University of Perpetual Help System GMA Campus: Senior High School Department

University of Perpetual Help System GMA Campus
San Gabriel, General Mariano Alvarez, Cavite

Tel. No. (046) 460-4086 / (02) 519-4100
SENIOR HIGH SCHOOL DEPARTMENT
Chapter 1
The Problem and its Setting
Introduction
Filipino people really love to eat most especially on the go. The desire for
quicker food is offered all over the market through fast food chains. Fast food is also
known as finger food. One of the most served foods is the hamburgers. It is a
sandwich consisting of a patty of hamburger in a split typically round bun. Patties are
ground meat usually beef. The patty may be pan fried, grilled, or flame broiled.
Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon and
condiments such as ketchup, mayonnaise, mustard or relish which frequently placed
on sesame seed buns.
In addition, hamburgers are offered in many international and regional variations. It
can be steak burger, chicken burger cheese burger and many more. It is served in
different variety of buns, patties, fillings, sauces and even its sizes.
With these, the proponents will try to introduce an innovation of hamburger to
the market. First, the buns that will be use is Pandesal. Second is with the patties. It
Page 1
Tel. No. (046) 460-4086 / (02) 519-4100
will offer a different kind. A veggie patty is composed of malunggay, carrots, sayote
and kalabasa which can be also a single patty if the customer desired.
Statement of the Problem
The central problem of this study is the viability of producing an innovative
hamburger and patty in Bulihan Silang, Cavite. This study sought to answer the
following questions:
 The Marketing Aspect of the Study
1. Who are the prospective target markets of these products?
2. What attributes of the place from where it is offered will make the
business successful?
3. What is the price costing to be adopted by the business?
4. What are the promotional strategies to be used by the business?
 The Technical Aspect of the Study
1. What are the current and prospective costs of the ingredients and
equipment or materials?
2. How is the manufacturing process of the product?
3. Where is the best location for the business?
 The Management Aspect of the Study
1. What form of business organization is suitable for this kind of business?
Page 2
Tel. No. (046) 460-4086 / (02) 519-4100
2. What is the type of organizational structure to be adopted by the business?
3. What are the qualifications and skills required in the manpower?
 The Legal Aspect of the Study
1.What are the steps taken by the business togain business licenses?
2. What are the documents required to run the business?
 The Socio-economic Aspect of the Study
1. What are the benefits of thebusiness in the community?
2. How does the business help in the economy?
 The Financial Aspect of the Study
1. How much is the required capital to start the business?
2. What are the projections regarding the return on investment of the
business?
3. How much is the total cost of the equipments and materials needed to start
the business?
4. What is the justifiable estimate regarding the profitability of the business
Page 3
Tel. No. (046) 460-4086 / (02) 519-4100
Objectives of the Study
This study aims to know the viability of putting up a business which offers a
pandesal burger. The objectives of each aspect are as follows:
 Marketing Aspect
1. Determine the prospective target market of the business.
2. State the attributes of the place that will play a good advantage to the
business.
3. Decide and show the price costing to be adopted by the business.
4. Enumerate the possible promotional strategies that will be used by the
business.
 Technical Aspect
1. Calculate the current and prospective costs of the ingredients.
2. Enumerate the procedures to be taken up in the manufacturing process of
the product.
3. Determine the best location for the business.
 Management aspect
1. Determine the form of business organization which is suitable for the
business.
2. Illustrate the type of organizational structure to be adopted by the
business.
Page 4
Tel. No. (046) 460-4086 / (02) 519-4100
3. State the qualifications and skills required in the manpower.
 Legal Aspect
1. State all the steps taken by the business to gain business licenses.
2. Enumerate all the documents required to run the business.
 Socio-economicAspect
1. List the benefits of the business in the community.
2. Explain how the business helps in the economy.
 Financial Aspect
1. Estimate the required starting capital of the business.
2. Calculate the projections regarding the ROI.
3. Compute the justifiable estimates regarding the profitability of the
business.
Significance of the Study
This feasibility study will be beneficial to the following:
Students
The study can serve as a guide and reference in preparing a feasibility
study.
Page 5
Tel. No. (046) 460-4086 / (02) 519-4100
Future researchers
The study will serve as a source of information for those who are going to
take the similar study.
Investors
The study will provide information for the potential investors to help them
in making decision in this kind of business.
Creditors
The study will give ideas to creditors on how the business will be
successful and profitable.
Consumers
This study will give consumers a new product to enjoy which is the
innovation of hamburgers.
Scope and Limitations
The business entitled “Pande-Burger” is a venture that focuses in the
innovation of hamburgers. Pandesal will serve as a bun. And the patties are made
of vegetables like malunggay, sayote, carrots and kalabasa.
Page 6
Tel. No. (046) 460-4086 / (02) 519-4100
It is located in Bulihan Silang, Cavite. The pande-burgers are offered to
everyone.
The study covers the marketing, management, technical, legal, socio-
economic and financial aspect of business to prove the study.
Brief History of the Project
Plenty of historians have argued over whether a recipe from Apicuis, a
fourth-century Roman cookbook, really constitutes a hamburger. Prevailing
wisdom says that the modern hamburger evolved from another ground meat dish
called Hamburg steak that made its way from Germany to the United States, where
the addition of a bun made it the hamburger of today. Hamburg steak is usually
described as a patty made of ground beef that is more or less the same thing as the
interpretation of Salisbury steak. Hamburg steak allegedly originated in the
German City of the same name and made the leap to the United States by way of
the many ships that made Hamburg their last European port of call before crossing
the Atlantic for New York or Boston. German sailors and migrants are purported
to have requested the dish at American restaurants.
Aside from a few earlier mentions of “Hamburg steak” that give no
indication as to what the dish is, descriptions and recipes in English begin to
Page 7
Tel. No. (046) 460-4086 / (02) 519-4100
appear in newspapers and cookbooks starting in the 1870s. A shorter description
from an 1873 edition of The Lincoln Weekly, a Nebraska newspaper, also give
instructions to cut or pound round steak to make it tender before adding onions.
Pounding meat in order to tenderize it takes a lot of work. Mincing was
much more work than running it through a meat grinder. It is clear that the critical
step in the evolution of hamburger was probably the availability of meat grinders.
Most of the claims of the invention of the hamburger fall between 1885 and
1904.This involve putting Hamburg steak between two pieces of bread, usually at
a fair, festival, or an amusement park. (Jackson Landers, 2016)
Definition of Terms
The following terms are defined for a clear understanding of the study.
Viability- the quality or state of being viable, the ability to live, grow, and develop
the viability of seeds under dry conditions.
Finger food - food meant to be eaten directly using the hands, in contrast to food
eaten with a knife and fork, spoon, chopsticks, or other utensils. In some cultures,
food is almost always eaten with the hands.
Regional/Variations - a change or difference in condition, amount, or level, typically
with certain limits.

