MARKETING PLAN
IN
TOURISM AND
HOSPITALITY
MARKETING
PREPARED BY:
BALAIS, JAMES CHRISTIAN
ACBO, KIMBERLY ANGEL
ABAYON, SHIELA MARIE
ANTIDO, SHEENA
ABELLAR, APOLLO
“MANGO GRAHAM ICE CANDY”
EXECUTIVE SUMMARY
I. INTRODUCTION
In the scorching heat of summer, there's nothing quite as satisfying as
indulging in a refreshing ice candy. Our “Mango Graham Ice Candy” offers the
perfect solution to beat the heat and satisfy cravings with its fresh and creamy flavor.
Affordable and delightful, Mango Graham Ice Candy is the go-to dessert for students,
teachers, staffs, and locals. This plan outlines the strategies to promote and sell this
delightful dessert to the target market. We prefer to cater this kind of thirst quencher
to help customers relieve from the feeling of craving for something to drink. Each ice
candy is made with care, using locally sourced ingredients to ensure every bite is
bursting with flavor. It cost us ₱100 individually for the capital for us to start the
business. We planned to sell at least sixty pieces every day in a span of seven days
which lead us to earn a total profit of ₱1,650.
II. BACKGROUND OF THE PLAN
Our journey began with an idea of making a product that will complement the
hot summer days. The team decided to make a unique and innovative dessert that
offers a tropical twist to traditional ice candy which is the “Mango Graham Ice Candy”
At the core of our ice candy business is a set of values that guides our every decision
and action. We believe in using only the fresh ingredients to create a quality standard
product that will meet and satisfy the demand of customers. As we embark on this
entrepreneurial journey, we are committed to excellence in every aspect of our
business.
III. OBJECTIVES
In establishing our ice candy business, we have outlined clear and measurable
objectives that will guide our efforts and drive our success in the market. These
objectives are designed to ensure that we deliver exceptional value to our customers
and achieve sustainable growth. Here are our key objectives:
1. Deliver Exceptional Quality and Flavor: Craft ice candy that delight customers
with their exceptional taste, texture, and freshness.
2. Expand Distribution Channels and Reach New Markets: Increase accessibility
and reach by expanding our distribution channels both personal selling and through
social media platforms.
3. Achieve Financial Sustainability and Profitability: Ensure the long-term
viability and profitability of the business.
4. Provide Exceptional Customer Service: Exceed customer expectations with
exceptional service and personalized experiences.
IV. TARGET MARKET
The target market for this business includes students, teachers and staffs in
ACLC college of Tacloban and also the locals. These individuals are looking for a
delicious and affordable refreshing snacks options that satisfies their cravings.
V. MARKETING STRATEGIES
1. Product
A freshly made ice candy that comes with a crushed graham cracker and ripe
mango, blended with a creamy mixture of condensed milk, all-purpose cream,
evaporated milk and sugar. Emphasize the unique and tropical flavor of Mango
Graham Ice Candy and highlights the quality of ingredients and the homemade feel
of the dessert.
2. Price
The price of the product will be at 12 pesos each, making it affordable to the
target market since most of them are students.
3. Promotion
Social media platforms will be used in promoting the business to maximize the
market reach. Personal promoting of the product is an avenue to engage directly to
the customers and generate word-of-mouth promotion.
4. Distribution
Personal selling will be the priority so that customers can purchase the
product directly. Online orders are also an option for customers that can’t be reach
by personal selling.
VI. TIMETABLE
DAY LOCATION TOTAL PIECES TOTAL INCOME
SOLD
Day 1 (Tuesday) ACLC Real 30 pieces 360
Day 2 ACLC Real 60 pieces 720
(Wednesday)
Day 3 (Thursday) ACLC Del Pilar 60 pieces 720
Day 4 (Friday) ACLC Real 60 pieces 720
Day 5 (Monday) ACLC Del Pilar 60 pieces 720
Day 6 (Tuesday) ACLC Real 30 pieces 360
Day 7 ACLC Real 30 pieces 360
(Wednesday)
VII. BUDGET
DAY 1.
Costing
ITEM QUANTITY MEASUREMENT UNIT COST TOTAL
COST
Condensed 1 390g 33 33
milk
Evaporated 1 350ml 27 27
milk
All Purpose 1 250ml 40 40
Cream
Ripe Mango 1 ½ kl 50 50
Graham 1 210g 35 35
Crackers
Cornstarch 1 ¼ cup 10 10
Sugar 1 ¼ cup 15 15
Total Expenses 210
Total Pieces Made: 30pcs
Total Pieces Sold: 30pcs
Total Income: ₱360
Profit: ₱150
DAY 2.
