CHAPTER I

EXECUTIVE SUMMARY

The business name Puto Balanghoy for our company since, as implied by,
we don’t only sell standard Puto Balanghoy or what we’re familiar with. We
provide uncommon and cutting-edge product. It offers services that gives us as a
company a benefit because we produce such an inventive and distinctive product.
The company decided to launch this type of business in the Municipality of
Makilala since there is a sufficient demand for it and no other creative Puto
balanghoy in the area. The employees and family members are main targets of this
business. It shows how to get along with them, spent time with them, and
appreciate each and every moment of their existence while they are enjoying Puto
Balanghoy.

It is anticipated that the family members will enjoy exploring new terrain.
The advantages of Puto Balanghoy include the fact that there are few similar
products on the market, elegant packaging, and a variety of toppings option. This
product also provided two different packaging options for delivery, both of which
were elegant and serve to keep the product clean by preventing dirt. Given that
most of its rivals don’t provide this kind of service, Puto Balanghoy offers delivery
for customers who would prefer to avoid the inconvenience or difficulty of
traveling a distance to purchase their goods. Michelle L. Enog, Juralyn M. Moteng,
Kent Aron Doromal, and Ma. Gina M. Jadlocon. They were responsible for
ensuring successful operation and earning revenue. A brand new and distinctive
product, we offered by the company. There are four people working for Puto
Balanghoy Business: the cashier, cook, crew, and the purchaser. The business
offered a sizable selection of goods that were all-inclusive and sure to gratify the
costumers feel at ease, to satisfy their cravings, to make the most of every moment
they spend dining, and above all, to encourage them to experience the delicacies of
our culture, of which we as a Filipinos may be genuinely proud.

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Puto balanghoy offers the best and most convenient location to sample our nation’s
revolutionary cuisine product culture. It satisfies your appetites while providing all
the nutritional advantages.

CHAPTER II

THE INDUSTRY AND THE COMPANY AND ITS SERVICES

A. THE INDUSTRY
The Puto Balanghoy, located in Purok 36, Calis Subdivision, Makilala,
Cotabato, offers excellent services to other nearby Municipality while also offering

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their best traditional cuisine. To provide a genuine Puto Balanghoy for you, the
production procedure typically uses a classic dough recipe. The food industry was
created to turn steamed cassava into Puto Balanghoy with fillings and toppings.
Puto Balanghoy was a pleasant, cuisine, and familiar establishment but it really
needed more dining options. It provides the highest quality of Puto Balanghoy with
a distinct and flavorful flavor that satisfy the customer’s appetite.

B. THE COMPANY AND THE CONCEPT

BUSINESS LOGO

Figure 2.1 Business logo

Our company created this logo because we believe it accurately captures the
essence of our primary business. Furthermore, three Puto’s represent the company's
female partners, while one doughnut represents one of the company's male partners.

 We added some creative design to the border to represent the business owner's cr
eativity. There is also doughnut that symbolize worth it and affordable for the costumer's.

Business Location

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 Figure 1.2 Business Location

Figure 2.2 Business Location

The Puto Balanghoy business is located at Purok 36, Calis Subdivision,
Makilala, Cotabato.

Vision Statement
It aims to be one of the most excellent and innovative product. This product aims
also to be one of the most proud products.

Mission Statement

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To provide palatable food to our customer. To ensure that it will be satisfying for
their appetite and cravings.
Goals
Our major goal of PUTO BALANGHOY “ DIP IT AND LICK IT” is to have our
own establishment, partnership with other establishment and branches for us to be
able to apply our product not just in school, Municipality of Makilala but also
nearby Municipality.
Objectives
 To give good services and satisfaction of the customers cravings.
 To provide an affordable price and excellent product.
 To introduce our innovative product and to innovate the product by
providing customers a different flavors.
 To established market presence needed; Becoming and staying
profitable, excellent customer service; increase sales volume; and to
expand in the future.
 To provide excellent customer service by meeting their needs and
request.
 To serve the best Puto Balanghoy and have the nicest staff great
ambiance.
 To improve Puto Balanghoy online exposure by optimizing its social
media presence.
 Maximize revenue and minimize cost.

