. The salaries and wages are assumed to increase 3% annually to reflect changes in cost
of living.
16. Considering inflation and possible changes in consumption patterns, Utilities expenses
are assumed to increase 2% annually.

17. The Promotional expense will increase 4% annually
18. A agreement between the partners to invest 50,000₱ each, with the leader investing
100,000₱ during the first year of the business. There will be a total of 400,000₱ and a
decision that in following years that no more investments would be made.
Projected Product Cost Per Unit
Ingredients Measurements Cost/Unit Cost

Pancake Mix 8.325 Kg ₱ 153/Kg ₱ 1273.725
Egg 48 Pc 5.00/Pc 240.00
Sugar 0.2 Kg 98.00/Kg 19.6
Potato 1.35 Kg 110.00/Kg 148.5
Carrots 2.25 Kg 120.00/Kg 270.00
Salt 0.01 Kg 30.00/Kg 0.3
Ground Beef 3.6 Kg 350.00/Kg 1,260
Oil 0.45 Kg 100.00/Kg 45.00
Black Pepper 0.04 Kg 200.00/Kg 8.00
Soy Sauce 0.225 Kg 55/00/L 12.375
Mayo 0.75 L 21.00/L 15.75
White Onion 1.125 Kg 65.00/Kg 73.125
Garlic 0.3 120.00/Kg 36.00
PACKAGING
Logo Sticker 272 pcs 0.5/pc 136.00
Bread Wrapper 272 pcs 0.5/pc 136.00
Total Direct Materials ₱ 3,674.38
Units Produced 272
Cost Of Raw Material/Unit ₱ 13.50
DIRECT LABOR
Cook 520
Units Produced 272
Cost of Direct Labor/Unit ₱ 1.91
FACTORY OVERHEAD
Electricity 1,700.00
Water 1,000.00
Gas 1,500.00
Factory Overhead/Unit ₱ 0.59
Total Production Cost/Unit 15.82
Mark-up 14.18
Selling Price/Unit ₱ 30.00
Selling Contribution Margin

Product Quantity
Price/ Cost/Unit
Name Produced 2024 2025 2026 2027 2028
Unit
Giniling
272 30.00 16 14 16.1 18.52 21.29 24.49
Dorayaki
Projected Demand and Sales for 2024-2028

2024 2025 2026 2027 2028
Demand
Giniling
211,848 233,116 256,412 282,100 310,336
Dorayaki
Sales
Giniling
6,355,440.00 6,993,480.00 7,692,360.00 8,463,000.00 9,310,080.00
Dorayaki
Cost Expense Schedule

Schedule 1: Purchase Raw Materials
Items Monthly Yearly Unit Price Amount
Pancake Mix 216.45kg 2597.4kg ₱ 150.000/Kg ₱ 397,402.20
Eggs 1,248 Pc 14,976 Pc 5.00/Pc 74,880.00

Sugar 5.2 Kg 62.4 Kg 98.00/ Kg 6,115.2
Potato 35.1 Kg 421.2 Kg 110.00/Kg 46,332
Carrots 58.5 Kg 702 Kg 120.00/Kg 84,240

Salt 0.26 Kg 3.12 Kg 30.00/Kg 93.60
Ground Beef 93.6 Kg 1,123.2 Kg 350.00/Kg 393,120

Oil 11.7 Kg 304.2 Kg 100.00/Kg 30,420.00
Black Pepper 1.04 Kg 12.48 Kg 200.00/Kg 2,496.00
Soy Sauce 5.85 Kg 70.2 Kg 55.00/Kg 3861.00

White Onion 29.25 Kg 351 Kg 55.00/Kg 19,305.00
Mayo 19.5 L 234 L 21.00/L 4,914.00

Garlic 7.8 Kg 93.6 Kg 120.00/Kg 11,232.00
Total ₱ 1,074,411
Schedule 2: Rent Expense

Monthly Yearly
₱5,000.00 ₱60,000.00
Schedule 3: Utilities Expense

Monthly Yearly
Water ₱ 1,000 ₱ 12,000
Electricity 1,700 20,400
Gas 1,500 18,000
Total ₱ 4,200 ₱ 50,400
Schedule 4: Transportation Expenses

Item Monthly Cost Annual Cost
Transportation Allowance ₱ 2,200 ₱ 26,400
Total ₱26,400
Schedule 5: Salaries and Wages

2024 2025 2026 2027 2028
General
₱ 193,440.00 ₱ 199,243.2 ₱ 205,220.5 ₱ 211,377.11 ₱ 217,718.42
Manager
Cleaning
136.656.00 140,755.68 144,978.35 149,327.7 153,807.53
Personnel
Cook 162,240.00 167,107.2 172,120.42 177,284.03 182,602.55
Cashier 136.656.00 140,755.68 144,978.35 149,327.7 153,807.53
Total ₱ 628,992 ₱ 647,861.76 ₱ 667,297.61 ₱ 687,316.54 ₱ 707 936.04
Schedule 6: Office supplies

Items Quantity Price Annual Cost
Record Book 4 pcs ₱ 56.00 ₱ 224.00
Ball-pen 10 pcs 10.00 100.00
Calculator 4 pc 200.00 800.00
Marker 4 pc 15.00 60.00

