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AZENNARI CHOCOLATEU

A Feasibility Plan presented to the

Faculty of Filamer Christian University
Roxas City, Capiz

In Partial Fulfillment of the Requirements for the

subject Business 1

by:
Jayrico Arguelles
Ileanna Venly Besina
Hazel Anne Billones

April 2020
 Azennari Chocolateu

Jayrico Arguelles
Ileanna Venly Besina
Hazel Anne Billones

Chapter 1
Introduction to Feasibility
This Chapter contains: (1) Project background and
Rationale, (2) Objectives, (3) Description of the proposed
Business, (4) Type of Business Organization, (5) Proposed
Name of the Project, and (6) the Location of the Project,
(7) Tagline,and (8) Logo.
Part one, Project Background and Rationale, presents
the Rationale for the selecting the present project.
Part two, Objective, presents the objectives that the
business aims.
Part Three, Description of the Proposed Business,
present the overall information of the business.
Part Four, Type of business Organization, present the
type of business ownership.
Part Five, Proposed Name of the Project, Presents the
type where the name of the business came from.
Project Background and Rationale
A Dessert Shop is a business which prepares and
serves sweets and pastries. Sweets and pastries are
generally served and eaten on the premises, but many
restaurants also offer take-out, and some offer only take-
out services.
 2

Most of the people who loves sweets prefer to go

in an aesthetically pleasing dessert shop for them to get
much better experience and for their pictures look classy,
because nowadays people always prefer to go to a place that
have an instagrammable look.
At present, Roxas City has a vast number of
dessert shops including pastries and bake shops. Azennari’s
Chocolateu One Stop Dessert Shop aims to offer high quality
products, diabetic-friendly sweets, exceptional and unique
pastries that can comfort you in times of craving. The
ultimate endeavor of our dessert shop is to maintain
customer satisfaction and we want to make sure that we have
sweet and energetic professionals with proven caliber and
required expertise.
Objectives
After conducting this feasibility study, the researcher
will be able to achieve the following:
1. To be the top leading dessert shop in the city and
be known not only in the city but also in the different
provinces of the Philippines, because of the top-quality
service that we have
2. To sustain the viability, sustainability, and
profitability of this subject;
3. To seize costumer’s taste and meet their
satisfactory level and comfortability;
4. To improve the quality of products and services as
feedbacks develop from time to time.
Description of the Proposed Subject
The proposed dessert shop is a modern type of dessert
shop. There will be a main station in the center and will be
surrounded with chocolate inspired tables and chairs that
will serve as the lobby and eating or drinking place for the
costumers. Seating capacity inside is 30 and for the waiting
area the seating capacity will be 15.
Business hours will be from 9am to 5pm, Monday to
Sunday
Azennari’s Chocolateu One Stop Dessert Shop will also
have a waiting lobby for costumers incase the shop is jam-
packed.
Type of Business Organization
Azennari’s Chocolateu One Stop Dessert Shop will be a
triple proprietorship owned by Jayrico Arguelles, Ileanna
Venly Besina, and Hazel Anne Billones. The sole
proprietorship is the simplest from under which one can
operate a business. It simply refers to a person who owns
the business and is personally responsible for its debts.
Proposed Name
The proposed project shall be registered under the name
“Azennari Chocolateu One Stop Dessert Shop”. Azennari stands
for Hazel, Ileanna and Jayrico which is the combined names
of the owners. The name was made like this to ensure memory
retention of the business for the costumers so that it would
easy for them to tell their friends and families.
Location
Azennari Chocolateu will be located at Sacred Heart of
Jesus Avenue, Roxas City, Capiz beside Islands Hotel and it
is less than a kilometer from Robinsons Place shopping mall
because it is right beside the road this casual budget hotel
is 3 km from the Ang Panublion Museum and 6 km from Roxas
Airport.
Azennari Chocolateu will be providing a parking lot for
costumers with vehicles so that it wouldn’t be a hassle for
them.
 4

Tagline
One Stop Dessert Shop is our tagline, because the shop
that we are proposing is specializing in sweets. And sweets
help produce dopamine which is the chemical responsible for
our emotion, specifically, happiness.

Logo
 Chapter 2
Management and Organizational Feasibility
Chapter 2 includes: (1) Personnel, (2) Management Set-
up, and (3) Wages, Compensation, and Employee Benefits.
Part One, Personnel, presents the people who will be
working behind the organization and will direct business to
the achievement of its goals.
Part Two, Management Set-up, presents the
administrative flow diagram and qualifications of the
employees.
Part Three, Wages, Compensation, and Employee Benefits,
presents other management proposals such as the salary,
wages, and benefits as disclosed in this chapter.

