MANUEL S.

ENVERGA UNIVERSITY FOUNDATION

College of Business and Accountancy
University Site, Barangay Ibabang Dupay, Lucena City

KAH¿T SAAN FOOD TRUCK BUSINESS: A Feasibility Study

An Undergraduate Thesis Presented to the Faculty of the

College of Business and Accountancy
Manuel S. Enverga University Foundation
Lucena City

In Partial Fulfillment of the Requirements

for the Degree of Bachelor of Science in Accountancy

Jueann Magsino
Esther Camille T. Peguerra
Melljonh Pesigan
Ayrha Jane F. Principe
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December 2016
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APPROVAL SHEET

This study entitled “Kah¿t Saan Food Truck Business: A Feasibility Study” has
been prepared and submitted by JUEANN MAGSINO, ESTHER CAMILLE T.
PEGUERRA, MELLJONH PESIGAN, and AYRHA JANE F. PRINCIPE in partial
fulfillment of the requirements for the degree of Bachelor of Science in Accountancy
has been examined and is recommended for acceptance and approval for ORAL
PRESENTATION AND EXAMINATION.

CARLITO M. RODRIGUEZ
Adviser

PANEL OF EXAMINERS

Approved by the Committee on Oral Examination with a grade of ___________.

FLORMANDO BALDOVINO
Chairman

JUSTINIANO SANTOS ROMERICO ALVAREZ

Member Member

Accepted and approved in partial fulfilment of the requirements for the degree of
Bachelor of Science in Accountancy.

PAZ L. BOBADILLA
Dean, College of Business and Accountancy

December 2016
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Table of Contents

Title Pagei
Approval Sheetii
Rating Pageii
Table of Contentsiii
Acknowledgementiv
Dedicationv
List of Figuresvi
List of Tablesvii

Executive Summary1-2
Context of the Business3-10
Marketing Plan11-27
Operations Plan29-45
Human Resource Plan49-57
Financial Plan57-74
Socio-Economic Impact75
Conclusion75
References76

Appendices82
Consumer survey for Food Truck Business 83-85
Recipes86-103
Target Market Demographics 104-108
Schedules of Financial Plan Analysis 109-121
Curriculum Vitae122-139
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ACKNOWLEDGEMENT

With immeasurable love and appreciation, the researchers would like to extend

their deepest gratitude and appreciation to the people who helped them in making this

study possible. The researchers would like to extend their profound gratitude to the

following:

First and foremost, to God Almighty for being the source of the researchers’

strength, wisdom, patience and knowledge in working on this paper.

Mr. Carlito M. Rodriguez, research adviser, for his support, advices, guidance,

valuable comments and suggestions, by sharing his knowledge and helped in the

presentation and analysis of relevant data and computations that benefited the

researchers in the completion and success of this study.

Dean Paz L. Bobadilla, Dean of the College of Business and Accountancy, for

her support and words of encouragement.

To the Panel during the pre-defense, Mr. Flormando Baldovino and Mrs. Devota

M. Comia, for their comments and suggestion and giving of advices to make this study

a possible one.

To the Panel during the final defense, Mr. Justiniano Santos, Mr. Flormando

Baldovino and Mr. Romerico Alvarez for giving their constructive comments,

suggestion, knowledge, advices and critiquing this feasibility study.

The researchers would like to extend their deepest gratitude to their families.

Without their encouragement and financial support, the study will not be a possible one.
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DEDICATION

We, the researchers dedicate this feasibility study to the following, who have

incessantly inspired us to continue achieving and striving towards our dreams…

To our parents,

To our thesis adviser

To our classmates, BSA Fource,

To our ever supportive and loving friends,

To Miss Mara Angeli Cadiz,

And especially to God Almighty.

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LIST OF FIGURES

FIGURE NUMBER DESCRIPTION PAGE

1 Kah¿t Saan Food Truck logo 17

2 Kah¿t Saan Food Truck exterior design 18

3 Kah¿t Saan Food Truck banner 19

4 Personal Profile of Respondents (Age) 24

5 Personal Profile of Respondents (Employment Status) 25

6 Perception on Food trucks 26

7 Food truck Floor Plan A 33

8 Food truck Floor Plan B 34

9 Food truck Floor Plan C 34

10 Headquarters' Floor plan 36

11 Location Map of Headquarters 37

12 Kah¿t Saan Food Truck Gantt Chart 49

LIST OF TABLES

TABLE NUMBER DESCRIPTION PAGE

1 Food Menu 14-15

2 Summary of Respondents' Personal Profile (Age) 23

3 Summary of Respondents' Personal Profile 24

(Employment Status)
4 Summary of Respondents' Perception on Food 25

5 Summary of Respondents' Perception on Food 26

6 Perception on Coconut Industry as to Quezon Province 28

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7 Trucks Route 38

8 Sub-activities Gantt Chart 40

9 Kitchen Supplies and Tools 45

10 Roles & Responsibilities (Food Truck Staff) 42

11 Roles & Responsibilities (Office) 43

12 Initial Start-up Budget per Truck 59

13 Recurring Start-up Costs 59

14 Equipment Costing 60

15 Monthly Remuneration 60

16 Income Statement for 5 years 62

17 Balance Sheet 64-65

18 Depreciation Method 65

19 Statement of Cash Flows 67

20 Gross Profit Margin Ratio 68

21 Return on Assets 68

22 Return on Equity 69

23 Debt to Equity Ratio 70

24 Debt Ratio 71

25 Equity Ratio 72

26 Breakeven Sales A 75

27 Breakeven Sales B 75

28 Breakeven Sales C 75

29 Breakeven Sales D 75
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EXECUTIVE SUMMARY

This feasibility study entitled Kah¿t Saan Food Truck Business: A

Feasibility Study primarily introduced the locality to the food truck industry. The

study likewise, measured the profitability and feasibility of running a food truck

business in the locality of Quezon Province.

Specifically, it aimed to present foods with health benefits at low cost and a

good vibe ambience. And at a larger sense, it intended to promote Quezon products’

appreciation that can boost the culture of the locality and at the same time, create a

business that can be plausibly help in job generation and economic upliftments of the

locality.

With the continuous trend in the demand of foods and the rising of different

competitors offering something new, the food truck will thrive in such innovative

period and it can continue to thrive and create its own market. The Food truck will be

owned by 4 partners each contributing money for the partnership. To make some

leverage, the partnership will also acquire a 10-year loan which pays 11 percent

annually. It will employ 12 staffs equipped with proper training and is fit for the job

the partnership is looking for. Providing foods that are available and can easily be

accessed and be a hub to everyone is the goal of the partnership. Catering the market

through words of mouth, affordable yet delicious foods, and through unique food that
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can be offered to the general public. With three trucks on the different areas, it can

cater as many customers it can. Although not posing strong returns, the food truck is

on the right track. It can still provide returns that has an increasing trend through the

projected five year period. The return on equity doubled throughout the five year

period. The food truck general intention is to promote and uplift the culture and

products that the province of Quezon has and to give back on the community through

strong allegiance with local suppliers and building a good reputation to the customers.
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CONTEXT OF THE BUSINESS

The Food Truck History
Silverstein (2013) recounted that the history of food trucks can be traced in the

late 17th century when push carts serving food could be found in large cities on the East

Coast. Also, the Food and Agriculture Organization of the United Nations identified

street food is eaten by almost 2.5 billion people every day.

The modern-day food truck began in the 19th century Texas. After the

American Civil War, cattlemen were on the road for months at a time and needed to be

fed. In 1866, a rancher named Charles Goodnight was preparing for a huge cattle drive.

He figured out how to cook well while on the road by outfitting a durable US Army

surplus wagon with kitchen amenities to create the first kitchen on wheels. He mounted

a wooden box to the back and stocked it with shelves and drawers where he could store

pots and pans, tableware, utensils, and spices.

A hinged lid opened up that became the cook’s workstation and a table to serve

food. In the bed of the wagon, he stored dried beans, coffee, cornmeal, salted meat,

biscuits, and other food items that were easy to preserve. To the cowboys, chuck was

slang for good, hearty food, so these wagons came to be known as Chuck Wagons.

Meanwhile, in the cities of New England, lunch wagons became a common

sight. The night versions of these mobile food venues, which catered to nighttime

workers, were known as night owls. Horse-drawn street carts were also used to prepare

and serve meals. Carts that lost their wheels became what we know today as American

diners. In the late 1950s, later in versions of food carts became mobile canteens that

operated on stateside US Army bases.

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Mobile food carts have existed for hundreds of years, so the concept is nothing

new, but food truck culture continues to morph as the food truck business is taking new

popularity because of social media influence and its capacity to bring gourmet food into

streets in a budget.

The Filipino Food Truck

Goco (2013) further emphasized the food truck revolution in his article entitled:

“Manila’s Meals on Wheels: A Food Cart Revolution”. According to the article, the

more popular version of food trucks in the Philippine context would be the food carts.

Most of the food on wheels are the favorite fish balls, mystery meats, pares, mami,

lugaw, and other home cooked viands feeding the stomachs of students and hungry

workforce.

He named the first designer food truck in Manila as “Guactruck” that resembles

the American food truck and is offering burrito bowls and cilantro lime rice. It

originally made its way into Bonifacio Global City (BGC). Nowadays, more food

trucks are coming into horizon to cater different meals such as burgers, Middle Eastern

flares, etc.

The concept of food truck convergence also paved the way for “Cucina

Andare” in Makati. The creators of the weekend food bazaar Mercato Centrale

established it to bring together these different trucks in one place for people to enjoy,

just like in other countries that first experienced the advent of food trucks. While
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“Cucina Andare” is Italian for “go to the kitchen”, this revolutionary idea came into

being: to bring the kitchen to you.

The industry at glance

Nowadays, there is a growing trend for the new generation of street-food lovers.

Like so many other popular trends, they are the latest version of a long-standing part of

American and world culture.

According to Los Angeles-based industry-research firm IBISWorld, the street-

food business (including mobile food trucks and non-mechanized carts) is a billion-

dollar industry that has seen an 8.4 percent growth rate from 2007 to 2012. It is very

entrepreneurial: seventy-eight (78%) percent of operators have four or fewer

employees. The true number of these businesses is difficult to count, since the mobile

food industry is comprised of food trucks, food carts and kiosks, which have appeared

in malls as well as at train and bus stations, airports, stadiums, conference centers,

resorts, and other locations in recent years.

For food-industry observers, the food-truck business is increasing largely in

response to the slow-growing economy. People are seeking inexpensive meals they can

afford. Employees are also constrained to the fact that they have more work but they

only have limited lunch time. These factors make the mobile-food concept more

appealing than ever.

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Food Truck Pros & Cons

Based on an entrepreneurial standpoint, one of the advantage of the mobile

restaurants (like kiosks, carts, trailers and food trucks) is that they have a lower

overhead costs than restaurants and can be moved if one location does not generate

enough business. Rather than having to determine where to open a restaurant and worry

about the old real-estate adage "location, location, location," the owner can actually

drive to a new location, location, location if business is poor.

For the customers, you add the convenience of having food favorites right

outside a particular location - or inside with a kiosk - and meet several needs by serving

mobile food. First, foods that are being served are cost-friendly because you need not

pay wait staff or bussers. It has also the convenience of having a quick service. You

can also provide avenue for those people who are on a busy schedule from the need to

sit down and wait a couple of minutes before the food is served to them. Typically

customers can eat street foods while en route to their next destination.

The food truck is considered to be a restaurant on the go. Varying from the food

carts, concessionaires and mobile catering, it provides the foods directly right in the

customers. Food trucks can carry any number of foods, and in some cases, more

equipment that is use for storing, serving, cooking and preparing foods. The typical

food trucks are used for providing lunches, typically stocking sandwiches, kebobs,

tacos, burgers and other standard fare for the lunch crowd. They do big business in

corporate parks and places that have limited access to restaurants. Most food trucks are

stocked from concessionaires, but there is a growing number that are associated with
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fast-food and midlevel restaurants. Sizzler and California Pizza Kitchen, for example,

are putting together their own food trucks, as are other chains. Other trucks are also

restrained to a particular place while others roam around a particular location.

According to The Staff of Enrepreneur Media, Inc., trucks, compared to food

carts, can carry more food and handle more business. However, food trucks need more

space to park both when doing business and when off-duty. Essentially, there are two

types of food trucks – the mobile food preparation vehicle (MFPV) and the industrial

catering vehicle (ICV). The MFPV is where food is prepared as customers wait, while

the other one sells only those that are already pre-packaged foods.

Food trucks are subject to the same range of concerns as other food service

business. They generally require a fixed address to accept delivery of supplies. A

commercial kitchen may be needed for food preparation. There are variety of permits to

obtain and a health code to observe. Labor and fuel costs are a significant part of the

overhead.

In Asia, the cuisine offered by food trucks requires simple skills, basic facilities,

and a relatively small amount of capital. They are plentiful, with large potential for

income and often a very large sector for employment. Individuals facing difficulty

finding work in formal sectors will often venture into this industry, as it allows entire

families to involve themselves in the preparing and cooking of foods sold to the public.

The appeal involved in sustaining a food truck lie not only in the low capital

requirement, but also in the flexibility of hours, with minimal constraints to locale.

Street foods predominantly reflect local culture and flavor. Food trucks appeals to
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consumers in that they are often an inexpensive means of attaining quick meals.

Location and word of mouth promotion has been credited for their widening success.
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The Need To Patronize Own Products

Appreciating one’s culture and product in order to uplift the economic well-

being of the people and their industries. This is the thrust behind the inception on Kah¿t

Saan Food Truck.

The common loophole of patronizing your own product is you could get overly

critical. You could almost see every shortcoming without recognizing its advantages.

This perfectionist attitude may be a bit detrimental but it is necessary as far as business

is concern, especially if you are using the very product you sell. Among its many

benefits are:

1. You will be able to pre-empt your clients. You could easily rectify whatever

mistake there is before it contributes irreparable damage all because you

already saw it long before the clients do.

2. You gain first hand idea of your product’s features.

3. The fact that you use your own product only shows the level of trust you have

of its performance and reliability. And it will be such an effective

marketing tool.

Buy Pinoy Movement Foundation Inc. (BPMFI) expressed their woes that

Filipino products are not marketed well and that Filipinos should “patronize our own

products” to increase job generation in the country. These concerns come from the

Filipino tendency to import and patronize more foreign-manufactured products than our

own.
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Ramos (2013), as quoted from Lazo (2013) also said that “In patronizing our

own products, we are creating jobs, our problem with un-employment will diminish and

government agencies should also campaign local products by buying and marketing the

products so that consumers may be aware of local producers..” She claimed that

Filipino manufacturers are already producing “world-class” products and offering

competitive prices to entice buyers to patronize Filipino products, both locally and

internationally.

Furthermore, Pohnpei (2011) asserted that “The more your local firms prosper,

the more people they will employ. Those people will have more money and will be

able to boost the economy. When you buy local you help the economy in ways that will

be likely to help you in some indirect way.”

Thus, the researchers believed that more than the profit the business should

gain, it must be the bearer of the advocacy that we must patronize and appreciate our

own products, industry, and livelihood for it is vital in one’s economic development and

growth.
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11
PA
GE
\* MARKETING PLAN
ME
RG
MarketEF
OR
MA The target market of the food truck business is the people of all ages and
T
13 in the areas of Lucena City, Tayabas City, Sariaya, and Lucban. Indicated
lifestyles in

the Appendices (See Appendix 3) is the statistical data of the geographical target

market of Kah¿t Saan Food Truck taken from the Philippine Standard Geographic Code

conducted by the Philippine Statistics Authority (PSA). Specifically in this study, the

students and employees will serve as the target market of the Kah¿t Saan Food Truck

Business.

Based on the 2015 Census of Population and Housing (CPH) conducted also by

the PSA, the province of Quezon, excluding Lucena City posted a total population of

1,740,638 persons as of May 1, 2010. This is larger by 257,683 persons compared to

its total population of 1,482,955 persons counted in the 2000 CPH. The increase in the

population count from 2000 to 2010 translated to an average annual population growth

rate (PGR) of 1.61 percent. Among the lone city and 39 municipalities comprising the

province of Quezon, the municipality of Sariaya was the most populous with a

population size making up 8.0 percent of the total provincial population. As for

Lucena, according to its City Government website, it is composed of 267,907 people

with 2.31% annual population growth rate, according to the Lucena City quick facts

from the City Government website.

Marketing 4ps: Place

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Identified in the article from Entrepreneur Media (n.d.) are the good places for

food truck businesses: parks, empty lots, shopping malls, popular tourist locations,

sports venues, college campuses, and business districts.

Food trucks are less in number in the vicinity as compared to restaurants and

fast food chains so it will be easier to come up with good places to do business. Thus,

Kah¿t Saan Food Truck business pinpointed the following locations that can be

plausible for the food truck/s route.

Kah¿t Saan Food Truck business shall be directing its marketing and operations

plan towards hitting the market of students, office workers, parishioners, business

districts, and others in the above-mentioned locations. Routes of the food truck shall be

presented as part of the operations plan.

