BLEUTEMP-1-3

Colegio de San Juan de Letran-Manaoag
Castro St. Poblacion, Manaoag, Pangasinan, Philippines

BACHELOR OF SCIENCE IN BUSINESS ADMINISTRATION
THE FEASIBILITY AND VIABILITY OF BLEU TEMPTATION
A Feasibility Study
Presented to the Faculty of
Business Administration Department of
In Partial Fulfillment of the
Requirements for the Degree of
Bachelor of Science in Business Administration
Proponents:
ADORA, JENALIN C.
GARCIA, RICO JOHN V.
GOTANGOGAN, BRENDA N.
PERALTA, LIAN KYLE M.
SERRANO, HAZEL MARIE M.
SORIANO, GABRIELLE G.
APPROVAL SHEET
This feasibility study entitled “BLEU TEMPTATION” prepared and submitted by

JENALIN C. ADORA, RICO JOHN V. GARCIA, BRENDA N. GOTANGOGAN,
LIAN KYLE M. PERALTA, HAZEL MARIE M. SERRANO, and GABRIELLE G.
SORIANO in partial fulfillment of the requirements for the degree of BACHELOR OF
SCIENCE IN BUSINESS ADMINISTRATION major in HUMAN RESOURCE
MANAGEMENT has been examined and is recommended for acceptance and approval for
Pre- Oral Defense.
NOEL A. CA NO, MBA

Adviser
Approved by the Committee on Oral Examination with a grade of ___
DR. KRISTINE G. DE VERA, DBA

Chairperson
SOFIA MAE B. ZACARIAS, LPT BENEDICT S. ABRACIA
Member Member
Accepted and approved in partial fulfillment of the requirements for the degree of
Bachelor of Science in Business Administration.
DR. LENIGRACE L. MECIAS, LPT JOHN IVAN S. CLEOFE, LPT, MST

Head, Research and Publication Department Dean of Higher Education Department
CHAPTER I
THE PROBLEM
This chapter presents the Rationale, Statement of the Problem, Schematic Diagram
on the Feasibility Study of Bleu Temptation, Conceptual Framework, Methodology, Data
Collection Procedure, and Presentation and Analysis of Data.
Rationale
Food plays a crucial role in shaping culture. It reflects historical traditions, social
interactions, and geographical influences. Different cuisines often symbolize cultural
identity, and shared meals can strengthen social bonds and traditions. Additionally, the
availability of certain ingredients and cooking methods is influenced by the environment,
further contributing to the uniqueness of culinary traditions within a culture (Ahsan, 2023).
The culinary market is continuously evolving, with consumers seeking unique food
experiences that combine both traditional and contemporary flavors. Bleu Temptation aims
to meet this demand by offering distinct yet healthy products: the seafood cordon bleu. The
seafood cordon bleu introduces a twist on a classic dish by incorporating fresh, locally
sourced seafood, wrapped in cheese and ham, providing a satisfying and indulgent option
for seafood lovers.

The product reflects a taste of international techniques and local ingredients, aiming
to captivate diverse palates. By offering this unique product, the feasibility study will assess
consumer preferences, market potential, and profitability, aligning with the growing trend
of modern culinary options.
As consumers become more health- conscious, seafood has gained attention as a
healthier and more sustainable alternative to chicken. Seafood, including fish and shellfish,
provides an ideal package of nutrients and is an important part of a healthy diet. Strong
evidence has shown that eating fish and other seafoods improve brain, eye, and heart health
(Liu & Ralston, 2021). Seafood Cordon Bleu is an adaptation of the classic Chicken
Cordon Bleu, replacing the chicken breast with seafood. This alternative appeals to health-
conscious individuals, seafood lovers, and those interested in sustainable eating. Seafood
offers a lower-calorie, nutrient-rich alternative to poultry, while the baked preparation
reduces fat content without compromising flavor. The shift towards healthier, baked
seafood dishes is in line with the growing consumer demand for nutritious yet indulgent
meals.
This business will directly benefit customers by providing an innovative dining
experience that prioritizes health, sustainability, and taste. Offering baked rather than fried
dishes ensure lower calorie content while maintaining flavor and texture, which appeals to
health-conscious individuals and seafood lovers will enjoy the gourmet twist of Baked
Seafood Cordon Bleu. Additionally, the Seafood Cordon Bleu provides and packed with
omega-3 fatty acids, seafood is a powerhouse for heart health, cognitive function, and joint
flexibility. Additionally, it boasts an abundance of essential minerals like iodine, selenium,
and zinc, crucial for supporting thyroid function and our immune system.
The business will be named “Bleu Temptation” and it was derived from the Cordon
Bleu—a dish of meat wrapped around cheese then breaded and pan-fried or deep fried. And
we added the word “temptation” because we guarantee the customers that our product is
attractive and tempting. And to have a taste of it is really to die for. Bleu Temptation strives
to achieve customer satisfaction by introducing a new source of delicious food that is not
commonly available to the market and will appeal to a wide range of age groups because of
its unique features and nutritional value.
Statement of the Problem
This study aims to evaluate the feasibility and viability of introducing Bleu
Temptation, featuring seafood cordon bleu in Manaoag, Pangasinan.
Specifically, the study seeks to address the following questions:
1. Is there sufficient consumer demand for the innovative product such as Seafood
Cordon Bleu among the target market in Manaoag?
2. Is the dish: Seafood Cordon Bleu viable in terms of:
2.1 Marketing Aspect,

2.2 Technical Aspect,
2.3 Management Aspect,
2.4 Financial Aspect and,
2.5 Socio-economic Aspect?
3. How can Bleu Temptation stand out in a competitive food market, especially
considering other established food ventures in the area in terms of:
3.1 Price Affordability,
3.2 Health Benefit,
3.3 Uniqueness,
3.4 Service, and
3.5 Ambiance?
Schematic Diagram on the Feasibility of Bleu Temptation
This section shows the competitive advantages and feasibility of Bleu Temptation
compared to its competitors.
Competitive Advantage
HEALTHY PRICE
UNIQUENESS SERVICE AMBIANCE
BENIFITS AFFORDABILITY
FEASIBL
Be my
✔ ✔ ✔ ✔
…….
Tea
The
✔
Crunch
Bleu
Temptation
✔ ✔ ✔ ✔ ✔
Lolita’s
Silogan
✔
Figure 1 Schematic Diagram on the feasibility of Bleu Temptation Versus Competitor
The diagram shows that Bleu Temptation is competitively against others in terms of
health because seafoods have different kinds of health benefits Fish is a low-fat high-
quality protein, Bangus is packed with protein, which is important for building and
maintaining muscle, Mussels are rich in zinc and omega 3 fatty acids, in the lean protein in
chicken, it is an excellent source of amino acid and Shrimp is rich in selenium, choline, and
vitamin B12. It also contains good amounts of niacin, zinc, vitamin E, and vitamin B6;
when it comes to price, Bleu Temptation is affordable. For uniqueness, Bleu Temptation is
the only one here in Manaoag that serves a cordon bleu mainly made of seafood; when it
comes to service, only Bleu Temptation and Be My Tea offer good service to the
customers; when it comes to ambiance, Bleu Temptation is more competitive because of
the design of the place that is a catchy and trending way. It has its own location where the
customers can stay, relax, and enjoy the food.
Conceptual Framework
The conceptual framework of Bleu Temptation is structured around five key aspects:
Technical, Marketing, Management, Financial, and Socio-Economic, which serve as the
foundation for the study.
Marketing Aspect: Marketing Aspect. It comprises the mission, vision, objectives,
product description, and comparison of the product. It also includes competitors, market
area, market share, market study, sales forecast, demand-supply analysis, marketing, and
promotional strategies, and SWOT analysis of Bleu Temptation.
Technical Aspect: One of the essentials of this study, because this factor responds to
the technicalities and basic structure of the business. This includes the product process, the
flowchart in producing Seafood wrap/Shawarma meal, plant size and layout, plant site and
location, front perspective, fixed capital, Gantt chart, and waste disposal.
Management Aspect: Implies a clear and precise identification of duties and
responsibilities, flow of authority and manpower level requirement of this business. To
achieve these, management must be able to plan all activities. It also compromises business
organization, organizational chart, job qualifications and specification, job description,
salaries and benefits, and policies standards.
Financial Aspect: Shows the project cost, projected financial performance, projected
financial position, projected cash flows, schedule of loans and payments, financial rates,
gross profit margin, rate of return on assets, rate of return on partnership, and payback
period of Bleu Temptation business.
Socio-Economic Aspect: This section discusses the business' contributions to society,
the economy, and the environment. It emphasizes that the business not only aims to
generate profit but also seeks to enhance the welfare of the community.
MARKETING SOCIO-
FINANCIAL ECONOMIC
ASPECT
ASPECT ASPECT
TECHNICAL MANAGEMENT
ASPECT ASPECT
Mission,
Projected Contribution
Vision,
Cost on the
Objective Production
Form of Society
Process
Business
Comparison of Projected Organization
Bleu Temptation Financial Contribution
Plant Size
with Competitors Performance
and Location on the
Organization Economy
Projected al Chart
Market Financial
Fixed
Share Position Contribution
Capital
Job on the
Market Qualification Environment
Projected
Area and Specifation
Waste Cash Flow
Disposal
Sales Schedule of Job
Forecast Loan and Description
Gantt Payment
Chart
Demand-
Supply Financial Salaries and
Analysis Rates Benefits
SWOT Payback Policies and

Analysis Period Standards
Figure 1.1 Conceptual Framework Model

METHODOLOGY
This part of the research contains all the essential information on how the
proponents gathered and processed the collected data that were used for this study. It
describes the target respondents, the place or the setting of the study, the research model or
the research design, the methods of collecting data, as well as the statistical treatment
incorporated in the study.
Research Design
The researchers applied quantitative descriptive approach, which involves utilizing
survey questionnaires to collect data. Structured survey questionnaires were utilized by the
researchers to collect essential information from a hundred (100) respondents, who were
the residents and visitors of Manaoag. The participants in this study were chosen at
random.
Research Locale
Figure 1.2 Map of Manaoag
Figure 1.2 Map of Manaoag, Pangasinan
The study was conducted in Manaoag, Pangasinan where the prospective cordon
bleu establishment is located. The respondents were randomly selected from the town of
Manaoag and were given a brief discussion on what the study covers. Consequently, the
researchers planned to distribute their product through direct sales at their physical stores
and via delivery services by partnering with local delivery companies in Manaoag, such as
On the Go and WOI.
Manaoag has a large population of about 76,045 people, according to the 2020
census. In addition to this, many visitors and devotees from different parts of the
Philippines and other countries come to the Minor Basilica of Our Lady of Manaoag. This
makes it an excellent place to start a business because there are many potential customers.
To understand the market, the researchers surveyed at least 100 people from the area. These
participants were chosen because they showed interest in trying the new dishes, seafood
cordon bleu.
Data Collection Procedure
The proponents arrived with 100 samples of this study using central limit theorem,
since 30 or more respondents are large enough to represent a whole population.
1. Frequency and Percentage Distribution
It is computed to determine the proportional part to a whole such as a given number
of respondents in relation to the entire population.
Formula:
Whereas:
P= Percentage
F= Frequency
N= Total No. of Respondents
2. General Weighted Mean (GWM)

Likert scale is a psychometric scale commonly involved in research that employs
questionnaires. It is the most widely used approach to scaling responses in survey research,
such that term is often used interchangeably with rating scale, although there are types of
rating scales. Therefore, the proponents selected 50 respondents and used the formula in
computing the mean to determine the percentage distribution of the results.
Formula in computing the General Weighted Mean (GWM)
In determining the minimum and maximum length of 5-point Likert type scale
survey
questionnaires to respondents of the feasibility study of Bleu Temptation.
Formula:
To determine the minimum and the maximum length of the 5-point Likert type
scale, the range is calculated by (5-1=4) then divided by five as it is the greatest value of
the scale (4÷5=0.80). Afterwards, number one which is the least value in the scale was
added in to identify the maximum of this cell. The length of the cells for Part II is
determined as follows:
3
5
2 4.2
3.4
2.6
1 1.8
0
Category 1 Category 2 Category 3 Category 4 Category 5
Figure 1.3 General Weighted Mean
 From 1 to 1.80 represents Strongly Disagree
 From 1.81 to 2.60 represents Disagree
 From 2.61 to3.40 represents Neutral
 From 3.41 to4.20 represents Agree
 From 4.21 to 5.00 represents Strongly Agree
Highest Value−Lowest Value

Formula in Computing the Range:
Highest Value
Formula in Computing the General Weighted Mean
Number of Respondents X Number of Scale = Total Number
Total Number ÷ Total number of respondents= General Weighted Mean
RESULTS: PART 1 Administered Structured Survey Questionnaires

QUESTIONS FREQUENCY PERCENTAGE
1. Do you eat Cordon bleu?

