Master Sisig Nuggets

Republic of the Philippines
CITY COLLEGE OF TAGAYTAY

School of Business and Management
Tagaytay City, Cavite
MASTER SISIG NUGGETS
A Feasibility Study
Submitted to the Faculty of the School of Business and Management
at City College of Tagaytay, Tagaytay City, Cavite
In Partial Fulfillment
of the Requirements for the Degree of
Bachelor of Science in Business Administration
Major in Marketing Management
Bullo, Florence Mae M.

Fortaleza, Benjie
Mamangun, Jezreel Keilah C.
Nuestro, Ashley Monique P.
Parohinog, Gennyca L.
Tandog, Charilyn
July 2022
APPROVAL SHEET
This undergraduate thesis entitled MASTER SISIG NUGGETS prepared

and submitted by Bullo, Florence Mae M., Fortaleza, Benjie, Mamangun,
Jezreel Keilah C. Nuestro, Ashley Monique, Parohinog, Gennyca L., Tandog,
Charilyn in partial fulfillment of the requirement for the degree of Bachelor of
Science in Business Administration major in Marketing Management, has been
examined and is recommended for acceptance and approval for Oral Defense.
Jade A. Harina
Thesis Adviser
Approved by the COMMITTEE ON ORAL EXAMINATION with the degree of Bachelor of

Science in Business Administration major in Marketing Management.
JONATHAN BANICO MBA

Chairman
MARA DOMINGO, MBA MA. LUISA GAMAZON, MBA

Member Member
Date of Oral Examination: June 17, 2022

Accepted and approved in partial fulfillment of the requirements for the degree of
Bachelor of Science in Business Administration major in Marketing Management.
Research contribution No. ____
JOSEFINA R. RINT FAITH G. MARANAN LPT, JD, MMPA

Director for Research Dean, School of Business & Management
BIOGRAPHICAL DATA
The proponent, Florence Mae M. Bullo is a resident of Brgy. Kaysuyo, Alfonso, Cavite.
She is 21 years old and was born on September 10, 2000. Her mother is Thelma M. Bullo and
her father is Alejandro N. Fernandez. She finished her elementary at the age of 12 at North Hills
Village Elementary School and completed her Junior High School at Kaytitinga National High
School and for Senior High School she graduated at Saint Joseph Parochial School of Cavite at
the age of 18.
During her senior high school years, she participated in the Sports for Peace in her school
as a Badminton player. She is one of the performers of DICES Festival of Gifts 2018 held at SM
City Rosario and awarded as Outstanding Voice Quality and Musical Interpretation.
The proponent, Benjie Fortaleza is a resident of Brgy. Kaybagal, South Tagaytay City,
Cavite. He is 25 years old and was born on September 4, 1996. His mother is Isadora
Dalogdogan, a housewife, and his father is Benido Eway Fortaleza. He finished his elementary at
the age of 12 at Muntindilaw Elementary School, and he graduated high school at Tagaytay City
National High School at the age of 17 years old.
During his elementary and high school years, he was an athlete at his school. He also
became the representative of their school in the poster making contest, and he won as champion.
He received many awards because of being an athlete.
The proponent, Jezreel Keilah C. Mamangun, is 21 years old and was born on July 11,
2001. A resident of Brgy. Pajo, Alfonso, Cavite. The youngest child of Mr. Ronald Canlas
Mamangun and Mrs. Lilian Credo Mamangun. She finished her elementary at the age of 11 at
Nazareth Institute of Alfonso, and she graduated high school at the age of 15 at Nazareth
Institute of Alfonso. After that, she finished her senior high school and took up Humanities and
Social Sciences at the age of 17 at Lucsuhin National Highschool. She is the youngest sweet
daughter, yet the eldest niece, the eldest granddaughter, the first girl born in the family. She's
ambitious, calm, generous and has the softest heart.
The proponent, Ashley Monique P. Nuestro, is a resident of Brgy. Anuling Cerca II,
Mendez, Cavite. She is 21 years old and was born on June 3, 2001. Her mother is Mailin P.
Nuetsro, a housewife and her father is Calixto L. Nuetsro, a farmer. She finished her Elementary
at the age of 11 at Anuling Elementary School and she complete her Junior High School at
Anuling National High School and for Senior High-school she graduated at Olivarez College
Tagaytay at the age of 18 years old.
During her High School she played table tennis and badminton as a student in her school.
During her Senior high school she chose ABM Strands and competes different competitions. She
won 1st place in food entrepreneur.
The proponent, Gennyca L. Parohinog, she is 21 years old and was born on June 14,
2001. A resident of Tropical Village Brgy. San Francisco General Trias, Cavite. The only child
of Mr. Genny Parohinog and Mrs. Sharon Parohinog. She finished her elementary at the age of
12
at Tropical Village Elementary School, and she graduated high school at the age of 16 at
Tropical Village National High School. After that, she finished her senior high school at the age
of 18 at Philippine Nautical and Technological College at Dasmariñas, Cavite. She is a nice
daughter to her parents, and a very talkative type, so everyone can be a friend of her.
The proponent, Charilyn Tandog, she is 21 years old and was born on April 07,2001. A
resident of Brgy. Tibig,Silang,Cavite. The oldest child of Mr. Charlie Tandog and Mrs. Jocelyn
Rosales. She finished her elementary at the age of 11 at Tibig Elementary School, and she
graduated high school at the age of 15 at Munting Ilog National High School. After that, she
finished her senior high school and took up General Academic Strand at the age of 17 at Munting
Ilog Integrated National High School. She is the oldest among the two of her brother ,so she
should be the breadwinner of the family . She's ambitious, hardworking and friendly one.
ACKNOWLEDGEMENT
First and foremost , praises and thanks to the Almighty God for his shower of blessings.
Without Him the success of the analysis would not have been possible.
The proponents wish to express their profound gratitude to the following :
Dr. Obel M. Canoy, the president of City College of Tagaytay (CCT), for allowing us to
experience statistical analysis though-out this semester .
Ms. Faith M. Maraan, LPT.MMPA,JD the dean of School and Business Management.
Ms. Jade Harina, the subject teacher professor and especially to Mrs. Luie Piliin, for
their time and concerns who greatly shared experience in this field and valuable comments and
suggestions for the improvement of this study.
All the respondents who spend time honestly sharing their personal information and
answering surveys.
Families and relatives for their unending support physically, emotionally and mentally.
Lastly, the group would like to take everyone who contributes to finish this study without
them.
LIST OF TABLES
Table 1. Direct Competitor
Table 2. Historical Demand
Table 3. Projected Demand
Table 4. Historical Supply from year 2018 - 2022
Table 5. Computation for Projected Supply
Table 6. Demand and Supply Gap
Table 7. Market Share
Table 8. Projected Sales for the year 2023
Table 13. Pricing of Glow in the Dark Scented Candles
Table 14. Machineries, Equipment & Utilities

