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CITY OF MALABON UNIVERSITY

Maya-Maya Street, Corner Pampano Street

Barangay Longos, Malabon City

MR. PATTY FISH

Presented to the

Faculty of the College of Business and Accountancy

City of Malabon University

In partial fulfillment of the requirement in the course Management

116, Management Research for the degree Bachelor of Science in

Accountancy / Management Accountancy.

Leader:

Saagundo, Angielo Gabriel D.

Assistant Leader:

Saldaa, Darleen A.

Members:

Brioso, Rene Jr. B.

Dela Cruz Jr., Feliciano A.

Erazo, Mark Jade P.

Academic Year 2017-2018

Dr. Jaime A. Santos

Professor
CITY OF MALABON UNIVERSITY

Maya-Maya Street, Corner Pampano Street

Barangay Longos, Malabon City

APPROVAL SHEET

The Feasibility Study entitled MR.PATTY FISH has been prepared by:

Leader: Members:

Saagundo, Angielo Gabriel D. Brioso, Rene Jr. B.

Assistant Leader: Dela Cruz Jr., Feliciano A.

Saldaa, Darleen A. Erazo, Mark Jade P.

In partial fulfillment for the subject of MNGT116- Management


Research. This feasibility study has been examined and recommended
for the approval for oral presentation.

Dr. Jaime A. Santos


Professor-In-Charge

Panel of Examiners

Approved this ____ day of _______ 2017, by the committee on oral

Presentation with an average grade of _______________.

_________________ _________________

_________________ _________________

Noted By _________________

Prof. Melandro I. Gimpaya

Dean - College of Business and Accountancy


DEDICATION

To the divine providence upon who all glory and honor shall be

credited,

To our family who is the source of our inspiration and strength,

which raised us from a very humble beginning,

To City of Malabon University and Professors who helped us to

develop our skills, knowledge and capabilities,

Lastly, this is for Dr. Jaime A. Santos who gives us motivation,

hopes and wisdom on conducting this feasibility studies.


ACKNOWLEDGEMENT

This feasibility study that made by our group would like to

acknowledge the people who share their ideas and information of

this research. This study will not be feasible without the help and

support of the following:

First, the Almighty God who guided us, give us strength, enough

knowledge and wisdom in doing this project. We put him first on

everything that we did.

To our professor Jaime Santos who patiently teach and share his

knowledge to us for the completion in this study.

To our professor _______ who helped us for checking and giving

instructions in doing our financial aspects.

To our respondents who gave their time by answering our survey

questionnaires and the employee at city hall of Malabon.


To our parents who always been there and giving us financial and

moral support.

Lastly, each member of the group: SAAGUNDO, SALDAA,

ERAZO, DELA CRUZ and BRIOSO for contributing their effort and

time for the success of this study. This wouldn't be possible if we

didn't put God in the center that's why we would like to say Thank

You so much and God Bless us all.


CHAPTER 1

SOCIAL

SIGNIFICANCE
The Fish Patty itself

Our product is Fish Patty; it is made of Milkfish from the fish

ponds of Barangay Muzon, eggs and different herbs and spices.

The Milkfish will provide a healthier kind of patty because they have

less saturated fat, and contains fatty acids that could help the

development of the brain and memory of children, prevent heart

disease, nourish the eyes, and reduces depression. This product

will be an additional to variety of patties offered in the markets, so

that the customers will have more options to choose based on their

different preferences.

Employment

The business of manufacturing fish patties will provide

employment to those who are PWDs (Persons with disabilities),

unemployed women and out of school youth so that they can earn

their salaries to finance their daily needs. The manufacturing of fish

patties will be handmade rather than the use of machines in order

to provide more employment.


Government

This business will provide income to the government that

can be used as additional funds for public services.

Proponents

We, the researchers, it improves our way of thinking by

constructing new ideas for the research and we also learn to go

beyond our limits by thinking outside the box.


CHAPTER 2

ORGANIZATION

AND

MANAGEMENT
Introduction

An organization is an individual or group of people that

collaborate to achieve certain commercial goals. There are three

main types of business organizations: Sole proprietorship,

partnership and corporation, which comprise a social unit of people

that is structured and managed to meet their goals and objectives.

Each member of an organization has different tasks to complete in

order to achieve their specific objectives which can help the

organization to achieve their main goals. There are different sizes

of organizations which possessed different management needs and

different ways of planning, organizing, directing and controlling it.

An organization cannot function without management.

Management is the administration of organization; it sets out their

strategies and coordination of efforts of members to attain their

goals and objectives by usage of their financial, human, and

technical and natural resources. Hence, management plays a vital

role to organization.
Forms of ownership

There are three main types of business organizations, sole

proprietorship, partnership and corporation. The Fish Patty is a sole

proprietorship organization which is easy to manage, easy to

comply on legal and regulatory requirements, inexpensive and also

the simplicity of its operations.

