Business Plan

CALOOCAN HIGH SCHOOL 36
1 Senior High School

Accounting, Business and Management
A Business Plan
presented to the Faculty of Senior High School
CALOOCAN HIGH SCHOOL
10 Avenue, Grace Park, Caloocan City, Metro Manila
th
-
in partial fulfillment of the requirements in
Entrepreneurshiip
Terrenal, Grace Antonette T.

Quiambao, Lianne Acel B.
Balatucan, Joan F.
Atanacio, Marjorie L.
Mores, Annarica M.
Ochada, Daniel Mark G.
Higo, Stephanie
Mayor, Princess
Grade 12 – 1ABM
Mr. Adam Codera

Entrepreneurship Adviser
36

EXECUTIVE SUMMARY
Silouge is a service business under the hospitality industry that is
managed by its eight owners. It is located at the back of the SM Grand
Central, Caloocan City. Each of the owners will be investing ---- each and ----
will be gathered in total.
The store will be managed by the manager, under them is the chef and
the cashier. Under the chef, there are three cooks. Under the cashier, there
are three employees.
Based on the results of the financial analysis of the store, it is anticipated that
the entity will make a profit at the end of the accounting period and that it will
raise its sales, expenses, assets, owner's capital, and decrease its liability
each month. By applying ratio analysis, it is demonstrated that the store is
able to turn its assets into cash, pay short-term commitments with or without
selling its goods, create profit thanks to the owners' investments and its
assets, and anticipates remaining in business for a very long time.


ACKNOWLEDGMENT
The entrepreneurs express their heartfelt gratitude to everyone who
contributed in some way to the completion of this business plan.
The Almighty God for the gift of wisdom and knowledge, as well as for
giving the entrepreneurs the courage to completion of this business plan.
Mr. Adam Codera, for his patience in explaining and teaching the
researchers how to perform their study. His brilliant thoughts contributed
significantly to the enhancement of the business plan.


Table of Contents
Chapter 1........................................................................................................................8
BUSINESS DESCRIPTION AND STRUCTURE.................................................8
Business Name.....................................................................................................8
Objectives...............................................................................................................8
Nature of the Business.........................................................................................8
Location of the Business......................................................................................9
Chapter 2......................................................................................................................10
MANAGEMENT......................................................................................................10
Logo......................................................................................................................10
Identification Card...............................................................................................11
Types of Business Operation............................................................................13
Job Descriptions..................................................................................................14
Gantt Chart...........................................................................................................19
Organizational Chart...........................................................................................20
Consumable.........................................................................................................20
Non-consumable.................................................................................................21
Transaction or Process Flow.............................................................................22
Chapter 3......................................................................................................................24
MARKETING...........................................................................................................24
Value Proposition................................................................................................24
Unique Selling Proposition................................................................................24
Target Market Profile..........................................................................................24
Market Segmentation.........................................................................................25
Marketing Mix......................................................................................................26
Product Description............................................................................................30
Service or Product Offered................................................................................32
Factors Affecting the Target Market.................................................................33
Price Study...........................................................................................................34

SWOT Analysis....................................................................................................35
Chapter 4......................................................................................................................36
Financial Assumptions.......................................................................................36
Source of Funding...............................................................................................40
Financial Analysis...............................................................................................40
Financial Projections..........................................................................................40
Chapter 5......................................................................................................................40
SOCIO-ECONOMIC..............................................................................................40
Customer..............................................................................................................40
Employees...........................................................................................................41
Government.........................................................................................................41
Community...........................................................................................................42
Legal Taxation......................................................................................................42
Business Permit and Licenses / Particular Amount.......................................43
Registration with BIR..........................................................................................44
SSS.......................................................................................................................48
APPENDICES..............................................................................................................51
CURRICULUM VITAE.................................................................................................2

Table of Figures
Figure 1: Location...............................................................................................9
Figure 2: Logo...................................................................................................10
Figure 3: Front of the Identification Card......................................................11
Figure 4: Back of the Identification Card......................................................11
Figure 5: Uniform..............................................................................................12
Figure 6: Gantt Chart........................................................................................19
Figure 7: Transaction Flow..............................................................................22


Chapter 1
BUSINESS DESCRIPTION AND STRUCTURE
Business Name
Silouge
The name “Silouge” is chosen because it is from the word “vogue” the
magazine. This is to instill that our silog business has higher class than other
silog businesses in a very affordable price.
Objectives
 To be able to provide our customers with the highest quality food at the
most reasonable pricing with the most effective service.
 Make silog menus that are inexpensive and diverse.
 To become the ‘Best Tapsilogan’ in Caloocan City
Nature of the Business

Silouge is a business that operates in the food sector. The business will
provide breakfast and lunch to the residents of Caloocan City, who are
constantly on the go. The residents of Caloocan City make up the business's
target market, particularly students who purchase lunch for school and those
who work. The population of Caloocan City will be counted to determine the
market size. Customers will only buy food for takeout when they visit the
physical store.

