A FUNDRAISING PROPOSAL

In Partial Fulfillment of the Requirements

in NCM 213 – RLE

COMMUNITY HEALTH NURSING II ROTATION

Submitted to:

Raymund R. Manlod, RN

Clinical Instructor

Submitted by:

Del Mundo, Gail Marie C.

Ocampo, Nicole Ann M.

Optana, Rica

Roa, Louelyiel

BSN 3G – Group 3 Subgroup 2

December 1, 2021
CRITERIA FOR FUNDRAISING PROPOSAL

Goal/Objectives 10%

Content: Rationale & Description 60%

Budget/Costing 10%

Organization 10%

Comprehensiveness 10%

TOTAL 100%
 TABLE OF CONTENTS

I. Fundraising Title ..........................................................................................1

II. Logo ............................................................................................................1

III. Advertising Poster ......................................................................................1

IV. Description .................................................................................................2

V. Actual Setting Product .................................................................................2

VI. Rationale .....................................................................................................4

VII. Goals and Objectives .................................................................................4

VIII. Time Frame and Implementation Mechanics ............................................6

IX. Budget and Costing .....................................................................................20

X. Appendices ...................................................................................................26
 I. Fundraising Title

“SurFRIESingly Good: upFRIES Chiang Rai’s Community”

II. Product Logo

III. Advertising Poster

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 IV. Description
“SurFRIESingly Good: upFRIES Chiang Rai’s Community” is a fundraising
event that will be held to gather enough funds and help uplift a particular
community in Chiang Rai, Thailand. This fundraising activity will be carried out by
selling French fries (British English: Chips) within the school campus of San Pedro
College (SPC) for a total of six (6) RLE days. French fries are a thin strip of deep-
fried potato that can either be soft or crispy and is generally consumed as a snack
or a part of lunch and sometimes dinner. The team will utilize ready-to-cook French
fries in Kilo (kg) bags with an adequate amount of either cheese, sour cream, or
barbeque-flavored powders. The price will vary depending on the cup size (regular,
large, jumbo). Nonetheless, the product will be made affordable for all students
within the school campus.
Additionally, the group 3 subgroup 2’s food stall will be located in the SPC
gymnasium. The food stall will be decorated with the team’s logo and
advertisement poster seen above. Moreover, all team members will contribute to
making this fundraising activity a success by working concurrently in product
advertisement, making, and selling. By the end of the six-day activity, the total
income is predicted to return the capital investment involved in product making
and selling with a net profit that should be enough to fund a community project
targeted at Chiang Rai, Thailand.

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 V. Actual Selling of the Product
A. Product

French fries have always been a

convenient go-to snack for most individuals, not
only for students. The affordability and
convenience one can get from it is unmatched. The
team will start by finding a safe, trusted, and
affordable market source for ready-to-cook French
fries and flavored powders like cheese, barbeque,
and sour cream for additional taste. Other necessities like paper tubs and frying
oil will also be bought. Strict implementation regarding single-use plastic within the
institution will also be followed. The process of making the product are as follows:

1. The electric deep fryer will be filled with a half amount of

cooking/frying oil
2. Turn on the stove and set to medium-low heat then wait until the oil
is hot (3-5 minutes)
3. Fry the potatoes for about 5 minutes and work in small batches
4. Lift the fries out of the oil using a spider strainer and set them aside
to cool for a few minutes
5. After cooling; fry the French fries again (only done depending on the
customer’s preference, usually if they want it crispy)
6. Cook until golden brown
7. Lift the fries out of the oil using a spider strainer and set them aside
again to cool for a 1-2 minutes
8. Put flavored powder according to customer’s preference while still
hot
9. Put it in a paper tub (regular, large, jumbo) then serve.

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 B. Marketing Strategy
The group 3 subgroup 2 will utilize their individual social media accounts
and with the help of the BSN Fraternity and Sorority Facebook Page, promotion
of the six-days fundraising activity in the SPC gymnasium will be made known to
as many SPCians as possible. On the site, marketing will be with the use of the
team advertising poster and on-foot selling of products.

VI. Rationale
The BSN 3G group 3 subgroup 2 will organize this fundraising event to help
fund a community project entitled “Inaugurate Manure: Vermicast, an
Environmental Cure” for a community in Chiang Rai, Thailand. This activity will be
held at the San Pedro College (SPC) gymnasium, a higher education institution in
the City of Davao. The target customers are mainly but not limited to students in
all year levels and departments.
In this fundraising, the team will be marketing French fries in regular, large,
and jumbo sizes with 3 variety flavorings to choose from for a convenient and
affordable snack within the school campus. Moreover, safe food handling and
sanitation is the team’s utmost priority next to serving the customers well and in a
timely manner to ensure overall customer safety and satisfaction with the product
and services.
The team decided to sell French fries for this fundraising activity in
consideration of the limited financial resources of the team. By this, the economic
cost of the needed ingredients and materials are guaranteed while still providing a
go-to affordable snack that the customers can enjoy.