Sole proprietorship is the simplest type of business

organization which it can operate by its owner with full control on

the business. It is preferable to those who are starting small on their

businesses and in sole proprietorship, the proprietor have the

privilege to all profits and accountable for liabilities and losses of

the business.
Proposed Organizational Chart

Organizational structure provides guidance to all

employees by laying out the official reporting relationships that

govern the workflow of the business.

Chain of Command

Manager

WORKER WORKER WORKER


Manager Is responsible for the supervision, monitoring,

observance of proper grooming, and cash in and out of business

operations.

Workers- Production Is responsible for the preparation of

materials, making the product and maintaining the cleanliness of

production facility.
HIRING PROCEDURES

POSTING JOB
SUBMISSION
VACANCY OF BIODATA

ORIENTATION INTERVIEW and


and TRAINING SCREENING

SUBMISSION OF
REQUIREMENTS START OF
WORK
REQUIREMENTS

Workers production

16-30 yrs. old

Male/Female

Knows how to read and write

WORKERS:

Bio-data

Health Certificate

NBI Clearance

MANAGER:

Bio-data

Health Certificate

NBI Clearance

Management course graduate


Estimated Number of people to be hired:

1 Manager

3 Workers

Skills needed:

Deboning skills

Training requirements:

Deboning and packaging training


JOB DESCRIPTIONS FOR VARIOUS PERSONNELNEEDED

GENERAL Responsible for the

MANAGER productivity of the worker

He is responsible for the

supervision of the operation

He is responsible for the

selection, termination and

hiring of the worker

Responsible for the

preparation of the financial

statement

Ensuring that the government

requirements are being

complied
WORKERS Responsible for the

manufacturing process

The cleanliness of the

manufacturing process

Responsible for the cleanliness

of the raw materials and

equipment that will be use


COMPENSATION

Compensation schedule

General Workers

Manager

Wage per 500 300

Day

Wage per 3000 1800

Week

Wage per 12000 7200

Month

Wage per 148 000 88 800

Year
General Manager

Wage per Day Php 500

Working days per Year x 296

Php 148 000

Workers

Wage per Day Php 300

Working days per Year x 296

Php 88 800

DAYS IN A YEAR: 365

LESS: Rest Day (54)

Calamity (10)

Holidays (5)

296
Nature of Appointment

This business will provide employment on a contractual

basis.

CONTRACT SAMPLE

Mr. Patty Fish

EMPLOYMENT CONTRACT

Employer:

Employee:

AGREEMENTS

Employment:

The Employer shall employ employee as ___________ and the employee


agrees to be employed as ____________ for the term and under the
conditions set forth in this agreement.

Duration of the contract:

Your employment with the employer under this contract commenced on


____________, and shall continue for 5 months, unless your employment
is terminated.

Job title and flexibility:

You are employed as ________________ of the Mr. Patty Fish.

You are expected to perform all duties which may be required of you in
this role and as set out in the Job Description. You must comply with all
reasonable directions given to you and observe all the policies,
procedures and rules of the employer as may be introduced and/or
amended from time to time.

The Employer operates a policy of job flexibility and the employer may, at
its discretion, require you to perform additional or other duties, whether
skilled or unskilled, not within the scope of your normal duties and may at
its discretion amend your Job Description at any time.

Salary:

The salary you will get is _____________ per day, plus any overtime or
holiday pay.

This agreement, entered into this___ day of _______ 20__, between Mr.
Patty fish, a sole proprietorship and
_____________________________________ the employee.

____________________________ __________________________

Employee Employer
Personnel Safety:

Workers are required to wear the proper uniform provided

and set out by the business. Any negligence on their safety

will not affect the business.

Working conditions:

The cleanliness of the manufacturing facility must be

maintained by the workers and supervised by the manager.

Before and after of the production, the workers are obliged to

clean the materials to be used and the manufacturing facility.

The manufacturing facility must be proper ventilated to avoid

negative impact to our employees. There must be ventilators

to suck up contaminated, polluted and hot air from the facility

and give room for cool and fresh air from outside.
Management Policies

Leadership style to be adopted

Autocratic

The manager makes decisions unilaterally, and without

much regard for subordinates. As a result, decisions will reflect the

opinions and personality of the manager, which in turn can project

an image of a confident, well-managed business.

Authority and Responsibility

The manager supervised the whole production process

including the selling and the delivering process of the products and

also for the cash in and out of the business.

