ST12A1 MEGA Flavored Puso Business Plan Sample

UNIVERSITY OF CEBU – LAPU-LAPU & MANDAUE
A.C. CORTES AVE. LOOC, MANDAUE CITY
IN PARTIAL FULFILLMENT OF THE REQUIREMENTS
IN
ENTREPRENEURSHIP
BUSINESS PLAN
OF
M.E.G.A. FLAVORED PUSO BY M.E.G.A CORPORATION
SUBMITTED BY:
ANITO, THESSA R.
COMISO, ALBERT JIE V.
ESPINOSA, KENETH JAN S.
IDULSA, JOYCE CARMELA M.
LUCERO, ALDRIN A.
MAHUSAY, JENNIFER D.
MALAHAY, SHAINAH MAPHRILL D.
MEREZ, ZAIRAH WEDDEN M.
RANGGA, GREJEAN E.
ROSAS, JHAN DALE S.
TAYO, STELLA MARIS B.
SUBMITTED TO:
MR. CRISTIAN JOHN B. URTOLA

APPROVAL SHEET
ii
ACKNOWLEDGEMENT
iii
LOGO
Address: A.C. Cortes Ave., Looc, Mandaue City Cebu

Tel. Num.: 263-2103
Email: megaflavoredpuso@gmail.com
Facebook: MEGA Flavored Puso
iv
TABLE OF CONTENTS
TITLE PAGES
APPROVAL SHEET ii
ACKNOWLEDGEMENT iii
LOGO iv
TABLE OF CONTENTS v
CHAPTERS
INTRODUCTION
DESCRIPTION OF THE BUSINESS........................................ 1
LOCATION OF THE BUSINESS............................................ 1
FUNDING REQUIREMENTS AND SOURCES OF FUNDS............. 3
EXECUTIVE SUMMARY
VISION, MISSION, GOALS & OBJECTIVES.......................... 4
BUSINESS MODEL.......................................................... 6
BUSINESS AND PRODUCT POSITION................................ 7
v
TITLE PAGES
Cont...
WEALTH & IMPROVEMENT APPROACHES......................... 9
PARTIES SUPPORTING THE BUSINESS.............................. 10
ENVIRONMENTAL ANALYSIS
TREND IN THE INDUSTRY................................................. 12
CONSUMER ANALYSIS..................................................... 13
COMPETITOR ANALYSIS................................................... 14
MARKET FORECAST......................................................... 17
MARKET SHARE............................................................... 18
MARKET POSITION.......................................................... 20
MARKETING STRATEGY................................................... 20
BUSINESS DESCRIPTION
PRODUCT DESCRIPTION................................................... 22
EQUIPMENT/MATERIALS NEEDED..................................... 22
vi
TITLE PAGES
Cont...
SIZE OF THE BUSINESS..................................................... 25
PERSONNEL REQUIREMENT............................................ 27
ORGANIZATIONAL PLAN
FORM OF BUSINESS ORGANIZATION.............................. 43
LIABILITY OF THE OWNER.............................................. 43
ORGANIZATIONAL STRUCTURE....................................... 44
ROLE OF THE OWNER...................................................... 48
PROPOSED SALARY......................................................... 49
PRODUCTION PLAN
PRODUCTION SCHEDULE................................................. 50
PRODUCTION PROCESS................................................... 50
EQUIPMENT REQUIRED................................................... 54
SOURCES OF MATERIALS................................................. 54
vii
TITLE PAGES
Cont...
ESTIMATED PRODUCTION COST...................................... 55
OPERATION PLAN
EVALUATION OF SUPPLIERS............................................ 57
PURCHASE PROCEDURES................................................ 58
STORAGE AND INVENTORY CONTROL.............................. 58
SALES PROCEDURES........................................................ 59
MARKETING PLAN
PRODUCT........................................................................ 60
PLACE.............................................................................. 61
PRICE............................................................................... 61
PROMOTION................................................................... 62
PEOPLE............................................................................ 63
PACKAGING.................................................................... 64
viii
TITLE PAGES
Cont...
POSITIONING.................................................................. 65
FINANCIAL PLAN
PROJECTED SALES…………………………………………………………………. 67
SOURCES OF FUNDS………………………………………………………..…… 68
APPENDIX
A.............................................................................. 70
B............................................................................. 71
CURRICULUM VITAE…………………………………………………………. 72
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INTRODUCTION
DESCRIPTION OF THE BUSINESS
Puso is a Filipino food wherein rice is put into a wovenheart-shaped
coconut casing. Yet, the traditionalpuso seems usual and common. Due to
this, a new and more savoring puso is planned to be made by the company,
the M.E.G.A flavored puso. Thesepuso will have different flavors such as
beef, pork, and chicken but more or less other flavors will be added to the
array of flavor in the business. This M.E.G.A flavored puso will excite
costumers especially the students of University of Cebu – Lapu-Lapu and
Mandaue since it has an affordable price of Php 8.00.
LOCATION OF THE BUSINESS
The owners of this M.E.G.A FlavoredPuso business are currently
studying at University of Cebu – Lapu-Lapu and Mandaue Campus. With
this, it is the reason why their main location for their business will be at
their school.
Due to the hectic schedules of the students, their lunch break is also
affected and only given 30-minutes for their break. With the time allotted,
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some of the students cannot eat their lunch since they also need to fall in
line and wait in the canteen. In line with the situation, the owners of this
business chose their school to be their primary location so that the
students can eat their lunch without any hassle and become full with a
cheaper price than the foods in the canteen.
Figure 1. Business Location
2
FUNDING REQUIREMENTS AND SOURCES OF FUNDS
This business is just starting so the sources of funds to make this
business possible are through self-funding or from our own savings. As the
company’s start-up money, the Chief Executive Officer will contribute 25%
(PHP 137,500) share of the total capital. On the other hand the General
Manager will impart 20% (PHP 110,000). The two Quality Managers will
contribute % (PHP 55,000) each for the capital the same with the Executive
Chef wherein it will give 10% (PHP 55,000). Then, Provisions Manager,
Logistic Supervisor, Stall Supervisor, and Cleaning Crew will impart 5% (PHP
27,700) share for the company. Lastly, Line cooks and Sous Chef will both
give 2.5% (PHP 13,750) share to the total amount needed in making the
M.E.G.A flavored puso.
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EXECUTIVE SUMMARY
VISION
To help people enjoy a full and delicious life by offering an affordable
solution for hunger in fast-paced society.
MISSION
To create savory rice dish that is affordable and easy to eat that will
entrance the customers’ taste buds leaving them wanting more. These
M.E.G.A flavored puso will be flavored with diverse flavors that will be able
to satisfy one’s cravings.
GOALS
To manufacture and provide customers with a great quality product
that caters the interest of the customers that ensures a hygienic and clean
working environment as to continue to produce safe and tasty product that
meets and exceeds the customer’s expectations so as to ensure a
sustainable relationship with the customers.
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OBJECTIVES
The following are the M.E.G.A Corporation’s objectives:
• Offer a wholesome, affordable priced, and a flavor diverse rice dish;
• Creating a new and exotic rice dish;
• Providing exemplary customer service that establishes the
relationship between entrepreneurs and customers by being
responsive to their needs and requests; and
• Establishing a fairly paying job for employees, that includes good
wages and benefits, career and skills enhancement opportunities and
involvement to decision-making
5
BUSINESS MODEL
Key Partners Key Activities

