1

Chapter I
Marketing Aspect

In any business endeavor market aspect is the most important because the

success and failure. The proposed business will be named as PILIART NUTS, a

enterprise. The project has been organized because it is seen as a great source

of income to the community especially the consumers. Same marketing problem

such as time element is minimized. Business is a classic pilinut delicacies that

give twist taste and create innovation that is new from the eye of customers.

A. Market and Competitive Analysis

The business in Legazpi Terminal,Tahao Road Legazpi City, along the site

were chosen for the reason that the store can be easily seen by the costumers,

visitors and tourists. The partners decided to rent and renovate the building to

make a presentable place to trade our product.

With regards of the employees, they are provided private quarters in their

working area, and all of thise have been inspected and have passed the city

health office requirements. We know that it will hard for as to compete with our

competitors but with the quality and uniqueness of our product we can assure

that piliart nuts will be patronize by the customers.

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Table 1

RAW MATERIALS

Raw Unit Cost per Cost per Annual

Quantity
materials cost(Php) day(Php) month cost(Php)
Pili Kernel 25 kilos P50.00/kilo P1,250.00 P37,500.00 P450,000.00

Sugar 6 kilos P46.00/kilo P276.00 P8,280.00 P99,360.00

Corn Syrup 5 bottles P60.55 P302.75 P9’082.50 P108,990.00

Oil 5 kilos P60.00 P300.00 P9,000.00 P108,000.00

Total P2,128.75 P63,862.50 P766,350.00

B. PRODUCTION PROCESS

Removing

Remove the skin of the Pili Kernel.

Mixing

Mix the sugar and Pili Kernel in the mixing bowl.

Heating

Heat the oil in the pan.

Fried

Fried the mixed Pili kernel with sugar in the pan with oil. Then add

the corn syrup after.

Molding

Put the fried pili kernel with sugar and corn syrup in a molding pan

before it cools.

Cooling

Cool the piliart nuts.

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Packaging

After it cools, put the pili nuts in the desired packaging then label and

you can now sell it.

C. The Current Market

The enterprise produced a product named Piliart Nuts. The business will

cover for its target market of the said product are the tourists, vacationists, and

passengers of the target market. Piliart Nuts can be a desert delicacies with

sweet, flavourful and a pasalubong to their co-offices, friends, family and loved

ones. This product explained that when organically produced and processed

using the latest healthy methods, Pili nuts contain the following health benefits: A

rich source of heart healthy omega, which plays an important role in brain

function and may aid in the prevention of cardiovascular disease.

D. Service Description

The Piliart Nuts will provide high quality, creating a unique product requires

the ability to come up with something that is new to the taste of the people, which

is never been in the market. We are proud to have our own product that is made

from pili kernel. We knew that people were food lovers but they watch as they

eat, in short ’’a health conscious’’. Indeed, our product will surely fit to

everybody’s taste not only because it is delicious but through its health benefits.

E. Demand Supply Analysis

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Demand supply analysis is one of the most important factors to be

considered upon introducing a new product in the market to determine the

demand. This is undertaken to the relationship between price and quantity

demand is known as the demand relationship. Supply represents how much the

market can offer. The quantity supplied refers to the amount of a certain good

producers are willing to supply when receiving a certain price. The correlation

between price and how much of a good or service is supplied to the market is

known as the supply relationship. Price, therefore, is a reflection of supply and

demand.

Bicol region is known in cultivating pili trees, especially in the Province of

Sorsogon and Camarines Sur, it is not hard for the proponent to seek their

supplier of pili. To know the existing supply , the proponent conducted a

purposive interview of the existing competitors and make a survey wherein they

can find a supplier of pili. The demand also analyze by the proponent, because

Albay is a tourist destination it is exact to have a business where the tourists are

making their vacation here in Albay. This kind of business is good to applicable.

Chapter II
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Organizational and Management Aspects

This aspect discusses the overall implementation plan of the project.

Described in this study are the definition of Organization and Management form

of ownership.

A. Definition of Organization and Management

An organization (or organisation) is an entity, such as an institution or

an association, that has a collective goal and is linked to an external

environment. The word is derived from the Greek word organon, itself derived

from the better-known word ergon which means "organ”.Management is often

included as a factor of production along with‚ machines, materials, and money.