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VII. Goal & Objectives

General Objectives

At the end of the six (6) days fundraising event, the Group 3 Subgroup 2
aims to raise awareness about the help needed by the people in the community
village of Sansai, Sansai Sub-district, Mae Chan district, Chiang Rai, Thailand in
addressing identified problems and accumulate at least PHP 10,000 through
successful salesmanship.

Specific Objectives

To achieve the general objectives, the student nurses specifically needs to:

a. Present a request letter to the General Service Office asking

permission to grant the student nurses permission to use the
gymnasium borrow chairs, tables, and electricity outlets necessary
for conducting this activity;
b. Create a request letter to Health and Wellness Center asking
permission to grant the student nurses permission to sell fries in the
San Pedro College community;
c. Present a request letter to the President of BSN Fraternity and
Sorority asking permission to grant the student nurses permission to
use Fratsor’s social media accounts to advertise this activity;
d. List all ingredients and supplies to be utilized;
e. Identify and buy all the ingredients and supplies to be utilized;
f. Design and distribute posters to help in the marketing period
of the activity;
g. Formulate the target daily activities all throughout the 6-day
activity;
h. Calculate estimated fundraising capital;
i. Write social media posts with the use of Facebook, Instagram,
and Twitter as platforms in reaching school audience;

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 j. Utilize social media accounts of the BSN Fraternity and
Sorority as a larger platform in reaching school-wide audience;
k. Demonstrate product preparation to establish customer trust;
l. Monitor sold and remaining products for in a day;
m. Calculate gross sales and revenue to estimate daily
fundraising income;
n. Calculate total net profit at the end of the six (6) days event;

o. Develop entrepreneurial skills;

p. Improve social interactive skills;

q. Take part in successful community service.

VIII. Time Frame and Implementation Mechanics

This fundraising event will last for six (6) RLE days from Monday to
Wednesday, starting from the second week up to the third week of the Community
Health Nursing Rotation, and will begin every 8 AM to 5 PM at the SPC
Gymnasium. With that in mind, the team formulated a plan to carry out this
fundraising event in an organized and timely manner. Also, the team will develop
a selling strategy that separates the tasks into two to attract students from various
year levels and sections. Shown below is the tabular form of the schedule of
activities per day in planning, proposing, canvassing, and preparing for the said
event.

A. Time Frame

Schedule of Activities

DAY ACTIVITIES

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 Pre-event: • Meeting with the whole team
Planning Day • Devise arrangements for the event
o Finalizing the list of materials
and ingredients needed
November 26, Friday
o Settling positions for on-foot
selling
• Distribution of tasks
• Budget and costing
• Creating product logo and
banner/poster

Branding an account on Facebook,

Instagram, and Twitter for product updates
and announcements

Pre-event: • Posting product logo and

Promoting Day
November 27, Saturday
Pre-event:
Purchasing and Preparation
Day
November 28, Sunday
banner/poster on the created account
• Announcing to the public media that
the product for the fundraising event
will benefit a target community
• Printing of product logo and
banner/poster for stall preparation
• Securing the amount needed
• Purchasing of ingredients
• Checking for the completeness of the
materials to be used
• Preparing the printed product logo,
and banner/poster
• Securing alternative ways/plans in
case of emergency during the event
• Calculating the total capital cost

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 Day 1 of Selling: 12:00 NN – 12:30 NN
RLE DAY • Preparation of the materials needed
for the stall
• Stall establishment
November 29, Monday
• Advertisement poster and logo
displaying in front of the stall
• Ensuring stocks are enough for the
day
• Securing the ingredients needed
• Preparing the cooking materials

12:30 NN – 1:00 PM
• Stall opening
• Launching and selling of the products
• Making of ready-to-serve products

1:00 PM – 1:30 PM
• On-foot selling of products

1:30 PM – 1:40 PM
• Lunch break and quick rest of the
team
• Product promotion on Facebook,
Instagram, and Twitter.

1:40 PM – 4:30 PM
• Resumption of in-stall product selling
• Making of ready-to-serve products

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 • On-foot selling of products
• Social media post-publication to thank
the customers for the success of the
first day

4:30 PM – 5:00 PM
• Aftercare
• Restoration
• Inventory
• Throwing of garbage in the right bins

Evaluation for the day:

• Sales evaluation
• Team attitude and behavior
• Other concerns and improvements for
the next day

5:30 PM

Ingredients and materials preparation for the

next day

Day 2 of Selling: 12:00 NN – 12:30 NN

RLE DAY • Preparation of the materials needed
for the stall
November 30, Tuesday • Stall establishment
• Advertisement poster and logo
displaying in front of the stall
• Ensuring stocks are enough for the
day
• Securing the ingredients needed

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 • Preparing the cooking materials

12:30 NN – 1:00 PM
• Stall opening
• Launching and selling of the products
• Making of ready-to-serve products

1:00 PM – 1:30 PM
• On-foot selling of products

1:30 PM – 1:40 PM
• Lunch break and quick rest of the
team
• Product promotion on Facebook,
Instagram, and Twitter.

