Ginamos Mam Nerie

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Lipa City Colleges Graduate School
GINAMOS
A Feasibility Study
Presented to
The Faculty of Graduate School
LIPA CITY COLLEGES
Lipa City
In Partial Fulfillment
Of the Requirements for the Degree
MASTER IN BUSINESS ADMINISTRATION
NERIE MAE M. BIGOL
JANUARY 2019
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APPROVAL SHEET
This feasibility study entitled “GINAMOS”by Nerie Mae M. Bigol in

partial fulfillment of the requirements for the degree of Master in Business
Administration has been examined and is recommended for acceptance
and approval for oral examination.
WILHEM D. SISCAR, Ed. D.

Adviser
-----------------------------------------------------------------------------------------------
PANEL OF EXAMINERS
Approved by the COMMITTEE ON ORAL EXAMINATION with the

grade of ________ on , 2020.
DANTE O. LUBIS, Ph. D.

Chairman
REY FERNAN G. REFOZAR, DBAENGR. RODEL F.FALCULAN, MBA

External Member Member
Accepted and approved in partial fulfillment of the requirements for the

degree of Master in Business Administration.
Comprehensive examination taken with a grade of “Passed”
DANTE O. LUBIS, Ph. D.

Dean, Graduate Studies
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ACKNOWLEDGEMENT
The researcher would like to express special thanks to the
individuals who willingly took a huge part for the completion of the study be
possible. All of the efforts and hardwork exerted are very much
appreciated.
To Dr. Wilhem D. Siscar, the adviser who gave his unending support
with a lot of patience and trust with his students that serves as
encouragement that leads to the success of the study.
Last and foremost, the researcher would like to thank God Almighty
who blessed her strength, knowledge, and ability to undertake the study
satisfactorily with perseverance. This achievement is for all the above
mentioned in return to give warm and deep gratitude.

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TABLE OF CONTENTS
Content Page
TITLE PAGE 1
APPROVAL SHEET 2
ACKNOWLEDGEMENT 3
TABLE OF CONTENTS 4
Summary of the Project 12
Name of the Firm 12
Plant Location 13
Brief Description of the Product 13
Vision 14
Mission 14
Market Feasibility 14
Technical Feasibility 15
Management Feasibility 15
Financial Feasibility 16
Socio Economic Feasibility 16
CHAPTER I – BACKGOUND OF THE STUDY 17
Introduction 17
Brief Background of the Study 19
Objectives of the Study 20
Scope and Limitations of the Study 21
Definition of Terms 23
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CHAPTER II - MARKET FEASIBILITY 25
Methodology 25
Research Design 26
Respondents of the Study 26
Data Gathering Instrument 27
Data Gathering Procedure 27
Statistical Treatment of Data 28
Demand 31
Historical Demand 31
Projected Demand 34
Major Consumer of the Product 37
Supply 37
Historical Supply 37
Projected Supply 38
Market Share 39
SWOT Analysis 39
Strengths 39
Weaknesses 39
Opportunities 40
Threats 40
Market Strategies/Program 42
Product Strategy 42
Place Strategy 42
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Pricing 42
Promotion Strategy 43
Product Description 43
Brand Name 45
Packaging 46
Generalization 47
CHAPTER III - TECHNICAL FEASIBILITY 48
Product Description 48
Uses of Product 48
Manufacturing Process 49
Production Schedule 54
Plant Location 56
Factory Equipment 56
Factory Furniture and Fixtures 56
Factory Tools and Supplies 57
Maintenance Supplies 57
Office Supplies 57
Direct Materials 57
Indirect Materials 58
Lease and Leasehold Improvement 59
Utilities 59
Electricity and Water 59

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Telephone 61
Waste Disposal 61
Direct Labor Requirement 62
Generalization 63
CHAPTER IV - MANAGEMENT FEASIBILITY 64
Forms of Business Ownership 64
Capitalization 65
Manpower Requirement 66
Job Description 66
Compensation 67
Organizational Policies 69
Personnel Policies 76
Employment Requirements 76
Classification of Employees 77
Work Schedule 77
Attendance/Punctuality 77
Performance Appraisal 78
Code of Ethics and Code of Conduct 78
Food Safety 78
Supplier Standards 79
Professional Integrity 79
Improving Service 79
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Employee Relations 80
Labeling 80
Legal Requirement 80
CHAPTER V - FINANCIAL STUDY 82
Capital Requirement 82
Source of Financing 85
Financial Assumptions 85
Total Project Cost 8
Financial Statements 8
Projected Capital Statement 8
Projected Income Statement 8
Statement of Cash Flow 9
Projected Balance Sheet 9
Financial Analysis 9
Financial Ratio 9
CHAPTER VI SOCIO-ECONOMIC CONTRIBUTION 97
Government Revenue 97
Labor Employment 98
Business Generation 98
Benefit to Customers 99
Benefit to the Environment 99
BIBLIOGRAPHY 100
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APPENDICES
APPENDIX A: Production Budget

Direct Materials Budget
Direct Labor Budget
Factory Overhead Budget
Selling and Administrative Expense
Cost of Goods Manufactured
Product Costing and Pricing
APPENDIX B: Permit to Engage in Business
And Building Permit Application 109
APPENDIX C: Certificate of Completion Civil Works 113
APPENDIX D: Electrical Permit 115
APPENDIX E: Fencing Permit 118
APPENDIX F: Plumbing Permit 121
APPENDIX G: Sanitary Permit to Operate 124
APPENDIX H: Permit for Temporary Service Connection 125
CURRICULUM VITAE 126

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LIST OF TABLES
Table No. Title Page
1 Historical Demand 33
2 Projected Demand 36
3 Historical Supply 37
4 Projected Supply 38
5 Production Schedule 54
6 Production Equipment 56
7 Factory Furniture and Fixtures 56
8 Raw Materials 57
9 Utilities Expense 59
10 Direct Labor 62
11 Overhead Requirements 62
12 Monthly Compensation 67
13 Monthly Compensation 5 Years 67
14 Annual Compensation 5 Year Period 67
15 SSS Contribution 5 Year 68
16 Philhealth Contribution 5 Year 68
17 HDMF Contribution 5 Year 68
18 Permits and Licenses for Initial Year 81
19 Permits and Licenses 5 Year 81
20 Initial Capital Requirement for Operations 83

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22 Capital Statement 8
29 Income Statement 8
30 Cash flow Statement 9
31 Balance Sheet 9
LIST OF FIGURES
Figure No. Title Page
1 Brand Name 45
2 Packaging 46
3 Gantt Chart 55
4 Organizational Chart 64
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Summary of the Project
This study is conducted to find out if selling of ginamos also known
as mashed overripe banana is feasible and may enter the market. There
are some existing snacks made out of banana which is very well known.
For example, “Banana Cue” and “Turon”. But there is another interesting
way on how to make a snack out of bananas that will surely satisfy the
craving of the consumers.
Supporting this study, the researcher noticed that overripe bananas
was considered waste after producing the said existing snacks in the
market. That is why she came up to an idea to include those so called
overripe bananas in the making of the new proposed product which was
“Ginamos”. This is to justify the Filipino belief term “arimuhanan” by turning
weakness into an opportunity. In addition, healthy benefits that can get
from banana is mostly in the overripe ones so obviously that the healthy
lifestyle especially those who are health conscious was considered. Lastly,
she also considered how to make ginamos be consumed conveniently.

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Name of the Firm
Ginamos is a Bicol word meaning mashed in English and kuyumos
in tagalog. Ginamos is a snack that was adapted from the cooking
experimentation of a loving Bicolana grandmother. Due to the hardships
experienced by her family financially, the grandmother always made sure
that every food she prepared would not be wasted and would provide all of
her children. That was when she discovered her own recipe of Ginamos.
Her story was very inspiring so that the researcher adapted her
masterpiece for the title of the firm.
Plant Location
The plant location was placed at the new building of Lipa City
Colleges for LCC-Silvercrest Senior High School since their students was
the target market due to their number of population.
In line with this, Lipa Palengke is just nearby for the procurement of
raw materials and other equipment needed.

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Brief Description of the Product
The proposed product will fit the taste buds of the target market
which is all ages. Aside from it will give new kind of taste, it is also
convenient to consume and is very health friendly. It can be high in
demand since snack has always been part of daily eating routine of the
people. One more good thing, it is also suitable for those who are heavy
breakfast eater for it will give more energy for the rest of the day. Mashed
bananas including the overripe ones was mixed with eggs, condensed and
evaporated milk, all purpose cream, vanilla oil extract, salt (optional), all
purpose flour, and the flavoring as the main ingredients to be fried with a
small amount of healthy margarine.
Vision
To establish a business offering delicious and nutritious snack and
soon be well known not only in Lipa but also in other places.
Mission
To satisfy consumers by providing alternative heavy and healthy
snack.
Market Feasibility
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The Ginamos set target market will be justified by the number of
employees and students of Lipa City Colleges also all the people passing
by and attending mass at Lipa Cathedral. Ginamos will be patronized by
the consumer by its attractive and interesting appearance such as its
shape. This is not to give bad remarks to those existing snacks made out
of bananas but some people can find it hard to eat. For example turon,
sliced bananas into half covered by wrapper may slip out. Another is
banana cue, the sticks combining the sugar coated bananas give a little
hassle since the consumer will worry for the possibility that the bananas
may fall out. Unlike ginamos, it can be carried directly by the hand with a
packaging made out of paper.
Aside from all mentioned above, Ginamos is very affordable to the
point that customers can buy a lot by not spending too much. Once this
proposed product is strongly established, it can have stores at other places
to offer the same product for the people to experience the delicious taste
and health benefits of Ginamos.
Technical Feasibility
The production of the new proposed product was conducted easily.
No need for any expensive machineries since it only requires hand effort.
The sanitation during the production was ensured for better qualitative
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outputs. To be specific, clean equipment was used and neat storage was
provided also for the raw materials storation.
Management Feasibility
The form of organization of Ginamos was sole proprietorship. This is
very easy to manage since there is only one owner to lead and implement
the strategies plotted in able to meet the goals of the firm. The
organizational chart was very simple by showing the flow starting the
procurement stage to production until the goods will be available for sale.
The proposed business followed the right process to certify the legality for
smooth run of the business.
Financial Feasibility
When it comes to capital, economical amount of money for initial
investment is enough to fund the start-up operation of the business since
all of the resources needed is very affordable. In line with that, the owner
allotted right price for the product based on the initial capital invested to
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meet the budgetarian thinking of the customers and for faster return of an
investment as well for the business be able to go on with its cycle in the
near future. With this, the proposed business was able to provide just
salary to the employees plus right computation of their contribution that
serves as their additional benefit. For better understanding of the said
activities, monitoring will be shown by financial statements.
Socio-Economic Feasibility
The proposed business will share its success by conducting a CSR
to those places wherein people are in need. This is not the usual thing like
giving food but also the business offered a short period of teaching lesson
on how to make a product our firm is selling. This is to help them develop
their skills for them to be able to work to support their daily needs. The
researcher also injected a friendly competition wherein the most well
prepared presentation will win with a corresponding prizes involving
monetary. Motivating them and making them part of a fun recreation can
increase their moral and positive thinking in life, to unwind and enjoy.
Moreover, this activity made sure obeying the right disposal of waste to
avoid pollution that can destroy the environment.