Yes 98 98%
No 2 2%
Total 100 100%
2. How often do you consume Cordon Bleu?
a) Always 13 13%
b) Often 28 28%
c) Occasionally 51 51%
d) Seldom 8 8%
e) Never 0 0
Total 100 100%
3. Do you eat Seafood?
Yes 97 97%
No 3 3%
Total 100 100%
4. How often do you consume Seafood?
a) Always 8 8/%
b) Often 5 5%
c) Occasionally 48 48%
d) Seldom 38 38%
e) Never 1 1%
Total 100 100%
5. Are you interested in trying different twists or
innovative cordon bleu products?
Yes 98 98%
No 2 2%
Total 100 100%
6. Are you open to trying nutritious and healthier
cordon bleu products?
Yes 98 98%
No 2 2%
Total 100 100%
8. Do you think cordon bleu would be a popular
meal option in Manaoag, Pangasinan?
Yes 96 96%
No 4 4%
Total 100 100%
9. Would you recommend cordon bleu product to
your family and friends?
Yes 98 98%
No 2 2%
Total 100 100%
10. What is a reasonable price range for a
premium dish like cordon bleu?
a) 90.00-99.00 36 36%
b) 100.00-109.00 14 14%
c) 110.00-119.00 46 46%
d) 120.00 or more 4 4%
Total 100 100%
11. What factors attract you to try new restaurants
or food products?
a) Health Benefits 55 41.35%
b) Price Affordability 38 28.57%
c) Uniqueness 12 9.02%
d) Customer Service 21 15.79%
e) Ambiance 7 5.26%
12. What type of promotion do you prefer?
a. Internet/ social media 77 64.17%
b. Marketing materials 28 23.33%
b) Referral 15 12.5%
c) others 0 0%
Table 1 Administered Structured Survey Questionnaires
Table 1 summarizes the results of a structured survey conducted with 100 randomly
selected respondents. The findings reveal that 98% of respondents consume cordon bleu
occasionally, with a preferred price range of ₱110.00 to ₱199.00. Additionally, 97%
indicated that they eat seafood and 48% of them consume seafood occasionally. The survey
also showed that 98% expressed interest in trying an innovative and healthier version of
cordon bleu.
Lastly, 96% agreed that a cordon bleu would likely become popular in Manaoag,
Pangasinan. Among the factors influencing their willingness to try new restaurants, "Health
Benefits" was the most significant, accounting for 41.35% of their preferences. Regarding
their preferred type of promotion, 64.17% of respondents favored social media or internet-
based platforms.
Age Category Frequency

19 & below years old 31
20-29 years old 42
30-39 years old 12
40-49 years old 8
50 & above years old 7
Table 1.1 The Age of the Respondents
Gender Category Frequency

Female 61
Male 39
Table 1.2 The Gender of the Respondents
Marital Status Category Frequency

Single 68
Married 32
Table 1.3 The Marital Status of the Respondents
Monthly Income Category Frequency

Less than 10,000 33
10,000-20,000 49
21,000-30,000 7
31,000-40,000 5
More than 40,000 6
Table 1.4 The Monthly Income of the Respondents
Respondent Segments Frequency

Resident in Manaoag 57
Visitors in Manaoag 43
Table 1.5 The Respondent Segments
Employment Status Frequency

Student 43
Employed 27
Unemployed 30
Table 1.6 The Employment Status of the Respondents
The tables above present the demographic profile of the respondents. The majority
are aged 20–29 years, with females making up 61% of the group. Among the respondents,
68 are single, while 32 are married. Most have a monthly income ranging from ₱10,000 to
₱20,000. Additionally, 57 respondents are residents of Manaoag, while 43 are visitors. The
majority of those surveyed are students.
Part II: Customer’s Preferences Towards Cordon Bleu Business

Question General Weighted Interpretation
Mean
1. I consider nutritious and healthy food option. 4.5 Strongly Agree
2. I prefer to try different and healthier cordon 4.61 Strongly Agree
bleu flavors than the usual offered in the
market.
3. I think new and nutritious cordon bleu 4.42 Strongly Agree
products can be a part of a balanced diet.
4. I believe that the new innovations used in 4.4 Strongly Agree
cordon bleu products can be exciting and can
add nutritional value to the products.
5. I would be more likely to purchase cordon 4.46 Strongly Agree
bleu products if they were marketed as a
healthy food option.
6. The price of cordon bleu products should be 4.4 Strongly Agree
affordable for most consumers.
7. I would be more likely to purchase cordon 3.39 Neutral

bleu products if it was priced competitively.
8. I am willing to pay a premium price for 4.13 Agree
high-quality cordon bleu and pie products.
9. The price of cordon bleu and pie products 4.28 Strongly Agree
should reflect its value and quality.
10. I would be less likely to purchase cordon 4.6 Strongly Agree
bleu products if they were too expensive.
11. Cordon bleu products should offer unique 4.57 Strongly Agree
and innovative flavors and combinations.
12. A unique presentation of cordon bleu 4.42 Strongly Agree
products can enhance its appeal.
13. Cordon bleu products should stand out 4.51 Strongly Agree
from other meal options.
14. I am interested in trying cordon bleu 4.37 Strongly Agree
products with unusual or exotic flavors.
15. A unique selling point can make a cordon 4.34 Strongly Agree
bleu products business more attractive to
customers.
16. Friendly and efficient service is important 4.53 Strongly Agree
when purchasing cordon bleu products.
17. Good customer service can enhance the 4.44 Strongly Agree
overall experience of purchasing cordon bleu
products.
18. I would like to receive personal 4.29 Strongly Agree
recommendations for new cordon bleu flavored
products and combinations.
19. The ability to customize cordon bleu 4.41 Strongly Agree
products orders would be a valuable service.
20. Prompt and reliable delivery service is 4.44 Strongly Agree
important for online cordon bleu products
orders.
21. I consider the pleasant and inviting 4.46 Strongly Agree
atmosphere when purchasing cordon bleu
products.
22. The ambiance of a cordon bleu shop can 4.31 Strongly Agree
influence my overall experience.
23. I prefer to purchase cordon bleu products 4.59 Strongly Agree
from a clean and well-maintained shop.
24. The decor and design of a cordon bleu shop 4.42 Strongly Agree
can impact my purchasing decision.
25. The design and physical layout of the area 4.41 Strongly Agree
adds value to the products.
General Weighted Mean 4.39 Strongly Agree
Table 1.7 Customer’s Preferences Toward Cordon Bleu and Pie Business
Table 1.7 shows the general weighted mean of 4.39, indicating that respondents
Strongly Agree with the questions in Part 2 regarding customer preferences for the cordon
bleu business.
CHAPTER II
MARKETING ASPECT
This chapter presents the Mission, Vision, Objectives, Product Description,
Comparison of the Product with Competitors, Market Area, Market Share, Market Study,
Pricing Study, Promotional and Marketing Strategies, Sales Forecast, Demand-Supply
Analysis, and SWOT Analysis of Bleu Temptation.
Mission
To provide innovative and high-quality culinary experiences that delight customers
while promoting sustainability and local economic growth. We aim to deliver exceptional
products like Seafood Cordon Bleu with unique taste, health, and affordability. By
prioritizing customer satisfaction and supporting the community, we strive to set a standard
for creativity and excellence in the food industry of Manaoag.
Vision
To be the top choice in Manaoag for unique and delicious food, known for quality,
sustainability, and customer happiness. We aim to inspire the local food industry and
support community growth.
Objectives
The objective of the business entity includes different classified objectives.
Financial Objectives:
 To have 5%, 10%, 15% and 20% growth sales in the next five years of operation.
 To attract investors by improving creditworthiness and cash flow which will thereby
increase capital and investments in the business.
Marketing Objectives:
 To have a competitive price that helps the product thrive in the market.
 To expand the demographic of our target market.
Management Objectives:
 To improve the productivity of employees by immersing them through training.
 To reduce employee turnover by introducing employee assistance programs.
 To guide and direct our employees into achieving our organizational goals.
Customer Service Objectives:
 To reduce delivery and distribution time of products to customers, especially to the
channels of distribution.
 To reduce the number and frequency of customer returns and complaints, and to
improve the response time of client inquiries.
Production Description
Seafood cordon bleu is a creative twist on the classic dish, combining succulent
seafood with the rich flavors of melted cheese and smoky meat. It features a fillet of fish or
seafood like shrimp or mussel, stuffed with creamy cheese and wrapped in thin slices of
ham.
1. Seafood Cordon Bleu
It provides a unique taste compared to the usual chicken cordon bleu. It is coated in
a golden, crispy breadcrumb crust, offering a delightful blend of textures and rich, savory
flavors. This unique variation elevates the traditional cordon bleu, appealing to seafood
enthusiasts and those seeking a gourmet dining experience.
Variety Price
Mussel cordon bleu 110.00
Shrimp cordon bleu 135.00
Chicken cordon bleu 115.00
Bangus cordon bleu 120.00
Figure 2 Cordon Bleu
2. Glazed Cordon Bleu
Gourmet twist on the classic dish, featuring tender seafood, wrapped around a rich
filling of creamy cheese and ham. The rolled seafood is breaded with golden breadcrumbs,
baked to perfection, and topped with a glossy glaze, often a tangy citrus butter or a sweet-
savory teriyaki sauce.
Orange Sweet Teriyaki

Sesame Chili Glaze
Glaze Glaze
Bangus 130.00 125.00 125.00
Cordon
Bleu
Mussel 120.00 115.00 115.00
Cordon
Bleu
Shrimp 145.00 140.00 140.00
Cordon
Bleu
Figure 2.1 Glazed Cordon Bleu
Health benefits:
 Shrimp is a good source of omega-3 and omega-6 fatty acids. Shrimps are rich in
antioxidants, vitamins and minerals, like selenium, phosphorus, copper, zinc,
magnesium, calcium, potassium, iron and manganese. The antioxidants in shrimp
can protect against the damage of free radicals and repair cells.
 The protein in ham is a complete protein, meaning it offers all the essential amino
acids our bodies need. Hams are also a great source of Vitamin B12 with just one
ham providing 30 percent of the DV.
 Cheese is a great source of calcium, fat, and protein. It also contains high amounts of
vitamins A and B-12, along with zinc, phosphorus, and riboflavin. Cheese made
from the milk of 100 percent grass-fed animals is the highest in nutrients and
contains omega-3 fatty acids and vitamin K-2.
 Mussels are rich in zinc and omega 3 fatty acids; both have anti-inflammatory
properties and help to reduce inflammation.
 The lean protein in chicken is an excellent source of amino acids. Our bodies use
amino acids to build muscle tissue, something that is particularly important as we
age. Studies have also shown that higher protein intake helps to maintain bone
mineral density. Eating chicken can help to build stronger muscles and promote
healthier bones, decreasing the risk of injuries and diseases such as osteoporosis.
 Bangus, also known as milkfish, is a fish that has many health benefits, including
protein a good source of animal protein, which can help prevent coronary heart
disease and increase endurance. Omega-3 fatty acids that can help prevent heart
disease, control cholesterol levels, and improve eyesight. Minerals Contains
calcium, magnesium, potassium, and sodium. Calcium and phosphorus are important
for growth and bone health. Bangus, specifically, contains an average of 20 grams of
protein per 3 oz. This is especially helpful for fitness goals as it helps reduce
appetite and hunger levels while increasing muscle mass. It also helps boost
metabolism and increase fat burning.
A dine-in food business would be incomplete without offering beverages to satisfy
customers' thirst. The innovative seafood cordon bleu will be paired with freshly blended
fruit juice, designed to delight and refresh every customer’s palate.
1. Coconut bliss cooler
A refreshing and hydrating drink made from fresh coconut water, infused with the subtle
aroma of pandan leaves, and a splash of calamansi juice for a citrusy twist. It is served with
soft, chewy coconut jelly for added texture.
Size Price
10 oz ₱ 35.00
12 oz ₱ 40.00
16 oz ₱ 45.00
Figure 2.2 Coconut Bliss Cooler

Health Benefits:
 Rich in Electrolytes: Coconut water is a natural source of electrolytes like
potassium, magnesium, and sodium, making it an excellent drink for hydration and
replenishment after exercise or on hot days. Boosts Immunity: The vitamin C from
calamansi juice supports immune health by helping the body fight infections and
boosting collagen production.
 Boosts Immunity: The vitamin C from calamansi juice supports immune health by
helping the body fight infections and boosting collagen production.
 Promotes Digestive Health: Coconut water contains bioactive enzymes that aid in
digestion, while its natural fiber content helps regulate bowel movements.
 Anti-inflammatory Properties: Pandan leaves and calamansi contain compounds
with anti-inflammatory benefits, which may help soothe the body and reduce
inflammation.
2. Cucumber Mint Elixir
A light, refreshing beverage made with fresh cucumber juice, a hint of mint leaves, and
a splash of lime juice.

Size Price
10 oz ₱40.00
12 oz ₱45.00
16 oz ₱55.00
Figure 2.3 Cucumber Mint Elixir
Health Benefits:
 Hydration Powerhouse: Cucumber is composed of about 95% water, making this
drink an excellent way to stay hydrated and combat dehydration.
 Rich in Antioxidants: Both cucumber and mint contain antioxidants that help fight
free radicals, reducing oxidative stress and promoting overall health.
 Supports Digestion: Mint is known for its soothing effects on the digestive system,
helping to relieve indigestion and bloating. Lime juice further aids digestion by
stimulating digestive enzymes.
 Promotes Skin Health: The hydration from cucumber and vitamin C in lime
contributes to healthy, glowing skin by improving elasticity and fighting acne-
causing bacteria.
 Detoxifying Properties: Cucumber acts as a natural diuretic, helping to flush toxins
from the body and support kidney health.
3. Mangonada Fizz
A bold and vibrant drink that combines the tropical sweetness of mango slush with the
tangy, spicy kick of chili-lime syrup (like chamoy) and the effervescence of soda water.
Size Price
10 oz ₱ 55.00
12 oz ₱ 65.00
16 oz ₱ 75.00
Figure 2.4 Mangonada Fizz
Health Benefits:
 Rich in Vitamins and Antioxidants: Mangoes are an excellent source of vitamins A
and C, which support immune function, skin health, and vision. They also contain
antioxidants that combat free radicals.
 Boosts Digestion: Mangoes are rich in dietary fiber and digestive enzymes like
amylase, which aid in breaking down food. The tamarind stick and chili also have
digestive benefits.
 Anti-inflammatory Properties: Chili and lime both contain anti-inflammatory
compounds that can help reduce inflammation in the body.
 Good for Heart Health: Mangoes contain potassium, which helps regulate blood
pressure, while chili and lime may improve blood circulation.
 Supports Hydration: The soda water and mango content help keep the body
hydrated, especially in hot weather.
Comparison of Bleu Temptation to its Competitors
In entering a competitive market, a certain business must gather essential
information like what the likes and dislikes of the customers are about the product it is
going to offer to society at large. Likewise, it must evaluate the strengths and weaknesses of
the competitors to determine how to beat them in the market.
In this study, the proponents compared their business to their competitors in terms of
health benefits, price affordability, uniqueness, service, and ambiance.

Comparison of Bleu Temptation to its Competitors in terms of health benefits, price
affordability, uniqueness, service, and ambiance.
Competitive Be My Tea The Crunch Bleu Temptation Lolita’s Silogan

Advantage
1. Health ✔ ✔
Benefits
2. Price ✔ ✔ ✔ ✔
Affordability
3.Uniqueness ✔
4.Service ✔ ✔
5.Ambiance ✔ ✔
Table 2 Comparability of Bleu Temptation to its Competitor
Table 2 shows that compared to existing competitors, Bleu Temptation has a high
rate of health benefits, price affordability, uniqueness, service, and ambiance. It is a clear
picture that Bleu Temptation has a competitive advantage compared to its competitors. This
advantage will surely help the business to further develop its operations and will surely
satisfy its customers’ needs and wants.
Market Area
The town is known as the “Pilgrims Center of the North” due to the popular and
miraculous image of (Nuestra Señora de Manaoag) residing in the Minor Basilica of the
Most Holy Rosary of Manaoag. Many people from different places in the Philippines, as
well as foreigners, come to visit and pray.

