Table of Contents

EXECUTIVE SUMMARY.............................................................................................................3
INDUSTRY ANALYSIS................................................................................................................4
Porter’s Five Forces.....................................................................................................................4
COMPANY DESCRIPTION..........................................................................................................7
Company Vision..........................................................................................................................7
Company Mission........................................................................................................................8
Company Core Values.................................................................................................................8
Company Logo.............................................................................................................................9
Company Organizational Chart.................................................................................................10
PRODUCT AND SERVICES DESCRIPTION............................................................................11
MARKET DESCRIPTION...........................................................................................................12
SWOT Analysis.........................................................................................................................12
MARKETING STRATEGY.........................................................................................................16
OPERATIONAL DESCRIPTION................................................................................................20
Primary Activities......................................................................................................................20
Support Activities......................................................................................................................23
Tools and Equipment.................................................................................................................25
Production Process.....................................................................................................................27
Production Schedule..................................................................................................................27
Standard Operating Procedures..................................................................................................28
STAFFING DESCRIPTION.........................................................................................................28
Staffing Process..........................................................................................................................29
Labor Force and Training Requirement.....................................................................................31
Employee Health Policy Agreement..........................................................................................37
FINANCIAL PROJECTION.........................................................................................................38
I. Break-even analysis............................................................................................................38
II. Projected Profit and Loss....................................................................................................43
CAPITAL NEEDS.........................................................................................................................47
MILESTONE.................................................................................................................................48

1
 Members

Almada, Ma. Yumilka V.

Bangsal, Jewett Charles S.

Bernal, Eunice

Carias, Julchen

Carillo, James Anton D.

Relimbo, Rose Angelique

1BSA-1

2
EXECUTIVE SUMMARY

K-Bakery will be a provider of good quality, nutritious and affordable products and has a
main goal of satisfying the customer’s demand as well as their interest. For the first year of
operation our product line will include K-Bread, K-cookies, K-macaroons, coffee, juice, and hot
chocolate. We will add variations and twist on the up-coming years.

We plan to begin our operation in 2023. The business will be located in Balibago-
Complex, Sta. Rosa, Laguna. Our store will operate six days a week which will be from Monday
to Saturday from 7AM to 5PM. It will build a strong position in the city, and then in the country
by offering an affordable and healthier products made by our production team which includes the
bakers and their assistants who are trained and are really an expert in this field.

K-Bakery plans to expand the physical aspect of the business in three years. Along with
the expansion is the innovation and creation of new recipes to adjust with the demand of the
customers. We will also purchase additional equipment, hire new staffs and add marketing
strategy that will significantly increase our expected revenue. All of these are listed in the
company’s milestones.

To attain the capital need, each partner will invest ₱22,000 each and will loan from the
bank a total amount of ₱5,000. The total initial investment will be ₱137,000. For the first year of
operation, K-Bakery projected a sale of ₱1,440,000, for the second year will be ₱1,872,000 and
for the third year will be ₱2,620,800. The net profit for the first three years will be ₱173,097.67,
₱411,221.67 and ₱724,245.67, respectively.

When all of these are achieve, K-Bakery’s vision which is to become the premier
company in the baking industry that serves the best tasting vegetable bread and pastries will also
become possible.

3
INDUSTRY ANALYSIS

Filipino’s love bread and pastry as much as they love rice and various kakanin. Baking in
the Philippines originated from the Spanish missionaries who used wheat often in their food.
They introduced it as a diet, and also the preparation and process of making food with it to the
locals. Filipino’s grew accustomed to it, they eat it in breakfast, merienda, and sometimes either
as an appetizer or a dessert. From making pan de pita or pita bread to mooncakes that they
learned from Chinese settlers and traders. They certainly enjoy eating bread, and so various twist
has been made to satisfy their cravings, and those twists will be the focus of this analysis.

PORTER’S FIVE FORCES

Bargaining Power of Suppliers
 Price swings
 Raw commodity input

Threats of
Barriers to Entry Industry Substitute
Competition
 High capital  High
requirements  Lack of substitute
 Customer differentiation availability
loyalty or switching  Product price
costs and quality
 Diverse
competitors

Bargaining Power of Buyers

 High availability of substitute
 Buyer’s knowledge
about the product and
the market itself

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BARGAINING POWER OF SUPPLIERS

 Price Swings
Suppliers can affect an industry through their ability to raise prices or reduce the
quality of purchased goods and services. A small change in a business’ supplier can cost
a business a lot. A change in supplier, can mean a change in quality. A change in price of
an ingredient from a certain supplier can cost the business to adjust their price.
 Raw Commodity Input
Shortage in supplies can hinder the business’ operation. This means that the more
supplies that a business need to a supplier, the more power they give to them.

THREATS OF SUBSTITUTE

 High Substitute Availability

A substitute product is a product that appears to be different but can replace
another product and still satisfy its needs. According to Porter, “Substitutes limit the
potential returns of and industry by placing a ceiling on the prices firms in the industry
can profitably charge.”
Bread is a staple product, eaten and enjoyed usually by many. Since its main
ingredients, flour and sugar, are staple crops then other products with these same
ingredients can be a potential substitute for it. Other products that are considered staple
crops, such as wheat as an ingredient can also be possible replacement of bread. Bread
and other baked goods can also be made at home by individuals.
 Product Price and Quality
In reflection for this, bakers and businesses rely mainly on freshness and
wholesomeness, affordability, and convenience that keep individuals from switching into
substitutes and baking what they need at their homes. Products such as oatmeal, breakfast
cereals, rice, crackers, pasta, potatoes, and similar products that can be made at home are
examples of potential alternative products. Substitutes that can possibly be a threat for K-
Bakery are rather abundant.

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BARGAINING POWER OF BUYERS

 High availability of substitute

Consumers nowadays are more knowledgeable in buying goods, especially in
terms of food including baked goods. They are more educated, and know what is better
than all others. This gives the consumer the power to buy what they want and what they
need according to their preferences.

 Buyer’s knowledge about the product and the market itself

Existing large amounts of options from other industry competitors are
extremely high. Substitute products from these rivals are also abundant. Knowing
these factors, some consumers try to shop around and find the best one that suits
their taste, while others have their “trusted brand” or “trusted stall”, resulting of
their reluctance to try new products. As a result, the market became a battle of
quality than quantity.

