FS 1 Defense Papers CAKE MY DAY PDF

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Feasibility Study...

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A Feasibility Study as Cake My Day

A Feasibility Study Presented to the Faculty and Staff of College of Business and Accountancy La Salle University Ozamiz City In partial fulfilment of the requirements for the BAHELOR OF SCIENCE IN BUSINESS ADMINISTRATION By ANTIOLA, JEANIZA C. DELOS SANTOS, DARYL I. EDIOS, REJELME P. LEGARTE, CHERAMIE A. NEMENZO, KEITH HARVEY R. QUIROG, EGIN P.

ADVISER: Mr. Lowelle Cielo Pacot, CPA, MMA

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Chapter 1

INTRODUCTION

Food is a necessity and is a need for survival. Foods are mostly inspired by the culture in a certain area. It has different style, taste and etc. It usually to be cooked in warm but people has different ideas how to serve foods such just making it chill and froze. Normally, we eat when we are hungry, sometimes we also eat because we crave for it not just because we are hungry but because we desire to. One of the best ideal businesses to enter is in the food industry since any types of people: according to their social status, gender, occupation, and so on can be the target customers. People have different perspective in choosing what to eat. Customers have different taste and different types of food that we want to eat. In addition, customers are also fun of buying foods in streets. Food businesses tend to make unique and classy foods. They just don’t focus on the taste of their product but on how it is being served or delivered as well. Food is a demand yet its taste and price or its affordability always varies. The different and changing perception and expectations of the customers must be considered. Nowadays, trends do influence food industry. Such foreign foods are mostly in demand due to its unique appearance and its taste also is new to the people. One of which is the Japanese street-food called Japanese cake that is made up with ingredients that can be found in our local market place. Since that it is easy to serve, it can also be innovated such adding flavors and beautify its physical appearance.

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Cake my Day is a Japanese inspired cake that has different flavors in it such as: chocolate, cheese and ube. It is not that sweet but tasty. In Ozamis City, this kind of street-food is not yet introduced in a large scale of people. This is the main reason why it is forecasted to be an in demand product here in local areas.

REVIEW OF RELATED LITERATURE

In Food timeline, cake is a bread-like and sweetened food. Historians evidenced that the ancient Egyptians were the first to advance in their baking skills. According to the Oxford English Dictionary, they traces the word “cake” way back 13 centuries. The word was derived from “kaka”, an Old Norse word. The food historians added that modern cakes are baked originally in Europe in the mid-17th century. According to the Japanese pancake world, in 16th century, a pancake called “Funo-yaki” was made by the founder of a Japanese tea ceremony, Sennorikyuu. His pancake is made up of mixed flour with water and sake char-grilled the flattened dough. From this era, there are improvements on how to cook the pancake and the sauce use is invented by the Taisho-era (1912-1926). On the other areas of making the pancake, people tend to add preferred ingredients. Therefore they name the pancakes as “Okonomi-yaki” in which “okonomi” means “what you like” or “how you like” and “yaki” means “cooked”. In addition, Japanese Pancake is being innovated such on the way of cooking or preparing the food and there are different ingredients that are added which includes the flavoring.

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Some research and literatures are under investigation to improve this report. Mary Bellis (2019), states in “The Oxford companion to Food” that cheesecake was mentioned around 200 BCE in Marcus Porcius “Cato’s De re Rustica” and that Cato described making his cheese cake with results quite close to modern cheesecake. The Romans spread the Cheesecake tradition from Greece to all over Europe. Centuries later, cheesecake originated in America, with a range of regional recipes brought over by migrants. Jessica Thompson (May 24, 2017) on stated that Romans spread the Greek cheesecake across Europe, with the current baked cheesecake thought to have its origins in medieval Poland, combining cottage cheese, cream patisserie, gently fermented raw milk and fresh cheese. Upon the discovery of cream cheese in New York in 1872, cheesecake recipes using cream cheese started to surface with the Polish immigrants taking this cake with them to US. Meanwhile, the newly formed Meiji government in Japan promoted the adoption of foreign foods, with a recipe book published in 1873 making the first mention of cheesecake – albeit a mixture of cheese and rice rather than a Western-considered “cake”. But the cake wasn’t readily embraced as typical Japanese palates of the time found cheese especially noisy. It wasn’t until the postwar time, when the American forces stayed in Japan brought American-baked cheesecake along with other foreign flavors and products that the tastes started to develop. Soft cottage cheese and cream cheese were introduced in Japan during the early Showa period and started to appear as novel ingredient in traditional confectionary, which grew in consumption with the advent of electric refrigerators in the home during the 1950’s, and gradually followed the Japanese partially for cheese and cheese-based desserts. The 1960’s saw the rise of commercial cheesecake pioneers in Japan. Romotaro Kuzuno, owner of Kobe’s Morozoff, encountered a local käsekuchen cheesecake on a trip to Berlin in 1969 an d was enamored that he felt it was important to make it

