Lyceum of The Philippines University - Laguna: International School

Lyceum of the Philippines University -
Laguna
International School
CHAPTER I
Background of the Study
Introduction
Everything seems to be fast paced under the presence of globalization, continuous
advancement in technology, and growth of industries which makes the world market bloom with
so much competitiveness from all the firms and establishments flourishing over the course of
time.
One of the industries that will never die down is the food industry, not for the sole reason
of food being a necessity to the people but because of the techniques, discoveries, fuse, and
innovations made in order to present something new in large scale market which has a vast ray of
preference and desires for a specific food product.
As the food industry continue to grow and make big steps toward unique marketing
strategy, the external environment in which none have control over is suffering the effects of
irresponsible waste management of food.
Therefore the researchers used a product that is already well known in the huge market
that the country, if not the world has today for them to have easier way of marketing the product
to the consumers. As envisioned by the proponents, healthier alternatives are used to lessen
harmful effects to the human health, such ingredients are almond milk, turmeric powder, coconut
sugar and the supposed food scrap- watermelon rind.
Each ingredient has its own distinctiveness which makes the product seem unharmonious
but that is mainly the point- to make a product that will make an impact in the market for its
unique characteristics. Siopao may be considered “old-fashioned” or “too traditional” yet the
product has been continuously present in the market which is a good implication that such food
product, even if innovated, will last in the market if marketed well.
This study looks in the issue of inefficient used of ingredients with depth since mass
losses start from improper use of raw materials thus resulting to more food scraps than the actual
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food produced. The proponents aim to impart to other food enterprises the need to lessen food
wastes and improve food production without contributing to the already existing pollutants.
Food being essential cannot be taken for granted by thinking that anything will sell out
since the market needs it. The trend in the food industry has been changing constantly which can
either break or make an existing company. Perhaps, it is not enough to settle with just one unique
characteristic in the product rather different strategies must be exerted in order to counter attack
differences that may cause disturbance in the production of business. If the product
In this paper, both the internal and external factors of the business are given equal
importance in making decisions for the product and the company. Thus allowing the proponents
to have a better insight to the possible scenario they might encounter over the course of
production. They put a lot of considerations as to how they would want the customers to perceive
the product and as they pursue bigger supply with the increase of demand, they put into mind the
need to ensure that no resources whether raw materials, human resources or equipment will be
put into waste which is often caused by ineffectiveness in dealing with such resources,
mishandling of investments or insufficiency of funds.
Market Overview
Opening a business means that you are sure where the preferred target location and
market is and business as a whole is always open for everyone, but opportunity is the key to open
a business and Market research can be a way to help a company determine what needs to be
improved and what has to be retained in order to present their product in the best way possible. A
market overview is a brief synopsis of a commercial or industrial market. Its aim is to provide a
current snapshot of a market in order to better understand its key features. These summary
reports profile the important criteria of a market so as to inform further marketing activity (Mira
Information, 2016). Therefore, it is that important for the proponents to know and determine the
feasibilty and viability of JackPao as a product made from the inspiration of Siopao but has a
different flavor in the bun and a healthier choice of filling since organizing a research can help
maintain the company’s control over making the product.
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Filipino cuisine is influenced principally by China, Spain, Mexico and the United States.
The Chinese influence goes deep into Philippine cooking, and way beyond food names and
restaurant fare (Revolvy, 2006). As a result, Filipinos became fond of eating food with different
texture, taste and appearance which is greatly affected by the way a certain food was cooked.
One of the most popular adapted food is Siopao which has a soft texture, moist appearance due
to steaming.
Steaming is a distinct cooking process where vitamins and minerals in food are well
preserved Cooking with steam helps in conserving the fiber, color, texture and flavor of
vegetables. It also helps in preserving the water soluble B & C vitamins, potassium, phosphorus
& zinc so that one can gain the important nutrients from boiled vegetables. Steaming sustains
90% of the antioxidants present in fresh vegetables (Balance Nutrition, 2016).
China is one of the main countries that made steaming popular for they have been using
it since ancient time. Furthermore, most of their cuisine involve steaming in the process of
making it some of which are gua bao siomai, and one of the most popular- Siopao.
Siopaos are even more interesting as they are a combination of both uncooked and
cooked food items, food preparation methods, and manners of cooking. The exterior of siopao
consists of a wheat product (flour) while the interior consists of a soy sauce marinated meat cut,
and the combined ingredients are then steamed together. This displays the intricacy of Chinese
cuisine which was adopted and incorporated into Filipino cuisine.
In many Chinese cultures, these buns are a popular food, and widely available. They are
also popular as a portable snack or meal that is sold in a Chinese restaurant or by the sidewalks.
This product contains carbohydrates, protein, vitamins and minerals that provide energy and
have additional functions in your system. Both vitamins and minerals are also essential for
everyday biological processes.
Understanding the history of Siopao and how it began will help the proponents get a grip
of what make the product last in the market for a long period of time and what factors are loved
by many Filipinos especially those residing in Calamba which is where the chosen location lies.
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A market analysis is a quantitative and qualitative assessment of a market. It looks into the size
of the market both in volume and in value, the various customer segments and buying patterns,
the competition, and the economic environment in terms of barriers to entry and regulation (The
Business Plan, 2013).
One of the factors that affect a business’ stability is the number of possible markets it
may cater, and this can be determined through the population of people in a certain area. As of
2015 census, there are 454,486 people from Calamba wherein from that population there are 310,
421 people at the age of 15 to 64 years old. It is a good place for putting up a business since it
has a large population. In the year of 2014, Calamba is a first-class city that has an annual
average income of ₱2,501,048,126.00 (Philippine Statistics Office, 2016). Since the average
annual family income of Filipino families was approximately 267 thousand pesos they can afford
to buy a product that has a low-price value.
Research Framework
 Theoretical Framework
The development of the theoretical framework helps to clarify your implicit theory in a
manner that is more clearly defined. The theoretical framework is how you conceptualize the
nature of your research problem, its basis and the analysis you will choose to investigate that
problem. This framework determines how you perceive, make sense of, and interpret your data
also the explanation of the theoretical framework helps the reader understand your perspective
and context (Statistics Solutions, 2018). Moreover, the said framework must demonstrate an
understanding of theories and concepts that are relevant to the topic of your research paper and
that relate to the broader areas of knowledge being considered (Stockholm: Copenhagen
Business School Press, 2013).
According to Simoes and Dibb (2001) brand image plays an important role in service
industry since it persuades customers with a sense of acceptance and trustfulness. In relation to
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this, research finding states that there is a direct relationship between service quality towards
customers’ perception which in turn contributes to the brand image of a product or company
(Bloemer et al, 1997).
Figure 1.1 Theoretical Framework
In 1985, Parasuraman, Zeithaml, and Berry developed a service quality model which is
named as SERVQUAL model or PZP model. Initially they created different dimensions of the
service quality by determining the similar criteria in the evaluation of customers. In 1988 they
had conducted an empirical study to measure the service quality towards the customers’
perceptions by using ten dimensions as a basic structure. The results indicated that some
variables in these ten dimensions overlapped with each other. As a result service quality,
tangibility, reliability and responsiveness remain constant while the remaining six determinants
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were compressed and categorized into the last two dimensions which are assurance and empathy
(Parasuraman et al., 1988).
As the ending result there are five service quality dimensions that affect customers’
satisfaction in the modified version of SERVQUAL and these are:
Tangibility
Is the dimension which is related to the physical environment, facilities and the
employees’ appearance. In this particular dimension the company is said to focus on how the
business will appeal to the consumers in terms of its interior and design.
Reliability
Pertains to the ability to carry out the services consistently and accurately. One of the
major factors that consumers tend to consider most of the time is the consistency of a business’s
performance in relaying its services by doing so we can ensure and instill trust and loyalty to the
customers.
Responsiveness
Deals with the willingness of the employees in helping the customer to solve the
problem. Service orientation is a must as determinant for consumers in trying out a new services
or product.
Assurance
Talks about the adequate knowledge that the employees possess and the ability of the
employees in entrusting the confidence. In serving people, it is a must for each employees to
establish a pleasing personality that can handle any circumstances that might happen while
running the business.
Empathy
Is associated with the organization that provides a caring and individualized attention to
their customers. Serving requires not only effort but also the will to make sure that what the
customers’ expect would be achieved through consistent and exemplary performance.
Buttle (1996) mentioned that SERVQUAL model is been used widely in measuring
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customers’ perceptions towards various types of services. SERVQUAL as a model can help the
company identify the internal factors that affect a consumer’s perception about our product and
services which will later on be helpful in maintaining the business performance and its strengths.
There are various factors that are deliberately considered by every firm to ensure that as a
company they are working in accordance to their promise to the consumers that will purchase
their product. Ante views each factors essential to the production and outcome of the product for
it affects the value and even the overall performance of the company.
In Figure 1.1 the five dimensions in the SERVQUAL model are the internal factors that
will affect the consumers’ perception about service quality. Meanwhile the inverted triangle
shows the waste hierarchy which serves as the external factor. The researchers chose this kind of
framework to show the relationship between internal and external factors of a business and how
both factors will result to the perceived service quality.
The waste management hierarchy is a concept that promotes waste avoidance ahead of
recycling and disposal. The shortened version of the hierarchy, ‘reduce reuse recycle’ is
frequently used in community education campaigns, and has become a well-recognized slogan
for waste reduction and resource recovery. The waste management hierarchy can be traced back
to the 1970s, when the environment’s movements started to critique cite of disposal-based waste
management. Rather than regarding ‘rubbish’ as a homogenous mass that should be buried, they
argued that it was made up of different materials that should be treated differently – some should
not be produced, some should be reused, some recycled or composted, some should be burnt and
others buried (John Gertsakis and Helen Lewis, 2003).
This concept focuses on the measures to be taken so as not to create any type of wastes in
the first place. According to this principle, the manufacturing industries should make use of less
hazardous materials in the design and manufacturing of the products. They should develop
strategies to have a cleaner and an eco-friendly working environment.
As seen in the inverted triangle, Prevention is the one that is given the biggest part which
means that is the one given most of the priority. Conversely to this, Disposal is the least favored
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for waste management.
Conceptual Framework of the study
As stated by McGaghie et al. (2001) the conceptual framework “sets the stage” for the
presentation of the particular research question that drives the investigation being reported based
on the problem statement. The problem statement of a thesis presents the context and the issues
that caused the researcher to conduct the study.
The conceptual framework in this paper shows our understanding of how the particular
variables in our study connect with each other for us to come up with the needed input so we can
process the obtained data and therefore come up with an output to answer the particular
questions that the company might face.
In Figure 1.1 the proponents identified the important variables for each Input, Process
and Output scheme through the use of data on different levels which enables them to have the
analysis of variation between each variable and also allows them to have better adjustments so
that it can be possible to draw more valid and strong connection between the said variables and
the purpose of the study.
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Figure 1.2 Conceptual Framework of the Study
The conceptual framework is an inverted triangle which consists of the first, second, and
third level. Third level contains the goals of the company, second level contains the process in
which the company has to do to achieve the identified goal and the first level contains the data
about the target market and the necessary information for them to assess their needs.
The variables in the Input part serve as the guide of the company in determining the kind
of market that it will have to cater. Data such as the Demographic, Psychographic and Population
contain the preference, taste, allowance, numbers and other factors that may influence the
customers’ wants. Analyzing the capabilities of the company using TOWS and Market as well as
supply and demand will widen the proponents’ knowledge about the external and internal factors
that will affect the performance of their product once it is sold. Moreover, having strategies will
give the company an edge over its competitors as the product itself, JackPao, enters the market
with its own unique health benefits, perceived quality including its distinct properties.
The variables in the Process part are directly inclined with the four major aspects of
Feasibility Study namely Operational, Marketing, Financing and Management. The primary
source of response will serve as the bridge that will connect the company to its desired market
which will eventually help them get the necessary information for the betterment of the
company. The labor will strengthen the operational aspect of this study since the management,
workers and production will definitely be the determinant of how well and consistent the
performance of the company would be. The expected output in this framework is the
recommendation for improvement. After garnering the necessary input and used it for
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processing, the company would know what to change and enhance to achieve better results.
The inverted triangle which contains all the variables from input process and output
should be directly balanced with the feasibility study which explains why there is a straight line
between the two.
Statement of the Problem

In this paper, the proponents aim to determine whether or not “JackPao” as their product
would be viable in the market with the junior high school students of Lyceum of the Philippines
Laguna and soon be marketed in the City of Calamba. They presented ideas in which the purpose
is to lessen food waste by creating a working environment that is efficiently using its ingredients.
 How would maximization of ingredients and its usage affect the environment including
the perception of the customers toward the product?
 How can the utilization of supposed food scraps help the company be cost-effective?
 How will the unique characteristics of the product determine the sales of the company?
 How will the shelf-life of the product affect the overall production of the company?
 How will the proper organizational structure and management help the company?
Significance of the Study

The data gathered for this paper look into the viability of JackPao, a turmeric flavored
Siopao bun which has watermelon flesh, seed and rind as well as chicken breast that serve as its
filling. Maximization of Ingredients is taken into consideration to help the company be cost-
effective for better production. The proponents strive to work with supposed food scraps to
utilize their resources so they can get the most out of it. Aside from the company itself the
following group of people might have benefits from studying their presented data and research.
The significance of this feasibility study is as follow:
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To the Teachers, this study will let them evaluate the students on how they have
performed and used their learning from the classrooms to produce a manuscript of their own. The
given data will serve as a determinant on how the students used their critical skills to obtain data
to find whether or not their product would be viable.
To the Future Researchers, this study contains gathered ideas and data which can serve
as a guide or reference to the future researchers who would want to conduct a feasibility study
similar to the proponents’. This paper can help them have bigger insights on how to innovate and
find the viability of a product as well as its effect to the community.
To the Community, this study can serve as a basis for them in setting up a business of
their own and a product of their choice. This can help them determine and identify the factors
that they need to consider for the success of their business. Furthermore, this study aims to lessen
food waste through maximization and utilization of ingredients which can help the community
be eco-friendly and responsible.
To the Students, this study can serve as their reference and inspiration in making
research and complex decision that may affect their future. The study supports the mission of the
institution which aims three possible exit points for its students which are entrepreneurship,
university education and employment. Using the study as a guide can help the students anticipate
what they need in order to start up a business on their own. In addition to this, the students will
then be able to lessen future problems.
Scope and Limitation of the Problem

