Snack Ulam

A Business Plan Proposal

Presented as a Final Performance Output on the Subject

Entrepreneurship

Floruel Sarmiento

Mary Joy Sumi-og

Jhon Michael Dayag

Marcos Quilang

Ian Tamaray

Jimmy Bustillo

Carmela Bajet

Jude Santos

Hanna Jamaica Sta. Ana

(Entrepreneurs)

Ericson Cera

(Entrepreneurship Teacher)

(S.Y. 2018-2019)
 Table of Contents

Title Page

Dedication…………………………………………………………………………………………………………………… i

Acknowledgement……………………………………………………………………………………………………… ii

Chapters

I. Introduction………………………………………………………………………………………………………… 1

II. Executive Summary (Social Impact)……………………………………………… 3

III. Organizational/Management Plan…………………………………………………… 4

IV. The Marketing Plan

A. Research Analysis…………………………………………………………………………………………… 6

B. Marketing Strategies…………………………………………………………………………………… 6

C. Target Market……………………………………………………………………………………………………… 9

D. Market Area…………………………………………………………………………………………………………. 9

E. Channel Distribution…………………………………………………………………………………… 9

V. Production Plan………………………………………………………………………………………………. 10

VI. Financial Plan

A. Sales Forecast…………………………………………………………………………………………………… 12

B. Income Statement……………………………………………………………………………………………… 14
 Dedication

The entrepreneurs dedicate this business proposal to the

people who sacrificed their time, passion and love in

creating a healthier and happier CNHS student.

To the almighty God that gave strength, guidance and

unending grace for the making of the proposal. To the

families of each entrepreneur that had given their

immeasurable understanding and everlasting support not just

financially but emotionally.

To our teacher in Entrepreneurship, Mr. Ericson Cera who

endlessly guided and supported us in making this business

proposal the very best that it can be.

To our valued customers who patronize Snack Ulam product

which is the Rice Ball and to the people who boundlessly

strive to create better and healthier snacks for the

welfare of students.

And most of all, the entrepreneurs who sacrifice their

time, strength and sweat for this business proposal to be

complete.
 i

Acknowledgement

The entrepreneurs wish to express their gratitude to

their teachers, friends, and parents for playing an

important role in this business proposal. Without their

utmost supports; this proposal may not be possible.

Our sincerest gratitude towards the sentient beings who

have been a great help in our requirements to finish this

business proposal, they are as follow;

To Mr. Ericson Cera, our Entrepreneurship adviser, thank

you, for being firm and generous enough in giving us

support by leaving comments and suggestions for the

improvement of this business proposal. To our friends and

classmates, who had been there for us when we need help for

encouragement to go on. To our customers who continues to

support our products. To our parents who helped us not

financially but, also in giving us encouragement in order

for us to finish the business proposal.

 ii

CHAPTER I

Introduction

Rice is known for its high amount of carbohydrates and

protein which is good for our health. It has a lot of

benefits, like giving enough energy for the body and

providing enzymes and hormones for the body. Students

usually get tired due to lot of works in school which leads

them to have an empty stomach and energy deficiency. This

is why during lunch breaks, students would often go to the

nearest cafeteria or food stalls to grab a meal, or during

recess, they would buy foods they want. Eating on a plate

would take so much time and eating unhealthy snacks like

Chichiriya is not recommended as per DepED Advisory. The

question is, what if you only have a limited time and you

still have things to do in school and you don’t have time

to go out and eat on a plate near a food stall? What if

during recess, you want to eat a heavy food to supply your

body enough energy? What if eating on a plate consumes so

much time and also consumes so much money? What will you

do?

The entrepreneurs of Grade 12 TVL-Adaptability came up

with a business called Snack Ulam “Rice Ball”, which is as

you can tell on the product name; the entrepreneurs

converted the dish on a plate into a dish snack. In this

way, students can now eat their favorite meals during lunch

break or even during recess. The newly cooked is firmly

massaged and kept its warmness so after a few minutes, a

spoonful or more of dish is inserted inside the rice so it

can be molded using hands to form a shape. The result is a

dish inside a rice ball. This business encourages

students to buy a healthier of what we called snack to

provide

enough energy for the body and lessen the time consumed

while

eating since the rice ball can be eaten with a chomp unlike

eating on plates.

