Final Entrep

University of the Assumption Business Plan
Senior High School Assumptgyupsal
TABLE OF CONTENTS
I. Executive Summary ……..…………………….………………………………………………….i
II. Business Description

A. Introductory Paragraph ………………………………………………………….4
B. Need Identification / Purpose and Objective of the Study ………...4
C. Company Background / Business Name …………………………….….…5
D. Proposed Products and Services ………………………………………….…..5
E. Proposed Logo ……………………………………………………………………...…6
F. Vision, Mission and Company Objectives …………………………….……7
III. Industry Analysis

A. Introductory Paragraph…..…………….…………………………….………………8
B. Industry Background …………………………………………..…………………….8
C. Description of Target Market ……………………………………………….……8
D. Demand and Supply Analysis ………………………………………..…….……9
E. Comparative Profile Matrix – Critical Success Factors ……..………12
IV. Marketing Plan

A. Introductory Paragraph …………………………………….……………………13
B. Marketing Mix (7P’s) ………………………………………………………………13
C. SWOT Analysis ……………………………………………………………………..…16
D. Marketing Budget ……………………………………………………………………17
V. Organizational Plan
A. Introductory Paragraph ………………………………………….………...…18
B. Form of Ownership (Type of Organization) ………………..…………18
C. Organizational Structure ...…………………………………………..….……18
D. Job Descriptions and Job Specifications ………………………..….....…19
E. Hiring Process …………………………………………………………….…....….20
F. Employee Schedule ……………………………………………………….………21
G. Compensation and Benefits ……………………………………………..……22
H. Management Policies (General Policies) ………………………….....…22
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VI. Operational Plan

………………………………………………………………………………….
A. Introductory Paragraph ………………………………………………..………25
B. Service Work Flow ………………………………………………………...………25
C. Costing of Product …………………………………………………………………26
D. Cost Estimate of Site Requirements ………………………………………27
E. Raw Materials, Equipment Suppliers …………………………….………28
F. Production Schedule ………………………………………………………..…31
VII. Financial Plan

A. Introductory Paragraph ……………………………………………………33
B. Income Statement …………………………………………………………………33
C. Balance Sheet ……………………………………………………………………34
D. Cash Flow …………………………………………………………………………35
E. Financial Analysis ………………………………………………………36
VIII. Appendices
A. Survey Questionnaire …………...............................................................37

B. Survey Results ……………………………………………………………….38
C. Employee Uniform …………………………………………………………40
D. Physical Layout ………………………………………………………………41
E. Forms (Permits and Licenses and other Forms) …………………..
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EXECUTIVE SUMMARY
The Assumptgyupsal Company is located at the University of the Assumption

in San Fernando, Pampanga. The name of the business is inspired by possible of
having a mini samgyupsal stall inside the campus, wherein it combined the name of
Assumption and Samgyupsal . The Assumptgyupsal business wants to make a
different in students’ everyday routine in terms of the food they eat. Therefore, the
business offers a new kind of taste the taste of Korean cusine with kimchi as side
dish wherein the target market is the senior high school students of university of the
assumption.
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CHAPTER II. BUSINESS DESCRIPTION
Introduction
Nowadays, Korean culture is very popular in the Philippines. It became

popular through the use of Korean dramas that are being patronized by the Filipinos
promoting Korean culture and tradition in many ways such as the language is
eagerly learned, its fashion and attire is adapted and the food is preferred not only
by the fans but the other patron. The demand in Korean food eventually increased
because of its delicious and distinctive taste. It is also branded as a healthy food that
harmonizes nutrition and flavor (Jang and Ha, 2009). As a result, Korean cuisine
begins to be prevalent in the country’s food and business industry.
One of the most famous Korean dishes is samgyeopsal. Samgyeopsal is a

meat dish that is best enjoyed at home or at Korean restaurants that specializes in
meat dishes. It consists of three layered thick and fatty slices of pork usually served
with lettuce, spinach or other leafy vegetable, which is used to wrap a slice of
cooked samgyeopsal. Filipinos of all age enjoy this kind of smokey taste filled with
varieties of paste.
However, other patrons do not only eat this kind of meat during dinner. They
also enjoy it any time of the day. This paper provides a business plan focusing on
‘Food and Beverage’ and the proposed business operation is Samgyeopsal inside the
University of the Assumption. The business is named as Assumptgyupsal (Samgyhan
kilub ning Assumption) which will be a food stall.
Need Identification
Eating the same food each day is loathsome. As stated by Galabo in 2009, it
defined student satisfaction as the “favorability of a student’s subjective evaluation
of the various outcome and experiences associated with education”. Thus, anything
offered by the school has an impact to their satisfaction and this has an effect to
one’s productivity. Increased satisfaction leads to increased productivity and vice
versa (Halkos and Bousinakis, 2010). Food may be included to the things that affect
an individual’s level of satisfaction. The students of the University of the
Assumption are mostly aware that the foods served inside the campus do not see to
change day by day. There are a lot of stalls selling rice meals but the varieties of
dishes or viands are all the same. Recognizing the concern, the proponents assigned
for the food and beverages category came up with an idea of creating a business
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which will offer a different kind of taste to the students: the taste of
Korean cuisine. Therefore, the proponents created this Assumptgyupsal to make a
difference in students’ everyday routine in terms of the food they eat. Here, they can
enjoy the deliciously marinated pork, fresh lettuce, homemade paste ssamjang and
nutritious fruit drink.
Company Background
History
The company is built by the grade 12 students taking up Accountancy

