Pumpkin Roll

“Sarap na Lasap”

Palindan, Ibaan, Philippines

In Partial Fullfillment of the Requirements for Entrepreneurship

Submitted by:

Cabael, Rhea Mae V.

De Castro, Shirly T.

Ebora, Kollyn Antonete L.

Magtibay, April Joy P.

Musico, Jaira G.

Sanico, Jona Marie B.

Submitted to:

Mrs. Merlyn M. Atienza

March 2018

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2 1
 Acknowledgement

We are really grateful because we manage to complete our Business Plan

assignment within the time give by our lecturer Mrs. MERLYN ATIENZA. This

assignment cannot be completed without the effort and the help of our family,

classmates, relatives and friends.

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 Business Plan Outline

Table of Contents

Title Page 1

Company Logo and Acknowledgement 2

Table of Contents 3-6

Introduction 7

I. Project Summary

1.1Name of Business 8

1.2 Goal of Business 8

1.3 Location of Business 8

1.4 Brief Description of Business 9

1.5 Objective of Study 9

a. Marketing Aspects 9

b. Management Aspects 9

c. Technical Aspects 10

d. Financial Aspects 10

e. Socio-economic 10

1.6 Scope and Limitation 10

II. Marketing Aspects

2.1 Objectives of the Study 12

2.2 Market Description 12

2.3 Vision 12

2.4 Mission 12

4
2.5 Values 12

2.6 Methodology 12

2.7 Historical Demand and Supply 13

2.8 Projected Demand and Supply 13

2.9 Market Share (Pie Graph) 14

2.10 SWOT Matrix 16

2.11 Porter Analysis 18

2.12 Advertising Material (Business Logo) 19

2.13 Business Card 19

2.14 Business Tagline 20

2.15 Proposed Shop Site 20

2.16 Business Opportunity 21

2.17 Business Products 22

III. Management Aspects

3.1 Objectives of the Study 23

3.2 Management Description 23

3.3 Process of Securing Licenses and Permits 24

3.4 Forms of Business Organization 24

3.5 Organizational Structure 25

3.6 Duties and Responsibilities of the Personnel 26

3.7 Qualifications of Personnel 28

3.8 Hiring Process and its Requirements 29

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 Business Requirements 30

3.9 Salary Compensation 31

3.12 Grant Chart 35

IV. Technical Aspects

4.1 Objectives of the Study 36

4.2 Technical Description 36

4.3 Building 36

4.4 Pictures of Machinery and Equipment 37-41

4.5 Pictures of Furniture and Fixtures 41-43

4.6 Pictures of Office Supplies 43-45

4.7 Pictures of Maintenance Supplies 42-44

4.8 Product supplies 48

4.15 Operating Cost 52

Floor Plan 53-54

V. Financial Aspects

5.1 Objective of the Study 55

Partners' Capital Contribution (Table and Pie Graph) 55-56

Total Projected Cost 57

Projected Income Statement 58

VI. Socio-economic Aspects

6.1 Objectives of the Study 59

6.2 To the Customer 59

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6.3 To the Community 59

6.4 To the Government 60

6.5 To the Employers/ Employee 60

6.6 To the Environment 60

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 INTRODUCTION

Nowadays, the most commonly businesses that has been establishing

focusing on the food industry. They always want to satisfy one of the basic needs

of people. They find something delicious yet unique that will probably get the

attention of the consumers. Most of them in this generation want something that

will boost their appetite or to satisfy their cravings for food that’s why they really

prefer snack or meriendas that will satisfy them. Filipinos are known for having a

big appetite not only because they want to get big or because it is yummy or

delicious but because of its uniqueness. When they heard/saw something new,

they get easily attracted and that’s make them to buy a product.

Food is a material consisting essentially of protein, carbohydrate, and fat

used in the body of an organism to sustain growth, repair, and vital processes

and to furnish energy.Today the majority of the food energy required by the ever

increasing population of the world is supplied by the food industry. Because of

this the TASTY QUEENIE FOOD came up with the idea of lumpia made of a

vegetable.

The lumpia is made out of squash. We also offer with the combination of

all this items, it will surely give a unique.

The Tasty Queenie Food product is safe to eat and affordable.

