CHAPTER I

Background of the Study

This chapter provides information about the business study "BurSig” Burger Sisig Stuffing"

which will be located at, Tanauan City, Batangas. This contains the Statement of the Problem,

Significance of the Study, Scopes and Limitations of the Study, Definition of Terms, Methods

and Procedure, Respondents of the Study including Demographic and Psychographic

Distribution, Research Instrument, Validity of Questionnaire and Data Gathering Procedure.

Food is one of the primary necessities of people. Individuals eat food three times a day that's

why the demand for food are high. However, although it is one of the primary needs, the

competition for this type of product is tight that's why promotional and advertisement material

for these should be unique and catchy to the prospect customer's eyes. There are different food

product bundles nowadays to catch the attention of people, different innovations on packaging

and meal bundles are present which people grabs whenever it fits their interest. Individuals

nowadays, however, doesn't only pick meals according to what will fill their growling stomach,

they are now buying meals that includes snacks and drinks on it. Since inflation is high

nowadays, a simple meal couldn't fill the stomach of many individuals because the product isn't

the same as what is placed in its promotional materials. To top it up, food products nowadays

lack quality, especially in product size. This gap in the market leads the proponents to think of a

food product that could solve their growling stomach complete. The researchers proposed burger

and sisig combined together for customers to enjoy, of course at a reasonable price. However,

although it can fill the gap in the market, the new product development should be assessed to

properly know whether it will be a good thing to release or will it remain as idea generation.
 A. Name of the Firm/ Business Description

The “BurSig” Burger Sisig Stuffing business venture is feasibility study that will operate

with the following mission, vision, and objectives.

A1.1 Mission: To delight and nourish our customers with quality and delicious food and

excellent service at a responsible price.

To fully satisfy the customers need, the proponents commit themselves to consistently provide

innovative, affordable and high-quality food and beverage products and services.

A1.2 Vision: To be a leading reputable company in Batangas province that offers

delicious and high-quality Burger Sisig and, to meet the demand of customers by offering

a high-quality Burger Sisig for many people in Batangas province.

A1.3 Objectives: Burger Sisig is a product and service business that offers a satisfying

and delicious product with an affordable price. This business aims to achieve the following

goals:

1. To serve delicious affordable food products.

2. To provide great customer service that strengthens relationships with clients by being

attentive to their needs and demands.

3. To establish loyalty from customers, clients, and suppliers.

4. To provide a tasty and satisfying food products.

A4. Business Name: BURsig - we copied the first three letters of burger and the last

three letters of sisig, so the name of our product became Bursig. to easily identify what our

products are.
A5. Business Vision: To serve happiness to our customers through delicious, quality meals and

extra -ordinary stall experience while working toward the greater good for our employees,

community and environment.

The figure below was the logo of the business.

Business Logo

Figure 1.1

The proponents came up with this logo because they believe that it is accurate and can

convey and represent the core business essence.

A.3. Product Description

 Figure 1.2

The familiar burger is often stuffed with putty, but thought of proponent to change the product,

after all sisig is well known in food today, we stuffed sisig in the burger. We used sisig as a

substitute for the natural patty, sisig also has nutrients. As it is the main dishes can lead to finding

pleasure and satisfaction from having it. Serve the burger sisig stuffing.

Burger, is a sandwich consisting of fillings—usually a patty of ground meat, typically beef—

placed inside a sliced bun or bread roll. Burgers are iconic. They symbolize what amounts to a

mantra: informality, hearty appetite, good times, and the inclusion of all (that's what the buns are

for). I have become obsessed with burgers, playing with the expectations and idea of what you

can actually fit inside a bun. (Rachael Ray,2013)

Burger and Sisig is known because of its affordable and delicious taste. Nowadays,

people like to try new foods, that's why the promoters got this opportunity to make a delicious

and satisfying product. Sisig is the main twist of this dish, instead of the more familiar ham. The

advocates chose the said product, not only to sell but also to give food satisfaction to the
consumers. Proponents chose Sisig as the main ingredient of the said product because it is the

one of the most popular meals.

Our company will be the first establishment of Burger Sisig in Tanaun City, Batangas.

The goal of the proponent in starting this business is to show that Burger Sisig Stuffing can be

recognized and provide food satisfaction to consumers. Proponents are confident that there’s no

problem with the taste of Burger Sisig and that it is delicious.

B. Location

Figure 1.3

The location is important to start a business. Business location selection is crucial to the success

of businesses. Traditional approaches like manual survey investigate multiple factors, such as

foot traffic, neighbourhood structure, and available workforce, which are typically hard to

measure. (Yanyan Shen, 2019)

The location is located at Tanauan City, Batangas

 The proponents chose the location because it is accessible to customers since it is easy to

locate because it is close to the road, and other establishments that people pass through. The best

thing about this location is that, the proponents can easily get a supplier of their ingredients that

will be used in the said business. The target customers of the said business are the residents of an

urban barangay in Tanauan City, Batangas.

C. Brief Description of the Project

Our Company is in the field of Food industry, focused on the processing, preparing,

distributing, and serving of a food. There are numerous advantages and reasons why proponents

work in the food industry. First, it is a transferable talent, which means that the abilities you learn

are applicable and transferable across all industries. Second, even if you start in one industry,

there is nothing stopping you from following a career in another etc. Our manufacturing

company wants to emphasize the most essential factors for measuring the satisfying of

customers' requirements and desires are appearances, food presentation, personal trust, and

connection with the customers. People from all walks of life may now believe that Burger Sisig

Stuffing are delicacies that will delight and fulfil you beyond your expectations.

History of the Business

Our business name is BURsig since our products are Burger Sisig. As a result, when

customers see our name, they will be interested in our products and buy them. We chose to

develop a product that, in addition to being delicious, also provides us with a lot of health

benefits; our product is wonderful for everyone because it is unique in that other people are

unaware of its existence due to its scarcity.

 Nature of the Industry

This industry, which deals with the production, preparation, preservation, distribution, and

serving of food, includes businesses of this nature. There are a number of benefits and factors

that influence our decision to work in the food industry. First off, compared to other food

industries, the average salary in the food industry is rising more quickly. Second, you'll acquire

transferable skills that you can use in a variety of fields. There is therefore nothing prohibiting

you from transitioning to another industry even if you start out in one.

D. Statement of the problem

The problem statement assists proponents in focusing on relevant information and also in their

topic. It focuses on different divisions of the study such as the market, technical, management,

financial, and socio-economic study to understand and resolve future problems that may be

countered by the business.

The Market Study

• Who are the possible target markets of “BURSIG”?

