I.

Summary of the project

1.1 NAME OF THE FIRM

Business name is one of the most vital things that need

to be considered. It should be something unique and catchy
to the people. It is one thing that attracts customers thus
the name of the business should be creatively
conceptualized. The proposed business will be named Classic
Halaya.

1.2 LOCATION

Classic Halaya is strategically located at Purok

Mapagmahal Brgy. Sumacab Este, Cabanatuan city near Sumacab

Este Brgy. Hall. It measures 35 square meters. It is also a

pedestrian and vehicular traffic location because it is

located near the highway.

1.3 BRIEF DESCRIPTION OF THE PROJECT

The proposed business will be housed in a 35 square

meters concrete structure situated on the above address.
Rental is (7,000) seven thousand monthly. The site is
accessible to all types of transportation vehicles.

It is approximately near Sumacab Este barangay hall and

1km away from Santa Rosa, Public Market and some known

kakanin shop like Julie’s native cake and Ka Roselles

kakanin inside the Santa Rosa, public market. They are also

considered the nearest competitors of the proposed business.

1
 Product to be offered includes banana and potato

halaya.

1.4 PROJECT SUMMARY

1.4.1 Market Feasibility

Based on our observation there are only two stores

presently operating in Santa Rosa, Nueva Ecija the Julies

native cakes and Ka Roselle’s kakanin both are inside Santa

Rosa public market.

The estimated potential customers of the proposed

business will come from the different public markets, the

Santa Rosa public market, Gapan City public market,

Cabanatuan City public market, Sangitan Market and Talavera

public market.

1.4.2 TECHNICAL FEASIBILITY

The cooks have enough knowledge in making a halaya jam.

They have experienced making for many years. Three (3)

employees who have full knowledge in making a halaya will be

hired.

Sources of the materials are readily available in

Sangitan Market and any Public Market.

2
 The machines and equipment to be used will be bought in

Cabanatuan City, the Gilingan, and Coconut Grater, Wok and

Ladle Wood and the Gas Stove.

Two (2) products will be made available the banana and

potato halaya.

1.4.3 MANAGEMENT FEASIBILITY

Single or sole proprietorship will be the type of

business organization to be adopted by Classic Halaya. The

owner will also act as the manager and bookkeeper as well

who overseas day-to-day operation of the business. There are

only four (4) employees who will act as a three (3) cooks

and one (1) driver who will act as a delivery boy.

Three (3) cook with experienced will be hired by

Classic Halaya and one (1) driver as a delivery man will be

hired also.

Thirty (1) month is expected to be consumed for the

improvement of the building, purchase machines and

equipment, raw materials, and of securing the necessary

permits. As the business grows, new employees will be hired

for minor business operation. Through an organized

organizational structure, there will be a smooth operation

3
of the business and also based on the technical know-how of

the manager.

1.4.4 FINANCIAL FEASIBILITY

The total project cost is estimated at 151,783.5 which

will be provided by the owner. The amount includes the pre-
operating expense and the working capital requirements of
the said proposed business.

Based on the 5-year financial projections made in this

study, return on investment (ROI) average to ____%, while
payback period is ____year/s otherwise refer to the
financial projections (pro-forma cash flow, balance sheet
and income statement) attached in this report.

1.4.5 SOCIO-ECONOMIC IMPACT

The proposed business will religiously pay the taxes

that may be due to the government. It will also contribute

to the growth of related industries, and product will be

made affordable to consumers. More importantly, it will

generate employment, and will create income for those who

will be employed.

4
II. Background of the Study

2.1 Brief Background of the Study

Baguio City is known for its product like ube jam.

Vacationist cannot enjoy the place without experiencing the taste
of Halaya or ube jam. Novo Ecijanos are traditionally like to eat
and cook kakanin that usually served as desserts. Halaya are
usually prepared whenever there is a special occasion
like fiesta, Christmas, etc. No celebration is complete without
these kakanin being served in the table. Since, halaya is very
popular to us the owner thinks to put up this business and offer
this product not only when there is special occasion but also to
offer it every day, to give the customer a healthy lifestyle and
a new taste.

The hired cooks have enough knowledge in making a kakanin

especially halaya. That’s why the proponents hired this cooks,
and the owner savings is enough to put up this business.

The owner’s decision came after careful analysis of the

trends in market situation in the food industry, return on
investment was also considered.

2.2 Operational Definition of Terms

Simmering- Preparation technique in which banana and potato

are cooked in hot liquids kept just below the boiling

point of water but higher than poaching temperature. To keep

a pot simmering, one brings it to a boil and then reduces

the heat to a point where the formation of bubbles has

5
almost ceased, typically a water temperature of about 94 °C

(200 °F) at sea level.

Evaporated and Condensed Milk- this is a common kind of milk

using in making a halaya.

Sugar- an ingredients used to make it sweet

III. MARKET STUDY

3.1 Market Description

Almost all people eating fruits and vegetables, that’s

why we came up to this study offering two kinds of halaya
made from fruit and vegetables. Therefore, we came up with
our primary target market which is the different kakanin
store inside Santa Rosa public market, Cabanatuan City
Public Market, Sangitan Market, Gapan City Public Market and
Talavera Public Market.

The estimates and projections made in this study do not

include existing kakanin stores like Julie’s native cake and
Ka Roselle’s Kakanin, and among others who cater to other
sectors.

MARKETING OBJECTIVES

 To determine the appropriate price that is affordable

for the target market.

 To develop a marketing strategy that will help survive

intense competition.

