A Feasibility Study: Afoodable Food Package

AFOODABLE FOOD PACKAGE
A Feasibility Study
Presented to
The Faculty of Business Administration Program
By:
Abasolo, Fritzie Ann C.
Abelleria, Angelica J.
Aguilon, John Patrick
Ambulo, Allen Kyle S.
Bacus, Cris Joshua C.
November 2021
i
AFOODABLE FOOD PACKAGE
________________________
A Feasibility Study
________________________
Presented to
The Faculty of Business Administration Program
In partial fulfillment of the requirements in
MME-4
By
Abasolo, Fritzie Ann C.

Abelleria, Angelica J.
Aguilon, John Patrick
Ambulo, Allen Kyle S.
Bacus, Cris Joshua C.
November 2021
ii
Approval sheet
This feasibility study entitled AfoodaBle Food Package prepared and submitted by
Fritzie Ann Abasolo, Angelica Abelleria, John Patrick Aguilon, Allen Kyle Ambulo and
Cris Joshua Bacus in partial fulfilment of the requirements in MM-E4 (Feasibility Study)
has been examind and is recommended for oral examination, acceptance and approval.
MARY RICHELLE L. BOHOLANO, DM

Instructor
______________________________________________________________________
PANEL OF EXAMINERS
Accepted and approved after the presentation of the study with a grade of
____.
DR. LORRIBELLE R. OCENAR

Chairperson
JOSIE D. FUENTES, DM LYWYLYN S. MENDOZA, DBA

Member Member
iii
Acknowledgement
First of all, we would like to express our deepest gratitude to our Professor Ms.
Mary Richelle L. Boholano for giving us opportunity to make this study as part of our
endless search for knowledge.
iv
Executive Summary
v
Table of Contents
Cover Page……………………………………………………………………….....................i
Title Page……………………………………………............................................................ii
Approval Sheet…………………………………………………………………………......…. iii
Acknowledgement……………………………………………………………………………...iv
Executive Summary…………………………………………………………………………….v
Table of Content………………………………………………………………………………..vi
List of Tables…….............................................................................................................x
List of Figures………………………………………………………………………………….xii
List of Schedules………………………………………………………………………………xiii
CHAPTERS
1 Marketing Aspect 1
Product Description 1
Target Market 3
Area Coverage 4
Demand and Supply Analysis 5
vi
Marketing Program/Strategies 11
Own Marketing/Program Strategies 12
2 Technical Aspect 15
Technical Requirements 15
Government Requirements 16
Bureau of Internal Revenue (BIR) 16
Department of Trade and Industry (DTI) 17
Mayor's Permit 17
Barangay Clearance 17
Fire Safety Inspection Certificate 18
CENRO Certificate 18
Sanitary Permits 18
Production in Operation Process 19
Step by Step Service Procedure 21
Duration per Step 22
Labor Requirements 23
Machinery/Equipment Requirement 24
Raw materials 25
vii
Store Location 27
Store Layout 28
Waste Disposal System 29
Quality Control System 30
Production Cost 31
3 Organization and Management Aspect 38
Legal form of Business 38
Organizational Structure 39
Qualification of Offices 41
Service Requirement 42
Grant chart of activities 44
4 Financial Aspect 47
Total Projected Cost
Financial Assumptions
Projects Financial Statement
Income Statement
Cash Flow
Projected Balance Sheet
viii
Financial Analysis
Schedules
5 Socio Economic Aspect
Customer
Community
Environment
Government
References
Curriculum Vitae
ix
List of Tables
Table Page
1 Consumer/Customer Analysis 4
2 Total Potential Customer Visited Per Week 5
3 Total Potential Customer per Order 6
4 Competitors Analysis 7
5 Pricing Structure 8
6 Projected Sales 10
7 Market Selling Expenses 13
8 Production Flow 22
9 Service Flow 22
10 Machinery and Equipment Requirements 24
11 Furniture and Fixtures 26
12 Business Schedule 26
13 Single Package Production Cost 31
14 Barkada Package Set A Production Cost 32
15 Barkada Package Set B Production Cost 33
16 Barkada Package Set C Production Cost 34
17 Bayanihan Package Set A Production Cost 35
18 Bayanihan Package Set B Production Cost 36
19 Bayanihan Package Set C Production Cost 37
20 Qualification of Offices 41
21 Machine Requirement 43
22 Grant Chart of Activities 44
23 Projected Cost 48
24 Source of Financing 48
25 Income Statement
26 Cash Flow
27 Projected Balance Sheet
28 Break-Even Point
x
29 Payback Period
30 Return on Investment
31 Gross Profit Ratio
32 Net Income Ratio
33 Debt Total Ratio
34 Equity Total Ratio
xi
List of Figures
Figure Page
1 Production in Operation Process 19
2 Step by Step Procedure
21 3 Store Location
27 4 Store Layout
28
5 Waste Disposal System 29
6 Organizational Structure 39
xii
List of Schedules
Schedule Page
xiii
CHAPTER 1
Marketing Aspect
The marketing aspect is regarded to be the lifeblood of all feasibility studies; it
has a significant impact on the research since it provides the proponents with a clear
image of whether or not to develop the business. It will determine the factors to be
considered in establishing and coming up with the business as well as the financial
basis through the projected demand. This chapter seeks to determine the marketing
element of the business, which includes the product description, target market, area
coverage, demand and supply analysis, competitor analysis, pricing structure, projected
sales, marketing strategies, and marketing expenses.
All pragmatic considerations are expected to revolve around the Marketing Aspect.
This section looks at the opportunities and risks, the item's absolute interest and
flexibility, the competition, and the showcasing program, which includes the value, and
special procedures. The marketing perspective is a way of seeing, understanding,
activating, and gratifying the client's demands, desires, and needs through the goods
and services of a carefully selected target market in a way that is superior to the
competition as well as the business cycle of building strong client relationships in order
to gain their trust and reliance.
Product Description
Food package is one of the trending online business today. It was started during
lockdown where some places are restricted, there we’re only few establishments shall
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be opened in order not to spread the coronavirus. Since it was restricted, there were
number of restaurants were forced to shut down where customers are not allowed to
dine in. Therefore, the food package is the alternative way to provide take-out orders or
delivery which is very convenient especially if you’re a busy person, you don’t have to
wait for your order all you can do is to pick up at the store or just deliver right at your
doorstep with your preferred time.
The “AfoodaBle” food package offers different set of menu, according to your
budget. The food package has its three categories which are the “Single Package”
“Barkada package” and the “Bayanihan package” each of these categories has its
different prices and set of menu.
The “Single Package” offered during breakfast and lunch time only. It is ₱99 per
head it has beef tapa, 3pcs. Chorizo, garlic rice and 1 can of soda. Through these set of
food packages they can easily settle their budget and the food they want.
The “Barkada package” has its three sets, the set A is ₱599 good for 8 persons it
has 8pcs. chicken inasal, pork sisig and palabok. For set B it cost ₱999 good for 12
persons it has 12pcs. chicken inasal, beef kaldereta and palabok and set C is ₱1,599
with free 1.5 liter of coke this is good for 15 persons the menus are seafood chopsuey,
2kgs of lechon belly, 30pcs lumpia shanghai and palabok.
In “Bayanihan package” it also has three sets. Set A is ₱1,999 good for 25
persons this set has 3kgs. of lechon belly, special pancit and beef kaldereta. In set B,
₱2,699 good for 30 persons. It has 4kgs. lechon belly, garlic chicken, grilled tuna panga
and mango float. While the set C is ₱3,699 good for 35 persons free 6” round cake. The
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menus are 4kgs. lechon belly, grilled tuna panga, chopsuey, lumpia shanghai, garlic
chicken and palabok.
A restaurant manager must ensure that the items mentioned on the menu are
available at all times and as per description since it is frustrating for a guest to make a
decision only to be told that the dish is not available or to receive a dish that is not as
stated (Mondal,2021). Despite of this pandemic we make sure that we can still deliver
delicious food yet affordable that will make your day special and memorable.
Target Market
The pace of our lives is getting faster, and we are moving towards quicker
solutions for everything including food. As a result, the demand for ready-made food or
easy to consume food is increasing. This increases the demand for the food packaging
industry (Krishna, 2021). AfoodaBle Company ensures that all your event attendees find
something to eat that you'll love! Happy tummies mean happy guests. Individuals,
organizations and businesses as well, are the target market of our company, our food
deals and packages are good for special events and occasions, such as birthdays,
charity galas, friends’ gatherings and business conferences.
In this study, we focus on a certain geographical area which our product is aimed at
and they are the people who live in R.Castillo Street Agdao Davao City. According to
the PhilAtlas Mindanao in there 2015 census there were 5,783 total population and
5,723 for household population. The age group with the highest population in Rafael
Castillo is 25 to 29, with 634 individuals. Those aged 15 up to 64, roughly, the
economically active population and actual or potential members of the work force,
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constitute a total of 69.36% (4,011). Finally, old dependent population consisting of the
senior citizens, those aged 65 and over, total 4.67% (270) in all.
Area Coverage
AfoodaBle Food Package Business will be known as the business of satisfaction
and contentment because our menu, product and quality of service are only as good as
our last customer interaction. The business focus area is located around R.Castillo
Street Agdao Davao City where plenty of amazing customers resided. The researcher
chose this location to market their food package products because of its accessibility
and also of its very potential market where consumers will enjoy and patronize this type
of business.
Table 1. Consumer/Customer Analysis
Target Total Total Total Person

Market Population person response to Percentage Total Potential
Surveyed survey Markets
Consumers/Custo
mer
520 5,723 100 100/100 100% 5,723
R.Castillo
St. Agdao
Davao City
Total 5,723
The researchers manage a survey in sequence to obtain the potential target
market demand. The residence of R.Castillo Street Agdao Davao City are the target
market of the AfoodaBle Company which they can consume 10 times a year with the
highest total demand per year of 8,012. The overall total demand per year is 22,123
which they have 1,843 per month.
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DEMAND AND SUPPLY ANALYSIS
Table 2. Total Potential customer visited per week

Total Potential Consumption Number of % Potential Market Total Demand
Market Per year persons out multiplied out of 100 per year
wants to avail of
the product 100
2 times a year 52/100 52% 5,723*52% 2,741* 5,483
2
4 times a year 23/100 23% 5,723*23% 1,212* 4,851
4
6 times a year 11/100 11% 5,723*11% 629*6 3,777
10 times a year 14/100 14% 5,723*14% 801*10 8,012
Total Demand 22,123
Demand has grown particularly fast in developing economies, as industrial
growth has translated into greater urbanization, higher per capita income and expansion
in the size of the middle class. As the global middle class has grown, it has demanded
larger quantities of higher quality and more diverse food (Nwokoro,2021). The R.Castillo
Street Agdao Davao City is a perfect place for putting a food package business where
there were no restaurants but there are some bakeshops, sari- sari stores, burger store
and etc.
The table 2 focuses on the potential demand of R.Castillo area with the order of 2
times a year, 4 times a year, 6 times a year and 10 times a year. The above result
shows that they want to avail food package more than 10 times a year. The overall total
demand in Barangay Agdao is 22,123.
Table 3. # Total potential Customer per order
5
TIMES # of customer # of person who want Totals
per order to avail the product
1 package 5/52 9% 5,483*.9 4,934
2 packages 13/5 25% 5,483*.25 1,370
2 times a year 2
5,483 3 packages 10/5 19% 5,483*.19 1,041
2
More than 3 22/5 42% 5,483*.42 2,302
packages 2
1 package 0/23
2 packages 3/23 13% 4,851*.13 630
4 times a year 3 packages 5/23 21% 4,851*.21 1,018
4,851
More than 3 15/2 65% 4,851*.65 3,153
packages 3
1 package 1/11 9% 3,777*.9 3,399
2 packages 0/11
6 times a year 3 packages 6/11 54% 3,777*.54 2,039
3,777 More than 3 4/11 36% 3,777*.36 1,359
packages
1 package 3/14 21 8,012*.21 1,682
10 times a year 2 packages 8/14 57 8,012*.57 4,566
8,012 3 packages 0/14
More than 3 3/14 21 8,012*.21 1,682
packages
Total Demand 29,175
Table 2 & 3 shows the potential demand of the product consumption with the
order of 2 times a year, 4 times a year, 6 times a year and 10 times a year. The total
demand consumption is based on the surveyed we gathered around in Davao City, it
indicates per year. The total demand consumption of customers in Davao City who
wants to avail the Food package is 29,175.
Competitors Advantage Disadvantage

