Kakanin Corner Final Defense 1

A Feasibility Study on
“KAKANIN CORNER”
Presented to:
The Faculty of College of Business and Accountancy
City of Malabon University
Malabon, City
In partial fulfillment of the requirements in
Management 116: Management Research
Submitted to:
Dr. Jaime A. Santos
Professor
Submitted by:
Fuentes, Arnold M.
Basibas, Rochelle Ann N.
Dela Cruz, Rio R.

Dingson, Ma. Camela M.
Moraca, Ricky D.
Namoc, Janell R.
Ponce, Ronnel M.
Ruaya, Shaira Mae B.
Sagales, Rena A.
Sembrano, Jessa S.
1st Semester S.Y 2018-2019
APPROVAL SHEET
In partial fulfillment for the degree of
Bachelor of Science in Management Accounting
The study entitled “Kakanin Corner” has been prepared
and submitted by:
Fuentes, Arnold M.
Basibas, Rochelle Ann N.
Dela Cruz, Rio R.
Dingson, Ma. Camela M.
Moraca, Ricky D.
Namoc, Janell R.
Ponce, Ronnel M.
Ruaya, Shaira Mae B.
Sagales, Rena A.
Sembrano, Jessa S.
DR. JAIME A. SANTOS
Professor-in-charge
Panel of Examiners
Approve on the ____ day of ____________ 2018 by the committee
of Oral Presentation, with an average of __________
______________________ _____________________
Panelist Panelist
_______________________
Panelist
Noted by: _________________________________

Mr. MELANDRO GIMPAYA
Dean, College of Business and Accountancy
PREFACE
As Bachelor of Science in Management Accounting student
our aim should not be only to learn theoretical concepts in the
classrooms, but it becomes more important as how we apply those
concepts in practices in present scenarios. The world is developing
so fast, and thus the technological and application theory is
changing at a box. We come across many modern theories and
implementation to start a new business or improving working of a
present organization. We must have the knowledge of both theory
and practical, through it the student can know about how to apply
their mind in the real business world.
We, the 4th year students of Bachelor of Science in
Management Accounting under the College of Business and
Accountancy were given a task to make a business proposal for our
feasibility study that will be presented to our professor and panelist
to check whether the business is feasible or not.
Feasibility study is the highlights of our subject Management
Research. It is one of the requirements we need to comply as a 4 th
year BSMA students.
This research was accomplished through the participation of
all group members in sharing of knowledge, ideas, time and effort
in performing research needed. This also unveils the skills,

discipline, patience, understanding and sense of accountability of
the group that helps us to reach rational results for this study.
Along the way in creating our feasibility study we faced
many tough challenges and misunderstanding that really test our
characters and patience individually and as a group, but later on we
manage to put together all those things and serve it as our
motivation in fulfilling this research.
Here we are now, the students of Bachelor of Science in
Management Accounting, Group 3, presenting to you our proposal,
our very own “Kakanin Corner”.

ACKNOWLEDGEMENT
We at Kakanin Corner would like to acknowledge the
guidance, cooperation and participation of the following that helped
us conceptualized ideas, thru them this feasibility study has been
made possible.
First of all, to our Almighty God who always look up and
secure the safety of the proponents, for giving us strength to
continue this study in spite of misunderstanding, and
discouragement we faced in doing this project.
To our parents and families, who gave us financial
assistance, guidance, support, words of encouragement and
wisdom that inspires us to do our best in this Feasibility Study.
To our beloved intelligent professor Dr. Jaime A. Santos,
who has greatly shared his knowledge with us, open-handed
considerations, and his patience and diligence in helping us meet
the necessary works for the completion of our feasibility study.
Since rest gratitude is extended also to our respondent, the
residence of Barangay Tanong, San Agustin, and Tonsuya who
gave their full participation in answering the questionnaire and for
the time they spent in the interview.

To those employees from different government agencies for
accommodating us in inquiring the necessary information we
needed in this study.
Together, we sincerely acknowledge and give thanks to the
persons mentioned above who have brought the success of doing
this Feasibility study.
We are very grateful for this wonderful accomplishment.

RECOMMENDATIONS
The following are the recommendations offered as possible ways to
further refine and make improvements for the feasibility study.
1. Use simple words. Avoid complex and unnecessary
words as much as possible to make it easier to all types
of readers to understand the concept and ideas written in
the research.
2. Do not be hesitant to ask questions or interview people
who are related to the nature of business. Getting even
the smallest information from them will help for the
improvement of the project.
3. Research a lot of data but gather only the information
related to the feasibility study. Quality and quantity of the
information and additional knowledge gathered by means
of internet and articles will be essential for the study.
4. Constantly communicating and keeping in touch with
each and every member of the group is a very important
key for the success of this research. Keeping everybody
in the team updated of whatever the situation or

information you have will help to avoid
misunderstandings and resolve problems along the way
of conducting the study.
5. Assigning task to your co-researches and proper division
Of work will be a big help to finish the project. This will
make the research progress faster and will help everyone
involve accomplishing this study.
6. Being knowledgeable of every part of the feasibility study
is a must. Researches should study its aspects such as
content, format, concept and even information or task
assigned to a particular member should be studied by all
members of the group.
7. Proof reading should be done not only 3 times but at
least 4 times to assure that there are no any further
errors and mistakes that may affect the essence and
entire idea of the study.
8. Be responsible and respect each other opinions. Each
member of the group may face their own struggle along
the way of researching. Be aware of every member’s

strength and weaknesses. Help each with all of your
heart and a promise if a good outcome will be the final
result of the feasibility study.

DEDICATIONS
We would like to dedicate this feasibility study to the
Almighty God. Every challenging work needs self-efforts as well as
guidance of elders especially those who were very close to our
heart.
Our humble effort, we dedicate this to our sweet and loving
parents whose affection, love, encouragement and prayers at day
and night make us able to get such success and honor; along with
hard working and respected professors.
We would also like to dedicate this feasibility study to our
fellow management accounting students. We knew that this study
will serve as guide and information to help them in the near future.
All of you deserve to be appreciated!

TABLE OF CONTENTS
Title Page ································································
Approval Sheet ························································
Preface ···································································
Acknowledgement ···················································
Recommendation ····················································
Dedication ······························································
Table of Contents ····················································
I. INTRODUCTION MALABON CITY
I.1 – BARANGAY TAÑONG
I.2 – BARANGAY TONSUYA
I.3 – BARANGAY SAN AGUSTIN
I.4 – PRODUCT DESCRIPTION
I.5 – BUSINESS LOGO
I.6 – MISSION & VISION
II. CHAPTER 1 – SOCIAL SIGNIFICANCE
II.1 – INTRODUCTION
II.2 – PROPRIETOR
II.3 – EMPLOYEES
II.4 – COMMUNITY
II.5 – GOVERNMENT
II.6 – OTHER BENEFICIARIES
2.6.1 – BANKS AND OTHER INSTITUTIONS
2.6.2 – HEALTH
2.6.3 – CUSTOMER
2.6.4 – SUPPLIERS
II.7 – PROPONENT
III. CHAPTER 2 – ORGANIZATION AND MANAGEMENT
III.1 – INTRODUCTION
III.2 – FORMS OF OWNERSHIP
3.2.1 – SOLE PROPRIETORSHIP
3.2.2 – ADVANTAGES
3.2.3 – DISADVANTAGES
III.3 – ORGANIZATIONAL CHART
3.3.1 – DESCRIPTIONS
3.3.2 – IMPORTANCE
3.3.3 – CHAIN OF COMMAND
3.3.4 – MODE OF FINANCING
3.3.5 – HIRING PROCEDURE
3.3.6 – INTERVIEW
3.3.7 – HIRING REQUIREMENTS
III.4 – PERSONNEL
3.4.1 – JOB QUALIFICATIONS

3.4.2 – JOB DESCRIPTIONS
III.5 – NATURE OF APPOINTMENT
III.6 – CONTRACT OF EMPLOYMENT
3.6.1 – COMMENCEMENT
3.6.2 – JOB DESCRIPTIONS
3.6.3 – SALARY AND COMPENSATION
3.6.4 – END OF CONTRACT
3.6.5 – GENERAL
III.7 – WORKING CONDITIONS
III.8 – PROPER WASTE DISPOSAL
III.9 – MANAGEMENT POLICIES
III.10 – GENERAL BUSINESS POLICIES
3.10.1 – WORKDAYS
3.10.2 – TIME IN, TIME OUT
3.10.3 – LEAVE AND ABSENCES
3.10.4 – TIME SCHEDULE
3.10.5 – SEASONAL SCHEDULE
3.10.6 – COMPENSATION SCHEDULE
3.10.7 – EMPLOYEES ATTIRE
3.10.8 – RULES AND REGULATIONS
III.11 – GANTT CHART
3.11.1 – PLANNING
3.11.2 – FINANCING
3.11.3 – SELECTION OF BUSINESS
LOCATION
3.11.4 – LEASEHOLD IMPROVEMENTS
3.11.5 – PROCUREMENT OF MATERIALS
3.11.6 – LEGAL REGISTRATION OF THE
BUSINESS
3.11.7 – HIRING AND TRAINING OF
EMPLOYEES
3.11.8 – START OF BUSINESS OPERATION
IV. CHAPTER 3 – MARKETING ASPECT
IV.1 – INTRODUCTION
IV.2 – MARKETING GOALS AND OBJECTIVES
IV.3 – 4P’s OF MARKETING
IV.3.1 – PRODUCT
IV.3.2 – PLACE
IV.3.3 – PRICE
IV.3.4 – PROMOTION
IV.4 – S.W.O.T ANALYSIS
4.4.1 – STRENGTH
4.4.2 – WEAKNESS
4.4.3 – OPPORTUNITIES
IV.5.4 – THREATS
IV.5 – FACTORS AFFECTING THE MARKET
4.5.1– INTERNAL ENVIRONMENT FACTORS
– EMPLOYEES
– COMPETITORS
– CUSTOMER
4.5.2 – EXTERNAL ENVIRONMENT
FACTORS
– DEMOGRAPHIC
– ECONOMIC
– SOCIAL
–POLITICAL
–TECHNOLOGICAL CHANGE
IV.6 – CHANNEL OF DISTRIBUTION
IV.7 – SURVEY QUESTIONNAIRE
4.7.1 – TABULATION OF SURVEY RESULT
4.7.2 – GRAPHICAL REPRESENTATION
4.7.3 – PERCENTAGE OF AGES
4.7.4 – HISTORICAL POPULATION
IV.8 – SLOVEN’S FORMULA
IV.9 – RATIO ANALYSIS
IV.10 – MARKET SEGMENTATION
IV.11 – SEGMENTATION
IV.12 – HISTORICAL AND PROJECTED MARKET