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available in the home country. In Osaka, RikuroOjisan was among the first chains to serve the iconic wobbly, airy Japanese cheesecake soufflé style. Women’s magazines featuring cheesecake catalyzed a boom in the popularity of the cake throughout the country during 1970’s. The late 1980’s saw the introduction of more desserts with cheese-like tiramisu and cheese filled steamed buns and solidified the role of cheese in Japanese Cuisine. The taste for, and availability of, cheesecake has been common in Japan since the 1990’s (Jessica Thompson, 2017). According to Mimi Tiu (2019), The Japanese cheesecake has originated in the 1970’s and has been a staple in Japan’s dessert scene for decades. Also known as soufflé cake, jiggle cake,, pillow cake, and cotton cake, thanks to Uncle Tetsu the modest-looking dessert slowly gained worldwide acceptance. The Asian is nothing like its Western counterpart, a cross between sponge cake and cheesecake, rich in flavor tightly packed, filled with a graham cracker crust and sometimes served with toppings. Eating a slice of delicious cheesecake in Japan, taste like having a bite from a pillow cloud. The airy consistency is comparable to one of our Philippine delicacies (the-oh-so-fluffy mammon) but as every delicious cheesy bite melts in your mouth the baked treat is even softer, smoother and creamier. Erin McDowell (2018) said that Japanese Cheesecakes is an unusual kind of dessert – a tall, single-layer cake normally finished with powdered sugar dusting. Her first taste was veritable treat. First things first: It’s not really a cheesecake, and you won’t remember one. But it is certainly a cake. True cheesecake is not all a cake but custard that is baked until it is set. Japanese cheesecake is a cake baked with cream cheese added. It has elements of rich custard, as well as a light, airy sponge cake. The result is a surprisingly moist sponge cake, given that usually, sponge cakes are filled with syrup to moist them and that’s not the case here. It is simple, and pretty, too.

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Japanese cheesecake is so sweet, it wobbles slightly, and it’s this jiggle that’s given it a nice look. It gets its name from added cream cheese to the cake better. The finished cheesecake resembles an extra-light textured American chiffon cake. It’s not too spicy and there is a touch of lime in this version. As with all Japanese material, minimalism is best and no adornment is requires for slice of this cheesecake (Vanessa Greenwood, 2019). This light and fluffy mouse-like shaped (in Japanese onomatopoeia, affectionately referred to as “fuwa-fuwa”) is characteristic of cheesecake – meat, cake – it’s common favorite in cafes, bakeries, patisseries, specialty shops, grocery stores and dessert menus throughout Japan. There are two main types of Japanese cheesecake, both resulting from a minor remolding to suit local tastes – thinner, less sweet and lower in calories delightfully. The Japanese “soufflé” cheesecake is a baked variety, which differs from a typical New York – style baked cheesecake by combining the cream cheese mixture with a meringue egg white batter, which is cooked in a bain-marie to create a smooth, chiffon-like consistence. (Jessica Thompson, 2017) Jessie Oleson Moore (2020), Japanese bakery and pastries has given their customers the satisfaction upon purchasing their product. Their ingredients and the food appearance are simple but get ready to blown away for there is an extra special about the taste of Japanese cake. You wouldn’t think that it is only made up of butter, cheese, flour, and eggs. The texture is good and the taste is delicious. What makes it differ from others is its cotton-fluff smell. According to Sweet-toothed diaries, a blog spot states that someone noticed the existence of Japanese cake in the Philippines particularly in Lapu-Lapu City. They found it so interesting that they found this cupcake looking pancakes.