BARRIERS TO ENTRY

 High Capital Requirements

The ease of entry into the Baking industry is high with low barriers to entry if the
scale is not high including initial capital investment, advertising, and branding. The
ingredients use for baking can be bought in wholesale and the location for the business
can also be in a small area enough to display the baked goods. Advertising the business
given its location is fluent since the consumers around the area were already familiar with
the existing businesses, and so a stall popping out-of-nowhere with a unique and
affordable product will make them intrigued enough to try the goods that is being sold
there. Branding, on the other hand, can be naturally made overtime by maintaining the
quality of the product.
 Customer Loyalty
Serve as barriers to entry for potential entrants given that there are many
established brand in baking and other similar industry.

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INDUSTRY RIVALRY

 Lack of Differentiation or Switching Costs

Having a deep understanding on the competitive edge of a business may lead to
better marketing strategies. To determine the competitive edge of a business or its
advantage to other in the same industry, one must know its competitors. Positioning a
product to the target market will also become easier by doing this.
 Diverse Competitors
Rivalry with existing competitors of K-Bakery is present and is relatively high,
surprisingly in spite of having few bakery shops in the area due to established bakery
shops like “Julie’s Bakeshop”. In addition, competitors that can offer substitutes that can
affect the market of the business is alarmingly high. An example of this is the “Lugaw
Queen” and “Kerimoto” stall that are both located near the parameters, even though the
product, price, and quantity is different, the consumers will still compare those two.
Although the differences in quality, price, and fulfillment or the wholeness of the product
is evident, a threat is still a threat in business

COMPANY DESCRIPTION
K-Bakery will be created to serve the Filipino community by exploiting the need for a
good bread bakery. It will offer a high quality bread and pastries product which can cater all
genders and ages. This is not an ordinary bakery because compared to the existing ones, we are
going to serve the customer a more nutritious bakery products. The “K” in “K-Bakery” means
“Kalabasa” or squash which is our main ingredients in baking our goods.

The Filipino word for ‘snack’ is merienda, referring to something eaten between meals,
in the mid-morning or mid-afternoon. For merienda, Filipinos enjoy bread and pastries above all
else. K-Bakery took the chance of gaining a place in the market by serving the best bakery
products at an affordable cost.

VISION
K-Bakery ought to create healthier society through our bakery products. We envision to
become the premier company in the baking industry that serves the best tasting vegetable
bread and pastries.

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MISSION
K-Bakery is passionate about baking innovative pastries that taste great and make every
eating experience more satisfying. We will never compromise our product quality and we
are eager to offer a more joyful way of eating vegetables. We will work each day to
exceed customer expectations one order at a time.

CORE VALUES
Safety

We ensure the health and well-being of all teammates and customers. We create a safe
work environment through ACT: Awareness, Communication, and Training.

Quality

We maintain the quality of our product line and fuel our desire to be the very best.

Unity

One company, one team, one vision.

Adaptability

We will retain long-term partnerships by continuously reevaluating our products,

processes and talent to meet changing market demands.

Service

We exceed the expectations of those we serve. We work together to produce

extraordinary results.

Health

The health of our customer is our major concern so we use fresh vegetables as part of our
recipe. We are creating best-tasting and nutritious bread and pastries.

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LOGO

A logo is an important part of the business' brand, and makes a significant impact on a
company's public perception. In fact, a logo is one of the most important branding investments a
business can make. A logo can be described as the face of a company. K-Bakery’s logo reflects
the company’s desire of attracting customers. Each part of our logo has a significant meaning
which is related to the company’s mission, vision, and core values which are listed below.

Squash Basket full of Bakery Products

It represents our main ingredient which is squash and our main product which bread and
pastries. It is an important part of the logo since it introduces what we can offer and what
industry we are in. Also the color orange, a blend of red and yellow, naturally lends itself to food
as an appetizing color.

K-Bakery

The term K-Bakery represents our business name. This served as the business’ identity.
Through business name, customers can be able to find, talk about and recommend K-Bread. The
brown color portrays a natural, wholesome or organic feel, as well as comfort and simplicity.

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Come Hungry Leave Happy

This serve as our business tagline. The tagline represents the vision and mission of the
business in front of the customers. Our tagline means that we urge to give the customers their
primary demand and that is to be fully satisfied with our nutritious products. Satisfaction of the
customer is our main concern.

Ma. Yumilka V.
Almada
Chief Executive
Officer

Julchen Carias
Vice President

Finance Quality
Production Marketing
Assurance
Department Department Department
Department

Jewett Charles James Anton D.

Rose Angelique
Eunice Bernal S. Bangsal Carillo
Relimbo
Department Head Department Department
Department Head
Head Head

Baker Cashier Manager

Baker Assistant

THE K-BAKERY’S ORGANIZATIONAL CHART

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 The K-Bakery is headed by the Chief Executive Officer Ms. Ma. Yumilka V. Almada
who has the responsibility for the overall major decision making within the business. In line with
this, she also has the role of directing and organizing the whole business to achieve growth. The
Vice President, Ms. Julchen Carias is responsible for assisting the Chief Executive Officer in
managing the business. She also acts as a representative whenever the CEO is not around. As
the Vice President, she also has the right to appoint the spear heads of the different departments
of the business namely Production Department, Finance Department, Quality Assurance
Department, and Marketing Department.

Headed by Ms. Rose Angelique Relimbo is the Production Department where the
production of the product is made. She is responsible for overseeing the whole process of turning
the raw materials into finished goods. Ms. Eunice Bernal as the head of the Finance Department
has the role of safekeeping the income of the business. She is responsible for keeping track of all
the cash flows of the business and making sure that everything is recorded and documented for
future purposes. Mr. Jewett Charles S. Bangsal is the Department head of the Quality Assurance
Department. He as the leader of the said department is accountable for making sure that the
finished products made under the Production Department will be delivered to the consumers with
the highest quality as possible. He has the role of checking all the products if it has passed the

11
standard quality needed and remove reject ones to avoid it from being consumed by the
customers. Lastly, we have the Marketing Department headed by Mr. James Anton D. Carillo.
As the head of the Department, he has the responsibility of advertising the product as well as the
business to potential customers. He should make people aware of the existence of the business by
considering different strategies to make his work easier.

PRODUCT AND SERVICES DESCRIPTION

K-Bakery's breads will stand out from the competition due to their uniqueness and
outstanding quality. Our breads will be made from fresh squash which made it more nutritious
and delicious. Squash provides numerous health benefits. The vegetable is high in vitamins A,
B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. That’s a serious
nutritional power-packed veggie. It is also rich in manganese. This mineral helps to boost bone
strength and helps the body’s ability to process fats and carbohydrates.