Personnel (Administrative Organization – Chart)

General Manager
General Manager

Store Manager Accountant

Financial Analyst Pastry Chef

Cashier Barista
Server

Dishwasher
Security Guard

Figure 1. Organizational Chart

 6

The following are the duties and responsibilities of

the personnel:
General Manager – is responsible for overseeing all of
the restaurant’s operations, which includes hiring and
firing staff, purchasing foods, supplies and equipment, and
dealing with suppliers and vendors. The general manager also
oversees maintenance and upkeep of the dining areas,
kitchen, and exterior grounds of the restaurant; budgeting,
accounting, payroll and other financial matters, promoting
and advertising the restaurant, and dealing with the legal
and regulatory issues involved in running a business. The
general manager is likely to be on the premises most of the
time, particularly during busy dining times or busy dining
seasons. He/she may interact with costumers from time to
time, but is more likely working behind the scenes to keep
the whole operation running smoothly.
Job Specifications:
 Must be a graduate of any management course
 Hire, train and supervise managers and staff
 Establish and enforce standards and regulations for
personnel, administration, entertainment and food
 Has experience in analyzing financial data
 Ensure compliance with licensing, hygiene and health,
and safety legislation/guidelines
Store Managers – are the people in charge of entire
stores and the employees that work within. Store managers
are in charge of the general operations of a store, making
sure it runs smoothly, cleanly and meets any budget or sales
goals.
Job Specifications:
 Must be a graduate of any management course
 Hire, train and supervise managers and staff
 Establish and enforce standards and regulations for
personnel, administration, entertainment and food
 Has experience in analyzing financial data
 Ensure compliance with licensing, hygiene and health,
and safety legislation/guidelines
Server – A person or thing that provides a service
commodity.
Job Specifications
 Must be at least 18 years old
 Must listen and follow instructions well
 Willing to be trained
 Ensure compliance with hygiene and health, and safety
legislation/guidelines
Security Guard – the one who is in charge with the safety
of costumers.
Job Specifications
 Must be at least 26 years old
 Must ensure the safety of the costumers
 Dedicated to work
 Willing to be trained
Accountant – Provides financial information to management
by researching and analyzing accounting data; preparing
reports. Prepares asset, liability, and capital account
entries by compiling and analyzing account information.
Documents financial transactions by entering account
information.
Job Specifications
 Must be a graduate of any accounting course
 Must be at least 25 years old
 8

 Responsible for moneys and cash control

 Responsible for complying with tax laws and
government reporting requirements
Pastry Chef –is in charge of the baking aspect of
kitchens and restaurants, delivering cakes, breads, and any
bread based components to meals.
Job Specifications
 Must be a graduate of Culinary Arts or any
Culinary related Courses
 Must be 23 years old and above
 Dedicated to work
 Ensure compliance with hygiene and health, and
safety legislation/guidelines
Barista - make and serve beverages, such as coffee and
tea, and foods, such as sandwiches, muffins, or cookies.
They package coffee blends, make coffee and tea, explain
menu items to customers, clean, and attempt to ensure that
customers are comfortable and satisfied.
Job Specifications
 Must be a graduate of Culinary Arts or any
Culinary related Courses
 Must be 23 years old and above
 Dedicated to work
 Ensure compliance with hygiene and health, and
safety legislation/guidelines
Dishwasher – a person employed for washing dishes
automatically.
Job Specifications
 Must be 18 years old and above
 Hardworking and efficient
  Ensures the availability and cleanliness of
kitchen wares
Management Set-up
Normal Hours of Work and Weekly Rest Period
The normal working hours for the Admin Position
(General Manager and Store Manager) is 9 hours per day and
shall have a non-compensable 1-hour lunch break. For the
remaining positions, they will be working 8 hours every
weekdays and weekends and shall also have a 1-hour non-
compensable lunch break and 30 minutes snack break in the
morning and afternoon for the AM shift and in the afternoon
and evening for the PM shift.
However, the business hours will be from 9am to 5pm on
Monday to Sunday. Serving of sweets will be available from
9am until 5pm.
Overtime
Overtime will happen upon the agreement of management
and employees from time to time. Employees will be paid an
overtime pay if they will render overtime for at least one
(1) hour minimum or more during their regular working days.
Hiring and Regularization
The employee will be hired temporarily under probation
for 6 months. After which, their performance will be
assessed through a performance evaluation and will be the
basis of their employment as regular employees.