Table 15. Project Time Table
Table 16. Manpower Requirement
Table 17. List of Employees Compensation
Table 18: Duties and Responsibilities

LIST OF FIGURES
Figure 1:
Figure 2:
TABLE OF CONTENT
TITLE PAGE
Title Page………………………………………………………………………………i
Approval Sheet………………………………………………………………………...ii
Biographical Data……………………………………………………………………..iii
Acknowledgment……………………………………………………………………...iv
List of Tables…………………………………………………………………………..v
List of Figures…………………………………………………………………………vi
Executive Summary………………………………………………………………….vii
I. Introduction………………………………………………………………………….
II. Objectives (General&Specific).................................................................................
III. Marketing Aspect……………………………………………………………....
a. General Market Condition………………………………………………
b. Target Market Analysis………………………………………………….
c. Competitors (Direct/Indirect)...................................................................
d. Demand & Supply Gap………………………………………………….
e. Marketing Strategy………………………………………………………
f. Marketing Policies & Programs…………………………………………
IV. Technical Aspect……………………………………………………………….
a. Product Design…………………………………………………………..
b. Production Process……………………………………………………...
c. Site & Layout…………………………………………………………….

d. Machinery, Equipment & Utilities……………………………………….
e. Quality Control…………………………………………………………...
f. Gantt Chart……………………………………………………………….
V. Organizational Management…………………………………………………..
a. Form of Ownership……………………………………………………...
b. Business Name with Logo & Vision and Mission………………………
c. Organizational Structure………………………………………………..
d. Manpower Requirement & Compensation & Benefit Structure……….
e. Company Policies……………………………………………………….
VI. Financial Aspect……………………………………………………………….
a. Total Project Cost……………………………………………………….
b. Sources of Financing…………………………………………………...
c. Financial Assumptions………………………………………………….
d. Projected Income………………………………………………………..
e. Financial Ratio & Analysis……………………………………………...
VII. Socio-economic Aspects……………………………………………………….
VIII. Conclusions and Recommendations………………………………………….
References……………………………………………………………………...
Appendices…………………………………………………………………….
Survey Form Result…………………………………………………….

EXECUTIVE SUMMARY
Marketing Aspect Summary
Technical Aspect Summary
Organizational and Management Aspect Summary
Financial Aspect Summary
Socio- Economic Aspect Summary

MASTER SISIG NUGGETS
Bullo, Florence Mae M.