Hence, the target market of this study is the residents of Manaoag, the students, and
the visitors or pilgrims of the Minor Basilica of Our Lady of the Holy Rosary of Manaoag.
Market Share
According to Hayes (2021), a market share represents the percentage of an industry
or market’s total sales that is earned by a particular company over a specified time target. In
Manaoag, the competitors of Bleu Temptation are businesses A, B, C, and D
.
Market Share
Bleu Temptation
21% 26% Be My Tea
The Crunch
Lolita's Silogan
24%
29%
Figure 2.5 Market Share
As shown in Figure 2.4, the market share of Bleu Temptation in Manaoag is 26%
with an enterprise’s forecasted sales of ₱6,558,400 for a year divided by total sales of
industry which is estimated ₱24,921,920. Be My Tea has 29% market share which is the
highest while Lolita’s Silogan has 21% market share which is the lowest. (All figures are
estimated based on the businesses who offer rice meals and response)
Market Study
Bleu Temptation is a business whose main product is cordon bleu that specializes in
unique seafood-inspired creations like the innovative seafood cordon bleu. It replaces
chicken breast with seafood such as fish, shrimp and mussel. Given its product description,
it is also like the common ones. It also has a nutritious and unique taste for the customers,
especially those who love plates of seafood.
The students, visitors, pilgrims, and residents of Manaoag are the target market of
this study. Observation shows that these people’s purchasing power supports the towns
food businesses-resulting in the growth of the food sector. People usually go to places
which are affordable, air-conditioned, Wi-Fi zone, clean and pleasant ambiance, and visible
and accessible. Primarily, they want a place that makes them feel at ease, a comfortable
place where they can enjoy the time and relax while eating.
All in all, the business will cater to all the following: pilgrims, visitors, and
residents of Manaoag. Surprisingly, the years of having the Minor Basilica of the Most
Holy Rosary of Manaoag in the heart of the town serves its purpose of attracting more and
more visitors to witness its glory. These visitors never leave the town without a spectacular
food experience or any pasalubong to bring home to their loved ones. With this, and with
their cravings for a spectacular food experience, Bleu Temptation will surely satisfy their
taste buds since it offers a unique variety of seafood with a fair amount of nutritional
content.
Pricing Strategy
This part of the study serves as a basis for the proponents for pricing the product. To
set the price based on the result of the survey questionnaire about the corresponding prices
of seafood cordon bleu that the respondents chose ranging 110.00-119.00. In addition, the
proponents employed the cost-plus mark-up method in pricing the product being offered
wherein, the production cost is added with a 40% mark-up of the cost.
Product Selling Price Production Cost Mark up
Mussel Cordon Bleu ₱110.00 ₱79.00 40%
Bangus Cordon Bleu ₱120.00 ₱86.00 40%
Shrimp Cordon Bleu ₱135.00 ₱97 40%
Chicken Cordon Bleu ₱110.00 ₱79.00 40%
Table 2.1 The Pricing Strategy of Bleu Temptation
Product Glazed Flavors Selling Production Mark Up

Price Cost
Mussel Cordon Orange Sesame ₱120.00 ₱86.00 40%

Bleu
Sweet Chili ₱125.00 ₱89.5 40%
Teriyaki ₱125.00 ₱89.5 40%
Bangus Cordon Orange Sesame ₱130.00 ₱93.00 40%

Bleu
Sweet Chili ₱125.00 ₱89.5 40%
Teriyaki ₱125.00 ₱89.5 40%

Shrimp Cordon Orange Sesame ₱140.00 ₱100.00 40%

Bleu
Sweet Chili ₱135.00 ₱96.5 40%
Teriyaki ₱135.00 ₱96.5 40%
Table 2.2 The Pricing Strategy of Bleu Temptation
Marketing and Promotional Strategies
Marketing and promotional strategies are the two important factors in making the
business entity known to the public and increasing its sales.
Marketing Strategies
For the business entity to be known to the public, the proponents designed clear and
effective marketing plans that will achieve the entity’s marketing objectives, which will
eventually contribute to its organizational goals.
1. Social Media Pages
In this generation, social media is extremely influential and the top advertising medium
for every business product in digital media. Aside from being cost-efficient, it can also
reach an enormous quantity of viewers and consumers. The proponents will use social
media like Facebook, X (formerly known as Twitter), and Instagram as a medium of
marketing. Given the popularity of these social media, evident in its million users per day,
it is undeniably an effective medium of marketing as this will cover a large reach with
lesser expenses.
2. Customer Relations Management/Public Relations

Support and a good review from satisfied consumers will be helpful for the business to
gain a new customer. They can recommend the product to a friend or someone. For this
reason, potential customers will think that our product is indeed satisfying because it is
recommended by their friend.
3. Advertising Instrument
The proponents settled to use posters and coupons through the distribution of coupons
hand in hand to every potential customer passing by in a busy street of every public place.
This simple kind of advertising is the most cost-effective type of advertisement among
others. It has the capabilities to attract the interest of an individual passerby using posters
and coupons to persuade them into purchasing the product.
Promotional Strategies
Bleu Temptation believes that promotion is a very important component of

marketing as it can boost brand recognition and sales. Promotion is comprised of various
elements; Bleu Temptation uses different platforms to introduce our product into our target
market.
Promotion elements are listed as follows:
1. The special offer is a marketing technique used to reduce the price or rates of your
product. Bleu Temptation will use special promos:
a) The first 20 customers will get 20% off on the product offer.
b) Every month bleu temptation will distribute a 40 pieces voucher that has 10%
off to attract more buyers.
2. Giving fans and eco-bags to the customers who purchase products amounting to 300
pesos during holidays and special occasions like Valentine’s Day, Christmas Season,
and New Year Celebration.
3. Advertising since TV and radio advertising are quite costly, we will be using online
advertising. Creating social media accounts is the best way to reach our market and a
cheap way as well. We will be creating Facebook, Instagram, and websites as our main
sites.
Sales Forecast
The demand on the sales forecast is based on the Qualitative Method which is the
Sales Force Composite wherein it estimates the demand of their competitors and, they
make used of the Quantitative Method which is the Naive Approach wherein the demand
on the next period is the same as demand in the most recent period.
Cordon Bleu
Menu Price Daily Demand Forecasted Sales
Mussel Cordon Bleu ₱110.00 5 ₱550
Bangus Cordon Bleu ₱120.00 10 ₱ 1,200
Shrimp Cordon Bleu ₱135.00 15 ₱ 2,025
Chicken Cordon Bleu ₱110.00 10 ₱ 1,100
Total ₱ 4,875
Table 2.3 The Demand for Cordon Bleu
Total sales per day Php 4,875
No. of days in a month x 30

Total no. of sales in a month Php 146,250
No. of months in a year x 12
Total sales in a year Php 1,755,000
Glazed Cordon Bleu
Menu Glazed Flavors Selling Daily Forecasted

Price Demand Sales
Mussel Cordon Orange Sesame ₱120.00 5 ₱ 600

Bleu
Sweet Chili ₱125.00 7 ₱ 875
Teriyaki ₱125.00 4 ₱ 500
Bangus Cordon Orange Sesame ₱130.00 8 ₱ 1,040

Bleu
Sweet Chili ₱125.00 12 ₱ 1,500
Teriyaki ₱125.00 10 ₱ 1,250
Shrimp Cordon Orange Sesame ₱140.00 15 ₱ 2,100

Bleu
Sweet Chili ₱135.00 11 ₱ 1,485
Teriyaki ₱135.00 9 ₱ 1,215
Total ₱ 10,565
Table 2.4 The Demand for Glazed Cordon Bleu

Drinks
Menu Size Price Daily Demand Forecasted

Sales
Coconut Bliss 10 oz 35 4 ₱ 140
Cooler
12 oz 40 6 ₱ 240
16 oz 45 3 ₱ 135
Cucumber Mint 10 oz 40 5 ₱ 200
Elixir 12 oz 45 7 ₱ 315
16 oz 50 8 ₱ 400
Mangonada 10 oz 55 4 ₱ 220
Fizz 12 oz 65 7 ₱ 455
16 oz 75 9 ₱ 675
Total ₱ 2,780
Table 2.5 The Demand for Drinks

Demand and Supply Analysis
Combining quality products and a good marketing strategy and techniques in

promoting the products will mean success for the business firm. Information about demand
and supply analysis will determine the viability of the proposed business.
Below are the demands of the Bleu Temptation product:
Cordon Bleu
6000
5000
4000
3000
Figure 2.6 Demand for Cordon Bleu Products
2000
As
1000 shown in figure 2.6, the products of bleu temptation like fish, shrimp, mussel
and chicken cordon bleu have different demands. And the supply is based on the demand of
0
the product. Bangus mussel shrimp chicken
Glazed Cordon Bleu

6000
5000 5400
4000 4320
3960
3600
3000 3240
2880
2520
2000
1800
1000 1440
0
Mussel Cordon Bangus Cordon Shrimp Cordon
Orange Sesame Sweet Chili Teriyaki
Figure 2.7 Demand for Glazed Cordon Bleu Products
As shown in figure 2.7, the products of bleu temptation like fish, shrimp, and
mussel glazed cordon bleu have different demands. And the supply is based on the demand
of the product.
Bleu Temptati on Drinks

3500
3000
2500
2000
1500
1000
500
0
Coconut Bliss Cooler Cucumber Mint Elixir Mangonada Fizz
10oz 12oz 16oz
Figure 2.8 Demand for Drinks
As shown in figure 2.6, the drinks of the Bleu Temptation like coconut bliss cooler,
cucumber mint elixir, and mangonada fizz have the different demands. And the supply is
based on the demand of the product.
Demand
From the observation conducted by the proponents, Bleu Temptation is one kind of
food that the target market is looking for, especially visitors and devotees that prefer to buy
on-the-go food. The information gathered by the proponents concluded that there is a large
chance that Bleu Temptation can thrive in the market that supports the idea of pursuing the
business.
Supply
Considering that Bleu Temptation itself is a direct producer of quality food in the
market, it must have many reliable suppliers of quality raw materials needed in the
production of the product.
To ensure that the raw materials to be used in the production are of good quality, the
proponents investigate their suppliers’ behavior – their products’ price, reliability, integrity,
and quality of the product being offered.
The supply needed in the production of the products will be bought directly from the
chosen suppliers. Mr. Carlito Garcia, a fish dealer, from Magsaysay fish market Dagupan
City, who directly supplies us seafoods that we needed. The proponents cannot avoid
different factors that would affect the supply within the five years of operation and beyond.
There would come a point of having more competitors in the area and neighboring towns,
cost and availability of the products to be sold and competent employees to serve the
customer. Despite these factors, the management makes sure that the customer will not go to
other competitors by giving them good quality products and services at a fair price.
SWOT Analysis
To be successful, a SWOT analysis takes note of the changes in the economic,

political/legal, competitive, and sociocultural environment. It is a basic straightforward
model in environmental scanning which helps the company in identifying four key
elements: strength, weaknesses, opportunities, and threats.
Strengths:
1. Good quality and innovative products

2. Affordable price
3. Unique and Innovative food
4. Visible and accessible location with air-conditioned and internet connection.

5. High level of customer satisfaction.
6. Well-trained and friendly staff.
Weaknesses:
1. New entrant to the market

2. Competitors can offer similar products quickly.
3. Customers who had allergies to seafood.
4. Most popular brand competitors
5. High cost of technological investment
Opportunities:
1. Franchise in other localities.

2. Good relationships with loyal customers are essential for improving sales.
3. Possibilities of a good profit.
4. A higher number of consumers
5. Expansion of business
6. Ability to build brand equity
Threats:
1. Fortuitous events such as calamities may affect production capacity and other
factors.
2. Entry of well-known competitors.
3. Imitation of counterfeit and low-quality products.
4. Intense competition
5. The rising price of certain food
6. Unethical competitions
CHAPTER III
TECHNICAL STUDY
This chapter presents the Product Process, Flowchart in Producing the Sea Food
Cordon Bleu, Plant Size and Layout, Plant and Location, Front Perspective, Fixed Capital,
Waste Disposal and Gantt chart of the study.
Production Process
Ingredients:
Baked Seafood Cordon Bleu:
 1kg. Fish Fillets (Bangus)

 1kg. Shrimp
 1kg Mussel
 2tsp. Garlic powder
 1tsp. Paprika
 2tsp. Pepper
 2tsp. Salt
 1tbsp. Lemon
 1pack Ham
 1tbsp. Evaporated milk
 Sliced cheese
 Butter
 Breadcrumbs
Seafood Cordon Bleu Sauce:

 2tbsp. Butter
 2tbsp. Flour
 1cup Evaporated milk
 Cheese
 2tsp. Garlic Powder
 2tsp. Pepper
 Pinch of Salt
 Mayonnaise
 1tbsp Lemon
 Onion leaves
For the Glaze:
1. Sweet Chili
 ½ cup sweet chili sauce
 2 tbsp honey
 1tsp soy sauce
 1 tsp lime juice
2. Orange Sesame
 ½ cup orange juice
 2 tsp honey
 1 tsp sesame seeds
3. Teriyaki
 ¼ cup soy sauce
 2 tbsp brown sugar
 1 tbsp honey
 1 tsp sesame oil
 1 tsp cornstarch
Step by step procedure
Baked Seafood Cordon Bleu:
1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with
parchment paper or lightly grease it with cooking spray or butter.
2. Prepare the fish: If using fish fillets, pat them dry with paper towels. Season the
fillets or shrimp lightly with salt, pepper, garlic powder, and paprika.
3. Layer the Fillings: Lay a slice of ham or prosciutto on top of the seafood, then add a
small amount of cheese.
4. Roll with Cling Wrap: Place the layered seafood on a sheet of cling wrap. Carefully
roll it up tightly, using the cling wrap to help hold the shape as you go. Twist the
ends of the cling wrap to secure it, like a candy wrapper.
5. Chill: Place the rolled seafood in the fridge for about 30 minutes. This
helps it hold its shape.
6. Remove Cling Wrap: After chilling, carefully remove the cling wrap.
Your seafood cordon bleu should be firm and hold its shape.
7. Prepare the coating station: Set up three shallow bowls. In the first bowl, place the
flour. In the second bowl, beat the egg with a tablespoon of milk. In the third bowl,
mix the breadcrumbs with melted butter, and lemon juice (this helps them become
crispy in the oven).
8. Coat the fish rolls: Dredge each rolled fish fillet in flour, shaking off the excess.
Then, dip it in the egg wash, followed by coating it thoroughly with the breadcrumb
mixture.
9. Bake the seafood cordon bleu: Place the coated seafood rolls on the prepared baking
sheet. Bake in the preheated oven for 20–25 minutes, or until the fish is opaque and
cooked through, and the breadcrumbs are golden and crispy.
Seafood Cordon Bleu Sauce:
Creamy White sauce: In a Non-stick pan, put 2tbsp. of Butter then after the butter
melted, add 2tbsp. of flour then dissolved the flour. After the flour was dissolved, add 1cup
evaporated milk together with the grated cheese, garlic powder, pepper and a pinch of salt.
And keep on mixing the sauce until it's finished to cook.
Garlic sauce: In a bowl, put the mayonnaise, lemon, 1tbsp of garlic powder, 3cloves
of garlic minced, 1tsp of salt, Onion leaves minced, pepper and chili powder. Then mixed it
well.
Seafood Cordon Bleu Glaze:
1. In a saucepan, combine the ingredients.

