marketing
POLYTECHNIC UNIVERSITY OF THE PHILIPPINES
COLLEGE OF BUSINESS ADMINISTRATION
DEPARTMENT OF MARKETING
STA. MESA, MANILA
BibingTOPS
A Marketing Plan
BSBA-MM
4-6N
Submitted to
Prof. Perla Patriarca
Department of Marketing
Submitted by
Alviso, Vi-an R.
Banastas, Rechelle Ann A.
Dumael, Rosie L.
Layosa, Julie Ann
Llanes, Reziel B.
Narciso, Princess Sarah
Palo-ay, John Ian N.
Sorio, Marife R.
Sumalabe, Nino Robert L.
I. EXECUTIVE SUMMARY
Introduction
BibingTOPS is a trendy, kiosk BIBINGKA business will be built around the belief that eating a healthy, organic dessert can have a significant impact on a person’s well-being and attitude, especially for those who believe in consuming only natural ingredients. Incorporating the adaptability factor, our company will cater to customers who require special needs such as natural and healthy ingredients. BibingTOPS also believes that customers can have great tasting natural baked Bibingka if the right attention is paid to sourcing, recipes and consistent quality.
II. SITUATIONAL ANALYSIS
Bibingka is a type of rice cake from the Philippines, traditionally eaten during the Christmas season.
It is usually eaten along with puto bumbong right after the Simbang Gabi (Midnight mass, the Filipino version of Misa de Gallo).They are sold outside of churches during Christmas season.
Bibingka is made with rice flour and coconut milk or water. Other ingredients can vary greatly, but the most common secondary ingredients are eggs and milk. The traditional preparation is very time-consuming. A specially made terra cotta container is lined with a single large section of a banana leaf. It is placed over preheated coals and the rice flour and water mixture is poured into it, taking care not to spill it into the container itself. Another piece of banana leaf is added to the top and covered with more preheated coals.
This Marketing Plan gives the details involved in the new
COLLEGE OF BUSINESS ADMINISTRATION
DEPARTMENT OF MARKETING
STA. MESA, MANILA
BibingTOPS
A Marketing Plan
BSBA-MM
4-6N
Submitted to
Prof. Perla Patriarca
Department of Marketing
Submitted by
Alviso, Vi-an R.
Banastas, Rechelle Ann A.
Dumael, Rosie L.
Layosa, Julie Ann
Llanes, Reziel B.
Narciso, Princess Sarah
Palo-ay, John Ian N.
Sorio, Marife R.
Sumalabe, Nino Robert L.
I. EXECUTIVE SUMMARY
Introduction
BibingTOPS is a trendy, kiosk BIBINGKA business will be built around the belief that eating a healthy, organic dessert can have a significant impact on a person’s well-being and attitude, especially for those who believe in consuming only natural ingredients. Incorporating the adaptability factor, our company will cater to customers who require special needs such as natural and healthy ingredients. BibingTOPS also believes that customers can have great tasting natural baked Bibingka if the right attention is paid to sourcing, recipes and consistent quality.
II. SITUATIONAL ANALYSIS
Bibingka is a type of rice cake from the Philippines, traditionally eaten during the Christmas season.
It is usually eaten along with puto bumbong right after the Simbang Gabi (Midnight mass, the Filipino version of Misa de Gallo).They are sold outside of churches during Christmas season.
Bibingka is made with rice flour and coconut milk or water. Other ingredients can vary greatly, but the most common secondary ingredients are eggs and milk. The traditional preparation is very time-consuming. A specially made terra cotta container is lined with a single large section of a banana leaf. It is placed over preheated coals and the rice flour and water mixture is poured into it, taking care not to spill it into the container itself. Another piece of banana leaf is added to the top and covered with more preheated coals.
This Marketing Plan gives the details involved in the new