This study is focused on determining the factors needed to help a newly made product be
accepted in the market. Furthermore this paper was made for them to know the viability of a
Siopao that is flavored with turmeric and has watermelon flesh, seed and rind as well as chicken
breast as its filling. Despite having milk in the bun, the product can still be consumed by those
who are lactose intolerance for they had used almond milk in the process which is Lactose free.
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The study is limited to knowing the viability of the product and will not cover the
different health effects it has for each consumer. Moreover aside from the viability, this study
also focuses on the utilization and maximization of ingredients to help the company be more
effective and lessen the food waste.
Only the Junior High students from the High School Department of Lyceum of the
Philippines-Laguna had served as the respondents in the survey questionnaire made for this
study.
Chapter II
Feasibility Study
Product Description
Presented in the food industry today are vast ray of different products wherein each one
makes sure to have something that is worthy of the consumers’ attention and interest. Some of
the products are actually of the same kind but only with a different twist that cause the level of
competition to increase even more.
The proponents are aware of how important it is for their product to have a unique feature
of its own in order to make sure that it will stand out from the rest of its competitors. Commonly
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when people talk about Siopao, staple baking ingredients are used which are flour, water, yeast,
sugar and salt. However, in making JackPao instead of using just water to incorporate all dry
ingredients they used Almond milk. In addition to this coconut sugar is added as a replacement
for refined white sugar in order to cut down the amount of glucose thus allowing even those
people with diabetes to consume the product.
Figure 2.1 Product’s Actual Picture
JackPao is a kind of Siopao which is cut above the rest with its bun being flavored with
turmeric powder and because of the presence of Almond milk it is more delicate than a regular
siopao. The fluffy turmeric bun has the balance of both sweet and saltiness which makes it less
overwhelming.
When it comes to the filling, the company chose a different path by using chicken breast
as the protein to make it healthier though this part of the chicken can easily lose moisture. To be
able to combat the drying of the meat, the proponents used watermelon flesh as its tenderizer
instead of having the usual kiwis or pineapple. Aside from the flesh, the rind and seeds of the
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watermelon are added to the teriyaki marinate of the chicken.
It is inevitable for products to have a common ground and with that, the company should
focus on making sure that JackPao is relevant to the consumers’ needs and wants so it can stay
and compete in the market. This section of the study will further discuss the distinctive
characteristics of JackPao that the company, ANTE, is trying to paint.
Name of the Product
JackPao is the first thing that a consumer will see and probably hear once it enters the
market and this is the exact reason that makes the name of a product as valuable as its
appearance. A product can share a similar look, properties and uses with others but definitely not
its name for it gives the product its own identity.
Choosing your company’s moniker is one of the most important decisions you will make
when you start a new business, as it sets the tone for all your future branding initiatives. For
better or for worse, your business name helps create a first impression with potential customers
and investors, so it is not a decision that should be taken lightly (Forbes, 2017).
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Figure 2.2 Product’s Logo
The name “JackPao” is aligned with the same elements that the company name exhibits.
The main influence came from the theme of poker or making a bet in order to win. ‘Jack’ is
inspired from two things. The first one is coined from the word “Jackpot” and the second one is
from the deck of playing cards which is illustrated by a man wearing a traditional or historical
aristocratic dress. The usual rank of Jack is between the 10 th card and queen. In terms of ‘face
card’ it is considered as the lowest rank and often represents a “minimum standard”. Despite the
fact of being considered as less important than the king, having two or more Jack’s while playing
can ensure your win.
The reason why the proponents chose ‘Jack’ is because they acknowledge the possibility
of not being the first choice of the consumers since it is still new and by doing so, the company is
enabling itself to adjust and make room for improvement in order to be better if not the best. On
the other hand “Pao” is taken from the word “Siopao” which is an effective way of giving the
consumers a hint of what the product is all about.
Properties of the Product
The first impression of the consumers towards the product will begin with the eyes- how
they see the product and if the product looks appetizing enough for them to try and make
purchases (Connolly, 2013). The properties of the product include the color, texture and benefits
from its ingredients.
Color influences consumers not only on the conscious level but also on the subconscious
level. Color and food pairings can be especially powerful by leveraging the emotional connection
to taste. Red and yellow are the chief food colors, evoking the taste buds and stimulating the
appetite. Both red and yellow are also effective at grabbing attention (Connolly, 2013). In
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accordance to this, JackPao will most likely be able to attract the eyes of the customers given that
its color is a faint yet bright yellow. Such color is obtained by having the right amount of
turmeric powder incorporated in the bun mixture. Meanwhile, the brown undertone in the
product came from the coco sugar which is relatively close to the appearance of a brown sugar.
Nutrition, diet and health are currently hot topics for the food industry. With the current
trend for more convenient foods that can be consumed on the go or out of the home, altering the
composition of processed foods to enhance the nutritional profile offers the opportunity to
improve diets and help reduce the prevalence of diet-related diseases in the population. To
ensure that consumers will choose healthier options, the products also need to taste great and to
be appealing. In developing and producing healthier products there are several challenges to be
met. When selecting ingredients for healthier products, it is essential to consider the effect that
this may have on processing and handling, and product quality and food safety. When replacing
an ingredient it is important to understand all of its functions within the product. For instance,
sugar provides bulk as well as sweetness, and salt can reduce water activity and increase shelf
life as well as enhance flavor (Food Matters, 2015).
Below are the selected ingredients used to make JackPao different from the existing
Siopao products and the alternatives used for the usual making of Siopao.
 Turmeric Powder
Ground turmeric powder and curcumin have health benefits ranging from lowering
bad cholesterol to reducing blood sugar levels and it is also anti-inflammatory
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(Kelsey, 2018)
 Almond Milk
The health benefits of almond milk include weight loss, stronger bones, improvement
of vision, and a healthy heart. It also helps in building strong muscles, maintaining
ideal blood pressure, and ensuring a properly-functioning kidney. It is a good
alternative for nursing mothers’ milk (Nagdeve, 2018)
 Watermelon Flesh, Seed and Rind
The fruit contains citrulline, an amino acid that may increase nitric oxide levels in the
body. Nitric oxide helps your blood vessels expand, which lowers blood pressure.
Other vitamins and minerals in watermelon are also good for your heart. These
include vitamins A, B6, C, magnesium and potassium (Jennings, MS, RD, 2018).
 Coco Sugar
One major health advantage coconut sugar has over refined white table sugar is that
it's natural and not refined. That means coconut sugar retains its vitamins and
minerals, which include vitamins C, B1 B2, B3, and B6, as well as calcium, iron,
magnesium, potassium, and zinc (Prostate, 2012).
Uses of the Product
The product is created innovatively in order to serve the consumer with food that is
healthy and is safe for consumption. The product is also used to promote less production of food
wastes like watermelon rind which is a fruit peeling since it is incorporated in the product,
JackPao also serves as a source of livelihood for ANTE’s employees as well as those who
distribute the product to another market.
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Users of the Product
The user of the product is mostly targeted for people who want to eat delicious, fulfilling
and convenient snack like Siopao, people who tend to be always on the go like teenagers, office
workers, and industrial employees as well as people who are lactose intolerance and diabetic.
The following will be the target consumers of JackPao:

Teenagers
Kids
Residents near the area
Working adults
Students
Geographical Areas of Dispersion
Manufacturing of JackPao will take place at one of the fast growing city in Region IV-A
which is Calamba city. The city has 54 barangays with 37 of it being urban and the remaining 17
as rural.
The physical store of ANTE is specifically located at Barangay Makiling which has a
total population of 10, 760 for the year 2015 as stated from the official website of the city
Government of Calamba.
It is better to work in a place that the proponents are greatly familiar with which is why
among all the barangays present, they chose Makiling as their store’s location. Furthermore, the
chosen area is near six schools namely:
Makiling Day Care Center
Makiling Elementary School
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San Isidro Parish Elementary School
Joy Christian Lighthouse Academy
Makiling National High School
Lyceum of the Philippines- Laguna
Hence, the store is accessible by many students from Pre- Elementary, Elementary,
Secondary and College.
In addition to the six schools present, Yazaki-Torres Manufacturing Incorporated which

houses around 7,000 employees is approximately 1.8 km away from the store also thus making
JackPao one of the primary choices of snacks that the said employees can choose from. Apart
from the industrialized company mentioned above, Yakult Production Philippines Place with
over 1, 100 employees is just 4.2 km away from the physical store.
Figure2.3 shows the initial geographical dispersion of the physical store of ANTE for the
first few years of its production.
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ANTE
Competitor
Figure 2.3 Initial Geographical Areas of Dispersion
After few years of continuous implementation of improvement in order to ensure success

in the production of JackPao, ANTE aims to have at least five more branches in other places in
Calamba, mainly one near SM. If growth and prosperity will fall under the company, few more
branches should be up all-over the Region.
Figure 2.4 Future Geographical Areas of Dispersion
Market Feasibility
The product is something that can be considered as the armor of the company simply
because it is the one presented in the market, the one responsible for drawing attention thus
making sales. If there is armor, a shield must also be present in order to ensure that the company
would be able to defend and counterattack possible occurrence of problems (Zarate, 2016)
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Market Feasibility analyzes the economic, demographic and competitive factors that
impact your development project. It represents the most complete research on demographic
trends and the marketing environment that determine the success of your development.
Moreover, it is also a tool for assessment- not just any reports to try and sell the product to
customers (Wolfe, 2018).
It is a given that not all markets are alike. If a certain product performs well at a given
area it does not automatically mean that all product sold in the same location will gain equal
perception from the market. To better understand how the consumers would possibly respond
toward the introduction of a new product, the proponents made sure to look at how things will
work by considering both pros and cons in analyzing a variety of potential business scenarios.
The key concern of a market feasibility study for a company development is the product’s
ultimate marketability. By conducting various measures to define the extent of market in an area,
the company is providing a shield for itself. Knowing the background, classification, depth and
condition of the market is just as important as improving the product.
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Figure 2.5 Goal of Market Feasibility
In this section of the study more information regarding the chosen market is tackled for
the proponents to determine the likelihood of having a successful launch of the product they are
promoting. Various data gathered are used for the acquisition of both the historical and projected
demand and supply in Calamba, which is the chosen market. Furthermore, comparative analysis
is done for the proponents to see whether or not the supply of the product will suffice the need of
the people and vice versa to achieve equilibrium in the market and prevent loss of profit.
Demand
A certain company can produce as many goods and services as they want with respect to
the given internal factors like resources, equipment, machinery, materials and investments that
they have ((Balitao, Dancel,. Et al, 2015). However, external factors like a consumer’s income,
preference, and decision are the determinants whether or not the number of produced goods and
services will be anticipated by the customers.
Firms decide on what is most profitable by the use of techniques and production that are
least costly. On the other hand, consumers decide on what to buy for it is up to their willingness
and ability to buy a specific product (Balitao, Dancel,. Et al, 2015). In other words, when we talk
about demand in a marketing aspect it simply refers to the quantity of products that people are
willing to purchase with their limited income at the prevailing set of prices over a specified
period of time.
Market demand is also equals to the total of all individual demands, which means that in
order for the company to get the possible demand for its product, the proponents should obtain
first how much individuals reside in the area of Calamba, City in Laguna. This is an important
analysis because by doing so, efficient production of JackPao per day, week, month and year will
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be determined and managed in an organized manner. This will eventually help the company
provide a product that will meet the consumers’ desires, expectations and capability to purchase.
Historical Demand
Calamba is part of Laguna which is one of the five provinces that compromise Region
IV-A which is CALABARZON. According to Philippine Statistics Authority (PSA) the total
population of Region IV-A accounted for about 14.3 percent of the Philippine population in
2015. Among the five provinces, Laguna ranked second to Cavite in terms of population with
over 3.04 million people settled.
Figure 2.6 Annual Population Growth, picture from PSA
Meanwhile from all the municipalities and cities (excluding Lucena City) in the region,
the target market, Calamba City, placed fourth in terms of population size.
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Figure 2.7 Top Ten Most Populous Cities picture from PSA
Calamba is considered as one of the most populous city. Having knowledge about how
much is the population growing can give the researchers an insight as to what can be done in the
future to ensure that JackPao will still be marketable over the course of time.
To acquire the most reliable source in finding out the population of Calamba from the
year 2013 up to 2016, they researchers looked for a study that has a similarity to their chosen
market. The following data came from the Population Department of Calamba City Hall,
National Statistics Office.
YEAR POPULATION
2013 425, 311
2014 433, 012

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2015 454, 486
2016 468, 058
Table 2.1 Calamba City Population from 2014-2016
[Data Acquired from NSO in Calamba City (Baraquiel, et al, 2017)]
The given figures in the Table 2.1 will help the proponents analyze the amount of
possible consumers that they can cater by means of knowing how much product will satisfy the
people surrounding the area. A bigger population will result to higher amount of market demand
which will later on generate a growth in profit.
PR= Population Rate

PR= (VPresent - VPast) 100
VPresent= Present Value
VPast
VPast= Past Value
Figure 2.8 Formula in getting the Population Rate
Getting the growth rate is an essential step for it is a crucial indicator for the proponents
to find out if the population is either steadily or fast growing. The reason why it is important is
that the stage of growth in a place is needed for comparing two chosen possible market locations.
GROWTH RATE YEAR POPULATION
N/A 2013 425, 311
1.81 % 2014 433, 012
4.96 % 2015 454, 486
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2016 468, 058

2.99 %
Table 2.2 Calamba City Growth Rate from 2014-2016
Projected Demand
Any firm should have the need to look at the bigger picture of having their business last
for a long time and their product still be anticipated by many but to be able to do that, lots of
consideration must be done. As the company stay in the market for a long period of time, it will
experience different external and internal risks such as high competition, failure of technology,
labor unrest, inflation, recession, and change in government laws (Balitao, Dancel,. Et al).
Therefore, the company is aware that most of the decisions that will be made in the future are all
under the conditions of risk and uncertainty.
The researchers determined the demand or sales prospects for their product in the future
in order to lessen the adverse effects of the possible risks they may encounter. Evan J. Douglas
(2007) demand estimation (forecasting) may be defined as a process of finding values for
demand in future time periods. It enables an organization to take various business decisions, such
as planning the production process, purchasing raw materials, managing funds, and deciding the
price of the product.
Apart from this, projecting demand provides an insight for the proponents’ capital
investment and future expansion decisions. After all, their budget is one of the key factors in
determining if ANTE is still up for production of JackPao. In accordance to this, management
decisions are all done out of intuition with sales data as basis and these decisions will greatly
affect requirement of raw material, and ensuring the availability of labor and utilities.
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In getting the projected demand for this study, the growth rate from the year 2014-2016 is
added and divided by three in order to get the average growth rate. Guided by the figures from
Table 2.2 the average rate will be 3.25 %.
Below is the formula used to get the projected demand for the year 2018 up to 2020.
Figure 2.9 Formula in getting the Projected Demand for year 2018-2020
Applying the given the formula, Figure 2.10 shows the projected demand of JackPao for
the next three years.
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Figure 2.10 Projected Demand for years 2018-2020
Supply
The amount of demand varies depending on the location of the target market. However,
the amount of supply will only come from the firm producing the product. Supply is the concept
of economics wherein the firms holds the decision in terms of managing the produced output
(Balitao, Dancel,. Et al).
After defining the demand and its historical values,

515,determining
918 the supply is as
important as the demand since it will tell which price is the best for the goods or services or
which raw materials should be used considering its function, price and accessibility. According
532, 685
to Investopedia, supply can relate to the amount available at a specific price or the amount
available across a range of prices if displayed on a graph.
Historical Supply
Acquiring primary data in order to have basis for the amount of supply for JackPao is
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necessary for the researchers to make this study’s projection in terms of supply accurate,
especially when the whole production and management of the company are on the line.
To be able to do so, the proponents went to a branch of 7-eleven in Barangay Turbina to

ge t the historical supply of the store. The chosen convenient store is one of the biggest and most
popular with over 9,000 branches nationwide. The data was handed to the proponents by the
Store Manager himself after seeing the letter of request asking for their sales monitor and
inventory.
Below is the table showing a variety of Siopao products sold in the store with its
respective quantity and amount of sales for the year 2014. (See Appendices for the actual photo)
PRODUCT NAME QUANTITY AMOUNT
Asado Premium 3, 095 129, 990.00

7-Fresh Siopao Budget Asado 2.339 67, 831.00
7- Fresh Siopao Budget Bola-Bola 1997 57, 913.00
Bola-Bola Premium 1,349 56, 658.00
Spicy Asado Premium 1.171 49, 182.00
Chicken Asado Premium 1,171 49, 182.00
Hongkong Style Asado 650 31, 850.00
7- Fresh Siopao Chicken Bola-Bola 618 25, 956.00
7- Fresh Asado Bola-Bola Premium Siopao 616 25, 872.00
7-Fresh Siopao Budget Tuna Mayo 37 1,073.00
7- Fresh Premium Tuna Pao 2 84.00
7- Fresh Salted Custard Siopao 2 50.00
7-Fresh Chocolate Siopao 2 50.00
7- Fresh Tocino Siopao 1 49.00
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TOTAL 13, 050 495, 740.00
Table 2.3 Historical Supply Year 2014
For the succeeding years after 2014, the menu had changed. As seen in the table, the sales
for the Chocolate Siopao and Salted Crusted Siopao are a bit far from the usual sales of other
variants, which made the store take out the product among the choices and had them replaced
with the Pulled Pork Siopao and Mushroom Sisig Siopao.
Below are the tables showing the changes made in the menu but still including the variety
of Siopao products sold in the store with its respective quantity and amount of sales for the years
2015 and 2016. (See Appendices for the actual photo)
Asado Premium 5, 850 245, 700.00

7-Fresh Siopao Budget Asado 6, 019 174, 551.00
7- Fresh Siopao Budget Bola-Bola 2, 092 60, 668.00
Bola-Bola Premium 1, 607 67, 494.00
Spicy Asado Premium 1, 375 57, 750.00
Chicken Asado Premium 395 16, 590.00
7- Fresh Asado Bola-Bola Premium Siopao 476 19, 992.00
7-Fresh Siopao Budget Tuna Mayo 172 4, 988.00
7- Fresh Premium Tuna Pimiento 107 3, 103.00
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7- Fresh Pulled Pork Siopao 171 8, 379.00
7- Fresh Siopao Mushroom Sisig 137 3, 973.00
7- Fresh Tocino Siopao 3 147.00
TOTAL 18, 611 672, 260.00

Asado Premium 6, 796 285, 432.00

7-Fresh Siopao Budget Asado 5, 365 155, 585.00
7- Fresh Siopao Budget Bola-Bola 3, 288 93, 612.00
Bola-Bola Premium 2, 444 102, 648.00
Spicy Asado Premium 2, 057 86, 394.00
Chicken Asado Premium 597 25, 074.00
7- Fresh Asado Bola-Bola Premium Siopao 1, 249 52, 458.00
7-Fresh Siopao Budget Tuna Mayo 422 12, 238.00
7- Fresh Premium Tuna Pimiento 64 1, 856.00
7- Fresh Pulled Pork Siopao 250 12, 250.00
7- Fresh Siopao Mushroom Sisig 199 5, 771.00
7- Fresh Tocino Siopao 40 1, 960.00
TOTAL 23, 828 884, 124.00
Upon getting all the historical data of 7-eleven’s supply of Siopao for the year 2014-
2016, the proponents used the same formula from Figure 2.9 to get the annual growth rate which
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is essential for the acquisition of the projected supply.
YEAR QUANTITY GROWTH RATE
2014 13, 050 N/A

2015 18, 611 0.43%
2016 23, 828 0.28%
Table 2.6 Historical Supply with Growth Rate
Projected Supply
Projected forecast is an estimation based on historical data of the future levels of

production or distribution demand and other factors affecting profit margins and business
activities. This information is used for maintaining appropriate inventory levels and managing
other supply chain processes (Business Dictionary, 2019).
Similar to the projected demand, forecasting of supply will help the company determine
how much product go to waste due to mismatch of demand to supply.
In getting the projected supply, the proponents used the same formula as seen from
Figure 2.9 the said solution resulted to 0.35% as the average growth rate.
23, 828
43, 427
43, 427
58, 626
58, 626
79,
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79, 145
Table 2.10 Projected Supply
Supply and Demand Analysis
One of the basic foundations in economics is supply and demand. To understand the
analysis of supply and demand, it is important to look at supply and demand individually. Then
consider the factors that shift supply and demand. Once a basic understanding of shifts in supply
and demand is understood, an economist will bring everything together and consider when
supply and demand is in equilibrium (McBride, 2016).
By doing such analysis the firm is being equipped with much needed knowledge about
how much or how little should the number of products be in accordance to what the market is
showing or performing. After all, there is a direct relationship between supply and demand that
ANTE needs to meet in order to prevent having surplus- too much supply to little demand or
shortage- too little supply to a high number of demand.
Comparative Analysis of Supply and Demand
The figures below were calculated by getting the difference between the historical
demand and historical supply which will give result to the variance gap (Lister, 2017). By doing
so, the proponents would be able to assess the necessary forecasting of data that will affect the
future production of the company. After all, the proponents believe that before using the
projected data as basis, it is important to haveTable
the historical analysisSupply
2.11 Projected first.
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Percentage of
Year Demand Supply Variance Gap
Unsatisfied Demand
2014 433, 012 13, 050 419, 962 96.98%
2015 454, 486 18, 611 435, 875 95.06%
2016 468, 058 23, 828 444, 230 94.90%
Table 2.7 Comparative Analysis of Historical Supply and Demand
Table 2.7 Comparative Analysis of Historical Supply and Demand
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Market Share Analysis
Target market is the particular group of consumers at which a product is aimed.