The item is packaged in a handle-equipped box. One cup of fried rice and a
portion of their preferred cuisine are included in the package, along with a
spork (spoon and fork). The clients can pick from 8 different food options. The
food may be enjoyed anytime, anyplace, and will be simple to transport thanks
to the packing.
Location of the Business
Figure 1: Location
The location is behind the SM Grand Central at Caloocan City. The place is
chosen with the following criteria: (1) the number of people who passes by
and (2) the accessibility of the place.


Chapter 2
MANAGEMENT
Logo
Figure 2: Logo
Silouge is a business that provides food to its clients. It provides
prepared meals that are reasonably priced. The food is contained in a
portable box that can be taken anywhere. Because of the inexpensive yet
good food, it mostly caters to residents of Caloocan City, mainly students. Up
to Pup 30.00 is the price range. They can order rice and a dish that will
definitely fill them up for that money.
Identification Card
Figure 3: Front of the Identification Card


Figure 4: Back of the Identification Card
This is the company’s identification card with the person personal
information, indicating their full name with the emphasis on their last name,
their position in the company, their address, email address and their
employee number. The identification at the back also includes the emergency
contact of the employee for safety purposes.
Uniform

Figure 5: Uniform
Uniforms remind restaurant staff that they're part of a team that they're
working towards a common goal of providing the best service that they can.
With a clean and decent uniform, our stuffs can work and move easily with our
comfortable attire.
Forms of Organization
The researchers established a business that focuses on Silog Meals for
the consumers' affordability while still allowing them to have a tasty and
affordable meal in their limited time. The proponents chose partnership as
their company structure. According to Murray (2020), a business partnership
is a legal relationship formed by a written agreement between two or more
people or businesses. The partners put their money into the business, and
each partner shares in any profits and bears a portion of any losses. All
partners in the business also have independent power to secure contracts and
loans. The Silogue will be part of a general partnership. The ideal form of

business for Silogue is a partnership seeing as: This is a simple concept to
grasp. Furthermore, liabilities are not limited and can be paid by taking the
assets of the owners, meaning that each partner is responsible for the legal
obligations of the business under the terms of the partnership agreement. The
business's start-up costs are projected to be minimal, and it will be possible to
split profits among its partners. Silogue will also be registered with the
Securities and Exchange Commission (SEC) as a legal and judicial body.
Types of Business Operation

Silouge is a service business, specifically in hospitality industry. A
company that provides services to clients is known as a service business.
Transportation, cleaning, travel, hospitality, maintenance, and consultation
are a few variations of these roles (Indeed, 2021). The hospitality industry is
defined as a broad group of businesses that provide services to customers.
Its focus is to provide customers with unique and satisfactory experiences for
a cost.
Job Descriptions
Manager
Plan, direct and co-ordinate the operations of a business, division,
department or operating unit. Plan and maintain systems and


procedures for operating efficiency. Manage staff for optimum
performance.
 Hiring, training, motivating and coaching employees as they provide
attentive, efficient service to customers, assessing employee
performance and providing helpful feedback and training opportunities.
 Resolving conflicts or complaints from customers and employees.
 Monitoring store activity and ensuring it is properly provisioned and
staffed.
 Analyzing information and processes and developing more effective or
efficient processes and strategies.
 Establishing and achieving business and profit objectives.
 Maintaining a clean, tidy business, ensuring that signage and displays
are attractive.
 Generating reports and presenting information to upper-level managers
or other parties.
 Ensuring staff members follow company policies and procedures.
 Other duties to ensure the overall health and success of the business.
QUALIFICATIONS:
 Bachelor’s degree in business, management, or related field.


 More education or experience may be preferred or required.
 Strong understanding of business management, financial, and
leadership principles.
 Excellent communication, interpersonal, leadership, coaching, and
conflict resolution skills.
 Time and project management skills.
 Ability to analyze processes and information, identify problems and
trends, and develop effective solutions and strategies.
 Commitment to providing exceptional service to customers and support
to staff members.
CASHIER
 Cashiers scan items, ensure that prices are quantities are correct, and
collect payments. They also assist customers by explaining or
recommending items, answering questions, and processing exchanges
or refunds.
QUALIFICATIONS:
 Process sales transactions
 Calculate the cost of products or services


 Accept payments
 Calculate and return change when required by the payment method
 Maintain adequate change denominations in the cash drawer and
request additional change
 Answer customer questions about products or services
 Reconcile cash drawers and sales receipts
 Report issues with equipment
 Work as a team to meet store sales goals
 Handle customer complains
 Process layaways, returns and exchanges
 Maintain clean and tidy checkout area
 Assist in stocking and rotating merchandise
 Scan and bag items accurately and efficiently
 Stay up to date on merchandise promotions, advertisements and
product information
CHEF
 Chefs are culinary professionals trained in all aspects of food
preparation. Their main responsibilities include planning menus,
overseeing the kitchen staff, and ensuring that the food meets high-
quality standards.

