Ulashanghai Feasibility Study 4u6t2h

CHAPTER I

1.0 Introduction In business industry, most common product is more on food industry. In the Philippines, we are able to have our own combination group of species which is fit to our dishes. As what we propose dish, we use an original lumpiang shanghai flavors. A lumpiang shanghai which filled with different classic Filipino native dishes. A lot of Filipino dishes which love by all Filipino, but we choose top five dishes as follows. A lumpiang Sinigang, a sour flavor of meat with vegetable that came from kamias, sampalok, santol and any other sour fruit. Next one is the lumpiang Sisig a delicious and cholesterol-laden Pampanga dish. The third flavor is lumpiang Dinuguan made from internal part of pork such as blood, lever and intestine. Second to the last is the lumpiang Seafood which made from any seafood’s such as fish, crab and other seafoods. The last one lumpiang Laing which filled with “Gabe” with coconut milk. All mention was “Ulam” that is related to the come up name.

The proponent want to conceptualize a native dish and made an innovation for all-time favorite Filipino “Ulam” by giving a new twist, taste and flavor of lumpia namely “UlaShanghai”. The “ULA” came from the word “ULAM” means the delicious main dish that goes with the rice can be a meat dish, fried dish or vegetable stew. While the word shanghai came from the word itself shanghai pastries of Chinese origin similar to fresh or fried spring rolls popular in Asia, when combine together can be called UlamShanghai or UlaShanghai for much easy to .

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Background of the Study The proponent of the proposed business are consist of 6 college students with 3 (three) different fields. The Business Management, Hotel and Restaurant Management and Tourism Management. They conduct a business plan and come up to enter into food industry. Cooking is one of their inborn talents even though they were in different field. They choose to set a standard form to build and interfere the wide range of cooking different kinds of food and by exploring, they introduce the innovative form of shanghai

and

give

a

unique

idea

of

the

lumpiang

shanghai.

Summary of the Proposed Business 1.1 Name of Proposed Business: “ULASHANGHAI” 1.2 Proponents The proponents had made an all-out effort to present a comprehensive business study. The student enrolled in Entrepreneurship Management namely: Kenneth S. Deuda, s F. Falcotelo, Lea Kriszel G. Rocha, Frecelle C. Cabigayan, Stephen James O. Valenciano and Justine M. Medina. They all worked hard to conceptualize the product and its named. Mr. Deuda, He is the one who gave the idea of Shanghai products with a twist for the propose business, as part of this study. Mr. Valenciano and Mr. Medina, they are the researcher who gather some data that are needed, prepare a survey, questionnaire that a can be used in this study. On the other hand, Ms. Cabigayan and Ms. Falcotelo, they are the editor who is responsible in checking the details of the gathered data and Lastly, Ms. Rocha, who research for the supplier of the material, canvass all necessary materials needed in our business study.

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1.3 Proposed Location

The propose business will be located at Barangay Sto. Nino. A. Mabini Street. City of Binan Laguna in front of Perpetual University Help System Binan Campus. The site was chosen of its strategic location. Where the supplies of public and private services are adequate, labor supply and raw materials are readily available. The proposed location is near the Supermarket, Plaza, Church, School/University and Hospitals wherein there are a mass of people even weekdays or weekends.

1.4 Description of UlaShanghai The proponents named the business UlaShanghai, UlaShanghai came from its own name, as a combination of “Ulam” a Filipino term for authentic dishes and “Shanghai” for lumpiang shanghai or a spring roll food, UlaShanghai is a Twist of Filipino well known dishes wrapped with the lumpia wrapper, rather than grind meat or vegetables. Ulashanghai is fulfill with the uniqueness of its filling, we also emphasize lumpia as the main dish containing different flavor and also it is easy to .