1:40 PM – 4:30 PM
• Resumption of in-stall product selling
• Making of ready-to-serve products
• On-foot selling of products
• Social media post-publication to thank
the customers for the success of the
second day

4:30 PM – 5:00 PM
• Aftercare
• Restoration
• Inventory
• Throwing of garbage in the right bins

Evaluation for the day:

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 • Sales evaluation
• Team attitude and behavior
• Other concerns and improvements for
the next day

5:30 PM
Ingredients and materials preparation for the
next day
Day 3 of Selling: 12:00 NN – 12:30 NN
RLE DAY • Preparation of the materials needed
for the stall
• Stall establishment
December 1, Wednesday
• Advertisement poster and logo
displaying in front of the stall
• Ensuring stocks are enough for the
day
• Securing the ingredients needed
• Preparing the cooking materials

12:30 NN – 1:00 PM
• Stall opening
• Launching and selling of the products
• Making of ready-to-serve products

1:00 PM – 1:30 PM
• On-foot selling of products

1:30 PM – 1:40 PM
• Lunch break and quick rest of the
team

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 • Product promotion on Facebook,
Instagram, and Twitter.

1:40 PM – 4:30 PM
• Resumption of in-stall product selling
• Making of ready-to-serve products
• On-foot selling of products
• Social media post-publication to thank
the customers for the success of the
third day

4:30 PM – 5:00 PM
• Aftercare
• Restoration
• Inventory
• Throwing of garbage in the right bins

Evaluation for the day:

• Sales evaluation
• Team attitude and behavior
• Other concerns and improvements for
next week

5:30 PM
Ingredients and materials preparation for
the next day
Pre-event: • Purchasing of ingredients
Preparation Day for the 2nd • Checking for the completeness of the
Week materials to be used

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 December 4, Saturday • Preparing the printed product logo,
and banner/poster
• Securing alternative ways/plans in
case of emergency during the event
• Calculating the total capital cost

Day 4 of Selling: 12:00 NN – 12:30 NN

RLE DAY • Preparation of the materials needed
for the stall
December 6, Monday • Stall establishment
• Advertisement poster and logo
displaying in front of the stall
• Ensuring stocks are enough for the
day
• Securing the ingredients needed
• Preparing the cooking materials

12:30 NN – 1:00 PM
• Stall opening
• Launching and selling of the products
• Making of ready-to-serve products

1:00 PM – 1:30 PM
• On-foot selling of products

1:30 PM – 1:40 PM
• Lunch break and quick rest of the
team
• Product promotion on Facebook,
Instagram, and Twitter.

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 1:40 PM – 4:30 PM
• Resumption of in-stall product selling
• Making of ready-to-serve products
• On-foot selling of products
• Social media post-publication to thank
the customers for the success of the
fourth day

4:30 PM – 5:00 PM
• Aftercare
• Restoration
• Inventory
• Throwing of garbage in the right bins

Evaluation for the day:

• Sales evaluation
• Team attitude and behavior
• Other concerns and improvements for
the next day

5:30 PM
• Ingredients and materials preparation
for the next day
Day 5 of Selling: 12:00 NN – 12:30 NN
RLE DAY • Preparation of the materials needed
for the stall
December 7, Tuesday • Stall establishment
• Advertisement poster and logo
displaying in front of the stall

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 • Ensuring stocks are enough for the
day
• Securing the ingredients needed
• Preparing the cooking materials

12:30 NN – 1:00 PM
• Stall opening
• Launching and selling of the products
• Making of ready-to-serve products

1:00 PM – 1:30 PM
• On-foot selling of products

1:30 PM – 1:40 PM
• Lunch break and quick rest of the
team
• Product promotion on Facebook,
Instagram, and Twitter.

1:40 PM – 4:30 PM
• Resumption of in-stall product selling
• Making of ready-to-serve products
• On-foot selling of products
• Social media post-publication to thank
the customers for the success of the
fifth day

4:30 PM – 5:00 PM
• Aftercare
• Restoration

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 • Inventory
• Throwing of garbage in the right bins

Evaluation for the day:

• Sales evaluation
• Team attitude and behavior
• Other concerns and improvements for
the next day

5:30 PM
• Ingredients and materials preparation
for the next day
Day 6 of Selling: 12:00 NN – 12:30 NN
RLE DAY • Preparation of the materials needed
for the stall
December 8, Wednesday • Stall establishment
• Advertisement poster and logo
displaying in front of the stall
• Ensuring stocks are enough for the
day
• Securing the ingredients needed
• Preparing the cooking materials

12:30 NN – 1:00 PM
• Stall opening
• Launching and selling of the products
• Making of ready-to-serve products

1:00 PM – 1:30 PM
• On-foot selling of products

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 1:30 PM – 1:40 PM
• Lunch break and quick rest of the
team
• Product promotion on Facebook,
Instagram, and Twitter.

