PROJECT

IN
ENGLISH
SUBMITTED TO:ANNIE APOLLA PELAEZ PANTI
SUBMITTED BY:WILLIAM JAMES MARIANO

AE4AA

FEASIBILITY STUDY

IN
BAKERY BUSINESS

FORNO DE MARIANO
BUSINESS NAME

FORNO DE MARIANO

I.

PROJECT SUMMARY
The FORNO DE MARIANO is a bakery bussiness owned by
William James P. Mariano. The business named FORNO DE
MARIANO.
Forno is an italian word means pugon it is a filipino word.
During the early time most of the filipino use the pugon to make or
bake breads. It is also an old process of baking that filipinos used.
Lets talk about the business sooner after 3 to 6 months the
FORNO DE MARIANOs head office soon to be open and serve you
It is located at blk 5 lot 5 Montaa Subdivision Burgos. The size
of the head office is . 84sqm it would be a 3 storey airconditioned
building. Adding to this project after 6 to 8 months the factory of the
FORNO DE MARIANO will open at BLK 10 lot 13 Montaa
Subdivision with a 168 sqm a one storey building also with an
airconditioned room and high technology facilities and machines
The said business will have its operation from Monday to
Friday with its serving hours from 8am to 8pm. The FORNO DE
MARIANO offers italian baked goods and beverages as well.

The initial Capital use by FORNO DE MARIANO is 300,000

pesos the said amount is from the MARIANOS family fund.

Plant location
The plant location will be on blk 5 lot 5 Montaa Subdivision
home town.

Plant lay out

Bakery store
This is a proposed perspective view of the forno de
mariano Italian bakery. This is where the forno de
mariano products will be displayed and with a relaxing
design which promotes a green and healthy lifestyle that
our product endures to our customers.

Office area

this is a proposed perspective

view design of where the manager of the Forno de
mariano Italian bakery.

this is a proposed perspective

view designof where the Forno de mariano products will
be produced and be done.

II.

MARKET STUDY

100
90
80
70
60
PANDESAL

50

CAKES

40

ETC

30
20
10
0
F.D.M

F.D.M

BREAD
RICE MEAL
SPAGETTI
DELICACIES

The people live at Montaa Subdivision always have their morning

events like Zumba. Many of them buy coffees and bread for their
breakfast.
But the bakery is too far from the people who lives the said village.
The villagers will catch up for two rides to reach the said bakery.
The factors affecting the market of the product.
The products size suits with the taste .
The products suits for the budget of the buyer.
The marketing program for the product.

Word of mouth marketing

Free taste sample marketing
Sending brochures plumpest
Mobile marketing

III.

TECHNICAL FEASIBILITY STUDY

The forno de mariano use an imported equipments or machineries which is

some of those equipment are from USA and JAPAN.
Also in this part of the study you will see the plant location of the said business.
1. DOUBLE RACK OVENS-ITALY

2. PROOF BOX-USA

3. MICROWAVE OVEN-PARIS

4. PASTRY ROCKS AND SHEET PAN-KOREA

RANGES-USA

5. WALK IN FREEZER-JAPAN

6. WALK IN REFRIGERATOR -JAPAN

7. ICE MAKER -USA

8. MIXERS-PARIS

9. DOUGH SHEETER-BRAZIL

10.REFRIGERATOR DISPLAY CASES-KOREA

11.THREE TUBSINK-CANADA

12.SANDWICH STATION-USA

13.ESPRESO MACHINE-JAPAN

14.SODA MACHINE -JAPAN

15.BREAD SLICER-CANADA

16.SCALE-FROM UNITED STATES OF AMERICA

17.TABLES AND CHAIRS

PLANT LAY OUT:headoffice =BLK 5 LOT 5 Montaa

Subdivision village
Forno de mariano factory=BLK 10 LOT 13

IV.

FINANCIAL FEASIBILITY
The main monthly expenses for our bakery is a rent payment of 30,000
a month in the Montaa Subdivision a payment on our equipment loan,
and accounts payable to our vendors. The head office building was
previously used as a retail store and is 84 sqm. We will need to
renovate inside and purchase or lease all equipment needed to run a
bakery these are the list of equipment need for the Forno de Mariano.

EQUIPMENTS
Double rack ovens
Proof box
Microwave
Pastry racks and sheet pans
Ranges
Walk in freezer
Walk in refrigerator
Reach in refrigerator
Ice maker
Mixers
Dough sheeter
Refrigerator display cases
Three tub sink
Sandwich station
Espresso machine
Soda machine

PRICE
39,108
34,589
7,000
2,500
12,500
1,793
6,391
5,051
2,981
1,683
13,831
6,482
7,579
829
3,618
8,100

Bread slicer
Scales
Tables and chairs
Total

4,115
2,332
40,500
201,054

Our estimated main equipment cost are 201,054. We will add

approximately 300,000 to cover the costs of renovation and any
unforeseen extra equipment needed. If there are many funds leftover.
We will roll them into the purchase of supplies and ingredients. We will
need approximately 25,000 for those purchase equipment pieces were
estimated from various commercial baking website such as
Joyofbaking.com.
Our menu was designed with love and designed by the owner Mr.
William James Mariano spent a lot of time searching market prices
and comparing competitors prices from Red ribbon and Julies Bake
shop.

