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Baliad, Norvic John B. Caamic, Laira G. Cruzado, Arianne Juliene O. Datar, Vaienne Euni. Espiritu, Denver D. Hermnandez, Rhea Mae. Sy, Gwen Stephanie J. |
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Healthy 'To Tea |
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4529246 |
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99 pages |
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Feasibility Study ( BSBA major in Management) - Pamantasan ng Lungsod ng Maynila, 2024 |
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56 |
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Executive Summary A. Business Description The proposed business is a healthy beverage type of business. This business is created to cater to the needs of customers to switch and consume a healthier drink than the usual teas containing inorganic substances, providing the customers the nutrients coming from organic processes and offering them numerous health benefits including improved digestion, boosted immunity, and stress relief. The product Healthy To Tea will consist of three (3) flavors: aratilis, calamansi, and kamias. First, Aratilis Tea is made of a fruit called Aratili and the inside of the Aratilis fruit is rather gelatinous and juicy. Also, the fruit is delicious, and it tastes and smells a lot like cotton candy. However, even though Aratilis could be considered as a super fruit in terms of its health benefits, the researchers are much aware that this fruit may trigger pollen-food allergies for the consumers. Thus, a precaution is advised during introduction of products to buyers. Second, the primary component of calamansi tea is calamansi fruit. The fruit is well-known for having a sour flavor that is reminiscent of a blend of lemon and lime. Finally, the primary component of kamias tea will be the bilimbi fruit, also referred to as kamias. The tea made from bilimbi or kamias, this jam has a taste similar to prunes or plums and is fairly sweet and acidic. These teas are all made up of fruits and will undergo to a natural process of preparing and making until to serve to the customers. Healthy To Tea will accommodate the customers in a first-come, first-served basis and the service process for this particular service will consist of three (3) steps. First, customers will choose and/or pick their orders with the use of the store menu. Second, customers are expected to line up to give their orders and cashiers on the other hand, will record it real time. In this step, customers are also expected to hand their payment. Lastly, after completing the aforementioned steps, customers are requested to wait for a few minutes as the preparation of teas are at the actual time during which a process or event occurs (real time). The business will operate from 8:00 a.m. to 5:00 p.m. from Tuesday to Sunday, every week. Designated employees will be available to cater the customer's needs. B. Market Analysis The Healthy 'To Tea fruit beverage business seeks to introduce its clients to fruits they may not be familiar with. Increasing client awareness and sustaining a favorable relationship by delivering organic fruit teas. According to the three barangays that agreed to submit information on the number of microbusinesses in the food and beverage industry, there are 96 total establishments in Intramuros, Manila. Barangay 654 has 23 shops, Barangay 657 has 43, and Barangay 658 has 30. Furthermore, 30 medium-sized firms in the food and beverage industry have been registered, totaling 126 functioning businesses in Intramuros, Manila. C. Market Feasibility The brand concept of Healthy to Tea is built on connecting people to the different rich fruits that many people are unfamiliar with. Healthy to Tea provides healthy and organic beverages that relieve thirst while also providing vitamins to the body. The product's distinctive main features are what set Healthy to Tea out from the competition. Healthy to Tea proponents would use social media platforms such as Instagram and Facebook to introduce the product because many people are now using and discovering things through the use of social media sites. Plastic cups will also be used as packaging, and the company will choose durable or well-built cups to provide customers with a good experience. This will prevent customers from experiencing leaks when drinking tea. Lastly, labeling will be adopted because it will assist the business to attract customers and provide important information to customers who are interested in buying the product. Proponents ensure that the proposed startup is in accordance with all applicable laws, policies, and regulations. It will also comply with republic act no. 10611, otherwise known as the food safety act of 2013). D. Technical Feasibility The study's part on manufacturing procedures and commercial activity follow: (1) Production Process: the conversion of an unprocessed raw material into a finished product. (2) The product selling procedure, which outlines how staff members