The business will be partnering The resources gathered from
with a local Solane LPG store to supply our direct suppliers will be used to
that needed LPG tanks for the make the product. The coconut leaves
business. To supply the business with will be turned into the Puso casings.
different meats to suffice the business The rice will be boiled while being
in cooking the broths to be infused incase with the coconut leaves in the
with the rice, the company will be broth flavored by various flavors from
partnering with a meat shop that is the meats and viands that will be sold
high in quality and is scattered on our stalls inside the University of
throughout Lapu-Lapu City which is Cebu – Lapu-Lapu and Mandaue
The Pork Shop. For the coconut leaves, Campus.
a place in Marigondon called
Kalubihan has an abundance of
Key Resources
coconut trees. With that we can
negotiate with the locals to supply us The business will create a
with coconut leaves and in return we flavored puso that is significantly
pay them money for their supply. This different from the bland puso from
can ensure the quality of the leaves rice put in puso casings and is flavored
that will be turned into Puso cases. As with varying flavors depending on the
for the rice to be used for the puso, it preference of the customers. We will
will be Sinandomeng that costs about be making a stall in the canteen of
Php 45/kilo. UCLM where the puso will be sold.
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Cash In Cash Out
Money first enters the business Money leaves the business in
as the capital of the business which is different forms. It can either be money
from the contributions of the owners for the rent of the stall and the
of the business. Money also enters in a kitchen, electricity bills, water bills,
form of the profit gained from selling and money to buy new ingredients to
the product. make more products.
BUSINESS AND PRODUCT POSITION
7
Legend:
M.E.G.A Flavored Puso
Competitors
1 Tri Sisters Crispy Fried Chicken
2 Payag Eatery
3 Lynn's Eatery and BBQ
4 Papalit's Eatery
5 Thealee Eatery
6 Aubrey Food Haus
7 Marvin Siomai
8 Per-Sum Eatery
This product is for the majority of people in the University of Cebu
Lapu-Lapu and Mandaue Campus who doesn’t have too much time in their
hands during their break times while still wanting a healthy and savory
meal. The M.E.G.A Flavored Puso is a specialty and miscellaneous food that
is offers a unique and innovative twist on the plain and bland puso that is
affordable and delivers a satisfying savory flavor for their taste buds. Unlike
other puso products, our product offers a variety of flavors that enhances
the meal experience of the customers. The assured quality and affordable
budget are two of the edges of our product, the New M.E.G.A Flavored
Puso, among all the competitors. Compared to the leading competitor, the
company will make sure to give the customers a budget-friendly meal but
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with the same quality as the competitor 1’s product. As the company
focuses on the price aspects, it is also in the prospectus to not put the
product’s quality at stake to maintain its position. The company will make
sure to impart ideal impressions to the hearts and the minds of the
customers. As with our tag line “Kanin na, Ulam pa!” aims to give insights to
the people that our product is unique, delicious, and at the same time
budget friendly. With this, it is our challenge to continuously provide the
same delicious taste of the M.E.G.A flavored puso to satisfy the needs and
the cravings of our customer
WEALTH & IMPROVEMENT APPROACHES
Wealth does not only signify the abundance of money but in
entrepreneurship this also means the abundance of Intellectual capital,
Social capital, Individual capital, Natural capital, Built capital, Political
capital and Financial capital. Intellectual capital means the abundance of
knowledge, creativity and innovation. This can be achieved by the
continuous addition of flavors in the current roster of flavors of the puso.
There will be constant experimentation on how to infuse new flavors to the
product. Social capital can be achieved by establishing a healthy
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relationship with the customers of the product so that they will trust the
business. In term of individual capital, the employees in the business can
hone their different skill on the different techniques in making and
improving the product and will become employees that do not think only
for the well-being of the company but also for the well-being of the
customers. Natural capital will be improved when different natural
resources will be utilized during the making of the product such as the use
of coconut leaves in making the container of the puso. The creation of our
stalls will serve as our improvement of our Built capital. The trust, goodwill
and the social influence that the company has made with its employees and
the customers is our Political Capital. Finally, our financial capital will be
improved as we earn profit from our business that can sustain the
continuous growth and expansion of our business.
PARTIES SUPPORTING THE BUSINESS
This section entails the parties that strongly support the business. These are
the following parties:
1. Consumers – they are the customers that demand for their needs
and wants in exchange for the maximization of the business
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2. Suppliers – they provide supplies, goods, and sources for the
inventory of the business
3. Employees and staff – these are the individuals who work under the
contract of employments for the business to be well-managed
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ENVIRONMENTAL ANALYSIS
TREND IN THE INDUSTRY
Cebu is one of the most developed provinces in the Philippines,
wherein Cebu City is considered as the main center of commerce, trade,
education, and industry in the Visayas. As the decade passed by, the little
Cebu transformed into a global hub for shipping, furniture-making, tourism,
heavy industry, and business processing services. With this continuous
growth in industry and economy of Cebu, the demand of products also
rises. One of the reasons why Cebu's industry is developing so fast is due to
its high rate of business in the place with regards to foods. From fruits
candies to pastries and even the restaurants are highly demanded by the
citizens in the city. According to RudolfoKotik (2017), founder of RK
Franchise Consultancy, food remains to be the top franchise last year which
is composes around 60% of the market. Given this high percentage, the
chance of having a food business might be developed and be a great
business venture in the place, the M.E.G.A Corporated seizes the
opportunity of creating a business that centers about foods. The
organization proposes a kind of food that is "2-n-1", in a sense that "Kanin
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na, Ulam pa!” The product will be a hanging rice or "puso" in Cebuano but
with flavor in it. Possessing a 2-n-1 quality of the product serves as the
upper hand of it against all its competitors in the food industry.
CONSUMER ANALYSIS
Most Filipinos consume hanging rice during their meal. When the
location of the business is near a school, we can definitely say that teachers
and students are most likely to consume these, that is why these are the
most target of our product. People have been eating hanging rice together
with a Filipino food or a street food namely: fried chicken, isaw, pork
barbecue, hotdogs and more. These are usually eaten with bare hands,
because hanging rice is more delicious when eaten with these. We provide
hanging rice with flavors in it at a very affordable price. We can say that this
M.E.G.A flavored puso is sulit to every Filipino’s budget especially students
and this will definitely satisfy their hunger. This product is one of the
unique foods ever produced.
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COMPETITOR ANALYSIS
The main competitors of our product are the foods from the
cafeterias of University of Cebu Lapu-Lapu and Mandaue. The cost of one
meal in the cafeteria ranges from 30-50 pesos. With this amount the
students can pick different viands of their choice. As observed, the servings
inside the cafeteria do not meet the needs of the students to eat a meal
that is affordable and at the same time can satisfy their appetite.
We evaluate the costs of one meal in the cafeteria to the price of our
M.E.G.A flavored puso which only costs for about Php 8.00. A student can
save 42 pesos if his or her allowance in food is 50 pesos.
When it comes to the size and quality of the puso, it is a lot bigger
compared to the regular puso we can buy in different kinds of stall like
barbecue and chicken stalls.
a. Market Segmentation
M.E.G.A Flavored Puso intends to create a product as well as
meal to a wide group of people. We want to create an environment
wherein everyone will fell welcomed and free in a friendly
atmosphere with the various flavors of the puso. It is the company’s
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goal to create a product that is “Kanin na, Ulam pa!” daily to serve to
our dearest customers.
• Demographic
In terms of demography, the product is intended to sell
to students, teachers, faculty, staff and walk-in customers. This
product is for all people of all ages as long as they can digest
rice. No gender restriction since the company will be selling
foods and food is considered a basic necessity for people.
• Geographic
Our target market includes all the individuals that can
access our location which is located at the University of Cebu-
Lapu-Lapu and Mandaue Campus canteen. As stated in our
demographic segmentation above, our customers include
students and teachers alike inside the UCLM campus, which is
considered to be greatly populated university.
• Psychological
Infusing different kinds of flavoring to the traditional
puso is the best choice for customers since they can eat it
with less hassle and they can choose their desired flavor of
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the said puso. We aim to deliver a high level of customer
value through the price and taste of the product we are
selling.
• Behavioral
In terms of the customer’s behavior, they are
segmented based on their product usage, benefits and
attitudes towards the business. M.E.G.A Flavored Puso
caters all of the customers who wish to purchase pour
product that they will consume. With this, we can build a
firm relationship towards our loyal customers.
b. Demand Analysis
2017 Local Sales in Pesos

Tri Sisters Crispy Fried Chicken 6416500
Payag Eatery 5242750
Lynn's Eatery and BBQ 4569800
Papalit's Eatery 4382000

2017 Local Sales
Thealee Eatery 3364750
Aubrey Food Haus 3130000
Marvin Siomai 1408500
Per-Sum Eatery 939000
0 2000000 4000000 6000000
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As of 2017, Tri Sisters Crispy Fried Chicken is the leading eatery
among their competitors that has the biggest sales locally from the
consumers which is located near the University of Cebu Lapu-lapu
and Mandaue at A.C. Cortes Ave., Looc, Mandaue City. So since one
of the flavors of our product is chicken flavor, the demand of our
product mayalso be dependent on the demand of the leading eatery.
MARKET FORECAST
• Demand and Supply Forecast
Supply
High
The demand and
Price supply that should
be met.
Low
Poor Good
Quality
The product will surely cater the demand of the customers and
that is for a product costing less but benefits more.
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MARKET SHARE
Sales
20%
30% Students
Faculty
10% University Personnel
Parents
People outside UCLM
15%
25%
The chart being shown above is the 100% market share we will
receive out from the people within the University of Cebu Lapu-Lapu and
Mandaue. This specifically includes the students (college, senior high
school, junior high school, and elementary), faculty (senior high school,
junior high school, elementary, kindergarten teachers; college professors;
and principal), university personnel (office staffs, security guards,
construction workers, and janitors), parents, and people outside the UCLM
(seller and residents).
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Number of Customers
2670 285

