Table 1

Competitive Analysis

Table 2

Production Process

Table 3

Tools, Machineries and Equipment

Table 4

Raw Materials and Supplies

Table 5

Time and Motion Study

Table 6

Time and Motion Study and Plant Capacity for Rice Fillings
Table 7

Time and Motion Study and Plant Capacity for Sauces

Table 8

Time and Motion Study and Plant Capacity for Pork Tapa Noypigiri

Table 9

Time and Motion Study and Plant Capacity for Adobo Flakes Noypigiri

Table 10

Time and Motion Study and Plant Capacity for Tocino, Sisig, and Pork BBQ
Table 11

Labor Requirements

Table 12

Rice Fillings Costing

Table 13

Sauce Costing

Table 14

Pork Tapa Noypigiri Costing

Table 15

Adobo Flakes Noypigiri Costing

Table 16

Tocino Noypigiri Costing

Table 17

Sisig Noypigiri Costing

Table 18

Pork BBQ Noypigiri Costing

Table 19

Packaging Costing

Table 20
Variable Factory Overhead

Table 21

Gender

Table 22

Age

Table 23

Respondent’s allowance per day

Table 24

Awareness of the product

Table 25

Respondent’s eating habits

Table 26

Outlets where the respondents saw/bought the competitor’s product

Table 27

Frequency of respondents eating Onigiri in a week

Table 28

Preferred product filling

Table 29

Preferred filling to mix with rice

Table 30
Product dip choices

Table 31

Product shape choices

Table 32

Respondents willingness to buy the product

Table 33

Respondent’s preferred price for the product

Table 34

Sales Projection

Table 35

Sources of Financing

Table 36

Budget and Schedules

Table 37

Sales Budget of Noypigiri, Rice Fillings, and Dips

Table 38

Direct Labor Budget

Table 35

Factory Overhead Budget

Table 36

Cost of Goods Sold

Table 37

Operating Expense Budget

Table 38

Income Statement

Table 39

Balance Sheet

Table 40

Cash Budget Statement

Table 41

Payback Period
Table 42

Break Even Value

Table 43

Gross Profit Margin

Table 44

Net Profit Margin

Table 45

Return on Investment
Table 46
Current Ratio
Table 47

Quick Ratio
Table 48

Cash Flow Ratio