LICEO DE CAGAYAN UNIVERSITY

High School Department

Rodolfo N. Pelaez Boulevard, Kauswagan, Cagayan de Oro City
Senior High School Main Campus

“Banana Moist”
“TASTE, you will never FORGET”

Submitted by:

Anthony P. Saulda
Frederick Macalos
Laurence Deane Dacoco
Arbien Agbalog
Francis Kobe Mappala
Franz Lou Echem
Niño Jay Maximiano
Christian John Y. Papas

Submitted to:

Mrs. Queenie Ydel-Valdehueza

Entrepreneurship

March 2018
 TABLE OF CONTENTS

I. Executive Summary …………………………..………...

II. Marketing Plan …………………………………..……...
A. Product to Sell Description ………..…………………..
B. Target Market …………………….…….………..……
C. Demand and Supply Analysis …………………...…..…
1. Survey Results …………………..……………..…..
2. Observation Result …………………..………..…….
3. FGI Result ………………….……..……………..…
III. Production / Operation Plan ………………………….……
A. Production / Operation Process ………………..…………
B. Production Schedule ……………………………………..
C. Labor Requirement ……………………………….….…
D. Equipment/Machineries Requirement ………….………
E. Raw Materials Requirement ……………………….……
F. Plant / Factory Location ….. ……………………..……..
G. Floor Plan ……………………………………….………
H. Waste Disposal System………………………………….
I. Quality Control System ………………………..…….……
1
II. Marketing Plan
A. Product/Service to Sell Description
The KRABING Company made “Banana Moist” which is a new product for everyone to taste/buy,
it may bring curiosity and questions thyself. How about its taste? Is it delicious or not? Well, it is just simple
like this, the chocolate moist will give sweetness and cravings to everyone and Banana or known as “Cardaba
Banana” will fulfil everyone’s hunger. The Banana will be cut into cube like pieces and placed into small
bowl together with Chocolate moist. This snack is fit to the students who are craving chocolate moist and
even Banana.

B. Target Market
1. Area Coverage
The coverage area of the company would be at the Liceo de Cagayan University Main Campus
which located at Rodolfo N. Pelaez Blvd., Kauswagan, Cagayan de Oro City because the location of our
business will be inside the university.
2. Demographic Profile
The company’s target market are female and male students of Liceo de Cagayan University Main
Campus ages 16 and 18 years old. Liceo de Cagayan University Main Campus composed of Senior High
School students ages 16-19 years old. The proponents conducted a survey with 30 respondents (Male 16
and 14 Female) and based on the survey result there are 10 out of 30 respondents aging 17 years old and
17 out of 30 respondents aging 18 years old. The remaining 3 respondents is a 16-year-old student. The
senior high school students spend 1-30 pesos for their snack and some are also spending 30-50 for their
snack. The company will sell their product depends on the spending money of the customers snack.
C. Demand and Supply Analysis
1. Survey Result

AGE
18
16
14
12
10
8
6
4
2
0
15 yrs old 16 yrs old 17yrs old 18yrs old 19yrs old

15 yrs old 16 yrs old 17 yrs old 18 yrs old 19 yrs old
The company’s respondents are composed of 0% ages 15 years old, 10% ages 16 years old, 33%
ages 17 years old, 57% ages 18 years old and 0% ages 19+ years old.

Conclusion:

The result meets the company’s expectation because the company has set its target market which is
senior high school students ages 17 and 18 years old.

GENDER
16.5
16
15.5
15
14.5
14
13.5
13
Female Male

Female Male

Based on the gender the respondents survey is composed of 47% female which is out 30 respondents
we’ve 14 female and 53% male 16 out of 30 respondents.

1. How much your daily allowance?

30

25

20

15

10

0
1-30php 30-50php 50&Above

1-30php 30-50php 50&Above

.
 Out of 30 respondents, 1-30php is composed of 0% and 17% says that their allowance is 30-50php
and 83% says that their allowance is 50 above.

3 Conclusion:

The company’s concluded that the result of the survey for question number 1 is fit 50php above which
is both 83% of the vote. So, we will sell our product between 30php to 50php. As the the result said.

