in partial fulfillment of the requirements in

ENTREPRENEURSHIP

Submitted by:
Cadalina, Kye Christian L.
Doles, Daryl Kyle G.
Morta, Kristoffer Jean Mark L.
Ang, Victoria C.
Dagdag, Mariflor F.
Dimaunahan, Arthea Rizelle I.
Liban, Beatriz Ivy S.
Mariňas, Dane C.
Sibayan, Gem Khristine V.

Grade 12 – Saint Pope John Paul II

Submitted to:
Mr. Joel Sena-key

November 2019
I. PRODUCTION

A. Production Techniques and Cost

In our business, we are using these following techniques in order to minimize our
expenses:

a. Canvassing

We canvassed from different suppliers so that we can compare the prices

and the quality of the raw materials and ingredients that we will need in our

product. We canvassed in these following stores/suppliers:

Ingredients Anitas Savemore Shoppers Laiza Public

Market
All Purpose
Cream:
Nestle Php. 61.00 Php. 58.00 Php. 57.00
Magnolia Php. 60.00 Php. 56.00 Php. 52.60
Alaska - Php. 51.00 Php. 51.75
Evaporada
(Approximate
ly 370 ml):
Alaska Php. 41.00 Php. 40.00 Php. 24.85
Carnation Php. 40.00 Php. 37.00
Cowbell Php. 21.00 - Php. 20.25
Jersey - Php. 24.00
Condensed
Milk
(Approximate
ly 370 ml):
Jersey Php. 32.00
Doreen Php. 36.00, Php. 32.20
Php. 95.00
(1 kilo)
Carnation Php. 55.00
Liberty Php. 44.00 Php. 41.50
Daisy Php. 75.00
(1 kilo)
Cowbell Php. 29.15
Sugar (White) Php. 17.00
(1/4 kilo)
Vegetable Oil Php. 45.00
Baking
Powder
Flour Php. 22
(1/2 kg)
Langka
Egg
Sugar (White)
Therefore, we decided to buy from (name of store) because it is way cheaper than the
other stores/ suppliers. Also, they also have a better quality of raw materials than the other stores/
suppliers.

b. Wholesaling

To minimize our expenses, some of the ingredients will be bought in a

large amount. Also, we will be buying a wholesale so that we have enough

ingredients for our product.

Here are the ingredients that we will buy (na nakawholesale)

● All-purpose flour

● Granulated sugar

● Vegetable oil

● All purpose cream (1 gallon only)

● Milk (1 gallon only)

● Egg (2 trays)

C. Quantity Production

Since we are just starting our business, we will only be producing 100

pancakes and 3 liters of ice cream per day so that no/less food will be wasted.
 Excess ice cream will be kept refrigerated while the pancakes will be made as a

pudding so that we can still sell both on the next day.

B. Quality Control

Our company will be maintaining the quality in terms of:

a. Packaging

Our product will be using 3 inch pizza-like box containers that can hold a

maximum of 3 pancakes and packs of toppings. It will contain a parchment paper

at the bottom and in between the layers of the pancakes to avoid the sticking of it

to the box or to the other pancakes. For the ice cream, we will use a recycled

paper containers because Solano is trying to avoid the usage of plastic. It is also

have an air-tight lid. In this way, it will not spill when transported. We have

separate containers for the ice cream and the pancake to retain the freshness of the

product, to retain the fluffiness of the pancake, and to avoid the melting of the ice

cream. When we will transport the products, we will be using an ice box with the

ice cream in it and a box for the pancakes.

b. Product

To maintain the quality and the consistency of the taste of our product, we

created a recipe so that the pastry chef will have a basis for the measurement of

each ingredient. In addition to that, our pancake will be fried at a specific

temperature. The ice cream will also be kept frozen in a certain temperature and

there will be a specific time on how long it will be refrigerated. We will also use

the same raw materials and ingredients so that the taste will not change.