Identifying the target market is a step-in order to conclude a marketing plan in which the
marketing strategy is included in planning the basic goal of the company in achieving the said
target market. The market is growing since the target market of the company is the students
specially the senior citizens (Zarate, 2016).
Aligned with the target is the market share analysis which is how much of the market a
business, product or brand has relative to the total market. Market share is expressed in terms of
percentage and is calculated by dividing either the total sales or volume of a business, product or
brand by the combined total sales or volume of all its competitors. When developing marketing
strategies, forecasts and product development, many underlying factors must be examined to
understand how market share is influenced (Dorward, 2017)
Figure s 2 13. Market Share Analysis
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In getting the Market Share Analysis, the possible demand that ANTE can supply which
is the total population of Calamba is subtracted to the amount of supply that one of ANTE’s
competitor caters- in this case the supply of 7-eleven. The result is the market share from
demand that cannot be supplied by existing suppliers, from then the proponents assumed that
they can get the 1 percent of 7-eleven’s total supply thus the 1 percent of it is added to the
demand 7-eleven was not able to supply.
TOWS Analysis
One of the competencies needed in order to have a business open for growth and flexible
enough to make adjustments under the presence of pressure is the ability to take risks. Analyses
are important especially when the business is just making its introduction to the market because
every decision should only be for the betterment of the company and welfare of its employees
and consumers.
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Given the presence of various factors affecting a certain business, it is a must for the
proponents to have TOWS Analysis included in their business plan as it will help them analyze
the current situation or standing of the company. In accordance to this, TOWS is a great key in
preparing for what lies ahead.
STRENGTHS WEAKNESSES OPPORTUNITIES THREATS

Unique Product New to the Market Internet Perception of
And Social Media consumers
Convenient Many existing Supplying huge stores
consumption of Competitors and/or companies Fast Rising
product competitors
Eco-Friendly Lack of skills New Services to offer
Production Shortage
Location No affiliations Increase in Population

Surplus
Wide range of market Inexperienced Providing supply in

the product can cater canteens Inability to adapt
Figure s 2 14. TOWS
TOWS is a type of strategical analysis developed by Heinz Weihrich and according to

him it studies the environment of a business or organization and by means of environment both
the internal and external are taken into consideration. External environment which are threats and
opportunities are examined and compared to the company’s internal environment namely
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strengths and weakness.
Internal Business Analysis
Strengths
In order for JackPao, a newly introduced product to survive in a market, the company
must set a high bar of uniqueness that can serve as its edge against companies that had already
made a huge impact in the industry. Knowing their strengths will help ANTE make steps that
will further take them to improvement despite the presence of the different pressure that
surrounds them.
Nowadays consumers want food that is delicious and also convenient to eat especially
Filipinos who always tend to be in a rush. Most would probably want to spend their money to the
things that are less hassle. According to recent polls from popular Filipino bloggers, people often
disregard products that are expensive and at the same time has inconvenient packaging and
method of eating. Guided by the said data, the researchers decided to have their product in a
simple packaging that does what it supposed to do.
The proponents classified their packaging as their strength because it is eco-friendly and
at the same time cost-effective which makes the price of the product less compared to others.
Choosing a well-known product in the market is also a strength that ANTE has for they will not
have to struggle to introduce the product plus there is a higher probability that consumers will try
it.
As per seen in the Geographical Areas of Dispersion the location of the physical store is
a strength that can help contribute in making more sales for it is near six schools who have at
least 5000 students and employees. It is also near to the two large industrial companies filled
with thousands of employees who are most likely to have a great desire of having a fulfilling
snack.
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In addition to the mentioned strengths, being able to cater people with diabetes and those
who have lactose intolerance is one of the biggest edge that sets JackPao above the rest of other
Siopao in the market simply because the said people will only have JackPao as their main choice
of snack if they are craving for Siopao. Furthermore if the researchers were to compare the plain
and traditional siopao to ANTE’s siopao, it is definitely healthier and contains more benefits for
they had used alternative ingredients such as coconut sugar and almond milk so that they can
cater broader set of consumers.
Weakness
A firm cannot just focus on all the positive side that it has. It is good that they have grasped
both sides of the coin- meaning the negative sides it has must also be acknowledge. After all no
firm is perfect in terms of production and management thus the weaknesses it has should be
studied in order for it to be transformed into strength.
It is true that ANTE’s chosen kind of product is known but there are many other companies
that have enough reputation needed to ensure stable income and amount of sales. Most of the
present stores today have already built good relationship with their business partners through the
years which make them more competitive. This is one of the company’s lacking, since it does not
have any affiliations with other company that can actually help ANTE to survive in the industry.
Compared to other companies, one of the given weaknesses that ANTE may have is the lack
of experience that might affect its employees’ performance. It is mandatory for a company to
have their employees practice entrepreneurship skills and such skills can be further improved and
studied base on the length of years that a company has since it started.
In the case of ANTE, though analyses were made to prevent complicated situations, length of
experience is still a major factor in determining the best way in managing people, computing,
dealing with the risk as well as uncertainty and developing a new product or service.
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External Business Analysis
Opportunities
Amidst the presence of competitors, a company should strive to keep the business unaffected
by the factors that they cannot control. ANTE makes sure that it seizes every possible
opportunity that can help its sales and reputation exceed the expectations.
As seen in the generation today, teenagers spend their time browsing their social media
accounts. They chat and find something that can entertain them. So the proponents envision the
use of social media as an advantage to the other companies. They will use it by posting the
details of their product or by posting an engaging advertisement.
Not all external factors serve as a threat to the company, the existence of other enterprises is
actually a great opportunity to boost the number of impression that ANTE initially has. Through
a personal interview from an employee in 7-eleven, their sales for the month of September
increased by 10% because Yazaki-Torres Manufacturing Inc. ordered Siopao from them as part
of a celebration. With this being said, ANTE has the opportunity to have the said industrial
company order from them. Given the fact that they had already tried Siopao from 7-eleven,
psychologically speaking they would want to have their employees try a different kind on the
next event.
The company can also supply small stores and convenience stores through the distribution
strategy that the company has acquired. ANTE has the opportunity to widen their sales and
spread the name of the product to a bigger market by means of having resellers or retailers. Since
JackPao has a long shelf life it is easy for the company to offer franchising to help people have
their own business wherein at the same time the company is also benefiting from them.
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Threats
The main reason why most of the food enterprises shut down after few years of existence is
their inability to operate under various threats that come from their competitors. Having threats
to the company is inevitable and the least thing that ANTE should do is to disregard it. One
should accept first in order to come up with a decision that can lessen the effects of such threats.
In the location where our business is located there are many nearby competitors. Maybe other
competitors had the same product to us but the difference is that they have a variety of menus.
Based from the researchers’ observation, many people would not buy the same thing from
different brands or company. They will either stick to what they have tried and tested or try
something new.
The real threat is the changes that greatly influence the consumer’s ability to buy the product.
Some of these are the change in their income, changes in their preference, change in the demand,
changes in the laws and changes in the economic performance of the country, Philippines. With
the presence of such threats the only way for the company to survive is to keep their product
relevant in order for the people to see the need of buying it.
The company needs to make their product innovatively in order to outclass the other
competitors. So if the company will not make any innovation and improvements to the product,
the consumers might change their demand and will cause the company’s market percentage to
decrease.
The Marketing Program
Marketing Program is a plan in which reflects a company’s overall marketing strategies

that will benefit both company and the consumers. It is a coordinated and well-designed set of
activities to achieve marketing objectives. Marketing objectives are strategic sales goals that fit
the products’ strengths and are based on various characteristics of the product. One may follow
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different marketing programs according to the situation. In order to build strong customer
relationships and maximize sales, the organizations follow different marketing, sales and loyalty
programs (mbaskool, 2018).
The company based the product on a game, which is poker. It could also benefit the
consumers since the product is less in calories and cholesterol. ANTE targeted the city of
Calamba, having the largest population in Laguna.
Target Market
Target market is the particular group of consumers at which a product is aimed.

Identifying the target market is a step-in order to conclude a marketing plan in which the
marketing strategy is included in planning the basic goal of the company in achieving the said
target market. The market is growing since the target market of the company is the students
specially the senior citizens.
The people living in Calamba are called Calambenos and the city of Calamba is the
hometown of the country’s national hero Dr. Jose Rizal. Near to the said area, the “World’s
Biggest Claypot” is also found in the region named as Calambanga that has barangays written on
its surface
Demographic
Aside from the residents living in Calamba city the company can also have an increase in
their possible market from the neighboring city near Calamba like Dasmarinias City which is 28
km away. If Calamba’s last population is 454, 486 in the year of 2015 and it was 0.451% of the
total population of the Philippines; If population growth rate would be same as in period 2010-
2015 which is +3.14% per year, Calamba population in 2018 would be: 498 667.From 2000 –
2010 the population increases 3.31% per year while in the year 2010 – 2015 the population
increases 3.14% per year
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As of 2015 Calamba has a population of 454, 486 wherein the 226, 683 are males while
227, 803 are the females and majority of the population in Calamba are teenager and minority of
it are the senior citizens. The population of Calamba City is fast-growing with an interdental
growth rate of 5% from 1995 to 2000, repeated and more in subsequent decades (except for 2007
to 2010 census).
Since demographics are the measured characteristics of the population in a certain area.
The company targets the students specially the senior citizen since they usually eat steamed
foods, the company is also targeting people who are concerned about their health. The people
who are living in that specific area are encourage to buy the product since siopao is a popular
food
Food preferences in older adults and seniors takes into consideration how people's
experiences change with aging; that is, including conditions like taste, diet (nutrition) and food
choice. Primarily, this occurs when most people approach the age of 70 or older. As people get
older, their bodies change. This includes their taste buds, their needs of certain vitamins and
nutrients, and their desire for different types of food. Young subjects ranged from eighteen to
thirty-five years of age and elderly subjects were sixty-five years of age or older. There were
more females than males in the study, but there were approximately equal proportions of males
and females in the two age groups. As taste buds change with age, certain foods might not be
seen as appetizing. For example, a study done by Dr. Phyllis B. Grzegorcyzk says that as we age,
our sense for tasting salty foods goes away slowly. This could lead to depression, anxiety, or
thoughts of suicide.
Psychographic is a qualitative method used to describe the consumer. The company

targets the old people because they are fond of eating steamed foods, since it was good for their
health and helps to maintain a healthy health and get the nutrients that you need. It also lowers
the risks of developing diseases, such as heart conditions and diabetes
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Marketing Objectives: SMART
Marketing Objectives are goals set by a business when promoting its product or services to
consumers that should be achieved in a given time. In other words, Marketing Objectives are the
marketing strategy set in order to achieve the overall organizational objectives. SMART format
is usually followed, it stands for:
1. Specific
2. Measurable
3. Achievable
4. Relevant
5. Time bound
Product Strategy
Product strategy helps the company to attract customers in terms of marketing a business.
A product strategy is made in order to achieve the vision of the company; it helps the company
achieve its goals. In product strategy, the product or service and the costumer value is considered
as its elements. It answered the question “what makes the product stand out from others?”
A product is judged by its packaging. One of the biggest ingredients that marketing
professionals concentrate on is the packaging of the product. This does not only include the
literal packaging. Rather, it starts with the basic logo design of your brand to the menu card and
how it is presented on the table can have a strong impact to the consumers.
The company at least have five of the most commonly recognized features of a basic
product:
1. Quality
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2. Features
3. Product Name
4. Service
5. Packaging
The consumers sometimes think that a product is just the item that they buy. There is this
concept known as the three levels of product where, the core product, the actual product and the
augmented product.
Core Benefit
The core product is not only the tangible physical product it is also the benefit of the
product that makes it valuable to the consumers.
JackPao is not just a simple siopao. One serving of siopao is low in fat, carbs and protein.
This siopao has turmeric which is a popular spice that has powerful anti-inflammatory and
Antioxidants effects.
Physical Product
The actual product is the tangible, physical product. The products physical appearance is
necessary in order to have a successful business. Since physical product are the merchandise
goods that a company sell. Creating a new product, feature attracts investors. People’s perception
of value is much greater when they have something in their hands which they can hold.
Consumers often judge a product base on its quality, branding and the style of the product that is
why it is important to make the physical appearance of the product eye catching.
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The company based the product on the surveys that the researchers conducted. The
researchers acknowledge the student’s opinion thru the surveys that were given to the grade 7 to
grade 9 students of LPU-Laguna. ANTE makes sure that the product would be beneficial to the
students by showing them something-of-value in return of buying the product. The products bun
is color yellow because of the turmeric powder and it was filled with chicken teriyaki and was
marinated with the mesh, seed, and flesh of the water melon, soy sauce, ginger and honey.
The Company Logo:
The Company logos are intended to be the face of a company they’re meant to be usually
communicate the unique identity of the brand and it present (Solis, 2016).
Figure 2.15 Company Logo
The colors evident from the company logo are white, blue, pink, and orange pastel colors
which presents for turmeric and watermelon. As illustrated above, the company logo and
company name ANTE. A stands for lungs and heart because their product wants to lessen the
people that has lungs and heart problem. N and E are inverted to emphasize that the product is
‘New’ and that JackPao is made with ingredients that were ‘efficiently’ and ‘effectively’ used.
The Company Product
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A product is anything that can be offered to a market that might satisfy a want or need of
a person, product can be a service or an item. Every product is made at a cost and each is sold at
a price. The price can be changed depends on the market, the quality, the marketing and the
segment that is targeted.
A product needs a name: a name that people will remember and relate to. A product with
a name becomes a brand; it helps the product to stand out from other competitors.
Augmented Product
Augmented product is the additional services that the company offered without the
costumer paying for the extra service since the product that the consumer bought is not included
to the services that the company offered. It is the non-physical part of the product that usually
consists of lots of added value. This includes the warranties, delivery (if ever), services,
installation and the costumer care.
Pricing Strategy
The probability of having the consumers choose a product is affected by the presence of
various factors that they consider as their ‘ultimate’ determinant, and majority of the people that
are hesitant to buy are contemplating about the difference in price. In this study, the proponents
chose psychology pricing as their strategy.
Psychology pricing is a pricing strategy that lowers the price of the product in a small
amount. The idea is to lure the consumers that the product is worth buying for its low price as
compared to other. This creates an illusion of enhanced value for the consumer. According to a
1997 study published in the Marketing Bulletin, approximately 60% of prices in advertising
material ended in the digit 9, 30% ended in the digit 5, 7% ended in the digit 0 and the remaining
seven digits combined accounted for only slightly over 3% of prices evaluated.
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The specific pricing strategy that the proponents chose is Odd-Even Pricing which is a
psychological pricing tactic in which numeric value is utilized to affect the customer's perception
of product value. It refers to a price ending in 1, 3, 5, 7, or 9 just under a round number (Price
Intelligently, 2015).
This kind of strategy will work efficiently especially in places that have vast population
like Calamba since the availability of similar products is evident which somehow forces
individuals to seek products that have the same purpose but a lower price. ANTE’s main market
is the students who are easily attracted to products that cost less but is still worth eating.
Moreover, there are no other establishments or firms in Calamba that are well known for
selling siopao as their main product. One usual firm that sell siopao in the city is 7-eleven which
is a convenient store. The usual price of siopao in the said store costs about 29 pesos which is
already high for some students to afford. Thus the obtained pricing strategy will help the
proponents to lure consumers to buy their product instead of spending larger amount especially
when most of the prices of commodities are increasing.
Pricing Objectives
What the company wants to achieve based on the chosen strategy for pricing is to acquire
more profit and lessen revenue loss. Since the company is just starting, it needs to generate stable
sales for the first five months in order for the firm to survive in the market. Having higher profit
will make ANTE more flexible in making decisions for it will no longer be limited because of
the absence of fund.
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Figure 2.16 Pricing Objectives