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 CHAPTER I

PROJECT SUMMARY

1.1 NAME OF THE BUSINESS

The name of the proposed business is the “TASTY QUEENIE FOOD”. The

proponents came up with this name because it means a good quality of food with

new taste that everyone never taste it yet.The company name was formed

because the proponents are all girls and to give a unique name to the market that

will attract more customers. A name that will easily pop up in their mind when

they taste the product.

1.2 GOAL OF THE BUSINESS

The main goal of the business is to offer a good quality of a food with health

benefits.To not only gain profit and provide the needs and wants of each every

customers but also to help and give contribute in our society. Lastly, to have a

wide branches in the province of Batangas up to abroad.

1.3 LOCATION OF THE BUSINESS

The TASTY QUEENIE FOOD is located at Palindan, Ibaan, Batangas One of

the reason why proponents chose this location because first it is easy to locate.

Second, people are comings in this area.The proponents decided to choose this

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location because this place is also a usual place to establish or introduce new

business or product that can be recognized by the public.

1.4 BRIEF DESCRIPTION OF THE BUSINESS

The Queenie Food is a partnership entity that offers excellent and good

quality of lumpia to the customers. The proponents decided to choose this

business because there’s a lot of an enterprise here and usually encounter the

difficulties on managing their business. The proponents wanted to create new

ideas and unique food that suit to the taste that will surely easily attract to buy the

product. And also to share the knowledge and skill about the product.

1.5 OBJECTIVES OF THE STUDY

The business aims to be a successful healthy food providers in the market by

possessing the following objectives:

A. MARKETING ASPECTS

 To know the trend of supply and demand of pumpkin roll.

 To determine the pricing policies that should be adopted.

 To discover the marketing strategies to be used to be able to known

in the market.

B. MANAGEMENT ASPECTS

 To know the process of hiring an employee to keep the business

operational.

 To determine the requirements and qualifications of each personnel.

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  To determine the duties and responsibilities of each employees.

C. TECHNICAL ASPECTS

 To know the equipment and facilities in the food business.

 To know how to improved the location of a delicacies.

 To determine the product offered by this proposed business.

D. FINANCIAL ASPECTS

 To determine the overall contribution that can be invested in

establishing the Tasty Queenie Food.

 To analyze the financial status of the customers.

 To find out the financial requirements of the business.

E. SOCIO-ECONOMIC

 To find out what will be the contribution of the Tasty Queenie Food in

providing food in the business world.

1.6 SCOPE AND LIMITATIONS

The scope of this study is within the vicinity of Barangay Palindan, Ibaan,

Batangas. The prospective customers are small and medium enterprises

within the area of the said Barangay. The business is not limited in offering a

different variants of pumpkin roll.

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 CHAPTER II

MARKETING ASPECT

2.1 MARKETING OBJECTIVES

 To promote localization by providing a product made from vegetables.

 To innovate in terms of product variation.

 To create new markets and maximize its market reach

2.2 MARKET DESCRIPTION

The target location of Tasty Queenie Food is in Barangay Palindan, Ibaan,

Batangas. Barangay Palindan is only one (1) kilometer away from the public

market and many residences are living in that area. Commercial building and

vendors are located in that area.

2.3 COMPANY’S VISION

Tasty Queenie Food envisions to become the leading providers of healthy

foods. Every customer’s first choice that brings happiness and health into their

lives.

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 2.4 COMPANY’S MISSION

To serve our customer the best food, greet them with a smile and thank them

for allowing us to serve them. Our pledge is to establish lasting relationships with

its community by exceeding their expectations.

2.5 VALUES

Happiness – By showing our feelings of happiness and well being at all times

through our “always smiling” appearance and upbeat conversations our

happiness will be contagious to our customers.

Fairness- Be fair to all; offer exceptional service and products at fair prices,

respect and accommodate customer’s wants and needs, and be fair in all

business practices both internal and external to Tasty Queenie Food.

Integrity - We act with integrity and honesty in the work that we do, the people

we interact with, and in the decisions that we make. We are accountable to one

another and to those whom we serve.

2.6 METHODOLOGY

The proponents decided to propose a product that is made of squash in

order to make a good quality product.