• Who are the competitors of the proposed project?

• What is the pricing strategy to be used to know the price of the product?

• What must be the marketing strategies to be use?

• What are the strengths, weaknesses, opportunities and threats of the business?

The Management Study

• What is the type of organization to be used?

• What are the policies of proposed product?

• What are the duties and responsibilities of the personnel?

• What are necessary permits and licenses needed to open the business?

• How many people are involved in this business?

• What is the effectiveness of the organization in terms of management aspects with

regards to employees, customers supply?

The Technical Study

• Where is the location of “BURsig”?

• What is the store layout of “BURsig”?

• What are the labor requirements of “BURsig”?

• What are the needed ingredients of proposed products?

• How is the product made?

• What will be design and layout tha can attract the costumer?

• What are the tools, and equipment needed in the business?

The Financial Study

• What are the total expenses of the proposed business?

• What is the total cost of proposed business?

• How to manage the entire problem in financial aspects?

Socio Economic

• What are the economic benefits that can be derived from “BURsig"?

• Are the economic factors which may impact on the business?

• What will be the effect of the business in the environment?

E. SIGNIFICANCE OF THE STUDY

The study attempts to improve the readers' understanding by presenting novel food in the world

of business. The following will be of major importance as a result of the research:

INTERNAL

For the Institution's Library, it will be an important source of data and knowledge for future

students in general, and Bachelor of Science in Business Administration students in particular, as

well as a potential source of revenue if it materializes with the institution's support.

For students, it will serve as a guide and source of inspiration for those pursuing relevant

degrees and taking business courses, and will serve as the foundation for their future ambitions.

This work will serve as a new foundation for Future Research or a guide for upcoming relevant

scholars.
EXTERNAL

Consumers, according to proponents, would gain because the study was conducted for them

and the product is available at a reasonable price. They will gain from purchasing the product

because it will meet their needs. 16 This study will benefit the government by ensuring that

adequate taxes are paid for commercial operations, permits, licenses, and other government

obligations.

Scopes and Limitations

The "BurSig (Bruger Sisig)" business study will be conducted at J. Gonzales Street, Barangay 4,

Tanauan City, 4232 Batangas. It will be based on the managerial, marketing, financial, and

technological components of the potential company. The backers determined the necessary

number using Slovin's formula. The market analysis included the target market, competitors,

different tactics, and successful implementation plans. 399 respondents from different areas in

Tanauan City and Batangas were given consumer survey questionnaires in order to gauge how

consumers felt about the products. The proponents believed that the respondent in Tanauan City

might purchase the merchandise. For statistical analysis, the survey results will be totaled in

order to estimate the market size for the proposed product. The target market's willingness to

acquire the proposed product will be ascertained using the data. The technical research specified

the product's processing requirements as well as the cooking method. The company's and its

goods' physical locations serve as a flowchart for how the products develop and travel through

the organization to reach the market. The company's product is made in the producing area.
The management research considers the ideal company ownership structure as well as the first

capitalization of the proponents. The company would be set up as a general partnership. A

partnership is formed when two parties agree to contribute money, assets, or business to a joint

fund with the intention of dividing the gains. Contrarily, partnerships are not subject to income

taxation. They are not as closely regulated by the government as companies. The management

component also addresses the abilities needed by employees based on their particular roles and

responsibilities. The financial study analysis calculates the total anticipated cost of the proposed

business, identifies the financial hypotheses that were used to produce the projected financial

statement, and evaluates the viability of the company's finances using ratios, break-even points,

and payback periods. The analysis of the socioeconomic study focuses on the duties and

commitments that the company has as a result of its existence. According to proponents who

think that this external institution plays a vital role in a company's performance, the objective of

creating a business is not merely to generate money; it's also to enhance the lives of its

employees and the community. The business expects significant interest in the laws and

regulations governing rubbish disposal, which will be taken into consideration. In addition, the

supporters will pay the necessary taxes to help the government and give money to different

communities for services and initiatives.

G. Definition of Terms

H. Methods and Procedure

The major tool utilized by the proponents to collect the data in order to satisfy the study's aims

was a researcher-made survey questionnaire, which was approved by their advisor and the form

and content validators. Four sections made up the questionnaire. Age, gender, and monthly
income were all factors that were used to generate the respondents' profiles in the first section of

the survey. The questionnaire is divided into four parts: the market acceptability, which will be

evaluated at the product launch to determine whether it is a failure or a success; the

psychographic profile, which provides further clarification of the respondent's views, habits, and

interests; the factors that will be used to evaluate the new product; and the last part, which will

be used to determine whether the product is successful or unsuccessful in introducing it to the

market. The researchers employed Slovin's formula to determine the total number of

respondents, and as a result, they received 399 responses. The smallest sample size required to

estimate a statistic based on a reasonable margin of error is determined using Slovin's formula.

The calculation is n = N / (1+Ne2). Additionally, the study's sample strategy was probability

sampling. Simple random sampling is a kind of probability sampling where the researcher

chooses a selection of participants at random from a population that could fit the study's criteria.

The simple random sample method is advised due to Tanauan City's sizable overall population.

Random individuals, primarily residents of Tanauan City in Batangas, are the study's

participants. Because there are so many people who are likely to eat burgers and sisig, the

researchers will employ simple random sampling to compile the necessary sample of

respondents. In order for the study to be effective, the proponents will aim to reach a total of 399

respondents. This study will make use of the survey questionnaire created by the researchers,

which contains questions about the respondent profile and the criteria that will be used to

evaluate the BuSig (Burger and Sisig). The adviser will get the questionnaire's draft and provide

feedback and suggestions. After getting a number of revisions, suggestions, and comments from

the advisor, the researchers will use a Microsoft Google Form to complete the questionnaire. The
questionnaire will be delivered to the study subject via Google Form when the adviser has

authorized it. The researchers will ensure that the data they collect is kept confidential and

utilized only for academic study. A statistician will aid in the interpretation of the data once it is

totalled and statistically handled.

I. Research Design

One of the most common methods of gathering data, particularly for this kind of study, is survey

research, which will be the focus of the proponents' arguments. This study used the descriptive

research approach to identify the descriptive kind of research. This technique is adaptable, so if

substantial new issues or concerns arise while the study is being conducted, more research may

be done. In order to perform the study, the researchers used a descriptive survey methodology.

J. Respondents of the study

Due to the vast number of people who may potentially become consumers, the researchers from

the 48 Barangay in Tanauan City, Batangas site obtained at least 399 responses. Respondents

were identified as soon as they expressed an interest in purchasing Burger Sisig. The proponents

were able to determine the right number of questionnaires to be sent to Tanauan City's whole

population in 2020 by applying Slovin's method to create the sample unit.