C. THE PRODUCT AND THE CONCEPT

The product was transformed into creative and intriguing.
It was a new plate in the food Industry and was situated at Purok 36, Calis
Subdivision, Makilala, Cotabato.
It was created to be the first Business in the Municipality of Makilala to
Distinct Puto Balanghoy with fillings and selection of toppings. The idea behind
Puto Balanghoy was attract more patrons by introducing its new culinary
masterpiece to the Municipality and its surrounding Municipalities. It provided

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excellent service to satisfy and assure customers. The business had the first ever
advantage in providing high-quality product for quick delivery and one of a kind
masterpiece because there was little rivalry among pizza shops as was noted. Puto
Balanghoy also provided cheaper fixed cost by negotiating a lengthy building lease.
D. ENTRY ANG GROWTH STRATEGY
The secret to success in the Puto Balanghoy industry was aggressive
marketing. Delivering product to your house was a typically an impulsive decision.
This needs an effective marketing effort using flyers and social media.
Additionally, Puto Balanghoy created a clever initiative to appeal to larger visitors
in places like resorts and hotels.
E. CONVENIENT
Programs included address customer feedback survey, and delivery cost
reply notes. In order to make it simpler for prospective customers to locate us and
to have quick access to product information, online response forms were made
available through online advertising surveys and messaging.

CHAPTER III
MARKETING RESEARCH AND ANALYSIS

A. Customers
Puto Balanghoy’s target audience was made up of workers and
family members in several Municipalities, demonstrate how to get along
with families and co-workers and the staff would enjoy trying new things.
B. Market size and Trends
In order to have a sufficient income, Puto Balanghoy choose to
live in a region with a sizable market. Facebook posting is a part of our
marketing plan because the majority of consumers use social media. We
are aware that most clients prefer to place their orders online these days

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 because it is less work for them. We promise to deliver the highest quality
services possible to ensure that they like and keep purchasing our products
in addition to receiving a profit.

C. COMPETITION AND COMPETITIVE EDGE

Direct Competitors

Direct Location Price

Range

JD’s Sandawa, Php 5.00 10.00

Kakanin KIdapawan
City
Antonio’s Poblacion Php 5.00-10.00
Kakanin Kidapawan

Indirect Competitors

Indirect Location Price

Competitors Range

Purple Yum Poblacion Php 25.00

Makilala

Mister Donut Poblacion Php 25-30..00

Makilala

Table 2.2 Direct and Indirect Competitors

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 The results of examination of the market competitors revealed that
JD’s Kakanin, Antonio’s Kakanin shared the same price range of Php 5.00 to Php
10.00 as the Direct Competitors. Puple Yum and J’CO, which have not the same
pricing as the Indirect Competitors.

Strengths:
 The best-tasting snack with a low
initial capital investment cost.
 The essential ingredients for "Puto
Balanghoy" are readily available
and easy to find.
 It could look more appealing than
the traditional ones due to
products that transform it into
delightful snacks.
Weaknesses:
 The price fluctuations of the
necessary ingredients may
have an impact on the “Puto
Balanghoy”.
 The product's shelf life
cannot be extended for a
week since doing so would
ruin its flavor and quality.

Opportunities: Threats:
 Because of the growing  The market for traditional
population, there will likely be an kakanin goods will be
increase in the need for snacks, affected by customers'
and kakanin goods are suitable for changing appetite and
customers who want to just save snacking habits.
money.  The majority of the market

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 Nowadays, individuals are has already been taken over
looking for cheaper snacks, and by the current kakanin
kakanin foods fit their specified manufacturers.
budget.

Table 2.3 SWOT Analysis

D. DEMAND STRUCTURE
Factors that Affects Demand

 Tastes and Preferences

Puto Balanghoy is a special dish with fillings, and variety of toppings to
suit everyone’s preferences.

 Market Size
Puto Balanghoy was situated in a sizable area with a lot of students and
worker who makes a good living.
 Income
Puto Balanghoy’s sites were also in areas with a sufficient income since
those with sufficient funds tended to spend or purchase more Puto
Balanghoy.