QUALIFICATIONS:
 Ensure that all dishes are cooked well and presented in an
aesthetically pleasing way
 Oversee food preparation, checking that all kitchen staff are performing
their duties
 Monitor equipment quality and order new equipment as needed
 Help the restaurant determine how much food and supplies need to be
ordered
 Train new kitchen staff
SERVICE CREW
 The Service Crew is responsible for presenting menus to patrons. He/
She takes orders and answers questions on meal items. He/ She
makes recommendations and serves food/beverages to customers. He/
She prepares the bill that itemizes total meal costs and sales taxes. He/
She performs cashiering duties.
QUALIFICATIONS:

 High school diploma or equivalent required
 Must be able to pass a background check and drug test
 Some experience in the restaurant industry preferred
 Must have reliable transportation
 Availability during evenings and on weekends
 Able to learn computerized ordering system
 Fluent in English
 Basic math skills, ability to make change
 Friendly demeanor and a positive attitude
 Trustworthy and reliable
 Commitment to excellent customer service
 Able to handle working in a fast-paced environment


Gantt Chart
Figure 6: Gantt Chart


Organizational Chart
Figure 6: Organizational Chart
Consumable
 Hotdog
 Maling
 Tocino
 Tapa
 Ginisa Mix
 Rice

 Cooking Oil
 Onion powder
 Garlic powder
 Styro Meal Box
 Plastic Spoon
 Ketchup
 Egg
 Turmeric Powder
Non-consumable
 Super Kalan
 Serving spoon
 Cleaning Equipment
 Measuring Spoons
 Food Container
 Cooking Set

Transaction or Process Flow
Figure 7: Transaction Flow


Utilities
 For out electric
consumptions.
 For out water
consumption.
Table 1: Utilities

Chapter 3
MARKETING
Value Proposition
Silogue promise to provide a service that runs from the heart and
intuition, delivered by friendly, approachable and helpful staff. Skills to ensure
quality in you as a customer. Providing quality products in any field we provide
be it advice or help choosing a gift we are always here to help you. Our
customer enjoys and relaxes being a happy buyer.
Unique Selling Proposition

"Wake up your taste buds"
We chose this tagline in our business because most of the people eat
silog meals every morning especially those who work who don't have time to
cook or prepare their food. And of course when they eat our silog meals, they
can only say "yummy or kabog" because of the taste of our silog meal. They
can start their day with a good mood because of our good food silog meal.
Target Market Profile

The target market of Silogue will be those consumers who are finding
affordable meals that can ease their budget. Also, the business will consider
those individuals who look for a meal around 40 pesos which has proved to be
students and workers under c to f income bracket. The researcher has also

put into mind those individuals who take into consideration those customers
who look at the best quality within their budget.
Market Segmentation
Silogue would be considering different area of the consumers’ division
with it terms to the following aspect: Demographic of the target market (Age,
Sex, Marital Status, Geographic’s, Social Class, Lifestyle and Psychographic).
As this will determine the target market of the business. Also, in this part the
researchers will be able to identify the main consumers, determine the
demand of the market, and show how the product meets the demand.
Demographics Characteristics
Age 8 years old above
Sex Male and Female
Marital Status Single
Married
Geographic’s Residence of Area and nearby Municipalities
Social Class Low Income but not Poor (Php 10,000 below)

Lower Middle: (Php 10,001 – Php 43,000)
Lifestyle Those people who would like to consume silogue
with their meals
Psychographic Consumers that were considering the flavor,
availability, price, appearance as well as the quality
of the product
Marketing Mix
This part will contain the different foundations of the business’
strategies within the process of selling, promoting, setting the price as well as
the target area to start the business. In this part, the entity may have the
chance to be recognized by its consumers with the different ways of exposing
the business itself. Below show the 4p’s of marketing (Product, Price, Place
and the Promotion) which will determine the standard of the entity in terms of
their marketing strategies.
Product Offering (Price)
Silouge will offer a wide range of variety of meals that are affordable at
the best quality. The table below illustrates the products available by the silog
meals.