Page 8
Tel. No. (046) 460-4086 / (02) 519-4100
Innovation or Innovative - the action or process of innovating, new method, idea,
product, etc.
Proponents - a person who advocates a theory, proposal, or project.
Venture - a risky or daring journey or undertaking. Dare to do something or go
somewhere that may be dangerous or unpleasant.
Page 9
Tel. No. (046) 460-4086 / (02) 519-4100
Chapter II
Introduction
This chapter discusses the literature and studies that are related to the
proponents’ inquiry. The literatures serve as a basis of the study and also give
further knowledge about hamburgers and its varieties.
Foreign Literature
Hamburger, also called burger, ground beef. The term is applied variously to
a patty of ground beef, sometimes called hamburg steak, Salisbury steak, or
Vienna steak, a sandwich consisting of a patty of beef served within a split bread
roll, with various garnishes, or the ground beef itself, which is used as a base in
many sauces, casseroles, terrines, and the like. The origin of hamburger is
unknown, but the hamburger patty and sandwich were probably brought by 19th-
century German immigrants to the United States, where in a matter of decades the
hamburger came to be considered an archetypal American food. The importance
of the hamburger in American popular culture is indicated by its virtual ubiquity at
backyard barbecues and on fast-food restaurant menus and by the proliferation of
so-called hamburger stands and restaurants.
Page 10
Tel. No. (046) 460-4086 / (02) 519-4100
Hamburgers are customarily eaten as a sandwich, between two halves of
a round bun. Mustard, mayonnaise, ketchup, and other condiments, along with
garnishes of lettuce, onion, tomato, and sliced cucumber pickle, constitute the
customary dressing. In the variation known as the cheeseburger, a slice of cheese
is melted over the patty. The patty itself is often seasoned or augmented with
chopped onions, spices, or bread crumbs before cooking.
According to United States Department of Agriculture (USDA)
standards, hamburger meat may be designated either “hamburger,” “chopped
beef,” or “ground beef.” It must be ground from fresh beef with no by-products or
nonmeat extenders, but the USDA does permit the inclusion of loose beef fat and
seasonings in meat labeled “hamburger.” Also, by law, hamburger and chopped or
ground beef sold commercially may contain no more than 30 percent fat. Fifteen
percent fat is regarded as the ideal proportion in terms of juiciness and flavour of
the cooked product. ( https://www.britannica.com/topic/hamburger# )
Local Literature
HAMBURGER – eating has now become an institutionalized pastime of
families nationwide. Underground economy analysts place the combined annual
sales of 20 or so brands and trademarks in the billions of pesos.
Page 11
Tel. No. (046) 460-4086 / (02) 519-4100
Never has an American food altered the palate of 100 million Filipinos today than
the ubiquitous beef patty fare that is inserted in a split round bun. There are five
major brands of in store hamburgers, plus, eight emerging, high-end varieties
adoringly called “gourmet burgers,” and 10 side-street kiosks.
It is a closely guarded secret of management of each of these trademarks
on their respective gross sales. In the manner that product researchers find it
difficult to get the number of hamburger pieces of each brand sold annually.
It was only in the early 1960s that Manilans surged to Tropical Hut snack
stores for their delectable hamburger. It was the first to highlight their product as
“all-beef.”
The Azconas opened the first Tropical Hut in 1962 on Quezon Avenue in
Quezon City. Today it still has branches in some malls and food arcades in Metro
Manila. In early 1978, in a small lobby of a second-run movie house on Aurora
Boulevard was an obscure ice cream stand called Jollibee. It was owned by a
young engineer named Tony Tan Caktiong.
Then in 1982 Jollibee Hamburger came into the Cubao commercial
shopping scene: The store layout lively and furniture comfortable, its crew in
upbeat uniform design. Most prominent of all was the smiling product mascot, the
Bumble Bee. Today there are more than 800 Jollibee stores in the country and
overseas. But the most moving presence in the country’s fast-food landscape was
Page 12
Tel. No. (046) 460-4086 / (02) 519-4100
the coming of the prestigious McDonald hamburger in 1981. The pilot store
opened its doors in the heavy pedestrian-traffic University Belt area, Morayta
Street.
George T. Yang is the McDonald Philippines (Golden Arches Corp.)
founder and remains its chairman today. There are more than 400 stores in the
country. Then came the international brands Wendy’s and Burger King in the late
1990s. They are still very much around in Metro Manila and in key urban centers
in the Philippines.
But the imagination of Filipino food entrepreneurs manifested in the
establishment of high-end hamburger restaurants in town. Their burger products
suited well to the Filipino taste. The pure-beef versions, paired with generous
servings of fries and sidings appeal to local diners .Gourmet burger restaurants are
in malls, shopping arcades, and in independently built outlets. ( Elinando Cinco,
2015 )
Gap in the Study
Articles and studies say that hamburgers have a wide variety because it differ
in their kinds. These Pande-burgers are not common because of the combination of
pandesal and patties which are innovated with the use of vegetables like carrots,
sayote, malunggay and kalabasa which is not typically used in hamburgers.
Page 13
Tel. No. (046) 460-4086 / (02) 519-4100
Chapter III
Research Methodology
Feasibility study will determine if the business is suitable to market. To
research is to know the preferences of the people on the target place of the product
being offered. Through study the proponents will know how acceptable the
business is and how it will became profitable.
This chapter includes research design, sources of data and sampling
technique to be used in gathering data.
Research Design
The proponents made use of descriptive type of research in gathering data.
Descriptive research design is a scientific method which involves observing and
describing the behavior of a subject without influencing it in any way. (
https://explorable.com/descriptive-research-design)
Sources of Data
The proponents used different sources of data. These include Primary,
Secondary and Tertiary.
Page 14
Tel. No. (046) 460-4086 / (02) 519-4100
To obtain primary data, the proponents made use of a survey questionnaire
which distributed around Bulihan Silang, Cavite to gain information about
burgers.
Secondary data include related articles on the internet, books and
newspapers.
Tertiary data are the listings of possible competitors which offers product
alike.
Sampling Technique
The proponents made use of non-probability sampling in determining the
sample size which will be the respondents of the survey.
Conducting a free taste along with the survey questionnaire will be done
to know if the product will be accepted by the target market.
Non-probability sampling is a sampling technique in which the researcher
select samples based on subjective judgement. In these sampling, not all members
of the population have a chance of participating in the study.
Page 15
Tel. No. (046) 460-4086 / (02) 519-4100
Figure # 1
Picture Representation of Convenience Sampling
Convenience Sampling (also called availability sampling) is a non-
probability/non-random sampling technique used to create sample as per ease of
access, readiness to be a part of the sample, availability at a given time slot or any
other practical specifications of a particular element. The researcher chooses
members merely on the basis of proximity and doesn’t consider whether they
represent the entire population or not. Using this technique, they can observe
habits, opinions, and viewpoints in the easiest possible manner.
Researchers use sampling techniques in situations where there are large
populations to be tested as, in most cases, testing the entire population is
practically impossible. Convenience sampling is the most commonly used
Page 16
Tel. No. (046) 460-4086 / (02) 519-4100
sampling technique as it’s extremely prompt, uncomplicated, economical and also,
members are readily approachable to be a part of the sample.
Uses
Researchers use convenience sampling because of its simplicity. With these
data collection takes minimal time and allows researchers to create more samples
with less or no investment and in a brief period of time.
Convenience sample may help in gathering useful data and information that
would have not been possible using probability techniques, which require more
formal access to lists of population.
Criticisms
The convenience sampling often suffers from biases. Types of bias are
quite typical in convenience sampling. Since the sample is not chosen at random,
the inherent bias means that the sample is unlikely to be representative of the
population being studied.
The convenience method of non-probabality sampling has chosen by the
researchers to easy carry out the sample to be collected.
Page 17
Tel. No. (046) 460-4086 / (02) 519-4100
The proponents have 30 respondents residing within Cavite. A survey
is conducted and the respondents had the free taste of the product for proper
evaluation. The survey questionnaire used is a Likert scale type.
Page 18
Tel. No. (046) 460-4086 / (02) 519-4100
Chapter IV
Marketing Aspect
Introduction
Marketing is the heart of the business success. It covers advertising, public
relations, promotion and sales. It is a process by which a product or service is
introduced and promoted to potential customers.
Marketing is a business need. For a business to succeed, creating a customer
is the main goal. Through this potential buyers would be aware of the product or
service being offered where business may given a chance to progress.
Marketing is the way to earn sales. It is the way of gaining the trust of the
customers and have satisfaction on what the business offers.
In this chapter, the proponents are entailed to gather information from their
prospective target market through surveys and interviews, gather relevant information
regarding historical demand and supply and use mathematical methods for the firm’s
projections and calculations such as projected demand, projected supply and market
share. Market segmentation, channels of distribution, price costing, promotional
strategies to be used by the firm and the SWOT analysis are detailed in this part.
Page 19
Tel. No. (046) 460-4086 / (02) 519-4100
Objectives of the Study
1. Determine the prospective target marketof the business.
2. State the attributes of the place that will play a good advantage to the business.
3.Decideand show the price costing to be adopted by the business.
4. Enumerate the possible promotional strategies that will be used by the business.
Vision
Pande-Burger is a venture which aims to be the top provider of unique and
innovative healthy burger for everyone. It aspires to be a famous burger brand and
to be patronized in the market.
Mission
Pande-Burger will ensure to provide nutritious and quality burger. Its main
purpose is to create a burger where the bun is pandesal and patties are made of
vegetables.
Page 20
Tel. No. (046) 460-4086 / (02) 519-4100
Logo
Figure 2
A logo is a graphic mark, emblem, or symbols commonly used by
commercial enterprises, organizations, and even individuals to aid and promote
in stant public recognition.
The logo of Pande-Burger says it all. It is a picture of pandesal made
like a burger. The business name is the product name itself that is emphasized on
the logo. The logo is made simple in design but colorful to attract customers.
Tag Line
Pande-burger sulit sa sa sarap... is the tagline used by the business.
Sulit because it is very affordable and delicious at the same time. It is made to
attract the customers to buy.
Page 21
Tel. No. (046) 460-4086 / (02) 519-4100
Figure 3
Figure 3 shows the product packaging
Industry Profile
Business Name: Pande-Burger
Type of Product: Healthy Burger
Location: Bulihan Silang, Cavite
Type of Business: Food Manufacturer
Type of Business Organization: Partnership
Page 22
Tel. No. (046) 460-4086 / (02) 519-4100
Target Market of the Business
A target market is the market a company wants to sell its products and
services to, and it includes a targeted set of customers for whom it directs its
marketing efforts.
In selecting the target market, the proponents considered the type of products
that will be offered in the market. The proponents consider Bulihan Silang,
Cavite to be the target market because the population there is big.
Table1
Product
Page 23
Tel. No. (046) 460-4086 / (02) 519-4100
MarketPositioning
Pande-Burger's shop along with its productionwill be situated in
BulihanSilang, Cavite. Because oftentimes people are always looking for
something newto try in a location that is known for business selling unique
products. Through this, it can be easily be accessed by anyone.
Market Segmentation
Market Segmentation is a process of dividing a broad consumer or
business market normally consisting of existing and potential customers into
sub-groups of consumer based on some type of shared In dividing or segmenting
markets, researchers typically look for common characteristics such as shared needs,
common interests, similar lifestyles or even similar demographic profiles. The overall
aim of segmentation is to identify high yield segments – that is, those segments that
are likely to be the most profitable or that have growth potential – so that these can
be selected for special attention.
The proponents of this study used behavioral segmentation. It is done by
organizations on the basis of buying patterns of consumers like usage frequency,
brand loyalty, benefits needed, during any ocassion or etc. It is the grouping of
customers based specifically on how they act as consumers when making purchasing
decisions.
Page 24
Tel. No. (046) 460-4086 / (02) 519-4100
Channel of Distribution
A distribution channel is a chain of businesses or intermediaries through which a good
or service passes until it reaches the end consumer.
Figure 4. Distribution Channel
Figure4showsthedistributionchanneltobeadoptedbythefirm.Itisthefirstlev
elofchanneldistributionandknownasdirectselling.Thebusinesswillselltheproduct
sdirectlytoconsumers.
Survey Results
Likert scale is a psychometric scale where questions based on this scale are
normally used Consumers