Furthermore, the ingredients will be checked weekly to determine if it is already

expired/ spoiled or not. We will also be doing the "first in, first out" method so

that no ingredients will be wasted or spoiled. Lastly, the area of production will be

properly ventilated and thus, the ingredients and the finished product will retain

their freshness. Here are our recipes:

Pancake Recipe

Ingredients:

● Canola or vegetable oil for frying

● 2 cups (250 grams) all-purpose flour spooned & leveled

● 1 and 1/2 teaspoons baking powder

 ● 1/4 teaspoon salt

● 1 and 1/2 cups (360 ml) milk

● 1/4 cup (50 grams) granulated sugar

● 2 large eggs

● 1 teaspoon pure vanilla extract

● ½ teaspoon langka extract (for langka- flavored pancake)

Langka Ice Cream Recipe

` Ingredients:

● 1 cup/ 250g Jackfruit

● 1/2 cup/100g sugar

● 1 cup/ 232g Heavy cream/whipping cream

● 1cup/226g milk

b. C
​ leanliness

Cleanliness is a top priority when it comes to a food-related business. That

is why in order to make sure that our product is not contaminated with germs, our

cook and the other staff inside the kitchen will be using their appropriate

uniforms, aprons, hairnets, and facemasks. The staff will also properly wash their

hands before handling the tools for cooking and the ingredients. The utensils and

other equipment will be properly sanitized as well. The raw materials, ingredients,

and tools and equipment will be properly stored in a clean storage that is free
 from pests and other foreign bodies. Lastly, before and after the production,

janitors will clean and sanitize the area.

c. Service

Our company will be hiring employees with pleasing personality so that

the mood of the customers will not be affected. Every month, we will be

conducting a survey about the customer service so that the quality of our service

will be controlled. Our employees will also assist the customers and immediately

give what they need such as extra tissue, spoons, etc.

C. Customer Services

Maintaining customers is better compared to having new ones. This is because

when you have loyal customers, they go back to you endlessly because you have earned

their trust. However, new customers only come and go and there is no certainty that they

will come back. For this reason, we made a list in order to have loyal customers. These

are the following:

a. ​We will train our staff well. Our employees will play a big role in our business

to retain loyal customers because they are the ones assisting them. So, in order to gain

loyal customers, we will train our staff well so that they will be able to treat our

customers well with respect and care.

 b. ​We will make sure to keep our workplace clean. A messy workplace can drive

away customers. A clean and neat workplace can gain loyal customers because it shows

that the food we will serve will be dirt-free and healthy.

c. We will make sure to serve our products quickly. Some customers are impatient

when it comes to their order that is why we will make sure to serve well and serve

quickly to avoid complaints because of slow orders.

d. We will deal with complaints​. Complaints from customers can’t be avoided no

matter how good the business is, so in order to gain the loyalty of customers, we will deal

with their complaints in the right way such as listening and talking to them nicely.

e. ​We will ensure that the taste of our products will be delicious. Customers come

back to businesses that have an excellent taste when it comes to the food.

These are the things that we plan to do for our business to retain the constant

visitation of customers and these will be effective with the help of our future staff and

also ourselves.

D. Inventory Control

These days, inventory control is one of the most important things to consider in a

business in order for the business owner to grow a good company. If the business owner

will be able to control or manage properly his/her business’ inventory control then there

will be a good cashflow in the business. In our business, the following stated below will

be our business’ inventory control techniques:

a.​ ​Set par level

We will make at least 50 and at most 100 Langka Pancream on the first

day and if our product will be sold, on the other days we will either be adjusting

the number of pieces/products or increasing our production.

b. First-in First-out

Our oldest stock of Langka pancream will be sold first, instead of the

newest stock, thereby, we will not end up with selling spoilage. We will make

sure that the oldest stock stays at the front and the newly made will stay at the

back. We will also make sure that the oldest stock is not yet expired before we

will use it.

c. Manage relationships

Being able to adapt quickly is part of successful inventory management.