Communication Channel

This is the way of information flows to the organization. The

manager should be able to effectively communicate to employees

what is expected to them, make sure they are fully aware company

policies and inform them of any upcoming changes.

The communication channel type to be used is either written

or verbal to effectively disseminate the information to various

personnel.
Regular meetings

Regular meetings will be conducted on every first Sunday of

the month to present to the employees the business status and

possible conflict in the workplace.


General Business Policies

WORKERS:

Employees are required to work 8 hours per day.

One hour lunch break. Only time for rest and gossiping.

In case of absence, it must be one day early of informing the

assigned manager with valid reason provided.

In case of emergency during at work, half-day is allowed and

must communicate and inform assigned manager.

WORKING ENVIRONMENT:

Must have harmonious relationship among workers.

Respect to managers, and co-workers are strictly observed.

No gossiping during work hours.

GROOMING:

Proper grooming of the employees is strictly observed.

Employees must wear white T-shirt, pants, rubber shoes,


hair with hairnets and as much as possible no accessories.

For hands, wear gloves.

CUSTOMER RELATION:

On-calls orders are entertained and monitored by manager

Walk-in customers for availing fish patty products has

designated stall/booth monitored by at one worker, likewise

resellers willing to avail.

RULES AND REGULATION:

Work starts at 8:00 AM-5:00 PM

Cleanliness of the production area is strictly observed.

Clean your own area as much as possible.

Any activities that will cause trouble and damage to the

products and production area also are strictly not allowed.

EQUIPMENT CHECK/ MAINTENANCE

Assigned employees will be expected to monitor and make

sure equipment used in the production is in good condition.


GANTT CHART

July Aug Sep Oct Nov Dec Jan

Feasibility
Study

Locating
the
business

Capitalization

Construction
of production
facility

Purchasing
equipment
and
materials
Complying to

legal and

regulatory

requirements

Hiring and
training of
workers

Start of
operations

Gantt chart is useful for planning and scheduling projects. It

will help you assess how long a project should take, determine the

resources needed, and plan the order in which youll complete

tasks.
CHAPTER 3

MARKETING

ASPECT
Introduction

Marketing is the action or business of promoting and selling

products or services, including market research and advertising.

Marketing Aspect is very important aspect because it helps to

achieve success of the organization. On the absence of marketing,

the business can result to operating losses which is one of the

dilemmas of different businesses these days.

One of the factors for the business to be successful is on

how they propose their products or services to target markets. So,

the business must be creative on how they market their product or

services. The objective of this aspect is to determine if the product

or service possess potential buyers or users.


4 Ps of the Marketing Aspect

The four Ps are the categories that are involved in the

marketing of a good or service, and they include product, price,

place and promotion. Often referred to as the marketing mix, the

four Ps is constrained by internal and external factors in the overall

business environment, and they interact significantly with one

another.

Product

The first of the four Ps of marketing is product. A

product can be either a tangible good or an intangible

service that fulfills a need or want of consumers. Its

imperative that you have a clear grasp of exactly what your

product is and what makes it unique before you can

successfully market it.

Price

Price is the amount of money paid by customers to

purchase the product. Once a concrete understanding of the

product offering is established, we can start making some

pricing decisions. Price determinations will impact profit

margins, supply, demand and marketing strategy.


Place

Place is the activities that make the product available

to consumers. Place decisions outline where the product is

sold and how it is delivered to the market.

Promotion

Promotion includes advertising, public relations and

promotional strategy. This tie into the other three Ps of the

marketing mix, as promoting a product shows consumers

why they need it and why they should be willing to pay a

certain price for it. Promotion is the activity that

communicates the products features and benefits and

persuades customers to purchase the product.


Proposed Marketing Program

Product Description

The main ingredient of this patty is milkfish which contains

less saturated fat compare to traditional beef patty. It is a good

source of protein and contains fatty acids that could help the

development of the brain and memory of children, prevent heart

disease, nourish the eyes and reduces depression.

Ingredients

Deboned Milkfish

1 onion, minced

1 egg, beaten

2 tablespoons water

cup bread crumbs

4 cloves garlic, minced

teaspoon Worcestershire sauce

3 tablespoons fresh parsley, chopped

teaspoon salt

teaspoon pepper
Procedures

1. In a pan, arrange the fish then cover with water. Bring to boil

and simmer until fish is tender. Drain and pat dry.

2. In a large bowl, place fish then mash with fork into flakes.

3. Combine and mix the ingredients.

4. Mold each into a ball shaped figure, and press on the ball

shaped mixture to form a flat fish patty.

Fish patty can be grilled or fried.

Put into buns with tomatoes, coleslaw, mustard and/or

ketchup or just simply pair it with rice.