Our skilled baker can create truly delicious breads without added fats or sugars, making
K-Bakery’s products 100% fat free. The breads and pastries that we are going to serve are free
from preservatives which made it very natural and fresh. We will use fruits such as mango to
serve is the toppings for bread which make it even healthier. Some of the health benefit of
mangoes are it prevents cancer, lowers cholesterol, clears the skin, improves eye health, and
alkalizes the whole body. The products we are going to offer are K-bread, K-macaroon, K-
cookies and beverages that includes coffee, juice and hot chocolate.

What makes our product special is that we bake from the heart. Our passion and desire to
get the perfect recipe just to serve the healthiest bread in town will now be paid off. After
establishing the business, K-Bakery will research the possibility of producing bread and pastries
made from other vegetable and more flavor of beverages to increase revenues. In addition, our
served beverages will vary from the season of time. As time passes by, we will continue to serve
nothing but the best.

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MARKET DESCRIPTION
SWOT ANALYSIS
Strength Weakness

 Large target market  Low brand awareness

 Accessible Location  Limited product variation
 Expertise of the bakers  Operating only in one area
 Authenticity of the products  Limited shelf life of products
 Affordable price

Opportunities Threats

 Increasing use of social media  Existing competitors offering similar

 Increasing number of by-passers products
 Expansion of product line in the future  Changing customers’ preference
 Growth within target market  Change in price of raw materials
 Substitute Products

STRENGTH

Large Target Market

K-Bakery has a large target market catering to a variety of ages and genders, therefore,
the extent of the target market allows for a greater expectance of revenue.

Accessible Location

Our business will be located in Balibago, Complex which is an ideal location for our
business as the location attracts a high percentage of local and non—local customers,
allowing for greater exposure.

Expertise of the Bakers

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 Our baker’s skill and passion in producing breads and pastries is considered as an asset of
the business. Their consistency and innovation towards baking can fulfill the demand of
the customers.

Authenticity of the products

The strength of the business also lies in the authenticity of the products that are made by
the experienced bakers. We have our own recipe that made our product unique.

Affordable Price

There are many variation of snacks near our location. Many of the buyers would prefer to
buy cheaper snacks. K-Bakery delivers freshly made goods at an affordable price that
attract the consumer’s interest.

WEAKNESS

Low Brand Awareness

Although, Balibago-Complex can generate a higher customer base, our business is still
new in the market that causes low brand awareness. To overcome this, we have to imply
an intensive and effective marketing strategy to introduce our business.

Limited Product Variation

Limited product variation is one of the weakness of K-Bread in the early stage of its
operation. There is still a need to have further research in the market, and
experimentation in the business’ product and services.

Operating Only in One Area

Since we are just a start-up business, K-bakery is concentrated and operating only in one
area. This means that the market range is not that wide.

Limited shelf life of products

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 Perishable goods mean limited shelf life which sometimes affect the margin. So we
should observe the demand of the customers per day in order to produce an enough
supply.

OPPORTUNITIES

Increasing Use of Social Media

As the use of social media increases, advertising a product or a brand also becomes more
convenient. A hype on social media can make a brand to become known, and can cause a
product to possibly sold-out. Content on certain websites can be shared hundreds, and
sometimes even millions of times making it one of the least expensive ways to penetrate
the business’ target market.

Increasing Number of By-passers

Another opportunity that K-Bakery wants to grab-on are the vast number of people that
pass by the area of the shop. These people are potential customers who can help in the
exposure of the business. Also, a high traffic-location although troublesome for many,
can be an opportunity to shops located only on specific areas like ours.

Expansion of Product Line in the Future

As time passes by, we can already determine the preference of the consumers and
through that we can expand our product line. Expanding our product line is an
opportunity because it can also widen the range of our potential market.

Growth Within Target Market

As we expand our product line, we are also expanding our target market. In time, by-
passers will not be just by-passers. They will become one of our loyal customers.

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THREATS

Existing Competitors Offering Similar Products

The threat is the fact that we are competing with already established bakeries, in
Balibago-Complex and also there are other entrepreneurs who are likely going to launch
similar businesses within the same location we plan to launch out from.

Changes in the Customers’ Preference

Not being able to adjust with what is in-demand may cause failure to the business.
Customers’ preference changes overtime. They want something new to their eyes and to
their taste buds. Instead of bread, they might choose other snack that could give pleasure
to them.

Change in Price of Raw Materials

The price of the raw materials in the market is one factor that we cannot control. If the
raw materials get a price hike, it may result to an increase also in the price of our
products.

Substitute Products

This is a threat to our business since we are only limited in selling breads and pastries.
Customers might choose to buy from other business. To prevent this from happening, we
must become creative and innovative in producing unique and nutritious products. We
also plan to add variety of goods in the business.

MARKETING STRATEGY

Product

For most Filipinos, breads are the best substitute for rice because it does not only act as
something that could fill you up but it can also be a convenient way for satisfying hunger in just
a split second. Since people are already hooked for the impression of breads as the leading on-
the-go snack, lots of small bakeries popped up on streets bringing success to numerous Filipino

16
families all over the country. K-bakery wants to be a part of the journey of successful business
personalities bringing smiles to people through delivering healthy and enjoyable treats. K-
bakery’s specialty, K-bread, is made of the freshest squash topped with the sweetest mango
puree. It is healthy because of the fact that it is naturally made with vegetables and fruits without
any preservatives added. The business do not just offer K-bread in one style. Customers will also
love experiencing the taste of K-macaroons and K-cookies all infused with the refreshing flavor
of squash and mango partnered with Coffee, Juice, and Hot Chocolate.

Promotion

The business will be introduced to the market in various ways. First is advertising
through the use of print media namely tarpaulins and flyers. Although they seem to be old
school, they are all effective in their own ways since physically printed materials can target large
population all at once. The thing is that they should be as attractive as possible to be able to
attract customer’s attention. The second one is that the entrepreneurs have made a page in one of
the most used social media sites which is Facebook. All the information about the business will
be seen through browsing the page. Since people are all into scrolling newsfeeds on Facebook all
the time, it will be easier for the business to let people know about our existence and create
potential customers. We would like to use word of mouth marketing. As we satisfy our
customers’ demands, the tendency is they will suggest us to their friends and families.

Place
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 The business operates in a commercial space in Balibago Complex, Sta. Rosa Laguna.
The location was chosen by the entrepreneurs due to the fact that is it surrounded by industrial
and commercial buildings where numerous numbers of people are found. Churches and schools
are also established nearby the place so it would not be hard to introduce the business to people
since they are within our reach.

