Chapter I

INTRODUCTION
A. Brief History
• Explanation why you chose the subject
matter
• Relevance of the study
• Includes
name of the proposed project
Location
products
target market
mode of financing
B. Statement of the Problem

• Stated in the form of question or

statement
• Broad enough which could be broken
down into specific problems which will
seek answers to crucial questions on the
four functional areas of management.
B. Statement of the Problem
The central problem of the study
is the evaluation of the viability of
establishing a Vegetarian Restaurant
in Nuvali, Sta. Rosa, Laguna.
C. Objectives
1. Marketing
2. Production/Technical
3. Organization and Management
4. Financial Management
5. Social Responsibility
1. Marketing
a. To identify the services to be offered
by the proposed business
b.To identify the target market for the
product to be offered.
c.To analyze the supply and demand in
order to determine the market share.
d.To formulate the marketing strategies
necessary for a successful operation.
2. Technical
3. Organization and Management
4. Financial
D. Significance of the Study
1. Readers
2. Researchers
3. Community
4. Church
5. Society
6. Others
E. Scope and Limitations
• Coverage of the study
• Target market
• Time data were gathered
• Survey area
• Time horizon
• Limitations
F. Methodology
1. Sources of data
a. Primary
oInterviews
oSurvey Questionnaire
oObservations
b. Secondary
oDerived from printed Materials
F. Methodology

2. Research design
Descriptive
Exploratory
Sampling
Exploratory research design
-focuses on collecting either
secondary or primary data and using
an unstructured format or informal
procedure to interpret them.
Descriptive research
--uses a set of scientific methods and
procedures to collect data that
describe the existing characteristics
of a defined target population or
market structure.
 Sampling method
• Random sampling. A method of
probability sampling in which every
sampling unit has an equal chance of
being selected.
• Convenience sampling method.
Samples are drawn on the basis of
convenience of the researcher.
• Purposive sampling method. Sample
is purposively chosen based on a
given criteria.
• Sampling
n = _N__
1+N(e)
n = sample size
N = estimated population
e = margin of error (expressed in %)
n = 13,406
= 1+13,406(102)
= 13,406
1+13,406(.01)
= 13,406
135.06
= 99.25
= 100
G. Treatment of Data

• Manual or personal method

• Computer
• Comparative analysis could be used to analyze
data
• Different methods of projections:
Capital budgeting to determine earning power of
the project
Statistical straight line method
Financial ratios
H. Review of Related Literature

• Related studies to support the study

–Point out the difference of one’s
study from the other
I. Definition of Terms

• Define the technical, scientific or

legal term used
 Survey Questionnaire
Introduction letter

Background information

Supply questions

Demand questions
 Survey Questionnaire
I. Background Question
II. Supply
What, who, when, where, How many, How
often, How much
I. Demand
What, who, when, where, How many, How
often, How much
II. Comments/Suggestion
Dear Sir/Madam:

_______________________________________
Instruction: Please put a check (√) mark on the
space provided for your answer.
 Survey Questionnaire
Dear Sir/Madam:
I am Juan dela Cruz, a student from the
Adventist of the Philippines taking Bachelor of
Science in Business Administration. Currently, I am
conducting Feasibility study on establishing
Vegetarian Restaurant at Nuvali, Sta. Rosa, Laguna.
May I request your assistance by answering
the questions below. All information gathered will
be used for academic purposes only. Thank you.
The Researcher
Please put a check (√) mark on the space
provided for your answer.

Age __15-20 ___31-35 ___40 & above

__21-30 ___36-40
Civil Status __Single __Married
No. of children __1-3__4-5 __5 & above
Gross monthly family income:
___less than P10,000.00 ___P15,001-P20,000
___P10,001-P15,000.00 ___P20,001 & above
Do you and your family usually eat out in a restaurant?
__Yes __No
How often do you eat in a restaurant?
__once a week __once a month
__twice a week __two times a month
__others, pls specify_____
How many persons usually go with you every time you eat in a
restaurant?
__1 __2 __3 __4 __5 and above
How much do you usually spend when you eat in a restaurant?
__P200-300 __P601-900
__P301-600 __P901 & above
What foods do you usually order every time you eat in a restaurant?
__Pasta __Rice and viand
__burgers __Complete meal
Do you eat vegetarian foods?
__Yes __No
If yes, where do you eat/buy vegetarian foods?
__at home __in a restaurant/canteen
If in a restaurant, what is the name of restaurant?
____________________
If a restaurant will be put up in Nuvali, will you patronize
their products?
__Yes __No
If yes, how often will you visit our restaurant?
__Once a week __Once a month
__Two times/week __Twice a month
__Three times/week __Others, pls. specify
How many persons will you bring with you?
__1-2 __4-5
__2-3 __6 and above
What foods would do prefer to eat/order?
__veggies __pasta
__salads __complete meal

Comments/Suggestion:
Validation

• 5 laymen
• 5 experts
(Revision of questionnaire)
(Administer to sample population)
Interview Questionnaire
Documentation: (Author, Year)

Example:
According to dela Cruz (2011), soy beans
can boost the immune system…

Soy beans has nutrients that can delay

ageing process…(dela Cruz, 2011)
• Spacing
• Capitalization
• Indention
• Use 3rd person
• ss - single space
• ds - double space
• ts - triple spaces