Costing
ITEM QUANTITY MEASUREMENT UNIT COST TOTAL
COST
Condensed 2 390g 33 66
milk
Evaporated 2 350ml 27 54
milk
All Purpose 2 250ml 40 80
Cream
Ripe Mango 2 ½ kl 50 100
Graham 2 210g 35 70
Crackers
Cornstarch 2 ¼ cup 10 20
Sugar 2 ¼ cup 15 20
Total Expenses 420
Total Pieces Made: 60pcs
Total Pieces Sold: 60pcs
Total Income: ₱720
Profit: ₱300
DAY 3.
Costing
ITEM QUANTITY MEASUREMENT UNIT COST TOTAL
COST
Condensed 2 390g 33 66
milk
Evaporated 2 350ml 27 54
milk
All Purpose 2 250ml 40 80
Cream
Ripe Mango 2 ½ kl 50 100
Graham 2 210g 35 70
Crackers
Cornstarch 2 ¼ cup 10 20
Sugar 2 ¼ cup 15 20
Total Expenses 420
Total Pieces Made: 60pcs
Total Pieces Sold: 60pcs
Total Income: ₱720
Profit: ₱300
DAY 4.
Costing
ITEM QUANTITY MEASUREMENT UNIT COST TOTAL
COST
Condensed 2 390g 33 66
milk
Evaporated 2 350ml 27 54
milk
All Purpose 2 250ml 40 80
Cream
Ripe Mango 2 ½ kl 50 100
Graham 2 210g 35 70
Crackers
Cornstarch 2 ¼ cup 10 20
Sugar 2 ¼ cup 15 20
Total Expenses 420
Total Pieces Made: 60pcs
Total Pieces Sold: 60pcs
Total Income: ₱720
Profit: ₱300
DAY 5.
Costing
ITEM QUANTITY MEASUREMENT UNIT COST TOTAL
COST
Condensed 2 390g 33 66
milk
Evaporated 2 350ml 27 54
milk
All Purpose 2 250ml 40 80
Cream
Ripe Mango 2 ½ kl 50 100
Graham 2 210g 35 70
Crackers
Cornstarch 2 ¼ cup 10 20
Sugar 2 ¼ cup 15 20
Total Expenses 420
Total Pieces Made: 60pcs
Total Pieces Sold: 60pcs
Total Income: ₱720
Profit: ₱300
Day 6.
Costing
ITEM QUANTITY MEASUREMENT UNIT COST TOTAL
COST
Condensed 1 390g 33 33
milk
Evaporated 1 350ml 27 27
milk
All Purpose 1 250ml 40 40
Cream
Ripe Mango 1 ½ kl 50 50
Graham 1 210g 35 35
Crackers
Cornstarch 1 ¼ cup 10 10
Sugar 1 ¼ cup 15 15
Total Expenses 210
Total Pieces Made: 30pcs
Total Pieces Sold: 30pcs
Total Income: ₱360
Profit: ₱150
DAY 7.
Costing
ITEM QUANTITY MEASUREMENT UNIT COST TOTAL
COST
Condensed 1 390g 33 33
milk
Evaporated 1 350ml 27 27
milk
All Purpose 1 250ml 40 40
Cream
Ripe Mango 1 ½ kl 50 50
Graham 1 210g 35 35
Crackers
Cornstarch 1 ¼ cup 10 10
Sugar 1 ¼ cup 15 15
Total Expenses 210
Total Pieces Made: 30pcs
Total Pieces Sold: 30pcs
Total Income: ₱360
Profit: ₱150
SUMMARY
Total Income Total Expenses
Day 1: 360 210
Day 2: 720 420
Day 3: 720 420
Day 4: 720 420
Day 5: 720 420
Day 6: 360 210
Day 7: 360 210
₱3,960 ₱2,310
3,960 – 2310 = 1650- TOTAL PROFIT
VIII. CONCLUSION
In conclusion, Mango Graham Ice Candy is poised to become a beloved and
sought-after dessert in the hearts of the target market. With its tropical and creamy
flavors, affordability, and convenience, this delightful treat is set to satisfy cravings
and provide a refreshing escape from the heat. The marketing strategies outlined in
this plan, focusing on product quality, affordability, personal selling, and strategic
distribution, aim to propel the business to new heights of success. By achieving the
objectives of ensuring profitability, selling a minimum of 60 pieces per day, and
creating an unforgettable experience for the target market, Mango Graham Ice
Candy is on track to become a staple dessert choice for all who seek a delicious and
refreshing indulgence. Our journey is simply the best even if there are some minimal
problems, we still strive for a higher income every day. This taught us that being in
the business industry you will face a lot of challenges before you reach the success
that you desire. This experience brings us a lot of learnings that I’m sure we can use
in the near future.
VIX. DOCUMENTATION