A Outdoor dine-in Limited variety of
products
B Along the highway No parking space
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C Concentrates on a single only 3-5 servings of
product food are available
D Incredibly low pricing No sanitary standards
Table 4. Competitors Analysis
Competition is one of the most inevitable forces in today’s business world (Adom,
Nyarko & Som, 2016). No matter what a firm is, big or small, it has competitors in the
industry .This analysis provides both an offensive and defensive strategic context to
identify opportunities and threats. Competitor A has better air quality and natural
ventilation, staying in a place with good ventilation is somehow a must. It’s better to
breathe in natural air with healthier air circulation. Therefore, Competitor A has laid out
tables and chairs in front of their restaurant for their customers to have this option.
Competitors B restaurants popping up along major thoroughfares and highways are a
great thing for customers because of their accessibility when they are in transit.
Competitor C applied a concentrated marketing strategy that involves directing all effort
and resources to develop and market a product for one specific segment of the target
audience.
This strategy is effective for small businesses as it helps obtain a good position in
one marketing segment. On the other hand, Competitor D applied a pricing strategy in
which a company offers a relatively low price to stimulate demand and gain market
share. It is one of three generic marketing strategies that can be adopted by any
company, and is usually employed where the product has few or no competitive
advantage or where economies of scale are achievable with higher production volumes.
Table 5. Pricing Structure
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Product (Variety) Whole Price
Single Package
Beef tapa, 3pcs. Chorizo, Garlic rice and 1 can of soda ₱99
Barkada Package A
8pcs. Chicken Inasal, Pork Sisig and Palabok ₱599
Barkada Package B
12pcs Chicken Inasal, Beef kaldareta and Palabok ₱999
Barkada Package C
Seafood chopsuey, 2kgs Lechon belly, 30pcs Lumpia shanghai ₱1,599
and Palabok
Bayanihan Package A
3kgs. of lechon belly, Special Pancit and Beef kaldereta ₱1,999
Bayanihan Package B
4kgs Lechon Belly, Garlic chicken, Grilled Tuna Panga and ₱2,699
Mango Float
Bayanihan Package C
4kgs Lechon Belly, Grilled tuna panga, Seafood Chopsuey, ₱3,699
Lumpia Shanghai, Garlic Chicken and Palabok
The researchers gathered the data through survey for the pricing of the product.
Base on the survey, the researcher concluded “AfoodaBle” Food Package has an
affordable price offered to the customers. Researchers well studied the prices of each
set of food package with the used of the combination of market-based prices from our
competitors offer expensive prices of their products and our target market are people
who market so we decided that we have to lessen our selling price. With this customer
can say that our Food package is really affordable and economical for everyone.
Potential demand is equal to percent of target market.
=22,123 x 15 %
=3,318.45 per week
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AfoodaBle food package has a total potential demand of 22,123 multiplied by 15
% which resulted to 3.318.45. Even though the business still new, the researchers
assume that out of 100% total demand they can still cater the 20% of it.
Table 6. Projected Sales
Product (Variety) Unit Total person Whole Weekly Monthly Annually

Sold responded the Price
survey(3,318)
Single Package
Beef tapa, 3pcs. 56% 1,858
Chorizo, Garlic rice ₱99 183,942 735,768 8,829,216
and 1 can of soda
Barkada Package
8 pcs. Chicken 40% 1,327
Inasal, Pork Sisig ₱599 794,873 3,179,492 38,153,904
and Palabok
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12 pcs Chicken 28% 929
Inasal, Beef ₱999 928,071 3,712,284 44,547,408
kaldareta and
Palabok
Seafood chopsuey, 16% 530
2kgs Lechon belly, ₱1,599 847,470 3,389,880 40,678,560
30pcs Lumpia
shanghai and
Palabok.
Bayanihan
Package
3kgs. of lechon 30% 995
belly, Special ₱1,999 1,989,005 7,956,020 95,472,240
Pancit and Beef
kaldereta.
4kgs Lechon Belly, 12% 398
Garlic chicken, ₱2,699 1,074,202 4,296,808 51,561,696
Grilled Tuna
Panga, and Mango
Float
4kgs Lechon Belly, 10% 331
Grilled tuna panga, ₱3,699 1,224,369 4,897,476 58,769,712
Garlic chicken,
Seafood
Chopsuey, Lumpia
Shanghai and
Palabok.
Total 6,368 704,1932 28,167,72 338,012,736
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Table 5 shows that the sales by pieces per weekly, monthly, and annually. Single
Package with Beef tapa, 3pcs. Chorizo, Garlic rice and 1 can of soda has 245,322
weekly 981,228 monthly sales and 11,775,456 annually.
Barkada Package A with 8 pcs. Chicken Inasal, Pork Sisig and Palabok has
1,006,919 per week sales 4,027,676 monthly and 48,332,112 sales annually. Barkada
Package B with 12 pcs Chicken Inasal, Beef kaldareta and Palabok has 1,989,009
weekly 7,956,036 sales monthly and 95,472,432 annually. Barkada Package C with
Seafood chopsuey, 2kgs Lechon belly, 30pcs Lumpia shanghai and Palabok has
3,253,965 weekly 13,015,860 monthly sales and 156,190,320 annually.
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Bayanihan Package A with 3kgs. of lechon belly, Special Pancit and Mango float
has 3,184,407 weekly 12,737,628 monthly sales and 152,851,536 annually. Bayanihan
Package B with 4kgs Lechon Belly, Garlic chicken, Grilled Tuna Panga and Mango
Float has 5,611,221 weekly 22, 44,884 monthly sales and 269,338,608 annually.
Bayanihan Package C with 4kgs Lechon Belly, Grilled tuna panga, Garlic chicken,
Seafood Chopsuey, Lumpia Shanghai and Palabok has 5,892,507 weekly 23,570,028
monthly sales and 282,840,336 annually.
AfoodaBle has total projected sales, ₱ 21,183,350 weekly, ₱ 71,027,849
monthly, ₱ 1,016,800,800 annually. In the table above shows Single Package with Beef
tapa, 3pcs. Chorizo, Garlic rice and 1 can of soda has the highest sales in all Package
we offer. Bayanihan A with 3kgs. of Lechon Belly, Special Pancit and Beef Kaldereta
and Bayanihan C with 4kgs Lechon Belly, Grilled tuna panga, Garlic chicken, Seafood
Chopsuey, Lumpia Shanghai and Palabok has a lowest percentage of sold units.
Therefore, many respondents in R.Castillo.
Marketing Program/Strategies
Marketing strategy represents a key element of success for organizations.
Executing an effective marketing strategy is just as important as conceptualizing and
creating it. Through marketing strategy implementation firms employ scarce resources
through marketing capabilities in order to attain the set goals and targets (Saif & Aimin,
2016). AfoodaBle Food Package will provide free taste on our soft opening and these
will good for 2 days, so that customers may get a sense of how fantastic it tastes. We’re
giving 5 pieces printed T-shirts who can avail our Bayanihan package set, 20 pieces
printed mug for the 10 customers who can avail our food package at our store and 10
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customers for online delivery in order to generate a positive view of the business and
improve its reputation.
Chi (2011) defines social media marketing as a “connection between brands and
consumers while offering a personal channel and currency for user centered networking
and social interaction.” Proponents will promote the items on some of the most popular
social media sites on the internet, such as Facebook, Twitter, and Instagram, where
people may add and follow us, since many people are active on these platforms. When
we use this method, we need to use manual labor and with this simple method, new
buyers can be attracted, and many people will see us on social media and subsequently
patronize our business.
Own Marketing/Program Strategies
Customers' requirements and demands are the emphasis in this area of
marketing strategy. Marketing entails more than just a public relations strategy. It should
generate revenue for the company and our marketing plan is to keep our items looking
fresh, new, and appealing. Delivering food that is clean, presentable, and delicious to
the guests. Good service and friendly employees will make customers feel more valued.
Provide a reasonable price for our product, which is far less than the prices of our
competitors. People in the R.Castillo Street Agdao will be informed through radio
advertisements and also the advertisement of AfoodaBle Food Package on social
media platforms such as Facebook and Instagram by sharing and uploading good
reviews and highlighting the menus that we offer. People who participate in a variety of
social events will be able to examine our food package menus, and they will be shocked
to learn that this type of menu is not only tasty but also excellent for our health.
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Food delivery services such as Food Panda and Grab Food will work with
AfoodaBle to reach out to more clients via social Medias. According to the Association’s
2019 State of the Restaurant Industry report, millennial customers, aged 21 to 38 years
old, said they would like restaurants to serve technology that improves the dining
experience, offer more environmentally sustainable items, and create easier
opportunities to order takeout and delivery. In order to be safe and away from the virus
many people choose to order food online using these popular applications (Li, Mirosa, &
Bremer 2020).
Table 7. Marketing Selling Expenses