will approach and assist customers from the moment they walk into the store until they make a purchase. (3) The term product preparation workflow describes the order in which the raw materials are prepared, and the final product is sold to the customers. (4) Inventory Flow: This monitors the movement of inventory items while business operations are underway. Together with the activities and methods covered in the technical aspect of the research, it also shows the operational schedule and firm capacity as determined by production time, working time, and quantity. This component also includes utilities like water, electricity, waste management, uniforms and identity cards, store layout, site analysis, and fixed assets of the company. If all significant technical aspects of the project have been covered in the study and the proposed project or procurement complies with accepted standards and processes, the technical feasibility analysis will be finished. E. Management Feasibility Healthy 'To Tea is organized through Limited Liability Partnership for the reason of taking advantage of economies of scale and to utilize the skills of partners when dividing the business' labor work. The seven (7) members of Healthy To Tea believes that an LLP is the most beneficial for their venture, because aside from the aforementioned benefit LLP protects the partners from liabilities of other partners or the firm. Personal assets are protected through LLP which makes it the most advantageous for the partners involved. Other members of the organization are the General Manager, and two staff members; they do not have shares or liability with the company but are employed for the benefit of the company, thus they are part of the organization. F. Financial Feasibility Healthy to Tea will primarily fund itself through personal investments and other contributions. Having the proponents as its initial investors displays its devotion to its current and future stakeholders and shareholders, as well as its capacity to minimize interest costs and remain ahead of inflation in order to accomplish its financial objectives and stability. The financial side of this feasibility study demonstrates tremendous potential and competitiveness in factors such as: its ability to create profits relative to its related costs, as determined by a series of assessments using financial analysis with the help of an accountant and supported by research costs, capacity to meet short-term commitments, and ability to create revenue from assets. The proponents were able to calculate its prospect efficiency and profitability by thoroughly examining its financial aspects. G. Socio-Economic Feasibility Socio-economic aspects are consequential factors that must be considered when putting up a business. An organization must be mindful of the things where the business situated in an economical standing. This chapter discusses how the business contributes to the society and the economy's standing. The main focus of the socio-economic aspect is how Healthy 'to tea helps the communities and other organizations it revolves around. This study aims to identify and further elaborate possible contributions of Healthy to tea to the society, the economy, and the environment. This chapter presents three socio-economic aspects Healthy to tea takes part in. |
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| -- |
|
| Main entry heading |
|
| Place, publisher, and date of publication |
|
| Edition |
|
| International Standard Book Number |
|
| Relationship information |
|
| Title |
|
| International Standard Serial Number |
|
| Physical description |
|
| Qualifying information |
|
| Record control number |
|
| 780 ## - PRECEDING ENTRY |
|---|
| International Standard Serial Number |
|
| -- |
|
| Main entry heading |
|
| Related parts |
|
| Title |
|
| Record control number |
|
| 785 ## - SUCCEEDING ENTRY |
|---|
| Title |
|
| -- |
|
| Record control number |
|
| Main entry heading |
|
| International Standard Serial Number |
|
| 787 ## - OTHER RELATIONSHIP ENTRY |
|---|
| International Standard Serial Number |
|
| -- |
|
| Place, publisher, and date of publication |
|
| Related parts |
|
| Relationship information |
|
| Title |
|
| Record control number |
|
| 800 ## - SERIES ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
|
| -- |
|
| Dates associated with a name |
|
| Language of a work |
|
| Date of a work |
|
| Title of a work |
0 |
| Fuller form of name |
|
| Volume/sequential designation |
|
| 810 ## - SERIES ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
|
| -- |
|
| Subordinate unit |
|
| Date of a work |
|
| Title of a work |
|
| -- |
|
| Volume/sequential designation |
|
| 830 ## - SERIES ADDED ENTRY--UNIFORM TITLE |
|---|
| International Standard Serial Number |
|
| -- |
|
| Uniform title |
|
| Name of part/section of a work |
|
| Number of part/section of a work |
|
| Language of a work |
0 |
| Volume/sequential designation |
|
| 942 ## - ADDED ENTRY ELEMENTS |
|---|
| Institution code [OBSOLETE] |
|
| -- |
lcc |
| Item type |
Book |