Thus, events such as foundation days, festivals, and other are plausible

opportunities for food truck marketing and sales. The mobility of food truck is very

beneficial in order to meet more markets.

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Marketing 4ps: Product

The food menu choices, in order to establish Kah¿t Saan Food Truck’s unique

selling point must be founded on these three qualities:

● AFFORDABILITY: Coconut-incorporated meals at a low-budget cost

shall be the unique selling point of the Kah¿t Saan Food Truck

● HEALTH BENEFITS: The food that shall be offered by Kah¿t Saan

Food Truck is a derivation from the typical street foods. We bring in

health benefits in a plate.

● PROUDLY QUEZON: The menu shall incorporate coconut products,

paired with Quezon classics, to promote the local food products and

produces that we have. Also, the project aims to spread the advocacy of

instilling appreciation in our own products and awareness of the needs of

Quezon coconut farmers.

The menu shall incorporate coconut products to promote the local food products

that we have and to further implicate the health benefits offered by our province’s main

product to people.

According to Dr. Verallo-Rowell (2005), the coconut has been well-known for

its nutritional powers and infinite practical uses. It has been referred as the “Tree of

Life”. Here are just a few health benefits ascribed to coconut:

● Coconut consuming cultures around the world have lower incidence of heart

disease.
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● Lauric acid exists abundantly in coconut and plays a fundamental role in

building your body’s immune system. Once in your system it transforms into an

antibacterial and antiviral substance called "monolaurin" which destroys viruses

and diseases.

● Lauric acid also occurs naturally in human breast milk and plays a vital role in

nourishing and protecting babies from infections.

● It promotes weight maintenance without raising cholesterol levels. They work

best for preventing weight gain if you’re not overweight or maintaining your

new weight after a successful diet.

Coconut-incorporated meals at a low-budget cost shall be the unique selling

point of the Kah¿t Saan Food Truck. Health benefits in delectable meals at minimal cost

would be the best thing that the food truck can offer to its clientele.

The food menu shall be compromised of the following:

Buko Bread Espesyal

Kahit Ano Basta Almusal Blueberry Pancake
(Breakfast Treats) Fun de Coco
Sauted Bitter Gourd

Isdalicious
Adobo
Kung Anong Sayo Yun din Meal ko Menudo
(Lunch & Dinner Meals) Kaldereta
Hipon con Buko
Manok sa Gata
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Chewy Coco Macaroons

Pansit Habhab
Coconut Brownies
Buko Pie
Yung Masarap na Dessert
Buko Salad
(All-day desserts & snacks)
Espasol
Maja Blanca
Palitaw

Buko Shake
Kahit Alin na Drinks Buko Juice
(Beverages) Coffee
Hot Choco

Table 1: Food Menu

Another remarkable thing is the mobility of the food through the food truck

itself. A purely operating food truck has been less in number here. Thus, an opportunity

for a business like Kah¿t Saan Food Truck, which is a food truck in pure operations, is

very much open. Also, current-running food trucks do not offer the same food choices

and advocacy as Kah¿t Saan Food Truck.

Marketing 4ps: Price

Affordability is an identified important factor in hitting the target market of

Kah¿t Saan Food Truck. The researchers believed that it would be plausible to offer

snacks and drinks below fifty pesos (P 50.00) and meals ranging from fifty pesos up to

a hundred (P 50-100.00).
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Marketing 4ps: Promotion

Hamel (2016) imparted that market research is a way in order to get consumer

preferences. Its purpose is to provide the management with insights about their target

consumers. This study shall likewise administer a market survey aiming to identify the

factors that people look into food establishments and incorporate them into the

operational and marketing plans of establishing the Kah¿t Saan Food Truck business.

The instrument is indicated in the Appendices as Appendix I.

Most of the food trucks in the vicinity are situated only for special events. One

example would be the Miguelito’s Ice Cream Food Truck owned by the Miguelito’s

International Corporation.

Brand is an essential factor in terms of promotion. Lake (n.d) asserted that brand

is a foundational piece that is important in marketing communication. It is strategic and

tactical. It should be inclusive of the logo, tagline, and corporate image. The logo,

presented as Figure 1, resembles a traffic sign post to feature the mobility aspect of

Kah¿t Saan Food Truck. Its corporate color is crimson with touches of yellow and

orange. It has the trademark of the inverted question mark and barrio fiesta theme to fit

the uniqueness and vibes of the food truck that is reflected on the menu it is offering: all

Filipino, specifically Quezon.

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Figure 1: Kah¿t Saan Food Truck logo

The truck (Figure 2) shall be colored crimson same as the logo. All the

corporate branding elements of the logo shall likewise be incorporated in the exterior

design. In addition, there would be coconut tree pictures to further exemplify the unique

features of the menu and the branding.

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Figure 2: Kah¿t Saan Food Truck exterior design

Kah¿t Saan Food Truck shall be making use of the tagline: “Food for every

Juan, everywhere” as indicated in the banner design in Figure 3. The tagline reflects the

affordable food choices for all kinds of people. It uses Juan instead of one to further

exemplify the Filipino style in the food it has to offer.

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Figure 3: Kah¿t Saan Food Truck banner

Setting up the food truck whenever there are events & festivals are good

avenues in promoting the food truck and the promotion of Quezon products. Moreover,

exhaust the use of social media in promoting the business because it’s free and has the

ability to reach more market at the same time. Discount and promo packages shall also

be given as the food truck commences its operation.

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Marketing Strategy
Overview

The success of Kah¿t Saan Food Truck will be attained by providing the

customer good food at very affordable prices, providing best service that the staff could

give and will continue to improve what the management have for its success in reaching

its goals. In market nowadays, it is more than just the food and service that is provided

by the business to make it successful. It is about winning more customers who will

patronize the food and service that is given by the management. Therefore, the Kah¿t

Saan Food Truck will strive harder for more customers and business opportunities that

will come along the way. The following will exemplify the marketing strategy that the

management will use to create more sales.

● The Truck Itself

The truck itself of the Kah¿t Saan Food Truck will be a way of

promoting the business to the customers on a daily basis by way of roaming the truck

around the vicinity of the place to do business.

The staff will be the one who will facilitate to promote the business by

their encouraging selling strategy to the customers and by way of giving them the best

service that they can offer and which should also apply its tagline: “Food for every

Juan, everywhere”.

● Advertising

Kah¿t Saan Food Truck exhaust the use of social media in promoting the

business because it’s free and has the ability to reach more market. The promotional
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strategy will intend to facilitate by the business through giving customers meals that

will surely become popular to the customers because they can choose from variety of

meals they want from the menu at a very affordable prices.

According to The Cult Branding Company (2013), there are 52 types of

marketing strategies and tactics that the management can use to bring new customers to

the business. In order for businesses to win market share and stay relevant they need to

consider many types of marketing strategies. Each marketing strategy can communicate

to a target market the benefits and features of a product.

Based from the said types of marketing strategies, Kah¿t Saan Food Truck will

use the relationship marketing, word of mouth marketing, public relations marketing,

direct marketing and promotional marketing as a way of introducing the business in the

market particularly to the target customers to create more sales.

Relationship marketing focuses on building relationships with the customers.

Public relation marketing is one of the most important marketing strategy in business

industry because it brings the awareness to their products and the benefits their products

offer. Direct marketing is a way of communicating directly with customers and

prospects through fliers and other promotional material. Lastly, the promotional

marketing is a technique that includes various incentives to buy, such as offering

promos and discounts, sampling or giving free taste if there is something new to the

menu and having contest if possible.

The essence of having a good marketing strategy is to meet and satisfy the

customer needs and for the business to develop profitable relationships with the
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customers. Aside from the said marketing strategy that the business will adopt, the

Kah¿t Saan Food Truck will make a way to promote the business and to create more

sales. It is by way of offering unlimited buko juice for every meal availed by the

customers and giving other promos and discounts every Friday. The promos will intend

to facilitate by the business. Customers can choose from a variety of meals they want

from the menu at a very affordable price.

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Market Survey

The researchers used both purposive and convenience sampling in the selection

of respondents. Purposive sampling was employed in as much as the respondents who

are deemed to be potential clients of the proposed food truck are the appropriate

respondents of the study. The first sampling technique was followed by convenience

sampling technique; in which the respondents who are readily availbale during the

survey were asked to accomplish the research instruments. The total number of

respondents is 112 from the vicinity of Quezon, specifically in Lucena, Sariaya,

Tayabas, and Lucban. The results will help the researchers to determine some points to

consider in establishing a food truck business in the aforementioned areas.

The results of the survey are as follows.

I. Personal Profile

Age Respondents (112)

10 & below 1
11-20 77
21-30 18
31-40 9
41-50 4
61-70 3
Table 2: Summary of Respondents' Personal Profile (Age)
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Figure 4: Personal Profile of Respondents (Age)

Among the respondents, 1% aged 10 and below, 3% who answered are 61-70

years old, 3% is 41-50 year old, 8% is 31-40 years old, 16% is 21-30 years old and

lastly, 69% falls in the 11-20 years old bracket.

Employment Status Respondents (112)

Student 86
Employed: Government 11
Specific: Housewife 6
Employed: Private Company 5
Self-Employed: Entrepreneur 3
Self-Employed: Professional 1

Table 3: Summary of Respondents' Personal Profile (Employment Status)

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Figure 5: Personal Profile of Respondents (Employment Status)

Under the employment status, 1% of the respondents is a self-employed

professional, 3% are self-employed entrepreneur, 4% are employed in a private

company, 5% are unemployed/housewives, 10% are employed in the government and

lastly, 77% are still students.

II. Perception on Food Trucks

Question Yes % No %
Have you ever tried eating in a food truck? 64 57.14% 48 42.86%
Have you ever tried eating in a food cart? 94 83.93% 18 16.07%
Have you ever seen a food truck? 97 86.61% 15 13.39%
Would you eat in a food truck? 95 84.82% 17 15.18%
Would you think food truck in Quezon is possible? 110 98.21% 2 1.79%
Table 4: Summary of Respondents' Perception on Food Trucks
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Figure 6: Perception on Food trucks

The respondents' perception of the food truck business shows a high percentage

of feasibility. Among the respondents, 84.82% said that they would eat in a food truck

and 98.21% says that a food truck business in Quezon province is possible.

DESCRIPTION FACTOR WM RANK

● Food must be served hot and fresh. Quality must be Food
4.16 1
excellent and food must be tasty and flavorful. Quality
● The price must be affordable and promos should be
Price 3.49 2
regularly given.
● Food is worth the price and the variety must be
Value 2.79 3
present.
● Service must be excellent and employees must be
friendly, courteous, and professional in the conduct
Service 2.74 4
of the business. Service is given promptly and
accurately.
● The vicinity must be accessible, clean and orderly. Vicinity 2.60 5
Table 5: Summary of Respondents' Perception on Food Trucks
 36

Point Scale Description Interval Scale

5 Very Important 4.20-5.00
4 Important 3.40-4.19
3 Moderately Important 2.60-3.39
2 Less Important 1.80-2.59
1 Not Important 1.00-1.79

To determine the most important factor in setting up a food truck business, the

researchers conducted the market survey. The tally shows that among the five factors

listed above, Food Quality ranked first and Vicinity falls to the fifth place. Since

KAH¿T SAAN is a food business, the respondents would like to have the best quality

of food to be served so the Price which ranked second will be worth it.
 37

III. Perception on Coconut Industry as to Quezon Province

Strongly Agree Neutral Disagree Strongly WM RANK

Agree Disagree
Coconut is the
primary industry in
87 23 2 0 0 4.76 1
Quezon Province.

A coconut-themed
food truck business
is feasible in the 80 27 5 0 1 4.68 2
vicinities
aforementioned.

Coconut has a lot of

health benefits to 73 35 3 0 0 4.59 3
people.

A coconut-themed
food truck business
is beneficial to the 54 50 7 1 0 4.40 4
promotion of
Quezon livelihood.
Table 6: Perception on Coconut Industry as to Quezon Province

The third part of the market survey is about the Perception on Coconut Industry

as to Quezon Province. The results showed that most of the respondents strongly agree

that Coconut is the primary industry in Quezon Province. More than half of the

respondents also strongly agree that a coconut-themed food truck business is feasible in

the vicinities aforementioned.

Based on the tally of the market survey conducted, putting up a food truck in

Quezon and using a coconut-themed business will be appealing to the people in

 38

different localities. Since food is a major necessity of people, the market will most

probably patronage the KAH¿T SAAN Food Truck Business.

 39

OPERATIONS PLAN
Ownership of the business
The business will be owned via general partnership. All will be general partners

and will form part in the operations of the business. Capital and profit will be divided

equally among the partners. There will be four (4) partners in the business. This form of

partnership has an advantage of having more ideas as the saying, two heads are better

than one. The partnership formed will be a general partnership wherein everyone will

have a part in the management of the business. Forming a partnership will provide more

avenues for sources of capital. There is also an advantage with regards to the taxation

and regulation compared to corporation. Because it is a general partnership, every

partner are personally liable to the debts of the business. As compared if it will be under

a sole proprietorship business, the proprietor shall be solely liable for the debts and

capitalization requirements of the business.

The accomplished business plan shall be presented by the general partnership to

the local government unit (LGUs) and their tourism and trade offices in the areas of

Lucena City, Tayabas City, Sariaya, and Lucban and/or to the Quezon provincial

tourism office. The plan shall be presented to the government as an unsolicited private-

public partnership.

According to Director Ricote (2013) of the Philippine PPP Center there are two

modes of public-private partnership: solicited and unsolicited. The solicited mode refers

to the projects identified by an implementing agency or a local government unit while

the unsolicited mode is submitted by a private sector not in response to a formal

solicitation provided that a project involves a new concept, not part of the lists of
 40

government projects, no direct government guarantee, and should undergo competitive

challenge.

The PPP shall provide more avenues for sources of support and linkages with

the government to further work with the single goal: to promote Quezon culture and

products.

Core Competencies and Sustainable Advantage

• Competitive Pricing that is affordable for the customers.

• Remarkable service experience with satisfy our customers.

• Delivering high quality enjoyable food.

• Easy and fast service by the staff.

• Cost innovation which is setting quantitative targets and reducing production

costs that will work closely with key suppliers and distributors to build the relationships

and strategic alliances to satisfy the needs and wants of customers’ satisfaction.
 41

SWOT Analysis
Strengths: Weaknesses:

● Mobility ● Limited funds available

● Eco-friendliness ● Cost rising due to increases in food
● Time of operation costs
● Flexible and experienced staff ● Limited menu selection
● Prices are more affordable ● Permits; due to truck will need
● Selling good food directly to numerous permits to be able to sell
customers food at various location
● Serving tasty and healthy food
● Offering quality service to
customer
Opportunities: Threats:

● Addition of competition in the

● High demand on food that is served
market
● Take advantage of being a service
● Gas price hike
with few competitors
● Other competitor may lowered its
● Appeal to a large consumer group
prices
that has limited options late night
● Restriction on food trucks in the
target location

Strengths:

Aside from flexible and experienced staff, the strength of the business lies in the

determination to succeed in the business at all cost. It has the capacity to meet the needs

of good quality foods of well over 500 customers per day. It also lies in the fact that the

business is serving food directly to the customers with affordable price and with that, it

will be able to build good customer relationship.

Weaknesses:
 42

The fact that the business plans to roll out the food truck business with limited

menu selection, it could be distracted from rising of costs.

Opportunities:

The opportunities that the business stand to leverage on are much. The condition

that the business is not only in one location is indeed a good opportunity to grow the

business to a higher level. Also, having a few competitors will be a great opportunity to

the business.

Threats:

Regarding mobile food truck business, one of the threat that it may likely face is

vehicular traffic. Traffic can delay one and as result of that are may act to the location

where one instead selling the foods late. Yet another threat is restriction in some

location which could also pose a great threat to the mobile food truck industry.
 43

Location
According to The Staff of Entrepreneur Media, Inc (2011), the location shall

play a major factor in the business’ success. There are several factors to consider in

choosing where to park for business purposes. First is to consider where it is allowed to

park by law. Second is to know where in those areas customers will be found. Also, it

must be kept in mind the number of hours of stay for each location and lastly, the

competition.

Aside from the aforementioned routes, the food truck is likewise advised to take

booths for festivals like Pasayahan, Niyogyugan, Pahiyas, and others; also for school

events such as foundation days, pageants, school fair, etc.

Food Truck Layout

Figure 7: Food Truck Floor plan A

 44

Figure 8: Food Truck Floor plan B

Figure 9: Food Truck Floor plan C

 45

Business Headquarters
The business headquarters shall be located in the area with a favorable and

extensive space along Maharlika Highway, Brgy. Ibabang Dupay near Quezon

Metropolitan Water District, Lucena City . The area of the proposed headquarters

measures 17 meters by 17 meters which will have a total area of 289 square meters. It is

composed of office space, storage, receiving and preparation area, and the truck

parking area.