According to the management guru Peter Drucker (1909-2005), the basic task of

management includes both marketing and innovation. Practice of modern

management originates from the 16th century study of low-efficiency

and failures of certain enterprises, conducted by the English statesman Sir

Thomas More (1478-1535,and directing an organization's resources in order to

achieve the objectives of that policy.

B. Form of Ownership

The proposed Piliart Nuts is a partnership type of business organization.

Each partner will provide the agreed amount on the basis of equal contribution,

which would basically serve as capital fund.

As a partnership, the power and control of management are held equally

divided which means equal shares in profits and losses ,in terms of obligations
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and responsibilities, and to realize is efforts, the partnership as well as the

employees will endeavor to work in harmony to operate successfully by sharing

together the needed skills, food and customer service relation knowledge and

abilities required in this kind of business.

The Managing Partners of the Partnership:

Name Citizenship Address

John Patrick Mirabel Filipino Burgos, Daraga, Albay

Ronnie Malate Filipino Penafrancia, Daraga, Albay

Joefil Nagares Filipino Donsol, Sorsogon

Christian Ombao Filipino Donsol, Sorsogon

Mel Randy Herrera Filipino Calabidongan, Camalig

Albay

C. Organizational Structure

The proposed business will adopt the line type organizational set-up in a

simple reason that it directly shows the line of responsibility and authority of each

individual in the organization. The proposed business will be composed of

manager, cook, workers, cashier, sales lady and utility man. Organizational

Structure refers to the pattern of network of relationship between the various

positions and functions and superior subordinate relationship is reflected in this

structure. Attaining company objectives becomes possible when organizations

exist in the company.

Manager
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Sales Utility
Cook Cashier man Workers Man

D. Duties and Responsibilities

Manager is responsible in administering and running the overall affairs of the

business enterprise and establish the operating policies and guidelines of the

business.

- Supervises the business in its transaction.

- Formulates and implements the company rules and regulations

- Makes necessary decision regarding the business

- Performs other related tasks as deemed necessarys.

- Responsible for planning, organizing directing and controlling all areas of

operation.

Cashier

- a person who deals with cash. Interact with customer on daily basis for

solving queries, handling money.

- The first duty of cashier is to greet the customers entering into

organization

- Handling all the cash transaction of an organization

- Receive payment by cash, cheques, credit card etc.

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Cook

- Plans and prepares the ingredients together with the operations manager

- Suggests new product for better improvement

- Administers -supervises the kitchen’s daily routine.

Workers

- Primary job is to support the head chef

- May often do only basic food preparation, such as washing and chopping
ingredients, similar to what a prep cook would do.

- Must have all the tools and intimate knowledge of how a machine works
in order to repair the machine for the business.

- Monitoring all aspects of a machine and knows whether a machine

functions well and running in good condition when being used.

Sales man

- Takes the customers order the moment they enter the place.

- Writes down and records the order and makes sure the billing is correct
and completed by the cashier before giving it to the customers.

- Immediately reports to the manager any problems encountered and

complaints from the customers for decision and solution.
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E. Manpower requirements

Manpower provides recruitment and assessment; training and development,

career management, outsourcing, and workforce consulting. Employees are the

ones who actualize the goals - whether in finance, marketing or operations.

Without them our vision would remain only a dream. In the hospitality industry,

the interaction between customer and establishment employee takes on a

special meaning and importance, and customer satisfaction depends almost

entirely on a smooth performance from the staff. A single inattentive steward

could severely damage the reputation of your establishment. It is therefore

important to attract the right kind of employees and then induct, support, motivate

and retain them.

Make a good beginning by recognizing the elements of job satisfaction from

the employee's viewpoint:

a) Good work conditions

b) Opportunities for promotions

c) Fair pay

d) Opportunities for training

e) Interesting work

f) Reasonable level of responsibility

g) Basic security

h) Work appreciation

i) Pleasant colleagues
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j) Empathetic superiors

Becoming A Preferred Employer

Employees, like guests, have an option to go elsewhere. Finding the right

employee for the position the first time around is your most prudent choice. To

attract and retain the best in the market you need to create the right work climate

in your establishment. To create a good work climate you need to:

1. Give clear directives.

2. Offer adequate materials and equipment to support the tasks to be achieved.

3. Recognize and reward good work.

4. Offer fair wages - low wages dissatisfy employees though high wages do not

necessarily satisfy them.