Fortaleza, Benjie
Mamangun, Jezreel Keilah C.
Nuestro, Ashley Monique P.
Parohinog, Gennyca L.
Tandog, Charilyn
A feasibility study submitted to the faculty of the School of Business and Management at
City College of Tagaytay, Tagaytay CityCavite in partial fulfillment of the requirements
for the degree of Bachelor of Science in Business Management Major in Marketing
Management with Contribution No.___ Prepared under the supervision of Mr. /
Ms.____________, MBA.
INTRODUCTION
Chicken nuggets are a quintessentially American food: easily mass-produced and a quick,
convenient protein source that can be eaten on the go. A staple of fast-food restaurants and
grocery freezer aisles for decades, they weren’t always on America’s dinner plates and children’s
menus. It would take war, laboratory experiments and changing U.S. dietary guidelines before
chains like McDonald’s catapulted chicken nuggets to a household name. Though the origin of
chicken nuggets, like so many food items, remains disputed, it’s commonly accepted that
agricultural scientist Robert C. Baker invented chicken nuggets in a laboratory at Cornell
University in 1963. They were among dozens of poultry products he developed during his career,
including turkey ham and chicken hot dogs, helping to greatly expand the U.S. poultry industry.
Robert C. Baker was both a product of changes going on in the poultry world and a driver
of those changes,” says Striffler. “Industry leaders quickly realized that real profit would not so
much come from producing more chicken, but by doing more to chicken. Baker’s innovation was
to mold boneless bite-size morsels from ground, skinless chicken (often from the little-used parts
of the bird), and encase them in a breading perfectly engineered to solve two key problems: It
stayed put through both frying and freezing, critical for mass production and transportation. His
“chicken sticks” earned him the nickname the “George Washington Carver of chicken. Baker did
not patent chicken nuggets. Instead, he mailed the recipe to hundreds of American companies
who would later profit from his invention. But it would take a new health trend for Americans to
truly embrace the chicken nuggets. (Robert C. March 2021).
Sisig, the Filipino street food of chopped pig parts and chicken livers tossed with a spicy
and sour dressing, is said to have originated in Pampanga, a province centrally located on the
island of Luzon in the northern Philippines, although the dish was very different from what’s
commonly served today. The word sisig (pronounced see-sig) stems from sisigan, an old Tagalog
word that means “to make sour,” and sisig was basically a simple salad made with green papaya
or guava, salt, pepper, and garlic, tossed in a vinegar dressing.

Sisig got closer to its meatier modern version during the American occupation, when
Filipinos living near Clark Air Base in Pampanga could get pigs heads either for very cheap or
for free, as US Air Force personnel apparently didn’t have any use for them. Enterprising
Filipinos who saw treasure in the Americans’ trash boiled the heads, cut off the ears, jowls, and
snout, and added the parts to sisig salad.
The version of sisig that is ubiquitous today, the one that’s regarded as a cure-all for
ailments as varied as nausea and being hungover, and the one that the late Anthony Bourdain
called his favorite Filipino street food, is said to be the creation of Lucia Cunanan, who is now
lovingly referred to as Aling Lucing (the use of the title "Aling" is a sign of respect). At
"Crossings," her food stall located by railroad tracks in Pampanga, she stayed true to the original
dish but upped the ante by not just boiling but also grilling and frying the pig’s head parts, along
with its brain and chicken livers, and served everything on a sizzling platter. Her dish became
such a sensation that celebrities, politicians, and the elite flocked to her stall. (Yna Gilbuena
Oct.2021)
The researchers want to have a new blend of flavours for the Filipinos favourite nuggets
and sisig that has been for years in the market. The researcher come up with the combination of
sisig and nuggets because based on the history in the Philippines, snacks are the boiling point of
every cousin out and you can be enjoying this snack in toasted form. Therefore, the researchers
plan to introduce Master Sisig Nuggets at Buho Amadeo, Cavite. The stall named “Master Sisig
Nuggets” will bring to the students, young, adult, locals and even tourist to taste a delicious
blend of beef or chicken coupled with a variety of flavour to fill their hungry stomachs and sizzle
their taste buds.

Objectives of the Study
There are two types of objectives defined within this study:
General Objective
● To determine the feasibility of the proposed business.
Specific Objective
● To satisfy a customer by serving quality food in an affordable price.
● To measure if the proposed business is profitable.
● To examine the buying behavior of the target market in terms of the product and
the viability of the study.
Importance of the Study
This study is important to the following:
Students. As a marketing student, this study helps to further our knowledge about
building a business.
Society. The study can help the society and their benefits from the Street Food Truck.
Since this business is focused on producing quality/healthy products, they can use this as an
additional source of information about those products.
School. The Feasibility study can be very essential for the basis of the following stu dy
to
be made by the following students. This can be donated at the school library.
Future Researchers. The study will be helpful to future researchers who wish to conduct
similar and further studies about the street food truck business. This will be beneficial for them
and can help them get new information about their study.
Future Entrepreneurs. This study will benefit the future entrepreneurs to consider this
study as their basis on new trends in 2022, not just in the strategy, but also the aesthetics and art
of the business.
Potential Customers. Our main goal is to satisfy our customer and create our customer’s
loyalty by giving them the best quality at the best price.
Scope and Limitations
This study focuses on healthy food because it contains vegetables. This study will be
conducted at Buho, Amadeo, Cavite. The data collection will be conducted to 100 randomly
selected potential customers around Tagaytay area who are willing to purchase our dishes.
The scope of the study will be focused on the customer's perception and viability of the
business. It will identify the internal and external factors involved in the business as well as the
strategic plan that is made in order to achieve the objectives and goals of the organization, other
issues were not included and not be tackled in the study.
MARKETING ASPECTS
General Market Condition
Nuggets were invented in the 1950s as a means of enabling mechanically recovered meat
to stay in one piece without covering it with a skin and thereby making a sausage. The nugget
was invented by food chemist Professor Robert C Baker of Cornell University, New York, who
worked out the correct formula of coatings to enable a nugget to survive chilling, freezing, ovens
and fryers. Tasty ingredients included tertiary butylhydroquinone, and the ever-versatile
dimethylpolysiloxane, which is found in silicone breast implants.* (noseychef, 2021)
Sisig is an iconic dish of central Luzon, as that’s where its most southern province. Lucia
Cunanan, a Filipino restaurateur based in Angeles Pampanga, is credited with creating the
modern version of sisig, by serving the dish on a sizzling plate to make the meat crispier, and
adding chicken liver and vinegar to the ingredient, in the mid- 1970’s. Sisig is a Filipino dish
made from parts of pig’s face and belly and chicken liver which is usually seasoned with chili
pepper, calamansi and onion.(Rezel Keialoha, 2021)