2. Bring the mixture to a simmer over low heat. If thicker glaze is desired, stir in the
cornstarch slurry and cook until it reaches the desired consistency.
3. Remove from heat.
Drinks
1. Coconut Bliss Cooler
Ingredients:
 1 cup fresh coconut water

 2 pandan leaves, tied into a knot
 1 tablespoon calamansi juice (or lime juice as an alternative)
 2 tablespoons coconut jelly (nata de coco or fresh coconut strips)
 Ice cubes
 Garnish: a pandan leaf or a slice of calamansi
Procedure:
1) In a saucepan, heat the coconut water with pandan leaves over low heat. Let it
simmer for about 5 minutes to extract the flavor. Remove the pandan leaves and let
it cool completely.
2) Once the infused coconut water has cooled, mix in the calamansi juice. Taste and
adjust the tartness by adding more calamansi if desired.
3) Fill a glass with ice cubes. Add coconut jelly. Pour the pandan-infused coconut
water with calamansi over the ice.
4) Garnish with a pandan leaf or a slice of calamansi for a fresh and appealing
presentation. Serve immediately.
3. Cucumber Mint Elixir
Ingredients:
 1 medium cucumber, peeled and chopped

 1/4 cup fresh mint leaves Juice of 1 lime
 1 tablespoon honey
 1 cup sparkling water (for fizz)
 Ice cubes Mint sprigs and cucumber slices for garnish
Procedure:
1) Blend the chopped cucumber, fresh mint leaves, lime juice, and honey in a blender
until smooth. For a smoother texture, strain the mixture using a fine mesh sieve to
remove pulp.
2) Fill a tall glass with ice cubes. Pour the cucumber-mint mixture over the ice.
3) Top the glass with sparkling water for a refreshing fizz.

4) Garnish with a fresh sprig of mint and a slice of cucumber on the rim. Serve chilled
with straw.
4. Mangonada Fizz
Ingredients:
 1 ripe mango (or 1 cup frozen mango chunks)

 1 cup ice cubes
 2 tablespoons chili-lime syrup (e.g., Tajín or chamoy sauce)
 1/2 cup of soda water (sparkling water or club soda)
 1 tamarind stick (or tamarind candy)
 garnish: lime wedge, chili powder, or Tajín for the rim
Procedure:
1) Rim the glass with lime juice and coat it with chili powder or Tajín. Set aside.
2) In a blender, combine the mango, ice cubes, and a splash of water. Blend until
smooth.
3) Pour the chili-lime syrup into the bottom of the prepared glass. Swirl it around for a
decorative effect. Add the mango slush over the syrup, leaving some space at the
top.
4) Slowly pour the soda water on top to create a fizzy layer.
Flow Chart in Producing Baked Seafood Cordon Bleu
Input: Quality Raw Materials
Gather all the Mixing of raw

ingredients and materials for the
equipment baked cordon bleu
Quality Quality Control

Control
Bake for 20-25 minutes
The counter
personnel will
prepare the baked
seafood cordon bleu
Serve to the
customer
Figure 3 The Systematic Flow of Production Cordon Bleu
Figure 3 shows the systematic flow of producing the seafood cordon bleu being
offered by Bleu Temptation. The production process for baked seafood cordon bleu begins
with the selection and preparation of quality raw materials. All necessary ingredients and
equipment are gathered to ensure a smooth workflow.
The raw materials are then mixed to create the base for the seafood cordon bleu,
with quality control measures implemented during this step to maintain product standards.
The mixture is baked in an oven for 20 to 25 minutes, followed by additional quality checks
to guarantee consistency and safety.
After baking, the counter personnel prepare the product for serving, which may
include plating or packaging. Finally, the baked seafood cordon bleu is served to the
customer.
Plant Location
The Bleu Temptation store will be located at Rizal St, Manaoag, 2430 beside
Abba’s milk tea shop and Palawan Express and near the Manaoag Public Market. The
figure below is the location of the proposed business.
Figure 3.1 Plant Location of Bleu Temptation

Plant Size
Location plays a critical role in the success of a business. It is one of the key factors
that can determine the profitability and viability of a business venture. The Bleu
Temptation store has a measurement of 7m x 12m which is equal to 84 square meters.
Plant layout
The plant layout mainly focuses on arranging the interior of the proposed business.
The store will be where customers buy the final product, seafood cordon bleu and the
counter area will be where sales are completed and where customers can get assistance if
needed.
Figure 3.2 Plant Layout of Bleu Temptation
Figure 3.3 Top View of Bleu Temptation
This proposed perspective and floor plan of the Bleu Temptation store will
showcase the seafood cordon bleu product in a cozy, stylish setting. The design will
enhance the store’s appeal with a warm, earthy vibe that customers will enjoy. The Al
Fresco seating adds flexibility, catering to customers who enjoy dining outside. Glass walls
will add impact and bring in plenty of natural light, making the space brighter and more
inviting for customers.
Kitchen Area
The kitchen is typically a room or designated space in a building used to store,

prepare, and make food and drinks. It usually contains fixtures, supplies, equipment, and
ingredients needed for cooking. This is where the chef or cook usually works and is often
the busiest area in any food establishment.
Figure 3.4 The Kitchen Area

Storage Area
Effective food storage preserves the quality and nutritional value of your food,
helping you avoid spoilage and get the most out of your budget. It also helps prevent
foodborne illnesses by limiting harmful bacteria. Storage facilities are equipped with
security measures for the safety of stored items, and they are air-conditioned to protect
sensitive products from heat that could cause damage.
Figure 3.5 The Storage Area

Counter Area
A cashier in a food establishment handles multiple tasks to ensure efficient

transactions and great customer service. Their main duties include accurately processing
payments, handling the cash register, and helping customers with their orders. The
receiving area is the drop-off point for all food and supplies used in the store, where most
daily deliveries are received. The counter area is where sales take place and where
customers can get assistance if needed.
Figure 3.6 The Cashiering Are

Waiting Area/Dine in
This area allows customers to relax while waiting for their orders and can also be
used for other business-related transactions. Customers can enjoy their meals here as well.
The dining area is designed to provide a comfortable space for eating and relaxation. Al
fresco dining, or outdoor dining, is an increasingly popular feature in the food and
restaurant industry, offering both aesthetic and practical advantages that enhance the dining
experience.
Figure 3.7 The Dinning Area
Fixed Capital
Fixed Assets Amount

Lease Construction Materials ₱121,870
Furniture and Fixtures 26,484
Equipment 108,953
Kitchen Utensils 16,265
Total ₱273,572
Table 3 Fixed Assets of Bleu Temptation
Leasehold Improvement
Item Description Quantity Supplier’s Unit Total
Name Cost Cost
No.
1 Cement 25 pcs. Fercal hardware ₱195 ₱4,875
2 PVC pipe 6 pcs. Fercal Hardware 85 510
3 Tiles (60 x 60) 160 pcs. Fercal Hardware 110 17,600
4 Tiles adhesive 20 pcs Fercal Hardware 135 2,700
5 Tin wire 3kg. Fercal Hardware 90 270
6 Vulcaseal 1 can Fercal Hardware 150 150
7 Common nail # 2 1kg. Fercal Hardware 70 70

10 Faucet 3 pcs Fercal Hardware 75 225
11 Door (glass) 2 pc Fercal Hardware 3,000 6,000
12 Glass 5 pcs Fercal Hardware 855 4,275
13 Doorknob 3 pcs Fercal Hardware 180 540
14 Toilet bowl 1 pc. Fercal Hardware 600 600
15 Lavatory 1 pc. Fercal Hardware 1,500 1,500
16 Hollow blocks 600 pcs. Igros, Pao Manaoag 10 6,000
Pangasinan
17 Marine Plywood 15 pcs. Fercal hardware 945 14,175
(4x8)
18 Good lumber 15 pcs. Fercal hardware 200 3,000
(4x4x8)
19 Pendant light 5 pcs. Wilcon Depot 149 745
20 24 watts light 5 pcs. Fercal hardware 145 725
21 Rattan Pendant light 4 pcs. Wilcon Depot 141 564
22 Power load center 1 pc Fercal hardware 1,100 1,100
switch
23 Sand and gravel 1 elf Igros, Pao Manaoag 1,500 1,500
Pangasinan
24 Metal (10 mm) 50 pcs. Fercal hardware 120 6,000
25 3G Universal Outlet 4 pcs. Tandingan 38 152
26 2G Switch 3 pcs. Tandingan 98 294
27 Electrical wire 25 m Tandingan 40 280
28 Kitchen sink with 1 pc. Fercal hardware 600 600
strainer (16x24)
29 Electrical tape 10 pcs. Tandingan 30 300

30 Fire Extinguisher 1 pc. ACE hardware 1,300 1,300
3Lb.
31 Paint 5L Paint center 150 750
32 Exhaust Fan 2 pcs. ACE hardware 850 1,700
33 Customized 14 pcs. Creative G Shop 1,250 17,500
Stainless Steel
Letters w/ LED
lights
34 Labor (15 days) Foreman 600 9,000
(15 days)
35 Electrician 1,000 2,000
(2 days)
36 Plumber (2 600 1,200
days)
37 2 Laborer 450 13,500
(15 days)
Tota1 ₱121,845
Table 3.1 Materials Needed for Renovation of Business Establishment
The materials listed in Table 3.1, required for the leasehold improvements of the
business establishment, were determined based on the measurements and expertise of Mr.
Marcelo Molina Jr., the contractor responsible for the construction, and Mr. Gerry Molina,
the electrician hired for the project.
FURNITURE AND FIXTURES

Item Description Quantity Supplier Unit Cost Total

No. Cost
1 Customized 2 set San- Yang ₱1,127 ₱2,254
Sets of 2- Furniture
seater table
and chair
2 Customized 4 set San- Yang 4,445 17,780
Sets of 6- Furniture
seater table
and chair
3 Bar Stool 3 pcs San- Yang 990 2,970
Highchair Furniture
4 Mirror 1pc. Winsun 325 325
(panel)
5 Wall clock 1pc. Winsun 190 190
6 Flower vase 6 pcs. Winsun 75 450
7 Artificial 6 pcs. Winsun 80 480
Flower
8 Artificial 9 pcs. Winsun 65 585
Plant
9 Swing Round 1 pc A&Z Rattan 1,450 1,450
Chair
Cushion
Total ₱26,484
Table 3.2 Furniture and fixtures of the business establishment
Table 3.2 outlines the furniture and fixtures required for the business.
EQUIPMENTS
Item No. Description Quantity Supplier Unit Total
Cost Cost
1 Refrigerator 1pc. Magic Appliances ₱24,899 ₱24,899

Manaoag
2 Fujidenzo IFC 3.5 1pc Magic Appliances 12,450 12,450
Inverter GDF Manaoag
3 La Germania 1pcs. Lazada Philippines 25,698 25,698
FS640 30B (60cm)
w/ 4 burners
4 Food processor 1pc. Lazada Philippines 1,299 1,299
5 Samsung 1 Hp 1pc. Magic appliances 18,900 18,900
Inverter split type manaoag
aircon
5 Gas tank 2pcs. GM Gas 2,200 4,400
6 Pos Machine 1 set Lazada Philippines 15,000 15,000

System
7 Blender 2pcs. Lazada Philippines 780 1,560
8 CCTV (360-degree 2pcs. Lazada Philippines 1,200 2,400
view)
9 Rice Cooker 2pcs. Magic Appliances 2,350 2,350
Manaoag
Total ₱108,956
Table 3.3 Equipment Needed for Business Establishment
KITCHEN UTENSILS
Item no. Description Quantity Supplier’s Name Unit Cost Total Cost
1 Measuring Cups 1 set Manaoag General 85 85
Merchandise
2 Measuring 1 set Manaoag General 85 85
Spoon Merchandise
3 Grater 1pc. WEZ Marketing 30 30
4 Seasoning Bottle 6pcs. WEZ Marketing 35 210

5 Wok 1pc. WEZ Marketing 650 650
6 Fine Strainer 2pcs. WEZ Marketing 100 200
7 Liquid 2pcs. WEZ Marketing 45 90
Measuring Cup
8 Ice Chest 2pcs. WEZ Marketing 250 500
9 Knife set 1 set WEZ Marketing 220 220
10 Apron 10pcs. Elma’s RTW 40 400
11 Hairnet 10pcs. Elma’s RTW 15 150
12 Food Grade 1 pack City Central 220 220
Gloves
13 Chopping board 2pcs. WEZ Marketing 110 220
14 Basin 2pcs. WEZ Marketing 300 600
15 Frying pan 2pcs. WEZ Marketing 320 640
16 Glass Picher 20 pcs. Lazada 152 3,040
Philippines
17 Plates 10 dozen Lazada 250 2,500
Phillippines
18 Spoon 10 dozen Lazada 55 550
Phillippines
19 Fork 10 dozen Lazada 55 550
Phillippines
20 Serving Spoon 2 dozen Lazada 65 130
Phillippines
21 Tong 5pcs. WEZ Marketing 20 100
22 Sauce bowl 8 dozen WEZ Marketing 105 840
23 Cauldron pot 2pcs. WEZ Marketing 330 660
24 Plastic food 2pcs. Lazada 203 406
cling wrap Phillippines

25 Parchment 2 packs Lazada 100 200
Paper, baking Phillippines
sheets
26 Mixing bowl set 1 set Lazada 166 166
Phillippines
27 Whisk 2pcs. WEZ Marketing 25 50
28 Colander 1pc. Lazada 129 129
Phillippines
29 Can opener 1pc WEZ Marketing 45 45
30 Oven gloves 3pcs. Lazada 85 255
Phillippines
31 Potholder 1 dozen Lazada 55 55
Phillippines
32 Saucepan 1pc. Lazada 385 385
Phillippines
33 Service Tray 7pcs. Lazada 67 469
Phillippines
34 Cheese knife 1pc. Lazada 95 95
Phillippines
35 Kitchen Hand 10pcs. Lazada 8 80
Towel Phillippines
36 Kitchen shears 2pcs. Lazada 70 140
Phillippines
37 Dish Rack 2pcs. Lazada 435 870
Phillippines
38 Disposable 2boxes Lazada 75 150
transparent Phillippines
gloves for food
39 Peeler 2pcs. WEZ Marketing 30 60
40 Tissue holder 2pcs WEZ Marketing 35 70