Scissor 3 pcs 30.00 90.00
Sticker paper 2 boxes 168.00 336.00
Total ₱ 1,610.00
Schedule 7: Packaging
Item Quantity Price Monthly Cost Annual Cost
Burger
272 pc ₱ 0.5 ₱ 3,536.00 ₱ 42,4323
Wrapper
Logo Sticker 272 pc 0.5 3,536.00 42,4323
Total ₱1 ₱ 7,072 ₱ 84,864
Schedule 8: Promotional Activities

Cost Number of months Annual Cost
Sales Promotion ₱500.00 8 ₱8,000
Social Media
1,000 3 3,000
Advertisement
Print Advertising 1,000 2 2,000
Direct Mail
1,000 3 3,000
Campaign
Total ₱15,000
Schedule 9: Office Furniture and Fixture

Item Quantity Price/Unit Amount
Counter 3 ₱ 400.00 ₱ 1,200
Chair 5 250.00 1,250
Storage Cabinet 2 1,100.00 2,200
Wall Cabinet 2 1,400.00 2,800

Bench 2 1,200.00 2,400
Total ₱ 9,650.00
Schedule 10: Facility Maintenance

Month Annual
Sanitation Fee ₱ 800.00 ₱ 9,600.00
Spoilage Fee 500.00 6,000.00
Total ₱ 700.00 ₱ 15,600
Schedule 11: Office Equipment

Item Quantity Price Amount
Computer 1 ₱ 10,000 ₱ 10,000
Printer 1 2,000 2,000
Total ₱ 12,000
Schedule 12: Product Equipment

Item Quantity Price Amount
Pancake Maker 5 pc ₱ 412.00 ₱ 2,060.00
Peeler 9 pc 35.00 315.00
Knife 9 pc 25.00 225.00
Cooking Pan 9 pc 60,00 540.00
Measuring cups and

1 set 250.00 250.00
spoons
Stove 4 pc 1,349.00 5,396.00
Spatula 8 pc 25.00 200.00
Mixing Bowls 20 pc 34.00 680.00
Whisk 15 pc 25.00 375.00
Total ₱ 3,277.00 ₱ 10,041.00
Schedule 13: Depreciation Expense

Est. Depreciation
Item Cost Useful
2023 2025 2026 2027 2028
life
Office
Furniture ₱ 9,650 5 ₱ 1,930 ₱ 3,860 ₱ 5,790 ₱ 7,720 ₱ 9,650
& Fixture
Office
equipmen 12,000 5 2,400 4,800 7,200 9,600 12,000
t
Product
Equipme 10,041.00 5 2,008.2 4,016.4 6,024.6 8,032.8 10,041
nt
₱ ₱ ₱ ₱ ₱
Total ₱ 31,691
31,691.00 6,338.2 12,676.4 19,014.6 25,352.8
Statement of Cost of Goods sold

2024 2025 2026 2027 2028
Beg. Inventory
Purchase of
₱ ₱ ₱ ₱ ₱
Raw
1,074,411.00 1,095,899.22 1,117,817.20 1,140,173.55 1,162,977.02
Materials
Direct
162,240.00 167,107.2 172,120.42 177,284.03 182,602.55
Labor
Overhead:
Packaging 84,864 86,561.28 88,292.51 90,058.36 91,859.52
Cost of ₱ ₱ ₱ ₱ ₱
Goods Sold 1,321,515.00 1,349,567.7 1,378,230.13 1,407,515.94 1,437,439.09
Projected Cost For 2024-2028

2024 2025 2026 2027 2028
₱ 1,321,515.00 ₱ 1,349,567.7 ₱ 1,378,230.13 ₱ 1,407,515.94 ₱ 1,437,439.09
Giniling Dorayaki
Projected Income Statement
For the year-ended December 31,2024 - December 31,2028
2024 2025 2026 2027 2028
₱ ₱ ₱ ₱ ₱
Sales
6,355,440.00 6,993,480.00 7,692,360.00 8,463,000.00 9,310,080.00
Less: Cost of
1,321,515.00 1,349,567.7 1,378,230.13 1,407,515.94 1,437,439.09
Goods Sold
Gross Income 5,033,925 5,643,912.3 6,314,129.87 7,055,484.06 7,872,640.91
Less: Operating Expense
Rent Expense 60,000 63,000 66,150 69,457.5 72,930.38

Salaries and
466,752 480,754.56 495,177.19 510,032.51 525,333.49
Wages
Utilities
50,400 51,408 52,436.16 53,484.88 54,554.58
Expense
Office Supplies 1,610 1,642.2 1,675.04 1,708.55 1,742.72
Transportation
26,400 26,400 26,400 26,400 26,400
Expense
Sanitation 9,600
9,600 9,600 9,600 9,600
Expense
Spoilage
6,000 6,000 6,000 6,000 6,000
Expense
Promotional
15,000 15,600 16,224 16,872.96 17,547.88
Expense
Depreciation
6,338.2 6,338.2 6,338.2 6,338.2 6,338.2
Expense
Total Operating
642,100.20 660,742.96 680,000.59 699,894.60 720,447.25
Expense
Earnings 4,391,824.8 4,983,169.34 5,634,129.28 6,355,589.46 7,152,193.66
Before Tax
Less: Income 1,120,047.44 1,297,450.80 1,492,738.78 1,709,176.84 1,948,158.10
Tax
Net Income ₱ ₱ ₱ ₱ ₱
3,271,777.36 3,685,718.54 4,141,390.50 4,646,412.62 5,204,035.56
Giniling Dorayaki
Projected Statement of Cash Flow