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CHAPTER I
BACKGROUND OF THE STUDY
Introduction
Merienda is a light meal usually taken in the afternoon or for brunch,
it fills in the meal gap between the noontime meal and the evening meal,
being the equivalent of afternoon tea or between breakfast and lunch. It is
a simple meal that often consists of a piece of fruit, cookies, yogurt, and
other snacks paired with juice, hot chocolate, coffee, spirits, or other
beverages.
The region in Mindanao is dubbed as the banana capital of the
Philippines. In 2014, the region produced 762,040.78 metric tons of
bananas, which were exported to countries such as Japan, China, Iran,

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Korea, and Singapore. The top variety for export is the Cavendish banana
while other varieties like lakatan and latundan remain to be the popular
kinds of banana grown in the Philippines. Cardava, another variety, is the
main ingredient used in cooking banana cue, banana chips, binignit, and
turon.
The said snacksare very common for its delicious and sweet taste
and tummy fulling feeling. As everyone can notice, the kind of banana that
was used is the better ones and avoiding the overripe ones.
But there is another way to make a snack out of bananas. It was
originated from the Bicol region. It is very efficient to make and cost
effective since it has a minimal ingredients to provide. It also fits the health
conscious group of people because bananas are high and rich in minerals
called potassium and contain good levels of protein and dietary fiber.
Since banana snacks have no tendency in turning down in the
market, the proposed product will be well known in other parts of the
Philippines not only in Bicol.

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Brief Background of the Study
Maruya is a type of fritter from the Philippines. It is usually made
from saba bananas. The most common variant is prepared by coating
thinly sliced and "fanned" bananas in batter and deep frying them. They
are then sprinkled with sugar (Veneracion, 2012).
The new proposed product can be mistakenly recognized as
Maruya. But there are still differences present in making Ginamos. Maruya
requires thinly slice saba bananas while Ginamos needs to be completely
mashed. To make it more special, there are some additional ingredients to
be mixed with to make Ginamos tastier than the usual like for example,
flavorings.
Products made out of bananas are everywhere and will never be out
in the market. The proposed business will try to introduce another product
in line which will be targeting all ages. The proposed product being
healthily produced is given.

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Objectives of the Study
The overall objective of the study is to determine the feasibility of
selling ginamos. The following are the set of specific objectives:
1. To anticipate the market feasibility by introducing new unique
product that can attract the eyes of potential buyers so we can
measure the demand and supply.
2. To direct the technical feasibility by proper implementation of the
production processes and with that, we should see the loopholes
that should be filled in meaning innovating the existing strategies for
product improvement.
3. To control the management feasibility by following the policies and
determining whether there are any changes needed to prepare for
possible downfalls that may encounter by overcoming those.
4. To calculate the financial feasibility by monitoring the money starting
to the invested capital, the costs occurred, and the profit that will be
gathered.
5. To internalize the corporate social responsibility that can be
implemented for the community.

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Scope and Limitations of the Study
The researcher would like to know if Ginamos will meet the craving
satisfaction of the students and employees of Lipa City Colleges. It will
consider their taste differences, earning and the worth of living for them to
be able to purchase the proposed product. Conducting survey
questionnaires will be necessary. On the other side, there are present
limitations that can trigger the result of the feasibility.
First, respondents are not familiar to the proposed product so they
have no any idea in answering the questionnaires. More effort in
introducing the product should be implemented by distributing flyers or
leaflets showing the proposed product.
Second, respondents in the survey may not be interested to answer
the questionnaires and had no intentions on trying the proposed product. A
brief description of the product should be disclosed to the respondents
before answering the questionnaires that will help them in evaluating.

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Third, the result of the survey may not be enough to measure the
feasibility of the proposed product. More number of respondents should be
added for more reliable and credible output.
Fourth, competitors have the most number of loyal customers that
will think twice in trying the new proposed product. Most competitors are
fully established meaning they already built high barriers which is difficult
to ruin. Researcher should do its best to exceed the status of the existing
competitors by offering the proposed product at lower cost among the
others.
Fifth, the proposed product is new entrant in the market. More
knowledge in business management should be acquired for improving
critical thinking skills for firm decision making to be competitive and expert
enough in gathering necessary data.

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Definition of Terms
To better understand the study, the researcher provided some
resourceful meaning for some terms most especially for the unfamiliar
ones.
 Ginamos - fried mashed saba bananas including the overripe ones.
 Banana - is an edible fruit, botanically berry produced by several
kinds of large herbaceous flowering plants in the genus Musa.
 Saba banana - is a triploid hybrid (ABB) banana cultivar originating
from the Philippines. It is primarily a cooking banana, though it can
also be eaten raw. It is one of the most important banana varieties in
Philippine cuisine.
 Overripe bananas - are the past point of being ready to eat and are
too soft.
 Arimuhanan - filipino belief, most especially by the old ages
meaning being thrifty.

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 Egg - an oval or round object laid by a female bird, reptile, fish, or
invertebrate, usually containing a developing embryo. The eggs of
birds are enclosed in a chalky shell, while those of reptiles are in a
leathery membrane.
 All purpose cream - is versatile enough to be used in a number of
ways. It also can be used for stews, sauces, soups, salad dressings,
and specific kinds of desserts (which don't use whipped cream) due
to its stabilized formula.
 Condensed milk - canned milk that has been thickened by
evaporation and sweetened.
 Evaporated milk - a processed form of milk that has had some of
the liquid removed by evaporation.
 Vanilla extract - is a solution made by macerating and percolating
vanilla pods in a solution of ethanol and water. ... Although its
primary flavor compound is vanillin, pure vanilla extract contains
several hundred additional flavor compounds, which are responsible
for its complex, deep flavor.

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 All purpose flour - made from hard winter wheat contains 13% to
15% protein (gluten). Flour made from wheat grown in the hot
months of summer is soft wheat with only 4% to 9% gluten. Bread
flour is made from hard wheat which produces dough that is elastic
and can expand well.
 Margarine - a butter substitute made from vegetable oils or animal
fats. Can be used for frying.
 Butter - a pale yellow edible fatty substance made by churning
cream and used as a spread or in cooking.
 Skewer - is a thin metal or wood stick used to hold pieces of food
together. The word may sometimes be used as a metonym, refers to
the entire food item served on a skewer, as in "chicken skewers".
Skewers are used while grilling or roasting meats and fish, and in
other culinary applications.
 Batter - is thin dough that can be easily poured into a pan. Batter is
used mainly for pancakes, light cakes, and as a coating for fried
foods. The word batter comes from the French word battre which
means to beat, as many batters require vigorous beating or whisking
in their preparation.
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CHAPTER II
Market Feasibility
The interaction of the seller and the consumer takes place in a
market. Market offers a lot of available goods for sale to provide options to
the consumer. The relationship between the seller and the consumer is a
give and take process. Market feasibility study involves investigation of the
target market identifying the potential threats and finding out solutions to
overcome them. It takes into account the significance of the business in
the projected area. These studies are done on ideas, campaigns, products
and processes. In conducting the said study, there should be a definite
goals in proving its feasibility.
Methodology
This chapter presented what method was used in collecting the
opinions of the consumer and proved the benefit to the study. The method
conducted was through disseminating questionnaires for survey. Research
design, respondents of the study, data gathering instrument and procedure
as well as the statistical treatment of data are also included in determining
if the proposed product is feasible.
Research Design
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Quantitative research is defined as a systematic investigation of
phenomena by gathering quantifiable data and performing statistical,
mathematical, or computational techniques.
The researcher preferred conducting survey to determine what
would be the effective strategies in introducing the new proposed product
in the market that will build strong relationships between the seller and the
consumer.
Respondents of the Study
The respondents of the study are senior high school students of Lipa
City Colleges which include ages from 15-20 years old since they are all
accessible in one (1) building wherein the said proposed business is
located.
Data Gathering Instrument
A self-administered survey questionnaires was used in this study.
They will be distributed to each strands with designated sample size
number. The said survey will test if the proposed product is feasible to offer
in the market.
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The questionnaire will be divided into three (3) parts. The first part is
the personal information of the respondent’s which includes the name,
address, age, and gender. The second part of the questionnaire will focus
on the related product information of the new proposed product. The last
part will be all about the product introduction to test the familiarity of the
consumers to the new proposed product which is Ginamos and their will be
also a provided blank portion for the consideration of the comments and
suggestions of the respondents for further improvement of the proposed
product.
Data Gathering Procedure
Data gathering is the collection of tools that was distributed during
the survey. Questions on the survey questionnaire are prepared, evaluated
and validated by the adviser and was distributed inside the vicinity of the
target market.
Statistical Treatment of Data
Purposive Sampling was conducted meaning that their is no
need for the Raosoft computation.
Demand
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Demand is an economic principle referring to a consumer's desire to
purchase goods and services and willingness to pay a price for a specific
good or service (Chappelow, 2019).
Past Demand/Historical Demand
Historical demand is the foundation of the small business in decision
making to forecast the upcoming demand
is the basis for many important small business decisions in forecasting
future demand (Goldman, 2019).
Projected demand uses predictive analysis to understand and
predict customers’ demand for a product or service over a period of time.
Historical Demand (with table)
Banana is one of the most popular of all fruits. Although it is viewed
as only a dessert or an addition to breakfast cereal in most developed
countries, it is actually very important agricultural product. Slices of banana
and kamote (sweet potatoes) are coated in brown sugar, deep fried in oil,
then served in skewers. Turon is made of banana slices and jackfruit,
wrapped in spring roll paper and brown sugar. It's also deep fried until the
sugar caramelizes. These sweet treats were said to be developed by

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communities that lived near root crop fields and banana trees. The surplus
from harvest would be given to neighbors and eventually sold by the
roadside.
Projected Demand
Ginamos will be using banana as main ingredient. The researcher
surmised that there would be a good demand for its product within the
target market. For the projected demand, the researcher chose SHS
Students of LCC Silvercrest nearby the proposed stall area to be the
respondents. Of the one hundred eleven (111) student-respondents, about
98% buy or eat snacks out of bananas like banana cue, maruya and turon.
Out of the 98% of the respondents who bought snacks out of bananas,
90% of them expressed that in cas that other variety of snack made out of
banana like Ginamos in the canteen, they are willing to buy/try it. It has
projected that the demands for Ginamos were as follows:
Population of customers who will try Ginamos = daily customers x % of
those who will buy Ginamos from the stall x % of those willing to try it
= 111 x 0.98 X0.90
= 98 ginamos
A follow-up question was asked for those students who will try to
order the product in the stall, if how often do they buy/eat snacks made out
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of bananas; 20.4% of them said they will try to buy the product every day;
22.4% responded that they would try to buy it every other day; and 57.2%
stated that they would try to buy the product at least once a week.
The computations were as follow:
98 x 57.2% x 5 = 280
98 x 22.4% x 3 = 66 = 366
98 x 20.4% x 1 = 20
Major Consumer of the Product
Major target market of proposed product will cover almost all of the
people regardless of age especially the students of LCC Silvercrest since
craving for snacks has always been in their minds. In fact, Ginamos is
quite a heavy snack that may satisfy their cravings. Even if the said
product is fresh in the eyes of the consumers, they are still willing to take a
risk in trying something new as long as it involves food because good food
is equals to good mood.