Business Management strand. The team came up to the idea of establishing a
business which will bring different taste to the Assumptionists. Taste of Korean
cuisine that will give satisfaction to whoe population of the University. The company
name Assumptgyupsal is inspired by the possibility of having a mini samgyupsal
stall inside the campus. The proponents decided to name it Assumptgyupsal, it is a
combination of the words samgyupsal and Assumption. The proponents believed
that the business is unique among the other business that offers same viands and
dishes.
Location
By any chance, the Assumptgyupsal will be located at the new retinue near
Benedictine and Galang Building. This is an excellent workplace to serve the target
market which is the students, non-teaching and teaching staff of the university. The
place is spacious and perfectly fit to establish a business like Assumptgyupsal.
Proposed Products and Services
The Assumptgyupsal decided to serve samgyupsal in different way such as it

will be served on a disposable paper plate with a maximum of six lettuce and four
pieces of bacon. Paired with pineapple juice or iced tea, it will be ordered by having
a reservation beforehand. There is also a limitation of orders depending on the pick-
up time. About the price, it will cost sixty pesos in every order. The price will just be
a testing price because it may vary on the cost of materials needed as well as for the
other expenses. Expenses include rent, utilities and salaries. Not like other
samgyupsal businesses, it will be a stall inside the campus.
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The business will surely hit the market within the community for it
brings a different smoky taste with an affordable price of samgyupsal. The company
ensures that it will not be harmful to the digestive system of valued customers. They
will put a limitation on the meat consumption and the level of seasoning and spices.
It will also be paired with nutritious drink such as pineapple juice, cucumber lemon
and iced tea. A free banana will be given as part of their promo meal.
The company also promotes eco-friendly practices by using disposable paper
plates and paper cups. As a help in the community, to lessen the plastic that put
harm on the environment.
Proposed Logo
The logo is simply derived from the actual look of samgyeopsal. To

explain further, the orange color on its background and the red color of gyupsal
symbolizes ssamjang or commonly known as the chili paste. Also, according to
studies, the orange color is attractive to longed-for hunger. The smoke cloud literally
represents the smoke from grilling the pork and same with the grille.the hand on the
picture is the traditional way of eating samgyupsal in Korea. The added pork clip art
in the middle is not just for the sake of the picture but also it is the main product of
the business. Lastly, the blue color of the word assumpt signifies the color of our
Lady of the Assumption. The proponents decided to make it simple yet attractive so
that the customers can easily understand what the business offers. They also made
it particular in order to not bring confusion to the customers regarding on product
of the business.
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Vision
Our vision is to become the leader well known Korean samgyupsal stall in the whole
Pampanga and to establish a one stop Korean store in a convenient way to eat in
other province.
Mission
Our mission is to establish a Korean business that gives a new idea to eat in ala carte
way, prepared with Filipino and Korean delicacies at affordable prices to the Senior
high school students of University of the Assumption.
Company Objectives
1. To give a new taste of satisfaction by using Korean cuisine as its main asset.
2. To provide a convenient way in serving samgyupsal in ala carte way.
3. To promote eco friendly practices by using disposal paper plates and paper
cups.
CHAPTER III: INDUSTRY ANALYSIS
Introductory Paragraph
Korean cuisine is becoming prevalent in the food industry nowadays.

Because of its growing popularity, Filipino businessmen adapt such traditions and
practices that have now played a vital role in the food industry. Furthermore,
because of the introduction of Korean cuisine in most of the Korean dramas that
Filipinos patronized, the demand increases and bring opportunities to many people
who wants to open a business venture. Customers are getting obsessed to it
especially with the Korean barbeques that are being served by Samgyeopsal
restaurants mostly can find anywhere. These restaurants are offering different
kinds of promo that gives satisfaction and memorable experience that entice
customers.
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Industry Background
Industry analysis is a tool that many business use to assess the market. It is
important for it provide an in-depth understanding of the industry and its
competitors. It allows you to assess the potential market opportunities and helps
the business owners to position their business in the market.
Samgyupsal is a popular Korean dish consisting of grilled pork belly. There

are thousands of samgyupsal restaurants offering different kinds of flavors and
types of samgyupsal. There is a common of varities that is sold every day to
customers. A lot of samgyupsal brands continue to expand globally to serve more in
the market. In Philippines there are also a lot of local and international samgyupsal
brands.
Some examples of international brands that branched here in the Philippines