Wages, Compensation, and Employee Benefits

The salary of the employees will be based on their
rendered work; the minimum basic gross salary is 250 per day
and will vary depending on the position of the employee.
 10

They are also entitled to a 13th month pay but shall

only be given on the end of the first year of operation.
Mandatory benefits are also given to employees such as
SSS, Philhealth, and Pag-ibig.

Table 1
Administrative Department
Position No. of Salaries per Annual
Employees month Salary
Store Manager 1 20,000.00 240,000.00
Accountant 1 15,000.00 180,000.00

Table 1.1
Store Department
Position No. of Salaries per Annual
Employees month Salary
Cashier 2 10,000.00 240,000.00
Server 4 8,000.00 384,000.00
Security Guard 2 8,000.00 192,000.00

Table 1.2
Kitchen Department
Position No. of Salaries per Annual
Employees month Salary
Pastry Chef 1 13,000.00 156,000.00
Barista 1 9,000.00 108,000.00
Dishwasher 2 8,000.00 192,000.00

A. Hiring Requirements
 Application Letter
 Resume will be submitted by applicants as their initial
requirement in applying for the job
Qualified applicants shall submit the following
requirements:
▬ PSA livebirth
 ▬ Barangay Clearance, Police Clearance and NBI
Clearance
▬ School Credentials (Depending on the position)
▬ Training and Employment Certificates
▬ Medical Certificate
▬ Health Card
▬ SSS ID
▬ PhilHealth ID
▬ Pag-Ibig ID
B. Payment of Salary and Wages
The Schedule for payment of employee salary is every
15thand 30th of the month and they will be paid in cash.
C. Attendance and Punctuality
The employee shall report to work on time depending
on his/her assigned shift. A 15-minute grace period will
be allowed before any employee is tagged late. The
attendance will be recorded in a log book which will be
then validated by the General Manager.
The employee needs to notify the management as soon as
possible in case of absence due to sickness or accident. For
more than three (5) days of sick leave, medical certificate
is required upon reporting for work. Employees with three
(3) late is equivalent to one (1) absence. Absences and
tardiness must be dealt with accordingly.
D. Leaves
Employees are entitled to paid leaved after the 6-month
probation period. They are given 7 days of vacation leave
and 15 days sick leave in a year. Maternity and Paternity
leave shall be governed by existing laws.
Further, employees must file their application for
leave 3 days prior to the date of leave except for sick
 12

leave which will be filed on the day of return to work after

sickness.
Vacation leave is subject to the approval of the
General Manager or Owner to avoid lack of manpower and to
secure a replacement or reliever to duty.
E. Taxes and Other Deduction
SSS (Social Security System), PhilHealth and Pag-Ibig
contributions, withholding taxes, and other government
mandated deductions including debts owed to the employer
shall be deducted from the salary.
F. Resignation and Termination
An employee opts to file resignation or separation from
office shall submit a resignation letter to the owner thru
the General Manager and resignation shall be effective 15
days after submission of the same.
The employer may terminate the employee on grounds of
the following:
 Serious misconduct
 Absenteeism
 Misconduct
 Chapter 3
Marketing Feasibility
Chapter 3 includes: (1) Market Description, (2) General
Marketing Practices, and (3) Proposed Marketing Plan.
Part One, Market Description, presents the target
market of the business
Part Two, General Marketing Practices, presents the
prevailing marketing strategies used by existing businesses.
Part Four, Proposed Marketing Plan, presents the
marketing strategies that the proposed business will adapt
to overcome the existing marketing strategies.
Market Description
The target markets of Azennari Chocolateu are the
following:
 Families – people who love to spend their time with
each other to relax and have fun with the food and the
ambiance of the place.
 Students – young people who wants to chill out after a
stressful day at school, celebrate special occasions
and to document for social media purposes.
 Others – are people, both local and foreign tourist,
who wants to relax and unwind in a peaceful
environment.
General Marketing Practices
It is anticipated that every new business will have
competitors that will offer the same products or services.
Competition is good in developing the business because the
business will always try to be better than the competitors.
 14