Price

The original selling price of K-bread is P 10.00 each. Price may vary depending on the
size of the product but rest assured that although the price is cheaper than your usual flavored
breads, the quality in every bite will satisfy your taste buds like never before. The business will
be using Penetration pricing strategy wherein we would be offering our product at lowest
possible cost to gain the attention of customers and encourage them to check out our product.
Once our name is already established in the market, we would be increasing our price to a more
profitable one. K-bakery would also be using bundle pricing strategy in the future when the
business achieves its goal of creating variety in its product line.

People

The business wants to take the lead in the industry of bread making. To be able to attain
this goal, employees must be productive and skilled. K-bakery will motivate its employees
through giving bonuses depending on their performance during the business operations.
Employees would be given freedom to choose their preferred schedules in a week to help them
have time for themselves and for their families. This will help increase their levels of

18
productivity because they will have a chance to take a good rest and be physically and
emotionally ready for the days ahead. Every employee will be trained on how to properly
approach customers to ensure quality customer service.

Physical Evidence

The inside layout of the business will include a counter and a display case where the
freshly baked K-bread will be placed. The production process of the breads will be transparently
seen by customers to ensure that not a single product is made from scratch or reheated waiting to
be consumed. There are also tables and chairs in front of the store that will serve as waiting areas
and dining areas for those who opted to eat their ordered products right away. The setting of the
store will be surrounded with plants to promote an eco-friendly environment. In line with this,
trash bins will be present in every corner of the store to maintain cleanliness. A key to a
successful business is good customer service. The business will encourage employees to make
happy faces whenever they will be facing customers. This act will provide a sense of comfort
and security and will help leave a good impression on the minds of the customer

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Process

K-Bakery wants to be known for being efficient and delivering quality service for all of
our customers. To make sure that everything is standardized, the weight and size of every
product from the time of production is strictly proportionate to others. The delivery of the
product to the consumers will be of great quality to ensure good customer service. Waiting hours
for customers must not exceed five minutes to provide convenience to everyone in line. K-
bakery will be monitoring customers from the moment they have consumed our product and
encourage them to provide comments and suggestions for future improvements.

OPERATIONAL DESCRIPTION

Value Added
Less cost =
Profit Margin

PRIMARY ACTIVITIES

Inbound Logistics
Inbound logistics covers all the activities such as purchasing inputs for the product production.
This function also makes way for the business to be in contact with external companies such as
suppliers.

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 o Quality Control

The K-Bakery’s inbound logistics includes quality control for all the commodities to be
purchased. This phase will ensure that everything is of high quality before being bought inside
the production area.
o Material Importation
The next activity is material importation wherein the business makes deal with certain company
so they could act as our suppliers. After having contracts with suppliers, the payment for all the
purchased goods will be released and the orders will be transported to the location of the
business.
o Inventory Control

Inventory control will be monitored to maximize the use of the business’ inventories. This
activity is commonly exercised in raw material availability. All materials must be present to
make sure that the production process will be done on time.

Operations
o Manufacturing Products
This phase of the operations includes the conversion of bought raw materials into finished goods
that would be delivered to the customers. This is the daily routine of the business in its every day
operation.
o Quality Control

After the product manufacturing, all the goods will be checked for possible defects. Quality
control will be executed to make sure that superb products will be delivered to consumers. This
is a very important step in the production process since the image of the whole company is at risk
when the products and services offered are in conflict with the general operating standards of the
business.
o Packaging
When the quality assurance phase is done, production workers must make sure that the
packaging of the goods are well made. Secured seals for every product is a necessity to avoid
contamination. Afterwards, packaged products will be displayed to the store for customer
consumption.

Outbound Logistics

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Product creation does not stop after you finished manufacturing your goods. As an entrepreneur,
you need to find ways on how to effectively and efficiently deliver the products to the consumers
in a way that they would be satisfied.
o Order Processing

This phase starts with receiving orders from the customers. Ordered products from the counters
of the store are further checked to promote accuracy.
o Dispatch
After the confirmation has been done in the order processing phase, receipts will be printed and
products are then ready for dispatch

Marketing and Sales

o Customer Management

K-Bakery has the objective of making people aware that we are existing in the industry through
marketing and sales. Customer management is used by the marketing teams of the business to be
able to make forecasting simpler and more accurate. This process includes further understanding
of the wants of consumers to manage customer relationships properly with researching about the
customer’s preferences, their buying behaviors, and demographics. This will help the business
provide products and services to the consumers in line with their taste and later on earn customer
loyalty.
o Order Taking
In terms of the order taking service of the business, the management will make sure that
employees are well trained on how to properly cater the needs of the consumers. When
employees are good at speaking and projects positive personality in front of the customers, the
tendency is that they will remember the store for delivering good customer service.
o Low Price

Most consumers are fond of buying things that are cheaper than other similar kind of products.
The marketing and sales of the K-Bakery involves low priced products, a great way to catch
customer’s attention and make them want to try our products.
o Promotion
Aside from low priced goods, promotion advertisements are also a great way used by many in
the industry to call for the attention of potential customers. Promotion can be done through
different ways either through print media advertisements, social media, or by the simple word of
mouth.

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Service
o Quick Response

The business is fully aware that customers wants everything done fast. No matter what it is, they
appreciate things done quickly. In response to the demand of the people, K-bakery developed
itself to answer for the needs of the customers as quickly as possible. This act will bring
customer service advantage to the whole business as it would create more loyal customers and
strengthen customer relationship as time pass.
o Customer Focus
K-Bakery is also a venture that has customer focused services. This would be a key tool in
achieving success because everything that is done inside the business manifest priority in
providing satisfaction to customers first than anything else.

SUPPORT ACTIVITES

Firm Infrastructure
o Legal, Financial, Strategic Management

Firm infrastructure consists of a number of activities including general (strategic)

management, planning, finance, legal and quality management. Infrastructure usually supports
the entire value chain, and not individual activities. In accounting, many firm infrastructure
activities are often collectively indicated as ‘overhead’ costs. However, these activities shouldn’t
be underestimated since they could be one of the most powerful sources of competitive
advantage. After all, strategic management is often the starting point from which all smaller
decisions in the firm are being based on. The wrong strategy will make it extra hard for people
on the work-floor to perform well.