Materials for Promotion Price
Boost an Advertisement in Facebook Page ₱160
2 winners of Barkada Package Set A ₱1,198
5pcs Printed T-shirts ₱950
2 Tarpaulin 3x4 ft ₱600
20 pcs. Printed Mug ₱2,400
Free Taste for the Soft Opening (2days) ₱10,596
Arch balloon, 2 pillar, ceiling balloon and ₱1,800
name balloon
1pc. Stand Flower ₱1,500
TOTAL ₱19,204.00
Advertising is an essential part of any growing business, but the key is to find a
strategy that works. Social media is one of the most effective way to get your potential
customers. According to the Statista Research Department over 81.53 million Filipinos
are users of a social network, it reflects the high popularity of social media in the
Philippines. As of July 2021, Facebook accounted for around 81 percent of the
Philippines' social media market. In addition, the number of users has been rising over
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the years, thus reaching a wider audience for social advertising (Key, Kohl, Mirza,
Cherowbrier, Elflein & Sapun, 2021).
The AfoodaBle food package will be focusing on promoting the products through
social medias especially on Facebook. The company will create a Facebook page
where we can able to boost our promotional post with minimal charges. In order to get
more potential customers, we are offering prize giveaways but there are mechanics to
be followed like tag your friends, like and share our Fb page in order to win. There were
two winners of Barkada Package Set A. We are also giving 5 pieces printed T-shirts for
each customers who can avail our Bayanihan package set and 20 pieces printed mug
for the first 20 customers who can avail our any food package set either online or in
store. The total prices are amounting to ₱19,204.00.
CHAPTER 2
Technical Aspect
The technical part of the project is the discussion of the project's foundation and
operating flow. Because this element responds to the technicalities and basic structure
14
of the proposed firm, the technical aspect is one of the most important aspects of this
study. This comprises the proposed project's equipment, materials, and structure plan,
as well as the supply source. This chapter covers business plans, utilities, facilities,
building design, and location. It also outlines how the products are made, how much
they will cost to make, where they will be made, and what machinery will be employed.
This chapter assists the business owner in determining the technological needs of the
company.
Technical Requirements
The methods, processes and activities that occur during technical requirements
analysis are discussed in this chapter. The business requirements documents that were
developed during the business analysis phase are the starting point for technical
requirements analysis. Perform the following tasks based on the business requirements.
Conduct a usage analysis to assist in predicting the deployment's projected capacity.
Make a list of use cases that represent how a user would interact with the
deployment. Create a list of system requirements based on business needs, use cases,
and usage analysis. The AfoodaBle Company is controlled by a selective partner who
are a small group of investors that join forces to create a product that is different in any
other businesses. The organization promises to provide the highest quality flavor in all
of the dishes it serves and guarantees that all of its service will also have a great
quality. The company's goal is to exceed the competition by offering a fantastic food
package deal that would satisfy its target market. Furthermore, the business will be safe
and dependable thanks to AfoodaBle's reasonable costs and excellent service quality.
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Government Requirements
The best way to start your business and make it successful is to comply with all
the crucial requirements mandated by the government of the Philippines. Before that, it
is significant that you identify first the kind of business that you want to venture in terms
of ownership and business structure. These are among the basic requirements that you
may need to prepare for your business permit: DTI business name certificate, barangay
clearance/ permit, authorization letter of the owner with ID, contract of lease or land
title / tax declaration, sketch of location, occupancy permit, location clearance, public
liability insurance, community tax certificate (cedula), CENRO certificate, fire permit and
sanitary permit.
Bureau of Internal Revenue (BIR)
BIR registration will provide the firm or business owner with a TIN (Taxpayer
Identification Number), as well as the right to generate official receipts and invoices and
register its books of accounts. To register with the BIR, you must go to the BIR office
that has authority over the location of your business. Simply fill out the 1901 BIR form,
pay the registration cost, and claim your COR.
Department of Trade and Industry (DTI)
All documentation for partnership forms, securities, and exchange firm of
incorporation must be presented to the DTI when the business is registered. DTI is the
Philippine government's executive department tasked with acting as the primary
economic catalyst for increased private sector activity in order to accelerate and sustain
economic growth through a comprehensive industrial growth strategy, progressive and
16
socially responsible trade liberalization and deregulation programs, and policymaking
aimed at expanding and diversifying the country's trade both domestically and
internationally. Simply prepare your business name, confirm its availability, fill out the
registration form, pay the registration charge, and receive your DTI certificate.
Mayor's Permit
A mayor's permit or a business permit from the local authority of the city or
municipality where the business is located is required for all businesses. Make sure you
have all of the necessary documents before going to the municipal office, which will
handle business registration, community tax certification, barangay clearance, and the
computation of fees and charges, as well as a location sketch of the business. After
completing two other registrations may you obtain a business permit from the Mayor's
office.
Barangay Clearance
Latest community tax certification (Cedula), DTI Business name registration, and
barangay business permission fee are the conditions for getting Barangay permit
clearance. Step one (1) is to go to your Barangay Hall or Barangay Captain's office to
process your barangay clearance. It will only take a few minutes, depending on the
transactions that were taking place in your barangay at the time you arrived. Second,
after you've completed your clearing, double check all of the information on the
certificate, and don't leave until you've verified that all of the information and details are
correct. Also, make sure your Barangay Business Clearance certificate has an authentic
17
receipt attached. Some municipal departments are always able to locate the related
receipts.
Fire Safety Inspection Certificate
The fire safety inspection certificate (FSIC) given by the Bureau of Fire Protection
serves as proof that a facility, structure, or building/occupancy has been thoroughly
inspected and found to comply with the Philippine Fire Code (RA 9514). A photocopy of
the electrical inspection, a photocopy of the fire insurance (if applicable), and official
receipts for the fire code charge are all required (present year).
CENRO Certificate
This certificate verifies that the company has submitted the required solid waste
management plans, programs, and practices in accordance with R.A. 9003, also known
as "THE ECOLOGICAL SOLID WASTE MANAGEMENT ACT OF 2000," and city
ordinance no. 0361-10, also known as "DAVAO CITY ECOLOGICAL SOLID WASTE
MANAGEMENT ORDINANCE OF 2009." with the hope that the above-mentioned
submission will be implemented in order to reduce the potential negative impact of solid
waste on the environment, and that this office would monitor it on a regular basis.
Sanitary Permits
A sanitary permit is essential to secure and ensure that the company adheres to
the Philippine Sanitary Code's standards; in order to obtain the health certificate, we
must meet the following requirements: Medical Certificate, Application Form,
Community Tax Certificate (CTC), Official Receipt (OR) for application/renewal,
Certificate in Food Handling Seminar Insurance is a process or arrangement in which a
18
firm or government agency guarantees reimbursement for a certain loss, damage,
illness, or death in exchange for a premium payment. Operating a business without
complying with the aforementioned legal criteria might result in the closure of the firm,
monetary fines, and, in the worst-case scenario, incarceration. Simply prepare
payments for business permits or official receipts, then evaluate the building inspection
and obtain the sanitary permission.
Production in Operation Process
Buying Ingredients into the market

(1hr)
Preparation of Ingredients (1-2hrs)
Cooking (2- 3hrs)
Ready to serve (1- 5 minutes)
Figure 1 Production in Operation Process
Production in Operation Process
Successful organizations have a clear distinguishable feature, efficient line and
support function. To have a successful business it is important to have an organize
system especially when it terms to production. The AfoodaBle Company has its four
stages in the production in operation process. The first stage is buying ingredients into
the market will take 1 hour. Preparing market list before going to the market is a must in
order to shop faster and also you can have more time in checking the meats and
19
vegetables to assure that it is fresh and clean. The second stage is the preparation of
ingredients that will take 1 to 2 hours which according to its meat and ingredients. The
third stage is cooking, this will be the critical stage that you will need to focus and follow
in order to maintain the tastiness of your food. Finally, the last stage is ready to serve
that will only take 1 to 5 minutes which depends on the customer’s order because the
more orders, the more plates to be serve. It is important to follow these stages of
production process in order to be guided and organized.
Step by Step Service Procedure
Entrance
Assessing
customer to
Welcoming the customer their seats
in entering inside the and orders (30
store (40 seconds) 20
seconds)
Prepare the Present the
orders of bill to their
customer (2 table upon
minutes) customer’s
request (30
seconds)
Plate service
(1 minute)
Pick up
Exit
Customer Online
Customer will pick their Payment
will drive order (5- 10 (1 minute)
away minutes)
Figure 2 Step by Step Procedure
Table 8 Production Flow

STEP TIME DURATION
Preparation of the raw materials needed in cooking 1 hour
Cooking the food 1 – 2 hours
Food packaging 2 minutes
Ready to serve 2 minutes
Serving the order 1 minutes
21
TOTAL 3 hours and 5 minutes
Table 9 Service Flow

STEP TIME DURATION
Assist customer to their seats 30 seconds
Placing orders 2 minutes
Preparing orders 10 minutes
Plate service 1 minute
Preparing bill upon customer’s request 30 seconds
TOTAL 14 minutes
Duration per Step
Preparation of the raw materials needed in cooking the production will take 1
hour. The chief and the assistant chief will gather all the necessary ingredients and
prepare the kitchen utensils that will be used upon cooking. Assisting customer to their
seats will only take 30 seconds. Asking orders or placing orders to their respective seats
will take 2 minutes depending on how many orders that the customer will desire to buy
and also the crew will need to recheck their orders before he leave. Preparing orders
will take 10 minutes depending on how many orders made. For pick-up and delivery of
food package, the food packaging will take 5-10 minutes which there are different sizes
(small to large) of sealed tray that will depend on its viands and prices. Plate service or
serving the food to the customer will take 1 minute, the crew should be extra careful
especially when it comes to hot soup. The service should always follow its duration so
that the customer can able to wait and understand the process of their orders. After
serving, the crew will ask if there are some missing order or additional order and will
thank the customer and enjoy their meal.
22
Labor Requirements
Entrepreneurs or businessperson need to acquire knowledge and skills on the
essential of a business proposal such as manpower requirement. For an establish
business, there should be employees that has the skills needed in the business and
he/she should also undergo training method to be more efficient and effective in his field
of work and to help the business to be successful. They will ensure the quality of the
products and services to set positive feedback from the customers.
All employees will have one (1) day for their rest day which is Sunday but except
for two admins which we are open on Sunday from 12:00 PM- 5:00 PM for pickup and
delivery. Other benefits will be given to the employees such as SSS, PAG-IBIG and Phil
Health. The business will include a manpower to task in different area given we
conducted one (1) Cook, one (1) dishwasher, two (2) service crew, one (1) cashier, and
one (1) manager to handle payments and receipts, service crew for serving the orders
of the customers and responsible for maintaining the area clean and its good condition.
The Cook is the one who will prepare and make the product. He’s the one take charge
for all the orders of the AfoodaBle Filipino food. All these workers will help the business
achieve its goals throughout this pandemic to be successful and would last for a long
time.
Machinery/Equipment Requirement
The machinery and equipment needed for the operation includes Food warmer to
make the products warm enough after all the orders is done, deep fryer, ice machine,
23
billing machine, kitchen ventilation, 3 component sinks, rice cooker, commercial stoves,
freezer (for raw materials), and a Chiller refrigerator (for soft drinks).
Table 10 Machinery and Equipment Requirements
Particular Quantity Unit Cost Total Cost

Food Warmer 10 150 1,500
Deep Fryer 1 4,099 4,099
Ice Machine 1 1,100 1,100
Billing Machine 1 42,000 42,000
Kitchen Ventilation 1 3,800 3,800
3 compartment sinks 1 45,000 45,000
Rice Cooker 2 4,200 8,400
Commercial Stoves 1 25,999 25,999
Bottom Freezers Refrigerator (for vegetables 1 30,990 30,990
and other raw materials)
Chiller (for Softdrinks) 1 22,895 22,895
Chest freezer (for meats and frozen goods) 1 26,495 26,495
Total ₱212,278
The table 10, shows the machinery and equipment requirements needed in the
business for production of AfoodaBle restaurant. This will involve all the cooking
process of the product with this kind of equipment’s we can assure that we are serving a
delicious product. Proper cooking is of the very important machineries and equipment’s
enhance the speed of cooking process and make serving the food better. Kitchen
ventilation is very useful to maintain the freshness of the air the area. Proper
maintenance and cleaning of equipment’s could help store the raw ingredients in the
best possible way. Freezer have the capacity to keep food from any possible
contamination and help maintain its freshness so that they could be in the food service
and the total cost for the machinery equipment is ₱212,278.00.
Raw materials
24
The AfoodaBle restaurant has its two suppliers for raw materials in order to
produce products daily. Raw materials plays an important role in the production process
enable to sustain delicious food and to have a successful business. The business
assure that these raw materials are fresh and clean. The ingredients of the Filipino
products are bought from Agdao Public market and Sasa Public market, Davao City
since this is nearby to the business location. In Agdao Public market which are known to
its meats and vegetables while in Sasa Public market are also known to seafoods. The
main raw materials of AfoodaBle food package are the oil, chicken, beef, pork and
seafoods.
Table 11 Furniture & Fixtures

Items Quantity Unit Cost Total cost
Zack bar chair 12 ₱2,000 ₱24,000
Round table 2 ₱1,900 ₱3,800
Square table 2 ₱1,900 ₱3,800
Visitor’s chair 2 ₱2,500 ₱5,000
High back-office chair 1 ₱3,200 ₱3,200
Hanging ceiling lamp 4 ₱800 ₱3,200
chandelier 1 ₱2,000 ₱2,000
32” smart LED android TV 3 ₱11,422 ₱34,266
40” smart LED TV 1 ₱16,382 ₱16,382
Reception Desk 1 ₱8,500 ₱8,500
1080p CCTV camera 2 ₱1,499 ₱2,998
TOTAL ₱107,146
25
The table 11 shows the Furniture and Fixtures requirements needed in our
business. The zack bar chair serve as customers seats while the round table is for two
seaters and the square tables are for four seaters. High back- office chair and visitors
chair will be put in admin office. The 32” TV will be put at dining area and the 40” TV will
be at the counter area. The total cost for the Furniture and Fixture is ₱104,148.
Table 12 Business schedule