 To identify the weaknesses of the business and learn to

develop them to become the strengths.

6
  To determine and enhance strengths and opportunities

for business growth.

 To determine improvement and convert weaknesses and

threats into strengths and opportunities.

3.2 Demand

Table 1

Name of Firms, Number of Customers Served Per day, And the

Demand Figures
Daily

Number of Demand Figures

Name of the Firm Customers No.Of
Served Per Day Customers
1. Aiko Fabian 40 60
2. Germina Santos 40 70
3. Jovie Bulanadi 110 130
4. Marie Gordon 100 120
5. Jennifer Pangilinan 60 85
6. Lyn Supena 40 65
7. Elpidio Salvador 170 200
8. Danica Angeles 60 95
9. Nining Malaso 60 85
10. Rowena lacanlalay 150 185
11. Maricel Cuevo 100 135
12. Tess De Guzman 100 125
13. Teresita Domingo 90 120
14. Josie Canta 100 130
15. Divina Esguerra 60 85
16. Joy Cadayao 80 100
17. Dorie Salamagos 100 120
18. Dina Ramos 120 150
19. Victor Reyes 90 130
20. Nida Perez 90 130
21. Linda Batalla 100 125
22. Myra Talampas 100 120
23. Elizabeth Yambao 50 80

7
24. Corazon Perez 100 120
25. Maricar Fajardo 90 120
26. Rosita Zafra 100 120
27. Jenny Pablo 90 120
28. Marilou Santos 50 80
29. Ruby De Leon 100 135
30. Emily Bersola 90 120
31. Marian Tabamo 90 130
32. Rose Estampa 80 120
33. Jean Rose Maniquiz 90 110
34. Liezel Ladisla 100 120
35. Rosie lopez 100 120
36. Kathleen Magsumbol 40 100
37. Raquel Jacinto 100 120
38. Dona Palero 90 120
39. Robeliza Magas 100 130
40. Lian Mariano 110 130
41. Nica Guliman 90 120
42. Paulina Soriano 80 100
TOTAL 3,700 4880

Based on the table 1 above, Mr. Elpidio Salvador has

the highest number of customers per day, but is not the

direct competitor of Classic Halaya because of different

product offerings. The third column is the demand figure and

kakanin industry can only accommodate 3,700 customers out of

the 4,880 projected demands made in this study.

8
3.3 Supply
Table 2
Name of the Firms, Number Of Customers Served Per Day, And
the Demand Figures
Daily

Number of
Name of the Firm Address customer Served
Per day
1. Aiko Fabian Gapan City 40
Public Market
2. Germina Santos - 40
3. Jovie Bulanadi Sangitan Market 110
4. Marie Gordon Gapan City 100
Public Market
5. Jennifer Pangilinan - 60
6. Lyn Supena - 40
7. Elpidio Salvador - 170
8. Danica Angeles - 60
9. Nining Malaso Talavera Public 60
Market
10. Rowena lacanlalay Talavera Public 150
Market
11. Maricel Cuevo Talavera Public 100
Market
12. Tess De Guzman Talavera Public 100
Market
13. Teresita Domingo - 90
14. Josie Canta - 100
15. Divina Esguerra - 60
16. Joy Cadayao - 80
17. Dorie Salamagos Talavera Public 100
Market
18. Dina Ramos Talavera Public 120
Market
19. Victor Reyes - 90
20. Nida Perez - 90
21. Linda Batalla Gapan City 100
Public Market
22. Myra Talampas Gapan City 100
Public Market
23. Elizabeth Yambao Gapan City 50
Public Market

9
24. Corazon Perez Gapan City 100
Public Market
25. Maricar Fajardo - 90
26. Rosita Zafra - 100
27. Jenny Pablo Talavera Public 90
Market
28. Marilou Santos Gapan City 50
Public Market
29. Ruby De Leon Gapan City 100
Public Market
30. Emily Bersola Talavera Public 90
Market
31. Marian Tabamo - 90
32. Rose Estampa Talavera Public 80
Market
33. Jean Rose Maniquiz Gapan City 90
Public Market
34. Liezel Ladisla 100
35. Rosie lopez Gapan City 100
Public Market
36. Kathleen Magsumbol Sangitan Market 40
37. Raquel Jacinto Gapan City 100
Public Market
38. Dona Palero Gapan City 90
Public Market
39. Robeliza Magas Gapan City 100
Public Market
40. Lian Mariano Talavera Public 110
Market
41. Nica Guliman Gapan City 90
Public Market
42. Paulina Soriano Talavera Public 80
Market
TOTAL 3,700

The present supply of halaya products came from the

different producers cited above where the combined number of

customers is 3700 at present.

Despite the strategic location of these stores where

many of them are concentrated within the immediate vicinity,

10
it is further assumed that the current supply cannot

accommodate the demand.