 Price of Related Goods

The demand for Puto Balanghoy may rise or fall depending on the cost of
other products on the market. For instance, if kutsinta kakanin became
more expensive, more people would choose Puto Balanghoy.

 Consumer Expectations
By placing our restaurants in wealthy neighborhoods, we were able to
guarantee higher spending because more customers made purchases based

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 on their projected future income and I anticipation of having money.
Customers anticipated enjoying a nice supper.

E. DEMAND ANALYSIS via INTERNET

The puto balanghoy was introduced by the company itself. It was made in a
special cassava, filled with dark chocolate and with various toppings. Because of
innovative approach to the company’s brand, the meticulous presentation, and the high
caliber of the cuisine, this locally owned fast food was positioned as a national franchise.
We offered delicious cuisine at a reasonable cost in an entertaining environment. The
item maybe accessible and available both within and outside the mall.

Demand via Survey

The demand structure showed the result of the demand survey we conducted.

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Figure 3.1 The figure displays the outcomes of the respondents' decisions on their puto balanghoy
cravings.

Figure 3.2 The figure indicates that when operations began, the puto balanghoy would
become well-known in Makilala.

Figure 3.3T he graph demonstrates that 76.1 % of 46 respondents —said they enjoy eating
pizza. This suggests that the respondents do in fact purchase puto balanghoy.

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Figure 3.4 The illustration shows that 65.2 % respondents are fond of eating
balinghoy with chocolate fillings.

Figure 3.5 According to the graphic, 91.3 % of the respondents indicated

they had never had never tried puto balanghoy. This suggests that the
respondents have not yet had the opportunity to consume puto balanghoy
with fillings and toppings

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Figure 3.6 The figure shows that 91.3% of respondents are willing to pay
Php 10.00-15.00 each.

Figure 3.7 According to the data, 67% of people prefer eating puto
balanghoy with tea.

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 CHAPTER IV.

THE ECONOMICS OF THE BUSINESS

A. Gross and Operating Margins

Month 1
Gross Margin = Sales – Cost of Goods Sold
Sales

= PHP78,000.00 – PHP31,954.00

PHP 78,000.00
=PHP46,046.00
PHP 78,000.00
= 59%
Operating Margin = Operating Income
Sales
= PHP23,560.00
PHP78,000,00
=30.20%

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Month 2
Gross Margin = Sales – Cost of Goods Sold
Sales
= PHP91,000.00-PHP29,184.00
PHP91,000.00
=PHP61,816.00
=68%
Operating Margin = Operating Income
Sales
=PHP 39,030.00
PHP91,000.00
= 43%

Month 3
Gross Margin = Sales – Cost of Goods Sold
Sales
= PHP104,000.00 –PHP29,354.00
PHP104,000.00
= 72%
Operating Margin = Operating Income
Sales
= PHP51,860.00
PHP104,000.0
= 50%

Month 4
Gross Margin = Sales – Cost of Goods Sold
Sales
= PHP109,200.00 – PHP 29,640.00

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 PHP109,200.00
= 73%
Operating Margin = Operating Income
Sales
= PHP56,810.00
PHP109,200.00
= 52%

CHAPTER V
MARKETING PLAN

A. OVERALL MARKETING STRATEGY

Production
The production process generally involved a natural food craft
recipe (to deliver an authentic puto balanghoy) for the customers. The puto
balanghoy offered exciting features with a unique reatailing. It was clearly
fulfilled the general requirements of eating puto balanghoy. This clearly
led to you to enjoy with remarkable tastes.
Pricing
The price of the product is not expensive and complex variable in
marketing strategies. The pricing decision ultimately affects an
organizations ability to stay in the market. So we applied the market
penetration pricing for our new product we started off with low
promotional prices. This pricing strategy allowed us to attract a large
number of costumers. Moreover, the informative and persuasive

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 promotional campaign supported the prices of our product helped us in
achieving, our objectives in getting a large a large market sales.

RECIPE PRICE
Hershey’s Kisses Chocolate
Php10.00
Haft dozen Php60.00
1 dozen Php120.00

Nips Chocolate

Php10.00
Haft dozen Php60.00
1 dozen Php120.00

Sesame Seeds
Php10.00
Haft dozen Php60.00
1 dozen Php120.00

Assorted Sprinkles

Php10.00
Haft dozen Php60.00

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 1 dozen Php120.00

B. SALES AND TACTICS

 Loyalty card
 Freebies
 Discount for wholesale
These sales tactics were strategy offered during snacks time.