Marketing is one of the major components why a business

succeeds in its operation throughout the years, because it
helps a business improve by learning the right marketing
technique to suit in a certain time frame or trend. Azennari
Chocolateu will seek accreditation from the Department of
Trade and Industry (DTI) and Bureau of Internal Revenue
(BIR). The firm will follow all the rules and regulations
and will comply with all the standards set by these
organizations to ensure proper operation of the business to
prevent legal issues.
Proposed Marketing Plan
Marketing is perhaps the most important activity to
business because it has a direct effect on profitability and
sales. Application of marketing strategies is very important
to enable the particular customers to be aware of products
and services that Azennari Chocolateu is offering.
There are so many ways to attract customers to visit
our dessert shop. Azennari Chocolateu is providing enough
budgets for the promotion of the business and hopefully more
and more people will come.
Calling Card/Business Card
Azennari Chocolateu will provide a business card so
that it will be easy for the customers to contact it. This
is one of the ways to introduce a business to the public.
Advertising and Promotion
The advertising and promotions that Azennari Chocolateu
One Stop Dessert Shop will employ includes the following:
1. Tarpaulins
Several tarpaulins will be printed and posted around
Roxas City especially near vehicular terminals in Pueblo De
Panay and other routes. Tarpaulins will be displayedto
different establishments like malls and other commercial
buildings.
2. Flyers
Different kinds of fliers will be distributed around
the city so that the community will know more about Azennari
Chocolateu. All important details will be specified like the
location, contact numbers, pictures of the shop, and the
services offered by Azennari Chocolateu One Stop Dessert
Shop.
3. Radio Advertisement
Radio broadcasting will be used to help promote
Azzenari Chocolateu One Stop Dessert shop to target
customers who are fond of listening to radios while
travelling, relaxing or while doing chores in the house.
4. Social Media Sites (Facebook, Twitter, Instagram
and Google)
Azennari Chocolateu will make a Facebook, twitter,
Instagram and Google official account not only to serve as
online advertising but also to create a connection between
customers and the business by providing a means for them to
interact. Every activity and special offers of Azennari
Chocolateu will be posted on its official social accounts so
that the public will be updated. The business official
social media name will be @AzennariChocolateu.
5. Word of Mouth
Azennari Chocolateu One Stop Dessert Shop will take
advantage of the free, easy and effective kind of promotion;
that is, the word of mouth. The management will make sure
that the customers will receive quality customer service
that will satisfy them and would make them promote or refer
Azennari Chocolateu to other people.
Interactive Marketing
 16

All customers are targeted through interactive

marketing. It helps managers or marketers to know customer’s
satisfaction level as well as to know new expectations. It
also helps management to think towards serving new segments.

Customer Relationship Management (CRM)

Customer relationship management is one strategy to
build long-term relationship with customers and to retain
existing customers. Customers practices would include:
 Greetings on birthday and special occasions
 Cards on customers birthday and special occasions
 Free 1 cupcake on customers birthday celebration
 30 percent off on every purchase at the shop’s annual
anniversary
 Chapter 4
Production Technical Feasibility
Chapter 4 includes: (1) Description of the Proposed
Product/Services, (2) Production Process, (3) Technology
Assistance, (4) Project Site and Layout, (5) Floor Plan, (6)
Machineries and Equipment, (7) Utilities, (8) Raw Material
Requirements, (9) Manpower Requirements, (10) Waste Disposal
Method, and (11) Production Cost.
Part One, Description of the Proposed Product/Services,
presents the description of the products or services in
terms of technical details of their composition.
Part Two, Production Process, presents the description
of the product cycle.
Part Three, Technology Assistance, presents the
technologies used by the business.
Part Four, Project Site and Layout, presents location
of the business.
Part Five, Floor Plan, presents the drawing which shows
the arrangements of the areas of the building.
Part Six, Machineries and Equipment, presents the
enumeration of all the machineries and equipments that will
be used by the business.
Part Seven, Utilities, Presents the enumeration of all
the utilities used in the operation such as water,
electricity, and communication.
 18

Part Eight, Raw Material Requirements, presents the

projected amount of raw materials for production an
inventory.
Part Nine, Manpower Requirements, presents the detailed
description of the number of personnel required for the
operation, their wages, and benefits.
Part Ten, Waste Disposal Method, presents the detailed
description of the manner of processing waste products
before it is safely disposed.
Part Eleven, Production Cost, presents the total cost
of production of the business.
Description of the Proposed Product/Service
Azennari Chocolateu as the business name entails, will
offer luscious and savory Desserts, creamy and satisfying
Ice Creams giving every costumers’ the satisfaction they
deserve.

Pastries
SHAVED CHOCOLATE CAKE This strawberry Dream Cake is an
elegant and eye-catching surprise.
The fully whipped frosting and
upright strawberries make a
stunningly beautiful design.