1.5 Objectives of the Study General Objectives

To create a business model that is feasible and viable in all business aspects such as Marketing, Technical, Organization and Management, Financial and Socio-Economic. Specific Objectives

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The proponents would seek to the consumers for these following question:

1.5.1 Market Aspects    

Who is the target market? Where the proposed business will be located? What kind of ment will be use? How much cost will be given in the proposed products?

1.5.2 Technical Aspects  What are the equipment will be needed?  What are the process flow of the product?  What are the ingredients / raw materials needed?  What will be the layout design of the proposed business?  Is infrastructure are available and affordable? 1.5.3 Organizational Aspects    

What kind of business is the proposed business? What is the Organizational Chart of the proposed business? What position included in the proposed business? What are the positioning they have?

1.5.4 Financial Aspects  The income Statement  The Cash Flow  The Balance Sheet 1.5.5 Socio Economics    

Business Tax Employment Opportunities Waste Management Consumer

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CHAPTER II

2.0 Marketing Aspects

To offer competitive and innovative product to the customers and should identify the primary and secondary target market. Improve the distinctive marketing strategies that will be a gate way to profitability.

2.1 Marketing Mix

2.1.1 UlaShanghai Product

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LAING

DINUGUAN

SINIGANG

SEAFOOD

SISIG

Ulashanghai Laing, Ulashanghai Dinuguan, Ulashanghai Sinigang, Ulashanghai Seafood, and Ulashanghai Sisig Many Filipino love to eat and try something new that is why the proponent come up to a very different dishes that everyone can enjoy. The proponent want to break the ordinary shanghai and give something healthy and recognized by many Filipino, it has different variety of native dishes, if you are concern to your health nutrition you can try the Ulashanghai Laing, if you want something fishy you can try the Ulashanghai Seafood, and for famous dishes you may choose from the Ulashanghai Sinigang, Ulashanghai Dinuguan, and Ulashanghai Sisig.

2.1.2 Place Ulashanghai will be located at Binan Laguna in front of Perpetual University Help System Binan Campus. Attractive place for the residents of Binan since the school was

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a good publicity. The reason why the proponents choose this location is that different kinds of customers can be found like students, worker, and client or even engers that will serves as our Target Market. In addition, Binan was the richest municipality in Laguna with an annual gross income of P677 million and net income of P250 million, as of 2007 by the commission on audit.

2.1.3 Promotional Activities Promotion is the function of informing, persuading and influencing the consumers purchase decision. Sales promotion are tools of making rise to increase product usage as well as expansion of market for the introduction of the new product.

2.1.3.1 ment Ulashanghai will have a printed ment, displaying of tarpaulins and distributing of flyers including the basic information of business such as name, address, Facebook Page and number to make it accessible for them easy to find the establishment location. For those customers who would like to know about Ulashanghai products just visit @www.ulashanghai.com.ph

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2.1.3.2 Sales Promotion On the first day, Ulashanghai proponent will be having balloons and sound system that will serve as an attraction to the potential customers . Budget for making and promotion tool Marketing Tools Tarpaulin (3 length x 4width)

Quantity

Price 1

200

Flyers ( 6pcs./papers) (5/print) Total 2.1.3.3TARPAULIN AND FLYER

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2.1.3.4 Packaging Good packaging design is regarded as a sensual part of successful business practice. Since many potential customers first notice a new product after it has arrived on the shelves of a stall, it is vital that the packaging provide consumer with information they need to know and to make them have a purchase. Ulashanghai packaging is also an eco-friendly material.

These are the eco bags that Ulashanghai will use for to-go or eat-in orders.

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Ulashanghai’s packaging of the product, with rice box and healthtea Juice. 2.1.4 Pricing The price of the particular product is one of the factors that influence the consumer to buy products or not. But then, the target price would still be subject to change depending on the cost of the materials, labor and overhead to be incurred in order to manufacture the product.

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2.2 Market Environment Target Market

The target market of the proposed business is the residents of Sto. Antonio Binan Laguna which has approximately 283, 396 population. Students of Perpetual University Help System can also be the target market.