in a survey. Likert scale survey questions are
Pande-Burger essential in measuring a
respondents opinion or attitude towards a given subject. It is used to measure
respondents agreement with a variety of statements.
Page 25
Tel. No. (046) 460-4086 / (02) 519-4100
TheproponentsmadeuseofLikertscalesurveyquestionsinordertoassessther
eactionsandopinionsoftherespondentstotheproposedproductwhichisPande-
Burger.Afreetastealongwiththesurveyisconductedbytheproponents.
Weightedmeanisusedfortheevaluationofthesurveyresults.Itisfoundbymu
ltiplyingeachvalue(1,2,3,4)byitscorrespondingweight(numberofresponses)anddi
vidingthesumoftheweights(totalnumberofrespondents).
WeightedMean= (1 *x) + (2 *x) + (3 *x) + ( 4*x)
{x
Thetablebelowshowstheinterpretationsbasedontheweightedmean.
E x c e l l e n t 4 . 5 1 – 5 . 0 0
V e r y G o o d 3 . 5 1 – 4 . 5 0
G o o d 2 . 5 1 – 3 . 5 0
M o d e r a t e l y G o o d 1 . 5 1 – 2 . 5 0
N o t G o o d 1 . 0 – 1 . 5 0
Page 26
Tel. No. (046) 460-4086 / (02) 519-4100
Table2
EvaluationoftheMainProduct
(CoreProduct)
I n d i c a t o r s WeightedMean Interpretation
The pande-burger is yummy. 3 . 8 7 Very Good
The patties are rich in flavor. 3 . 7 6 Very Good
The taste is satisfying. 3 . 9 3 Very Good
Eating one makes me crave for more. 3 . 9 3 Very Good
Eating the pande-burger pleased me a lot. 3 . 8 3 Very Good
Table3
AppearanceandDesign
(PhysicalProduct)
Theshape is acceptable. 3 . 7 3 Very Good
I t l o o k s f r e s h . 3 . 7 3 Very Good
I t i s d e l i g h t f u l . 3 . 7 3 Very Good
The pandesal as a bun is perfect . 3 . 5 3 Very Good
The aroma is flavorful. 3 . 1 6 G o o d
Table4
PriceandPackaging
(AugmentedProduct)
Page 27
Tel. No. (046) 460-4086 / (02) 519-4100
Theprice is reasonable. 4 Very Good

The price is affordable. 4 Very Good
The packaging attracts me to buy. 3 . 2 G o o d
The packaging reflects the identity of the business. 3 . 8 3 Very Good
Thepackaging is unique. 3.56 Very Good
Table5
WillingnesstoBuy
No.OfRespondents Percentage
Y e s 3 0 1 0 0 %
N o 0 0 %
T o t a l 3 0 1 0 0 %
Table5showsthat100%(30 out of 30)oftherespondentsarewillingtobuyPande-

burger.
Table6
BuyingFrequency
No.OfRespondents Percentage
Ever yda y 2 1 7 0 %
Onceaweek 9 30%
Onceamonth 0 0 %
T o t a l 3 0 1 0 0 %
Table6showsthebuyingfrequencyoftherespondentsofthesameproduct.Greatestnumbero
frespondents(70%)buysthesameproducteveryday. 30% buys the same product once a
week.
DemographicProfile
Demand
Page 28
Tel. No. (046) 460-4086 / (02) 519-4100
Demandisaneconomicprinciplethatdescribesaconsumer’sdesireandwillingnesstopayap
riceforaspecificgoodorservice.Demandanalysisismeanttodeterminethepatternofconsumptionfo
rtheproductandthecharacteristicsofthemarketintheimmediatepastinordertodeterminewhatislike
lytohappentotheconsumptionpatterninthenearfuture.
ThefollowingtableswillshowthehistoricalandprojecteddemandofPandeBurger.Sinceth
ereisnorecordofpastdemand,thepopulationofthetargetlocationandinformationgatheredfromsur
veysareusedindeterminingdemand.
TABLE7
FREQUENCYDISTRIBUTION
Dayspermonth Percentage Monthsperyear
E v e r y d a y 3 0 7 0 % 1 2 2 5 2
Onceaweek 4 3 0 % 1 2 1 4 . 4
Onceamonth 1 0 % 1 2 0
T o t a l 2 7 0
Table 7 shows the computation frequency distribution to be used in computing

historical and projected demand. Buying frequency was multiplied by the percentage result
from the survey and by 12 months per year.
TABLE8
HISTORICALDEMAND
Y e a r TargetPopulation MarketAcceptability FrequencyDistribution HistoricalDemand