KITKAT CAKE This is a cake made of pineapple-

banana spice with cream cheese and
whipped cream.

BLACK FOREST These layers are filled with a

buttery rich lemon curd frosting
that coats the exterior of the
cake and a light and sweet chiffon
 as the base.

TEMPTING TRUFFLE This is a heavenly cake made from

freshly shredded coconut, sugar,
eggs, butter, flour, whipped cream
as its frosting and shredded
coconut as its toppings.

WHITE CHOCOLATE MOCHA CAKE A flaky crust and gooey lemon

center made from a crisp pastry
and lemon zest.

Ice Cream
VANILLA ICE CREAM A soft and delictable vanilla ice
cream made from cow’s milk, sugar,
butter and vanilla extract.

CHOCOLATE ICE CREAM A soft and luscios chocolate ice

cream made from cocoa, sugar,
cow’s milk and unsalted butter.

UBE ICE CREAM A soft and creamy ice cream made

from yam, sugar, butter and cow’s
milk.
 20

SALTED CARAMEL ICE CREAM A sweet and salty ice cream made
from cow's milk, and butter topped
with salted caramel.

ASSORTED FRUITS A variation of tropical fruits as

a topping depending on your
likings.

COOKIES AND CREAM Crushed cookies and cream as a

topping depending on your likings.

Chocolates
SNICKERS Consists of nougat topped with
caramel and peanuts that has been
enrobed in milk chocolate.

Nutella It is mostly made of sugar and

palm oil. Nutella is made from
sugar, modified palm
oil, hazelnuts, cocoa
powder, skimmed milk powder, whey
powder, soy lecithin,
and vanillin.
Kinder Bueno The twin kinder bueno has hazelnut
cream inside an actual hazelnut
shell.
 Chocolates

Cadbury Dairy Milk Chocolate It is made of milk, sugar, cocoa

butter, cocoa mass, vegetable fats
(palm, shea), emulsifiers and
flavorings.

Hershey’s Kisses It is made of milk Chocolate

(Sugar, Milk, Chocolate, Cocoa
Butter, Lactose, Milk Fat, Soy
Lecithin [Emulsifiers], and
Vanillin [Artificial Flavor]).

KitKat Minis Palm Oil, Sugar, Wheat Flour, Cocoa

Mass, Lactose, Milk Powder, Cocoa
Butter, Cocoa Powder, Yeast, Baking
Soda, Ammonium Bicarbonate, Artificial
Flavor, Yeast Food. May contain remains
of eggs, peanuts, oranges, apples, nuts
and sesame seeds.

Production Process

Fresh ingredients Ingredients will be kept in

will be delivered the refrigerator or freezer

by the suppliers to instill the freshness of

the ingredients

(In the Kitchen Area)

Raw materials will now be
They will be placed inside
used for the process. Line
a Pastry Glass Display
cooks will now bake another
where customers will
set of pastry that will be
partake and pay for their
displayed next in the
orders
Pastry Glass Display
 22

(In the Dining Area)

Customers are enjoying

their orders.

Figure 2.Production Process

Technology Assistance
The technologies that Azennari Chocolateu’s one stop
dessert shop will use Computer, Laptop, Cellphone, Wi-Fi,
CCTV Cameras, and POS Machine.
Computer/Laptop. The computer will be used for the
monitoring of the CCTV cameras and for monitoring the orders
online. The laptop will be used by the General Manager,
Store Manager, and Kitchen Manager for encoding their
reports and for paper works.
Cellphone. Much needed in the office by Managers to
assess the orders through phone calls and texts.
Wi-Fi routers. Azennari Chocolateu will provide a
password to access the internet upon ordering to have a much
better experience.
CCTV Cameras. Azenarri Chocolateu will provide a total
of 6 CCTV Cameras. Two at the kitchen, one at the office,
one on the counter, one inside the shop and one before
entering the facility.
POS Machine. The POS Machine will be used by the
cashier. It has the ability to record and track customers’
orders, process credit and debit card manage inventory and
connect to other systems in a network.
Azennari Chocolateu Dessert Shop suppliers of
equipments will be responsible for the test and run of all
the machines and equipments. They will train the employees
as to operation, troubleshooting and installation. The Shop
will ensure that all of the equipments are operational to
serve its purpose to the customers with efficiency to avoid
any delays. If any of the equipments will become defective,
the supplier will take care of the repair.
Project Site and Layout
 24