2. How much money do you spend/purchase for your

snack?
25

20

15

10

0
1-30php 30-50php 50above

1-30php 30-50php 50above

Out of 30 respondents, 73% answered 1-30php money they will spend in their snacks while 17% of
the respondents answered 30-50php money they spend in their snacks and 10% of the respondents
answered 51php&above.

Conclusion:

The result concluded that the survey for the question number 2 is majority of the students choose 1-
30php which is 73% voted. So, we will sell our product between 30-50php because there are students that
are spending 1-30php and 30 above money to their snack.

3. Do you like to taste/buy Banana Moist?

25

20

15

10

0
Yes No

Yes NO
4 Out of 30 respondents 73% answered that they would like to taste/purchase Banana moist while 27%
answered that they aren’t willing to taste the product.

Conclusion:

The question number 3 concluded majority of the students choose/vote to taste the product about 73%.
So, we will purchase our product as people choice/voted.

4. WHERE DO YOU LIKE TO BUY BANANA MOIST?

20
18
18
16
14
12
12
10
8
6
4
2
0
Inside the University Outside the University

Inside the University Outside the University

Out of 30 respondents, 60% answered that they usually buy Banana Moist inside the university while 40%
of the respondents answered that they buy Banana Moist outside the campus.

Conclusion:

The question number 4, is concluded that 60% of the students choose to buy Banana Moist inside the
university. So, as the result concluded the company will said the said product inside the University.
5
5. Which do you prefer to buy Banana Moist, with or
without toppings?
25

20

15

10

0
with toppings without toppings

with toppings without toppings

77% answered that they want the Banana Moist to have toppings out of 30 respondents and
23% said that they don’t want toppings in their Banana Moist.

Conclusion:

Question number 5 concluded, that 77% majority of the students wanted the Banana moist to have toppings.
The survey result will bring courage to the company because there are lot of students wanted to have toppings. So,
we will sell our product with different toppings to pursue costumers.

6. If you choose toppings which do you prefer?

25

20

15

10

0
Chocolate syrup Milk syrup Salted Syrup Caramel syrup

Milk syrup Salted syrup Caramel syrup Chocolate syrup

6 Out of 30 respondents, 73% of the students answered that they prefer chocolate syrup to their Banana, while
16% of the students says that they prefer Milk syrup to their Banana and 0% of the students

for the salted syrup and lastly 10% prefer Caramel syrup.

Conclusion:

The company concluded that the result of the survey for the question number 6 which is majority of
the students choose chocolate syrup as their toppings which is 73% of the 30 respondents. So, we will produce
a medium quantity for chocolate syrup and a small quantity for Milk syrup and Caramel for those that want
other varieties of syrups.

7. How many times do want you eat Banana Moist?

35

30

25

20

15

10

0
1-3times 4-6times 7-10above

1-3times 4-6times 7-10above

As the result of the survey. 97% of the students wanted to eat our product in 1-3 times a week. And
3% choose 4-6 in a week and lastly 0% for 7-6 in a week.

Conclusion:

The company concluded that there are 97% students who would like to eat 1-3 times in a week. So,
we, will make our product as many as we can, to meet the consumers demands.
7
8. When do you prefer to eat Banana Moist?
14

12

10

0
Morning Noon Afternoon

Morning Noon Afternoon

20% of the 30 respondents choose or prefer to eat in the morning, followed by 43% in the noon break
while the remaining 37% prefer to eat it in the afternoon.

Conclusion:

The results concluded in the survey as company assume that there are 43% students choose or prefer
to eat in the Noon break for their snacks. And 37% in the afternoon, followed by 20% in the morning, so the company
would like to sell their product in the noon break as what students choose and limited product in the morning and
afternoon.

9. What part in the Banana Moist do you want to eat?

20

15

10

0
Banana Chocolate Moist Milk

Banana chocolate Moist Milk

The result says that there are 33% of the banana moist wanted or like to eat the banana part, and 57%
choose to eat the chocolate moist. And 10% like to eat the milk portion.
 Conclusion:
The company concluded that the results of the survey for question number 9 mostly of the students
choose to eat the portion which is chocolate moist contains 57%.
8
10. Do you like to add/put pancake in the
20 bottom/top of the Banana Moist ?