Total ₱16,265
Table 3.4 Kitchen Utensils Needed for Producing the Products
The quantity of kitchen utensils listed in Table 3.4 will be used in business operation
for one (1) year.
RAW MATERIALS
Item No. Description Quantity Supplier Unit Cost Total Cost
1 Bangus 250kg Mr. Carlito 180/kilo 45,000
Magsaysay
2 Shrimp 250kg Mr. Carlito 350/kilo 87,500
Magsaysay
3 Mussel 250kg Mr. Carlito 100/kilo 25,000
Magsaysay
4 Chicken 150kg Mr. Jerry Salguet 180/kilo 27,000
5 Ham 600 packs CSI Manaoag 60 36,000
6 Cheese 1 box CSI Manaoag 1,392 1,392
7 Breadcrumbs 1 box CSI Manaoag 1,650 1,650
8 Olive Oil 5 pcs. CSI Manaoag 258 1,290
9 Lemon 10 kg Urdaneta 70 700
Bagsakan Market
10 Garlic 3kg CSI Manaoag 90 270
Powder
11 Salt 2kg Urdaneta 50 100
Bagsakan Market
12 Pepper 3kg CSI Manaoag 120 360
13 Paprika 250g CSI Manaoag 119 119
powder
14 Flour 7kg Llamido Trading 55 385
Center
15 Egg 10 trays Veloria Store 220 2,200
16 Milk 2 boxes CSI Manaoag 1,140 2,280
17 Butter 60pcs. CSI Manaoag 55 3,300
18 Onion 3kg CSI Manaoag 95 285
Powder
19 Mayonnaise 1 gallon Urdaneta 800 800

Bagsakan Market
20 Onion leaves 5kg Urdaneta 80 400
Bagsakan Market
21 Cooking Oil 5pcs. Llamido Trading 85 425
Center
22 Evaporated 2 boxes CSI Manaoag 600 1,200
milk
23 Jasmin Rice 10 sacks CSI Manaoag 1,425 14,250
24 Onion 10kg. Urdaneta 90 900
Bagsakan Market
25 Garlic 10kg. Urdaneta 80 800
Bagsakan Market
26 Purified 35 gallons Athena Water 25 875
water Refilling Station
27 Fresh 200pcs. Urdaneta 25 5,000
Coconut Bagsakan Market
28 Pandan 15kg. Urdaneta 55 825
Leaves Bagsakan Market
29 Calamansi 10kg. Urdaneta 65 650
Bagsakan Market
30 Lime 15 kg Urdaneta 70 1,050
Bagsakan Market
31 Nata de coco 2 boxes CSI Manaoag 1,320 2,640
32 Ice Cubes 20sack Akina’s 140 2,800
Water Station
33 Mango 50kg Urdaneta 110 5,500
Bagsakan Market
34 Chilli 3kg. CSI Manaoag 90 270
Powder
35 Sparkling 3 boxes CSI Manaoag 600 1,800
Water
36 Tajin 5 bottles CSI Manaoag 45 225
37 Cucumber 50kg. Urdaneta 60 3,000
Bagsakan Market
38 Honey 10 bottles Urdaneta 100 1,000
Bagsakan Market
39 Fresh mint 8kg. Urdaneta 65 520
leaves Bagsakan Market
40 Brown Sugar 3kg CSI Manaoag 90 270

41 Soy Sauce 2L CSI Manaoag 51 102
42 Sesame seeds 100g CSI Manaoag 22 22
43 Cornstarch 400g CSI Manaoag 37 37
44 Orange 35kg Urdaneta 200 6,000
Bagsakan
40 Bending 20packs. Printwise 36 720
straw
Total ₱286,912
Table 3.5 The Raw Materials Needed in Producing the Products
The quantity of raw materials listed in Table 3.5 will be used in business operation
for one (1) month.
Office Supplies
1 Ball pen 6 boxes WEZ 45 270
Marketing
2 Pencil 50pcs. WEZ 7 350
Marketing
3 Correction 12pcs. WEZ 25 300
tape Marketing
4 Eraser 12pcs. WEZ 10 120
Marketing
5 Highlighter 12pcs. WEZ 30 360
Marketing
6 Record book 4pcs. WEZ 130 520
Marketing
7 Paper clam 50pcs. WEZ 5 520
Marketing
8 Paper clip 10boxes WEZ 20 200
Marketing
9 Long coupon 6rims WEZ 185 1,110
bond Marketing
10 Short coupon 6rims WEZ 150 900

band Marketing
11 Tape 36pcs WEZ 10 360
Marketing
12 Tape 1pc WEZ 110 110
dispenser Marketing
13 Scissors 5pcs. WEZ 35 175
Marketing
14 Push pin 10 boxes WEZ 15 150
Marketing
15 Sharpener 5pcs. WEZ 5 25
Marketing
16 Glue 25pcs. WEZ 25 625
Marketing
17 Cutter 5pcs. WEZ 15 75
Marketing
18 File organizer 4pcs. WEZ 420 1,680
Marketing
19 Storage box 12pcs. WEZ 310 3,720
Marketing
20 Printer ink 18 set L&C 129 2,322
set
Total ₱14,102
Table 3.6 Office Supplies Needed for the Office of the Business
Cleaning Supplies
1. Trash Can 5pcs. WEZ 98 490
Marketing
2. Toilet Brush with 3pcs. Magic Mall 80 240
Pot Manaoag
3. Liquid Soap 3pcs. WEZ 200 600
Container Single Marketing
4. Dustpan and 5pcs. WEZ 100 500
Broom Marketing
5. Rubberized 5pcs. WEZ 320 1,600
Doormat Marketing
6. Broomstick 4pcs. Market 25 100
Manaoag
7. Pail (medium) 4pcs. WEZ 110 440
Marketing
8. Water Dipper 4pcs. WEZ 15 60
Marketing
9. Toilet Pump 3pcs. WEZ 40 120
Marketing
10. Dishwashing 6pcs. Super 8 82 492
Liquid (1000 ml)
11. Garbage Bag 120packs WEZ 25 3,000
(large) Marketing
12. Domex Toilet 15pcs. Magic Mall 115 1,725
Cleaner (1 L) Manaoag
13. Plastic Gloves 40packs. WEZ 35 1,400
Marketing
14. Muriatic Acid (4 6pcs. Magic Mall 200 1,200
L) Manaoag
15. Steel Wool 12pcs. WEZ 15 180
Marketing
16. Sponge 12pcs. WEZ 10 120
Marketing
17. Antibacterial 6pcs. Magic mall 55 330
Hand Wash (1000 Manaoag
ml)
18. Glade Automatic 1pc. Magic mall 385 385
Freshener Manaoag
19. Lysol Disinfectant 5pcs. Magic mall 355 1,775
Spray (510 g) Manaoag
20. Mr. Muscle Glass 12pcs. Magic mall 135 1,620
Cleaner (500 ml) Manaoag
21. Green Cross 15pcs. Magic Mall 60 900
Isopropyl Alcohol Manaoag
(500 ml)
22. Rag 36pcs. WEZ 5 180
Marketing
23. Doormat 15pcs. WEZ 30 450
Marketing
24. Mop Head 6pcs. WEZ 35 210
Marketing
25. Mop Handle 3pcs. WEZ 125 375

Marketing
Total ₱18,492
Table 3.7 Cleaning Supplies Needed for Business Establishment
The cleaning supplies listed in Table 3.8 will be used in business operation for one (1)
year.
Advertisements
Item No. Description Quantity Supplier Utility Cost Total Cost

1 Leaflets 1 rim Creative G ₱370 ₱370
(3”x2”)
2 Eco bags 100pcs. Print wise 9 900
3 Customized 10pcs. Print wise 500 5,000
T-shirt and
polo shirt
Total ₱ 6,270
Table 3.8 Advertisements
Business Tax and Licenses

Regular Fees and Charges Amount
Mayor’s Permit 200
Garbage Charges 400
Sanitary Inspection Fee 150
Signboard/Billboard Permit Fee 260
Occupation Fee 600
Registration Fee 100
Zoning Fee 1,560

Annual Inspection Fee 320
Food Handler Fee 200
Business License Plate 60
Fire Safety Inspection Fee 500
Total ₱4,350
Table 3.9 Business Tax and Licenses Needed to Operate Business
Communication
PLDT Wi-Fi Modem and Telephone Amount
Installation Fee Free Free
Monthly Fee ₱1,299.00
Total ₱1,99.00
Table 3.10 The Communication Utility Cost
Projected Water Bill

MANWAD Amount
Installation Charges ₱6,000
Monthly Fee ₱ 2,000
Total ₱ 6,000
Table 3.11 The Projected Water Bill of the Business Establishment

The amount of charges and monthly fee is based on the assumptions of the
MANWAD personnel according to the average business water consumption.
Projected Electricity Bill

DECORP Amount
Installation Charges ₱10,000
Monthly Fee ₱ 8,500
Total ₱ 18,500
Table 3.12 The Projected Electricity Bill of the Business Establishment
The number of charges and a monthly fee are based on the assumptions of the
DECORP personnel according to the average business electricity consumption.
Waste Disposal
The Bleu Temptation will strictly follow the proper garbage segregation. These
biodegradable materials will be separated from non-biodegradable. Trashcans are placed
inside and outside the store to maintain cleanliness in the store and outside.
According to the Municipality of Manaoag, the garbage collection of Poblacion (non-

biodegradable) is every morning, and all waste will be put in the garbage bag and placed
outside the store so that the garbage collector will easily recognize it.
Gantt Chart/Project Timetable
The timetable indicates the project's schedule whereas it includes the preparation of
the business, obtainment of the capital, construction of the building, acquisition of the
equipment and raw materials, promotion and advertisement, hiring of personnel, and
beginning of the operation.
Activities Jan Feb Mar Apr May June July

1. Preparation of the project.
2. Acquisition of capital.
3. Business applications in the
Municipal Office of Manaoag.
4. Construction of business
establishment.
5. Interior designing of the
establishment.
6. Acquisition of tools and
equipment.
7. Acquisition of furniture and
fixtures.
8. Advertising and promotion of
the business.
9. Hiring employees.
10. Start of business operation.
Table 3.13 The Project Timetable of Bleu Temptation
Table 3.13 outlines the project timetable for Bleu Temptation, detailing the process
from preparation to the start of business operations. The preparation phase, including the
collection, consolidation, and analysis of necessary data, is scheduled for January and
February. The acquisition of the required capital is planned for March.
Following the capital acquisition, business registration at the Municipal Office of

Manaoag and the construction of the establishment will take place throughout April, with
interior design work planned for May.
During May and extending into June, the procurement of tools, equipment, furniture,
and fixtures will be carried out concurrently with interior design efforts.
Marketing and promotional activities for the business, along with the recruitment of
employees for open positions, are scheduled for July. The business is set to launch in August,
marking the beginning of its operations.
CHAPTER IV
MANAGEMENT ASPECT
This chapter presents the Form of Business Organization, Organization Chart, Job
Qualification and Specification, Job Description, Salaries and Benefits, Policies and
Standard, Hours of Work, Remuneration, Leave Benefits, Conduct, and Appearance.
Form of Business Organization
Bleu Temptation will operate as a sole proprietorship, a business structure where the
owner holds full responsibility and bears unlimited liability for any debts the business
incurs.
The business will require ₱1,000,000 as a capital, and the owner Rico John Garcia
will solely provide the ₱1,000,000 capital. He will serve as a manager alongside with the
appointed Operational Manager, Brenda Gotangogan of the business and, therefore, hold
responsibility and accountability for the company’s whole operation. The managers will
hire employees who pass the stipulated qualifications and will be trained accordingly.
Eventually, these hired employees will help the managers run the company in a pleasing
and customer-oriented environment. The head chef, Hazel Marie Serrano will be the one to
direct and run the kitchen area together with her assistant, Lian Kyle Peralta as a Kitchen
crew. The cashier, Jenalin Adora will cater all orders of the customer and assist customers
with the check-out process at a store. The service crew, Gabrielle Soriano will serve food
and beverages promptly and courteously. All of them will work together to meet the
mission and vision and to meet the organizational goals.
Organizational Chart
The organizational chart shows the people that comprise the management of Bleu
Temptation.
RICO JOHN
GARCIA
OWNER
BRENDA
GOTANGOGAN
MANAGER
HAZEL MARIE JENALIN GABRIELLE

SERRANO ADORA SORIANO
COOK SERVICE
CASHIER
CREW
LIAN KYLE
PERALTA
KITCHEN
CREW
Figure 4 Organizational Chart of Bleu Temptation
Since the business enterprise is still a small business and a new entrant to the market,
having multiple managers and departments, though possible, will be costly. Instead, the
proponents came to a resolution that they would choose only one who will serve as the
operations manager and look over the whole business – its process, employees, finances,
production, marketing, and inventory. Under the operations manager are Service Crew,
Kitchen Crew, Cook and Cashier.
Job Qualifications and Specifications
The qualifications and specifications of the vacant positions will serve as the basis of
the management in hiring the right applicant for the right place. Below are the capabilities
and specifications established by the proponents for the vacant positions.
1. For Cashier
1) At least college level
2) At least 18 years old
3) Minimum of 3 years of work experience
4) Required to have a good moral character
5) Honesty and a pleasing personality are essential
2. For Service Crew

1) Male or females
2) At least 18 years old
3) Either a college-level or high school graduate
4) Must possess good moral character
5) Responsibility and hard work are essential
3. For Cook
1) Understanding food production methods
2) Leadership skills
3) Being meticulous and attentive to detail
4) Having the capability to monitor both personal performance and that of colleagues
5) Demonstrating effective time management and workload organization skills
4. Kitchen Crew
1) Able to lift and carry heavy items, stand for long periods, and perform repetitive
tasks
2) Able to communicate well with others
3) Being able to work well with others in a fast-paced environment
4) Having a basic understanding of food safety and sanitation practices
5) Having an interest in food preparation and kitchen operations
6) Willing to work weekends, nights, and holidays
Job Description
The job description of any person who comprises the business serves as their guide
in upholding their duties and responsibilities. Below are the job descriptions of the
personnel of Bleu Temptation, as well as their duties and responsibilities.
1. Operations Manager
The operations manager is the pilot of the business who drives it to achieve its
organizational goals. They oversee the business’ process, employees, finances, marketing
production, and inventory. Below are their duties and responsibilities:
 Developing a business plan and strategic framework
 Managing legal and compliance obligations
 Ensuring exceptional customer service
 Formulating new initiatives
 Resolving technology-related issues
 Recognizing recruitment and human resources requirements
 Monitoring financial matters and accounting
 Supervises daily manufacturing operations
 Schedules for work
 Delegating tasks to employees
 Guarantees the quality of the product
 Maintains facility operations and cleanliness
 Their role involves strategizing, coordinating, overseeing, and regulating all

organizational employees and their interconnections
 Accountable for reviewing sales records
 Accountable for procuring raw materials
2. Cashier
The cashier works at the counter, takes customer orders, and provides good service.
They should be friendly, easy to talk to, and able to make customers feel welcome. They
need to be careful with money, making sure they receive the correct amount and give the
right change. It's important that they are honest and responsible when handling money.
Below are the duties and responsibilities:
 Accountable for preparing monthly income statements and balance sheets
 In charge of managing receivables and payroll collections
 He/she is accountable for overseeing cash management
 Accountable for maintaining sales records
 Responsible for depositing cash.
3. Service Crew
The service crew delivers customers' orders to their tables based on the table number
provided by the cashier. They should maintain a neat and clean appearance, as customers
often judge the quality and cleanliness of a dining establishment by how presentable the
staff is. Additionally, they need to be polite and friendly when interacting with customers.
Below are the duties and responsibilities:
 Responsible for serving the order of the customers in as much carefulness as they
can.
 Responsible for cleaning the area where the customers place their orders.
 Responsible for throwing the customer’s leftovers and trash to their proper trash bin
before washing the dishes.
 Responsible for putting the trash bag in their pick-up area at the end of the day for
tomorrow’s garbage collection. This is in conformance to proper sanitation.
 Responsible for the delivery of the products to be distributed to the customers.