are: Namoo House Uptown all, it is a pupolar KBBQ restaurant from Soul, Korea
located in BGC and Gen Korean BBQis a popular Korean restaurant chain from Los
Angeles,California located in Pasay. Alongside with international are the competitive
local brands too like: Samgyupsalamat, which is a restaurant popular for their Grill-
All-You-Can during weekends and Yuganne that serves unli samgyupsal and buffet
with authentic Filipino and Korean delicacies. Considering that there is no actual
seller of samgyupsal only inside the university this will be a good opportunity for
the business to start and the reason why the proponents came up in this industry.
Description of the Target Market
It is important inside the business to narrow your potential customer base on

a defined demographic group. By doing so, the business will have a much easier time
compiling a sales and marketing plan. It is important to study the product or service
and determine the most likely consumer.
The target market of Assumptgyupsal is the Senior high school students of

the University of the Assumption. The target market was chosen in accordance to
the company’s name of store.
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D. Demand and Supply Analysis
It is important to measure the relationships between the quantity of a commodity

that producers wish to sell at various prices and the quantity that consumers wish
to buy. The proponents will make a numerical evaluation of the market and the
segments of the market defined in the following areas:
 Potential demand – is the number of consumers that who will buy the
product in period of time.
 Actual demand – is the demand for the product or service that

represents what was actually ordered or desired, without any
adjustment for availability. Also called as unconstrained demand.
 Future demand – is the projected demand, process of predicting the

future demand for the firm's product.
1. Compute for the total number of consumers who are willing to

avail the product.
No. of Buyers = population × percentage of buyers
No. of Buyers = 1 501 × 71%
No. of Buyers = 1 066
To compute for the actual demand, those who availed or those who
purchased:
ACTUAL DEMAND for SAMGYUPSAL 2019
No. of Buyers Frequency Survey Total

Results
1 066 Once a week 14.7% 157
1 066 Twice a week 6.3% 134

1 066 Once a month 51.6% 550
1 066 Twice a month 27.4% 584
Total 1 425
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2. Compute for the potential demand. To determine the

demand, refer to the survey. How many are the results of the
market purchasing the product.
Potential demand = no. of buyers × percentage of those who are willing to

buy.
Potential demand = 1 425 × 90.9%
Potential demand = 1 295
To compute for the potential demand, those who are willing to buy:
POTENTIAL DEMAND for SAMGYUPSAL 2019
Potential Frequency Survey Total

Buyers Results
1 295 Once a week 14.7% 190
1 295 Twice a week 6.3% 163

1 295 Once a month 51.6% 668
1 295 Twice a month 27.4% 710
Total 1 731
3. ANNUAL DEMAND
Annual Demand = (weekly actual demand × operating weeks) + (weekly potential

demand ×operating weeks)
Annual Demand = (1 425 × 40) + (1 731 ×40)
Annual Demand = 57 000 + 69 240
Annual Demand = 126 240
4. PROJECTED DEMAND
 5-year projection
1501
 -1
1 452
 Growth rate= 3.37% per year.
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Year 2019 2020 2021 2022 2023
Annual 126 240 126 240 130 494 134 892 139 438
Demand
Growth 4 254 4 398 4 546 4 699

Demand
Projected 126 240 130 494 134 892 139 438 144 137
Demand
5. PROJECTED SUPPLY
 Competitors production: 200× 40
1501
 -1
1 452
 Growth rate= 3.37% per year.
Year 2019 2020 2021 2022 2023
Annual 8 000 8 000 8 270 8 549 8 837

Supply
Growth 270 279 288 298

Demand
Projected 8 000 8 270 8 549 8 837 9 135

Supply
DEMAND AND SUPPLY GAP
The gap between the supply and demand in the industry refers to the
difference in the number of products/services provided by suppliers and the
number of buyers in the market.
Year 2019 2020 2021 2022 2023
Projected 126 240 130 494 134 892 139 438 144 137
Demand
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Projected 8 000 8 270 8 549 8 837 9 135

Supply
Gap 118 240 122 224 126 343 130 601 135 002
Comparative Profile Matrix
Comparative Profile Matrix is tool widely used for comparison of the

business to its competitors that reveals the strengths, weaknesses, opportunities
and threats of each company.
Company Indirect Direct

Competitor Competitor
Criteria Assumptgyupsal Tipidity Buddy RAD's Food Stall

Kitchenette
Product Samgyupsal Barbeque with rice Samgyupsal with

rice
Price Php 60 Php 50 Php 50
Place New food court Old food court Old food court
People Leader, Cook/Server and Cook/Server and

Cook/Server and Cashier Cashier
Cashier
Promotion Stubs/ Word of Over the counter Word of mouth/

mouth/Signage Signage
Packaging Paper plates and Paper plates and Paper plates and
Paper cups Paper cups Paper cups
Process Pay stubs for Over the counter/ Over the counter/
convenient Traditional way Traditional way
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CHAPTER IV: MARKETING PLAN
A. Introductory Paragraph
This chapter is a comprehensive document or blueprint that outlines

the advertising and marketing strategy of the business. It describes the
business activities involved in accomplishing specific objectives. It includes a
statement of the marketing situation, a discussion of company's budget and a
description of marketing mix that the proponents intend to solve or reach the
marketing goals.
B. Marketing Mix (7P's)
Product
The product name Assumptgyupsal is inspired by the possibility of

