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PAGE LAGUNA COLLEGE OF BUSINESS AND ARTS

COLLEGE DEPARTMENT

CHAPTER 1

PROJECT BACKGROUND AND HISTORY

Wine is an alcoholic beverage made from fermented grapes and

fruits. The natural chemical balance of grapes lets them ferment without

the addition of sugar acids enzymes water or other nutrients. Yeast

consume the sugars in the fruits and converts the, into alcohol and carbon

dioxide. Wine is a psychoactive drug as are all alcoholic beverages,

commonly used in intoxicating effects today and thorough history.

Nowadays wines are usually used for special occasions. Wines

made from produce besides grapes are usually named after the product

from which they are produced (for example, rice wine, pomegranate wine,

apple wine and elderberry wine and are generically called fruit wine. The

term !wine" can also refer to starch#fermented of fortified beverages

having alcohol content, $uch as barley wine, huang%i, or sa&e.

The history of wine spans thousands of years and is closely

intertwined with the history of agricultureand Western civilization. The first

evidence of its cultivation is in 'hina circa ))) *'+, then more

widespread evidence is found soon thereafter in the Near +ast,

the grapevineand the alcoholic beverageproduced

from fermentingits%uicewere important to esopotamia, -srael,

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COLLEGE DEPARTMENT

and +gyptand essential aspects of hoenician, /ree&, and 0oman

civilization. any of the ma%or wine#producing regionsof Western

+uropeand the editerraneanwere first established during anti1uity as

great plantations. Winema&ing technology improved considerably during

the time of the 0oman +mpire2 many grape varieties and cultivation

techni1ues were &nown3 the design of the wine pressadvanced3

and barrelswere developed for storing and shipping wine.( Source:

www.wikipedia/Wine-10978401/.html)

There is a reason why 4rance is a drin&ing country. -n the" 4rench

paradox", 5r.$erge 0enuad, a scientist from *ordeaux 6niversity

observed that 4rench people suffer a relatively low incidence of coronary

heart disease ,despite having diet relatively rich in saturated fats. 7e

attributed it to drin&ing of red wine which decreases the incidence of

cardiac disease. 0ed wine, he said, is rich in resveratrol3 a phytoalexin

which is a heart friendly.

-n the hilippines, red wine is served only during special

occasions. 8nd because we don9t grow grape here, all red wine is

imported, hence it is 1uite expensive. *ut given the country9s abundance

in tropical fruits, a group of researchers from 4ood $cience 'lusters,

'ollege of agriculture of the 6niversity of the hilippines :os *a;os

(6:* led by 5r. +rlinda -. 5izon revived the idea of producing using local

fruits. !There is a large volume of wine importation from other countries.

2
http://www.wikipedia/Wine-10978401/.htmlhttp://www.wikipedia/Wine-10978401/.html


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COLLEGE DEPARTMENT

/etting a share of the mar&et wines would help our farmers and local food

industries if we could ma&e our own wine using our own grown

fruits,"5r.5izon explained.

This idea was realized in


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and aroma. >ut of those ?) different fruits that we screened, bignay, duhat

and carabao mango turned out to be excellent substrates for wine

processing. *ignay and duhat represent red wine and mango, which is

&nown worldwide for its sweet taste and good aroma, the white wine, !she

said".

(Source: http://www.bar.o!.ph/chronicle-home/archi!e"-li"t/10#-$ul%-#010-

i""ue/&97-bina%-pino%-po"h-red-wine

+ver since people love to drin& wine specially when celebrating

special occasions, sometimes to unwind after wor& or to socialized with

friends and most wine drin&ers buy wine mainly for health reasons

particularly red wine. -t is not only good for old people but for the young

one, in moderation of course. *ut still people can9t stop drin&ing. Wines

are one of the favorite tie#ups for their parties and celebrations.