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Supply
Supply is the producer's willingness and ability to supply a given
good at various price points, holding all else constant (Wells, 2015).
Historical Supply (with table)
Based on research, the major supplier of bananas are coming from
different parts of Mindanao here in Philippines. They are in Northern
Mindanao, Soccsksargen and Davao as regions while Davao del norte,
Compostella Valley and Bukidnon as Provinces. The banana supplies is
also one of the most major exports we do to distribute not just domestic but
also in international market.
Projected Supply (with table)
Market Share
Market share is a measure of the consumers' preference for a
product over other similar products. A higher market share usually means
greater sales, lesser effort to sell more and a strong barrier to entry for
other competitors. A higher market share also means that if the market
expands, the leader gains more than the others. In addition, Market
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share is the percent of total sales in an industry generated by a particular
company. A company's market share is its portion of total sales in relation
to the market or industry in which it operates (Beam, 2019).
SWOT Analysis
SWOT Analysis is a framework used to evaluate acompany's
competitive position and to develop strategic planning (Grant, 2019).
Strengths
Strengths are those features and areas of your organization where
you can perform better than your competitors in the industry (Farooq,
2018).
Weakness
Weaknesses are internal aspects which prevents benefit and are
intrinsically related to how the organization is managed or the venture is
realized (Bush, 2016).
Opportunity
Opportunities are external factors in your business environment that
are likely to contribute to your success (Parsons, 2018).

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Threat
A set of circumstances that could have a negative influence on the
desired goal (Vliet, 2010)
Ginamos SWOT Analysis is as follows:
Strengths
 Use of healthy ingredients and thrift to procure in the production
 Affordable price compared to the other snacks made out of banana
available in the market
 Simple flow of production
Weaknesses
 Existing competitors offering almost the same product
 Unfamiliarity of Ginamos Mashed Overripe Bananas
Opportunities
 Accessibility of the main ingredient which is banana in the market
 Can be easily innovated through adding of flavors
 Easy to make that can produce a bulk in a short period of time
Threats
 Changing of demand
 Competitors is highly present

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Marketing Strategies and Program
Product Strategy
Bananas are known as extremely healthy and delicious. They
contain several essential nutrients and provide benefits for digestion, heart
health, and weight loss. Aside from being very nutritious, they are also a
highly convenient snack food.
Place Strategy
Ginamos preferred to introduce its product as one of the tenants in
the new building of Lipa City Colleges for LCC-Silvercrest Senior High
School wherein some students and employees are present almost every
day. It can also cater other customers whenever there are an ongoing
event at the Carlos Mojares Gymnasium. Ginamos is confident that their
chosen place of distribution will meet the target familiarity of the people to
the new offered product and will also meet the expected profitability and
stability of the company.
Pricing Strategy
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Since Lipa City Colleges has rental fee for their stalls, it may highly
affect the pricing of the product. On the other side, the raw materials and
equipment needed are not so expensive so Ginamos made sure that the
new proposed product was still affordable and has its right pricing.
Promotion Strategy
Ginamos was easy to promote with its bulk customers around. Not to
use the power, but the researcher is also connected to its target market so
it is much easier to market the product through word of mouth. Being
active on social media is also powerful for additional connection with the
consumers who are also present at the media world.
Product Description
N-S-P-P-USP Model
 Need – The researcher has seen the need of providing an
alternative snack to be offered since the people’s mindset was
looking for new and unique snack that will fit their tastes. It was
observed that the other sellers are offering the usual snacks so the
researcher thought of making twist that will attract the consumers.

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 Situation – Some students of LCC-Silvercrest Senior High School
and even employees, are very conscious to their body weight and
figure. Ginamos was offered in the market since it’s very nutritious
and will not affect their balanced diet. Also the new proposed
product was not considered as one of the gourmet food since a
small amount of healthy margarine was used.
 Person – Most of the people knew about the different snacks made
out of bananas. Some of them are very adventurous or willing to try
new things so Ginamos will also make history in the market.
 Product Description - Ginamos is a mashed saba bananas including
the overripe ones was an alternative way in making snacks made
out of bananas. Its ingredients is very accessible and affordable in
Lipa Public Market. Ginamos was produced easily and healthily for
the consumers.
 Unique Selling Proposition - Introducing Ginamos, which was
produced for convenient consuming will be its unique selling point.
People will find it easy and neat to be eaten. The taste satisfaction
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will be met since the main ingredient will not be limited during the
production.
Brand Name
A brand name is applied by a manufacturer or organization to a
particular product or service. Brand names are most often strategically
thought-out marketing tools geared toward establishing consumer
awareness and fostering brand loyalty (Nordquist, 2019).
Ginamos’ brand name was created simply and eyes friendly with its
color of yellow derived from the color of bananas and brownish color for
the final output. To emphasize the main ingredient, the letter “I” from the
word gInamos was replaced by a banana image with a satisfying
expression meaning Ginamos is very satisfying to eat.
Figure 1. Brand Name

40
Packaging
Packaging is all the activities of designing and producing the
container for a product (Kotler, 2010)
For Ginamos, the promoter will use paper packaging for single or
minimal availment while boxes for bulk. Attached herewith is the sample
food packaging evidence for the.
Figure 3. Packaging
41
Generalization
The marketing aspects involves knowing the feasibility of the new

proposed product in the market by first, determining the historical demand
and supply of some related products wherein the projected demand and
supply can also be forecasted by getting informations from some long time
vendors of the related product by providing evaluated questions.
Determining SWOT Analysis can also help in introducing the new
proposed products in the market to be followed by testing the familiarity of
42
the target consumers by conducting survey questionnaires and
documented one on one interviews. Therefore, the set marketing
strategies will follow starting from the product itself including its brand
name/logo and packaging. Next is the place of distribution conveniency
and accessibility. We also have the competency of our pricing strategy and
the attractiveness of our promotion strategy. Most importantly, the
researcher was not just focusing on gaining profit but also considering the
need of providing new proposed product to the people based on the
current situation that may benefit the consumers while not harming the
environment.
CHAPTER III
TECHNICAL FEASIBILITY
The technical feasibility will cite happenings during the production of
the new proposed product which is Ginamos. It will provide the facilities
where took place and the equipments to be used. This tool is very effective
for long term planning and troubleshooting. It will serve as a flowchart of

43
how Ginamos evolve and move through business to physically reach the
market.
Product Description
A product description is the marketing copy that explains what a
product is and why it’s worth purchasing. The purpose of a product
description is to supply customers with important information about the
features and benefits of the product so they’re compelled to buy
(Duistermaat, 2019).
Ginamos is a delicious and healthy snack that can be alternative for
other well known snacks. Not only the well conditioned bananas was
included but also those overripe bananas to avoid wastes.
Uses of Product
Overripe bananas is healthier than the better ones because it
prevents or delay cell damage, it is easier to digest, it can help combat
cancer, it relieves heartburn, and it is good for cardiovascular health.
Consumer will not hesitate to try the proposed product while also not
worrying for their health.
Manufacturing Process
44
Manufacturing process are the steps through which raw materials
are transformed into a final product. The manufacturing process begins
with the product design and material specification from which the product
is made. These materials are then modified through manufacturing
processes to become required part (Rane, 2019).
Process of Making Ginamos Mashed Bananas
1. Prepare all the ingredients.

45
46
2. Mash bananas.
3. Combine dry ingredients. In a separate bowl, combine all purpose
flour, sugar, baking powder, and salt. Mix well
4. Fold in to the banana mixture.

47
5. Add milk, vanilla extract and beaten egg. Mix well.
6. In a frying pan, heat oil. Scoop a spoonful of banana mixture and fry
until golden brown.

48
7. Remove from the pan and put in the paper towels to remove excess
oil. Sprinkle with sugar.

49
Production Schedule
Production scheduling is the process of syncing and planning the
steps in the manufacturing process to ensure that production runs
smoothly and customers receive what they ordered on schedule
(Gartenstein, 2019).
Table . Production Schedule of Ginamos Mashed Bananas
Year Daily Weekly Monthly Annually

2020 200 1,000 4,000 40,000
2021 250 1,250 5,000 50,000
2022 313 1,565 6,260 62,600
2023 391 1,955 7,820 78,200
2024 488 2,440 9,760 97,600
The estimated daily production volume is 200 Ginamos in the first
year and will be increased by 25% of the total units per day for the next
50
year. Weekly and monthly volumes of production are based on five (5)
working days in a week and 4 weeks in a month schedule, respectively
(No. units per day multiplied by 5; and No. of units per week multiplied by
4). Annual volume of production is based on the 10-month calendar year
since the target market is operating in a full year schedule (No. of units per
month multiplied by 10). All produced products are considered sold.
Figure 3. START UP BUSINESS SCHEDULE – GANTT CHART
OCT NOV DEC JAN
2019 2019 2019 2020

Product Concept Formulation
Feasibility Study
Product Development
Product Testing
Business Registration and Other
Legal Requirements
Employee Selection and
Training
Supplier Selection
Purchase of Capital Equipment
Mobilization
Marketing Activities
Start of Commercial Operation
Plant Location
The Ginamos store can be found in the new building of Lipa City
Colleges for LCC-Silvercrest Senior High School. It is a small stall offering
mainly the mashed bananas to the senior high school students.

51
Equipment
Table . Equipment
EQUIPMENTS PRICE
Imarflex GL-1500C Ceramic Skillet
2,600.00
(Electric Griddle)
1.8 cu.ft. Single Door Refrigerator
5,119.00
(American Home)
Total 7,719.00
Furniture and Fixture
Table . Furniture and Fixture
FURNITURES AND FIXTURES PRICE

Stall Booth P12,500.00
Aile Folding Multi-Height Personal
Table (length 30 in x width 20 in) w/ 1,212.00
delivery fee 213.00
Chair 390.00
Total P14,102.00
52
Tools and Supplies
The tools and supplies used are as follows:
TOOLS AND SUPPLIES PRICE

Oval Server P1,998.00
Mixing Bowl 432.00
Can Opener 129.00
Kitchen Scissor 50.00
Spatula 116.00
Measuring Cup Set 65.00
Measuring Spoon Set 29.00
Food Molder 62.00
Total P2,881.00
Maintenance Supplies
The maintenance supplies that was provided are as follows:
MAINTENANCE SUPPLIES PRICE

Kitchen Tissues 480.00
Broom 200.00
Dust Pan 50.00
Mop 120.00
Rags 480.00
Trash Bin 120.00
Total P1,450.00
53
Office Supplies
The office supplies that has been used are as follows:
OFFICE SUPPLIES PRICE

Record Book P158.00
Stapler 99.75
Ballpen 30.00
Total P278.75
Direct/Raw Materials
Direct/Raw materials are those materials and supplies that are
consumed during the manufacture of a product, and which are directly
identified with that product. Items designated as direct materials are
usually listed in thebill of materials file for a product. The bill of materials
itemizes the unit quantities and standard costs of all materials used in a
product, and may also include an overhead allocation (Bragg, 2019).
The raw ingredients used for making Ginamos are sabang banana
(including the overripe ones), eggs, evaporated and condensed milk, all
purpose cream, a pinch of salt (optional), vanilla extract, margarine or
butter, all purpose flour, and the flavorings: chocolate and peanut butter.
54
Table. Raw Materials
Raw Materials Amount

Saba bananas 100.00
Egg 52.00
Evaporated Milk 56.00
Condensed Milk 120.00
All purpose cream 232.00
Vanilla Extract (60 ml) 30.00
Margarine 40.00
All purpose flour 98.00
Chocolate 236.00
Peanut Butter 120.00
Total 1,084.00
Indirect Materials
Indirect materials are materials used in a production process, but
they are not directly traceable to a cost object (Wilkinson, 2013).
The indirect material used in the production of Ginamos is the paper
wrap used for finished products. (40,000 pcs @ P0.05 = P2,000.00).
Lease and Leasehold Improvement
The rental fee costs Php 4,800 per month inclusive of water and
garbage fee. The said rent fee will increase 10% per year.
55
Utilities
The utilities expense is based on the amount used during an
accounting period, and is included as part of operating expenses in the
income statement of the business (Brown, 2018).
Ginamos will expect a total amount of Php 220.00 for utilities
expense (cellphone load) in a month.
The staff working directly in the Ginamos stall are provided with
cellular phones to be used in contacting suppliers, managers or even
customers who can order their food in advance.
Table . Telephone and Communications Expense
Telephone and
COST
Communications Expense
Telephone and
P220.00
Communications Expense
Grand Total P220.00
Electricity and Water
The electricity expense will be shouldered by the lessee while the
water expense is already included to the rent fee.