This product is preferable especially to health conscious

people, fish lovers and parents that want to provide a delicious and

nutritious food for their children.


Channel of Distribution

.
Manufacturer

Consumers

Proposed promotional activities

Words of Mouth By the help of our customer, they transfer the

facts and details of our product from one customer to another.

Tarpaulins We will use tarpaulin advertising because they are a

good deal cheaper; it is easily get the attention of our customers

and other people passing by that we offer this kind of product.

Online Advertisement Using social media, we can advertise and

promote our product and receive immediate response.


Proposed Price:

P60 Pesos

Factors affecting the Market

Internal Factors

It is the strengths and weaknesses that an organization can

demonstrate by strongly affect how a company meets its objectives.

Product

Our product is a nutritious kind of food because it contains

Omega-3 fatty acid that helps the brain and heart. Our product is

affordable by people and they will receive certain benefits on it.

Human Resource

The quality and capacity of the workforce is a key factor in

affecting marketing objectives. A motivated and well-trained

workforce can deliver market-leading products or services that

create a competitive marketing advantage.

Operations

Operations have a key role to play in enabling the business

to compete on cost and quality.


External Factors

Consist of uncontrollable forces outside the business that

which may affect to the operation on its management.

Population

It is very important to determine the market population to

determine the demand and supply.

Competitors

Competitors are critical external business factor that may

affect the business. It is difficult for us to find a loyal customer

besides our product is not yet known to the market that can

decrease the sales due to strong competitors.

Government

Government implemented rules and regulations that need to

be followed. (For Example: Price Ceiling and Price Floor in terms of

raw materials that will be used in our product).


Technological change

Consumer and other markets are now affected by rapid

technological change, shortening product life cycles and creating

great opportunities for innovation.

Target Market Description

Our primary target market is barangay Muzon and barangay

concepcion residents. Our business will provide products with

affordable price to them. Muzon and Concepcion residents can also

be resellers of our products to their friends, families and

acquaintances.

Market Description

Marketing includes meeting ones product be known by

people, that it actually exist and available for them. Mr. Patty Fish is

helpful and a better choice for those health conscious individuals as

when compared to other patties. Its uniqueness and benefits can

make it to be successful and that is why we decided to have this

product introduce in the market, primarily to barangay residents

first. Aside from its uniqueness and benefits it will help the

barangay to use their own resources to create this one of a kind

product.
SWOT Analysis

Strength

Easy acquisition of raw materials

Our products main ingredient is milk fish that can be

obtain from the barangay. Since Muzon has plenty of fish ponds, it

will be easy to acquire the raw material needed for production. And

the freshness of the milk fish can be assured.

Uniqueness

Beef patty, chicken patty, is the usual varieties. Our

product has its quality being unique for it introduces a new, better

and healthier choice for the consumers.

Weakness

Not yet known

As it is a new kind of variety of patty, people would

think if it will be as tasty as what they ordinarily known as patty

such as beef patties. They are not yet familiar with the product.
Opportunity

Health

Nutritionists, health conscious individuals specially

parents would probably be given a better choice and will prefer a

healthier kind of food. Children and also adult can help them

minimize the chance of having heart related sickness and also to

gain nutrients that can be found in fish.

Threat

Competition

Our product will be considered as newbie and

possible to be doubted if it is a better choice than the traditional

patties.
SMART

SPECIFIC

The objective must be able to answer the questions of 5 Ws

(What, Who, Where, When, and Why) and How. It must be a clear

objective of what must be achieved.

Measurable

There must be an appropriate way to measure the progress

of the objective and how much, how many, and how will you know

that it is already achieved.

Attainable

This will be the examination / evaluation that your

established objective is possible and will be able to be attained.

Realistic

The objective must be realistic. A not so perfect standard

that is unlikely to be done. It must be an objective that can be

achieve through hard work, high level of effort and preparation, an

acceptable realistic objective.


Time-Scaled

This provides the time limit, the deadline by which the

objective needs to be achieved by. This would dissuade people

from postponing task completion unnecessarily.

Market segmentation

Market segmentation is a marketing concept which divides

the complete market set up into smaller subsets comprising of

consumers with a similar taste, demand and preference. A market

segment is a small unit within large market comprising of

likeminded individuals. We have to identify the different market

segment to know their different needs and match those needs with

what we can offer to sustain those.


Population of Target Market

Barangay Muzon

Total Population:

5, 742

The total population will be the total target market in

Barangay Muzon

Barangay Concepcion

Total Population:

13,485

Number of streets:

13

13485/13 = 1037.31 or 1037

The answer will be the total target market in Barangay

Concepcion.