/ and ' anufacturing 'ompany were named after /elo and 'hai

who made a natural and heart friendly wine. !+scalofrio2 *ignay wine" is

ideal to those who are loo&ing for a new taste and healthier wine. *ignay

wine has deep red color, aged in a barrel or drum for at least B wee&s. The

wine has distinct fruity aroma and smooth flavor that provides consumers

with a delightful experience and it is rich nutritional benefits. We

proponents came up with this product because of its health benefits,

drin&ing bignay wine helps to reduce the incidence of coronary heart

disease due to its antioxidant properties. / and ' anufacturing 'ompany

4
http://www.bar.gov.ph/chronicle-home/archives-list/102-july-2010-issue/397-bignay-pinoy-posh-red-winehttp://www.bar.gov.ph/chronicle-home/archives-list/102-july-2010-issue/397-bignay-pinoy-posh-red-winehttp://www.bar.gov.ph/chronicle-home/archives-list/102-july-2010-issue/397-bignay-pinoy-posh-red-winehttp://www.bar.gov.ph/chronicle-home/archives-list/102-july-2010-issue/397-bignay-pinoy-posh-red-wine


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will be located at 7alang, 'alamba 'ity where raw materials can be easily

ac1uired. -t is commercial areas were people have an easy access on it.

The product will be distributed at the grocery stores, retail stores,

supermar&ets in the entire 'alamba area.

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5emand is an important role in analyzing the mar&et stability. -t is

simply the needs and wants that are bac&ed up by customer9s purchasing

power. -n determining the demand, the proponents consider the number of

household population.

To compute the historical demand, the proponents find out the

household population of 'alamba, :aguna and conducted survey and

personal interview for demand analysis.

The proponents must have to consider the total individual

population ages


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population and income brac&et. To get the historical demand, the

proponent multiplied the total population to the percentage of individuals

(@))G based on the survey. Then the result will be multiplied to the

product9s average annual consumption which is e1uivalent to @< pieces

(once a month also based on the survey conducted

Met)od o* Pro+ect!o# ,De%d-

The mathematical method wi l l use in the proport ion of the

demand. -t wil l help the proponents in the determination of the

future demand for the service they wi l l of fer, and the higher

pro%ected demand is better.

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I$ Ar!t)%et!c Str&!.)t L!#e

YcF a H Y#@ aF Yn# Yc

N#@

Where2 Yc F -nitial Ialue (@styear

Yn F 4inal Ialue (last year

N F Number of years

Yi F Ialue for the year past

a F Yn J Yc F DD,@@A J BA,DEE

/01

$5 F @


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Where2 Yi H @ F Ialue for the year ahead

r F average of increase

r F KG increase F @@

N#@ B

$5 F


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a F KY# b Kx


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b = 14,647

a = 529,447

SD = 728


COLLEGE DEPARTMENT

a F (?B(


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The proponents have used St&t!t!c&' P&r&3o'!c to pro%ect the

7istorical 5emand for it has the lowest $tandard 5eviation.

C$ Su""'( A#&'(!

$upply is the total amount of good and service available

for purchase by consumers. - t is the amount o f commodi ty

avai lab le for meet ing a demand or for purchase at a g iven

price.

7ere, the indirect competitors are identif ied and the type

of competi t ion that exists is determined in order to cope with

analysis on how to handle it. The proponents have conducted

an actual survey in different manufacturing, store, and mar&ets

in 'alamba 'ity as ind i rect compet i tors for re ference and

comparison.

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Source: 'ctual inter!iew

Met)od o* Pro+ect!o# ,Su""'(-

Within the p ro %ect ion o f the supp ly, i t engaged in

mathematical method computat ion under each method i t wi l l

he lp us to determine the fu ture supply o f the serv ice to be

offered. The lower pro%ected suppl y is better.