5. Develop a spirit of participation so an employee can see himself as a person

whose opinions matter.

6. Create meaningful jobs so an employee can see how his work contributes to

the 'end product' of the establishment.

7. Talk to staff about their progress.

8. Extend opportunities to learn and grow.

9. Create a team whose commitment to excellence is visible to new employees.

10. Treat your staff well since that is the way they will generally treat your guests.

11. Support good local causes.

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Innovative reward and recognition programmes generally boost morale and

sustain interest over longer periods. You may provide perks such as overtime,

medical allowance, staff transport, incentives on increased volumes of business,

flexible schedules, an annual picnic, a prize for employee of the month,

educational assistance, Diwali bonus etc. A high staff turnover is common in this

business. This can disastrously affect your reputation, service, and of course

your bottom line. It also results in additional costs in terms of new recruitment

and training. We must understand that turnover in itself isn't the problem; it is

only a symptom of poor human resource management! Good management

entails good recruitment practices backed by a detailed induction programme to

reduce the learning curve. Ensuring continuous personal and professional growth

through training opportunities to improve employees commitment to their

establishment.

F. Salaries and Wages

Table 2

Technical Manpower and Compensation

Position No. Of Rate/ Hour Rate/ Day Monthly Yearly Salary
Personne Salary
l
Cook 1 27.50 220.00 5,720.00 68,640.00

Workers 2 27.25 218.00 11,336.00 136,032.00

Cashier 1 27.50 220.00 5,720.00 68,640.00

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Sales Man 1 27.25 218.00 5,668.00 68,016.00

Total 109.50 876.00 28,444.00 341,328.00

Source: Department of Labor and Industry

Table 3
SSS and PhilHealth Contribution

Position No. Of Basic Pay Social PhilHealth Monthly Yearly

Personnel Security (SSS,PHIL)
System
Cook 1 6,600.00 218.00 150.00 368.00 4,416.00

Workers 2 6,540.00 216.00 150.00 366.00 8,784.00

Cashier 1 6,600.00 216.00 150,00 366.00 4,392.00

Salesman 1 6,540.00 216.00 150.00 366.00 4,392.00

TOTAL 1,832.00 21,984.00

Personnel Policies and Benefits:

1. Salaries shall be paid every 15th and 30th day of the month.

2. Payment of wages and salaries shall be made at the place of the business.

3. All employees have monthly contributions to SSS and Phil. Health.

4. Shifting of schedule of employees.

5. Employees shall be given 30 minutes for lunch break successively, and 15

minutes to coffee break.

6. Office hours should be 8 a.m to 8 p.m

7. Famale employees are entitled to have four-day rest within a month.

8. The operation of the business is Monday to Saturday.

9. Each employee shall be provided his uniform with business logo.

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10. Holidays work will be double payment.

G. Business Registration and Permits

As to legality of the business, specifically in the partnership type of

organization, there are certain requirements provided by law to be complied with

for its registration with the different agencies. Such as:

1. Social Exchange Commission Registration- the articles of the partnership must

be duly registered in the Security and Exchange Commission.

2. Bureau of Internal Revenue Registration- for taxation purpose, the partnership

must be duly registered with the Bureau of Internal Revenue.

3. Local Government- the partnership must seek permission and license from the

government to which its office will be located.(Mayor’s Permit)

Other Legal Requirements

Social Security System Registration. The government requires business

organization to register with SSS for security for every employee.

Department of Labor and Employment Registration. For security and

benefits of the employees they must be registered with the Department of Labor

and Employment.

PHILHEALTH Registration. The government requires the business to

register with Phil Health as a security of each employee.

Department of Health Registration. The government requires the business

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to register in the Department of Health.

IMPLEMENTATION PLAN

To optimize the needed preparation to operational stage, list of major

activities considered is given as basis for Gantt Chart, which is the guide for the

implementation of the business. This method of time study will do away with

slack or idle time since some activities can be done simultaneously.

