Caribbean Advanced Proficiency Examination

Entrepreneurship Unit Two Internal Assessment

Candidate Name & Number:

Centre: The Queen’s School

Centre Number: 100098

Name of Teacher: Ms. Melissa Patton

Territory: Jamaica

Year of Examination: 2024

Market Research ............................................................................................................................. 3

Topic............................................................................................................................................ 5

Introduction ................................................................................................................................. 6

Research Objectives .................................................................................................................... 7

Population and Sample ................................................................................................................ 8

Methodology ............................................................................................................................... 9

Presentation of Findings ............................................................................................................ 11

Conclusion and Recommendation ............................................................................................. 15

Reference ................................................................................................................................... 16

Appendix ................................................................................................................................... 17

Interview Questions ............................................................................................................... 17

Business Model ............................................................................................................................. 18

History of Venture ..................................................................................................................... 19

Mission and Vision Statement................................................................................................... 20

Business Objectives................................................................................................................... 21

Value Proposition ...................................................................................................................... 22

Beneficiaries .............................................................................................................................. 23

Operations ................................................................................................................................. 24

Product Differentiations ............................................................................................................ 25

Income Generation .................................................................................................................... 26

Investment Model ...................................................................................................................... 27

Summary of Financial Analysis of the Venture ........................................................................ 29

2 | Page
 Financial Request .................................................................................................................. 29

Statement of Cash Flows ....................................................................................................... 30

Statement of Comprehensive Income .................................................................................... 31

Statement of Financial Position ............................................................................................. 32

Market Research

3 | Page
4 | Page
 Topic

An investigation into the feasibility of starting a food business at The Queens School that

provides a broader variety of food at a more affordable price.

5 | Page
 Introduction

Harmonie du Goût can be rendered as ‘The harmony of taste'. It is a food service business

offering tasty foods by introducing a variety of dishes that are delicious at low prices, ranging

from vegan to omnivore. Our team is very particular about using separate tools and equipment

when preparing these dishes since they introduce different types of individual preferences.

Harmonie du Goût is a venture that evolves with the world, so potential customers can access the

menu daily electronically and order without calling the business. Harmonie du Goût is a

partnership company formed by Rockelia Henry, Latanya Roberts, Anna-Lee Searchwell, and

Brianna Walker to provide breakfast and lunch at The Queen’s School to 6th formers.

The ladies at the Queen’s School constantly complain that the lunch prices are ridiculous

and that there is a need for a variety of meals weekly. Additionally, the 6th formers also have a

number of grievances, two of which are:

1. In the event of lunchtime approaches, they do not feel as if they are being provided with

adequate food.

2. School departments are unable to provide facilities for reheating lunches that are carried

to school.

Harmonie du Goût is a food service catering to sixth-formers at The Queen’s School. This

service would allow the ladies to feel catered for and also provide them with a facility to heat

their lunches at a cost of just $20; this is a feasible business venture because there is an enormous

gap in the food industry at The Queen’s School.

6 | Page
 Research Objectives

1. Identify potential gaps and opportunities for improvement in The Queen's School's food

options, including variety, quality, and pricing.

2. Determine competitive pricing for the proposed food business by analyzing the pricing

strategies and cost structures of existing food vendors at The Queen's School.

3. Examine students' purchasing behavior regarding food at school, including frequency of

purchases, average spend, and preferred meal times.

4. Analyze the factors that influence consumers' purchasing decisions.

7 | Page
 Population and Sample

The term "population" defines the complete collection or cohort of people or events

relevant to the research inquiry (Gumpili & Das, 2022). In contrast, Etikan (2016) says sampling

is a statistical technique that selects a subset of a targeted population. The target population

consists of 12 and 13 grade students at The Queen's School. After extensive research, it was

determined that a proper food service is not offered at the school, particularly during their

lunchtime. The sample size is 30 students, with 5 students representing each form.