Product Name Product Image Price
Tapsilog P40.00
Malingsilo P40.00
g

Hotsilog P40.00
Tocilog P40..00
Pricing Strategy (Price)
The pricing strategy of Silouge will be the Price Penetration model. This helps
attract customers to the newly established business, allowing the owners to
establish a foothold within the market. The Business will capitalize on the
quality of their product to keep the customers loyal to the business as Price
Penetration is focused on providing customers with affordable prices that beat
competitors. Making the business a much better choice compared to its rivals.
Sales Distribution (Place)


Silouge will be make used of direct selling which can help the
company to build a long-lasting customer relation in a low price. Usually, start-
up businesses used these strategies to have a high retention rate with their
future potential clients as well as it is also good for expanding the said
business without any hesitation.
Advertising and Promotion (Promotion)
Silouge will use the following ways to promote their business:
1. Facebook Advertisement
Facebook Advertising has now become one of the most mainstream ways of
advertising to consumers. This is also a crucial factor to get the word out
towards the customers as most of the target market happens to use
Facebook. This form of advertising helps advertisers target their customers
based on their desires, which is perfect in connecting the owners to their
target audience.
2. Word of Mouth
The quality in the products of the business will be a major factor to boost the
company’s sales. The customers will have a positive experience with how
affordable and amazing the Silog available is. This would lead customers to
tell their friends and get them onboard to visit and purchase Silog from the
business.

3. Offering Loyalty Card
Loyalty cards help a business maintain customers. Penetration Pricing with a
Loyalty card will allow a lot of customers to come to the business and say
loyal to it. This combo of allows them to capitalize on the target market as
much as possible. Letting them purchase more and more from the business,
and not allowing rivals to take them away.
4. Offer 10% off Sundays
This form of promotion will allow customers who love deals and social
gatherings to easily choose the business over rivals. The business will gain a
lot of customers thanks to this promotion as those who love deals will be
drawn in. This also extends to those who would like to purchase the treat and
split the bill with their friends.
Product Description
Hotsilog
~ Hotdogs, garlic fried rice, and fried eggs make up the dish known as
hotsilog. This is typically consumed for breakfast in Filipino homes along with
pickled shredded papaya (atchara) and banana ketchup as a condiment.
Tapsilog

~ A common Filipino morning meal called tapsilog is made out of beef tapa,
fried eggs, and garlic fried rice. Serve it with diced cucumber, fresh tomatoes,
and a spicy vinegar dipping sauce.
Tocilog
~ On one plate, tocilog, a meal from the Philippines, is made up of fried tosino
(cured beef), sinangag (fried rice), and itlog (fried eggs). It is a variant of the
popular tapsilog breakfast dish from the Philippines.
Malingsilog
~ Chinese luncheon meat from the food maling with garlic fried rice, and a
sunny side up egg.
Service or Product Offered

 The Silouge cares to their customer a lot. The services that will be
done by the company are cooking their meals, preparing their meals,
cleaning the area, and washing the plate. They will be incorporating the
good customer service and proper grooming in order to attract
customers.
Products to buy
 Tapsilog
 Malingsilog

 Hotsilog
 Tortasilog
 Tocilog
Special offer
 Deliver their meals
Various entertainment
 Free use of Wi-Fi
 Free use of board games and other form of entertainment
 Free table and books for those students who wants to read and study
Factors Affecting the Target Market

1. Good Customer Service. The Silogue will set proper ways on how to
handle customers. They will ensure to treat customer fairly and experience the
best quality service inside the premises.
2. To give Satisfaction to Customer. The Silogue will serve good food and
provide a good ambiance which will give impact for them to go back. The
employees should show a pleasing personality for the customer will lower the
tension of each situation. With that the business will have Wi-Fi, recreational
activities and music while waiting for their order to be sold.


3. To have a clean and order shop. The customer will be given impact
regarding the look of the store. As this will be the basis for their stay. A clean
and order shop will reflect a clean food and they will ensure that they will
receive the best quality of food that they expect.
Price Study
PRODUCT OFFERED SILOUGE TAPSILOGAN NI

MEALS MAMA LENG
HOTSILOG Php. 40 Php. 54
TAPSILOG Php. 40 Php. 57
TOCILOG Php. 40 Php. 60
MALINGSILOG Php. 40 Php. 55
Table 2: Price Study


SWOT Analysis
Strengths
 Accessibility of the place
 Flexible (Can order online and offline)
 Attractive store design/layout
 Great value products
Weaknesses
 Couldn’t accommodate too much online orders
 Lack of people
 Difficult to generate publicity
 Strong existing competitors
Opportunities
 Ability to adapt to new trends
 Increase of Gen Z consumers because of the business name
 Attract new customers through special offers
 Further develop our sales/service team
 Grow customer loyalty/retention