Losing revenue when the company had just been established can lead to bankruptcy
which will later on force the company to shut down and end production. With that, ANTE will
focus on gaining sales and recognition through psychology pricing while limiting the cost of
expenses until the company earns back the cost of investment.
Schedule of Prices
It is true that the company needs to acquire a good amount of sales in order to support its
daily cost of production. However, having an immediate increase to the initial price of the
product can cause distrust from the consumers since the sudden change will definitely surprise
them and worse make them stop buying JackPao.
Intervals will be set in order to ensure that the consumers will not be overwhelmed by the
sudden change in the price which is why there will be two possible scheduling of prices. For
schedule A, no change in the price for the next five years will be made. This is to make sure that
the chosen pricing strategy will work effectively and that the activities of the company will not
go against it.
As for schedule B, the company will raise the price of the product when the proponents
are sure that the consumers are already satisfied with it and their estimate would be after a year
of being in the market. The basis of the price increase is the annual inflation rate for wheat based
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ingredients like flour. The Philippine Association of Flour Millers (PAFMIL) advised firms that
heavily use wheat ingredients that the price is greatly affected by the dry weather which can
cause a shortage in supply.
Year Former Price Increase Final Price for the Year

2018 25.00 - 25.00
2019 25.00 - 25.00
2020 25.00 - 25.00
2021 25.00 - 25.00
Year Former Price Increase Final Price for the Year

2018 25.00 - 25.00
2019 25.00 1.50 26.50
2020 26.50 1.50 28.00
2021 28.00 1.50 29.50
Table 2.8 Schedule of Price (A and B)
Price Analysis
Analyzing the price of the product is a process of deciding if the asking price for a
product or service is fair and reasonable, without examining the specific cost and profit
calculations the vendor used in arriving at the price. It is basically a process of comparing the
price with known indicators or competitors (Research.FSU, 2015).
There are some famous establishments around Calamba that sell siopao as their product
that are trusted of some consumers. Although the company has the advantage in pricing strategy
the company will still have a challenge with its competitors like Chowking and 7-eleven though
they sell their product in a high price they have the advantage of getting the customers trust.
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The company got their price based on the ingredients and materials that the company use
in making the product. The fact that they can make their product in large numbers since they use
activated yeast as a leavening agent lowers the cost of production. Some of the ingredients are
kind of expensive like almond milk and coconut sugar, still the company invested to those
ingredients for the welfare of the customers since it will be good in the long run for the company
can cater broader market such as those who are lactose-intolerant and those who are suffering
with diabetes.
Brand Price
Chowking 33 Php
7-eleven 42 Php
JackPao 25 Php
Table 2.9 Price Analysis
Distribution Strategy
With the enormous growth of the food industry an effective distribution strategy can be a
game changer for a company’s performance in the market since it is a competitive advantage.
Aside from the people residing in Calamba, ANTE is targeting other consumers that are far, wide
and influential. Vulnerable to the presence of continuous rising of raw materials and equipment’s
costs, the company is trying to expand its market so that they can have a higher turnover and
hence a broader margin.
Distribution strategy in the marketing aspect is a plan to make a product or a service

available to the target customers through its supply chain. This kind of strategy designs the entire
approach for availability of the offering starting taking inputs from what the company
communicated in marketing campaigns to what target audience is to be served. A company can
decide whether it wants to serve the product and service through their own channels or partner
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with other companies to use their distribution channels to do the same (MBA skool, 2018).
Deciding on what kind of distribution strategy should be implemented in the company is

subjective for it depends on the type of product, the capacity of the company to maintain quality
and the capability to control massive production. The strategy thought by the proponents can
either make or break the company. A good distribution strategy can maximize ANTE’s revenue
and profits but an unplanned distribution strategy can lead not only to mass losses but worse
complete shutdown of the business.
Considering that Siopao as a product has a long shelf life and holding label, the company
decided to have both direct and indirect distribution as its strategic method in serving JackPao to
the consumers. Having various means of distribution is essential to the growth of the company
and recognition of JackPao in the food market.
For the direct selling, the distribution of JackPao would be straight from the producers to
the end-user or consumer and this will take place at the physical store of ANTE in Barangay
Makiling. It is important to have the product consumed while it just came out from the steamer
which is why the proponents considered this in their distribution strategy.
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Figure 2.17Direct Distribution Strategy
The proponents thought of having indirect distribution as a way for the company to have
larger connections so that they will not be having a hard time in selling and promoting their
product by their own because there are wholesaler, retailer and resellers. These three can help the
company to sell and promote JackPao. By having various distributors, ANTE will also have
access to their connections and they can also promote the product to their own market. In the
company’s case, they use the Indirect Distribution wherein it occurs when there are middlemen
or intermediaries within the distribution channel (MBA skool, 2016).
Figure 2.18 Indirect Distribution Strategy
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Manufacturer
Channels of Distribution
A distribution channel in marketing refers to the path or route through which goods and
services travel to get from the place of production
ANTEor manufacture to the final users. It has at its
center transportation and logistical considerations (Francis, 2015). In order for ANTE to generate
bigger number of sales and reach, the channels of distribution that it will have is stretched into its
maximum possible capacity to distribute.
WHOLESALER RESELLER RETAILER
Figure 2.19 Channel of Distribution
A WHOLESALER is the one that buys large quantity of goods from various producers or
vendors, and then warehouses them. This is the one who will directly get the supply of JackPao
from ANTE and have it distributed to the retailer and reseller.
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A RETAILER is a store where customers come in and buy products, the most common
type of business. They generally receive the goods from a wholesaler or producer which directly
manufactures the goods and are directly in contact with consumers.
A RESELLER on the other hand is a person or company who simply buys products and
tries to sell it to people without necessarily having an establishment. They generally buy
products from a retailer or a person and then sell them to someone else at a profit also, they
may/may not be in direct contact with the customers.
Although ANTE has many distributors, it is not safe from various complications that
might occur. One of the risks it might face is the difference of price given to the consumers
which is why the proponents will map out the price in each channel in order to prevent having a
consumer buy the product at a higher or lower price. Furthermore, ANTE will conduct training
for its partners and run promotions and programs to show support to its the partner and help them
increase sales.
Promotion Strategy
Every small business is interested in increasing marketing effectiveness. The most

effective marketing strategies are those that are targeted toward a specific audience, focused on
key benefits based on the audience's point of view and interests, and delivered at an appropriate
time--when the audience is most likely to be attentive to and interested in the message being
delivered (Richards, 2015). However, promotional products occasionally end up in the trash.
Whether people simply did not have room to carry home the items they received, or they thought
that the promo items they got were of low quality... sometimes, those items get tossed (Mertes,
2018).
It is inevitable for promotional materials to end up as wastes, considering that not

everyone is fond of keeping posters, flyers or even a small business card. Even though the print
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and designs are pretty it will still most likely to end up being a waste. In order to break the usual
campaign using materials that can end up being unusable, the easiest thing that the proponents
can do is to encourage their customer to reuse and recycle.
 That’s a Wrap
This is one of ANTE’s own promotional activity that will create zero waste but can still
make the name ‘JackPao’ known. For this event, the customers will be making an
artwork out of the used packaging they have. The packaging of JackPao is a baking paper
which is highly bio gradable thus causing no harm to the environment unless disposed
improperly.
 Forever with your Straw

It might be unknown to others that straws are one of the most common litters found
almost everywhere. To be able to make a better alternative from straw, the proponents
will be using a bamboo straw as one of their promotional material.
Bamboo is something of a wonder material. It can be used in all sorts of items, from t-
shirts to flooring, and of course in plenty of promotional products! What makes it so
great? Well, a bamboo tree grows and regrows quickly (reaching maturity in only three to
five years, as opposed to the decades other trees take) and needs very little water and
bamboo can decompose in as few as one to three years (Mertes, 2018). Compared to the
usual straw made from plastic, the bamboo straw is reusable and are much more helpful
for the environment.
The best way the proponents can make sure their promotional products have a positive
environmental impact is by choosing their products wisely your products wisely. Make sure your
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products look good and have a long life in your customer's hands. Don't go for the promotional
products that are more likely to be thrown out.
One of the most popular and effective promotional material that can reach hundreds or
even thousands of people is through the Social Media. ANTE will particularly use Facebook and
Instagram as the medium for the company’s promotional Activity.
 Facebook
The Facebook account of ANTE is for the inquiries and suggestions of the customer. It
will be active for almost 18 hours a day so that the questions will be answered
immediately. It will also be used for launching of promos and other special events.
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Figure 2.20 Facebook account Cover Photo
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Figure 2.21 Facebook account Promotion
 Instagram
For the IG account of ANTE, it will be used for the visibility of the product. In order to
have a huge impression there must be a target location. In doing Instagram ads, the
process depends on how the proponents would like the ads to work, they can choose who
can only view their sponsored video, it can also be set according to the budget you have.
If the proponents are out of funds, tha paid sponsored story will stop thus no extra charge
will be given. Furthermore, when the viewer of the sponsored story slide up his fingers,
he or she will be redirected to the company’s website and social media account
Figure 2.22 Instagram Stats
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 Free taste
Free taste will be done to know if the product is acceptable in the market and if the
customers like the taste of the product they will be interested and will buy your product.
This is done for the market to anticipate the opening of the store and the launching of the
product to the market. The product must be well prepared and thought of. The proponents
keep in mind that first impression will make a huge impact to the rest of the company’s
performance.
Schedule of Activities
Effective marketing seeks to reach audiences when they are most likely to be open and
attentive to the message. Small businesses need to think carefully about their delivery
mechanisms--newspaper, radio, TV, social media, and others--and consider whether messages
are being conveyed in the right place, at the right time (Richards, 2018).
Month/ Aug Sept Oct Nov Dec Jan Feb Mar

Activities
Planning ✔ ✔
Facebook ✔ ✔ ✔
Instagram ✔ ✔ ✔ ✔ ✔ ✔
Ads
Free Taste ✔
Straw ✔ ✔ ✔ ✔
project
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Wrap it up ✔ ✔ ✔
Table.
Operation Study
Sales Projections
A sales projection is the amount of revenue a company expects to earn at some point in
the future. It's a prediction that is synonymous with a sales forecast. Both help determine the
health of a company and whether sales will trend upward or downward. Small companies use
various input to determine sales projections. The initiative usually commences in the sales
department. There are certain inherent advantages to calculating and using sales projections.
Small companies also allocate a certain time period for sales projections for example, sales
projections may be calculated on a monthly, quarterly or annual basis. Moreover, most
companies compare their sales projections to past sales figures, showing a percent increase or
decrease versus the earlier period. The earlier period may be from the same period a year earlier.
Sales projections also may be made for multiple years, which help production manager’s plan
and run their departments more efficiently (Suttle, 2011).
There are a number of advantages to having up-to-date and accurate sales projections.
One is that sales projections will enable ANTE’s marketing and financial managers to create
their budgets and plan projects. Furthermore, if the sales projections are favorable sales it may
interest potential investors, driving up value for shareholders.
Projected Sales Volume for the First Five Years
Sales Volume is the quantity or number of products sold or services provided by a

company in a particular period of time. In the case of ANTE, the company provided 357 working
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days as the basis for the projection considering the fact that there are provisional holiday which
can affect the number of days of operation.
The initial capacity or number of produced product in the first year is 600 pieces which
will later on increase by fifteen if the provisions for increase in capacity are met such as more
skilled workers, better equipment etc... And for each succeeding year five more products will be
added to the initial increase.
As the demand increases, firms are expected to increase their supply as well in order to
have equilibrium in the market (Balitao, Dancel,. Et al). From the figures listed in Table 2.2 the
average growth rate of the demand is determined which is 3.43% therefore, the proponents will
use the same percentage as their basis for the annual increase in the number of produced product
per day for the succeeding years after 2018.
(The 3.43% of 600 is 20.58 not rounded off so the production will increase by 20.58
annually)
Table 2.11 Projected Volume of Sales

YEAR 2018 2019 2020 2021 2022
Number of
Working 357 357 357 357 357
Days
Number of
Production 600 620.58 641.16 661.74 682.32
per Day
TOTAL
214, 200 221,547.06 228,894.12 236,241.18 243,588.24
SALES
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Table 2.12 Projected Peso Sales
YEAR 2018 2019 2020 2021 2022
Number of
357 357 357 357 357
Working Days
Price per Piece 25.00 25.00 25.00 25.00 25.00
Number of
Production 600 620.58 640 660 680
per Day
TOTAL
GROSS
5,355,000.00 5,538,676.50 5,728, 653.10 5,925,145.90 6,128,378.40
INCOME
PER YEAR
Product/Service Offered
JackPao is the main product of ANTE that will be offered to the company’s valuable
customers. Apart from the product the company is also serving franchise option to the people
who would want to be an entrepreneur but does not have enough experience to take some risks.
Alongside this, certain trainings and seminars would be offered to those who are opened to learn
a thing or two about making Siopao.
ANTE’s physical store offers the following services to the customers which are all free of
charge:
Dine-In and To-Go Services
Clean Drinking Water
Wi-Fi connection
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Well ventilated Store
Sanitary Needs
In the future the company envisions having more variants of JackPao and a wider range
of menu to be served to its customers.
Manufacturing or Operation Process
Manufacturing or Operation Process is the one involved in transforming a product idea into
a finished product, as well as those involved in planning and controlling the systems that produce
goods and services. This includes using resources to produce a product. All activities included in
producing a finish product which involve planning and production control.
Types of Operation Process
Types of operation process include the overall work that the company is doing. All of it
helps the company to produce goods and services to the consumers and their target is to satisfy
the consumer’s needs. The company uses the Store Management wherein the employees are in
charge in all the work from the start of the production until the end of the production.
Process Description
The process of making JackPao is relatively easy especially when it comes to cooking or
steaming the actual product. The overall process is divided into three namely the making of
dough, the filling, and the steaming. Every process in here should be followed carefully to make
the product perfectly.
For Dough
1. Place a pot on the stove and turn the heat to medium.
2. Melt the butter.

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3. Add the sugar and stir continuously until it incorporates with the butter.
4. Turn off the heat then add the milk, let it simmer.
5. Add the yeast and activate the yeast for 5 minutes.
6. Add the flour.
7. Mix the ingredients all together.
8. Knead the dough
9. Let it rise for about 1 hour
10. After letting the dough to rise, knead it again and let it rise for about 1 hour.
11. Set aside
For the filling
1. Cut the chicken breast in strips
2. Cut the watermelon flesh and rind into cubes
3. Using a blender, turn the watermelon’s flesh, seed and rind into juice.
4. Marinate the chicken. Mix it with the watermelon juice and BBQ sauce.
5. Grill the chicken with butter.
For Steaming
1. Divide the dough into parts.
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2. Knead the dough afterwards get a rolling pin to flatten the dough until it becomes round.
3. Put the filling in the dough. Make sure to fill the dough with the chicken.
4. Place the siopao in the steamer for 30 minutes.
5. Make sure to check if there is still water in the steamer.
6. Wait for the siopao to be cooked.
7. Immediately serve while hot.
Process Flowchart:
Process Flowchart shows the work that the company is doing from the start of the production
until the end of the production. Also this flowchart shows how long the product is made so that
the employees can manage their time easily.
Figure 2.18 Process Flowchart
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Plant Size and Production Schedule
Capacity
A maximum level of output that a company can sustain to make a product or provide a
service pertains to the capacity of a certain firm. Planning for capacity requires management of
resources from the workers up until the smallest equipment needed in the production. Moreover,
a company must also be knowledgeable about its limitations on the process of making the
product (Kenton, 2018).
As much as every company would like to have perfect performance during daily
production, it is just inevitable to have errors or malfunctions since no system can operate at full
capacity for a prolonged period plus inefficiencies and delays make it impossible to reach the
proposed maximum production rate of a company.
Understanding the capacity of the company to produce with respect to its resources and
workers is crucial for estimation of future financial performance and creation of an effective
timeline for delivering of products (Garcia, 2018). The capacity of ANTE to produce is
calculated and broke down in three ways which are
Worker-Minute Capacity
Production Capacity per Single Product
Production-Capacity Utilization Rate
Effective Capacity
Efficiency in food production can reduce creation of food wastes, manage expenses, increase
yields and maximize costly raw materials. ANTE has JackPao as its sole product which makes
the production capacity one of the most important aspect in the production system.
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Guided by bizfluent, a site for entrepreneurs, the three methods done by the proponents are
all great tools in having a better projection of ANTE’s capability to produce a product.
Worker-Minute Capacity is acquired by multiplying the workers’ number of working

minutes to the total number of workers.
Finding the Production Capacity per single product is fairly a straightforward calculation.
First, the proponents determined how long it takes to produce one unit of product then they
divided the daily capacity of workers to work in minutes by the time it takes to produce a
product.
For the last method which is the Production-Capacity Utilization Rate, the actual output
divided by the potential output. The higher the percentage, the closer is the company to
performing at full capacity.
Table 2.13 Worker-Minute Capacity
Shift Number of Workers Minutes of Working Worker-Minute Capacity
[Kitchen] [8 hours]
[AM] 6:30- 2:30 3 480 1440
[PM] 1:30-10:30 2 480 960
Table 2.14 Production Capacity per Single Product
Shift Minutes of Production of One Worker-Minute Production

Siopao Capacity Capacity
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[AM] 6:30- 2:30 4 1440 360
[PM] 1:30-10:30 4 960 240
TOTAL: 600 SIOPAO IN ONE DAY
Table 2.15 Production Capacity Utilization Rate
Shift Actual Output Potential Output Production Capacity

