...The Feasibility Of Alugbati(Basilia Rubra Linn)seed As Food Coloring ABSTRACT The purpose of the study is to investigate production of natural food coloring from alugbati seed.It also deals with the investigation of the quality of the food coloring produced and compares it to commercial food coloring. The food coloring was produced by follo9wing the method of heating,extracting and filtration.The finished product was then tested for its quality through survey method include odor and color. As based on the results the alugbati seed can be made into a food voloring and can be a potential source of food coloring production.The food coloring produced from alugbati seed following an easy steps,the food coloring was observed to be violet in color and pure in odor.According to the result of the survey,the product was food coloring-like in odor.It is a environment-friendly because the material used was natural.Compare to the commercial one,this produced product from alugbati seed has a great advantage to the consumer like us because it gives vitamin A,B,C,calcium and iron.The product has a potential to be commercialized. CHAPTER I-INTRODUCTION BACKGROUND OF THE STUDY In modern days today,many such food coloring that had been discovered and approved.Many people are using it but we're not sure how and what will be it's side effects in using such products. In this research poposal,I make it sure to be a good source which can also give more vitamins and bring the...
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...Cherry Strawberry Introduction: I was asked by the chief executive of Uro Cola Company to write a report on the feasibility of introducing two new flavored drinks in the market. In order to do the research I collected some 400 pieces of samples from the production department and with those samples I went to different markets, shopping malls, restaurants and some schools and colleges. I offered the samples to 400 different types of young and old, male and female people and after taking the drinks they expressed their opinions to me about the newly made drinks. Discussion: I visited different markets, shopping malls, restaurants and some schools and colleges and offered the drinks to 400 people. Among those people 73% people gave a very positive response to cherry flavored drink. They said they simply loved the strong red colored sweet and cherry flavored juice. I found that 13% of the people showed medium preference for the drink because they are not very fond of cherry flavor. They also have diabetic, cholesterol and heavy weight problem for which they are not allowed to take this sort of extreme sweet drink.7% people did not like this drink at all. They admitted very frankly that they do not take any sweet or soft drinks because they are strong alcoholics and as they take whisky on a regular basis, they have lost their taste for any light or juicy drink. In the case of strawberry drink I found that 59% showed strong dislike towards the...
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...VEGGIE'S BREAD A Feasibility Study Presented to the Faculty of the Department Of Hotel and Restaurant Management Of the School of Business Management Universidad de Zamboanga In Partial Fulfilment Of The Requirements for the Course of Bachelor of Science in Hotel and Restaurant Management (BSHRM) By: John Paul T. Tolentino Menard S. Gamiao Kirt Ivy Y. Endino Erwin Bryan S. Saavedra August 2015 CHAPTER ONE EXECUTIVE SUMMARY Summary of the Project | Name of the Firm | Veggie’s Bread | Location | Veterans Avenue, Zamboanga, Zamboanga Sibugay, Philippines | Brief Description of the Project | A healthier variety of veggie's breads are what we are in cognizance. For this brand perception that we formalize we would like to linger the interest of the buyers and also the consumer with our version of Veggie Breads. We would like introduce varieties of flavours that consumers that would not normally taste with the following flavours that we would like to propose; Malunggay (horseradish), Ampalaya (bitter gourd). | Project SummaryMarketing Feasibility | | CHAPTER TWO INTRODUCTION Brief background of the Study We make this product proposal for the purpose that we want to serve our valued customers in a new product dishes that we give them a healthy food that will enjoy not only for adults but also for the young ones, we add especial ingredients for our product such as Malunggay (horseradish), We would to introduce varieties of flavours that consumers...