Days Open Hours Open
Monday – Saturday 8:00 AM – 9:00 PM
Sunday 12:00 PM – 5:00 PM ( for pick-up)
From Monday to Saturday, the business operation will begin at 8:00 a.m. and
end at 9:00 p.m. Our store will be open on Sunday from 12:00 p.m to 5:00 p.m only for
pick-up, there are only two admins are available on Sunday. The business will be
supervised by the appointed staff to ensure that the product standard is met. Because
time is money, the business will open early, and many businesses along the route,
including our competitors, will also be open at that time. The researcher will choose that
schedule because of its proximity to the target market and the duty to give a decent and
tasty product as well as high-quality services.
Store Location
26
Figure 3 Store Location
The Afoodable is located at 520 R Castillo St Agdao Davao City, Highway.
Afoodable is in front of Cf Four Refrigeration and in the middle of Untal Store & Bitanga
Glass. The researchers decided to put up the business in that area since R Castillo is in
the highway and a lot of boarders, resident, and laborer who passed by in this area.
Store Layout
27
Figure 4 Store Layout
The images depict a store layout that is straightforward and easy to use in order
to give a larger and more spacious environment. In the eastern part of the facility, the
graphic depicts the Production Area, cold storage, dry storage, and equipment storage.
In the southern portion of the establishment, there is a staff lounge, an administrative
office, and comfort rooms, while in the northern part, there is a dining area.
When guests enter our facility, they will be greeted by a lobby where they may
choose their orders and our staff will present them with our menus. The store is well-lit
and well-ventilated, ensuring that the food products are safe and hygienic. Our eating
area is as lovely as AfoodaBle, with clean and comfortable tables and chairs. The walls
28
are covered in enthralling and wonderful photographs that will assist to motivate
customers.
Waste Disposal System
Collect and
Remove
Waste Transport
Segregation
Landfill
Envirotech Waste
Recycling Inc.
Figure 5 Waste Disposal System
The city government of Davao encouraged residents to properly segregate
garbage in accordance with the city's compulsory segregation ordinance. The "No
Segregation, No Collection Policy" rule will be strictly enforced by the city. The city law
complies with Republic Act 9003, which establishes a program for the management of
ecological solid waste. As a result, the company will provide garbage cans with
Biodegradable, Recyclable, and Residual labels and will be collected by our good and
hardworking garbage collectors.
29
Quality Control System
To ensure the safety of the foods and ingredients, as well as the cleanliness of
the facilities, and equipment, the AfoodaBle Company must adhere to the sanitary code
of the City Health Government of Davao. Raw materials and other components should
be served properly and inspected on a regular basis to ensure that no ingredients of low
quality are thrown away. Our product has a 24-hour shelf life to ensure that the quality
does not degrade and that our customers' health is protected. Every day after closing,
the facilities will be disinfected to ensure the safety of the regions and raw materials.
All employees must be physically fit, have passed a medical exam, and have a valid
health card. They should dress neatly and properly in their uniforms. They were also
taught how to promote sanitation and hygiene in the neighborhood. Every year, the
personnel will receive training and attend seminars in order to improve their efficiency
and effectiveness. They should be nice and respectful when interacting with customers
so that they feel appreciated and return frequently. The crew is responsible for keeping
the facilities clean at all times. The manager will conduct an evaluation to keep track of
the employees' actions. Customers will patronize the products if there is a quality control
mechanism in place. Patronizing customers entails winning their loyalty. Quality reigns
supreme in many industries these days. With so many rivals, a company's success is
determined by who can give the best product at the best price. Any industrial
organization that wants to offer products that meet their customers' expectations must
have a quality control plan in place.
Production Cost
30
The business costing of per product will depend on the food package they want
to avail. The Single package ₱99 per head. In Barkada food package SET A ₱599 good
for 8 persons, SET B ₱999 (12 persons) and SET C ₱1,599 (15 persons). The
Bayanihan food package SET A ₱1,999 (25 persons), SET B ₱2,699 (30 persons) and
SET C ₱3,699 (35 persons). Through costing it will helps to determine the food pricing
and to identify the business expense. The single package has a total of ₱60.95,
Barkada package SET A has a total of ₱420.20, SET B has a total of ₱687.50 while
SET C has a total of ₱1,398.75. In bayanihan food package SET A has a total of
₱1,636.60, SET B has a total of ₱2,304.90 and SET C has a total of ₱3,284.35. The
total production cost of the 3 different food package is ₱9,793.25. The business assures
that costing is determines the pricing of the product and acceptability of the customers
and return profitability.
Table 13 Single Package Production Cost
SINGLE PACKAGE ₱99 per head

Beef Tapa
50g. Beef lomo ₱40
1tbsp soy sauce ₱1
2 tbsp brown sugar ₱3
½ tbsp. ground pepper ₱.15
3 cloves garlic ₱2.50
2pcs. calamansi ₱1.50
½ tsp. salt ₱.30
TOTAL ₱48.45
Garlic Rice
1 cup of rice ₱10
3 cloves garlic ₱2.50
TOTAL ₱12.50
Chorizo
3 pcs chorizo de cebu ₱15
OVERALL TOTAL ₱60.95
31
Table 14 Barkada Package SET A Production Cost
SET A ₱599
(8 persons)
Chicken Inasal
8 pcs. Thigh chicken ₱90
1/8 cup brown sugar ₱3
¼ cup soy sauce ₱.60
2 tbsp Ginger ₱3
1.5 tbsp Garlic ₱2
1 tsp Salt ₱.20
1.5 tbsp pepper ₱.50
2 tbsp Lemon ₱3
2tbsp liquid seasoning ₱5
2 pcs. lemon grass ₱10
TOTAL ₱117.30
Pork Sisig
1/4 kg. Liempo ₱90
150g chicken & pork liver ₱20
1pcs medium white onion ₱5
3 pcs. green chili ₱4
3pcs. calamansi ₱1
1 tbsp. ginger ₱2
1 tbsp. knorr liquid seasoning ₱4
2 cups Cooking oil ₱15
1tsp. ground pepper ₱.10
1tbsp. salt ₱.50
TOTAL ₱141.60
Palabok
270 grams Bihon ₱23
¼ pork giniling ₱ 50
¼ cup cornstarch ₱4
5 cloves garlic ₱4
1 large onion ₱6
1tbsp atsuete ₱.50
½ tbsp tinapa powder ₱.80
1 cup chicharon ₱15
1 knorr shrimps cubes ₱8
1 knorr pork cubes ₱8
1/8 cup cooking oil ₱5
2 cups water ₱3
1tsp salt and pepper ₱1
4pcs small shrimps ₱30
1tbsp sesame oil ₱1
3pcs stalk onion leeks ₱2
2pcs egg ₱15
TOTAL ₱161.30
32
Table 15 Barkada Package SET B Production Cost
SET B ₱999
(12 persons)
Chicken Inasal
12 pcs. Thigh chicken ₱190
1/2 cup brown sugar ₱8
1/3 cup soy sauce ₱1
2 tbsp Ginger ₱3
2 tbsp Garlic ₱3
1.5 tbsp pepper ₱.50
4 tbsp Lemon ₱5
2tbsp liquid seasoning ₱5
2 pcs. lemon grass ₱10
TOTAL ₱225.50
Beef Kaldereta
1/2 kg. Beef (caldereta cut) ₱175
½ cup soy sauce ₱3
1tsp. black pepper ₱.10
1bulb Garlic ₱10
250g Tomato paste ₱26
3pcs. medium onions ₱15
1pc. knorr beef ₱7
2pcs. carrots ₱15
2pcs. potatoes ₱15
1pc red & green bell pepper ₱8
¼ cup grated cheese ₱10
1 ½ tbsp. cooking oil ₱8
1 tsp. salt ₱.50
TOTAL ₱292.60
Palabok
¼ pork giniling ₱ 50
1 large onion ₱6
1tbsp atsuete ₱.50
½ chicharon ₱10
1 knorr pork cubes ₱8
1/8 cup cooking oil ₱5
2 cups water ₱3
1tsp salt and pepper ₱.90
4pcs small shrimps ₱30
1tbsp sesame oil ₱1
2pcs egg ₱13
TOTAL ₱169.40
33
Table 16 Barkada Package SET C Production Cost
SET C ₱1,599 Palabok

(15 persons)
Seafood Chopsuey ¼ pork giniling ₱ 50
20pcs Quail eggs ₱ 40
1pc. large onions ₱6
1 bulb garlic ₱10
1 tbsp. ginger ₱5
1 large onion ₱6
2pcs large carrots ₱15 1tbsp atsuete ₱.50
5pcs snow peas ₱10 ½ chicharon ₱10
1pc. green and red bell pepper ₱12 1 knorr pork cubes ₱8
3pcs spring onions ₱3 1/8 cup cooking oil ₱5
1pc. broccoli ₱80 2 cups water ₱3
1pc. cabbage ₱45 1tsp salt and pepper ₱.90
2 tbsp. cooking oil ₱8 4pcs small shrimps ₱30
10pcs small shrimps ₱90 1tbsp sesame oil ₱1
10pcs Chilean mussels ₱55 3pcs stalk onion leeks ₱2
2tsp. salt ₱.50 2pcs egg ₱13
1tsp pepper ₱.15 TOTAL ₱169.40
60g. oyster sauce ₱12 OVERALL TOTAL ₱1398.75
½ cup water ₱5
1tbsp. fish sauce ₱3
TOTAL ₱399.65
Lumpia Shanghai
½ kg ground pork ₱140
2 pcs carrots ₱12
Celery ₱15
2 large onions ₱10
30 pcs Bambi spring rolls ₱57
2tbsp. salt ₱.80
1tbsp. ground pepper ₱.50
1tsp. brown sugar ₱.60
TOTAL ₱235.90
Lechon Belly
2 kg Pork Belly Slab ₱540
1 cup soy sauce ₱4
8pcs stalk lemon grass ₱13
2 bulbs garlic ₱5
3 pcs bell pepper ₱10
2 pcs. large onions ₱10
2 tbsp. salt ₱.90
1tbsp. ground black pepper ₱.90
TOTAL ₱593.80
34
Table 17 Bayanihan Package SET A Production Cost
SET A ₱1,999 Beef Kaldereta