having a mini samgyupsal stall inside the campus. It is a combination of the
words Assumption and Samgyupsal. The students of the University of the
Assumption are mostly aware that the foods served inside the campus do not
seem to change day by day. There is a lot of food stalls selling rice meals but
the varities of dishes or viands are all the same. Recognizing this particular
concern, the team assigned for the food and beverages category came up
with an idea of creating a business which will offer a different kind of taste to
the students: The taste of korean cuisine.
This is not a common type of samgyupsal store that is known to serve as

unlimited because, for a new idea it will serve in ala carte way for the proponents
wants to serve samgyupsal in a convenient way. The proponents decided to serve
samgyupsal on the go, the customers can eat samgyupsal while they are doing some
of school works without making a big mess. Assumptgyupsal ala carte is easier for
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the customers to eat for it is a good heavy meal that can fulfill your
hunger. Therefore, the team created this business to make a difference in student's
everyday routine in terms of the food they eat.
Price
Pricing decisions are given to the participants for the sellers will know
how much are willing to pay the potential target customers According to the
result from the survey online questionnaire the proponents conducted the
target market is willingly to pay the product at the price range of 49 pesos to
59 pesos. The proponents used psychological strategy pricing in their price
for, it is a suitable type of strategy to manipulate the mind of the potential
market.
Place
Assumptgyupsal will be located at the new content retinue near
Benedictine and Galang Building or known as the new food canteen. This is
an excellent workplace to serve the potential target market which is the
students, teaching and non-teaching staff of University of the Assumption.
The location is reachable and available for everyone. The place is spacious
and perfectly fit to establish a business like Assumptgyupsal.
People
People are one of the important elements of the marketing mix. This
includes everyone who is involved in the role of delivering the product or
service whether directly or indirectly. It is important to highlight the people
for they are the one who will serve into the customers and plays an
important part in the customer relationship. There are different kinds of
people who served the customers but to start with the Leader, they are the
one who is responsible for guiding and organizing the work of the employees
to ensure that they reach their tasks. Second, the Cook/ Server, their tasks
are to prepare the food and follow the request specification of the buyers and
deliver the product into the customers. Finally, the Cashier, responsible for
the transactional interface between the company and its customers in
collecting money and greets the customers.
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Promotion
Promortion doesn't have to be expensive to be effective. First, to

promote it as a sustainable business, the sellers must educate the buyers
about the benefits of their product. The promortional tool that
Assumptgyupsal will use is through by giving Stubs to the buyers because
pay stub is beneficial as it helps employees to save the time they spent in
preparing the checks and dealing with issues . The sellers will give a brief
explanation about the product to the buyers and will also conduct a survey to
them. Also, it will include a signage to catch the customer's attention. The
eye-catching signage will be the effective way to spread the whereabouts of
the business or the logo itself. It can help the proponents by giving the
potential customers the information they needed to find the business or avail
the product. If the customers avail the product in the time of selling stubs,
they will get additional promotion of free iced tea drinks and bamboo
chopsticks.
Packaging
There is no physical evidence included for it is a food and beverage

category. But, it will promote clean and eco-friendly practices by using
disposable paper plates, paper cups and bamboo chopsticks as a promotion.
In this way, it can help the community to lessen the plastic that put danger on
the environment.
Process
Since the population inside the university is big, the business cannot
accommodate a lot of customers. In regard to this, the proponents will serve
Assumptgyupsal not in traditional way instead the customers should have
first a reservation before buying the product. Also, it will not serve in
unlimited way because eating takes a lot of time especially in the time of 1
hour lunch is not enough for the customers to enjoy unlimited food. The food
specifications in serving the pieces of pork are all the same. The proponents
will provide their outmost best and efforts on providing the best product that
will meet the satisfaction of the customers
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C. SWOT Analysis (7P's and PESTEL)
SWOT Analysis is a comprehensive aduit and competitive analysis that

analyzes the strength, weaknesses, opportunity and threats that may face by the
company. A SWOT analysis can help the business to determine where part of the
business they need to improve or focus so that they will overcome the problems
that the business encounter. SWOT analysis, help the sellers to fully understand
what is their business all about. They can plan and analyze situations for their
business.
Strength
 Unique product
 Affordable price
 Quality service
 Location
Weaknesses
 New Company- since the business still do not have loyal

customers and any reputation in the market, it will not be
availed immediately.
Opportunities
 Trendy- because nowadays people eat samgyupsal to relieve

stress after their work or studies.
 New- to offer something different tastes into the daily
customers food.
 Eco- friendly- opportunity to promote eco-friendly practices by
helping the community to lessen the plastic in the
environment.
Threats
 Competitors- other food stalls that also offers Korean cuisine.