3.4 Demand - Supply Analysis

Table 3
Name of the Firms, Demand and Supply Figures
Daily

Supply Fig.
Name of the Firm Demand Present No. Unserved
Figure Of Customer Customers
Projected Served Per
Demand day

1. Aiko Fabian 60 40 20
2. Germina Santos 70 40 30
3. Jovie Bulanadi 130 110 20
4. Marie Gordon 120 100 10
5. Jennifer Pangilinan 85 60 15
6. Lyn Supena 65 40 25
7. Elpidio Salvador 200 170 30
8. Danica Angeles 95 60 35
9. Nining Malaso 85 60 25
10. Rowena lacanlalay 185 150 35
11. Maricel Cuevo 135 100 35
12. Tess De Guzman 125 100 25
13. Teresita Domingo 120 90 30
14. Josie Canta 130 100 30
15. Divina Esguerra 85 60 25
16. Joy Cadayao 100 80 20
17. Dorie Salamagos 120 100 20
18. Dina Ramos 150 120 30
19. Victor Reyes 130 90 40
20. Nida Perez 130 90 40
21. Linda Batalla 125 100 25
22. Myra Talampas 120 100 20
23. Elizabeth Yambao 80 50 30
24. Corazon Perez 120 100 20
25. Maricar Fajardo 120 90 30
26. Rosita Zafra 120 100 20
27. Jenny Pablo 120 90 20

11
28. Marilou Santos 80 50 30
29. Ruby De Leon 135 100 35
30. Emily Bersola 120 90 30
31. Marian Tabamo 130 90 40
32. Rose Estampa 120 80 40
33. Jean Rose Maniquiz 110 90 20
34. Liezel Ladisla 120 100 20
35. Rosie lopez 120 100 20
36. Kathleen Magsumbol 100 40 60
37. Raquel Jacinto 120 100 20
38. Dona Palero 120 90 30
39. Robeliza Magas 130 100 30
40. Lian Mariano 130 110 20
41. Nica Guliman 120 90 30
42. Paulina Soriano 100 80 20
TOTAL 4880 3700 1180

Demand is projected at 4880 as against the existing

customers which are estimated at 3700. There exists a

demand-supply gap of 1180. Of the unserved customers above,

the proposed business will only target 50% from these,

equivalents to 590 potential customers.

3.5 Market Share

Table 4
Percent of Market Share of the Different Halaya Stores,
Projected Share of Classic Halaya Included

Projected
Name of the Firm Supply Figure %
No. of
Customers
1. Aiko Fabian 40
2. Germina Santos 40
3. Jovie Bulanadi 110
4. Marie Gordon 100
5. Jennifer Pangilinan 60
6. Lyn Supena 40

12
7. Elpidio Salvador 170
8. Danica Angeles 60
9. Nining Malaso 60
10. Rowena lacanlalay 150
11. Maricel Cuevo 100
12. Tess De Guzman 100
13. Teresita Domingo 90
14. Josie Canta 100
15. Divina Esguerra 60
16. Joy Cadayao 80
17. Dorie Salamagos 100
18. Dina Ramos 120
19. Victor Reyes 90
20. Nida Perez 90
21. Linda Batalla 100
22. Myra Talampas 100
23. Elizabeth Yambao 50
24. Corazon Perez 100
25. Maricar Fajardo 90
26. Rosita Zafra 100
27. Jenny Pablo 90
28. Marilou Santos 50
29. Ruby De Leon 100
30. Emily Bersola 90
31. Marian Tabamo 90
32. Rose Estampa 80
33. Jean Rose Maniquiz 90
34. Liezel Ladisla 100
35. Rosie lopez 100
36. Kathleen Magsumbol 40
37. Raquel Jacinto 100
38. Dona Palero 90
39. Robeliza Magas 100
40. Lian Mariano 110
41. Nica Guliman 90
42. Paulina Soriano 80
TOTAL 3,700

13
3.6 Marketing Strategies
3.6.1 Pricing
Table 5
Competitor’s Price and Pricing of
Classic halaya Included

Product
Name of the Firm Halaya
1. Ka Roselle’s Kakanin 50
2. Aling Tessie Special Puto 55
3. Classic’s Halaya 47

For purposes of comparison, price of different halaya

stores were tallied, the proposed price of Classic halaya
was included otherwise the pricing method used by the
proposed business was based on Exhibits 1 and 2 below. This
is more efficient way to compute for such in order to
determine the cost of production which will serve as
benchmark for setting the price of halaya.

Exhibit 1 Illustration Example of a Standard Recipe for

Halaya Per Styro

(25 kilos of banana for 75 pcs of Styrofoam)

Unit of
Ingredients Qty Measure Unit Cost Total Cost
Banana 25 Kilos 43 1075
Condensed Milk 15 Pcs 40 600
Coconut Milk 10 Pcs 25 250
Sugar 7 Kilos 48 336
Food Color 20 Pcs 5 100
Margarine 1 kilo 70 70
Malagkit powder 2 kilos 60 120
TOTAL 2455
Halaya yield @ 25 kilos 75

14
Selling Price @ 35% *FC = P 44.55 say P45 45
Cost Per Portion 33

(25 kilos of Potato for 75 pcs of Styrofoam)

Unit of
Ingredients Qty Measure Unit Cost Total Cost
Potato 25 Kilos 45 1125
Condensed Milk 15 Pcs 40 600
Coconut Milk 10 Pcs 25 250
Sugar 7 Kl 48 336
Food Color 20 Pcs 5 100
Margarine 1 kilo 70 70
Malagkit powder 2 kilos 60 120
TOTAL 2601
Halaya yield @ 1kilo 3 pcs of plastic container 75
Selling Price @ 35% *FC = P 47.25 say P 47 47
Cost Per Portion 35

*FC = Food Cost

Exhibit 1 above provides for the food costing (FC) of

banana and potato halaya. This method is being used by many

in the halaya industry, while others may employ different

method.

Exhibit 2 Selling Price Determination

15
 A. Cost Percentage Method

Material Cost Desired Food Formula Selling Price

Cost
P35 35% a/b 45

B. Markup Factor Method

Material Cost Desired Food Formula Selling Price

Cost
P35 100/35 a x b 47

In Exhibit A and B shown above, the method in computing

for the price of a product results are nonetheless the same.