I$ Ar!t)%et!c Str&!.)t L!#e

YcF aHY#@ aF Yn#Yi

n#@

Where2 Yc F -nitial Ialue (@styear Yn F 4inal Ialue (last year

N F Number of years Y F Ialue for the year past

a F Yn J Yc F @A,@


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N#@ D#@

$5 F A,EDA

D

II$ Ar!t)%et !c Geo%etr!c Cure

Yc F Yi H @ rF KG increase

@#r N#@

Where2 Yi H @ F Ialue for the year ahead

r F average of increase

r F KG increase $5 F


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I II $ St&t !t !c &' Str&!.)t L!#e

YcF aHbx

Where2 a F Ky J b Kx b F nKxy # KxKy

nKx


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I $ St&t!t!c&' P&r&3o'!c

YF a H bx H cx&t!o# Au%"t!o#

'omposite method was used for depreciating and amortizing fixed assets.

4ixed assets have D year life term.

Sc)edu'e Se''!#. Pr!ce

Sc)edu'e Se''!#. Pr!ce Au%"t!o#

ar& up used to compute the selling price is D)G above cost.

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Sc)edu'e 1 Net S&'e Ree#ue

Sc)edu'e 1 Net S&'e Ree#ue Au%"t!o#

$ales are computed by multiplying the units sold with the selling price

'ash sales are e1uivalent to A)G of gross sales and credit sales

represent @)G gross sales.

Sc)edu'e 11 F!#!)ed Good

Sc)edu'e 11 F!#!)ed Good Au%"t!o#

4inished /oods -nventory is estimated to be @)G of the Total 6nits 8vailable for

$ale

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COLLEGE DEPARTMENT

Sc)edu'e 1< C'e!#. Su""'!e

Sc)edu'e 1< C'e!#. Su""'!e Au%"t!o#

'leaning supplies will be expense at ADG rate of yearly estimated cost.

urchases for cleaning supplies will increase by DG every year.

Sc)edu'e 1/ O**!ce Su""'!e

Sc)edu'e 1/ O**!ce Su""'!e Au%"t!o#

>ffice supplies will be expense at ADG rate of yearly estimated cost.

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COLLEGE DEPARTMENT

Sc)edu'e 14 Se''!#. E8"e#e Au%"t!o#

+xpenses excluding depreciation are pro%ected to increase by DG

annually.

'ommunication and fuel expenses accounted for selling expenses is =)G

of the total cost of said expenses.

0epairs and maintenance expenses for the initial year of operation, is

@)G of the total cost delivery e1uipment.

Sc)edu'e 1 Ge#er&' d Ad%!#!tr&t!e E8"e#e

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Sc)edu'e 1 Ge#er&' d Ad%!#!tr&t!e E8"e#e Au%"t!o#

>ffice supplies and cleaning supplies used are expected to increase by

DG annually

0ent expense for /eneral and 8dministrative is ?)G of @


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Sc)edu'e 1 Pro"ert( P't E?u!"%e#t Au%"t!o#

roperty, lant and +1uipments are carried at cost less accumulated

depreciation.

Sc)edu'e 2

SSS; P)!')e&'t); P&.0I3!. Co#tr!3ut!o# @!t))o'd!#. T&8 P&(&3'e

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Sc)edu'e 2 Au%"t!o#

Withholding Tax ayable is @DG of salary base.

-ncrease for government benefits is associated by annual increase in

salary of employees.

Sc)edu'e 21 AT P&(&3'e

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Sc)edu'e 21 AT P&(&3'e Au%"t!o#

Ialue 8dded Tax payable represents I8T due on the last month of each

year. -nput tax is @


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COLLEGE DEPARTMENT

Sc)edu'e 2: P&rt#er E?u!t(

Sc)edu'e 2: P&rt#er E?u!t( Au%"t!o#

8s agreed owners of the business will withdraw D)G of annual net income

which is e1ually divided to each partners.

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COLLEGE DEPARTMENT

F!#c!&' A#&'(!

&$ Tet o* L!?u!d!t( r&t!o

For%u'&6 Curre#t Aet Curre#t L!&3!'!t!e

S!.#!*!cce6 (ea"ure" the abilit% o the bu"ine"" to meet it" current

maturin obliation".