Services and Warranty Policies

The store personnel ensured the proper preparation of the product or
recipe for the safety, experience in craving the new trend puto balanghoy. It
also had a service warranty for all unintentional prepared recipe for the
costumers.
Advertising and Promotion
Puto Balanghoy,used facebook page to maintained and promote the
business. The costumer were looked and to promote the menu and place orders for
takeout or dine in.
Prospected Location
Puto Balanghoy was located at Calis Street, Poblacion Makilala, Cotabato.
And it also near at Arellano Store. The store location attracted more workers and
other walk in individuals because it was located in crowded place which they can
easily avail our product.
Distribution
The source of the raw materials were come at Poblacion, Makilala ,
Cotabato. Our business was operated within good location because the store is
many adults, children and young people nearby and easy to find the store.

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 Chapter VI
DESIGN AND DEVELOPMENT PLANS

A. DEVELOPMENT STATUS AND TASK

We develop and upgrade the usual taste of puto balanghoy. We use more
variant and flavoring, as tolerated from plain puto balinghoy to puto
balanghoy with fillings and different toppings for costumer’s fun and
cravings.
B. DIFFICULTIES AND RISK

As for exploring new trends of food, vastly required compromised quality

of ingredients, friendly price, product availability and acceptance of the
newest market trends.
C. SERVICE IMPROVEMENT AND NEW SERVICE

As for other kakanin shops, espically Don Benitos or canteen that we

visited, services improvement should be more centralized on originality of
the taste. The uniqueness of product that made the customer remember and
recommend to others.

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D. SUPPLIES
Supplies Unit cost Quantity
(kg/g) per(kg) Total cost

Cassava 10 kls 100 P 1,000.00

Sugar 2 kl. 25 P 250.00

Nips 30 5 P 150. 00

Sesame seeds 4 10 P 40.00

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 Dark Chocolate 59

WHITE
CHOCOLATE 69

Sprinkles 4 10 P 40.00

Total cost 1,480.00

E. OFFICE SUPPLIES
Supplies Quantity Unit cost Total cost
No. per
item/box
Ball Pen 1 box P 85.00 P 85.00

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 Scissors 2 pcs P 15.00 P 30.00

Folders 2 dozens P 96.00 P 96.00

14,990.00
Total
F. MATERIALS AND EQUIPMENT

SUPPLIE QUA SPECIFIC COST TOTAL

S NTIT ATION PER COST
Y UNIT
STEAME 1 ALUMIN 1,150.00 1,150.00
UM
R
STANTE 1 GLASS 1,500.00 1,500.00

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HULMAH 2 CAN 5.00 240.00
4

AN
KINIVES 2 STAINLE P 63.00 126.00
SS STEEL
BOWLS 5 STAINLE 125.00 255.00
SS

TRAYS 2 STAINLESS 130.00 130.00

STEEL

TIMER 2 CLOCK 355.00 355.00

APRON 4 WATERPROO 150.00 600.00

F

HAIRNET 4 BLACK 20.00 80.00

STRETCHABL
E HAIRNET
TOWEL 4 COTTON 20.00 80.00
PLAIN

TABLE 1 PLASTIC 800.00 800.00

RATTAN

CHAIR 4 PLASTIC 640.00 640.00

RATTAN

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Total 5,956.00

CHAPTER VII
MANUFACTURING AND OPERATION PLANS
A. OPERATING CYCLE
Process Flow

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 The assign crew
At 8:00 am the cleans the table of The customers can
store open to the the dine-in choose either for
public customer after dine-in or take out.
using it.

While the
The cashier issue customer is
After ordering, the
a receipt as a waiting, the crew
customer the pays
proof of purchased starts processing
his/her order.
of the customers. the order of the
customer.

The cashier
repeats the The process is to
The customer then customer’s order be repeated from
proceeds to the for the the second step
cashier to choose conformation and once the new
and order. the cashier gives customer comes
the priority number into the store.
to the customer.