(25 persons) 1/2 kg. Beef (caldereta cut) ₱175
Lechon Belly ½ cup soy sauce ₱3
3 kg Pork Belly Slab ₱810 1tsp. black pepper ₱.10
1 1/2 cup soy sauce ₱6
1bulb Garlic ₱10
8pcs stalk lemon grass ₱13
250g Tomato paste ₱26
2 bulbs garlic ₱5 3pcs. medium onions ₱15
3 pcs bell pepper ₱10 1pc. knorr beef ₱7
2 pcs. large onions ₱10 2pcs. carrots ₱15
2 tbsp. salt ₱0.90 2pcs. potatoes ₱15
1tbsp. ground black pepper ₱0.90 1pc red & green bell pepper ₱8
3 kg Pork Belly Slab ₱810 ¼ cup grated cheese ₱10
1 1/2 cup soy sauce ₱6 1 ½ tbsp. cooking oil ₱8
8pcs stalk lemon grass ₱13 1 tsp. salt ₱.50
6pcs stalk onion leeks ₱10 TOTAL ₱292.60
2 bulbs garlic ₱5
OVERALL TOTAL ₱1,636.60
2 tbsp. salt ₱0.90
1tbsp. ground black pepper ₱0.90
TOTAL ₱866
Special Pancit
1kg pancit canton ₱110
3 liters water ₱4.75
2pcs bayleaves ₱1
15 pcs pepper corn ₱1
700g pork face ₱180
3 knorr pork broth cubes ₱14.50
1/8 cup margarine ₱5
2 bulb garlic ₱10
1 green chili ₱1
2/3 cup knorr liquid seasoning ₱16
8 pcs calamansi ₱3
3 tbsp salt ₱12
2 large onions ₱10
2 pcs. medium carrots ₱13
2 pcs medium chayote ₱12
1 large cabbage ₱60
1 tsp knorr rostip ₱2
1 cup chicharon ₱20
2pcs. spring onion ₱3
TOTAL ₱478
35
Table 18 Bayanihan Package SET B Production Cost
SET B ₱2,699
(30 persons)
Lechon belly
4 kg Pork Belly Slab ₱1,080
2 cup soy sauce ₱8
10 pcs stalk lemon grass ₱15
2 bulbs garlic ₱5
2tbsp. ground black pepper ₱1.00
TOTAL ₱1,140
Garlic Chicken
2 kgs. drumstick chicken ₱300
1 bulb garlic ₱10
1 tsp. ground pepper ₱0.60
1 tsp paprika ₱0.50
3 tbsp. cornstarch ₱1
2 cups flour ₱10
1 tsp garlic powder ₱0.90
½ tsp salt ₱0.30
200g butter ₱52.25
1 ¼ bsp.. soy sauce ₱1
3 tbsp. honey ₱3
2 tbsp light brown sugar ₱2
TOTAL ₱386
Tuna Panga
2 pcs Tuna panga ₱220
1 tbsp soy sauce ₱1
1 tbsp banana ketchup ₱2
1 tsp sugar ₱0.90
3pcs calamansi ₱1
1 tsp ground pepper ₱0.50
TOTAL ₱234.40
Mango Float
2.5 kg ripe mangoes ₱187.50
2 packs graham crackers ₱110
3 pcs. all-purpose cream ₱162
1 big can condensada ₱30
1 pack crushed grahams ₱55
TOTAL ₱544.50
OVERALL TOTAL 36 ₱2,304.90
Table 19 Bayanihan Package SET C Production Cost
SET C ₱3,699 Lumpia Shanghai
(35 persons) 1 kg ground pork ₱280
Lechon Belly 2 pcs carrots ₱12
4 kg Pork Belly Slab ₱1,440
Celery ₱15
2 1/2 cup soy sauce ₱10
13 pcs stalk lemon grass ₱17 2 large onions ₱10
10 pcs stalk onion leeks ₱12 30 pcs Bambi spring rolls ₱57
3 bulbs garlic ₱12 2tbsp. salt ₱.80
3 pcs bell pepper ₱10 1tbsp. ground pepper ₱.50
3 pcs. large onions ₱15 1tsp. brown sugar ₱.60
TOTAL ₱357.90
3 tbsp. ground black pepper ₱1.20
Garlic Chicken
TOTAL ₱1,518.10
2 kgs. drumstick chicken ₱300
Tuna Panga
4 pcs Tuna panga ₱440 1 bulb garlic ₱10
6 cloves garlic ₱6 1 tsp. ground pepper ₱0.60
2 tbsp soy sauce ₱1.30 1 tsp paprika ₱0.50
2 tbsp banana ketchup ₱2.60 3 tbsp. cornstarch ₱1
3 tsp sugar ₱1 2 cups flour ₱10
5pcs calamansi ₱1.50 1 tsp garlic powder ₱0.90
2 tsp ground pepper ₱0.90 ½ tsp salt ₱0.30
TOTAL ₱453.30 200g butter ₱52.25
Seafood Chopsuey 8 cloves garlic ₱4
20pcs Quail eggs ₱ 40 1 ¼ bsp.. soy sauce ₱1
1pc. large onions ₱6 3 tbsp. honey ₱3
1 bulb garlic ₱10 2 tbsp light brown sugar ₱2
1 tbsp. ginger ₱5 TOTAL ₱386
2pcs large carrots ₱15 Palabok
5pcs snow peas ₱10 500 grams Bihon ₱32
1pc. green and red bell pepper ₱12 ¼ pork giniling ₱ 50
3pcs spring onions ₱3 ¼ cup cornstarch ₱4
1pc. broccoli ₱80 5 cloves garlic ₱4
1pc. cabbage ₱45 1 large onion ₱6
2 tbsp. cooking oil ₱8 1tbsp atsuete ₱.50
10pcs small shrimps ₱90 ½ chicharon ₱10
10pcs Chilean mussels ₱55 1 knorr pork cubes ₱8
2tsp. salt ₱.50 1/8 cup cooking oil ₱5
1tsp pepper ₱.15 2 cups water ₱3
60g. oyster sauce ₱12 1tsp salt and pepper ₱.90
½ cup water ₱5 4pcs small shrimps ₱30
1tbsp. fish sauce ₱3 1tbsp sesame oil ₱1
TOTAL ₱399.65 3pcs stalk onion leeks ₱2
2pcs egg ₱13
TOTAL ₱169.40
CHAPTER 3 OVERALL TOTAL ₱3,284.35
37
Organization and Management Aspect
The organization and management aspects of the study are covered in this
chapter. This covers the legal basis of the company, organizational structure,
qualifications and officials, office equipment, and an activity Gantt chart. The
overarching goal of attaining its objectives is to organize, plan, lead, and control
resources inside the organization. To be both effective and beneficial, a business's
organizational management must be able to make choices and address challenges.
Legal form of Business
The proposed project will be held and managed through a partnership business
structure. The best type of business is a partnership, which is one of the three primary
legal forms of organization. Raising finances or capital will be simple. The parties also
agreed to split profits and losses equally, rather than dividing them based on who
contributed more or less. All parties are eager to contribute based on their various skills
and abilities to help and expand the business; all parties will be hands-on throughout
the business operations, and they will be kept informed about what is going on both
inside and outside the firm.
A business's ability to draw on ideas, intelligence, background, and expertise can
be multiplied when it forms a partnership. It can also double the resources and increase
the ability to reach customers by encouraging greater creativity and innovation. The
partnership will offer their own expertise, experience, and contacts to the company,
thereby increasing its chances of success. Partners can divide and conquer tasks,
38
focusing on the areas in which they excel and enjoy the most. If one partner has a
financial background, they could focus on keeping the company's records in order, while
the other has substantial sales experience and can take charge of that side of the firm.
More partners, more funds may be available from their combined resources to invest in
the business, allowing it to flourish.
Organizational Structure
Owner/ Manager
Cook Cashier Service Crew Dishwasher
Figure 6 Organizational Structure
The business owners will carefully select each employee, ensuring that each is a
perfect fit for the position and has relevant work experience. They will also ensure that
the staff are well trained to give skillful and excellent amenities in terms of their health to
ensure their performance. Employees also make certain that the location is kept clean
and safe for customers to visit. The cashier will be in charge of keeping and securing
the money, as well as handling the business's daily financial activities and accepting or
receiving payments. The cook is in charge of preparing the food for the consumers.
The service crew will prepare and serve food to customers while also providing
excellent service. He or she will also be in charge of cleaning and maintaining the
cleanliness of the establishment. Dishwasher is responsible for cleaning and sanitizing

39
dishes, tableware, glassware, pots, pans, and utensils using both hand and machine
methods. Dishwasher is also responsible for keeping the dishwashing area clean and
safe. These individuals will work together to improve the atmosphere both within and
outside of the workplace.
Table 20 Qualification of Offices
40
Position Qualifications Responsibilities Salary
Manager A manager should have a Leader role that leads and 650 x 26=
Bachelor's degree in business motivates his subordinates for P16,900 monthly
administration. Must possess willing contribution. Be the
leadership mentality, time liaison that acts as a mediator
management, problem solving between the organization and
capability, decision making skills, the outsider. Be the connecting
communication skills, mentorship, link between his units and
ability to work under pressure, organizational units, and
team oriented mindset, strategic people from the external
planning abilities, effective environment.
delivery.
Cook High School Diploma, Culinary Prepare awesome meals for 500 x 26 =
school 2-4 year degree. Prior our customers. Check food and P13,000 monthly
experience in related food and ingredients for freshness. Work
beverages service and food well under pressure and within
preparation positions. Thorough the time limit. Ensure that
experience with hot and cold food kitchen area, equipment and
preparation. Good working utensils are cleaned. Wow our
knowledge of accepted sanitation guests with amazing dishes.
standards and health codes. Able
to handle work in a fast paced
environment.
Cashier Highschool Diploma, 1-2 years of Provides a positive customer 400 x 26 =
retail experience. Effective experience with fair, friendly, P10,400 monthly
communication and customer and courteous service. Resolve
service skills. customer issues and answer
Friendly and Positive attitude. questions. Collects payments
Excellent customer service. by accepting cash, check, or
Excellent communication skills, charge payment from
ability to make change, basic customers and makes change
math skills and attention to detail. for cash customers.
Serving crew High School Diploma, With strong Greet Customers, Fill Food 396 x 26=
customer service skills, pleasing Orders, Serve Food. Present to
personality and excellent sales assist with work tasks. Interact P10,296 monthly
skills. Excellent verbal with customers, use various
communication skills, basic selling techniques to suggest
mathematical skills. additional purchases and upsell
customers. Keep work areas,
such as food preparation areas
and customer areas clean and
organized.
Dishwasher High School Diploma or general Maintains a clean kitchen, 396 x 26 =

education degree. Ability to properly washes and sort’s P10,296 monthly
obtain and maintain a food soiled dishes, and preps foods
handler certification or Health as needed. Keep the dish area
card. Must be able to stand free of clutter and organized.
continuously throughout an hour Sets up dish stations, including
shift. Ability to lift and carry up to dish machines and sinks.
50 pounds. Maintain clean/dry floors
throughout the shift.
41
The manager is in charge of his department's daily operations. He is the one who
is in charge of monitoring the employees to ensure that they are performing their duties
effectively and in compliance with the rules. He's also in charge of formulating company
plans, securing financing, hiring employees, monitoring sales, developing marketing
strategies, supervising daily operations, and recognizing business prospects. Dealing
with performance problems and supporting problem resolution and decision making.
Conducting timely performance evaluations. He is responsible for maintaining the
wellness and reputation of the AfoodaBle food package company.
The cook is responsible for setting up workstations with all necessary ingredients
needed for preparing the foods to the specifications of the client and also they are the
one that prepares the cooking utensils and equipment. Cashiers will handle the
customers and receive their payment of cash, card or any means of payment and
ensure that every transaction is thorough and just so that the amounts are correct and
there is an adequate change. Service Crews will be the frontliners that will greet the
Customers, and Fill Food Orders then use various selling techniques to suggest
additional purchases and upsell customers and serve their food orders. They are also
the one who will help to assist the cook when there's a food packaging process. The
dishwasher/s will be the one to maintain work areas, such as food preparation areas
and customer areas clean and organized. Maintains a clean kitchen, properly washes
and sort’s soiled dishes, and preps foods as needed. Keep the dish area free of clutter
and organized. Sets up dish stations, including dish machines and sinks.
42
Service Requirement
Table 21 Machine Requirement
Product Equipment Cost Useful Life
LG Bottom Freezers 30,990 10 years
Refregirator (for
vegetables and other raw
materials)
Fujidenzo Chiller (for 22,895 5 years
Softdrinks)
Fujidenzo chest freezer 26,495 5 years
(for meats and frozen
goods)
La Germania Gas range 25,845 1 year
Food warmers 1,500 2 years
Deep Fryer 4,099 15 years
Ice Machine 1,100 5 years
POS Billing Machine 42,000 5 years
Kitchen Ventilation 3,800 13 years
3 compartment sinks 45,000 3 years
Rice Cooker 4,200 5 years
Microwave 28,098 5 year
The business owner will be in charge of the company to ensure that they pass
the quality requirements. The employees should be well trained. Quality Management
help you turn prospects into loyal customers. In amidst of this pandemic the owner and
the employees should ensure that the area are sanitize, clean and safe during the
service operation. The owners and the employees should join force in implementing
safety protocol inside and outside the business premises.
These are the basic machinery and equipment that plays an important role in our
business. A refrigerator for vegetable and other raw materials, a chest freezer for meats
and frozen goods, a chiller for the drinks, a gas range for cooking delicious foods, food
warmer to keep clean and hot, deep fryer for fried chicken, an ice machine for juice or
43
shakes, a POS billing machine for an easy transaction, kitchen ventilation in order to rid
the moisture, smoke and some odor from cooking, 3 compartment sinks in order to
make it easy to wash foods without having to wait for each another to finish at the sink,
a rice cooker for single food package which rice was included in the menu. Lastly, the
microwave to reheat and cook food.
Quality products help to maintain customer satisfaction and loyalty and reduce
the risk and cost of replacing faulty goods. Companies can build a reputation for quality
by gaining accreditation with a recognized quality standard.
Table 22 Grant chart of activities