Floor Plan

Figure 3. Proposed Floor Plan

Figure 4. Site Development Plan

Figure 5. Proposed Exterior / Parking Space Perspective of

Azennari Chocolateu Shop
 26

Figure 6. Proposed Main / Function Hall Perspective of

Azennari Chocolateu Shop

Machineries and Equipment

Table 3
List of all Machineries and Equipment

Name of Machine/Equipment Qty. Unit Cost Total Cost

POS Machine 1 8,950.00 8,950.00

Computer Set 1 27,995.00 27,995.00

Laptop 1 11,695.00 11,695.00
Freezer 1 15,815.00 15,815.00
Pastry Glass Display 1 37,240.00 37,240.00
Kitchen Exhaust Fan 2 899.00 1,798.00
Refrigerator 1 9,298.00 9,298.00
Oven with Stove 3 32,000.00 64,000.00
Wi-Fi 1 1,799.00 1,799.00
Air conditioner 2 10,000.00 20,000.00
CCTV Cameras 6 4,990.00 29,940.00
Ice Cream Chiller 1 30,000.00 30,000.00
Container (for fruits and
2 1,151.00 2,302.00
cookies)
Television 2 2,999.00 5,998.00
Industrial generator 1 6,000.00 6,000.00
Electric Fan 4 898.00 3,592.00
TOTAL 30 201,729.00 276,422.00

Utilities
Description and Sources
  Electricity – The electricity will be supplies by
the Capiz Electric Cooperative (CAPELCO).
 Water – The water would be from Water District.
 Telecommunication
o Cell phone Plan – Azennari Chocolateu will be
getting a dual sim cell phone plan. For both
Globe and Smart subscribers
o Landline with Internet Connection – Azennari
Chocolateu’s landline and internet connection
would be from PLDT fibr.

Table 4
Projected Cost of Utilities for 5 years.

Cost per
Items
month Year 1 Year 2 Year 3 Year 4 Year 5

Electricity 12,000.00 144,000.00 158,400.00 174,240.00 191,664.00 210,830.00

Water Bill 7,000.00 84,000.00 92,400.00 101,640.00 111,804.00 122,984.00

Communication
plan (Globe
999.00 11,988.00 11,988.00 11,988.00 11,988.00 11,988.00
and Smart)

Landline with
Internet 1,799.00 21,588.00 21,588.00 21,588.00 21,588.00 21,588.00

Total 21,798.00 261,576.00 284,376.00 309,456.00 337,044.00 367,390.00

 Utilities expense increases by 10% every year except

for the cell phone plan and landline with internet.
 28

Raw Materials Requirements

In table 5 below, the projected raw material cost for

the first 5 years of operation is shown. It is assumed
that prices of raw materials requirements increase by 1%.

Table 5
Projected cost of Raw Materials
Total cost Total cost
Qty Description
per day per month
3 kgs. Shortening 300.00 9,300.00
1/2 sack (15
Flour 687.00 21,312.00
kgs.)
5 blocks Salted butter 205.00 6,355.00
1/2 sack (10 Granulated
480.00 14,880.00
kgs.) Sugar
2 dozen Egg 144.00 4,464.00
2 liters Whole milk 358.00 11,098.00
Vanilla
1 liter 50.00 1,550.00
extract
Almond
16 oz. 200.00 6,200.00
extract
Containers
5kgs. fresh 500.00 15,500.00
strawberries
Containers
mascarpone
1 kgs. 420.00 13,020.00
cheese,
softened
Heavy
3 liters whipping 520.00 16,120.00
cream
5 pcs. Lemon 75.00 2,325.00
Fresh orange
5 liters 375.00 11,625.00
juice
2 kgs. Baking powder 290.00 8,990.00
3 kgs. Table salt 30.00 930.00
1 liter Olive oil 60.00 1,860.00
 Cream of
1 kgs. 296.00 9,176.00
tartar
Coconut (to
7pcs. 175.00 5,425.00
grated)
White
4pcs. chocolate 400.00 12,400.00
baking bars
Powdered
5 kgs. 275.00 8,525.00
sugar
Chocolate
5 pcs. 300.00 9,300.00
bars
2 kgs. Ube 120.00 3,720.00
Cookies and
5 packs 380.00 11,700.00
Cream
1 kg Cherry 300.00 9,300.00
3 kgs. Pineapple 285.00 8,835.00
5 pcs. Kiwi 200.00 6,200.00
1 kgs. Grapes 225.00 6,975.00
1 kg. Almond 200.00 6,200.00
1 Kg. Pistachio 200.00 6,200.00
1 kg. Cashew 200.00 6,200.00
1 kgs. Mango 150.00 4,650.00
5 boxes Snickers 550.00 17,050.00
3 kgs. Nutella 1,485.00 46,035.00
1 pack (12per
Kinder Bueno 599.00 18,569.00
pack)
Cadbury Dairy
8 packs (8
Milk 1,299.00 40,269.00
per pack)
Chocolate
Hershey’s
½ kgs. 500.00 15,500.00
Kisses
10 packs (12
KitKat Minis 1,425.00 44,175.00
per pack)