For%u'&6 E?u!t( Tot&' Aet

S!.#!*!cce6 mea"ure" the proportion o e*uit% u"ed to inance

compan%+" a""et".

,ood indicator o the le!el o le!erae u"ed b% a compan%.

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COLLEGE DEPARTMENT

S!.#!*!cce6 (ea"ure" the operational perormance o the bu"ine""

ba"ed on proit aain"t direct manuacturin epen"e".

For%u'&6 Net I#co%e P&rt#er E?u!t(

S!.#!*!cce6 t help" u"er" o inancial "tatement ain in"iht into the

"trenth o the product in the market.

c$ Tet o* Leer&.e R&t!o

For%u'&6 Tot&' de3t Tot&' e?u!t(

S!.#!*!cce6 ndicate" what proportion o e*uit% and debt the compan% i"

u"in to inance it" a""et".

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COLLEGE DEPARTMENT

For%u'&6 Tot&' de3t Tot&' &et

S!.#!*!cce6 ndicate" what proportion o e*uit% and debt the compan% i"

u"in to inance it" a""et".

d$ P&(3&c5 "er!od

S!.#!*!cce6 etermine the number o %ear" beore the proponent" can

ull% reco!er their in!e"tment.

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CHAPTER /

MANAGEMENT ASPECT

anagement is a process of planning, organizing, leading and

controlling the resources of the organization in order to achieve stated

organization goals and policies of the business for the effective operation.

The management aspect discusses the purpose of the pro%ect and the

finding of the study. To achieve this, the management must be able to plan

all activities, for the company to become productive and competitive.

A$ B&!c Co#!der&t!o#

The success of all business depends on how they organized, directed,

supervise and controlled. The management aspect aims to develop an

effective organization structure that would carry the needs and ob%ective of

the business establishment.

6nder the management aspect of the study are the planned pre J

operating activities, the determination of the persons who would operate

and supervise the employee of the business, their 1ualification, duties and

responsibility as well as the benefits and incentives they may receive. The

types of organization and strategies and to be used in the proper utilization

of the resources are also considered.

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COLLEGE DEPARTMENT

B$ For% o* Or.!>&t!o#

The proponents have decided to establish partnership form of business

organization. artnership contributed money, property or industry to a

common fund with the intention of dividing the profit among themselves. -t

is general partnership where all parties are personally liable to the debts or

liabilities of business.

C$ Or.!>&t!o#&' C)&rt

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enera( anager

rodction Sper;isor

*oo&&eeper

Dri;er&t!o#&' C)&rt

D$ Ke( O**!cer d Pero##e'

$ince the business is newly operated the management only allows

limited number of wor&ers and employee.

Ge#er&' M&.er

Jo3 S"ec!*!c&t!o#

ale or 4emale

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8 graduate of *$*8 or any business related course

8t least


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Product!o# Su"er!or

Jo3 S"ec!*!c&t!o#

/raduate of food Tech, 70 or any related course

With or without experience

*etween


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Jo3 Decr!"t!o#

Onow how to operate the machine and e1uipments to be

used.

0esponsible for direct production of the product

He'"erDr!er

Jo3 "ec!*!c&t!o#

7igh school graduate or college level

:icense to drive

+xperience in 5riving

Jo3 Decr!"t!o#

8ssist inside the production area

aintain the cleanliness of the wor&ing place

Onow how to drive properly

E$ Pro+ect Sc)edu'e

This is the allotted time to ac1uire necessary resources needed to

perform all the activities needed to perform the businesses.

C&"!t&' For%&t!o#

The proponent generates sufficient funds to buy all the resources

needed to perform the business.

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Bu!#e Loc&t!o#

The plant selection must be accessible to the mar&et and area and

also has enough access to water, electricity and transportation.

Bu!#e Re.!tr&t!o# d L!ce#!#.

To be lawful, the business should be registered for the legality of the

firm.