The crew then gets

the talk number
upon completing
the order to The store closes at
The second step indicate that the 5:00 pm. For dine-
once the new customer already in orders the
costumer comes gets the products customer enjoys
into the store. which he/she paid his/her order.
for.

On the other hand,

the take-out
order/s of the
customers and
enjoy eating
outside the store.

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Figure 7.1 Process Flow
It sought to standard size and streamline business procedures. The sequential
task help people to complete work efficiency.

Take the order of the

customers.

Prapare all the

Serve
ingredients

Prepare to assemblesd
the puto balanghoy in the
liner cup for the final
presentation

Production Flow

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 Takes
order of
Serve
the
customer

Prepare Prepare
for its final the
presentati ingredient
on s

Prepare
Wash the
the Puto
ingredient
Balangho
s
y

Start Mix the

cooking ingredient
s

Figure 7.2 Production Flow

The production flow was continuous movement of items

thought the production process. It enabled the product to create
services of stages on assembly line and large number of the same
goods were produced continuously in the production process.

B. Wastes Management & Disposal

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 WASTE MANAGEMENT

Figure 7.3 Waste Management

Waste management are the non-biodegradable, biodegradable and
recyclable. It’s easy to identify or which are the garbage that can we throw
are waste. Like the separated plastic wrapper of the junk foods, candies,
mineral bottle, bottle of the soft drinks. Put it on the respective waste
management & disposal. Also maintain/check not to mix the waste.

C. GEOGRAPHICAL LOCATION

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 Figure 7.4 Geographical Location

FLOOR PLAN

Stock Room

Figure 7.5 Floor Plan

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D. FACILITIES AND IMPROVEMENT
The store has the following facilities
 Comfort room
 Kitchen
 Dining area
 Parking lot
 Customers service

E. STRATEGY AND PLANS

Monitoring
The company regularly monitored the product. There was also an
evaluation on the level of satisfaction of the valued customers on the
services offered by the company. Through survey and evaluation, the
company can communicate to the customers by using feedback, comments
and suggestions. We had a regular inventory of supplies to avoid
overstocking and had a regular monthly financial statement to monitor the
financial including the assets and liabilities of the company.

F. REGULATORY AND LEGAL ISSUES

The firms needed to comply with government requirements:
PERMIT AND LICENCE COST
Purok clearance Php30.00

Barangay clearance Php65.00

Health certificate Php300.00

Figure 7.1 Permits and Licenses

CHAPTER VIII

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 MANAGEMENT TEAM

A. ORGANIZATION

Business Organization:

1. The type of business is a partnership

2. The partner assumed to have the capacity to finance the business
3. It assumed to be implemented in 2022.

B. ORGANIZATIONAL CHART

MANAGER/ CASHIER

MICHELLE L. ENOG

COOK CREW PURCHASER

KENT ARON L. DOROMAL MA.GINA M. JADLOCON JURALYN M. MOTENG

Figure 8.1 Organization Chart

Figure showed four required personnel to operate the business; the
structure of the management is arranged from the highest to lowest
position.

A. KEY MANAGEMENT PERSONNEL

The company had the following to keep the smooth operation of
the store; they are manager, crew, cashier, and purchaser.

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B. MANAGEMENT COMPETITIVE AND OWNERSHIP
Partners receive an equal portion because they had a stake in the
company. Each partner received their perspective portions of the yearly
income. Incentives and allowances were given to partners for managing
the business.
C. SALARIES AND WAGES

Salaries and Other Benefits

To achieve the company’s goals and objectives, the management
was reliant on the efforts of the workforce. Fair and equal benefits were
provided to all employees. According to the level of their positions as
specified by the Department of labor and Employment, the employees
were compensated. Additionally, they worked in groups where they
rewarded prudent risk-taking. SSS, Phil health, and Pag-ibig Fund
premiums will be determined by the contribution schedule. Occupational
health and safety eliminates/reduces occupational safety and health
hazards in the workplace and ensures safe and healthy working conditions.