For the year-ended December 31,2024- December 31,2028
2024 2025 2026 2027 2028
Cash Inflows
₱
Cash, Beg. ₱3,646,424.56 ₱ 11,486,210 16,138,960.82
7,338,481.30
₱
Capital
400,000.00
6,355,440.0
Sales 6,993,480.00 7,692,360.00 8,463,000.00 9,310,080.00
0
Total Cash
6,755,440 10,639,904.56 15,030,841.3 19,949,210 25,449,040.82
Inflows
Less: Cash Outflows
Purchased
31,691.00
Fixed Asset
Purchased Of
1,074,411.0
Raw 1,095,899.22 1,117,817.20 1,140,173.55 1,162,977.02
0
Materials
Packaging 84,864 86,561.28 88,292.51 90,058.36 91,859.52
Direct Labor 162,240.00 167,107.20 172,120.42 177,284.03 182,602.55
Salaries And
466,752 480,754.56 495,177.19 510,032.51 525,333.49
Wages
Office
1,610 1,642.2 1,675.04 1,708.55 1,742.72
Supplies
Utilities
50,400 51,408 52,436.16 53,484.88 54,554.58
Expense
Rent Expense 60,000 63,000 66,150 69,457.5 72,930.38
Transportati
26,400 26,400 26,400 26,400 26,400
on Expenses
Sanitation
9,600 9,600 9,600 9,600 9,600
Expenses
Spoilage
6,000 6,000 6,000 6,000 6,000
Expense
Promotional
15,000 15,600 16,224 16,872.96 17,547.88
Expense
1,120,047.4 1,297,450.80 1,492,738.78 1,709,176.84 1,948,158.10
Income Tax
4
Total
3,109,015.4
Operating 3,301,423.26 3,544,631.30 3,810,249.18 4,099,706.24
4
Expense
₱
Cash Balance, ₱ ₱ ₱ ₱
3,646,424.5
End 7,338,481.30 11,486,210 16,138,960.82 21,349,334.58
6
Giniling Dorayaki
Projected Balance Sheet
For the year ended December 31, 2024- December 31, 2028
2024 2025 2026 2027 2028
ASSETS
Current Assets
₱
₱ ₱ ₱ ₱
Cash 21,349,334.
3,646,424.56 7,338,481.30 11,486,210 16,138,960.82
58
Total
21,349,334.
Current 3,646,424.56 7,338,481.30 11,486,210 16,138,960.82
58
Assets
Non-Current Assets
Office
Furniture 9,650 9,650 9,650 9,650 9,650
and Fixture
Office
12,000 12,000 12,000 12,000 12,000
Equipment
Production
10,041 10,041 10,041 10,041 10,041
Equipment
Total Non-
Current 31,691.00 31,691.00 31,691.00 31,691.00 31,691.00
Assets
Less:
Accumulate
6,338.2 12,676.4 19,014.6 25,352.8 31,691
d
Depreciation
Total Non-
current 25,352.80 19,014.60 12,676.40 6,338.20 0.00
Assets
₱
₱ ₱ ₱ ₱
Total Assets 21,349,334.
3,671,777.36 7,357,495.90 11,498,886.40 16,145,299.02
58
CHANGES OF OWNER’S EQUITY
Owner’s ₱ ₱ ₱ ₱
Equity, Beg 3,671,777.36 7,357,495.90 11,498,886.40 16,145,299.02
Twisted
Fluffy
₱400,000
Taro,
Capital
Net Income 3,271,777.36 3,685,718.54 4,141,390.50 4,646,412.62 5,204,035.56
Total
₱ ₱ ₱ ₱ ₱
Owner’s
3,671,777.36 7,357,495.90 11,498,886.40 16,145,299.02 21,349,334.58
Equity, End
FINACIAL RATIOS
PROFITABILITY RATIO
2024 2025 2026 2027 2028

NET PROFIT 3,271,777.3 3,685,718.54 4,141,390.50 4,646,412.62 5,204,035.56
MARGIN 6
6,355,440.0 6,993,480.00 7,692,360.00 8,463,000.00 9,310,080.00
0
51.48% 52.70% 53.84% 54.90% 55.90%
GROSS 5,033,925 5,643,912.3 6,314,129.87 7,055,484.06 7,872,640.91

PROFIT
6,355,440.0 6,993,480.00 7,692,360.00 8,463,000.00 9,310,080.00
MARGIN 0
79.20% 80.70% 82.08% 83.37% 84.56
OPERATIONAL EFFICIENY RATIO
ASSET 6,355,440.0 6,993,480.00 7,692,360.00 8,463,000.00 9,310,080.00

TURNOVER 0
3,671,777.3 5,314,636.6 9,428,191.15 13,822,092.7 18,747,316.
6 3 1 8
1.73 1.32 0.82 0.61 0.50
FIXED ASSET 6,355,440.0 6,993,480.00 7,692,360.00 8,463,000.00 9,310,080.00

TURNOVER 0
28,521.90 22,183.7 15,845.5 9,507.3 6,338.20
222.83 315.25 485.46 890.15 1,468.88
SOLVENCY AND LIQUIDTY RATIO

RETURN ON 3,271,777.3 3,685,718.54 4,141,390.50 4,646,412.62 5,204,035.56
ASSETS 6
3,671,777.3 7,357,495.90 11,498,886.4 16,145,299.02 21,349,334.5
6 0 8
0.8910 0.5009 0.3602 0.2878 0.2438
RETURN ON 3,271,777.3 3,685,718.54 4,141,390.50 4,646,412.62 5,204,035.56