Threats
 Inflation
 Coronavirus
 Rising fixed costs
 Consumers becoming more price sensitive
 Disruptive new competitors
 Competitors introducing better/improved products


Chapter 4
Financial Assumptions
Silouge
Projected Statement of Comprehensive Income
For the month of January 31, 2023
Revenue:
Sales ₱ 120,000
Cost of Gods Sold ₱ 23,837
Gross Revenue: ₱ 96,163
Expenses:
Utilities Expenses ₱ 600
Tax Expenses ₱ 6,530
Salaries Expense ₱ 26,664
Sanitary Expense ₱ 250
Total Operating Expenses: ₱ 34,044


Ingredients
Purchase of Raw Materials
Item Quantity per Unit Price Amount
production
(monthly)
Tapa 20 x 20 kilos ₱ 250 ₱ 5,000
Hotdog 20 x 20 kilos ₱ 140 ₱ 2,800
Maling 20x 20 can ₱ 69 ₱ 1,380
Tocino 20 x 20 kilos ₱ 180 ₱ 3,600
Margarin 2 x 2 kilos ₱ 75 ₱ 150
Ginisia Mix 6 x 6 packs ₱ 58 ₱ 348
Rice 100 x 2 sacks ₱ 33 ₱ 3,300
Cooking Oil 20 x 20 liters ₱ 70 ₱ 1,400
Onion Powder 3 x 3 packs ₱ 19 ₱ 57
Garlic Powder 3 x packs ₱ 19 ₱ 57
Ketchup 7 x 7 gallons ₱ 70 ₱ 490
Egg 20 x 20 trays ₱ 90 ₱ 1,800
Turmeric 3 x 3 packs ₱ 19 ₱ 57
Powder
TOTAL: ₱ 20,439

We looked for the high quality yet affordable super kalan to cook our dishes
and we found Aling Dings’ product, which is the super kalan. It is worth 22o
pesos only and it fits our need.


Utilities
Water Bill
For the water bill of our business, we will consume 300 per day. This is
to maintain the cleanliness of the food and the area.
Electricity Bill
For the Electricity Bill of our business, we will consume 300 per day.

Tools and Materials
Tools and Quantity per Unit Price Amount
Materials production(monthly)
Disposable 7 x 45 kilos ₱ 45 ₱ 315
spoon
Stainless 5 x 5 pcs ₱5 ₱ 25
spoon
Food 3 x 3 pcs ₱ 120 ₱ 360
Container
Kitchen Tool 1 x 1 set ₱ 209 ₱ 290
Set
Measuring 1 x 1 pcs ₱ 88 ₱ 88
Spoon
Stainless 1 x 1 pcs ₱ 68 ₱ 68
Tong Clips
Plastic Mini 10 x 10 packs ₱ 10 ₱ 100
Plastic 7 x 7 packs ₱7 ₱ 49
Ketchup
Styro Foam 20 x 100 pcs ₱ 100 ₱ 2,000
(lunch box)

TOTAL: ₱ 3,295

Sanitary Materials and Tools
Sanitary Quantity per Unit Price Amount
Materials and production
Tools (monthly)
Broom and 1 x 1 set ₱ 100 ₱ 100
Dustpan
Cleaning 5x5 ₱ 10 ₱ 50
Towel
Dishwashing 1 x 1 gallon ₱ 100 ₱ 100
liquid
TOTAL: ₱ 250

Workers Compensation
Representation of Employee’s Compensation
Employee’s Monthly Wage
Male Staff ₱ 47.62 per hour x 5 ₱ 6,666
working hours per day
x 28 days every
month
Female Staff ₱ 47.62 per hour x 5 ₱ 6,666
working hours per day
x 28 days every
month
TOTAL: ₱ 13,332

Representation of Owners Salary
Owner’s Monthly Salary
Ochada, Daniel Mark ₱ 6,666
Terrenal, Grace Antonette ₱ 6,666
TOTAL: ₱ 13,332
Representation of Silouge
business taxes and licenses for the beginning operation
Business Taxes
BIR ₱ 500
BARANGAY PERMIT ₱ 500
DTI REGISTRATION ₱ 530
MAYOR’S PERMIT ₱ 5,000
TOTAL: ₱ 6,530