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...WORKING TITLE: Analysing the best practice’s involved in the implementation of mid day meals in India. 2. AIM OF THE STUDY: An analytical study on the operational feasibility and challenges of providing mid day meals in India. 3. RATIONALE AND BACKGROUND FOR THE STUDY: The national program for nutritional support for primary children also known as the mid day meal program is one of the largest welfare programs in India and one of the only programs aimed at reducing hunger from the age group of 6-12 and increase the attendance in the primary education system. There are two models, which is the centralized model, and the decentralized model and it has been observed that most states are shifting towards the centralized approach; The program has been active since 1995 but there are still major cases of nutrition deficiency, anaemia, lack of vitamin A and iodine among many children in the country. (Rani & Sharma) A research work carried out by the centre for equity studies Delhi states that: - The drawbacks of the centralised approach include lack of employment, increased risk of food spoilage, no community participation, and lack of transparency; hence a research will be done to determine the effectiveness and viability of this approach and its comparison with the decentralized and handmade approach to food. (Natasha, 2010) 4. OUTLINES OF THE THEORY/IES UNDERPINNING YOUR RESEARCH: In 2004 the government initiated the mid day meals program...
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...Opportunity: · increasing concern about healthy lifestyle Larson’s Father has connections in the retailed food industry Loblaws are willing to cooperate with HLG · Threat: · Plenty of indirect competitor · Economy recession · Need 2 years for CFIA inspection Strength: · Long shelf life · Patented product, and has exclusive right to resell in Canada · High nutrition value 99.7% · Strong relationship with Loblaws · History of success in selling this product · Tasteless as an ingredient, so it can increase the nutrition value without affecting the taste · Exploit: The company should emphasize that nutrifusion contains natural ingredients that can increase the nutritional value of its food, create a healthy lifestyle The company should consider implementing nutrifusion into different retailed food since nutrifusion has a long shelf life and is tasteless. That way, HLG can also exploit her father’s connections in the retailed food industry. Weakness: · luxury food · New product to customers, so demand for this product is unknown There are a lot of indirect substitution that provide similar nutritional value(vitamin supplement) · Avoid: The company should use a price strategy that emphasizes on building brand image Critical Issues In order to determine whether Healthy Life Group should launch Nutrifusion so they could either begin the process of incorporating the business...
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.......................... 3 2. Evaluation of Business opportunity ................................................. 3 3. Industry profile ........................................................................................ 5 4. Company profile ...................................................................................... 6 5. Marketing strategy................................................................................ 10 6. Financial feasibility............................................................................... 15 7. Conclusion ................................................................................................ 19 8. APPENDIX ................................................................................................ 19 2 1. Executive summary Our business plan is about ZAYKA which is a single-unit, good-sized restaurant basically focused on healthy and ethnic food. Situated in Bangalore, ZAYKA’s emphasis will be on providing ethnic food. ZAYKA offers its customers top quality food and a great ambience. ZAYKA aims at providing different cuisines from around Indian sub continent. Ethnic recipes will be used to provide the customers with a diverse & unique menu. It also emphasizes healthy dishes, recognizing the trend within the restaurant industry for the demand for healthy cuisine. Market research has shown that although the restaurant industry is very competitive, the lifestyle changes created by modern living continue to fuel...
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...promote agricultural production on the highlands in order to reduce opium production and help developing overall welfare of the highland communities. As parts of the Royal Project Foundation’s work, new processed food products are continuously developed from raw materials and ingredients produced by farmers and hill tribes to help distribute excess supplies to and increase demands of agricultural products in the market. With assistant from professors and experts from various universities and private sectors, by-products / processed products are researched and produced with high-quality standard as well as safety concern for consumers, and according to safety and standards of the Thai FDA regulations. With the brand of the Royal Project, it already has competitive advantage over competitors. However, these products have still not yet formulated any business plan and the stories have not been communicated widely enough to end-consumers. Also, it is essential to guarantee to the farmers the production volume in order for them to plan the agricultural production in advance (usually a year ahead). With the business plan, it would give a clear direction for any future decision making on these products. The required business plan should involve the areas from Product Design, Feasibility Studies, Costing & Financial Projection, Launch Plan and Implementations. The followings are the products for BBA students to select for the business plan projects. All these products can be viewed at...