INVESTMEN 6
T 400,000 400,000 400,000 400,000 400,000

8.17 9.21 10.35 11.62 13.01
RETURN ON 3,271,777.3 3,685,718.54 4,141,390.50 4,646,412.62 5,204,035.56

EQUITY 6
3,671,777.3 7,357,495.90 11,498,886.4 16,145,299.02 21,349,334.5
6 0 8
0.8910 0.5009 0.3602 0.2878 0.2438
Socio Economic Feasibility

To create a viable product, the researchers experimented with numerous ideas and faced
with a lot of trial and error. Throughout the course of this extensive research project, numerous
significant factors were carefully examined and taken into account to ensure a comprehensive
and well-rounded analysis. These days the students and most of all people that step outside
forget to bring their lunches and even end up not eating at the end of the day as a result.
Considering these people that need to consume food to gain enough energy for the day, the
researchers came up with a product that provides not only the energy that they need for the day
but is also sure to satisfy craving for food that is flavorful and sweet all at once.
The objective of the business is to generate revenue while concurrently prioritizing its
responsibility towards enhancing the welfare of the community through various outreach
programs and initiatives. In an effort to ensure that their research had minimal to no negative
impacts on the community and environment, the researchers diligently tested multiple factors
through various experiments. The researchers took great carefully analyze and consider the
potential effects on both the consumers and environment, demonstrating their commitment to
responsible and ethical research practices. In addition to investigating the safety of the
materials they purchased, the researchers also examined to make sure the product’s suitability
for sale to the consumers. This evaluation that is conducted by the researchers is to ensure that
the products posed no risks to the socio economic factors.
Furthermore, the company will adhere to legal standards such as paying taxes. The
federal and state government will then earn the taxes and will utilize them to fund initiatives
that benefit the community. If the company succeeds in the future the company would also
help in funding and supporting local projects that would help the community.
Organizational and Management Study
In many business sectors, it is required to have an effective management to ensure
success and growth of all companies as it guides the decision making process, fosters
productivity and ensures strategic direction in a marketplace. It is described as a problem
solving process that involves utilizing of available resources and collaborating with others to
accomplish the organization’s goals and objective. In today’s competitive economic
environment, businesses come and go. Successful business firm are built and structured on the
foundation of a good management practices led by a visionary leader. Combining both an

inspiring leader that possesses strong strategic foresight and an excellent worker who excel in
implementing plans is crucial for an organization in order to achieving its goals and sustaining
long-term success. Planning, organizing, directing and controlling the business activities a
company always require them.
Teamwork is more vital in management than individual achievements because of how
it demonstrates a team effort to fulfill the goals and objectives of the business. Communication
and decision-making are required since these will assist the company’s resources in
overcoming such challenges. Success in management embodied by effective decision-making
and strategic planning often requires investment of time and effort. it will continue to face
struggles in order for the overall strength of the management to grow stronger. If the business
thrives and succeed in the future, we plan to expand our workforce by hiring more employees
to work and meet the demands of our increasing business operations.
General Manager
Job Description:
General manager is liable for overseeing all the daily operational functions
within a business. A general manager is tasked with crucial objectives of enhancing

productivity levels and driving financial success. They communicate the current state of the
business operations while managing workers, controlling the budget and many other aspects
of the firm are all part of general manager’s responsibility.
Duties and Responsibilities:
● Managing the day-to-day operations of the company.
● Increasing revenue.
● Training for lower-level supervisors and employees.
● Creating and putting in place growth strategy.
● Employee recruitment.
● Investigating and identifying potential development areas.
● Creating reports and presenting presentations.
● Budget creation and management.
● Ensure good customer service and relationship
● Lead the overall operation of the company/business
Qualifications:
● A bachelor's degree in business administration or a master's degree in business
administration is required.
● Good understanding of many business functions.
● Extremely well-organized.
● Outstanding communication abilities.
● Excellent interpersonal skills.

● Exceptional attention to detail.
● Outstanding leadership abilities.
● Must be trustworthy and ethical
Cook
Job Description:
Cook is responsible for producing the product, preparing ingredients,
processing customer orders, cleaning their workplace daily and follow health and safety
guidelines. The cook also ensures proper sanitation is practiced and maintained, quality
standard are met consistently and monitoring the inventory regularly to prevent stock shortages
and contamination.
● Creating high-quality meals and food items in accordance with company recipes.
● Assuring that food portions and presentation adhere to company guidelines.
● Making certain that all cooking equipment is clean before each usage.
● Assisting other cooks in completing food orders in a timely manner.
● Ensure that food safety and health requirements are followed.
● Resolving customer order issues efficiently.
● Food processing areas must be cleaned and sterilized.
● Supply monitoring and reordering as needed.
● Keeping surplus food at the proper temperature to avoid spoiling.
● Preparing and arranging menu items' ingredients.