Barangay Muzon: 5 742

Barangay Concepcion: 1 037

Total Population Target Market: 6 779


Sample size determination

Slovenes Formula:

n= N / (1+Ne)

6779 / (1 + (6779 x .05)

= 377.71 or 378

Ratio Analysis

R = Total population of potential target market

Number of Sample

6779 / 378

= 17.93 or 18

Respondent Ratio

The ratio shows that for every one respondent is

representing 18 individuals.
Tabular Presentation

Barangay Muzon

Age

10-20 11 198

21-30 7 126

31-40 9 162

41-50 8 144

51-60 7 126

61-70 6 108

71-80 2 36

Gender

Male 21 378

Female 29 522
Survey Questioned Based On Respondent

1. How often do you eat burger?

Everyday 0% 0

Often 42% 378

Occasionally 38% 342

Very Often 20% 180

2. How much are you willing to spend for burger patties

50 52% 468

60 42% 378

70 4% 36

More than 70 2% 18

3. What is the reason for buying burger patties?

Its my favorite 20% 180

For Snack 54% 486

For Dish 26% 234

Others 0% 0
4. Have you heard a patty made of milkfish?

Yes 34% 306

No 66% 594

5. Are you willing to buy a patty made of milkfish?

Yes 90% 810

No 10% 90

6. In a scale of 1-5, can you rate our milkfish patty?

1- Very bad 2% 18

2- Bad 2% 18

3- Average 22% 198

4- Good 36% 324

5- Very Good 38% 342

7. What is your preference for buying burger patty?

Price 44% 396

Looks 6% 54

Taste 50% 450

Others 0% 0
8. Are you already a patronage of a burger patties of CDO,
Pure foods Etc.?

Yes 70% 630


No 30% 270

Barangay Concepcion

Age

10-20 24 432

21-30 9 162

31-40 6 108

41-50 5 90

51-60 5 90

61-70 1 18

71-80 0 0

Gender

Male 15 270

Female 35 630
Survey Questioned Based On Respondent

1. How often do you eat burger?

Everyday 0% 0

Often 30% 270

Occasionally 64% 576

Very Often 6% 54

2. How much are you willing to spend for burger patties

50 72% 648

60 24% 216

70 0% 0

More than 70 4% 36

3. What is the reason for buying burger patties?

Its my favorite 6% 54

For Snack 72% 648

For Dish 20% 180

Others 2% 18
4. Have you heard a patty made of milkfish?

Yes 16% 144

No 84% 756

5. Are you willing to buy a patty made of milkfish?

Yes 92% 828

No 8% 72

6. In a scale of 1-5, can you rate our milkfish patty?

1- Very bad 2% 18

2- Bad 0% 0

3- Average 56% 504

4- Good 24% 216

5- Very Good 18% 162

7. What is your preference for buying burger patty?

Price 44% 396

Looks 0% 0

Taste 56% 504

Others 0% 0
8. Are you already a patronage of a burger patties of CDO,
Pure foods Etc.?

Yes 80% 720

No 20% 180
Target Market Determination

Target age is from 14-60 yrs. Old

= Total target age/ Total population

=269,172/352890

=76.27% or 76%
Barangay Muzon

5,742 Target Population

X 76% - Target Age Population

4363.92

X .90 - Are you willing to buy a patty made of milkfish?

(Q. # 5)

3927.53

X .42 - How much are you willing to spend for burger patties?

(Q. #2)

1650 Target Market


Demand Analysis

Barangay Muzon

Demand Analysis

Frequency Target Percentage Time Total

Market of buying Count

frequency

Everyday 1650 0% 336 0

Very Often 1650 42% 144 99792

Often 1650 38% 48 30096

Occasionally 1650 20% 12 3960

Total 133848

Time Count:

Every day: 1x7x4x12 = 336

Very Often: 3x4x12 = 144

Often: 1x4x12 = 48

Occasionally: 1x12 = 12
Barangay Concepcion

1037 Target Population

X 76% Target Age Population

788.12

X .92 Are you willing to buy a patty made of milkfish?