The stall is located at Buho Amadeo Cavite. The place is a little market (talipapa) in which a
lot of people visit everyday. It is a busy place which can improve revenue and increased
marketing exposure which can outweigh the extra cost. There are a lot of types of business in
Buho Amadeo. It means that the demand of the customers is going huge so businesses need
to establish one in a particular market. The large amount of foot traffic in a busy area offers a
ready-made customer base that will decide to enter the store out of curiosity at first, but then
eventually become long-time customers.
Target Market Analysis
The target market of this study are the three barangays, namely; Maitim 2 nd West, Maitim
2ndCentral and Kaybagal North ages 21 to 65 years old which have purchasing power with
the total population of 5,260.
Competitor’s Analysis
Knowing our competitors is important to the business's success. It's important to make a
difference when it comes to how to handle the customers properly.
Table No. Direct Competitors
Business Name Address Year of Existence
Market Amadeo, Cavite
Madam Inday 4 years

Table No. Indirect Competitors
Business Name Address Year of Existence
7/11 (Buho) Amadeo, Cavite 8 years
Anneber’s Silang, Cavite 10 years
Angel’s Burger 5 years
Demand and Supply Analysis
Table No. Historical Demand
Year Total Demand Frequency Total Demand
2018 4,335 96 416,160
2019 4,408 96 423,168
2020 4,182 96 401,472
2021 4,122 96 395,712
2022 4,062 96 389,952
Source: City Planning and Development Office of Tagaytay and the BNS of four selected
barangays
Computation:
The frequency of buying of our respondents is 96. Our basis for getting this frequency is
the result of our survey, in which the proponents mostly answered that they eat Sisig twice a
week. So,in one month, there are four weeks. Therefore, 4 x 12 equals 48 x 2 = 96.
To get the total demand per year, the proponents multiplied the total population per
year to (96) frequency of buying of our respondents.
(Year 2018) 4,335 x 96 = 416,160
(Year 2019) 4,408 x 96 = 423,168
(Year 2020) 4,182 x 96 = 401,472
(Year 2021) 4,122 x 96 = 395,712
(Year 2022) 4,062 x 96 = 389,952
The method used to compute the projected demand is arithmetic straight – line
method.
Table No. Projected Demand
Year Projected Demand
2023 395,194
2024 400,436
2025 405,678
2026 410,920
2027 416,162
Computation:
(Year 2022) 389,952 – (year 2018) 416,160 = 26,208
26,208 / 5 = 5,242 (population Increase)
To get the result for the year 2023, add 5,242 in the year 2022.
(Year 2022) 389,952 + 5,242 = 395,194
Table No. Historical Supply

Competitors 2018 2019 2020 2021 2022
Total
Table No. Projected Supply
Year Projected Supply
2023
2024
2025
2026
2027
Demand and Supply Gap
Table No. Demand and Supply Gap
Year Projected Demand Projected Supply Demand-Supply Gap
2023
2024
2025
2026
2027
Market Share
Table No. Market Share
Year Demand-Supply Gap Market Share
2023
2024
2025
2026
2027
Projected Sale
The table shows the projected sales of Master Sisig Nuggets for the year 2023, 2024,
2025, 2026, 2027.
Table No. Projected Sales for the year 2023
Products Price Item Sold Total Amount
Sisig Nuggets
● Beef
● Pork
● Chicken
TOTAL

Sisig Nuggets
● Beef
● Pork
● Chicken
TOTAL
Sisig Nuggets
● Beef
● Pork
● Chicken
TOTAL
Sisig Nuggets
● Beef
● Pork
● Chicken
TOTAL

Sisig Nuggets
● Beef
● Pork
● Chicken
TOTAL
Marketing Strategy
Product Strategy
The researchers present a variety of unique Master Sisig Nuggets flavors from which
the customer can choose. Since the business is new to the market the researcher will have a
free taste for the customer on their preferred flavor.
Pricing Strategy
Cost-based pricing strategy is a pricing method in which the selling pricing of goods or
services is based on their cost of production, manufacturing, and distribution. We will consider
the material’s price and our production as our basis on setting our prices to pay back the hard
work and the investment that our product purchased.
Insert table unit price mark for 3 flavors
Place Strategy
The store is located at Brgy. Buho, Amadeo, Cavite. The researcher chose this
location due to the advantage that the area is along the highway, which can easily catch the
attention of the potential buyers.
Promotion Strategy
Master Sisig Nuggets apply various ways to market their products.
● Social media
Nowadays, using social media to promote business is really beneficial. It is the most
common way for people to promote their business. Master Sisig Nuggets uses Facebook to
advertise the company to the general public.
● Tarpaulin
Our business will also use tarpaulins to attract customers along the highway and
signage for the customers to easily notice the proposed business. It can also give the
customers an idea on how to reach the location.