 Responsible for the delivery of the product with as much carefulness as possible
since the negligence of it may lead to rejection and loss.
4. Cook
The cook is responsible for preparing and cooking the cordon bleu. They should have
excellent taste and cooking skills to meet quality standards. Below are the duties and
responsibilities:
 Overseeing and guiding the food preparation procedures
 Reviewing and refining dishes before they are served to customers
 Supervising and collaborating closely with chefs at all levels
 Innovating menu items, crafting recipes, and developing dishes to ensure variety and
quality
 Assessing food inventory needs, managing stock, and placing orders
 Ultimately accountable for ensuring the kitchen adheres to all regulations, including
sanitary and food safety guidelines
 Taking charge of health and safety protocols
 Ensuring compliance with food hygiene practices
5. Kitchen Crew
The kitchen crew assists the cook in preparing and cooking dishes. They support the
cook in maintaining food quality and ensure the kitchen operates smoothly. Below are the
duties and responsibilities:
 Preparing ingredients, cooking dishes, and ensuring food is cooked to the correct
specifications
 Following food safety procedures to prevent cross-contamination and food-borne
illnesses
 Keeping the kitchen clean and organized, including cleaning and sanitizing dishes,
cookware, and utensils
 Assisting with inventory management and ordering supplies as needed
 Operating and maintaining cooking equipment, such as ovens, stovetops, and grills
 Ensuring food is served hot and fast, following proper portioning and presentation
 Checking burners, electrical wiring, and exhaust fans

Salaries and Benefits
Employees and staff are considered as the lifeblood of every business venture. The
daily operation and success depend on their efficiency and productivity. Hence, the
management must give them compensation for their work done. Below are the salaries and
benefits established by the proponents following their skills and job:
1. The Operations Manager will receive a minimum wage of ₱500.00 per day.
2. The Cashier will receive a minimum wage of ₱435.00 per day.
3. The Crew will receive a minimum wage of ₱435.00 per day.
4. The Cook will receive a minimum wage of ₱500.00 per day.
5. The Kitchen crew will receive a minimum wage of ₱435.00 per day.
Policies and Standards
1. Hours of Work
Bleu Temptation will operate seven (7) days a week and will be open twelve (12)
hours a day to cater to the customers’ demand from 9:00 am – 9:00 pm. There will be one
shift in a day which is 9:00 am – 9:00 pm. During special occasions and feasts in the town of
Manaoag, the business entity will expand the time of operation. Thus, incurring extra time on
the part of the employees, which they will file as overtime will be included in the payroll.
Below is the working schedule of the employees of the entity. The employee will receive OT
payment per hour and an alternate lunch break for 1 hour.
Personnel Schedule Day Off Reliever
Operation Manager 9:00 am - 9:00 pm Monday -
Head Chef 9:00 am - 9:00 pm Wednesda Operation Manager

y
Cashier 9:00 am - 9:00 pm Friday Operation Manager
Kitchen Crew 9:00 am - 9:00 pm Tuesday Operation Manager
Service Crew 9:00 am - 9:00 pm Thursday Operation Manager
Table 4 Employees’ Working Schedule
2. Remuneration
Each employee’s compensation consists of their basic salary, Social Security System
(SSS) and Philhealth Premium Contribution apart from this, they will also receive 13 th
Month Pay, Christmas Bonus/Gifts, and an increase in salary depending on the business
entity’s performance.
3. Leave Benefits
Since employees are essential in the growth of Bleu Temptation, the proponents
decided to allocate benefits and privileges to make them feel important, resulting in
employees’ loyalty and retention. The following are the leave benefits with pay entitled to
every employee:
a. Vacation Leave. Employees will be given vacation leave for five (5) days with
pay to replenish their worn-out energies and acquire new vitality to perform efficiently and
effectively in the workplace. However, this is only applicable to employees who lasted at
least one (1) year.
b. Sick Leave. Employees will be given sick leave for five (5) days with pay to
promote job stability, productivity, efficiency and reduce the risk of incurring errors in
work. Furthermore, they will seek medical care and avoid the risk of spreading the sickness
with their co-employees. However, this is only applicable to employees who lasted at least
one (1) year.
c. Maternity Leave. Pregnant employees will be granted a maternity leave at least

two (2) weeks before her due date and four (4) weeks after expected delivery or miscarriage
with full pay based on their regular income. This is in consideration of her state and its
effect on the quality of the work she renders. However, this is only applicable to employees
who have remained in the business for six (6) months.
d. Paternity Leave. By R.A. No. 8187 or Paternity Leave Act of 1996, the
management will grant seven (7) days of fully paid leave to married fathers. This is
effective up to the first four deliveries of the legitimate spouse.
4. Conduct
In Bleu Temptation, the proponents are looking at the profit they are going to gain
and the customer they are going to satisfy, and how their employees behave in and out of
the workplace.
Since time is one of the productivity parameters, the proponents are looking at it as a
valuable resource. With this, employees are encouraged to go to work punctually to avoid
delinquency and maximize the use of their time as much as possible. During a career, they
must be prompt and alert for any customers’ and managers’ requests while maintaining a
friendly attitude.
In case of complaints, they must never inappropriately argue with the customers.
Instead, they are expected to resolve it as fast as possible while keeping a courteous and
understanding expression. On the other hand, it is the management’s responsibility to teach
and instill in their employees’ minds that they are carrying the entity’s name and that
however they transact will indeed affect the way the customers look at the entity.
Employees who are under the influence of alcohol and prohibited drugs are not
allowed to work. This will negatively affect their effectiveness and efficiency in work.
In case of absence, they must inform the operations manager a day before or as early
in the morning as possible that they cannot go to work with a valid reason for his/her
manager to look and inform their reliever.
As for the vacation leave, they must file it three (3) days before the actual date of
absence for the Operations Manager to update the schedule and inform their reliever about
the changes.
As for the sick leave, they must file it the day he/she resumes his work and is
required to bring a medical certificate which will prove that they are suffering during those
days they were absent.
Failure to abide by these policies will be dealt with accordingly by the management.
It will be liable to the following disciplinary actions:
First Offense: Warning
Second Offense: Last warning
Third Offense: Two (2) days suspension

5. Appearance
Given that the employees-particularly the cashiers and the crews who meet the
customers directly, their appearance and presentability are essential in gaining customers'
trust in the entity. Below is the list of the things an employee must look like within the
workplace.
 Employees must always smile as it makes customers feel comfortable and easy to
the people around them.
 Employees must be friendly and approachable to create a good relationship with the
customers, which may help establish customer loyalty and customer retention.
 Employees must look presentable, which includes cleanliness and neatness because
some customers look at the presentability of the staff of a particular entity as a
measurement of the entity’s sanitation and hygiene.
 Employees must wear their ID along with their uniforms correctly. Employees who
are considered food handlers must wear hairnets to avoid hair strands falling on the
food they will need their services.
 Employees inside the production area must wear aprons and other kitchen suits to
protect the foods being produced from contamination and the employees from
possible stains.
CHAPTER V
FINANCIAL ASPECT
This chapter presents the Financial Assumptions, Project Cost, Projected Statement
of Financial Performance, Projected Statement of Financial Position, Projected Statement
of Cash Flow, Schedule of Loans and Payments, Financial Rates, Gross Profit Margin, Rate
of Return on Assets, Rate of Return on Partnership, and Payback Period of the study.
The financial aspect of this study assesses the financial requirements of the business.
The proponents carefully projected the start-up capital needed, sources of needed capital,
and the rate of returns on investments. They looked at how much cash is needed, where and
how it will be spent, and when it will return.
Financial Assumptions:
1) The capital investment of ₱1,000,000 is fully funded by the owner, Mr. Rico John
Garcia.
2) Rent expense is ₱240,000 and will increase at the rate of 5% yearly.
3) Business tax and license amount to ₱4,350 and will increase at the rate of 5% every
year.
4) Leasehold improvement is ₱121,845.
5) The cost of advertising is ₱6,270 and will increase at the rate of 5% yearly.
6) The cost of cleaning supplies is ₱18,492 and will increase at the rate of 5% every
year.
7) Office supplies cost ₱14,102 and will increase at the rate of 5% every year.
8) Furniture and fixtures are ₱26,484.
9) The equipment was 108,986.
10) The kitchen utensils are ₱16,265 and will increase at the rate of 5% every year.
11) The cost of installation of water and electric connection is ₱16,000.
12) The freight -in cost of raw materials is ₱6,000 and will increase 5% every year.
13) Raw materials are ₱3,442,944 and will increase 5% annually.
14) Electric, water and communication bill are ₱141,588 and will increase at the rate of
5% yearly.
15) Repairs and maintenance costs are 8,250 and will increase 5% every year.
16) Sales are 6,559,200 and will increase 5%, 10%, 15% and 20% for the year 2025,
2026, 2027 and 2028, respectively.
17) Bank savings account deposit is ₱1,000,000 and will add ₱500,000 every year.
18) Bank savings deposit interest rate is 5%.
19) Salaries and wages paid to employees are ₱719,160 and will increase ₱6.00 per day
every year.
20) The useful life of tangible assets (including both fixed assets such as furniture and
fixtures, equipment, and kitchen utensils) is five (5) years with a salvage value of
20%.
21) The 13th month pay paid to employees is ₱59,930
22) The income tax rate is 30%
Project Cost and Capital Investment

Project Cost and Capital Investment

Investment Cost
Leasehold Improvement 121,845
Furniture and Fixtures 26,484
Equipment 108,956
Kitchen utensils 16,265
Total Investment Cost 273,550
Operating Cost
Total Cost of Sales 283,245
Office Supplies 1,175
Cleaning Supplies 1,541
Advertisements 560
Utilities 11,799
Rent 20,000
Tax and Licenses 363
Salaries and Wages 59,930
Installation 1,333
SSS, Philhealth, HDMF 7,593
Total Operating Expenses 387,539
Contingency Fund 338,911

Total Project Cost and Capital Investment 1,000,000
Table 5 Project Cost and Capital Investment of Bleu Temptation
The items under investment costs are calculated annually since they involve non-
current assets, which are not consumable. On the other hand, operating costs are calculated
monthly because they consist of expenses paid regularly each month.
CHAPTER VI
SOCIO-ECONOMIC ASPECT
This chapter presents the contribution of the Bleu Temptation business to the local
government of the municipality of Manaoag and to the society.
Socio-Economic Aspect
Being part of the unincorporated sector has diverse impacts on the social and
economic environment. Many Filipinos are currently facing challenges due to political
tensions, globalization, and the rising costs of goods and materials driven by recent
developments. The socio-economic aspect highlights the significance of social factors in
relation to economic issues, which ultimately contribute to market shifts. Since industries
play a crucial role in a nation's economic progress, it is essential to consider these socio-
economic factors before embarking on any business venture.
In the case of Bleu Temptation, the management—comprising the owner, manager,

and staff—will work collaboratively to achieve the business's objectives. The company's
success will hinge on both the quality of its products and the excellence of its service.
Positive interactions and strong relationships between employees and customers are
expected to foster customer loyalty, serving as a key driver for the business's growth. The
sustainability and profitability of Bleu Temptation will depend on the efficient execution of
planned initiatives and the provision of high-quality services. To maximize market
opportunities, a comprehensive study of the socio-economic environment will be
conducted.
Contributions to the Economy
Bleu Temptation aims to offer healthy, high-quality products that cater to clients'
needs while maintaining affordability. The products will be produced with cost-efficiency
in mind, ensuring a competitive advantage by meeting consumer expectations and
delivering exceptional service. Once operations begin, employees will be trained to perform
standard daily procedures effectively. Additionally, they will be guided to uphold discipline
and demonstrate a welcoming attitude, enhancing customers' perception of the company's
quality and commitment to service excellence.
Contributions to the Government
Bleu Temptation and its owner will fulfill their tax obligations in compliance with
legal requirements. These taxes will contribute to government funding, supporting the
enhancement of public services and the implementation of various government projects.
Contributions to the Society
The proponents firmly believe that the true worth of a business lies not in the profits
it generates but, in its ability to provide products and services that drive societal progress.
The business’ contributions to the community include:
1. The Bleu Temptation will contribute to government revenue through tax payments,
generating additional funds. These funds can support ongoing government projects
or enable the creation of new initiatives that prioritize the welfare of the people
2. The business will create local employment opportunities as it requires personnel to

operate. Qualified applicants who successfully pass the management's screening
process will be hired. Notably, even high school graduates will be eligible to apply
for various positions, provided they meet the qualifications for the roles available.
3. A fresh and affordable food option. The business provides customers with flavorful
and creative dishes, highlighted by its unique offer-seafood cordon bleu.
4. The business will also contribute to the community’s identity. As Manaoag is

recognized as the Pilgrims’ Center of the North, the presence of the unique Bleu
Temptation adds to the town’s distinct character, making it memorable for both
residents and visitors, including pilgrims.
5. The Bleu Temptation will contribute to the economy by promoting waste

segregation at the source, facilitating waste recovery through recycling, and utilizing
eco-friendly products. This initiative will help reduce the volume of waste sent to
landfills
6. Bleu Temptation will contribute to community progress by fostering strong

relationships between customers and staff, creating a harmonious environment that
promotes social development.
7. Bleu Temptation embraces innovation and competition to distinguish itself in the

market. To thrive, the business will adopt a continuous improvement approach,
ensuring it meets customer needs and demands with products and services of
exceptional quality.
CHAPTER VII
SUMMARY, CONCLUSION AND RECOMMENDATION
This chapter presents the summary of findings, conclusions and recommendations of