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2.7 HISTORICAL DEMAND AND SUPPLY

Year Demand Supply

2013 53,350 59,785

2014 55,780 62,135

2015 58,724 65,435

2016 60,193 72,325

2017 60,350 87,200

2.8 PROJECTED DEMAND AND SUPPLY

Year Demand Supply

2018 585,278 657,000

2019 877,916 985,500

2020 1,316,874 1,478,250

2021 1,973,312 2,217,375

2022 2,962,967 3,326,063

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 20% 40%

40%

2.9 MARKET SHARE

Figure 2.1

The figure shows that the Tasty Queenie Food have a 40% of Market Share

MARKETING PLAN

The proponents come up with this kind of product in business world

because they wanted something unique in this world of business although

Pumpkin Roll is a common product but the company gave it a twist. The concept

of this is based on the customers wants and needs to help them to look more

fashionable and elegant. The main objective of this study is to create a new

product to offer in customers to be able to surpass their own needs and wants.

This study also show the presentation of the financial and income statement to

clearly shows the resources of the business and its capital. The researchers also

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shows on how to establish a good pricing strategy to be affordable to customers.

The researchers also show the SWOT analysis to discuss the strength and

weaknesses of the business.

MARKETING STRATEGIES

The Tasty Queenie Food will use fliers, posters and food sampling that will

be distributed to the target market. There will also be tarpaulins to be displayed

outside the shop to make the business more attractive. The Company will used

fliers for easy communication and to catch the attention of the

customer/consumer at affordable cost. The proponents believed that having good

communication with the prospective customers should be established, and in

doing so making use of networking sites will be of big help in promoting the

business such as having a Facebook and Instagram.

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2.10 SWOT MATRIX

STRENGTHS WEAKNESSES

 Availability and  Manual operation of

abundance to the the business.
raw materials.
 Access to additional
TASTY QUEENIE FOOD  Affordability of the operating capital.
product.

 Nutritional benefits
of the product.

OPPORTUNITIES Strengths and Weaknesses and

Opportunities Opportunities

 Increase in higher income S1, O1-The company W1, O1-The company will
of target market. will rapidly increase its
make promotional ads to
production to meet the
 Instant promoters. penetrate the market.
demand.
 Owners are being
S4, O2- The company W2, O2-The company will
innovative.
can sustain the needs
do bench marking and
of the consumer.
conduct research and
S2, O1- More consumer
development for the
patronize the snack due
to its health benefits. product improvement.

S3, O1& O2 –Due to its

competitive prize it get a
higher market share

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 from its expected
shares.

THREATS Strengths and Threats Weaknesses

and Threats

T1, S1-The Company T3, W2- The partners will

will Improve its focus on managing the
marketing strategies to business operation and
-Local and emerging get the target market. foster their knowledge on
competitors managing it.

T2, S4- The company

will improve the storage
process of the
company.

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2.11 PORTERS ANALYSIS

Threat of New Entry

Not too expensive to
enter the industry
experience needed, but
training easily available
some economies of
scale some cost benefits
if in the business for
some time no
technology protection
low barrier entry
Supplier Power Buyer Power
Competitive
Moderate number of Rivalry Few, large supermarkets
supplier suppliers large may be co-operatives?
Similar products able to Very many
substitute neutral competitors Very large orders
supplier power commodity homogeneous product
products low extreme prove
switching cost low sensitivity ability to
customer loyalty substitute high buyer
high cost of leaving power
market overall
Threat of Substitution
Some cross-product
substitution ability to
import jewelry some
substitution.

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2.12 ADVERTISING MATERIAL

BUSINESS LOGO

2.13 Business Card

TASTY QUEENIE FOOD

“SARAP NA LASAP”

Restaurant Contact information:

09975637451- Globe
@Metro Rei Business Park
09998763752-Smart
Palindan, Ibaan,Batangas
E-mail: [email protected]

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2.14 BUSINESS TAG LINE

“SARAP NA LASAP”
2.15 PROPOSED SHOP SITE

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2.17 BUSINESS OPPORTUNITY

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Legend:

- TASTY QUEENIE FOOD

- COMPETITOR

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 The illustration shows that there is a competitor of TASTY QUEENIE FOOD

at the Town Proper of Ibaan that may have the same product like us and the

possibility of having enough supply of raw material is good because the market is

only one (1) kilometer away from the place.

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2.18 BUSINESS PRODUCTS

FUTURE PRODUCTS OF THE RESTAURANT

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 Chapter III

Management Aspect

3.1 Objectives of the Study

 To determine the right form of business organization in establishing the

TASTY QUEENIE FOOD.