Table 1.1

No. of No. of
City Of Populati Margi Responde Percenta
Tanauan on n Sample nts ge

Barangay
 2.9934875
Altura Bata 1,455 0.05 42 3 0

Altura 1.2426573
Matanda 604 0.05 72 1 0

Altura 1.6068135
South 781 0.05 88 2 0

14.897486
Ambulong 7,241 0.05 8 15 4

10.447374
Bañadero 5,078 0.05 39 10 3

7.5197230
Bagbag 3,655 0.05 01 8 2

Bagumbay 15.753356
an 7,657 0.05 78 16 4

20.563510
Balele 9,995 0.05 64 21 5

7.1637963
Banjo East 3,482 0.05 04 7 2

Banjo
Laurel
(Banjo 4.4398255
West) 2,158 0.05 09 4 1

11.251809
Bilogbilog 5,469 0.05 88 11 3

13.383255
Boot 6,505 0.05 3 13 3

8.1287074
Cale 3,951 0.05 09 8 2

49.350368
Darasa 23,987 0.05 16 49 12

4.2114563
Gonzales 2,047 0.05 57 4 1
 2.3783309
Hidalgo 1,156 0.05 96 2 1

Janopol 5.8388437
Occidental 2,838 0.05 42 6 1

Janopol 7.0012633
Oriental 3,403 0.05 03 7 2

3.1148729
Laurel 1,514 0.05 48 3 1

3.6929966
Luyos 1,795 0.05 59 4 1

5.5302367
Mabini 2,688 0.05 79 6 1

Malaking 8.7171180
Pulo 4,237 0.05 18 9 2

6.1577376
Maria Paz 2,993 0.05 04 6 2

4.8019243
Maugat 2,334 0.05 46 5 1

Montaña 3.5345784
(Ik-ik) 1,718 0.05 18 4 1

11.912228
Natatas 5,790 0.05 78 12 3

12.058302
Pagaspas 5,861 0.05 74 12 3

Pantay 11.432859
Matanda 5,557 0.05 29 11 3

Pantay 5.9561143
Bata 2,895 0.05 88 6 1

Barangay 4.0633250
1 1,975 0.05 14 4 1
Barangay 2.1273306
2 1,034 0.05 66 2 1

Barangay 10.558472
3 5,132 0.05 9 11 3

Barangay 10.768325
4 5,234 0.05 63 11 3

Barangay 2.9687989
5 1,443 0.05 85 3 1

Barangay 7.3016407
6 3,549 0.05 47 7 2

Barangay 10.743637
7 5,222 0.05 08 11 3

5.2257445
Sala 2,540 0.05 76 5 1

9.1471103
Sambat 4,446 0.05 87 9 2

2.5058885
San Jose 1,218 0.05 41 3 1

Santol
(Doña
Jacoba 1.2508868
Garcia) 608 0.05 91 1 0

10.467948
Santor 5,088 0.05 19 10 3

4.2217432
Sulpoc 2,052 0.05 56 4 1

2.9873154
Suplang 1,452 0.05 03 3 1

11.521326
Talaga 5,600 0.05 62 12 3

12.490352
Tinurik 6,071 0.05 49 12 3
 16.133972
Trapiche 7,842 0.05 03 16 4

5.8409011
Ulango 2,839 0.05 22 6 1

3.5942424
Wawa 1,747 0.05 3 4 1

TOTAL 193,936 399 399 100

Slovin’s Formula

The formula for the computation of the distribution of questionnaires is as follow:

Where: n = number of needed respondents

N = Target number of population of Tanauan City

e= Margin error

Using the above formula:

Given:

N=193,936

e= .05

193,936 = Total population of Tanauan City Batangas

Solution
n = 193,936 / 1 +(193,936) (.05)2

n = 193,936 / 1 + 484.84

n = 193,936 485.84

N = 399. 18 Respondents / 399 Respondents

Using the historical data, Slovin's formula was used and after the computation the
proponents get total of 399 respondents.
K. Research Instrument

A survey questionnaire created by the researchers was utilized as the research tool in this study.

It includes questions regarding the respondent's profile and the criteria for evaluating the BurSig.

The dependent and independent variables in the problem statement served as the foundation for

the research instrument's construction. After sending the research tool to the adviser for input and

suggestions, it was verified. The adviser's answer led to the instrument's completion.

L. Validity of the Questionnaire

In this study, the Bursig questionnaire is validated by Mr. Andrew Rimas, an MBA college

instructor from Tanauan Institute Inc.; Atty. Alexis Dela Vega; and Mr. Isidro Enriquez, a Senior

High School Principal from Tanauan Institute Inc. The survey questionnaire has been checked

and validated by the feasibility adviser for further revisions and improvements. Then, after being

checked and having suggested revisions by Mr. Andrew Rimas, she suggested one round of

revisions. Lastly, the survey questionnaire had been validated and approved by Mr. Isidro

Enriquez and Mr. Andrew Rimas upon checking the revised questionnaire of the first validator.
And, the researchers conducted a dry run on 10 representatives in Barangay San Rafael, City of

Sto. Tomas, Batangas; the type of questions is closed-ended; the researchers use the Likert scale;

therefore, a reliability test is applied.

M. Data Gathering procedure

A good study should be based on correct data and conducted in a

systematic manner. The proponents distributed questionnaires to 48 barangays in

Tanauan City and performed an online survey to get the most accurate statistics.

The proponents utilized Slovin's formula to calculate the exact number of

questionnaires to be delivered in each barangay by dividing the number of

households per barangay to the total number of homes, then multiplying by the

total number of questionnaires. Before the proponents came up to the real number

of questionnaires to be distributed at the target market, the proponents first

conduct dry run to ten consumers to determine the demand of the product. After

the questionnaire has been checked and validated, the proponents began to

distribute the questionnaires to the respective barangays. and the procedure was followed in

collecting questionnaires from customers, with the proponents obtaining 100% of them. The

proponents tallied the results of the questionnaires after the distribution and retrieval method.
 CHAPTER 2

The study's logical and methodological data are discussed in this chapter. This

includes a general market analysis, the target market, competitive analysis, direct and

indirect competitors, the project description, demand-supply, market share, areas of

geographical coverage, demand, supply, competitor marketing, the project's

marketing program, projected sales, and economic impact. If there is a gap in the

present market that can be filled, the supply-demand analysis will reveal it. This

section gives the details necessary to calculate the probable profit margin of the

company, including its pricing, marketing, and advertising plans.