(Q. # 5)

725.07

X .24 How much are you willing to spend for burger

patties? (Q. #2)

174 Target Market


Demand Analysis

Barangay Concepcion

Demand Analysis

Frequency Target Percentage Time Total

Market of buying Count

frequency

Everyday 174 0% 336 0

Very Often 174 30% 144 7517

Often 174 64% 48 5345

Occasionally 174 6% 12 125

Total 12987

Time Count:

Every day: 1x7x4x12 = 336

Very Often: 3x4x12 = 144

Often: 1x4x12 = 48

Occasionally: 1x12 = 12
Historical Population

Muzon Concepcion

Year Population Growth Population Growth

Rate Rate

2013 5594 .65% 13139 .65%

2014 5631 .65% 13225 .65%

2015 5668 .65% 13311 .65%

2016 5705 .65% 13398 .65%

2017 5742 .65% 13485 .65%

Average Growth rate:

.65% based on Philippine Statistics Authority

Projected Population

Muzon Concepcion

Year Population Growth Population Growth

Rate Rate

2018 5779 .65% 13572 .65%

2019 5817 .65% 13660 .65%

2020 5855 .65% 13749 .65%

2021 5893 .65% 13839 .65%

2022 5931 .65% 13929 .65%


Projected Demand

Year Muzon Concepcion Total

(A) (B) Projected

Demand

(A+B)

2017 133848 12987 146835

2018 134718 13071 147789

2019 135594 13156 148750

2020 136475 13242 149717

2021 137362 13328 150690

Note:

The basis of Projected Demand is Multiplying the

demand analysis for the year 2017 to Growth rate of

population .65% then add the last projected

demand

Example:

Muzon

133848 x .0065 = 870 + 133848 = 134718

Concepcion

12987 x .0065 = 84 + 12987 = 13071


Projected Supply

Year Muzon Concepcion Total

(A) (B) Projected

Demand

(A+B)

2017 100386 9740 110126

2018 101039 9803 110842

2019 101696 9867 111563

2020 102356 9932 112288

2021 103022 9996 113018

Note:

The basis of PROJECTED SUPPLY is Multiplying

the projected demand to competitors market share.

The competitors market share is 75% based on our

survey.

Muzon

133848 x .75 = 100386

Concepcion

12987 x .75 = 9740


Demand and Supply Analysis

Year Demand Supply Unfilled Percentage

Demand Gap

2017 146835 110126 36709 25%

2018 147789 110842 36947 25%

2019 148750 111563 37187 25%

2020 149717 112288 37429 25%

2021 150690 113018 37672 25%

Note:

For the UNFILLED DEMAND, Subtract the supply

from demand; and for PERCENTAGE GAP, Divide

demand to the unfilled demand.


City of Malabon University
College of Business and Accountancy
Feasibility Study
Management 116

SURVEY FORM
Name: _______________________________________________
Age: _________________ Sex: O Male O Female

How often do you eat burger?


O Everyday O
Occasionally
O Often O Very
Often

How much are you willing to spend for burger patties?


O P 50 O P 70
O P 60 O More
than 70

What is the reason for buying burger patties?


O It is my favourite O For dish
O For snack O others:
_________

Have you heard a patty made of milkfish?


O Yes O No

Are you willing to buy a patty made of milkfish?


O Yes O No

In a scale of 1 to 5, can you rate our Milkfish patty?


O 1 Very bad O 2 Bad
O 3 Average O 4
Good
O 5 Very Good

What is your preference for buying burger patties?


O Price O Taste
O Looks O If any please
specify _________________

Are you already a patronage of a burger patties of CDO, Pure foods Etc.?
O Yes O No
GRAPHICAL PRESENTATION OF
SURVEY QUESTIONNAIRE

1. How often do you eat burger?


0%

13%

36%
Everyday
Often
Occasionally
Very Often

51%
2. How much are you willing to spend for
burger patties?
2% 3%

P50
33% P60
P70
62% More than P70

3. What is the reason for buying burger


patties?

1%

13%
23%
Its my favorite
For Snack
For Dish
Others

63%
4. Have you heard a patty made of milkfish?

25%

Yes
No

75%

5. Are you willing to buy a patty made of


milkfish?

9%

Yes
No

91%
6. In a scale of 1-5, can you rate our milkfish
patty?
2% 1%

28%
1- Very bad
2- Bad
39%
3- Average
4- Good
5- Very Good

30%

7. What is your preference for buying burger


patty?
0

Price
44%
Looks

53% Taste
Others

3%
Are you already a patronage of a burger
patties of CDO, Pure foods Etc.?

25%

Yes
No

75%
CHAPTER 4

TECHNICAL

ASPECT
Introduction

This chapter focuses on discussing about the business

process of production and its activities. Technical aspect shows

and discusses the basic operation flows and activities of the

proposed project. It covers the study of the capacity, location,

layout, structural specification, operating requirements and

operation process and also covers the details of everyday operation

of the business.

This aspect contains the background of the product and the

procedures of making it, cost of materials needed for production,

cost of site improvement, proposed logo and its meaning, location

and site of the proposed business, and the building plans and

layout of the business. Furthermore, it identifies whether the

product offered can be produced at a desired quantity at its

minimum cost. Aspect of the business and the product should be

precisely planned. Hence, this aspect is very important to study.