 To know the requirements and qualifications needed of each personnel.

 To determine the roles, duties and responsibilities of each individual.

 To determine the process of hiring personnel.

3.2 Management Description

Management is the administration of an organization, whether it is a

business, a non-profit-organization, or government body.Management is a

universal phenomenon. According to Harold Koontz, “Management is an art of

getting things done through and with the people in formally organized groups. It

is an art of creating an environment in which people can perform and individuals

and can co-operate towards attainment of group goals”

Management is the act of managing or supervising something. Management

develops company objectives and strategies. It is something that directs group

efforts towards the attainment of certain pre- determined goals. It is the process

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of working with others to effectively achieve the goals of the organization, by

efficiently using limited resources in the changing world.

3.3 Process of Securing Licenses and Permits

For the business to legally operate the following requirements should be met:

1. Registration of the business name to the Department of Trade and

Industry.

2. Application and securing for a Mayor’s permit as well as for the Sanitary

Permit.

3. Registration to S.S.S

4. Registration to Phil. Health

5. Registration to Home Development Mutual Fund

6. Registration to Bureau of Internal Revenue

3.4 Form of Business Organization

The TASTY QUEENIE FOOD is a general type of Partnership. A general

partnership is a kind of Partnership which is composed of all general partners.

Kollyn Antonete L. Ebora will serve as the Manager of the establishment with the

right to over all supervision and the preparation and signing of contract and

agreements. April Joy P. Magtibay, Jaira Musico and Rhea Mae V. Cabael as the

Assistant Managers whose duty is to act/assist the manager in organizing,

planning and implementing strategy. Jona Marie B. Sanico is the Kitchen

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Manager/Chef whose assigned for the ingredients/resources of the production of

product. Shirly T. De Castro as the secretary that arrange appointments, typing,

preparing and collating reports.

3.5 Organizational Structure

Kollyn Antonete L.
Ebora

Manager

April Joy P. Magtibay Shirly T. De Castro Rhea Mae V. Cabael

Secretary Assistant Manager 2

Assistant Manager 1

Jaira G. Musico Jona Marie B. Sanico

Assistant Manager 3 Chef/Kitchen Manager

Staff Staff

Staff Staff

The Figure above illustrates the type of organizational structure used in

TASTY QUEENIE FOOD. The proposed business used line and staff type of

organizational structure.

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3.6 Duties and Responsibilities of the Personnel

A. Manager

 Planning the geographical location of factory.

 Purchasing production equipments.

 Layout of equipments within the factory.

 Designing production process and equipment.

 Establishing and maintaining an organization climate that encourages

development.

B. Assistant Manager

 Assisting the manager in organizing, planning and implementing strategy.

 Coordinating retail store operations.

 Ensuring store schedules and objectives are met by employees.

 To hire and train sales associates.

 To monitor inventory and ordering merchandise based on demand.

 Analyze consumer behavior and adjust product positioning.

 Create reports, analyze and interpret retail data, like revenues, expenses and

competition.

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C. Secretary

 To arrange appointments, typing, preparing and collating reports.

 To receive calls from clients, business partners, workers or community.

 To carry out routine clerical task and errands to assist others.

D. Chef/Kitchen Manager

 Responsible for overall operations for the back of the house and kitchen are.

 To hire staff.

 To purchase food and stock, and make sure everyone is trained on proper

food preparation and kitchen safety techniques.

 To create the best dining experience possible for customers.

F. Staff

 Obey a lawful, reasonable, order within the terms of the contract

employment.

 Cooperate within employer.

 Perform duties with proper care and diligence.

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3.7 Qualifications of Personnel

A. Manager

 Must be a graduate of a four year course in Business Administration and

other related courses.

 Must have technical proficiency necessary to understand the job

requirements.

 Able to leverage Strengths.

 Anticipate changes in the Business Environment.

 Understand What Makes People Tick

 Must be Emotionally Intelligent

 Must be expert in decision making and strategy planning

B. Assistant Manager

 Must have a Leadership Skills.

 Have the ability to follow directions.

 Must be responsible.

 Have a decision-making capability.

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C. Secretary

 Must be computer literate.

 Have a good communication skills.

D. Chef/Kitchen Manager

 Must have an associate or Bachelor’s Degree in Restaurant and Hospitality

or Culinary Arts.