SWOT ANALYSIS

Strengths



High demand for product since food is considered as basic needs



Low investment



Low operational maintenance



Offer something new and innovated



Accessible location

Weaknesses



Large number of competitors



Since the product is new it is not yet known in the market

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Opportunities 

High market potential



Branch expansion



Enlargement population of the target market



High market competition



Time restrictions of consumers



Competitors serving the same products



Inconsistencies in preferences of the market

Threats

2.3 Sources of raw materials UlaShanghai Business will collect their ground pork, seafood, vegetables and other raw materials from “Rowena’s Buhay All Around” located at the public market area in Binan, Laguna that serves as UlaShanghai number one supplier. Rowena’s Buhay All Around has their own stocks of groceries, a mini Rowena’s meat shop inside the Store, while fruits and vegetables can be seen outside before the entry. Rowena’s Buhay All Around can be found beside of wet market area and almost close to the Tiyo’s Bakery. The Rowena Buhay All Around such a wide area and open for anybody to serve. Rowena Buhay All Around is almost tenure in this industry and that being considered for us to have a long time supplier.

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We choose them as a proponent’s supplier for they offer all that we needed. The word “All in one” is enough for us to stick on their supply. 2.4 Competitors

These are the Ulashanghai’s great competitors who offer not the same line of product but in the same location and same ventures which is food. The advantage of our product is the goodness, uniqueness, nutritious, and has a reasonable price that can give to the customers. The variety and flavor of our food would be the edge of our business to our competitors.

CHAPTER III 3.0 Technical Aspects 3.1 Stall location The propose business will be located at Barangay Sto. Nino A. Mabini Street. City of Binan Laguna in front of Perpetual University Help System Binan Campus. The site was chosen of its strategic location. Where the supplies of public and private services are adequate, labor supply and raw materials are readily available. The

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proposed location is near the Supermarket, Plaza, Church, School/University and Hospitals wherein there are a mass of people even weekdays and even more on weekends.

3.1.2 Layout The stall will scope 2.7 meters (1.5 m X 1.2 m) and will be located at Perpetual Help System of Binan near by the 7 eleven.

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3.1.3Supplies and Equipment 3.1.3.1 Kitchen Supplies and Equipment

Rice Cooker

Weighing Scale

Can Opener

Casserole Set

Knife set

Freezer

Deep Fryer

Chopping Board

Gas Stove or Double Burner

Frying Pan

Pot Holder Food Container

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Toothpick and Plastic Cups

Napkin Stand

Disposable Spoon and

Toothpick Stand

Fork

Chopstick

Stainless Water Pitcher

Service Tray

Tong Set

Plate

Dishwashing Liquid

Scrubbing Pad

Rag

A pron Cleaning Supplies

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Trash Bag

Dust Pan and Broom

Trash Bim

Office Supplies Log book

ballpen

Calculator

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Description of the Product Ulashanghai offers different Filipino dishes wrapped in lumpia wrapper and them deep-fried to crisp. Dinugua, Sinigang, Laing, Sisig, and Seafood will be included in the introductory menu. UlaShanghai aims to innovate the Filipino dishes and adapt to the fast-paced lifestyle of modern Filipino. Furthermore, Ulashanghai intend to offer affordable, delicious and satisfying meals that appeal to all clients, in all social and economic class. UlaShanghai is a rice meal that specializes in Authentic Filipino cuisine. The main products are varieties of Filipino dishes and Garlic rice that are prepared fresh in front of the customer. These are uniquely packed in convenient take-out boxes served hot and ready for the consumer on the go.

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INGREDIENTS

Procedure Combine rice and salt then mix well.

Heat the pan and pour the Butter

When the butter is hot enough,

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Add the rice

Mix the rice well with the butter while frying. (This is applicable for large rice quantities. If you are frying less than Add the toasted garlic gradually and salt to taste.