● Product Sample/ Free Taste
This promotion lets the customer taste the product first before buying. The duration
of this promotion is one month, so every weekend we will do free tastings to be able to get
more customers. Every weekend we will only produce 30 bite-sized nuggets. Offering
product samples to prospective customers is beneficial, as it increases exposure, gives the
consumers a taste of what's to come, and allows them to feel confident with their purchase.
People strategy
This strategy is one of the most important areas of people and organizational strategy is
strategic workforce planning – the need to understand future demands for skills and resources,
recognize the gaps between supply and demand and work through the many ways in which those
gaps might be filled.This has become recognized much more as a critical need in business
thinking.
Physical Evidence Strategy
Master Sisig Nuggets will have a store that will provide excellent customer service
by allowing them to sit while waiting. Our business focuses on delivery and supply in order
to provide convenience to our clients. Customers will notice the location because it is close
to the highway.
Everyone in the neighborhood will have easy access to the business.
Process Strategy
Master Sisig Nuggets values solid customer relationships, customer delight, and
customer loyalty, hence the company concentrates on providing the best service possible. To
ensure client pleasure, the proponents will closely follow the process operation.
Marketing Policies and Program
Payment Method
Mode of payments available are:
● Gcash
● Cash
Payment Policy
Return and refund policy is also included if the customer’s complaint is reasonable.
Procedure on Return and Refund:
● Go to our official Facebook page “Master Sisig Nuggets” and leave a message.
● Message must include the reason, date and time of order or purchase, together
with the picture of receipt and product received..
● Please ensure that the products you’re returning are repacked.

● We will make sure that we will refund your money on the same day.
Distribution
We distribute our products with the following:
Customer Relationship Management
● Create a friendly environment
● Ask for their suggestions
● Ask for their feedback
● Comments and suggestion survey

TECHNICAL ASPECTS
Product/Service Design
Master Sisig Nuggets is a sisig formed into nuggets. It was named “Master Sisig
Nuggets because it will be the first sisig formed into nuggets in the market.. The main dish
of Master Sisig Nuggets is pork sisig nuggets that consists of pork Face’s with onion chilli
pepper and other seasonings. Master Sisig Nuggets also offered ‘’Chicken Sisig Nuggets
and Beef Sisig Nuggets..Master Sisig Nuggets will use plastic as a packaging.
Insert picture solo and per packaging for the 3 flavors

Production Process
Project Site and Layout
Figure No. Location/Map

Figure No. Production Layout
Figure No. Frontal View of the Store
Figure No. Floor Plan of the Store
Machinery, Equipment and Utilities
Table No. List of Machineries

Description Quantity Unit Price Total Price
Grinder 2 3,000 3,000.00
Freezer 1 15,000 15,000.00
Refrigerator 1 15,000 15,000.00
Weighing Scale 2 700 1,400.00
TOTAL ₱ 34,400.00
Table No. List of Tools

Cutting Board 2 50.00 100.00
Knife 3 150 450.00
Cookie Cutter or Molder 50 70 3,500.00
Mixing Bowl 2 150 300.00
Spatula(stainless) 3 30 90.00
Whisk 3 140 420.00
Kitchen Scissor 4 50 200.00
Measuring Spoon 1 35 35.00
Measuring Cup 1 70 70.00
Tray 4 60 240.00
Bowl 10 20 200.00
Pressure cooker 2 900 1,800.00
Pan 3 150 450.00
Pot 3 150 450.00
Plastic Bucket 4 65 260.00
Water Gallon 5 50 250.00
Kitchen Towel 10 10 100.00
TOTAL ₱ 8,915.00
Table No. List of Furniture and Fixture

Chair 4 400 1,600.00
Table 2 1,500 3,000.00
Wall Fan 2 1,200 2,400.00
Lights 6 150 900.00

Computer Set 1 15,000 15,000.00
TOTAL ₱ 22,900.00
Table No.List of Office Equipment

Desk with drawer 1 3,500 3,500.00
Cash drawer 1 1,500 1,500.00
TOTAL ₱ 5,000.00
Table No. List of Office Supply

Calculator 2 150 300.00
Ballpen 2 (box) 50 100.00
Record Book 1 200 400.00
Receipt Paper 2 90 180.00
Carbon Paper 2 20 40.00
Stapler and Staples 2 75 150.00
Scissor 2 50 100.00
Notepad 3 30 90.00
TOTAL ₱ 1,360.00
Table No. Cleaning and Sanitary Supply

Disinfectant 1 (bottle) 500 500.00
Sponge 2 (pack) 20 40.00
Rugs 10 10 100.00
Dishwashing Liquid 2 50 100.00
Alcohol 3 100 300.00
Trash Can 2 75 150.00
Hairnet 2 packs (12 pcs) 100 200.00
Apron 5 50 250.00
Facemask 2 boxes (50 pcs) 45 90.00
Plastic gloves 2 boxes (25 pair) 50 100.00
Broom 2 100 200.00
Tissue 5 (pack) 25 125.00
Dustpan 2 50 100.00
TOTAL ₱ 2,255.00
Table No. List of Utilities