Bu!'d!#. Re#o&t!o#

-t is important to renovate building for operation and also to have a

smooth production.

Ac?u!!t!o# o* Too' d E?u!"%e#t

The needed tools and e1uipment must be ac1uired for operation of

the business.

Nor%&' O"er&t!o#

The business will start after the completion of all the re1uirements

and operating activities.

ACTIITIES

JA

NFEB

MAR

APR

MAY JUN

JUL

AUG

SEP

'apital formation

*usiness location

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*usiness registration andlicensing

*uilding renovation

8c1uiring of tools ande1uipment

7iring and training ofemployees

urchasing of supplies

Normal operation

4igureB. /antt chart

CHAPTER =

Soc!o Eco#o%!c A"ect

The socio#economic aspect discusses the firm9s social responsibility

to the community. The proposed business is established not only to earn

profits but also to do well in the community. The proponents are not only

concerned with the internal environment and the profits earned by the

business but also the proponents consider the effect of the business that

will be brought to the society.

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COLLEGE DEPARTMENT

/C' anufacturing provides economic opportunities such as

providing %obs to the right individuals with s&ills and abilities that will greatly

contribute to the organization. The organization also provides taxes since

it is a registered and legalized business. Tax is a ma%or source of income

in the government. Through taxes, the governments have provided more

than enough financial support of pro%ects and develop here in the country.

8nother thing is that local producers are more engaged to produce their

products because local materials are ac1uired by /C' anufacturing and

therefore it helps the hilippine economy. :astly, the benefit that this

product will bring is the assurance that the consumers of the product have

physical wellness protected.

CHAPTER 4

SUMMARY OF FINDINGS; CONCLUSION AND

RECOMENDATIONS

A$ Su%%&r( o* F!#d!#.

The establishment of this small#scale production plant will assist the

country9s economy in the development of in wining industry which is

needed by the business for its operation.

M&r5et!#. A"ect

There are available mar&ets for the proposed product which is

&nown as +scalofrio2 *ignay wine and because of the benefits it can

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B. 4uture researchers should encourage continuing study of this

particular feasibility pro%ect so that they may apply other methods and

improve strategies in analyzing and evaluating the pro%ect.

*ibliography

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BIBLIOGRAPHY

Boo5

Ootler, hilip, (


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http2MMwww.foodrecap.netMrecipeMma&e#bignay#wineM

http2MMovcre.uplb.edu.phMindex.phpQ

optionFcomR%oodbCviewFarticleCidFBB)2bignay#wineC-temidF@DB

Ot)er ource

National $tatistics >ffice ($ta.'ruz :aguna

*usiness ermit and :icensing >ffice, 'ity 7all, 'ity of 'alamba

8ppendices

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A""e#d!8 A

PFS ADISERS APPOINTMENT LETTER

ay ,


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COLLEGE DEPARTMENT

Iery truly yours,

/8N8>, 8ngelo 8.

+0+S, 'hristian 4.

A""e#d!8 B

PFS LANGUAGE EDITOR APPOINTMENT LETTER

8pril ?,


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+0+S, 'hristian 4.

A""e#d!8 C

SUREY UESTIONNAIRE FOR RESPONDENTS

:8/6N8 '>::+/+ >4 *6$-N+$$ 8N5 80T$$chool of *usiness and >ffice 8dministration

. *urgos $t. 'alamba 'ity

5ear 0espondents,

/ood day We, ?rd year *achelor of $cience in *usiness8dministration students from :aguna 'ollege of *usiness and 8rts, arepresently conducting a ro%ect 4easibility $tudy entitled !anufacturing of*ignay Wine". We hope that you will lend some of your time with us. Wewill appreciate your cooperation and any information obtained will betreated with utmost confidentiality.

Than& you and /od *less

/anao, 8ngelo8.

erez, 'hristian4.

-nstruction2 ut a chec& on your desired answer.