Having a good relationship is not just being friendly to your customers or to

others but it is also about having a clear proactive communication. Thus, we will

make sure to manage good relationship with our customers by greeting them

when they enter or order at our store and treating them nicely with full of respect.

d.​ ​Contingency plan

Many problems or issues related to inventory management may arise but

our company will prepare about such things in order for us to resolve it ahead of

time and being forward-looking when it comes to our business.

e.​ ​Regular auditing

 This part is vital. In most cases, we will be relying on software and reports

from our warehouse in order for us to know how many products we have in stock

and if we are meeting our expectations.

f.​ ​Accurate forecasting

We should not make mistakes in this part which is incredibly hard to do.

Few things to look at when projecting future sales are: trends in the market,

growth rate this year, upcoming promotions, and etc.

E. Product Development Plan

Since customer preferences change instantly when it comes to food, we made a

stage development plan section for our product.

In our business, we have already made a unique Langka (Jackfruit) flavored ice

cream that can catch the attention of customers. Not only is the flavor unique, but also the

base of our ice cream. Instead of using a common cone, we will be using a pancake

instead.

There will also be risks that we may face as the business flows. Thereby, we made

a list of some possible risks and also its solution in order for us to know what to do when

we finally encounter it.

Risks

a. The melting of the product during sunny weather.

Our product will be presented during the days of the intramurals in

November and there is a possibility that those days might be sunny. We have

agreed that in order to avoid this situation, we will be using lower temperatures in
 our freezer and we will use a salt and ice if our product will be transported into

one place to another.

b. The possibility that no one will buy our product.

In order to avoid this risk, we will advertise it well for it to be well-known

so people will be aware.

c. The possibility that only a few customers might buy when it is rainy or cold.

In order to gain more customers during these days, we will give out

promos like giving them extra scoops or more toppings in regards to our promo.

As our business grows as time passes by, our product also develops. In order to

improve our products, we also made a list of the highly possible developments. These are

as follows:

Developments

a. We will build more branches of our business so our product will not only stay

in a single place. With this, our business will bloom and be known by many people who

are all possible to be our customers.

b. We will give out promos that may interest the customers in buying our

products.

c. We will develop more unique flavors so the customers will have many choices.

d. We will also expand the choices of the products. In the future, not only will ice

cream be our product but more dishes in the menu will come.
 e. We will put up advertisements about our products. These advertisements can be

shown on television, in a Facebook page, and even in flyers.

F. Product Delivery Plan

a. Delivery Area

Langkatulad Ice Cream Café offers delivery services only within Solano.

If your area or location is not within Solano then it is better for you to just visit

our café personally. ​Thus, any forced request for re-routing of an order to another

store is strictly prohibited.

b. Advance Order

If you wish to have an advance order then you must contact us through our

number, 3 hours before your expected delivery time.

c. In terms of charges

It is a free delivery if the minimum of your order is 500 pesos. If the

minimum of your order is 300 pesos and has not reached 500 pesos, then there

will be a 50% discount on delivery charge.

d. Any other special request which is not in the list of our menu is strictly

prohibited.

Additional special request such as medicine, newspaper, alcoholic

beverages, cigarettes, and the likes will not be entertained.

e. Changes and Cancellation of Orders

Changes in your order or delivery time can be made within 3 minutes from

the time that the order was placed.

 Orders may be cancelled within 3 minutes from the time that the order was

placed. Cancellation on the 4th minute from the time that the order confirmation

was received will no longer be accepted.

f. Payment.

Payment will be cash on delivery. If possible, the payment should be exact

amount.

g. Liability

Our company will not be liable for any loss, expense, cost or damage

arising directly or indirectly out of or in connection with delay beyond the

estimated time or date of delivery.

II. LOCATION

A. Amount of Space

The business location for the Langkatulad Ice Cream Café will be in Aldersgate

Mall, Mabini St., Brgy. Quirino, Solano, Nueva Vizcaya. The building will be composed

of two floors with an area of 104 square meters per floor. The first floor will contain the

lounge, counter and serving area, ambient display case, cold beverage display, a

restroom, and a kitchen composing of 2 ovens with stovetops, a medium freezer, and a

sink. The second floor will contain the storage including the freezer space for on-site

storage of frozen product, employee’s lounge, and the office.

 The cafe is located on high traffic commuter routes and close to shopping

facilities and a school in order to catch customers going to or from school or market,

while they are out for lunch, or on a shopping expedition.