Qualifications:
● GED or high school diploma.
● It is preferable to have SERV Safe food handling certification.
● Solid understanding of cooking processes and techniques.
● Communication abilities that are effective.
● Cooking experience is required.
● Ability to stand for long periods of time.
● The capacity to follow instructions.
Cashier
Job Description:
A cashier is responsible for providing exceptional customer service. Cashier’s duties
include processing transactions quickly and accurately to improve the whole customer
experience. The role requires accuracy in dealing transactions and handling cash. Furthermore
to work effectively underpressure is essential in order to maintain a smooth workflow.
● Processes transacrions
● Accurately records purchases in point of sale system
● Provide a positive experience to the customer with fair and friendly service
● Ensure correct order has been punched in
● Create and maintain cash reports at the end of each day

● Take payments and tender change
● Resolve customer complaints
Qualification:
● Basic computer literacy
● Ability and experience with calculators and counting devices
● Must have high degree of integrity
● Experience in counting & settlement of revenue and assets
● Must have a thorough knowledge of cash handling and counting
● Must have honest personality
Cleaning Personnel
Job Description:
A cleaning personnel is essential in any businesses, they carry out various tasks, from
sweeping to mopping and sanitizing surfaces, in order to create a secure and safety
environment for the customers and workers. They are essential to the team to ensure the
cleanliness and the overall hygiene of the store.
● Minor cleaning
● Responsible for trash disposal
● Refilling bathroom commodities
● Sweeping, moping, emptying trash

● Wiping down windows and glass doors
● Emptying trash on regular, timely basis throughout the day
● Reorder all cleaning supllies
Qualification:
● May be required to work in high noise hazards area
● Sanitation and cleaning experience is a must
● Proper use of cleaning materials
● Experience in operating cleaning machines
● Proven ability to complete assigned tasks
● Must be good in character
Organizational Chart
Chapter 5
STRATEGIC PLANNING FOR IMPLIMENTATION, EVALUATION,
CONCLUSION AND RECOMMENDATION

INTRODUCTION
An expertly designed strategic plan defines the necessary tasks and actions that must
be accomplished to enable the organization to achieve its goals, vision and objectives. The
expertly designed strategic plans will be set in motion, thoroughly executed step by step to
guarantee that every action aligns with the overall objective, leaving no room for divergence
from the path to success. As a result, it is needed and required to carry out and evaluate a
variety of studies in order to help the business create a plan and implement the plans that work.
This chapter will cover the implementation and strategic plans for each of the studies listed
below.
MARKET STUDY
To build a strong foundation for the company to be sustainable, a company must do a
market study analysis. In order to provide the business with beneficial information, the
researchers gather and examine data from both the general market and its specific target market
to gain valuable insights for making decisions.
The researchers carried out an thorough market study that includes extensive evaluation
of many important aspects. This involves formulating questions for a thorough evaluation of
the products overall effectiveness. The objective of this study is to make sure the utmost
convenience for the costumers by producing a quality product while emphasizing affordability.
As there will be competitors, the business will use feature-based positioning to advertise itself
in the market, emphasizing the products unique properties and attributes.
TECHNICAL STUDY
It can be technically feasible to produce giniling doroyaki with careful planning,
selection of ingredients and efficient production.The researcher aims at finding out if it is
technically possible to produce giniling dorayaki through investigating the manufacturing
process, equipment and plant requirements, suitable location, raw materials, waste disposal,
and labor.
The final product undergoes a series of processes which begin with purchasing and
assembling raw materials for the packaging.It is important to undertake an extensive study into
customer preferences and market competition. The researcher would conduct a number of
surveys so as to gather essential information about the target market, consumer experience as
well as necessity for the introduction of Giniling Dorayaki.
The researcher’s focus is on blending both the originality and twist of a mix as well as
its strengths, weaknesses and potential competitors.The research also include an investigation
into market conditions. In order to appeal to the desired target market segment for this product,
the researchers will need to find balance between distinctive features and quality characteristics
that set it apart from others. Financial analysis will be done by the researcher covering in detail
how much it would cost for Giniling Dorayaki.
FINANCIAL STUDY
Giniling Dorayaki, a beloved Japanese treat consisting of red bean paste nestled
between two soft pancakes, has become a favorite among many. Yet, beyond its tasty appeal,
there is an intriguing financial analysis to be explored. The production cost of Giniling
Dorayaki entails several factors like ingredient prices, labor expenses, packaging costs, and
overhead expenditures.
By examining these elements, companies can gauge the profitability of offering this
product. Moreover, delving into the market demand for Giniling Dorayaki can offer valuable
insights for pricing strategies and potential revenue streams. Grasping consumer preferences
and trends enables businesses to tailor their marketing endeavors and attract a larger clientele.
ORGANIZATIONAL AND MANAGEMENT STUDY
An organization is a structure in where individuals from various backgrounds,
educational experiences, and interest collaborate harmoniously to achieve the same goals and
objective. Gininling Dorayaki’s organizational structure is essential to the company’s success.

The business has decided to have 2 job positions in order for the company to be able to carry
out daily organizational activities these are the General Manager and the Cook.
The general manager shoulders the weight of overseeing employees, supervising
financial resources and addressing other aspects of the firm. All of these aspects are essential
for a general manager’s role in order to steer the firm towards success. The cook plays a crucial
role in the business, where their responsibility includes in producing the product, meticulously
preparing various ingredients, efficiently processing customer orders, cleaning their workplace
daily and adhering to health and safety guidelines. The cook holds an important task of making
the product attractive and mouthwatering to entice people into buying the product.
SOCIO-ECONOMIC STUDY
Giniling Dorayaki is a product that consists of two small pancake-like patties filled
with giniling and mayo it is produced to offer students, faculty, and staff at Liceo de Cagayan
University a diverse food option. The researchers innovated a product understanding the
essential need for each and every individual to intake nourishment in order for them to have
the necessary energy required throughout the day and also to satisfy craving for delightful
flavors and sweetness in a single enjoyable experience.
The company does not only focus on generating profits but will also take place on
giving back to the community by funding and actively supporting diverse range of outreach
programs and initiatives that promotes overall welfare and well-being of the community. The
researchers devoted their time to thorough analysis and carefully consider the potential
consequences of the business to the community and the environment. The business is dedicated
to follow the law, which includes playing taxes to guarantee the compliance with all regulatory
which the government will earn and utilize them to fund initiatives that benefit the community.
PROJECT EXECUTION SYSTEM
The major goal behind the development of this product is to maximize the profits while
assessing and evaluating its acceptance as a culinary fusion. In order to create a product that is
unique and stands out to consumers that are seeking for a novel and unique food experience
the researchers will need to focus on market reception as well as financial success.
The partners should work together well to foster a strong positive connection to not
only foresees but actively strategize for future operations of the business. This approach is
important in building a solid foundation in the business that will ensure firm’s sustainability
and competitiveness in the market as time progresses. In order for the company to be able to
sustain and success and longevity, it is essential that it actively participates in many public
events and appearances as a strategic effort to enhance the visibility and build strong
relationships with various stakeholders over time.
ADMINISTRATIVE SUPPORT PLAN