Source of Funding


Financial Projections
Financial Analysis

Chapter 5
SOCIO-ECONOMIC
Customer
Great customers are aware that a technology's success is a two-way
street. You will most definitely need to assist them, but you will also need their
assistance. Highly successful customers simply start with this attitude, though
this will manifest itself in a number of other ways that are also on the list.
Once more, this is primarily a matter of attitude and frequently depends on the
personality of the person or people you are working with. However, a
company's attitude frequently determines the kind of people they hire, which
in turn determines the attitude. People who are aware that in order to use your
technology to its full potential, they must truly own it. To suit their needs, they
must be able to configure and alter it instantly. These are the people who find
a lot more satisfaction in figuring things out on their own and view needing to
ask for assistance as a sign of personal failure. The majority of the time, your
best clients will be as independent as you let them be. But keep in mind that
this requires you to provide them with independence. Although it seems too
good to be true, it most definitely occurs. Each of us hopes that our clients will
become better clients. For this reason, there is Customer Success. The need
to draw boundaries still exists, though. The best way for a customer to get

what they need occasionally is to pay your business for services or training.
The savviest clients are aware of this and prepare. Excellent sales
representatives can help customers get ready for this possibility.
Employees
Having engaged employees is necessary as we build this business, because
they desire to provide a reliable and professional thing, the employees
contribute to the company's performance and growth in their work. They earn
enough money from that performance in terms of salaries and benefits.
Government
The configuration of the Government are the majority of enterprises must
authenticate with the state government. Other types of businesses, like
partnerships or holding companies, require other types of registration. The
purpose of this filing is typically to define the level of financial liability that the
proprietors of the business have.
Community
The company will be utilizing its resources and strategies to sustain its inflow
and outflow. Selling its own products will be the main source of revenue that
can develop opportunities in society and will create additional innovation for
the condiment industry. With that, the company name will be obliged to pay
the due taxes on its income that is generated from conducting business within

the locale. This will increase the coffers of their location here, which will
subsequently aid their cause in providing better products to their consumers.
Also, the entity is obligated to fulfill its responsibility to its community by
conducting the following corporate social responsibility activities that will assist
the government in sustaining its area.
Legal Taxation
The business will be declared under a sole proprietorship and will declare as
Non-Vat registrant. The company will also be classified as Barangay Micro
Business Enterprise (BMBE) to support local goods and will have the benefit
to trim down the cost of taxes needed to pay. The following below are the
requirements for the mentioned parameters:


Business Permit and Licenses / Particular Amount

BIR Registration
P 530.00
DTI Registration
P 230.00
Mayor’s Permit (Sanitary and Fire Permit Included)
P 5,000.00
Barangay Permit
P 1,000.00
Total
P 6,760.00

Registration with BIR




Who Should File BIR Form 1903?
Corporations and partnerships, whether owned by Filipinos or foreigners
(resident/non-resident)
Non-stock, non-profit organizations
Cooperatives
Associations (e.g., homeowners associations, labor unions, etc.)
National government agencies
GOCCs
LGUs
To secure a certificate of registration with BIR:
1. Complete all the requirements and proceed to the RDO where your
business is located.
 2 original copies of accomplished BIR Form 1903
 1 photocopy of the SEC Certificate of Incorporation (in case of
corporations) or Certificate of Recording (in case of partnerships)
 1 photocopy of Articles of Incorporation or Articles of Partnership
(whichever is applicable);
 1 photocopy of the BMBE Certificate (if applicable)
 1 photocopy of Franchise Document for common carriers (e.g. PUVs,
PUJ, etc.)

 1 photocopy of the Permit to operate if under PEZA or BOI; and
 1 original copy of board resolution if transacting through a
representative.
2. Secure a Queuing Number for the New Business Registrant Lane from
Guard
3. Submit the Requirements and Pay the Registration Fee
4. Apply for the Transfer of Registration (if Applicable)
5. Pay the Registration Fee of ₱500 Plus ₱30 Documentary Stamp Tax
6. Claim the COR, ATP, and “Ask for Receipt” Notice Upon Approval
7. Attend the Scheduled ‘Taxpayer’s Initial Briefing’
SSS
The registration of company organizations or employees as SSS and
Home Development Found members is a labor necessity (PAG-IBIG). This is
due to the Philippine Social Security System's (SSS) mandate to develop,
promote, and perfect a sound and viable tax-exempt social security system
that will promote social justice and offer members and their beneficiaries
meaningful protection against the risks of disability, illness, maternity, old age,
and death.