Human Resource Management

Human resource management is an approach where the organization of people is made to
maximize the employee performance in work and ensure the effectiveness of the company’s
most important asset – its work force.
o Personal Recruitment

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K-Bakery provides needed qualifications and skills that must be seen in employees to reach the
business’ planned goals. The talents of the labor force will bring success to the business as a
whole and because of that, people from the company will use extra efforts in filtering applicants
and choosing the best for K-Bakery’s success.
o Employee Training

This phase is an important phase. Just like quality control for products, people are also checked
before they enter the workplace. They must be fully trained as they are employees of a business
that has a goal of providing the best for its customers. Employee training is a mandatory step for
all of the newly hired workers.
o Staff Planning
Staffs are hired by department heads and trained infusing them with the company values and
guiding them as they enter the company and be a contributing factor to its success.

Product and Technology Development

o Research and Development

K-Bakery has practiced Research and Development to know possible improvements for its
existing products and services. As time pass, people tend to change their preferences. They may
love it today but not that much in the future. To be able to surpass this crisis, innovation needs to
take place. Through researching to the latest trends, companies are able to create something new
to offer to the market at the same time make developments to the existing ones.
o Customer Service Procedure
The business also conduct researches and implements customer service procedures to provide
high level of customer satisfaction.

Procurement
o Communication with Suppliers

K-Bakery, before purchasing inputs, look for suppliers who offers great deals in the city to find
cheaper materials without undermining its quality. With low manufacturing costs, finished
products will be delivered to consumers at an affordable price.
o Purchasing of Raw Materials

24
After making quotes of input prices, the business will contact the selected suppliers and make
negotiations and contracts. Payments then will be released after all the processes are done.

TOOLS AND EQUIPMENT

Equipment Quantity Price

1. Oven 1 pc. P 12,000.00

2. Electric Hand 3 pcs P 687.00

Mixer

3. Mini 1 pc. P 7,150

Refrigerator

25
4. Electronic 3pcs. P 1,200.00
Kitchen
Weighing Scale

5. Display case 1 pc. P 16,000.00

6. Cash Register 1 pc. P 5432.00

Tools Quantity Price

1. Baking trays 8 pcs. P 1,200.00

2. Mixing Bowl 4 pcs P 1,200.00

3. Measuring cup 2 sets P 198.00

and spoon

26
4. Stainless round 2 pcs P 700.00
colander

5. Rubber Spatula 1 set P 340.00

6. Knives 2 pcs. P 198.00

7. Stainless steel 2pcs. P 440.00

casserole

27
Production Process

Peel squash and put in a caserole with water. Let it simmer until soft.

In a bowl, sift all purpose flour, baking soda, salt, white suger, and brown
sugar together. Mix until well combined. Set Aside. In a separate bowl, mix
unsalted butter, eggs, and vanilla extract. Mix well using an electric mixer.

Check the squash using a fork. when the texture already soft, drain water
and mash the squash until no lumps are left. Mix the mashed squash
with the wet ingredients.

Combine dry and wet ingredients together until well mixed. After making the
mixture, place them into the molders with 30 grams of mixture for each mold.

Pre-heat oven. bake the breads for 10-15 minutes or until golden brown.

Production Schedule
All the perishable supplies needed in the production process will be bought thrice a week
to guarantee the freshness especially for the squash and mango. This will also add up to the
goodness of the finished products as well as its shelf life when already bought by the consumers.
The management as well as the employees will monitor the stocks and make sure that they are
placed on the storage with the right temperature needed to avoid spoilage. The business must be
opened at exactly 7AM in the morning to cater customers for breakfast. The store will be closed
at 5PM or until supplies last.

28
STANDARD OPERATING PROCEDURES
General Preparation of the Product

Prevention has always been better than the cure. To avoid diseases from mishandling food,
proper safety measures must be implemented and strictly followed. The following must be
observed when inside the production premises:

 Clean all the tools and equipment before and after using. All the furniture inside the store
must be dust-free to avoid dirt from going to the food.
 Check for the raw materials. Sometimes insects like ants have the tendency to attack
stored goods so it is better check them before using.
 Wear complete sanitary uniforms all the time inside the production area such as hair nets,
masks, gloves, and aprons.
 Throw spoiled wastes away to avoid mixing them with new ones.
 Practice proper waste disposal. Biodegradable wastes such as the peels of squash and
mango must be used as fertilizers for the plant box in front of the store.

Serving Food

 Wash hands properly before handling anything inside the production area
 Wear needed uniforms before starting to work
 Clean tables whenever customers leave
 Make sure all garbage bins are empty every five hours
 Serve orders not exceeding five minutes
 Greet customers when they are ordering or when handing them their orders

STAFFING DESCRIPTION
The business wants to fully satisfy the needs and interests of customers. In the business
world, many companies have taken this stand, however, few have fully implemented it. For
example, some companies have portrayed that customers are "number one", while at the same
time, they do not provide any after sale service. We intend to meet the needs and interests of our
customers mainly through our employees. Customer satisfaction is important when offering any
product or service, however, it seems even more important with this product.

29
 K-Bakery proposes a decentralized organizational structure in which a high degree of
employee autonomy exists. In other words, we are a team where each member is equal and are
united only to achieve a mutual goal –to satisfy the customer. This goal must be stressed in the
hiring process and carried out by each member throughout the duration of company. We plan to
have weekly team meetings to openly discuss the company's performance and provide feedback
to each employee. Nothing will be camouflaged or concealed from the team members.

STAFFING PROCESS

ESTIMATING PLACEMENT TRAINING AND

MANPOWER RECRUITMENT SELECTION AND DEVELOPMEN
REQUIREMENT ORIENTATION T

1. Estimating Man Power Requirement

The staffing function starts with the manpower planning. This means to assess precisely
how many persons are required for the various positions in the organization, how many persons
does the organization already haves and how many more will have to be appointed. The staffing
also ensures that the right kind of people is to be placed at the right job. Manpower planning is
also known as Human Resource Planning. Beach has defined it as “a process of determining and
assuring that the organization will have an adequate number of qualified persons, at the proper
times, performing jobs which meet the needs of the enterprise and which provide satisfaction for
the individuals involved.”

2. Recruitment

The second step in the staffing process in management is recruitment. After the
manpower requirements have been assessed, the function of recruitment starts. It means to search
the prospective candidates to be considered for employment. “Recruitment”, according to Edwin
B. Flippo, “is the process of searching for prospective employees and stimulating them to apply
for jobs in the organization.” This implies that recruitment examines the different sources of

30
manpower supply, assesses their suitability, chooses the proper source or sources and invites
applications from the prospective candidate for different jobs in the enterprises.

3. Selection

After the job-application of the prospective candidate has been received, the next step is
to select from among them the most suitable ones. Selection is the process through which
unsuitable candidate are rejected and the suitable ones are chosen. Koontz and Weihrich write-
“selection is the process of choosing from among candidates, from within the organization pr
from outside, the most suitable person for the current position or for future positions.”