It was carefully planned by the management believing that the particular

location will provide an efficiency and adequate purpose to accommodate the business

supplies since it would also serve as a garage for the food trucks. The most imperative

objective in putting up this headquarters is for the convenience of transporting the

goods to different location since it was centered on the areas where the supplies will be

distributed apart that this area has passages that will lessen the travel time of the food

truck. Therefore, it will maximize not just the convenience for transport, but as well as

budgeting and time saver. Since the space is readily available there will be a leasehold

improvement needed and addition to that it will be favorable for an additional income

because it is a certain space that can be available for lease which can be use as a

headquarter for the business. The management believed that it would be an affordable

option for the food truck business.

The terms and conditions for leasing is not yet final because the negotiation is

not yet finalize because it is still under discussion between the management and the

owner of the proposed headquarter location but they have given a proposed amount for
 46

the lease of the property which is also subject for price modification based on the final

decision and the agreement of the owner and the business management. But as the

business have regained the investment, a restaurant housing the Kahit Saan Food Truck

shall likewise be constructed in the business headquarters to maximize its use.

Fi

gure 10: Headquarter's Floor plan

 47

Figure 11: Location Map of Headquarters

Truck Route
The three (3) trucks shall be roaming around the aforementioned town and

cities.

Lucena Route

1) Around the vicinity of Lucena City Hall, St. Ferdinand Cathedral, and Maryhill

College

2) Around the vicinity of STI College, Philippine Tong Ho Institute, Quezon

Convention Center, Quezon Provincial Capitol and Perez Park.

3) Around the vicinity of SM City Lucena, Southern Luzon State University –

Lucena, Calayan Educational Foundation Inc., Lucena MMG Hospital

Sariaya Route

4) Around the vicinity of St. Francis of Assisi, Sariaya Sports Complex, Sariaya

Municipal Hall and Saint Joseph’s Academy of Sariaya.

Lucban Route
 48

5) Around the vicinity of Southern Luzon State University – Lucban, Batis

Aramin, and Kamay ni Hesus

Tayabas Route

6) Around the vicinity of Minor Basilica of Saint Michael Archangel, Don Bosco

School, and Tayabas City Hall

And the schedule for the routing of the trucks shall be the following:

DAY TRUCK 1 TRUCK 2 TRUCK 3

M–W–F Sariaya Lucban Lucena 1

T – Th – S Lucena 2 Tayabas Lucena 3

Sundays Day off Day off Day off

Table 7: Trucks Route

The business shall operate only six days a week and Sunday shall be the rest

day. During Mondays, Wednesdays, and Fridays, Truck 1 will be located at Sariaya

vicinity only, Truck 2 will be assigned to the Lucban route and Truck 3 in Lucena

Route 1. During Tuesdays, Thursdays, and Saturdays, Truck 1 shall be located at

Lucena Route 2, Truck 2 is assigned to the Tayabas route and Truck 3 in the Lucena

Route 3.

Since there are only three food trucks that the business will provide, assigning

one food truck for each locality will not be enough. To solve this problem, the schedule

is divided into two: the M-W-F and T-Th-S. The locality of Lucena has the most

number of target areas that is why it also occupies the most number of days. It is
 49

necessary that the food trucks have a rotating schedule so a lot of people will know

about the business. This is also a way of promoting the business in each vicinity.

Operations Plan Timeline

According to TechAdvisory (2013), using Gantt charts in planning projects will

be helpful in achieving the desired results. The Gantt Chart was developed by Henry

Gantt and since 1910, it has been an integral part of managing projects.

Also, Gantt.com (2012) further exemplified that Gantt chart is one of the most

popular and useful ways of showing activities displayed against time. On the left of the

chart is a list of the activities and along the top is a suitable time scale. Each activity is

represented by a bar; the position and length of the bar reflects the start date, duration

and end date of the activity.

The Gantt chart will help the researchers to have an efficient organization of the

business. It is highly visual and will be helpful in establishing time frames for the

activities in organizing up to the conducting of the business.

 50

Figure 12: Kah¿t Saan Food Truck Gantt chart

PHASE ACTIVITY SUBACTIVITIES

● Management meeting on operations, marketing

and financing matters
● Finalizing of business plan
● Determine the goals and objectives of the food
Make Business
truck business
Plan
● Classify costs/expenses and means to lessen
them
● Presentation of the plan to local government
units
● Forming the capital to be used in establishing
Gather Financing the business

● Secure business trade name via DTI

● Partnership registration to the SEC
● Get business permit from the municipal halls &
Part I: city hall
Set-Up Phase ● Get approved application documents from local
Register business government
& Application for ● Have food safety training certificate or contact
licenses local health offices for permit
● Go to the Bureau of Internal Revenue office and
get Certificate of Registration & books of
accounts
● Print receipts & invoices
● Apply for insurance
● Having specific producers will help in
minimizing costs of ingredients
● Negotiate with different producers/sellers and
Contact materials
select the one with the best offer in terms of
suppliers/producer
quality and price
s ● Coordinate with the local government units and
the communities that produces coconut &
coconut products
Choose, buy & ● Contact truck customization expert for availing
Part II: design truck the food truck customization package
Getting Stock with ● Stock the truck with immediate supplies that
Supplies equipment & will be used such as basic ingredients, kitchen
supplies utensils and cooking supplies.
 51

● Put the needed equipment such as the fryer,

oven, refrigerator, and others
● Coordinate with the community (barangay)
Find parking space when it comes to the route prescribed
● Get a permit to park the food truck
● Food-tasting
Finalize menu and
● Set a final price that will be enough to cover
prices
operational costs and make a profit
● Schedule an interview with applicants and make
sure to choose someone with experience and
Hire staff good attitude in serving customers
Part III: ● Enroll the hired staff into SSS/PHIC/HDMF
Building the benefits
Business ● Start the operations and keep a close eye to all
Open Shop happenings.
● Make sure to guide staff and attract customers
● Participate in local events that will help the
Continual business promote its product
Advertisement ● Using social media, signboards and posters as
tools for advertising
Table 8: Sub-activities Gantt Chart

Operating Hours

Operating hours shall begin at 8:00 A.M. Two hours shall be spent for setting up

and travel time. Business hours shall commence at 10:00 A.M. Breakfast treats would

be served from 10:30 to 11:00 A.M., lunch shall be served from 11:00 A.M. to 1:00

P.M., and dinner would be served from 5:30 to 7:00 P.M. .Snacks, desserts and

beverages are available all the time. 10:00AM to 7:00P.M. Two hours shall be allotted

for packing up and driving to the headquarters.

 52

Equipment
According to Perdigon (2009), one other important resource component of

foodservice system is equipment. It includes the machinery, appliances and supplies

which are used in the production and service of meals in food establishments like in a

food truck business.

The kind and number of equipment to be purchased for a foodservice should not

be determined by rules of thumb, but rather by the operation’s need. Some of the

reasons for acquiring foodservice equipment are the following:

● to make work easier;

● to reduce labor cost;

● to improve sanitation;

● to increase the nutritional value of food at serving time;

● to lower food cost; and

● to add appeal and variety to the menu.

According to Birchfield (2008), the amount of storage in a food service facility

is primarily influenced by the number of meals per day served, the number of items that

appear on the menu, and the operating policies of the management. There are some

storage that must be available in all food facilities like in a food truck business which

are:

● Paper and cleaning supplies storage

● Refrigerated storage

● Utensils and cleaning equipment storage

 53

The storage of paper supplies can be a major space problem for food operations

that use a large quantity of disposable cups, plates, napkins, and plastic ware. No

standard space requirement is possible because the extent of the use of disposables and

the frequency of delivery or purchases are different for each food operation. Cleaning

supplies must be stored separately from food supplies to prevent contamination and

accidental mixing of cleaning products with food. Space needed for storage of frozen

and refrigerated foods should be determined. The size of a freezer should be determined

based on cubic feet of space needed. For a small-size foodservice facility like food

trucks, a closet with built-in shelving that can be easily secured provides a sufficient

amount of space.

According to ProfitableVenture.com (n.d.), food truck business can simply be

classified as a restaurant on the go (mobile restaurant). Food truck is essentially a large

truck that is equipped with the necessary gadgets to cook and conveniently sell food.

Since the operations of the food truck are mainly on wheels, equipments inside

the truck must be sufficient in its operations.

One good thing about the food truck business is that it is far cheaper to start and

operate when compared to the usual restaurant business with a fixed location.

For those who want to really make it big in the business, their best bet is to

acquire larger trucks that can conveniently carry more foods and also accommodate

more clients – the bigger your truck, the larger the quantity and variety of foods you can

carry per time. The only challenge you are likely going to face when you make use of a
 54

large food truck might be; sourcing for ideal space to park the truck in order to sell food

to your customers and also a parking lot for the truck when you are off duty.

The very first thing considered in starting up a food truck business is the type of

truck that will be used. Any type of truck can be used as long as it has the space inside

that is big enough to do the business transaction and operation. The cost would depend

on the size that will be used and the cost for the customization of the truck.

The researchers believed that it would be better to use a large truck that would

accommodate all of the equipment needed to make the business running well. Thus, a

Jinbei 2.8 Diesel Truck (16 ft. long x 6 ft. wide) shall be used. Customization of the

exterior and interior of the truck is inclusive to the package chosen and presented in the

study’s financial plan. Fixtures (counter-top preparation areas, sink, etc.) needed in the

food truck is already inclusive in the customization package.

Food Truck Supplies

According to WebstaurantStore (n.d.), all food truck owners should be certain

that they’ve equipped their mobile restaurant with all the appropriate mobile food truck

equipment for safe and functional service. Aside from the equipments presented in the

preceding part, variety of food truck supplies also needs to be considered to suit every

aspect of your day-to-day operations.

Among the suggested supplies and tools necessary to the operations of the food

truck business are as follows:

 55

SERVING ALL-PURPOSE FOOD PREPARATION FOOD SERVING

DISPOSABLES DISPOSABLES SUPPLIES SUPPLIES
● Disposable
Gloves ● Kitchen Cutlery
● Plastic ● Aluminum Foil ● Cutting Boards
● Serving Utensils
Flatware / Food Wrap Rolls ● Restaurant Aprons
● Squeeze Bottles
Utensils ● Plastic Food ● Pot holders
● Ice Cream
● Paper Food Wrap ● Scrapers / Spatulas
Scoops
Trays ● Grocery paper ● Sandwich
● Condiment
● Plastic Cups Bags Spreaders
Dispensers
and Lids ● Dispenser ● Timer
● Table Cleaners
● Take-Out Napkins ● Knife Racks /
& Rugs
Containers ● Hand Cleaning / Holders
Sanitizing Wipes ● Cooking Utensils
and Dispensers

Table 9: Kitchen Supplies and Tools

Local Supplier
The "Sentrong Pamilihan ng Sariaya, Quezon" will serve as the source of

supplies for the main ingredients of the Kahit Saan Food Truck Business in its menu. It

is located in Brgy. Sampaloc, Sariaya, Quezon.

Local farmers and suppliers deliver vegetables and other produce to the

bagsakan center. Most businesses trade with these suppliers since it is one of the

biggest public market in the Province of Quezon.

 56

Solid Waste Management

The following are the ways we use in considering our solid waste management:

- Leaves of banana – these are used in our serving of meals. Our serving uses

“nito” and banana leaves

- Styrocups/Paper cups – these will be used in serving the drinks to our

customers. It will be used for take-outs of drinks if customer wish so.

- Food leftovers

Our plan regarding our solid waste management is as follows:

➢ Each truck will be carrying a trash bag and will be mounted within the vicinity

of the selected location. Waste will be segregated accordingly on each bags.

➢ There will also be a portable trash bin where we will put our trash bags. It

doesn’t have to be so big since we are mostly dealing on the banana leaves as a

major waste in our daily operation aside from the cups.

➢ Food waste will be buried in a compost pit near the head quarters' location.

When it becomes impracticable to wait for the garbage collector, the waste will

then be directly go to the waste management facility in the nearby town.

➢ We are also looking in partnering up with some agencies and organizations

regarding the wastes from the food truck and from the head quarter. This will

entail the plans between managing the waste and their proper disposal. Food

leftovers will have a separate container.

The same procedure will be done in the head quarter.

 57

The truck also has a built in waste water container where the water used in

cleaning our materials and other waste water are being stored. One problem is what is

to be done after the container is already full of waste water. We are still in

communication with respective agencies or organizations in dealing with waste water

treatment.

Business Policies

The Kah¿t Saan Food Truck Business will be implementing the following

policies throughout the operations:

1. Employees should be on time and must arrive before the operation of the

business starts.

2. Employees are required to be well-prepared and physically fit.

3. Excess food produced and served shall be disposed instead of giving them to

employees to avoid producing more than the usual food serving. They can also

be sold to piggeries.

4. Employees are required to attend a two-week seminar and training once they

are hired by the management.

5. Proper use of materials and equipments must be observed.

6. Serve the customers with proper attitude.

7. Report to the management all malicious events and problems that may arise

from the conduct of the business.

58
 59

Corporate social responsibility

The Kah¿t Saan Food Truck business could become the next big thing in

sustainable restaurants and food delivery with an effective economic model to boot.

▪ Food trucks can go where restaurants cannot and become a community hub.

▪ Using local and fresh ingredients, they can boost farmers markets an and local

growers.

▪ A well planned food truck business would generate low waste.

▪ The truck could take any food waste to local composting facilities.

▪ The business is using eco-friendly plates which is commonly known as "nito".

Even though the food trucks travel and burn fuel their eco-footprint is much

smaller than a typical restaurant that is much more energy intensive.

 60

HUMAN RESOURCE PLAN

Staffing
Most food trucks have two to six (2-6) staff. In this study, the suitable number

of staff for the Kah¿t Saan Food Truck would be three to four (3-4). It must be

considered that there is an advantage of having a smaller staff. It will only require a

much smaller platform, which makes it easier to fit into tighter parking spaces and even

save money on the fuel needed.

There are two categories that must be considered: the Front of House (FoH)

staff and Back of House (BoH) staff. The term front of house refers to the customer

service that involves interacting with, serving, and cashing out your customers from the

moment they approach your service window until they leave. The back of house staff

performs all the other operational tasks of your food truck, such as cooking, cleaning,

and even the bookkeeping.

The employees needed are food truck service window attendants, business managers,

chef and cooks, kitchen workers, and the driver. This would total to 3-4 employees. The

objective is to minimize the labor cost and to maximize the productivity of each worker.

Since the business manager's responsibilities include most of the functions, he would

know how the business works. The researchers would serve as the business managers of

the food truck.

In choosing the staff, there are qualities that must be considered. The employee

must be punctual, experienced, service-oriented, self-sufficient, and has the ability to

 61

multi-task. An employee who knows how to multi-task will be able to fill up another

staff work. An example of this would be a driver who knows to cook or vice versa.

Kah¿t Saan Food Truck business prefers to have a three-staffed food truck. It

would be advisable to open the food truck from 10:00 am to 7:00 pm. The summary of

the roles and responsibilities in each food truck, as well as the service area, is indicated

in the following table:

POSITION # JOB DESCRIPTION QUALIFICATIONS

Should be a graduate in the field

of Business or any related degrees
In-charge of operations and Work experience of at least 2
Assistant cash receiving & years
Operations 1 disbursement in the food Should have good knowledge of
Manager truck; must also be able to finance, production, and
drive operation management

Formal education is not required

Cook 1 In-charge of food, meals,
and beverages preparation
for this position, but prospective
cook may wish to enter a culinary
program for formal training and to
improve their advancement
opportunities
Highly skilled in preparing and
cooking complete meals and
particular dishes and foods
Absolute flexibility aimed at trying
and testing new recipes in order
to add new items to existing
menus

At least high school graduate

In-charge of serving the Pleasing personality and ability to
Service Staff 1 customers and cleaning up communicate with various types
to the food truck vicinity of personalities
Table 10: Roles & Responsibilities (Food Truck Staff)

The summary of the roles and responsibilities in the business headquarters is
indicated in the following table:
POSITION # JOB DESCRIPTION
In-charge of over-all
operations and coordination
with other food truck
operation manager and
Operations
handling the promotion of
Manager
the business to the different
social media such as
1 oversight experience
facebook, twitter, and
instagram.
Liaison Officer 1 In-charge in liaising,
coordination with suppliers,
and communications
between food trucks
In-charge of materials
Storage Officer 1 handling and storage
Table 11: Roles & Responsibilities (Office)
62
QUALIFICATIONS
Should be a graduate in the field
of Business or any related degrees
Demonstrated leadership and
vision in managing staff groups
and major projects or initiatives
Excellent interpersonal skills and a
collaborative management style
Budget development and
Computer literate
Delegate responsibilities
effectively
Bachelor’s degree in any 4-year or
2-year course
Proficient knowledge of Microsoft
Word and Excel in a Windows
environment is required
Exhibit excellent customer service
skills
Bachelor’s degree in any 4-year or
2-year course (preferably Business
Administration)
At least a year of experience in the
logistics, warehouse or inventory
field, plus demonstrated
management qualifications might
suffice
 PA
GE 63
\*
ME
RG
EF
OR
MA To save the cost on remuneration, the Kah¿t Saan Food Truck business will
T
43 bookkeeping services. This will also help the business to focus more on the
outsource

operations and their customers.