Remove from the pan and place in a rice box and serve with your favorite Ulashangai. Served with the choice of Ulashanghai

Ulashanghai Sisig

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Ingredients        

½ pig ears ½ ground pork 1 onion (minced) 2 gloves garlic (minced) Siling labuyo Egg Salt and pepper Soy sauce



Mayonnaise

Procedure

Pour the oil in the pan.

Saute the onion and garlic

Add the siling labuyo and saute.

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Add the ground pork and cook until done. Next put the ear pigs and cook well.

Add the salt and pepper to taste

Put-in the soy sauce and mix well

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Ulashanghai Seafood

Ingredients     

1 cloves garlic minced 1 onion Ginger ½ ground pork Salt and pepper

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 

2tbsp oil ¼ tahong

Procedure

Sauté the onion, garlic, and ginger for about 3 minutes.

Add the ground pork and mix well, add salt and pepper to taste.

Add the chopped tahong and cook until well done.

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Drain the seafood

Let it cool for 20 minutes or until ready to wrap

Follow the step by step procedure of Wrapping the Ulashanghai Seafood

Ulashanghai Sinigang Ingredients         

2tbsp oil 1 medium sized onion minced 2 cloves of garlic minced Siling labuyo Raddish Seasoning Salt to taste Kangkong leaves Ground pork

Procedures

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Saute the onion and garlic

Add the siling labuyo and mix well.

Add the ground pork, and cook until well done.

Put in the radish and make sure it was cook properly.

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Add salt and pepper to taste

Add the kangkong leaves and put the seasoning, combine well. Leave for 2 minutes and wait until cook.

Let it cool and drain

Follow the step by step

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procedure of wrapping the Ulashanghai Sinigang.

Ulashanghai Laing Ingredients       

Dried taro leaves Chopped onion Chopped garlic 2tbsp oil ½ ground pork 1 can coconut milk Salt and pepper

Procedure

Heat the pan add water and let it boil

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Add the dried taro leaves

Add the coconut milk simmer until the liquid almost dries out. Note: this will take about 40 to 50 minutes.

Gently stir the ingredients and cook for another 3 minutes.

Drain the the laing using the strainer. Set aside.

In the separate pan sauté the garlic and onion.

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Add the ground pork and wait until well done.

Combine the cooked laing.

Add salt and pepper to taste. Wait until it’s well done.

Let it cool for about 20 minutes or until the laing is ready to wrap.

Follow the step by step procedure of wrapping the Ulashanghai Laing.

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Ulashanghai Dinuguan Ingredients         

Oil Chopped onion Chopped garlic Salt Pepper Vinegar Ground pork Pigs blood Siling labuyo

Procedure

Sauté the onion, and garlic

Wait for 2 to 3 minutes.

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Add the ground pork and cook until well done.

Add the pigs blood, make sure to combine very well until the pork is coated of the pigs blood.

Add a little vinegar but do not mix let the vinegar sink in the ground pork.

Let it cool for about 20 minutes or until the dinuguan is ready to wrap.

Follow the step by step procedure of wrapping the Ulashanghai dinuguan.

Customer’s Order Preparation

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CHAPTER IV 4.0 ORGANIZATIONAL MANAGEMENT ASPECT

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One of the most important human activities is managing. Ever since people began forming groups to accomplish aims they could not achieve as individuals, managing has been essential to ensure the coordination of individual efforts. And as many organized groups have become large, the task of managers has been rising in importance. This chapter focuses on the forms of business organization, selection and placement of employees, job requirements, salary matters, benefits, policy manual, duties and responsibilities of employees, etc. The business is said to form under Partnership: The most common form of business organization, and it is chartered by a two arrangement in which agree to cooperate to advance their mutual interests by being a business partner.

4.1 Labor Requirements

The store operation open daily from 08:00 am to 09:00 pm. Operating hours may vary to take advantage of festivities such as holidays, local festivities, etc.