the study.
Summary
With an aim to innovate the cordon bleu into a more innovative and delicious one.
To deliver a new food experience to the customers suitable for all ages and generation;
especially to those who want quality and delicious food, the proponents came up with a
feasibility study entitled The Feasibility and Viability of Bleu Temptation.
To evaluate the feasibility and acceptability to the market of a seafood cordon bleu
with different seafood, the Proponents administered structured survey questionnaires to one
hundred (100) randomly selected respondents that contains forty-three (43) students,
twenty-seven (27) employees and thirty (30) others, 98% of them are eating cordon bleu
and seafood. Out of 100 respondents, 51% of them eat cordon bleu occasionally and 48%
of them consume seafood occasionally.
Furthermore, 98% of the respondents wanted to taste the innovative and healthier
cordon bleu. 96% of them believed that cordon bleu business would be a popular meal
option in Manaoag, Pangasinan. Among the factors influencing their willingness to try new
restaurants, “Health Benefits” is their top choice.
To ensure the business remains competitive, the proponents analyzed its marketing
strategy and developed a clear mission, vision, and set of objectives. They also assessed
both their own business and competitors' strengths and weaknesses in terms of location,
product, promotion, and pricing. Based on this, they crafted marketing and promotional
strategies designed to attract the public. As a result, they projected a total sales forecast of
₱6,559,200.
In terms of the technical aspect, the business will be located at Rizal St., Poblacion,
Manaoag, Pangasinan, an area that is both accessible and visible to the target customers.
The layout and size of the establishment were carefully planned to create a comfortable and
relaxing environment for customers.
The proponents also meticulously designed the positions, qualifications, and

specifications of the staff, recognizing their crucial role in driving the business’s growth.
They also organized business hours, employee schedules, and compensation and benefits
packages to help reduce employee turnover.
The financial aspect of the business was also examined by the proponents. They
computed the business’ projected statement of financial performance which yielded a net
income of “₱1,000, 000. With a cash payback of two (2) years one (1) months and nine (9)
days”, it proves that the business is profitable and feasible.
Given the fact that the business is profitable and feasible, the business will surely
contribute to the local government of the municipality of Manaoag and to the society.
Conclusion
The following are the conclusions drawn by the proponents.
a. The proponents conclude that seafood cordon bleu is well-accepted in the market, as
98% of the respondent’s expressed approval of the innovative version of the dish.
b. The proponents conclude that the innovative cordon bleu offers advantages over the
classic version in terms of pricing and uniqueness. It is both affordable and a novel
option in the market, priced between ₱110.00 and ₱135.00. Regarding taste, the
innovative cordon bleu features three varieties: Bangus cordon bleu, Mussel cordon
bleu, and Shrimp cordon bleu. These options, as supported by scientific studies, are
rich in minerals and vitamins that provide greater health benefits compared to the
traditional cordon bleu, which offers different nutritional advantages.
c. The proponents therefore conclude that the marketing, technical, management,
financial and socio-economic aspect of Bleu Temptation is viable. Since social media
like Facebook, twitter and Instagram are the most visited social media nowadays, the
proponents will use it as medium in advertising and marketing the business. On its
technical aspect, the business establishment’s site and location which is near the
public market and beside of Palawan Express is accessible and visible to the target
market. For the business to run and operate, it will only need 5 employees comprised
of one (1) operations manager, one (1) kitchen crew, one (1) cashier, one (1) service
crew and one (1) cook. Based on the assessment of its financial aspect, the business
shows a pattern of profitability and return on investments within five (5) years of
operation. Lastly, by building this business, it will contribute to the society for this
will open local jobs and will add nutritionally new food choice at affordable prices.
Also, since it is profitable, it will contribute to the local government of the
municipality of Manaoag.
Recommendation
Through careful analysis of the problem and aspects of the feasibility study like
marketing, technical, management, financial and socio-economic, the feasibility entitled
“Bleu Temptation” is really feasible and profitable.
Therefore, the proponents strongly recommend this kind of business it is definitely feasible
and profitable.
The following are the recommendations made by the proponents in connection with
the conclusions of the study:
1. The proponents recommend to the business that they must have cordon bleu products.
2. The proponents recommend to the business that they must offer products that are of
different sizes in affordable prices, new tastes, and nutritious.
3. Proponents recommend that the business leverage social media platforms like
Facebook, Twitter, and Instagram for advertising and marketing. They also suggest
providing a parking lot in front of the establishment as part of its site and location. To
ensure smooth operations, the business should employ five staff members. It is
essential to regularly assess and monitor financial performance and return on
investment. Additionally, the proponents advise pursuing the establishment and
growth of the business to create local job opportunities, offer an affordable new food
option to the community, and contribute to the local government of Manaoag
ANNEXES
Schedule 1: Rent Expense
Monthly Payment for Rent ₱20,000
Total rent payment for 2025 ₱240,000
Year Previous Cost 5% Yearly Total Cost

Increase
2026 240,000 12,000 252,000
2027 252,000 12,600 264, 600
2028 264,600 13,230 277,830
2029 277,830 13,891.5 291,721.5
Schedule 2: Business Tax and Licenses
The cost of tax and licenses for the year 2025 is ₱4,350.
Year Previous Cost 5% Yearly Increase Total Cost

2026 4,350 217.5 4,567.5
2027 4567.5 228.375 4,795.875
2028 4795.875 239.79 5,035.67
2029 5,035.67 251.78 5,287.45
Schedule 3: Leasehold Improvement

Lease Construction ₱121,870
Electrical Installation ₱10,000
Water Installation ₱6,000
PLDT Installation + Free
Total Leasehold Improvement ₱137,870
Schedule 4: Advertising Expenses
The total advertising expense for the year 2025 is ₱6,270.

Increase
2026 6,270 313.5 6,583.5
2027 6,583.5 329.175 6,912.675
2028 6,912.675 345.63 7,258.31
2029 7,258.31 362.92 7,621.23
Schedule 5: Cleaning Supplies
The cost of cleaning supplies for the year 2025 is ₱18,492

Increase
2026 18,492 924.6 19,416.6
2027 19,416.6 970.83 20,387.43
2028 20,387.43 1,019.37 21,406.80
2029 21,406.80 1,070.34 22.477.14
Schedule 6: Office Supplies
The cost of office supplies for the year 2025 is ₱14,102.

Increase
2026 14,102 705.1 14,807.1
2027 14,807.1 740.355 15,547.455
2028 15,547.455 777.37 16,324.83
2029 16,324.83 816.24 17,141.07
Schedule 7: Kitchen Utensils
The cost of kitchen utensils for the year 2025 is ₱16,265.

Increase
2026 16,265 813.25 17,078.25
2027 17,078.25 853.91 17,932.16
2028 17,932.16 896.61 18,828.77
2029 18,828.77 941.44 19,770.21
Schedule 8: Freight-in Cost
Cost of travel and transportation weekly raw materials supply ₱4,800

Cost of travel and transportation monthly supply replenishment + 1,200
Total cost of travel and transportation for 2025 ₱6,000

Increase
2026 6,000 300 6,300
2027 6,300 315 6,615
2028 6,615 330.75 6,945.75
2029 6,945.75 347.29 7,293.04
Schedule 9: Raw Materials Inventory
The projected cost of raw materials for the year 2025 is ₱286,912.

Increase
2026 286,912 14,345.6 301,257.6
2027 301,257.6 15,062.88 316,320.48
2028 316,320.48 15,816.024 332,136.504
2029 332,136.504 16,606.83 348,743.325
Schedule 10: Utilities Expense
Monthly Utility Cost
Electricity ₱8,500
Water 2000
Communication + 1,299
Total ₱11,799
Total Utilities for the year 2025 ₱141,588

Increase
2026 141,588 7,079.4 148,667.4
2027 148,667.4 7,433.37 156,110.77
2028 156,110.77 7,805.54 163,916.31
2029 163,916.31 8,195.82 172,112.13
Schedule 11: Repairs and Maintenance Expense
The cost of repairs and maintenance for the year 2022 is assumed to be ₱8,250.

Increase
2026 8,250 412.5 8,662.5
2027 8,662.5 433.125 9,095.625
2028 9,095.625 454.78 9,550.41
2029 9,550.41 477.52 10,027.93
Schedule 13: Sales
Sales per year:

Cordon Bleu ₱1,755,000
Glaze Cordon Bleu 3,803,400
Drinks 1,000,800
Total Sales for 2025 ₱6,559,200
Year Previous Cost Rate of Increase Yearly Income Total Cost

2026 6,559,200 5% 327,960 6,887,160
2027 6,887,160 10% 688,716 7,575,876
2028 7,575,876 15% 1,136,381.4 8,712,257.4
2029 8,712,257.4 20% 1,742,451.48 10,454,708.9
Schedule 14: Cost of Sales
Cost of Sale
2025 2026 2027 2028 2029
Inventory, beg.
Raw Materials 286,912 301,257.6 316,320.48 332,320.48 348,743.325
Freight-In 6,000 6,300 6,615 6,945.75 7,293.04
Total Goods
Available for
Sale
Less:
Inventory, End.
Total Cost of
Sale
Schedule 15: Salaries and Wages
Operations Manager
Year Minimum Days Monthly Annual Salary
Salary Salary
2025 550 26 14,300 171,600
2026 578 26 15,028 180,336
2027 607 26 15,782 189,384
2028 637 26 16,562 198,744
2029 669 26 17,394 208,728
Cook
Salary Salary
2025 500 26 13,000 156,000
2026 525 26 13,650 163,800
2027 551 26 14,326 171,912
2028 579 26 15,054 180,648
2029 608 26 15,808 189,696
Cashier
Salary Salary
2025 435 26 11,310 135,720
2026 457 26 11,882 142,584
2027 480 26 12,418 149,760
2028 504 26 13,104 157,248
2029 530 26 13,780 165,360
Service Crew
Salary Salary
2025 435 26 11,310 135,720
2026 457 26 11,882 142,584
2027 480 26 12,418 149,760
2028 504 26 13,104 157,248
2029 530 26 13,780 165,360
Kitchen Crew
Salary Salary
2025 435 26 11,310 135,720
2026 457 26 11,882 142,584
2027 480 26 12,418 149,760
2028 504 26 13,104 157,248
2029 530 26 13,780 165,360
Schedule 16: Social Security System
Operation Manager
Year Monthly Monthly Share Yearly Share for Operation
Salary Manager
ER EE TOTAL ER EE TOTAL
2025 14,300 1,358.5 643.6 2,002.1 16,302 7,723.2 24,025.2
2026 15,028 1,427.6 676.26 2,103.92 17,131.92 8,115.1 25,247.04
6 2
2027 15,782 1,499.2 710.19 2,209.48 17,991.48 8,522.2 26,513.76
9 8
2028 16,562 1,573.3 745.29 2,318.68 18,880.68 8,943.4 27,824.16
9 8
2029 17,394 1,652.4 782.73 2,435.16 19,829.16 9,392.7 29,221.92

3 6
Cook
Salary Manager
2025 13,000 1,235 585 1,820 14,820 7,020 21,840
2026 13,650 1,296.7 614.25 1,911 15,561 7,371 22,932
5
2027 14,326 1,360.9 644.67 2,005.64 16,331.64 7,736.0 24,067.68
7 4
2028 15,054 1,430.1 677.43 2,107.56 17,161.66 8,129.1 25,290.82
3 6
2029 15,808 1,501.7 711.36 2,213.12 18,021.12 8,536.3 26,557.44
6 2
Cashier
Salary Manager
2025 11,310 1,074.4 508.95 1,583.4 12,893.4 6,107.4 19,000.8
5
2026 11,882 1,128.7 534.69 1,663.48 13,545.48 6,416.2 19,961.76
9 8
2027 12,418 1,179.7 558.81 1,738.52 14,156.52 6,705.7 20,862.24
1 2
2028 13,104 1,244.8 589.68 1,834.56 14,938.56 7,076.1 22,014.72
8 6
2029 13,780 1,309.1 620.1 1,929.2 15,709.2 7,441.2 23,150.4
Service Crew
Salary Manager
2025 11,310 1,074.4 508.95 1,583.4 12,893.4 6,107.4 19,000.8
5
2026 11,882 1,128.7 534.69 1,663.48 13,545.48 6,416.2 19,961.76
9 8
2027 12,418 1,179.7 558.81 1,738.52 14,156.52 6,705.7 20,862.24
1 2
2028 13,104 1,244.8 589.68 1,834.56 14,938.56 7,076.1 22,014.72

8 6
2029 13,780 1,309.1 620.1 1,929.2 15,709.2 7,441.2 23,150.4
Kitchen Crew
Salary Manager
2025 11,310 1,074.4 508.95 1,583.4 12,893.4 6,107.4 19,000.8
5
2026 11,882 1,128.7 534.69 1,663.48 13,545.48 6,416.2 19,961.76
9 8
2027 12,418 1,179.7 558.81 1,738.52 14,156.52 6,705.7 20,862.24
1 2
2028 13,104 1,244.8 589.68 1,834.56 14,938.56 7,076.1 22,014.72
8 6
2029 13,780 1,309.1 620.1 1,929.2 15,709.2 7,441.2 23,150.4
Schedule 17: Total Annual Social Security System
Year Employer Share Employee Share Total

2025 69,802.2 33,065.4 102,867.6

2026 73,329.36 34,734.96 108,064.32
2027 76,792.68 36,375.48 113,168.16
2028 80,858.02 38,301.12 119,159.14
2029 84,977.88 40,252.68 125,230.46
Schedule 18: PhilHealth Premium Contribution
Operation Manager
Salary Manager
2025 14,300 321.75 321.75 643.5 3,861 3,861 7,722
2026 15,028 338.13 338.13 676.26 4,057.5 4,057.56 8,115.12
6
2027 15,782 355.095 355.09 710.19 4,261.1 4,261.14 8,522.28
5 4
2028 16,562 372.645 372.64 745.29 4,471.7 4,471.74 8,943.48
5 4
2029 17,394 391.365 391.36 782.73 4,696.3 4,696.38 9,392.76
5 8
Cook
Salary Manager
2025 13,000 292.5 292.5 585 3,510 3,510 7,020
2026 13,650 307.125 307.12 614.25 3,685.5 3,685.5 7,371
5
2027 14,326 322.335 322.33 644.67 3,868.0 3,868.02 7,736.04
5 2
2028 15,054 338.715 338.71 677.43 4,064.5 4,064.58 8,129.16
5 8
2029 15,808 355.68 355.68 711.36 4,268.1 4,268.16 8,536.32
6
Cashier
Salary Manager
2025 11,310 254.475 254.47 508.95 3,053.7 3,053.7 6,107.4
5
2026 11,882 267.345 267.34 534.69 3,208.1 3,208.14 6,416.28
5 4
2027 12,418 279.405 279.40 558.81 3,352.8 3,352.86 6,705.72
5 6
2028 13,104 294.84 294.84 589.68 3,538.0 3,538.08 7,076.16
8
2029 13,780 310.05 310.05 620.1 3,720.6 3,720.6 7,441.2
Service Crew
Salary Manager
2025 11,310 254.475 254.47 508.95 3,053.7 3,053.7 6,107.4
5
2026 11,882 267.345 267.34 534.69 3,208.1 3,208.14 6,416.28
5 4
2027 12,418 279.405 279.40 558.81 3,352.8 3,352.86 6,705.72
5 6
2028 13,104 294.84 294.84 589.68 3,538.0 3,538.08 7,076.16
8
2029 13,780 310.05 310.05 620.1 3,720.6 3,720.6 7,441.2
Kitchen Crew
Salary Manager
2025 11,310 254.475 254.47 508.95 3,053.7 3,053.7 6,107.4
5
2026 11,882 267.345 267.34 534.69 3,208.1 3,208.14 6,416.28
5 4
2027 12,418 279.405 279.40 558.81 3,352.8 3,352.86 6,705.72
5 6
2028 13,104 294.84 294.84 589.68 3,538.0 3,538.08 7,076.16
8
2029 13,780 310.05 310.05 620.1 3,720.6 3,720.6 7,441.2
Schedule 19: Total Annual PhilHealth Premium Contribution