56
Table . Direct Labor
Particulars Quantity Unit Cost Daily Weekly Monthly

Staff 1 409.09 409.09 2,045.45 8,181.80
Grand Total 8,181.80
Table . Overhead Requirements (Monthly)
Particulars Amount
Rental Expense P4,800.00
Office Supplies 27.88
Telephone and Communication (Cellphone 220.00

Load)
Permits and others 434.95
SSS 673.00
Philhealth 135.00
Pag-ibig 100.00
13th month pay 681.82
Total P7,072.65
Waste disposal
57
Waste disposal is a proper collection and storation, paying close
attention to labelling, segregating according to chemical compatibility, and
accumulation of wastes in a well-ventilated location. The said location
should be well labeled (Zaman, 2019).
The institution will strictly implement the proper segregation of its
waste disposal. Lipa City Colleges’ new building for LCC-Silvercrest Senior
High School provides garbage bins with proper segregation of non-
biodegradable and biodegradable providing the Ginamos stall an easy
access to proper waste disposal. Afterwards, since the garbage fee is
included to the rent, the maintenance will be the one to collect the
garbage.
Direct Labor Requirement
Direct labor is production or services labor that is assigned to a
specific product,cost center, or work order (Bragg, 2018).
Staff (1)
l Must be 20 years old and above and at least an
Associate graduate of any food and business related
courses
l Must have at least 2 years working experience in
cooking and food selling business

58
l Must have a pleasing personality and good
communication skills
l Must be able to understand and analyze figures
l Must be dedicated to work and can work under pressure
Generalization
Qualitative outputs greatly depends on the technical aspect of a
business venture. Starting on the purchasing of the raw materials,
acquiring high quality machineries and equipment, providing a neat and
enough space, and hiring qualified staff for the job made the business
production run smoothly.
Production schedule provided was for monitoring and controlling the
flow of production to meet the set number of outputs needed to be
accomplished. This is to justify the effectiveness and efficiency of the
strategies for making the technical aspect feasible.

59
CHAPTER IV
MANAGEMENT FEASIBILITY
This chapter showed the different procedures that should be done
for better management of conducting a business.
In the management aspect, the first one considered was the
discussion about the form of business ownership wherein the required
capital was determined. It was followed by the staff selection through
releasing of manpower requirement or qualification for the people who are
interested to apply with having clear job description and monetary
agreement. Most importantly is the organizational policies that should be
the guide in handling concerns involving the relationship between the
employees and the management, communicating with customers, dealing
with suppliers, and the legal actions should be taken with some issues that
may encounter.
Form of Business Ownership

60
A sole proprietorship is an unincorporated business owned by one
individual, making it the simplest form of business to start and operate
(Ward, 2019).
The researcher have chosen this form of business organization due
to the following reasons:
1. Easy and least expensive to set up and operate
2. Get to make all the decisions
3. Can manage own schedule and hours of operation
4. Much simpler to operate from a tax and accounting
perspective
5. Responsible for all debts and liabilities incurred
Capitalization
The researcher decided to provide an initial investment amounting of
Php 60,000.00. After thorough enumeration of the assets that should be
acquired and the payable overhead requirements, the said capital was fair
enough to fund the start-up of the business. Once the business was well
established, the profits gains may fund additional needs for future
operations and so on.

61
Organizational Chart
Figure 4. Organizational Chart
Owner
Staff
Manpower Requirement
62
To assure the efficiency and effectiveness of the operation flow, the
owner must hire personnel with the following qualifications:
Staff (1)
l Must be 20 years old and above and at least an Associate
graduate of any food and business related courses
l Must have at least 2 years working experience in cooking and
food selling business
l Must have a pleasing personality and good communication
skills
l Must be able to understand and analyze figures
l Must be dedicated to work and can work under pressure
Job Description
The following job description must be clearly disclosed upon hiring to
those qualified personnel for clear knowledge of their assigned task.
Staff
o Cook and prepare the food as they were ordered
o Responsible for greeting customers and taking their orders
o Maintaining and cleaning the works station and receiving
area
63
o Assist the store manager in computing the daily sales
o Assist the owner in ensuring the availability of merchandise
by monitoring and maintaining inventories
Compensation
To ensure that the employees will receive what is due to them in
exchange of the service they provided to the business, the following tables
of compensation and benefit will be followed.
Table . Monthly Compensation
MONTHLY COMPENSATION
POSITION DAILY RATE DAYS OF COMPENSATION MONTHLY RATE
Staff 409.09 20 8,181.80
Table . Monthly Compensation 5 Year Period
MONTHLY COMPENSATION FROM YEAR 1 TO 5

POSITION 2020 2021 2022 2023 2024
Staff P8,181.80 P8,590.89 P9,020.43 P9,471.45 P9,945.02
TOTAL P8,181.80 P8,590.89 P9,020.43 P9.471.45 P9,945.02
*subject to 5% annual increase
64
Table . Annual Compensation 5 Year Period
ANNUAL COMPENSATION
POSITION 2020 2021 2022 2023 2024
Staff P81,818.00 P85,908.90 P90,204.30 P94,714.50 P99,450.20
TOTAL P81,818.00 P85,908.90 P90,204.30 P94,714.50 P99,450.20
*subject to 5% annual increase
Table . SSS Contribution 5 Year Period
SSS ANNUAL CONTRIBUTION

POSITION 2020 2021 2022 2023 2024
Staff 6,730.00 7,098.00 7,467.00 7,835.00 8,203.00
TOTAL 6,730.00 7,098.00 7,467.00 7,835.00 8,203.00
Table. Philhealth Contribution 5 Year Period
PHILHEALTH ANNUAL CONTRIBUTION

POSITION 2020 2021 2022 2023 2024
Staff 1,350.00 1,653.75 1,984.50 2,344.19 2,734.89
TOTAL 1,350.00 1,653.75 1,984.50 2,344.19 2,734.89
Table. HDMF Contribution 5 Year Period
PAGIBIG ANNUAL CONTRIBUTION

POSITION 2020 2021 2022 2023 2024
Staff 1,000.00 1,000.00 1,000.00 1,000.00 1,000.00
TOTAL 1,000.00 1,000.00 1,000.00 1,000.00 1,000.00
Organizational Policies
65
Personnel Policies
Employment Process
1. Screening and selection of submitted resume
2. Schedule interview for the selected applicants
3. Consider applicant that qualified the requirements
4. Perform a background and reference check from
the previous employer
5. Ask hired employee to undergo on medical check
for health purposes to determine whether he/she
is fit for the work
6. Train hired employee for one (1) week training
Employment Requirements
1. Resume
2. PSA Birth Certificate
3. Transcript of Records/ Diploma
4. NBI Clearance/Police Clearance
5. SSS
6. Pag-IBIG
7. Philhealth
8. BIR forms
66
Classification of Employees
Staff - She will be hired on a probationary status for six
(6) months and will be subject to regularization through
performance evaluation.
Work Schedule
Staff - 7 AM to 5 PM, 5 days a week
*Rest Day will be Saturday and Sunday
Attendance/Punctuality
There will be a log book provided for monitoring
employee attendance. The said employees will be
granted fifteen (15) minutes grace period twice per cut
off (exceed minutes will be salary deducted), five (5)
paid vacation leaves and five (5) paid sick leaves
annually.
The following violations will be subject to disciplinary
actions:
67
l Frequent absences without official leave or leave
without any notification to co-workers and store
owners
l Three (3) frequencies of tardiness per cut-off
(semi-monthly).
Performance Appraisal
The company will be giving 5% annual increase to
deserving employees. Higher rate increase will be given
to those employees with exemplary performance.
Code of Ethics and Code of Conduct
Codes of ethics, which govern decision-making, and codes of
conduct, which govern actions, represent two common ways that
companies self-regulate. They are often associated with large
companies, and provide direction to employees and establish a
public image of good behavior, both of which benefits businesses of
any size (Nieweler, 2014).

68
Food Safety
Food safety relies on the joint efforts of everyone involved in
our food supply. All along the food chain, from farmers and
producers to retailers and caterers, legislation and controls are in
place to reduce the risk of contamination, and personally we each
have a role to play as well (McGrath, 2018).
Ginamos maintains neat and clean work space wherein the
raw goods with proper segregation will be placed. The said raw
goods will be purchased to trusted suppliers.
Supplier Standards
Suppliers is an important component to achieving high
performance in our business. Supplier Standards of Conduct,
which supplement our Code of Business Ethics, set
forth the standards and practices that suppliers are required
to uphold (Nowosel, 2018).
The owner chooses supplier/s with high standards who
will surely provide a high quality products as well.
Professional Integrity
69
Professional integrity is characteristic excellence that shows in
adhering the set of unbending professional standards in any
situation in the business (Singh, 2018).
Ginamos will carry out professional activities in honest,
professional and ethical manner. To engender a climate of trust and
fairness in all dealings with customers within the workplace.
Improving Service
Owner may improve service quality by training employees with
new strategies for being efficient and effective. It also benefited
employees by developing their skills with new techniques for
personal service and food preparation ensures the quality of service
and value for customers.
Employee Relations
Ginamos complies to the requirements like assigning just
working hours and fair salary with additional benefits that must be
given to the employees which they deserve by helping the business
operate well. This would help to boost their morale knowing that they
were giving importance to be able to retain a good relationship
between the employer and the employee.
Labelling
70
Labelling is another significant means of product identification
like branding and packaging (Koirala, 2014).
Ginamos assures that its product labels was not falsified. It
also certifies that its brand logo and packaging is purely original.
Ginamos secured copyright license for the right of its brand logo and
the product itself.
Legal Requirement
Ginamos store will make sure to comply with all the legal
requirements for the security of the business. Kindly refer to the
table below.
Table. Permits and Licenses 5 Year Period
PROJECTED PERMITS AND LICENSES

2020 2021 2022 2023 2024
Barangay Clearance &
Business Permit
320.00 320.00 320.00 320.00 320.00
BIR Registration 500.00 500.00 500.00 500.00 500.00
DTI 350.00
Mayor's Permit 707.00 714.07 721.21 728.42 735.63
Health Fee 505.00 510.05 515.15 520.30 525.45
Business Tax 202.00 204.02 206.06 208.12 210.18
Sanitary Fee 121.20 122.41 123.64 124.87 126.10
License Fee 414.10 418.24 422.42 426.65 430.88
Fire Inspection 795.88 803.84 811.88 820.00 828.12
Occupational Fee 404.00 408.04 412.12 416.24 420.36
Zoning Fee 30.30 30.60 30.91 31.22 31.53
TOTAL 4,349.48 4,031.27 4,063.39 4,095.82 4,128.25
71
CHAPTER V
FINANCIAL FEASIBILITY
This chapter focuses specifically on the financial aspects of the
study. It assesses the economical viability of a proposed venture by
evaluating the start-up costs, operating expenses, cash flow and making a
forecast of future performance.
For justification, different financial statements relating to business
operations and the different ratios was indicated for better understanding
of the potential of the project to return the cost of investment and to
generate income. The most important is knowing the possible source of
financing to fund the operation of the business.
Capital Requirement
To initially start the operation and to start selling the product
Ginamos will be needing the following equipment in order to produce and