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...A Touch of Sugar (Healthy Soul food) Restaurant JaCory Fitzgerald FIN375: In the Small Business Instructor: Robert Sparks December 16, 2014 Intro The one thing that everyone has in common is food no matter what type of food that it is. It is one of the top selling products in the world today that everyone is trying to get a piece of. That is why my personal venture is the way through people stomachs and that is by the name of a business that I call (A Touch of Sugar) a family restaurant. With this bright idea it is something that I can turn a hobby in to a business while still putting smiles on people faces. This will show the total breakdown from start to finish in how a business is run and all of the little things that it takes in order to keep a business afloat and see if the business will be successful in the future. Development Concept The first thing in preparing to run a successful business is having the right location or area so that you can get land so that you can have the restaurant built or occupying a building that is already built that you will be paying rent on. In this case I will be paying rent that will be around 2,722 a month for 6,000 square feet building for 30 years that will make the lot space 980,000 dollars. The utility cost of the building will be around 750 dollars a month that will include water, electricity and sewage. There will be a 1,000,000 in insurance that will...
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...appearance, commodity planning, seasonal factors Recipe development: creativity; cookery styles; nutritional composition; consistency of product; methods eg fresh commodities, prepared foods, combination of fresh and prepared foods, cook-chill/freeze, batch cookery; call order; timing Food service systems: variations to standard service methods eg silver, table, buffet, tray, counter; food presentation; addressing consumer needs and expectations; timing LO2 Understand menu product development planning processes Idea generation: SWOT analysis (Strengths, Weaknesses, Opportunities and Threats); market and consumer trends; focus groups; employees; user patterns and habits; brainstorming of new menu, service or restaurant concept Idea screening and concept testing: elimination of unsound concepts prior to devoting resources; developing and marketing; feasibility; cost; production issues Business analysis: estimated selling price; sales volume; profitability; breakeven point; market testing; technical implementation; launch; advertising and other promotions New product pricing: impact of new product; value analysis (internal & external); differing value segments; products costs (fixed & variable); forecast of unit volumes; revenue and profit LO3 Be able to apply design principles within a food service environment Menu presentation: language; terminology; design styles; colour; pictures; size;...
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... One option is to add an extra food bar. The second option is to move the location of the cooking area. He can also implement both options, if he so chooses. Our team has done the appropriate financial calculations, as well as qualitative considerations. Our decision is that Mr. Butkus should choose to implement both options. The additional capacity is definitely needed, and the demand to fill the capacity is also present. We calculated the possible revenue that could be earned under two sections: Low additional demand and High additional Demand. The additional revenue generated in these two scenarios are $42 900 and $31 200, respectively. Also, the in both of these scenarios, the time needed to pay for the cost of the required expansions are less than a year. We have looked at a number of possibilities, both positive and negative, and we feel that this is the best option. There really is no justification to not go through with the changes. They will result in a greater profit, both in the short and long run. Our analysis is included in the following document. Problem Statement John Butkus, owner of the Mongolian Grill restaurant in London Ontario, had to finalize his major design decision for his second restaurant in Waterloo, Ontario that would optimize the restaurant’s profitability and compromising the dining experience of his customers. Situation Analysis Company background The Mongolian Grill is fresh food served in a relaxed and adventurous...
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...INTRODUCTION: There is a general belief that packaging of Nigerian food products lacks the quality that can make them competitive in the local and global markets. Although some of the locally made products are considered to be of high quality and unique, but it is still very unfortunate that they are not accepted as good packaged food products, to enable them to be sold successfully in the local and global markets. Most of the packaging materials used are not environmentally-friendly, they are not designed properly while others get their food products spoilt, as a result of poor packaging system, leading to huge capital losses to manufacturers of such products, not to talk of the huge environmental problems caused by non-biodegradable materials used. The problem of poor packaging of locally made food products took a centre stage, after the Nigeria Export Processing Zone Authourity Decree 1992 was established by the Nigerian government to assist the export of Made-in-Nigeria products to the global market. It was then discovered that most of the exported food products to the international market could not be sold because of some of the above mentioned issues. Many efforts have been made by the various stakeholders in the packaging and export sector ever since to solve the poor packaging problem of locally made food products. In spite of all these efforts, the problem still persists. There are many factors that may contribute to poor or substandard packaging. Factors such as the...