@. 5o you drin& wineQ

Yes No (if no, move to 1uestion A and @)


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COLLEGE DEPARTMENT

GATHERING DATA

5ear $irMadam,

We are the third year students of $chool of *usiness ($>* ma%or

in ar&eting anagement from :aguna 'ollege of *usiness and 8rts,

'alamba 'ity. We are currently conducting our pro%ect feasibility study

entitled2 !/C' anufacturing of *ignay Wine in 'alamba 'ity" as partial

re1uirement of the course. 8 significant part of this activity is gathering of

data or information to be utilized in the analysis of our pro%ect study.

-n this regard, we wish to re1uest your &ind permission to allow us

to conduct an interview regarding our study relative to your line of

discipline. 8ny information obtained from your office will be regarded as

highly confidential and will not be, by any means be used for other

purpose as stated above.

Your Oind cooperation regarding this matter will be highly appreciated.

Than& you very much and /od bless

0espectfully yours,

/8N8>, 8ngelo 8.+0+S, 'hristian 4.

Noted by2

r. 4ernando T. endon ---

4$ adviser

:aguna 'ollege of *usiness and 8rts

A""e#d!8E

SUREY UESTONNAIRE COMPETITOR

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Art!c'e I6 That the capital of the partnership shall be =


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deposit shall be applied as rent for the @@th and @


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RRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRRR

ACKNO@LEDGEMENT

0epublic of the hilippines (RRRRRRRRRRRRRRRRRRRRRRRRR $.$

*+4>0+ +, personally appeared2

Name 'T' Number 5ateMlace -ssued

(Name of :essor

(Name of :essee

Onown to me and to me &nown to be the same persons who executed the

foregoing instrument and ac&nowledged to me that the same is their free

and voluntary act and deed.

This instrument consisting of RRRR pageMs, including the page on which

this ac&nowledgement is written, has been signed on each and every page

thereof by the concerned parties and their witnesses, and sealed with my

notarial seal.

@ITNESS MY HAND AND SEAL;on the date and place first above

written.

Not&r( Pu3'!c

5oc. No.RRRRRR3

age No. RRRRRR3

*oo& No.RRRRRR3

$eries of


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+xhibits

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E8)!3!t 1

lant :ocation

Iicinity ap

lant layout

*uilding perspectives

'ompany :ogo

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COLLEGE DEPARTMENT

E8)!3!t 1$1$ P't Loc&t!o#

98


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COLLEGE DEPARTMENT

E8)!3!t 1$2$ !c!#!t( %&"

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COLLEGE DEPARTMENT

E8)!3!t 1$:$ P't L&(out

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COLLEGE DEPARTMENT

E8)!3!t 1$/ Brd L&3e' Fro#t '&3e' ,To"-6 B&c5 '&3e' ,Botto%-

101


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E8)!3!t 1$


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COLLEGE DEPARTMENT

E8)!3!t 2

achinery, +1uipmentsC 0aw materials

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E8)!3!t 2$/ G& t

E8)!3!t 2$= P&dd'e

E8)!3!t 2$4 @!#e %!8!#. %&c)!#e

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E8)!3!t 2$ @oode# 3&rre'

E8)!3!t 2$ Me&ur!#. Cu"

E8)!3!t 2$1 A"ro#

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E8)!3!t 2$1 Pot )o'der

E8)!3!t 2$11 H&!r#et

E8)!3!t 2$12

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COLLEGE DEPARTMENT

E8)!3!t 2$1< De'!er( ,L:-

E8)!3!t 2$1/ B!.#&( Fru!t

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E8)!3!t 2$1= C!tr!c Ac!d

E8)!3!t 2$14 @!#e (e&t

E8)!3!t 2$1 Bro9# u.&r

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COLLEGE DEPARTMENT

E8)!3!t 2$1 T#!#

E8)!3!t 2$2 Pur!*!ed @&ter

E8)!3!t :

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COLLEGE DEPARTMENT

romotional tools

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a4 size finals

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