4. Placement and Orientation

After the selection process is complete, the selected candidates are placed at jobs for
which they are most suitable. Placement is the actual posting of an employee to a particular job.
The implied that specific position or rank is assigned at that stage.

Placement has taken place along with induction. Induction means to orientate the newly
appointed employee to his job in particular and to the whole organization in general. It here
means, to introduce the newly selected employee to his hob, other jobs, nature of products,
policies, rules, etc. of the organization. The purpose of induction or orientation of the newly
appointed employee should be to:

 Give him a bird’s eye view of the organization;

 Familiarize him with the important spots of the organization;
 Apprise him of the expectations from him; and
 Ensure him that he will get full support for the constructive purposes.

5. Training and Development

In the narrow sense, training and development lie outside the purview of staffing, but
some authors prefer to include it in the steps of staffing.

The term ‘Training’ connotes a systematic procedure of imparting technical knowledge and skill
for specific jobs. It enables employees to take up the desired jobs effectively.

31
Training is given manly on three occasions. These are;

 When the new employees are hired;

 When employees are put on new jobs; and
 When some innovations have emerged and it is though worthwhile to use new techniques
for doing a job.
 The nature of some jobs is such that it does not require reorientation. On the other hand,
there are jobs which require constant training.

Labor Force and Training Requirement

The business must come up with the necessary skills, list of responsibilities and the salary
that each position will have. Our personnel is to be carefully recruited, assigned, trained and
maintained. More specifically, customer service is of prime importance to the business and by
obtaining the "correct" people, this objective can be achieved.

Initially, the labor force will consist of four time employees. Those are, manager, baker,
one assistant bakers, and a cashier. Each employee will be trained thoroughly and given
extensive information of their job requirements. As demand increases over the normal capacity,
further members will be added to the team. Below are the qualifications and responsibilities that
each personnel need to comply and the salary that each could get.

POSITION QUALIFICATIONS/SKILLS JOB DESCRIPTION MONTHLY

NEEDED SALARY
Manager  Capable in managing  Ensure ₱15,000
the operations freshness of all
professionally and bakery items
handling all the and food in a
problems confidently bakery.
 Skilled in identifying  Ensure
scope for expansion by cleanliness and
analyzing the market hygiene in the
trends and bakery

32
 implementing growth premises.
strategies effectively  Greet
 Skilled in motivating customers and
the staff to achieve the provide quality
desired results through personalized
cooperation and service.
teamwork  Maintain and
 Able to prepare and/or control
review sales reports to inventory of
track the profit or loss baked items.
and suggest measures to  Replenish food
cut down costs and items according
enhance profits to customer’s
 Knowledgeable with demand and
various applications needs.
used for billing and  Ensure that
data processing related bakery items
to the bakery operations are baked or
 Able to work for long cooked
hours and on weekends according to
the customers’
tastes and
needs.
 Ensure that
nutritional
values are not
lost in baking,
processing or
cooking items.
 Ensure
deliciousness in

33
 baked items to
attract
customers.
Baker  Experience as a Baker,  Check products ₱12,000.00
Pastry Chef or similar for quality and
role identify
 Familiarity with all damaged or
professional kitchen expired goods.
equipment, including  Mixing,
mixers, blenders and preparing and
dough sheeters baking bread
 Understanding of food and pastries.
safety practices  Checking
 Experience with bread supplies.
and pastry decoration  Crafting and
techniques creating new
 Excellent time- and exciting
management skills baked goods.
 Ability to remain calm  Ensuring all
and focused in a fast- baked goods
paced environment are completed
 Team spirit, with a on time for
customer-focused opening.
attitude  Check
 Flexibility to work in equipment to
early morning shifts ensure that it
 Good in developing meets health
new recipe and safety

 Certification from a regulations and

culinary school is a plus perform

maintenance or

34
 cleaning, as
necessary.
Baker  Have a food handler’s  Provide baker’s ₱9060.00
Assistant permit to work in a assistant
commercial setting. services to
 Having previous work bakers and
experience in a bakery chefs
 Have the ability to  Assist baker in
work under pressure cooking and
 Need to be able to lift preparations of
heavier items and have bread and
the physical stamina to pastries
stand for the majority  Maintain the
of your shift. premises of
baking area in a
neat and
hygienic
manner.
 Assist baker in
lifting heavy
sacks of flour
and other
baking items.
 Assist bakers in
operating
baking
machineries
and
implements.
 Maintain and
sanitize baking

35
 utensils, tools,
implements and
machinery.
Cashier  High school diploma  Handle all ₱8640.00
 Prior knowledge of the customer
foods/products being payment and
sold at the specified credit
counter is desirable. transactions.
 Must have at least one  Responsible for
year of cashier and cash the daily
handling experience, balancing and
and be comfortable reconciling of
handling and counting cash office
his or her own cash account/s.
drawer.  Handle daily
 Previous customer and bank deposits.
food service experience  Assist the
preferred. Must be able manager with
to perform simple various clerical
mathematical duties as
calculations. needed.
 Position requires  Maintain the
standing, bending and appearance of
mobility the entire the showroom
work day. & work area.
 Must be able to lift full
pans, not to exceed 25
pounds.
 Light cleaning duties
such as wiping counters
and small equipment,

36
 sweeping and refilling
stock.
 Must be able to
communicate politely
and effectively with
guests and other
employees.
Each employee will be trained thoroughly and given extensive information of their job
requirements.

Philippine Holiday Pay Rules

For official holidays, the Department of Labor and Employment (DOLE) has established the
following rules that employers should observe:

Holiday Pay Rules for an official regular holiday nationwide

 If the employee did not work, he/she shall be paid 100 percent of his/her salary for that
day.
 If the employee works during the regular holiday, the employee shall be paid 200 percent
of his/her regular salary for that day for the first eight hours.
 If the employee works more than eight hours (overtime work), he/she shall be paid an
additional 30 percent of his/her hourly rate.
 If the employee works on his/her rest day, he/she shall be paid an additional 30 percent of
his/her daily rate of 200 percent
 If the employee works more than eight hours (overtime work) during a regular holiday
that also falls on his/her rest day, he/she shall be paid an additional 30 percent of his/her
hourly rate.

Holiday Pay Rules for a Special non-working day

37
  If the employee did not work, no pay, unless there is a favorable company policy,
practice or collective bargaining agreement (CBA) granting payment of wages on special
days even if unworked.
 If the employee works during the Special Non-Working Day, the employee shall be paid
100 percent of his/her regular salary plus 30 percent of the daily rate
 If the employee works more than eight hours (overtime work), he/she shall be paid an
additional 30 percent of his/her hourly rate on said day for that day for the first eight
hours.