Foods

Cost

156.00 pesos
Pizza Bianca

300.00
pesos
Filone de Renella

550.00
pesos
Pane de lariano

150.00
pesos
Pane de casareccio

230.00
pesos
Rosette

210.00
pesos
Ciabatta

230.00
pesos
Focaccia ligure

250.00
pesos
Friselle

250.00
pesos
Pagnotta foggiana

160.00
pesos
Pane de segale

Beverages
Choco chips latte
Creamy limoncello
Cioccolata calda
Martini
Mallibu cocktail
Amaro fernet branca
Amaretto
Aperitivo
Pugno di vino
Giallo di latte

Price
149.00
158.00
180.00
200.00
230.00
120.00
160.00
280.00
190.00
150.00

V.

SOCIO ECONOMIC STUDY

The chapter includes the socio-economic benefits if the
proposed project
The proposed project aims to help our localities and HRM
Students of the country and to give healthy and Italian way of
cuisine . Now a days it is important that all entrepreneurs should
try other countries cuisine business that would largely contribute
to socio-economic development of the country in the certain
project the researcher consider the whole part of the business
the social impact in the community.

PROJECTS
*Income
*Improve status
*Taxes
of living
*Government
*Employment
*Community
Development

VI.

ORGANIZATIONAL AND MANAGEMENT STUDY

This chapter tackles about the entire organizational
arrangement of the business. The management aspect suggest a clear
and precise identification of duties and responsibilities flow of authority
and manpower level requirements. This contains the organizational
chart and the qualifications of the people involved the formation of the
business organization structure it most be set up aimed at optimum
effectiveness to attain this management must be able to plan all
activities for the company to become dynamic and competitive
business over and done with human resource and financial capability
and new technologies.

VII.

FORM OF OWNERSHIP

The type of business ownership will be a single proprietorship.

VIII.

ORGANIZATIONAL CHART

WILLIAM JAMES MARIANO

CEO/OWNER

MAYLYN ATRACTIVO
MANAGER

ROSANNA PAMPO

BIANCA TALADRO

BOOK
KEEPER/CASHIER

WAITRESS

ROBINSON
PAMPO
HEAD BAKER

JOB ANALYSIS
Job title: Manager
Name: Maylyn B. Atractivo
Job Description
Responsibilities

Oversees daily production

Work schedules
Assigning employees tasks
Ensures product quality
Keeps facility running and clean
His/her job includes planning,organizing,directing and controlling all the
employees of the organizations as well as its relationship to each other
Responsible in checking sales records
Responsible in purchasing raw materials
Job Qualifications
A graduate of any management courses
Male or female from 21-26 years old
At least 2 years work experience
Must have a good moral character
With pleasing personality
Salary scale 8,000.00 monthly

Job title: book keeper/cashier

Name: Rosanna Pampo
Job Description

Responsibilities

Responsible for montly income statements and balance sheets

Responsible in collection of receivables and payroll
Responsible for keeping records of sales
Responsib;e in cash deposit

Job Qualifications

Female only
Must be a graduate of any 4 year business and related courses
Female 21-26 years old
At least 2 years work experience
Must be honest and with pleasing personality
Salary scale 6,000.00

Job Title:Waitress
Name: Bianca Taladro
Job Description
Responsibilities

She files all the papers

She takes care of the communications such as telephone, email or meting in

person
She records and updates the data base
She sorts and hands out post
She supports the reception desk

Job Qualifications

Female only
18-25 years old
At least 52 height with pleasing personality
A college level or high school graduate
Must be responsible and hard working
Salary scale 3,000.00 monthly

Job title: Head Baker

Name:Robinson Pampo
Job Description
Responsibilities

Design and cost baked products recipes in liaison with customer service

management
Ensure quality control during and post production including maintenance of
hygienes standards and accurate pack weights and audit of retail outlets as

required
Calculate raw material needs and efficiently maintain stock levels to meet
production requirement.
Job Qualifications
Male
No specific requirements for age
Three years of working experience in the same field
Must have complete and thorough knowledge of baking processes for
bread,pastries and other baked products

IX.

Managerial supervisory experience in high volume bakery production

environment
Recognized baking qualifications and training required
Must be responsible and hard working
Salary scale 3,500.00 monthly
CONCLUSION
As an Italian bakery owner our role is to deliver to our customers the other

taste of breads based on other country and to satisfy the curiosity of some Filipino on
what the taste of other country bread . As an Asian we have our own breads to eat but
many of us wondering what is the taste of the breads in European countries the best
example is the Italy because we all know that in Italy we can see and taste a very good
quality of breads. But sad to say many of us as an Filipino we cant travel around the
world or to just go to Europe or Italy to feed our hungry curiosity. Thats why the
FORNO DE MARIANO an Italian bakery build and also the bakery bought the Europe
taste style and cosine to Asian in the terms of bread taste.