Through the use of the purposive sampling method, this team was able to focus our

efforts on relatively small samples with similar characteristics, which enable us to obtain the data

we [Link] the research questions are articulated, the researchers determine the criteria that

must be met by the sample, which is an issue with The Queen's School's current food catering;

and we then choose the sample to represent the entire population. Purposive sampling is a

specific type of non-probability sampling that selects participants based on a specific purpose. It

is commonly used when researchers need to collect data from a specific population. This type of

sampling is usually used when the research requires an in-depth analysis of the participants, such

as a study about a particular group of people.

8 | Page
 Methodology

A series of interviews and observations were conducted by the researchers in order to gather

the information for this Internal Assessment. Generally, an interview is an oral meeting between

two people, especially for the purpose of consultation. This team conducted an interview with the

target audience sample in which we asked them 10 questions. Researchers chose to conduct

interviews because they are inexpensive. It is one of the most affordable methods of obtaining

quantitative information, and it provides respondents with the opportunity to express themselves.

As well, this process is time-consuming, and finding the time to interview each sample has

been challenging due to our different schedules. As a result, we had to use a poll to schedule

interviews. Scheduling polls assist you in finding the most convenient time for multiple people to

meet. It eliminates back-and-forth scheduling by allowing participants to select the times that are

convenient for them. We sent out a calendar to each interviewee to select the different times

available for each day, after which we organized when we would interview different

interviewees.

Observations are considered to be an excellent research method that can be tied in with

interviews, while the ability to analyze the behavior of the sample is unknown to the participants.

Observation is a reliable research method as it captures in real-time what the respondents are

doing. It also allows the researchers to identify patterns and trends that would not be revealed in

interviews. Furthermore, it is a great way to gain a deeper understanding of the respondents and

how they respond to certain stimuli. By conducting the observation in accordance with our

research objectives, we were able to collect only specific information and avoid deviating from

our research objectives.

9 | Page
 This study has some limitations, including the fact that interviewees were busy at the times

they indicated they would be free, and it was difficult to coordinate their schedules. In addition,

the presence of our researchers could lead to an influence on the interviewees. Further limitations

of observation research include the inability to collect data directly through direct interaction. It

is also necessary for researchers to be in the right place at the right time in order to observe

desired events. The process of conducting an observational study can be both time-consuming

and expensive.

10 | Page
 Presentation of Findings

Figure 1.

Figure 1 shows the age group of the respondents who took part in the questionnaire. 5% of the

students are 19, 35% of the students are 18, the majority 40% of the students are 17, and 20% of

the students are 16.

Figure 2.

PIE CHART SHOWING HOW

Never
Often 50%
15%

Rarely
15%

Figure 2 shows the frequency of students purchasing lunch. 20% of the students purchase

lunch every day, 15% purchase lunch often, 15% rarely purchase lunch, and, 50% of the

students never purchase lunch.

11 | Page
 Figure 3.

Bar Graph showing why students

40%
Percenatge

30%

20%

10%

0%
Tasteful Untasteful Expensive Affordable Adequate Inadequate
Responses

Figure 3 shows the reasons why students buy lunch and why they don’t. 3% responded tasteful,

40% untasteful, 20% expensive, 7% affordable, 10% adequate, and, 20% inadequate.

Figure 4. Bar Graph showing the average price of lunch for students

Figure 4 shows the price of lunch for students. $400 for a patty, $600 for a box lunch, $115 for

water, $200 for a box of juice, and $180 for a bottle of juice.

12 | Page
Figure 5 Pie chart showing whether or not students think prices are affordable

The diagram above shows whether or not the students think prices are affordable. Of the

respondents, 80% responded no and 20% responded yes.

Figure 6 Pie chart showing whether they are being offered variety or not

Figure 6 shows whether the students are being offered variety or not. 1% responded yes and 99%

responded no.