But some of the students might think the product might

be expensive, but it’s not. This time, the entrepreneurs

used normal rice and a normal dish, because using sticky

rice might ruin the taste of the dish and it’s more

expensive. Moreover, students prefer the taste of the

normal rice, because it would make them feel as if they are

eating at home. Another reason is that the entrepreneurs

wanted to use low price ingredients as possible to lower

the cost of the product and will make it affordable for the

students. The product will use variety of dishes to ensure

customer’s satisfaction.

This product will not only cater the problem of students

in TIME, PRICE, and TASTE but also assure them that they

are eating healthy and nutritious food.

 2

Chapter II

Executive Summary (Social Impact)

 3

Chapter III

Organizational/Management Plan

The entrepreneurs have their own organizational

management that facilitates in the production and

distribution process of Snack Ulam (Rice Ball)

Organizational Chart

Floruel Sarmiento
Manager

Mary Joy Sumi-og Jimmy Bustilio Marcos Quilang

Treasurer Carmela Bajet Ian Tamaray

Jude Santos Sales Persons

Hanna Jamaica
Jhon Michael Sta.Ana
Dayag
Laborers
Auditor

Analysis of Duties and Responsibilities

1. MANAGER

 Executive plans for the business

 Conducts meeting on a regular basis or on special

times to inform the whole organization about the

progress of the business.

2. TREASURER

 Handle financial aspects of the business

 Bank or securely store all the money

 Responsible for keeping accurate financial report

 Report regularly with all honesty and commitment

3. AUDITOR

 Responsibility to plan and perform the audit to

obtain reasonable assurance about the financial

statements.

 Ensure that the financial records are accurate.

4. LABORER

 Adhere to all safety policies and procedures

 Responsible on daily protection like cooking

 Maintains the cleanliness on processing

5. SALES PERSONS

 Sells the product directly to the customer

 Responsible on answering the queries of the customer

about the product

 Advises customer by providing information about the

product

CHAPTER IV

Marketing Plan

A. Research Analysis

1. Target Market- The target market of the production are

specifically the energy deprived students of CNHS including

students who are busy with a little bit of item to eat and

students willing to eat Snack Ulam.

2. Competitors- The proponent competitors are CNHS Grade 12

Entrepreneurship students, CNHS school canteens and local

vendors located inside and outside of the school campus.

B. Marketing Strategies

1. Product Description

Snack Ulam (Rice Ball) is a type of snack

which is a simplified version of the usual “Ulam”

we eat on our homes or carinderias.

a. Source of Food and Nutrients

The product rice ball is a type of snack and

a dish at the same time. Inside the Rice Ball,

 there’s a dish at the same time. This dish inside

the Rice Ball satisfies the hunger of the person

who will eat it. The dish comes in variety of

dish for the preference of the buyers.Necessary

adjustments to the price will be needed for the

size of the product for cheaper price. Rice,

which is the main ingredient of the product, is

very commonly found ingredient in

almost every part of the Philippines, including

Tuguegarao. The secondary ingredient which is the

dish will come in variety. Some of these dish

included are Sisig, Nuggets, Chicken Nuggets, and

others. The entrepreneurs will focus more on the

Sisig dish. According to a study conducted by

FNRI of the Philippines, White rice is about 90

percent carbohydrate, 8 percent protein and 2

percent fat. White rice is a good source

of magnesium,

phosphorus, manganese, selenium, iron, folic

acid, thiamine and niacin.

b. Source of Income

Selling Snack Ulam “Rice Ball” will help the

entrepreneurs to gain income and to reduce their

expenses in school.

2. Place

Snack Ulam “Rice Ball” will be sold inside the

 campus of Cagayan National High School.

3. Price

Snack Ulam “Rice Ball” would cost within the

range of 5 pesos to 7 pesos depending on the size and

quality of the product.

4. Promotion

Promotions offered includes “first come, free

sauce” on the nuggets dish. The BBQ sauce will only be

limited to the first customers to buy. Buying ten (10)

pieces of our product will get one free.

1. Advertising of product- The use of social

media will be used wherein a page on Facebook will be

used to show information about the Snack Ulam “Rice

Ball” and public posts from the Facebook Accounts of

the respective members of the group. Fliers are given

to customers to give valuable information about Snack

Ulam “Rice Ball” together with discount in the first

week of selling the product. The fliers contain

information such as mission and vision of the

entrepreneurs, production processes and rice facts.

The entrepreneurs also used friendly decorations to

attract and promote Snack Ulam “Rice Ball” inside the

purchasing area.