Months
Activities 1 2 3 4 5 6 7 8 9 1
0
Preparation of the Feasibility
Study
Permit Process
Registration Process
Open a business bank
account
Construction Building &
installation of power and
water supply
Purchase a business
insurance
Find an Equipment and Food
Supplier
Interior Design
Purchase Furniture &
Equipment
Placing and Arranging of
equipment’s
Recruitment of employees
Train Employees
Advertise the soft opening of
the Restaurant
Soft Opening
Grand Opening
44
We have ten (10) months of preparation before launching our restaurant, for the
first month we will be focusing on the feasibility of the business to ensure that the
money we spend and efforts are all worth it. For the second month, we can now able to
process the permits and registration, these will take two months in preparation and also
on the third month after the registration process we can able to start to open a business
bank account so we can keep our business funds from our personal expenses. Since
we already found a perfect location for our business it is time to construct, that will take
five months these will also include installation of power and water supply.
On the fourth month which will be the start of the construction, we are also going
to purchase a business insurance to provide protection in case the customers or
passersby experience harm at the hands of our company, or if there such a fire incident.
For the fifth month, we will do an actual survey in Agdao public market to find cheapest
prices of meats and vegetables, and also same with Sasa public market for seafoods.
After that we will also look for durable furniture’s and equipment’s. On the sixth month
up to seventh month, we are going to plan the interior design of the restaurant that will
add more attraction to the customers.
For the eight month, the construction are almost done, we are now able to start
to purchase the furnitures and equipments. After that we are ready to arrange them
while placing and arranging the equipments, we are also recruiting five (5) right
employees. On the ninth month, the employees will be trained while training the
employees we will also create an advertising for our soft opening through social media.
45
Finally on the tenth month, we have the soft opening in order to test the concept,
the food and our service to the limited number of guest. After two days of the soft
opening, we can now have the grand opening which are open to the public.
46
CHAPTER 4
Financial Aspect
The Financial Feasibility discusses about how much start-up capital is needed,
sources of capital, returns on investment, and other financial considerations. It also
indicates how much cash is needed in the business and assessment of the financial
aspects.
In this chapter, the financial assumptions, projects financial statement, balance
sheet, income statement and cash flow of the business is showed and the projected
expense of the project as well.
Total Projected Cost
In the operation of this, we estimated the cost
47
Table 23. Projected Cost
Capital Expenditures:
Machineries & Equipment ₱240,222
Furniture and Fixture ₱107,146
Total Capital Expenditures ₱344,370
Pre-Operating Expenditures:
Permit & Licenses ₱4,569
Construction ₱752,976
Total Direct Expenditures ₱757,545
Operating Expenditures:
Advertising Expense ₱19,204
Salaries and Wages ₱854,256
Kitchen Supplies ₱209,611.60
Utilities ₱59,988
SSS & Phil Health, HDMF ₱173,490.24
Total Operating Expenditures ₱1, 316,549.84
Cost of goods sold:
Raw materials ₱4,404,259
Total Cost of goods sold ₱4,404,259
TOTAL PROJECTED COST ANNUALLY ₱6,822,723.84
Table 24. Source of Financing
Source of Funds Contribution

Abasolo, Fritzie Ann C. ₱600,000
Abelleria, Angelica J. ₱600,000
Aguilon, John Patrick ₱600,000
Ambulo, Allen Kyle S. ₱600,000
Bacus, Cris Joshua C. ₱600,000
Total ₱3,000,000.00
The table 24 shows ….
48
Financial Assumptions
The presentation of the..
Projects Financial Statement
A company’s financial conditions
49
Table 25 Income Statement
AfoodaBle Food Package

Statement of the Comprehensive Income
For the Year ended
Year 1 Year 2 Year 3 Year 4 Year 5

Sales (10%) 338,012,736 371,814,009.60 408,995,410.56 449,894,951.62 494,884,446.78
Less: COGS (5%)4,404,259 4,624,471.95 4,855,695.54 5,318,142.73 5,584,049.86
Gross Profit 333,608,477 367,189,537.65 404,189,715.02 444,576,808.89 489,300,396.92

Less: Expenses
Permit & Licenses 4,564 4,564 4,564 4,564 4,564
Construction Expense 752,976 _______ _______ _______ _______

Total Pre-operating 757,545 4,564 4,564 4,564 4,564
Expense
Operating Expense
Advertising 19,204
Salaries & Wages (1%) 854,256 862,798.56 871,425.98 880,140.23 888,941.63
Utilities (2%) 59,988 61,187.76 62,411.51 63,659.74 69,932.93
Kitchen Supplies (2%) 209.611.60 213,803.83 218,079.90 222,941.50 226,890.33
SSS, HDMF, PHIC (1%)173,490.24 175,224.90 176,977.14 178,746.90 180,534.36
Total Operating
Expense 1,316,549.84 1,313,015.05 1,328,894.53 1,394,988.37 1,361,299.25
Depreciation Expense 48,094.40 48,094.40 48,094.40 48,094.40 48,094.40
Total Expenses 2,122,139.24 1,365,628.45 1,381,507.93 1,397,601.77 1,413,912.65
Income Before Tax 331,486,337.76 365,823,909 402,758,207 443,179,207 489,886,484
Less: Income Tax (30%) 99,440,140.20 109,747,173 120,827,462 132,953,762 146,365,945
Net Income 232,046,197.50 256,076,736 281,930,745 310,225,445 341,520,539
The income statement presents….
50
Table 26 Cash Flow
51
AfoodaBle Food Package
Statement of Cash Flow
For the Year Ended
Year 1 Year 2 Year 3 Year 4 Year 5
Cash Receipt
Capital
Contribution
Cash Sales
Total Cash Receipt
Cash Disbursement:
Total Expenditure
Total Pre-operating
Expenses
Total Operating Expense
Expense
Cost of Goods
Sold
Tax Payments
Total Cash Disbursement
NET CASH FLOW
Add: Cash
Beginning
Cash Balance Ending
Cash on Hand
Cash in Bank
The cash flow shows…
Table 27 Projected Balance Sheet
52
Grab and Go Restaurants
Statement of the Financial Position
For the Year Ended
Year1 Year2 Year3 Year4 Year5

ASSETS
Current Assets:
Cash on Hand
Cash in Bank
Total Current
Assets
Non-Current
Assets:
Property & Equipment

Machineries & Equipment
Less: Accumulated
Depreciation
Total Non-Current
Assets
TOTAL ASSETS
LIABILITIES&
OWNERS EQUITY
Liabilities:
Income Tax Payable
TOTAL
LIABILITIES
Owner’s Equity
Capital Contribution
Add: Net Income
Total Owner’s
Equity
TOTAL
LIABILITIES &
OWNER’S EQUITY
The balance sheet captures..
53
Financial Analysis
Table 28. Break- Even Point
The table 28 shows..
Table 29. Payback Period
54
The payback period..
Table 30. Return on Investment
The financial analysis..
Table 31. Gross Profit Ratio
55
Table 32 Net Income Ratio
Net Formula Year 1 Year 2 Year 3 Year 4 Year 5

Income to Net
Sales Income
Ratio Net Sales
The table shows the current ratio of the business.
Table 33. Debt Total Ratio

Debt Total Formula Year 1 Year 2 Year 3 Year 4 Year 5
Asset Total
Ratio Liabilities
56
Total
Asset
Table 34. Equity Total Ratio

Equity Formula Year 1 Year 2 Year 3 Year 4 Year 5
Total Ratio Total
Equity
Total
Asset
The equity ratio determines..
Schedules
Schedule 1- Furniture & Fixtures

Items Quantity Unit Cost Total cost
Zack bar chair 12 ₱2,000 ₱24,000
Round table 2 ₱1,900 ₱3,800
Square table 2 ₱1,900 ₱3,800
57
Visitor’s chair 2 ₱2,500 ₱5,000
High back-office chair 1 ₱3,200 ₱3,200
Hanging ceiling lamp 4 ₱800 ₱3,200
chandelier 1 ₱2,000 ₱2,000
32” smart LED android TV 3 ₱11,422 ₱34,266
40” smart LED TV 1 ₱16,382 ₱16,382
Reception Desk 1 ₱8,500 ₱8,500
1080p CCTV camera 2 ₱1,499 ₱2,998
TOTAL ₱107,146
Schedule 2- Machineries and equipment’s

Particular Unit Cost Quantity Total Cost Useful life Depreciation
Food Warmer 150 10 1,500 2 75
Deep Fryer 4,099 1 4,099 15 273.26
Ice Machine 1,100 1 1,100 5 220
POS Billing Machine 42,000 1 42,000 5 8,400
Kitchen Ventilation 3,800 1 3,800 13 292.30
3 compartment sinks 45,000 1 45,000 3 15,000
Rice Cooker 4,200 2 8,400 5 840
La Germania Gas range 25,845 1 25,845 1 25,845
Bottom Freezers Refrigerator 30,990 1 30,990 10 3,099
(for vegetables and other raw
materials)
Chiller (for Softdrinks) 22,895 1 22,895 5 4,579
Chest freezer (for meats and 26,495 1 26,495 5 5,299
frozen goods)
Microwave 28,098 1 28,098 5 5619.60
Total ₱240,222 ₱69,542.16
Schedule 3- Advertising Expenses

Materials for Promotion Price
Boost an Advertisement in Facebook Page ₱160
2 winners of Barkada Package Set A ₱1,198
5pcs Printed T-shirts ₱950
2 Tarpaulin 3x4 ft ₱600
20 pcs. Printed Mug ₱2,400
Free Taste for the Soft Opening (2days) ₱10,596
Arch balloon, 2 pillar, ceiling balloon and ₱1,800
name balloon
1pc. Stand Flower ₱1,500
58
TOTAL ₱19,204.00
Schedule 4- Permits
Items Cost
Mayor’s Permit ₱2,000
Barangay clearance ₱500
BIR ₱630
DTI ₱500
BFP Certificate ₱649
CENRO ₱200
Sanitary Permit ₱90
TOTAL ₱4,569.00
Schedule 5- SSS, PHIC, HDMF Contribution

SSS ER EE Total No. of Monthly
Employees Contribution
Manager 1,475 765 2,240 1 2,240
Cook 1,115 585 1,700 1 1,700
Cashier 902.50 517.50 1,505 1 1,505
Serving 902.50 517.50 1,505 2 3,010
crew
Dishwasher 902.50 517.50 1,505 1 1,505
Total ₱9,960.00
PHIC ER EE Total No. of Monthly

Manager 137.50 137.50 275 1 275
Cook 137.50 137.50 275 1 275
Cashier 137.50 137.50 275 1 275
Serving 137.50 137.50 275 2 550
crew
Dishwasher 137.50 137.50 275 1 275
Total ₱1,650.00
HDMF ER EE Total No. of Monthly

59
Manager 338 338 676 1 676
Cook 260 260 520 1 520
Cashier 208 208 416 1 416
Serving 205.92 205.92 411.84 2 823.68
crew
Dishwasher 205.92 205.92 411.84 1 411.84
Total ₱2,847.52.00
Schedule 8- Salaries and Wages