E. Staff

 Must have graduated of a four years course in Business Management.

 Must know how to maintain confidentiality of information.

 Must possess good moral character.

3.8 Hiring Process and its Requirements

The following are the step used in selecting personnel,

1.Preliminary screening, Application bank

2. Employment Interview.

3. Employment Examination.

4. Background Investigation references check.

5.Final interview.

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6. Selection Decision.

7. Physical Examination

8. Placement in the job.

3.9 Business Requirements

 Mayor’s Permit

 Sanitary Permit

 Barangay Permit

 Permit to Operate

 DTI Registration

 BIR Registration

Salary Compensation

Each employee will receive a fixed monthly compensation to be given in two

installments. The first half will be given on the 15 th day of the month while the

remaining half will be given on the 30 th day of the same month. An increase in

salary will be given to each employee on a fixed yearly increment.

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3.9 Schedule of Salaries

Table 4.1

Compensation/Allowance Schedule

Position Daily Monthly Annually

Manager 20,000.00 240,000.00

Assistant Manager 1 18,000.00 216,000.00

Assistant Manager 2 18,000.00 216,000.00

Assistant Manager 3 18,000 216,000.00

Secretary 15,000.00 180,000.00

Kitchen Manager 12,000.00 144,000.00

Staff (4) 1,274 35,672.00 428,064.00

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3.10 BUSINESS NEEDED

WHAT ARE
ITEMS SOURCES COST
NEEDED
 Squash,
wrapper,
cooking oil,
Ingredients  Market 773
condensed
milk, sugar,
flour (1 month)
 Complete set
of tools for  Appliance
Tools and
making the and Electronic 166,149
Equipment
product, office Store
equipment.
 Flyers,
leaflets,
Promotion 480
product
sampling
 Acquisition of
material and
Transportation 1,208.27
going to stalls
(1 month).
 Water
electricity and
Utilities 1,225
communicatio
n.
 Payment of
Salaries Human 8,918
Services.
Rent  Rent of space. 1,400
 Sanitary
Permit,
Municipal
Permit/Taxes
Permit, Brgy.
Permit (1
year).
 Month
protection for
Insurance
employee (1
month).
Stall  Materials and  Community

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 labor. and hardware
 Ledger,
logbooks,
 Book store,
ballpens,
Supplies School Supplies 9,662
markers,
Store
bondpaper
and calculator.

3.11 PROJECTED EXPENDITURES

Variable

PERIOD Ingredients Promotion Transportatio Total

n

DAILY 773.00 20.00 172.46 965.46

WEEKLY 5,411.00 120.00 1,208.27 6,739.27

MONTHLY 21,644.00 480.00 4,833.08 26,512.08

YEARLY 259,728.00 5,760.00 57,996.96 323,484.96

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 Fixed
PERIOD Salaries Utilities Rent TOTAL

( 4 workers, 6 (Electricity,
propietors) Water,
Communi-
cation)

DAILY 1,274 175.00 200.00 1,649

WEEKLY 8,918 1,225.00 1,400.00 11,543

MONTHLY 35,672 4,900.00 5,600.00 46,172

YEARLY 428,064 58,800 67,200 554,064

TOTAL PROJECTED PROFIT

PERIOD TOTAL TOTAL TOTAL

COVERED PROJECTED PROJECTED EXPECTED

SALES EXPENDITURES PROFIT

DAILY 10,500 2,614.46 7,885.54

WEEKLY 73,500 18,282.27 55,217.73

MONTHLY 294,000 72,684.08 221,315.92

YEARLY 3,528,000 877,548.96 2,650,451.04

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3.12 Grant chart

August September October

Process June 2018 July 2018
2018 2018 2018

Time allocated
for the site
selection.

Time allocated of
preparation of
feasibility study.

Time allocated
for sourcing of
capital.

Time allocated
securing licenses
and Permits.

Time allocated
for improvement
of leasehold.

Time allocated
for acquisition of
equipment and
machinery.

Start of Normal
Operation.

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 Chapter IV

Technical Aspect

4.1 Objective of the Study

 To determine the product offered by the proposed business.

 To know the equipment and facilities to be used in the proposed business.

 To find out and to determine the improvement of location for the proposed

business.