2 0 1 9 1 0 0 % 2 7 0
2 0 2 0 1 0 0 % 2 7 0
Page 29
Tel. No. (046) 460-4086 / (02) 519-4100
Table 8 shows the historical demand for the product. It is computed by multiplying
the population of target market by market acceptability and frequency distribution. Target
population is specifically based on the population data of Barangay Ipil II gathered from the
Bulihan Silang, Cavite. Market acceptability is based on the result of the survey which is the
respondent of willingness to buy the product. Frequency distribution is derived from the
previous table.
TABLE9
PROJECTEDDEMAND
Y e a r TargetPopulation MarketAcceptability FrequencyDistributed ProjectedDemand
2 0 1 9 1 0 0 % 2 7 0
2 0 2 0 1 0 0 % 2 7 0
Table 9 shows the projected demand for the product. It is computed by multiplying
the projected population by market acceptability and frequency distribution. Projected
population is provided by the demographic profile of Bulihan Silang, Cavite. Increase rate is
projected at 70% per annum.
PricingStrategies
Table14
PricingStrategies
S t a g e s P r i c i n g S t r a t e
Introduction C o s t P l u s P r i c i n g Anapproachthataddsastandardmar
Set ingalowpriceforanewproductinordertoat ractalarg
(aperiodofslowsalesgrowthastheproductisbeingintroduced)
M a r k e t P e n e t r a t i o n P r i c i n g
G r o w t h P r o d u c t L i n e P r i c i n g Involves et ingthepricebasedoncostdif erences,cus
(aperiodofrapidmarketacceptanceandincreasingprofits)
Page 30
Tel. No. (046) 460-4086 / (02) 519-4100
M a t u r i t y S e a s o n a l D i s c o u n t P r i c i n g Apricereductiontobuyerswhobuymerc
(aperiodofslowdowninsalesgrowth)
D e c l i n e P r o d u c t - b u n d l e P r i c i n g Combiningseveralproductsandoffer
(theperiodwhensalesfalloffandprofitsdrop)
Table14showsthepricingstrategiestobeadoptedbythebusiness.Foreachpr
oductcyclestages,differentstrategiesaretobeusedtocopeupwiththechangingcondit
ionofsalesandprofits.
PromotionalStrategy
Table15
PromotionalStrategy
S t a g e s PromotionalStrategies C o s t
Introduction T a r p a u l i n ₱ 3 0 0 0
L e a f l e t s 2 0 0 0
ProductGiveaways 5 0 0 0
SocialMedia 0
G r o w t h BrandedPromotionalGifts 5 0 0 0
(FridgeMagnet,Pens,KeyChain,CircularPins,Fans)
M a t u r i t y C o u p o n s 5 0 0 0
( T - s h i r t s )
D e c l i n e D i s c o u n t 0
ReferralPrograms 5 0 0 0
TotalCostofPromotionalStrategies ₱ 2 5 , 0 0 0
Table15showsthepromotionalstrategiestobeusedbythebusinessineverystage.Theprojec
tedcostsforeachstrategyarealsoprovided,havingatotalprojectedadvertising/promotion
alcostof₱25,000.
Page 31
Tel. No. (046) 460-4086 / (02) 519-4100
SWOTAnalysis
SWOTAnalysisastudyundertakenbyanorganizationtoidentifyitsinternal
strengthsandweaknesses,aswellasitsexternal opportunitiesand
threats.Thematrixbelowshowstheinternalandexternal assessmentofPande-
Burger
Page 32
Tel. No. (046) 460-4086 / (02) 519-4100
External Assessment of the Business
ChapterV
Page 33
Tel. No. (046) 460-4086 / (02) 519-4100
TechnicalAspect
Introduction
Technicalaspectdiscussesabouttheprocessesofproductionandactivitiesoft
hecompany.Itstatesalsothemachineriesandequipmentusedinproductionandother
aspects
regardingbringingtherawmaterialsintoafinishedproductreadyfortrade.It’sanopera
tionalflowofabusinessorproject.Thisaspectcontainsstructureplanandthesourceofs
uppliesusedintheproposedproject.Italsoincludedthebusinessplans,strategies,utilit
ies,promotions,layoutdesignsandlocations.
Thischapterbreaksdownallthethingsthatareinvolvedintheoperationoftheb
usiness.
Objectivesofthestudy
Calculatethecurrentandprospectivecostsoftheingredients.
Enumeratetheprocedurestobetakenupinthemanufacturingprocessoftheproduc
t.
Determinethebestlocationforthebusiness.
Page 34
Tel. No. (046) 460-4086 / (02) 519-4100
PROJECTSITE
Figure6
Thisfigureindicatestheprojectsiteofthebusinesswithselecteddifferentplacesa
roundSilang,Cavite
Page 35
Tel. No. (046) 460-4086 / (02) 519-4100
Figure 7
ThisfigureshowsthetopviewoftheproposedinteriordesignofPande-BurgerItmeasures150squar
Table16
ProductionSchedule
P r o c e d u r e T i m e a l l o t m e n t
• Baking of Pandesal 1 h o u r t o 2 h o u r s
• Putting ingredients / Preparing ingredients 20 minutes to 30 minutes
• C o o k i n g 8minutesto15minutes
Page 36
Tel. No. (046) 460-4086 / (02) 519-4100
• P o r t i o n i n g 10 minutes to 12 minutes
• P a c k a g i n g 5minutesto10minutes
ThistableindicatesthetimeallotmentprojectedineverybatchofthePande-
Burgerandalsotheprocedures.
ProductionProcess
ProcedureinmakingPande-burger
Step1: Setting up the ingredients and equipment needed in making pande-
burger.
Step 2 : Preparation and Making of Pandesal.
Page 37
Tel. No. (046) 460-4086 / (02) 519-4100
Table17
OfficeSupplies
D e s c r i p t i o n Function Quantity UnitCost TotalCost
B a l l p e n forwri ti n g 10pcs 1 0 ₱ 1 0 0
Page 38
Tel. No. (046) 460-4086 / (02) 519-4100
P e n c i l forwri ti n g 5 p c s 7 3 5
LongBondPaper forwri ti n g 1ream 7 5 7 5
F o l d e r forfiling 1 5 p c s 7 1 0 5
Calculator forfinancialcalculations 2 p c s 6 1 0 1 2 2 0
RecordBook forloggingtransactions 2 p c s 1 2 0 2 4 0
Page 39
Tel. No. (046) 460-4086 / (02) 519-4100
TimeCard for ecordingthetimespentofemployeesinworking 100pcs 1 1 0 0
P u n c h e r tomakecountersink 1 p c s 1 1 0 1 1 0
F a s t e n e r tofastendocuments 1 b o x 4 5 4 5
StaplerandStapleWire forjoiningsheetsofpaper 2 p c s 6 0 1 2 0
ClearBook forfilingdocuments 1 p c s 8 5 8 5
Page 40
Tel. No. (046) 460-4086 / (02) 519-4100
S c i s s o r s tocutpapers 2 p c s 4 5 9 0
TotalCostofOfficeSupplies ₱2325
Table18
MaintenanceSupplies
D e s c r i p t i o n F u n c t i o n Q u a n t i t y UnitCost TotalCost
B r o o m s towipeawaydirt 1 p c 1 8 0 ₱180
D u s t P a n tocollectdirtandwastes 1 p c 2 1 0 2 1 0
Page 41
Tel. No. (046) 460-4086 / (02) 519-4100
TrashCan forstorageofgarbage 3 p c s 2 5 0 7 5 0
T r a s h B a g garbagecontainer 1 5 p c s 1 2 1 8 0
CleaningTowel forcleaningtablesandkitchen 5 p c s 5 0 2 5 0
DishwashingLiquid forcleaningdishes 3 p c s 5 0 1 5 0
(largesize)
S p o n g e forcleaningdishes 3 p c s 1 2 5 1 2 5
(3pcs)
HandSoap forhandwashing 1 p c 2 0 0 2 0 0
(largesize)
M o p forcleaningthefloor 1 p c 7 5 0 7 5 0
SprayCleaner foreasywipingandcleaningoftables 1 p c 2 1 0 2 1 0
(largesize)
TotalCostofMaintenanceSupplies ₱3,005
Page 42
Tel. No. (046) 460-4086 / (02) 519-4100
Table19
KitchenTools
D e s c r i p t i o n F u n c t i o n Quantity UnitCost TotalCost