Employees Wages No. of No. of No. of Wages Annual
Per Day Hours Workers Days Per Wages
Month
Manager 650 8 1 26 16,900 202,800
Cook 500 8 1 26 13,000 156,000
Cashier 400 8 1 26 10,400 124,800
Serving 396 8 2 26 10,296 247,104
crew
Dishwasher 396 8 1 26 10,296 123,552
Total ₱854,256.00
Schedule 9- Utilities Expense

Monthly Annually
Water 900 10,800
Light 2,600 31,200
Internet 1,499 17,988
Total ₱59,988.00
Schedule 10- Kitchen Utensils

Kitchen Materials Unit Cost Weekly Monthly Annually
Chief knives set 1 599 599
Kitchen shears/scissors 1 100 100
Honing Steel 1 589 589
Cutting board 1 974 974
peeler 1 40 40
Garlic press 1 437 437
grater 1 20 20
Salad spinner 1 185 185
Measuring spoons 1 275 275
Measuring cups 1 370 370
60
Mixing bowl 1 249 249
Pasta strainer 1 198 198
colander 1 170 170
Can/ bottle opener 1 266 266
6pcs. Cookware set pot(3. sauce 2 24,071 48,142
pan,2pcs. frying pan & 1 stock pot)
Ovenproof dish 5 350 1,750
Roasting tin 4 457 1,828
Stirring spoon 2 89.50 179
ladle 2 69 138
Pastry brush 2 139 278
Tongs 3 35 105
Oven gloves 4 52 208
Pot holders 10 10 100
Food thermometer 1 898 898
4 compartments bento meal box 10 130 650 2,600 31,200
Plastic bag 10”x14” 100pcs. 1 20 40 480
Plastic cling wrap 12”x 300 meters 1 430 860 10,320
aluminum foil jumbo roll 1 355 710 2,840 34,080
Aluminum medium tray 10 110 880 3,520 42,240
Draining tray 1 911.60 911.60
dish towels 25x13 1 23 46 184 2,208
Kitchen tool organizer 1 504 504
Kettle 1 188 188
Oil splatter screen cover 1 197 197
Food warmer 1 1,500 1,500
Deep fryer 1 4,099 4,099
Ice machine 1 1,100 1,100
Kitchen ventilation 1 3,800 3,800
Heavy sponges 1 20 60 240 2,880
Sponge super absorbent 1 58 116 1,392
Dish rack 1 629 629
Large trash bag 10 40 80 320 3,840
Medium trash bag 20 45 45 180 2,160
45L Trash can with foot pedal 3 2,595 7,785
TOTAL 83,129 ₱209,611.60
Schedule 11- Raw Materials

Raw Materials Unit per Cost Daily Weekly Monthly Annually
day
Thigh chicken 5 kgs. 150 750 5,250 21,000 252,000
Drumstick 4 kgs. 150 187.50 1,312.50 5,250 63,000
Whole chicken 6 kgs. 135 810 5,670 22,680 272,160
Chicken liver 1 kg. 150 150 1,050 4,200 50,400
Beef caldereta cut 3 kgs. 320 960 6,720 26,880 322,560
Beef tapa 2 kgs. 380 760 5,320 21,280 255,360
Ground pork 1 kg. 240 240 1,680 6,720 80,640
Jumbi Pork chorizo 3 packs. 185 555 3,885 15,540 186,480
Shrimps 1 kg. 305 305 2,135 8,540 102,480
Quail eggs medium 2 trays 165 330 2,310 9,240 110,880
Chilean mussels 2 kgs. 120 240 1,680 6,720 80,640
Pork belly slab 11 kgs. 255 2,805 19,950 79,800 957,600
Pork kasim 1 kg. 220 220 1,540 6,160 73,920
Pork liver 1 kg. 130 130 910 3,640 43,680
Large eggs 1 tray 158 158 1,106 4,424 53,088
61
Tuna panga ½ kg. 1,550 775 5,425 21,700 260,400
Soy sauce 1 liter 49 49 343 1,372 16,464
Brown sugar 1 kg 47 47 329 1,316 15,792
Ground pepper ¼ kg. 83 20.75 145.25 581 6,972
Garlic ½ kg. 140 70 490 1,960 23,520
Lemon ¼ kg. 60 15 105 420 5,040
Salt ¼ kg. 29 7.25 50.75 203 2,436
Lemon grass 1 kg. 190 190 1,330 5,320 63,840
Liquid seasoning 1/8 cup 56 7 49 196 2,356
Spring Onion ¼ kg. 180 45 315 1,260 15,120
Bell pepper ¼ kg. 240 60 420 1,680 20,160
Red Onions ½ kg. 120 60 420 1,680 20,160
White onions ¼ kg. 130 32.50 227.50 910 10,920
Potato ½ kg. 95 47.50 332.50 1,330 15,960
Ginger ¼ kg. 95 23.75 166.25 665 7,980
Oil 2L 1 liter 178 89 623 2,492 29,904
Bihon 500g. 3 packs 48 144 1,008 4,032 48,382
Cornstarch 400g. 1 pack 59 59 413 1,652 19,824
Atsuete ¼ kg. 120 30 210 840 10,080
Tinapa powder ¼ kg. 150 37.50 262.50 1,050 12,600
Shrimps cubes 10g. 1 dozen 5.25 63 441 1,764 21,168
Pork cubes 1 dozen 5.25 63 441 1,764 21,168
Beef cubes 1 dozen 5.25 63 441 1,764 21,168
Sesame oil 100ml 30 ml 125 37.50 262.50 1,050 12,600
Tomato paste 150g 3 packs 27.50 82.50 577.50 2,310 27,720
Carrots 1 kg. 100 100 700 2,800 33,600
Cheeze 165g. 1 pack 60 60 420 1,680 20,160
Snow peas ¼ kg. 250 62.50 437.50 1,750 21,000
Broccoli ½ kg. 220 110 770 3,080 36,980
Cabbage 1 kg. 90 90 630 2,520 30,240
Fish sauce 1L 50 ml 72.80 3.64 25.48 101.92 1,223.40
Celery ¼ kg. 225 56.25 393.75 1,575 18,900
Bambi spring rolls 200g 10 packs 39.80 398 2,786 11,144 133,728
35pcs.
Pancit canton 500g. 4 packs 108.75 435 3,045 12,180 147,160
Bay leaves 12g. 4 g. 55 18.33 128.31 513.24 6,158.88
Margarine 100g. 1 pack 35 35 245 980 11,760
Green chili ¼ kg. 120 30 210 840 10,080
Chayote ½ kg. 50 25 175 700 8,400
Knorr rostip 1kg ½ kg. 130 65 455 1,820 21,840
Butter 200g. 1 pack 38 38 266 1,064 12,768
Honey 700 ml 70 ml 180 18 126 504 6,048
Mangoes 1 kg. 50 50 350 1,400 16,800
All-purpose cream 10 packs 54.75 547.50 3,832.50 15,330 183,960
Condensed 380g 2 cans 40.95 81.90 573.30 2,293.20 27,518.40
Grahams 200g. 3 packs 39 117 819 3,276 39,312
TOTAL ₱13,059.87 ₱91,734.00 ₱366,936.00 ₱4,404,259.00
Schedule 12- Labor and Construction Materials
Masonry Materials Quantity Cost Total
Concrete Hollow Blocks 300pcs 18 5,400
(CHB) 6”
Portland cement,40kg 7 bags 261 1,827
Sand and Gravel 17.65 Cft 1,750 29,750
10 mm. Dia. x 6.0 M. 50pcs 159 7,950
DSB
Tie wire #16 3kgs 61
Weep holes (PVC) 10pcs 35 350
Filter Cloth 5 meters 72 360
Screened sand 1 Cft 1,400 1,400
Screened Gravel 1 Ctf 1,490 1,490
Total ₱48,527.00
62
Paint Materials Quantity Cost Total
Paint tinting Color 3 pint 182 546
Paint Aluminum 1 Gal 664 664
Paint Enamel 3 Gal 660 1,980
Paint Latex Gloss 4 Gal 640.20 2,560.80
Paint Latex Semi-Gloss 2 Gal 650 1,300
Paint Red Lead 1 Gal 581 581
Thinner Lacquer 1 Gal 511 511
Paint Metal Epoxy 1 Gal 676 676
Paint Primer Solvent 3 Gal 635 635
Brush Paint (101mm) 2 pcs. 72 216
Brush Roller (152mm) 2 pcs. 84 168
Brush Steel (101mm) 2 pcs. 36 72
Oil Paint 1 Pint 158 158
Spar Varnish 1 Gal 145 145
Lacquer Putty 1 Gal 167 167
Concrete neutralizer 1 Gal 422 422
Putty Knife 2 pcs. 26 52
Roller paint #9 w/ tray 2 pcs. 153 306
Paint thinner 1 Gal 286 286
Sand paper #120 5 Sheets 123 615
Total ₱12,060.80
Concrete Materials Quantity Cost Total

Soil poisoning – 2L 325 650
Termicide
12 mm Diameter 50 pcs. 221 11,050
deformed bars
#16 G.I Tie wire 6 kgs. 16 96
6mm thk. Ordinary 30 pcs. 323 9,690
Plywood
Total ₱21,486.00
Electrical Materials Quantity Cost Total
Junction box depth type, metal gauge 16 w/ 4 pcs. 22.60 90.4

cover
20mmdia UPVC pipe 10pcs. 84 840
20mmdia RSC conduit 6pcs. 212 1,272

20mmdia RSC coupling 10pcs. 20.50 205
20mmdia UPVC adoptor 12pcs. 13 156
20mm dia. Locknut& bushing 10pcs. 7.80 78
20mm dia. RSC Locknut& bushing 10pcs. 14 140
Utility box depth, metal gauge 16 w/ cover 5pcs. 25 125
Electrical tape big 2pcs. 38 76

Rubber tape big 2pcs. 82 164
63
Solvent cement 100cc 2pcs. 230 460
Concrete nail no.3 1kg. 115 115
G.I wire no.12 2kgs. 63 126
CWN no.3 2kgs. 67 134
Entrance cap 3 pcs. 34 102
Terminal lugs 1 lot 610 610
Cable tie 50pcs. 1 50
Secondary rack 1pc. 540 540

5.5mm2 THHN 5 meters 36 180
2-gang convenience outlet, 3 prong 10A, 2 sets 341 682

240V
3 gang 2 way switch 4 sets 260 1,040
9 watts led bulb 12 pcs. 59 708
Panel box 1pc. 699 699

Circuit breaker plug 10pcs. 191 1,910
Total ₱10,502.40
Construction Wages No. of No. of No. of Wages Overall

worker Per Day Hours Workers Days Per Month wages for 5
months
construction
Masonry 500 6 2 6 26,000 130,000
worker
Helper 396 6 5 6 51,480 257,400
Painter 500 6 2 6 26,000 130,000
Carpenter 550 6 2 6 28,600 143,000
Total 1,946.00 11 132,080.00 660,400.00
Masonry Materials 48,527