1:40 PM – 4:30 PM
• Resumption of in-stall product selling
• Making of ready-to-serve products
• Onf-foot selling of products
• Social media post-publication to thank
the customers for the success of the
sixth day

4:30 PM – 5:00 PM
• Aftercare
• Restoration
• Inventory
• Throwing of garbage in the right bins

Evaluation for the day:

• Sales evaluation
• Team attitude and behavior
• Other concerns and improvements for
the next day

5:30 PM

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 Ingredients and materials preparation for the
next day
Evaluation for the day:
• Calculating total revenue
• Calculating net profit generated from
the six-day fundraising activity

B. Implementation

In this fundraising event, the team will be working hand in hand to

utilize the maximum time of the six (6) days of RLE classes. The team
consists of four (4) members which will be separated into two teams: Team
A and Team B. The first team will stay in the gymnasium as the in-stall
caretaker while also working on the product selling. The other team will be
tasked with the on-foot selling of products as they are free to roam around
the different areas of the school campus to attract customers and gain profit,
however, they are restricted to selling the product outside the campus.
While doing so, they are also assigned for the product promotion by word
of mouth. Moreover, this fundraising event is limited only to the SPC
community alone.

Before preparing the physical stall in the SPC Gymnasium, the team
will first create the design of all promotional materials, such as publication
materials for social media branding, and banners will be the other materials
to be used to attract more customers around the campus. In this
technological age, the use of social media plays an important role in
influencing the public about current trends, especially product promotion.
Through this, the team will utilize social media and other materials to be
used such as the advertising poster to promote the product and will use it
to disseminate information. By then, the team will start preparing the stall
located near the school gymnasium by the bookstore and will commence

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 the opening of the event then perform the assigned locus of responsibility
for each member. Lastly, all members of the team will be responsible for
the aftercare and restoration.

Distribution of Members

TEAM A TEAM B

• Del Mundo • Optana

• Ocampo • Roa

Distribution of Tasks

EVENT TASKS GUIDELINES TEAM

Purchasing Preparing for • Dissemination of TEAM A

and branding, logo, and task in making the
Preparation banner/posters logo and
Day banner/poster.

Checking of • The student TEAM B

materials and nurses will

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 November purchasing of purchase
28, Sunday ingredients ingredients at the
mall or any store
for it is an
essential part of
every foodservice
operation.
• Cleanliness of the
purchased
materials and
ingredients will be
strictly
implemented.

In-stall Selling • French fries will TEAM A

be served hot in
RLE DAY 1 paper tubs

• Word of mouth on
selling the product

November • Line should be

strictly
29, Monday implemented

On-Foot Selling • Word of mouth on TEAM B

selling the product

• French fries will

be served hot in
paper tubs

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 • Products should
only be sold on
school premises

Publication materials • Advertising TEAM A

posters are posted
on the proponents’
social media
accounts.

• BSN Fraternity
and Sorority &
Saligan Supreme
Student Council
will aid the
proponents in
terms of
promoting the
fundraiser event
by posting the
promotions on
their social media
accounts to further
reach a greater
audience.

RLE DAY 2 In-stall Selling • French fries will TEAM B

be served hot in
paper tubs

November • Word of mouth on

30, selling the product

Tuesday • Line should be

strictly
implemented

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 On-Foot Selling • Word of mouth on TEAM A
selling the product
• French fries will
be served hot in
paper tubs

• Products should
only be sold on
school premises.

Publication materials • Advertising TEAM B

posters are posted
on the proponents’
social media
accounts.

• BSN Fraternity
and Sorority &
Saligan Supreme
Student Council
will aid the
proponents in
terms of
promoting the
fundraiser event
by posting the
promotions on
their social media
accounts to further
reach a greater
audience.

RLE DAY 3 In-stall Selling • French fries will

be served hot in
paper tubs TEAM A
• Word of mouth on
selling the product

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 December • Line should be
strictly
1,
implemented
Wednesday

On-Foot Selling • Word of mouth on

selling the product
• French fries will
be served hot in
paper tubs

• Products should
only be sold on
school premises.

Publication materials • Advertising TEAM B

posters are posted
on the proponents’
social media
accounts.

• BSN Fraternity
and Sorority &
Saligan Supreme
Student Council
will aid the
proponents in
terms of
promoting the
fundraiser event
by posting the
promotions on
their social media
accounts to further
reach a greater
audience.

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 Preparing for • Dissemination of TEAM A
branding, logo, and task in making the
Preparation
banner/posters logo and
Day for the
banner/poster
2nd Week

Checking of • The student TEAM B

nurses will
December materials and
purchase
4, Sunday purchasing of ingredients at the
mall or any store
ingredients
for it is an
essential part of
every food service
operation.

• Cleanliness of the
purchased
materials and
ingredients will be
strictly
implemented.

RLE DAY 4 In-stall Selling • French fries will TEAM A

be served hot in
paper tubs

• Word of mouth on
December selling the product
6, Monday
• Line should be
strictly
implemented

On-Foot Selling • Word of mouth on TEAM B

selling the product

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 • French fries will
be served hot in
paper tubs

• Products should
only be sold on
school premises.

Publication materials • Advertising TEAM A

posters are posted
on the proponents’
social media
accounts.

• BSN Fraternity
and Sorority &
Saligan Supreme
Student Council
will aid the
proponents in
terms of
promoting the
fundraiser event
by posting the
promotions on
their social media
accounts to further
reach a greater
audience

RLE DAY 5 In-stall Selling • French fries will TEAM B

be served hot in
paper tubs

• Word of mouth on
December selling the product
7, Tuesday
• Line should be
strictly
implemented

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 On-Foot Selling • Word of mouth on TEAM A
selling the product

• French fries will

be served hot in
paper tubs

• Products should
only be sold on
school premises

Publication materials • Advertising TEAM B

posters are posted
on the proponents’
social media
accounts.