B. Type of Building

The structure, in which the café will be a part of, is a commercial building for

rent, composed of two floors, that cost 12,500 pesos per month. In this building, the café

will be located on the first floor for customer transactions while the office will be on the

second floor to handle private work/ affairs.

C. Zoning

Since the Langkatulad Ice Cream Café is only a starting business, our business

will only reach the six-centered barangays of the Solano Municipality.

D. Power and Utilities

Tools and Equipment Unit Cost Total Cost

Refrigerator (small) 1 ₱3, 000 ₱3,000

Freezer 1 ₱10,000.00 ₱10,000

Gas Stove (2 burners) 2 ₱1,000 ₱2,000

Gas Tank 1 ₱600 ₱600

Frying Pan 2 ₱150 ₱300

Electric Mixer 2 ₱250 ₱500

Frying Ladle 2 ₱30 ₱60

Spatula 3 ₱20 ₱60

Tongs 3 ₱25 ₱75

Measuring Cups and 2 ₱55 ₱110

Measuring Spoons

Spoons 50 ₱7 ₱350

Forks 50 ₱7 ₱350

Cups 50 ₱10 ₱500

Platters 50 ₱20 ₱100

Cookie Cutter 1 set ₱40 ₱40

Apron and Hairnet 4 ₱30 ₱120

Power

Electricity ₱ ₱

Electric Installation ₱ ₱
Electric Meter 1 ₱ ₱

Air Conditioner 1 ₱7,000 ₱

Water ₱3,000 ₱3,000

Supplies (Good for

1 day)

Tissue 1 pack ₱75 ₱75

Plastic Bag 3 pcs ₱15 ₱45

Others

Chair ₱ ₱

Table ₱ ₱

E. Access

Our business is easy to reach as it is only located in the public market. For a

customer to reach the Langkatulad Ice Cream Café (our point of reference is facing

Aldersgate College), you can walk straight until you can see the signage of Abeya’s
 Pharmacy and then turn left and you can the Generic’s Pharmacy, besides Generic

Pharmacy, you will now see the signage of our café.

Figure 3. The Star besides TGP is the location of the Langkatulad Ice Cream Café.

LEGAL REQUIREMENTS

In starting a business, one must consider the legal requirements and must

obtain proper licenses and permits. A range of legal requirements may affect one’s

business. Following legislative regulations and requirements in business can decrease

the risks of various penalties and lawsuits. Moreover, compliance demands grow with

one’s business. This means that when a company meets its legal obligations, it is for

the protection of the safety, welfare, and health of others. Simple examples of

“compliance”, in business terms, include paying taxes and acquiring a business

license in one’s town or municipality.

It is known that even small businesses are subjected to some of the laws and

regulations concerning large corporations. These include concepts that are mainly
associated with business such as finance, marketing, advertising, intellectual property,

and privacy laws. In connection to these, the specific legal requirements that our

business will need are:

A. Business Permit

A business permit is one of the major requirements of the Philippine

government to fully register a company in the Philippines. The local government

unit (LGU) or the municipality, having jurisdiction on an individual or a

company’s primary place of business, issues the license or permit in order to

complete the registration and to enable the start of a business.

The local government unit (LGU) often requires newly set-up companies to

complete the following clearances before the issuance of a business permit:

◆ Certification of Registration from the DTI (Department of Trade and

Industry)

◆ Bureau of Internal Revenue (BIR) Registration

◆ Mayor’s Permit

◆ Barangay Permit

◆ Sanitary Permit to Operate

◆ Fire Safety Inspection Certificate

 The cost of a business permit usually depends on how big or how small the

new business is. There are specific amounts which are collected either at the

office of the barangay or at the municipal hall for the processing of a business

permit.

B. Certification of Registration from the DTI (Department of Trade and Industry)

Before filling out a business name application form, the business representative

should validate their business name. This can be done by checking the

DTI website and ensuring that no other existing business has the similar

name. Next, submit the business name application form to the DTI’s office

and pay the fees. The DTI permit will cost more than two hundred thirty

pesos (Php 230.00). He or She will have to wait for the DTI certificate of

registration before moving on to the next step in completing the legal

requirements.