15

10

0
Yes No
Yes No

60% majority of the students like to add/put pancake in the bottom/top of the Banana Moist while the
others respondents says 40% that they don’t like to add /put pancake in the Banana Moist.

Conclusion:

The survey concluded that most of the respondents choose to put/add pancake in the bottom/top.
So as demand is highest we will double the Banana moist with pancake and others will just plane Banana moist.
9 2. Observation result
The company has conducted the observation on it’s major competitors namely Liceo de Cagayan
University, MOGCHS, and outside G7 Carmen. Each member of the company was assigned to each of these
establishments in order to have an accurate observation.

Mon Tue Wed Thu Fri Total Market

Share

LDCU (main) 39 43 40 32 36 190 26.39%

MOGCHS 40 21 36 30 33 160 22.22%

G7 Carmen 78 70 85 63 74 370 51.39%

720 100%

Demand per Month (similar Product)

=720

5days x 20days

=2880 units/month

Demand per Month for the product

=2880 units x 10% (market share)

=288.0 units

Daily Demand

=288

20 days

=14.4 / 14 units (per day)

10 3. Focus Group Interview Result
0

Saulda: Good day! We are here to conduct our FGI. First, we want to know your names.
Respondent: Gamot, Temblor, Dolor, Lopez, Pailagao, Marquez, Canete,Nafarete, Padinit,,Turalba,
Hibon, Magno, Dial, Otsege, Abad, Romleo, Morales, Labuntog
Macalos: How much your daily allowance
Respondent 1-10: Daily allowance 30-50 pesos.
Respondent 11-20: Daily allowance 50& above.
Agbalog: How much money do you spend/purchase for your snack?
Respondent 1-10: 1-30 pesos for snack daily.
Respondent 11-17: 30-50 pesos for snack daily.
Respondent 18-20: 50 & above pesos for snack daily
Mapalla: Would you like to buy / taste Banana moist?
Respondent 1-13: Yes
Respondent 14-20: No
Agabalog: Where do you prefer to buy Banana Moist with or without toppings?
Respondent 1-13: inside the campus.
Respondent 14-20: outside campus.
Macalos: If you choose toppings which do which do you prefer?
Respondent 1-12: Chocolate syrup as toppings for their Banana
Respondent 13-18: Milk syrup as toppings for their Banana Moist
Respondent 19-20: Caramel as toppings for their mango float.
Agbalog: How many times do you want to eat Banana moist in a week?
Respondent 1-17: Eats Banana Moist float 1-3times a week.
Respondent 18: Eats Banana Moist 4-6 times a week.
Respondent 19-20: Eats Banana Moist 7-10 times a week.
Macalos: When do you prefer to eat Banana Moist?
Respondent 1-7: Eat Banana Moist at Noon
Respondent 8-20: Eat Banana Moist at afternoon.
Agbalog: What part in the Banana moist do you want to eat?
Respondent 1-7: Banana
Respondents 8-15: Chocolate Moist
 Respondent 16-20: Caramel syrup
Agbalog : Do you like to add / put pancake in the bottom/ top in the Banana moist?
Respondent 1-15: Yes
Respondent 16-20: No
11
III. Production Plan
0
A. Production/Operation Process

Procedures Duration

Step 1.Prepare all the materials needed able to start Per Batch 5 minutes
making the Banana Moist such as plastic, knife and
bowl.

Step 2.Is to make sure that the banana is already Per Batch 15 minutes
cooked and let it cool down.

Step 3.chop the banana into cube like pieces. Per Batch 10 minutes

Step 4.Set aside the chopped banana and prepare the Per Batch 5 minutes
ingredients needed for the chocolate moist.

Step 5.For the Chocolate Moist just fill up a bowl Per Batch 5 minutes
with one can of condense milk and evaporated milk,
then mix it with 3 tablespoon of cocoa powder.

Step 6.Properly dissolved the cocoa powder to avoid Per Batch 10 minutes
lumpy textures on the chocolate syrup, mix them all
properly together and prepare a cooking pack.