• BSN Fraternity
and Sorority &
Saligan Supreme
Student Council
will aid the
proponents in
terms of
promoting the
fundraiser event
by posting the
promotions on
their social media
accounts to further
reach a greater
audience.

RLE DAY 6 In-stall Selling • French fries will TEAM A

be served hot in
paper tubs

• Word of mouth on
selling the product

• Line should be
strictly
implemented

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 December
On-Foot Selling • Word of mouth on TEAM B
8, selling the product
Wednesday
• French fries will
be served hot in
paper tubs

• Products should
only be sold on
school premises.

Publication materials • Advertising TEAM A

posters are posted
on the proponents’
social media
accounts.

• BSN Fraternity
and Sorority &
Saligan Supreme
Student Council
will aid the
proponents in
terms of
promoting the
fundraiser event
by posting the
promotions on
their social media
accounts to further
reach a greater
audience.

IX. Budget & Costing

Each member of the team will contribute an amount of PHP 809.5
each to be used as capital of first week of the fundraising event then the
profit for the first week is what will be used as capital for the second week.
The group consists of seven (7) members, therefore, having a total
contribution of PHP 6,476. This amount will be used to purchase all of the
ingredients and materials needed to make the French fries. If and when the

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 proposal is not approved, the total amount garnered will be fully refunded
to each student nurse. The total cost of the ingredients to be used from Day
1 to Day 3 is PHP 3,247.00, which is equivalent to 150 tubs of fries, for day
4 to Day 6 the total cost is 3,029.00 and is equivalent for 150 tubs, in a total
of 300 tubs for the whole fundraising event. The team targets selling 50 tubs
of fries per day that will be sold for a price of PHP 55 (Regular), PHP 65
(Large), and PHP 75 (Jumbo). Thus, anticipating a daily profit of PHP
1,759.00 for the regular size, PHP 2,250.66 for the large size, and PHP
2,745.66 for the jumbo size with an estimated daily capital of PHP 1,046. At
the end of the six (6) days event, the 50% of the total capital will be set-
aside for the project budget in the proposal “Inaugurate Manure: Vermicast,
an Environmental Cure” while the remaining 50% will be returned to each
student.

i. Cost of Ingredients
Cost of Ingredient for Day 1 to 3

INGREDIENTS MEASUREMENTS QTY. PRICE TOTAL COST

Frozen Pre- 1 kg 21 PHP PHP 2,100

Packaged French 100/pack
fries (shoestring)

Cooking Oil 1 liter 3 PHP 98/bottle PHP 294

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 Flavored Powder 250 grams 8 PHP 60/pack PHP 480
(Cheese, Sour
Cream, Barbecue)

Paper Tubs 1 pack of 260ml 1 PHP 50/pack PHP 50

(Regular) (50 pcs)

Paper Tubs (Large) 1 pack of 390ml 1 PHP 75/pack PHP 75

(50 pcs)

Paper Tubs (Jumbo) 1 pack of 520ml 1 PHP 90/pack PHP 90

(50 pcs)

Tissues 1 pack (100 pcs) 2 PHP 10/pack PHP 30

Hairnet 1 pc 2 PHP 25/pc PHP 50

Gloves 1 pair 6 PHP 5/pair PHP 30

Face Mask 1 pc 6 PHP 3/pc PHP 18

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 TOTAL PHP 3,207

The total cost of ingredients and materials for 300 tubs of fries: PHP 3,207.

Cost of Ingredient for Day 4 to 6

INGREDIENTS MEASUREMENTS QTY. PRICE TOTAL COST

Frozen Pre- 1 kg 21 PHP PHP 2,100

Packaged French 100/pack
fries (shoestring)

Cooking Oil 1 liter 3 PHP 98/bottle PHP 294

Flavored Powder 250 grams 7 PHP 60/pack PHP 420

(Cheese, Sour
Cream, Barbecue)

Paper Tubs 1 pack of 260ml 1 PHP 50/pack PHP 50

(Regular) (50 pcs)

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Paper Tubs (Large) 1 pack of 390ml 1 PHP 75/pack PHP 75
(50 pcs)

Paper Tubs (Jumbo) 1 pack of 520ml 1 PHP 90/pack PHP 90

(50 pcs)

Tissues 1 pack (100 pcs) 2 PHP 10/pack PHP 20

Hairnet 1 pc 2 PHP 25/pc PHP 50

Gloves 1 pair 6 PHP 5/pair PHP 30

Face Mask 1 pc 6 PHP 3/pc PHP 18

TOTAL PHP 3,147

The total cost of ingredients and materials for 150 tubs of fries: PHP 3,147.00

Miscellaneous Cost

MATERIALS QUANTITY PRICE TOTAL

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Advertising Poster 1 PHP 200 PHP 200