MixingBowl usedtomixtheingredient s 1 0 p c s 1 0 0 ₱ 1 0 0 0
MeasuringCups usedinallocatingexactamountsofingredients 2sets 1 0 0 2 0 0
KitchenKnife usedtocutorchopvegetablesandfruits 5 p c s 8 0 4 0 0
PotHolder usedtoholdhotobjects 4pairs 5 0 2 0 0
Page 43
Tel. No. (046) 460-4086 / (02) 519-4100
ChoppingBoard usedinchoppingingredients 3 p c s 1 5 0 4 5 0
Spatula F o r f r y i n g 4 p c s 7 5 3 0 0
Roundmolder Forshapingthepatties 5 p c s 2 5 1 2 5
Pitcher l i qui d co nt ai ne r 2 p c s 7 5 1 5 0
Saucers usedinpreparationofpowderingredients 8 p c s 2 5 2 0 0
B o w l s Portioningredients 36pcs 5 0 1 8 0 0
G l a s s customers'drinkingcontainer 36pcs 6 0 2 1 6 0
Page 44
Tel. No. (046) 460-4086 / (02) 519-4100
Breadknife U s e d t o c u t b r e a d 5 p c s 3 5 1 7 5
F o r k usedtoliftfoodtothemouth 36pcs 3 5 1 2 6 0
KitchenSpoonandFork spoonandforksexclusiveforkitchenuse 1 s e t 3 4 0 3 4 0
CondimentContainer forpowdercontainer 3 p c s 1 0 0 3 0 0
G r a t e r Usedtogratevegetables 3 p c s 1 2 5 3 7 5
TotalCostofKitchenTools ₱9435
Page 45
Tel. No. (046) 460-4086 / (02) 519-4100
Table20
FactoryEquipment
D e s c r i p t i o n F u n c t i o n Quantity Uni t C os t TotalCost

C a s s e r o l e usedinboilingthemixture 2 p c s 8 0 0 ₱ 1 6 0 0
Fr yi n gP a n Usedinfrying 1 p c 1 2 0 0 1 2 0 0
ExhaustFan removesairbornegrease,combustionproducts,fumes,smoke,odors,heat,andsteamfromtheair 1 p c 1 2 5 0 1 2 5 0
S t o v e usedincooking 1 p c 1 5 0 0 1 5 0 0
Refrigerato r tokeeppattiesandvegetablesfresh 1 p c 2 1 0 0 0 2 1 0 0 0
Page 46
Tel. No. (046) 460-4086 / (02) 519-4100
O v e n toshredthecoconutfaster 1 p c 115000 115000
B u r g e r f r ye r tocookpatties 1 p c 5 0 0 0 5 0 0 0
TotalCostofFactoryEquipment ₱14655 0
Table21
OfficeEquipment

Airconditioner toproducecoolventilationinsidethebuilding 4 p c s 14000 5 6 0 0 0
C o m p u t e r forkeepingrecords,programs,creatingdocuments,communicationandmanyotheruses 1 s e t 32900 32900
P r i n t e r usedtoprintorhaveahardcopyofdocuments 1 p c 3600 3 6 0 0
Page 47
Tel. No. (046) 460-4086 / (02) 519-4100
C C T V forsecuritypurposes 1 s e t 9000 9 0 0 0
(4units)
TotalCostofOfficeEquipment ₱101,500
Table22
SellingEquipment

CashRegister for registering andcalculatingtransactionsatapointofsale 1 p c 17400 ₱18000
TotalCostofSellingEquipment ₱18000
Table23
FurnitureandFixtures
Page 48
Tel. No. (046) 460-4086 / (02) 519-4100

S o f a customers'sittingplace 1 0 p c s 1 3 0 0 ₱13000
RoundTable customers'eatingplace 5 p c s 2000 10000
S t o o l customers'sittingplace 1 7 p c s 1000 17000
OfficeTable forwritingandworkingpurposesofemployees 3 p c s 1700 5 1 0 0
OfficeChair forsittingpurposes 3 p c s 8 5 0 2 5 5 0
S p e a k e r forcustomers'entertainment 1 p c 15000 15000
Telephone forcommunication 1 p c 1695 1 6 9 5
Page 49
Tel. No. (046) 460-4086 / (02) 519-4100
FilingCabinet storageforimportantdocuments 1 p c 1100 1 1 0 0
ComputerDesk forcomfortableworkingsurfaceandconcealingcomputers 1 p c 1500 1 5 0 0
TotalCostofFurnitureandFixtures ₱66,945
Table24
RawMaterialsCost
P a r t i c u l a r s U n i t C o s t
Page 50
Tel. No. (046) 460-4086 / (02) 519-4100
C a r r o t s
2 5 Perpiece
C h a y o t e
2 0
Perpiece
M a l u n g g a y l e a v e s
1 0 Perbundle
S q u a s h
7 5
Perkilo
Page 51
Tel. No. (046) 460-4086 / (02) 519-4100
G r o u n d P o r k
1 1 0
Perkilo
L e t t u c e
6 0
Perpiece
C u c u m b e r
2 0
Perpiece
Page 52
Tel. No. (046) 460-4086 / (02) 519-4100
E g g
1 2 0
Perdozen
F l o u r
6 5
Perpack
U n s a l t e d b u t t e r
7 5
Perpiece
Page 53
Tel. No. (046) 460-4086 / (02) 519-4100
P a r t i c u l a r s U n i t C o s t
6 5
P e r b o x
S a l t
2 0
PerKilogram
P e p p e r
3 5
Perbottle
S u g a r
6 5
P e r k i l o
Page 54
Tel. No. (046) 460-4086 / (02) 519-4100
M i l k
1 3 5
Perpiece
UtilitiesCost
Table25
UtilitiesExpense
Particulars MonthlyCost AnnualCos t