Utilization Rate
[AM] 6:30- 2:30 360 410 87.80 %
[PM] 1:30-10:30 240 290 82.75 %
Provision for Increase in Capacity
Production capacity refers to the maximum volume of products a manufacturing

operation can produce. A company increases production capacity to meet an actual increase in
demand, or an anticipated one. To achieve an immediate increase in capacity, a company uses
existing equipment for a greater time period by adding shifts, by asking employees to work
overtime, or by outsourcing. In contrast, a company realizes a future capacity increase by using
existing equipment more effectively or by acquiring additional equipment (Nordmeyer, 2017).
ANTE looks forward on satisfying every customer, when the demand for JackPao
increases, the proponents will hire more workers for increase in production and as the process in
production increases they will continue to improve the identity of the product in the market. The
company will be adding more steamers for fast production for the consumers if the sales propose
the need to have additional.
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Production Schedule
The proponents believe that when they wake up early they will be able to serve more
consumers and can make their time productive. The company will make sure that there is no
wasted time when it comes to serving the consumers since the customers are their number one
priority. Hence, the production will start at 6:30 in the morning after the delivery of materials.
Still aware of the guidelines that must be followed from the Labor Code, the employees will be
working for only 8 hours a day including their lunch break.
The production schedule will be served as a guide of the employees for them to know their
own schedule, on what time will they be on shift or what day they should be working. ANTE
will modify its production schedule if it sees the need to to large customer orders for it to
accommodate resource changes, reduce costs, and increase overall production efficiency.
Number of Shifts per Day
The shop is open for 15 hours and with that there will be two shifts in a day- the AM
Shift and the PM Shift. 5:00am to 6:30am will be the delivery of the fresh ingredients that will
be used in making the product. 6:00am to 6:30am will be the inventory of the ingredients, the
proponents consider the importance of efficiency in work in order to achieve the ideal capacity
of production thus we consider allotting time for the workers to do inventory for easy access
once the ingredients are needed, the two workers will just form the siopao for the whole day.
Second shift will start at 2:30 in the afternoon up until the closing time which is 10:30 in
the evening. The manager will have 4 hours each shifts in order to make sure that everything is
going well in the process of production.
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Number of Operating Days per Year
Even though there are 365 days in one year, it does not mean that the workers will work
all year round since there will be a non-working day which are the holidays like Christmas, new
year, holy week and anniversaries etc. The non-working days will be subtracted to the working
days per year since it is the right of the employees to have their break from work during the said
days. In addition to this, the computation of salary per month will have the non-working holidays
deducted
Table 2.16 List of National Holidays

Provisional
Date Holiday Specification
[P]
January 01 New Year Regular Holiday
February Chinese New Year Special Non-working day P
February 25 People Power Revolution Special Non-working day
April 09 Araw ng Kagitingan Regular Holiday P
April Maundy Thursday Regular Holiday P
April Good Friday Regular Holiday P
April Black Saturday Special Non-working day P
May 01 Labor Day Regular Holiday P
June 12 Independence Day Regular Holiday
June Eid’l Fitr Regular Holiday P
August Eidul Adha Regular Holiday P
August 21 Ninoy Aquino Day Special Non-working day
August [Last Monday] National Heroes Day Regular Holiday
November 1 All saint’s Day Special Non-working day
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November 2 All soul’s Day Special Non-working day
November 30 Bonifacio Day Regular Holiday
Immaculate Conception
December 8 Special Non-working day
Day
December 24, 2018 Christmas Eve Special Non-working day
December 25, 2018 Christmas Day Regular Holiday
December 30, 2018 Rizal Day Regular Holiday
December 31, 2018 New Year’s Eve Special Non-working day
Continuous Operation No Operation
Table 2. 17 Regional Holidays in CALAMBA

Date Holiday Specification
April 21 Calamba City Day [Declaration] Regular Holiday
June 19 Buhayani [Birthday of Dr. Jose Rizal] Regular Holiday
September 24 Birth Anniversary of Jose Yulo Special Non-working day
Table 2.18 Number of Days of Operation

Months Number of Days Working days
January 31 30 Days
February 28 28 Days
March 31 30 Days
April 30 29 Days
May 31 30 Days
June 30 30 Days
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July 31 31 Days
August 31 31 Days
September 30 30 Days
October 31 31 Days
November 30 29 Days
December 31 28 Days
Total Number of Working
Days = 357
Raw Materials and Supplies
List of Required Raw Materials with:
Specifications on physical, chemical and mechanical properties
Name of Supplier and Location
Corresponding per unit or per batch
Requirement
Cost per unit/batch
Order Size and Order Frequency (per week, month or year)
Table 2.19 Raw Materials
Raw Materials Physical Properties Chemical Properties Specification

Turmeric Powder Turmeric is a perennial Carbohydrates Turmeric is a
herbaceous plant that Water flowering plant of
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reaches up to 1 m (3 ft. 3 Dietary essential the ginger family,
in) tall. Highly branched, Oils Zingiberaceae,
yellow to orange, Dietary fiber the roots of which
cylindrical, aromatic Curcuminoids. are used in
rhizomes are found. The cooking.
leaves are alternate and
arranged in two rows.
Flour The flour characteristics Calcium Flour is a powder
(protein, damaged starch Iron made by grinding
content, particle size, Magnesium raw grains or
flour hydration properties Potassium roots and used to
and oil absorption), Sodium make many
dough properties Protein different foods.
(texture) and cookie Cereal flour is the
parameters (final main ingredient
diameter, spread factor, of bread, which is
texture, colour and a staple food for
acceptability) were most cultures.
evaluated.
Salt Salt is a white cubic Vitamin A Salt in its natural
crystals. When the salt is Vitamin C form as a
pure it is clear. It also Calcium crystalline
appears in white, grey or Iron mineral is known
brownish color Vitamin D as rock salt or
depending upon the Vitamin B-6 halite. Salt is
purity. Vitamin B-12 present in vast
quantities in
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Magnesium seawater, where it
is the main
mineral
constituent.
Coconut sugar Coconut sugar comes in Carbohydrates Coconut sugar is
crystal or granule form, Sugar a palm sugar
block or liquid. Potassium produced from
Coconut sugar is subtly Zinc the sap of the
sweet almost like brown Iron flower bud stem
sugar but with a slight Vitamins of the coconut
hint of caramel. palm. Other types
of palm sugar are
made from the
Palmyra palm, the
date palm, the
sugar date palm,
the sago palm or
the sugar palm.
Almond Milk Milk is a dilute emulsion Almonds Almond milk is a

consisting of an oil/fat Water plant milk
dispersed phase and an Calcium manufactured
aqueous colloidal Protein from almonds
continuous phase. The with a creamy
physical properties of texture and nutty
milk are similar to those flavor, although
of water but are modified other types or
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by the presence of brands are
various solutes (proteins, flavored in
lactose and salts) in the imitation of dairy
continuous phase and by milk.
the degree of dispersion
of the emulsified and
colloidal components.
The chicken breast is Protein Chicken is the most

Chicken Breast the meat attached to Niacin common type of
the ribs. It can be Selenium poultry in the world.
boneless with the Phosphorus Owing to the relative
ribs removed. The ease and low cost of
chicken tender or raising them in
tenderloin is a strip comparison to animals
of breast meat, that such as cattle or hogs,
is part of the breast chickens have become
but that is not really prevalent throughout
connected so that it the cuisine of cultures
can be separated and around the world, and
used as it is. their meat has been
variously adapted to
regional tastes
BBQ Sauce Additives with sweet Energy BBQ sauce is a liquid
or umami (savory) Fat condiment of
tastes are sometimes Carbohydrates American origin, made
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added to a finished a Fibers from variation of liquid
barbecue sauce to Proteins ingredients that go well
modify its taste and Sodium together to make good
texture. This sauce caramelization in food.
contain soy sauce,
vinegar and a bit of
sugar to give its
distinct taste good
for marinating meat.
Table 2.20 Raw Materials with Supplier and Location
Raw Materials/Supplies Name of Supplier Location
DIRECT
Salt
BBQ Sauce
Watermelon Chef and Cooks Market Makiling, Calamba, Laguna
Chicken Breast
Flour
Turmeric Powder Piping Organic Powder Calamba City in Laguna
Coconut Sugar Tardo’s Best Barangay Turbina, Calamba
Almond Milk SM- Calamba Calamba City in Laguna
Table 2.21 Raw Materials with Corresponding Unit, Requirements, Cost and
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Order Frequency
Cost Unit TOTAL Cost
Raw Corresponding Requirements Order
Per (357 days-
Materials Unit per Batch (600 yield) Frequency
Unit/Batch annual)
Turmeric 150 g 9.54 g ₱300.00

Every 15 days ₱6, 900
Powder 187.5 tsp 2 tsp ₱ 1.6
4 kg 12.5 kg ₱396.00 x 3 ₱424,116

Flour Everyday
32 cups 100 cups ₱12.75
500 g 23.85 g ₱28.00 ₱476
Salt Every 20 days
250 tsp 5 tsp ₱0.112
1 kg 8 kg ₱44.00 x 8 ₱78,540
Watermelon Everyday
3 cups 24 cups ₱14.67
Almond 1L 15 L ₱144.50 x 15 ₱773,790
Everyday
Milk 4 cups 60 cups ₱48.67
Coconut 200 g 143 g ₱112.00 Every other ₱19,992
Sugar 22.22 tbsp 10 tbsp ₱5.04 day
Chicken ₱972, 825
1 kg 25 Kg ₱109.00 x 25 Everyday
Breast
BBQ Sauce 150 mL 6000 mL ₱29.00 x 40 Everyday ₱414,120
₱2,683,859
Machinery and Equipment
 List of Machinery and Equipment with:

 Corresponding specification, capacity, quantity needed
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 Name of vendor
 Cost per uni
Table 2.22 Equipment and Machinery

Quant
Kitchen Tools Description ity Capacity Source Cost Total
Need Per Cost
ed Unit
Scrapper
Use to scrappe
food. 1 8 cm × BakeryE ₱159.0 ₱159.0
13 quipment 0 0
cm .com
Stove A stove is an
enclosed space in
which fuel is
burned to heat
either the space in
which the stove is
1 - Sm ₱5550. ₱5550.
situated, or items
Applianc 00 00
placed on the
es
heated stove itself
Rolling Pin A rolling pin is a

cylindrical food
preparation
utensil used to 1 1–3 cm
shape and flatten Sm ₱185.0 ₱185.0
dough Applianc 0 0
es
Gas Hose and A pressure
Gauge regulator is a
control valve that
reduces the input
pressure of a fluid 1 1.8 SM ₱779.7 ₱779.7
to a desired value meters Hardware 5 5
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at its output.
Pan A frying pan,
frypan,
or skillet is a flat- Sm
bottomed pan use 1 8 to Applianc ₱300.0 ₱300.0
d for frying, 11 in es 0 0
searing, and
browning foods
Quant
Kitchen Tools Description ity Capacity Source Cost Total
Need Per Cost
ed Unit
Liquefied
LPG Tank petroleum gas or
liquid petroleum
gas (LPG or LP
gas), also referred
to as simply
propane or 1 - Lazada ₱1100. ₱1100.0
butane, are 00 0
flammable
mixtures of
hydrocarbon
gases used as fuel
in heating
appliances,
cooking
equipment, and
vehicles.
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Measuring spoon A measuring
spoon is a spoon
used to measure
an amount of an 3 1-6 ml Shopee ₱80.00 ₱240.00
ingredient, either
liquid or dry,
when cooking.
Tray A tray is a
shallow platform
designed for the
carrying of items. 4 380mm Lazada ₱140.0 ₱560.00
x 0
155mm
Weighing scale A weighing scale

(or weighing
balance) is 1 600 x
devices to 900 x 80 Lazada ₱1900. ₱1900.0
measure weight mm 00 0
or mass.
Refrigerator A refrigerator is a
cooling appliance 1m ₱8500.
comprising a 1 wide Sm 00 ₱8500.0
thermally with a appliance 0
insulated capacity s
compartment and of 600
a heat pump. L.
Cooling rack A cooling rack or
cake rack is a
kitchen tool used
primarily to allow
various cooked
items such as
5 16" x Lazada ₱119.0 ₱1145.0
breads, cakes,
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meats etc to be 14" 0 0
placed and cooled
or rested
immediately after
the cooking
process
Sieve a utensil
consisting of a
wire or plastic
mesh held in a
frame, used for 1 4.76 mm Lazada ₱83.00 ₱166.00
straining solids
from liquids, for
separating coarser
from finer
particles, or for
reducing soft
solids to a pulp.
Knife A knife is a tool
with a cutting
edge or blade
attached to a 1 15 cm Sm ₱140.0 ₱140.00
handle. and 30 Applianc 0
cm es
Scissors Scissors are hand-

operated shearing
tools. A pair of
scissors consists
of a pair of metal
blades pivoted so 3 8.1 x 3.5 Sm ₱80.00 ₱240.00
that the sharpened x 0.4 Applianc
edges slide inches es
against each other
when the handles
(bows) opposite
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to the pivot are
closed.
Kitchen Ruler Cutting and
shaping pieces of
food into a 4 18 inch Lazada ₱99.00 ₱396.00
uniform size 0
ensures even
cooking and
professional-
looking results.
Kitchen timer A device that can
be set for a
number of
minutes (usually
up to one hour)
that sounds an 4 1.3 x 0.1 Lazada ₱167.0 ₱668.00
alarm such as a x 1.5 0
bell or buzzer inches
when the
specified amount
of time has
elapsed
commonly used
when cooking or
baking.
Paring knife Paring knives are
small knives
designed to
preform small
tasks such as
peeling or carving 4 10 cm -
18 cm Lazada ₱110.0 ₱440.00
fruits and
0
vegetables
Flour wand Dust dough

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quickly and
efficiently. As
you roll out your
dough, sprinkle
with a mere
gentle shower of
2 6.5 Lazada ₱181.0 ₱362.00
flour, to prevent
inches 0
sticking and
tearing. Our old-
fashioned flour
wand makes
"flour dusting" a
breeze.
Grilling pan A frying pan with
a series of parallel
ridges used for
cooking food with
radiant heat on a 2 - Lazada ₱750.0 ₱1500.0
stovetop, or with 0 0
a metal grid in it.
Pot pot is a generic
name for one of
the most common
types of cooking
pot used
worldwide. A
1 -
stock pot is Lazada ₱800.0 ₱800.00
traditionally used 0
to make stock or
broth, which can
be the basis for
cooking more
complex recipes.
Banneton basket A banneton is a
type of basket
used to provide
structure for 5 8 inch Lazada ₱110.0 ₱600.00
shaped loaves of 0
bread during
proofing.
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Total ₱30, 497
Table. 2.22 Machinery and Equipment

Quanti
ty Cost Per Total
Kitchenools Description Capacity Source
Neede Unit Cost
d
A food steamer or
Steamer
steam cooker is a
small kitchen
5g to Sm ₱1,500. ₱4,500.
appliance used to 3
40kg Applianc 00 00
cook or prepare es
various foods
with steam.
Pastry Board
A large wooden
board used to mix
Sm
and knead various 11 x 16 x ₱1,361. ₱1361.9
Applianc
types of dough, 1 0.5 inch 99 9
es
such as bread, pasta
and pastry.
Measuring Cups A measuring cup is

a kitchen utensil
used primarily to
measure the volume 50 mL- Sm
1
of liquid or bulk 1fl oz Applianc ₱350.00 ₱350.00
solid cooking onwards es
ingredients such as
flour and sugar.
Mixing Bowl A mixing bowl is a
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bowl used for

Sm
mixing of
- Applianc ₱90.00 ₱180.00
ingredients. 2
es
Parchment paper
Parchment Paper and bakery release
paper are cellulose-
based papers that 41 sq.
Public ₱195.45
are used in baking 1 feet, 15 ₱195.45
Market
as a disposable non- in. wide
stick surface.
Cost
Office Description Quantity Needed Source Per Total
Materials Unit Cost
Office Chair An office chair, or
desk chair, is a
type of chair that is
designed for use at ₱1100. ₱1100.
a desk in an office. 1 OLX.co 00 00
m
Office Table A desk or bureau i ₱8,599. ₱8,599.