4.2 Technical Description

This aspect of the studies identifies whether the product being offered are at

the highest quality minimum cost. It also covers the asset being used by the

business for it to be operated successful such as machine and equipment,

furniture and fixtures, office supply and sanitary supplies. This aspect considered

of the service offering, project layout and project site, building specification,

building materials, list of materials, schedule of materials and waste disposal.

4.3 Building

The proponents consider a higher cost to finish the building. TASTY

QUEENIE FOOD building almost perfect for our business there is an enough

space for Manager, Assistant Manager, Kitchen Manager, Cashier, Locker Room

and Staff. The first floor accommodate to the counter and tables and chair for the

40
customer. The monthly rent of Five Thousand Six Hundred (5,600) is reasonable

enough to pay for the rental. There is also one comport room in the office.

There will also two entrance and exit door, 1 backdoor, 2 fire exit and 1 exit

for the safeties of all. The business logo are presented in signage at front of the

building for the businesses recognition. This will also be a standing tarpaulin to

be placed in front of office which will showcase the product being offered by the

firm.

4.4Pictures of Machinery and Equipment

COMPUTER is an electronic device

for storing and processing data,

typically in binary form, according to

instructions given to it in a variable

program.

PRINTER is a device that accepts text

and graphic output from a computer

and transfers the information to paper,

usually to standard size sheets of

paper.

41
 TELEPHONE is a

telecommunications device that

permits two or more users to conduct

a conversation when they are too far

apart to be heard directly.

CALCULATOR is a small electronic

device that is used for computing

numbers.

ELECTRIC STOVE is a flat piece of

kitchen equipment for cooking usually

has four pieces that uses electricity.

PAN is a usually broad, shallow, and

open container for domestic use as for

cooking.

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 MIXING BOWL is a bowl used for

mixing of ingredients.

MEASURING CUP is a cup marked in

graded amounts, used for measuring

ingredients in cooking.

MEASURING SPOON is a spoon

used to measure an amount of an

ingredient, either liquid or dry, when

cooking.

STEAMER is a container in which

food is cooked with steam.

KNIFE is usually sharp blade attached

to a handle that is used for cutting or

as a weapon.

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GRATER is a metal frame with holes

used to grate foods like cheese.

SPATULA is a kitchen tool that has a

handle which is bent upward and a

wide, thin blade used for lifting and

turning foods on a hot surface.

CHOPPING BOARD is a durable

board on which to place material for

cutting.

KITCHEN SHEAR is usually-designed

scissors for the kitchen; they are

shaped like shears.

REFRIGERATOR is a device or room

that is used to keep things cold.

44
4.5 Picture of Furniture and fixtures

SWIVEL CHAIR a chair with a seat

able to be turned on its base to face in
any direction.

CABINET is a piece of furniture that is

used for storing things and usually has

doors and shelves.

SOFA is a long and comfortable piece

of furniture on which a person can sit or

lie down.

TABLE is a piece of furniture that has a

flat top and one or more legs.

45
 CHAIR is a seat for one person that

has a back and usually four legs.

STOOL is a seat that fits one person

that has no back or arms.

COUNTER is a level surface (as a

table, shelf or display or food display)

over which transactions are conducted

or food is served or on which goods are

displayed or work is conducted.

4.6 Pictures of Office supplies

BALLPEN is a writing instrument with

an internal ink reservoir and a sphere

for a point.

46
STAPLER is a mechanical device that

joins sheets of paper or similar material

by driving a thin metal staple through

the sheets and folding the ends.

SCISSOR is hand-operated cutting

instruments. They consist of a pair of

metal blades pivoted so that the

sharpened edges slide against each

other when the handles.

STAPLE is a type of two-pronged

fastener, usually metal, used for joining

or binding materials together.

BOND PAPER is a paper that can be

used for documents.

47
 FOLDER is a folded cover or large

envelope for holding documents.

MARKER is a type of pen that makes

wide lines.

WHITEBOARDS is a large board with

a smooth white surface that can be

written on with special markers.

LOGBOOK is a written record of

activity, events, or travel.

48
LEDGER is a book that a company

uses to record information about the

money it has paid and received.

INK is a colored liquid that is used for

writing or printing.

49
4.7 Maintenance supplies

HAND SANITIZER.is a supplement or

alternative to hand washing with soap

and water.

AIR FRESHENER is consumer

products used in homes or commercial

products used in restrooms that

typically emit fragrance.