Classic’s Halaya arrived at this computation to ensure it

will conform to the acceptable standards and guarantee the

quality and right quantity of product/s. This can also be

used as reference to avoid deviations or variances to

guarantee a more efficient production, and price at

competitive levels.

1.6.2 Promotions and Advertising

The following will be used by Classic’s Halaya for its

promotional and advertising activities:

1. Signage will be placed in front of the manufacturing

firm.

2. Classic Halaya will place a tarpaulin hanged near the

site.

16
 In addition to the above, the proposed business shall

adopt the following:

1. It will use an attractive packaging, in a plastic

container.

2. It will use the right amount of ingredients i.e., right

portioning and standard weight of product/s;

IV. TECHNICAL STUDY

4.1 Product/s

Table 6

Proposed Product/s of Classic halaya

Item Code, Product Description, Main ingredients and

Portioning (weight in kilo)

Item Product Ingredients Weight

Code description (raw) per
1P Banana Halaya Banana 0.33 kg
Condensed milk
Coconut Milk
Food Color
Sugar
Cooking oil

2P Potato Halaya Potato 0.33 kg

Condensed milk
Coconut Milk
Food Color
Sugar
Cooking oil

17
 The above table is the list of the product/s to be

offered by the classic halaya which includes the weight in

kilo per unit.

4.2 Process

Preparation and making of banana and potato halaya jam

will be done at 8 in the evening.

Product: potato halaya Process in potato halaya

making

Prepare the potato

Simmer whole or in large chunks until soft but not mushy,

about 30–45 minutes. Let cool to room temperature. Peel
the potato (throwing away the peel), then grate the rest
of it.

In a wide, deep pan over medium heat, combine grated

potato, coconut milk, evaporated milk, condensed milk and
sugar. Bring to a boil, stirring occasionally, until
sugar is dissolved, and potato is dispersed.

Lower heat and continue to cook, stirring regularly, for

about 35 to 45 minutes or until mixture is thick and
clings to spoon. Mixture will have the consistency of
soft, sticky dough and pulls slightly from side of pan.
18
When the mixture starts to thicken, add cheese and
continue to stir until combined and cheese is melted.
 With coconut oil (from the making of latik) or melted
butter, grease sides of a baking dish or styro . Spoon ube
halaya into prepared dish and flatten using a buttered
spatula. Allow to cool. To serve, invert halaya onto
serving plate. Lightly brush top with coconut oil and
garnish with latik.

For The Latik

In a pan over medium heat, add coconut cream and bring

to a boil. Continue to cook, stirring occasionally, until

liquid starts to thicken. Lower heat and simmer. As oil

starts to separate and solids begin to form, regularly stir

and scrape sides and bottom of pan to prevent from burning.

Continue to cook and stir until curds turn golden brown.

Drain latik from the oil.

Products: Banana Halaya Process in banana halaya

making

Prepare the banana

19
Simmer whole or in large chunks until soft but not mushy,
about 30–45 minutes. Let cool to room temperature. Peel
the banana (throwing away the peel), then grate the rest
of it.

In a wide, deep pan over medium heat, combine grated

banana, coconut milk, evaporated milk, condensed milk and
sugar. Bring to a boil, stirring occasionally, until sugar
is dissolved, and banana is dispersed.

Lower heat and continue to cook, stirring regularly, for

about 35 to 45 minutes or until mixture is thick and
clings to spoon. Mixture will have the consistency of
soft, sticky dough and pulls slightly from side of pan.
When the mixture starts to thicken, add cheese and
continue to stir until combined and cheese is melted.

With coconut oil (from the making of latik) or melted

butter, grease sides of a baking dish or styro. Spoon ube
halaya into prepared dish and flatten using a buttered
spatula. Allow to cool. To serve, invert halaya onto
serving plate. Lightly brush top with coconut oil and
garnish with latik.
20
For The Latik

In a pan over medium heat, add coconut cream and bring

to a boil. Continue to cook, stirring occasionally, until

liquid starts to thicken. Lower heat and simmer. As oil

starts to separate and solids begin to form, regularly stir

and scrape sides and bottom of pan to prevent from burning.

Continue to cook and stir until curds turn golden brown.

Drain latik from the oil.

4.3 Machine and Equipment

Table 7

Machines and Equipment

Description Qty. Unit Unit Cost Total Cost

Gilingan 1 Set 7,000 7,000

Coconut Grater 1 Set 2,500 2,500

Gas Stove 2 Pcs 980 1960

Total 11,460

21
 The amount or cost per unit of the machine and

equipment above were based on the current market price

quoted by a certain supplier in Cabanatuan City.

The gilingan and coconut grater will be depreciated

yearly based on the estimated useful life of 5 years each.

4.4 Furniture and Fixture

Table 8

Furniture and Fixture

Description Qty. Unit Unit Cost Total Cost

Production Table 1 Pcs. 5000 5000

Cabinets 1 Pcs. 3000 3000

Tables 1 Pcs. 1500 1500

Chairs 5 Pcs. 200 1000

Total 10,500

The above items are necessary for the production of

banana and potato halaya. These are readily available in

furniture stores, while the rest are customized to suit the

needs of the proposed business.