Front View of the facility

Floor Plan
Vicinity Map

Mr. Patty Fish


Logo
Production Uniform
Ingredients and procedure of the product

Fish Patty

Ingredients:

1. Deboned Milkfish
2. 1 onion, minced
3. 1 egg, beaten
4. 2 tablespoons water
5. 1/4 cup bread crumbs
6. 4 cloves garlic, minced
7. 1/2 teaspoon Worcestershire sauce
8. 3 tablespoons fresh parsley, chopped
9. 1/2 teaspoon salt
10. 1/4 teaspoon pepper

Procedures:

1. In a pan, arrange fish then cover with water. Bring to


boil and simmer until fish is tender. Drain and pat dry.
2. In a large bowl, place fish then mash with a fork into
flakes.
3. Combine and mix the ingredients.
4. Mold each into a ball shaped figure, and press on the
ball shaped mixture to form a flat fish patty.

Fish patty can be grilled or fried.

Put it into buns with tomatoes, coleslaw, Mustard and/or


Ketchup or just simply pair it with rice.
Production flow chart

Contact the
Supplier

Prepare the
Materials

Cleaning and
deboning process

Forming
process

Packaging
process
First, we will contact the supplier for the materials
needed 1-2 days prior to the production.

At the start of production, workers will prepare the materials


needed.

The workers will receive the fresh milkfish and will be


checked its quality by the manager, then workers will clean
and debone it, and then they will put it into pan for boiling and
simmering until the fish is tender.

Then they will mash the milkfish to form into flakes then
mix with other ingredients then form into patty.

After that, they will carefully put the patties into small
plastic containers and then the finished goods will be stored at
freezers.
Steps in Applying for Business Permit

Steps for Acquisition of Barangay Clearance

Step 1: present the DTI certification

Step 2: pay 200 pesos

Step 3: wait for the release of the clearance

Acquisition of Sanitary Permit for business

Inquire or secure application form and list of requirements. Fill up

the application form and complete all the requirements.

1. File your application form and complete requirements.

2. Pay the necessary fees.

3. Return to One-Stop-Shop. Present the Official Receipt to the

sanitary staff for the recording of O.R. number. *Inspection

and Evaluation.

4. Return to One-Stop-Shop after 1 day and claim your

Sanitary Permit to the sanitary staff.


Acquisition of New Business Permit

Inquire or secure application form and list of requirements. Fill up

the application form and complete all the requirements.

1. File your notarized duly accomplished application form and

complete requirements. Wait for the evaluation and

assessment of application.

2. Pay the corresponding business fees and all regulatory fees.

3. Return to One-Stop-Shop Section. Present the official

receipt and wait for the final validation, approval and

releasing of Mayors permit and business plate/ sticker.

Acquisition of Fire Safety Insurance Certificate

1. Apply for the FSIC using the standard application form

including the requirements.

2. Wait for the release of Order of Payment.

3. Pay the assessed amount and submit copy of receipt of

payment to CRO.

4. Receive Claim Stub.

5. Owner/Authorized representative Present Claim Stub.


6. Acquisition of Locational Clearance for new business

activity

Inquire or secure application form and list of requirements. Fill up

the application form and complete all the requirements.

1. File your notarized application form and complete

requirements.

2. Pay the filing fees.

3. Return to One-Stop-Shop and present the Official Receipt to

the zoning staff for the recording of O.R. number. *

Inspection and Evaluation.

4. Return to the Zoning staff after 3 days and secure order of

payment.

5. Pay the necessary fees.

6. Return to One-Stop-Shop. Present the Official Receipt to

the Zoning Staff for the recording of O.R. number and claim

your Locational Clearance


DTI Business Name Registration

1. Present the requirements:

a. 1 valid government issued I.D.

b. 2 duly accomplished business registration form.

2. Proceed to evaluator.

3. Encoding of business details.

4. Payment through G-cash.

5. Releasing of certificate.

Bureau of Internal Revenue

Step 1

Accomplished BIR Form 1903 and submit the same together with

the documentary requirements to the RDO having jurisdiction over

the place where the head office and branch is.