Water 3,000 3,000
Electricity 2,000 2,000
Internet 1,299 1,299
TOTAL ₱ 6,299.00
Quality Control
To meet our customer’s satisfaction, our goal is to maintain the cleanliness, good quality
and to maintain the original taste of our product to retain the taste in their taste’s buds.
Raw Materials
Beef 5kl 350 1,750.00
Chicken 5kl 180 900.00
Pork 5kl 250 1,250.00
Egg 5 (dozen) 96 480.00
Bread Crumbs 2kl 250 500.00
Flour 3kl 100 300.00
Milk 1kl 120 120.00
Mayonnaise 2kl 400 800.00
Oil 5 (bottle) 150 750.00
Green Chili 2kl 30 60.00
Red Chili 2kl 100 200.00
Liquid Seasoning 4 100 400.00
Black Pepper 1kl 500 500.00
Spring Onion 1kl 900 900.00
Salt 2kl 15 30.00
Liver 2kl 200 400.00
Onion 3kl 120 360.00
Garlic 3kl 130 390.00
Ginger 3kl 180 540.00
Calamansi 3kl 160 480.00
TOTAL ₱ 11,110.00
Production Process
Chicken Sisig Nuggets

Ingredients:
● Boneless chicken breast, chopped

● ¼ kl liver, chopped
● 1 ½ cup flour
● 1 cup breadcrumbs
● 4 eggs, beaten
● 4 garlic cloves, minced
● 2 onions, minced
● 1 (1 inch) ginger, chopped
● 2 spring onion, thinly sliced
● 3 tablespoon oil
● 2 tablespoon mayonnaise
● 3 pcs green chili, thinly sliced
● 4 tablespoon soy sauce
● 2 tablespoon calamansi juice
● ½ teaspoon ground black pepper
● 1 teaspoon salt
● Liquid seasoning
Procedure:
● Let's make first the chicken sisig. Season chicken breast and liver with salt and pepper.
Grill just until browned, about 1 ½ minutes per side. Chop and set aside.
● Heat oil in a pan over medium-high heat. Saute onions, garlic, ginger and green chilies
until fragrant.
● Add chopped chicken breast and liver. Mix for 1 minute.
● Add soy sauce, liquid seasoning, calamansi juice and black pepper. Mix well and cook
for 3 minutes or until liquid has been fully absorbed. Turn off the heat and add
mayonnaise. Mix well then set aside.
● Prepare 3 bowls and a mixing bowl.
● In the 1st bowl, put ½ flour, ½ teaspoon salt and a pinch of pepper, to make seasoned
flour. In the 2nd bowl, put 2 eggs. In the 3rd bowl, put the breadcrumbs. Set aside.
● In a mixing bowl, put the cooked chicken sisig, add flour, 2 eggs, spring onion then stir it
well.
● After stirring, put the right amount of chicken sisig nuggets into the molder or oval
cookie cutter then press.
● Dredge each chicken sisig nugget in seasoned flour then dip in beaten egg. Roll over
bread crumbs until coated.
● Let it rest in a few minutes then ready to pack.
● Put it in the freezer.
Pork Sisig Nuggets

Ingredients:
● Pork, chopped
● 1 ½ cup flour
● 4 eggs, beaten
● 1 teaspoon salt
Procedure:
● Let's make first the pork sisig. Season pork and liver with salt and pepper. Grill just until
browned, about 1 ½ minutes per side. Chop and set aside.
until fragrant.
● Add chopped pork and liver. Mix for 1 minute.
● In a mixing bowl, put the cooked pork sisig, add flour, 2 eggs, spring onion then stir it
well.
● After stirring, put the right amount of pork sisig nuggets into the molder or oval cookie
cutter then press.
● Dredge each pork sisig nugget in seasoned flour then dip in beaten egg. Roll over bread
crumbs until coated.
Beef Sisig Nuggets

Ingredients:
● Beef, chopped
● 1 ½ cup flour
● 4 eggs, beaten
● 1 teaspoon salt
Procedure:
● Let's make first the beef sisig. Season beef and liver with salt and pepper. Grill just until
browned, about 1 ½ minutes per side. Chop and set aside.
until fragrant.
● Add chopped pork and liver. Mix for 1 minute.
● In a mixing bowl, put the cooked beef sisig, add flour, 2 eggs, spring onion then stir it
well.
● After stirring, put the right amount of pork sisig nuggets into the molder or oval cookie
cutter then press.
● Dredge each beef sisig nugget in seasoned flour then dip in beaten egg. Roll over bread
crumbs until coated.
Finished Goods
Project Time Table
A Gantt chart is a type of bar chart that illustrates a project schedule. This chart
lists the tasks to be performed on the vertical axis, and time interval on the horizontal axis.
Waste Management Disposal
We will ensure that all types of trash will be properly disposed of to its designation and
we will make sure that we will not cause any harm to the environment. We will also try to
conserve water, use a long lasting lightbulb, and will not use any chemical.
ORGANIZATIONAL MANAGEMENT ASPECTS
Form of Ownership
There are six (6) partners in the business so we decided to choose the PARTNERSHIP
OR GENERAL PARTNERSHIP as a form of ownership. All of them have the authority to run
the said business and are involved in day-to-day operation of the business. Partners will treat
each other fairly with the highest degree of loyalty.
Business Name with Business Logo
Vision
To become one of the famous innovative food businesses worldwide from the small city
of Tagaytay in the Province of Cavite.
Mission
To offer affordable high quality food that is nationally competitive, has a great food
selection and business development.