11430
Tri-Sisters Crispy Fried Chicken
12630 36000
Payag Eatery
Lynn's Eatery and Bbq
17820 Papalit's Eatery
Thealee Eatery
28185
Aubrey Food Haus
18780
Marvin Siomai
22200 Per-sum Eatery
The graph above shows the comparison of number of the customers
who visit each eatery. With it, M.E.G.A Flavored Puso stall is also included
along with all the eateries since it also have the same service that the
eateries provide and all of them are found in one place which is near
University of Cebu – Lapu- Lapu and Mandaue. Based on the graph, the
M.E.G.A Flavored Puso stall will be the most visited eatery where an
estimation of 36,000 customers will come and eat. It will be followed by Tri-
Sisters Crispy Fried Chicken with 28,185 estimated customers and the other
eateries follow respectively.
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MARKET POSITION
M.E.G.A. Flavored Puso appeals to the majority of the people who do
not have enough time during breaks in University of Cebu - Lapu-Lapu and
Mandaue. Our product is rice enclosed in a weave of young coconut fronds
with variety of flavors, cooked by means of boiling. The warm and hearty
taste of the M.E.G.A. Flavored Puso just completes your meal. Also, the
product is also cheap and can fill you up if you eat it even without other
meals, due to its uniqueness that is mixed with variety of flavors.
MARKETING STRATEGY
M.E.G.A Flavored puso’s strategy will be based on communicating its
value to the targeted segments. This will be done through a variety of
methods. The first method will be the social media strategy, it documents
how a business will plan, execute and measure all social media marketing
activities. Social media can educate current and potential customers about
digital marketing with this we will providing a Facebook page that contains
the company’s product, info graphics and inquiries about the business. The
other form of advertising will be giving out of coupons to the customers for
them to share it with their friends. The coupon will be economic incentive
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for the newcomer to try M.E.G.A Flavored Puso. The coupon also has the
added force of a referral from a friend. The last method will be the
strategically placed advertisements. The product will be marketed to where
individual is proven to be physically present within an appropriate place of
interest.
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BUSINESS DESCRIPTION
PRODUCT DESCRIPTION
A mainstream food that signifies the identity of Filipino people is no
other than puso but because of the creative minds of the Many
Entrepreneurial Grand Activities (M.E.G.A) Corporation, the common puso
will be transform into a M.E.G.A Flavored Puso. The production of the
M.E.G.A Flavored Puso lays a unique savory flavor due to the different
flavors available like paksiw, beef, and pork but more or less other flavors
will be added. On the other hand, the process in making the M.E.G.A
flavored puso is quite simple that it can be cooked in an instance since the
puso will be submerge to the cooked broth that serves as its flavoring and
after that all done. This M.E.G.A flavored puso will not only give the
costumers a delicious lunch time but it also gives a chance to spend less
and save more.
EQUIPMENT/MATERIALS NEEDED
A business will never be possible if the basic components are absent,
in other words, a business must have its materials and equipment needed
in order to open one. Materials and equipment must be appropriate to the
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planned business in order to prevent unwanted waste and cost of the
unnecessary materials and attain alignment and smooth process of the
business. Since the planned business is the M.E.G.A flavored puso then the
primary materials in making the product are: (1) rice; the very important
material in making the product (2) coconut leaves; it is weave to form the
structure or the basket of the hanging rice (3) flavors like chicken, beef and
pork; serves as the special twist of the business where the variation of
flavors of the cooked broth will be the choices among the costumers. Those
three are the primary materials needed in making the product, there are
also equipment needed in order to perform the process in making the
product. (1) Stove; in order to cooked theM.E.G.A flavored puso it is more
easy and faster than using firewood (2) LPG; it is important if using a stove
since cooking using a stove will never be possible without LPG. (3)
Cauldron; in cooking theM.E.G.A flavored puso a container use in cooking
must be present. (4) Kitchen tong; use in getting the cooked M.E.G.A
flavored puso out from the cauldron. The said materials and equipment are
essential for the accomplishment in making the M.E.G.A flavored puso. By
this, the product will be made possible.
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Amount/Unit No. of Total
Particulars
(Php) Units (Php)
Kitchen Furniture and Fixtures

Wall Fans 2,165.00 3 6,495.00
Prep Table 3,000.00 2 6,000.00
Stainless Steel Sink 1,977.00 1 1,977.00
Wooden Stool 1,150.00 5 5,750.00
Kitchen Shelf 796.00 2 1,592.00
Stainless Steel Rack 700.00 2 1,400.00
Total Furniture and Fixtures ₱23,214.00
Kitchen Equipment
Stainless Steel Stock Pots 912.50 8 7,300.00
LPG Auto Burner Gas Stove 4,595.00 3 13,785.00
Non Stick Casserole Set 1,577.00 1 1,577.00
Refrigerator 18,896.00 1 18,896.00
LPG Gas Tanks 765.00 8 6,120.00
Total Kitchen Equipment ₱50,678.00
Kitchen Utensils
Condiment Containers 27.00 6 162.00
Colander 275.00 6 1,650.00
Chopping Board 180.00 3 540.00
Knives and Scissors Set 1,989.00 1 1,989.00
Ladle Set 549.00 1 549.00
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Spatula Set 259.00 1 259.00
Tongs 35.00 4 140.00
Total Kitchen Utensils ₱5,289.00
Other Supplies
Coconut Leaves 80.00/bundle 5 400.00
Total Other Supplies ₱400.00
Total ₱79,581.00
SIZE OF THE BUSINESS
A business has its determining size in terms of people, investments,
sales and other factors. Basically, it establishes the internal details that may
be helpful and essential towards investors that will help for the future of
the business venture. The M.E.G.A flavored puso is undeniably new to the
mass and will be run by the students who will serve as partners in the new
business venture. This adheres that these students who serve as partners
will account as one of the factors in determining the size of the business.
Since the proposed business has not more than twenty persons in forming
partnership where there are only eleven students ( formed partnership) for
the M.E.G.A flavored puso business, this infer that 8n terms of people this
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business is categorized as small ordinary business. The partnership of
students is the primary source of fund since personal money will be used in
running the business. Other determining factors like investments and sales
will be accounted in the future process if this business will be pursued since
these factors are unaccountable at the moment.
FLOOR PLAN
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PERSONNEL REQUIREMENT
1. Chief Executive Officer
• Must have skills in creating, communicating and implementing the
organization's vision, mission, and overall direction. Leading the
development and implementation of the overall organization's
strategy.
• Must be in charged in leading, guiding, directing, and evaluating
the work of other executive leaders.
• Skilled in formulating and implementing the strategic plan that
guides the direction of the business or organization. Assuring that
the plan creation involves significant input from the organization
so that there is little push back on the complete implementation.
• Overseeing the complete operation of an organization in
accordance with the direction established in the strategic plans.
This includes the design of the organization in a manner that
facilitates and supports the operations.
• Evaluating the success of the organization in reaching its goals.
Making sure that each strategic goal is measurable or that the
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outcomes can be described so graphically that an agreed upon
picture is shared by the team.
• Maintaining awareness of both the external and the internal
competitive landscape, opportunities for expansion, customers,
markets, new industry developments and standards, and so forth.
Looking at potential acquisitions or the sale of the company under
circumstances that will enhance shareholder value.
• Representing the organization for civic and professional
association responsibilities and activities in the local community,
the state, and at the national level.
• Participating in industry-related events or associations that will
enhance the CEO's leadership skills or the organization's
reputation and potential for success. Making certain that staff
members understand that these responsibilities are shared and
that every employee is responsible for helping the organization
maintain industry ties.
• Demonstrating the leadership necessary to make the
organization's mission a success. This leadership includes
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providing leadership vision, leadership that attracts followers, and
all other aspects of successful leadership.
• Holding the organization members responsible and accountable
for carrying out all aspects of the CEOs role. The CEO has to work
with people who are competent to attain each component of his
or her job description. To ensure organizational competency, the
CEO must accomplish the following seriously important initiatives.
• The CEO must create a learning organization that will continue to
grow and flourish and enhance the skills and abilities of
employees. Only if these significant players continue to learn and
grow will the organization succeed at the level desired.
• Additionally, the CEO must ensure that the organization's leaders
experience the consequences of their actions whether through
reward and recognition or performance coaching and disciplinary
actions. Without responsibility and accountability that is actively
expected and reinforced, the CEO will find that he or she is
leading an organization that points fingers, assigns blame, and
makes excuses for their failure to attain desired success and
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profitability—a shame and disgrace for all members of the
organization.
2. General Manager
• Leadership Skills: You will have to keep your employees motivated,
resolve conflicts and make hard decisions for your employees.
• Time Management: You will be working with employees, customers
and management. Time management is essential to make sure
everything gets done.
• Math and Budgeting: General Managers are expected to create, keep
and maintain a budget, as well as make projections based on
previous expenditures. You will need to be confident in using math
skills to make sure you know where your company's money is going.
• Analytic Skills: You will be in charge of overseeing the hiring of new
employees, and being a good judge of character will help ensure that
you hire the right people to maintain an efficient and motivated
team. You will also need analytic skills to be able to solve problems
that may come up during a typical work day.
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• Decision-Making Skills: The buck stops with you. Whether it is dealing
with employees, customers, top executives or vendors, you will have
to make decisions that affect the company. Having the ability to
make hard and fast decisions is crucial to your success.
• Speaking and Writing: General Managers do a lot of communicating.
This might be in negotiations with contractors, in front of a group of
employees, or in a meeting with other management. You might be
called upon to write reports and recommendations. Great verbal
communications and writing skills will help you in any of these
scenarios.
3. Executive Chef
• Responsible in checking the freshness of food
• Coordinating the activities of cooks
• Determining the best presentation of food
• Ensuring quality of each meal
• Inspecting kitchen equipment for cleanliness
• Monitoring sanitation policies
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• Executive chefs are primarily responsible for overseeing the daily
operations of a kitchen, but their duties often will extend well
beyond the kitchen.
• Executive chefs will also work outside of the kitchen in developing
new recipes, planning menus, hiring or training food preparation
workers, maintaining an inventory of food supplies, following a food
budget, doing purchase orders, reporting to the head restaurateur,
and completing other administrative tasks in their office.
• Highly trained food preparation specialists who utilize their
managerial and cooking skills to oversee the operations of restaurant
kitchens to guarantee that all patrons receive the optimal dining
experience.
4. Sous Chef
• Creativity: Knowledge of ingredients and how to use them in a
creative way will serve you well.
• Leadership Skills: Sous chefs are in charge often manage the entire
kitchen, from the dishwasher to the cooks. Being a good leader, who
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can assign tasks, hire the right people, motivate workers in a high
stress environment will help you immensely.
• Hand-Eye Coordination: All chefs work with knives and must have
excellent technique when cutting and preparing food. Hand-eye
coordination is needed.
• Sense of Taste and Smell: Delicious food brings in customers. Sous
chefs are the last line of defense to make sure each piece of food is
safe, prepared correctly and tasty.
• Time Management Skills: Kitchens get busy quickly; food can get
ruined easily if you cannot manage your time. Great time
management will help you avoid burned or spoiled food and angry
customers.
5. Cooks
• Set up workstations with all needed ingredients and cooking
equipment
• Prepare ingredients to use in cooking (chopping and peeling
vegetables, cutting meat etc.)
• Cook food in various utensils or grilling pan
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• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortages
• Proven experience as cook
• Experience in using cutting tools, cookware and bake ware
• Knowledge of various cooking procedures and methods (grilling,
baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school diploma or equivalent; Diploma from a culinary school
will be an advantage
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6. Provisions Manager
• Driving Customer Service Excellence lead and drive customer
satisfaction by providing best in class standards with a view towards
establishing and maintaining a competitive advantage
• Maximizing Revenue Generating Opportunities where possible
identify and promote areas with potential for revenue generation
• Maximizing stock availability whilst minimizing stock holding of all
Customer Goods according to departmental / contractual
agreements
• Responsible for the day to day management of the Operations Admin
and Purchasing teams
• Driving customer value by driving process improvement and
continuous improvement across all elements of the business
• Providing effective communication, leadership, motivation and
training & development. supported by the deployment of
appropriate enabling technologies
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• Plan and manage all stock counts and audits of inventory. Develop &
maintain effective inventory processes, incorporating warehouse
management systems
• Produce accurate stock Key Performance Indicator reports, analyze
and recommend changes to enhance accuracy and operational
effectiveness
• Put in place procedures to monitor and minimize stock losses
• Implement procedures to maintain cycle counting and perpetual
inventory.
7. Logistics Supervisor
• Strong verbal and written communication, analytic, organizational
and customer service skills are all a must for successful Logistic
Supervisors.
• The ability to meet sometimes short deadlines and to be detail-
oriented is also essential.
• They should be team players that can motivate and manage various
individuals to work together to achieve the same goal.
• In addition to these general skills, a Logistics Supervisor could be
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expected by potential employers to possess the following skills.
• Core skills: Based on job listings we looked at, employers want
Logistics Supervisors with these core skills. If you want to work as a
Logistics Supervisor, focus on the following.
a. Understanding planning, shipping, warehouse management
and inventory systems
b. Managing daily routes/schedules of shipments and deliveries
c. Tracking the progress of shipments
d. Knowing all aspects of warehouse operations
e. Reviewing inventory needs and keeping adequate stock
• Advanced skills: While most employers did not require the following
skills, multiple job listings included them as preferred. Add these to
your Logistics Supervisor toolbox and broaden your career options.
8. Delivery Drivers
• Delivery drivers transfer goods from areas of production to personal
homes and businesses.
• Duties and training vary depending on employer. No formal
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education is required for the job, but drivers, of course, need a
driver's license and a clean driving record.
• The job may include filling out papers, loading and unloading goods,
and talking with customers. Hours can be long, and the job may be
physically taxing.
• Delivery drivers often receive on-the-job training, covering company
products and policies, the preparation of delivery forms and the
operation and loading of the vehicle.
• Training involved riding with experienced drivers. Those who drive
armored vehicles may have to obtain a concealed weapons permit.
Drivers required to use location or automatic routing software are
given instruction in this technology.
• The position requires good eyesight, hearing and physical condition.
Because delivery drivers often deal with customers, employers look
for applicants with initiative, who are neat, well spoken, and
courteous and work well with little supervision. A satisfactory driving
record is usually required.
9. Stall Manager
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• In charge of entire stores and the employees that work within. Store
managers are in charge of the general operations of a store, making
sure it runs smoothly, cleanly and meets any budget or sales goals.
• Plan and promote the daily schedule of employees and the business,
interview, hire, coordinate and discipline employees, make sure the
store is stocked, clean and in proper working order, create and
maintain budgets, and coordinate with and report to senior
management in the company.
• Leadership Skills: You will have to keep your employees motivated,
resolve conflicts and make hard decisions for your employees. A
successful store manager is a good leader.
• Time Management: You will be working with employees, customers
and management. You might have to create schedules, order
supplies and write reports. Time management is essential to make
sure everything gets done.
• Math and Budgeting: Store managers are expected to keep and
maintain a budget in almost every field. You will need to be confident
in using math skills to make sure you know where your company's
money is going.
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• Analytic Skills: You will be in charge of hiring new employees, and
being a good judge of character will help ensure that you hire the
right people to maintain an efficient and motivated team. You will
also need analytic skills to be able to solve problems that may come
up during a typical work day.
• Decision-Making Skills: The buck stops with you. Whether it is dealing
with employees, customers, management or vendors, you will have
to make decisions that affect the company. Having the ability to
make hard and fast decisions is crucial to your success.
• Speaking and Writing: Store managers do a lot of communicating.
This might be one-on-one to a customer, in front of a group of
employees, or in a meeting with management. You might be called
upon to write reports, recommendations, or reasons for termination.
Great verbal communications and writing skills will help you in any of
these scenarios.
• Customer Service Skills: Customers are going to ask to speak to the
manager. How you interact with customers is crucial for repeat
business, employee morale and the health of your company. Great
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customer service skills will help you solve issues before they become
problems, and help create customer loyalty.
10. Salesman/ Saleswoman
• Has the ability to sell retail products, goods and services to
customers.
• Must be able to work with customers to find what they want, create
solutions and ensure a smooth sales process. Sales representatives
will work to find new sales leads, through business directories, client
referrals, etc.
• Customer Service Skills: The customer is always right. You will need
to be able speak in a friendly way to customers and potential
customers, listening to their needs and helping communicate options
for them.
• Communication Skills: You will need to speak to customers about a
product's different features, and answer any questions they might
have.
• Flexibility: You might have to work long hours, nights or weekends.
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• Persistence: Not every customer is going to be a sale. Being able to
bounce back if you lose a sale will be key for this job.
11. Cleaner
• Clean, stock and supply designated facility areas (dusting, sweeping,
vacuuming, mopping, cleaning ceiling vents, restroom cleaning etc)
• Perform and document routine inspection and maintenance activities
• Carry out heavy cleansing tasks and special projects
• Notify management of occurring deficiencies or needs for repairs
• Make adjustments and minor repairs
• Stock and maintain supply rooms
• Cooperate with the rest of the staff
• Follow all health and safety regulations
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ORGANIZATIONAL PLAN
FORM OF BUSINESS ORGANIZATION
The M.E.G.A Corporation shall be in a form of a partnership. The
business will be requiring Php 550,000.00 since new equipment will be also
be bought for the ownership of the company.
LIABILITY OF THE OWNER
Since the business will be in a form of partnership. The liability of the
owners will be unlimited. This means that the creditors of the business can
go after the personal properties of the owners in the vent the business
might fail.
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ORGANIZATIONAL STRUCTURE
Chief
Executive
Officer
General
Manager
Quality
Manager
Executive Provisions Logistics Stall Cleaning