TISSUE.is a soft paper product (tissue

paper) used to maintain personal

hygiene after human defecation or

urination.

SOAP is mainly used as surfactants for

washing, bathing, and cleaning.

BROOM is a cleaning tool consisting of

stiff fibers attached to, and roughly

parallel to, a cylindrical handle, the

broomstick.

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TOILET CLEANSER refers to a

number of chemicals that remove color,

whiten, or disinfect, often via oxidation.

MAT is a generic term for a piece of

fabric or flat material, generally placed

on a floor or other flat surface, and

serving a range of purposes.

MOP It is used to soak up liquid, for

cleaning floors and other surfaces, or

to mop up dust, or for other cleaning

purposes.

TOILET BRUSH is a domestic

implement designed for the cleaning of

the lavatory pan.

DUST PAN is a cleaning utensil (also

known as Dustpan and brush (UK),

commonly used in combination with a

broom.

51
4.8 Product Supplies

Squash Sugar Flour

Salt
Lumpia Wrapper Cooking Oil

Condensed Milk

52
4.9 Office Supplies Quantity and Prices

PRODUCT QUANITY PRICE TOTAL

5 (11 x 7 long P180.00 P 900.00

size)
BOND PAPER
5 (11 x 8.5 short
size) 165.00 825.00

10pcs. Long and 16.75 167.00

FOLDER
Short

INK 1 Set 4,999 4,999

BALLPEN 10 10.00 100.00

STAPLER 2pcs 60.00 120.00

SCISSOR 5pcs 40.00 200.00

STAPLER 2 box 38.00 76.00

MARKER 5 pcs 20.00 100.00

WHITE BOARD 2pcs 1,000 2,000.00

LEDGER 3pcs 30.00 90.00

LOGBOOK 1pc 85.00 85.00

TOTAL Php9,662

53
4.10 Machinery and Equipment

PRODUCT QUALITY PRICE TOTAL

COMPUTER 3pcs P 12,595.00 P 37,785

PRINTER 1pc 3,959.00 3,959

CALCULATOR 3pcs 269,00 807.00

TELEPHONE 5pcs 450.00 2,250.00

AIR 2pcs 12,500.00 25,000.00

CONDITIONER

TOTAL Php69,801.00

4.11 Quantity and Prices of Furniture and Fixtures

PRODUCT QUALITY PRICE TOTAL

DESK 5pcs P 2,000.00 P 10,000.00

SWIVEL CHAIR 5pcs 875.00 4,375.00

TABLE 2pcs 2,000.00 4,000.00

CHAIR 4pcs 180.00 720.00

CABINET 2pcs 354.00 4,708.00

COUNTER 1pc 15,000.00 15,000.00

STOOL 5 pcs 2,000.00 10,000.00

TOTAL 48,803.00

54
4.12 Quantity and Prices of Office Maintenance Supplies

PRODUCT QUALITY PRICE TOTAL

BROOM 3pcs P80.00 P240.00

FLOOR MOP 3pcs 249.75 749.25

FLOURESCENT 6pcs 139.00 834.00

LAMP

DUST PAN 4pcs 69.75 279.00

DOORMAT 5pcs 25.00 125.00

TOTAL P2,227.25

4.13 Quantity and Prices of Sanitary Supplies

PRODUCT QUALITY PRICE TOTAL

HAND SANITIZER 2 bottle ( 500 ml) P87.00 P174.00

SOAP 3 box 34.60 103.08

AIR FRESHENER 2 cans 154.75 309.05

TISSUE 2 packs 99.00 198.00

TOILET CLENSER 2 bottle in 500 ml 97.75 195.50

TOILET BRUSH 2pc 50.00 100.00

TOTAL P1079.63

55
4.14 Raw Materials

NUMBER OF
ITEM UNIT PRICE TOTAL COST
UNITS

Squash Php 2,200 35 sacks Php 77,000

Flour Php 1,040 20 sacks Php 20,800

Brown Sugar Php 1,500 20 sacks Php 33,000

Cooking Oil Php 211 115 dozens Php 24,265

Lumpia Wrapper Php 25 2,800 bundles Php 70,000

Condensed Milk Php 580 50 boxes Php 31,900

Salt Php 300 10 sacks Php 3,000

Total Annual Cost Php 259,728

4.15 Operating Cost

ITEM COST MONTHLY COST TOTAL

Transportation Cost Php4,833.08 Php57,996.96

Electricity Cost Php4,900.00 58,800

Total Operating Cost Php116,796.96

56
Floor Plan

First Floor

Fire Exit Kitchen

Rest Room Storage

Room

And Stock Room

Staircase

Counter

Tables and Chairs

Entrance and Exit Entrance and Exit

57
 Second Floor
Rest Room
Fire Exit

Staircase
Locker Room

Manager’s Office
Assistant Manager’s

Staff