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...University of the Philippines – Manila Padre Faura Street, Ermita, Philippines Management 201: Theory and Practice of Management Business Plan Proposal Submitted by Eduard Joseff C. Alcantara 2006-38055 Submitted to Professor Noly Torres October 23, 2012 Introduction In our modern society, more and more people are becoming“health buffs”than ever before. From students, to young professionals, to those in late adulthood or the elderly, people are now more conscious with what they eat and put a premium or preference on food products that do not only taste good, but must at the same time, provide nutritional value or content. I would like to tap and take advantage of this opportunity that rests in this very potent and growing market. I would like to target a specific niche wherein the demand for the product I would be creating encompasses a wide range of demographics. For this business venture to succeed, my goal is to differentiate my products from others in a way that it would provide a value proposition whose intent is not only to satisfy an individual's taste palate, but also to provide high nutritional content. I want to position this product as a healthy snack alternative. Business Overview Value Proposition I would want to put up a specialty bakeshop which creates tasty, freshly-baked products – specifically cookies and cupcakes – that are healthy and have high nutritional value by incorporating green and leafy vegetables in it. Instead on just...
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...Assignment 1 | Foreign Market Analysis | Nando’s going into China | | Muhammad Usman Dastgir (23104392) | 8/24/2012 | | Executive Summary This report is designed to provide an environmental analysis for the penetration of Nando’s into the Chinese market. Nando’s is a South African based multinational which specializes in fire grilled chicken, promoting a healthy lifestyle through their signature offering of a grilled piece of chicken with side dishes. With a population of more than 1.3 billion, China is the most populous country on earth and the growing economy provides a higher disposable income for consumers. Moreover a growing trend of western cuisines has strengthened this industry and laid a perfect platform for Nando’s to enter the market. The Chinese consumers belong to a well knit community and believe in benefit for all. Thus Nando’s needs to engage the locals in the business as much as possible to create friendly ties which will help the company establish itself. Furthermore with the acceptance of Western culture, multinationals aspiring to enter the Chinese market find it much easier to penetrate the market. Over the years, China has transformed into a growing country and a superpower, and comparatively boasts of a stable political and legal system. Although it may not be ranked highest on the ‘ease of doing business’ scale, China has nevertheless transformed itself into an investment hotspot. It could be concluded that China has rapidly...
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...CHAPTER 1 The Problem and Its Background Introduction One of the agricultural countries in Asia is the Philippines that wealthy when it comes to different varieties of vegetables, fruits and other edible crops that provide people the basic needs in life. But it is also a fact that some of these products cannot be improved due to lack of knowledge on how these products can be transform into food. Philippines have numerous crops and still not all aware of many different vegetables here thus they are not aware of the countless nutrients they can get from it. A remarkable nutrient that gives benefits that can improve one’s health. Since Philippines have been conquered by many races, it is possible to adopt some of their culture and one of the greatest impacts on us was the Spaniards. As the time goes by, Spaniards introducedsome of their food like the braso de marcedes, champorado, ensaymada, mechado, pan de sal, polvoron and many more. Filipinos inherited Pan de sal from the Spaniards who once colonized the country, but as the years passed Filipinos made some revisions and declared as our own. Way back 16th Century, the Spaniards introduced the breads that comes in rolls and served during breakfast. Spaniards trained Filipinos on how to make bread and until now, the techniques are still there. Pan de sal, which literally means “bread of salt”, is typical Filipino bread that is traditionally served as a breakfast roll. Pan de sal is made of flour, yeast, sugar and salt...
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...19 Introduction Executive Summary Green Leaf Restaurant is a charming modern day Chinese restaurant located in Chermside, north of Brisbane, Queensland, Australia. Chermside is a key destination on the Queensland proposed ‘Northern Busway’ and home to the largest shopping center in Queensland. It is also the third largest shopping center in Australia containing a 4 storey shopping mall and a 16 screen cinema complex. The Westfield shopping center also houses the only Apple store in Australia thus it attracts a large number of people to Chermside. Owing to its 24 hour service delivery to its customers, the Westfield Shopping Centre attracts more customers who work during night hours, and this will create more market for the Chinese foods. The enchanted facility will target a number of groups which include: middle aged people who visit the movies and the shopping malls, people working in the many...
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