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In the Philippines, Japanese cakes aren’t so popular. Japanese cake provides delicious taste ideally suited to your pallet. If you’re not aware of this dessert, essentially, a Japanese cake is like a donut with a filling inside. Japanese cake tastes like pancakes and the filing makes the cake flavorful. The fillings range from conventional bread fillings such as cheese to fruity Pinoy fillings such as banana langka and ube (Gluttonguide 2010). Blanchfield, Deirdre S. (2002) stated that flour is a finely ground powdered food generated by grinding cereal grains or other nutritious, starchy parts of plants and then used mainly in baking. Flour is most often made from wheat, and when the term “four” can be used without restriction, it typically refers to wheat flour. Nevertheless, flour can also be made from several other grasses and non-grain plants, like rye, barley, maize (corn), rice, buckwheat, potatoes, beans, peas and other crops, such as Australian acacia. According to WikiPedia (2020), eggs are made up of female animals of several different species, like birds, reptiles, amphibians, a few rodents, and fish, many of which were consumed by humans since ancient times. Bird and reptile eggs consist of protective eggs shells, albumen (white egg), and vitellus (yellow egg), which are in closed inside a variety of thin membranes. The most widely used eggs are chicken eggs. Several poultry eggs, including duck and quail eggs, are also consumed. Fish eggs are known as rose and caviar. Egg yolks and whole eggs contain large quantities of protein and choline and are commonly used in cooking. Given the nutritious value of eggs, there are possible health risks related to cholesterol content, salmonella contamination and egg protein allergy. Powdered milk or dried milk is a dairy product formed by evaporating milk to a dry state. Another purpose of drying milk is to conserve it; milk powder has a much longer shelf life than liquid milk and, due to its low moisture content, does not need to be refrigerated. Powdered milk

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and dairy products include such things as dry whole milk, non-fat dried milk, dried buttermilk, dry whey and organic milk mixes. Powdered milk is commonly used in the manufacture of baby formula, confectionery including chocolate and caramel candy, and in preparations for baked goods where the inclusion of liquid milk will make the product too thin (edubilla.com2019).

Objective of the Study The researchers conducted this study to evaluate the feasibility of Japanese cake inspired which is the Cake My Day in the Ozamiz City and to determine the following aspects: a. Market study 

The effectiveness of Japanese street-food ideas



What are the marketing techniques or strategies that should be done to promote the business

b. Management study 

the type of organizational structure



the responsibilities of each member in the organization

c. Technical study 

Equipment needed for the business are mixer for the ingredients and cooking equipment such as molder so that the cakes are in same size and shape.



The procedures on how to cook the product.

d. Financial Study 

The capital needed to start the business

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

Expenses in every transaction such: delivery and the ingredients needed in every set of cooked mini cakes.



Reached quota in everyday selling



The profit generated in the business

Scope and Limitation The study concentrated on food business industry. It target market are the students, employees/staffs and the nearby residents of La Salle University and Misamis University. the operation of the business started from Febuary 17, 2020. The business operating hours for Monday to Friday started at 10am-4pm. The process in establishing the business is through consignment. It has 2 locations – outside La Salle University near Burgos Gate and outside Misamis University at “Rams eatery”.

Significance of the Study In this type of food business, it needs proper understanding on its origin and has to follow every process to operate the business well. The outcome of this study will give benefits to the following: The Researchers will determine that the business they engage to is profitable or feasible. The Future Entrepreneurs’, the study may serves as a guide for the new entrepreneurs that will engage in this kind of business. The result of the study may also help in having great ideas and techniques on handling the same type of business.

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Entrepreneurs in the present/business owners. The result of this study can help business owners of the same type of business identify on which area does this product is feasible or profitable. The study also gives information such strategies and techniques in marketing process that help these entrepreneurs determine or come up with an effective marketing strategy. The customers is included as beneficiaries, as they purchased the product, they will starved no more in just affordable and cheap price.

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CHAPTER 2 METHODOLOGY

RESEARCH DESIGN The researchers use quantitative research design. The quantitative research design is a research base on numerical data or data that can be converted into usable statistics. This is use to quantify attitudes, and other defined variable. This type of research design uses surveys such questioners to find results. RESPONDENTS The respondents of the study are the potential customers inside and outside La Salle University and Missamis University. These buyers may compose of students, faculty/staff and other customers interested to buy the product. RESEARCH LOCALE The research is conducted in Ozamiz City by the students of La Salle University. The study has (2) particular locations for consignment: La Salle University, La Salle St. Aguada, Ozamiz City near gate 5 (“Jocelyn’s Karenderya”) and Missamis University, H.T. Feliciano St. Ozamiz City near Goodies (“Rams’ Eatery).