TOTAL PHP 200

ii. Breakdown of Sales

RAW PRICE SELLING PROFIT PER SERVINGS TOTAL DAILY

PRICE SERVING PER DAY PROFIT

PHP 20.74 PHP 55 PHP 34.26 50 pieces PHP 1,713

(Regular)

PHP 20.91 PHP 65 PHP 44.09 50 pieces PHP 2,245

(Large)

PHP 21.01 PHP 75 PHP 53.99 50 pieces PHP 2,699.5

(Jumbo)

Regular

Total cost: PHP 6,024 + PHP 200= PHP 6,224

Total Daily Capital: PHP 6,024/6 days = PHP 1,037.33/day

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Raw Price: PHP 1,037/50 = PHP 20.74

Large

Total cost: PHP 6,074 + PHP 200 = PHP 6,274

Total Daily Capital: PHP 6,074/6 days = PHP 1,045.66/day

Raw Price: PHP PHP1,045.66/50 pcs = PHP 20.91

Jumbo

Total cost: PHP 6,104 + PHP 200 = PHP 6,304

Total Daily Capital: PHP 6,104/6 days = PHP 1,050.66/day

Raw Price: PHP 1,050.66/50 pcs = P 21.01

iii. Rolling of Profit

Cost of ingredients for Day 1 to Day 3: 3,207

Day 1 1,069

Day 2 1,069

Day 3 1,069

Total 9,900.00 - 3,207.00 = 6,693.00

Regular 15 = 825.00

Larger 15 = 975.00

Jumbo 20 = 1,500.00

Estimated profit: 3,300 x 3 = 9,900.00 - 3,207.00 (Capital cost) = 6,693.00

Profit for Day 1 to Day 3 is PHP 6,693.00

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Cost of ingredients for Day 4 to Day 6: 3,147

Day 4 1,049.00

Day 5 1,049.00

Day 6 1,049.00

Total 9,900.00 - 3,147.00 = 6,753.00

Regular 15 = 825.00

Larger 15 = 975.00

Jumbo 20 = 1,500.00

Estimated profit: 3,300 x 3 = 9,900.00 - 3,147.00 (capital cost) = 6,753.00

Profit for Day 4 to Day 6 is PHP 6,753.00

Total Profit:

D1 - D3 6,693.00

D4 - D6 6,753.00

Total Profit 13,446.00

Daily Total Gross Income (D1-D3) 4,369.00

Daily Total Gross Income (D4-D6) 4,349.00

CAPITAL COST & RETURN:

CAPITAL COST: 3,207.00

50% OF THE TOTAL CAPITAL COST: 1,603.50

50% RETURN OF INVESTMENT: 1,603.50/4 = 400.75

Therefore, each student nurse will have four hundred and seventy-five centavos
(PHP 400.75) as a return of investment. While the other 50% of the capital cost,
one thousand six-hundred three and fifty centavos (PHP 1,603.50) will be allotted
for the project proposal.

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iii. Summary of Sales

Summary of budget and costing for “SurFRIESingly Good: upFRIES

Chiang Rai’s Community”

The team targets to sell at least 50 cups of French fries per day with varying
prices from PHP 55, 65, 75 depending on what cup size for six (6) RLE days from
Monday to Wednesday for two (2) consecutive weeks. The ingredients, cooking
materials, and advertising materials will be prepared a day before the
event. Furthermore, safe food handling and sanitary precautions will be strictly
implemented to ensure customer safety. In accordance with the institution’s no-
single-use plastic policy, paper tubs will be utilized in serving the product to
maintain an eco-friendly environment.

The table below shows the summary of the estimated budget and costs for the
event:

DAY 1 TO DAY 3:

EXPENSES AMOUNT

Estimated Gross Income PHP 8,718

Estimated Daily Capital PHP 1,069

Estimated Daily Profit PHP 3,300

Total Estimated Profit PHP 13,446.00

DAY 4 TO DAY 6:

EXPENSES AMOUNT

Estimated Gross Income PHP 8,718

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 Estimated Daily Capital PHP 1,049

Estimated Daily Profit PHP 3,300

Total Estimated Profit PHP 13,446.00

The team targets to sell at least 50 cups of French fries per day with varying
prices from PHP 55, 65, 75 depending on the cup size which will yield an estimated
total gross income of PHP 8,718. The estimated daily capital is PHP 1,069 for the
first 3 days of the activity and PHP 1,049 for the last 3 days of the event which was
calculated by dividing the total cost of 3 days into 3. Then for the daily profit, the
team got a total amount of PHP 3,300 by multiplying the price per serving to 50
pieces. Lastly, we calculated the total profit by adding the PHP 4,369.00 profit for
day 1 to 3 and PHP 4,349.00 profit for 4 to 6 days since the event will be conducted
in 6-RLE days, with a total estimated profit of PHP 13,446.00. Additionally, 50% of
the capital cost (PHP 1,603.50) will be added to the total profit (PHP 13,446.00)
for a community project in Chiang Rai, Thailand with a total amount of PHP
15,049.5 all in all.