 64

Organizational Chart

O
p
e
r A
a s
t s
i i
o s
n t
a
L M S n
i a t t
a n o C
i a r O o
s g a p So
o e g e ek
n r e r r
O O a v
f f t i
f f i c
Remunerationi i o e
c
According c
to the Department of Labor n the New
and Employment, S Minimum
e e s t
r
Wage for Retail & Service Establishmentr employing not more than 10a workers is PHP
M f
280.00 as of July 1, 2016 under W.O. No. IVA-17. The KahitaSaan Food f Truck had a
n
a as that of the minimum
total of 12 employees so the basic pay was not exactly the same
g
wage indicated earlier. Statutory benefits such as SSS. PHIC, eand HDMF were
r
provided to all employees. Details of the daily remuneration was indicated in the

financial plan.

Legal Requirements

According to Villafuente (2008), one need to remember that it is important to

register the business to avoid any legal problems once business operations start.
 65

Furthermore, it’s common practice for competitors to check on the business whether it

has all the necessary registrations completed because if not, this will be an opportunity

for competitors to disrupt and delay the operations by notifying the proper authorities.

Ong-Coeli (2016) expressed that it is very important to secure these essential

legal requirements. The consequences of operating a business without the said legal

requirements range from the closure of business, to the imposition of monetary fines,

and finally, to imprisonment. Local government units in different cities and

municipalities have different penalties for businesses operating without the required

mayor’s or business permit, such as surcharge and interest on the amount of fees due.

However, one common penalty that may be imposed is the closure of the business.

Confiscation of the business property and assets may also be done.

The Kah¿t Saan Food Truck Business will comply with all of legal requirements

to ensure full and lawful operation of the business through proper registration in the

necessary government agencies below in order to give the business a legal personality.
 66

Securities and Exchange Commission (SEC).

An agency under the Philippine Department of Finance that is responsible for

regulating the securities industry. It supervises all registered business entities in the

country, investigate violations of securities laws and impose sanctions and make

policies with regards to the market in securities.

Bureau of Internal Revenue (BIR)

The most important requirement of all because this is necessary to acquire other

permits and licenses. The business partnership cannot operate without the business tax

identification number. The business must register in order to identify the applicable tax

types, kinds of business, payment of annual registration fee, obtain and stamp sales

invoice, receipts and the books of accounts.

Social Security System (SSS)

Employees of all businesses must be registered with the SSS. The registered

employer will be assigned an employer number, which will be used as reference for the

remittance of monthly contributions, composed of the employee’s contribution and the

employer’s share.

Its coverage is compulsory for all employees not over sixty years of age and

their employers. The SSS provides replacement income for employees in times of

disability, sickness, maternity, and old age. It also provides beneficial assistance during

death and for funeral expenses.

 67

Philippine Health Insurance Corporation (PhilHealth)

All employers are required to register themselves and their employees with

PhilHealth, the government health-care system. Upon registration, an employer shall be

issued an employer number.

Under the PhilHealth system, the monthly contribution is divided equally

between the employer and the employee. It is deducted and withheld automatically by

the employer from the employee’s salary then remitted to PhilHealth.

Home Development Mutual Fund (Pag-IBIG Fund)

All employees who are covered by the SSS are also covered by mandatory

membership in the Pag-IBIG Fund. The Pag-IBIG Fund provides various types of

housing loans to employees.

Mayor’s Permit or Business Permit

Businesses are required to secure a mayor’s permit or business permit from the

local government of the city or municipality where the business is located. Since all

cities have different ordinances, securing a mayor’s permit ensures that your business is

safe to operate under your city’s ordinance. Mayor’s permit needs to be renewed

annually.
 68

The following are the general requirements for securing a permit for a new

business:

1. SEC registration

2. Lease contract

3. Locational clearance

4. Barangay clearance

5. Sanitary Permit

6. Fire safety certificate

Barangay Clearance

This clearance certifies that your business complies with the requirements of the

local barangay where your business will operate.

These are the requirements needed to secure a barangay clearance:

● Community tax certificate or cedula

● Application form, and

● Valid ID (SSS ID, passport, postal ID, or any government-issued ID)

Bureau of Fire Protection (BFP)

Bureau of Fire Protection secures a Fire Permit. All businesses are required to

obtain the Fire Safety Inspection Certificate and have fire extinguisher in every

business that will

 69

operate. According to Fire Safety for Businesses, fire safety inspections should be

conducted as a pre-requisite to grants of permits and/or licenses by the local

government agencies.

Inspections should be done at least once a year and every time the owner,

administration or occupant shall renew his/her business permit or permit to operate.

 70

FINANCIAL PLAN

Initial Start-Up Budget

A large portion of the start-up capital will be on the truck to be used. The price

of the desired food truck to be used will be PHP 1,080,000.00. This cost represents the

truck which is already customized based on the specifications needed. The truck is a

Jinbei 2.8 Diesel truck. The size of the truck will be 16ft long x 6ft wide that can be

customized for the external and internal design. The truck will provide easy mobility

and thus, serve its purpose with greater extent as a main facility of the business. The

customization of its interior so as to the construction of the fixtures like counter-top

preparation areas, sink, etc. Land Transportation Office (LTO) registration of the trucks

as well as the warranty is already inclusive to the cost of the truck. Kah¿t Saan Food

Truck business shall acquire three (3) trucks for the initial operation of the business.

Supplementary to the truck costs, there will also a deal of capital for the

equipment to be used in the food truck. These equipment are those that are not inclusive

in the food truck customization. The equipment for storing, serving, preparing and

cooking of the foods are presented in Table 4.

Along with these is the initial cost of purchases of materials and other supplies

necessary in the operations of the food truck. With the plan of expanding the business,

cost has also to be given to the initial advertisement and public relations. There will

also cost as to permits and licenses, professional and legal fees and the like.
 71

Food Truck P 1,080,000.00

Initial Raw Materials Inventory 60,000.00
Equipment & Appliances 35,000.00
Smallwares (pots, pans, etc.) 20,000.00
Fire Extinguisher 6,000.00
Initial Supplies 7,000.00
Permits & Licenses 10,000.00
Advertisements (Tarp, Flyers) 1,500.00
TOTAL INITIAL START-UP BUDGET PER TRUCK P 1,219,500.00

Table 12: Initial Start-Up Costs

Aside from the initial start-up cost, there will also be a recurring startup costs.

These will include cost of insurance and maintenance of the truck itself, fuel,

maintenance of the equipment, and contingency costs.

Fuel and Oil P 12,000.00

Installment of Open Burger Gas Range 1,375.00
Insurance 4,000.00
Maintenance 3,000.00
Contingency Cost (Miscellaneous) 3,000.00
RECURRING COSTS PER TRUCK (MONTHLY) P 23,375.00

Table 13: Recurring Start-Up Costs

 72

In relation with the technical requirements, indicated below is the breakdown of

costs for the additional equipment needed in each truck.

Refrigerator P 7,695.00
Open Burner Gas with Griddle Grill & Microwave (DP) 1,375.00
Gas Countertop Fryer 2,468.50
Soup Kettle 1,299.00
Generator 17,595.00
EQUIPMENT P 30,432.50

Table 14: Equipment Costing

Remuneration expenses collectively forms for paying out the benefits of the

staff and their basic salaries. Indicated is the remuneration schedule for all the

employees.

POSITION # BASIC TOTAL DAILY

Operations Manager 1 13,500.00 13,500.00 450.00
Assistant Operations Head 3 12,000.00 36,000.00 1,200.00
Cook 3 10,500.00 31,500.00 1,050.00
Storage Officer 1 10,500.00 10,500.00 350.00
Service Staff 3 9,000.00 27,000.00 900.00
Liaison Officer 1 9,000.00 9,000.00 300.00
MONTHLY REMUNERATION 127,500.00 4,250.00
Table 15: Monthly Remuneration
73
 74

Procurement Of Materials & Supplies

Food Materials shall be directly purchased from the producers instead of

acquiring them from dealers and sellers to get lesser costs. This shall also support the

advocacy to create a better livelihood for Quezon. This shall also support the advocacy

to create a better livelihood for Quezon.

Fresh coconut products shall be procured from Brgy. Ibabang Alsam, Tayabas

City. It is noted for becoming the main producer of fresh coconut products over the

nearby vicinity and it would be best to procure from the community for it will be

beneficial in uplifting the livelihood of the community as well.

Comparative market study of the raw materials is currently conducted to further

exemplify that food materials of Kah¿t Saan Food Truck shall be at the lowest cost.

With this, it can take a competitive advantage.

Sales Projection
The researchers believed that cost-plus pricing method would be beneficial in

pricing the products. But as the current market analysis is still in progress, mark-up

percentages from the costs are pegged by the researchers. Thus initially, thirty-five

mark-up percentage (35%) from snacks, forty mark-up percentage (40%) from meals,

and thirty mark-up percentage (30%) from shakes and beverages are indicated.

Consequent to this, it is advised that Kah¿t Saan Food Truck acquires the least costly

but still of quality raw materials. A good pool of suppliers and producers would be

effective in making a quantifiable sales and cost projection. Computation of projected

sales can be seen in Appendix 4 Schedule 1.

 75

Income Statement

Kahit Saan Food Truck Business

Projected income Statement

Year 1 Year 2 Year 3 Year 4 Year 5

9,489,312.0 9,963,777.6 10,461,966. 10,671,205.
Sales 9,037,440.00
0 0 48 81
6,277,608.0 6,475,604.4 6,683,500.6 6,770,817.0
Cost of Sales 6,089,040.00
0 0 2 3
3,211,704.0 3,488,173.2 3,778,465.8 3,900,388.7
Gross Margin 2,948,400.00
0 0 6 8
Operating
Costs
General And
1,134,555.8 1,134,555.8 1,150,555.8 1,165,555.8
Administrative 1,134,555.87
7 7 7 7
Expense
Selling 1,400,828.4 1,400,828.4 1,400,828.4 1,400,828.4
1,400,828.40
Expenses 0 0 0 0
Total
2,535,384.2 2,535,384.2 2,551,384.2 2,566,384.2
Operating 2,535,384.27
7 7 7 7
costs
Net income 1,227,081.5 1,334,004.5
413,015.73 676,319.73 952,788.93
before tax 9 1
Interest
220,000.00 220,000.00 220,000.00 220,000.00 220,000.00
Expense
1,007,081.5 1,114,004.5
193,015.73 456,319.73 732,788.93
9 1
Tax rate 0.30 0.30 0.30 0.30 0.30
Income Tax
57,904.72 136,895.92 219,836.68 302,124.48 334,201.35
(30%)
Net income
135,111.01 319,423.81 512,952.25 704,957.12 779,803.16
after tax
Table 16: Income Statement for 5 years
76
 77

● The net income in the first year is little since the business only started and

the cost of setting up the business also covers the expenses.

● Computation of the sales is on pages 59-61.

● Cost of sales comprises of the supplies used which are mainly the

ingredients. (See computations on page 62-63)

● The depreciation method used is straight line method

 78

Balance Sheet

Kahit Saan Food Truck Business

Balance Sheet
Year 0 Year 1 Year 2 Year 3 Year 4 Year 5
ASSETS
Current Assets
1,331,27 1,943,99 2,621,31
Cash 500,000 3,190,881 3,866,841
8 3 7
Inventory 350,000 367,500 385,875 405,170 425,430 433,940
Total Current 1,698,77 2,329,86 3,026,48
850,000 3,616,311 4,300,781
Assets 8 8 7
Noncurrent
Assets
3,600,00 3,600,00 3,600,00 3,600,00
Food Truck 3,600,000 3,600,000
0 0 0 0
Accumulated
(1,200,00
Depreciation- - (300,000) (600,000) (900,000) (1,500,000)
0)
Food Truck
Leasehold 2,125,00 2,125,00 2,125,00 2,125,00
2,125,000 2,125,000
Improvements 0 0 0 0
Depreciation-
Leasehold (141,667) (283,333) (425,000) (566,667) (708,333)
Improvements
Office Equipment 350,000 350,000 350,000 350,000 550,000 550,000
Accumulated
Depreciation- - (30,000) (60,000) (90,000) (136,000) (182,000)
Office Equipment
Furnitures and
200,000 200,000 200,000 200,000 200,000 350,000
Fixtures
Accumulated
Depreciation-
- (20,000) (40,000) (60,000) (80,000) (115,000)
Furnitures and
Fixtures
Total Noncurrent 6,275,00 5,783,33 5,291,66 4,800,00
4,492,333 4,119,667
Assets 0 3 7 0
7,125,00 7,482,11 7,621,53 7,826,48
TOTAL ASSETS 8,108,644 8,420,447
0 1 5 7
 79

LIABILITIES AND EQUITY

LIABILITIES
Current Assets
Accounts Payable 150,000 350,000 350,000 350,000 350,000 350,000
Accrued Wages 102,000 102,000 102,000 102,000 102,000
Noncurrent
Assets
2,000,00 2,000,00 2,000,00 2,000,00
Notes Payable 2,000,000 2,000,000
0 0 0 0

2,150,00 2,452,00 2,452,00 2,452,00

Total Liabilities 2,452,000 2,452,000
0 0 0 0
PARTNERSHIP
EQUITY
1,243,75 1,257,52 1,292,38 1,343,62
A, Capital 1,414,161 1,492,112
0 8 4 2
1,243,75 1,257,52 1,292,38 1,343,62
B, Capital 1,414,161 1,492,112
0 8 4 2
1,243,75 1,257,52 1,292,38 1,343,62
C, Capital 1,414,161 1,492,112
0 8 4 2
1,243,75 1,257,52 1,292,38 1,343,62
D, Capital 1,414,161 1,492,112
0 8 4 2
Total Partnership 4,975,00 5,030,11 5,169,53 5,374,48
5,656,644 5,968,447
Equity 0 1 5 7
TOTAL
7,125,00 7,482,11 7,621,53 7,826,48
LIABILITIES AND 8,108,644 8,420,447
0 1 5 7
EQUITY
Table 17: Balance Sheet

● Cash is composed of all cash received net of expenses paid.

● Depreciation method of Equipment, Furniture and Fixtures:

Cost Useful Salvage Depreciation Annual

Life Value Method Depreciati
on
3,600,000.0 Straight line
Food Truck 10 600,000.00 300,000.00
0 method
 80

Leasehold 2,125,000.0 Straight line

15 - 141,666.67
Improvements 0 method
Straight line
Office Equipment 350,000.00 10 50,000.00 30,000.00
method
Furnitures and Straight line
200,000.00 10 - 20,000.00
Fixtures method
There will be additional maintenance to the equipments in the 5th year.
Table 18: Depreciation Method
 81

● Accounts Payable- deferred payments to suppliers

● Notes payable consists of a 10 year loan from BDO that the business acquired at

the beginning of the business. (See Loans Payable Schedule on page 72)

● Partner’s Equity – share in net income less withdrawals made. (See partner’s

equity Schedule on page 70)

● Discrepancies are due to rounding off decimals.

Statement of Cash Flows

Provided below is the projected Cash Flow Statement of the Kah¿t Saan Food

Truck Business in five years. Cash increases as sales increases. The business assumed

that the partners will have a withdrawal every year. The P200,000 and P150,000 cash

flow from investing activities in Year 4 and 5 are additional equipment and furnitire

and fixtures for the business.