 Vegetarian- to people who do not eat meat and does not like
Korean taste.
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 New Company- since the business still do not have

loyal customers and any reputation in the market, it will not be
availed immediately.
D. Marketing Budget
ITEM QUANTITY UNIT COST TOTAL COST

ADVERTISING
PRINTED STUBS 60 Php 100 Php 100
POSTERS 10 Php 500 Php 500
PUBLIC RELATION
ROOM TO ROOM 0 0
DISCUSSION
SALES PROMOTION
BAMBOO CHOPSTICKS
7 Pesos per pair 7 7 php per pair × 50 Php 350
50 pairs
CHOPSTICKS DESIGN
PRINTING 5 php × 50 pairs Php 250
5 Pesos per pair
50 pairs 0
DIGITAL MARKETING
FACEBOOK PAGE 0 0
TOTAL Php 1 200
Printed stubs- pay stubs efficiently keeps track of the monetary resources. It is
convenient it helps the employee saves time in preparing the checks, and dealing
with issues.
Posters- it creates and distributes the posters in a much cheaper form of advertising
than radio or commercial. Easily visible to the customers.
Bamboo chopsticks- it used as a promortional tool.
CHAPTER V: ORGANIZATIONAL PLAN
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This chapter will determine the process of identifying an

organization's immediate long-term objectives, formulating and monitoring
specific strategies to achieve them. It also entails staffing and resources
allocation and is one of the most important responsibilities of a management
team also it give importance to employees benefits and schedule. All in all
the process provides what the management needs to make effective
decisions about how the organization will reach its success.
B. Form of Ownership
The type of organization that the business chose is partnership

because it is one of the easiest and suitable for the business. Unlike other
organization like sole proprietorship it's owned by one person who receives
all the profit but unlimited responsibility and it is personally responsible for
its debts and liabilities. But in partnership it is owned by 2 or more people
going into business it’s simple and not expensive to set up, it gives wider pool
of knowledge, skills, and contacts. Also having a business partner will allow
you to share financial burden for expenses and capital expenditures needed
to run the business. This could result in more substantial savings than by
going it alone. With partner by sharing a labor work will lighten up load and
will give you more time in preparing your business.
C. Type of Organization
Vertical process is when a company controls more than one stage of
the organization structure. This is the process of the business in giving the
finished products into the buyers.
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Team Leader
Cook/ Server Cashier
D. Job Description and Job Specifications
Job Description describes the general tasks, duties and

responsibilities of position of a given employee. It composed a formal
account of an employee's responsibilities.
Team Leader
 Responsible for guiding the employees
 Responsible in organizing the work for employees
 Responsible for higher level of planning
 Ensure they reach their goals and tasks
Cook/ Server
 Prepares the food before arrival of the buyers

 Following food health, safety and clean procedure
 Prepares food for the specification of the buyers
Cashier
 Responsible for transaction with the customers

 Responsible for handling the cash
 Serves and greets the customers
 Checks what the costumers needs and wants
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Job Specification, is a written statement of educational

qualifications, specific skills, level of experience, communication skills required
to perform a job. It specified, the qualifications or skills needed by the person in
the job.
Team Leader
 Male or Female
 18- 30 years old
 Undergraduate
 1 year background work experience
Cook/ Server
 Male or Female
 Must have at least experience in cooking
 Must have/ knew appropriate hygiene
Cashier
 Female
 Must have good communication skills
 Must be friendly to the customers
E. Hiring Process
Steps in Hiring process and selection of employee the policy is to hire
and recruit a individuals who want to apply for the responsibility.
Posting of Job Vacancies
Submission of Retirement Papers
Initial Interview
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Submission of Medical Exam
Approval
Orientation
Actual Work
Steps in Hiring Process:
Posting of Job Vacancies- in starting a business you need to have workers to

work on. Spread that you will conduct a job hiring. It will be seen through
posters, flyers, brochure, and social media.
Submission of Retirement Papers- give or pass all the desired requirements.
Initial Interview- after the manager check all the application form, the chosen
aspirant will go through an interview with the manager.
Submission of Medical Exam- the applicant who passed the interview will go
through a medical examination.
Approval- written consent of company that approved/ permit the request

application form.
Orientation - the newly chosen applicant will have orientation about the rules
and regulations of the business and he/she will be train.
Actual Work- after passing all the hiring process the applicant can now
performed the actual work.
F. Employee Schedule
Indicated below is the daily work schedule of every employee in the

Assumptgyupsal business. This schedule must be strongly followed by everyone.
Employee Monday Tuesday Wednesday Thursday Friday
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Leader
Cook/ 7:00 am - 7:00 am - 7:00 am - 7:00 am - 7:00 am -
Server 5:00 pm 5:00 pm 12:00 pm 5:00 pm 5:00 pm
Employee Salary Scale
Position No. of No. of working Monthly Annual

Employees days per month Compensation Compensation
Leader 1 20 50,000 70,000
Cook/ Server 1 20 7,000 70,000
G. Compensation and Benefits
Compensation policy and rewards are very important in the business. It

is a tool used by the employers to encourage the employees to work hard
wherein they will also receive incentives, so they will be motivated and inspire
to work effectively. Furthermore, the purpose of this compensation policy and
benefits is to provide the employees a clear viewpoint of their incentives and to
establish a good performance job.
The company of Assumptgyupsal believes that all employees should

compensate fairly regardless of their age, religion, sexual orientation, or marital
status. Each employee is placed in the job classification that accurately reflects
his/her tasks and paid within the established pay range. Every employee will
receive their monthly salary in a monthly basis every 15 th of each month.
Employee Benefits
Employee benefits are part of the companys compensation policies.