Requirement:

BIR 1901 Application for Registration

Step 2

Pay the registration fee 500 at the authorized agent banks

Requirement:
Birth Certificate or any valid identification showing name, address

and birth date

Step 3

Pay documentary stamp tax

Requirement:

Mayors Permit or Application for Mayors Permit

Step 4

Submit requirements for ATP and registration of books of accounts

Requirement:

DTI Certificate

Step 5

Attend the tax payers initial briefing to be conducted by the RDO

concerned for new registrants in order to appraise them of their

rights and duties/responsibilities

Step 6

The RDO shall then issue the certificate of registration together with

the notice.
Purchase of Raw Materials

Planned production: 40000 per year

Product Cost

Milkfish 19.3

Onion 0.75

Egg 3

Bread crumbs 3

Worcestershire 1.5

Garlic 0.75

Salt 0.35

Pepper 0.35

TOTAL 29

Direct Labor 7.5

Manufacturing Overhead (46.7% of 3.5

DLC)

Total Product Cost 40


Purchase of raw materials (40000)

2018 2019 2020 2021 2022

Milkfish 772000 777018 782069 787152 792268

Onion 30000 30195 30391 30589 30788

Egg 120000 120780 121565 122355 123150

Bread crumbs 120000 120780 121565 122355 123150

Worcestershire 60000 60390 60783 61178 61576

Garlic 30000 30195 30391 30589 30788

Salt 14000 14091 14183 14275 14368

Pepper 14000 14091 14183 14275 14368

TOTAL 1160000 1167540 1175130 1182768 1190456


Bill of Materials

Kitchen Materials

Description Price Quantity Total

Utensils and

Equipment

Gas Stove 1400 1(Pcs) 1400

Set Knife 500 1(Pcs) 500

Pans 500 1(Pcs) 500

Mixing Bowl 250 1(Pcs) 250

Measuring Cup and Spoons 150 1(Pcs) 150

Fish Bone Tweezers 75 1(Pcs) 75

Mechanical Scale 500 1(Pcs) 500

Chopping Board 95 1(Pcs) 95

Tray 66 1(Pcs) 66

Pan Holder 66 1(Pcs) 66

Condiments Container 30 1(Pcs) 30

Set of Spoon and Fork 88 1(Pcs) 88

Trash Bin P88 1(Pcs) P88

Appliances

Freezer P15250 1 15250

Product Cooler 7700 1 7700


Exhaust Fan 400 2 800

Air con 8500 4 34000

TOTAL 62358

Furniture and Fixtures

Description Price Quantity Total

Cabinet for Kitchen P2000 1 set P2000

Table and Chairs 4500 6 27000

Stand Chair 250 2 500

TOTAL P29500

Flooring

Description Price Quantity Total

Floor and Tiles P12 75 P900

Cement 500 1 Sack 500

Sand 400 1 Sack 400

TOTAL P1800

Divider
Description Price Quantity Total

Wall P3000 8 P24000

Post 250 10 2500

Hard Wood 700 13 9100

TOTAL P35600

Paint

Description Price Quantity Total

Ceiling P650 5 Can P3250

Walling 850 5 4250

TOTAL P7500

Cleaning Materials
Description Price Quantity Total

Soap 18 5 90

Mop 200 3 600

Plastic Gloves (Reserve) 5 60 Pcs 300

Broom 80 3 240

Dishwashing Liquid 50 1 Litre 50

Scotch Bright 25 1 Pack 25

Dust Pan 70 3 210

TOTAL P1515

Plumbing

Description Price Quantity Total

Sink P1000 4 P4000

TOTAL P4000

Electrical
Description Price Quantity Total

Switches, Sockets, Wires and P5000 Over All P5000

Other Expenses

TOTAL P5000

Other Expenses

Description Price Quantity Total

Labour P300 3months P27000

Total P27000

Office Supplies

Description Price Quantity Total

File Storage Box P65 2 Box P130

Cash Voucher Pad 6 2 Pads 12

Check Voucher Pad 20 2 Pads 40

Record Book 30 1 30

Desk Stapler 75 1 75
Scissor 50 1 50

Scientific Calculator 1000 1 1000

Notebook 30 3 90

Ball Pen 10 10 100

TOTAL P1527

CHAPTER 5
FINANCIAL

ASPECT

Checked by:
Major Assumptions

1. The proposed project will start its operations in January 1

2018.

2. Business is a sole proprietorship

3. The initial capital of the business is P 200000

4. Depreciation will be on straight-line method

5. Equipments expected useful life is 5 years exception

Freezer and Air conditioner with useful life of 8 years

6. Leasehold Improvement amounted to 100000 with useful

life of 3 years

7. Revenue and Cost of needed materials will increase every

year by .65%

8. Centavos in the financial statement are rounded off to the

nearest peso.

9. The owner is assumed single with no dependents, for

income tax purposes.

10. There will be a miscellaneous expense of P 5,000

11. Utilities expense will increase 2% every year


12. The mark-up of the product is 50%

13. Normal Capacity for the year 2018 is 40000 units

14. The ending inventory is 5% of total materials available

for use.

15. Selling Price is constant for the next 5 years

16. Supplies Expense and Cleaning Materials is an outright

expense.

17. Monthly Withdrawal of the Owner is 4000