Chef Manager Supervisor Supervisor Crew
Sous Delivery Salesman/
Chef Personnel Saleswoman
Line
Cooks
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• The Chief Executive Officer (CEO) is considered as the leader and
administrator of the company. He/she is usually referred to as the
boss of the company. He/she is makes the decision on what strategy
the company takes.
• The General Managers responsible for overseeing the daily
operations of the business unit or organization. Helps in formulating
the strategy the business uses and oversees the implementation of
the strategy. He/she oversees the hiring process and talent
development programs. He/she also reports directly to the Chief
Executive Officer (CEO).
• The Quality Manager is in-charge in maintaining the quality of the
product that will be produced by the company without sacrificing the
efficiency of the production process. The quality of the product
produced by the business can open a path of a great relationship
with the customers. In exchange, the company can gain the loyalty of
the customers.
• The Executive Chef is usually found inside the kitchen. They regularly
check the freshness of the food and the ingredients. They coordinate
with the other chefs in the kitchen. They also inspect the cleanliness
45
of the kitchen equipment and the sanitation of the environment.
Generally, they are responsible for overseeing the daily operations of
a kitchen. They will also be responsible in creating new recipes. In our
business’ case, they will be responsible on discovering new flavors
that can be infused with the rice.
• The Sous Chef is considered as the right hand man of the Executive
chef. They keep the kitchen staff in order. They train newly hired
chefs. They also create the work schedule of the kitchen.
• The Line Cooks are responsible in prepping the ingredients to be
used in the product. They assemble the dish of the business. They
also help in cleaning the kitchen.
• The Provisions Manager serves as the first checkpoint of the
business. He/she is in-charge in checking the resources as it arrives in
the kitchen. They check from the rice, coconut leaves and the
freshness of the meats and the other ingredients.
• The Logistics Supervisor is responsible for the final checking of the
products before it gets delivered to the stall to be sold. They check
the packaging of the product.
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• The Delivery Personnel is responsible for the delivery of the
perishable product to the stalls. The must ensure that they keep the
conditions of the product that it isn’t soiled during the period of
delivery.
• The Stall Supervisor is usually in-charge of the entire stall of the
business. They maintain the face-to-face relationship of the business
with its customers by ensuring the quality product and the
genuineness of the customer service. They report directly to the
General Manager of the business regarding the happenings of the
business.
• The Salesman/Saleswoman of the business serves as the face of the
business. This is because they can always be seen in the stall of the
business. They experience the company-consumer relationship
because they handle the interpersonal communication of the
business with the customers. They follow the different strategies set
by the executive officers of the company.
• The Cleaning Crew is responsible for keeping the sanitary condition
of the business environment in exceptional quality. They clean the
kitchen and the stall of the business. They make the repairs of the
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stalls and are in-charge in throwing away ingredients that does not
meet the company’s standards.
ROLE OF THE OWNER
An owner plays a vital role in a business. They serve as the brain of
the business which governs everything that is happening within their
business. They make the decisions that can either be for the betterment or
the downfall of the business. With this, it is indeed a critical role the owner
plays for the business.
As a business that is still starting, the owner is expected to be the one
spear-heading and overseeing the making and delivering of the product.
He/she is will also head the sales. Yet, as the business grows, the owner’s
role is also expected to change and he/she needs to step-up for the
business. The owner should provide the vision and the direction of the
company. At first, they should be hands-on on what is going on with the
business. The owners should develop and refine the process and procedure
of the business. He/she should be knowledgeable about the product of the
company. And importantly, the owner should always oversee the entire
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production process and should always maintain high-grade quality of the
M.E.G.AFlavored Puso without sacrificing the efficiency of the production.
PROPOSED SALARY
TRI SISTER
EATERIES
NEAR FLAVOURE FLAVOURED
NEAR UCLM
UCLM D PUSO PUSO
Position MONTHLY
MONTHLY MONTHLY ANNUAL
SALARY
SALARY SALARY SALARY
SURVEY
SURVEY
Chief executive officer ₱15,000.00 ₱16,500.00 ₱15,750.00 ₱18,9000.00
General Manager ₱13,500.00 ₱15,000.00 ₱14,250.00 ₱17,1000.00
Quality Manager ₱12,000.00 ₱13,500.00 ₱12,750.00 ₱15,3000.00
Provisions Manager ₱12,000.00 ₱13,500.00 ₱12,750.00 ₱15,3000.00
Executive Chef ₱12,000.00 ₱13,500.00 ₱12,750.00 ₱15,3000.00
Sous Chef ₱10,500.00 ₱12,000.00 ₱11,250.00 ₱13,5000.00
Lines Cook ₱9,000.00 ₱10,500.00 ₱9,750.00 ₱11,7000.00
Logistics Supervisor ₱7,500.00 ₱9,000.00 ₱8,250.00 ₱9,9000.00
Stall Supervisor ₱6,000.00 ₱7,500.00 ₱7,500.00 ₱9,0000.00
Salesman/Saleslady ₱4,500.00 ₱6,000.00 ₱6,000.00 ₱7,2000.00
Cleaning Crew ₱3,000.00 ₱4,500.00 ₱4,500.00 ₱5,4000.00
Delivery Personnel ₱3,000.00 ₱4,500.00 ₱4,500.00 ₱5,4000.00
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PRODUCTION PLAN
PRODUCTION SCHEDULE
During the production of M.E.G.A flavored puso, each step is done
within a certain period and span of time. The table below will show the
time frame of each step.
STEPS TIME FRAME