72
sell its products the following were identified as the basic items necessary
for the start of commercial operation:
Table. Initial Capital Requirement for Operations
EQUIPMENT Quantity Unit Price Amount

Imarflex GL-1500C Ceramic
1 P2,600.00 P2,600.00
Skillet
American Home ABR-50G
1.8 cu. ft. Single Door 1 5,119.00 5,119.00
Refrigerator
Food Cart/Kiosk 1 12,500.00 12,500.00
Aile Folding Multi-Height
Personal Table (30” x 20”) 1 1,212.00 1,212.00
Delivery fee = P213.00
Chair 1 390.00 390.00
Total P21,821.00
COOKING UTENSILS
Oval Server 2 999.00 P1,998.00
Mixing Bowl 2 216.00 432.00
Can Opener 1 129.00 129.00
Kitchen Scissor 1 50.00 50.00
Spatula 1 116.00 116.00
Measuring Cup Set 1 65.00 65.00
Measuring Spoon Set 1 29.00 29.00
Food Molder 2 31.00 62.00
Total P2,881.00
MAINTENANCE SUPPLIES
Kitchen Tissues 96 rolls 5.00 P480.00
Broom 2 100.00 200.00
Dust Pan 1 50.00 50.00
Mop 1 120.00 120.00
Rags 96 pcs. 5.00 480.00
Trash Bin 1 120.00 120.00
Total P1,450.00
Office Supplies
73
Record Book 2 79.00 P158.00
Stapler 1 99.75 99.75
Ballpen 6 5.00 30.00
Total P278.75
Initial Indirect Material

Paper Wrap (Monthly) 200.00 200.00
Total P200.00
Rent Expense Amount

Advance Month Deposit 1 4,800.00 P4,800.00
Total 4,800.00
Initial Raw Materials

Saba Banana (1 piling) 4 25.00 P100.00
Egg 8 6.50 52.00
Alaska Evaporada (140 ml
4 14.00 56.00
can)
Alaska Condensada (168 ml
4 30.00 120.00
can)
Nestle All purpose cream
4 58.00 232.00
(250 ml)
Vanilla Extract (60 ml) 2 15.00 30.00
Margarine (¼) 4 10.00 40.00
All purpose flour (1 kl) 2 49.00 98.00
Chocolate (250 g) 4 59.00 236.00
Peanut Butter (¼) 4 30.00 120.00
Total P1,084.00
Grand Total 32,514.75
Total Estimated Costs
Total estimated cost for the start of the operation is as follows:
Items Price
Equipment 21,821.00
Cooking Utensils 2,881.00
Maintenance Supplies 1,450.00
Initial Raw Materials 1,084.00
Initial Indirect Material 200.00
Office Supplies 278.75
Advance month deposit 4,800.00
74
ESTIMATED TOTAL COST 32,514.75
Source of Financing
The total estimated costs for the start-up of the business will be
financed by the initial capital contribution of the sole owner. The initial
investment costing Php 60,000.00 is sufficient to cover the cost of initial
operations.
Financial Assumptions
For purposes of accounting, the following assumptions will be
adapted by Ginamos.
l No desired ending inventory level because the raw materials
and finished products are easily spoiled.
l No beginning inventory is also assumed.
l Prices of Raw Materials, indirect materials, office supplies,
cooking utensils, and maintenance supplies are expected to
increase in the rate of 5% per year. All Purchases are on Cash
Basis.
l Production is expected to increase in the rate of 25% per year.

75
l Salaries are expected to increase in the rate of 5% per year
while Government Mandated Benefits are expected to remain
constant over the 5-year period.
l Rent expense is expected to increase by 5% every two years.
l Depreciation Method used is Straight Line and assumed that
no salvage value can be recovered at the end of the life of
equipment.
l Manufacturing Overhead like Cooking Utensils, maintenance
supplies are to be replaced on a yearly basis and are also
expected to increase by 5% yearly.
l Office Supplies Expense is on monthly basis.
l Provision for income tax will be 21% of the net operating
income (https://pocketsense.com/calculate-provision-income-taxes-income-
statement-4024.html) per year.
Table . Production Budget
Particulars 2020 2021 2022 2023 2024

Units to be Sold 40,000 50,000 62,600 78,200 97,600
Add: Desired Ending
Inventory
0.00 0.00 0.00 0.00 0.00
Total 40,000 50,000 62,600 78,200 97,600
Less: Beginning Inventory 0.00 0.00 0.00 0.00 0.00
UNITS TO BE
PRODUCED
40,000 50,000 62,600 78,200 97,600
Table. Direct Materials Budget

76
Total
Particulars Unit Cost Quantity Required
Cost/Item
Saba Banana (1 piling) Piling 25.00 4 P100.00
Egg pieces 6.50 8 52.00
Alaska Evaporada (140 ml can) ml 14.00 4 56.00
Alaska Condensada (168 ml can) ml 30.00 4 120.00
Nestle All purpose cream (250 ml) ml 58.00 4 232.00
Vanilla Extract (60 ml) ml 15.00 2 30.00
Margarine (¼) grams 10.00 4 40.00
All purpose flour (1 kl) kgs 49.00 2 98.00
Chocolate (250 g) grams 59.00 4 236.00
Peanut Butter (¼) grams 30.00 4 120.00
Total Direct Material Cost P5.42
Table . Direct Labor Budget
Particulars 2020 2021 2022 2023 2024

Annual
Compensation of P81,818.00 P85,908.90 P90,204.30 P94,714.50 P99,450.20
Staff
SSS Annual
Contribution
6,730.00 7,098.00 7,467.00 7,835.00 8,203.00
Philhealth Annual
Contribution
1,360.00 1,653.75 1,984.50 2,344.19 2,734.89
Pagibig Annual
Contribution
1,000.00 1,000.00 1,000.00 1,000.00 1,000.00
13th Month 6,818.17 7,159.07 7,517.03 7,892.88 8,287.52
Total P97,726.17 P102,819.72 P108,172.83 P113,786.57 P119,675.61
Number of Staff 1 1 1 1 1
Total Direct Labor
Cost
P97,726.17 P102,819.72 P108,172.83 P113,786.57 P119,675.61
Units to be
Produced
40,000 50,000 62,600 78,200 97,600
Labor Cost Per
Unit
P2.44 P2.06 P1.73 P1.46 P1.23
EQUIPMENT (Selling and USEFUL LIFE

PRICE YEARLY DEPRECIATION
Administrative) (IN YRS.)
Stall Booth P12,500.00 5 P2,500.00
Electric Griddle 2,600.00 5 520.00
Refrigerator 7.3 cu. Ft. 5,119.00 5 1,023.80
Table (wt shipping fee) 1,212.00 5 242.40
Chair 390.00 5 78.00
Total Depreciation per Year P4,364.20
Table. Manufacturing Overhead Budget (Yearly)

77
Total
Particulars Unit Cost Quantity Required
Cost/Item
Paper Wrap rolls 10.00 200 P2,000.00
Total P0.05
Packaging 2020 2021 2022 2023 2024

Units Sold 40,000 50,000 62,600 78,200 97,600
Paper wrap 200 250 313 391 488
Cost/roll P10.00 P10.50 P11.03 P11.58 P12.16
Total Cost P2,000.00 P2,625.00 P3,452.39 P4,527.78 P5,934.06
COOKING UTENSILS Amount

Oval Server P1,998.00
Mixing Bowl 432.00
Can Opener 129.00
Kitchen Scissor 50.00
Spatula 116.00
Measuring Cup Set 65.00
Measuring Spoon Set 29.00
Food Molder 62.00
Total P2,881.00
Maintenance Supplies Amount

Kitchen Tissues P480.00
Broom 200.00
Dust Pan 50.00
Mop 120.00
Rags 480.00
Trash Bin 120.00
Total P1,450.00
Table. Selling and Administrative Expense
Particulars 2020 2021 2022 2023 2024

Rent Expense P48,000.00 P48,000.00 P50,400.00 P50,400.00 P52,920.00
Office Supplies 2,787.50 2,926.88 3,073.22 3,226.88 3,388.22
Depreciation Expense 4,364.20 4,364.20 4,364.20 4,364.20 4,364.20
Telephone and
Communication Expense
2,200.00 2,310.00 2,425.50 2,546.78 2,674.12
Taxes and Licenses 4,349.48 4,031.27 4,063.39 4,098.82 4,128.25
Total P61,701.18 P61,632.35 P64,326.31 P64,636.68 P67,474.79
78
Table . Cost of Goods Manufactured
Particulars 2020 2021 2022 2023 2024

Beginning WIP 0.00 0.00 0.00 0.00 0.00
Manufacturing
Costs:
Direct Materials 0.00 0.00 0.00 0.00 0.00
Beginning
Inventory
0.00 0.00 0.00 0.00 0.00
Purchases 216,800.00 284,550.00 374,069.43 490,654.17 642,993.68
Total 216,800.00 284,550.00 374,069.43 490,654.17 642,993.68
Less: Ending
Inventory
0.00 0.00 0.00 0.00 0.00
Total Direct
Material Cost
216,800.00 284,550.00 374,069.43 490,654.17 642,993.68
Direct Labor Cost 97,726.17 102,819.72 108,172.83 113,786.57 119,675.61
Manufacturing
Overhead
6,331.00 7,172.55 8,227.32 9,541.46 11,198.43
Total
Manufacturing P320,857.17 P394,542.27 P490,469.58 P613,982.20 P773,867.72
Cost
Less: Ending WIP 0.00 0.00 0.00 0.00 0.00
Cost of Goods
Manufactured
P320,857.17 P394,542.27 P490,469.58 P613,982.20 P773,867.72
Add: Beginning FG 0.00 0.00 0.00 0.00 0.00
Total Goods
Available for Sale
P320,857.17 P394,542.27 P490,469.58 P613,982.20 P773,867.72
Less: Ending FG 0.00 0.00 0.00 0.00 0.00
COST OF SALES P320,857.17 P394,542.27 P490,469.58 P613,982.20 P773,867.72
Table . Product Costing and Pricing
Particulars 2020 2021 2022 2023 2024

Units Produced 40,000 50,000 62,600 78,200 97,600
Direct Materials Cost P5.42 P5.69 P5.98 P6.27 P6.59
Direct Labor Cost 2.44 2.06 1.73 1.46 1.23
79
Manufacturing
Overhead
0.16 0.14 0.13 0.12 0.11
Total Manufacturing
Cost/Unit
P8.02 P7.89 P7.84 P7.85 7.83
Desired Selling Price 15.00 16.00 17,00 18.00 19.00
Margin 6.98 8.11 9.16 10.15 11.17
Mark Up Percentage 87.0% 102.8% 116.7% 129.3% 142.7%
Table. Capital Statement
Particulars 2020 2021 2022 2023 2024

Capital, Beginning P60,000.00 P231,778.90 P503,400.95 P905,830.20 P1,481,725.28
Add:
Additional
Investment
0.00 0.00 0.00 0.00 0.00
Net Income for the
Year
171,778.90 271,622.05 402,429.25 575,895.08 800,315.42
Less:
Drawings 0.00 0.00 0.00 0.00 0.00
Distribution of Net
Income
0.00 0.00 0.00 0.00 0.00
Capital, Ending 231,778.90 503,400.95 905,830.20 1,481,725.28 2,282,040.70
Table. Income Statement
Particulars 2020 2021 2022 2023 2024