s a piece 00 00
of furniture with a
flat table-style
work surface used
in a school, office,
1 OLX.co
home or the like
m
for academic,
professional or
domestic activities
such
as reading, writing,
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or using equipment
such as a computer
Ballpen A ballpoint pen,
also known as a
biro or ball pen, is
a pen that
dispenses ink over ₱150.0
a metal ball at its 10 Lazada ₱15.00
0
point, i.e. over a
"ball point".
Calculator A portable
electronic device
used to perform
calculations, ₱300.0
₱150.0
ranging from basic 0
2 Lazada 0
arithmetic to
complex
mathematics.
Record Book a book that has
records of the best
or most
remarkable
performances or
achievements in a
5 Lazada
particular sport or
₱110.0
activity —usually ₱44.00
0
used figuratively
His long jump
earned him a place
in the record
book.That game
was one for the
record books
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Shelf life Shelf life is the
adhesive label length of time that
a commodity may
be stored without National
becoming unfit for 2 Bookstor ₱160.0
₱80.00
use, consumption, e 0
or sale
Calendar A calendar is a
system of
organizing days
for social, 1 National
religious, Bookstor ₱110.0 ₱110.0
commercial or e 0 0
administrative
purposes.
White Marker A marker pen,

fineliner, marking
pen, felt-tip
marker, felt-tip
pen, flow marker,
texta (in National
2 Bookstor
Australia), sketch
pen (in India) or e ₱18.00 ₱36.00
koki (in South
Africa), is a pen
which has its own
ink-source and a
tip made of
porous, pressed
fibers such as felt.
White Board A whiteboard (also ₱59.00 ₱118.0
known by the 0
terms marker
board, dry-erase
board, wipe board, 2 National
dry-wipe board, Bookstor
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pen-board, and e
grease board) is
any glossy, usually
white surface for
nonpermanent
markings.
Exhaust fans Exhaust fans help
to force out stale
air and pull fresh,
clean air through
your facility for a
more comfortable
1 Ace
working
Hardware
environment. ...
Grainger has ₱699.0
₱699.0
ventilation fans 0
0
available in a
variety of sizes
and motor
horsepower
configurations
designed for your
specific
application.
Emergency An emergency
light light is a battery-
backed lighting
device that
switches on 1 Ace ₱1499. ₱1499.
automatically Hardware 00 00
when a building
experiences a
power outage.
Bond paper Bond paper is a ₱139.0 ₱139.0
durable paper that 0 0
is especially
suitable for 1 National
electronic printing Bookstor
and use in office e
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machines
including copiers
and network and
desktop printers.
Total ₱13,020
Labor Requirements
It is very important to have workers in your company because they will be the one to help
you in fast production of the product as well as keeping your company organized. The
proponents see their workers as building blocks of ANTE since one cannot do things alone, by
having other people in the succession of business more things can be achieved and greater results
will be acquired. Furthermore, giving employment to other Filipinos is a big aid in the
progression of the country’s economic performance.
Having a reform in the education system of the country causes uproar to the whole
community. Enhanced Basic Education Act of 2013 otherwise known as RA 10533 added two
more years in the Education system in order to provide sufficient time for mastery of concepts
and skills, develop learners and prepare for tertiary. ANTE aims to provide employment to
graduates of Senior High School especially those who are under Technical Vocational Strand
since students here focus more on cooking.
The company does not based solely at the degree or educational attainment of a person
when it comes to the qualifications needed in hiring its workers for what matters the most is the
attitude and their ability to work efficiently. Preparation of the product does not require much of
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technicalities since its way of cooking process is steaming which can be determined by having
timer. Perhaps the most critical part of making the product is the kneading of the dough wherein
too much force exerted may cause the dough to harden.
Though the company provides equal treatment to all its applicants, certain requirements
must be met in order to ensure that hired employees are capable in handling the task assigned to
them and that there will be no delay in service due to possible miscommunication that may arise
during working hours.
Jobs and Job Description

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SECTION III. Jobs / Positions Offered
COOK
JOB DESCRIPTION:
Deft in moving around the kitchen and apt in multi-tasking. Experienced in using various
ingredients and cooking techniques. Make sure that the dough and filling are of the expected
quality.
REPORTTING RELATIONSHIP
Reports Production Manager
JOB SPECIFICATION:
Graduated Senior High School or College that has taken Tech-Voc or a vocational for cooking.
21 years old and above
Male or Female
Ability to follow all sanitation procedures
Ability to work in a team
Very good communication skills
Excellent physical condition and stamina
DUTIES AND RESPONSIBILITIES
Work well under pressure and within the time limit.
Ensure that kitchen area, equipment and utensils are cleaned
Set up workstations with all needed ingredients and cooking equipment
Prepare ingredients to use in cooking
Ensure all food and other items are stored properly
Check quality of ingredients
Monitor stock and advise placing orders when there are shortages
Communicates with owner about how to improve meal service
Alters dishes based on consumer suggestions or requirements
Figure 2.21 Cook

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EMPLOYEE’S MANUAL & GUIDELINES

CASHIER
JOB DESCRIPTION:
Have a strong work ethic and high level of accuracy. Responsible, attentive to customer needs,
and committed to providing excellent service. Scan the customer’s selections, ensure that
prices and quantities are accurate, accept payments, issue receipts, answer inquiries, and
provide helpful information to customers products, promotions, or item location
Reports Financial and Marketing Manager
JOB SPECIFICATION:
Graduated Senior High School or College
Male or Female
Customer service or Cashier experience.
Ability to handle transactions accurately and responsibly.
High level of energy with strong customer service skills.
Basic math and computer skills.
Helpful, courteous approach to resolving complaints.

Accepting payments, ensuring all prices and quantities are accurate and proving a receipt to
every customer.
Processing refunds and exchanges, resolving complaints.
Bagging or wrapping purchases to ensure safe transport.
Maintaining clean workspace.
Jobs / Positions Offered– 5 – Employees – ANTE – Makiling, Calamba - Laguna
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Figure 2.22 Cashier
CREW
JOB DESCRIPTION:
Deft in moving around the kitchen and apt in multi-tasking. Expemrienced in using various
ingredients and cooking techniques. Make sure that the dough and filling are of the expected
quality.
Reports Production Manager
JOB SPECIFICATION:
Graduated Senior High School or College
Male or Female
Ability to follow all sanitation procedures
Ability to work in a team
Very good communication skills
Excellent physical condition and stamina
Customer Oriented

Completes a variety of food preparation, customer transaction and sanitation jobs.
Work on preparing and expediting food orders.
Perform cleaning duties, such as clearing tables and sanitizing food preparation areas.
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Figure 2.23 Crew
Table 2.23 Labor Requirements with Pay Scale from DOLE

Job Wage every 15th Wage every 30th
Wage per day Wage per year
Description of the month of the month
Cook 400 PHP 6000 PHP 6000 PHP 142, 800 PHP
Crew 400 PHP 6000 PHP 6000 PHP 142, 800 PHP
Cashier 400 PHP 6000 PHP 6000 PHP 142, 800 PHP
Plant Location
Plant location refers to the choice of the region where men, materials, money, machinery
and equipment are brought together for setting up a business or factory. A plant is a place where
the cost of the product is kept to low in order to maximize gains. Identifying an ideal location is
very crucial, it should always maximize the net advantage, must minimize the unit cost of
production and distribution. Plant location decisions are very important because once the plant is
located at a particular site then the organization has to face the pros and cons of that initial
decision (Trivikram, 2017).
Consideration
The proponents decided to have the plant located in Barangay Makiling, Pan-Philippine
Hwy, Calamba, Laguna. Various factors were taken into consideration before they came up with
the said location such as:
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Availability of Raw Materials
Nearness to the market
Availability of Fuel and Power
Availability of Water
Government Policies
The said factors were all met by the chosen location especially that the food market is just
behind the store where most of the materials will come from.
Perspective
Figure 2.24 Overview of the Map, Location of Plant
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Plant Layout
Figure 2.25 Overview of the actual Location of Plant
Mallick and Gandreau (2009) plant layout is a floor plan for determining and arranging
the designed machinery and equipment of a plant, whether established or contemplated, in the
best place, to permit the quickest flow of material, at the lowest cost and with the minimum
handling in processing the product, from the receipt of raw material to the shipment of finished
product.
Consideration
Figure 2.20 Overview of the actual location of Plant
The proponents envisioned a comfortable working area for its workers without the need
of having too much space to waste. They focused on what is the most efficient and practical way
of having the work done.
There is an equal area for the dining and kitchen since the process of production require
area for kneading and resting of dough. In addition, a walk-in storage and freezer are added in
order to ensure that there is enough space for auditing and inventory and that no ingredients will
be spoilt.
Few chairs are placed since there is a bigger probability that customers would have their
food on-the-go. A comfort room is also provided as part of cleanliness and workers’ necessity.
Also a small office room is added for sales monitoring and every day meeting or assembly.
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Perspective
Figure 2.26 Overview of the actual Plant Layout I
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Figure 2.27 Overview of the actual Plant Layout II
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Figure 2.28 Overview of the actual Plant Layout 2D
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Utilities Figure 2.29 Overview of the Floor Plan
There is a need for every company to invest on utilities in order to provide a comfortable
working environment for its workers and customers. What utilities your business requires will
depend on the nature and size of your operation but the basic utilities that every food company
must have are water, gas, electricity. As for ANTE, the proponents invested to have a
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telecommunication line and internet in order to have better management and production.
Electricity
Businesses will not work without electricity for it the most important when it comes to
running a business. It is used for giving power in the steamers that will be used mainly in making
the JackPao. ANTE needs the electricity for the lights, steamer, fan, CCTV and refrigerator
hence the company cannot run without an electricity since its workers need lights and steamer
for the store. Main source of electricity will come from Meralco, the largest electric distribution
utility in the Philippines.
Table 2.25 Electricity Cost

Equipment Wattage Hours used Electricity Cost
Per Day Per Month Per Year
Fan 70 15 hrs. Php.10.58 Php.328.00 Php.3,943.00
Lights 10 8 hrs. Php.11.22 Php.347.82 Php.4,173.00
Steamer 800 10 hrs. Php.33.66 Php.1,010.00 Php.12,120.00
Refrigerator 200 15 hrs Php.36 Php.1,095.75 Php.13,149
Table 2.26 Electricity Cost II

Total Cost of Electricity
Per Month Per Year After 5 years
Php.2,780.00 Php.33,360.00 Php.166,800
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Water
Perhaps the most essential utility that every food producers must have is water for it is
necessary in cleaning, cooking and sanitary purposes. Calamba Water District will be the
company’s source of water which uses the direct pumping from spring and Groundwater Deep
wells.
Below are the requirements fulfilled by the proponents in order to have water connection
installed in the store:
Barangay clearance for water connection.

Latest 2x2 pictures (2 pcs.) and residence certificate or any government I.D for
identifications.
Land title or any certificate of ownership and sketch of location.
Water bill receipt of nearest neighbor and In-house plumbing design and water pipeline
outlay for easy installations.
Application fee of Php 102.00 and attendance in the pre-connection orientation.
Table 2.27 Water

Amount Used Hours Used Per
Per Hour Per Day Per Month Per Year
(Gallons) Day
11 hrs P 0.39 P 2.5 P 77.5 P 930

11
Communication
Effective communication is a vital tool for any business owner. Your success at getting
your point across can be the difference between sealing a deal and missing out on a potential
opportunity. This can help to foster a good working relationship between you and your staff,
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which can in turn improve morale and efficiency (Business Queensland, 2018). When it comes to
communication, the company is looking forward reaching to its customers’ concerns or
reservations for the proponents are focusing on what is the trend in the market. ANTE chose
GLOBE as the source of its communication for it is fast and relatively cheap compare to other
networks.
For the physical store to have a connection or Wi-Fi the proponents acquired the
requirements stated below:
Have a minimum GMI (gross monthly income) of PHP 10,000

Be a Filipino Citizen; otherwise, must present a required document as a foreigner
Have a local billing address, post office and Business Boxes.
Must have a contact number to present.
For new applications must submit the following:
Proof of identification
Proof of billing address
Proof of financial capacity
One globe application form – with all details filled out
Table 2.28 Communication

Communication Cost
Per Month Per Year After 5 years

Php.1,999 Php.23,988 Php.119,940
The map represents the coverage of Globe Telecom 2G, 3G and 4G mobile network in
Calamba.
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Figure2.30 Utilities (commucation) image from Globe in Calamba City (nperf, 2018)
Gas
ANTE’s usage of gas is only limited for only small part of the production needs gas. The
gas will help the workers in making the dough for the Siopao and in case there would be a
brownout this will serve as their source of heat. Brent gas will be the provider of the gas for the
company which is one of the Philippines’ leading liquefied petroleum gas (LPG) brands and
innovator of the country’s first LPG convenience store. ANTE’s supplier would be from PR Gas
near Del Pillar in Calamba.
Table 2.29
Price of Gas Hours used Order of frequency Per year
750 5 hrs. (min) Once every 3 months Php 3,000
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Waste Disposal
Most of the firms always focus on the things that can generate more sales and profit for
the business that they tend to forget the value of having a clean working environment which can
indirectly bring more customers. Cleanliness should be one of the top priorities of every food
producers like ANTE for the consumers’ safety is a stake.
Cleanliness Priority
Figure2.31 Cleanliness is to Priority
As stated by Food Corp, cleanliness is one of the things that are demanded by the
customers. They always check the food that they ordered, if the food is not clean, the company
can lose loyal customers due to lack in sanitary. In order for the company to meet the customers’
perceived quality, it must set a proper waste disposal standard. In this simple way ANTE can get
not only loyal customers but it can also attract more market.
Guided by Figure 1.1 Theoretical Framework- the waste disposal hierarchy, the
company’s priority is its cleanliness inside and outside of the production in order to prevent
creation of wastes which can add up to the increasing number of disposed materials that cause
global problems like global warming and climate change. Global warming is a serious matter in
the whole world and you can really feel the alarming effects of it caused by irresponsible human
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acts.
Figure 2.32 Waste Line Graph

The line graph above shows the amount of food wastes by kilograms of regions with the
highest accumulation of wastes. Even if Southeast –Asia, where Philippines belong, is at the
second to the last, the graph still shows that the country is part of a huge waste disposal
distribution. Producers and retailers of food contribute larger than the consumers and with that
ANTE creates ways for the company to prevent it from adding up more disposed food waste.
There is not much of food waste that the company will create since it is using chicken
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breast which has no bones. Also the whole part of the watermelon from the flesh up to the rind is
being used. Aligned with the mission of ANTE which is to be a company that effectively uses its
ingredients the possible food wastes that the company will produce are very limited which are
peelings of ginger, garlic and used oil. Apart from the things mentioned, the rest of the
company’s waste would be coming from the packaging of bought ingredients.
Prevention
Prepare for Re-use
Recycle
Recovery
Di
sp
os
al
Figure 2.33 Waste Hierarchy
By using the ingredients efficiently the company is doing prevention in creating wastes.
As for the materials that can be re-used, ANTE found alternative solutions in order to have
disposal as the last resort. Flour is one of the biggest components that make up JackPao which is
why most of the waste material would be its boxes. The company will flattened the used boxes of
flour as well as the boxes of Almond milk, then store it in the storage. Afterwards the boxes that
are stored in the storage room will be transported to the shops that are willing to buy and recycle
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the used boxes. The earned profits can be then used for other promotional materials.
The usual honey is being packaged in a jar. So the company creates a way to recycle
these jars. These jars will be recycled as storage for opened ingredients and condiments like soy
sauce, oil, yeast etc. or as holders for pencil and other writing materials. It can also be used as
figurative designs for the store.
The company thought of these activities in order to show that as individual, one should
think of a way on how to make the already used products or materials beneficial in order to help
lessen waste production.
Organizational and Management Study
The application of organizational and management practices is not limited to business

activities since it is applied in many occasions, particularly in the conduct of different jobs and
responsibilities. Organizational and Management is the process of planning, organizing, leading,
and controlling the activities of the organization effectively and efficiently to achieve its goals.
They both play a crucial role especially in today’s world that is much more complex and where
constant change is the norm. (Zarate, 2016, p.4).
ANTE’s organizational and management do not only call for responsibility with the
people, resources and process within the firm but also with outside factors such as the
environment where it operates for both internal and external factors must be coordinated to
ensure a smoother and a higher success rate of operation.
Encountering circumstances that are not part of the usual operation is inevitable. One
cannot fully expect things to go according to how everything was plan but such happenings
should not affect the driving force or the company’s main reason to act on a particular decision
or situation. As interpreted by Cynthia Zarate, good management must be able to look at
situations and use creativity and imagination in coming up with solutions to problems, thus she
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considered this aspect of management as an art.
This section of the study deals with the different concepts in organizational and
management- such as the form of ownership and its organizational chart, the personnel, the
policies, qualifications, rules and regulations- and how the understanding of such concepts will
be applied by the proponents in order to have an enterprise that can deliver a product with the
market’s perceived quality.
Form of Ownership
After deciding to start a business, one of the important issues that one should address is
the form of business entity that will serve as the vehicle in pursuing the business for such choices
can be vital to the performance and management of the firm in the future (Fred, 2007). In
selecting the form of business organization, the proponents’ considered the size and nature of the
business, the level of control, expected profit, tax implications and vulnerability to lawsuits. The
said considerations guided by the Securities and Exchange Commission (SEC) helped in
determining the form of organization that the business will be shaped into.
Among the existing forms of business organization, the proponents weighed the
differences of partnership and corporation in order to make a better decision as to what ANTE’s
business form would be.
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Partnership Corporation
Relatively simpler like sole proprietorship.Two or More complex and includes more people in
more individuals share ownership the decision-making process
Less costly and simpler to form More expensive and complicated to form.
Corporation itself is responsible for assuming

General partners are held liable for all company
all debts and legal fees, and the shareholders
debts and legal responsibilities
are not at risk of losing personal assets.
Owners are the managers. Change in ownership Hires managers. Stocks or ownership can be
means that a new partnership must be created sold or transferred easily
Figure
With all the considerations 2.34 Corporation
presented and Partnership
above, partnership seems to be the most fitting form
of organization for a small enterprise like ANTE since it will be more manageable and has wider
capital base, this became the determinant factor since the six proponents’ capital will have to be
effectively distributed and used to avoid losses and gain profit.
Under the Civil Code of the Philippines, a Partnership is treated as juridical person, with
a separate legal personality from its members. Partnerships may be classified as general
partnerships, where the partners have unlimited liability for the debts and obligation, or limited
partnerships, where one or more general partners have unlimited liability and the limited partners
have liability only up to the amount of their capital contributions (Fred, 2007).
Liability as define in the business dictionary is the debts and obligations owned by
company to creditors in the course of its business operations. Considering that partners are at risk
of being jointly liable for all the obligations and effects- limited partnership would be ANTE’s
specific form of organization. This is to prevent having mismanagement between partners and
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mishandling of the company’s profit and assets.
Even though partnership seems to be the most fitting for the company given its
advantages, there are still some downsides that the proponents need to consider especially when
the form of organization chosen is subjected to a limited life because of its general instability.
This instability is not referring to business unprofitability but rather to several internal factors
which make the partnership vulnerable to dissolution. Such factors include the death,
withdrawal, or insolvency of a partner (Zarate, 2016, p.75). However, the said complications can
be avoided by having the individual responsibilities and liabilities delineated clearly.
Organizational Chart
Organization as a management function entails the structuring and grouping of jobs and
ensuring that these are performed by qualified and competent personnel. The organizing process
brings together all the human, physical, and financial resources and integrates them with related
jobs and positions. This process also ensures that authority and responsibility are well-defined
and internally coordinated within the organization (Zarate, 2016, p. 124)
It is easy for the proponents to go through grouping of jobs since there will be only few
workers working in the physical store. The six proponents will then be managing the company
depending on their decided specific tasks and are considered equal in the line of authority. To
avoid confusion among employees as to whom their immediate superiors are, they will be
informed where they will directly report to, the positions that will be supervising them, and the
people that will handle them per division.
The overall design of an organizational structure is the framework that shows how each
components of the company relates to each other. It focuses on three aspects: work activities,
reporting relationship, and departmental grouping options (Zarate, 2016, p.125). The
organizational structure of ANTE identifies the essential tasks and operations of the company
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which will lead to an established effectivity in work, and various divisions/departments that will
contribute towards ANTE’s goals and objectives.
The proponents classify its structure based on its configuration as an organic structure.
This kind of structure as defined by Burns, T., & Stalker, M. G. (1961) is more flexible and
decentralized, with low levels of formalization. Communication lines are more fluid, employee
job descriptions are broader and employees are asked to perform duties based on the specific
needs of the organization at the time as well as their own expertise levels. An organic structure is
recommended if the organization has an unstable environment. A major advantage of this
structure is that it results in greater employee satisfaction because they are empowered and
allowed to innovate (Adair, 2007).