These benefits are important inside the company because the company also
concerns about the overall health of their employee and their reason. A solid
employee packages are generally designed to provide protection against
financial hardship brought by unforeseen circumstances, such as illness or
injury.
Benefits:
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 Health plans
 Paid vacations, holidays or sick leave
 Bonus
Other benefits include:
 Employees who have completed the work attendance shall also

receive a gift card incentive that they can use in spa as a treat of the
company.
H. Management Policies (General Policies)
Management policies often reinforce and clarify standard operating

procedure in a workplace. The Assumptgyupsal written policies help
employers manage staff more effectively by clearly defining acceptable and
unacceptable behavior in the workplace and, set out the implications of not
complying with those management policies:
 Professional Conduct- the employee must have a professional conduct

and integrity. Employees should be respectful, mindful, and kind to
others. General cooperation between coworkers and supervision is
expected.
 Dress Code- employees are expected to dress appropriately for them

to look professional and hygienic.
 Company Property- such as equipment, vehicles, telephones, and etc

are not for private use. These devices are to be used strictly for
company business, and are not permitted to use unless authorized.
 Gadget use policy- employees are strictly prohibited to use their

gadgets during working hours only they are allowed to use during
their breaks.
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 Drug-free/ Alcohol-free/ Smoke-free Environment- employees are

prohibited from unlawfully consuming, disturbing, selling, and using
while on duty. In addition, employees are not be under the influence
of any controlled substance while at work, on company premises or
engaged in company business.
 Tardiness- employees are expected to arrive in time and be ready for

work. An employee who arrives 10 minutes after their selected
scheduled arrival time is considered tardy.
 Non-Discrimination Policy- the company prohibits discrimination or

harassment based on race, color, religion, sexual orientation, age,
marital status or any other status are protected by applicable law.
Sanctions/ Penalty upon Disobedience
1. First Offense
Oral Warning- verbal statement will be given upon the
employee that has violated a rule and/or regulation that such
violation may not continue
2. Second Offense
Written Reprimand- written formal to employee that he/she
has violated twice a rule and/or regulation.
3. Third Offense
Suspension- if employee continues his/her misconduct
he/she will be suspended for a specific number of hours or
days depends on what he/she violated. Notice of suspension
will be given to employee.
4. Fourth Offense
Discharge- employee has severly disobeyed the rules of the
24
company repeatedly.
VI. OPERATIONAL PLAN
This chapter contains the process of planning strategic goals and objectives to
tactical goals and objectives. The purpose of this chapter is to provide the day-to-
day tasks required to run the business these are the responsibilities in line with the
goals and objectives contained with the strategic. It includes here the service work
flow, costing of products, cost estimate of site requirement, raw materials,
equipment, suppliers and production schedule.
B. Service Work Flow
Greet the customer
Take order/s
Prepare the product
Cook the meat
Do proper plating
Serve
Thank the customer
1. Greet the customers first, for it is a way to attract the customers to

buy the product.
25
2. Take the order/s of the customers and listen to their

condition on their food.
3. After taking the order of the customers the sellers will have to
prepare the product.
4. While preparing the in-charge of kitchen should cook the meat.
5. After finished cooking the meat, the cook/ assistant will also do a
proper plating to look presentable and delicious to eat.
6. After plating the finished product, serve it to the customers.
7. Lastly, get the payment and thank the customers.
C. Costing of Product
Assumptgyupsal
Ingredient Unit Purchase Servings Unit Mark Selling

s Measurement Cost Cost Up Price
Pork Belly Kilo Php 280 15 Php Php Php

18.67 3.55 22.22
Lettuce Kilo Php 175 15 Php Php 2 Php

11.67 13.67
Ssamjang Gram Php 40 30 Php Php 2 Php

paste (depends 1.33 3.33
on kilo of
pork)
Kimchi Pack Php 15 Php Php 3 Php

266.67 17.78 20.78
TOTAL Php 60
ICED TEA LEMON
26
Ingredient Unit Purchase Servings Unit Mark Selling

s Measurement Cost Cost Up Price
Iced tea Pieces Php 234 60 Php Php Php

&Lemon 3.9 5.27 9.17
Water Gallon Php 50 60 Php Php 2 Php

0.83 2.83
TOTAL Php 12
Standard recipe of Samgyupsal:
Procedure 1. The first thing to do is to prepare the pork belly, ssamjang, kimchi,
lettuce, the materials and equipment needed for the product and drink such as
paper plates, paper cups, pitcher and griller.
Procedure 2. After preparing all the ingredients, materials and equipment needed,
the personel can now proceed to cooking. Grill the meat until the desired texture is
reached. Mix the ssamjang paste on the cooked meat.
Procedure 3. After mixing the meat with the ssamjang, set it aside. Get the pitcher
and mix the powder juice assigned for the day and mix it with water.
Procedure 4. Get a paper plate and put a tablespoon of kimch. Pick five leaves of
lettuce and put it along the kimchi and leave a space for the meat. Reheat the meat
before putting on it on the space provided and before handing it to the customer.
D. Cost Estimate of Site Requirement (Building, Leasehold