Units Sold 40,000 50,000 62,600 78,200 97,600
Price P15.00 P16.00 P17.00 P18.00 P19.00
Sales P600,000.00 P800,000.00 P1,064,200.00 P1,407,600.00 P1,854,400.00
Less: Cost of
Sales
320,857.17 394,542.27 490,469.58 613,982.20 773,867.72
Gross Profit P279,142.83 P405,457.73 P573,730.42 P793,617.80 P1,080,532.28
Less: Selling
and
Administrative
61,701.18 61,632.35 64,326.31 64,636.68 67,474.79
Expense
Net Operating
Income
217441.65 343,825.38 509.404.11 728,981.12 1,013,057.49
Less: Provision
for Income 45,662.75 72,203.33 106,974.86 153,086.04 212,742.07
Taxes
Net Income for
the Year
P171,778.90 P271,622.05 P402,429.25 P575,895.08 P800,315.42
80
Table. Cash Flow Statement
Parti
cular 2020 2021 2022 2023 2024
s
Cash P1,6
Balan P60, P259, P562, P1,00
30,4
ce, 000. 984.8 511.6 4,076
Begin 47.1
00 5 8 .66
ning 2
Opera
tions:
Cash
Receip 600, 1,06 1,40 1,85
800,0
ts from 000. 4,20 7,60 4,40
Custo 00.00
00 0.00 0.00 0.00
mers
P1,6 P2,4 P3,4
P66 P1,05
Total 26,7 11,6 84,8
Cash 0,00 9,984
11.6 76.6 47.1
0.00 .85
8 6 2
Cash
Paid
for
:Purch
ases
of:
216, 374, 490, 642,
Raw 284,5
800. 069. 654. 993.
Materi 50.00
als 00 43 17 68
Cookin 2,88 3,025 3,17 3,33 3,50

g
Utensil
1.00 .05 6.30 5.12 1.88
s
Indirec 2,00 2,625 3,45 4,52 5,93

t
Materi
0.00 .00 2.39 7.78 4.06
als
Mainte 1,45 1,522 1,59 1,67 1,76

nance
Suppli
0.00 .50 8.63 8.56 2.49
es
81
Wages
Expen
se/Em 97,7 108, 113, 119,
102,8
ployee 26.1 172. 786. 675.
s 19.72
7 83 57 61
Benefit
s
Selling
and
Admini 57,3 59,9 60,2 63,1
57,26
strativ 36.9 62.1 72.4 10.5
e 8.15
8 1 8 9
Expen
se
Incom 72,2 106, 153,
45,66
e 0.00 03.3 974. 086.
Taxes 2.75
3 86 04
Total
Cash P37 P497, P622 P781 P990
Paid
from 8,19 473.1 ,635. ,229. ,064.
Opera 4.15 7 02 54 35
tions
Net
Cash
Flow
from
Opera
tions
Invest
ing
Cash
Paid
for
Purch
ase of
21,8
Equip 21.0 0.00 0.00 0.00 0.00
ment 0
Total
Cash P21,
Paid
from 821. 0.00 0.00 0.00 0.00
Investi 00
ng
Total
Cash
Flow
from P40 P497, P622 P781 P990
Opera 0,01 473.1 ,635. ,229. ,064.
tions 5.15 7 02 54 35
and
Invest
ing
Net
Increa
se
(Decre
ase in
Cash)
Cash
Balan P259 P562, P1,00 P1,63 P2,49
ce, ,984. 511.6 4,076 0,447 4,782
Endin 85 8 .66 .12 .77
g
82
Table. Balance Sheet
Particulars 2020 2021 2022 2023 2024 2024

Assets
Current
Assets
Cash P259,984.85 P562,511.68 P1,004,076.66 P1,630,447.12 P2,494,782.77
Accounts
Receivable 0.00 0.00 0.00 0.00 0.00
Inventory 0.00 0.00 0.00 0.00 0.00
Total Current Assets P259,984.85 P562,511.68 P1,004,076.55 P1,630,447.12 P2,494,782.77
Non-current Assets
Property, Plant and
Equipment P21,821.00 P21,821.00 P21,821.00 P21,821.00 P21,821.00
Less: Accumulated
Depreciation 4,364.20 8,728.40 13,092.60 17456.80 21,821.00
Total Non-Current Assets P17,456.80 P13,092.60 P8,728.40 P4,364.20 0.00
Total Assets P277,441.65 P575,604.28 P1,012,805.06 P1,634,811.32 P2,494,782.77

Liabilities
Current Liabilities
Accounts
Payable 0.00. 0.00 0.00 0.00 0.00
Taxes
Payable 45,662.75 72,203.33 106,974.86 153,086.04 212,742.07
Total Current Liabilities P45,662.75 P72,203.33 P106,974.86 P153,086.04 P212,742.07
Total Liabilities P45,662.75 P72,203.33 P106,974.86 P153,086.04 P212,742.07
Owner’s Equity
Capital, Beginning P60,000.00 P231,778.90 P503,400.95 P905,830.20 P1,481,725.28
Net Income (Loss) for the
Period 171,778.90 271,622.05 402,429.25 575,895.08 800,315.42
Total Owner’s Equity P231,778.90 P503,400.95 P905,830.20 P1,481,725.28 P2,282,040.70
Total Liabilities and

Owners Equity
P277,441.65 P575,604.28 P1,012,805.06 P1,634,811.32 P2,494,782.77
83
Financial Ratios
WORKING
CAPITAL 2020 2021 2022 2023 2024
CURRENT P259,984 P562,511 P1,004,07 P1,630,44 P2,494,78
ASSETS .85 .68 6.55 7.12 2.77
LESS:
45,662.7 106,974.8 153,086.0
CURRENT 72,203.33 212,742.07
5 6 4
LIABILITIES
WORKING P214,322 P490,308 P897,101. P1,477,36 P2,282,04
CAPITAL .10 .35 69 1.08 0.70
CURRENT
RATIO 2020 2021 2022 2023 2024
CURRENT P259,984 P562,511 P1,004,07 P1,630,44 P2,494,78
ASSETS .85 .68 6.55 7.12 2.77
DIVIDED BY
45,662.7 106,974.8 153,086.0
CURRENT 72,203.33 212,742.07
5 6 4
LIABILITIES
CURRENT
RATIO 5.69 7.79 9.39 10.65 11.73
DEBT RATIO 2020 2021 2022 2023 2024

TOTAL P45,662. P72,203. P106,974. P153,086. P212,742.
LIABILITIES 75 33 86 04 07
277,441. 575,604.2 1,012,805. 1,634,811. 2,494,782.
TOTAL ASSETS 65 8 06 32 77
DEBT RATIO 16% 13% 11% 9% 9%
EQUITY RATIO 2020 2021 2022 2023 2024

P231,778.9
P503,400.95 P905,830.20 P1,481,725.28 P2,282,040.70
TOTAL EQUITIES 0
1,012,805.0
277,441.65 575,604.28 1,634,811.32 2,494,782.77
TOTAL ASSETS 6
EQUITY RATIO 84% 87% 89% 91% 91%
RETURN ON TOTAL
ASSETS 2020 2021 2022 2023 2024
NET INCOME P171,778.9 P271,622.05 P402,429.25 P575,895.08 P800,315.42
84
0
1,012,805.0
277,441.65 575,604.28 1,634,811.32 2,494,782.77
TOTAL ASSETS 6
RETURN ON TOTAL
ASSETS 62% 47% 40% 35% 32%
RETURN ON EQUITY 2020 2021 2022 2023 2024

P171,778.9
P271,622.05 P402,429.25 P575,895.08 P800,315.42
NET INCOME 0
TOTAL EQUITY 231,778.90 503,400.95 905,830.20 1,481,725.28 2,282,040.70
RETURN ON EQUITY 74% 54% 44% 39% 35%
RETURN ON
INVESTMENT 2020 2021 2022 2023 2024
NET INCOME P171,778.90 P271,622.05 P402,429.25 P575,895.08 P800,315.42
INVESTMENT 60,000.00 60,000.00 60,000.00 60,000.00 60,000.00
RETURN ON
INVESTMENT 286% 453% 671% 960% 1,334%
GROSS PROFIT RATIO 2020 2021 2022 2023 2024

GROSS PROFIT P279,142.83 P405,457.73 P573,730.42 P793,617.80 P1,080,532.28
1,064,200.0 1,407,600.0
600,000.00 800,000.00 1,854,400.00
NET SALES 0 0
GROSS PROFIT RATIO 47% 51% 54% 56% 58%
NET PROFIT RATIO

NET PROFIT P171,778.90 P271,622.05 P402,429.25 P575,895.08 P800,315.42
1,064,200.0 1,407,600.0
600,000.00 800,000.00 1,854,400.00
NET SALES 0 0
NET PROFIT RATIO 29% 34% 38% 41% 43%
Break Even Analysis
BREAK EVEN POINT: TOTAL EXPENSES=NET

SALES REVENUE
2020 2021 2022 2023 2024
P490,469.5 P613,982.2
P320,857.17 P394,542.27 P773,867.72
COST OF SALES 8 0
SELLING AND ADMIN
EXPENSES 57,336.98 57,268.15 59,962.11 60,272.48 63,110.59
TAXES 45,662.75 72,203.33 106,974.86 153,086.04 212,742.07
TOTAL EXPENSES P423,856.90 P524,013.75 P657,406.55 P827,340.72 P1,049,720.38
85
NET SALES REVENUE
TO BREAK EVEN P423,856.90 P524,013.75 P657,406.55 P827,340.72 P1,049,720.38
DIVIDED BY UNIT PRICE P15.00 P16.00 P17.00 P18.00 P19.00
NUMBER OF UNITS TO
BE SOLD TO BREAK 28,257.13 32,750.86 38,670.97 45,963.37 55,248.44
EVEN (28,257) (32,751) (38,671) (45,963) (55,248)
CHAPTER VI
SOCIO-ECONOMIC CONTRIBUTION
Ginamos ensures to give back to the host communities who has a
huge involvement in the success of the new proposed business. From
supporting other local businesses by patronizing their offered goods and
products that may help the start up operation of the said business that will
provide jobs with training. Ginamos also complies to its obligation to the
government and helps the community by conducting some developmental
programs.
This chapter will discuss the benefits they may contribute to other
local businesses, employees, society, and government that will not harm
the environment.
86
Government Revenue
Ginamos as registered under the Department of Trade Industry and
the Bureau of Internal Revenue will pay taxes and contributions fairly that
will serve as a portion of share to the revenue collection of the government
that would help in the implementation of the overall governmental activities
and projects.
Labor Employment
Ginamos has its big role to the economic growth by providing
employment opportunities to job seekers especially those who can barely
enter larger companies due to their educational attainment and
qualifications. The said employment opportunities will also provide training
to develop and improve their skills for future careers. Once Ginamos is well
known and fully established, it may open more stores through franchising
wherein more working offers will be available that is very helpful to the
local economy.
Business Generation
87
The owner of Ginamos will be partners to other establishments who
supplies the main ingredient in making the product it will offer to the
market. The production of local producers of bananas in Lipa will increase
and the demand of establishments supplying bananas will gradually rise.
Ginamos will also help those vendors of flours for its the second main
ingredient of the product that should be considered.
Benefits to Consumers
As stated to their vision and mission, Ginamos will assure to offer an
alternative healthy and heavy snack made out of safe bananas that will
satisfy the consumers. The promise of a healthier option will be the
company’s priority in order to secure its market share and its competitive
advantage over existing competitors. Consumers will have nothing to worry
about the product for its ingredients are from trusted and reliable provider.
Benefit to the Environment (verify w/ Ms. Beth)
Ginamos will be renting a space in Lipa City Colleges at G.A. Solis
St., Lipa City. The management of the said institution as a lessor strictly
implements proper waste management. As a responsible lessee and
citizen, the owner will be certain that wastes are handled properly and are
segregated orderly before being collected by Lipa Waste Management
Agency. The said strategy is for recycling purposes by separating paper,