C. Barangay Permit

After claiming the certificate of registration from the Department of Trade

and Industry (DTI), the owner should proceed to the office of the barangay where

the business is located. He or She will have to fill out an application and will have

to show two (2) valid IDs and provide a copy of the proof of residency and the

DTI Certificate of Business Registration. The owner of the business must then

pay with a specific amount that ranges from five hundred pesos (Php 500.00) to
 one thousand pesos (Php 1000.00) for the said registration. After which, he/she

must wait for the papers to be processed before claiming the Barangay Permit.

D. Mayor’s Permit

The owner of the business will have to go next to the municipal office in

the town where the business is located. Securing a Mayor’s Permit will almost be

the same process as getting a Barangay Permit. The owner will again have to fill

out an application form. Also, he/she should submit a copy of the Certificate of

Business Registration from the DTI and the Barangay Permit. Moreover, the

owner should show a proof of residency and present two (2) valid forms of ID.

The cost of the registration for the Mayor’s Permit often amounts to, more or less,

one thousand pesos (Php 1000.00).

E. Bureau of Internal Revenue (BIR) Registration

Registering the business with the BIR is done after receiving the certificates

from the local government unit (LGU). In order to accomplish this registration,

the owner of the business will need to visit the regional district office in the town

where the business is located. He or She will be required to fill out a BIR Form

1901. In addition to this, he/she will need to submit a Barangay Permit, a Mayor’s

Business Permit, proof of residency, and a valid ID. The owner will also have to

pay for registration (BIR Form 0605). The cost of the registration is, more or less,

five hundred pesos (Php 500.00). Lastly, the owner of the new business will have

to register a book of accounts, containing invoices or receipts that he/she has for
 the business. The owner will be able to claim the certificate of registration (BIR

Form 2303) once the initial requirements have been submitted and have been

processed.

F. Cedula

A Cedula, also known as a Community Tax Certificate (CTC), is given to

any corporation or individual after paying the community tax. Business owners,

real property owners, and others (who may be required by law) must also apply

for a cedula.

The owner of the business should go to the local government office (can be

at the office of the barangay or at the municipal hall) where Community Tax

Certificates (CTC) are often issued. He or She must then fill out an application

form and pay the required amount. The fee will depend on how much salary

he/she will indicate on the application slip. After that, the owner must wait for the

issuing officer to process the papers. Upon receiving the Cedula, he/she must affix

his/her signature and place a thumbprint on the spaces provided on the CTC.

Lastly, the Cedula will have one year expiration period, from the date of issuance.

G. Zoning Certification

This certification is one of the prerequisite documents for getting a Building

Permit. A Zoning Permit or Locational Clearance is important for starting up a

 business because this ensures that the construction of the building complies with

the Zoning Ordinance of the municipality and the Comprehensive Land Use Plan.

The first step in getting a Zoning Certification is to go to the Office of the

Municipal in the locality where the building to be constructed is under its

jurisdiction. The owner must get the list of requirements and the application form

in the said office. Once he/she already completed the requirements/certain

permits, he/she must go back to the Office of the Municipal and submit the

accomplished application form together with the additional documents

(photocopy of Land Title, photocopy of Tax Declaration, Barangay Construction

Clearance, Building Plan, etc.). These files shall be evaluated and verified by the

Zoning Officer. After which, a Zoning Inspection will be scheduled. The report

on the Zoning Inspection will be submitted by the Zoning Inspector and the owner

will be asked to secure an Order of Payment. The cost of the Zoning Certification

will amount to, more or less, two hundred pesos (Php 200.00). When the owner is

already done paying the fees at the Treasurer’s Office, he/she must present a

receipt to the person-in-charge at the municipal. Once approved, the owner may

claim the Locational Clearance or the Zoning Certification.