IV.13 – TIME COUNT
IV.14 – FREQUENCY OF BUYING
IV.15 – PROJECTED DEMAND
IV.16 – DEMAND AND SUPPLY ANALYSIS
V. CHAPTER 4: TECHNICAL ASPECT
V.1 – INTRODUCTION
V.2 – OBJECTIVES
V.3 – PRODUCT CONTROL
V.4 – TECHNICAL REQUIREMENTS
V.5 – TECHNICAL ASSISTANCE
V.6 – LEGAL REQUIREMENTS
V.7 – BUSINESS LOGO
V.8 – TAGLINE AND STORE NAME
V.9 – STORE LOCATION
5.9.1 – VICINITY MAP
V.10 – FLOOR PLAN
V.11 – PRODUCT INGREDIENTS, EQUIPMENT,
PROCEDURES
V.12 – UTILITIES REQUIREMENTS
V.13 – WASTE DISPOSAL
V.14 – RAW MATERIALS
V.15 – KITCHEN TOOLS
V.16 – OFFICE SUPPLIES
V.17 – LEASEHOLD IMPROVEMENTS
V.18 – CLEANING SUPPLIES
V.19 – STORE EQUIPMENT
V.20 – FURNITURE AND FIXTURES
V.21 – PRODUCT COSTING
VI. CHAPTER 5: FINANCIAL ASPECT
VI.1 – FINANCIAL ANALYSIS: OBJECTIVES
VI.2 – FINANCIAL ASPECT
VI.3 – FINANCIAL ASSUMPTIONS
VI.4 – FINANCIAL STATEMENT SCHEDULE
VI.5 – FINANCIAL STATEMENT
VI.6 – SUPPORTING DOCUMENTS

VI.7 – CONTRACT LEASE
VI.8– CONTRACT OF EMPLOYMENT

INTRODUCTION
HISTORY OF MALABON
Legends considers the city’s name to be a contraction of the
Tagalog phrase “maraming labong” or plenty of bamboo shoots, as
the place was abounded with this edible root. Originally called
Tambobong, Malabon was founded as a “Visita” of Tondo by the
Augustinians friars on May 21, 1599. It remained under the
administrative jurisdiction of the province of Tondo from 1627 to
1688.
Malabon played an important economic role in the late 19 th
century with the founding of La Princesa Tabacalera in 1851 and
the Malabon Sugar Company in 1878. La Princesa was under the
corporate umbrella of Compañia General de Tabacos de Filipinas
while the latter pioneered the refined sugar industry in the
Philippines.
Malabon was officially made a municipality of the newly
created province of Rizal on June 1, 1901 by the virtue of Philippine
Commission Act No. 137. Malabon remained a municipality of
Rizal until November 7, 1975, by virtue of Presidential Decree No.
824, when Malabon became a part of Metropolitan Manila or the
National Capital Region. Malabon became a highly urbanized city
on April 21, 2001 under the Republic Act No. 9019, 407 years after
its founding.
BARANGAY TAÑONG
Tanyag was the name of Barangay Tañong before. It is
known as one of the rich barrio because of its good trade with North
District of Manila. The people from Manila went to Tañong to carry
their goods by using boat. In the midst of it, the forest seems from a
far distant because it is known for their good livelihood.
In tanyong, there’s a known herb doctor therapist who is
Anyong because of his good quality of service to the people. They
used to call him Tata Anyong or Ta Anyong and because of that Ta
Anyong became Tanyong instead of Tanyag the barrio was called
thereon as Tanyong or Tañong.
BARANGAY TONSUYA
Ang Tonsuya ay siyang ikalabintatlong purok ng Malabon at
binubuo ng ng mga nayon ng Niyugan at Longos. Ang pangalang
Tonsuya ay nagmula sa salitang intsik na “Tansuya”. Ipinalalagay
na sa mga unang namayan doon ay kabilang ang isang intsik na
naging tanyag sa pangangalakal ng mga kagamitan sa pangingisda
at nakatulong ng malaki sa pagpapa-unlad ng nayong ito.

BARANGAY SAN AGUSTIN
Many Chinese lived in the barrio in the early days. These
engaged in making Chinese sugar called “karamelo”, “panutsa”,
“pilipit”, “bihon”, and “taho”. Some believe that the barrio was called
“Matahong” from the fact that the place produced much “taho”, in
other words, doon ay Mataho or “doon ay Maraming taho”. Another
belief was that the barrio was named in honor of Agustin Sigwa
Pandemepandan, son of a prominent Spanish land holder, who did
much for the church. In fact an existing documents mentions
Agustin Sigwa Pandemepandan as the donor of Tambobong Estate
to the Church.
PRODUCT DESCRIPTION
Palitaw is another product of rice that originated in
Pangasinan a province in the northern part of Luzon, Philippines.
Palitaw is a well-known Philippine delicacy, it is derived from the
Filipino word “litaw”, which means “to float or to surface,” it’s a
scientific phenomenon on its own. Palitaw is originally made
washed, soaked, ground sticky rice or “kaning malagkit” – however,
some use glutinous rice flour or any packaged rice flour to minimize
the time in grinding and soaking the sticky rice and because it is
more efficient. Palitaw is a Philippine dessert and snack made with
simple rice flour dough formed and divided into small pieces then
manually molded into a ball-shape figure and cooked in boiling
water until they float and then coated or dipped in toasted coconut,
sesame seeds and sugar, or cheese. Some palitaw can be stuffed
with ingredients such as peanuts, yema, cheese and chocolate as
their fillings. The texture of the finished cakes can range from very
moist and delicate to chewy and rubbery depending on the
preferences of the cook. Palitaw can be frozen once completed for
long-term storage.
Since palitaw is made up of sticky rice it serves as a good
source of selenium, a beneficial mineral. It offers antioxidants
protection for your tissues, shielding your cells from damaged

caused by free radicals. Sticky rice also offers health benefits due
to its manganese content. You need manganese for a healthy
metabolism – it helps you process carbohydrates, proteins and
cholesterol. It also helps you make proteoglycans, a family of
proteins needed for a healthy cartilage and bone tissue. Palitaw
also contains smaller amounts of other essential nutrients such as
Vitamin B-5 that boosts the metabolism and copper that keeps
connective tissue strong, support the immune system and promotes
healthy brain function.

BUSINESS LOGO
MISSION
 To inspire healthier communities by connecting people to
real food.
 To build the best product, cause no unnecessary harm, use
business to inspire help the environment.
 To create and promote great tasting, healthy and
mouthwatering Filipino delicacies that gives our customers
satisfaction.
VISION
 To be a business that best understand the outstanding
product, and services to our customers, value the effort of
our employees and to contribute to the growing economy of
business world.
CHAPTER 1
SOCIAL
SIGNIFICANCE
INTRODUCTION
Proposing innovative business is significant to the society in
a way that these businesses being established opens a door to the
improvement of the community where it was being built. New
opportunities to all the people around the premises of the business
were given. Proprietor, government, community, unemployed,
persons, resident, other beneficiaries like banks and suppliers were
the one who played important roles in the success of the business
they benefited from one another and also has the negative factor
when not handled properly and corrected. The community may also
have the chance to improve the tourism rate if the business
becomes popular. The proprietor earns profit and while the
customer experience the product being provided or service being
offered.
Malabon is well-known for rice cakes or kakanin in Filipino
language. Mouth-watering delicacies make the city know to all parts
of the Philippines even outside the country. In line with this, offering
palitaw in not just an ordinary way can help the city of Malabon be
more popular in rice cake industry. The main purpose of the
propose business is not just to earn profit and meet the customers
satisfaction but to promote the historical background of Malabon.

Kakanin Corner aims to help those unemployed people of
the city, offer fair salary and compensation pay taxes that can
accumulate for the projects of the government for the betterment of
Malabon, offer the people good quality, safe, clean and affordable
products, and in a very good access of location, and sustain the
growing needs and wants of the market.

PROPRIETOR
As a business venture, earning profit and being able to give
our customer good quality of products and services are first on the
list of priorities. We want them to feel that they can have chosen the
right place to go where they can satisfy their cravings. The
business can be beneficial to the proprietor in a way that the
business gives the owner the profit and add up knowledge with
managerial and operational skills. And in return, the proprietor
contributes his skills and professionalism for the success of the
business.
EMPLOYEES
Hiring qualified and efficient employees will lessen the
growing unemployment rate in the community where the business
is established. The job offered to them will be a help in sustaining
their everyday needs. Employees will also be the one to help the
proprietor for the assistance they needed for the betterment of the
business.
COMMUNITY
Our business can benefit the community in a way that we
can provide good access to satisfying products as it is located at
the City of Malabon. We also offer best quality foods for our
customers so they will come back to experience again. We also
make sure to dispose our waste property for the safety of the
people around the premises.
GOVERNMENT
Our business aims to help our government in the best way
we can. One of our main goal is to gain profit while the government
take their part by ensuring economic stability, growth of every
business ventures and promoting businesses that stimulate growth
and will contribute to economic development.
Taxes are the major source of revenue. So as a business
venture, we will fulfill our responsibility on paying our corresponding
taxes, licenses and provide all the permits required by the
government so that our business can contribute in aiding and
financing government's expenditures.

BANKS AND OTHER FINANCIAL INSTITUTIONS
The banks and other financial institutions will help the
business secure profit and some of the transactions happening
inside the business. They can be our financial adviser regarding
concerns of the business.
HEALTH
One of the most important aspect to consider in establishing
a business that is food related is the safety of the customers,
employees, and the people around the location of the business.
Making sure that their health won’t be at stake even we offer
products at a affordable price. To make this possible, proper waste
disposal sanitation and standardized procedures are observed and
followed.
CUSTOMERS
Meeting customer’s satisfaction is the main goal of the
business and thinking of ways to attract customers by innovating
creative ideas. Not just the tactics are considered but also the
quality of food and services being offered.

SUPPLIERS
Suppliers are the one who make our business possible
because they are the one who provide our supplies and raw
materials. In return, we will pay them so they will earn profit.
PROPONENTS
This feasibility study will benefit our knowledge and skills as
management accounting students. This will help us to be well
informed and knowledgeable in making business. In terms how
really the business works, how effectively operate, skills required,
forecasting possible outcome, threats and time management
although it's hypothetical only. It will be a huge advantage for us in
managing a business. The success of this feasibility study is not
just competition/requirements of our subject but will help us to
operate our own business in the future someday and provide
solution on what problems that may come up.