A. Market Description

Market Description is a place where buyers and sellers meet to sell and

acquire goods and services. Determining the target market for a business aid in

the development of a suitable marketing plan. The business will be open at J.

Gonzales, Barangay 4, Tanauan, 4232 Batangas. The proponents took advantage of

the foot traffic within the vicinity since the location is Tanauan institute wherein

it is being surrounded by many other stores and establishments making it a better

chance of bringing new and curious customers that will evoke their curiosity to try
 new products that are offering.

1. Areas Geographical Coverage

The city has a land area of 107.16 square kilometers or 41.37 square miles which

constitutes 3.44% of Batangas's total area. Its population as determined by the 2020

Census was 193,936. This represented 6.67% of the total population of Batangas

province, or 1.20% of the overall population of the CALABARZON region. Based

on these figures, the population density is computed at 1,810 inhabitants per square

kilometer or 4, +688 inhabitants per square mile. Our company's geographic target

will be Tanauan City in Batangas Province. The core market for our survey will

consist of the 193,936 residents in the area as of the May 2020 census.

Figure 1.4: Methods of Transportation and Existing Rate of Transportation

 In order to reach the business’s location at J. Gonzales, Barangay 4, Tanauan

City, Batangas, the easiest way would be taking a tricycle bound to Tanauan City.

Fare matrix is listed on the table below as a reference.

2. Methods of Transportation and Existing Rate of Transportation

The business is located in Barangay 4 of Pobla Food Park in Tanauan City,

Batangas. You must ride a tricycle from Tanauan Public Market to Barangay 4. The

tricycle station is located in front of Tanauan Victory Mall's second entrance. The cost of

transportation from Tanauan Tricycle Terminal to Pobla Food Park is only 15 pesos per

person. The Tanauan Institute, Inc. is nearest landmark.

Rate of Transportation

Table 1.2

Vehicle Type Destination Fare

Tricycle Tanauan victory mall to Php15.00

barangay 4

3. Channels of Distribution and General Trade Practices

The path that goods travel from their initial stage of manufacturing to the stage when

they are sold to end users is known as the distribution channel. The primary objective of these

distribution channels is to speed up the process through which ultimate consumers can purchase
products from retail stores. Distribution methods have such a direct bearing on a business's

revenue, it is imperative that these methods be optimized to their fullest potential.

BurSig is a food product, and it is crucial for foods to be delivered to the consumer safe

and sound, the best channel to use is the direct channel and the indirect channels, by utilizing

direct channels, the proponents assume complete responsibility for the delivery of items to end

users. Before arriving at their final destination, goods do not pass through the hands of any

intermediaries. Because of this strategy, manufacturers are able to exert complete authority over

the distribution route. When talking about foods products, direct channel is the best way to do it,

and only resorting to distributors by making food deliveries company made the deliveries for the

sellers. The benefit is that this makes it possible to sell larger volumes and sell to a range of

customers. However, products have higher prices due to the commissions paid to intermediaries.

Figure 2.2: Channel Distribution

Manufacturer

BurSig

Final Consumer

B. Demand

1. Past Consumption
 A forecast is created through looking at historical consumption data and taking

into account anticipated future demand. The proponents used a questionnaire that

consisted of 399 samples from several Barangays in Tanauan City, Batangas.

Computation of Frequency of Agreement

How often do you usually buy burger?

Table 1.3

FOA
No. of
Category Respondents %

Everyday 23 6%
1 time a week 286 72%
4 times a
49
week 12%
1 time a
41
month 10%
Total 399 100%

Computation of FOA

It is based on the survey results conducted by distributing questionnaires to the

target market with the question, "How often?"

Computation of Market Acceptability

Table 1.4

Market Acceptability
No. of
Category Respondents %
 Yes 393 98%
No 6 2%
Total 399 100%
Computation of Market Acceptability

It is based on the survey results conducted by distributing questionnaires to the

target market with the question, " In case Burger Sisig Stuffing will be available on the

market, are you willing to purchase it?"

Table 1.5

Past Annual Demand

MARKET HISTORICAL
YEAR POPULATION ACCEPTABILITY FOA DEMAND
2018 184,666 98% 48 8,868,689
2019 189,301 98% 48 7,420,599
2020 193,936 98% 48 9,122,749
2021 198,571 98% 48 9,340,800
2022 203,206 98% 48 9,558,810

Proponents used this formula to get the historical demand for BurSig Business.

Formula for computing Past Annual Demand

Historical Demand = Population*Market Acceptability*FOA

2. Major Consumers of the Products

DEMOGRAPHIC PROFILE

Table 1.6

Number of
Age Respondents Percentage
10 years old – 23 years
old 358 89%
24 years old – 37 years
old 36 9%
38 years old – 51 years
old 3 1%
52 years old – 65 years
old 2 1%
Total 399 100%
Table 1.7

Number of
Number of
Respondent
Respondents
Gender s

Male 187 47%

Female 212 53%
Total 399 100%

Table 1.8

Number of
Respondent
Monthly Income s Percentage
Below Php 10,000
301 75%
Php 10,000 –
14,999 24 6%
Php 15,000 –
19,999 17 4%
Php 20,000 –
24,999 50 13%
Php 25,000 –
29,000 7 2%
Php30,000 and
above 0 0
3. Projected Consumption

Projected annual demand is the method of foreseeing future sales through the

analysis of past sales data to make knowledgeable business decisions about everything

from inventory planning to performing flash sales.

Table 1.9

Projected Annual Demand

Projected
MARKET Annual
YEAR POPULATION ACCEPTABILITY FOA DEMAND
2023 207,841 98% 48 9,776,841
2024 212,476 98% 48 9,994,871
2025 217,111 98% 48 10,212,901
2026 221,746 98% 48 10,430,932
2027 226,381 98% 48 10,648,962

B. Supply

1. Past Supply

Table 2.0
 Past Annual Supply
Percentage of HISTORICAL
YEAR POPULATION Purchase FOA Supply
2018 184,666 48% 48 4,254,701
2019 189,301 48% 48 4,361,495
2020 193,936 48% 48 4,468,285
2021 198,571 48% 48 4,575,076
2022 203,206 48% 48 4,681,866

Formula for computing Past Annual Supply

Past Annual Supply = Percentage of Purchase * Population * Frequency of

Agreement

2. Projected Annual Supply

Table 2.1

Projected Annual Supply

Projected
Percentage of Annual
YEAR POPULATION Purchase FOA Supply
2023 207,841 48% 48 4,788,657
2024 212,476 48% 48 4,895,447
2025 217,111 48% 48 5,002,237
2026 221,746 48% 48 5,109,028
2027 226,381 48% 48 5,215,818