1. Kindly complete out this form in (2) copies and accomplish necessary parts
as follows:
Parts I and III are for the Employer's Main Office.
Parts II and III are for Employer Branch Office only.
2. With a completed Employment Report, turn in this form to the SSS office
that is closest to you.
Specimen Signature Card (SS Form L-501), Specimen Signature Form R-1A,
and a drawing of your business address.
3. The form must be accompanied by the necessary supporting
documentation and be signed by the proper parties:
3.1 If Main Office
Signatories with Legal Personality
The sole proprietor or, in his absence, the legal spouse, or, in neither of their
absences, any agent who holds a Special Power of Attorney (SPA) for the
managing partner of a partnership.
Corporate President, Chairman or Corporate Secretary Cooperative Chairman
or Corporate Secretary Non-stock / Non-profit Corporation President,
Chairman or Corporate Secretary Manning Agency with Foreign Principal
President, Chairman or Corporate Secretary.


APPENDICES
Name (optional): o SHS Activity Area

Strand & grade level: o Room delivery
Age: o Online Pre order
o 14-19 6. What service/s do you prefer
o 20-25 when purchasing a Silouge?
o 25 and above o Free delivery
1. Have you tried eating Silouge? o Physical store
o Yes 7. How often do you use social
o No media?
-If not, are you willing to try this? o Less than an hour a day
o Yes o 1-3 hrs a day
o No o 7-9 hrs a day
2. What is your consideration when o 4-6 hrs a day
buying a Silouge? o 10 hrs or more
o Taste 8. What social media platform do
o Appearance you use
o Packaging most often?
Others: o Facebook
3. How much is your daily o Instagram
allowance? o Tiktok
o 50 below Others:
o 50 - 99 9. What type of advertising are you
o 100 - 149 most
o 150 - 200 attracted to?
o 200 above o Digital
4. How much are you willing to pay o Print advertising
for a Silouge? o Word of mouth
o PHP 15 10. When are you most likely to buy
o PHP 25 Silouge?
o PHP 30 - PHP 40 o In a good mood
5. Where do you want to buy a o When Stressed
Silouge? o In a bad mood

o When Hungry Others:


CURRICULUM VITAE
Atanacio, Marjorie L.
600 - A Calle Uno St. Caloocan City
Contact No: 0995-883-4583
E-mail address:
marjorieatanacio@gmail.com
Work Experience: N/A
Recognition and Awards:

 Consistent Top Student
Secondary
Senior High School: Caloocan High School
Accountancy Business and
Management
SY. 2021 - Present
Junior High School: Manila Central University - 2020

Calle Cuatro, Morning Breeze
Subdivision, Caloocan, 1400
Kalakhang Maynila
Primary
Morning Breeze Elementary School - 2017

Pilar Rd, Morning Breeze Subdivision, Caloocan, Metro Manila
Personal Information
Civil Status : Single
Birthdate : March 17, 2005
Balatucan, Joan F.

Address: 358 Julian Felipe St.

Brgy. 8, Sapang Saging,
Caloocan City
Contact #: +639127486548
E-mail Address:
balatucanjoan965@gmail.com

 Consistent Honor Student
 Champion during municipal meet (Arnis)
 1st runner up during provincial meet (Arnis)
 5th runner up during broadcasting division
 1st runner up speech choir
Secondary
Management
SY. 2021 - Present
Junior High School: Jamorawon National High School -

2020
Jamorawon Milagros, Masbate
Primary
Jamorawon Elementary School - 2017

Jamorawon Milagros, Masbate
Birthdate : October 21, 2005


Higo, Stephanie
109 Stotsenburg St. 10th Ave., Caloocan
City
Contact No: 096664527317
E-mail address: Stepheyhigo43@gmail.com
Recognition and Awards: N/A
Secondary
Management
SY. 2021 - Present
Junior High School: Caloocan High School - 2021

F. Roxas St, Grace Park West,
Caloocan City, Metro Manila
Primary
Gregoria De Jesus Elementary School – 2017

P. Sevilla St. 10th Ave, Caloocan City
Birthdate : November 18, 2003

Mayor, Princess M.
20-A yellow bell street araneta village,
Potrero, Malabon City
Contact No: 0938-590-8005
E-mail address:
mayorprincess30@gmail.com
Recognition and Awards: N/A

• With honors
Secondary
Management
SY. 2021 - Present
Junior High School: Bagong Barrio National Highschool -

2021
M. Decastro St. Bagong Barrio,
Primary
Bagong Lote Elementary School - 2017

81 Bagong Barrio, Potrero, Malabon
Birthdate : October 22, 2004
Character Reference:

Melanie Tabanda Owner of Paulyne’s Store 09816775053


Mores, Annarica M.
Blk 19 Lot 28 Salmon St., Dagat-dagatan,
Caloocan City
Contact No: 096664527317
E-mail address: annaricamores@gmail.com

 Consistent Honor Student in Junior High School
Secondary
Management
SY. 2021 - Present

Primary
Libis Talisay Elementary School - 2017

Gen. Luna Extn., Caloocan City
Birthdate : July 04, 2005

Ochada, Daniel Mark G.