TOTAL 14,258.00 425,813.00

Manpower Requirements

Table 6 shows the manpower requirements of Azennari

Chocolateu. The positions required their corresponding
salaries, deductions, and benefits. There will be an
increase in the basic salary by 5% every 2 years.
 30

Waste Disposal Method

Proper waste disposal is important in every

establishment. It is part of the corporate social
responsibility of any business establishment to take care of
the environment. Natural resources must be a part of the
considerations in production since all activities greatly
affect the eco-system. Food waste must be collected, handled
and disposed properly.
Azennari Chocolateu will be providing trash cans that
would separate the biodegradable form non-biodegradable
wastes. People at the back of the shop which is the kitchen
are required to follow proper segregation since most of the
production happens in their area. These wastes will be then
collected in the evening. The schedule of pick-up of garbage
by the municipal garbage truck is during early mornings.
Employees are also required to separate recyclable from
non-recyclable materials. Wastes that can be recycled will
be collected and be sold in junkshops.

Production Costs

VARIABLE PRODUCTION COST

COST YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5
Raw 5,109,756.00 5,160,853.56 5,212,462.54 5,264,587.63 5,317,233.88
Material
cost
Labor Cost 2,148,000.00 2,148,000.00 2,601,900.00 2,601,900.00 2,731,995.00
Cost of
Utilities 261,576.00 287,734.00 316,507.00 348,158.00 382,974.00

TOTAL
PRODUCTION
COST
Table 7 shows the costs of production from 1 to 5.
*Raw Materials increases by 1% every year.
*Labor Cost increases by 5% every 2 years.
*Cost of Utilities increases by 10% yearly.

Chapter 5
Financing and Financial Liability
Chapter 5 includes: (1) Total Project Cost, and (2)
Financier.
Part One, Total Project costs, presents the sum of the
fixed cost, other variable costs, and other operational
costs.
Part Two, Financier, presents the identification of the
individual that can be potential contributor for the
establishment of the project.

Total Project Cost

Azennari Chocolateu will need a P 5,500,000.00 to begin its
operation.

Below is the computation of the costs of the project:

TOTAL PROJECT COST

Start-up
Cost
Registration and
Licenses 6,800.00
Promotion 5,000.00
Total 11,800.00

Fixed Asset
Cost of Building
 32

Construction 2,000,000.00
Equipments 276,422.00
Furniture and
Fixtures 1,000,000.00
Kitchen
Utensils 50,000.00
Total 3,326,422.00

Operational Cost/Working
Capital
Salaries
And Wages 211,000.00
Utilities
Expenses 20,000.00
Raw Materials and
Ingredients 1,903,257.00
Miscellaneous
Expense 5,000.00
Office
Supplies 5,000.00
Total 2,114,257.00

TOTAL PROJECT COST 5,452,479.00

Financier

The financer of the proposed business is Mr. Antonius

Lienzo Mercadejas, one of the owners husband. He is willing
to lend some money to lighten the business.
 Chapter 6
Socio Economic Feasibility
Chapter 6 includes; (1) Contribution to the Community,
and (2) Contribution to the employees, (3) Contribution to
the Government, and (4) Contribution to other Beneficiaries.
Part One, Contribution to the Community, presents the
social, economic, and environmental concerns of the business
to reduce environmental damage.
Part Two, Contribution to the Employees, presents
direct and the incidental contributions of the business to
the welfare of the employees.
Part Three, Contribution to the Government, presents
the benefits that the government can derive from the
business.
Part Four, Contribution to other Beneficiaries,
presents the benefits the owner will get.
Contribution to the Community
Azzenari Chocolateu one stop dessert shop intent to
open work opportunities to the people of Roxas City and as
well as promote tourism. Aside from this, it will contribute
to the development of the community as a whole. The proposed
business aims to participate in the economic growth of Roxas
City with the principle of preserving the environment by
proper waste disposal.
Contribution to the Employees
The beneficial effect of this project to its employees
is that it will enhance their skills and abilities, and give
 34

them experience. It will also help them financially for them

to be able to provide the need of their families.
Contribution to the Government
In establishing this business, registration to have
permits and other license from the government are necessary.
Azennari Chocolateu will generate revenue for the local
government in the form of taxes. This benefits the society
and supports the needs of the public. The company will be a
big help for the economy, because it will contribute to the
government funds.
Contribution to other Beneficiaries
To the owners, the proposed business will be a primary
source of income by the owners and can also generate more
opportunities to employees and community.
 References