GANTT CHART INTERPRETATION

The Gantt Chart shows the list of important activities and the

corresponding length of time to be spent in each activity. The total time required

in completing the project from the preparation of the business plan up to the

blessing or grand opening are about 11 months and 3 weeks. It took about four

months for the proponents to prepare the business plan, which includes gathering of relevant

data, interviews and research. Souring of capital by the owner will start after such time that the

study is finalized.

When the initial capital requirement has met, securing of necessary permits and licences

will begin on order of priority. A small renovation of the are will do such as putting up

decorations and paintings to add appliances will go hand in hand with procurement of other

materials and additional supplies. Deliveries of this equipment will be done after such

renovation is all in place. Recruitment, hiring, and training of personnel will be done after which

there will be an orientation.

When the Indent renovation is fully done, deliveries for the previous purchases and

canvassing of other supplies will take place. Plans for blessing and opening will commence.
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Basing from the chart, a total of 11 months and 3 weeks is needed for the project to be

implemented.
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H. Articles of Partnership

ARTICLES OF PARTNERSHIP
of
PILIART NUTS

KNOW ALL MEN BY THESE PRESENTS:

That we, the undersigned, all of legal age and residents of the Republic of the Philippines

have agreed to amend a limited partnership under the terms and conditions herein set forth

and subject to the provisions of existing laws of the Republic of the Philippines.

AND WE HEREBY CERTIFY:

ARTICLE I.

That the name of the partnership shall be: PILIART NUTS enterprise

ARTICLE II.

That the principal office of the Partnership shall be located at

ARTICLE III.

That the names, citizenship, residence and designation of the partners of said

partnership are as follows:

Name Citizenshi Address Designation

p
JohnPatrick Mirabel Filipino Daraga, Albay Managing Partner

Ronnie Malate Filipino Daraga, Albay Partner

Joefil Nagares Filipino Donsol, Sorsogon Partner
Christian Ombao Filipino Donsol, Sorsogon Partner
Mel Randy Herrera Filipino Camalig, Albay Partner
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ARTICLE IV.

That the term for which said partnership is to exist is 0 years from the original recording of

said partnership by the Securities and Exchange Commission.

ARTICLE V.

That the purpose for which said partnership is formed are as follows:

1. Engage in food service industry specifically in the dessert business.

2. To provide a high quality and good taste of product in a lower and affordable price.

3. Provide employment.

ARTICLE VI.

That the capital of the partnership shall be four hundred thousand, Philippine Currency

contributed in cash by the partners as follows:

Name Amount Contributed

John Patrick Mirabel ₱100,000.00
Ronnie Malate 90,000.00
Joefil Nagares Jr. 25,000.00
Christian Ombao 25,000.00
Mel Randy Herrera 25,000.00
TOTAL ₱265,000.00

That no transfer will reduce the ownership of Filipino citizens to less than the required

percentage of capital shall be recorded in the paper books of the partnership.

ARTICLE VII.

That the profits and losses shall be divided according to the partner’s investment.

ARTICLE VIII.

That there should be an additional contribution made by a limited partner, such must be

agreed upon by all the partners in writing and duly recorded at least two (2) days after signing
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of same agreement. Such contribution shall amend Article VI of the Articles of Partnership and

in no case shall such amendment be done less than one (1) year after the original recording of

said partnership by the Securities and Exchange Commission.

ARTICLE IX.

That the contribution of each limited partner may be returned to him/ her three (3) years

after the original recording of said partnership by the Securities and Exchange Commission.

ARTICLE X.

That the limited partner may be given the right to substitute an assignee as contributor in

his place, provided that he has duly notified his partners in writing, stating the reasons therefor,

five (5) days before effectivity of said substitution. Provided further that such limited partner has

already settled his obligations to the partnership prior to the notification of substitution.

ARTICLE XI.

That a partner may admit an additional limited partner, provided that the other partners

have been duly notified in writing five (5) days before effectivity of admission and duly

concurred by all the partners in writing.

ARTICLE XII.

That the remaining general partner or partners shall have the right to continue the

business in cases of death, retirement, civil interdiction, insanity or in solvency of a general

partner.

ARTICLE XIII.