POSITION DAILY ANNUAL

SALARY SALARY

Cashier 365 9,490

Cook 365 9,490
Purchaser 365 9,490

Crew 365 9,490

Table 8.2 salaries and wages

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 Phil health Pag-ibig SSS based on
based on fund Contribution
contribution (yearly) Schedule
(yearly) (yearly)

4.800 4,400 4.400

4.800 4.400 4.400
4.800 4.400 4.400
4.800 4.400 4.400
Table 8.3 Contribution

D. EMPLOYMENT AND OTHER AGREEMENT PLANS

Job Description
Position Job Responsibilities
/Duties
Manager/ Business management
Cashier degree for general
managers or master’s
degree in business
administration good
familiarity with various

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 business functions.
Strong work ethic and
excellent organization.
Purchaser Graduate of high school,
has the capability to
manage transactions,
possess strong
communication skill, and
be dependable, personable,
and friendly.
Cook Cooking classes or degree
in irrelevant fields, possess
a solid work ethic.

Crew A graduate Crew high

possess strong
interpersonal skill, are
dependable, personable,
and cordial with the
cashiers.
Table 8.4 Job Qualifications

Job Qualifications
Job Position Job Qualification

Manager /Cashier High school graduate

Have a good communication skill
Friendly and approachable

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Cook Any related course in culinary.
Have a good working ethics.

Purchaser High school graduate

Have a good communication skill
Friendly and approachable

Crew High school graduate

Table 8.5 Job Qualifications

Recruitment Perspective
Locating and hiring suitably competent persons for these positions.
To decide whether to hire someone or not, a manager and job application
interview was required.
Verify Preferences
The applicant must at least list their character references so that their
personal information and data can be followed up on.

The Medical Exam

The applicant must undergo a medical check to confirm their
physical health and fitness.
Placement of the New Employee
The qualified employee must complete training.

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Training and Orientation Program
This is done to give employee’s direction and information about the
organizations policies and processes, as well as to help them to develop the
skills they needs to do their jobs well.

CHAPTER IX
OVERALL SCHEDULE
A. Gantt Chart
ACTIVITIES

1 2 3 4 5 6 7 8 9 10

1. Conducting
business
feasibility.
2.
Repair of
building
3. Procurement
of materials and
equipment
4.
Hiring of
personnel
5.
Installation
6.

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 Project start
Table 9.1 Gantt Chart

CHAPTER X
THE FINANCIAL PLAN
A. Income Statement
PROJECTED INCOME STATEMENT
Fo r the fo ur m o nths p e rio d
ACCOUNTTITLE
DIRECTMATERIAL
Mo nth 1 Mo nth 2 Mo nth 3 Mo nth 4
GROSS SALES ₱78,000.00 ₱91,000.00 ₱104,000.00 ₱109,200.00
LESS: COSTOF GOOD SOLD ₱31,954.00 ₱29,604.00 ₱29,929.00 ₱29,939.00
Ra w m a t e ria l in v e n t o ry , b e g . ₱0.00 ₱100.00 ₱150.00 ₱200.00
Ad d : Pu rc h a se s, Ra w m a t e ria l ₱12,620.00 ₱13,120.00 ₱13,200.00 ₱13,200.00
To t a l G o o d s Av a ila b le fo r Sa le ₱12,620.00 ₱13,120.00 ₱13,200.00 ₱13,200.00
Le ss: Le ss m a t e ria l En d in g In v e n t o ry ₱100.00 ₱85.00 ₱75.00 ₱65.00
DIRECTMATERIALUSED IN PRODUCTION ₱12,520.00 ₱13,135.00 ₱13,275.00 ₱13,335.00
GROSS PROFIT ₱46,340.00 ₱61,396.00 ₱74,079.00 ₱79,261.00

LESS:OPERATING EXPENSES
Sa la rie s a n d Wa g e s ₱38,272.00 ₱38,272.00 ₱38,272.00 ₱38,272.00
Ut ilit ie s ₱500.00 ₱500.00 ₱500.00 ₱500.00
Pe rm it a n d Lic e n se s ₱420.00 ₱420.00 ₱420.00 ₱420.00
Re n t a l ₱500.00 ₱500.00 ₱500.00 ₱500.00
Re p a ir a n d Ma in t e n a n c e ₱100.00 ₱100.00 ₱100.00 ₱100.00
O ffic e Su p p lie s ₱0.00 ₱0.00 ₱0.00 ₱0.00
To ta l Op e ra ting Exp e nse s ₱39,792.00 ₱39,792.00 ₱39,792.00 ₱39,792.00