CHAPTER 2
ORGANIZATION
AND
MANAGEMENT
ASPECT
INTRODUCTION
Organization is a social unit of people that is structured and
managed to meet a need or to pursue collective goals. All
organizations have a management structure that determine
relationships between different activities such as the members
subdivides and assign roles and responsibility and authority to carry
out different task. Organization are open system they affect and are
affected by their environment.
Organization is not only a chart. It is a mechanism for
management in action so that management decisions such as
direction, motivation, coordination and controlling can help in
organizing function. It also helps to manage the business firm with
proper decision making. Organization may change according to the
needs of environment and changing circumstances so we need to
adjust and be flexible to the behavior of the environment.
Kakanin Corner practices good way of organization that aims
to benefit the proprietor and the employees as well. Good
organization inside the business result to profitability and
sustainability of the enterprise. The staff also being able to

determine their responsibilities and duties and how they differ to
other personnel. Organization leads every enterprise to success.
Management is a multi-purpose organ that manage
business, manages manager, and manages workers and an art of
getting things done through people. It is an individual or a group of
individual that accepts responsibilities for an organization to run
properly. Or they motivate others to do the work and coordinate all
the work for achieving the objectives of the organization.
Management is important for a business for it helps in
achieving goals that arranges the factors of production, assembles
and organize the resources and integrate the resources in effective
manner to achieve goals. It utilizes all physical and human
resources productively.
Management of the business, Kakanin Corner aims to help
in achieving the goals of the proprietor and business itself. It serves
as a useful tool that helps the whole organization to achieve its
goals and objectives.

Form of Ownership
Sole Proprietor is a business, owned by only one person.
This is the simplest type of entity to start and the latest regulated
form of organization, the owner is the one who has the control and
has the authority in the decision making of the business. It's easy to
organize, dissolve and the owner retains all profits after paying
taxes.
ADVANTAGES
 A sole proprietor has complete control in the business.
 Minimal legal costs in forming a sole proprietorship.
 Few business requirements needed.
 The owner can earn all the profits of the business.
 The owner have the decision making power over the
business.
DISADVANTAGES
 Sole Proprietorship has unlimited liability.
 The Sole Proprietorship business is limited on capital
 In case of the death of the owner, the business may no
longer exist.
ORGANIZATIONAL CHART
MANAGER/OWNER
WORKER 1 WORKER 2 WORKER 3
IMPORTANCE OF ORGANIZATIONAL CHART
 Organizational chart helps to build and design the
organizational structures to meet the business objectives.
 Organizational chart can guide the employees to know their
rights and responsibilities.
 Organization chart helps divide the functions of a company,
enterprise or department.
 It also shows the relationships between the organization and
staff members.
 Organizational chart often outline employee task and who is
the one responsible for doing a task.

CHAIN OF COMMAND
Chain of command is an official hierarchy of authority that
dictates who is in charge and of whom permission must be asked.
The chain of command not only establishes accountability, it also
lays out a company liners of authority and decision making power.
A proper chain of command ensures that every task, job position
and department has one person assuring responsibility for
performance.
MODE OF FINANCING
Considering that the ”Kakanin Corner’’ is a small restaurant,
the primary source of capital is the owner’s saving that will be used
to finance necessary expenses for planning, preparation and
operation of a business.
HIRING PROCEDURE
THROUGH REFERRAL OR POSTING
INTERVIEW
REQUIREMENTS COMPLIANCE
ORIENTATION
TRAINING
CONTRACT SIGNING
INTERVIEW
 It is a formal discussion between the owner and the
applicant where the information is exchange with the
intention of establishing the applicant's suitability for the
position.
 To test the applicants whether they are qualified or not so

that we will know if the applicant has the skill and knowledge
for the position.
HIRING REQUIREMENTS
FOR WORKERS
● Resume with 2x2 picture (2 pieces)
● Birth Certificate
● NBI Clearance
● Medical Examinations
● Health Certificate
● Mayor’s Permit
JOB QUALIFICATIONS
FOR WORKERS
 Ability to follow all sanitation procedures
 Physically healthy and fit
 Male and Female
 At least 18 years old and above
 At least high school graduate
 Can be flexible in different kind of work load

JOB DESCRIPTION
MANAGER/OWNER
● Train and supervise staff.
● Maintain safe working conditions.
● Must know all the responsibility on overall store operation
for being the store manager.
● Must have the ability of multitasking to oversee all the
employees.
● Audit inventory to ensure product availability, raw
materials and other supplies.
● Organize and supervise shifts for every employee.
● Implement policies and protocols that will maintain store
operations.
● Checking of every employee if they are following the
sanitation procedure.
● Take orders from customers and input their selections
into the receipts.
● Greeting customers and assisting them on their needs.
● Respond to customers concerns and complaints make
sure to do an action.
● Count money in cash drawers at the opening and before
closing the store.
● Collect payments and maintain the safety of the cash
drawer.
● Manage relationships with suppliers.
WORKERS 1, 2, 3
● Ensure safety and sanitation practices in the kitchen.
● Skilled in preparing product.
● Maintain cleanliness in the kitchen
● Make sure to check the availability of raw materials and
supplies.
● Check freshness of food and ingredients.
● Clean your station thoroughly before, during and after
each shift.
● Arrive on time for all shifts and stay until the end of the
shift.
NATURE OF APPOINTMENT
For the purpose of avoiding fraud, we prefer to use
contractual. In case it will happen, we can use the contract to sue
them for Breach of Contract. Employees must wait for the contract
to end before leaving or renew their contract. The employee must
file a resignation letter if he will not continue to work in the
business.
CONTRACT OF EMPLOYMENT
The agreement made between Kakanin Corner and
Mr. /Ms. XXX as of ______(DATE)________. A business made
established under the law of Malabon City.
Whereas, the employer desires to obtain the benefits of the
services rendered of the employed and the employee desires to
obtain the benefits of his services given to the employer.
In consideration of the terms and condition set forth, the
parties agree as follows:
1. COMMENCEMENT
The contract will begin on __________ and will end
on_________.
2. JOB DESCRIPTION
As an employee, they are responsible for the whole
operating hours of the business; they must be customer-friendly
and approachable at all times. They are willing to serve the
employee in the most effective way possible. As a worker, he must
be fully responsible of the product, supplies, inventories, cash
drawer. As store attendant, must and always ready to serve
customers.
3. SALARY AND COMPENSATION
As per salary, employees are compensated based on their
rendered hours. For worker, daily wage of P400. A minimum of 8
working hours a day payable every 15 th and 30th of the month. After
six months, if the employee is qualified to regularization he will be
entitled to an increased salary with compensation benefits such as
SSS, Philhealth, and Pag-ibig.
4. END OF CONTRACT
This agreement will end after 6 months. A week before the
contract ends, the owner will notify the employee as to whether he
is qualified for regularization.

5. GENERAL
Any changes to this agreement will only be valid if:
They are in writing and have been agreed and signed by both
parties.
THIS DONE AND SIGNED AT BRGY. TAÑONG, MALABON
CITY ON THIS DAY OF _______________________.
MR. /MS. XXX___
EMPLOYEE
MR. YYY___
EMPLOYER
WORKING CONDITION
As a proprietor, we will prioritize the proper ventilation and
sanitation of our workplace.
To ensure that the working conditions for employees and
customers are safe responsibility of our business to meet the wants
of our customers and needs of our employees.
PROPER WASTE DISPOSAL
Waste management or waste disposals are all activities and
actions required to manage waste from its inception to its final
disposal. This includes amongst other things collection, transport,
treatment and disposal of waste together with monitoring and
regulation. Waste Management is intended to reduce adverse
effects on health and the environment.
Our business will follow the proper waste disposal and
assure that we will segregate the waste of trash we collected and

dispose it to garbage collectors, change your food service practices
and reduce restaurant waste to a minimum in the best possible
way.
MANAGEMENT POLICIES
Management policies is a definite method of action selected
among alternatives and in light of given conditions to guide in
making and determining present and future decisions for the
business and organization.
As part of management policies, leadership or management
style to be adapted in the business is the first thing to consider. Will
it be a democratic style wherein the ideas that all people should be
treated equally and have equal rights or autocratic style where it
relates to a form of organization where it is ruled by a person with
total power expecting or requiring people to obey the rules and
regulations and to not allow personal freedom.
We at Kakanin Corner, choose to adapt situational
leadership for our business for the reasons that both democratic
and autocratic leadership can help us manage our business. In
authority and responsibility setting, the business will use the

autocratic style so that there will be a strict implementation of
management policies, rules and regulations. This will be a reminder
to every employee of the business that there are always limitations
when it comes to communication channel. Democratic style will be
used in favor of our employees, they are free to express their
opinions and suggestions that can help in improving the business
but it should be in a proper manner or respectful way. Our business
wants to have a good relationship with our employees; therefore
regular meetings will be conducted for the sake of both parties for
them to know the present status of the business and the possible
conflicts within the organizations so it can be resolved as soon as
possible, and for them to work efficiently and effectively.
GENERAL BUSINESS POLICIES
WORKDAYS
● The employee should work 8 hours a day.
● The employees should work 6 days a week.
TIME IN
● Five minutes later than their respective shifting schedules is

considered late.
● The employees should log their first in, out & in for lunch
break, out & in for coffee break and their final out
● The employees entitled to have 1 hour break and 15 minutes
coffee break. Failed to come on time after break is
considered late.
● The progressive disciplinary action may receive for late and
over break is as follow:
1st offense (minimum of 2 lates in a week), verbal warning
2nd offense (8 lates a month), written warning
3rd offense (8 and above lates a month), suspension of
days.
TIME OUT
● In excess of 8 hours’ work the employee is entitled to
overtime pay.
● If the employee work less than 8 hours it is considered an
under time pay.
LEAVE AND ABSENCES
● Every employee must file an excuse letter to the owner 3-5
days before the stated date.