Formula for computing Projected Annual Supply

Projected Annual Supply = Market Acceptability * Population * Frequency of

Agreement
 Table 2.2

Demand -Supply Gap

Projected Annual Projected Annual Demand and

YEAR Demand Supply Supply gap

2023 9,776,841 4,254,701 5,522,140

2024 9,994,871 4,361,495 5,633,376

2025 10,212,901 4,468,285 5,744,616

2026 10,430,932 4,575,076 5,855,856

2027 10,648,962 4,681,866 5,967,096

Market Share
Demand and Supply Projected Annual % of Market
Year gap Demand Shares

2023 5,522,140 9,776,841 56%

2024 5,633,376 9,994,871 56%

2025 5,744,616 10,212,901 56%

2026 5,855,856 10,430,932 56%

2027 5,967,096 10,648,962 56%

C.Supply
D. Competitors’ Marketing

Primary Competitors

 Sizzle Sisig Food Cart

 Big Mak Sisig Burger

 King Sisig

Secondary Competitors

 Brand x Burgers

 Sisig Hooray

E. Project’s Marketing Program

Price

The bursig will cost 35 pesos which are good for one individual.

Pricing Strategy

BurSig Business will employ a pricing strategy based on competition. Competition-based

pricing, or CBP, refers to setting prices for goods and services based on what competitors are

willing to charge. The term can be used widely to refer to any type of competitive strategy,

including choices on product design and marketing, such as concentrating on markets with less

competition or creating a new product expressly to compete with specific competitors.

Place

Bursig is located in Pobla Food Park, Barangay 4, Tanauan City, Batangas.

Figure 1. Physical Evidence of Pobla Foodpark

Promotion

The Bursig utilizes promotional and advertising material using the social media

applications like Facebook page. Moreover, the business will also utilize flyers and discounts at

the opening day of the business. Lastly, the price will be much more competitive and reasonable

compared to other meals and snacks in the market.

 Figure 1.1

Figure 1.2
F. Projected Sales

Table 2.2

Table Projected Sales

 
2024 2025 2026 2027 2028

Units
Produced 36,000 48,000 57,600 67,200 76,800
Selling
Price 65 65 65 65 65
Unit 3,120,00
Sold 2,340,000 0 3,744,000 4,368,000 4,992,000
Sales 36,000 48,000 57,600 67,200 76,800

G. Contribution to the Economy

Bursig creates jobs because it requires workers to make and market its goods to

consumers. Bursig wants to encourage economic growth and create job opportunities through its

operations. The expansion of employment opportunities in the area is one of the local economic

system's most beneficial effects on the populace. Increased tax revenue for local governments

from additional businesses in an area could be used to fund infrastructure upgrades, school

building, and other public services that foster economic growth.

 CHAPTER III

MANAGEMENT STUDY

Management is an essential component in starting a business. It is the act of imagining and

achieving desired goals through a joint effort involving the use of human abilities and resources.

The management components imply a clear and accurate description of jobs and responsibilities,

the flow of authority, and the required staffing level. As a result, management is viewed as the

driving force behind a company, responsible for its success or failure.

The full implementation plan is described in the organization and management research. This

component includes a review of the officers and key persons, basic organizational concerns, the

type of ownership, the organizational structure, and the project timetable.

A. Type of Organization / Form of Business Ownership

A partnership is a type of business. Business partnerships are wonderfully complex entities. As

with all relationships, they are vulnerable and subject to fallibility.

A business partnership is a serious commitment, much like a marriage. In fact, many business

owners half-jokingly say that they spend more time with their partners than their spouses, and

that the challenges are similar. As with entering a marriage, it's imperative that you start off with

a plan and a vision for long-term success. (Dorene Lehavi, 2018)

 A partnership contract binds two or more people to contribute money, property, and

industry with the intention of dividing profits among themselves. It brings together a diverse

group of talented individuals who share responsibility for running the business. The partners not

only contribute funds to the business but can also use personal resources to secure bank loans. A

partnership agreement is best created with the help of an experienced attorney (Muray, 2020).

Without such a contract, it is anticipated that a partnership would end when the

shareholders of a corporation concurred to equally divide the associated risk and rewards.

Together, the complementing skills and additional contacts of each pattern can produce

better financial results than anyone could individually. The firm must have incentive and mutual

support in order to survive. The supporters made the decision to pool their resources in order to

build a fund that would aid in establishing and launching a firm.

Business partnerships are wonderfully complex entities. As with all relationships, they are

vulnerable and subject to fallibility.

A business partnership is a serious commitment, much like a marriage. In fact, many business

owners half-jokingly say that they spend more time with their partners than their spouses, and

that the challenges are similar. As with entering a marriage, it's imperative that you start off with

a plan and a vision for long-term success. (Dorene Lehavi, 2018)

Table 2.3Organizational Chart

 Organizational structure is a diagram that outlines the internal structure of a company. This

organizational chart is the most common visual depiction of how an organization is structured. It

outlines the roles, responsibilities and relationships between individuals within an organization.

It also indicates how a firm intends authority and information to flow its formal organizational

structure. The employees and positions are represented by boxes. Organizational Charts help

employees clearly identify all team leaders within their organization. Providing this information

to all employees minimizes the amount of time wasted dictating who to pass on information to

(Dates, 2018).

C. Officers of the Business and their Qualifications Job Analysis

C.2. Business Policies

Business policies define the boundaries or domains within which subordinates in a firm

can make decisions. It enables lower-level management to deal with problems and issues without

requiring top-level management to intervene every time a decision is made. Business policies are
the guidelines that a firm creates to govern its activities. They establish the parameters within

which decisions must be made.

C.2.1. Working Hours and Conditions

Working hours are used to plan out the day's activities in the field. Workers must follow

a daily routine or work schedule. Because the firm would only be open Monday through

Saturday, all employees will be granted one day off, which will be Sunday. Rest days wil

l be organized for all employees so that they may spend time with their families.

The company's policy is to provide appropriate work hours while observing the needed re

st days. As a result, the company requires its employees to stick to a nine (9) hour workda

y with a 20-minute break. The logbook will be used to record working hours. Workers rec

eived training at the same location before completing the job.

C.2.2. Salaries

All employees shall receive their respective salaries as provided in their Contracts of

employment every 15th and end of the month.