DIRECTLABOR ₱9,568.00 ₱9,568.00 ₱9,568.00 ₱9,568.00

MANUFACTURING OVERHEAD ₱7,336.00 ₱6,916.00 ₱6,916.00 ₱6,916.00
TOTALMANUFACTURING COST ₱32,554.00 ₱29,619.00 ₱29,679.00 ₱29,819.00

ADD:WIP INVENTORY,BEG. ₱0.00 ₱100.00 ₱150.00 ₱200.00

COSTOF GOOD SOLD AVAILABLE FOR MANUFACTURING ₱32,554.00 ₱29,619.00 ₱29,679.00 ₱29,819.00
LESS:WIP INVENTORY END ₱500.00 ₱450.00 ₱400.00 ₱350.00
COSTOF GOOD SOLD AVAILABLE FOR SALE ₱32,554.00 ₱29,769.00 ₱29,279.00 ₱29,469.00

ADD:FINISHED GOODS INVENTORY BEG. ₱0.00 ₱100.00 ₱150.00 ₱200.00

COSTOF GOOD AVAILABLE FOR SALE ₱32,554.00 ₱29,269.00 ₱29,429.00 ₱29,669.00
LESS: FINISHED GOODS ,INVENTORY END ₱100.00 ₱85.00 ₱75.00 ₱65.00

COSTOF GOOD SOLD ₱31,954.00 ₱29,284.00 ₱29,354.00 ₱29,604.00

Table 10.1 Income Statement

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B. Statement of Financial Position
PROJECTED STATEMENTOF FINANCIALPOSITION
For the four m onths pe riod
Pre -op e ra t iona l Mont h 1 Mont h 2 Mont h 3 Mont h 4

Assets
Current Assets
Cash on Hands ₱7,336.00 ₱20,000.00 ₱25,000.00 ₱30,000.00 ₱35,000.00
Inventory ₱0.00 ₱2,000.00 ₱2,000.00 ₱3,000.00 ₱4,000.00
Total Current Assets ₱7,336.00 ₱21,000.00 ₱27,000.00 ₱33,000.00 ₱39,000.00
Non-Current Assets
Equipment ₱5,956.00 ₱5,956.00 ₱5,956.00 ₱5,956.00 ₱5,956.00
Accomolated ₱497.08 ₱541.45 ₱595.60 ₱661.80
Total non-Curret Assets ₱5,956.00 ₱5,458.92 ₱5,414.55 ₱5,360.40 ₱5,294.20
Total Assets ₱13,292.00 ₱32,414.92 ₱38,370.55 ₱44,316.40 ₱50,250.20

Total Payable ₱9,001.00 ₱13,700.00 ₱24,271.00 ₱25,571.00

Total Liabilities ₱9,001.00 ₱13,700.00 ₱24,271.00 ₱25,571.00
Partners Equity
Enog ₱7,500.00 ₱8,103.50 ₱10,275.00 ₱18,200.25 ₱19,178.25
Doromal ₱7,500.00 ₱8,103.50 ₱10,275.00 ₱18,200.25 ₱19,178.25
Moteng ₱7,500.00 ₱8,103.50 ₱10,275.00 ₱18,200.25 ₱19,178.25
Jadlocon ₱7,500.00 ₱8,103.50 ₱10,275.00 ₱18,200.25 ₱19,178.25

10.2 Statement of Financial Position

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C. Statement of Cash Flow
PROJECTED STATEMENTOF CASH FLOW
Fo r the fo ur m o nths p e rio d