 82

Kahit Saan Food Truck Business

Statement of Cash Flows

Year 0 Year 1 Year 2 Year 3 Year 4 Year 5
Cash Flow from Operating
Activities
Net Income - 135,111 319,424 512,952 704,957 779,803
Add/(Deduct)
Depreciation - 491,667 491,667 491,667 507,667 522,667
Change in Inventories (350,000) (17,500) (18,375) (19,295) (20,260) (8,510)
Change in Short term
150,000 302,000 - - - -
Liabilities
Net Cash Provided(used)
(200,000) 911,278 792,715 985,324 1,192,364 1,293,960
by operating activities
Cash Flow from Investing
Activities
Additions to Property
(6,275,000) - - - (200,000) (150,000)
Plant and Equipment
Other investing activities - - - - - -
Net cash provided(used)
(6,275,000) - - - (200,000) (150,000)
by investing activities
Cash Flow from Financing
Activities
Partner's
4,852,109 (80,000) (180,000) (308,000) (422,800) (468,000)
contribution(withdrawal)
Proceeds From Long-
2,000,000 - - - - -
Term Liabilities
Amortization of
- - - - - -
Premium
Net cash provided(used)
6,852,109 (80,000) (180,000) (308,000) (422,800) (468,000)
by financing activities
Increase(decrease) in cash 500,000 831,278 612,715 677,324 569,564 675,960
Beginning Cash Balance - 500,000 1,331,278 1,943,993 2,621,317 3,190,881
Ending cash Balance 500,000 1,331,278 1,943,993 2,621,317 3,190,881 3,866,841
Table 19: Statement of Cash Flows
 83

Financial Analysis

Gross Profit Net Sales GPR

2,948,400.0
Year 1 9,037,440.00 0.33
0
3,211,704.0
Year 2 9,489,312.00 0.34
0
3,488,173.2
Year 3 9,963,777.60 0.35
0
3,778,465.8 10,461,966.4
Year 4 0.36
6 8
3,900,388.7 10,671,205.8
Year 5 0.37
8 1
Table 20: Gross Profit Margin Ratio

Net Income Total Assets ROA

Year 1 135,111.01 7,303,555.51 0.02

Year 2 319,423.81 7,551,822.92 0.04
Year 3 512,952.25 7,724,010.96 0.07
Year 4 704,957.12 7,967,565.63 0.09
Year 5 779,803.16 8,264,545.76 0.09
Table 21: Return on Assets

The Kah¿t Saan Food Truck has a return on asset ratio of 0.02 on Year 1 which

shows how effectively a business can earn a return on its investment in its assets. In

Year 2, the business acquired 0.04 which demonstrates that the business can efficiently

convert the money used to purchase assets into net income or profits. In Year 3, the

business gained a return asset ratio of 0.07 that expressed how the business effectively

gain money from its assets. In Year 4, the business obtained a ratio of 0.09 that

indicates that the business is positively earn a return on its investment in its all assets. In

Year 5, the business attained a ratio of 0.09 that displays that the business is
 84

successfully gaining income or profits thru efficient converting the money used to

purchase assets.

Therefore, from Year 1 to Year 5 it instantaneously increased its return on asset

ratio that concluded that a higher ratio is more favorable to investors because it shows

that the business is more effectively managing its assets to produce greater amounts of

net income. A positive return on asset ratio of the company indicates an upward profit

trend as well.

Partner's
Net Income ROE
Equity
Year 1 236,408.62 5,002,555.51 0.05

Year 2 340,842.38 5,099,822.92 0.07

Year 3 449,789.82 5,272,010.95 0.09

Year 4 564,564.31 5,515,565.64 0.10

Year 5 613,416.72 5,812,545.77 0.11

Table 22: Return on Equity

Kah¿T Saan Food Truck has a return on equity ratio of 0.05 in Year 1 measures

the ability of a firm to generate profits from its shareholders investments in the

business. While in the Year 2, the business acquired 0.07 that shows how effective

management is at using equity financing to fund operations and grow of the business. In

the Year 3, the business obtained 0.09 return on equity ratio which is increasing since

year 1 which demonstrates how efficiently a company will use their money to generate

net income. In Year 4, the business attained a ratio of 0.10 that shows how much profit
 85

each peso of common stockholders' equity generates. In Year 5, the business achieved a

return on equity ratio of 0.11 that measures the ability of a firm to generate profits from

its shareholders investments in the company.

Therefore, from Year 1 to Year 5 it simultaneously increased its return on

equity ratio is favorable because it measures how efficiently a business can use the

money from shareholders to generate profits and grow the company. Also, investors

want to see a high return on equity ratio because this indicates that the company is

using its investors' funds effectively. Many investors also choose to calculate the return

on equity at the beginning of a period and the end of a period to see the change in

return. This helps track a company's progress and ability to maintain a positive earnings

trend.

Debt to Equity Ratio

Debt Equity Ratio
2,452,000.0
Year 1 5,030,111.01 0.49
0
2,452,000.0
Year 2 5,169,534.83 0.47
0
2,452,000.0
Year 3 5,374,487.08 0.46
0
2,452,000.0
Year 4 5,656,644.20 0.43
0
2,452,000.0
Year 5 5,968,447.35 0.41
0
Table 23: Debt to Equity Ratio
 86

Kah¿t Saan Food Truck has a debt to equity ratio in Year 1 to 5 ranging from

.41-.49 which means that the business uses debt-financing equal to those amount.

The business' debt to equity ratio has simultaneously decreased from Year 1 to

Year 5 which indicate a less risky capital structure and a greater protection to their

money.

Debt Ratio
Debt Total Assets Ratio
2,452,000.0
Year 1 7,482,111.01 0.33
0
2,452,000.0
Year 2 7,621,534.83 0.32
0
2,452,000.0
Year 3 7,826,487.08 0.31
0
2,452,000.0
Year 4 8,108,644.18 0.30
0
2,452,000.0
Year 5 8,420,447.34 0.29
0
Table 24: Debt Ratio

Kah¿t Saan Food Truck's debt ratio in Year 1 is .33. This means that the

business has .33 times as many assets as it has liabilities. In Year 2, it has a debt ratio of

.32 which means that it has .32 times as many assets as it has its liabilities. For Year 3,

4 and 5 the debt ratio ranges from 0.29 - 0.31.

These are relatively low ratios and implies that the business will be able to pay

back its loan. A lower debt ratio usually indicate a more stable business with potential

of longevity because the business with lower ratio also has lower overall debt.
 87

Equity Ratio
Equity Total Assets Ratio
5,030,111.0
Year 1 7,482,111.01 0.67
1
5,169,534.8
Year 2 7,621,534.83 0.68
3
5,374,487.0
Year 3 7,826,487.08 0.69
8
5,656,644.2
Year 4 8,108,644.18 0.70
0
5,968,447.3
Year 5 8,420,447.34 0.71
5
Table 25: Equity Ratio

Kah¿t Saan Food Truck has an equity ratio of .67 in Year 1 which means that

investors rather than debt are currently funding more assets. 67% of the business' assets

are financed by equity or by the partners and not creditors. In Year 2, it has an equity

ratio of .68. In Year 3, 4 and 5 it has an equity ratio of .69 to 0.71 which means the

same thing as Year 1 and 2.

Therefore, from Year 1 to Year 5 it simultaneously increased its equity ratio

which are typically favorable for the business. A higher ratio shows potential creditors

that the business is more sustainable and less risky to lend future loans.
88
 89

Payback Period

Initial Cash Outflow

3,600,000.0
Cost of Food Truck 0

Working capital needed 500,000.00

Total 4,100,000.0
0

Cash Flows (4,100,000.00)

Year 1 911,277.68 (3,188,722.32)
Year 2 792,715.48 (2,396,006.84)
Year 3 985,323.92 (1,410,682.92)
Year 4 1,192,363.78 (218,319.14)
Year 5 1,293,959.82 1,075,640.69
See Cash Flows by Operating activities

Cash outflow 4,100,000.00

Cash Flow from Y1-Y4 3,881,680.86

Cash Flow from Year 5 218,319.14 /1,293,959.82

0.17
Payback period 4.17 years
 90

Breakeven point for Year 1

Breakeven Point of Sales were identified as follows:

Kahit Ano basta Almusal

Fixed Costs Contribution Break Even Sales
(a) Margin Ratio (b) (a/b)
Year 1 492,480.00 0.64 773,124.02
Table 26: Breakeven Sales A

Kung Ano Meal mo yun din Akin

Fixed Costs Contribution Break Even Sales
(a) Margin Ratio (b) (a/b)
Year 1 915,840.00 0.34 2,711,591.41
Table 27: Breakeven Sales B

Yung masarap na dessert

Fixed Costs Contribution Break Even Sales
(a) Margin Ratio (b) (a/b)
Year 1 412,560.00 0.29 1,429,877.86
Table 28: Breakeven Sales C

Kahit alin na Drink

Fixed Costs Contribution Break Even Sales
(a) Margin Ratio (b) (a/b)
Year 1 496,800.00 0.56 883,636.36
Table 29: Breakeven Sales D
 91

SOCIO-ECONOMIC IMPACT

The inception of having Kah¿t Saan Food Truck is primarily for the promotion

of Quezon products and culture. But aside from this, it is good to note that before we

build appreciation of our products in others areas, we, ourselves, must breed

patronization and appreciation foremost.

The researchers believed that appreciating and patronizing our own industry is

essential towards our economic development and growth. From the fact that it breeds

job generation and patriotism of our local industry, it also makes the government and

consumers aware of the condition and support needed by the local coconut industry and

its producers.

The project does not only accumulate revenues for the government through

licenses and taxes but likewise impart to people the importance of indirectly becoming

a part of the province’s economic upliftments.

CONCLUSION

The researchers have studied and analyzed the feasibility study, Kah¿T Saan

Food Truck Business. Food is one of the major necessities of people and that is why

this type of business is prominent in the business industry. The problem lies on how the

market will patronage the product.

Base on the study and analysis of data, the researchers believe that setting up a

food truck business in Quezon province is a feasible proposal that will surely help the
 92

people in the locality through different aspects such as job opportunities and the

promotion of each localities.

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up-costs-for-your-food-truck-business.html

Myrick, R. (n.d.) Determine your food truck's staffing needs. Running a Food Truck

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staffing-needs.html

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truck-hunting-in-manila.html

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2010-census-population-and-housing

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23, 2014 from http://www.techadvisory.org/2013/08/pros-and-cons-of-the-

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 98

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peza/
99
 100

APPENDICES
 101

APPENDIX 1: CONSUMER SURVEY FOR FOOD TRUCK BUSINESS

ESTABLISHMENT

C
O
N
S
U
Dear respondent,
M
E
R A food truck business is a mobile food business that roams around various
places. It resembles the food carts over the country but is bigger in size able to
S accommodate cooking, serving and dining. The proposed food truck business shall
U
cover the areas of Lucena City, Sariaya, and Lucban.
R
V To achieve this, the researcher would like to ask your cooperation by filling out
Ethis questionnaire. Rest assured that the information you provide will be treated with
Yutmost confidentiality. The findings of this study are intended to identify points to

Oconsider in gaining feasibility to establish a food truck business in the aforementioned

Nareas.
Thank you.
E
S
T SURVEY PROPER
AINSTRUCTIONS: Kindly answer the following questions as indicated.
B
III. Personal Profile
L
I 1. Age ______
S
H 2. Employment Status (kindly encircle the letter among choices & indicate the
I place of study/business aside the chosen response)
N
a. Student
G
b. Employed - Government
A

F
O
O
D
 102

c. Employed – Private Company

d. Self-Employed - Entrepreneur

e. Self-Employed – Professional

3. Address (town/city will do)

IV. Perception on Food Trucks

1. Have you ever tried eating in a food truck? YES NO

2. Have you ever tried eating in a food cart? YES NO

3. Have you ever seen a food truck? YES NO

4. Would you eat in a food truck? YES NO

5. Would you think food truck in Quezon is possible? YES NO

Rank the following according to what you believe is most important in a food
business (1- least important and 5-most important)
RANK FACTOR DESCRIPTION
Food Quality Food must be served hot and fresh. Quality must be
excellent and food must be tasty and flavorful.
Value Food is worth the price and the variety must be
present.
Service Service must be excellent and employees must be
friendly, courteous, and professional in the conduct of
the business. Service is given promptly and accurately.
Vicinity The vicinity must be accessible, clean and orderly.
Price The price must be affordable and promos should be
regularly given.
 103

V. Perception on Coconut Industry as to Quezon Province

Please check the column that corresponds to your answer:

Strongly Agree Neutral Disagree Strongly

Agree Disagree
Coconut is the primary
industry in Quezon
Province.
A coconut-themed food
truck business is beneficial
to the promotion of
Quezon livelihood.
Coconut has a lot of health
benefits to people.
A coconut-themed food
truck business is feasible in
the vicinities
aforementioned.
 104

APPENDIX 2: RECIPES

Kahit Ano Basta Almusal

(Breakfast Treats)

BUKO BREAD ESPESYAL

INGREDIENTS

● 2 tablespoons butter
● 1/3 cup confectioners' sugar
● 1 cup white sugar
● 4 eggs
● 1 egg yolk
● 2 (14 ounce) cans coconut milk
● 1 teaspoon ground cinnamon
● 1/4 teaspoon ground nutmeg
● 1/4 teaspoon salt
● 2 tablespoons coconut extract
● 1 1/2 cups flaked coconut, divided
● 1/2 cup fresh coconut
● 1 (1 pound) loaf French bread, cut into 1 inch cubes

INSTRUCTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish
with butter, and dust with confectioners' sugar.
2. In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon,
nutmeg, salt and coconut extract. Mix until smooth. Stir in 1 cup of flaked
coconut, and 1/2 cup fresh coconut. Fold in bread cubes until evenly coated.
Pour into prepared baking dish. Set aside for 30 minutes.
3. Bake on a cookie sheet in preheated oven for 25 minutes. Sprinkle top with
remaining 1/2 cup flaked coconut. Continue baking for 25 to 30 minutes, or
until center springs back when lightly tapped.
 105

BLUEBERRY PANCAKE

INGREDIENTS

● 1 1/4 cups all-purpose flour

● 1/2 teaspoon salt
● 1 tablespoon baking powder
● 1 1/4 teaspoons white sugar
● 1 egg
● 1 cup milk
● 1/2 tablespoon butter, melted
● 1/2 cup frozen blueberries, thawed

INSTRUCTIONS

1. In a large bowl, sift together flour, salt, baking powder and sugar. In a small
bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in
the butter and fold in the blueberries. Set aside for 1 hour.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop
the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and serve hot.

FUN DE COCO

INGREDIENTS:

● 3 cups bread flour

● 1/2 cups all purpose flour
● 1/4 cup sugar + 1 tbsp
● 1/2 tsp salt
● 1 pouch rapid rise yeast
● 3 egg yolks
● 3/4 cup milk
● 1/2 cup melted butter
● 1/2 cup water
● extra flour for kneading

Filling:

● 1 cup brown sugar

● 1 cup sweetened coconut flakes
 106

● 1 1/2 tbsp softened butter

● 1 tsp vanilla

INSTRUCTIONS

1. Place all dry ingredients including yeast into a bowl except 1/2 cup all purpose
flour.
2. Attach bowl and dough hook. Raise mixer bowl. Turn to speed 2 and mix about
15 seconds or until ingredients are combined.
3. Combine all liquid ingredients then add to flour mixture and mix 1-2 minutes
longer.
4. Continuing on speed 2, gently add all purpose flour. Mix until dough starts to
clean sides of bowl, about 2 minutes.
5. Lower bowl on mixer and remove dough from the bowl and dough hook.
6. Transfer the dough to a lightly greased bowl, cover with a damp cloth and let it
rise for at least an hour.
7. After an hour, transfer the dough onto a lightly floured surface.
8. Use a dough slicer to divide the dough into 4 equal parts.
9. Roll each part until it forms into a log. Cut each log into equal pieces.
10. Flatten the dough with a rolling pin until it stretches into a round shape. (see
picture above)
11. Place about 1 tbsp of filling in the middle of the flattened dough.
12. Gather sides of round, pinch together and twist.
13. Place all the shaped dough (pinched side down) on a lightly greased baking
sheet or tray lined with wax paper.
14. Cover the tray with a damp cloth and let it rise for 20-30 minutes.
15. Pre-heat oven to 325 degrees F.
16. Bake the shaped dough for 20-25 minutes.

SAUTED BITTER MELON

INGREDIENTS

● 2 pieces ampalaya, cleaned and cut

into thin slices
● 1 tbsp garlic, minced
● ½ tsp ground black pepper
● 2 tbsp salt
● 2 raw eggs
● 18 ounces luke warm water
● 1 large tomato, sliced
● 1 large onion, sliced
 107

● 3 tbsp cooking oil

INSTRUCTIONS

1. Place the ampalaya in a large bowl

2. Add salt and lukewarm water then leave for 5 minutes
3. Place the ampalaya in a cheesecloth then squeeze tightly until all liquid drips
4. Heat the pan and place the cooking oil
5. Saute the garlic, onion, and tomato
6. Add the ampalaya mix well with the other ingredients
7. Put-in salt and pepper to taste
8. Beat the eggs and pour over the ampalaya then let the eggs cook partially
9. Mix the egg with the other ingredients

Kung Ano Sayo Yun Din Meal Ko

(Lunch & Dinner Meals with Rice)

ISDALICIOUS

INGREDIENTS

● 2 lbs tilapia, cleaned (about 1

kilo)
● 2 cups coconut cream
● 1 tablespoon garlic, minced
● 1 medium onion, finely sliced
● 1 knob ginger, cut into strips
● 1-2 banana pepper or finger chili
● 1½ tbsp. fish sauce (patis)
● 4 pieces red chilli pepper (optional)
● ¼ teaspoon ground black pepper
● 2 cups fresh spinach
● 2 tablespoons cooking oil

INSTRUCTIONS

1. Heat the cooking oil in a cooking pot.

2. Sauté the onion, garlic, and ginger in the hot oil
3. Once the onion become soft, add the fish sauce and ground black pepper. Stir.
4. Pour in the coconut cream and stir. Let boil and cover. Simmer for 5 minutes.
 108

5. Add the banana pepper and tilapia. Cover and simmer for 30 to 35 minutes. Add
some water if needed.
6. Put-in the red chillies. Cook for 3 minutes.
7. Add the spinach and simmer for about a minute.
8. Transfer to a serving plate.