SECTION II . Organizational Profile
ANTE’s organizational chart is a hybrid of Simple and Divisional organizational structure.
Two structures were combined to maximize the flexibility of the company while minimizing
its lapses during operations. Simple structure is the most basic and is applicable to small
businesses like ANTE which allows quick decision-making and hands- on interaction from
the owner/s and the employees. However, the structure is heavily dependent on the business
owner alone which can cause disruption in operation when certain owner is not around. In
order to make up for the said disadvantage, the aspect of divisional structure is incorporated
which allows the owner per each division to focus on their own performances thus making
employee supervision and issue handling to be more specific.
Owner / Owner / Owner / Owner / Owner / Owner /

Manager Manager Manager Manager Manager Manager
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Financial Division Marketing Division Production Division

Laguna

SECTION II . Organizational Profile
ANTE’s organizational chart is a hybrid of Simple and Divisional organizational structure.
Two structures were combined to maximize the flexibility of the company while minimizing
its lapses during operations. Simple structure is the most basic and is applicable to small
businesses like ANTE which allows quick decision-making and hands- on interaction from
the owner/s and the employees. However, the structure is heavily dependent on the business
owner alone which can cause disruption in operation when certain owner is not around. In
order to make up for the said disadvantage, the aspect of divisional structure is incorporated
which allows the owner per each division to focus on their own performances thus making
employee supervision and issue handling to be more specific.
Owner / Owner / Owner / Owner / Owner / Owner /

Manager Manager Manager Manager Manager Manager
Financial Division Marketing Division Production Division
Cook
Crew
Organizational Structure – 3 – Employees – ANTE – Makiling, Calamba - Laguna
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Officers and Key Personnel
Key personnel are employees who fill top management positions in businesses,
nonprofits and organizations regardless of size and industry. They make significant contributions
to decisions about company’s direction, provide leadership to employees, and expertise in their
assigned positions (Hagaman, 2017). As you develop the business plan, a ‘management team’
needs to be pulled together, with serious thoughts given to key positions that need to be filled
and who should filled them. There are two criteria to justify placing someone in a position on
your management team. First, does the person have the training and skills to do the job. Second,
does the person have the trach record to prove his/her capabilities (Anders, 2009).
ANTE will only have three types of job classification namely- Cashier, Cook and Crew.
Meanwhile, the six proponents will act as both the Executive Officers (EO) and will also be
considered as Managers classified into three major aspects affecting the operation such as
Financial Manager (2), Marketing Manager (2) and Production Manager (2).
Executive Supports the product in the market

Driving force for the company's success as a whole
Officers
Oversee and make sure that the operation flows
Managers
smoothly and economically
Implement and handle details while supervising other
key personnel.
Figure 2.36 Roles of the Owners

It may be easy for the proponents to handle a small firm like ANTE with only a handful
of employees. However, as the business grows, the company’s operation will be harder to
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manage especially if key positions and functions are vacant. Often times, the management team
composed of different key personnel evolves over time. The personnel will have to work on
several tasks, which is why it is important to have a clear job specification, duties and
responsibilities.
In order for the proponents to rightfully determine the duties and skill requirements for a
job or position, as well as other qualifications sought for in a key personnel or applicant, job
analysis will be a suitable procedure which goes through a process outlined in several steps
designed to gather relevant, timely and complete information to prepare the job specifications
needed by the company (Zarate, 2016).
Data gathered from the job analysis will then be used to formulate the job description.
Investopedia defines job description as a written summary of the duties, responsibilities,
reporting relationships and job specifications for each job or position in the company. It provides
a clearer view of what the job is all about and minimizes irregularities in the performance of the
actual job.
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FINANCIAL MANAGER
PRODUCTION MANAGER
JOB
JOB DESCRIPTION:
DESCRIPTION:
Manage the the
Distributes processing
financialofresources
food products or the machinery
of a company, and processes
is responsible involved
for the budget in food
planning,
production.
and supportsEnsure that production
the executive managementmeetsteam
health, sanitation,
by offering and quality
insights standards
and financial set by
advice thatthe
corporation,
will allow them foodto industry, and business
make the best government agencies.
decisions Responsible
for the company. for coordinating shifts,
arranging
REPORTTING schedules, and monitoring employee performance.
RELATIONSHIP
REPORTTING
Reports to ProductionRELATIONSHIP
and Marketing Manager
Reports to Financial and Marketing Manager
JOB SPECIFICATION:
Graduated College that has taken Finance, Accountancy, Economics, Business Math or
Management as unit.
Negotiation skills and the ability to develop strong working relationships
JOB SPECIFICATION:
Commercial and business awareness
Graduated College thatskills
Good communication has taken
– bothMarketing, Human
written and verbalResources, or Management as unit.
ADeep
keenknowledge of production
eye for detail and desiremanagement
to probe further into data
Understanding
DUTIES AND of quality standards and health & safety regulations
RESPONSIBILITIES
Knowledgefinancial
Producing of performance
reportsevaluation
related toand budgeting
budgets, concepts
account payables, account receivables,
Experienced
expenses etc. in reporting on key production metrics
Proficient inlong-term
Developing MS Officebusiness
and ERP software
plans based on these reports
Outstanding communication ability
Reviewing, monitoring and managing budgets
Excellent organizational
Developing strategies thatand
workleaderships skills
to minimize financial risk.
Attention to detail
Analyzing market trends and competitors
DUTIES
PredictingANDfutureRESPONSIBILITIES
financial trends
Organize workflow to meet specifications and deadlines
Monitor production to resolve issues
Supervise and evaluate performance of key personnel
Determine amount of necessary resources (workforce, raw materials)
Approve maintenance work, purchasing of equipment etc.
Ensure output meets quality standards
Enforce health and safety precautions
Figure 2.37 Financial Manager

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Figure 2.38 Production Manager

Laguna

MARKETING MANAGER
JOB DESCRIPTION:
Oversee the promotion of a business, service, product or brand. Responsible for tracking and
analyzing the performance of advertising campaigns, managing the marketing budget and
ensuring that all marketing material is in line with the brand’s identity. Hands-on with web
analytics tools and be able to turn creative ideas into effective advertising projects.
Reports to Financial and Production Manager
JOB SPECIFICATION:
Graduated College that has taken Marketing, Multi-Media Arts, or Management as unit.
Experience with creating a marketing campaign, marketing strategy, and marketing plan.
Experience with online marketing, including social media, and content marketing.
Understanding of public relations.
Advanced communication skills.
Ability to quickly adapt to change.
Building brand awareness and positioning.
Evaluating and maintaining a marketing strategy.
Directing, planning and coordinating marketing efforts.
Communicating the marketing plan.
Developing each marketing campaign from start to finish.
Researching demand for the organization's products and services.
Evaluating competitors.
Handling social media, public relation efforts, and content marketing.
Developing a pricing strategy that maximizes profits and market share but considers customer
satisfaction.
Identifying new customers.
Supporting sales and lead generation efforts.
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Figure 2.39 Marketing Manager
Laguna

SECTION IV. SALARY
ANTE as an employer follows the Labor Code of the Philippines in providing the
rightful salary/wage for its employees. The Financial, Production and Marketing Manager
which are the owners with partnership will decide and share the income of the firm depending
on their agreed terms.
The amount, schedule and conditions in terms of salary are based on the following
Articles in the Labor Code such as:
1. ART. 102 Forms of payment. - No employer shall pay the wages of an employee by
means of promissory notes, vouchers, coupons, tokens, tickets, chits, or any object
other than legal tender, even when expressly requested by the employee.
2. ART. 103. Time of payment. - Wages shall be paid at least once every two (2) weeks
or twice a month at intervals not exceeding sixteen (16) days. No employer shall
make payment with less frequency than once a month.
3. ART. 105. Direct payment of wages. - Wages shall be paid directly to the workers to
whom they are due
Table 2.24 Labor Requirements with Pay Scale from
Wage every Wage every

Job Wage per Wage per
15th of the 30th of the
Description day year
month month
Cook 400 PHP 6000 PHP 6000 PHP 142, 800 PHP
Crew 400 PHP 6000 PHP 6000 PHP 142, 800 PHP
Cashier 400 PHP 6000 PHP 6000 PHP 142, 800 PHP

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Figure 2.40 Salary
Laguna
Employee Benefits
In order for the proponents to strictly abide the labor cod of the Philippines, listed below
are the following registered benefits that an employee must get from his or her employer/s.
Employee Benefits are divided into two main groups: government-mandated and
voluntary benefits. Government mandated benefits are those required by law, while voluntary
benefits are those that are voluntarily given by the company. The following are the government-
mandated benefits:
1. Social Security Service (SSS)/ Government Service Insurance System (GSIS) benefits –
All income earners and workers, particularly employees working in private firms, are
required to give monthly contributions to the Social Security System or SSS. SSS
membership contributions entitle the worker to several benefits such as sickness benefits,
maternity benefits, death and funeral benefits, disability benefits and housing and salary
loans. Government employees avail of the benefits from the Government Service
Insurance System or GSIS. Both the employee and the employer share the contribution
cost to the SSS. Employees pay their personal contributions through salary deductions
while firms pay their share for each of their employees. The employer’s share is higher
than that of their employees. The employer is also responsible for remitting both the
personal share of its employees and company contributions to the SSS.
2. Philhealth (Philippine Health Insurance Corporation) benefits – This is a government-

established health insurance program that gives members and their dependents financial
assistance for hospitalization. Philhealth benefits cover both inpatient and outpatient
care.
3. Service incentive leave – All employees, except government employees, managerial
employees, and house helpers, re entitled to five days service incentive leave with pay
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provided they have rendered at least one year of service. This five—day leave can be
used for health and vacation purposes, any unused leave will be converted to cash at the
end of the year at the present salary rate of the employee.
Voluntary Benefits refer to benefits that are freely given by the company to its employees.
These benefits, however, are dependent on the company’s ability to provide them and are subject
to certain conditions and policies. The following are examples of voluntary benefits:
1. Vacation leaves – The number of vacation days give to employees varies from one
company to another. Companies may grant a vacation leave consisting of five (5), ten
(10), or fifteen (15) days. Vacation leaves are usually not convertible to cash and should
be used up before the end of the calendar year. The usual policy is that unused vacation
leaves are forfeited and not carried over the following year.
2. Sick leaves – Companies provide more than the allotted number of days for the service
incentive leave as sick leaves. Sick leaves are convertible to cash at the end of the year
3. Emergency leaves – Some companies provide emergency leaves of three days or more
for reasons not applicable to sick and vacation leaves. Some examples include bringing
an immediate family member to a hospital, floods due to typhoon, and other
emergencies.
Organizational Policies
The policies of the company are all based from the words of the author whose
management and organization are her forte (Zarate, C.) and through this, the proponents ensure
that strict and just policies are implemented.
Recruitment, Hiring, Training and Development
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 RECRUITMENT
Proper allocation entails placing the employees in the right departments, making sure they
are equipped with the right skills and experience for the job. Recruitment is the processes of
attracting qualified applicants occupy vacant positions in the company. This consists of various
activities that entice and influence qualified applicants to work with the company.
To ensure the success of recruitment, management must know the goals of the organization
and the reasons for hiring people. Next, the company will think of prioritizing jobs depending on
the kind of job performance needed for the vacant positions. For example, a company that wishes
to fill in positions that do not require much skill or expertise may decide to focus on hiring
candidates with average skills. Therefore, managers will consider applicants who have little
training or new graduates. These applicants will need extensive training but can be hired at a
minimum salary.
Applicants are required to fill out the company’s application form and submit to a selection
process that requires tests, interviews, and a background check.
 SOURCE OF APPLICANTS
There are two types of applicants to job positions in the company. These are the internal and
external applicants.
Internal Applicants are company employees who are considered for promotion to higher
positions. Promoting an employee to a vacant position in the company incurs lesser cost than
hiring a new employee since the internal applicants is already familiar with the job he or she will
be occupying. Through promotion, employees are also motivated to work harder.
External Applicants are individuals who are recruited by the company or directly apply to
join the company. A company can choose from several options when recruiting external
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applicants. The traditional means of recruitment include advertisement and notices in print
media such as newspapers and magazines. Companies also participate in job hunters. They can
also participate in campus job fairs organized by colleges and universities if they are looking for
fresh graduates.
A non-traditional yet increasingly popular method of recruitment nowadays is through the

internet. Applicants browse websites or job portals such as jobsdb.com and jobstreet.com where
they can search for employment opportunities and submit their applications to companies. Many
companies now use the internet as a recruitment tool because it is cheaper and provides wider
access to the labor market. Many companies also post news regarding job vacancies on their
company websites. These companies rely on their reputation and image in attracting applicants.
 EQUAL EMPLOYMENT
There are certain issues that companies should consider during the recruitment stage.
Foremost among them is equal employment opportunity, which ensures that an applicant is not
discriminated against because of his or her age, color, race, religion, civil status, or gender.
Companies now are careful about imposing age requirements for certain positions or having
preferences for graduates from certain colleges or universities.
 TRAINING AND DEVELOPMENT
Training and development refer to two distinct processes in employee development. The
company helps the employees improve their skills through training. It is an organized activity
that increases and enhances employees’ knowledge and skills on their job to improve their
current performance. Development is the enhancement of the competencies of employees by
giving them opportunities for greater responsibilities as well as challenging tasks that will help
them achieve their total growth.
 NEW EMPLOYEE ORIENTATION PROGRAM