● If the absences exceed in more than three days the
employee must attach a medical certificate.
● If the employee is absent for a week it will be considered
AWOL (Absence without leave).
● The progressive disciplinary action may receive for
absenteeism.
1st offense (1 absent w/o excuse), verbal warning
2nd offense (3 or more absent w/o excuse), written warning
3rd offense (5 consecutive days of absent or more),
termination.
TIME SCHEDULE
WORKER 1
MON TUE WED THU FRI SAT SUN

NON – 7:00 AM- 7:00 AM- 7:00 AM- 7:00 AM- 7:00 AM- 7:00 AM-
WORKING 4:00 PM 4:00 PM 4:00 PM 4:00 PM 4:00 PM 4:00 PM

DAY
LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH
BREAK BREAK BREAK BREAK BREAK BREAK
(10:00 (10:00 (10:00 (10:00 (10:00 (10:00
AM-11:00 AM-11:00 AM-11:00 AM-11:00 AM-11:00 AM-11:00
AM) AM) AM) AM) AM) AM)
COFFEE COFFEE COFFEE COFFEE COFFEE COFFEE

(2:15 PM- (2:15 PM- (2:15 PM- (2:15 PM- (2:15 PM- (2:15 PM-
2:30 PM) 2:30 PM) 2:30 PM) 2:30 PM) 2:30 PM) 2:30 PM)
WORKER 2


DAY
(11:00 (11:00 (11:00 (11:00 (11:00 (11:00
AM-12:00 AM-12:00 AM-12:00 AM-12:00 AM-12:00 AM-12:00
NN) NN) NN) NN) NN) NN)
(2:30 PM- (2:30 PM- (2:30 PM- (2:30 PM- (2:30 PM- (2:30 PM-
2:45PM) 2:45 PM) 2:45 PM) 2:45 PM) 2:45 PM) 2:45 PM)
WORKER 3

NON – 12:00 NN- 12:00 NN- 12:00 NN- 12:00 NN- 12:00 NN- 12:00 NN-

DAY

(3:00 PM - (3:00 PM - (3:00 PM - (3:00 PM - (3:00 PM - (3:00 PM -
4:00 PM) 4:00 PM) 4:00 PM) 4:00 PM) 4:00 PM) 4:00 PM)
(6:45 PM- (6:45 PM- (6:45 PM- (6:45 PM- (6:45 PM- (6:45 PM-
7:00 PM) 7:00 PM) 7:00 PM) 7:00 PM) 7:00 PM) 7:00 PM)
SEASONAL SCHEDULE
WORKER 1


DAY
(10:00 (10:00 (10:00 (10:00 (10:00 (10:00
AM-11:00 AM-11:00 AM-11:00 AM-11:00 AM-11:00 AM-11:00
AM) AM) AM) AM) AM) AM)
(2:15 PM- (2:15 PM- (2:15 PM- (2:15 PM- (2:15 PM- (2:15 PM-
2:30 PM) 2:30 PM) 2:30 PM) 2:30 PM) 2:30 PM) 2:30 PM)
WORKER 2


DAY
(11:00 (11:00 (11:00 (11:00 (11:00 (11:00
AM-12:00 AM-12:00 AM-12:00 AM-12:00 AM-12:00 AM-12:00
NN) NN) NN) NN) NN) NN)
(2:30 PM- (2:30 PM- (2:30 PM- (2:30 PM- (2:30 PM- (2:30 PM-
2:45 PM) 2:45 PM) 2:45 PM) 2:45 PM) 2:45 PM) 2:45 PM)
WORKER 3

NON – 1:00 PM- 1:00 PM- 1:00 PM- 1:00 PM- 1:00 PM- 1:00 PM-

DAY
(3:00 PM (3:00 PM - (3:00 PM - (3:00 PM - (3:00 PM - (3:00 PM -
–4:00 PM) 4:00 PM) 4:00 PM) 4:00 PM) 4:00 PM) 4:00 PM)

(6:45 PM- (6:45 PM- (6:45 PM- (6:45 PM- (6:45 PM- (6:45 PM-
7:00 PM) 7:00 PM) 7:00 PM) 7:00 PM) 7:00 PM) 7:00 PM)
COMPENSATION SCHEDULE
The employees of "Kakanin Corner" will receive their
respective salaries based on the employment contract. First
contractual basis will be implemented. The manager or owner will
conduct evaluation, after evaluation process the employees can
renew contract as a regular employees. The wage of employees
will be paid every fifteen of the month and end of the month. The
rate of employees ranges from ₱400 per day.
POSITION DAILY WEEKLY MONTHLY
WORKER 1 P400 P2,400 P9,600
WORKER 2 P400 P2,400 P9,600
WORKER 3 P400 P2,400 P9,600
TOTAL P1,200 P7,200 P28,800
EMPLOYEES ATTIRE
YELLOW
POLO SHIRT
WITH COLLAR
BLACK PANTS
FOR MEN
BLACK
SHOES
FOR WOMEN
BLACK
SHOES
(SPLASHER)
HAIRNET
AND VISOR
CAP
APRON
NAME PLATE
SPIT GUARD
RULES AND REGULATIONS
● Strictly no phone allowed during working hours.
● Wear a proper and complete uniform.
● Employees must wash their hands before in, after break and
after going to the washroom.
● No relationship allowed in workstation.
● No product is to be taken from the store unless the
employees paid it.
● All transactions must be recorded.
● Theft is not tolerated by the store.
● Closing employees must ensure all the electrical
equipment’s are off before leaving the work place.
● Employees who will be late or absent from work must inform
the manager/owner at least 3 hours prior to normal starting
time.
● FIFO (First in First Out) rules. All supplies must be in first in,
first out basis.
Note: For all employees.

GANTT CHART
. Gantt chart is a horizontal bar chart developed as a
TASKS SEPTEMBER OCTOBE NOVEMBE DECEMB
R R
Planning Stage
Putting up the equity
Selection of the
business location
Leasehold Improvement
Selection and
Purchasing of assets
Complying of necessary
legal requirement for the
registration of the
business
Hiring and training of
qualified employees
Start of normal
operation
Production control tool in 1917 by Henry L. Gantt. It is frequently used in project
management which provides graphical illustration of scheduled tasks in formulating
a business.
Planning Stage includes:
 Canvassing of materials needed as well as the equipment.
 Identifying the best supplies of raw material.
Putting up the equity includes:
 Capital formation whether investment or from owner’s
savings.
Selection of the business location includes:
 Finding the best location where the business will arise.
Leasehold Improvement includes:
 Signing of lease contract.
Selecting and purchasing assets includes:
 Procurement of equipment, furniture and fixtures, kitchen
utensils, office supplies, cleaning materials, maintenance, supplies
and first aid kit.

Complying of necessary legal requirements for the registration
of the business includes:
 Processing of business clearance, mayor’s permit, business
registration, taxes and licenses, health and sanitary permit and fire
safety inspection certificate.
Hiring and training of qualified helper includes:
 Hiring process and complying needed requirements.
 Signing of employment contract.

CHAPTER 3
MARKETING
ASPECT
INTRODUCTION
Marketing is the process of developing strategies, planning
for product or services, advertising, promotions and sales to reach
desired customer segment. It employs tools from economics and
competitive strategy to analyze the industry context in which the
firm operates. While the significance of marketing in today’s
business world can never be overstated, it is the precise
understanding and appreciation to track, review, and analyze their
marketing resources and activities. Marketing identifies unfulfilled
needs and desires.
Meeting the satisfaction of the customers is the main focus
of our business. It determines the effectiveness of the product,
price, service of the staff, and the overall presentation of the
product we are offering. In order to obtain this, good marketing
strategy must be established. The business should know the needs
and wants of the prospect market, their capabilities of buying the
product, the changing desires of the consumers, and how in a way
the business can help the community. By making this possible,
were able to surpass the satisfaction of the customer.

We won’t just meet but exceed their growing needs and
wants. Good marketing strategies can generate good profit for the
business. It also inform the customer about the innovated product.
Marketing is the lifeblood of every business. Success of the
business depends on the strategy of the proprietor in operating and
running the enterprise.
MARKETING GOALS AND OBJECTIVES
Set in order to achieve the overall organizational objectives and
promotion its products or services to potential consumers that
should be achieve within a given time frame.
 Increasing product awareness.
 Providing information to the customers and employees.
 To increase sales.
 Build brand awareness.
 Launch new products.
 Enhance customer.
 Improve internal communications.
 Increase profit.
 To provide delicious food at reasonable price.
 To provide good quality and service to our customers.
4P’S OF MARKETING
Product
Product refers to product features, packaging, instructions,
warranty, brand names, accessories, etc.
Our product is a tangible good that is seem to meet the
specific needs and demand of customer. Kakanin is a term for rice
cakes that is eaten in the Philippines as a snack or dessert.
‘’Kakanin Corner’’ serves and offers palitaw with different flavors,
the customer can choose among cheese, peanut, chocolate and
yema.
PRODUCT DESCRIPTION AND BENEFITS
Palitaw with fillings is made by simply mixing glutinous rice
flour and water until a dough is formed, after this the dough divide
into small pieces then manually molded. After molded put the
fillings inside. Fold and shape the dough to secure the filling inside.
Dust with flour to secure further.
Put in stuffed dough in a cooking pot with boiling water.
When palitaw dough starts to float, just leave it for 2 minutes more
before remove from the pot and then roll the palitaw in the fresh
grated coconut or in grated cheese and then serve. Our palitaw is
different from other palitaw because it is serve with flavors that
adds taste to the palitaw and more delicious and enjoyable eating.
Palitaw is a simplification of the Filipino term ‘’Litaw’’ means
to float. They can be considered to be almost as the Japanese
mocha cakes which are sweetened steamed or baked rice flour
cake since Asians use a large amount of rice in their diet, almost
every culture has different versions of steamed or poached rice
balls.
Palitaw also serve as a good source of selenium, a
beneficial mineral. It offers antioxidant protection for your tissues,
shielding your cells from damage caused by free radicals. Selenium
benefits your thyroid gland by regulating the activity of thyroid
hormones and keeps your blood vessel walls functioning properly.

High in vitamin B complex for healthy skin and vision, good source
of carbohydrates and also help lower down blood cholesterol.
We include that the business “Kakanin Corner” offers variety
of kakanin. These are the possible kakanin that we will offer:
1. Kutsinta
2. Puto
3. Biko
4. Suman
Place
Place refers to the channel of distribution and storing,
transporting and other service terms.
This is refers to location distribution and ways of delivering
the product to the customer. The place may include the location of
the business, distributors, shop front and logistics. Place or
placement has to do with how the product will be provided to the
customer. Distribution is a key element of placement.

In this case our business ‘’Kakanin Corner’’ will be located at
19 Leoño Street, Tañong, Malabon City. Our target market are
those who live nearby our location such as Barangay Tañong itself,
Barangay San Agustin and Barangay Tonsuya. The location of our
business is very accessible to our customer and easy to remember.
CHANNEL OF DISTRIBUTION
Kakanin Corner
SUPPLIER
“KAKANIN CORNER” CUSTOMER

Promotion
Promotion refers to sales force, motivation, kind of
advertising and selling techniques.
Promotion is all about the act of communication, the values
and benefits of your products to your customers. It involves the use
of different methods such as direct marketing, sales promotion,
advertising and personal selling to persuade customers to your
business.
‘’Kakanin Corner’’ tried to base its promotion on the actual
lifestyle of its target market. Our business does not find the above
the line promotions to be very effective instead the promotion is
more consumer led through different below then line solutions.
Sample sales are the key activity that allows consumer to try our
actual product. There will be also an interactive online promotion to
increase product visibility and association. We will distribute flyers
as part of advertising. Also part of consumer led promotion are
parking of signage in front of our shop that contains the name of
our business.
Price
Price refers to pricing policies. It covers the actual amount
the user is expected to pay for a product. How a product is priced
will directly affect how it will be sold. This is linked to what the
perceived value of the product is to the customer rather than an
objective costing of the product on offer. Kakanin Corner offers
palitaw with different fillings at reasonable cost. This will be
affordable and worth consuming due to the delicious taste, flavor
and uniqueness of the product.
IMPORTANCE OF MARKETING
The heart of the business’ success is in the marketing
aspect. The marketing continues to be very important in daily
business operation. Marketing aspect leads to more information in
regards to product, prices and location. For a business to succeed
the product should be known by the potential buyers unless your
business is well known in the community.