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DATA GATHERING As for gathering data, the researchers engage in online selling, direct selling and consignment. The number of product purchased in every day of selling as well as the back orders will be recorded. DATA ANALYSIS The researchers will use descriptive statistical analysis for the Data.

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CHAPTER 3 RESULTS AND DISCUSSION MARKET STUDY The target market of the business consists of students and employees of LSU and MU as well as the nearby residents or the customers nearby these two institutions.

Date

Product

February 17, 2020 February 18, 2020 February 19, 2020 February 20, 2020 February 21, 2020 February 26, 2020 February 27, 2020 February 28, 2020 March 2, 2020 March 3, 2020 March 4, 2020 March 5, 2020 March 6, 2020 March 9, 2020 March 10, 2020 March 11, 2020 March 12, 2020 March 13, 2020

Mini Cake Mini Cake Mini Cake Mini Cake Mini Cake Mini Cake Mini Cake Mini Cake Mini Cake Mini Cake Mini Cake Mini Cake Mini Cake Mini Cake Mini Cake Mini Cake Mini Cake Mini Cake

Sold Through Consignment (in pcs.) Burgos St. H.T. Feliciano St. 25 32 26 40 30 40 30 40 29 35 26 32 29 38 32 40 30 40 33 40 25 37 26 36 27 40 27 30 23 40 29 39 24 35 22 34

Sold Through Direct Selling – LSU Campus (in pcs.) 23 14 10 10 16 22 13 8 10 7 18 18 13 23 17 12 21 24

Total Sold (in pcs.)

SALES DATA The Table shows the actual sales of daily operation from February 17, 2020 to March 13, 2020. Each consignee was given 40 pieces of cake every day. The unsold cake of each consignee will be taken during 4 o’clock in the afternoon and sell it directly inside the LSU Campus. UNIT SOLD Consignment (Burgos St. and H.T. Feliciano St.) – 1,161 total units sold Direct selling (LSU Campus) – 279 total units sold

80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80 80

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Statement of Profit and Loss CAKE OF DAY STATEMENT OF PROFIT AND LOSS FOR THE PRIOD ENDED IN MERCH 2020 February - March Sales Less: Cost of Goods Sold

P 14,400.00

Gross Profit

P 7, 300.80

Less: Expenses Fare

P 540.00

Paper bag

P 200.00

Commission

P 1,173.00

NET PROFIT COSTING:

P 5,186.20 Egg Powdered Milk White Sugar Chocolate Syrup Cheese Margarine Flour (First Class) Yeast Sprinkles

P 0.75 per 0.72 grams P 0.33 per 1.25 grams P 0.34 per 12.5 grams P 2.00 per 47.32 grams P 0.70 per 2.06 grams P 0.40 per 3.125 grams P 0.37 per 12.5 grams P 0.13 per 0.006 grams P 0.05 per 1 gram

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Variable Cost Per Day

P 5.07

COMPETITOR ANALYSIS Indirect Competitors

Description A small bakery in Burgos St. selling different kinds of bread and cakes. They have many

Mon Cherrie Bakery

customers especially students of La Salle University. It is our indirect competitor in that street. Our indirect competitor in H.T. Feliciano St. because they sell variety of bread and cakes.

EMCAR Baker

A small bakery but has many customers because it is near Misamis University and Faith Hospital.

SWOT Strength – These are the niche of the business 

The product is new in the food market o The product is a Japanese cake inspired and is new to the market as it is added with flavors.



There are less competitor as it is just being introduced

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o Here in Ozamiz City it’s rare to see vendors selling Japanese cakes or similar to Cake My Day product. 

The product has both taste of foreign (Japanese) and local food. o The ingredients of the product are the same ingredients use in making pancakes.



Affordable price o The cost is pocket friendly.

Weakness – These are the attributes that the business should have take care of. 

The product doesn’t stay fresh and tasty for long time duration. It can only last for 1 day, for these reasons: o Its fluffiness doesn’t stay long. o

The sprinkles above surface of the product will be absorbed by the product; it will look messy and unpleasing.

o If it is not yet eaten in 2 days, it will moist. 

Catching ...