That the firm shall be under the management of John Patrick Mirabel, as General

Manager and as such she shall be in charge of the management of the affairs of the

partnership.
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ARTICLE XIV.

That the partners willingly undertake to change the name of the partnership immediately

upon receipt of notice/ directive from the Securities and Exchange Commission that another

partnership, corporation, or person has been declare misleading, deceptive, confusingly

similar to a registered name or contrary to public morals, good customs or public policy.

ACKNOWLEDGEMENT

Republic of the Philippines :

City of Legazpi  S. S.

BEFORE ME, a Notary Public, for and in Legazpi City, Philippines, this 10th day of

December 2014, personally came and personally appeared the following persons with their

Community Tax Certificates as follows:

Name  Date /  Place Issued CTC No.

John Patrick Mirabel 5/12/14 Legazpi City 16879456

Ronnie Malate 5/12/14 Legazpi City 24378904

Joefil Nagares Jr. 5/12/14 Legazpi City 01023896

Christian Ombao 5/12/14 Legazpi City 90678368

Mel Randy Herrera 5/12/14 Legazpi City 32697069

Known to me to be the same persons who executed the FOREGOING ARTICLES

OF PARTNERSHIP, and they acknowledged to me that the same is their voluntary act and

deed.

WITNESS MY HAND AND SEAL on the date first above written.

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Rules and Regulations

Food Handlers

Every person directly handling unwrapped or unprotected food shall keep

clean and wear clean, light-colored, washable clothing while on duty. Adequate

dressing space shall be provided apart from room in which food may be opened

to contamination. Toilet rooms are not considered adequate quarters to be used

as dressing rooms. Such packing space shall be kept clean at all times.

The use of tobacco is prohibited in room where food is unwrapped or

unprotected. Expectorating in any food establishment except in cuspidors or

other provided containers is strictly prohibited.

Every person handling unwrapped or unprotected food shall wash his hands

with soap and water before beginning work. This regulation is to be especially

followed after use of a toilet. A copy of this regulation in whole or condensed part

approved by the board of health shall be posted in all toilet rooms.

No person shall sit or lounge or be permitted to sit, lounge, or lie upon any of

the tables, shelves, boxes, or other equipment or accessories used in connection

with the production, preparation, packing, storage, display, or sale of any food.

Lavatories and Toilets

In close proximity to the toilet there shall be a lavatory with an adequate

supply of water. Soap (preferably a soap dispenser) and individual or single-use

towels shall be provided.

Toilets shall be provided with self-closing doors and shall not open into any

room where food is open to contamination.

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Our establishment shall provide adequate drinking facilities for employees.

This water supply shall have been analyzed by the state laboratory of hygiene

and declared wholesome. The drinking glass is prohibited.

Floor, Walls and Ceilings

All floors where spillage of food occurs shall be smooth, tight, non-absorbent

material that can be flushed and kept clean. All floors where spillage or drainage

of liquids occur, shall be of an impervious substance and at a proper slant to

insure adequate drainage.

Walls and ceilings of all rooms where unwrapped or unprotected food is

handled shall be well plastered, wainscoted, covered with or constructed of

smooth material. These walls and ceilings shall be covered with a light-colored,

washable paint or kept well lime washed.

Floors where spillage of food occurs shall be cleaned at the end of each

day’s work. Dry sweeping is prohibited in any room where food is unwrapped or

unprotected. Walls and ceilings shall be well painted and clean at all times.

Storage and Displaying

The presence of any food in a food establishment shall be deemed prime

facile evidence of its use as human food.

All food held in storage shall be kept under sanitary conditions and in such a

manner as to prevent decomposition or contamination that might render it unfit

for human consumption. Food or drink which has become unfit for human

consumption shall be kept separate and apart from other food which is held.
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Kept, and offered for sale; shall be marked "condemned" and removed daily.

The bottom of all containers or supports for food thus stored or displayed

shall be not less than 24 inches above the sidewalk or outer flooring.

No fruit from which decayed portions have been removed, and no food

showing evidence of contamination, decomposition, or decay, shall be sold

Inspections

Inspections of food establishments subject to the above regulations shall be

made as authorized by 18 V.S.A. 4306.