1. Making of the stock/soup out of 20-25 minutes
the different meats (chicken, pork, each meat
and beef).
2. Separation of the meat with its 10 minutes

soup.
3. Sifting soup using a strainer. 10 minutes
4. Cooling down the soup so that 20 minutes
the oil will rise above the soup’s
surface.
5. Putting the rice inside the puso 5 minutes
casing
6. Re-boiling the soup. 15 minutes
7. Cooking the puso using the soup. 25-30 minutes
PRODUCTION PROCESS
The processes in making the soup of chicken that will be used to
cook the M.E.G.A flavored puso are the following:
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1. Sauté the garlic, onion, and ginger in oil.
2. Put-in the chicken and cook until color turns light brown.
3. Pour-in the rice washing and put to a boil. Simmer for 45 minutes.
4. Add Chicken Knorr Cubes.
5. Add the green papaya wedges and simmer for 5 minutes.
6. Add salt and pepper to taste.
7. Use a ladle to get all the chicken that has been used
8. Use a strainer to assure that there will be no chicken left from the soup.
9. To remove the oil from the soup, let the soup cool since the oil will float
above the soup when it cools.
10. Scrape the oil by using a spoon.
11. Store the soup inside a jar and set aside until it will be used.
The processes in making the soup of pork that will be used to cook the
flavored puso are the following:
1. Prepare all the ingredients. Garlic, onions, pechay, ginger, salt, pepper
corn, pork broth cubes
2. Boil for 30 mins the pork, onions, garlic, pork broth cubes, salt, & pepper
corn.
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3. Add the pechay. Bring to boil once.
4. Use a ladle to get all the pork that has been used.
5. Use a strainer to assure that there will be no pork left from the soup.
The processes in making the soup of beef that will be used to cook the
M.E.G.Aflavored puso are the following:
1. Put beef in a big pot and add enough water to cover it. Bring to a boil
over high heat. Skim off scum that rises on the surface.
2. Add onion, ginger, salt and pepper corns. Reduce heat to medium, cover
and let simmer for 2 hours or until meat is fork tender. Add more water
as needed.
3. Increase heat to medium high. Add potatoes and cabbage and cook for
10 minutes.
4. Correct seasonings using salt and beef knorr cubes.
5. Use a ladle to get all the beef that has been used
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6. Use a strainer to assure that there will be no beef left from the soup.
The processes in cooking theM.E.G.A flavored puso are the following:
1. Prepare the puso casing, rice, and the soups of chicken, pork, and beef.
2. Boil the soup of the chicken first.
3. Put the rice inside the puso casing.
4. Tie the puso casing tightly to prevent the rice from spilling out during
cooking.
5. As the chicken soup is already boiling, deep the puso on it.
6. Wait for about 30 minutes then check if the puso is already cooked.
7. If the puso is already cooked, look for a well-ventilated area then hang
the puso in there and wait until it dries.
8. In cooking theM.E.G.A flavored puso with pork and beef flavor, repeat
the steps from 2 to 7.
9. Enjoy our M.E.G.A flavored puso.
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EQUIPMENT REQUIRED
Listed below are the equipment required to make theM.E.G.A
flavored puso:
• Stock pot
• Ladle
• Colander
• Stove
• Solane
• Casserole
• Plate
SOURCES OF MATERIALS
The materials to be utilized in the making of M.E.G.A Flavored Puso
come from trustworthy and reliable sources. Our company will be
partnering the Solane LPG Store to supply us the needed LPG tanks. Next,
for the meat which will provide us the soup for our product, we will be
partnering with The Pork Shop meat shop which will provide us the freshest
meat in town. For the coconut leaves, we will negotiate the people from
Kalubi0an Lapu-Lapu City to avail coconut leaves and pay them in return.
54
The Logistics Supervisor will be in-charged for the planning, shipping,
tracking the progress, and review the needs and adequate stocks of the
materials needed. Lastly, the products are personally sold and are paid on
hand.
ESTIMATED PRODUCTION COST
In making theM.E.G.A flavored puso, the estimated production cost
will be approximately PHP 550, 000. It will cover all the expenses that will
possibly arise during making the product.
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Amount/Unit No. of Total
Particulars
(Php) Units (Php)
Raw Materials
Water 15.00/gal 20 300.00
Chicken Stock
Garlic 80.00/kg 3 240.00
Onion 75.00/kg 5 375.00
Ginger 38.00/kg 5 190.00
Whole Chicken 128.00/kg 10 1,280.00
Green Papaya 23.00/kg 10 230.00
Red Bell Pepper 100.00/kg 2 200.00
Salt 20.00/kg 5 100.00
Black Pepper 250.00/kg 1 250.00
Chicken Knorr Cubes 19.00/kg 20 380.00
Cooking Oil 50.00/kg 5 250.00
Pork Stock
Pork Meat 180.00/kg 10 1,800.00
Garlic 80.00/kg 3 240.00
Onion 75.00/kg 5 375.00
Ginger 38.00/kg 5 190.00
Red Bell Pepper 100.00/kg 2 200.00
Pechay 50.00/kg 6 300.00
Salt 20.00/kg 5 100.00
Pork Knorr Cubes 19.00/kg 20 380.00
Cooking Oil 50.00/kg 5 250.00
Beef Stock
Beef Ribs 200.00/kg 10 2,000.00
Onion 75.00/kg 5 375.00
Salt 20.00/kg 5 100.00
Potatoes 90.00/kg 5 450.00
Cabbage 80.00/kg 5 400.00
Ginger 38.00/kg 5 190.00
Beef Knorr Cubes 19.00/kg 20 380.00
Total Raw Materials ₱12,025.00
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OPERATION PLAN
EVALUATION OF SUPPLIERS
Eateries and other restaurants that serve native or local foods like
hanging rice or locally called as puso are now offering quality products at a
quality price. Through the hardships of the production workforce and
suppliers, product quality is achieved. M.E.G.A Flavored Puso has to be
competent also in providing the customers an assurance that the materials
used in our product are safe to consume, by evaluating the right suppliers
to supply the company's resources. We will be partnering with the local
Solane LPG store as our direct supplier for the needed LPG tanks. We will
also be partnering with The Pork Shop in Lapu-Lapu City, not only that it
offers affordable prices but also it meets the quality needed in our products
for safety purposes. For the coconut leaves needed for our business, there
is this well-known place in Marigondon, called the Kalubihan, it has an
abundance of coconut trees. With this we can initiate a negotiation
between our business and with the locals to supply us with coconut leaves
and in return we pay them money for their supply. This can ensure the
quality of the leaves that will be turned into Puso cases.
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PURCHASE PROCEDURES
To purchase the needed raw materials, we must:
1. Assure that the materials and resources are at the best price and at the
same time, quality-wise. The raw materials are either to be delivered or to
be purchased on the supplier's store to have less expense compared on
purchasing it at malls and other markets.
2. Check the materials bought if it is identical and matches to the receipt
given by the suppliers, through this, we can keep the accuracy and
integration of the transactions.
3. Check the expiry dates on each of the products purchased to maintain
the safety and quality of the products.
4. Check if there are defective materials and ask the supplier to replace it in
order to have a secured and worthy material purchased at the allocated
budget.
STORAGE AND INVENTORY CONTROL
Since our product is perishable, it is important to store it properly. We
have decided to store it for 2-4 days in order to maintain its quality and
58
avoid unintentional food poisoning. Stocks are stored in refrigerator to
maintain the temperature and humidity. The production is assured to be
well – decontaminated by requiring the employees to wear their
appropriate attire. Finished goods are to be sold directly after the
production process.
SALES PROCEDURES
Social media is a great platform to showcase reviews and comments
from the customers. Hence, it will be used to advertise our product since it
consumes less time. Example given, Twitter and Facebook are used to share
discounts, specials, contents, updates and more. We will also promote our
product on various online selling applications or make our own website to
advocate brand awareness among cust1omers. Taglines are also made and
advertised with the products, which are seen in diverse places where the
public can freely see. Personal selling is also required to have a business
communication with customers. Sellers are also trained to maintain
etiquette in handling the business and the customers.
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MARKETING PLAN
PRODUCT
It is obviously seen that Filipinos loves to eat and this makes our
identity. This identity serves as a call towards entrepreneurs who partly
contribute for the maintenance of the said identity. That is why it is
expected that entrepreneurs must think rationally and logically towards the
said business. By this, a new business plan opened wherein the Filipino
food, puso, found its time for modification. Puso is the mainstream food
usually paired with delicious dishes like barbeque. And now this common
puso will turn into a M.E.G.A flavored puso. The M.E.G.A flavored puso is
not the usual puso since this product is innovated, its physical structure as
well as taste structure changes. First, its size is bigger than the normal one
since this will be sold into a higher price. Next, is the taste, from its name
M.E.G.A flavored puso it is expected that different choices of flavors are
offered and these flavors are beef, paksiw, and pork. Basically, if this
business will pursued these choices will be added to more flavors for more
variety of options towards costumers. M.E.G.A flavored puso surely inhibit
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its taste towards costumers not only through its taste but also pocket
friendly.
PLACE
In every business its placement is very essential, it must be
appropriate between the business and the costumers itself. Since this
business will be run by students and the concern of expensive meal lies on
the university's premise (canteen) then the placement of the business will
be located inside the university but then the placement mentioned don not
have a particular place installed on since this business is new to our target
market which are the students it needs to be stroll around the campus
especially lunch break. But if the business grows and become known
towards students (target market) then that’s the time a stall will be open
but this time it will located outside the campus.
PRICE
The M.E.G.A Flavored Puso is an innovated product that will be run
by the students who serves as the partners of the business. Since the
purpose of this business is not only merely profit-making, it also help the
students and also the teachers to save money for lunch break since this
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product has an affordable price of Php 8.00. Basing on the price of the
university’s canteen, one cup of rice has price of Php 10.00, this means that
if customers will buy the M.E.G.A flavored puso they can save Php 2.00.
Given that this puso has a flavor, they can spend less. Since this puso is
“kanin na, ulam pa”, that will surely satisfy their taste buds.
PROMOTION
Filipinos are known as rice eaters. They could not survive a one full
meal without rice because for them rice is an energy booster. Steamed rice
with a simple viand could make up a meal. This tradition of the Filipinos
brings the concept of the M.E.G.A flavored puso to emerge in the market.
To increase the sales of the puso we will think of ways on how to extend
the information regarding our product to our target audience. This consists
of sales promotion, social media marketing, and advertising. First
promotional methods we can apply to increase the sales is that we would
like to have a sales promotion which consists of combo meals. A customer
may buy 10 puso and they can acquire a one pitcher of barkada juice with a
flavor of their choice. Second is the usage of the social media as an
instrument in marketing the product and extending the scope of a wider
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audience. Since the target customer of the product are the students and
the teachers. They are usually active in social media especially Facebook so
we will posts and create a page about the product to disseminate
information regarding our combo meals and the details of theM.E.G.A
flavored puso. Advertising is the most common type of method to increase
our product yet costly. Since not everyone can access through social media
we will distribute flyers specially that our product is located inside the
school campus so we will acquire many customers to be interested in
buying our product.
PEOPLE
In the production process of the puso it requires selection of
appropriate people for the job. In making of the puso we would need a
supplier for the coconut leaves and manpower for the cooking of the broth
and the rice of the puso itself. Since our business is just starting, we would
not hire any other people to be part of the production process. Instead of
hiring and spending money for the salary of these people we will budget
our capital for the cost of the ingredients and materials needed in making
of the M.E.G.A flavored puso.
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PACKAGING
Through the packaging itself a product can capture the interest of
the customers. Our goal is to make the packaging of the puso unique and at
the same time practical for both the budget and the appetite of the
consumers of our product. Puso is a rice dish wrapped and boiled in a
triangular casing made of woven coconut leaves. It is also called hanging
rice, as the packets are often picturesquely hung in bunches using the long
ends of the leaves. The rice is kept free of dust and insects, and the
packaging material is completely natural and biodegradable. This makes the
puso environment friendly and efficient. When it comes to the sizes of the
puso it varies from supplier to supplier. Comparing the size of our M.E.G.A
flavored puso to the regular size of a puso, it will look bigger than the
original puso.
Traditional Puso M.E.G.A Flavored Puso
64
POSITIONING
Product Positioning Map
Price
High
Poor
Quality
Good
Low
It is really important to impart ideal impressions to the hearts and
the minds of the customers. As with our tag line “Kanon na, Ulam pa!” aims
to give insights to the people that our product is unique, delicious, and at
the same time budget friendly. With this, it is our challenge to continuously
provide the same delicious taste of the M.E.G.A flavored puso to satisfy the
needs and the cravings of our customers. If the development of the product
will boom to the market then new flavors of the M.E.G.A flavored puso will
emerge. We surely have to make changes and developments regarding our
65
product in order for it to attract more customers and can be seen as the
very best choice in their appetite.
66
FINANCIAL PLAN
PROJECTED SALES
The M.E.G.A Flavored Puso is highly anticipated to grow and bloom
by the producers over a year upon market introduction. It is foreseen that
there will be a constant increase of 5% from the initial sales annually due to
increase of population of the students in the university for the next 4 years
and their underlying need for an affordable yet a quality-wise product.
Representations are provided by the company below to show the 4-year
sales projection.
YEAR 2018 2019 2020 2021
2, 000,000 2,100,000 2,200,000 2,300,000
PROJECTED
SALES
67
Projected Sales
2500000
2,300,000
2,200,000
2,100,000
2000000 2,000,000
1500000
Projected Sales
1000000
500000
0 0
2017 2018 2019 2020 2021
ASUMPTIONS
Selling Price Php 8.00
Current Customer in 2017 3,000
Annual Growth Rate 4%
SOURCES OF FUNDS
As the company’s start-up money, the Chief Executive Officer will
contribute 25% (PHP 137,500) share of the total capital. On the other hand
the General Manager will impart 20% (PHP 110,000). The two Quality
Managers will contribute % (PHP 55,000) each for the capital the same with
the Executive Chef wherein it will give 10% (PHP 55,000). Then, Provisions
Manager, Logistic Supervisor, Stall Supervisor, and Cleaning Crew will
68
impart 5% (PHP 27,700) share for the company. Lastly, Line cooks and Sous
Chef will both give 2.5% (PHP 13,750) share to the total amount needed in
making theM.E.G.A flavored puso.
NAME POSITION CAPITAL SHARE EQUIVALENT
LUCERO, Aldrin Chief 25% PHP 137, 500