IX. Appendices
A. Product

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 B. Product Logo and Advertisement

C. Product Preparation
C1. Actual Setting Product
C1.1 Things to Prepare (For the products)
a. Stall: Electric deep fryer, serving tongs, 3 spoons, 3 powders
(cheese, sour cream, and barbecue), 3 containers for flavored
powders, tissues, alcohol, garbage bag.
b. On-foot selling: Logo, poster, decorations for the stall, brown paper
bag, 3 containers for flavored powders, garbage bag, alcohol, and
tissues.

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 c. The students: Apron, gloves or kitchen gloves, hair net, kitchen
towel, masks, and tissues.

C1.2 How to serve:

a. Attract customers by initial promotion of the product on social media
platforms, and through word of mouth.
b. Allow the customer to choose what type of flavor/powder they opt to have.
c. Instruct the customers to throw their trash on the provided garbage bags
beside the stall and in places where trash cans are seen.

C2. French fries Preparation

C2.1 Ingredients and Materials

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 FROZEN PRE-PACKAGED FRENCH FLAVORED POWDER (CHEESE,
FRIES (SHOESTRING) BARBECUE, SOUR CREAM)

COOKING OIL PAPER TUBS

TISSUE TABLE

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 CHAIRS CONTAINERS FOR FLAVORED
POWDER

ROUND PLASTIC CONTAINER HAIRNET

APRON FACEMASK

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 GLOVES KITCHEN TOWEL

SPIDER STRAINER

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 C2.2 Instructions
1. The electric deep fryer will be filled with a half amount of
cooking/frying oil
2. Turn on the stove and set to medium-low heat then wait until the oil
is hot (3-5 minutes)
3. Fry the potatoes for about 5 minutes and work in small batches
4. Lift the fries out of the oil using a spider strainer and set them aside
to cool for a few minutes
5. After cooling; fry the French fries again (only done depending on the
customer’s preference, usually if they want it crispy)
6. Cook until golden brown
7. Lift the fries out of the oil using a spider strainer and set them aside
again to cool for a 1-2 minutes
8. Put flavored powder according to customer’s preference while still
hot
9. Put it in a paper tub (regular, large, jumbo) then serve.

D. Social Media Advertising Posts

D.1 Facebook

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D.2 Instagram

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D.3 Twitter

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 E. Letters

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Letter to Health and Wellness Center

November 29, 2021

Sr. Grace A. Diestro, OP

Head
San Pedro College Health Center/School Clinic
12 C. Guzman Street, Davao City

Dear Sr. Diestro, OP:

Praise be to Jesus and Mary!

We are from Group 3, Subgroup 2 of the third year, Bachelor of Science in

Nursing Program and it is of our grateful hearts that we write to you this letter
today, to seek permission from your good office to allow our group to conduct a
six (6) days fundraising event entitled “SurFRIESingly Good: upFRIES Chiang
Rai’s Community”. The fundraiser is set to begin on November 29 to December 8,
2021, from 1:00 pm to 5:00 pm. The fundraising activity is about selling French
Fries within the San Pedro College Community. This fundraising event is in
fulfillment of our requirements in Community Health Nursing 2 – COPAR under our
Related Learning Experience duty.

As part of the food safety practices and the strict enforcement of the “No to
Single-Use Plastics'', we also write to assure you that we will strictly abide by the
proper food handling practices such as wearing gloves, masks, apron, hairnet, and
performing hand washing before, during and after food preparation. We will also
make sure that all equipment used is cleaned thoroughly and ingredients are fresh.
Moreover, no single-use plastics will be used in the activity and will only be using
ingredients and materials that are non-hazardous for human consumption.
Additionally, proper and safe use of cooking oil and deep fryer will be ensured to
avoid accidents that can cause any type of physical injury.
Protocols:
• Proper food handling by hand washing before and after handling
products to avoid spreading microorganisms and food poisoning.
• Have a trash bin near the stall to keep garbage in one place.
• Disinfecting, sanitizing, and sterilizing the things we use for our food.
• Using masks, gloves, and hair caps to maintain cleanliness.
• Sanitizing and cleaning the area before putting the food products and
doing aftercare of the area to keep the environment clean.
• Ensuring that the products that will be used are not expired.
• Proper and safe use of cooking oil & deep fryer to avoid injury.

Before, During and After Food Handling Procedures:

1. Proper Handwashing

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 2. Washing of needed equipment and checking (tongs, electric deep fryer,
spoon)
3. Wearing gloves, mask, apron, and hair net

If you want to contact us, you can reach us through one of our group
members, Ms. Gail Marie C. Del Mundo, contact number Globe (09055671265).

With this, we are looking forward to your positive response.

Sincerely,

GAIL MARIE C. DEL MUNDO ST. N

NICOLE ANN M. OCAMPO ST. N

RICA OPTANA ST. N

LOUELYIEL T. ROA ST. N

Group 3 – Subgroup 2A

Noted By:
RAYMUND C. MANLOD, RN
Clinical Instructor

Approved By:
SR. GRACE A. DIESTRO, OP
Head, San Pedro College Health Center/School Clinic

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Letter to the General Service Office

November 29, 2021

Sr. Indalyn D. Kuizon, OP

Vice President for Finance
San Pedro College
12 C. Guzman Street, Davao City

Thru: Marivic A. Plasencia

Head, General Services

Dear Sr. Kuizon, OP:

Praise be to Jesus and Mary!