The employees are crucial part of the company to produce high-quality products and
ensuring that the product resonates with the target market leading to customer retention and
satisfaction. To do this, it is important that the business will be able to adapt and evolve on a
constantly changing preferences of the consumers in the market. The business can stay ahead
of the competition as long as the company is maintaining focus on understanding the changing
needs of the target market. The company is committed to deliver products that not only meet
high quality standards but as well as it to remain affordable and offers a value to both market
and the community. The company will employ individuals who demonstrates exemplary
responsibility and skills, as they will play a crucial role to the business and improve overall
productivity and efficiency levels within the business operation. Customer’s feedback will also
be requested and utilized in order for the product to develop and enhance.
EVALUATION, CONCLUTION, AND RECOMMENDATION
EVALUATION
Among 100% of the respondents, 94.63% eat giniling, and 93.22% would like to buy
giniling dorayaki. Furthermore, the researchers detected that most of the respondents would
like Giniling Dorayaki with mayonnaise. This taste reflects a wish of the consumers to make
the taste of giniling and the sweetness of dorayaki pancakes better by adding their sour and
creamy flavor. Giniling Dorayaki is a perfect choice for people who want to enjoy a satisfying
meal on the go or a quick snack.
In the technical study, the researchers decided that their small business, Giniling
Dorayaki, would be located in Divisoria Space, which is near Xavier University. This place
was chosen by the researchers because it is accessible to the targeted market, where most of
the students and the workers from the various schools and jobs pass through, especially in the
evening after work. Throughout the study, the researcher analyzed various methods and
strategies to ensure effective procedures.
The ingredients, tools, and workspace were thought out in detail to ensure the success
of the Giniling Dorayaki. Furthermore, the researchers delineate Giniling Dorayaki's potential
as a quick and satisfying meal or snack, with a key aspect of convenience that customers are
interested in. Proper planning and execution can help Giniling Dorayaki tap into a huge market
share in the food industry. Through the use of consumer insights, concentrating on simplicity,
and adhering to quality and efficiency standards, the researchers are planning to target the
needs of their audience in order to reach their business goals.
CONCLUSION
The feasibility study conclusion of Giniling Dorayaki reveals a promising future for
this unique dessert concept. Through careful analysis of market trends, competition, and
financial projections, it is evident that there is a strong demand for this fusion of the two
countries flavors. The positive feedback from focus groups and taste tests further validates the
potential success of Giniling Dorayaki in the market. the feasibility study on Giniling Dorayaki
has produced positive outcomes.
The market research revealed a strong demand for creative and original dessert choices,
with potential customers showing curiosity in exploring a blend of Filipino and Japanese
flavors. The financial analysis confirmed that producing Giniling Dorayaki is economically
feasible, as the expected revenue is expected to surpass the initial investment in a reasonable
timeframe. Moreover, the taste test results were favorable, suggesting that Giniling Dorayaki
has the potential to be a popular and profitable product in the market.
The marketing strategies presented in the study indicate that there are diverse avenues
to explore for promoting this product. With its innovative twist on traditional dorayaki, the
product has the potential to attract a diverse customer base and carve out a niche in the dessert
industry. The feasibility study also highlights the cost-effective production process and
strategic marketing plan that will help drive sales and profitability.
RECOMMENDATIONS
In order to maximize the Giniling Dorayaki’s market presence and sustain its success, the
following suggestions are gathered from the informations obtained from the feasibility study:
1. Create different flavors of the product and introduce inventive range of various
fillings that will entice customers and keeping customers interest.
2. Experiment more focusing on improving both the product’s overall quality and
taste in order to increase customer appeal and satisfaction.
3. Do more research on how to preserve the products flavor and quality over an
extended period of time, investigate in different types of packaging that can be
used to have the effect.
4. Gain better understanding of the market dynamics and consumer behavior to