Executive
Officer
ESPINOSA, Keneth Jan General 20% PHP 110, 000
Manager
MEREZ, Zairah Quality 10% PHP 55, 000
Manager
MALAHAY, Shainah Quality 10% PHP 55, 000
Manager
MAHUSAY, Jennifer Executive 10% PHP 55, 000
Chef
COMISO, Albert Provisions 5% PHP 27, 500
Manager
ANITO, Thessa Logistics 5% PHP 27, 500
Supervisor
TAYO, Stella Maris Stall 5% PHP 27, 500
Supervisor
ROSAS, Jhan Dale Cleaning 5% PHP 27, 500
Crew
RANGGA, Grejean Line 2.5% PHP 13, 750
Cooks
IDULSA, Joyce Sous 2.5% PHP 13, 7500
Chef
TOTAL CAPITAL PHP 550, 000
69
APPENDICES
Appendix A
70
Appendix B
71
SCIENCE, TECHNOLOGY, ENGINEERING AND MATHEMATICS - SENIOR HIGHSCHOOL
STUDENT’S PROFILE
Name: Thessa R. Anito
Address: P. Rodriguez St., Dama de Noche, Looc, Lapu-

Lapu City
Contact Number: 09951197869
2x2
E-mail: thessa.romeo@gmail.com
Birthdate: February 15 , 2000
OBJECTIVE: To become a part of a food industry that caters the needs and interests of people in the
food market and to utilize all my individual capitals to earn a good working experience
EDUCATIONAL ➢ SENIOR HIGH SCHOOL:

BACKGROUND: UNIVERSITY OF CEBU – LAPU-LAPU AND MANDAUE CAMPUS
A.C. Cortes Avenue, Looc, Mandaue City
Strand: Science, Technology, Engineering and Mathematics - Academics
2016 - Present
➢ JUNIOR HIGH SCHOOL:
BABAG NATIONAL HIGH SCHOOL- SPECIAL SCIENCE CLASS
Babag I, Lapu- Lapu City
2012-2016
➢ ELEMENTARY SCHOOL:
LO-OK ELEMENTARY SCHOOL
Looc, Lapu-Lapu City
2006-2012
WORK EXPERIENCE: ➢ 2016
SUMMER MATH TUTOR
Looc, Lapu-Lapu City
72
SPECIAL SKILLS/ ➢ SKILLS
TALENTS/AWARDS/ Delivers exceptional customer service
RECOGNITION: Excellent multi-tasker
Personable and outgoing
Microsoft WORD & EXCEL proficient
➢ AWARDS ATTAINED
2017
Math-Sci Quiz Bowl- Team Category (Champion)
Cesafi Science Quiz Bowl Participant
UNIVERSITY OF CEBU – LAPU-LAPU AND MANDAUE CAMPUS
2016
Red Cross Youth Instructor- Leadership Award
Researcher of the Year Award
2nd placer in Copyreading and Headline writing
BABAG NATIONAL HIGH SCHOOL
ORGANIZATIONS
AFFLIATED WITH: ➢ 2017
Honor’s Society Club
Academic Scholar’s League
➢ 2016
Senior Red Cross Youth Council
Girl Scout of the Philippines- Babag Council
CO-CURRICULAR
ACTIVITIES ➢ 2017
Harness Your Energy- Build Your Resiliency Seminar
ACAD EMPOWERMENT: Student by Chance, ACAD by Choice Seminar
➢ 2016
Effective Communication Seminar
➢ 2015
Leadership Development Seminar- Red Cross Youth
CHARACTER
REFERENCES ➢ MRS. SEVERINA B. CHIN
Senior High School Principal
➢ MRS. FE M. GULTIANO
Junior High School
BABAG NATIONAL HIGH SCHOOL- SPECIAL SCIENCE CLASS
Babag I, Lapu- Lapu City
73
➢ MR. MARLON P. RICO
Senior High School Adviser
74
STUDENT’S PROFILE
Name: Albert Jie V. Comiso
Address: Lower Casili, Consolacion, Cebu