The workers’ salaries will be paid on a daily basis, with the Store Manager, Assistant

Manager / Cashier, and Inventory Manager receiving Php473.00 daily salaries, while the

Production Worker receives Php400.00 daily salaries. This is based on statistics from the

Department of Labour and employment in CALABARZON for the minimum wage rate amount.
 C.2.3. Benefits and Incentives

▪ SSS/HDMF/PHILHEALTH Benefits – benefits will be given in line with applicable

regulations. The implementation of processes pertaining to the eligibility of these benefits

should be done in line with the regulations that will be issued by management.

▪ 13th Month Pay – An employee’s 13th month pay, which is equal to one-twelfth of basic

salary received in a calendar year, is due no later than December 24 of each year.

▪ Paternity and Maternity Leave – benefits, as allowed by law, shall be offered to all

employees who are entitled to them, subject to compliance with all business regulations

and due verification by the Company’s properly authorized representatives.

▪ Holiday pay – refers to the payment of the regular daily wage for any unworked regular

holiday. An employee who works during the holiday season will get double pay.

C.2.4. Tardiness and Absenteeism

Employees are penalized based on the number of violations they commit on the job.

Written Warning Report (WR), Suspension (1D/3D/6D), and Termination Report (TR).

C.2.5. Code of Conduct

Without restricting the company's right to alter, change, revoke, or add to the following

list of violations, the following acts and simple attempts to do such acts, even if unsuccessful,

shall constitute disciplinary action.

 The table 3.2 shows what would happen when the employee revokes or obeys the rules or

the policies of the proposed business.

Table 2.3 Business Policies

Offense WR 1D 3D 6D TR

Tardiness 1st 2nd 3rd 4th 5th

Absence without leave 1st 2nd 3rd 4th 5th

Carelessness or negligence 1st 2nd 3rd 4th 5th

Failure to follow business norms and regulations 1st 2nd 3rd 4th

for security and safety, as well as health and

sanitation.

Disobedience to superior or insubordination 1st 2nd 3rd

Willful destruction of business property 1st 2nd

Immortality and scandalous act 1st

Getting involved in alcohol or illegal drugs is 1st

permitted while at the workplace

C.2.6. Special/Regular Holidays

Employees that work on a regular holiday will frequently receive additional holiday pay,

also known as double pay.

The table below shows the special/regular holidays.

 Table 3.4 Special Holidays

People Power Anniversary February 25

Black Saturday April 3

Easter Sunday April 4

Ninoy Aquino Day August 30

All Saints Day November 01

Last day of the Year December 31

Table 2.4 Regular Holidays

New Year’s Day January 01

Maundy Thursday movable date

Good Friday movable date

Araw ng Kagitingan April 09

Labor Day May 01

Independence Day June 12

National Heroes Day August 30

Ramadan movable date

Bonifacio Day November 30

Christmas Day December 25

Rizal Day December 30

7.Compensation Scheme
 Labor Requirements

The applicable wage rate is used to calculate the total compensation for

each worker or staff member.

Table 2.5

Employee Rates

Type of Employee Operation Numbe Per Day Annual

Days r of Rate (per

Basic Pay
Employ employee)

ees

KITCHEN HEAD

104 1 ₱ 400.00 ₱ 41,600.00

CASHIER 104 1 ₱ 400.00 ₱ 41,600.00

1 ₱ 41,600.00
 DELIVERY 104 ₱ 400.00

DRIVER

TOTAL 308 3 ₱ 1,200.00 ₱ 124,800.00

CHAPTER IV

TECHNICAL STUDY

Introduction

After determining the market size and area, product demand and growth, and
potential and technical feasibility of the project, the potential and technical feasibility of the

project may be assessed.

This stage is concerned with the allocation of resources that will be required to satisfy the

market. If all relevant technical aspects of the project have been considered in the analysis and

the planned construction or procurement conforms to accepted standards and practices, the

technical soundness analysis will be considered complete. The project’s estimated cost should be

as low as any other reasonably available alternative that would produce the desired results.
A. Product Description

Bursig is a combination of Burger and Sisig, it can be a breakfast meal, a meal to filled an

empty stomach during lunch break, a good snack. The proponents would like to change this kind

of perception by producing this burger sisig stuffing as a new version of burger. Standard

sanitation procedures are the most important factor in manufacturing high-quality, safe products.

Aside from that, proponents want to emphasize how delicious the products are.

The proposed business main food was Sisig stuffed in Burger.

A. Product Description

Bursig is a combination of Burger and Sisig, it can be a breakfast meal, a meal to filled an

empty stomach during lunch break, a good snack. The proponents would like to change this kind

of perception by producing this burger sisig stuffing as a new version of burger. Standard

sanitation procedures are the most important factor in manufacturing high-quality, safe products.

Aside from that, proponents want to emphasize how delicious the products are.

The proposed business main food was Sisig stuffed in Burger.

A.1. Uses of the Product

The main purpose of the product is to give a tasty snack. The product is a a best snack during

break, or while studying and a while working at home or offices. People may eat snacks on a

daily basis. It is eaten in between meals, and anyone may eat it and enjoy the goodness and

delectability of the Burger Sisig Stuffing.

People may obtain a lot of nutrients from Sisig, such as Rich in vitamins and minerals

(68.6%/Cal) - a good source of Vitamin C and Manganese. Also included are buns, which

contains vitamins may aid in the proper growth Buns are an excellent source of carbohydrates,

fibre, vitamins, and minerals, preventing deficiency diseases of our bodies.

B. Manufacturing Process

Table 4.1 Flow Chart

Preparation the ingredients

needed
Chop the ingredients

Cook the Sisig well

Packaging and ready to serve

 The manufacturing process will be performed by the workers. The sequence of procedures to be

followed is narrated below.

C. Plant Size and Production Schedule

In every case, the size of the plant and the production schedule are critical. The size of the

facility and the production schedule matter in any company. In order for the business to run

efficiently and without issues, the plant size and production schedule should be precise and

effective. A smart company owner understands the importance of planning and scheduling. In

fact, these two important business activities form the basis of almost all business operations on
some level. Take the time to learn more about the importance of planning and scheduling for

your

small company.

C.1. Production Volume

The table below shows the production volume of the proposed business in the next five

(5) years. Every year it will increase 5% same with daily and monthly in producing Burger Sisig

Stuffing.

Table 4.2 Production Volume

Table 4.1

Production Capacity

BurSig Daily Total Daily Monthly Annual

Capacity Capacity
Year Consumption Capacity

2024 150 200 5,200 62,400

2025 200 240 6,240 74,880

2026 240 280 7,280 87,360

2027 280 320 8,320 99,840

 2028 320 360 9,360 112,320

Table 4.2 show the daily, monthly, and annually capacity Bursig.