13 | Page
Figure 7 Pie chart showing the quality of lunch being offered on a scale of 1-10

The chart above shows the quality of lunch being offered on a scale of 1-10. 50% responded 1,

9% responded 2, 4% responded 3, 4% responded 4, 2% responded 5, 15% responded 6, 4%

responded 7, 6% responded 9.

It was observed that Mother's Enterprise is practically vacant during the lunchtime of sixth

former students, which has a negative impact on the few students who actually need to purchase

lunch since they will receive distasteful food and poor customer service as a result. A lack of

customers is also adversely affecting the staff's ability to provide quality service, as they do not

feel motivated to do so. A further observation was that when consumers wish to make purchasing

decisions, the menu often contains items that are unavailable and omit items that are readily

available, thus ensuring that consumers are unaware of the products being offered, which is a

poor marketing strategy.

14 | Page
 Conclusion and Recommendation

This study concludes that Mother's Enterprise has a decreased customer base as a result of

poor marketing and distasteful customer service, which has ultimately resulted in a decrease in

profits. The lack of investment in the lunch raises the issue of disloyalty to consumers, which

results in a loss of profit. As a result of the lack of variety and the distasteful food which is

excessively expensive for the quantity, as well as the poor customer service provided by the

staff, only 20% of students purchase lunch each day and 50% never purchase lunch. Therefore,

the following recommendations were made:

1. Enroll a pricing structure that will be affordable for consumers.

2. Implement heating facilities for those who carry lunch to school to attract more

consumers.

3. Consideration should be given to surveying the specific preferences of the student body

to tailor the food options accordingly. Use feedback to continuously improve the food

options and overall experience.

15 | Page
 Reference

Business Education Department Ministry of Education, Science & Technology Antigua and

Barbuda. (2017). CAPE Entrepreneurship Unit 2- Entrepreneurship Practice.

IHOPE Journal of Ophthalmology - Home. (2024, April 5). IHOPE Journal of Ophthalmology.

[Link]

Etikan, L. (2017, May 4). Sampling and Sampling Methods. Biometrics & Biostatistics

International Journal. [Link]

Vision 2030 Jamaica – National Development Plan – Jamaica Information Service. (n.d.).

Jamaica Information Service - the Voice of Jamaica. [Link]

jamaica-national-development-plan/

16 | Page
 Appendix

Interview Questions
This interview is a part of a group research being done as a partial completion of the group Internal

Assessment of the “Entrepreneurship” course at The Queen's School. Any information gathered

will not be disclosed to any organizations or third parties.

1. What is your age?

2. Are you in the Upper or Lower Six?

3. How long have you been enrolled here?

4. How often do you purchase lunch?

5. Why is that so?

6. What is the price of the average lunch for you currently?

7. Do you consider it affordable?

8. Do you have heating facilities in place if you carry your own lunch?

9. Would you pay to heat your lunch?

10. Are you being offered a variety of food options?

11. What is the price for an affordable lunch for you?

12. Rate the quality of the lunch being offered currently on a scale of 1-10.

17 | Page
 Business Model

18 | Page
 History of Venture

Seeing an unmet need at The Queen's School in relation to lunches being offered,

Latanya Roberts contacted her business contacts and discussed the idea of offering a food

service. They came up with the business "Harmonie du Goût," which is a catering company that

caters to the sixth formers at The Queen's School campus located at 4-10 Central Avenue,

through a contractual agreement. As part of our mission, we hope to cater to every sixth form

student enrolled at The Queen's School and make sure that they feel catered to; furthermore, this

would be a profitable venture since, the market research conducted showed that, the school

enterprise rarely has food for these students, even though they are willing to buy lunches.

19 | Page
 Mission and Vision Statement

Mission Statement
Harmonie du Goût mission is to create delicious, affordable, and varied meals by emphasizing

honesty and integrity. We strive to promote satisfaction, value for money, exceptional quality

food, and excellent service are our priorities.