improvement, Rental)
Since the entity will be placed within the food court of the University of the
Assumption which is located at Unisite Subdivision, Del Pilar, City of San Fernando,
Pampanga. The cost of rental inside the University at food court per month is Php
13,000. This includes the, utilities expense and the sink.
A food booth is generally a temporary structure used to prepare and sell the
food to the general public. The site requirements that will be used is a food stand so
that a samgyupsal food stall will be nearer to the market because most of the
samgyupsal store/restaurant are outside the campus and because it is the efficient
27
kind of store to sell a large group of people or students that are situated
outdoors or in a school.
The proponents will get a business permit into the University for it act as
proof that business follows certain rules and to establish trust into the market. This
also proves that the enity is allowed to do such business.
E. Raw Materials, Equipment and Supplies
Raw Materials/ Ingredients
Raw Ingredients Description Sources
Pork Belly
The boneless cut of San Fernando Public

fatty meat from the Market
belly of a pig.
Lettuce
It is the most often used San Fernando Public

for samgyupsal. Market
Ssamjang Paste
Simply known as chili San Fernando Public

paste. Market
Kimchi
Famous traditional side San Fernando Public

dish of samgyupsal. Market
Lemon
Contains high level of San Fernando Public

vitamin C. Market
Equipment and Utensils for Production
28
Name of Equipment Description and Quantity Source Price

Uses
Electric Stove
A type of electric
stove that uses
2 San
electricity as a fuel
Fernando
Php
source to produce
Public
5,000
fire. It will be used to
Market
cook the products.
Tong is a kitchen tool

used for lifting or
holding the food. It
San Php 50
will be used for lifting
Fernando
the ingredients and 2
Tong Public
products easier while
Market
cooking and serving.
Stainless Bowl Round bowls of

varying sized are
used for mixing or
San Php
combining the
Fernando 240
ingredients when 2
Public
preparing recipes. It
Market
will be used to
marinate the pork
belly or meat easier..
Refrigerator Refrigerator is used

to keep food cold.
Sm store Php
Cold temperatures
Appliances 5,000
1
help food stay fresh
longer. It will use on
storing the pork and
lettuce.
Paper Plates A paper plate is a

disposable paper. It
29
will be used for San Php

serving the products Fernando 140
70
into the customers. Public
Market
Paper Cups A paper cup is

disposable cup made
San Php
out of paper and
Fernando 135
50
often coated with
Public
plastic or wax. It will
Market
used for the drinks.
Wooden Chopsticks Wooden chopsticks

that are shaped pairs
San
of equal-length sticks
Fernando
100 Php
that have been used
Public
100
in eating. It will used
Market
to be easier together
to hold in one hand.
Total Price Php

10,665
Supplies
Supplies Description and Quantity Source Price

Uses
Notebook A book with 1 National Php

blank page that Book Store 23
is used in writing
notes.
30
A ballpen is used 2 National Php

writing/checking Book Store 15
the list.
Ballpen
Dishwashing Liqui Dishwashing

liquid, known as
dishwashing
San Fernando
soap, dish
Public
detergent and 1 Php
Market
dish soap, is a 100
detergent used
to assist in
dishwashing
Sponge A sponge is a
tool or cleaning
aid made of soft,
San Fernando Php
porous material.
Public 20
Typically used 2
Market
for cleaning ...
Bacteria from
a kitchen sponge.
Total Php
158
F. Production Schedule
Schedule for buying the ingredients:
G. DAY MEAT DRINKS SIDEDISH
MONDAY BEEF ICED TEA LEMON KIMCHI
TUESDAY PORK ICED TEA LEMON KIM CHI
WEDNESDAY PORK ICED TEA LEMON KIMCHI
31
THURSDAY PORK ICED TEA KIM CHI
FRIDAY BEEF ICED TEA LEMON KIMCHI
Schedule for the week:
TIME MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
05:00- Buying of Buying of Buying of Buying of Buying of

06:30 supplies supplies supplies supplies supplies
06:30- Preparation Preparation Preparation Preparation Preparation

07:30
07:30- cooking and cooking and cooking and cooking and cooking and
02:30 selling selling selling selling selling
02:30- Packing and Packing and Packing and Packing and Packing and
04:00 cleaning cleaning cleaning cleaning cleaning
32
CHAPTER VII. FINANCIAL PLAN
This chapter it will includes the details, cash flow, income statement,
balance sheet, ad financial analysis. Financial plan is how the
proponents will handle the money. It is a comprehensive statement of
the company’s long-term objectives for security, a detailed savings
and investing strategy for achieving those objectives.
B. Income Statement
Income statement is also known as the profit and the statement if

revenue and expenses. The income statement is primarily focuses on
the company’s revenues and expenses during a particular period of
time. Financial statements is used for reporting a companys financial
performance over a specific accounting period, with the other two key
statements being the balance sheet and statement of cash flows.
33
C. Balance sheet, Cash flow and Financial analysis
34
35
36
CHAPTER VIII. APPENDICES
A. Survey Questionnaire
Name: Age:
Survey Questionnaires
This questionnaire serves as a survey for Assumptgyupsal which is a business
proppsed by grade 12 students taking up Accountancy, Business and Management
strand. Participation on it is a great help for them in acquiring necessary information
for the said business. Reharding with it, kindly answer the questions below and fill
out the box that corresponds to your answer.
Directions: Read the questions carefully and answer as accurately as possible. Check
the box with the answer of your choice.
1. What is your religion?