The table below presents the people that will be working behind Ulashanghai. It shows the employees respective positions, number of hours in a day and their respective salarie 4.2 Organizational Chart

General Manger

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Service Crew

Production Staff/ Cook

The following are the ROLES AND RESPONSIBILITIES of every Member of the Organization: 

General Manager

 These professionals oversee resort staff and operations and are responsible for managing its annual budget.  They are expected to regularly inspect units and the grounds to make sure the property's cleanliness and safety standards are maintained. 

They also ensure that guests have an excellent customer service experience. They may be expected to participate in marketing efforts to attract new customers.



Employers prefer managers who have a bachelor's degree and three to five years' experience in hotel or resort management. Companies expect managers to have strong communication and leadership skills, budgeting expertise and an upbeat attitude.



Production Staff / Cook

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The Production Staff is responsible for preparing food items for the foodservice areas and ensures food items do not run low. The incumbent prepares high quality food items, ensuring freshness and customer satisfaction.  Prepare food items for the food service areas and restock buffet as needed.  Organize orders and prepare food items.  Handle food complaints with scope of responsibility.  Complete next day food preparation as assigned.  Receive prep list and review tasks to be completed.  Organize bills that come up for order and prepare food orders as required.  Ensure proper food temperatures, food is fresh and plate presentation is pleasing.



SERVICE CREW

The Service Crew is responsible for serving. Excellent customer service is required at all times. To be a Service Crew you have to be able to think fast and have a good memory and be good at arithmetic. That's because in a lot of places the customers want their food right away, and you have to be able to their orders and write them down on the check correctly. You have to add up the items on the check without making a mistake. In fancier places the customers are not in so much of a rush, but that also means they expect extra courtesy and better service. So, in these places you can relax a bit more, but you have to pay more attention to the customers. They might want you to

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explain what goes into their meal and how it is cooked. This position directly supervised by the management, and will assist in a variety of areas, including, but not limited to:

 Follow up with customers to ensure food and beverage quality.  Provide billing and accept payment.  Clear and reset tables as required.

4.3 Stores Operation

The store operation open daily from 08:00 am to 09:00 pm; all employees should arrive before the said time. They are expected to come earlier before the opening of the stall so that they could have time to clean, check and grooming. They should clean the shop before they go to home to ensure the cleanliness

CHAPTER V

5.0 FINANCIAL ASPECT

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5.1 INITIAL CAPITAL REQUIREMENT

The proposed business needs an initial capital of Three Hundred Fifty Four Thousand Five Hundred Eighteen Pesos (Php 354, 518.89) to meet the necessary expenditures to start up.

5.2 Sources of Financing Kenneth S. Deuda Justine M. Medina Frecelle C. Cabigayan Lea Kristel G. Rocha Stephen James O. Valenciano s F. Falcotelo

60,806.48 60,806.48 60,806.48 60,806.48 60,806.48 60,806.48

TOTAL CONTRIBUTION

354,518.89

5.3 MAJOR FINANCIAL ASSUMPTIONS

The Financial Statements are produced based on the assumptions through market research, information on actual practices, used surveys and experiences. 1. The useful life of Property, Plant and Equipment are as follows: A. Office Equipment 10 years

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B. Machinery and Equipment 10 years C. Furniture and Fixtures 5 years D. Leasehold Improvement 5 years E. Stall 10 years 2. The demand and supply of Ulashanghai is assumed to increase 5% annually. 3. No salvage value is estimated. Property, Plant and Equipment will be depreciated using the Straight-line method. 4. Repair and maintenance is 2% of fixed assets – Furniture and Fixtures, 5. 6. 7. 8.