2x2
E-mail: comisoalbert123@gmail.com
Birthdate: October 1, 1998
OBJECTIVE: To become a part of a food manufacturing company that caters and provides the needs and interests
of people and to help produce food
EDUCATIONAL ➢ SENIOR HISCHOOL:

2016 - Present
➢ JUNIOR HIGHSCHOOL:
CONSOLACION NATIONAL HIGH SCHOOL
Pob. Occ, Consolacion, Cebu
2012-2016
CONSOLACION CENTRAL SCHOOL
Pob. Occ, Consolacion, Cebu
2006-2012
WORK EXPERIENCE: N/A
75
SPECIAL SKILLS/ ➢ Editing
TALENTS/AWARDS/ ➢ Filming
RECOGNITION: ➢ Computer
ORGANIZATIONS
AFFLIATED WITH: ➢ English Club
➢ YES-O Club
➢ Science Club
➢ Journalism
CO-CURRICULAR
ACTIVITIES ➢ Science Quiz
➢ PhotoJournalism
➢ Mr. and Ms. Journalism – Division 2015
CHARACTER
REFERENCES ➢ MARLON RICO
Class Adviser
University of Cebu – Lapu-Lapu and Mandaue
09175655709
➢ Flora H. Unabia
Class Adviser
Consolacion National High School
➢ Violeta A. Gonzaga
Principal
Consolacion Central School
76
STUDENT’S PROFILE
Name: Keneth Jan S. Espinosa
Address: Ylaya Pag-ambakan, Marigondon, Lapu-Lapu

City, Cebu
2x2
E-mail: keneth716@gmail.com
Birthdate: January 28, 2000
OBJECTIVE: To become a part of a food manufacturing company that caters the needs and interests of
people in the food market and to help produce food that is an innovation of a classic that
satisfies the costumers’ appetite.
2016 - Present
SAN LORENZO RUIZ SCHOOL
P. Rodrigues St. Poblacion, Lapu-Lapu City
2012-2016
SAN LORENZO RUIZ SCHOOL
2012-2016
2006-2012
77
SPECIAL SKILLS/ ➢ High Honors
TALENTS/AWARDS/ University of Cebu – Lapu-Lapu and Mandaue
RECOGNITION: 2016-2017
➢ First Honors
San Lorenzo Ruiz School
2015-2016
➢ Literacy on the functions of Microsoft Word, Excel, Powerpoint,
Publisher and Access
➢ Basic application programming with Microsoft Visual Basic
➢ Literacy in Web Design with HTML, XHTML and Adobe Dreamweaver
➢ Basics in image manipulation with Adobe Photoshop
ORGANIZATIONS
AFFLIATED WITH: ➢ Honor’s Society Club
➢ Academic Scholar’s League

➢ Supreme Students’ Council

➢ The Saint (School Paper)

CO-CURRICULAR
ACTIVITIES ➢ Nutri Quiz Bee Division Level, Second Place
2015
➢ Nutri Quiz Bee Division Level, First place

2013
➢ ComArts Media 101 Seminar-Workshop (Radio and TV Broadcasting),

ComArts “Anderson Cooper” Award
2013
➢ Division Schools Press Conference (Sports Writing – English Category),

Fourth place
2011
78
CHARACTER
REFERENCES ➢ Mrs. Severina B. Chin, Ed. D.
Senior High School
Principal
A.C Cortes Avenue, Looc, Mandaue City, Cebu
093846108892
➢ Ms. Dennishe S. Tumulak

Junior High School
Adviser
P. Rodriguez St., Lapu-Lapu City, Cebu
09336250892
➢ Mr. Winston S. Llanos

Elementary Education
Adviser
P. Rodriguez St., Lapu-Lapu City, Cebu
09222450202 / 09255024744
79
STUDENT’S PROFILE
Name: Joyce Carmela M. Idulsa
Address: Blk 1 Lot 29 Summerville Subdivision, Cotcot,

Liloan, Cebu
E-mail: joyceidulsa@gmail.com
Birthdate: November 8, 1999
OBJECTIVE: To become a part of a food industry that offers the needs of the people and most
importantly, gives satisfaction to the customers.

2016 – Present
LA CONSOLACION COLLEGE- LILOAN
Poblacion, Liloan, Cebu
2012-2016
BASAK ELEMENTARY SCHOOL
Basak, Madaue City, Cebu
2006-2012
80
SPECIAL SKILLS/ ➢ HOUSEKEEPING NC II HOLDER
TALENTS/AWARDS/ ➢ BOOKKEEPPING NC III HOLDER
RECOGNITION: ➢ ACADEMIC ACHIEVER (2010-2017)
➢ BEST MODERATOR OF THE YEAR
➢ BEST PLATOON LEADER
ORGANIZATIONS
AFFLIATED WITH: ➢ CHILDREN OF MARY (Moderator)
CO-CURRICULAR
ACTIVITIES ➢ AUGUSTINIAN YOUTH ENCOUNTER
CHARACTER
➢ Class Adviser
➢ University of Cebu Lapu- Lapu and Mandaue
➢ 09175655709
➢ ALYANNA KATE BUENAVISTA, CPA

➢ Tax Associate
➢ SGV & Company
➢ 09234292663
81
STUDENT’S PROFILE
Name: Aldrin A. Lucero
Address: Kalubihan 2, Umapad, Mandaue City, Cebu

2x2
E-mail: aldrin_lucero15@yahoo.com
Birthdate: March 15, 2000
OBJECTIVE: To become a part of a food manufacturing company that caters the needs and interests of people in
the food market and to help produce food that is an innovation of a classic that satisfies the
costumers’ appetite.
2016 - Present
DON GERARDO LLAMERA OUANO MEMORIAL NATIONAL HIGH SCHOOL
Opao, Mandaue City
2012-2016
UMAPAD ELEMENTARY SCHOOL
Umapad, Mandaue City
2006-2012
82
SPECIAL SKILLS/ ➢ CVRAA Table Tennis
TALENTS/AWARDS/ ➢ Regional Journalism (Sports Writing)
RECOGNITION: ➢ Dancing
➢ Drawing
ORGANIZATIONS
AFFLIATED WITH: ➢ Academic Sholars' League (Secretary)
➢ The Thinker Journalists (Editor-in-Chief)
➢ Supreme Students' Government (President)
➢ Barangay Youth Organization (Secretary)
CO-CURRICULAR
ACTIVITIES Table Tennis Varsity
CHARACTER
REFERENCES ➢ ROLDAN SASAN
Outlet Supervisor
0922 898 5408
➢ VILMA RAMIREZ
Teacher
0923 271 7287
83
STUDENT’S PROFILE
Name: Jennifer D. Mahusay
Address: Looc, Locatha Lapu-Lapu City

2x2
E-mail: jmahusay08@gmail.com
Birthdate: June 8, 2000
2016 - Present
Gun-ob High School
Tumulak St. Gun-ub, Lapu-Lapu City
2012-2016
Look Elementary School
2006-2012
84
SPECIAL SKILLS/ ➢ Honor Student (High Honor Awardee)

TALENTS/AWARDS/ ➢ One of the Best Research Paper (Grade 11 Senior High)
RECOGNITION: ➢ Skills in speaking English
➢ Capable in salestalk
ORGANIZATIONS
AFFLIATED WITH: ➢ Academic Scholar’s League
➢ UCLM Senior High Honor Society
➢ Red Cross
CO-CURRICULAR
ACTIVITIES ➢ Sci- Dama
➢ Press Conference
➢ Damath
CHARACTER
REFERENCES ➢ Marlon Rico
Class Adviser
Mateo Dungog
Barangay Captain
85
STUDENT’S PROFILE
Name: Shainah Maphrill D. Malahay
Address: La Aldea Buena Mactan Block 5 Lot 16 Timpoloc,