SWOT ANALYSIS
A simple but useful frame work for analyzing your
organization’s strengths, weaknesses, opportunities and threats
that the business will face. It helps you focus on your strengths,
minimize threats and take the greatest possible advantage of
opportunities available to you. For small businesses, it is important
to analyze all situations carefully before taking any decision. In that
way we will lessen the chances of making mistakes and designing
strategies that won’t work.
STRENGTH
This are the factors that are going to help the business to have
better results. It is an internal factors, this means you can control it.
Things like resources, investment and skilled labor are considered
as strength. In SWOT analysis in marketing, you will consider the
following things as strength.
 Easy to move
 The product itself
 Our product has varieties of flavors for the customer to
choose
 Well properly clean and has proper sanitation

 Good relationship with customers
 Proper management
 Reasonable price
WEAKNESSES
Are also internal factors that will affect the business from
making progress. When doing a S.W.O.T analysis in marketing.
The business should need to consider which on such things will
make the marketing strategy look weak and unconvincing.
 New in the business
 Production inefficiencies
 Poor brand image
 Poor Channel of distribution
OPPORTUNITIES
In marketing will look at almost everything as an opportunity.
This is because you never know what events you can use as a
marketing weapon. Things such as;
 Accepting orders for occasional events (birthdays and

holidays)
 Easy to enter the market
 Business expansion in case of need
THREATS
In marketing business should have to be very careful
regarding the situation that will happen the marketing strategy.
Threats develop come out of nowhere. Will have a contingency
plan to thwart the threats. The following conditions can be
considered as a threat:
 Calamities such as flood, storm, earthquake and other
unfortunate impact to the availability of ingredients especially
those primary ones
 Inflation
 Customer preferences
 Changes in consumer choice

ANALYZING A COMPARATIVE ADVANTAGE
Comparative advantage is an economic term that refers to
the economy, the ability to produce goods and services at a lower
cost than other competitor. A comparative advantage gives a
company the ability to have edge in the market. Having
comparative advantage is not the same as being the best at
something, in fact, someone can be completely unskilled at doing
something yet still have a comparative advantage.
 Our company can serve the product at best price and best
quality.
 Our beloved costumer can assure that the product we serve
is properly process and presented.
 The product we serve is innovated and much unique to
others and can use as an advantage to other competitors.
 Our workers are well trained, motivated to work and can
handle different situation.

FACTORS AFFECTING THE MARKET
INTERNAL ENVIRONMENT FACTORS
The role of company leadership is an essential internal
factor. Your leadership style and other management style impact
organizational culture.
EMPLOYEES
An essential internal business factor. Checking if employees
are motivated, hardworking and skilled. The processes and
relationships between and within the business can also improve
effectiveness and efficiency. They are the backbones of any small
business.
COMPETITORS
Competitors are one of the threats that can affect the
organization or business itself. The business must have its
competitive advantage.
CUSTOMER
Different people have different taste and preferences that
could affect their buying power. They fall into one of categories
depending on the stage of business development that we have
reached in a particular market segment.
EXTERNAL ENVIRONMENT FACTORS
Demographic
The organization is implementing a marketing strategy for a
business in a specific location the demographics of the area can
significantly affect the market. A product aimed at people in any
ages. It is also refers to population in terms of size, density, gender
and race to occupation.
Economic
The City of the current economy can have an effect on
marketing, since it is related to consumer spending. Consumer
spend more during the prosperity stage than in the depression
stage , which is when the lowest amount of consumer spending
takes place. Your marketing campaign, product offerings and

pricing must take into account the current economic cycle to be
successful.
SOCIAL
Changes in the social culture environment can also affect
marketing if the marketer is not prepared. It is also population
growth, trends, changes in consumer taste and preferences.
TECHNOLOGICAL CHANGE
Technological is affected the business or organization in
coming up in innovative product such as how the foods should
processed.
POLITICAL
Government intervention and regulation may either help or
intervene the business in achieving its goal. Government can
impose price ceiling and price floor that can affect establishing the
price in the product.

SURVEY QUESTIONNAIRE
KAKANIN CORNER
NAME: LOCATION:
AGE:
1. Do you eat kakanin?
_____Yes _____No
2. What kind of kakanin?
_____ Kutsinta
_____ Palitaw
_____ Puto
_____ Biko
_____ Suman
3. How often do you buy kakanin?
_____ Daily
_____ Weekly
_____ Monthly
4. Have you tried flavored palitaw?
_____Yes _____No
5. If we were to put up a business offering flavored palitaw,
are you willing to try it?
_____ Yes _____ No
6. What flavor do you prefer?
_____ Chocolate
_____ Cheese
_____ Yema
_____ Peanut
7. How much is your buying capacity in palitaw?
_____ P8 - P10
_____ P11 - P13
_____ P14 - P16
8. Where do you usually buy palitaw?
_____ Josephine’s Store
_____ Market
_____ No specific reference

TABULATION OF SURVEY RESULT
Yes 97
No 3
Kutsinta 13
Palitaw 28
Puto 32
Biko 11
Suman 13
3. How often do you buy palitaw?
Daily 6
Weekly 14
Monthly 8
Yes 10
No 18
5. If we were to put up a business offering flavored palitaw,
are you willing to try it?
Yes 23
No 5
6. What flavor do you prefer?
Chocolate 11
Cheese 8
Yema 7
Peanut 2
7. How much is your buying capacity in palitaw?
P8 - P10 23
P11 - P13 4
P14 - P16 1
08. Where do you usually buy palitaw?
Josephine’s Pancit Malabon/Yema Palitaw 6
Market 14
No specific preference 8
GRAPHICAL REPRESENTATION

3%
YES
NO
97%

13% 13%
12%
Kutsint
a
Palitaw
29%
Puto
Biko
33% Suman
3. How often do you buy palitaw?
29% 21%
Daily
Weekly
Monthly
50%
36%
Ye
s
64%
No
5. If we were to put up a business offering flavored
palitaw, are you willing to try it?
18%
Yes
No
82%
6. What flavor do you prefer in flavored palitaw?
7%
25% 39%
Chocolat
e
Cheese
Yema
Peanut
29%
7. How much is your buying capacity in buying a
kakanin?
14% 4%
P8-P10
P11-P13
P14-P16
82%
8. Where do you usually buy kakanin?

29% 21%
Josephine's
Pancit
Malabon/Yema
Palitaw
Market
No specific
preference
50%
PERCENTAGE OF AGES IN MALABON
POPULATIO 2016 2017 2018 2019 2020 2021 2022

N BY AGE
1 to 4 36,995 37,235 37,477 37,721 37,966 38,213 38,461
5 to 9 37,345 37,588 37,832 38,078 38,325 38,574 38,825
10 to 14 36,592 36,830 37,069 37,310 37,553 37,797 38,043
15 to 19 35,980 36,214 36,449 36,686 36,924 37,164 37,406
20 to 24 35,317 35,546 35,777 36,010 36,244 36,479 36,716
25 to 29 33,353 33,569 33,788 34,007 34,228 34,451 34,675
30 to 34 30,954 31,155 31,358 31,562 31,767 31,973 32,181
35 to 39 26,036 26,205 26,375 26,547 26,719 26,893 27,068
40 to 44 23,364 23,516 23,669 23,822 23,977 24,133 24,290
45 to 49 19,718 19,846 19,975 20,105 20,235 20,367 20,499
50 to 54 16,837 16,946 17,057 17,167 17,279 17,391 17,504
55 to 59 12,453 12,534 12,615 12,697 12,780 12,863 12,946
60 to 64 9,239 9,299 9,360 9,421 9,482 9,543 9,606
65 to 69 5,020 5,053 5,086 5,119 5,152 5,186 5,219
70 to 74 3,673 3,697 3,721 3,745 3,769 3,794 3,819
75 to 79 2,100 2,114 2,127 2,141 2,155 2,169 2,183
80 to 84 1,184 1,192 1,200 1,207 1,215 1,223 1,231
85 and over 719 724 729 734 738 743 748
TOTAL 366,87 369,26 371,66 374,07 376,51 378,95 381,42
8 3 3 9 1 8 1
POPULATIO TAÑONG TONSUYA SAN DESIRED

N BY AGE 4% 10% AGUSTI AGE
N
3%
1 to 4 1,509 3,772 1,132
37,721
5 to 9 38,078 1,523 3,808 1,142
10 to 14 37,310 1,492 3,731 1,119
15 to 19 36,686 1,467 3,669 1,101 6,237
20 to 24 36,010 1,440 3,601 1,080 6,122
25 to 29 34,007 1,360 3,401 1,020 5,781
30 to 34 31,562 1,262 3,156 947 5,366
35 to 39 26,547 1,062 2,655 796 4,513
40 to 44 23,822 953 2,382 715 4,050
45 to 49 20,105 804 2,011 603 3,418
50 to 54 17,167 687 1,717 515 2,918
55 to 59 12,697 508 1,270 381 2,158
60 to 64 9,421 377 942 283
65 to 69 5,119 205 512 154
70 to 74 3,745 150 375 112
75 to 79 2,141 86 214 64
80 to 84 1,207 48 121 36
85 and over 734 29 73 22
374,07 14,963 37,408 11,222 40,563
9
NOTE: To get the percentage of each barangay, total population as
of 2019 of each Barangay divided by the total population of ages
with the range of ages 15-59.
Percentage of Ages = ___Population of Desired Ages__
Total Population
= ____40,563____
63,593
Percentage of Ages = 64 %
HISTORICAL POPULATION
BARANGAY 2016 2017 2018 2019 2020 2021 2022 2023

TANONG 14,498 14,592 14,687 14,782 14,878 14,975 15,072 15,170
SAN AGUSTIN 11,268 11,341 11,415 11,489 11,564 11,639 11,714 11,790
TONSUYA 38,266 38,515 38,765 39,017 39,271 39,526 39,783 40,042
TOTAL 64,032 64,448 64,867 65,288 65,713 66,140 66,569 67,002
Note: Annual Growth Rate of 0.65%
BARANGAY DESIRED 2016 2017 2018 2019 2020 2021

PERCENTAGE
TAÑONG 23% 3334.54 3356.16 3378.01 3399.86 3421.94 3444.25
SAN 17% 1915.56 1927.97 1940.55 1953.13 1965.88 1978.63
AGUSTIN
TONSUYA 60% 22959.6 23109 23259 23410.2 23562.6 23715.6
TOTAL 100% 28,210 28,393 28,578 28,763 28,950 29,138
SLOVEN’S FORMULA
It is used to calculate the sample (n) given the population
size (N) and a margin error (e). It is a random sampling technique
formula to estimate sampling size.
FORMULA: Whereas:
n = __N___ n= No. of samples
1+Ne2 N= Total no. of Population
e = Margin of error
Population of Barangay Tañong and near barangays
= __28,763_
1+28,763 (0.05)2
n= 395
RATIO ANALYSIS
R= Total Number of Population
Sample Size
= __28,763_
394
R= 73
NOTE: The ratio shows that for every 1 respondent represents 73
people of Barangay Tañong and near barangays.