H. Health and Sanitary Permit

A Sanitary Permit is needed to ensure that, aside from the safety of the

people that will be entering the establishment, the cleanliness of the surroundings

and the different areas inside the establishment is seen and can be maintained.
 The owner must go directly to the municipal hall, accomplish an application

form and submit the additional documents needed (photocopies of applications for

Business Permit and Official Receipt for payment of permits with the sanitary

fee). The cost of the Sanitary Permit will be, more or less, one hundred pesos (Php

100.00). The Sanitary Inspector will visit the establishment once he has received

the Mission Order. He will then conduct water analysis and pest control. Once the

results are seen satisfactory, a Sanitary Permit shall be given by the issuing

officer.

I. Fire Safety Inspection Certificate

This signifies that the owner of the business significantly complied with the

standard requirements suggested by the Fire Safety Inspector or Fire Safety Plan

Reviewer of the establishment. Occupants of the structure should organize and

implement a fire safety plan. This would be a means to prevent fire in the

premises, to notify the Bureau of Fire Protection (BFP) in case a fire occurs, and

to evacuate the people under such circumstances.

Visiting the Local BFP Office and completing the application with the

necessary documentary requirements is the first step to consider in applying for a

Fire Safety Inspection Certificate (FSIC). Next, the authorized representative of

the new business should pay the assessed amount and submit a copy of the receipt

to the Customer Relation Officer (CRO). The cost of the Fire Safety Inspection

Certificate may amount to, more or less, seven hundred pesos (Php 700.00). After
 that, the Fire Safety Inspector will comply to an Inspection Order and will submit

an After Inspection Report. When all the findings and recommendations will be

applied and approved, the owner may already present his/her claim stub for the

issuance of the Fire Safety Inspection Certificate.

AL REQUIREMENTS E

ess Permit

gay Permit ₱1,000

r’s Permit or less ₱1,000

Bureau of Internal Revenue (BIR) Registration or less ₱500

g Certification or less ₱200

h and Sanitary Permit or less ₱100

afety Inspection Certificate or less ₱700

tment of Trade and Industry Permit or less ₱230

AL: or less ₱3,730

 PERSONNEL

A. Number of Employees

As the business is only starting, we will forecast only 6 workers, namely,

the manager, accountant/cashier, chef, janitor, dishwasher and delivery person.

B. Types of Workers and Payment Structure

osition ualifications escription y (Per Day)

Manager manager should be atleast Our company manager task

college graduate, knows is to oversee the operation

how to manage a business and ensure the quality of

and knows how to our food is consistent

socialize throughout the cafe, our

company manager will also

be responsible for the

employee schedule or daily

operations.

Accountant / ccountant should at least be company accountant will

Cashier a high school graduate, handle financial affairs,

honest, has the ability to including ordering and

handle transactions paying vendors, payroll

 accurately and and taxes. Our company

responsibly, knows basic accountant will also be our

math and has computer cashier. Our cashier’s task

skills and has the ability to is to scan the customer’s

stand, walk, and work selections, ensure that

with other team members prices and quantities are

in a fast-paced accurate, accept payments,

environment to provide issue receipts, answer

excellent service. inquiries, and provide

helpful information to

customers products,

promotions, or item

location. Our cashier will

also be responsible to

respond to complaints,

process refunds or

exchanges of items, and

maintain a clean

workspace.

Pastry Chef/ astry chef should be at least Our company will be

Pâtissier a high school graduate, looking for an experienced

have 2 years experience, Pastry Chef/ Pâtissier to

knows how to make an ice prepare a variety of

cream, has an excellent desserts, pastries or other

communication and sweet goods. Our Pastry

organizational skills, Chef's skill in baking high

dedicated to food quality quality treats will be

and control and has a matched by our creativity

strong knowledge of to develop new amazing

proper handling and tastes and recipes.

sanitation standards. Our Chefs will be

well-versed in culinary arts

with a passion for sweet

and delicious creations.

Our company Chefs will

adhere to health and safety

standards to provide clients

with the best possible

serving.