2025 16,532.1 16,532.1 33,064.2
2026 17,367.48 17,367.48 34,734.96
2027 18,187.74 18,187.74 36,375.48
2028 19,150.56 19,150.56 38,301.12
2029 20,126.78 20,126.78 40,253.56
Schedule 20: Home Developmet Mutual Fund (HDMF)

Operations Manager
Yea Monthl Percentag Monthly Share Yearly Share for
r y Salary e Operations Manager
ER EE TOTA ER EE TOTA
L L
2025 14,300 2% 286 286 572 3,432 3,432 6,864
2026 15,028 2% 300.5 300.5 601.12 3,606.7 3,606.7 7213.44
6 6 2 2
2027 15,782 2% 315.6 315.6 631.28 3,787.6 3,787.6 7,575.3
4 4 8 8 6
2028 16,562 2% 331.2 331.2 662.48 3,974.8 3,974.8 7,949.7
4 4 8 8 6
2029 17,394 2% 347.8 347.8 695.76 4,174.5 4,174.5 8,349.1
8 8 6 6 2
COOK
Yea Monthl Percentag Monthly Share Yearly Share for
r y Salary e Operations Manager
ER EE TOTA ER EE TOTA
L L
2025 13,000 2% 260 260 520 3,120 3,120 6,240
2026 13,650 2% 273 273 546 3,276 3,276 6,552
2027 14,326 2% 286.5 286.5 573.04 3,438.2 3,438.2 6,876.4
2 2 4 4 8
2028 15,054 2% 301.0 301.0 602.16 3,612.9 3,612.9 7,225.9
8 8 6 6 2
2029 15,808 2% 316.1 316.1 632.32 3,793.9 3,793.9 7,587.8
6 6 2 2 4
Cashier
Year Monthly Percentage Monthly Share Yearly Share for Operations
Salary Manager
ER EE Total ER EE Total
2025 11,310 2% 226.2 226.2 452.4 2,714.4 2,714.4 5,428.8
2026 11,882 2% 237.64 237.64 475.28 2,851.68 2,851.68 5,703.36
2027 12,418 2% 248.36 248.36 496.72 2,980.32 2,980.32 5,960.64
2028 13,104 2% 262.08 262.08 524.16 3,144.96 3,144.96 6,289.92
2029 13,780 2% 275.6 275.6 551.2 3,307.2 3,307.2 6,614.4
Service Crew
Salary Manager
2025 11,310 2% 226.2 226.2 452.4 2,714.4 2,714.4 5,428.8
2026 11,882 2% 237.64 237.64 475.28 2,851.68 2,851.68 5,703.36
2027 12,418 2% 248.36 248.36 496.72 2,980.32 2,980.32 5,960.64
2028 13,104 2% 262.08 262.08 524.16 3,144.96 3,144.96 6,289.92
2029 13,780 2% 275.6 275.6 551.2 3,307.2 3,307.2 6,614.4
Kitchen Crew
Salary Manager
2025 11,310 2% 226.2 226.2 452.4 2,714.4 2,714.4 5,428.8
2026 11,882 2% 237.64 237.64 475.28 2,851.68 2,851.68 5,703.36
2027 12,418 2% 248.36 248.36 496.72 2,980.32 2,980.32 5,960.64
2028 13,104 2% 262.08 262.08 524.16 3,144.96 3,144.96 6,289.92
2029 13,780 2% 275.6 275.6 551.2 3,307.2 3,307.2 6,614.4
Schedule 21: Home Development Mutual Fund (HDMF)


2025 14,695.2 14,695.2 29,390.4
2026 15,437.76 15,437.76 30,875.52
2027 16,166.88 16,166.88 32,333.76
2028 17,022.72 17,022.72 34,045.44
2029 17,890.08 17,890.08 35,780.16
Schedule 22: SSS, PhilHealth and HDMF (Employer Share)
Year SSS PhilHealth HDMF Total

2025 69,802.2 16,532.1 14,695.2 101,029.5
2026 73,329.36 17,367.48 15,437.76 106,134.6
2027 76,792.68 18,187.74 16,166.88 111,147.3
2028 80,858.02 19,150.56 17,022.72 117,031.3
2029 84,977.88 20,126.78 17,890 122,994.66
Schedule 23: Fixed Assets Cost|
Amount 20%Salvage Life Value Depreciation

Value
Lease 121,870 24,374 5 years 19,499.2

Construction
Furniture & 26,484 5,296.8 5 years 21,186.4
Fixtures
Equipment 108,953 21,790.6 5 years 17,432.48
Kitchen 16,265 3,253 5 years 2,602.4
Utensils
Cost 2025 2026 2027 2028 2029

Lease 121,870 121,870 121,870 121,870 121,870
Constructio
n
Furniture 26,484 26,484 26,484 26,484 26,484
and Fixture
Equipment 108,953 108,953 108,953 108,953 108,953
Kitchen 16,265 16,265 16,265 16,265 16,265
Utensils
Total 273,572 273,572 273,572 273,572 273,572
Less: Accumulated Depreciation

Lease 19,499.2 38,998.4 58,497.6 77,996.8
Construction
Furniture and 21,186.4 42,372.8 63,559.2 84,745.6
Fixture
Equipment 17,432.48 34,864.96 34,864.96 69,729.92
Kitchen 2,602.4 5,204.8 7,807.2 10,409.6
Utensils
Total 60,720.48 121,440.96 182,161.44 242,881.92
Carrying Cost 212,851.52 152,131.04 91,410.56 30,690.08
Schedule 24: 13th Month Pay

Positions 2025 2026 2027 2028 2029
Operations 14,300 15,028 15,782 16,562 17,394
Manager
Cook 13,000 13,650 14,326 15,054 15,808
Kitchen 11,310 11,882 12,418 13,104 13,780
Crew
Service 11,310 11,882 12,418 13,104 13,780
Crew
Cashier 11,310 11,882 12,418 13,104 13,780
Total 61,230 64,324 67,362 70,928 74,542
LOGO
Streamer
Leaflets
Menu
Proper Uniform
The employees will have one set of uniforms - blue polo shirt which will be partnered with
black slacks . For food handlers their uniforms will be partnered with apron and hairnet. The
polo shirts, aprons and hairnets will be provided by the management business entity.
Souvenir
Bleu Temptation will also offer souvenirs such as eco-bag and fan for the customers. These
serve as a tool to market the product to the customers by means of attach business logo.
Customers who will purchase an amount of 300 pesos during holidays and special
occasions like Valentine’s Day, Christmas Season, and New year Celebration.
Proper Packaging
Since the business is concerned and aware of the environments present condition,
the researchers decided to use eco-friendly packaging for the products. For takeout
cordon bleu, brown paper bags are available depending on the size the customers bought.
For beverages, paper cups will be use with plastic lids which is unavoidable. In front of
each package is the logo of Bleu Temptation.
Paper bag for takeout orders.
Paper Cups for Fruit Juice it has 3 different sizes which is 10,12 and 16oz.
Article of Partnership
Of
Bleu Temptation
KNOWN ALL MEN THESE PRESENTS:
That, the undersigned, all of legal age and resident of the Republic of the
Philippines have agreed to form a general partnership under the terms and conditions
hereinafter set forth and subject to provisions of existing laws of the Republic of the
Philippines.
AND WE HEREBY CERTIFY:
Article I: The name of the partnership shall be BLEU TEMPTATION.
Article II: That the location of the business will be set at RIZAL ST. POBLACION,
MANAOAG, PANGASINAN.
Article III: That the names, citizenship and residence of the partners of the said
partnership are as follows:
Name Citizenship Residence
Trisha Ann B. Dagang Filipino Baritao, Manaoag Pangasinan

Cristine P. Ligo Filipino Babasit, Manaoag,
Pangasinan
Francis Kyle B. Mendoza Filipino Poblacion, Manaoag,
Pangasinan
Maeui M. Padilla Filipino Tebuel, Manaoag,
Pangasinan
Diana More P. Tabbuan Filipino Pao, Manaoag, Pangasinan
Regine Q. Ventenilla Filipino Babasit,
Manaoag,Pangasinan
Article IV: That the term for which said partnership is to exist is five (5) years from the
original recording of the said partnership by the Security Exchange Commission.
Article V: That the purpose of the said partnership is as follows:
1. Create additional employment.

2. Provide a new variety of cordon bleu to the people of Manaoag as well as to the
visitors.
3. Possibilities of a good profit.
Article VI: That the capital of the said sole proprietorship shall be One Million Pesos
(₱1,000,000.00) contributed as cash by the owner:
Name Amount Contributed
Rico John V. Garcia ₱1,000,000
Regine Q. Ventenilla ₱240,000.00

Total ₱1,200,000.00
That no transfer of interest which will reduce the ownership of the Filipino
citizens to less than the required percentage of the capital shall be recorded in the proper
book of the partnership.

Article VII: That the profits and losses shall be divided pro-rata among the partners.
Article VIII: That the firm shall be under the management.
IN WITNESS WHEREOF, we have here unto set our hands this NOVEMBER 2021 at
MANAOAG, PANGASINAN, PHILIPPINES.
TRISHA ANN B. DAGANG
CRISTINE P. LIGO
FRANCIS KYLE B. MENDOZA
MAEUI M. PADILLA
DIANA MORE P. TABBUAN
REGINE Q. VENTENILLA
Sign in the presence of:

MR. NOEL A. CANO
CONTRACT OF LEASE
That I, WARLITO GARCIA of legal age, married, Filipino

and resident of Villa Pozzorobio Pangasinan, hereinafter known as the LESSOR and
RICO JOHN V. GARCIA, likewise, of the legal age, single, Filipino and resident of Baritao,
Manaoag Pangasinan;, respectively, hereinafter known as the LESSEE.
That the LESSOR is the owner of a certain space located at Rizal St., Poblacion,
Manaoag, Pangasinan and the LESSEE desire to lease the premise under the following
terms and conditions:
1. That the term of this lease is five (5) years, from and after the execution of this contract
of lease, renewable at the will of both parties;
2.That the rent shall be ₱20,000.00 monthly;
3. That the LESSOR will allow the LESSEE to accept his/her late payments without any
interest.
IN WITNESS WHEREOF, the parties have here unto set their hands this JANUARY
2025 at Manaoag, Pangasinan, Philippines.
WARLITO GARCIA
Lessor
RICO JOHN GARCIA
Lessee
CTC No. : CTC No. : ______________________________
Issued at : AT : ______________________________
On : On : ______________________________
SIGN IN THE PRESENCE OF:

REPUBLIC OF THE PHILIPPINES
______________________________
In the Municipality of Manaoag and on the first date written personally appeared
before me, the above parties with their CTC No. as shown below their names and
signatures having been exhibited to me, known to me and to me known to be the same
persons who executed the forgoing instrument and knowledge that the same is the result
of their free act, voluntarily will and deed.
WITNESS MY HAND AND NOTARIAL SEAL

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Colegio de San Juan de Letran-Manaoag

Castro St. Poblacion, Manaoag, Pangasinan, Philippines

THE FEASIBILITY AND VIABILITY OF BLEU TEMPTATION

Presented to the Faculty of

Business Administration Department of

Colegio de San Juan de Letran-Manaoag

In Partial Fulfillment of the

Requirements for the Degree of

Bachelor of Science in Business Administration

GARCIA, RICO JOHN V.

PERALTA, LIAN KYLE M.

SERRANO, HAZEL MARIE M.

This feasibility study entitled “BLEU TEMPTATION” prepared and submitted by

NOEL A. CA NO, MBA

DR. KRISTINE G. DE VERA, DBA

DR. LENIGRACE L. MECIAS, LPT JOHN IVAN S. CLEOFE, LPT, MST

on the Feasibility Study of Bleu Temptation, Conceptual Framework, Methodology, Data

Collection Procedure, and Presentation and Analysis of Data.

interactions, and geographical influences. Different cuisines often symbolize cultural

availability of certain ingredients and cooking methods is influenced by the environment,

for seafood lovers.

of modern culinary options.

As consumers become more health- conscious, seafood has gained attention as a

offers a lower-calorie, nutrient-rich alternative to poultry, while the baked preparation

This business will directly benefit customers by providing an innovative dining

flexibility. Additionally, it boasts an abundance of essential minerals like iodine, selenium,

its unique features and nutritional value.

Statement of the Problem

Temptation, featuring seafood cordon bleu in Manaoag, Pangasinan.

Specifically, the study seeks to address the following questions:

Cordon Bleu among the target market in Manaoag?

2. Is the dish: Seafood Cordon Bleu viable in terms of:

2.1 Marketing Aspect,

2.2 Technical Aspect,

2.3 Management Aspect,

2.4 Financial Aspect and,

2.5 Socio-economic Aspect?

considering other established food ventures in the area in terms of:

3.1 Price Affordability,

3.2 Health Benefit,

3.4 Service, and

Schematic Diagram on the Feasibility of Bleu Temptation

compared to its competitors.

Figure 1 Schematic Diagram on the feasibility of Bleu Temptation Versus Competitor

customers; when it comes to ambiance, Bleu Temptation is more competitive because of

customers can stay, relax, and enjoy the food.

Technical, Marketing, Management, Financial, and Socio-Economic, which serve as the

foundation for the study.

Marketing Aspect: Marketing Aspect. It comprises the mission, vision, objectives,

promotional strategies, and SWOT analysis of Bleu Temptation.

Management Aspect: Implies a clear and precise identification of duties and

responsibilities, flow of authority and manpower level requirement of this business. To

organization, organizational chart, job qualifications and specification, job description,

salaries and benefits, and policies standards.

period of Bleu Temptation business.

Socio-Economic Aspect: This section discusses the business' contributions to society,

SWOT Payback Policies and

Figure 1.1 Conceptual Framework Model

incorporated in the study.

The researchers applied quantitative descriptive approach, which involves utilizing