MARKET SEGMENTATION
It is the activity of dividing a broad consumer or business
market, normally consist of existing and potential customers into
subgroups of consumers based on some type of shared
characteristics. The overall aim of segmentation is to identify high
yield segments those segments that are likely to be the most
profitable or those that have growth potential.
A target market is the market a business wants to sell its
product to. It includes a targeted set of customers for whom it
directs its marketing effort identifying the target. Our target market
are residents in Barangay Tañong and near barangays.
SEGMENTATION (2019)
28,763
X .64 (Percentage of Ages 15-59)
18,408.32
X .97 (SQ #1)
17,856.07
X .29 (SQ #2)
5,178.26
X___.64 (SQ #4)
3,314.09
X .82 (SQ #5)
2,717.55
X .82 (SQ #7)
2228
PROJECTED MARKET
YEAR
2016 2,185
2017 2,199
2018 2,214
2019 2,228
2020 2,242
2021 2,257
2022 2,272
2023 2,287
TIME COUNT
Days per year 365
Less Holidays 7
Allowance for fortuitous event 20
Monday’s ___53__
285
Divided by no. of days per week _____6
Total operating weeks 48
Divided by no. of weeks per month _____4_
Total no. of operational months 12
HOLIDAYS FOR 2019
Jan 1. New Year
Mar. 29. Maundy Thursday
Mar. 30. Good Friday
Mar. 31. Black Saturday
Apr. 9. Valor Day
May 1. Labor Day
Dec. 25. Christmas Day

FREQUENCY OF BUYING (2019)
FREQUENCY TARGET PERCENTAGE TIME TOTAL
MARKET COUNT DEMAND

DAILY 2,228 21% 285 133,346
WEEKLY 2,228 50% 48 53,472
MONTHLY 2,228 29% 12 7,753
TOTAL
DEMAND 194,571
HISTORICAL AND PROJECTED DEMAND
YEAR
2016 190,826
2017 192,066
2018 193,314
2019 194,571
2020 195,836
2021 197,109
2022 198,390
2023 199,680
Annual Growth rate .65%
DEMAND AND SUPPLY ANALYSIS
YEAR DEMAND SUPPLY UNFILLED MARKET
100% 71% DEMAND SHARE
29 % 24%
2016 190,826 135,486 55,340 13,282
2017 192,066 136,367 55,699 13,368
2018 193,314 137,253 56,061 13,455
2019 194,571 138,145 56,426 13,542
2020 195,836 139,044 56,792 13,630
2021 197,109 139,947 57,162 13,719
2022 198,390 140,857 57,533 13,808
2023 199,680 141,773 57,907 13,898
Annual Growth rate .65%
NOTE: 24% of market share is computed by Unfilled Demand x
Percentage of those who are willing to try palitaw. (82%).
Market Share = Unfilled Demand x Percentage of Market Share
PROJECTED DEMAND SALES 2019

FLAVORS MARKET PERCENTAG RATE REVENUE
SHARE E
CHOCOLAT 13,542 39% 8.00 42,251
E
CHEESE 13,542 29% 8.00 31,417
YEMA 13,542 25% 8.00 27,084
PEANUT 13,542 7% 8.00 7,584
TOTAL 108,336
SHARE E
CHOCOLAT 13,630 39% 8.00 42,526
E
CHEESE 13,630 29% 8.00 31,622
YEMA 13,630 25% 8.00 26,720
PEANUT 13,630 7% 8.00 7,633
TOTAL 108,501
SHARE E
CHOCOLAT 13,719 39% 8.00 42,803
E
CHEESE 13,719 29% 8.00 31,828
YEMA 13,719 25% 8.00 27,438
PEANUT 13,719 7% 8.00 7,683
TOTAL 109,747
SHARE E
CHOCOLAT 13,808 39% 8.00 43,081
E
CHEESE 13,808 29% 8.00 32,035
YEMA 13,808 25% 8.00 27,616
PEANUT 13,808 7% 8.00 7,732
TOTAL 110,464
SHARE E
CHOCOLAT 13,898 39% 8.00 43,362
E
CHEESE 13,898 29% 8.00 32,243
YEMA 13,898 25% 8.00 27,796
PEANUT 13,898 7% 8.00 7,783
TOTAL 111,184
CHAPTER 4
TECHNICAL
ASPECT
INTRODUCTION
This chapter will discuss how the products will be produced,
how long will the process of making will be, how much will it cost to
produce the products and what kind of materials are used to
produce it. Also in this chapter, the process of the product will be
enumerated, the storage, the size of the location, and the layout
including the floor plans, necessary equipment, office and store
supplies, product costing and utility expenses that the business will
incur.
OBJECTIVES
Our objective are to determine if the certain plan is feasible.
It will also help us to identify the strengths and weaknesses in the
proposed project. This will also help us to understand our business.
It also give us knowledge about the costing of the product in our
business and what material to be used.
BUSINESS LOGO
TAGLINE AND STORE NAME
“KAKANIN NA LANG ANG MAY FILLINGS”
People nowadays are always attracted in something new to
their taste, something new in the market especially when it comes
to foods. Since Filipino’s are known for being a food lover, we come
up to the idea of innovating our very own native delicacies which is
rice cake also known as kakanin. We offers different flavors of
palitaw, puto and suman such as chocolate, cheese, yema and
peanut. Kakanin Corner is a small restaurant that will offer different
flavors of kakanin. This explains our tagline, “kakanin na lang ang
may fillings”.
STORE LOCATION
Kakanin Corner will be located at #19 Leoño St., Brgy.
Tañong, Malabon City. It is located in front of Estrella St., near Star
J Plaza, Malabon Public Market, Tañong Integrated School, St.
James Academy Malabon, Malabon City Hall and San Bartolome
Parish Church. It is surrounded by residents of Brgy. Tañong,
students of nearby schools, by-passers and residents of nearby
barangays.
BUSINESS OPERATION
Our business will operate from Tuesday to Sunday, from
8:00 am - 8:00 pm. Since we are the one who make our product,
we start preparing materials and ingredients at 7:00 am. We also
have seasonal schedule because our product is famous during
occasions.
PRODUCT CONTROL
The manager or the owner is the one who is in charged for
the flow of money and at the end of the day, the cashier will be the
one responsible for it and the manager will accumulate the profits to
see the business’ earnings.
PREPARATION OF THE PRODUCT
GREETING AND ASKING CUSTOMERS ORDER
ASKING OF PAYMENT
PRESENT THE ORDER

● The worker must prepare the products before selling it or
before making it available to the customers.
● Smile and greet the guest immediately. Use a pleasant
tone of voice. Make an eye contact and be friendly and
enthusiast then you can take the order of the customer.
● Announce the total bill of the customer and then you can
now ask for the payment, always state the amount of
money you received.
● Arrange the order of the customer, present it with a smile
and say thank you, invite the guest back and be sincere.
TYPES OF NAME OF OFFICE ADDRESS
TECHNICAL
ASSISTANCE
BARANGAY Brgy. Hall of Tañong, 1st St. Tañong Urban

CLEARANCE Malabon City Bliss Project, Malabon
City
TAXES AND Bureau of Internal 2ND and 3rd Flrs.

LICENSES Revenue Aglipay Building, Blk.
9, Lot 6, C-4 Road,
Brgy. Longos,
Malabon City
FOR BUSINESS 5/F, Araneta Square

REGISTRATION DEPARTMENT OF Mall Bonifacio
TRADE AND Monumento Circle, Rizal
INDUSTRY Ave. Ext. cor.
Samson Road,
Caloocan City
MAYOR’S BPLO Staff, 3/F F. Sevilla Blvd.

PERMIT One-Stop-Shop Malabon, Metro Manila
Receiving Section
SANITARY Sanitary Staff, 3/F F. Sevilla Blvd.
PERMIT One-Stop-Shop Malabon, Metro Manila
LEGAL REQUIREMENTS
BUSINESS REGISTRATION PROCESS
Sole proprietorship business must be register in Department
of Trade and Industry, Local Government and Bureau of Internal
Revenue for the legality of a business.
DEPARTMENT OF Trade and Industry (DTI)
1. Register a business name at DTI.
 Come-up with three (3) business names.
 Search in the DTI’s website if there’s an existing name
similar to yours.
 If your business name is available, fill-up Business Name
(BN) Application Form.
 Submit your completed Business Name application form to
DTI’s offices/branch.
 Wait for your DTI Certificate of Registration.
After complying a DTI Certificate of Registration, you may now
proceed and register to Local Government Units (LGU), such as
Barangay and Mayor’s Office:

2. Registration with Barangay
 Inquire to the barangay where your business is located to
secure and fill-up application form.
 Submit your completed application form together with the
following:
 Certificate of Business Registration from DTI
 Two (2) valid IDs
 Proof of Address such as contract of Lease (if rented) or
Certificate of Land Title (if owned)
Claim your Barangay Certificate of Business Registration
3. Register your business in the Mayor’s Office
 Go to the municipal office where your business is located to
secure and fill-up application form.
 Submit your completed application form together with the
following:
 Certificate of Business Registration from DTI
 Barangay Clearance Certificate
 Two (2) valid IDs

 Proof of Address such as Contract of Lease (if rented) or
Certificate of Land Title (if owned)
Claim your Mayor’s Business Permit and Licenses
When you already got all the certificate and permits from DTI and
LGUs, you may now register to the Bureau of Internal Revenue
(BIR)
4. Register your business in the Bureau of Internal Revenue (BIR)
 Go to the Regional District Office (RDO) where your
business is located.
 Fill-up the BIR Form 1901 – Application for Registration (for
Sole Proprietor)
 Submit completed registration form together with the
following:
● Certificate of Registration from DTI
● ₱Register your book of accounts and receipts/ invoices.
Claim your Certificate of Registration (BIR Form 2303)
A business proprietor must register his business with the DTI. By
registering the business name with the DTI, the proprietor is

assured that no matter individual or organization will use the
business name anywhere in the Philippines.
Barangay Micro-Business Enterprise (BMBEs)
It is defined as any business enterprise engaged in
Production, Processing, or manufacturing of products, including
agro-processing, as well as trading and services, with total assets
of not more than ₱3,000,000.00 million. Such assets shall include
those arising from loans but not the land on which the plant and
equipment are located.
Requirements:
● Registration as a business entity
● Taxpayer Identification Number (TIN);
● Certificate of Registration from the Bureau of Internal
Revenue (BIR);
● Mayor’s Permit or City/ Municipal Business Permit;
● Sworn affidavit executed by the sole proprietor or the
President of the enterprise
● Sworn Statement of Assets and Liabilities supported by
pertinent documents;
● Pictures of the place of business and its assets, other than
cash, receivables, and intangibles;
● Copy of Loan Contract/s, if any, and duly-notarized
● Certification of Amortization Payments on the Loan and;
● Income Tax Return (ITR)
Procedure
 Accomplish BMBE Form 01 in triplicate and submit to the
Office of the Municipal or City Treasurer.
 The Municipal or City Treasurer evaluates the application.
The application shall be processed within 15 working days
upon submission; otherwise, the BMBE shall be deemed
registered.
 A registered BMBE shall be issued a Certificate of Authority
as proof of registration, effective for a period of two years.
The application is renewable every two years.