Our Chef’s goal is to

enhance customer

satisfaction so that we can

maintain and expand our

clientele.
r anitor should at least be Our company will be

elementary graduate, has looking for janitor in order

proven working to the cafe and facilities to

experience as a janitor, be cleaned and maintained.

has the ability to lift heavy Our janitor will also work

objects, has knowledge of outside normal business

cleaning chemicals and hours sometimes early in

supplies, must be the morning or late at night

hardworking and knows so the cafe can be cleaned

how to communicate well properly.

with others.

asher shwasher should at least be Our company will be

elementary graduate, looking for a dedicated,

hardworking, knows how organized dishwasher who

to manage his/her time enjoys working as part of a

and is willing to comply team in a fast paced

with all food safety culinary environment. The

procedures. Dishwasher’s duties

include removing soiled

plates and flatware from

tables, washing them

thoroughly, and resetting

tables in preparation for the

next client. They will also

restock items, help prepare

cooking stations, clean

appliances and machines,

empty and clean trash

receptacles, and other

duties, as needed.

Our dishwashers will also

be a committed,

communicative team player

with excellent time

management skills and be

able to prioritize tasks in a

busy setting and adhere to

all food safety regulations

and procedures.
ery Person delivery person should at We will be looking for a

least be highschool reliable Delivery Person

graduate, knows to drive who will be concerned with

2-wheels vehicle, has a customer satisfaction and

valid driver’s license, transporting items in a safe,

clean driving record, timely manner. The

knows the place of work Delivery Person will pick

well, knows how to up and drop off items while

communicate well with adhering to assigned routes

others, honest, and and time schedules. Our

hardworking. company delivery person is

also willing to work as part

of a team in order to ensure

that the items are complete,

packed correctly, and

safely delivered to the

correct client.

Our company delivery

person will also possess

politeness and prompt with

a commitment to providing

our clients with an

 excellent experience. Our

company delivery person

will also be thorough in

ensuring orders are

properly fulfilled,

committed to work safety,

and passionate about

satisfying clients.

C. Method of Staffing

A. Recruitment

Our company will be searching for prospective employees and will be

stimulating them to apply for jobs in the company. An advertisement will be

displayed on the cafe front or it may be published in print media or flashed in

electronic media. Our company will be locating the potential candidate or

determining the sources of potential candidates. In fact, there will be a large

number of recruitment avenues available to a firm which will come from

advertisements. The essential objective of our company is to create a pool of

prospective.

B. Interview
 Our company will conduct a formal interview in an in-depth

conversation to evaluate the applicant’s suitability for the job. The company

objective into our interview is to seek information and that of the interviewee

is to provide the same. Though, in present times, the interviewee may also

seek information from our company in order to have knowledge on what

he/she is entering.

C. Placement

Our company placement marks the beginning of socialization of the

employee at the workplace. Our company will give the employee a brief

presentation about the company and will be introduced to his/her co-workers.

He/she will be taken around the workplace and given the charge of the job for

which he/she has been selected. The employee will then be in the process of

familiarization; it is very crucial and may have a lasting impact on his

decision to stay and on his job performance.

‘Overall, the company will introduce the selected employee to other

employees and familiarizing him/her with the rules and policies of the

company. Lastly, the employee will then be occupying the position or post for

which he/she has been selected.

D. Training and Orientation

Our company objective is not simply to create a job for employees, but

a career. Our employees will be given the opportunity to rise to the top. The

best way to provide such an opportunity is to facilitate employee learning. Our

 company may lack in in-house training centers, but our company will have

forged alliances with training and educational institutes to ensure continuing

learning of our employees. If our employee motivation is high, their

competencies are strengthened; they perform better and thus, contribute more

to our company effectiveness and efficiency. By offering opportunities for

career advancement to our employees, our company will not only able to

attract but also retain our talented people.

E. Performance Appraisal

After our employees have undergone a period of training and they

have been on the job for some time, our company will then evaluate their

performance. Our company will have some formal or informal means of

appraising our employee’s performance. Our company will be evaluating our

employee’s current and/or past performance as against certain predetermined

standards. Our employee is expected to know what the standards are and our

company manager will provide the employee feedback on his/her

performance. Overall the company performance appraisal will include

defining the job, appraising performance, and providing feedback.