maximize profit because the product may be viable but the revenue it generates
is modest.
5. Check the ROI ratios to ensure that they are increasing overtime. In order to
ensure the long-term profitability of giniling dorayaki financial management
techniques should be adjusted and maximize capital allocation.
6. Using different techniques to minimize the duration required for product
development, enhancing efficiency and optimizing the manufacturing process. By
incorporating different techniques the business can significantly minimize the
time spent on production.
7. Enhancing the product’s brand awareness and recognition by forming alliances
with other businesses in order to make the brand known within the market. It is
recommended to conduct research experiments on how to improve the products
visual impact and appeal to potential buyers encouraging them to buy the product.
REFERENCES:
1. Alejandria, M. C. P., De Vergara, T. I. M., & Colmenar, K. P. M. (2019). The
authentic balut: history, culture, and economy of a Philippine food icon. Journal of
Ethnic Foods, 6(1). https://doi.org/10.1186/s42779-019-0020-8
2. Song, R., Moon, S., Chen, H., & Houston, M. B. (2017). When marketing strategy
meets culture: the role of culture in product evaluations. Journal of the Academy of
Marketing Science, 46(3), 384–402. https://doi.org/10.1007/s11747-017-0525-x
3. Bautista, R., Osaki, T., & Jeong, L. S. (2020). Japanese and Filipino college students
as consumers: Does country of origin affect their purchase intent? ResearchGate.
https://www.researchgate.net/publication/339411377_Japanese_and_Filipino_College
_Students_as_Consumers_Does_Country_of_Origin_Affect_Their_Purchase_Intent
4. Mmcbride. (2019, March 4). Get a head start with a pancake for breakfast! YMCA
Y:Active. https://ymcayactive.org/pancake-
breakfast/?fbclid=IwAR21zJHzwwJDbgMCYcYGZrFt4qud-OOFm_aZ43ef0YzyOr-
0DPoKForyv3c_aem_AThEpES-7SnikIdAbHve2He-
JxDkdftEj309CwlNGz1mgDMD5JjuG8PGAKDBGTFDm-
l048I1M2ua4oyx1i6017yv
5. Cpt, M. F. M. A. (2023, June 6). Pancake nutrition facts and health Benefits.
Verywell Fit. https://www.verywellfit.com/pancake-nutrition-facts-calories-and-
health-benefits-4111295
6. Marhuenda-Muñoz, M., De Alvarenga, J. F. R., Hernáez, Á., Tresserra‐Rimbau, A.,
Martínez‐González, M. Á., Salas‐Salvadó, J., Corella, D., Malcampo, M., Martínéz, J.
A., Alonso‐Gómez, Á. M., Wärnberǵ, J., Vioque, J., Romaguera, D., López‐Miranda,
J., Estruch, R., Tinahones, F. J., Lapetra, J., Serra-Majem, J. L., Bueno‐Cavanillas, A.,
. . . Lamuela‐Raventós, R. M. (2021). High Fruit and Vegetable Consumption and
Moderate Fat Intake Are Associated with Higher Carotenoid Concentration in
Human Plasma. Antioxidants, 10(3), 473.
https://doi.org/10.3390/antiox10030473
7. M, S., & M, S. (2020, August 12). Pancake facts, health benefits and nutritional
value. Health Benefits | Health Benefits of Foods and Drinks.
https://www.healthbenefitstimes.com/pancake-nutrition-and-health-
benefits/#google_vignette
8. Hong, C. (2022, September 15). Fusion foods enhance cultural diversity. Daily Titan.
https://dailytitan.com/opinion/fusion-foods-enhance-cultural-
diversity/article_4b2406c2-33d7-11ed-8110-2b9ce088230b.html
9. Marino, M. (2023, December 27). Cultural Fusion in Cuisine: How Global
Influences are Shaping Modern Dishes. https://www.linkedin.com/pulse/cultural-
fusion-cuisine-how-global-influences-shaping-manuel-marino-
cmnqf?fbclid=IwAR3CSKdVTMzHgvhVH1N3v4VJnvMbLGw1r4s6OpdNH2IkAiut
3yx4gLh6Rhw_aem_AThzUwz19cCp4i7PTz4Yty_b9Ovpc7KuL7_xCRx6I6qwHKy
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10. Zermeno, E. (n.d.). Why Traditional Food is Important. The Warrior News.
https://weberwarriornews.com/3597/feature/why-traditional-food-is-important/
11. Florek, M., & Gazda, J. (2021). Traditional Food Products—Between place
marketing, economic importance and Sustainable Development. Sustainability,
13(3), 1277. https://doi.org/10.3390/su13031277
12. BSc, A. A., PhD. (2023, July 13). Beef 101: nutrition Facts and health Effects.
Healthline. https://www.healthline.com/nutrition/foods/beef
13. Markys. (2023, July 10). The art of food fusion: blending flavors and cultures in
the kitchen. Marky’s. https://www.markys.com/blog/the-art-of-food-fusion-blending-
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14. Ling, S. (2022, February 1). Fusion food: A beacon to advancing cross-cultural
identity and unity | The Emory Wheel. The Emory Wheel.
https://emorywheel.com/fusion-food-a-beacon-to-advancing-crosscultural-
identity-and-unity/
APPENDIX F. CURRICULUM VITAE
BUAL, RAVEN JOHN C.
Kolambog, Lapasan Cagayan de Oro City,
Misamis Oriental
rjbual71737@liceo.edu.ph
0994 – 642 – 2152
PERSONAL INFORMATIONS:
Age: 18
Sex: Male
Birth Date: July 11, 2005
Religion: Roman Catholic
Name of Father: Jimmy C. Bual
Name of Mother: Merly C. Bual
SCHOOL GRADUATED:
Elementary: East City Central School
High School: Lapasan National High School