Taxes and Licenses Price
DTI Fee- Sole Proprietor ₱200.00
BIR Registration with Doc stamp 515.00
Mayor’s Permit 5,500.00
Mayor’s Certificate 55.00
Brgy. Permit Fee 100.00
Electrical Inspection Fee 400.00
Sanitation Fee 110.00
Garbage Fee 110.00
Health Certificate Fee 50.00
Building Inspection Fee 400.00
Plumbing Inspection Fee 400.00
Occupational Permit Fee 110.00
Fire Inspection Fee 260.00
Business Plate Fee 220.00
Signboard Inspection Fee 250.00
Business Stickers 55.00
Verification for Locational 55.00
Clearance
Brgy. Micro Business Enterprise 1,000.00
(BMBES) Fee
Total Licenses Expense ₱9,790.00
UTILITIES:
 WATER- the supply of the water will be from the Maynilad
(₱1,200.00 per month)

 ELECTRICITY- the supply of electricity of the store will be
from the Meralco (₱3,500.00)
SUPPLIER ADDRESS
Bldg. 2 Store & 2M, 11/88 Shopping
Leon’s Store mall Reina Regente St. Brgy. 293
zone 28 Binondo Manila.

Bake & Beyond 1479 Jose Abad Santos Avenue,
1012 Tondo Manila

Judith Store F, Sevilla Blvd. Brgy. Taṅong
Malabon City.
PALITAW WITH CHEESE FILLING
Ingredients
 Glutinous rice flour
 Grated coconut
 Sugar
 Sesame seeds
 Cheese
Equipment
 Frying pan
 Bowl
 Strainer
 Cooking Pot
Procedures
● Mix glutinous rice flour, water and oil, knead until smooth.
● Roll like a ball and flatten with your hands.
● Put a cheese filling in the center and roll into a ball.
● Cook it in a boiling water until palitaw is float.
● Let it cool and roll in a grated coconut, sugar with fried
sesame seeds.
PALITAW WITH CHOCOLATE FILLING
Ingredients

 Grated coconut
 Sugar
 Sesame seeds
 Chocolate
Equipment
 Frying pan
 Bowl
 Strainer
 Cooking Pot
Procedures
 Mix glutinous rice flour, water and oil, knead until smooth.
 Roll like a ball and flatten with your hands.
 Put a chocolate filling in the center and roll into a ball.
 Cook it in a boiling water until palitaw is float.
 Let it cool and roll in a grated coconut, sugar with fried
sesame seeds.
PALITAW WITH YEMA FILLING

Ingredients
 Grated coconut
 Sugar
 Sesame seeds
 Yema
Equipment
 Frying pan
 Bowl
 Strainer
 Cooking Pot
Procedures
 Roll like a ball and flatten with your hands.
 Put a yema filling in the center and roll into a ball.
 Cook it in a boiling water until palitaw is float
sesame seeds.
YEMA FILLING
Ingredient
 Condensed milk
Equipment
 Cooking Pot
Procedures
1. Boil water and put a condensed milk in a pan.
2. Boil for 2-3 hours.
PALITAW WITH PEANUT FILLING
Ingredients

 Grated coconut
 Sugar
 Sesame seeds
 Peanut
Equipment
 Frying pan
 Bowl
 Strainer
 Cooking Pot
Procedures
Roll like a ball and flatten with your hands.
 Put a peanut filling in the center and roll into a ball.
 Cook it in a boiling water until palitaw is float.
sesame seeds.
PUTO WITH CHEESE
Ingredients
 All-purpose flour
 Evaporated Milk
 Sugar
 Baking powder
 Water
 Egg
 Cheese
PROCEDURES
1. Combine all ingredients, mix well.
2. Pour prepared puto cheese in greased small muffin cups
about half full and steam for 10-15 minutes.
KUTSINTA
Ingredients
 Rice flour
 All-purpose flour
 Brown sugar
 Water
 Lye water
 Food color
Equipment’s
 Bowl
 Steamer
 Measuring cups
 Frying pan
Procedures
 In a mixing bowl, combine all the dry ingredients starting
from the rice flour, all-purpose flour and brown sugar then
mix all the ingredients.
 While mixing, add water gradually and continue to mix until
all ingredients are completely distributed.
 Add lye water and food color then continue mixing.
 Put the mixture into individual molds and steam for 40
minutes to an hour.
 Serve with grated coconut or yema.
YEMA SPREAD
Ingredient
 Condensed milk
Equipment
 Cooking Pot
Procedures
 Boil water and put a condensed milk in a pan.
 Boil for 2-3 hours.
BIKO WITH LANGKA

Ingredients
 Glutinous rice
 Water
 Brown sugar
 Coconut milk
 Langka
Equipment
 Frying pan
 Spatula
 Cooking pot
PROCEDURES
1. Rinse the rice until water runs clear.
2. In a pot boil the rice and water.
3. Bring to a boil, stir then cook in low heat for about 10
minutes. Set aside.
4. In another pot, combine coconut milk and brown sugar. Bring
to a boil.
5. Add the cooked rice, cook in low heat white stirring
constantly until the rice mixture is almost dry and very sticky
for about 30 minutes. Then put
Transfer to a serving tray and flatten the surface
SUMAN
Ingredients
 Glutinous rice
 Coconut milk
 Sugar
 Salt
 Banana leaves
Equipment
 frying pan
 strainer
 steamer
 ladle
 measuring cups
PROCEDURES
● Wash the glutinous rice and drain.
● Using low heat, boil glutinous rice in coconut milk
● Add salt and sugar.
● Stir until mixtures thicken.
● Let the rice cool down.
● Cut banana leaves.
● Roll 3tbsp of rice in banana leaves.
● Tie both ends using banana leaves.
Steam for 30 minutes

RAW MATERIALS COSTING
Cassava Flour White Sugar
Glutinous Rice Glutinous Rice Brown Sugar
Flour
Evaporated Milk Baking Powder Egg Vanilla
Sesame Seeds Coconut Milk

Lye Food Color
Cheese Chocolate Condensed Peanut
Milk
Banana Leaves Langka
PRODUCT COSTING OF PALITAW

Palitaw w/ Quantity Prices Total
Cheese fillings
Glutinous Rice 1 1/2 kilo 70 per kilo P105
White Sugar 1 kilo 55 per kilo 55
Sesame ¼ 15 15
Seeds
Grated 2 25 50
Coconut
Cheese 2 40 80
Total
P205 P305

Chocolate
fillings
Sesame ¼ 15 15
Seeds
Grated 2 25 50
Coconut
Chocolate 2 45 90
Total P210 P315

Yema fillings
Sesame ¼ 15 15
Seeds
Grated 2 25 50
Coconut
Yema 2 28 56
Total P193 P281

Peanut fillings
Sesame ¼ 15 15
Seeds
Grated 2 25 50
Coconut
Peanut 1 100 P100
Total P265 P325
PRODUCT COSTING OF PUTO

Puto Quantity Prices Total
Flour 1 kilo P30 P30
Sugar ½ 23 per 1/2 kilo 23
Evaporated 1 can 20 20
milk
Baking 1/16 5 5
Powder
Egg 6 pieces 4 24
Cheese 2 40 80
Total P122 P182
PRODUCT COSTING OF KUTSINTA
Kutsinta with Quantity Prices Total

yema dip
All-purpose 1 kilo 35 per kilo 35
Flour
Brown Sugar ¾ 40 40
Lye water 2 tablespoon 2 2
Cassava flour 1/2 24 24
2 pieces 1 2
Food Color
Yema 2 28 56
Total P130 P159
PRODUCT COSTING OF BIKO

Biko with Quantity Prices Total
langka
Glutinous Rice 1 kilo 55 per kilo 55
Brown Sugar ¾ 30 30
Langka ½ 30 30
Coconut Milk 2 25 50
Total P140 P165
PRODUCT COSTING OF SUMAN
Suman Quantity Prices Total

Glutinous Rice 1 kilo P55 P55
White Sugar ¾ 42 42
Banana 3 roll 10 30
leaves
Coconut Milk 2 25 50
Total P132 P177
MATERIALS COSTING
Kitchen Tools Quantity Prices Total
Pan XL 1 900 900
Pan Medium 2 400 800
Steamer XL 2 1,500 3,000

Tongs 3 35 105
Metal Spatula 4 20 80
Rubber Spatula 2 100 200
Strainer Large 2 100 200
Measuring Cups 1 150 150
Measuring Spoon 1 100 100

Timer 1 150 150
Mixing Bowl 3 300 900
Disposable Gloves 24 box 50 1,200
Glass 10 10 100
Plate 24 15 360
Small Plate 24 10 240
Spoon 50 5 250
Fork 50 5 250
Knife 3 60 180
Cutting Board 3 45 135

Food Scale 1 150 150
Molder Medium 120 pcs. 140 140
Molder Small 120 pcs. 120 120

Cling Wrap 12 200 2,400
Food Tray 5 100 500
Tray 5 35 175
Pitcher 4 35 140
Wok 3 100 300
Total P4,835 P13,225
Office Supplies Quantity Prices Total

Printer 1 3,000 3,000
1 5,000 5,000
Computer Set
Office Chair 1 1,500 1,500
Logbook 12 45 540
Ballpen 3 box 50 150
6 pieces 60 360
Padlock
Wall Clock 3 50 150
Clip 2 pack 20 40
Stapler 1 50 50
Calculator 2 150 300
Bond Paper 4 rim 140 560
Cash Box 1 200 200

Sticky Note 5 8 40
Puncher 2 50 100
Filing Cabinet 3 65 195
Scissors 4 20 80
Folders 20 pieces 5 100
Masking Tape 1 pack 120 120
Pencil 1 box 45 45
Sharpener 4 10 40
Correction tape 6 10 60
Pentel pen 2 45 90
Push Pin 1 pack 50 50
Board 1 200 200

Total P10,893 P12, 970
Leasehold Improvement Quantity Price Total
Fluorescent 8 250 2000