88
plastic, and glass prior to collection. They also separate food waste for
proper disposal. Ginamos will place labeled trash bins noticeably, while the
wastes will be removed immediately transferring to safe and secure space
considering to not cause any harm that may affect someone's health. This
covers things like producing noise, smoke, fumes, gases, dust, odor, light
pollution or accumulating rubbish.
Bibliography
1. Maruya (Veneracion, 2012)

2. Demand (Chappelow, 2019)
3. Historical Demand (Goldman, 2019)
4. Projected Demand (Still, 2016)
5. Supply (Wells, 2015)
6. SWOT Analysis (Grant, 2019)
7. Strength (Farooq, 2018)
8. Weakness (Bush, 2016)
9. Opportunity (Parsons, 2018)
89
10. Threat (Vliet, 2010)
11. Brand Name (Nordquist, 2019)
12. Packaging (Kotler, 2010)
13. Product Description (Duistermaat, 2019)
14. Manufacturing Process (Rane, 2019)
15. Production Schedule (Gartenstein, 2019)
16. Direct Materials (Bragg, 2019)
17. Indirect Materials (Wilkinson, 2013)
18. Utilities Expense (Brown, 2018)
19. Waste Disposal (Zaman, 2019)
20. Direct Labor (Bragg, 2018)
21. Sole Proprietorship (Ward, 2019)
22. Code of Ethics and Code of Conduct (Nieweler, 2014)
23. Food Safety (McGrath, 2018)
24. Supplier Standards (Nowosel, 2018)
25. Professional Integrity (Singh, 2018)
26. Labelling (Koirala, 2014)
HAZEL O. DIMAYUGA
661 Bawi, Padre Garcia, Batangas
09175903095
snowhite1020042000@yahoo.com
90
OBJECTIVES
To hold a position in a progressive institution that can utilize my skills and can
provide growth opportunities.
To be in an institution / company where mutual growth between employees and

the company is recognized and obtain.
JOB EXPERIENCES
ADMINISTRATIVE ASSISTANT I
December 2016 – Present
Department of Education, Division of Lipa City
Marawoy, Lipa City
HR/ADMIN ASSISTANT SUPERVISOR
May 2016 – November 2016
Philippines TRC Inc.
LIMA Technology Center, Lipa City
ACCOUNTING IN-CHARGE
January 2016 – April 2016
SENIOR ACCOUNTING ASSISTANT
November 2003 – December 2015

91
ISO DOCUMENT CONTROLLER & COORDINATOR
July 2003 – November 2003
ACCOUNTING STAFF
November 2002 – June 2003
LIMA Technology Center, Lipa City
SECRETARY/ACCOUNTANT
November 1999 – November 2002
Century Office Equipment Trading
Kumintang Ibaba, Batangas
BOOKKEEPER
Aug. 1999 – Nov. 1999
Far East Services & Dev’t. Corporation
D. Silang Street, Batangas City
PERSONAL INFORMATION
Date of Birth : December 9, 1977
Place of Birth : Ibaan, Batangas
Age : 40
92
Civil Status : Married
Sex : Female
Height : 5”
Weight : 49 kgs.
Religion : Roman Catholic
Nationality : Filipino
Languages Spoken : English and Tagalog
Spouse’s Name : Joven Dimayuga
Occupation : Accounting Assistant
Employer : LIMCOMA Multipurpose Cooperative
EDUCATIONAL BACKGROUND
GRADUATE SCHOOL
Lipa City Colleges
Lipa City, Batangas
Master in Business Administration
June 2017 - Present
TERTIARY
Polytechnic University of The Philippines
Sto. Tomas Extension, Sto. Tomas, Batangas

93
Degree in Bachelor of Science in Accountancy
1995 – 1999
SECONDARY
The Mabini Academy
Balintawak, Lipa City
High School Diploma
1991-1995
PRIMARY
Bawi Elementary School
Brgy. Bawi, Padre Garcia, Batangas
Grade School Diploma
1985-1991
ACHIEVEMENTS
Career Service Professional – 80%
November 7, 1999, Tanauan City, Batangas
TECHNICAL SKILLS
94
Skilled with:
l Microsoft Office Word

l Microsoft Office Excel
l Microsoft Office PowerPoint
l Advanced Internet Skills
Other Skills:
l Hard working
l Goal Oriented
l Open Minded and able to work independently
l Eager to learn, honest and reliable.
TRAININGS and SEMINARS ATTENDED:
Regional Seminar-Workshop on the Preparation of CY 2018 Mid-Year

Financial
Reports
Department of Education Region IV-A (CALABARZON)
Lima Park Hotel, Malvar, Batangas
July 11-13, 2018
Internal Quality Audit (IQA) Training
Ace Consultancy Firm
Batangas Country Club, Batangas City
May 17-19, 29 and July 10-11, 2018

95
Seminar-Workshop on Online Submission of Budget Proposal (OSBP) Cum
st
1
Quarter Coordination Meeting for FY 2018
Widus Hotel, Clark Freeport Zone, Pampanga
April 10-13, 2018
Regional Seminar-Workshop on the Preparation and Consolidation of FY

2017
Year-End Financial Reports
BSA Twin Tower Hotel, Ortigas Center, Mandaluyong City, Metro Manila
January 16-19, 2018
Personality Development, Stress Management, and Developing Computer
Skills for Schools Division Personnel
La Leona Recreation Resort & Spa, Lipa City
November 27, 2017
ISO 9001:2015 Certification Orientation
Max’s Restaurant, Lipa City
November 27, 2017
Workshop on the Conduct of FY 2018 Budget Execution Document (BEDs)

and
Online Submission to DBM

96
Lima Park Hotel, Malvar, Batangas
November 16 – 18, 2017
Financial Management Operations Manual Training
Caliraya Resort Club, Lumban Laguna
November 8 – 10, 2017
Gender Sensitive Responsiveness at DepEd Lipa
Graceland Estates and Country Club, Tayabas Quezon
August 31 – September 1, 2017
Division Orientation cum Workshop on Technical Assistance Support
Mechanism and Process and School Clique: A Tour De Force, A Regional
Initiated Program (School to School Partnership)
Luntian Resort and Restaurant, Lipa City
July 17 – 19, 2017
Regional Seminar-Workshop on the Preparation of
CY 2017 Mid – Year Financial Reports
Hotel Dominique, Tagaytay City
July 10 – 13, 2017

97
Philippine Public Sector Accounting Standards (PPSAS) and
Revised Chart of Accounts (RCA) for National Government Agencies

(NGAs)
COA Regional Office No. IV-A, Commonwealth Avenue, Quezon City
June 19 – 23, 2017
Conduct of Regional Seminar-Workshop
on FY 2018 Budget Preparation (1st Cluster)
Batangas Country Club, Bolbok Road, Brgy., Sta Rita, Batangas City
February 24 - 25, 2017
Non-Teaching Personnel Customer Service Skills Training Workshop Cum
Orientation of Newly Hired Employees on the Results Based Performance
Management System and Document Online Tracking ASAP
Luntian Resort and Restaurant, Lipa City
February 1-3, 2017
Hazardous Waste Management & Chemical Drill Training
Philippines TRC Incorporated, LIMA Technology Center Lipa City
July 30, 2016
Tax Updates
Monte Vista Hotsprings & Conference Resort, National Highway, Calamba City
April 20, 2010

98
2008 Annualization & Year-End Adjustment of Withholding Tax
Regalia Tower Suites, P. Tuazon St., Cubao Quezon City
September 17, 2008
ISO 14001:2004 Upgrade Training Course
May 7, 2005
Train the Trainers
November 22, 2003
Internal QMS Audit Course
August 21 & 25, 2003
Effective QMS Documentation Course
May 19, 2003
Appreciation Course on ISO 9001:2000
May 13, 2003

99
CHARACTER REFERENCE:
ROSALINA A. BRIONES
Budget Officer III
DepEd, Lipa City / 09778111868
LESTY H. RECIO
Asst. Manager / Philippines TRC Inc.
LIMA Technology Center, Lipa City / 09175043854/09173062990

100
LIZA VILLAPANDO OLAN

# 256 Bulacnin, Lipa City 4217
Telephone No. : 043 455 1138
Mobile Phone No. : +63 917 5300 934
E-mail Address : : lizavolan@yahoo.com
SUMMARY OF QUALIFICATIONS
With more than 21 years of in-depth experience in the pre-need industry and has established good working
relationships with sales associates and clients. Has the ability to organize, prioritize and work under
extreme pressure, high work load and deadlines. Has a strong verbal and personal communication skill,
self-motivated, initiative, and results-oriented. With 2 years experience in handling the financial services in
schools and other financial matters are concerned.
WORK EXPERIENCE
Company Name : Department of Education
Position Title : Disbursing Officer
Industry : Education
Dated Joined : September 25, 2017 – Present

101
Company Name : PhilPlans First Inc.
Position Title : Area Manager
Industry : Pre-Need
Date Joined : February 2017-September 2017
Company Name : PhilPlans First, Inc.
Position Title : Regional Secretary
Industry : Pre-Need
Date Joined : May 2, 2011- January 15,2017
Company Name : PhilPlans First, Inc.Bautista & Associates
Position Title : Agency Secretary

Industry : Pre-Need
Date Joined : April 1998 – April 30, 2011
JOB DESCRIPTION
A. JOB SUMMARY
Primarily responsible for the timely and accurate preparation of Regional Reports. Assist the
Regional Sales Manager in the Daily Sales Operations of the Region.
STATEMENT of DUTIES
102
1. Receives and underwrites pre-need application forms & other documents likes death
claim, disability, educational benefit and pension maturity submitted by the agents and
clients.
2. Motivating the Sales Associates by informing new circulars, drives and training about the
product.
3. Prepares the Daily Report.
4. Attends to complaints & inquiries.
5. Performs other related functions as may be assigned from time to time.
B. DUTIES AND RESPONSIBILITES
1. Ensures accuracy of Sales Reports and completeness of Documentary Requirements

including but not limited to New Business Applications and Sales Associates Licensing
Documents.
2. Assist Regional Sales Manager in all Sales operation Activities:
2.1 Trainings
2.2 Regional Assembly
2.3 Agency Meeting
2.4 Disseminations of Circulars, Company Drives and Updates.
2.5 Regular Inventory of Sales Collaterals, supplies and printed forms.
2.6 Other activities that may arise related to Sales operations.
3. Delight Customers by providing above than average services both to internal and external
clients.
C. BASIC RELATIONSHIP
Reports directly to the Regional Sales Manager
EDUCATIONAL ATTAINMENT
POST GRADUATE : LIPA CITY COLLEGES
G.A. Solis St. Lipa City

103
Masters in Business Administration
July 2017 to Present
COLLEGE : LIPA CITY COLLEGES
G.A. Solis St. Lipa City
Bachelor of Science in Education
June 1997 – June 1999 (18 units)
DE LASALLELIPACOLLEGE
Paninsingin, TamboLipaCity
Bachelor of Science in Business Management
June 1990- March1994
SECONDARY THE MABINI ACADEMY
Balintawak Lipa City
June 1985 – March 1989
OTHER POINTS
l Has undergone trainings and seminars concerning financial matters

l 1996 Passer Career Service Professionals (80.54%)
l Has undergone trainings and seminars concerning pre need industry
l Consistent Active Sales Counselor since December 2003-April 30, 2011 / #7 Award for Marketing Excellence
Awardee
l Entrepreneur
l Audit Committee – Lipa Multipurpose Cooperative
l #3 Area Manager of South Luzon Awardee from January to June 2017
104
LESTY HERRERA RECIO
# 260 Bulacnin, Lipa City, Batangas