Paint Materials 12,060.80
Concrete Materials 21,486
Electrical Materials 10,502.40
Construction Workers 660,400
Overall Total ₱752,976.00
CHAPTER 5
Socio Economic Aspect
This chapter is about the socio-economic component of our business, and it
discusses our economic activities in relation to our customers, community, environment,
64
employment, and government. This chapter also illustrates and describes our
company's different contributions to its beneficiaries and other businesses. Basic
sanitation planning and design for both community and company, in order to meet
business objectives and contribute to the overall economic well-being.
Customer
A company's lifeblood is its customers. Identifying and meeting the demands of
the consumer should be one of the major aims of any marketing strategy. Consider
consumer importance at all stages of the marketing process to boost customer
happiness and the long-term objective of recurring business for your firm. Businesses
require funds to stay afloat. People's desires, tastes, preferences, levels of satisfaction,
and standards are rapidly changing in today's generation, thus businesses must adapt
and deal with it. For the firm to succeed in the market, it must provide the highest quality
products and services.
Community
Business is one of the most important engines of economic growth, and
businesses that provide labor to the community enable people to live comfortably. It
also aids in the development, improvement, and advancement of the society, allowing it
to become more productive and have a positive impact on the community. Thus,
business is more than just about making money and helping the economy; it also
contributes to the community in terms of valuing, encouraging, involvement, and
leadership, such as sharing our knowledge, participating in social activities, and
providing leaders to help build a better community.
65
It is not simple to start a business. Every successful business owner began from
the ground up. We have a tendency to put forth effort in order to grow the business and
have a positive impact on the community. Living in a society with common interests will
foster a greater knowledge of how to help one another grow, motivate, encourage, and
progress together.
Employment
Employee productivity and efficiency in their daily jobs, obligations, and tasks can
have an impact on an organization's success. They can also go on strike if they don't
like their working conditions, wages, or business policy. Employees and business
partners may be called upon to serve as technical experts. They must be capable of
doing the job correctly. This implies they take on the character of persons who possess
all of the necessary talents and abilities to complete their respective responsibilities.
Employees will help the business grow, and the employees will grow and
improve their capabilities, be nourished, and have a competitive mentality. Businesses
who have a strong understanding of how their employees' performance affects their
output and productivity are better able to manage and maintain employee output and
productivity. Managing staff performance effectively due to the fact that it can help any
company increase earnings and reach sales targets on a continuous basis. Families
can also benefit from the business by receiving a correct amount of salary that will help
them maintain their standard of living. Benefits such as SSS, PHILHEALTH, HDMF, and
66
life insurance should be provided to all employees, as this will assist them in the event
of an emergency.
Environment
67
References
Adom, A. Y., Nyarko, I. S., and Som, G. N. (2016). Competitor Analysis in Strategic
Management: Is it a Worthwhile Managerial Practice in Contemporary
Times?. https://core.ac.uk/download/pdf/234696346.pdf.
68
Casey, B., Reddler, S., Trenary, L. & Rodrigue, M. (2019, May) .The state of …
millennial dining. https://restaurant.org/articles/news/the-state-of-millennial-
dining.
Chi, H. (2011). “Interactive Digital Advertising VS. Virtual Brand Community: Exploratory
Study of User Motivation and Social Media Marketing Responses in Taiwan.”
Journal of Interactive Advertising 12: 44-61.
Krishna, R. (2021, October). A 4-Step Guide to Starting a Food Packaging Business.
https://vakilsearch.com/blog/a-4-step-guide-to-starting-a-food-packaging-
business/
Li, C., Mirosa, M., and Bremer, P. (2020, July), Review of Online Food Delivery
Platforms and their Impacts on Sustainability.
file:///C:/Users/User/Downloads/sustainability-12-05528-v2.pdf.
Monday, D. (2021, April). What are the functions of menu & history of menu.
https://www.hotelmanagementtips.com/function-of-menu/
Nwokoro, J. (2021). How to Write a Food Packaging Business Plan.
https://www.profitableventure.com/food-packaging-business-plan/.
Saif, N. & Aimin, W. (2016). Exploring the Value and Process of Marketing Strategy:
Review of Literature. https://researchleap.com/exploring-the-value-and-
process-of-marketing-strategy-review-of-literature/.
69
Ward, H. (2020.) Number of social media users in the Philippines from 2017 to 2020,
with forecasts until 2026. https://www.statista.com/statistics/489180/number-
of-social-network-users-in-Philippines/
70
CURRICULUM
VITAE
FRITZIE ANN C. ABASOLO

Marketing Management
WORK EXPERIENCE
SALES ASSOCIATE
71
CASHIER
SECRETARY
CONTACT
PERSONAL INFORMATION
Date of Birth: March.3, 1995
Place of Birth: Cebu City

R. Castillo St. Agdao, Davao Civil Status: Single
City
Gender: Female
Height: 5’0
Weight: 54 kgs.
ACADEMIC BACKGROUND
Primary LAPULAPU ELEMENTARY SCHOOL

Bangus Street, Lapulapu, Davao City
Year Graduated SY 2010-2011
Secondary HOLY CROSS OF AGDAO

R. Castillo St, Agdao, Davao City
Tertiary Holy Cross of Davao College

Sta. Ana Avenue Davao City
BSBA- Marketing Management
SKILLS
ANGELICA J. ABELLERIA
WORK EXPERIENCE
CONTACT
72
ONLINE ENGLISH TUTOR
May,2019 – June,2019
R. Castillo St. Agdao, Davao City
Date of Birth: March.3, 1995
Place of Birth: Cebu City

Luzville, Panacan Davao City
Civil Status: Single
angelicabelleria@gmail.com
Gender: Female
09951014854 Height: 5’0
Weight: 54 kgs.
ACADEMIC BACKGROUND
Primary City Central School

Leon Kilat St. Cebu City
2001 - 2007
To lead, challenge and be
challenged in a marketing Secondary Ramon Duterte Night High School
strategy or business/market Guadalupe, Cebu City
development position. Analyze 2007 - 2014
and improve marketing, sales
and operational performance. Tertiary Holy Cross of Davao College
Develop products, markets and Sta. Ana Avenue Davao City
relationships. BSBA- Marketing Management
SKILLS
 Leadership
 Excellent in Communication Skills
 Computer Literate
 Creativity
ALLEN
 TimeKYLE
ManagementS. AMBULO
WORK EXPERIENCE
SALES CLERK
73
September,2021 - Present
CONTACT Date of Birth: April 21, 1999
Place of Birth: Davao City
Civil Status: Single
Block 65 Lot 17 Gulfview Gender: Male

Executive Homes Bago Height: 5’7
Aplaya, Davao City Weight: 69 kgs.
kyleambulo0421@gmail.com
ACADEMIC BACKGROUND
09156125978 Primary Mabini Elementary School

Bangkal, Davao City
Secondary Daniel R. Aguinaldo National High school

Matina Aplaya, Davao City
As a marketer my objective is to
increase brand awareness, Tertiary Holy Cross of Davao College
increasing awareness of your Sta. Ana Avenue Davao City
brand or product is a good goal BSBA- Marketing Management
to guide your marketing plan, SKILLS
increase positive product
reviews, reduce percentage of  Creative
lost sales and always keeping  Good in Time Management
your eyes and ears open for  Active Listener
 good in decision making
JOHN PATRICK AGUILON
new learning. should be always
have a willingness to be trained  Interpersonal and Communication Skills
by those people who have
already gained much
experience.
WORK EXPERIENCE
 WAITER
2017 – 2020
 74
APPRAISER
2015-2017
CONTACT PERSONAL INFORMATION
Date of Birth: Aug. 12, 1993
Lote- lote Phase 2, Tigattto Place of Birth: Digos City

Buhangin Davao City Civil Status: Single
Gender: Male
patrickaguilon7@gmail.com
Height: 5’6
09467386985 Weight: 61 kgs.
Weight: 114 Lbs.

ACADEMIC BACKGROUND
Primary Jose P. Laurel Elementary School

Bajada, Davao City
Year Graduated SY 2005 - 2006
Secondary Bernardo D. Carpio National High School

My objective is simply looking Pioneer Village Buhangin, Davao City
for a job that is respectable Year Graduated SY 2012 – 2013
challenging and fun. I am also
looking for a job where I can Tertiary Holy Cross of Davao College
gain experience and new Sta. Ana Avenue Davao City
skillsets. My goal is providing BSBA- Marketing Management
excellent service and loyalty to
my job. SKILLS
 Graphic Design
 Team Player
 Motivated, well- disciplined individual
CRIS JOSHUA C. BACUS
 Strong Communication Skills
 Social Media Marketing
WORK EXPERIENCE
CUSTOMER SERVICE REPRESENTATIVE

October,2021 - Present
75
CONTACT
Date of Birth: Feb.8,2000
Place of Birth: Tugbok, Davao City
Phase 1 Mangga St. Lot 8 Civil Status: Single

Block 16 Cuidad De Gender: Male
Esperanza, Davao City
Height: 5’2
bcrisjoshua@gmail.com Weight: 114 Lbs.
09773182498 ACADEMIC BACKGROUND
Primary Callawa Elemenatry School

Callawa, Buhangin District, Davao City
2011- 2012
Secondary Gorgonio Tajo National High School

Callawa, Buhangin District, Davao City
My objective as a marketer is to
2015- 2016
promote products or services to
potential consumers and Strand Dr. Juan A. Pastor Memorial National High School
achieved within a given time Talaibon Ibaan Batangas
frame. also increasing product Accountancy Business Management (ABM)
awareness among targeted 2018- 2019
consumers, providing
information about product Tertiary Holy Cross of Davao College
features, and reducing Sta. Ana Avenue Davao City
consumer resistance to buying BSBA- Marketing Management
the product. SKILLS
 Leadership
 Problem Solving & Analytical Skills
 Ability to Leverage Technology
 Interpersonal and Communication Skills
76

A Feasibility Study: Afoodable Food Package

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AFOODABLE FOOD PACKAGE

The Faculty of Business Administration Program

Abasolo, Fritzie Ann C.

Aguilon, John Patrick

Ambulo, Allen Kyle S.

Bacus, Cris Joshua C.

The Faculty of Business Administration Program

In partial fulfillment of the requirements in

Abasolo, Fritzie Ann C.

MARY RICHELLE L. BOHOLANO, DM

DR. LORRIBELLE R. OCENAR

JOSIE D. FUENTES, DM LYWYLYN S. MENDOZA, DBA

endless search for knowledge.

Approval Sheet…………………………………………………………………………......…. iii

Demand and Supply Analysis 5

Own Marketing/Program Strategies 12

Bureau of Internal Revenue (BIR) 16

Department of Trade and Industry (DTI) 17

Fire Safety Inspection Certificate 18

Production in Operation Process 19

Step by Step Service Procedure 21

Duration per Step 22

Waste Disposal System 29

Quality Control System 30

3 Organization and Management Aspect 38

Legal form of Business 38

Grant chart of activities 44

Total Projected Cost

Projects Financial Statement

Projected Balance Sheet

5 Socio Economic Aspect

1 Production in Operation Process 19

2 Step by Step Procedure

5 Waste Disposal System 29

The marketing aspect is regarded to be the lifeblood of all feasibility studies; it

sales, marketing strategies, and marketing expenses.

special procedures. The marketing perspective is a way of seeing, understanding,

to gain their trust and reliance.

doorstep with your preferred time.

different prices and set of menu.

2kgs of lechon belly, 30pcs lumpia shanghai and palabok.

chicken and palabok.

charity galas, friends’ gatherings and business conferences.

AfoodaBle Food Package Business will be known as the business of satisfaction

Table 1. Consumer/Customer Analysis

Target Total Total Total Person

The researchers manage a survey in sequence to obtain the potential target

which they have 1,843 per month.

Table 2. Total Potential customer visited per week

10 times a year 14/100 14% 5,723*14% 801*10 8,012

Total Demand 22,123

Demand has grown particularly fast in developing economies, as industrial

demand in Barangay Agdao is 22,123.

Table 3. # Total potential Customer per order

demand consumption is based on the surveyed we gathered around in Davao City, it

wants to avail the Food package is 29,175.

Competitors Advantage Disadvantage

Competitors B restaurants popping up along major thoroughfares and highways are a

Table 5. Pricing Structure

Potential demand is equal to percent of target market.

=3,318.45 per week

Table 6. Projected Sales

Product (Variety) Unit Total person Whole Weekly Monthly Annually

10 times a year 14/100 14% 5,72314% 80110 8,012