Electricity ₱ 3 2 0 0 ₱ 3 8 4 0 0
W a t e r 2 0 0 0 2 4 0 0 0
G a s 1 0 0 0 1 2 0 0 0
TelephoneandInternetconnection 1 2 0 0 1 4 4 0 0
T o t a l ₱ 7 4 0 0 ₱ 8 8 4 0 0
Table25showstheestimatedutilitiesexpenseofthebusinesspermonthandper
year.
Page 55
Tel. No. (046) 460-4086 / (02) 519-4100
WasteDisposal
Wastemanagement or wastedisposal
isalltheactivitiesandactionsrequiredtomanagewastefromitsinceptiontoitsfinaldis
posal.
Thisincludesamongstotherthingscollection,transport,treatmentanddisposalof
waste
togetherwithmonitoringandregulation.Italsoencompassesthelegalandregulatoryf
rameworkthatrelatestowastemanagementencompassingguidanceonrecycling.
Pande-
burgerwillobserveandpromotethe5Rs(Reduce,Reuse,Recycle,Rot,andRefuse).Si
ncethefirmisresponsibleforthewellnessofenvironment,theproponentsmustbeliabl
etotheirwastemanagement.Itwillensuretoproperlysegregatethewastebyinstallingt
hreegarbagecansontheshopwithlabels:Biodegradable,Non-
biodegradableandFoodleftover.Thebusinesswillalsoensuretodisposethemoffprop
erly.
Page 56
Tel. No. (046) 460-4086 / (02) 519-4100
ChapterVI
ManagementAspect
Introduction
AccordingtoVanFleetandPeterson,managementisasetofactivitiesdirectedatt
heefficientandeffectiveutilizationofresourcesinthepursuitofoneormoregoals.
Managementisasetofprinciplesrelatingtothefunctionsofplanning,organizi
ng,directingandcontrolling,andtheapplicationoftheseprinciplesinharnessingphys
ical,financial,humanandinformationalresourcesefficientlyandeffectivelytoachiev
eorganizationalgoals.
Thischapterprovidesdetailedinformationabouttheformofbusinessadopted
,theorganizationalstructure,personnelrequirements,qualificationsandjobdescripti
ons,hiringandselectionprocessandtheworkingschedule.
ObjectivesoftheStudy
Determinetheformofbusinessorganizationwhichissuitableforthebusiness.
Illustratethetypeoforganizationalstructuretobeadoptedbythebusiness.
Statethequalificationsandskillsrequiredinthemanpower.
Page 57
Tel. No. (046) 460-4086 / (02) 519-4100
FormofBusiness
Pande-
Burgerwilladoptthepartnershiptypeofbusiness,whereintheproponents,Albutra,Bi
smonte,Caravana,DelaFuente,Lantican,Loyola,Ortiz,Ramos,SambranoandandV
illawillcontributemoney,propertyandindustryintoacommonfundintendedtoequall
ydivideprofitsandlosses,ifany,thatisstatedintheArticlesofCo-
PartnershipwhichistoberegisteredinSecuritiesandExchangeCommission(SEC).
Abusinesspartnershipisaspecifickindoflegalrelationshipformedbytheagre
ementbetweentwoormoreindividualstocarryonabusinessasco-
owners.Apartnershipisabusinesswithmultipleowners,eachofwhomhasinvestedint
hebusiness.Somepartnershipsincludeindividualswhoworkinthebusiness,whileot
herpartnershipsmayincludepartnerswhohavelimitedparticipationandalsolimitedli
abilityforthedebtsandlawsuitsagainstthebusiness.
Thepartnershipincometaxispaidbythepartnership,buttheprofitsandlossesa
redividedamongthepartners,andpaidbythepartners,basedontheiragreement.
OrganizationalStructure
Figure8
Page 58
Tel. No. (046) 460-4086 / (02) 519-4100
Thefigureaboveshowsthelineorganizationstructureoftheproposedbusines
s.
Lineorganizationalstructureisoneofthesimplesttypesoforganizationalstructu
res.Itsauthorityflowsfromtoptobottom.Unlikeotherstructures,specializedandsupp
ortiveservicesdonottakeplaceintheseorganizations.
Thechainofcommandandeachdepartmentheadhascontrolovertheirdepartments.T
heself-
containeddepartmentstructurecanbeseenasitsmaincharacteristic.Independentdeci
sionscanbetakenbylineofficersbecauseofitsunifiedstructure.Themainadvantageo
falineorganizationalstructurecanbeidentifiedastheeffectivecommunicationthatbri
ngsstabilitytotheorganization.
Page 59
Tel. No. (046) 460-4086 / (02) 519-4100
Inthefigure,itcanbeseenthatauthorityischanneleddownfromtheManagerinad
irectlinetoeachofthethreedepartments:Production,Sales/Marketing,andAccou
nting,whointurndirecttheworkers:FoodHandlers,Janitor/DishwasherandCas
hiers.Theflowofauthorityandinstructioncanbetracedinanunbrokenverticallinefro
mthemanagerdowntotheworkers,andtheinterdependenceofeachsubdivisioniseasi
lyseen.
ManagementTheory
Managementtheoryaddresseshowmanagersandsupervisorsrelatetotheirorga
nizationsintheknowledgeofitsgoals,theimplementationofeffectivemeanstogetthe
goalsaccomplishedandhowtomotivateemployeestoperformtothehigheststandard.
TheproponentswillapplytheContingencyapproachofmanagementtheory.
Contingencyapproachtomanagementisbasedontheideathatthereisnosinglebe
stwaytomanage.Contingencyreferstotheimmediatecontingentcircumstances.Effe
ctiveorganizationsmusttailortheirplanning,organizing,leading,andcontrollingtot
heirparticularcircumstances.Inotherwords,managersshouldidentifytheconditions
ofatask,therequirementsofthemanagementjob,andpeopleinvolvedaspartsofacom
pletemanagementsituation.Theleadersmustthenworktointegrateallthesefacetsint
oasolutionthatismostappropriateforaspecificcircumstance.
Thecontingencyapproachtomanagementassumesthatthereisnouniversalanswertoma
nyquestionsbecauseorganizations,people,andsituationsvaryandchangeovertime.
Page 60
Tel. No. (046) 460-4086 / (02) 519-4100
Table26
PersonnelQualificationsandJobDescription
P o s i t i o n RequiredNumber JobDescription JobSpecification

