vi TABLE OF CONTENT
HARD COVER………. 0
TITLE PAGE... i
APPROVAL 1 ... ii
APPROVAL 2 ... iii
PLAGIARISM STATEMENT ... iv
PREFACE ... v
TABLE OF CONTENT ... vi
LIST OF PICTURE ... ix
LIST OF TABLE ... xi
EXECUTIVE SUMMARY ... xii
CHAPTER I INTRODUCTION ... 1
1.1 Background of the Study ... 1
1.2 Objective of The Study ... 3
CHAPTER II PRODUCT DESCRIPTION ... 5
2.1 Product Description ... 5
2.2.Materials ... 5
2.2.1 Banana Blossoms ... 5
2.2.2 Granulated Sugar ... 6
2.2.3 Salt ... 7
2.2.4 Clean water ... 7
2.2.5 USA Apple ... 8
2.2.6 Garlic ... 8
2.2.7 Ginger ... 9
2.2.8 Onion ... 9
2.2.9 Rice flour ... 10
2.2.10 Forest Honey ... 11
2.2.11 Gochugaru ... 11
2.3 Tools and Equipment... 12
2.3.1 Knife ... 12
2.3.2 Stock Pot... 13
2.3.3 Strainer ... 13
2.3.4 Large bowl ... 14
2.3.5 Blender ... 14
2.3.6 Sauce pan ... 15
vii
2.3.7 Air-tight Glass Container ... 15
2.3.8 Refrigerator ... 15
2.3.9 Stove ... 16
2.3.10 Wooden spatula ... 16
CHAPTER III NEW PRODUCT PROCESSING SEQUENCE ... 17
3.1 The processing of Product Using Pictures ... 17
3.2 Complete Recipe Attached ... 20
CHAPTER IV NEW PRODUCT OVERVIEW ... 23
4.1 Nutrition Facts Notes... 23
4.2 The Facts of Nutrition ... 26
CHAPTER V BUSINESS PLAN ... 27
5.1 Company Overview ... 27
5.2 Business Scope ... 28
5.2.1 Purchasing Ingredients ... 28
5.2.2 Production ... 28
5.2.3 Marketing and sales ... 28
5.3 Stakeholder ... 29
5.3.1. Consumer... 29
5.3.2. Government ... 29
5.3.3. Investor ... 29
5.3.4. Supplier ... 29
5.4 SWOT Analysis ... 30
5.4.1 Strengths ... 30
5.4.2.Weaknesses ... 30
5.4.3.Opportunities ... 31
5.4.4.Threats ... 31
5.5. Marketing Aspects ... 31
5.5.1 Segmentation ... 31
5.5.2 Targeting ... 32
5.5.3 Positioning ... 32
5.5.4.Strategy ... 32
5.6.Financial Aspects ... 33
5.6.1.Variable Cost Notes... 33
5.6.2.Fixed Cost... 34
5.6.3 Overhead Cost ... 34
5.6.4.Start Up Cost ... 35
5.6.5.Cost of Production ... 35
5.6.6.Break Even Point (BEP) ... 36
5.7.Technical Aspect ... 36
viii
5.8.Legal Aspect ... 37
CHAPTER VI CONCLUSION ... 39
6.1 CONCLUSION ... 39
6.2 SUGGESTION ... 39
BIBLIOGRAPHY ... 40
APPENDIX ... 42
Appendix 1. Packaging Design ... 42
Appendix 2. Suppliers List ... 43
Appendix 3. Product Logo ... 44
Company Profile... 45
ix LIST OF PICTURE
Picture 1 Banana Blossom ... 4
Picture 2 Granulated Sugar ... 5
Picture 3 Salt ... 6
Picture 4 Clean Water ... 6
Picture 5 Apple ... 7
Picture 6 Garlic ... 7
Picture 7 Ginger ... 8
Picture 8 Onion ... 9
Picture 9 Rice Flour ... 9
Picture 10 Honey ... 10
Picture 11 Gochugaru ... 11
Picture 12 Knife ... 12
Picture 13 Stock Pot ... 12
Picture 14 Strainer ... 13
Picture 15 Large Bowl ... 13
Picture 16 Blender ... 14
Picture 17 Sauce Pan ... 15
Picture 18 Air-Tight Container ... 15
Picture 19 Refrigerator ... 15
Picture 20 Stove ... 16
Picture 21 Wooden Spatula ... 16
Picture 22 Banana Blossom peeled and washed ... 16
Picture 23 Banana blossom sliced into four parts and boiled ... 16
Picture 24 Boiled banana blossom is rinsed and strained ... 17
Picture 25 Ingredients for the puree ... 17
Picture 26 Making the porridge ... 18
Picture 27 Making the kimchi paste ... 18
Picture 28 Mixing the kimchi and storing it ... 18
x
Picture 30 BASOM’s back side packaging ... 42
Picture 29 BASOM’s front side packaging ... 42
Figure 31 BASOM’s logo ... 44
Figure 32 BASOM’s nutrition fact label ... 44
xi LIST OF TABLE
Table 1 Nutrition Facts ... 23
Table 2 Variable Cost ... 33
Table 3 Fixed Cost ... 34
Table 4 Overhead Cost ... 34
Table 5 Start Up Cost ... 35
Table 6 Total Cost ... 36