J. Business Mission and Goals

Mission:

The mission of Piliart is to excel in the industry and be strong partner

of the provincial government in progress.

Goal:

We strive to provide the best satisfaction to our valued customers

and meet their needs and wants.

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Chapter III

Technical Study

A. Service Specialization

The proposed venture will engage or part of food service industry. The

customer will be provided the high quality of products and good service. The

moment they enter the place, they will be given immediate greetings and ask

what they want to buy or something. And if there something wrong, complaints,

questions and concerns, the customer is free to approach the person in charge,

and will be given immediate responses to it. As soon as they live the place, they

may proceed to the counter for their payment.

Diagram of Service:

Customer

Variety of Cashier
Product/Shop

B. Flow of Service

Menu Planning Food Purchasing Storage of Raw

Materials

Distribution Inspection of Finished Food Preparation and

Product Cooking
C. Utilizations
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C. Utilization

Electricity, fuel and water are vital factors in the production. In daily operation
we will be needed the electricity, fuel and water.

Electrification. The Albay Power Electic Cooperative (APEC) will be the

one to supply the electric power.The estimated cost of electricity in the business
is 500 per month. The rate kilowatt hour is 11.78.

Charcoal.The fuel will be used in cooking the product is liquefied

Petroleum Gas (LPG). The cost per tank is 750. Every month 1 tank of LPG will
be used. But the price of it is not applicable in our business especially if not
affords of our budget. So instead of gas/ fuel, we use charcoal in our cooking
material.

Water. Water is very important to the production of the business .The

business will be using water in washing the raw materials , tools, utensils,
cleaning workplace and whole area especially in washing the hands of the
workers before and after holding the raw materials. These are very important to
avoid and prevent the bacteria that will contaminate the product.

Table 4

Utilities Cost per Month Annual(Php)

Electricity 1,530.25 18,363.00

Charcoal(instead of gas) 1,000.00 12,000.00

Water 400.00 4,800.00

Total ₱2,930.25 ₱35,163.00

D. Tools and Equipment

A tool is any physical item that can be used to achieve a goal, especially if
the item is not consumed in the process. Tools that are used in the particular
fields or activities may have different designation such as “instrument”, “utensils”,
 25

“implement”, or “apparatus”.

Table 5
Tools and Equipment
Equipment Quantity Unit Cost Total Cost

Water tank 1 4,500.00 4,500.00

Computer set 1 20,000.00 20,000.00

HP 710 Color printer 1 7,000.00 7,000.00

Exhaust fan 1 1,200.00 1,200.00

Fire extinguisher 1 3,200.00 3,200.00

Kawali (Frying Pan) 1 3,000.00 3,000.00

Cook spoon (wooden) 1 180.00 180.00

Apron 2 180.00 360.00

Kitchen knife 1 300.00 300.00

Kitchen table(fabricated) 1 2,500.00 2,500.00

Spoon (stainless) 1 dozen 180.00 180.00

Strainer ( Stainless) 2 125.00 250.00

TOTAL ₱42,670.00

Table 6
Office Furniture and Fixture
Particulars Quantity Unit Cost Total Cost

Working table 1 2,500.00 2,500.00

Computer table 1 700.00 700.00

Chairs 2 500.00 1,000.00

Electric fan 1 2500.00 2500.00

Ceiling fan 2 2000.00 4000.00

TOTAL ₱10,700.00
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Table 7
Housekeeping Supplies
Items Quantity Unit Cost Total Cost
Trash can 2 200.00 400.00
Dust pan 1 150.00 300.00
Soft broom 1 100.00 100.00
Total ₱800.00

Table 8
Packaging and Other Supplies
Particulars Quantity Unit Cost Total Cost

Mini basket 100 pcs 10 1000.00

Cling wrap 20 yrds 50 1000.00

Aluminium foil 20 yrds 25 500.00

Plastic bottles:

(small) 100 pcs 15 1500.00

(medium) 100 pcs 20 2000.00

(large) 100 pcs 25 2500.00

Total ₱8500.00

Table 9
Office Supplies
Particulars Quantity Unit Cost Total Cost

Ball pen (black) 3 pcs. ₱5.00 ₱15.00

Pencil 3 pcs. 5.00 15.00

Record book 1 120.00 120.00

Liquid paper 1 50.00 50.00

Ink black 1 320.00 320.00

Ink colored 2 320.00 640.00

Scientific calculator 1 105.00 105.00

 27

Filing box 1 115.00 115.00

Stapler 1 100.00 100.00

Staple wire 1 100.00 100.00

Columnar book 2 130.00 260.00

TOTAL ₱1,370.00 ₱1,840.00

I. Business Location

Table 10
Projected Cost for Renovation
Materials and Other Expenses Estimated Cost

Estimated cost for Machines ₱16,000.00

Estimated cost for Supplies 15,000.00

Estimated cost for Woods and Other Materials 10,000.00

Estimated cost for Labor 20,500.00

Other Expenses (Snacks and Meals for Laborer) 2,500.00

TOTAL ₱64,000.00

Rental Cost: ₱10,000.00

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Floor Plan

FLOORPLAN – CHE

stove Maindoor C
A
Storage B
Cabinet\ I
Display N
E
T

Proce-
ssing

Table
Packing
Sink Table
 29

J. Service Quality and Strategy

Due to intense competition, food business services must look for ways to

differentiate the place of business from others in order to achieve and maintain a

competitive advantage. The proponents realize the need of differentiation for the

food product and services.

The proposed business project will maintain the high quality of the product.

For the foods prepared, the good quality products may achieve through the use

of quality raw materials and supervision of food preparation and inspection of

finished products. Making some research is also important for the development

of the business. Training of the employees is also needed in order to enhance

knowledge on public relations with customers and proper execution of their

duties and responsibilities. Cleanliness and orderliness of working area should

also be maintained to have the finest quality product.

K. Waste Management and Environmental Impact

The personnel will always observe cleanliness and orderliness inside and

outside the working area. All waste materials coming from food products and

used papers and plastics will be disposed properly. The biodegradable waste

should be separated from non-biodegradable waste materials. After being

separated, and put it in a good manner, it will dump into dumpster bins foe pick-

up by the garbage truck. The proposed business will be clean every day before

the opening and before closing, to maintain a clean atmosphere on the

customer’s convenience. Thus, be provided for the comfort room, one for the

kitchen, and in the manager’s office to maintain safe, clean and agreeable area.
 30

L. Labor Requirement

Cook - Male or female at least 18 years old above;

- graduate of any 4 year course or college level;

- has good moral character and with pleasing personality.

- Have knowledge in cooking.

- Has at least 2 years work experience

- Bio – Data

- two 1x1 and two 2x2 picture

- Resume

Cashier - female at least 18 years old and above;

- graduate of any 4 year course or college level;

- has good moral character and with pleasing personality.

- Have knowledge in accounting.

- Bio – Data

- two 1x1 and two 2x2 picture

- Resume

Salesman- female or Male at least 18 years old and above;

- have a good moral and with pleasing personality.

- Bio – Data

- two 1x1 and two 2x2 picture

- Resume
 31

Worker - female or male, at least 20 years old and above;

- hard working and with pleasing personality,

- and know the proper hygiene and in sanitation.

- Bio – Data

- two 1x1 and two 2x2 picture

- Resume
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Chapter IV

Financial Study

Financial Study is another aspect that must be considered is the preparation

of Business Plan. This is very important since this entails a well-specified term

whether the project will be profitable in spite of the existing competition hat taking

place and adverse economic condition that may arise. This will be shown by the

preparation of the financial statements, and scheduled on the profits which are

expected to gain.

Sources of the financing must be clearly stated to support the financing

scheme of the business. Aside from that, the statement of income gain, the cash

flow and the balance sheet are also being prepared to know whether the project

is viable. It is through solving for financial analysis that proponents could

determine if the project is able to meet the short term obligations, to be liquid and

remain liquid during adversities and be able to service their financing changes.

Financial projections are considered because they serve as the foundation

for estimation for the future expenses and revenues of the project in a more

accurate statement. The assumption to be made based on more realistic and

clearly analyzed facts. The estimation of the initial asset requirement is also

being considered and prepared. It is being based on the materials, supplies,

equipments, and tools, and the building either rented or neatly constructed and

manpower needed by the project which is included in the technical of the study of

the project.