ADOBO

INGREDIENTS

● 2 lbs. pork chops

● 4 tablespoons dark soy sauce
● 5 cloves garlic, crushed
● 3 tablespoons white or cane vinegar
● 2 teaspoons whole peppercorn
● 4 to 5 pieces dried bay leaves
● 1 cup water
● salt to taste (if necessary)
● 3 tablespoons cooking oil

INSTRUCTIONS

1. Heat cooking oil in a wide and deep pan.

2. Once the oil is hot, pan fry the pork chops turning them over once each side
turns light to medium brown (this will take around 3 to 5 minutes per side
depending on the thickness of your pork chops).
3. Put-in the garlic, peppercorns, and bay leaves. Continue to cook until the garlic
turns light brown (2 to 3 minutes).
4. Pour-in water and soy sauce. Bring to a boil.
5. Cover and simmer until the liquid reduces to half (around 40 to 50 minutes).
You can add more water if needed.
6. Pour-in the vinegar. Let the liquid boil. Stir and continue to cook (uncovered)
for 10 minutes.
7. Add salt if needed. The soy sauce alone gives this dish enough saltiness. You
can add salt according to your preference.
8. Serve with steamed white rice.

MENUDO
 109

INGREDIENTS

● 2 lbs. pork
● ¼ lb. pig liver
● 1 cup potatoes, diced
● 1 medium carrot, cubed
● ½ cup soy sauce
● ½ piece lemon
● 1 small onion, chopped
● 3 cloves garlic, minced
● 1 teaspoon sugar
● ¾ cup tomato sauce
● 1 cup water
● 4 pieces hotdogs, sliced diagonally
● 2 tablespoons cooking oil
● 2 to 3 pieces dried bay leaves
● Salt and pepper to taste

INSTRUCTIONS

1. Combine pork, soysauce, and lemon in a bowl. Marinate for at least 1 hour.
2. Heat oil in a pan
3. Saute garlic and onion.
4. Add the marinated pork. Cook for 5 to 7 minutes.
5. Pour in tomato sauce and water and then add the bay leaves.Let boil and simmer
for 30 minutes to an hour depending on the toughness of the pork. Note: Add
water as necessary.
6. Add-in the liver and hot dogs.Cook for 5 minutes.
7. Put-in potatoes, carrots, sugar,salt, and pepper. Stir and cook for 8 to 12
minutes.
 110

HIPON CON BUKO

INGREDIENTS

● 1 lb shrimp, cleaned
● 10 strings beans (sitaw), cut into 2½
inch length
● 2 cups kalabasa (squash), cubed
● 2 cups coconut milk
● 1 medium yellow onion, sliced
● 2 tablespoons bagoong alamang
(shrimp paste)
● 1 cup malunggay leaves
● 3 cloves garlic, crushed
● Salt and pepper to taste
● 3 tablespoons cooking oil
● Salt and pepper to taste

INSTRUCTIONS

1. Heat oil in a cooking pot.

2. Saute the garlic and onion until the onion becomes soft.
3. Put-in the shrimp. Cook for 1 to 2 minutes. Remove from the pot and set aside.
4. Meanwhile, put-in the bagoong alamang and pour-in the coconut milk. Stir and
let boil.
5. Add the kalabasa. Cook for 8 to 12 minutes or until tender.
6. Put the shrimp back in the pot. Stir and cook for a minute.
7. Add the string beans (sitaw) and malunggay leaves. Cook for 2 to 3 minutes.
8. Add salt and pepper to taste.
9. Transfer to a serving plate. Serve.

MANOK SA GATA

INGREDIENTS

● 2 lbs chicken, cut into serving pieces

● 2 cups coconut milk
● ½ bunch spinach
● 2 tbsp garlic, minced
● 1 large onion, sliced
● 2 tbsp ginger, julienned
 111

● 8 ounces green papaya, wedged

● ½ tsp paprika (optional)
● 1 piece long green chili (optional)
● 4 pieces Thai chili (or siling labuyo if available), chopped (optional)
● 2 tbsp cooking oil
● Salt and pepper to taste

INSTRUCTIONS

1. Heat the cooking pot and pour-in the cooking oil.

2. Sauté the garlic, onion, and ginger.
3. Add the chicken and cook until the color of the outer part turns light brown.
4. Pour-in the coconut milk while stirring and bring to a boil.
5. Sprinkle some paprika then simmer for 30 minutes or until the chicken is tender
and the coconut milk becomes thick.
6. Add the long green chili and Thai chili then simmer for 5 minutes
7. Add the green papaya then simmer for 5 to 8 minutes.
8. Put-in the spinach, salt, and pepper then simmer for 3 minutes.
9. Turn-off the heat then transfer the cooked chicken to a serving plate
10. Serve hot. Share and enjoy!

KALDERETA

INGREDIENTS

● 2 lbs. Pork, cubed

● 1 (15 oz.) can tomato sauce
● ¾ cup green olives
● 1 medium red bell pepper, sliced
● 1 medium green bell pepper, sliced
● 2 medium baking potatoes, cut into large cubes
● 2 medium carrots, sliced diagonally
● 1 medium yellow onion, sliced
● 2 teaspoons minced garlic
● 32 oz. beef broth
● ½ cup liver spread
● 3 tablespoons cooking oil
● Salt and pepper to taste
 112

INSTRUCTIONS

1. Heat the oil in a cooking pot.

2. Once the oil is hot, saute the garlic and onion.
3. Add the pork. Stir and cook for for 5 minutes or until the color turns light to
medium brown.
4. Pour-in the tomato sauce and beef broth. Let boil. Cover and simmer for 60
minutes.
5. Add the liver spread. Stir and cook for 3 minutes.
6. Put-in the carrots and potatoes. Cover and cook for 8 to 10 minutes.
7. Add the olives and bell peppers. Cook covered for 8 minutes.
8. Add salt and pepper to taste.
9. Turn-off the heat. Transfer to a serving plate.

Yung Masarap na Dessert

(All-day Desserts and Snacks)

CHEWY CHOCO MACAROONS

INGREDIENTS

● 3 egg whites
● 1 pinch salt
● 3/4 cup white sugar
● 1 1/2 cups semisweet chocolate chips
● 2 1/4 cups shredded coconut
● 1/2 cup chopped walnuts
● 1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
2. Melt chocolate over low heat and let cool.
3. In a large glass or metal bowl, whip egg whites until foamy. Slowly add salt and
sugar a little at a time, until mixture stands in peaks. Stir in vanilla. Fold in
chocolate, coconut and nuts. Drop by teaspoonfuls about 2 inches apart on
cookie sheets.
4. Bake 10 to 12 minutes. Cookies should be soft in the center.
 113

PANSIT HABHAB

INGREDIENTS

● 1 lb. Miki Lucban

● ½ lb. pork belly thinly sliced and
chopped
● 4 to 5 cups beef broth
● ½ lb. shrimp, cleaned
● ¼ lb. pig's liver, sliced
● 1 piece chayote, sliced
● 1 cup bok choy (or pechay), chopped
● 1 cup snap pea or snow pea
● ¾ cup shredded carrots
● 1 medium onion, sliced
● 5 cloves garlic, crushed
● 4 tablespoons cooking oil
● 5 tablespoons soy sauce
● ½ teaspoon ground black pepper
● Banana leaf, cleaned and cut into 5 x 5 inch pieces

INSTRUCTIONS

1. Heat 3 tablespoons of cooking oil in a wide cooking pot.

2. Stir-fry the chayote, snap pea, carrots, and bok choy for 3 to 4 minutes. Set
aside.
3. On the same cooking pot, add remaining oil. Put-in the pork slices. Cook for 5
minutes or until the oil from the pork comes out.
4. Put-in the onion and garlic. Cook for 2 minutes.
5. Add the liver. Stir.
6. Add the shrimp. Cook each side for 1 minute. Remove the shrimp and then set
aside.
7. Sprinkle the ground black pepper and pour-in soy sauce.
8. Pour-in the beef broth. Let boil. Simmer for 20 minutes.
9. Put-in the Miki Lucban noodles. Cook while stirring until the noodles absorbs
the liquid.
10. Add half of the stir-fried vegetables. Stir.
11. Arrange on top of each banana leaf and then top with shrimp and more
vegetables.

COCONUT BROWNIES
 114

INGREDIENTS

● 1 1/2 cups all-purpose flour

● 1 1/4 cups Dutch-process cocoa
● 1 teaspoon baking powder
● 1 teaspoon salt
● 1 cup coconut oil, melted
● 2 1/4 cups granulated sugar
● 2 teaspoons vanilla extract
● 1 teasoon coconut extract
● 4 large eggs, slightly beaten
● 2 cups chocolate chips
● 2 cups coconut flakes, divided

DIRECTIONS

1. Preheat the oven to 350°F. Grease a 9″ x 13″ pan and set aside.
2. In a large bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
3. In a large bowl, combine melted coconut oil with sugar. Stir until sugar
dissolves. Add in the eggs and stir until smooth. Stir in vanilla and coconut
extracts.
4. Slowly add in the dry ingredients. Stir until batter is smooth. Stir in chocolate
chips and 1 cup of coconut.
5. Pour the batter into prepared pan. Top batter with remaining coconut.
6. Bake the brownies for about 30-35 minutes, or until a toothpick inserted into the
center comes out clean, or with just a few moist crumbs clinging to it. Remove
pan from the oven and cool on a rack before cutting and serving.

BUKO PIE

INGREDIENTS

● 2 cups all-purpose flour

● 1/3 cup butter
● 1 teaspoon salt
● 1/3 cup vegetable shortening
● 6 to 8 tablespoons cold water
● 2 cups young coconut meat
● 3/4 cup granulated white sugar
● 1/2 cup cornstarch diluted in 1/2 cup young coconut water
● 1/2 cup evaporated milk
 115

INSTRUCTIONS

1. Create the crust

1.1 Combine flour and salt then mix using a balloon whisk.
1.2 Add butter and shortening then mix using a pastry mixer.
1.3 Gradually add cold water a tablespoon at a time while mixing the
ingredients.
1.4 When everything is completely mixed, gather the mixture and divide into
two equal parts.
1.5 In a flat surface flatten each of the dough and roll using a rolling pin until
wide enough to fit an eight or nine inch cake pan. Note: Sprinkle flour over the
flat surface to prevent the dough from sticking or use a silicon mat.
1.6 Arrange the first dough over the cake pan. This will be the base.
1.7 Set the second flattened dough aside. This will be needed after arranging the
filling in the cake pan.
2. Make the filling
2.1 Heat a saucepan and pour-in the milk. Let boil.
2.2 Add the granulated white sugar and stir.
2.3 Put-in the young coconut meat and cook for 3 minutes.
2.4 Pour-in the cornstarch diluted in young coconut water and stir thoroughly
while cooking. Cook until the texture thickens.
2.5 Turn-off the heat and allow the mixture to cool down.
3. Preheat oven to 375 degrees Fahrenheit.
4. Arrange the cooked filling in the cake pan.
5. Put the second crust over the filling and seal the sides.
6. Create holes on the secondary crust using a fork. This will serve as exhaust vents that
will prevent the crust from deforming.
7. Bake for 45 to 55 minutes or until the color turns golden brown. Note: Baking time
may vary; make sure to check the color of the crust to determine if baking is complete.
8. Let cool and serve. Share and enjoy!

BUKO SALAD

INGREDIENTS

● 4 cups young coconut (buko), shredded

● 6 ounces sugar palm fruit (kaong), drained
● 12 ounces coconut gel (nata de coco), drained
● 2 cans (15 ounces each) fruit cocktail, drained
● 8 ounces pineapple chunks, drained
● 1 (14 ounce) can sweetened condensed milk
● 7 ounces table cream
 116

INSTRUCTIONS

1. In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple

chunks, and fruit cocktail. Gently stir to distribute the ingredients.
2. Add sweetened condensed milk and table cream. Mix until all the ingredients
are properly distributed.
3. Refrigerate for at least 4 hours or place in the freezer for 1 hour.
4. Transfer to a serving bowl.

ESPASOL

INGREDIENTS

● 3 cups glutinous rice flour, toasted

● ½ cup sweet rice flour, toasted
● 2 cups sugar
● 3 cups coconut milk
● 1½ cups grated coconut, toasted
● 1 tsp vanilla essence

INSTRUCTIONS

1. In a cooking pot, pour-in the coconut milk and bring to a boil.

2. Add the sugar and stir continuously for 10 minutes.
3. Put-in the toasted grated coconut and cook for 5 minutes.
4. Add the vanilla essence and toasted rice flour and cook for 40 minutes to 1 hour
or until the mixture becomes really thick while folding.
5. Remove the mixture from the pot and allow to cool down.
6. Dust the toasted sweet rice flour in a flat surface.
7. Divide the mixture into parts and roll over the dusted sweet rice flour until a
cylindrical shape is formed.
8. Slice according to your preference.
9. Put in a serving plate or wrap in paper or banana leaf. Share and enjoy!
 117

MAJA BLANCA

INGREDIENTS

● 4 cups coconut milk

● ¾ cup cornstarch
● 14 ounces condensed milk
● ¾ cup fresh milk
● ¾ cup granulated sugar
● 15 ounces whole sweet kernel corn
● 5 tbsp toasted grated coconut

INSTRUCTIONS

1. Pour the coconut milk in a cooking pot and bring to a boil.

2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all
the ingredients are evenly distributed.
3. Simmer for 8 minutes
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir
thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired thickness
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat
tool such as a wooden spatula
8. Allow to cool down then refrigerate for at least 1 hour
9. Garnish with toasted grated coconut (or latik if available)
10. Serve cold. Share and enjoy!

PALITAW

INGREDIENTS

● 2 cups glutinous rice flour

● ½ cup granulated sugar
● 1 cup water
● ½ cup sesame seeds, roasted
● 1 cup grated coconut
 118

INSTRUCTIONS

1. Combine glutinous rice flour with water and mix until a dough is formed.
2. Scoop about 2 tablespoons of dough then mold it into a ball-shaped figure.
3. Flatten the ball-shaped dough using the palm of your hands.
4. Boil water in a cooking pot then put-in the flattened dough.
5. When the flattened dough starts to float, remove them from the pot and set it
aside allowing water to drip.
6. Combine sugar and roasted sesame seeds then mix well.
7. Roll the rice cake in grated coconut then in the sugar-sesame seed mixture.
8. Arrange in a serving plate then serve. Share and enjoy!

Kahit Alin na Drinks

(Beverages)

BUKO SHAKE

INGREDIENTS

● 1 cup coconut meat, scrape from the husk

● 1 cup coconut water
● 1/2 cup evaporated milk
● 3 tablespoons brown sugar
● cube ice

INSTRUCTIONS

1. In a blender, process coconut meat, coconut water, milk and sugar until blended.
2. Add some ice and blend until smooth then pour into glasses then served cold.
 119

BUKO JUICE

INGREDIENTS

● Juice from 3 fresh young coconuts

● Coconut meat from 3 fresh young coconuts
● 3 tbsp condensed milk
● ice cubes

INSTRUCTIONS

1. Open coconuts on top by boring a small hole to extract the liquid, place coconut
water in a large pitcher.
2. Add condensed milk into the pitcher then mix until totally dissolved.
3. Open the coconuts in half then using a fork score the young coconut meat before
removing it with a spoon.

HOT CHOCO

INGREDIENTS

● 1-2 Filipino chocolate tableas (Found at Filipino

markets)
● 1 cup hot water or milk

INSTRUCTIONS

1. In a small bowl, combine the tablea and water (the

more tableas you use, the thicker and richer the
drink).
2. Using a whisk or stick blender, mix until the chocolate has dissolved and the
liquid becomes thick and frothy.
3. Pour the Tsokolate into a mug and enjoy.

To make a Filipino mocha, simply mix tablea with a cup of hot coffee.