Lapu-Lapu City, Cebu
E-mail: Shainah.smm@gmail.com
Birthdate: April 2, 1999
OBJECTIVE: To obtain a challenging leadership position in maintaining and ensuring the quality of
the product to be at its best state and establish fine management skills with a
growing company to achieve optimum utilization of its resources and maximum
profits.
2016 - Present
BABAG NATIONAL HIGH SCHOOL SPECIAL SCIENCE CLASS
Babag 1, Lapu-Lapu City
2012-2016
LAPU-LAPU CITY CENTRAL ELEMENTARY SCHOOL
2006-2012
86
SPECIAL SKILLS/ ➢ Dancing
TALENTS/AWARDS/ ➢ Singing
RECOGNITION: ➢ Special Awardee (Elementary)
➢ Honor Student (Junior High School)
➢ With Honors (Senior High School)
ORGANIZATIONS
AFFLIATED WITH: ➢ Philippine Red Cross
➢ Girl Scout of the Philippines
➢ Eco-tourism
➢ Dance Troupe
➢ Supreme Pupil Government
CO-CURRICULAR
ACTIVITIES ➢ School Level Press conference
➢ District Level Press conference
➢ Division Level Press conference
➢ Regional Girl Scout Encampment
➢ Council Girl Scout Encampment
➢ Regional Cheer dance Competition
➢ Ironman Cheer dance Competition
➢ Speech Choir
➢ Balagtasan
➢ Cultural Dance
➢ School Paper News Writer
➢ Red Cross Volunteer
CHARACTER
➢ Class Adviser
➢ University of Cebu Lapu-Lapu Mandaue
➢ 09175655709
➢ Elmare Baguio
➢ School Teacher and Dance Troupe Instructor
➢ Babag National High School
➢ 09163319613
87
STUDENT’S PROFILE
Name: Zairah Wedden M. Merez
Address: Casili, Consolacion, Cebu

2x2
E-mail: merezzairah28@gmail.com
Birthdate: August 28, 1999
EDUCATIONAL ➢ SENIOR HIGH SCHOOL:
2016 - Present
➢ JUNIOR HIGH SCHOOL:

CONSOLACION NATIONAL HIGH SCHOOL
Poblacion Occidental, Consolacion, Cebu
2012-2016
CONSOLACION CENTRAL SCHOOL
Poblacion Occidental, Consolacion, Cebu
2006-2012
88
SPECIAL SKILLS/ ➢ DRAWING

TALENTS/AWARDS/ ➢ SINGING
RECOGNITION: ➢ DANCING
➢ PERFORMING SPOKEN WORD POETRY
➢ JUNIOR ARTIST OF THE YEAR (2015)
➢ WITH HIGH HONORS (2017)
➢ LOYALTY AWARDEE (2016)
ORGANIZATIONS
AFFLIATED WITH: ➢ UCLM SENIOR HIGH SCHOOL HONOR SOCIETY
➢ ACADEMIC SCHOLARS LEAGUE
CO-CURRICULAR
ACTIVITIES ➢ DIVISION SCHOOLS PRESS CONFERENCE 2014
➢ DIVISION SCHOOLS PRESS CONFERENCE 2015
CHARACTER
➢ Class Adviser
➢ University of Cebu – Lapulapu and Mandaue
➢ 09175655709
➢ DR. SEVERINA B. CHIN

➢ Principal
➢ University of Cebu – Lapulapu and Mandaue
➢ 09384610889
89
STUDENT’S PROFILE
Name: Grejean E. Rangga
Address: Blk 42 Lot 51, Pueblo de Oro, Bababg 2, Lapu-lapu

City
2x2
E-mail: grejeanrangga.gr@gmail.com
Birthdate: Oct. 4, 1999
the food market and to help produce food that is an innovation of a classic that satisfies the
costumers’ appetite.
2016 - Present
Babag National Highschool (Special Science Class)
Babag 1, Lapu-Lapu City
2012-2016
Sogod Central School
Purok San Roque, Sogod Southern Leyte
2006-2012
90
SPECIAL SKILLS/ ➢ Honor Student
TALENTS/AWARDS/ ➢ One of the Best Research Paper (Grade 11 Senior High)
RECOGNITION: ➢ Skills in speaking English
➢ Capable in using Word, Excel, and Power point presentation
ORGANIZATIONS
AFFLIATED WITH: ➢ Red Cross
➢ Academic Scholar’s League
➢ Bread Society
CO-CURRICULAR
ACTIVITIES ➢ Science Investigatory Project
➢ Cookfest
CHARACTER
Class Adviser
➢ Dr. Severina B. Chin
Principal
91
STUDENT’S PROFILE
Name: Jhan Dale S. Rosas
Address: 9th St. Doña Rosario Village, Labogon, Mandaue

City
E-mail: jhandalerosas@gmail.com
Birthdate: January 06, 2000
the food market and to help produce a safe and tasty food that is an innovation of a classic that
satisfies the costumers’ appetite. To provide a hygienic and a clean working environment that
ensures the safety of the customers in purchasing the food.
2016 - Present
Paknaan National High School
S.E. Jayme St. Paknaan, Mandaue City
2012-2016
Paknaan Elementary School
S.E. Jayme St. Paknaan, Mandaue City
2012-2016
2006-2012
92
SPECIAL SKILLS/ ➢ Playing basketball, Singing,
TALENTS/AWARDS/ ➢ First Place- Division Meet (Basketball)
RECOGNITION: ➢ Grade 11 With Honors
ORGANIZATIONS
AFFLIATED WITH:
CO-CURRICULAR
ACTIVITIES ➢ Math-Sci Race (Champion)
➢ Math Jingle (2nd Place)
➢ Science Jingle (Champion)
➢ Reader’s Theatre (Champion)
CHARACTER
Class Adviser
University of Cebu Lapu-Lapu and Mandaue
09175655709
➢ Renato Suson
Barangay Captain
Labogon, Mandaue City
➢ Jazen Mae R. Bejoc

Service Relationship Manager
Citibank N.A. – CFSI
09777986440
➢ Robert Lao
Chief Operating Officer
Sand and Gravel Business
93
STUDENT’S PROFILE
Name: Stella Maris B. Tayo
Address: Barangay Buya Zone 4, Lapu-Lapu City, Cebu

2x2
E-mail: stellatayo26@gmail.com
Birthdate: July 16, 1999
2016 - Present
EMD CARMELITE SCHOOL FOUNDATION INC.
Buaya MCIAA, Lapu-Lapu City
2012-2016
SAVED BY GRACE LEARNING INSTITUTE OF CEBU
Marangga Pasil Street, Cebu City
2006-2012
94
SPECIAL SKILLS/ ➢ Honor Student (Elementary)
TALENTS/AWARDS/ ➢ Honor Student (Junor High School)
RECOGNITION:
ORGANIZATIONS
AFFLIATED WITH: ➢ N/A
CO-CURRICULAR
ACTIVITIES ➢ N/A
CHARACTER
➢ Class Adviser
➢ University Of Cebu Lapu-Lapu Mandaue
➢ 09175655709
➢ Arnold Abrera
➢ Assistant Principal
➢ EMD Carmelite School Foundation Inc.
➢ 341-4173
95

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UNIVERSITY OF CEBU – LAPU-LAPU & MANDAUE

A.C. CORTES AVE. LOOC, MANDAUE CITY

IN PARTIAL FULFILLMENT OF THE REQUIREMENTS

M.E.G.A. FLAVORED PUSO BY M.E.G.A CORPORATION

COMISO, ALBERT JIE V.

ESPINOSA, KENETH JAN S.

IDULSA, JOYCE CARMELA M.

MALAHAY, SHAINAH MAPHRILL D.

MEREZ, ZAIRAH WEDDEN M.

ROSAS, JHAN DALE S.

TAYO, STELLA MARIS B.

MR. CRISTIAN JOHN B. URTOLA

Address: A.C. Cortes Ave., Looc, Mandaue City Cebu

DESCRIPTION OF THE BUSINESS........................................ 1

LOCATION OF THE BUSINESS............................................ 1

FUNDING REQUIREMENTS AND SOURCES OF FUNDS............. 3

VISION, MISSION, GOALS & OBJECTIVES.......................... 4

BUSINESS AND PRODUCT POSITION................................ 7

WEALTH & IMPROVEMENT APPROACHES......................... 9

PARTIES SUPPORTING THE BUSINESS.............................. 10

TREND IN THE INDUSTRY................................................. 12

SIZE OF THE BUSINESS..................................................... 25

FORM OF BUSINESS ORGANIZATION.............................. 43

LIABILITY OF THE OWNER.............................................. 43

ROLE OF THE OWNER...................................................... 48

ESTIMATED PRODUCTION COST...................................... 55

STORAGE AND INVENTORY CONTROL.............................. 58

DESCRIPTION OF THE BUSINESS

Puso is a Filipino food wherein rice is put into a wovenheart-shaped

costumers especially the students of University of Cebu – Lapu-Lapu and

Mandaue since it has an affordable price of Php 8.00.

LOCATION OF THE BUSINESS

The owners of this M.E.G.A FlavoredPuso business are currently

studying at University of Cebu – Lapu-Lapu and Mandaue Campus. With

business chose their school to be their primary location so that the

cheaper price than the foods in the canteen.

Figure 1. Business Location

This business is just starting so the sources of funds to make this

M.E.G.A flavored puso.

To help people enjoy a full and delicious life by offering an affordable

solution for hunger in fast-paced society.

to satisfy one’s cravings.

To manufacture and provide customers with a great quality product

working environment as to continue to produce safe and tasty product that

meets and exceeds the customer’s expectations so as to ensure a

sustainable relationship with the customers.

The following are the M.E.G.A Corporation’s objectives:

• Offer a wholesome, affordable priced, and a flavor diverse rice dish;

• Creating a new and exotic rice dish;

• Providing exemplary customer service that establishes the

relationship between entrepreneurs and customers by being

responsive to their needs and requests; and

• Establishing a fairly paying job for employees, that includes good

wages and benefits, career and skills enhancement opportunities and

Key Partners Key Activities

with coconut leaves and in return we flavored puso that is significantly

will be Sinandomeng that costs about be making a stall in the canteen of

Php 45/kilo. UCLM where the puso will be sold.

BUSINESS AND PRODUCT POSITION

M.E.G.A Flavored Puso

This product is for the majority of people in the University of Cebu

budget friendly. With this, it is our challenge to continuously provide the

the cravings of our customer

WEALTH & IMPROVEMENT APPROACHES