Holiday Pay Rules for special working holidays

For work performed, an employee is entitled only to his basic rate. No premium pay is required
since work performed on said days is considered work on ordinary working days.

EMPLOYEE HEALTH POLICY AGREEMENT

I. Exclusion and Restriction from Work

 If you have any of the symptoms or illnesses, you may be excluded or restricted from
work.
*If you are excluded from work you are not allowed to come to work.
*If you are restricted from work you are allowed to come to work, but your duties may
be limited.

II. Returning to Work

 If you are excluded from work for having diarrhea and/or vomiting, you will not be able
to return to work until more than 24 hours have passed since your last symptoms of
diarrhea and/or vomiting.
 If you are excluded from work for exhibiting symptoms of a sore throat with fever or for
having jaundice (yellowing of the skin and/or eyes), Norovirus, Salmonella Typhii
(typhoid fever), Shigella spp. infection, E. coli infection, and/or Hepatitis A, you will not
be able to return to work until Health Department approval is granted.

38
Agreement

I understand that I must:

1. Report when I have or have been exposed to any of the symptoms or illnesses listed above;
and

2. Comply with work restrictions and/or exclusions that are given to me.

I understand that if I do not comply with this agreement, it may put my job at risk.

FINANCIAL PROJECTION
I. BREAK-EVEN ANALYSIS
K-bakery’s break-even analysis is based on the first sales. This analysis was used by
the entrepreneur to determine how many units will fall on the break-even point and
also to know how many units should be produce to gain profit. To compute the break-
even point, fixed cost must be divided to the selling price per unit minus the amount
of variable cost per unit. The solution is presented below:

¿ cost 46,745
Bep¿ ¿
selling price per unit−variable cost per unit 10−4

Bep = 7,790.83

YEARLY FIXED COST (EQUIPMENT)

QUANTITY LABEL EQUIPMENT PRICE/each TOTAL COST

1 PIECE Oven ₱ 12,000.00 ₱ 12,000.00
3 PIECES Electric Hand Mixer 229.00 687.00

1 PIECE Mini Refrigerator 7,150.00 7,150.00

3 PIECES Electronic Kitchen 400.00 1,200.00

Weighing Scale
1 PIECE Display case 16,000.00 16,000.00
39
1 PIECE Cash Register 5,432.00 5,432.00

YEARLY FIXED COST (TOOLS)

QUANTITY LABEL TOOLS PRICE TOTAL COST

8 PIECES Baking trays ₱ 150.00 ₱ 1,200.00
4 PIECES Mixing Bowl 300.00 1,200.00
2 SETS Measuring cup 99.00 198.00
and spoon
2 PIECES Stainless round 350.00 700.00
colander
2 SETS Rubber Spatula 170.00 340.00
2 PIECES Knives 99.00 198.00
2 PIECES Stainless steel 220.00 440.00
casserole
TOTAL FIXED ₱46,745.00
COST

DAILY VARIABLE COST

QUANTITY LABEL INGREDIENTS PRICE TOTAL PRICE

½ SACK All Purpose Flour ₱ 350.00 ₱ 350.00

3 PACKS Backing Soda 50.00 150.00

12 KILOS Sugar 24.66 295.93
1 BOTTLE Vanilla Extract 200.00 200.00
8 PIECES Butter 50.07 400.56
1 TRAY Eggs 125.00 125.00

40
 KILO Squash 390.71 390.71
3 KILOS Mangoes 133.33 400.00
3 PACKS Paper cups 90.00 90.00
TOTAL ₱ 2,402.20
VARIABLE COST
QUANTITY 600
PRODUCED
VARIABLE COST ₱ 4.00
PER UNIT

BREAK-EVEN ANALYSIS
Monthly Unit Break-even 12,000
Monthly Revenue Break-even ₱ 120,000.00
ASSUMPTION
Average Per unit Revenue 10
Average Per unit Variable Cost ₱ 4.00
Estimated Fixed Cost ₱ 46,745.00

41
 BREAK-EVEN POINT
50,000

45,000

40,000

35,000

30,000
FIXED COST

25,000

20,000

15,000

10,000

5,000

0
3,000 4,000 5,000 6,000 7,000 7,791 8,000 9,000

QUANTITY

42
 MONTHLY SALES REPORT
MONTH UNIT SALES TOTAL COST REVENUE
PRODUCED
JANUARY 12,000.00 ₱ 120,000.00 ₱ 107,700.00 ₱ 12,300.00
FEBRUARY 12,000.00 120,000.00 103,700.00 16,300.00
MARCH 12,000.00 120,000.00 103,700.00 16,300.00
APRIL 12,000.00 120,000.00 103,700.00 16,300.00
MAY 12,000.00 120,000.00 103,700.00 16,300.00
JUNE 12,000.00 120,000.00 103,700.00 16,300.00
JULY 12,000.00 120,000.00 103,700.00 16,300.00
AUGUST 12,000.00 120,000.00 103,700.00 16,300.00
SEPTEMBER 12,000.00 120,000.00 103,700.00 16,300.00
OCTOBER 12,000.00 120,000.00 103,700.00 16,300.00
NOVEMBER 12,000.00 120,000.00 103,700.00 16,300.00
DECEMBER 12,000.00 120,000.00 103,700.00 16,300.00
TOTAL: 144,000.00 ₱ 1,440,000.00 ₱1,248,400.00 ₱ 191,600.00

I. The table below shows the sales performance of K-Bread in terms of weekly sales
and monthly sales.

WEEKLY SALES REPORT

UNIT SALES TOTAL COST REVENUE
PRODUCED
WEEK 1 3,000 ₱ 30,000.00 ₱ 15,000.00 ₱ 15,000.00
WEEK 2 3,000 30,000.00 13,000.00 17,000.00
WEEK 3 3,000 30,000.00 12,000.00 18,000.00
WEEK 4 3,000 30,000.00 67,700.00 (37,700.00)

43
TOTAL: 12,000 ₱ 120,000.00 ₱ 107,700.00 ₱ 12,300.00

II. PROJECTED PROFIT AND LOSS

The profit and loss table shows the business performance on its first year of selling and
expects for the continuous growth for the next 2 years of operation.