Organizational Structure
We as investors and a shareholder of the Master Sisig Nuggets business will have equal
profit and loss and create a systematic view of the organization. The General Manager should
fulfill their commitment and promises as the other members agreed.
Manpower Requirement
Table No. 16: List of the Employees needed in Master Sisig Nuggets
Position No. of Employee
Admin 1
Finance 1
Marketing 1
Operation 1
Production 1
TOTAL 6
Compensation and Benefit Structure
Table No. 17: List of Employees Compensation and Benefits

No. Position Salary/ Gross Deductions Net

Allowance Pay Pay
SSS Philhealth Pag-ibig
1 Admin ₱ 450 ₱ 341.25 ₱ 195
1 Finance 450 341.25 195
1 Marketing 450 341.25 195
1 Operation 450 341.25 195
1 Production 450 341.25 195
Duties and Responsibilities
Table No. Employees Duties and Responsibilities of Master Sisig Nuggets.
Position Duties and Responsibilities
Admin They set organizational policies, create and
maintain budgets, manage staff, and more to
ensure strategic goals are met. General
managers with good business brains, a knack
for teamwork, and a knack for collaboration.
Finance The financial manager distributes financial
capital, is in charge of budget preparation, and
assists the executive management team by
providing insight and financial advice to help
them make the best business decisions

possible, financial managers’ work in a
number of places, such as banks and insurance
companies.
Marketing Marketing staff are responsible for every
aspect of the business related to marketing.
Any activities about promoting the products
online, doing all the materials needed to boost
the business and finding any potential market
around the area.
Operation Servers are responsible for taking orders and
serving food and beverages to guests. They
play a role in guest satisfaction since they are
also in charge of checking on guests to make
sure they are enjoying their meals and
correcting any problems that arise.
Production On the production line, they might do things
like assemble or fabricate parts and goods, test
finished products, and transfer materials and
equipment to other locations.

Company Policies/Rules & Regulations
Master Sisig Nuggets employees must follow the following rules and regulations:
1. All employees are expected to be on time on working hours, being late is highly
discouraged.
2. All employees must wear proper uniforms during working hours.
3. All employees are expected to show courteous behavior towards customers, co-
workers and visitors.
4. Smoking is not allowed inside the store premises. This applies not only to the
employees but also to the customers but also to the customers and visitors.
5. Any misconduct act and behavior will face the following consequences:
● 1st offense- Warning
● 2nd Offense- Suspensions
● 3rd Offense- Terminations
“Consequences are based on the gravity of misconduct acts and behavior committed”
FINANCIAL ASPECT
The financial feasibility aspect of Master Sisig Nuggets projects how much initial capital
is required or necessary resources of capital, returns on investment, and other financial respects.
It looks at how much cash is required, where it comes from, and how it will be spent.
Supervision on financial aspects plays a very vital role in the development or progress of any
good business. Adequate or sufficient capital is necessary or required to meet daily expenses and
operation to purchase long term assets for the company’s requirement: accordingly, funds should
also be there to deal with future unforeseen over costs which arise. The content of the financial
aspect may include sales projections or forecasts. Projected statement of financial aspect may
include sales projections or forecast, projected statement of financial operation, projected
statement of financial condition, projected statement of cash flows and project statement of
changes in partner’s equity/ Finally, the financial statements and break even analysis and ratios
that could help the proponent of the study widen each ability to man the proposed business
endeavor.
Total Project Cost
Financing Scheme and Source
The Proponent's main Source of funds or investment for this business is primarily
personal investment or personal saving. The co-owners have decided to contribute their own
assets to this business. With the proponent’s own cash or with collateral in their assets. This
proves to investors and bankers that the proponents have a long-term commitment to their project
and that we are ready to take risks.
Schedule No. 1 Total Project Cost

Pre - Operation Costs
Registration, permits and licenses
Sanitary Permit ₱ 100.00
Fire Safety Inspection Certificate 250.00
Police Clearance 100.00
Brgy. Clearance 500.00
DTI Permit 500.00
BIR Permit 350.00
Business Permit 1,000.00
Mayor’s Permit 500.00
SEC 1,520.00
Cedula (for Business) 500.00
5,320.00
Marketing Expenses
Advertising Expenses 5,000.00
Store Renovation 50,000.00

TOTAL ₱ 60,320
Schedule No. 2 List of Financiers
Name of Partner Contribution Ratio
Florence Mae Bullo ₱200,000.00 17%
Benjie Fortaleza ₱200,000.00 17%
Jezreel Keilah Mamangun ₱200,000.00 17%
Ashley Monique Nuestro ₱200,000.00 17%
Gennyca Parohinog ₱200,000.00 17%
Charilyn Tandog ₱200,000.00 17%
TOTAL ₱1,200,000.00 100%
Financial Assumption
1. The business operation will start at January 20 , 2023
2. The financial statement are projected from January 20, 2023 - December 31, 2027
3. Source of revenue is the sales of Master Sisig Nuggets.