Step 7.Make sure that heat must be low in order for Per Batch 10 minutes
the syrup to become more viscous and slowly stir the
syrup inside the pan. Wait until it become more
viscous in order for it gets the good taste and texture.
12
B. Production Schedule
0

NUMBER OF
MONTH NO. OF DAYS TOTAL UNITS ESTIMATED
WASTAGE

June 19 133 0

July 24 168 0

August 25 175 0

September 22 154 0

October 21 147 0

November 20 140 0

December 15 105 0

C. Labor Requirements

LABOR TASK WHO PERFORMS NUMBER OF PERSONS

REQUIRED

Lay outing of Logo Design Design Team 1

Buying the Ingredients for Mango Operation Staff 3
Float

Mixing all Ingredients Operation Staff 2

Putting Mango Floats to Plastic Operation Staff 2

Container

Displaying of the Mango Floats Marketing Staff 3

Selling of Mango Float Marketing and Financial Staff 7

Recording of Transactions Financial and Marketing Staff 7

 Financial Reports Financial Staff 3

Documentation Personnel 2

13
D. Equipment/Machineries Requirements
0
Spoon – an eating or cooking implement consisting of small shallow bowl with a relatively long handle.

Knife – A usually sharp blade attached to a handle that is used for cutting.
Plastic container – A container is something such as a box or bottle that is used to hold or store things in
Whisk - A kitchen tool used for whisking eggs or cream.
Strainer – An object with holes which you pour a liquid through in order to separate the liquid from the solids in it.

Equipment Price (Php) Source

Spoon 30 Gaisano

Knife 30 Gaisano

Plastic container 95 Gaisano

Whisk 75 Gaisano

Strainer 35 Gaisano

E. Raw Materials

1. Banana -a long, curved fruit with a usually yellow skin and soft, sweet flesh inside.
2. Flour - a powder obtained by grinding grain, typically wheat, and used to make bread.
3. Chocolate powder / bar - the powdery remains of chocolate liquor after cocoa butter is removed; used in
baking and in low fat and low-calorie recipes and as a flavoring for ice cream.
4. Salt - a white crystalline substance that gives seawater its characteristic taste and is used for seasoning or
preserving food.
5. Sugar - a sweet crystalline substance obtained from various plants, especially sugar cane and sugar beet,
consisting essentially of sucrose, and used as a sweetener in food and drink.
6. Egg - an oval or round object laid by a female bird, reptile, fish, or invertebrate, usually containing a
developing embryo. The eggs of birds are enclosed in a chalky shell, while those of reptiles are in a leathery
membrane.
7. Condensed milk-canned milk that has been thickened by evaporation and sweetened.
 8. Evaporated milk-a processed form of milk that has had some of the liquid removed by evaporation.

14 F.Plant Factory Locations

0

G. Floor Plan/Stall Design

15
0
H.Waste Disposal System

We all know that the process of waste disposal is treating solid wastes and offers variety of solutions for
recycling items that don’t belong to trash. It is about how garbage can be used as a valuable resource. Waste
management is something that each and every household and business owner in the world needs. Waste management
disposes of the products and substances that you have use in a safe and efficient manner.
In managing waste in business is one of the most important because business is very captivating to each and
every one. Everything must be clean and arrange. Especially proper waste management to the costumers or
consumers which able for them to discipline in a way of environmental cares. Cleanliness of the stall well attracts
any one to buy and it must organize in avoiding any disappointment to the costumer. Waste management or Waste
disposal is all the activities and actions required to manage waste from its inception to its final disposal. Which are
collecting and transport, treatment and disposal of waste together with monitoring and regulation in this business.
I.Quality Control System

As a business company that produces dessert costumer quality and food safety recognize with a good
service . To satisfy costumer on its craving satisfaction. In making this product, employees must require
wearing gear to protect the wearer from injury due to blunt impacts and to avoid any contamination. The
quality measures that the company should be strictly following:

 Raw material should be stored in a proper place

  The area where the product made should be clean
 Employees should be responsible for the proper and cleanliness on distribution of the products
 Utensils should be clean/wash before and after using
 Trash can should be meters away from the working area and have proper segregation
 Employees should wear equipment’s.
- Hairnet
- Apron
- Gloves

Production Stage
 Checking for the quality of the product
 Double check the plastic container if its damage or not

Final Inspection

A. Packing assortments
1.Quality Product
2. Fair amount

16 B. Product defects:
0
1. Cracks

2. Size

C. Workshop Defects
1. Quality Product (Color, Predicted taste’s)