C.2. Time and motion

Time and motion of the process to check if the proponents will meet the target yield daily, and

only one (1) production worker will be needed.

The table below shows the time and steps for the BurSig to prepare all the

ingredients and equipment, start cooking the sisig and cut the vegetables, and also

for each piece of Burger Sisig Stuffing.

Table 4.3 Time and Motion

Time Process
15 minutes Preparing all ingredients and the equipment

45 minutes Boil the pork cheek

5 minutes Preparation for cooling the boiled pork cheek

10 minutes Slice the chilled pork cheek

20 minutes Cut the other ingredients that will be used to cook the
sisig
5 minutes Apply the seasoning in Sisig
30 minutes Cook the Sisig
2 minutes Heat the bans
2 hours Burger Sisig
The table shows the time and movement of the business.
15-minute preparation of ingredient. The Production Worker can start slicing the other

ingredients, while boiling the pork cheek for 45 minutes. Once boiled, it will be cooled for 5

minutes. after that, you can cut the cooked pork cheek into cube size only. Then you can saute

the onion and chili, then follow the sliced pork cheek.

when the sisig is cooked, you can mix the egg and when it's done, set it aside and heat the bans.

Then you can stuff the sisig in the burger, so that it is served.

C.3. Production Schedule

Working Schedule: Monday to Saturday

❖ RD = Rest Day

❖ OP = Opening / CL = Closing (7am – 4pm)

Table 4.4 Production Schedule

Employees Mon Tue Wed Thu Fi Sat Sun
Assistant OP-CL OP-CL OP-CL OP-CL OP-CL OP-CL RD
Manager / Cashier
Inventory OP-CL OP-CL OP-CL OP-CL OP-CL OP-CL RD
Manager
Production OP-CL OP-CL OP-CL OP-CL OP-CL OP-CL RD
Worker

The table below show the production schedule of the business. Sunday will be the rest

day of the employees and Monday to Saturday will be the operation days or duty.

C.4. Time Schedule

Store Hours: 7:00am to 4:00pm

❖ Hours of Operation: 9 hours of operation

❖ 2 Employees are needed in daily operation

❖ BT (20mins)

The table below will be the time schedule for daily operation.

Table 4.5 Time Schedule

Working Hours Operation
7:00 – 7:05 Opening
7:05 – 7:20 Preparing all ingredients and the equipment
7:20 – 9:45 Start cooking Sisig, and slice some ingredient
9:45-11:40 Start of the business operation
11:40-12:00 LUNCH/BREAK TIME
12:00-3:30 Continue the business operation
3:30 – 4:00 Cleaning and Closing of the stall

D. Machineries and Equipment

The proposed business “BurSig” uses different tools and equipment, it helps to fasten

the production and more accomplished work. A tool is a handheld device that aids in

accomplishing a task. Equipment is an implement used in an operation or activity. All of this

helps in simplifying a task in a shorter period.

D.1. Factory Equipment

The factory equipment is needed to easily facilitate the manufacturing processes of the

product.

Table 4.6 shows the factory equipment that will be used in the business production.

Table 4.6 Factory Equipment

Description Quantity Unit Cost Total Cost
Cell phone 1 800.00 800.00
 Refrigerator 1 10,245.00 10,245.00

2 1 3,605.00 9,099.00
Burner s Gas Stove

TOTAL Php20,144.00

D.2. Furniture and Equipment

Furniture and Fixtures are used by the workers to operate the production smoothly.

The table below indicates the costs of furniture and fixtures to be used by the business.

Table 4.7 Furniture’s and Equipment

Description Quantity Unit Cost Cost
Chair 3 250.00 750.00

Light Bulb 2 80.00 160.00

 Kitchen Sink 1 1,260.00 1,260.00

Cash Drawer 1 448.00 448.00

Ice Cooler 3 1,499.00 4,497.00

TOTAL Php7,115.00

D.3. Utensils

Utensils are used in the manufacturing processes. These make the work easier and lighter

for the workers. These are also for the cleanliness of the product.

Table 4.8 shows the factory tools and supplies.

Table 4.8 Utensils

Description Quantity Unit Cost Cost

 Colander 2 220.00 440.00

Frying Pan 2 250.00 500.00

Chopping Board 2 30.00 60.00

1 120.00 120.00

Kitchen Knives Set

Spoon and Fork 1 33.00 33.00

Spatula 2 32.00 64.00

2 100.00 200.00

Stainless Bowl

Stainless Tray Set 4 129.00 516.00

Hairnet 2 25.00 50.00

Apron 2 50.00 100.00

Mouth Mask 2 35.00 70.00

 Disposable Gloves Set 2 214.00 214.00

Sauce Container 3 35.00 105.00

Burger Wrapper 1000 5 250

TOTAL Php2,472.00

D.4. Office Supplies

Office tools and supplies will be mostly used by the manager. These are for matters of

doing business and financial reports, documentations, schedule, letters, and other paperwork.

Table 4.9 displays the office tools and supplies.

Table 4.9
 Office Supplies
Description Quantity Unit Cost Cost
Ballpen 4 7.00 28.00

Calculator 1 50.00 50.00

Battery Set 1 160.00 160.00

Logbook 2 43.00 86.00

Receipt 7 15.00 105.00 /

 TOTAL Php429.00

D.5. Sanitary Supplies

Sanitary supplies are used to maintain the cleanliness of both the office and factory area.

Table 4.10 displays the sanitary supplies that will be needed by the business.

Table 4.10 Sanitary Supplies

Description Quantity Unity Cost Cost
Cleaning Towel 4 25.00 100.00

Sponge and Scrub 3 3.00 9.00

Dishwashing Liquid 2 25.00 50.00

Broom and Dustpan 1 149.00 149.00

 Tissue Paper 5 20.00 100.00

Trash Bin 3 55 165

Hand Sanitizer 2 88.00 176.00

Garbage bag Set 1 76.00 76.00

TOTAL Php825.00

E. Plant Location

Plant Location

BurSig will be located at Tanauan City, Batangas. This location is right for the proposed

business because customers can easily reach the location since it is close to the Municipality of
Tanauan, Public Market. It is also located near other business establishments that people visit,

that is exactly the spot for the target market. Furthermore, the location is close to the source of

raw materials needed in making the product Burger Sisig Stuffing. When it comes to starting a

business, location is one of the most crucial factors to consider. A poor choice of site might lead

to the company’s demise. The right location means you can contact your target consumers and

respond to their market demands.