Led Bulb 6 100 600
Paints Pale 1 900 900
Basin 1 700 700

Total 10 2,015 4395
Cleaning Supplies Quantity Prices Total
Mop 1 600 600

Steel Wool 9 10 90
Dishwashing Liquid 12 pieces 40 480

1.5 liter
Trash bin 2 60 120

Broom & Dustpan 1 100 100
Detergent Powder 12 pieces 64 768

1 kilo
Pail 1 110 110
Tissue 12 packs 150 1,800

Table Napkin 12 pack 75 900
Trash Bag 60 roll 60 3600
Sponge 10 3 30
Total P1,272 P8,598

Price Total
Furniture & Fixtures Quantity
Plastic Table 2 1,000 2,000
Wood Table 4 880 3,520

Office Table 1 1,500 1,500
Wood Chair 8 500 4,000

Office Chair 1 1,000 1,000
Monobloc Chair 6 250 1,500
Kitchen Cabinet 1 2,000 2,000

Cashier Cabinet 1 3,500 3,500
Glass Display Counter 1 5,000 5,000
Total 25 P15,63 P24,02

0 0
Store Equipment Quality Price Total

Exhaust Fan 2 780 1,560
Wall Fan 2 1,200 2,400
Freezer 1 15,950 15,950
Gas Stove 2 650 1,300
Gas Tank 2 2000 4,000

Fire Extinguisher 1 1,500 1,500
Sprinkler 1 1,200 1,200
Air con 1 11,999 11, 999
Total 12 P35,280 P39,750

TIME AND MOTION
PRODUCT WEIGHT PREPA- WEIGHT OF DURATIO QUANTITY QUANTITY QUANTITY

RATION THE PRODUCT N PER KILO PER DAY PER
TIME MONTH
BEFOREAFTE
R
PALITAW 20 40 50 8 85 pieces 85 pieces 2,210

CHOCO- minute grams gram minutes pieces
LATE s s of
cooking
1.Gluti- 1 kilo
nous rice
2. Water 250 ml
3. Gra-
ted .50 kilo
coconut
4. White
sugar
1 kilo
5. Sesa-
me seeds
6.Choco- .25 kilo

late
2 jar
CHEESE 20 40 50 8 85 pieces 85 pieces 2,210

minutes grams grams minutes of pieces
1. Gluti- cooking
nous rice 1 kilo
2. Water
250ml
3. Grated
coconut
.50 kilo
4. White
sugar
1 kilo
5. Sesa-
me seeds
6.cheese .25 kilo
2 pack
YEMA 20 40 50 8 minutes 85 pieces 85 pieces 2,210
minutes grams grams of cooking pieces
1. Gluti-
nous rice 1 kilo
2. Water
250 ml
3. Grated
coconut
.50 kilo
4. White
sugar
1 kilo
5. Sesa-
me seeds
6. Yema .25 kilo
2 can
PEANUT 20 40 50 8 minutes 85 pieces 85 pieces 2,210

minutes grams grams of cooking pieces
1. Gluti-
nous rice 1 kilo
2. Water
250 ml
3. Grated
coconut
.50 kilo
4. White
sugar
1 kilo
5. Sesa-
me seeds
.25 kilo
6. Peanut
1 jar
PRODUC WEIGH PREPA WEIGHT OF DURATIO QUANTIT QUANTIT QUANTIT
T T - THE N Y Y Y
RATIO PRODUCT PER KILO PER DAY PER
N MONTH
TIME BEFOR AFTE
E R
Kutsint 20 50 40 15 100 100 2,600

a minute grams grams minutes pieces pieces pieces
1 kilo s of cooking
1. Rice
flour
.50 kilo
2. Cas-
sava
flour .75 kilo
3.brown
sugar 1Liter
4. Water 2 table
spoon
5. Lye
water 2 can
6 yema
PRODUC WEIGH PREPA- WEIGHT OF DURATIO QUANTIT QUANTITY QUANTITY

T T RATION THE PRODUCT N Y PER DAY PER
TIME PER KILO MONTH
BEFOREAFTE
R
PUTO 20 50 40 15 90 pieces 90 pieces 2,600

CHEESE minute grams grams minutes of pieces
s cooking
1. Flour 1 kilo
2. White .50 kilo

sugar
3.
Baking 1l16
powder kilo
4. Eggs 6
pieces
5.
Evapo- 1 can
rated
milk
6. Water 500ml
7.butter 1l4
8. Vanilla 2
extract table-
spoon
9.cheese 2 pack
PRODUC WEIGHTPREPA- WEIGHT OF DURATIO QUANTITY QUANTITY QUANTITY

T RATION THE PRODUCT N PER KILO PER DAY PER
TIME MONTH
BEFOREAFTE
R
SUMAN 30 70 80 30 30 pieces 60 pieces 1,560

minutes grams grams minutes of pieces
1. Gluti- cooking
nous rice 1 kilo
2. Coco- .50 kilo

nut milk
3. Sugar .75 kilo
PRODUC WEIGH PREPA- WEIGHT OF DURATIO QUANTIT QUANTITY QUANTITY

T T RATION THE PRODUCT N Y PER DAY PER
TIME PER KILO MONTH
BEFOREAFTE
R
BIKO 30 100 100 30 20 pieces 40 pieces 1,040

minute grams grams minutes of pieces
1. Gluti- 1 kilo s cooking
nous rice
2. Coco- .50 kilo

nut milk/
grated
3. Brown .75 kilo

sugar
4. Lang- .50 kilo

ka
CHAPTER 5
FINANCIAL
ASPECT
FINANCIAL ASPECTS
FINANCIAL ANALYSIS
It is the process of evaluating the business projects,
budgets, and other finance related entities to determine their
performance and suitability. It is used to analyze whether an entity
is stable, solvent, liquid or profitable enough to warrant a monetary
investment.
OBJECTIVES
a. To make a realistic, complete and conservative estimate
of the total cost to put up a project of its capital
requirements.
b. To determine the amount of capital financing available
and borrowings needed, including possible source and
terms.
c. To make complete, safe and realistic projections of
operating cost and revenues.
d. To determine whether the project will be able to pay its
total debt with a reasonable margin of safety.

e. To determine the necessary financial arrangements to
ensure that the project will have the cash it needs when
required.
f. To determine the company’s earnings performance and
the soundness and liquidity of its financial positions.
FINANCIAL ASPECTS
The financial aspect of the project feasibility study quantifies the
results of the marketing, technical, management, taxation and legal
phase of the project study and expresses in peso terms the
possible outcome of operating the project.
The major parts of the financial study are:
 Statements of assumptions;
 Possible sources of outside financing, if the capital
requirements cannot be met entirely by the proponents;
 Projected financial statements;
 Details of various amounts contained in the projected
financial statements; and
 Analysis of Financial projections

FINANCIAL ASSUMPTIONS
 The business will start its operation within January 2019.
 The starting capital is Php. 300,000.00.
 Equipment and furnitures has the following useful life of 5
years
 Equipment and furniture will be depreciated using straight
line method.
 Advance payment of rent. One month deposit and one
month advance.
 Expanded withholding tax is paid on the following month.
 Inflation rate is 2.5% in all purchases and expenses.
 Ending inventories are 5% of total purchases.
 Permits and licenses expense will be renewed annually.
 Owner is allowed to withdraw P20,000.00 monthly as his
salary.
 All supplies will be treated as an outright * expenses every
year, including other expenses.
 The owner is assumed to be single with no dependents, for
income tax purposes.
 The business is subject to 3% percentage tax.
 The owner is subject to graduated tax rate.
 End of reporting is December 31. To follow the April 15
annual filing of ITR.
 The owner is an accountant.
SUPPORTING
DOCUMENTS
DTI APPLICATION FORM
DTI BUSINESS NAME REGISTRATION CERTIFICATE
APPLICATION FOR LOCATIONAL CLEARANCE
LOCATIONAL CLEARANCE
HEALTH CLEARANCE
SANITARY PERMIT
BFP APPLICATION FORM
FIRE SAFETY INSPECTION CERTIFICATE
MAYOR’S PERMIT
BIR APPLICATION FORM
BIR CERTIFICATE OF REG.

Kakanin Corner Final Defense 1

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Kakanin Corner Final Defense 1

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A Feasibility Study on

The Faculty of College of Business and Accountancy

City of Malabon University

In partial fulfillment of the requirements in

Management 116: Management Research

Dr. Jaime A. Santos

Basibas, Rochelle Ann N.

Dela Cruz, Rio R.

Ruaya, Shaira Mae B.

In partial fulfillment for the degree of

Bachelor of Science in Management Accounting

The study entitled “Kakanin Corner” has been prepared

and submitted by:

Basibas, Rochelle Ann N.

Dela Cruz, Rio R.

Dingson, Ma. Camela M.

Ruaya, Shaira Mae B.

DR. JAIME A. SANTOS

Approve on the ____ day of ____________ 2018 by the committee

of Oral Presentation, with an average of __________

Noted by: _________________________________

As Bachelor of Science in Management Accounting student

our aim should not be only to learn theoretical concepts in the

classrooms, but it becomes more important as how we apply those

concepts in practices in present scenarios. The world is developing

so fast, and thus the technological and application theory is

changing at a box. We come across many modern theories and

implementation to start a new business or improving working of a

present organization. We must have the knowledge of both theory

their mind in the real business world.

We, the 4th year students of Bachelor of Science in

Management Accounting under the College of Business and

Accountancy were given a task to make a business proposal for our

feasibility study that will be presented to our professor and panelist

to check whether the business is feasible or not.

Feasibility study is the highlights of our subject Management

Research. It is one of the requirements we need to comply as a 4 th

year BSMA students.

This research was accomplished through the participation of

all group members in sharing of knowledge, ideas, time and effort

in performing research needed. This also unveils the skills,

Along the way in creating our feasibility study we faced

many tough challenges and misunderstanding that really test our

characters and patience individually and as a group, but later on we

manage to put together all those things and serve it as our

motivation in fulfilling this research.

Here we are now, the students of Bachelor of Science in

Management Accounting, Group 3, presenting to you our proposal,

our very own “Kakanin Corner”.

We at Kakanin Corner would like to acknowledge the

guidance, cooperation and participation of the following that helped

us conceptualized ideas, thru them this feasibility study has been

First of all, to our Almighty God who always look up and

secure the safety of the proponents, for giving us strength to

continue this study in spite of misunderstanding, and

discouragement we faced in doing this project.

To our parents and families, who gave us financial

assistance, guidance, support, words of encouragement and

wisdom that inspires us to do our best in this Feasibility Study.

To our beloved intelligent professor Dr. Jaime A. Santos,

who has greatly shared his knowledge with us, open-handed

considerations, and his patience and diligence in helping us meet

the necessary works for the completion of our feasibility study.

Approve on the day of ________ 2018 by the committee