SECTION 3
ORGANIZATION AND MANAGEMENT PLAN
3.1 FORMS OF BUSINESS
The ”ShaWRAP it!” is a partnership type of business. We have come up with an
agreement, where all the expenses and sales per day will be recorded to monitor the business so
that we know if it is in gain or loss. We can see, whether there is need for improvements and can
easily see a problem in monitoring to solve it immediately.
3.2 ORGANIZATIONAL STRUCTURE
The business is managed by all of us including the labor force we hire. We are divided in
different positions which we can excel to help the business in better shape. We are assigned to
perform the task given with all our efforts and dedication.
LIANNE BANAIRA
Chief Executive Officer
SHAYNA MONICA PANGANIBAN
General Manager
BEVERLY RIBERAL
Assistant Manager
JHON LOUIGE RAMOS KAYLA GAYLE MARANAN KAYLA GAYLE MARANAN
Kitchen Manager Expeditor Human Resources Manager
EMPLOYED PERSON 1 EMPLOYED PERSON 3
Executive Chef Counter Server
EMPLOYED PERSON 2 EMPLOYED PERSON 4
Assistant Chef Server
3.3 BUSINESS EXPERIENCE AND QUALIFICATIONS OF THE ENTERPRENEUR
The entrepreneur must have a quality of risk taker and strong personality, entering in the
business world is such a great risk in money and ideas. To have a great impact to customers,
having such creativity and unique ideas in presenting the best quality of our products will be our
own strategy on how we were going to be known. And also, to work as a team were everyone is
open to share their opinions for the best of the business. Gathering ideas from one another will be
our ability to keep going in the face of hardship and the social skills needed to build great teams.
3.4 PRE-OPERATING ACTIVITIES
The pre-operating activities to be considered are the initial capital, the most important
thing when starting a business. The products that will be prepared in the business and where to
find a good labor that has a best quality of ingredients needed. Looking where to find the best
location to build the business, where the target consumers usually stay. Planning the marketing
strategies, service offerings and maintaining the facilities.
3.5 PRE OPERATING EXPENSES
Pre-operating expenses incurred on start-up and commissioning of the product, including
expenditure incurred on test runs and experimental production that is usually capitalized as an
indirect element of the construction cost. It also includes the test on the labor force if it can serve
well to the customers.
Pre-operating expenses
3.6 OFFICE EQUIPTMENT
The fixed assets of the business are the land in the future because we get the land in
installment. The building we put up and equipment, machines and the appliances inside the
business.
3.7 ADMINISTRATIVE EXPENSES
The administrative expenses includes the construction of the building. Also other
expenses are in production or sales of the products of the business. The salaries of executives and
the labor force.
SECTION 4
FINANCIAL PLAN
4.1 PROJECT COST
Total cost of construction, interior accessories and utensils is Php 970,790.08
4.2 FINANCING PLAN AND LOAN REQUIREMENT
We will borrow money from Bank of the Philippines. BPI offers one of the lowest rates
in the market, pay as low as P796 per month. Any bank will require a business plan that shows
that you can pay the loan back.
4.3 SECURITY FOR LOAN
We could use the value of our business to secure a commercial business loan in Bank of
the Philippines. In some instances Bank of the Philippines accept other balance sheet assets to
secure a loan.
4.4 ESTIMATED ANNUAL INCOME
4.5 LOAN REPAYMENT SCHEDULE
Php 17,968.80 monthly for 5 years loan with 3% interest rate of Bank of the Philippines
4.6 BREAK-EVEN POINT
BEP(output) =( F)/(P-V)
=( 970,790.08)/(507,600-457,049)
= 19.20 units
Break Even Point in Peso
BEP(peso) = ( F)/(1-V/P)
= (970,790.08)/(1-457,049/507,600)
= 9,748,037.52
4.7 RETURN OF INVESTMENT
ROI = ( total profit)/(capital investment) = (600,000)/( 970,790.08) *100= 62%
4.8 FINANCIAL ANALYSIS
The project is feasible technically, financially and organizationally. The Flavors and
Crust is technically feasible as the project lays out details on how good service will be delivered.
Financially feasible for we can project the source of capital and show the returns. And
organizationally feasible because the plan shows corporate and legal structures, and the workers
are skilled necessary to get the café off the ground and operational.
BATANGAS STATE UNIVERSITY
College of Engineering, Architecture & Fine Arts
Gov. Pablo Borbon Campus II, Alangilan, Batangas City, Philippines 4200
www.batstate-u.edu.ph Telefax: (043) 300-4404 locs. 106-118
INDUSTRIAL ENGINEERING DEPARTMENT
BUSINESS PLAN
PRINCIPLES OF ECONOMICS
SUBMITTED BY:
Anza, John JB
Bengua, Marjorie
Cello, John Paul
De Guzman, Graciano Jr.
De Villa, Mary Claire
Herrera, Khristian
Marasigan John Carlo
Noay, Daryl Lynn
Watan, Wendy Mae
SUBMITTED TO:
ENGR. MARK GERALD QUINIA
MAY 29, 2017