4.5 Raw Materials and Supplies

22
 4.5.1 Raw Materials

Table 9

Raw Materials

Description Qty. Unit Unit Total

Cost Cost
Banana 75 kl 43 3225
Potato 75 kl 45 3375
Condensed Milk 90 pcs 40 3600
Coconut Milk 60 pcs 25 1500
Food Color 120 pcs 5 600
Sugar 42 kl 48 2016
Margarine 6 kl 70 420
Malagkit powder 12 pcs 60 720
Total 15,456

Initially, Classic’s Halaya will stock three (3) days’

supply of raw materials like banana and potato as these are

perishable items. These materials are sourced from Sangitan

Market.

4.5.2 Supplies

Table 10

Supplies

Month 2016

23
 Description Qty. Unit Unit Total

Cost Cost
Styrofoam 4,500 5 22,500 22,500
Total 22,500

Supplies like Styrofoam is par stocked for one month.

4.5.3 Utensils

Table 11

Utensils

Description Qty. Unit Unit Cost Total Cost

Wok 2 Pcs 1000 2000
Sandok 2 Set 350 700
Total 2,700

Utensils such as wok and the ladle are available in the

market. These are replaceable or replenished until it

reaches its useful life.

4.6 Utilities (electricity, water, telephone)

Table 12

Utilities

Item Description Monthly Annual

Electricity 1000 12,000
Water 500 6000
Communications 500 6000
Total 22,000

24
 Electricity will be provided by CELCOR, while telephone

service is from Globe. Water will tapped from the Cabanatuan

City Water District.

All these needs for utilities are assumed installed in

the building to be rented. Re-application may be necessary

to make the account current.

4.7 Labor Requirements

Table 13

Proposed Position Salary

Position No. Weekly Monthly

Cooked 3 1,750 5,600
Driver/delivery boy 1 5000 60,000
Total 4 222,000

Job Title: Manager

Function: A person who is in charge of the general operation

of the business, making sure it runs smoothly, cleanly and

meets any budget goals and the employees who work within the

business.

DUTIES AND RESPONSIBILITIES:

25
  Sees the day-to-day operation of the business.

 Act as collecting and disbursing officer.

 Recruit, hire, train, evaluate employee in order to

develop and implement employee performance evaluations

and improvements.

 Resolve customer problems or complaints by determining

optimal solutions.

 Records the daily transaction of the business.

 Prepare the financial reports.

JOB SPECIFICATION

 Strong leadership skills.

 Ability to effectively teach/develop others to next

level.

 Strong interpersonal, motivational, communication and

organizational skills.

 With bookkeeping experienced.

 At least 20-40 years old.

 Accounting graduate.

 Computer Literate.

Job Title: Cook

Function:

26
DUTIES AND RESPONSIBILITIES

 Is the one who is responsible in preparing the product

to be offered by the business.

 Food preparation including but not restricted to:

peeling, mixing.

JOB SPECIFICATION

 Works well on a team.

 Is flexible and able to meet new situation.

 Ability to give/take directions.

 Has experienced cooking for large groups.

Job Title: Driver/Delivery Boy

Function: The primary responsibilities of a driver are to

help meet the needs of customer by delivering the products
to different public market. A person assigned to deliver the
order or the products to different vendors of Halaya in
different public markets.

DUTIES AND RESPONSIBILITIES

 Safety transports the products to customer locations

in timely, safe and courteous manner.
 Follow all Names of the Business Operational
procedures.

27
  Maintain Vehicle/Equipment Inventory.
 Learning all the routes and ways of the areas in
which he is supposed to deliver orders.
 He is responsible to bringing back the vehicle to the
manufacturing site after all the orders are
delivered.
 He is responsible in delivering the product on time.
 He is responsible for informing the manager about any
undelivered products or any problems.

4.8 Plant Location

Plant location will be situated in Sumacab Este,

Cabanatuan City near Sumacab Este barangay hall and it is

near in Nueva Ecija University of Science and Technology and

it is also near to City Mall.

The site is strategically located along Sumacab Este,

Cabanatuan City. This location is accessible it is

pedestrian and vehicular traffic location because it is

located near public market.

4.9 Building Facilities

28
 While the building is to be rented, improvements will
be done like repainting, installation of glass panes and
decorative tiles at the entrance will be done to complement
the aesthetic appearance of the manufacturing site.

A counter will be built to serve as divider between the

production area and that of the packaging area.

Complementary structure in the building includes a

toilet and bath, built-in cabinets, a kitchen top and exit
door.

4.10 Plant Size and layout

29
4.11 Production Capacity

30
4.11.1 Machines and Equipment

A. Gilingan

B.Coconut Grater

C. Gas Stove and Tank

31
D. Ladle

32
 E. Wok

Delivery Motor

4.11.2 Production

33
 Table 14

Projected Production

Year 1

January
1 2 3 4 5 6 7 8 9 10
150 150 150 150 150 150 150 150 150 150
11 12 13 14 15 16 17 18 19 20
150 150 150 150 150 150 150 150 150 150
21 22 23 24 25 26 27 28 29 30
150 150 150 150 150 150 150 150 150 150
31
150
Total 4650

In this month we produce 150 pcs. Of halaya per day as our neutral production and the total
halaya produced from January 1-31 is 4650 pcs.

February 1 2 3 4 5 6 7 8 9 10
150 150 150 150 150 150 150 150 150 150
11 12 13 14 15 16 17 18 19 20
150 150 150 150 150 150 150 150 150 150
21 22 23 24 25 26 27 28
150 150 150 150 150 150 150 150
4200

In this month we produce 150 pcs. Of halaya per day as our neutral production and the total
halaya produced from February 1-28 is 4200 pcs.