Vision Statement

To create an environment that fosters impeccable customer service by offering excellent food,

presentation and exceptional hospitality to our consumers. We aspire to expand our reach and

influence, sharing our passion for harmonious flavors and culinary artistry with a broader

audience, while maintaining our unwavering dedication to quality and innovation.

20 | Page
 Business Objectives

1. To develop and implement a consumer-centric pricing structure that ensures affordability

and fosters customer loyalty within the next 5 years.

2. To enhance consumer appeal and expand market reach by integrating heating facilities

into lunch-carrying solutions every quarter.

3. To enhance the dining experience, implement a customer feedback system, and address

areas of improvement promptly to increase customer satisfaction by 20% within six

months.

21 | Page
 Value Proposition

In the culinary world, Harmonie du Goût offers a wide range of gourmet food options

catering to individual tastes and preferences. A delightful dining experience is ensured to our

customers through the use of high-quality, outsourced ingredients and innovative standard

recipes. Our direct consumer interaction is supported by internal manufacturing to maintain our

quality standards, as well as partnering with trusted suppliers to deliver the freshest ingredients.

22 | Page
 Beneficiaries

Harmonie du Goût caters to downstream consumers who are all sixth-form students at

The Queen's School, regardless of their food preferences. Our service is designed to fill the void

left by their current caterer, 'Mother's Enterprise'. The price of our food is student-friendly, and

our menu is flexible, which will appeal to our target audience. Additionally, we will be offering

discounts and a two-for-one special to ease the burden of students purchasing lunches at full

price. Our catering services are provided locally on the campus of Queen's School, located at 4-

10 Central Avenue, Jamaica, and our business hours are Monday through Friday from 6 a.m. to 1

p.m.

23 | Page
 Operations

The business will be operated in the kitchen of the sixth-form block on campus in order

to reduce campus costs. As part of our business, we will employ skilled, certified employees in

the food industry, and most of our ingredients will be sourced locally to support our country's

vision: "Jamaica, let's grow what we eat and eat what we grow," and by doing so, the cost of our

raw materials will be reduced as well. Initially, we will invest in high-quality local ingredients

and in advanced machinery to increase the productivity and efficiency of our business. We will

ensure that our servers receive extensive training in customer service, where they are responsible

for ensuring that all our customers are treated with the utmost respect.

24 | Page
 Product Differentiations

Harmonie du Goût is a new business entering the market. As a result, our service

distinguishes itself from other offerings because our staff receives adequate and ongoing training

to ensure that each new or returning customer receives the very best service. We looked at our

market, and our competitor is lacking in a few key areas. Therefore, we will ensure that our

service is affordable and our food is flavorful, and even though we are a new company, you can

rely on us during business hours. According to our research on our competitors, consumers can

only use cash for payment, so we will have POS machines for those who prefer to use a card or

just forget to carry cash with them. Finally, the company has built a strong network of suppliers,

partners, and customers, which further enhances its competitive advantage. Through this

network, gain access to new markets, collaborate with other businesses for mutual benefit, and

source the best ingredients.

25 | Page
 Income Generation

Harmonie de Gout, a small business located within the campus, presents a unique

entrepreneurial opportunity to not only cater to the culinary needs of the sixth formers but also

generate sustainable income. The business plans to generate income by selling a variety of food

options at affordable prices. It also plans to implement a loyalty program offering discounts or

free items to students who consistently choose the cook shop. This will maintain a steady stream

of income and encourage customer loyalty.

26 | Page
 Investment Model

In order to outline the time, scope, and ambitions of the expansion of Harmonie du Goût, the

Revenue/Income and Growth model will be implemented. The Revenue model is an income

generation framework. It determines which revenue stream to pursue, what value to provide, how

to price the value, and who pays for the value. A revenue stream is an amount of money coming

into a business or organization from a particular source.

The Revenue model was adopted by Harmonie du Goût to initially guide our means of growth

and expansion. The income generated within the business is primarily from one revenue stream.