4. Sales increase based on the Market Share
5. Inventories are stated in the Financial Position
6. Net Income (Loss) will be divided to partners based on their Profit and loss ratio.
Financial Analysis and Financial Ratio
SOCIO ECONOMIC ASPECTS
Contribution to the Customers
Master Sisig Nuggets business will offer savory foods and make sure to meet the best
quality and an affordable price at the same time to meet our customer’s loyalty and a target
market.
Contribution to the Suppliers
It will be both beneficial for suppliers and Master Sisig Nuggets business, but it will be a
big help for their business as well because they can be our lifetime supplier if ever our business
becomes successful. We will be loyal customers too if the quality that Master Sisig Nuggets
wanted meets the quality that our suppliers offer.
Contribution to the Employees
We will provide a fun and beneficial experience for the employees and make our
environment as friendly as possible, also to take care of the employees for everyone's peace of
mind and a healthy mental health, and to keep them motivated.
Keep a systematic order for them to be trained in a systematic workplace, yet be fun and
beneficial for them.
Contribution to the Environment
Master Sisig Nuggets will start a change by reducing the usage of plastic to help the
environment and will watch the action of the business activities and make sure not to make
anything that can be harmful to the environment.
Contribution to the Government
Master Sisig Nuggets business will be a consistent and effective tax payer to contribute to
the government, as well as the employees income taxes, and to be fair and loyal to the
government.
CONCLUSION AND RECOMMENDATION
REFERENCES
https://www.dailyhindnews.com/who-invented-chicken-nuggets-history/
https://www.seriouseats.com/sizzling-sisig-5196333#:~:text=Sisig%2C%20the%20Filipino
%20street%20food,from%20what's%20commonly%20served%20today.
https://www.yummy.ph/recipe/chicken-sisig-recipe-a157-20220630
EXHIBIT AND ANNEXES
Machineries, Tools, Equipment
Grinder Freezer
Refrigerator Weighing Scale
Cutting Board Knife

Molder Mixing Bowl
Spatula Kitchen Knife
Measuring Spoon Measuring Cup
Tray Pressure cooker
Water Gallon Plastic Bucket

Chair Kitchen Towel
Wall Fan Table
Computer Set Light
Cash Drawer Desk with drawer

Ballpen Calculator
Receipt Paper Record Book
Stapler and Staples Carbon Paper
Notepad Scissor
Sponge Disinfectant
Alcohol Dishwashing Liquid
Tissue Trash can
Hairnet Broom
Dustpan Plastic Gloves
Facemask Apron

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Master Sisig Nuggets

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Republic of the Philippines

CITY COLLEGE OF TAGAYTAY

MASTER SISIG NUGGETS

Bullo, Florence Mae M.

This undergraduate thesis entitled MASTER SISIG NUGGETS prepared

Approved by the COMMITTEE ON ORAL EXAMINATION with the degree of Bachelor of

JONATHAN BANICO MBA

MARA DOMINGO, MBA MA. LUISA GAMAZON, MBA

Date of Oral Examination: June 17, 2022

JOSEFINA R. RINT FAITH G. MARANAN LPT, JD, MMPA

the age of 18.

National High School at the age of 17 years old.

He received many awards because of being an athlete.

ambitious, calm, generous and has the softest heart.

Tagaytay at the age of 18 years old.

won 1st place in food entrepreneur.

of 18 at Philippine Nautical and Technological College at Dasmariñas, Cavite. She is a nice

The proponents wish to express their profound gratitude to the following :

experience statistical analysis though-out this semester .

suggestions for the improvement of this study.

Table 1. Direct Competitor

Table 2. Historical Demand

Table 3. Projected Demand

Table 4. Historical Supply from year 2018 - 2022

Table 5. Computation for Projected Supply

Table 6. Demand and Supply Gap

Table 7. Market Share

Table 8. Projected Sales for the year 2023

Table 9. Projected Sales for the year 2024

Table 10. Projected Sales for the year 2025

Table 11. Projected Sales for the year 2026

Table 12. Projected Sales for the year 2027

Table 13. Pricing of Glow in the Dark Scented Candles

Table 14. Machineries, Equipment & Utilities

Table 15. Project Time Table

Table 16. Manpower Requirement

Table 17. List of Employees Compensation

Table 18: Duties and Responsibilities

II. Objectives (General&Specific).................................................................................

III. Marketing Aspect……………………………………………………………....

a. General Market Condition………………………………………………

b. Target Market Analysis………………………………………………….

d. Demand & Supply Gap………………………………………………….

f. Marketing Policies & Programs…………………………………………

IV. Technical Aspect……………………………………………………………….

c. Site & Layout…………………………………………………………….

d. Machinery, Equipment & Utilities……………………………………….

b. Business Name with Logo & Vision and Mission………………………

d. Manpower Requirement & Compensation & Benefit Structure……….

VI. Financial Aspect……………………………………………………………….

a. Total Project Cost……………………………………………………….

e. Financial Ratio & Analysis……………………………………………...

VII. Socio-economic Aspects……………………………………………………….

VIII. Conclusions and Recommendations………………………………………….

Survey Form Result…………………………………………………….

Marketing Aspect Summary

Technical Aspect Summary

Organizational and Management Aspect Summary

Financial Aspect Summary

Socio- Economic Aspect Summary

MASTER SISIG NUGGETS

Bullo, Florence Mae M.

agricultural scientist Robert C. Baker invented chicken nuggets in a laboratory at Cornell