DAEL, DAPHNE C.
Colanda, Iponan Cagayan de Oro City,
Misamis Oriental
ddael76719@liceo.edu.ph
0930 – 600 – 0446
PERSONAL INFORMATIONS:
Age: 18
Sex: Female
Birth Date: June 14, 2005
Religion: Catholic
Name of Father: Wyne Cabelin Dael
Name of Mother: Maricris Cabelin Dael
SCHOOL GRADUATED:
Elementary: Solana Elementary School
High School: Jasaan National High School

OCHEA, ZEAH C.
Kolambog, Lapasan Cagayan de Oro City,
Misamis Oriental
zocchea39213@liceo.edu.ph
0992 – 702 – 1309
PERSONAL INFORMATION:
Age: 18 Sex: Female
Birth Date: April 04,2006
Name of Father: Cresencio Kakilala Ochea
Name of Mother: Amelita Librado Corro
SCHOOL GRADUATED:
Elementary: Lanise Elementary School
High School: Kauswagan National High School

BARAN, KAYE ALEXANDREA M.
PUROK 3 Dao, Gusa, Cagayan de Oro City,
Misamis Oriental
kabaran26769@liceo.edu.ph
0905 – 793 – 5344
PERSONAL INFORMATION:
Age: 18
Sex: Female
Birth Date: January 31, 2006
Religion: I.F.I.
Name of Father: Rogelio Blanela Baran
Name of Mother: Sheila Maribel Amosco Miral
SCHOOL GRADUATED:
Elementary: Gusa Elementary School
High School: East Gusa National High School

GABUCAN, JOSELITO L. JR
Bolok-bolok Poblacion Mambajao, Camiguin
Jgabucan88275@liceo.edu.ph
0938 – 021 – 6380
Age: 20 Years Old
Sex: Male
Birth Date: January 22, 2004
Name of Father: Joselito P. Gabucan Sr.
Name of Mother: Chona L. Gabucan
SCHOOL GRADUATED
Elementary: Mambajao Central School
High School: Fatima College of Camiguin

OPURA, MICHAEL JOHN D, JR.
Phase2b Calaanan-Canitoan, Cagayan De Oro City,
Misamis Oriental
mjopura63237@liceo.edu.ph
0915-297-3303
Age: 18
Sex: Male
Birth Date: April 13, 2006
Name of Father: Michael John G. Opura
Name of Mother: Mary Grace D. Opura
SCHOOL GRADUATED
Elementary: West City Central School
High School: Pedro Oloy N’ Roa Senior High School

ROLLON, REJOYCE P.
Patag St. Therese Cagayan de Oro City
Misamis Oriental
rrollon75125@liceo.edu.ph
0905-163-4344
Age: 18
Sex: Female
Birth Date: October 3. 2005
Religion: Born Again
Name of Father: Renejean Jorigie Rollon
Name of Mother: Natasha Romera Paragele
SCHOOL GRADUATED
Elementary: Camp Evangelista Elementary School
Highschool: Patag National High School


GINILING-DORAYAKI Research

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Liceo de Cagayan University Senior High School Department 1

like the pineapple on top of a pizza.

to incorporate a Filipino traditional food, giniling.

have a high iron content and provide calcium, (M & M, 2020).

they would work well together.

the development of delicious and original culinary inventions.

Significance of the Study

The stakeholders, including producers of giniling dorayaki, consumers, and society,

future researchers whose research is related to this Feasibility Study.

need to purchase raw materials in order to create their product.

Scope and Delimitations of the Study

approach ensures the product's feasibility and potential enhancements.

Justification of the Study

The study of Giniling Dorayaki holds significant importance in the realm of

studying Giniling Dorayaki contributes to cultural preservation efforts. As globalization

overshadowed by more popular international cuisines. By documenting and researching this

preserving our rich heritage.

Amalgamations – The process of creating something by combining two or more factor

to create entirely new entity.

Delve – To dig into something.

OBJECTIVES OF THE FEASIBILITY STUDY

The following are the objectives of the study:

1. To determine the target market.

2. To know the respondents by determining their:

2.1 Grade level

3. To analyze whether this business can:

b. Minimize cost and maximize profit.

4. To analyze the following aspects:

e. Organization and Management Feasibility

5. To know the overall feasibility of the product.

research setting, research design, respondents, sampling procedure, research instruments,

will be crucial to the overall viability of the study's result.

who are searching for food to locate.

interprets the attributes, relationships, differences of variables, and characteristics of the

population studied in paragraph form for clarity and easier understanding.

RESPONDENTS AND SAMPLING PROCEDURE

selecting these respondents from the population, a disproportionate stratified random

sampling method is used.

products. Nowadays, employing technology to answer questionnaires will be more convenient

question. The survey questionnaire (Appendix C) is numbered and ordered consecutively

observe the following University Research Protocol:

of the research paper/feasibility study manuscript.

Principal/Department Chairman/Director or Head of the Office where the researchers

plan to conduct the study.

to the scheduling of the final research paper/feasibility study.

Research Panel for signature and approval for binding.

paper to the Research Teacher/Adviser. The Research Teacher/Adviser shall endorse

the copies to the Research Coordinator.

DATA GATHERING PROCEDURE

principal of Liceo De Cagayan University-Main Campus to start gathering information from

descriptions, a structured manner of the analyzed data, thorough evaluation, formulated

RESULTS AND DISCUSSION OF THE FINDINGS

Understanding what is going on in the industry is important. Being aware of market

Name of the Product

The logo of the product emphasizes its key attributes well,

and is brilliantly placed on a calming light brown backdrop.

The vintage look is evident in contemporarya culture with

nostalgia blended in. Well-placed circles around the product

depict its genuineness and focus attention on its finer details.