March
1 2 3 4 5 6 7 8 9 10
125 120 120 130 150 150 150 125 120 150
11 12 13 14 15 16 17 18 19 20
150 150 125 130 135 130 150 150 125 130
21 22 23 24 25 26 27 28 29 30
150 150 130 125 150 150 130 150 150 125
31
150
Total 4275

34
This month is lean season that’s why we produced different quantity of halaya per day and
majority of halaya produced is 150 pcs.and minority of halaya produced is 120 pcs.

April
1 2 3 4 5 6 7 8 9 10
120 125 130 150 150 150 125 115 125 130
11 12 13 14 15 16 17 18 19 20
150 150 150 125 115 150 150 140 135 120
21 22 23 24 25 26 27 28 29 30
130 120 110 150 150 120 130 150 150 150

Total 4065

May
1 2 3 4 5 6 7 8 9 10
150 150 120 130 115 150 150 125 125 130
11 12 13 14 15 16 17 18 19 20
150 150 150 125 135 130 150 115 150 150
21 22 23 24 25 26 27 28 29 30
120 130 150 115 130 125 150 150 150 150
31
130
Total 4250

June
1 2 3 4 5 6 7 8 9 10
150 150 150 130 120 135 150 150 130 130
11 12 13 14 15 16 17 18 19 20
150 150 130 150 130 150 150 130 115 150
21 22 23 24 25 26 27 28 29 30
150 135 130 150 150 150 130 130 115 150

Total 4190

35
July
1 2 3 4 5 6 7 8 9 10
150 150 150 150 150 150 150 150 150 150
11 12 13 14 15 16 17 18 19 20
150 150 150 150 150 150 150 150 150 150
21 22 23 24 25 26 27 28 29 30
150 150 150 150 150 150 150 150 150 150
31
150
Total 4650

August
1 2 3 4 5 6 7 8 9 10
150 150 150 150 150 150 150 150 150 150
11 12 13 14 15 16 17 18 19 20
150 150 150 150 150 150 150 150 150 150
21 22 23 24 25 26 27 28 29 30
150 150 150 150 150 150 150 150 150 150
31
150
Total 4650

Septembe
r 1 2 3 4 5 6 7 8 9 10
180 175 170 150 150 150 175 185 175 170
11 12 13 14 15 16 17 18 19 20
150 150 150 175 185 150 150 160 165 180
21 22 23 24 25 26 27 28 29 30
170 180 190 150 150 180 170 150 150 150

Total 4935

October
1 2 3 4 5 6 7 8 9 10
175 180 180 170 150 150 150 175 180 150
11 12 13 14 15 16 17 18 19 20
150 150 175 180 165 170 150 150 175 170
21 22 23 24 25 26 27 28 29 30
150 150 170 175 150 150 170 150 150 175
31
150
Total 5035

36
November
1 2 3 4 5 6 7 8 9 10
180 150 150 170 180 165 150 150 170 170
11 12 13 14 15 16 17 18 19 20
150 150 170 150 170 150 150 170 185 150
21 22 23 24 25 26 27 28 29 30
150 165 170 150 150 150 170 180 185 150

Total 4850

December
1 2 3 4 5 6 7 8 9 10
150 150 180 170 185 150 150 175 175 170
11 12 13 14 15 16 17 18 19 20
150 150 150 175 165 170 150 185 150 150
21 22 23 24 25 26 27 28 29 30
180 170 150 185 170 175 150 150 150 150
31
170
Total 5050

(*) number of pieces of halaya in plastic container at an

average price of P50 per piece produced daily.

4.10.3 Sales Forecast

January
1 2 3 4 5 6 7 8 9 10
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
11 12 13 14 15 16 17 18 19 20
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
21 22 23 24 25 26 27 28 29 30
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
31
9000
Total 279,000

37
February 1 2 3 4 5 6 7 8 9 10
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
11 12 13 14 15 16 17 18 19 20
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
21 22 23 24 25 26 27 28
9000 9000 9000 9000 9000 9000 9000 9000

252,000

March
1 2 3 4 5 6 7 8 9 10
7500 7200 7200 7800 9000 9000 9000 7500 7200 9000
11 12 13 14 15 16 17 18 19 20
9000 9000 7500 7800 8100 7800 9000 9000 7500 7800
21 22 23 24 25 26 27 28 29 30
9000 9000 7800 7500 9000 9000 7800 9000 9000 7500
31
9000
Total 256,500

April
1 2 3 4 5 6 7 8 9 10
7200 7500 7800 9000 9000 9000 7500 6900 7500 7800
11 12 13 14 15 16 17 18 19 20
9000 9000 9000 7500 6900 9000 9000 8400 8100 7200
21 22 23 24 25 26 27 28 29 30
7800 7200 6600 9000 9000 7200 7800 9000 9000 9000

Total 243,900

May

38
 1 2 3 4 5 6 7 8 9 10
9000 9000 7200 7800 6900 9000 9000 7500 7500 7800
11 12 13 14 15 16 17 18 19 20
9000 9000 9000 7500 8100 7800 9000 6900 9000 9000
21 22 23 24 25 26 27 28 29 30
7200 7800 9000 6900 7800 7500 9000 9000 9000 9000
31
7800
Total 255,000

June
1 2 3 4 5 6 7 8 9 10
9000 9000 9000 7800 7200 8100 9000 9000 7800 7800
11 12 13 14 15 16 17 18 19 20
9000 9000 7800 9000 7800 9000 9000 7800 6900 9000
21 22 23 24 25 26 27 28 29 30
9000 8100 7800 9000 9000 9000 7800 7800 6900 9000