Room
Office

Manager’s
Kitchen
Office Supplies Room
Office

58
 CHAPTER V

FINANCIAL ASPECT

5.1 Objectives of the Study

 To find out the total contribution to be invested in establishing the

proposed business.

 To know the financial requirements of the proposed business.

 To assess and evaluate the financial status of the customer.

TASTY QUEENIE FOOD

PARTNERS’ CAPITAL CONTRIBUTION

DESCRIPTION % ON TOTAL AMOUNT

CONTRIBUTION

Kollyn Antonete L. Ebora 16.6% Php 450,000

Shirly T. De Castro 16.6% Php 450,000

April Joy P. Magtibay 16.6% Php 450,000

Rhea Mae V. Cabael 16.6% Php 450,000

Jaira G. Musico 16.6% Php 450,000

Jona Marie B. Sanico 16.6% Php 450,000

TOTAL 100% PHP 2,700,000

59
 The partners’ equity and their share in the profit and loss would be based on

the partners’ contribution which is distributed.

16%
18%

16% 16%

16% 18%

60
Total Projected Cost

TASTY QUEENIE FOOD

Total Projected Cost

Property Plant and Equipment Amount

Kitchen Equipment ₱ 47,545

(Machinery/Equipment)

Office Equipment ₱ 48,803

Furniture and Fixtures ₱ 69,801

Total ₱ 166,149

Working Capital

Direct Material ₱ 259,728

Direct Labor ₱ 1,640,064

Overhead Cost ₱ 6,027

Administrative Expense

Rent Expense ₱ 67,200

Operating Expense ₱ 116,796.96

Supplies-Office ₱ 115,944

Advertising Expense ₱ 5,760 ₱ 2,211,519.96

Total Working Capital ₱ 2,377,668.96

Add:Contingency ₱ 322,331.04

Total Projected Cost ₱ 2,700,000

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B.Projected Income Statement

Sales 3,528,000

Less:Cost Of Good 259,728

Sold

Squash 77,000

Flour 20,800

Brown Sugar 33,000

Cooking Oil 24,270

Lumpia Wrapper 70,000

Condensed Milk 31,900

Salt 3,000

Labor Cost 1,640,064

Overhead Cost 6,027

Administrative
Expenses

Operating Expense 116,796.96

Rent Expense 67,200

Supplies Expense 115,944

Administrative 5,760 305,700.96

Expense

Total Cost 2,211,519.96

Net Income 1,316,480.04

62
 CHAPTER VI

SOCIO ECONOMIC ASPECTS

6.1 Objective of the Study

 To determine the conduciveness of our company and how contribute to

the business world.

6.2 To the costumers

 “Tasty Queenie Food” will offer a healthy product with the affordable price.

 Supplying them products or services with right quality on the right time.

 Providing full information about the products within the menu.

 We are giving some “promos”

6.3 To the community

 The proposed business will generate employment, to the people in Brgy.

Palindan, Ibaan, Batangas. This business will not only for the benefit of

the owner and the members but our society as well as giving

opportunities within the vicinity of Barangay Palindan, Ibaan, Batangas.

 Spending part of profit towards civic and educational facilities.

 Establishing health facilities.

63
6.4 To the Government

 Complying all our requirements.

 Honestly paying the taxes in time.

 Maintaining fair trade policies.

 Executing Government contracts.

6.5 To the Employers/Employees

 It will provide them proper wages, benefits.

 Having free seminars, training's and organizing team buildings.

 Giving incentives.

 Having comfortable working condition.

6.6 To the Environment

 “Tasty Queenie Food” is an environmental friendly business they follow

the proper waste disposal, to help the our environment and to maintain the

cleanliness.

 Avoid using of too much resources.

 Using green appliances

 Lessen using of toxic waste and chemical.

 Disposing waste accurately or recycling it instead.

64