COFFEE

INGREDIENTS

● Coffee : 2 tsp
● Sugar : 1 tbsp
 120

● Milk : 1 cup

INSTRUCTIONS

1. Take the instant coffee powder and sugar in a cup.

2. Add a tsp of water or milk and mix the coffee powder and sugar.
3. Whisk the mixture rigorously with the help of spoon until it becomes light
brown in color and creamy.
4. Heat the milk and let it comes to boil.
5. Pour the hot milk into coffee cream we prepare earlier. Mix with the help of
spoon.
6. Mix the milk & coffee cream by transferring it between two cups.
7. Once done, serve the coffee hot.
 121

APPENDIX 3: TARGET MARKET DEMOGRAPHICS BASED ON THE

PHILIPPINE STANDARD GEOGRAPHIC CODE (PSGC)
122
123
124
125
 126

APPENDIX 4: SCHEDULE OF FINANCIAL PLAN ANALYSIS

Schedule 1: Projected Sales

Kahit Ano Basta Almusal

% Sales Per Per

Per Month
Against Day Week
Kahit Ano 100 No.
No. of No. of
Basta Almusal Capacit of Pric Cos Cost of
Order Order Sales
y per Order e t Sales
s s
day s
Buko Bread 25.0 15,000.0 10,200.0
25% 25 150 600 17
Espesyal 0 0 0
Blueberry 20.0
10% 10 60 240 4,800.00 14 3,360.00
Pancake 0
Fun de Coco 35% 35 210 840 7.00 5,880.00 4.5 3,780.00
Sauted Bitter 25.0 18,000.0 12,240.0
30% 30 180 720 17
Melon 0 0 0
TOTAL 43,680.0 29,580.0
100% 100 600 2400
0 0

Projected Sales A

Kung Anong Sayo Yun din Meal ko

% Per Per
Per Month
Kung Sales Day Week
Anong Agains
No. No.
Sayo Yun t 200
of No. of of Cos Cost of
din Meal Capaci Price Sales
Order Orders Orde t Sales
ko ty per
s rs
day
40.0
Isdalicious 20% 20 120 480 19,200.0 27
0 12,960.00
0
40.0
Adobo 20% 20 120 480 19,200.0 27
0 12,960.00
0
45.0
Menudo 10% 10 60 240 31
0 10,800.0 7,440.00
 127

0
45.0
Kaldereta 20% 20 120 480 21,600.0 31
0 14,880.00
0
Hipon con 50.0
15% 15 90 360 18,000.0 34
Buko 0 12,240.00
0
Manok sa 40.0
15% 15 90 360 14,400.0 27
Gata 0 9,720.00
0
TOTAL 103,200.
100% 100 600 2400
00 70,200.00

Projected Sales B

Yung Masarap na Dessert

% Sales Per Per

Per Month
Against Day Week
Yung
200
Masarap na No. of No. of No. of
Capacit Cos Cost of
Dessert Order Order Order Price Sales
y per t Sales
s s s
day
Chewy Coco
6% 10 60 240 10.00 2,400.00 6.5 1,560.00
Macaroons
Pansit 11,520.0
24% 40 240 960 12.00 8 7,680.00
Habhab 0
Coconut
15% 25 150 600 15.00 9,000.00 10 6,000.00
Brownies
Buko Pie 9% 15 90 360 12.00 4,320.00 8 2,880.00
Buko Salad 12% 20 120 480 20.00 9,600.00 14 6,720.00
Espasol 12% 20 120 480 7.00 3,360.00 4 1,920.00
Maja Blanca 9% 15 90 360 10.00 3,600.00 6 2,160.00
Palitaw 12% 20 120 480 5.00 2,400.00 2.5 1,200.00
46,200.0 30,120.0
TOTAL 100% 165 990 3960
0 0
 128

Projected Sales C

Kahit Alin Na Drinks

% Sales Per Per

Per Month
Against Day Week
Kahit
100
Alin Na No. of
Capacit No. of No. of Cost of
Drinks Order Price Sales Cost
y per Orders Orders Sales
s
day
Buko 30.0 18,000.
17% 25 150 600 21 12,600.00
Shake 0 00
Buko 15.0 19,800.
37% 55 330 1320 10 13,200.00
Juice 0 00
12.0 8,640.0
Coffee 20% 30 180 720 8 5,760.00
0 0
Hot 12.0 11,520.
27% 40 240 960 8 7,680.00
Choco 0 00
57,960.
TOTAL 100% 150 900 3600 39,240.00
00

Projected Sales D

Summary of Sales and Cost of Sales

Cost of
Sales Gross Profit
Sales
Kahit Ano Basta Almusal 43,680.00 29,580.00 14,100.00
Kung Anong Sayo Yun din Meal
103,200.00 70,200.00 33,000.00
ko
Yung masarap na dessert 46,200.00 30,120.00 16,080.00
Kahit Alin na drinks 57,960.00 39,240.00 18,720.00
 129

Total
251,040.00 169,140.00 81,900.00

Projected Sales E

TOTAL SALES PER YEAR

Total Sales (3
Monthly Sales per Truck
trucks)
January 251,040.00 753,120.00
February 251,040.00 753,120.00
March 251,040.00 753,120.00
April 251,040.00 753,120.00
May 251,040.00 753,120.00
June 251,040.00 753,120.00
July 251,040.00 753,120.00
August 251,040.00 753,120.00
September 251,040.00 753,120.00
October 251,040.00 753,120.00
November 251,040.00 753,120.00
December 251,040.00 753,120.00
TOTAL 3,012,480.00 9,037,440.00

Projected Sales F

TOTAL COST OF SALES PER YEAR

Monthly Cost of Sales Cost of sales(Truck)

January 169,140.00 507,420.00
February 169,140.00 507,420.00
March 169,140.00 507,420.00
April 169,140.00 507,420.00
May 169,140.00 507,420.00
 130

June 169,140.00 507,420.00

July 169,140.00 507,420.00
August 169,140.00 507,420.00
September 169,140.00 507,420.00
October 169,140.00 507,420.00
November 169,140.00 507,420.00
December 169,140.00 507,420.00
TOTAL 2,029,680.00 6,089,040.00

Monthly Cost of Sales

 131

Schedule 2 :Inventory Schedule

Year 1 Year 2 Year 3 Year 4 Year 5
Beginning
Inventory 350,000.00 367,500.00 385,875.00 405,170.00 425,430.00
Purchases
200,000.00 210,000.00 220,501.25 231,530.00 224,010.00
Sales
182,500.00 191,625.00 201,206.25 211,270.00 215,500.00
Ending Inventory
367,500.00 385,875.00 405,170.00 425,430.00 433,940.00
 132

Schedule 3: Cost of Goods Sold

Kahit Ano Basta Almusal

Monthly Figures
VC
FC per Fixed Variable TVC (3
per TFC(3 trucks)
Unit cost cost trucks)
Unit
Buko Bread
9.00 4,800.00 5,400.00 14,400.00 16,200.00
Espesyal 8.00
Blueberry
8.00 1,440.00 1,920.00 4,320.00 5,760.00
Pancake 6.00
Fun de Coco 2.50 1,680.00 2,100.00 5,040.00 6,300.00
2.00
Sauted
Bitter 9.00 5,760.00 6,480.00 17,280.00 19,440.00
8.00
Melon
13,680.0
TOTAL 15,900.00 41,040.00 47,700.00
0

Cost of Goods Sold A

Contributi
Selling Contributi Product Weighte
on Margin Fixed Cost
Price on Margin Weight d CMR
Ratio
Buko Bread 492,480.0
25.00 16.00 0.64 0.25 0.16
Espesyal 0
Blueberry
20.00 12.00 0.60 0.10 0.06
Pancake
Fun de Coco 7.00 4.50 0.64 0.35 0.23
Sauted
Bitter 25.00 16.00 0.64 0.30 0.19
Melon
0.64
 133

Cost of Goods Sold A1

Kung Anong Sayo yun Din Meal ko

Monthly Figures
FC VC
Fixed Variable TFC TVC
per per
cost cost (3 trucks) (3 Trucks)
Unit unit
Isdalicious 10.00 17.00 4,800.00 8,160.00 14,400.00 24,480.00
Adobo 10.00 17.00 4,800.00 8,160.00 14,400.00 24,480.00
Menudo 10.00 21.00 2,400.00 5,040.00 7,200.00 15,120.00
Kaldereta 10.00 21.00 4,800.00 10,080.00 14,400.00 30,240.00
Hipon con
12.00 22.00 4,320.00 7,920.00 12,960.00 23,760.00
Buko
Manok sa
12.00 15.00 4,320.00 5,400.00 12,960.00 16,200.00
Gata
25,440.0
44,760.00 76,320.00 134,280.00
0

Cost of Goods Sold B

Contributi
Selling Contributi Product Weighte
on Margin Fixed Cost
Price on Margin Weight d CMR
Ratio
915,840.0
Isdalicious 40.00 23.00 0.58 0.20 0.12
0
Adobo 40.00 23.00 0.58 0.20 0.12
Menudo 45.00 24.00 0.53 0.10 0.05
Kaldereta 45.00 24.00 0.53 0.20 0.11
Hipon con
50.00 28.00 0.56 0.15 0.08
Buko
Manok sa
40.00 25.00 0.63 0.15 0.09
Gata
 134

0.34

Cost of Goods Sold B1

 135

Yung masarap na dessert

Monthly Figures
FC per VC per Fixed Variable TFC(3 TVC (3
Unit unit cost cost Trucks) Trucks)
Chewy Coco
2.50 4.00 600.00 960.00 1,800.00 2,880.00
Macaroons
Pansit Habhab 3.00 5.00 2,880.00 4,800.00 8,640.00 14,400.00
Coconut
4.00 6.00 2,400.00 3,600.00 7,200.00 10,800.00
Brownies
Buko Pie 3.00 5.00 1,080.00 1,800.00 3,240.00 5,400.00
Buko Salad 5.00 9.00 2,400.00 4,320.00 7,200.00 12,960.00
Espasol 1.50 2.50 720.00 1,200.00 2,160.00 3,600.00
Maja Blanca 2.50 3.50 900.00 1,260.00 2,700.00 3,780.00
Palitaw 1.00 1.50 480.00 720.00 1,440.00 2,160.00
11,460.0
18,660.00 34,380.00 55,980.00
0

Cost of Goods Sold C

Selling Product Fixed

Price Contributio Contributio Weight Weighte Cost
n Margin n Margin d CMR
Ratio
Chewy Coco 412,560.0
10.00 6.00 0.60 0.06 0.04
Macaroons 0
Pansit
12.00 7.00 0.58 0.24 0.14
Habhab
Coconut
15.00 9.00 0.60 0.15 0.09
Brownies
Buko Pie 12.00 7.00 0.58 0.09 0.05
Buko Salad 20.00 11.00 0.55 0.12 0.07
Espasol 7.00 4.50 0.64 0.12 0.08
Maja Blanca 10.00 6.50 0.65 0.09 0.06
Palitaw 5.00 3.50 0.70 0.12 0.08
0.29
 136

Cost of Goods Sold C1

 137

Kahit alin na Drinks

Monthly Figures
FC per VC per Variable TFC(3 TVC (3
Fixed cost
Unit Unit cost Trucks) Trucks)
Buko
8.00 13.00 4,800.00 7,800.00 14,400.00 23,400.00
Shake
Buko Juice 3.00 7.00 3,960.00 9,240.00 11,880.00
27,720.00
Coffee 3.00 5.00 2,160.00 3,600.00 6,480.00
10,800.00
Hot Choco 3.00 5.00 2,880.00 4,800.00 8,640.00
14,400.00
TOTAL 13,800.00 25,440.00 41,400.00 76,320.00

Cost of Goods Sold D

Selling Contributio Product Fixed

Price n Margin Contributio Weight Weighte Cost
n Margin d CMR
Ratio
Buko 496,800.0
30.00 17.00 0.57 0.17 0.09
Shake 0
Buko Juice 15.00 8.00 0.53 0.37 0.20
Coffee 12.00 7.00 0.58 0.20 0.12
Hot Choco 12.00 7.00 0.58 0.27 0.16
0.56

Cost of Goods Sold D1

Total Fixed Cost Total Variable Cost Cost of Goods Sold

Per Month 3,771,360.00 314,280.00 4,085,640.00

Annual 193,140.00 3,771,360.00 3,964,500.00
Year 1 2,317,680.00 3,771,360.00 6,089,040.00
Year 2 2,317,680.00 3,959,928.00 6,277,608.00
 138

Year 3 2,317,680.00 4,157,924.40 6,475,604.40

Year 4 2,317,680.00 4,365,820.62 6,683,500.62
Year 5 2,317,680.00 4,453,137.03 6,770,817.03

Cost of Goods Sold Totals

Schedule 4: Partnership Equity Schedule

Year 1
Additional Share in
Original Withdrawa
Investmen Net Equity
Investment ls
t income
Partner 1, 1,243,750.0 1,257,527.7
- 33,777.75 20,000.00
Equity 0 5
Partner 2, 1,243,750.0 1,257,527.7
- 33,777.75 20,000.00
Equity 0 5
Partner 3, 1,243,750.0 1,257,527.7
- 33,777.75 20,000.00
Equity 0 5
Partner 4, 1,243,750.0 1,257,527.7
- 33,777.75 20,000.00
Equity 0 5
4,975,000.0 135,111.0 5,030,111.
Totals - 80,000.00
0 1 01

Year 2
Share in
Year 1 Additional Withdrawa
Net Equity
Equity Investment ls
income
Partner 1, 1,257,527.7 1,292,383.7
- 79,855.95 45,000.00
Equity 5 1
Partner 2, 1,257,527.7 1,292,383.7
- 79,855.95 45,000.00
Equity 5 1
Partner 3, 1,257,527.7 1,292,383.7
- 79,855.95 45,000.00
Equity 5 1
Partner 4, 1,257,527.7 1,292,383.7
- 79,855.95 45,000.00
Equity 5 1
5,030,111.0 5,169,534.
Totals - 319,423.81 180,000.00
1 83
 139

Year 3
Year 2 Additional Share in Withdrawa
Equity
Equity Investment Net income ls
Partner 1, 1,292,383.7 1,343,621.7
- 128,238.06 77,000.00
Equity 1 7
Partner 2, 1,292,383.7 1,343,621.7
- 128,238.06 77,000.00
Equity 1 7
Partner 3, 1,292,383.7 1,343,621.7
- 128,238.06 77,000.00
Equity 1 7
Partner 4, 1,292,383.7 1,343,621.7
- 128,238.06 77,000.00
Equity 1 7
5,169,534.8 5,374,487.
Totals - 512,952.25 308,000.00
3 08

Year 4
Year 3 Additional Share in Withdrawa
Equity
Equity Investment Net income ls
Partner 1, 1,343,621.7 1,414,161.0
- 176,239.28 105,700.00
Equity 7 5
Partner 2, 1,343,621.7 1,414,161.0
- 176,239.28 105,700.00
Equity 7 5
Partner 3, 1,343,621.7 1,414,161.0
- 176,239.28 105,700.00
Equity 7 5
Partner 4, 1,343,621.7 1,414,161.0
- 176,239.28 105,700.00
Equity 7 5
5,374,487.0 5,656,644.
Totals - 704,957.12 422,800.00
8 20

Year 5
 140

Year 4 Additional Share in Withdrawa

Equity
Equity Investment Net income ls
Partner 1, 1,414,161.0 1,492,111.8
- 194,950.79 117,000.00
Equity 5 4
Partner 2, 1,414,161.0 1,492,111.8
- 194,950.79 117,000.00
Equity 5 4
Partner 3, 1,414,161.0 1,492,111.8
- 194,950.79 117,000.00
Equity 5 4
Partner 4, 1,414,161.0 1,492,111.8
- 194,950.79 117,000.00
Equity 5 4
5,656,644.2 5,968,447.
Totals - 779,803.16 468,000.00
0 35

● Partners are assumed to have yearly withdrawals.

● Share in Net income is divided equally among partners.

● No additional investment is assumed in five years.