Production Equipments and Stall are assumed to increase 2% annually. 25% of all purchases are assumed to be on . Payables on purchases will be 97% paid at the end of the year. Mark-up on cost is 25% 70% of the rented space will be occupied by the production and 30% by the

istration. 9. Salaries and benefits will remain the same for the first five (5) years of operation. 10. 25% of supplies are unused and are assumed to increase 1% annually. 11. Production tools and supplies are assumed to increase 2% annually. 12. 15% of Raw Materials are assumed to be on hand at the end of the period. 13. 2% of Finished Goods Inventory are assumed to be unsold at the end of the period. 14. Indirect materials are assumed to increase 1% annually. 15. Sales are assumed to increase 5% annually. 16. An called “Advances to partners” will be added if there will be a loss in the operation. 5.4 PROJECT COST

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5.5 SCHEDULES

5.5.1 PRE-OPERATING EXPENSES

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5.5.2 RAW MATERIALS

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5.5.3 INDIRECT MATERIALS

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5.5.4 SALARIES AND EXPENSES

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5.5.5 SSS, HDMF AND PHILHEALTH

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5.5.6 PRODUCTION TOOLS

5.5.7 PRODUCTION SUPPLIES

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5.5.8 PRODUCTION EQUIPMENT

5.5.9 OFFICE EQUIPMENT

5.5.10 FURNITURE AND FIXTURES

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5.5.11 DEPRECIATION EXPENSE

5.5.12 OFFICE SUPPLIES

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5.5.13 UTILITIES EXPENSE

5.5.14 ADVERTISING AND PROMOTION

5.5.15 REPAIRS AND MAINTENANCE

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5.5.16 VARIABLE COST

5.5.17 FIXED COST

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5.5.18 FACTORY OVERHEAD

5.5.19 NET INCOME SHARING

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5.6 FINANCIAL STATEMENTS

5.6.1 STATEMENT OF COMPREHENSIVE INCOME

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5.6.2 STATEMENT OF CHANGES IN EQUITY

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5.6.3 STATEMENT OF FINANCIAL POSITION

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5.6.4 STATEMENT OF CASH FLOWS

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5.7 NOTES 5.7.1 SALES PROJECTION

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5.7.2 COST OF GOODS SOLD

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5.7.3 SELLING AND ISTRATIVE EXPENSE

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5.7.4 INVENTORIES

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5.7.5 PROPERTY, PLANT AND EQUIPMENT

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5.7.6 TRADE AND OTHER PAYABLES

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5.7.7 INCOME TAX PAYABLE

5.8 PROFITABILITY RATIO 5.8.1 GROSS PROFIT MARGIN

5.8.2 NET PROFIT MARGIN

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5.8.3 RETURN ON INVESTMENT

5.8.4 RETURN ON ASSETS

5.8.5 RETURN ON EQUITY

5.9 SOLVENCY RATIO

5.9.1 DEBT RATIO

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5.9.2 DEBT TO EQUITY RATIO

5.10 LIQUIDITY RATIO 5.10.1 CURRENT RATIO

5.10.2 CASH RATIO

5.11 EFFICIENCY RATIO 5.11.1 TOTAL ASSET TURNOVER

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5.11.2 FIXED ASSET TURNOVER

5.12 PROJECT ACCEPTABILITY 5.12.1 CONTRIBUTION MARGIN

5.12.2 BREAK-EVEN POINT

5.12.3 BREAK-EVEN SALES

5.12.4 CAPITAL BUDGETING TECHNIQUE

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5.12.5 NET PRESENT VALUE

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5.12.6 INTERNAL RATE OF RETURN

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Chapter VI

6.0 Socio Economic Aspect

The Proposed Business is primarily aims to generate profit. Henceforth, the social and economic benefits of the community must not be neglected. In fact, this should be one of the things taken into consideration. This portion of the study will serve as an aid in determining its socio economic contribution.

6.1 Consumer

 Costumer are the wealth of the organization. The proposed business ensures that each customer meet their need and wants by providing a good quality and assure the good relationship between the customer to the staff. 6.2 Business Tax

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 TAXES. The proposed business can help add to internal revenue of the government through taxes of the same and with its employees as well.