Mobile phone: +63917-5043854
E-mail: lesty_recio@yahoo.com
OBJECTIVE
105
An accounting position in a business leader organization that will utilize my ability to work
both independently and as a team member. To work for an organization where I can
contribute my expertise in the attainment of company goals, work with dynamic people
within the organization and learn from the diverse working experience that the company can
offer.
EDUCATION
2001 – 2005 LIPA CITY COLLEGES
Bachelor of Science in Accountancy (BSA). Cum Laude. PICPA Academic
Excellence Award. President’s Medal Award. JPIA Officer.
1997 – 2001 DE LA SALLE UNIVERSITY-LIPA

High School Diploma, April 2001. Consistent Achiever.
WORK EXPERIENCE
December 2006 – present Corporate Accountant
PHILIPPINES TRC INC.
(a subsidiary of Toshin Rubber Chemical Corp. in Japan)
Hired as a Corporate Accountant managing over-all operations of the Accounting Department

reporting directly to the Vice President and is tasked to secure the following: Financial
Statement Preparation and Reporting ensuring that the company and government’s financial
policies and procedures are complied with; Preparation of Employee Payroll; Cash Monitoring
and Disbursement Procedures; Supplier and Customer Relations; Policy and Internal Control
Procedure Review and Implementation; External and Internal Audit; Compliance with
Regulatory and Government Reporting Requirements; Staff Supervision and Motivation.
Played a vital role in the Conversion of Financial Statements in Functional Currency Reporting
in accordance with the Accounting Standards.
Initiated the appraisal of Company’s fixed assets to have better basis on the company’s
Depreciation/Lapsing Schedule.
Assisted in Company Registration of Accounting Books from Manual to Computerized

Accounting System (Alas Accounting Software Version 9.0)
Assisted the company lawyers for filing of tax refund case with the Court of Tax Appeals.
October 2013 – present Impex/Logistics Assistant Manager

Tasked to lead the Impex and Logistics Department and is in charge of the following;
Coordination of delivery schedules, importation permits, and export processing; Evaluation
and approval of PEZA Permits; Supplier and Customer Relations.
July 2012 – October 2013 HR/Admin Assistant Manager

Assigned to take over the vacated position of HR/Admin Supervisor and tasked with the
following: Supervision of the over-all operations of the HR/Admin Department;
Implementation of Company Rules and Regulations; Recruitment, Training and Employee
Performance Evaluation; Communication with Manpower Agencies and Subcontractors;
106
Employment and Permits of Foreign Nationals; Application of PEZA related permits.
Authored the Retirement Benefit Plan of the company.
June 2006 – December 2006 Accounting Assistant

NXP SEMICONDUCTORS CALAMBA (PHILIPS)
Appointed as an Accounting Assistant in Charge of monitoring of Fixed Assets and Capital

Expenditures’ Percentage of Completion and Payments upon Consideration of Its Capacity for
Operation.
Became a member of the Accounts Payable Section therefore reducing the Payment
Processing’s Lead Time from Two weeks to an Average of Five Days.
Took part in Payment Proposal Preparation reducing the Returned Payment Notices
experienced by the Company in the Past.
Gained meaningful Trainings in SAP Accounting Application Software.
November 2005 – June 2006 Accounting Supervisor

DANIEL MERCADO MEDICAL CENTER
Employed as an Accounting Supervisor Assisting the Corporate Accountant in her duties and
Supervising Accounting Staff in their Assigned Duties.
Successful in Reducing the FS Preparation’s Lead time from three months to a month.
April 2004 Auditor

MR. RENATO NEO, CPA (SOLE PRACTITIONER)
June 2002 - December 2003 Management Trainee (OJT)

BATANGAS ELECTRIC COOPERATIVE II (BATELEC II)
Assigned in the General Accounting Section focusing on Expense Account Monitoring.
EXTRACURRICULAR ACTIVITIES
June 2001 – March 2002 Secretary General
LCC–JUNIOR PHILIPPINE INSTITUTE OF ACCOUNTANTS
June 2002 – March 2004 Vice President for Academics

LCC–JUNIOR PHILIPPINE INSTITUTE OF ACCOUNTANTS
Member- Society of Scholars
April 2005 College Representative

LCC 2005 GRADUATING BATCH
PERSONAL BACKGROUND
Born on May 05, 1984 in Lipa City, Batangas, Philippines. Passed CPA Licensure Exam in
107
October 2005. Member of PICPA (Philippine Institute of Certified Public Accountants). Fluent
in English and Filipino. Knowledgeable in MICROSOFT WORD, EXCEL, POWERPOINT, ACCESS
and FRONTPAGE. Interests include surfing the Internet, watching movies and meeting people.
Assertive, hardworking and driven to succeed.
CLARENCE KATIGBAK-GUTIERREZ
#24 F. Malaya St., Lipa City, Batangas

clarencekatigbak@yahoo.com
OBJECTIVE:
To obtain a position in a respected company that will share and enhance my knowledge and skills
in the field of accounting.
CERTIFICATION:
Certified Public Accountant

May 2013 CPA Board Exam
PRC Registration No. 0151242
WORK EXPERIENCE:

Accountant
LIMA Technology Center, Lipa City, Batangas
March 2015-Present
l Book keeping and data analysis of sales and purchases of the company
l Ensures that all daily and month-end journal entries are prepared and posted accurately with
complete supporting documents.
l Semi-monthly payroll
l Weekly count and monitoring of Petty cash flows of the company
l Bank/SSS/In-house and other related transactions
l Monthly inventory checking
l Financial reporting to management
Smart Communications Inc.
Financial Analyst – Business Controllership Department, Revenue Accounting Team
Smart Tower II, Ayala Ave., Makati City
July 2013- March 2015
l Prepares historical data or analysis of accounts needed.
l Prepares information on queries affecting accounting transactions within scope as needed.
l Prepares analysis of accounts of transaction details of accounts supporting business partner
scorecards.
l Prepares analysis and explanation of assigned GL accounts with significant variances.
l Prepares monitoring reports for ongoing projects, aging analysis and disposition of long
outstanding items.
l Prepares recon schedules and explanation of variances.
l Verifies expenses in accordance with budget, cost center and GL account assignment
requirements.
108
l Ensures that all daily and month-end journal entries are prepared and posted accurately with
complete supporting documents an in compliance with GAAP, tax requirement and company
policies.
l Implements new policies, business processes and corrective actions.
Summit Point Golf and Country Club

Accounting Department Intern
Brgy. Plaridel, Lipa City, Batangas
April- May 2011
SKILLS SUMMARY:
l Proficient with Philippine Standards on Auditing, Philippine Accounting Standards and Philippine
Financial Reporting Standards
l Knowledgeable on SAP Business One Application, SAP Accounting System and ALAS Accounting
System
l Good written and oral communication skills
l Adept with Microsoft Office programs: Word, Excel, & PowerPoint
l Flexible and adaptive with advanced learning skills
l Outstanding follower and a servant leader
l Highly responsible, motivated and ethical
EDUCATIONAL BACKGROUND:
Graduate School Currently taking up Masters in Business Administration, Lipa City Colleges
2nd year (already taken up 27 units)
July 2017-present
Tertiary Bachelor of Science in Accountancy, De La Salle Lipa

Mataas na Kahoy, Lipa City
June 2008 - April 2012
Secondary The Mabini Academy

Balintawak, Lipa City
June 2004- April 2008
AWARDS AND ACHIEVEMENTS:
MAY 2013 CPA BOARD EXAM PASSER
Dean’s Lister Academic Year 2009-2010, 1st semester

Academic Year 2008-2009, 2nd semester
Scholarship Expanded Academic Scholar by DLSL, 2008 to 2011
Awards/ Honors Third Honor Awardee, 1st Semester SY 2009-2010

Third Honor Awardee, 2nd Semester SY 2008-2009
3rd runner up, 1st Year Accounting Quiz Bowl- July 2008
3rd runner up, 2nd Year Accounting Quiz Bowl- July 2009
AFFILIATIONS:
Since 2013 Member, Philippine Institute of Certified Public Accountants

109
2008-2012 Member, Junior Philippine Institute of Accountants, DLSL Local Chapter
Member,Regional Council of Junior Philippine Institute of Accountants
Region IV-A
Member,National Federation of Junior Philippine Institute of
Accountants
2010-2012 Secretary, Stallion Drive- De La Salle Lipa
2009-2012 Member, Pautakan Club- De La Salle Lipa
PERSONAL INFORMATION:
Birth date : December 15, 1991
Age : 27
Civil Status : Married
Religion : Roman Catholic
Nationality : Fi

Ginamos Mam Nerie

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1

Lipa City Colleges Graduate School

NERIE MAE M. BIGOL

This feasibility study entitled “GINAMOS”by Nerie Mae M. Bigol in

WILHEM D. SISCAR, Ed. D.

Approved by the COMMITTEE ON ORAL EXAMINATION with the

DANTE O. LUBIS, Ph. D.

REY FERNAN G. REFOZAR, DBAENGR. RODEL F.FALCULAN, MBA

Accepted and approved in partial fulfillment of the requirements for the

Comprehensive examination taken with a grade of “Passed”

DANTE O. LUBIS, Ph. D.

The researcher would like to express special thanks to the

encouragement that leads to the success of the study.

satisfactorily with perseverance. This achievement is for all the above

mentioned in return to give warm and deep gratitude.

Summary of the Project 12

Name of the Firm 12

Brief Description of the Product 13

Socio Economic Feasibility 16

CHAPTER I – BACKGOUND OF THE STUDY 17

Brief Background of the Study 19

Objectives of the Study 20

Scope and Limitations of the Study 21

CHAPTER II - MARKET FEASIBILITY 25

Respondents of the Study 26

Data Gathering Instrument 27

Data Gathering Procedure 27

Statistical Treatment of Data 28

Major Consumer of the Product 37

CHAPTER III - TECHNICAL FEASIBILITY 48

Factory Furniture and Fixtures 56

Factory Tools and Supplies 57

Lease and Leasehold Improvement 59

Electricity and Water 59

Direct Labor Requirement 62

CHAPTER IV - MANAGEMENT FEASIBILITY 64

Forms of Business Ownership 64

Code of Ethics and Code of Conduct 78

CHAPTER V - FINANCIAL STUDY 82

Total Project Cost 8

Projected Capital Statement 8

Projected Income Statement 8

Statement of Cash Flow 9

Projected Balance Sheet 9

CHAPTER VI SOCIO-ECONOMIC CONTRIBUTION 97

Benefit to the Environment 99

APPENDIX A: Production Budget

And Building Permit Application 109

APPENDIX C: Certificate of Completion Civil Works 113

APPENDIX D: Electrical Permit 115

APPENDIX E: Fencing Permit 118

APPENDIX F: Plumbing Permit 121

APPENDIX G: Sanitary Permit to Operate 124

APPENDIX H: Permit for Temporary Service Connection 125

CURRICULUM VITAE 126

Table No. Title Page

7 Factory Furniture and Fixtures 56

13 Monthly Compensation 5 Years 67

14 Annual Compensation 5 Year Period 67

15 SSS Contribution 5 Year 68

16 Philhealth Contribution 5 Year 68

17 HDMF Contribution 5 Year 68

18 Permits and Licenses for Initial Year 81

19 Permits and Licenses 5 Year 81