Buko lé 

Cheese

Writing a Project Proposal

Presented to:

MS. MARIA LOUELLA C. TAMBIS

Instructor

Department of Liberal Arts & Behavioral Sciences

College of Arts and Sciences
Visayas State University
Visca, Baybay City, Leyte

In Partial Fulfillment of the Requirements for the course

Reading and Writing Skills

Submitted by:

Mariah Kyle Soller

Queenie Taripe
Joshua Ramon P. Torres
Josef Claudius O. Valenzona
Ma. Trishia Ynez B. Velasco
Aira Mae Verona

MAY 2, 2019
Title: Buko lé  Cheese

Proponent: Senior High School Students of the Visayas State University

Project Team: Project Leader

Queenie Taripe

Project Staff

Mariah Kyle Soller

Joshua Ramon Torres
Josef Claudius Valenzona
Ma. Trishia Ynez Velasco
Aira Mae Verona

Project Beneficiary: The Project Team and The Innovators

Project Location: VISCA Market, VSU, VISCA, Baybay City, Leyte

Implementing Agency: Organization and Management (Subject)

Budgetary Requirement: P2,000.00

Duration: 1 day (November 17, 2018)

I. RATIONALE

Some students of the Visayas State University especially those who are living in a
dormitory or boarding house tend to go to school with an empty stomach for having no
proper breakfast and just eat snacks in the market or any store around the campus. Food and
snacks are available almost anywhere in the school campus. VSU student’s despite being
known to research and experiment on different foods, they also like to try different kinds of
product and try to find which suits their taste especially at an affordable price.
We entitled our product Buko lé Cheese where you can buy buko, dynamite, and cheese
dog. We offer our products to the students in VSU and for any person who wants to try it. We
will be the one serving this product to our customers.

II. OBJECTIVES

General Objectives
The project aims to establish a Food Center for ready-to-eat food products in Visayas State
University to satisfy the preference of our customers.

Specific Objectives
Specifically the project is aimed to:
1. To produce affordable snacks for the customers here in VSU.
2. To produce snacks that are satisfying to their stomach.

3. To be able to improve Buko lé Cheese products.

4. To be able to sell Buko lé Cheese to other places.

III. METHODOLOGY

We built a stall in the market of Visayas State University to gain the attention of the
customers. Products were placed in a table in front so that people will easily notice it. Each
of us had an assigned task to do . We made sure that the products will not get cool down. We
also made sure that food sanitation was strictly followed. We also wore presentable clothes
for the customers and maintained the cleanliness of our stall.

IV. EXPECTED OUTPUTS

 Publicize information in social media

 Produce brochures and tarpaulins
V. BUDGETARY REQUIREMENTS

Items Amount
Supplies (Packaging, Marketing supplies, etc.) P325.00

Merchandise Inventory (Ingredients, etc.) P1,675.00

Total P2,000.00

VI. PROJECT SCHEDULE

Months
Activities
June July August September October November December
Formulating Business
Proposal
Deliberation of what
Products to Market
Preparation for the Event
Canvassing of Materials
and Ingredients
Contribution
Purchase of Products
Printing of Tarpaulin
Costing
Deadline of submission
for the Business Proposal

VII. MONITORING AND EVALUATION

Three food evaluation specialists will check and monitor the project twice a month.
This is also to ensure that the project to be implemented is free from any error, inaccuracy or
mistake. General meetings between project staffs annually will also be conducted to monitor
the progress of the project, to know if the strategy is still working and check how the project
is going. Key Performance Indicator (KPI) will be used to monitor how the project is
developing through time. Their evaluation will determine the progression of the project.

VIII. REPORTING

The project status and finances will be reported at the end of each day. The project status
will detail the completed tasks, ongoing tasks, and future plans while the financial report
will specify the used and remaining budget.