 141

Schedule 6: Remuneration Schedules

Employees' Salaries

Annual Salary
6-day
Per
work 4weeks Year 1 Year 2 Year 3 Year 4 Year 5
Day
week
Operations
450 2,700 10,800 129,600 129,600 129,600 129,600 129,600
Manager
Assistant
400 2,400 9,600 115,200 115,200 115,200 115,200 115,200
Operations Head
Assistant
400 2,400 9,600 115,200 115,200 115,200 115,200 115,200
Operations Head
Assistant
400 2,400 9,600 115,200 115,200 115,200 115,200 115,200
Operations Head
Cook 350 2,100 8,400 100,800 100,800 100,800 100,800 100,800
Cook 350 2,100 8,400 100,800 100,800 100,800 100,800 100,800
Cook 350 2,100 8,400 100,800 100,800 100,800 100,800 100,800
Storage Officer 350 2,100 8,400 100,800 100,800 100,800 100,800 100,800
Service Staff 300 1,800 7,200 86,400 86,400 86,400 86,400 86,400
Service Staff 300 1,800 7,200 86,400 86,400 86,400 86,400 86,400
Service Staff 300 1,800 7,200 86,400 86,400 86,400 86,400 86,400
Liaison Officer 300 1,800 7,200 86,400 86,400 86,400 86,400 86,400
Total 102,000 1,224,000 1,224,000 1,224,000 1,224,000 1,224,000

Employees' Salaries
 142

Schedule 7: Deductions

Monthly Deductions and Employer's Contribution

With-
Pag-Ibig SSS PhilHealth holding
Tax
EE ER EE ER EE ER
Operations
1,200.00 1,200.00 4,796.40 9,843.60 125.00 1,500.00 142.50
Manager
Assistant
1,200.00 1,200.00 4,142.40 8,517.60 112.50 1,350.00 252.18
Operations Head
Assistant
1,200.00 1,200.00 4,142.40 8,517.60 112.50 1,350.00 252.18
Operations Head
Assistant
1,200.00 1,200.00 4,142.40 8,517.60 112.50 1,350.00 35.47
Operations Head
Cook 1,200.00 1,200.00 3,705.60 7,634.40 100.00 1,200.00 122.49
Cook 1,200.00 1,200.00 3,705.60 7,634.40 100.00 1,200.00 122.49
Cook 1,200.00 1,200.00 3,705.60 7,634.40 100.00 1,200.00 122.49
Storage Officer 1,200.00 1,200.00 3,705.60 7,634.40 100.00 1,200.00 391.96
Service Staff 1,200.00 1,200.00 3,051.60 6,308.40 100.00 1,200.00 220.14
Service Staff 1,200.00 1,200.00 3,051.60 6,308.40 100.00 1,200.00 220.14
Service Staff 1,200.00 1,200.00 3,051.60 6,308.40 100.00 1,200.00 -
Liaison Officer 1,200.00 1,200.00 3,051.60 6,308.40 100.00 1,200.00 24.79
14,400.0 14,400.0 44,252.4 91,167.6 1,262.5 15,150.0 1,906.8
Total
0 0 0 0 0 0 3
 143

APPENDIX 5: CURRICULUM VITAE

144
 145

JUEANN M. MAGSINO
Bolivia St. Betterliving Subd., Isabang, Lucena City
Contact No. : 09485981304
Email Address: jueannmagsino@yahoo.com
jue.magsino@gmail.com

P
E
R Place of Birth : Lucena City
Date of Birth : November 25, 1996
S Age : 20 years old
O Civil Status : Single
Citizenship : Filipino
N Religion : Roman Catholic
A Father : Joel V. Magsino
Occupation : Self-Employed
L Mather : Juanita M. Magsino
Occupation : Housewife
I
EN
DF
U ▪ Manuel S. Enverga University Foundation
O University Site, Lucena City
CR Bachelor of Science in Accountancy
AM
2013-Present
TA ▪ Quezon National High School
IT M.L. Tagarao St.,Ibabang Iyam, Lucena City
2009-2013
OI
N ▪ Lucena West I Elementary School
O Ilayang Iyam, Lucena City
AN 2003-2009
L

B
A
C
 146

S
K
▪ Computer Literate (MS Word, Excel, Publisher, PowerPoint)
I ▪ Accounting and Bookkeeping Skills
L ▪ Good Oral and Written Communication (English/Filipino)
▪ Telephone Conversation Skill
L
S
O
R
▪ National Federation- Junior Philippine Institute of Accountants
G Member
A 2013-present
N ▪ Quezon Federation- Junior Philippine Institute of Accountants
I Member
2013-present
Z
A ▪ Regional Confederation- Junior Philippine Institute of Accountants
Member
T 2013-present
I
▪ Junior Philippine Institute of Accountants
O Documentation Committee Head
N 2014-2015
Executive Vice President
A 2015-2016
L President
2016-2017

A ▪ CBA Newsline
Managing Editor
F 2013-2015
F Senior Staff
2015-2016
I Section Chief Editor
L 2016-2017
I ▪ MSEUF Academic Club
A Treasurer
2013-2015
T Vice-President
I
O
N
S
 147

2015-2016
Auditor
2016-2017

▪ University Collegiate Student Council

Finance Committee Head
2015-2016
▪ CBA Academic Circle
Honorary Member
2015-present

▪ Asean Youth Leaders Association

Member
2016-present

A
W▪ NFJPIA Siniratura: News Writing (English)
A Champion
R Tagaytay City
May 3, 2016
D
S ▪ The EU-JPIA Awards
Junior Vice President of the Year
RBA Hall, Manuel S. Enverga University Foundation
A March 5, 2016

N ▪ NFJPIA-R4 Siniratura: News Writing (English)

D 2nd Runner Up
De La Salle University-Dasmariñas, Cavite
February 21, 2016
R
▪ Online Academic Quiz Bee
E 3rd Runner up
C Manuel S. Enverga University Foundation Gymnasium
February 3, 2016
O
G▪ QFEST General Information Quiz Bee
Champion
N Southern Luzon State University
I January 9, 2016

T
I
O
N
 148

▪ 2nd Cristina M. Ramos Academic Team Elimination

5th place
RBA Hall, Manuel S. Enverga University Foundation
November 15, 2015

▪ Quezon Historian of the Year Mind Encounter XX

3rd Runner Up
RBA Hall, Manuel S. Enverga University Foundation
August 29, 2015

▪ 3rd Twist & Turn: A Quiz on Firsts and Lasts of Everything

Champion
St. Bonaventure Student Center, Manuel S. Enverga University
Foundation
March 7, 2015

▪ CAC Extremes: A Quiz on Superlatives

1st Runner Up
RBA Hall, Manuel S. Enverga University Foundation
March 9, 2015

▪ The EU-JPIA Awards

Bookworm of the Year
RBA Hall, Manuel S. Enverga University Foundation
March 14, 2015

▪ English Festival's Mind Boggling Quiz

Champion
EMRC Main, Manuel S. Enverga University Foundation
February 27, 2015

▪ Madulang Sabayang Pagbigkas

3rd Runner Up
EMRC VI, Manuel S. Enverga University Foundation
February 6, 2015

▪ Salvacion Ariles: Battle of the Brains

Champion
RBA Hall, Manuel S. Enverga University Foundation
November 7, 2014

▪ Quiztory
2nd place
University Gym, Manuel S. Enverga University Foundation
 149

November 7, 2014

▪ English Fest: Literature Quiz Bee

Champion
University Covered Court
September 30, 2014

▪ Dean’s Honor List

Accountancy Department, College of Business and Accountancy
Manuel S. Enverga University Foundation
2nd Semester, S.Y. 2013-2014

▪ College Scholar with GPA of 1.47

Manuel S. Enverga University Foundation
2nd Semester, S.Y. 2013-2014

▪ College Scholar with GPA of 1.33

Manuel S. Enverga University Foundation
1st Semester, S.Y. 2013-2014

▪ Dean’s Honor List

Accountancy Department, College of Business and Accountancy
Manuel S. Enverga University Foundation
1st Semester, S.Y. 2013-2014

▪ 2nd Twist & Turn ( A Quiz on Firsts and Lasts of Everything)

Champion
St. Bonaventure Student Center, Manuel S. Enverga University
Foundation
March 8, 2014

▪ Online Rizal Quiz Bee

Champion
St. Bonaventure Student Center, Manuel S. Enverga University
Foundation
December 10, 2013

▪ Most Promising Aspirant of the 29th Executive Council

MSEUF Academic Club
Queen Margarette Downtown, Lucena City
September 29, 2013

▪ Sining at Agham Multidisciplinary Quiz Bee

First Runner Up
 150

AEC Little Theater, Manuel S. Enverga University Foundation

September 18, 2013

▪ Quezon Historian of the Year Mind Encounter XIII

Second Runner Up
RBA Hall, Manuel S. Enverga University Foundation
August 23, 2013

▪ College Entrance Test

CET Topnotcher with a stanine of 9.0
EU Gymnasium, Lucena City
June 27, 2013
 151

ESTHER CAMILLE T. PEGUERRA

080 Tourmaline Street, Executive Village
Barangay Kanlurang Mayao, Lucena City,
Quezon Province, Philippines
Contact Number: 09186312123
Email Add: camillepeguerra@gmail.com

QUALIFICATIONS/SKILLS
● Efficient in typing
● Computer Literate, Knowledge in Basic Computer Application (MS
Word/Excel)
● Good in oral and written communication
● Accounting and Bookkeeping Skills

PERSONAL INFORMATION
Age : 19 years old
Birth date : December 24, 1995
Birthplace : Lucena City
Civil Status : Single
Nationality : Filipino
Religion : Roman Catholic
Weight : 41 kg
Height : 5’5”

EDUCATIONAL BACKGROUND

Tertiary: Manuel S. Enverga University Foundation

Bachelor of Science and Accountancy
University Site, Lucena City
2013-Present

Secondary: Sacred Heart College

1 Merchan Street, Lucena City
2009-2013
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Primary: Kanlurang Mayao Elementary School

Executive Village, Lucena City
2003-2009

ACHIEVEMENTS

Dean’s Lister (GPA of 1.46)

College Scholar
College of Business & Accountancy
Manuel S. Enverga University Foundation
1st Semester, S.Y 2013-2014

Dean’s Lister (GPA of 1.44)

College Scholar
College of Business & Accountancy
Manuel S. Enverga University Foundation
2st Semester, S.Y 2013-2014

Dean’s Lister (GPA of 1.55)

College of Business & Accountancy
Manuel S. Enverga University Foundation
1st Semester, S.Y 2014-2015

Dean’s Lister (GPA of 1.61)

College of Business & Accountancy
Manuel S. Enverga University Foundation
1st Semester, S.Y 2014-2015

Top Ten Finalist, 1st Armando A. Ordinanza Accounting Challenge

Manuel S. Enverga University Foundation
September 2013

2nd Place CBA Dean’s Cup

Manuel S. Enverga University Foundation
September 28, 2015

CBA Academic Circle

College of Business & Accountancy
Participant, CBA Academic TEAM Elimination
RBA Hall, CET Building
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Manuel S. Enverga University Foundation

November 14, 2015

Dean’s Lister (GPA of 1.53)

College of Business & Accountancy
Manuel S. Enverga University Foundation
1st Semester, S.Y 2015-2016

CBA Academic Circle

College of Business & Accountancy
Participant, EXTREMES 2016: A Quiz on World’s Superlatives
St. Bonaventure Student Center
Manuel S. Enverga University Foundation, Lucena City
March 3, 2016

NC III Bookkeeping Passer

December 2015

AFFILIATION

Junior Philippine Institute of Accountants

Manuel S. Enverga University Foundation
Member 2013-present

National Federation of Junior Philippine Institute of Accountants (NFJPIA)

Region IV – CALABARZON
Member 2013-present

Quezon Federation of Junior Philippine Institute of Accountants (QFJPIA)

Member 2013-present

Junior Financial Executive (JFINEX)

Manuel S. Enverga University Foundation
Member 2015-present
MELLJONH M. PESIGAN
#1 Geneva cor. Madrid Street, University Site, Lucena
City
Contact No. : 09123208325 / 09164025263
Email Address: pesiganmelljonhm@gmail.com
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P
E
Place of Birth : San Pablo City
R Date of Birth : December 11, 1996
S Age : 20 years old
Civil Status : Single
O Citizenship : Filipino
N Religion : Roman Catholic
Father : Nestor A. Pesigan
A Occupation : Driver
L Mather : Evelyn M. Pesigan
Occupation : Housewife

E
I
D
N
U
F ▪ Manuel S. Enverga University Foundation
C
O University Site, Lucena City
Bachelor of Science in Accountancy
A
R 2013-Present
T
M
IA ▪ Manuel S. Enverga Institute Foundation Inc.
Poblacion Street, San Antonio, Quezon
O
T 2009-2013
N
I ▪ Niing Elementary School
A
O Niing, San Antonio, Quezon
2003-2009
L
N
S
BK
AI ▪ Computer Literate (MS Word, Excel, Publisher, PowerPoint)
CL ▪▪ Accounting and Bookkeeping Skills
Good Oral and Written Communication (English/Filipino)
KL
GO
S
RR
OG
UA
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▪ National Federation- Junior Philippine Institute of Accountants

Member
2013-present

▪ Quezon Federation- Junior Philippine Institute of Accountants

Member
2013-present

▪ Regional Confederation- Junior Philippine Institute of Accountants

Member
2013-present

▪ Junior Philippine Institute of Accountants

Overall Committee Head – 2014-2015
Member – 2013-present

▪ Junior Financial Executives Institute of the Philippines

President

▪ CBA Newsline
Senior Staff – 2015-2016
Associate Editor – 2016-present

▪ CBA Academic Circle

Member
2013-present

A
W
▪ Consistent Academic Scholar
A Manuel S. Enverga University Foundation
R
Consistent Dean’s Honor List
D ▪ Manuel S. Enverga University Foundation
S
▪ CMA Quiz Bowl
Champion
A De La Salle University-Dasmariñas, Cavite
N December 4, 2016

R
E
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▪ InterCollegiate Finance Competion

Top 20 Finalist (Team)
Bangko Sentral ng Pilipinas
November 21, 2016

▪ Online Scholastic Quiz

4th Runner Up (Team)
Manuel S. Enverga University Foundation
October 28, 2016

▪ District Tax Quiz

1st Runner Up
Bureau of Internal Revenue – RDO 60
July 25, 2016

▪ The EU-JPIA Awards

Junior of the Year
Bookworm of the Year
RBA Hall, Manuel S. Enverga University Foundation
March 5, 2016

▪ National Accounting Quiz Showdown (NAQDOWN)

Participant

▪ Search for Most Outstanding Accounting Student of the Philippines

Participant

▪ Online Academic Quiz Bee

3rd Runner up
Manuel S. Enverga University Foundation Gymnasium
February 3, 2016

▪ Regional Level I Quiz Bowl

Participant
University of the Philippines Los Banos
February 2016

▪ Regional Elimination Finance Cup

Champion (Team)
1st Runner Up (National Level)
Lipa City Colleges, Lipa City
February 2016
 157

▪ Level I Accounting Quiz Bowl

1st Place
Manuel S. Enverga University Foundation
July 2015

▪ Efren Micor Online Quiz Bee

Champion
Manuel S. Enverga University Foundation
February 6, 2015

▪ Nelda C. Reyes Cup

3rd Place
Quezon Federation of Junior Philippine Institute of Accountants
August 2014, Calayan Educational Foundation Inc

▪ Quiztory
Champion
University Gym, Manuel S. Enverga University Foundation
November 7, 2014

▪ Online Rizal Quiz Bee

Champion
St. Bonaventure Student Center, Manuel S. Enverga University
Foundation
December 10, 2013

▪ CBA Academic Team Elimination

4th Place (2013)
3rd Place (2014)
1st Place (2015)
2nd Place (2016)

▪ InterCollegiate Finance Competition – Team Elimination

2nd Place

▪ Sining at Agham Multidisciplinary Quiz Bee

First Runner Up
AEC Little Theater, Manuel S. Enverga University Foundation
September 18, 2013

▪ Departmental Examination
Top 3 – Acc102
Top 4 – Acc101
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▪ College Entrance Test

CET Topnotcher with a stanine of 9.0
EU Gymnasium, Lucena City
June 27, 2013
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AYRHA JANE F. PRINCIPE

126 Patel Street, Alpsville III Subdivision, Red-V
Barangay Ibabang Dupay, Lucena City, Philippines
Contact Number: (+63)977 840 5064
Email Add: ayrhajane@yahoo.com

PERSONAL INFORMATION

Gender: Female
Age: 18 years old
Date of Birth: September 10, 1997
Nationality: Filipino
Religion: Roman Catholic
Status: Single
Height: 5’4
Color of the eye: Black
Mother’s Name: Arizza F. Principe
Occupation: Housewife
Father’s Name: Joseph L. Principe
Occupation: Fire fighter

EDUCATIONAL BACKGROUND

TERTIARY LEVEL:
Course: Bachelor of Science in Accountancy
School: Manuel S. Enverga University Foundation
Address: University Site, Barangay Ibabang Dupay, Lucena City
School Year: 2013-2016

SECONDARY LEVEL:
School: Lucban Academy
Address: 77 San Luis Street, Barangay XIII, Lucban, Quezon
Year Graduated: 2013
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PRIMARY LEVEL:
School: Calayan Educational Foundation Incorporated
Address: Maharlika Highway, Barangay Ibabang Dupay, Lucena City
Year Graduated: 2009

School: Alcastle Educational School Incorporated

Address: Rizal Street Castillo, Pagbilao, Quezon
School Year: 2003-2004

SPECIALIZATION
● Knowledgeable in accounting and bookkeeping records
● Good communication skills
● Computer Proficient: Microsoft Word, PowerPoint Presentation , Excel
and Access

AFFILIATIONS

National Federation Junior Philippine Institute of Accountants (NFJPIA)

Member, A.Y. 2013-2016

Regional Federation Junior Philippine Institute of Accountants (RFJPIA)

Member, A.Y. 2013-2016

Quezon Federation Junior Philippine Institute of Accountants (QFJPIA)

Member, A.Y. 2013-2016

Junior Philippine Institute of Accountants – Manuel S. Enverga University

Foundation (JPIA –MSEUF)
Member, A.Y. 2013-2016
Junior Financial Executives– Manuel S. Enverga University Foundation
(JFINEX -MSEUF)
Member, A.Y. 2015-2016

Interact Club of Lucban Academy-Lucban Academy

Member, A.Y 2012-2016

ACHIEVEMENTS

Dean’s Honor List

2nd Semester, SY 2013-2014
Manuel S. Enverga University Foundation, Lucena City

Dean’s Honor List

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2nd Semester, SY 2015-2016

Manuel S. Enverga University Foundation, Lucena City

Certified Bookkeeper
Bookkeeping NC III
TESDA