*Developandexecutesalesandprofitplansthatarein-lineinbudgetarygoals.
*Responsibleformanagingoperations,maintainsposit ve nvironment,consistent,friendlyensuringatotalqualityexperiencetobothcustomersandteammembers.
M a n a g e r Filledin F i l l e d i n
*Identifiesstaffing,recruitting,interviewing,hiringandtrainingneeds.
*Promotesandpracticessafeworkhabits.
*Atleast25yrsold
*Male/Female
*S i n gl e/ M a rr i e d
*Bachelor’sdegreeinculinary
ProductionSupervisor 1 *Maintains afeandcleanworkenvironmentbyeducatingand irectingperson elontheuseofal controlpoints,equipment,andresources;maintainingcompliancewithestablishedpoliciesandprocedures.
*Previousexperienceinfoodproductionorexperienceinasupervisoryroleprefer ed
*Atleast25yrsold
*Male/Female
*S i n gl e/ M a rr i e d
Marketing/SalesSupervisor 1 *Ac omplishesmarketingandsalesobjectivesbyplan ing,developing,implementing,andevaluatingadvertis ng,merchandis ng,andtradepromotionprograms;developingfieldsalesactionplans.
*Bachelor’sdegreeinsales,marketingorbusinessadministration
*Three(3)yearsofrelatedexperiencewithprogressivemanagementexperience
Page 61
Tel. No. (046) 460-4086 / (02) 519-4100
*Superviseandkeeptractoftheaccountingrecordsofthebusiness
Accountant Filledin F i l l e d i n
*Responsibleforfinancialdecisions
*Atleast25yrsold
FoodHandler 3 *Responsibleforpreparationofthefood *Male/Female
*Bachelor’sdegreeinculinary
*Atleast18yrsold
*Operatethecashregisterandhandlecashtransactionswithcustomers
* S i n g l e
*Scangoodsandcollectpayments *HighSchoolGraduate
C a s h i e r 2
*Issuereceipts,refunds,changeortickets *Provenworkingexperienceinretailcashierorsales
*BasicPCknowledgeandfamiliaritywithelectronicequipment(e.g.cashregister)
*Atleast25yrsold
*Male/Female
*Cleandishes,foodpreparationequipmentandutensils *S i n gl e/ M a rr i e d
Janitor/Dishwasher 1
*Responsibleincleaningtheoverallshop *IndustriousandHardworking
Page 62
Tel. No. (046) 460-4086 / (02) 519-4100
Table26showstherequirednumber,jobdescriptionsandspecificationsofeachj
obtitle.
H
ir
i
n
g
a
n
d
SelectionProcess
Figure9
Figure9showsthehiringandselectionprocesstobefollowedbythe
proposedbusiness.
WorkingSchedule
Table27
WorkingSchedule
P e r s o n n e l W o r k i n g H o u r s Breaktime R e s t d a y
Page 63
Tel. No. (046) 460-4086 / (02) 519-4100
M a n a g e r 8 : 0 0 A M - 6 : 0 0 P M 12:00-1:00 S u n d a y
Accountant2 1 2 : 0 0 A M - 7 : 0 0 P M 12:00-1:00 S u n d a y
Sales/MarketingSupervisor 1 2 : 0 0 A M - 7 : 0 0 P M 5:00-6:00 Saturday
ProductionSupervisor 7 : 0 0 A M - 5 : 0 0 P M 12:00-1:00 S u n d a y
FoodHandlers1,2 6 : 0 0 A M - 1 2 : 0 0 P M 12:00-1:00 Wednesday
3 1 2 : 0 0 P M - 7 : 0 0 P M 4:00-5:00 F r i d a y
C a s h i e r s 1 7 : 0 0 A M - 6 : 0 0 P M 12:00-1:00 Wednesday
2 1 2 : 0 0 P M - 5 : 0 0 P M 3:00-4:00 Thursday
Janitor/Dishwasher F l e x T i m e M o n d a y
Table27showstheworkinghoursofthepersonnelinvolvedintheorganization
ofPande-
BurgerTimein,timeout,restdayandbreaktimetobeconsumedbythepersonnelareind
icatedwhichwillbefollowedbytheemployees.
OperatingSchedule
Table28
OperatingSchedule
D a y T i m e
O p e n i n g M o n - S u n 7 : 0 0 A M
S t o r e H o u r s M o n - S u n 7 : A M – 7 : 0 0 P M
C l o s i n g M o n - S u n 7 : 0 0 P M
Page 64
Tel. No. (046) 460-4086 / (02) 519-4100
Table28showsthescheduleofthebusinessoperation.
BusinessPolicies
Companypoliciesandproceduresestablishtherulesofconductwithinanorganiz
ation,outliningtheresponsibilitiesofbothemployeesandemployers.Companypolic
iesandproceduresareinplacetoprotecttherightsofworkersaswellasthebusinessinter
estsofemployers.Dependingontheneedsoftheorganization,variouspoliciesandpro
ceduresestablishrulesregardingemployeeconduct,attendance,dresscode,privacya
ndotherareasrelatedtothetermsandconditionsofemployment.
Employeesmustweartheproperdresscode.Businessattiresforthemanager,formar
keting/salessupervisorandfortheaccountant.Designateduniformfortheproductio
nstaffsandcashiers.
Employeesmusthavedisciplinewhileworking.
Keyemployeesspecificallythemarketing/salessupervisorandtheproductionsuper
visorshouldnotrenderserviceinotherbusiness.
Tardinessofemployeeshavecorrespondingdeductiontothesalary.Threeconsecuti
veabsenceswithoutpropernoticewillterminatetheemployee.
Page 65
Tel. No. (046) 460-4086 / (02) 519-4100
Employeesshallobserveregulartiminginandtimingoutforaproperrecordingofnu
mberofhoursrendered.
Employeesmustbeefficientandmanagetimewisely.
Employeesmustbekindandrespectfultothecustomers.
Rightconductandbehaviormustalwaysbeobserved.
Useofcellphonesarenotallowedforproductionstaffsandcashiersduringworkingh
ours.Otheremployeesareallowedduringworkinghoursprovidedthatphonecallsan
dmessagesarebusinessrelated.
Smokingisstrictlyprohibitedaswellasdrinkingliquor.
CompensationPackage
SalariesandWages
Employeesshallreceivetheirsalariesandwagesonthe15thand30thdayofeverymonth.
OvertimePay
Employeeswhoworkedbeyondtheirnormalworkinghoursshallreceiveadditionalc
ompensation.
Overtimerates:
Page 66
Tel. No. (046) 460-4086 / (02) 519-4100
Regularworkday:Plus25%ofthehourlypayrate
Restday,RegularorSpecialHoliday:Plus30%ofthehourlyrateonsaidday
13thMonthPay
Eachyear,a13thmonthpayisgiventoallrank-and-
fileemployeesbeforethe24thofdecember.Employeesareentitledto1/12thoftheirt
otalbasicsalaryearnedduringthatcalendaryear.
Table29
CompensationSchedule
JobTitle DailyRate Semi-Monthly Monthly Annually
S a l e s /
4 20 5 , 0 4 0 10,080 120,960
MarketingSupervisor
ProductionSupervisor 4 50 5 , 4 0 0 10,800 129,600
FoodHandlers 3 50 4 , 2 0 0 8,400 100,800
Page 67
Tel. No. (046) 460-4086 / (02) 519-4100
Cashiers 3 20 3 , 8 4 0 7,680 92,160
Janitor/
2 93 3 , 5 1 6 7,032 84,384
Dishwasher
Table29showsthestandardpayofeachemployeesemi-
monthly,monthly,andannually.
Pre-operatingPeriod
ResearchandPlanning-
conductingafeasibilitystudyandsettingcomprehensivestrategiesfortheproposed
business.
OrganizingtheBusiness-acquisitionofpermitandlicensesandcapitalbuidup.
AcquisitionofEquipmentandMaterials-
purchasingmachineriesandequipmentforbusinessoperations.
HiringandSelectionProcess-
interviewingandevaluatingapplicantsforaspecificjobpositionandtheselectionof
deservingindividualsuitabletothatjob.
Page 68
Tel. No. (046) 460-4086 / (02) 519-4100
AdvertisingandPromotion-
conductingadvertisingandpromotionalactivitiesforpublicity.
Figure10
Ganttchart
Acti vi ti e s J a n - A p r M a y - J u n J u l
ResearchandPlanning
OrganizingtheBusiness
AcquisitionofEquipmentandMaterials
HiringandSelectionProcess
AdvertisingandPromotion
Page 69
Tel. No. (046) 460-4086 / (02) 519-4100
Figure10showstheactivitiesdonebytheproponentsintheorganizationofPa
nde-Burger
ChapterVII
LegalAspect
Introduction
EverybusinessmusthaveconnectiontotherequirementsthatisgovernedbyPhili
ppineLawssuchasArticlesofCo-
Partnership,BureauofInternalRevenueRegistration,SecuritiesandExchangeCom
missionRegistration,BarangayCertificate,Mayor’sPermitandBMBECertificateof
Authority,SpecialBooksofAccountandpermitsforsafety,health&sanitaryandsom
eotherdocuments.
Proponentsmustfollowthelegislativeregulationsandrequirementstoavoidthep
enaltiesandfutureproblems.Fulfillingallthelegalaspectswillhelpinthefutureinmai
ntainingthestatusandnameofthebusinessinformoflegality.
Objectivesofthestudy
Stateallthestepstakenbythebusinesstogainbusinesslicenses.
Page 70
Tel. No. (046) 460-4086 / (02) 519-4100
Enumerateallthedocumentsrequiredtorunthebusiness.
ArticlesofCo-Partnership
KNOWALLMENBYTHESEPRESENTS:
Thatwe,theundersigned,oflegalage,citizensandresidentsofRepublicoftheP
hilippines,haveagreedtobindourselvestogethertoamendageneralpartnershipunder
thetermsandconditionshereinaftersetforth,andsubjecttotherequirementsofexistin
glawsoftheRepublicofthePhilippines.
ArticleI:Thatthenameofthepartnershipshallbe“Pande-
Burger”andshalloperateandtransactthebusiness.
ArticleII:ThattheprincipalofficeofthispartnershipshallbeatBrgy.Ipil2Bulihan，
SilangCavite
ArticleIII:Thatthenames,citizenshipandresidenceofthepartnersofPande-
Burgerareasfollows:
Page 71
Tel. No. (046) 460-4086 / (02) 519-4100
N a m e Citizenship R e s i d e n c e
Albutra,ChristianMel Filipino DasmariñasCavite
Bi smont e,Aquil ina, L Filipino Silang,Cavite
Caravana,MikaelaAliah,P Filipino G M A , C a v i t e
DelaFuente,ShanRheeza,S Filipino Silang,Cavite
Loyola,CharissaH. Filipino G M A , C a v i t e
Ortiz,HazelRavenC . Filipino Silang,Cavite
Ramos,MikhailNicolai Filipino Dasmariñas,Cavite
Sambrano,KarlC. Filipino G M A , C a v i t e
Villa,EsmeraldaAmorD. Filipino G M A , C a v i t e
ArticleIV:Thatthetermofthesaidpartnershipistoexistfor2yearsfromtheoriginalre
cordbytheSecuritiesandExchangeCommissions.
Page 72
Tel. No. (046) 460-4086 / (02) 519-4100
ArticleV:Thatthepurposeforwhichsaidpartnershipisformedistomanufactureands
ellburgerproducts.
ArticleVI:ThatMikhailNicolaiRamoswillserveastheManagerofthebusinesswitht
herighttooverallsupervisionandthepreparationandsigningofcontractsandagreeme
nts.CharissaLoyolaandHazelRavenC.OrtizwillserveastheAccountant/FinanceOf
ficerwhosedutyistoactasfinancialresourcecustodianofthebusinessandberesponsib
lefortheoverallfinancialpolicyofthecompany.
ArticleVII:ThatthecapitalofthispartnershipshallbeOneMillionTwoHundredTho
usandPesos,PhilippineCurrencycontributedincashbythepartnersasfollows:
N a m e AmountContributed
MikhailNicolaiRamos ₱ 2 0 0 0 0 0 0
ChristianMelAlbutra 2 0 0 0 0 0 0
AquilinaL.Bismonte 2 0 0 0 0 0 0
MikaelaAliahP.Caravana 2 0 0 0 0 0 0
ShanRheezeS.DelaFuente 2 0 0 0 0 0 0
C h a r i s s a H . L o y o l a 2 0 0 0 0 0 0
HazelRavenC.Ortiz 2 0 0 0 0 0 0
Page 73
Tel. No. (046) 460-4086 / (02) 519-4100
K a r l C . S a m b r a n o 2 0 0 0 0 0 0
EsmeraldaAmorD.Villa 2 0 0 0 0 0 0
T O T A L 2 0 0 0 0 0 0 0
ArticleVIII:Thattheprofitsandlossesshallbedividedbasedontheircapitalcontribut
ions.Theyareentitledtowithdraw60%oftheirshareinnetincome,inclusiveoftheirco
mpensationasManagerandAccountantofthebusiness.
INWITNESSWHEREOF,wehavehereuntosetourhands,this
March16,2019,atGMA,Cavite,Philippines.
________________________________________________
Page 74
Tel. No. (046) 460-4086 / (02) 519-4100
ChristianMelAlbutra.AquilinaL.Bismonte
______________________________
RequirementsinApplyingforBusinesspermit
SecuritiesandExchangeCommissions(SEC)
Verifyorreserveproposedname
PresentsofArticlesofCoPartnership
Payfillingfee
ClaimSECcertificateoftheArticlesofPartnership
TaxIdentificationNumber(TIN)
CertificateofRegistrationissuedbySECorSecurities&ExchangeCommissions
Mayor’spermit
BureauofInternalRevenue
Page 75
Tel. No. (046) 460-4086 / (02) 519-4100
ArticlesofCo-Partnership(SECCertified)
Landtitle/TaxDeclaration
Mayor’spermit
Mayor’sPermit
BarangayClearance
Landtitle/TaxDeclaration
BarangayCertificate
BMBECertificateofAuthority
DulyfilledupandsignedBMBEApplicationForms
TaxIndentificationNumber(TIN)
CertificateofRegistrationfromtheBureauofInternalRevenue(BIR)
SecuritiesandExchangeCommissions(SEC)RegistrationforPartnership
Mayor’sPermit/MunicipalBusinessPermit
SwornStatementofAssets&Liabilitiessupportedbypertinentdocuments
Picturesofplaceofbusinessandassetsotherthancash&loans
Page 76
Tel. No. (046) 460-4086 / (02) 519-4100
Copyofloansandcontracts
IncomeTaxReturn(ITR)
Page 77