Ye a r Be g in n in g Mo n t h 1 Mo n t h 2 Mo nt h 3 Mo n t h 4
CASH FLOW FROM OPERATING ACTIVITIES
C a sh C o lle c t e d fro m c o st u m e rs ₱78,000.00 ₱91,000.00 ₱104,000.00 ₱106,200.00
Pa ym e n t t o Sup p lie rs o f Ma t e ria ls ₱12,620.00 ₱12,620.00 ₱12,620.00 ₱12,620.00
Pa ym e n t fo r Sa la rie s a n d Wa g e s ₱38,272.00 ₱38,272.00 ₱38,272.00 ₱38,272.00
Pa ym e n t of Em p lo ye rs C o n t rib ut io n ₱0.00 ₱0.00 ₱0.00 ₱0.00
Pa ym e n t fo r Un t ilit ie s Exp e n se s ₱500.00 ₱500.00 ₱500.00 ₱500.00
Pa ym e n t fo r p e rm it s a n d lic e n se s ₱420.00 ₱420.00 ₱420.00 ₱420.00
Pa ym e n t fo r Re n t Exp e n se s ₱1,000.00 ₱1,000.00 ₱1,000.00 ₱1,000.00
Pa ym e n t fo r Re p a ir a n d Ma in t e n a n c e ₱200.00 ₱200.00 ₱200.00 ₱200.00
Pa ym e n t fo r O ffic e Su p p lie s ₱14,990.00 ₱14,990.00 ₱14,990.00 ₱14,990.00
Pa ym e n t fo r Ad v e rt isin g Exp e n se s ₱0.00 ₱0.00 ₱0.00 ₱0.00
Pa ym e n t fo r Inc o m e Ta x Exp e n se s ₱9,001.00 ₱9,001.00 ₱9,001.00 ₱9,001.00
CASH FLOW FROM INVESTING ACTIVITIES ₱997.00 ₱13,497.00 ₱26,797.00 ₱28,697.00

Ac q u isit io n of Fixe d Asse t s ₱7,336.00

C a sh O ut Flow fro m In v e st in g Ac t iv it ie s ₱7,336.00

CASH FLOW FROM FINANCING ACTIVITIES

In v e st m e n t fro m Pa rt n e rs ₱13,292.00
C a sh In Flow fro m In v e st ing Ac t iv it ie s ₱13,293.00

TOTALCASH OUTFLOW ₱7,336.00

ADD:CASH,BEGINNING ₱12,620.00 ₱13,120.00 ₱13,120.00 ₱13,200.00
CASH,ENDING 10.3 Statement of 7,336.00
Cash Flow
₱

CHAPTER XI

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 PROPOSED COMPANY OFFERINGS

A. Desired Financing
Puto balanghoy started the business with an initial investment of Php. 450.000. The
prospective source to meet the financial requirement of the project will be from the
personal funds of the proponent. Companies come to know that the initial stage a
company may need additional funding so the company will raise funds through
borrowing or additional investment from partners

B. Capitalization

PARTNERS AMOUNT OF CAPITAL

CONTRIBUTION
MICHELLE L. ENOG ₱7,500.00
KENT ARON L. DOROMAL ₱7,500.00
JURALYN M. MOTENG ₱7,500.00
MA. GINA M. JADLOCON ₱7,500.00

C. Use of funds
The running expenses, such as utilities, salaries and wages,
renovations, and taxes, will be covered by the starting capital. The
startup cash will also be utilized to make capital purchases for the
company's future advantages. The money should be used wisely, for
the Puto balanghoy development and enhancement.

APPENDICIES

1. Do puto balanghoy is one of the people’s choice for cravings?*

Yes
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No

2. Do you think puto balanghoy will be famous in calis street?*

Yes
No

3. Are you fond of eating puto balanghoy?*

Yes
No
Maybe

4. If you’re going to choose what flavor will you choose?*

puto balanghoy with Choco fillings and topped white chocolate.
puto balanghoy with white chocolate white fillings and topped assorted
sprinkles.
puto balanghoy with Choco filing and sesame seeds on the topped.
puto balanghoy with dipped dark chocolate and topped Nips
5. Do you ever tried eating puto balanghoy?*
Yes
No
Maybe

6. Are willing to pay 10 to 15 pesos?*

Yes
No

7. How many piece/s do you eat  puto balanghoy?*

1-2
3-4
5-6

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8. Which type of eating  puto balanghoy do you prefer?*
puto balanghoy with tea (2-3 person)
puto balanghoy with free souvenir
puto balanghoy with photo booth

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