We are from Group 3, Subgroup 2 of the third year, Bachelor of Science in

Nursing Program and it is of our grateful hearts that we write to you this letter
today, to seek permission from your good office to allow our group to borrow three
tables and six chairs for a six (6) days fundraising event entitled “SurFRIESingly
Good: upFRIES Chiang Rai’s Community”. The fundraiser is set to happen from
November 29 to December 8, 2021, from 1:00 pm to 5:00 pm at the San Pedro
College Gymnasium, in front of the bookstore. The fundraising activity is about
selling French Fries within the San Pedro College Community. This fundraising
event is in fulfillment of our requirements in Community Health Nursing 2 – COPAR
under our Related Learning Experience duty.

We also write this letter to assure you that we will be taking care of the
borrowed equipment and will return these in three weeks’ time in excellent
condition. However, if damages are present, we promise to take full responsibility.
Moreover, we will also strictly adhere to the “No to Single-Use Plastic” regulation
of the school and will ensure cleanliness within our said area of responsibility.
If you want to contact us, you can reach us through one of our group
members, Ms. Gail Marie C. Del Mundo, contact number Globe (09055671265).

With this, we are looking forward to your positive response.

Sincerely,

GAIL MARIE C. DEL MUNDO ST. N

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NICOLE ANN M. OCAMPO ST. N
RICA OPTANA ST. N

LOUELYIEL T. ROA ST. N

Group 3 – Subgroup 2A

Noted By:
RAYMUND C. MANLOD, RN
Clinical Instructor

Approved By:
SR. INDALYN D. QUIZON, OP
Vice President for Finance

MARIVIC A. PLASENCIA
Head, General Services

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Letter to the President of BSN Fraternity and Sorority

November 29, 2021

BSN Fraternity and Sorority

San Pedro College

Thru: NC Katedianne M. Parilla

President, BSN Fraternity and Sorority

Greetings of Peace!

We are from Group 3, Subgroup 2 of the third year, Bachelor of Science in

Nursing Program and it is of our grateful hearts that we write to you this letter
today, to seek aid from your good office in terms of promoting our fundraiser event
entitled “SurFRIESingly Good: upFRIES Chiang Rai’s Community” from
November 29 to December 8, 2021, from 1:00 pm to 5:00 pm. We would like to
ask your help in posting our promotions on your social media accounts to further
reach a greater audience.

The fundraiser is set to begin on November 29 to December 8, 2021. The

fundraising activity is about selling French Fries within the San Pedro College
Community. This fundraising event is in fulfillment of our requirements in
Community Health Nursing 2 – COPAR under our Related Learning Experience
duty.

Below is a sample of our promotional poster for reference:

If you want to contact us, you can reach us through one of our group
members, Ms. Gail Marie C. Del Mundo, contact number Globe (09055671265).

50 | P a g e
Sincerely,

GAIL MARIE C. DEL MUNDO ST. N

NICOLE ANN M. OCAMPO ST. N

RICA OPTANA ST. N

LOUELYIEL T. ROA ST. N

Group 3 – Subgroup 2A

Noted By:
RAYMUND C. MANLOD, RN
Clinical Instructor

Approved By:
CHARMAINE A. OROCIO, RN
BSN Fratsor Moderator

Thru: NC KATEDIANNE M. PARILLA

BSN Fratsor President

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Letter to the Saligan Supreme Student Council

November 29, 2021

Saligan Supreme Student Council
San Pedro College

Thru: Kenneth Jude Tadeo

President, Saligan Supreme Student Council

Greetings of Peace!

We are from Group 3, Subgroup 2 of the third year, Bachelor of Science in

Nursing Program and it is of our grateful hearts that we write to you this letter
today, to seek aid from your good office in terms of promoting our fundraiser event
entitled “SurFRIESingly Good: upFRIES Chiang Rai’s Community” from
November 29 to December 8, 2021, from 1:00 pm to 5:00 pm. We would like to
ask your help in posting our promotions on your social media accounts to further
reach a greater audience.

The fundraiser is set to begin on November 29 to December 8, 2021. The

fundraising activity is about selling French Fries within the San Pedro College
Community. This fundraising event is in fulfillment of our requirements in
Community Health Nursing 2 – COPAR under our Related Learning Experience
duty.

Below is a sample of our promotional poster for reference:

If you want to contact us, you can reach us through one of our group
members, Ms. Gail Marie C. Del Mundo, contact number Globe (09055671265).

52 | P a g e
Sincerely,

GAIL MARIE C. DEL MUNDO ST. N

NICOLE ANN M. OCAMPO ST. N

RICA OPTANA ST. N

LOUELYIEL T. ROA ST. N

Group 3 – Subgroup 2A

Noted By:
RAYMUND C. MANLOD, RN
Clinical Instructor

Approved By:
IRENE P. JAMORA, MIT
Head, Office of Student Affairs

Thru: KENNETH JUDE TADEO

BSN Fratsor President

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