2. Low-cost marketing- The entrepreneurs had

compute the lowest possible price that they can offer

to increase the capacity of students to purchase Snack

Ulam “Rice Ball”. Necessary adjustments to the price

will also be done if the price of raw materials needed

 in the product either increases or decreases. Snack

Ulam “Rice Ball” will be sold for seven (7) pesos per

piece.

3. Media Marketing- The entrepreneurs shall

utilized the availability of their own mobile

cellphones in advertising and marketing of Snack Ulam

“Rice Ball”. Cold calls and ordering of the product

will be done through calls or messagings.

Advertisements about Snack Ulam “Rice Ball” will also

be done through posting in social media sites such as

Facebook, Twitter, Instagram and Youtube to attract

and inform customers.

C. Target Market

The proponents direct buyers are CNHS students

specifically those who are energy deprived. Other

CNHS students who are willing to eat Snack Ulam

“Rice Ball” are also included in the target

market.

D. Market Area

The product will be sold inside the Cagayan

National High School specifically. Distribution

areas are located outside SHS and JHS buildings.

E. Channel Distribution

Floruel Sarmiento (Manager)

Mary Joy Sumi-og (Auditor)
Jhon Michael Dayag (Treasurer)
Laborers
Producer
 Marcos Quilang
Ian Tamaray
Laborers
Retailer

CNHS Students
Consumer

CHAPTER V

Production Plan

Snack Ulam (Rice Balls) are made in the production

facility with clean and maintained equipment. Materials

needed are harvested freshly and bought with precise

carefulness for the welfare of consumers. The production

management is composed of the Grade 12-TVL 3 Adaptability

entrepreneurs and each has their own part in the production

scheme.

Raw Materials used in making Rice Ball:

1. Rice 1 cup

2. Salt 2 tbsp.

3. Cooking Oil 2 tbsp.

4. Onion (Optional) 2 pieces

5. Garlic (Optional) 1 piece

6. Pepper (Optional) 1 pinch

7. Sisig (Optional) 3-4 tbsp.

8. Chicken Nuggets (Optional) 6-8 pieces

9. Kikiam (Optional) 2-3 pieces

10

Process in making Rice Ball

1. Prepare a cup of rice

2. Wash thoroughly the rice using clean tap water two

times. Put clean tap water 1inch on top of the rice.

 3. Cook the rice for 5-15 minutes. Maintain the

moisture of the rice.

11

4. When waiting for the rice to be cooked, cook

the dish for the inner part of the rice ball.

5.

5. Prepare the cooked dish and rice.

6. Wash both hands with clean tap water. Put 1 tbsp. of

salt in your hands. Then wash your hands using the salt.

12

7. Firmly massage the rice with hands to form a circle

shape

8. Make a hole in the middle of the rice ball and insert

the dish inside.

9. Put a sauce or a side dish on top of it to make it look

good. Then firmly massage it again to form a circular

shape.

13

Here are the final products with different side

dish/sauce/toppings.

Rice Ball with Kikiam on top Rice Ball with Mayonnaise sauce
 Rice Ball with Barbecue Sauce

PRODUCTION LAYOUT

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 CAGAYAN NATIONAL HIGH SCHOOL SENIOR HIGH SCHOOL

CHAPTER VI

A. Sales Forecast

Target Sales: P7,000/30 days

=234/10

Per piece: P7.00

Total Discount: 15%=1.05

Profit: 20%=2.0125

Unit Cost=P7.00+P1.05+1.61=P9.66

Unit Cost=P10.00

Month: Unit Price/

Quantity
September Product Cost Amount
Day 1 24pcs/day X P10.00 240x30

Day 2

Day 3

Day 4

Day 5

Day 6

Day 7

Day 8

Day 9

Day 10

Day 11

Day 12

Day 13

Day 14

Day 15

Day 16

Day 17

Day 18

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Day 19

Day 20

Day 21

Day 22

Day 23

Day 24

Day 25

Day 26

Day 27

Day 28

Day 29

Day 30

CAGAYAN NATIONAL HIGH SCHOOL SENIOR HIGH SCHOOL

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CAGAYAN NATIONAL HIGH SCHOOL SENIOR HIGH SCHOOL

B.Income Statement

Snack Ulam

DATE:

Net

Sales----------------------------------------:__________

Less Cost of Goods

Sold--------------------------:__________

Gross

Profit-------------------------------:__________

Less Operating

Expense---------------------------:__________

Operating

Income---------------------------:__________

Less Interest

Income-----------------------------:__________

Net

Income---------------------------------:__________
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CAGAYAN NATIONAL HIGH SCHOOL SENIOR HIGH SCHOOL