PRO FORMA PROFIT AND LOSS STATEMENT

YEAR 1 YEAR 2 YEAR 3

SALES ₱ 1,440,000.00 ₱ 1,872,000.00 ₱ 2,620,800.00

DIRECT COST OF 576,000.00 748,800.00 1,048,320.00

SALES
GROSS MARGIN 864,000.00 1,123,200.00 1,572,480.00

GROSS MARGIN % 60% 60% 60%

EXPENSES:

RENT EXPENSE 120,000.00 120,000.00 120,000.00

UTILITIES EXPENSE 72,000.00 96,000.00 108,000.00

SALARIES EXPENSE 476,400.00 476,000.00 585,120.00

DEPRECIATION 18,502.33 22,778.33 27,054.33

EXPENSE
ADVERTISING AND 4,000.00 6,200.00 8,060.00
OTHER
OPERATIONAL
EXPENSE
TOTAL EXPENSE: 690,902.33 711,978.33 848,234.33

NET PROFIT ₱ 173,097.67 ₱ 411,221.67 ₱724,245.67

NET PROFIT % 12.02% 21.97% 27.64%

44
 K-BAKERY
STATEMENT OF CASH FLOW
FOR THE YEAR ENDED DECEMBER 31, 2023

CASH FLOWS FROM OPERATING ACTIVITIES

Collection from customers ₱ 1,440,000.00
Less: Payment for raw materials (576,000.00)
Payment for rent (120,000.00)
Payment for utilities ( 72,000.00)
Payment for salaries (476,400.00)
Payment for advertising and other (4,000.00)
expenses

Net cash inflows from operating activities ₱ 191,600.00

CASH FLOWS FROM INVESTING ACTIVITIES

Purchase of machineries and equipment (₱ 46,745.00)

CASH FLOWS FROM FINANCING ACTIVITIES

Investment made by partners ₱ 132,000.00
Loan from RCBC 5,000.00
Net cash inflows from financing activities ₱ 137,000.00

Net cash December 31, 2023 ₱ 281,855.00

45
 STATEMENT OF FINANCIAL POSITON
ASSET
CURRENT ASSET:
CASH ₱ 281,855.00
NON-CURRENT ASSET:
TOOLS & EQUIPMENT (NOTE 1) 46,745.00
LESS: ACCUMULATED DEPRECIATION 18,502.33
(NOTE 2)
TOTAL ASSET: ₱ 310,097.67

LIABILITIES
LOAN PAYABLE – RCBC ₱ 5,000.00
PARTNER’S EQUITY
TOTAL PARTNER’S EQUITY (NOTE 3) 132,000.00
NET INCOME 173,097.67
TOTAL LIABILITIES AND PARTNER’S ₱ 310,097.67
EQUITY
Notes to Financial Statements

Note 1: Tools & Equipment

Oven ₱ 12,000.00

Display case 16,000.00

Mini Refrigerator 7,150.00

Cash register 5,432.00

Electric hand mixer 687.00

Electronic Kitchen weighing scale 1,200.00

Baking trays 1,200.00

Mixing bowl 1,200.00

46
 Measuring cup and spoon 198.00

Stainless round colander 700.00

Rubber spatula 340.00

Knives 198.00

Stainless steel casserole 440.00

Total tools and equipment ₱ 46, 745.00

Note 2: Accumulated Depreciation

Oven ₱ 4,000.00

Display case 5,333.33

Mini Refrigerator 2,383.33

Cash register 1,810.67

Electric hand mixer 299.00

Electronic Kitchen weighing scale 400.00

Baking trays 1,200.00

Mixing bowl 1,200.00

Measuring cup and spoon 198.00

Stainless round colander 700.00

Rubber spatula 340.00

Knives 198.00

Stainless steel casserole 440.00

Total accumulated depreciation ₱ 18,502.33

47
Note 3: Partner’s Equity

Almada, Capital ₱ 22,000.00

Bangsal, Capital 22,000.00

Bernal, Capital 22,000.00

Carias, Capital 22,000.00

Carillo, Capital 22,000.00

Relimbo, Capital 22,000.00

Total Partner’s Equity ₱ 132,000.00

CAPITAL NEEDS

PARTNER’S EQUITY
ALMADA, CAPITAL ₱ 22,000.00
BANGSAL, CAPITAL 22,000.00
BERNAL, CAPITAL 22,000.00
CARIAS, CAPITAL 22,000.00
CARILLO, CAPITAL 22,000.00
RELIMBO, CAPITAL 22,000.00
LOAN TO BANK – RCBC 5,000.00
TOTAL PARTNER’S EQUITY ₱ 137,000.00

48
 The starting capital of the business for it to be able to operate is P 137,000 in total. Each
partner has contributed P 22,000 equally as their initial investment. The business has decided to
make a loan in the bank worth P 5,000 to cover up other expenses during its whole operation.
The capital will circulate continuously and be used for the business production in the entire year.

MILESTONE

ACHIEVEMENTS DUE DATE PERSONNEL RESPONSIBLE

Legal entity established January 7, 2023 Ma. Yumilka Almada

Capital are back June 30,2023 Rose Angelique Relimbo
Gain profit July 31 2023 James Anton Carillo
Gain positive market response August 15, 2023 James Anton Carillo
Additional tools and equipment March 18, 2024 Eunice Maybelle Bernal
Product line variation March 30, 2024 Rose Angelique Relimbo
Additional Staff April, 24, 2024 Jewett Charles Bangsal
Increase sales June 6, 2024 James Anton Carillo
Retain customer loyalty August 8, 2024 James Anton Carillo
Sustainable growth October 11, 2024 Jewett Charles Bangsal
Expansion of the place August 14, 2025 Julchen Carias
Offers Delivery service (sta. rosa to December 1, 2025 Rose Angelique Relimo
cabuyao and vice versa)

The table above shows the business’ achievement over three years. First year of the
business operation, the capital or the investments are back with profit, because the aim of all the
business out there is to gain profit. In line with this, K-bakery gained positive market response.
Customer feedbacks are very important to the business that’s why K-bakery made sure that they
know the comments and suggestions of its customers for better improvement of the product and
services. Finally in the first year of our existence in the industry, the business began to be

49
established as a legal entity. All the requirements of K-bakery business to be legal entity are
already approved. In the second year, it is expected that there will be an increase of sale and the
business will be able to acquire additional tools and equipment. Moreover, K-bakery retained
their loyal customers and also there are improvements of product through having product line
variation. Lastly in the third year, K-bakery acquires additional staff because the business is
ongoing concern. The place is also expanded for better accommodation of customer, that’s why
K-bakery sustained the growth and in fact they now offer delivery service along Sta. Rosa to
Cabuyao and vice versa.

50
51