16 L. Bustamante St., Caloocan City
Contact No: 0956-7245-768
E-mail address:
danielmarkochada71@gmail.com

 With honors
Secondary
Management
SY. 2021- Present
Junior High School: Maria Clara High School - 2021

7th Avenue Maria Clara Street
Primary: Cecilio Apostol Elementary School –

2017
7th Avenue Maria Clara Street
Birthdate : July 27, 2005

Quiambao, Lianne Acel

B.
#38 Milagrosa St. Bagong Barrio
Caloocan City
Contact No: +639460582642
E-mail address:
lianneacelquiambao@gmail.com

 4th Place District Level in Category Pagkuha ng
Larawang Pampahayagan
 10th Place Division Level in Category Pagkuha ng
Larawang Pampahayagan
 Regional Participant in Category Pagkuha ng Larawang
Pampahayagan
 With Honors
Secondary
Management
SY. 2021 - Present

Primary
Bagong Barrio Elementary School - 2017


Birthdate : August 15, 2005

Terrenal, Grace Antonette T.

Kaunlaran Village, Caloocan City
Contact No: 0919-617-4334
E-mail address:
graceterrenal0918@gmail.com

 Supreme Pupil Government P.I.O Candidate
 Supreme Pupil Government Vice Mayor Candidate
 7th Place District Level Copy Reading and Headline Writing
 EDDIS Representative: Copy Reading and Headline Writing
 Student Coordinating Body P.R.O Candidate
Secondary
Management
SY. 2021 - Present
Junior High School: La Consolacion School, Balagtas -

2020
Balagtas, Bulacan
Primary
Tuktukan Elementary School – 2017

Tuktukan, Guiguinto, Bulacan
St. Martin De Porres Catholic School

Guiguinto, Bulacan

Birthdate : September 18, 2004

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Business Plan

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CALOOCAN HIGH SCHOOL 36

1 Senior High School

Terrenal, Grace Antonette T.

Mr. Adam Codera

2 Senior High School

Silouge is a service business under the hospitality industry that is

managed by its eight owners. It is located at the back of the SM Grand

will be gathered in total.

are three employees.

each month. By applying ratio analysis, it is demonstrated that the store is

assets, and anticipates remaining in business for a very long time.

3 Senior High School

The entrepreneurs express their heartfelt gratitude to everyone who

contributed in some way to the completion of this business plan.

giving the entrepreneurs the courage to completion of this business plan.

researchers how to perform their study. His brilliant thoughts contributed

significantly to the enhancement of the business plan.

4 Senior High School

5 Senior High School

6 Senior High School

7 Senior High School

8 Senior High School

BUSINESS DESCRIPTION AND STRUCTURE

silog businesses in a very affordable price.

most reasonable pricing with the most effective service.

 Make silog menus that are inexpensive and diverse.

 To become the ‘Best Tapsilogan’ in Caloocan City

Nature of the Business

9 Senior High School

Location of the Business

and (2) the accessibility of the place.

10 Senior High School

prepared meals that are reasonably priced. The food is contained in a

good food, it mostly caters to residents of Caloocan City, mainly students. Up

definitely fill them up for that money.

Figure 3: Front of the Identification Card

11 Senior High School

Figure 4: Back of the Identification Card

This is the company’s identification card with the person personal

contact of the employee for safety purposes.

12 Senior High School

The researchers established a business that focuses on Silog Meals for

affordable meal in their limited time. The proponents chose partnership as

their company structure. According to Murray (2020), a business partnership

is a legal relationship formed by a written agreement between two or more

13 Senior High School

business for Silogue is a partnership seeing as: This is a simple concept to

business's start-up costs are projected to be minimal, and it will be possible to

Securities and Exchange Commission (SEC) as a legal and judicial body.

Types of Business Operation

company that provides services to clients is known as a service business.

Transportation, cleaning, travel, hospitality, maintenance, and consultation

defined as a broad group of businesses that provide services to customers.

Plan, direct and co-ordinate the operations of a business, division,

department or operating unit. Plan and maintain systems and

14 Senior High School

procedures for operating efficiency. Manage staff for optimum

 Hiring, training, motivating and coaching employees as they provide

attentive, efficient service to customers, assessing employee

performance and providing helpful feedback and training opportunities.

 Resolving conflicts or complaints from customers and employees.

 Monitoring store activity and ensuring it is properly provisioned and

 Analyzing information and processes and developing more effective or