[ ] Catholic
[ ] Iglesia ni Cristo
[ ] 7th Day Adventist
[ ] Others please specify:___
2. Do you eat pork?

[ ] Yes
[ ] No
3. Have you ever tried Samgyupsal?

[ ] Yes
[ ] No
4. How often do you eat Samgyupsal?

[ ] Once a week
[ ] Twice a week
[ ] Once a month
[ ] Twice a month
5. If there will be a Samgyupsal stall in our campus, would you avail it?
37
[ ] Yes
[ ] No
6. If yes do prefer to avail it ala carte or unlimited?

[ ] Not limited/ ala carte
[ ] Unlimited
7. If yes, what sidedish do you prefer?

[ ] Kimchi
[ ] Small potatoes
[ ] Others please specify:___
8. How much are you willing to pay for the product?

[ ] 49 - 59 pesos
[ ] 69 - 79 pesos
[ ] 89 - 99 pesos
9. What kind of meat do you prefer?

[ ] Pork
[ ] Beef
10. What flavor of sauce do you prefer?

[ ] Sweet
[ ] Spicy
[ ] Sweet and Spicy
11. Which drink do you prefer the most to be paired with Samgy?
[ ] Cucumber lemon
[ ] Blue lemon
[ ] Pineapple juice
[ ] Apple Juice
38
B. Survey Results
39
40
41
C. Uniform Design
Employee Uniform
D. Physical Lay-out
Outside:
42
Inside:
E. Business Permit
43

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University of the Assumption Business Plan

Senior High School Assumptgyupsal

I. Executive Summary ……..…………………….………………………………………………….i

II. Business Description

III. Industry Analysis

IV. Marketing Plan

VI. Operational Plan

VII. Financial Plan

A. Survey Questionnaire …………...............................................................37

The Assumptgyupsal Company is located at the University of the Assumption

CHAPTER II. BUSINESS DESCRIPTION

Nowadays, Korean culture is very popular in the Philippines. It became

One of the most famous Korean dishes is samgyeopsal. Samgyeopsal is a

The company is built by the grade 12 students taking up Accountancy

Proposed Products and Services

The Assumptgyupsal decided to serve samgyupsal in different way such as it

The logo is simply derived from the actual look of samgyeopsal. To

CHAPTER III: INDUSTRY ANALYSIS

Korean cuisine is becoming prevalent in the food industry nowadays.

Samgyupsal is a popular Korean dish consisting of grilled pork belly. There

Some examples of international brands that branched here in the Philippines

Description of the Target Market

It is important inside the business to narrow your potential customer base on

The target market of Assumptgyupsal is the Senior high school students of

D. Demand and Supply Analysis

It is important to measure the relationships between the quantity of a commodity

 Actual demand – is the demand for the product or service that

 Future demand – is the projected demand, process of predicting the

1. Compute for the total number of consumers who are willing to

No. of Buyers = population × percentage of buyers

No. of Buyers = 1 501 × 71%

No. of Buyers = 1 066

ACTUAL DEMAND for SAMGYUPSAL 2019

No. of Buyers Frequency Survey Total

1 066 Once a week 14.7% 157

1 066 Twice a week 6.3% 134

1 066 Twice a month 27.4% 584

2. Compute for the potential demand. To determine the

Potential demand = no. of buyers × percentage of those who are willing to

Potential demand = 1 425 × 90.9%

Potential demand = 1 295

POTENTIAL DEMAND for SAMGYUPSAL 2019

Potential Frequency Survey Total

1 295 Once a week 14.7% 190

1 295 Twice a week 6.3% 163

1 295 Twice a month 27.4% 710

Annual Demand = (weekly actual demand × operating weeks) + (weekly potential

Annual Demand = (1 425 × 40) + (1 731 ×40)

Annual Demand = 57 000 + 69 240

Annual Demand = 126 240

 Growth rate= 3.37% per year.

Year 2019 2020 2021 2022 2023

Growth 4 254 4 398 4 546 4 699

 Competitors production: 200× 40

 Growth rate= 3.37% per year.

Year 2019 2020 2021 2022 2023

Annual 8 000 8 000 8 270 8 549 8 837

Growth 270 279 288 298

Projected 8 000 8 270 8 549 8 837 9 135

DEMAND AND SUPPLY GAP

Year 2019 2020 2021 2022 2023

Projected 8 000 8 270 8 549 8 837 9 135

Comparative Profile Matrix