Our business will cater to sixth-form students at The Queen's School providing delicious and

affordable lunches to meet their needs. Due to the business being operated on a school campus,

the costs of items will therefore be flexible and student-friendly.

The Growth model was incorporated into Harmonie du Goût’s expansion plan. A Growth model

can provide a clear framework for achieving this expansion to attract, retain and engage with

new customers. Harmonie du Goût is currently in its implementation stage. It is our aim to gain

profits and reinvest in order to fuel growth and to provide a good return. Upon accessing the

different expectations and objectives, it is viable to achieve these aims within 5 years. With a

firm execution plan, this stage can lead to a thriving business through a series of planning

including strategic analysis, choices and implementation. In examining the internal environment

where the business is operated, the arrangement of the resources in possession, the acceptability,

feasibility, and suitability of options, and the system of organization; it is in clear view of what

will be integrated into Harmonie du Goût. Thus as part of our business, we will employ skilled,

certified employees in the food industry, and most of our ingredients will be sourced locally to

support our country's market. Additionally, we will invest in advanced machinery to increase the

27 | Page
productivity and efficiency of our business. We will ensure that our servers receive extensive

training in customer service, where they are responsible for ensuring that all our customers are

treated with the utmost respect.

28 | Page
 Summary of Financial Analysis of the Venture

Financial Request

Subject: Financial Assistance Request

Dear First Heritage Credit Union,

I am seeking a loan in the amount of $500,000, which enables me to purchase the necessary

materials and equipment to launch my business in addition to covering the initial expenses. With

this loan, I will be able to reach my full potential and build a successful enterprise. Your

generosity would give me the tools I need to achieve my business goals.

Please know that any support you can offer, whether big or small, would be immensely

appreciated. I am more than willing to provide any additional information or documentation you

may require to consider my request. My phone number is 876 510-4285 and my email is

latanyaroberts22@[Link].

Thank you for taking the time to consider my appeal. Your kindness and generosity would mean

the world to me during this challenging time.

Best regards,
Latanya Roberts

29 | Page
Statement of Cash Flows

Harmonie du Goût
Cash Flow as at December 31, 2023
Operating Activities $ $
Net Income (530,015)
Adjustments to reconcile net income to net
cash provided by operating activities
Depreciation 24,000
Inventory 13,000
Utility deposits (31,000)
Net Cash Flow from operating Activities (47,015)
INVESTING ACTIVTIES
Purchase of Equipment (83,000)
Net cashflow from investing activites (83,000)
FINANCING ACTIVITIES
Capital contributions 423,000
Net Cash Flow from financing Activities 423,000
Net cashflow changes 292,885

30 | Page
Statement of Comprehensive Income

Harmonie du Goût
Income Statement as at December 31, 2023
Income
Sales 1,624,015
Net Sales 1,624,015
Cost of Goods Sold
Cost of Ingredients 202,000
Total Cost of Goods sold 202,000
Gross Profit 1,422,015
Operating Expenses
Utilities 190,000
Salaries and Wages 416,000
Office Expense 17,000
Repairs 36,000
Other operating Expenses 187,000
Total Operating Expenses 846,000
Net Income before tax 576.,015
Tax Expense (46,000)
Net Income 530,015

31 | Page
Statement of Financial Position

Harmonie du Goût
Balance Sheet as at December 31, 2023
ASSETS
Current Assets
Cash and Banks 411,835
Inventory 82,000
Total Current Assets 493,835
Non-Current Assets
Equipment (stove, refrigerator, 835,000
microwave)
Accumulated Depreciation 231,000
Total Non-Current Asset 604,000
TOTAL ASSETS 1,097,835
LIABILITIES AND EQUITY
Liabilities
Current Liabilities 23,000
Total Current Liabilities 23,000
Equity
Owner’s Equity 231,000
Total Equity 231,000
TOTAL LIABILITIES AND EQUITY 254,000

32 | Page