Boyle, T. (2012). Plating for Gold. Hoboken, NJ: John Wiley

and Sons. Chef Steps (n.d.). Vacuum Compression of

Plant Foods. Retrieved from

http://www.chefsteps.com/activities/vacuum-compression-

of-plant-foods

eatocracy (2011). 5@5 – The five C’s of dessert. Retrieved

from http://eatocracy.cnn.com/2011/07/07/55-the-five-c

%E2%80%99s-of-dessert/

French Pastry School (2014). Spherification. In The Modern

Kitchen Professional. Retrieved

from http://www.frenchpastryschool.com/blog/modern-

kitchen-professional

Gentile, D. (2014). The 11 untold secrets of menu

design. Retrieved

from http://www.thrillist.com/eat/nation/restaurant-

menu-secrets-menu-design

isslen, W. (2011). Professional Cooking for Canadian

Chefs (7 ed.). Hoboken, NJ: John Wiley and Sons.

 36

APPENDIXES
 APPENDIX A
Communication Letter
 38

February 5, 2020

MR.JOSE NERYD. ONG

Lot Owner
Pueblo De Panay
Roxas City

Sir Ong:

I am Hazel Anne Billones, a student of Filamer Christian

University, Roxas City, Capiz and presently conducting a Business
Plan presented to the faculty of Filamer Christian University
entitled Azennari Chocolateu as a partial fulfillment of the
requirements for the Technical Vocational and Livelihood
Education in Entrepreneurship.

The Azennari Chocolateu One Stop Dessert Shop that we plan

to put up would require a spacious location which can easily be
accessible for customers to transact. Hence, I am finding an
available location for my proposed business

I would like to request your permission to use your Vacant

Space for lease which is located in Pueblo De Panay, Roxas City,
Capiz as the site for my Proposed Business.
 Thus, I would appreciate it if you could contact or message
us so we can set up a meeting and discuss the said purpose.
Your approval to this request will be highly appreciated.
Thank you so much and God Bless.

Very truly yours,

Hazel Anne P. Billones

Proponent

APPENDIX B
Curriculum Vitae
 40

Hazel Anne Billones

Vizcaya, President Roxas, Capiz
Mobile No. 09097497317
Email Address:hhazelannee@gmail.com

OBJECTIVE:
To have a job in the company to use my skills and to
gain more experiences to be a productive individual.

EDUCATIONAL BACKGROUND:

TERTIARY Filamer Christian University

2018-2020
SECONDARY Cabug-Cabug National High School
2013-2017
ELEMENTARY Domingo M. Locsin Elementary School
2011-2013
Domingo M. Locsin Elementary School
2007-2011

WORK EXPERIENCE:

January 30-February 1, 2020 Work Immersion

SEMINARS/TRAINING:

December 3, 2018 Hotel on Wheels, FCU Roblee

November 28, 2019
October 5, 2018
PERSONAL DATA:
Hall, Roxas Avenue, Roxas
City, Capiz. FCU AVCC, Roxas
Avenue, Roxas City, Capiz
Convention.
Roxas Avenue, Roxas City,
Capiz.
8th Hospitality Convention,
FCU Roblee Hall,

BIRTHDATE: May 26, 2002

PLACE OF BIRTH: Vizcaya President Roxas Capiz
CIVIL STATUS: Single
SEX: Female
AGE: 17
NATIONALITY: Filipino
HEIGHT: 5’3”
WEIGHT: 49 kgs
RELIGION: Catholic
LANGUAGE SPOKEN: English,Tagalog and Hiligaynon
FATHER’S NAME: Simplicio F. Billones
MOTHER’S NAME: Leny P. Billones
PERSON TO BE CONTACTED
IN CASE OF EMERGENCY: Leny P. Billones
ADDRESS: Vizcaya, President Roxas,
Capiz
CELLPHONE NUMBER: 09303842145
I hereby certify that the information above is true and
correct to the best of my knowledge.

Hazel Anne P. Billones

42