6.3 Employment Opportunities

 EMPLOYMENT. Some position in the proposed business, such as service crew and production staff don’t require a higher educational background of the applicant as long as they can perform their job, in this view, opportunity is open to those people who don’t reach the college degree. 6.4 Waste Management

 Recycling is a process to change (waste) materials into new products to prevent waste of potentially useful materials, reduce the consumption of fresh raw materials, reduce energy usage, reduce air pollution (from incineration) and water pollution (from landfilling) by reducing the need for “conventional” waste disposal and lower greenhouse gas emissions as compared to plastic production.  Compost is organic matter that has been decomposed and recycled as a fertilizer and soil amendment. Compost is a key ingredient in organic farming. At the simplest level, the process of composing simply requires making a heap of wetted organic matter known as green waste (leaves, food waste) and waiting for the materials to break down into humus after a period of weeks or months.

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CHAPTER VII

7.0 SUMMARY, CONCLUSION AND RECOMMENDATION

7.1 SUMMARY

The product will be used for the fulfillment of the main objective of the business. The possible generating of profit and giving the best effort to satisfy the customer’s needs and wants in of products and services offered to customers. This will be attained through proper business operation and cooperation among the staff of the stall. All will be done to satisfy every customer who will patronize the product. The successful implementation of such activities will help the business to further improve as an entity and develop its operational functions to attract more customers in the future.

Ulashanghai offers different Filipino dishes wrapped in lumpia wrapper and then deepfried to crisp. Dinuguan, Sinigang, Laing, Sisig, and Seafood will be the main flavor.

Ulashanghai aims to innovate the Filipino dishes and adapt to the fast-paced lifestyle of modern Filipino. Furthermore, Ulashanghai intend to offer affordable, delicious, healthy and satisfying meals that appeal to all clients, in all social and economic class. Ulashanghai with rice that specialized Authentic Filipino Cuisine. The main products are

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varieties of Filipino dishes and Garlic rice that are prepared fresh in front of the customer. These are packed in convenient take-out boxes served hot and ready for the consumer on the go. There are many reasons for the popularity of fast food. One of the main reason is the change of lifestyle. There have been some positive developments for fast food menu but the nutrition value have not improved overall. Ulashanghai offer more healthy food inexpensive price.

Ulashanghai will be established in a prime location catering to local commuters, professionals and students in nearby establishments. Prices are reasonably leveled to the purchasing power of its target market.

7.2 CONCLUSION

After studying the various aspect of the business, the proponent found out that the business is feasible due to the following reasons. •

The business has great market acceptability and the target population is most

likely to eat and avail of Ulashanghai •

The location of the business is accessible enough to meet wide range of market

and potential customers •

The products offered gives variety to the market with a contemporary yet

recognizable twist that will be surely enjoyed by the customers

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•

The business will have competitive advantage in of the quality of food and

compliance to food safety standards •

Prices of the products are affordable and reasonably priced to meet customers

purchasing power at the same time can cover up proponent’s expenses that will result to net profit •

Raw materials and operational supplies are readily available in nearby markets

7.3 RECOMMENDATION

Based on this study the proponents recommend in further assessing the market in of their purchasing power. The market may have a higher purchasing power and are willing to buy higher priced items thus resulting to higher profit.

Also, to

propose a daily, monthly and annual target of the business to keep track of the progress and expenses of Ulashanghai. This will record the timely progress of the business and will serve as guide for future reference in case changes in the operational level, such as introduction of new menu, value meal, flash deals, ect., are proposed in the future.

BIBLIOGRAPHY  http://en.wikipedia.org/wiki  http://en.wikipedia.org/wiki/Spring_roll

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 "2007 Financial Statements Highlights for Local Government Units". Commission On Audit Philippines.  "Total Population by Province, City, Municipality and Barangay: as of May 1, 2010". 2010 Census of Population and Housing. National Statistics Office. Retrieved 2012-10-24.

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