Total 251,400

July
1 2 3 4 5 6 7 8 9 10
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
11 12 13 14 15 16 17 18 19 20
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
21 22 23 24 25 26 27 28 29 30
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
31
9000
Total 279,000

August
1 2 3 4 5 6 7 8 9 10
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
11 12 13 14 15 16 17 18 19 20
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
21 22 23 24 25 26 27 28 29 30

39
 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
31
9000
Total 279,000
September
1 2 3 4 5 6 7 8 9 10
10800 10500 10200 9000 9000 9000 10500 11100 10500 10200
11 12 13 14 15 16 17 18 19 20
9000 9000 9000 10500 11100 9000 9000 9600 9900 10800
21 22 23 24 25 26 27 28 29 30
10200 10800 11400 9000 9000 10800 10200 9000 9000 9000

Total 296,100

October
1 2 3 4 5 6 7 8 9 10
10500 10800 10800 10200 9000 9000 9000 10500 10200 9000
11 12 13 14 15 16 17 18 19 20
9000 9000 10500 10800 9900 10200 9000 9000 10500 10200
21 22 23 24 25 26 27 28 29 30
9000 9000 10200 10500 9000 9000 10200 9000 9000 10500
31
9000
Total 301,500

Novembe
r 1 2 3 4 5 6 7 8 9 10
1080 9000 9000 10200 1080 9900 9000 9000 10200 10200
0 0
11 12 13 14 15 16 17 18 19 20
9000 9000 1020 9000 1020 9000 9000 1020 11100 9000
0 0 0
21 22 23 24 25 26 27 28 29 30
9000 9900 1020 9000 9000 9000 1020 1080 11100 9000
0 0 0
Total 291,000

40
Decembe
r 1 2 3 4 5 6 7 8 9 10
9000 9000 1080 10200 11100 9000 9000 10500 10500 10200
0
11 12 13 14 15 16 17 18 19 20
9000 9000 9000 10500 9900 10200 9000 11100 9000 9000
21 22 23 24 25 26 27 28 29 30
10800 10200 9000 11100 10200 10500 9000 9000 9000 9000
31
10200
Total 303,300

Total sales for 1 year is 3,314,700.00

Table 15

Sales Forecast

Year 1

Month No. of Days Projected

Sales Sales
Per Month
Jan 31 279,000 279,000
Feb 28 252,000 252,000
Mar 31 256,500 256,500
Apr 30 243,900 243,900
May 31 255,000 255,000
June 30 251,400 251,400
July 31 279,000 279,000
Aug 31 279,000 279,000
Sep 30 296,100 296,100
Oct 31 301,500 301,500
Nov 30 291,000 291,000
Dec 31 303,300 303,300
Total 3,314,700

41
4.11 Waste Disposal

The proposed business will strictly abide by the rules

and regulations set by the government, waste segregation

included. It shall be Classic Halaya policy to practice or

enforce such diligently.

V. MANAGEMENT STUDY

MANAGEMENT OBJECTIVES

 Hire potential applicants with qualified experience.

 Establish appropriate job specification in selecting

employees.

 Determine the benefits for all employees.

 Establish successful employee recognition program and

increase employee productivity.

 Promote value and worth of people working to enhance

their performance.

 Develop employees’ knowledge of expertise.

 Determine the rules and regulations that will be

monitor and facilitate the activities of the employees.

Core Values

42
Health and Wellness

As we offer products that are nutritious and good for the

health of the customer.

Work Hard

Working hard for the success of our business is the way in

achieving our goals and advocacy.

Team Work

We believe that team work works hard and trusting each

other, we can bring the best in all of us and it can lead us

to success.

Respects

We respect our customers, employees, community and ourselves

through principles of truth, integrity and ethics.

Improve Quality.

The taste, preference of the consumers can easily change. We

are here to improve and innovate our products to satisfy the

needs and wants of our customers

Play Fair Competition.

43
Every competition has a golden rule. We treat our

competitors with respect as how we treat our customers.

5.1 Forms of Business Organization

Classic’s Halaya will adopt single or sole

proprietorship. This was chosen by the owner because of the

simplicity of the organization.

5.2 Capitalization

Our initial capital for this business is P 100,000

which will be provided by the owner to be sourced from the

savings.

5.3 Manpower Requirements

TABLE 16

Proposed Position/Salary

Position No. Monthly Annual

(Owner)Manager/Bookkeeper 1 8000 96000

Total 1 96000

To owner/manager/bookeper will also act as the cashier

who shall receive a monthly salary of 8,000 or 96,000 per

annum. To efficiently and effectively run the business

operations of the organization the list of employees above

are further needed.

5.4 Organization Structure

44
 Owner/Manager/
Bookkeeper

Driver/Delivery
Cooks
Boy

Figure 2 Classic’s Halaya

Organizational Structure

Classic’s Halaya will adopt the structure where the

authority is largely centralized in a single person.

It has only to vertical levels, a flexible set of

employees, and generally one person with whom the power of

decision-making is vested. This simple structure is most

widely practiced in small business settings where manager

and owner happen to be the same person. Its advantage lies

in its simplicity and this set-up makes it even more

responsive, fast, accountable and easy to maintain.

Job Descriptions and Specification

Job Title: Manager

45
Function: A person who is in charge of the general operation

of the business, making sure it runs smoothly, cleanly and

meets any budget goals and the employees who work within the

business.

DUTIES AND RESPONSIBILITIES:

 Sees the day-to-day operation of the business.

 Act as collecting and disbursing officer.

 Recruit, hire, train, evaluate employee in order to

develop and implement employee performance evaluations

and improvements.