University of Perpetual Help System GMA Campus: Senior High School Department

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

University of Perpetual Help System GMA Campus: Senior High School Department

Uploaded by

Copyright:

Available Formats

University of Perpetual Help System GMA Campus

San Gabriel, General Mariano Alvarez, Cavite

SENIOR HIGH SCHOOL DEPARTMENT

The Problem and its Setting

condiments such as ketchup, mayonnaise, mustard or relish which frequently placed

on sesame seed buns.

In addition, hamburgers are offered in many international and regional variations. It

With these, the proponents will try to introduce an innovation of hamburger to

SENIOR HIGH SCHOOL DEPARTMENT

Statement of the Problem

The central problem of this study is the viability of producing an innovative

 The Marketing Aspect of the Study

1. Who are the prospective target markets of these products?

3. What is the price costing to be adopted by the business?

4. What are the promotional strategies to be used by the business?

 The Technical Aspect of the Study

2. How is the manufacturing process of the product?

3. Where is the best location for the business?

 The Management Aspect of the Study

1. What form of business organization is suitable for this kind of business?

SENIOR HIGH SCHOOL DEPARTMENT

2. What is the type of organizational structure to be adopted by the business?

3. What are the qualifications and skills required in the manpower?

 The Legal Aspect of the Study

2. What are the documents required to run the business?

 The Socio-economic Aspect of the Study

1. What are the benefits of thebusiness in the community?

2. How does the business help in the economy?

 The Financial Aspect of the Study

1. How much is the required capital to start the business?

2. What are the projections regarding the return on investment of the

4. What is the justifiable estimate regarding the profitability of the business

SENIOR HIGH SCHOOL DEPARTMENT

Objectives of the Study

pandesal burger. The objectives of each aspect are as follows:

1. Determine the prospective target market of the business.

3. Decide and show the price costing to be adopted by the business.

4. Enumerate the possible promotional strategies that will be used by the

1. Calculate the current and prospective costs of the ingredients.

2. Enumerate the procedures to be taken up in the manufacturing process of

3. Determine the best location for the business.

1. Determine the form of business organization which is suitable for the

2. Illustrate the type of organizational structure to be adopted by the

SENIOR HIGH SCHOOL DEPARTMENT

3. State the qualifications and skills required in the manpower.

2. Enumerate all the documents required to run the business.

1. List the benefits of the business in the community.

2. Explain how the business helps in the economy.

1. Estimate the required starting capital of the business.

2. Calculate the projections regarding the ROI.

3. Compute the justifiable estimates regarding the profitability of the

Significance of the Study

This feasibility study will be beneficial to the following:

The study can serve as a guide and reference in preparing a feasibility

SENIOR HIGH SCHOOL DEPARTMENT

take the similar study.

in making decision in this kind of business.

successful and profitable.

Scope and Limitations

The business entitled “Pande-Burger” is a venture that focuses in the

of vegetables like malunggay, sayote, carrots and kalabasa.

SENIOR HIGH SCHOOL DEPARTMENT

It is located in Bulihan Silang, Cavite. The pande-burgers are offered to