F. Development

It is necessary for our company to address career related issues and

promotional avenues for our employees. Our company manager will be

designing activities to serve employees’ long-term interests also. The

company objective is to encourage employees to grow and realize their full

 potential. Development will be an integral part of our employees’ career. In

order to do that, our employees will be placed in positions of increased

responsibility; it usually means more pay, responsibility and job satisfaction.

D. Training Methods

The method we will use to enrich the skills of our employees and train our

future new employees will be the Coaching/Mentoring method. We chose to do

this method for training our employees because it will make the relationship

between mentor and trainee be more formal. Coaching/Mentoring method gives

employees a chance to receive one-on-one from an experienced professional. This

usually takes place after another more formal process has taken place to enrich

more on what the trainees have already learned. With this method, neither the

employees nor the trainees can have the chance to ask questions on the mentor

and receive a thorough and elaborate answer.

G. Organizational Plan

Figure 4. The Organizational Plan of Langkatulad Cafe

INVENTORY

In order to maintain and monitor the assets of our company, we will be having a

daily, weekly, monthly and yearly reports. The reports will come from the employees

namely the manager, the pastry chef, the accountant and the delivery person. The

daily reports will include the following:

● For the manager, he/ she will be in charge of the performance of the employees.

He/ she will also monitor comments and recommendations of the customers about

the product.

● For the pastry chef, he/ she will be in charge of monitoring the sanitation of the

tools and equipment, and the area. He/ she will also be required to record how

many raw materials were used per day.

● For the accountant, he/ she will be in charge for the account of the money that

goes in and out. He/ she will also record/ check if there are any progress in our

sales and if we meet the sales that we want.

● For the delivery person, he/ she will record how does he/ she spend for gasoline,

the maintenance of the vehicle and record the deliveries made per day.

A. Preproduction
AL REQUIREMENTS E

ess Permit

gay Permit ₱1,000

r’s Permit or less ₱1,000

Bureau of Internal Revenue (BIR) Registration or less ₱500

g Certification or less ₱200

h and Sanitary Permit or less ₱100

afety Inspection Certificate or less ₱700

tment of Trade and Industry Permit than ₱230

AL: or less ₱3,730

B. Raw Materials for Production

a. Langkatulad Pancake

Material Cost

Vegetable Oil 5
 All Purpose Flour cup cups)

Baking Powder 5 tsp. 948

Salt 5 tsp. 33

Milk cup 9617

Granulated Sugar cup 3

Eggs .

Vanilla sp.

Langka Extract tsp.

b. Langkatulad Ice Cream

Material Cost Cost

Jackfruit

Milk

Heavy

Cream/Whipping

Cream
 Sugar

C. Machinery, Tools and Equipments

ols and Equipment Unit Cost Total Cost

frigerator (small) 1 ₱3, 000 ₱3,000

Freezer 1 ₱10,000.00 ₱10,000

Stove (2 burners) 1 ₱1,000 ₱1,000

Gas Tank 1 ₱600 ₱600

Frying Pan 2 ₱150 ₱300

Electric Mixer 2 ₱250 ₱500

Frying Ladle 2 ₱30 ₱60

Spatula 3 ₱20 ₱60

Tongs 3 ₱25 ₱75

asuring Cups and 2 ₱55 ₱110

Spoons
 Spoons 50 ₱7 ₱350

Forks 50 ₱7 ₱350

Cups 50 ₱10 ₱500

Platters 50 ₱20 ₱100

Cookie Cutter 1 set ₱40 ₱40

pron and Hairnet 4 ₱30 ₱120

Power

Electricity ₱ ₱

ectric Installation ₱ ₱

Electric Meter 1 ₱ ₱

Air Conditioner 1 ₱7,000 ₱

Water ₱3,000 ₱3,000

ies (Good for 1 day)

Tissue 1 pack ₱75 ₱75

 Plastic Bag 3 pcs ₱15 ₱45

Others

Chair ₱ ₱

Table ₱ ₱

D. Other Expenses

Expenses Cost Cost

ulin (Promotion) e 00 00

Expense ys 2,500 2,500

gency Allowance ys 0 ,500

enance Allowance ys 0 ,500

Expense

Cost