 Resolve customer problems or complaints by determining

optimal solutions.

 Records the daily transaction of the business.

 Prepare the financial reports.

JOB SPECIFICATION

 Strong leadership skills.

 Ability to effectively teach/develop others to next

level.

 Strong interpersonal, motivational, communication and

organizational skills.

 With bookkeeping experienced.

46
  At least 20-40 years old.

 Accounting graduate.

 Computer Literate.

Job Title: Cook

Function:

DUTIES AND RESPONSIBILITIES

 The one who is responsible in preparing the product to

be offered by the business.

 Food preparation including but not restricted to:

peeling, mixing.

JOB SPECIFICATION

 Works well on a team.

 Is flexible and able to meet new situation.

 Ability to give/take directions.

 Has experienced cooking for large groups.

Job Title: Driver/Delivery Boy

Function: The primary responsibility of a driver is to help

meet the needs of customer by delivering the products to
different public market.

47
The person is assigned in delivering the order or the
products to different vendor of Halaya in different public
markets.

DUTIES AND RESPONSIBILITIES

 Safety transports the products to customer locations

in timely, safe and courteous manner.
 Follow all Names of the Business Operational
procedures.
 Maintain Vehicle/Equipment Inventory.
 Learning all the routes and ways of the areas in
which he is supposed to deliver orders.
 He is responsible to bringing back the vehicle to the
manufacturing site after all the orders are
delivered.
 He is responsible in delivering the product on time.
 He is responsible for informing the manager about any
undelivered products or any problems .

Business Policy

Employees Conduct

 Employees are expected to show courtesy to their

management and co- workers.
 Employees should be honest, energetic, hardworking and
showing no sign of complaints when working.
 Employees are not allowed to sleep during his/her
shift.
 Employees are not allowed to use cellphone or any
gadgets while on duty.

48
Attendance Policy

 Employees should refrain from being late and must

arrive 15 minutes before his shift for preparation
purposes.
 Every employee must be clocked in/out to acknowledge
the time of arrival.
 Employee that will have an absence or late should file
a leave of absence and inform the manager one (1) hour
before his shift.

Substance Abuse Policy

 Employees are not allowed to enter the business

premises if they are under the possession of alcohol
and drugs.
 No employee is allowed to bring with his any alcohol
drinks, illegal drugs or drugs paraphernalia.

Compensation Policy

 Employees are paid for their work every fifteen (15)

days.
 In case of overtime, employees are compensated for the
excess hours his worked for the business in a per hour
basis.

49
5.5 Legal Requirements

Table 17

Permits And Licenses

Permits/ Licenses from: Amount

DTI Permit P 515.00

BIR 1,000.00
Mayor’sPermit 7,000.00
TOTAL P 8,515.00

DTI fee of 515 (broken down as follows: P500

registration for municipal or city scope of operation and

P15 for documentary stamp) is renewable every 5 years. BIR

fee of P1,000 is paid for Tax Identification Number (TIN)

registration.

Likewise, reissuance of the yearly license from the

municipality/city will be based on gross receipts.

50
VI. FINANCIAL STATEMENT

6.1 Total Project Cost

Fixed Asset Investment

Leasehold Improvements P 35,000.00

Machines and Equipment 11,460.00

Furniture and Fixture 10,500.00

Pre and Operating Expenses

Halaya Supplies 22,500.00

Permits and Licenses 8,015.00

Purchases- Raw Materials 22,050

Advanced Rental (10,000 x 2) 14,000.00

Rental Deposit (10,000 x 2) 14,000.00

Total 137,985

Add: Revolving Capital 13,798.5

TOTAL PROJECT COST 151,783.5

6.2 Sources of Fund

The capital requirement needed in the proposed business

will be sourced from the owner savings.

6.3 Assumption Underlying Projection

1. Sales will increase by ___ yearly.

2. Depreciation is computed using the straight line method.

51
3. Operating expenses will increase by ____ per annum.

4. Income tax will

5. Salaries and wages

6.4 Projected Cash Flow Statement

6.5 Projected Income Statement

6.6 Projected Balanced Sheet

CHAPTER 7. FINANCIAL ANALYSIS

7.1 Return on Investment

ROI = Net Income

X 100
Investment

Year 1
ROI = __________

=___________%

VIII. SOCIO-ECONOMIC IMPACT

SOCIO-ECONOMIC OBJECTIVES

1. To stabilize good and harmonious relationship between

customers and employees as well as to the business.

52
 2. To give attention and show concern to the people and

environment surrounding the business.

3. To give importance to the factors helping the business

to be a develop one.

4. To show fairness not only to its employee but also to

the society and economy.

CONTRIBUTION TO THE EMPLOYEES

1. Give all benefits that they deserve.

2. Show sympathy and respect for their right.

3. Help them push their ability and capacity for their

improvement.

4. Employee engagement in the decision making process.

5. Give them right to express their concern in all matters

inside the business premises.

6. Practice the award and reward process to motivate

employees.

CONTRIBUTION TO THE GOVERNMENT

1. Comply with the payment of right taxes imposed by the

government.

2. Operate following rules and regulations of the

government.

CONTRIBUTION TO THE COMMUNITY

53
 1. Sustain the environment in good terms.

2. Proper waste disposal.

CONTRIBUTION TO THE ENVIRONMENT

1. Maintain cleanliness by proper disposal of wastes.

2. Utilize the proper use of resources.

CONTRIBUTION TO THE ECONOMY

1. Increase employment rate.

54