F. Plant LayOut

The good plant lay out is characterized by minim unmaterial handling effective space

utilization, and smooth workflow for the workers. A well-thought-out layout also contributes to

successful planning of the design and construction stages of a project. Good layout will not

compensate for bad process design, but a bad layout can easily lead to an unsuccessful or unsafe

plant. (Sean Moren, 2017)

The business has office plant lay out. The floor size of business stall plant lay out cannot

affect the productivity of the workers. The business stall plant lay out, there was also space for a

mini kitchen, and there was cashier were also taking their orders.

F.1. Office Plant LayOut

The figure below will be the office floor plan.

Office Floor Plan

F.2. Business Stall Plant LayOut

The figure below will be the business stall floor plan.

G. Building Facilities

The supporters will ensure that the structures are appropriate for the type of activity undertaken

by the company, as well as the site, including the protection of employees and customers while

within the establishment. Assuring that the organization has the necessary equipment and

facilities in sufficient quantities to meet the needs of its target customers. Regular maintenance

checks must be done. Because no new business has the funds or resources to acquire or purchase

real estate, the researchers chose to rent rather than buy. The cost of occupying rented property

during a reporting period is referred to as rent expense.

Table 4.11 Building and Facilities Cost

Description Size Monthly Cost Annually Cost
Office 6 square meters 2,000.00 24,000.00
Stall 6 square meters 3,000.00 36,000.00
TOTAL Php60,000.00

H. Raw Materials

Raw materials are materials or substances used in the primary production or

manufacturing of goods. Raw materials are often referred to as commodities, which are bought

and sold on commodities exchanges worldwide. Raw materials are bought and sold in what is

called the factor market because raw materials are factors of production along with labour and

capital.( Depante, 2013)

 Raw materials are an important factor in the manufacture of products that are required

throughout the manufacturing process. Raw materials should constantly be monitored on a

regular basis to avoid scarcity, which would have an impact on the functioning of a firm. The

company will negotiate a contract with the suppliers, for monthly or yearly supplies.

Table 4.12 Direct Materials (Annually)

Ingredients Quantity Unit of Cost Per Unit Total Cost

Measurement
Face of Pig 500 kilograms 250.00 125,000.00
Bans 312 pack 65.00 20,280.00
Cucumber 419 kilograms 55.00 23,045.00
Tomato 210 kilograms 30.00 6,300.00
White Onion 311 kilograms 42.00 13,062.00
Egg 200 kilograms 110.00 16,610.00
Pepper 13 kilograms 100.00 1,300.00
Liquid Seasoning 10 3.8 Liters 789.00 7,890.00
Oyster Sauce 22 2.3 Liters 222.00 4,884.00
Hot Sauce 12 3.8 Liters 130.00 1,560.00
Mayo 5 14 Liters 978.00 4,890.00
Chili 70 kilograms 80.00 5,600.00
Salt 3 sacks 385.00 1,155.00
TOTAL Php414,206.00
Suppliers:

The table above shows the list of direct materials that will be used in the manufacturing

of the product. These include the ingredients together with its quantity, unit cost, and total cost

for one whole year.

 Table 4.13 Indirect Materials (Annually)
Ingredients Quantity Unit of Cost Per Total Cost
Measurement Unit

Brown Paper Bag 437 set 50.00 21,850.00

Sticker 437 set 15.00 6,555.00
Burger Wrapper 437 set 89.00 38,893.00
paper
TOTAL Php67,298.00
Supplier:

The table below shows the list of indirect materials that will be used by the business.

Indirect materials are the materials being used in the packaging of the product. These will serve

as the product’s protection from dirt, insects and humidity.

I. Utilities

The table below summarizes the expenses of the utilities such as electric bill, water, and the fuel

that will be consumed by the business.

Table 4.14 Utilities

Description Monthly Cost Annually Cost

581.00 6,972.00
Electricity

250.00 3,000
Water Supply
 LPG 1,700.00 5,200.00

TOTAL Php2,531.00 Php15,172.00

❖ Electricity - It is one of the most important utility needs for a restaurant. BurSig will

heavily rely on this for appropriate and smooth operations, as well as for the business to

carry the restaurant’s atmosphere for proper lighting and ambience.

❖ Water Supply - The restaurant’s operations require a steady supply of water in order for

them to accomplish their jobs and responsibilities. A good water supply allows them to

accomplish duties such as cleaning the raw materials, which are used as ingredients in the

dishes, as well as cleaning the cooking utensils, machinery, and equipment, as well as the

general shop to ensure the safety of the consumers.

❖ LPG - This is important to proposed business since LPG is required for the effective

manufacture of all of the goods and especially since the proposed product needs it. These

will be refilled when emptied. The tank costs Php1,000.00 each, but the price of its refill

is a lot cheaper that is estimated to be about Php700.00.

I.1. Business Permits and Licenses

The table below shows the business permits and the license of the business.

Table 4.15 Business Permits and Licenses

Permits Definitions Cost (Php)
Mayor’s Permit To allow the business to operate within the 1,410.00
municipality or city.
Barangay Permit To certify that your business complies with the 200.00
requirements of the barangay where your business
 operates.
BIR Certificate of To provide you with TIN for your business, if you 500.00
Registration are a partnership, corporation or a cooperative. It
also states the types of taxes you will settle.
SEC To promote fairness, integrity and transparency; 2,000.00
prevent fraud and other deceptive acts; and ensure
orderly and efficient markets.
Sanitary Permit To ensure the proper way of waste disposal from 100.00
the safety of the people that will be entering the
establishment.
Fire Safety To clear the firm of fire section compliance. 500.00
Permit
TOTAL Php3,210.00

Other’s fee:

❖ Application fee (Php100.00)

❖ Garbage Charges (Php3,000.00)

❖ Legal Research Fee (Php20.00)

J. Waste Disposal

The procedures used to remove garbage from the production area are known as disposal

systems. To prevent the amount of waste that can harm the environment from growing, a waste

disposal system should be created. Since the proposed business does not utilize chemicals or

other dangerous materials in its production process, waste from production is simply thrown

away every day in a garbage bag. To reduce waste disposal, the BurSig implemented the

separation of biodegradable and non-biodegradable materials. The planned business loads the

trash into the truck of the regional authority that picks up the trash in the neighbourhood.

K. Labor Requirements

One of the most important aspects of production is labor. All human physical and mental effort

used in the creation of commodities and services is referred to as labor. They'll be open eight

hours a day, five days a week. To week to motivate workers to work safely and efficiently,

favourable efficiently. Favourable. working conditions and equal pay must be provided.

Table 4.17 Indirect Labor

L. Production Costs