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The initial training of newly-hired employees includes an orientation. The new employee
orientation program aims to provide new employees with relevant information about the
company such as the company’s history, vision, mission, culture, products and services provided,
work hours, dress code, and company policies. The program also introduces new employees to
their immediate superior and co-employees within the department. Lastly, the members of top
management are introduced. Some companies with big manufacturing plants permit new
employees to do an ocular visit of the facility.
 THE TRAINING PROCESS
Training is an important investment a company can make with their employees. The training
process ensures that the implementation of training programs results in benefits for employees.
The training process includes pre-training assessment, designing the training program,
implementation, and evaluation.
 PRE-TRAINING ASSESSMENT
It is important to conduct an initial assessment of the needs of employees before training is

conducted. Pre-training assessment allows the trainer to identify which aspects of the trainees
need improvement. After the assessment, the objectives of the training program are formulated.
The objectives should be SMART (Specific, Measurable, Achievable, Realistic, Time-bound).
The training objectives are translated into expected changes and improvements that must be
displayed by the trainees at the end of the training program.
 DESIGNING THE TRAINING PROGRAM
Once the objectives are formulated, it is time to design the training program. The training
program identifies the training methods to be used, the time frame for implementation, dates and
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venues, evaluation methods, resource persons or speakers, and training cost. The trainer can
employ a variety of training techniques depending on the training objectives.
 TRAINING IMPLEMENTATION
At this stage, the trainer delivers the training program utilizing the selected techniques. The
trainer or training officer is an important component to the success of the training
implementation. An effective trainer is one who possesses the following characteristics: has
enthusiasm and passion regarding the topic, has a good working knowledge of the topic, is able
to motivate and encourage participation from trainees, has a good sense of humor, and possesses
good posture and dynamic appearance.
 TRAINING EVALUATION
To measure the effectiveness and success of training and development programs, the
following criteria can be used:
1. Reactions include the actual reactions of the trainees to different aspects of the program
from content, to venue, food, accommodation, visual aids among others.
2. Results – these include the end result and benefits of the program as seen in job
performance, productivity, and efficiency.
3. Recall – this includes the participants’ recall of what has been learned and the actual
application of what is recalled. A program that is well-received, well-delivered, and effectively
implemented will be easily recalled by participants.
4. Retrieval – refers to how easily information is recalled from memory and immediately
applied by the participants.
The four Rs are essential for any change or modification of behavior on the part of the
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employees. Thus, a training or development program is considered a success after it passes these
criteria. Evaluation is a continuous process as the company seeks to continually implement better
training and development programs for their employees.
Financial Study
Financial feasibility is another way of saying financial sense and there are a number of
ways to test for financial feasibility. At its core, financial feasibility is a function of revenues and
costs. If the cost of a particular project outweighs the potential revenue or return, then the project
is not financially feasible (Collins, 2017).
In operating a certain business whether big or small, marketing surely plays an important
role in publicizing information about the product or service in order to make a good impression
to the market. Everything that involves how the market will perceive the said service or product
upon its introduction is directly inclined with how the marketing aspect works. For the most part,
people tend to engage themselves into business while having ample skills in putting together
necessary things to make the business work on a day to day basis, which is often one of the chief
motivations for becoming self-employed. Unconsciously, too much effort is often put into the
daily operation of the business, while not enough attention is paid to recording of financial
transactions or bookkeeping, and other accounting practices which share equal importance as the
other factors mentioned.
Business finance is the art and science of managing your company's money. The role of
finance in business is also to make sure there are enough funds to operate and that you are
spending and investing wisely (Gartenstein, 2018). The proponents consider the financial health
of ANTE as one of the best indicators of their business's potential for long-term growth since it
provides sufficient view of how the business is progressing. Furthermore, it can also be the basis
for the company’s future expenditures.
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Good financial management is the bedrock for profitability in any business, as start-ups
or as smaller businesses begin to grow, it is common for their accounting systems and processes
to fail to scale and evolve at the same rate. However, one should keep in mind that
mismanagement of finance can lead to complicated problems such as having debts, lack of
reserve or worse bankruptcy.
Sources of Financing
Securing finances for a start-up or for expanding an existing operation is a challenge for
any business. Before looking for sources of investment in a partnership, you and your partners
should carefully determine your needs. Develop a business plan to clarify the steps you will take
to start or expand your partnership, the activities involved in each step and the funding you will
need to make each step happen. The business plan will not only help you determine your funding
needs, but will serve as an important tool for communicating to potential funders. A well-
designed business plan demonstrates your competence, generates enthusiasm, and provides
potential funders the details needed to make an informed financial decision (Sarokin, 2018).
As a firm established in a form partnership, the proponents’ source of funding will be the
common one used for expanding partnerships which is self-funding or bootstrapping or from all
the partners themselves. To be able to come with the funds, the proponents consider how much
of their own financial resources can they put in towards the business. The main source of funds
will be the proponents’ savings. They are putting their personal finances at risk which makes it
necessary to find a level of risk tolerance that works for the agreed terms between the
partnership.
The six proponents will all share an equal equity of 667,667.00 pesos in order to have the
initial capital of 4,000,000 Pesos during the first year of ANTE’s business operation.
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Projected Financial Statement for the Next Five Years
An important part of the business planning process is the preparation of financial

statements to predict the outcome of an organization’s results in future periods. Financial
projections are based on compiling the internal and external accounting data you already use in
the day-to-day management of your business. By projecting your revenue and expenses, you can
get a more accurate view for how successful your business can be. Creating financial projections
is not an easy task but is a very important part of developing a sound strategy. The financials tell
you what goals to keep and what to cut (CFO, 2017).
The proponents will use the following projections as a guide to help their business grow
without running out of cash. To generate and support additional revenues, additional cash is
always required. Doing such will help them assess what additional assets are needed to support
increased revenue and the potential impact on their balance sheet.
Income Statement
The income statement is a key financial statement which reports on a company's

profitability. It is used to give a summary of the company's revenues and expenses over a
specific period of time. This information is then used to determine the total profit or loss to the
company over the stated accounting period (Rodeck, 2018).
Below is the Income Statement of ANTE for the next five years. There is no recorded
loss as seen by the net income, and the earned amount is subjected to the 35% tax which will be
reflected at the balance sheet as the company’s liabilities.
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Figure 2.41 Income Statement
Balance Sheet
A balance sheet is a statement of the financial position of a business which states the
assets, liabilities and owner's equity at a particular point in time. In other words, the balance
sheet illustrates your business's net worth. This data will help you track your performance, and
will identify ways in which you can build up your finances and see where you need to
improve.You can also use the balance sheet to determine how to meet your financial obligations
and figure out the best ways in which you can use credit to finance your operations (Ward,
2018).
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Figure 2.42 Balance Sheet
Cash Flow
Cash flow is the money that is moving (flowing) in and out of your business in a month.
Although it does seem sometimes that cash flow only goes one way - out of the business - it does
flow both ways. Cash is coming in from customers or clients who are buying your products or
services. Cash is going out of your business in the form of payments for expenses, like rent or a
mortgage, in monthly loan payments, and in payments for taxes and other accounts payable. If
more money is coming in than is going out, you are in a "positive cash flow" situation and you
have enough to pay your bills. If more cash is going out than coming in, you are in danger of
being overdrawn, and you will need to find money to cover your overdrafts (Murray, 2018).
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Figure 2.43 Cash Flow
Financial Analysis
Financial analysis is a critical aspect of all commercial activity as it provides actionable

insights into the organization’s health and future potential. Not only does this information
provide investors and lenders with critical data that may affect the price of stocks or interest
rates, these reports also allow company managers to gauge their performance with regard to
expectations or industry growth. From a management point of view, financial analyses are
critical to the success of the company because they highlight weaknesses and strengths that
directly affect competitiveness (Financial Planner).
There are a myriad of techniques that can be used to analyze the performance of a
commercial enterprise, and the proponents used Horizontal Analysis since the company is
relatively new, so it is just common to have the initial year as a base line in plotting relationships
between the three financial statements above.
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The process of using Horizontal Analysis involves taking several years of financial data
and comparing them to each other as a growth rate. This will result with the proponents
determine if ANTE as a company is growing or declining. The method used is seen on how the
succeeding years of production are compared to the preceding year.
Financial Ratio Analysis
Ratio analysis is a tool that was developed to perform quantitative analysis on numbers
found on financial statements. Ratios help link the three financial statements together and offer
figures that are comparable between companies and across industries and sectors. Ratio analysis
is one of the most widely used fundamental analysis techniques. However, financial ratios vary
across different industries and sectors and comparisons between completely different types of
companies are often not valid. In addition, it is important to analyze trends in company ratios
instead of solely emphasizing a single period’s figures (Lan, 2012).
2Financial Ratio
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Figure 2.44 Financial Ratio
Payback Period
Payback Period is equal to : Original Investment
Annual Cashflow
Cummulative
Year Income or Cash Inflow Cash Inflow
1st 1,188,105.98 1,188,105.98
2nd 1,160,994.96 2,349,100.94
3rd 1,129,195.28 3,478,296.22
4th 1,092,201.18 4570497.4
5th 1,049,587.90 5,620,085.3
Original Investment -
Cummulative Cash Inflow
Fraction of the Year = on 4th Year
Cash Inflow in 5th year
=
= 4,000,000 - 3,478,296.22 521,703.78 = 0.48
1,092,201.18 1,092,201.18
Payback Period for ANTE = 3.48 Years
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Chapter III
Conclusions and Recommendations
Research Design
Research is a compilation of various information, analyses, and strategies in which the

proponents must carefully consider in order to connect all broad ideas in a manner that will be
easily understood as reference for other future studies related to the proponents. As said by
Trochim, the design of your research acts as the glue that holds together all the components that
make up a certain research.
Research design is the conceptual structure within which research is conducted. This

study is a quantitative research wherein the researchers examine the relationship between
variable by using numbers and statistics to explain and analyze its findings (Kothari,2008).
Creswell (2002) noted that quantitative research is the process of collecting, analyzing,
interpreting, and writing the results of a study. The proponents gave attention and put extra detail
to how this research will be designed since every gathered data plays a crucial role in finding and
testing the viability of their product to the market once they start selling their products.
Descripted research is the design chosen by the proponents which involves the
description and recording of analysis. This is where the researchers created a survey to help them
combined the ideas they should use to conduct the research. They had given a survey to the
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Junior High School students from grade 7 to grade 9 students of LPU-Laguna. The respondents
filled up the survey then the researchers considered their answers to have a better and improved
product before the product selling. The actual product will be based on the result of the survey
questionnaires.
Research Locale
Research Locale describes the place where the study is conducted. In this study, the study
was organized at Lyceum of the Philippines Laguna that is located in Km. 54, Brgy. Makiling,
Calamba City in the province of Laguna. The company choose the City of Calamba because this
area has a lot of establishments which will be an advantage to the company for the product to sell
since the population in calamba is higher since majority of the population is targeted of the
company, which are the teenagers and senior citizen.
The researchers gave out a primary gathering through a form of survey questioners to the
Junior High school students with a total of 185 survey questionnaires from grade 7 to grade 9
since students are one of the targeted consumers of the company
Sampling and Sampling design
Sample method is a procedure for selecting sample members from a population. The
three common sample methods are simple random sampling, stratified sampling, and cluster
sampling. The method used is Stratified Sampling, wherein the researchers divides the
population into separate groups, called strata According to Hunt, Neville; Tyrrell, Sidney
(2001), In a stratified sample the sampling frame is divided into non-overlapping groups or
strata, e.g. geographical areas, age-groups, genders- the bigger the differences between the strata,
the greater the gain in precision.
Data Gathering Tool
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Data collection is the process of gathering information on variables of interest, in an
established systematic fashion that enables one to answer stated research questions, test
hypothesis and evaluate outcomes (Jacob,2015)
The tool that the proponents use is a survey. The survey tool allows respondents to give
certain opinions about the product to further improve the proponents’ product and to make the
respondents’ aware to the product of the proponents.
Data Gathering Procedure
Lyceum of the Philippines- Laguna International School has 355 students in total as its
population for the year 2018 to year 2019. Out of the said number of the population the
proponents chose their sampling size as 185. All in all there are 10 sections which are composed
of 32 to 39 students. Five sections were given 19 questionnaire and the other five sections were
given 18 questionnaire. The responses are then analyzed in order to complete the process of the
proponents’ research.
Data Analysis
Data Analysis is a method which data is collected and organized to look at what data is
trying to tell to the proponents on what is the majority from the survey questionnaire that is
answered by the respondents. This will help the proponents to identify what are the respondents
needs, wants, experiences and expectations on the survey questionnaire.
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1. Do you eat Siopao as a snack?
Yes
26% No
74%
Figure 3.1: Survey Question no.1
The dough chart above is a representation of the answers for the first question. The
proponents thought of this question as one of the most important since it will give us an insight
as to how the market perceives Siopao as a food product. More than half of the students, 76 %,
who answered the questionnaire, are fond of eating Siopao during their break. The remaining 26
% however think otherwise.
The proponents view such response as a good sign for it secures them that the product is
really well-known even up until the generation today.
2. How much are you willing to spend for

a Siopao?
5% 18-20 pesos
21-25 pesos
23% 26-30 pesos
72%
Figu
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re 3.2: Survey Question no. 2
As expected students who still do not have their own source of income for their expenses
will choose the price which is least costly. The 72% who chose 18-20 pesos are most likely those
who eat siopao occasionally- from time to time. The 23 % are the ones who have an idea how
Siopao are usually priced in the market and are fine with paying an amount that is slightly higher
considering that it costs around 25 pesos or more. The remaining 5 % are those the proponents
can say favor Siopao and enjoy eating the said snack most of the time that they are willing to
spend up until 30 pesos.
The proponents greatly look forward to the responses to this question especially since the
set price of the product will depend on the consumers’ ability and desire to purchase Siopao.
Such data should not be disregarded for having a product that is overly-priced or vice versa will
surely lead the company into complicated problems in the future.
3. Do you prefer to have sauce for a

siopao?
14% Yes
No
86%
Figu
re 3.3: Survey Question no. 3
The 3rd question is made for the proponents to know if the majority of the consumers
would appreciate an augmented product like the sauce of the Siopao. The result in this survey
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question will help the proponents arrive on the decision of considering adding more services and
offer more variant to the market. Just like how Siopao is usually served, 86 % or the majority of
the respondents prefer to have siopao served with a sauce on the side. The remaining which is
14% is okay with just the plain product alone.
Knowing what the consumer would like to have and what not will help the company be
more cost-effective since every sale is dependent to the consumers’ preference. Also, producing
added products will just end up being waste if it will not be consumed thus increasing the value
of the company’s possible loss.
5. In terms of service, how long can you

wait for a food product to be served?
3-5 minutes
2%
5% 5-10 minutes
16% 10-15 minutes
No longer than 15 minutes
76%
Figure 3.4: Survey Question no. 5
A customer can be willing to buy a product at one moment but at the same time leave the
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line when he/she is the one to order, and such decision is affected by the serving time. Most of
the people do not like waiting which is reflected by the 76% who chose 3-5 minutes as serving
time. 16 % can spare a bit more time and chose 5-10 minutes. A small number of respondents do
not mind waiting for 10-15 minutes for the food to serve. Lastly, only 2% of the respondents can
wait but not too long for the serving time to exceed 15 minutes.
The said result is highly essential for the company’s operating process since the speed of
production, number of hired workers, and code in the kitchen will be adjusted depending on the
preferred serving time of the consumers and how much they are willing to wait. After all fast
service can lead to more sales.
6. Are you allergic in milk?
13%
Yes
No
87%
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Milk is a common allergen which affects more than just your digestive tract. It is when
your immune system thinks dairy is a foreign invader and attacks it by releasing chemicals called
histamines. It should not be confused with lactose intolerance since they are not the same thing.
Lactose Intolerance is when you cannot digest lactose, the sugar found in dairy products
(Mikstas., RD.LD, 2016).
JackPao contains milk- almond milk to be specific. The result in this question might be
considered a loss for the sales of the company since 13 % of the respondents who answered the
survey are allergic to milk which simply means that they cannot possibly consume the product.
However Mikstas., RD.LD (2016) said that rice milk, corn milk and almond milk are good
alternatives for a dairy product like milk. Furthermore, almond milk is also good for those who
are lactose intolerant, but there is one thing that the proponents keep in mind and that is the
possibility of a consumer being allergic to nuts. In that case it will be included in the packaging
which states all the possible allergen excluding milk.
With that being said the 13% who answered ‘yes’ and the remaining 87% who answered
‘no’ can all consumed JackPao.
7. Do you find siopao fulfilling as a snack?
27%
Yes
No
73%
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For a customer to be satisfied the product must be fulfilling. This is for them to try the
product once again since they had a positive experience. In this case, the 27% who are left
unsatisfied with the Siopao product they have tried might not have been pleased with the size,
taste, texture, service, or price which implies that JackPao must possess the characteristics that
will please the customers. Meanwhile, the 73% who had a positive experience and found Siopao
fulfilling will not be taken for granted for they are the ones who has an idea as to how the
product would be fulfilling
8. How do you want the taste of your

siopao bun to be?
Somewhat sweet
19% Somewhat salty
Somewhat milky
55%
26%
Although savory, the bun of the Siopao is usually sweet and the traditional sweetness in
the bun is as expected favored by 55% of the respondents. 26% of the respondents however,
prefer the bun to be more on the savory side by being salty. The remaining 5% of the
respondents surprisingly want the bun to be milky in taste.
The responses in this question will affect the ratio of almond milk, salt, coco sugar, and
turmeric powder in other words the recipe, amount of raw materials and production of the
product. The responses will also be the basis of how much adjustments will be made since the
bun of JackPao is a bit tangy because of the amount of turmeric powder. The saltiness and
sweetness are just right with the ratio of 2 tablespoon sugar to 1 teaspoon salt for every 15 pieces
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yield.
9. How do you want the texture of your

siopao bun to be?
soft
chewy
36% fluffy
55%
9%
Similar to the previous question, the responses in this question will bring changes to the
way JackPao will be cooked. In this case the amount of yeast, milk, and cooking time are the
ones subjected to change. The 55% prefers the traditional soft bun which favors the standard
ratio of JackPao’s ingredients. On the other hand, 36% wants the bun to be fluffy. There is a
difference between the bun being soft and fluffy- if soft then the product should just have the
right amount of yeast to have the dough rise nicely. Conversely to this the product should have
more amount of yeast to have the dough a bit more airy. The remaining 9% prefers the bun to be
chewy which means that the amount of milk will be lessened.
10. Which filling in your siopao would you

like the most?
Chicken barbecue
27% Chicken adobo
29%
Chicken teriyaki
44%
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The usual filling of Siopao is either Bola-Bola or Asado which are both pork and in order
to cut the amount of calories, chicken breast is used with three possible marinades such as
Adobo, Teriyaki and Barbecue. The market of JackPao will mainly be composed of the local
residents which explain the 44% who prefers Adobo as filling in the Siopao. The 29% chose
barbecue which is the original filling of JackPao. The remaining 27% chose the Japanese style
teriyaki.
All choices are Asian cuisine in order to match the preference of the majority. The future
variants of filling will be based on the three choices above considering that the responses are
closes enough to one another.
Do you prefer savory type of food (bar-

becue, striir fry, teriyaki) over dessert ?
Yes
No
44%
56%
Today, desserts are taking the food industry by storm which puts the proponents at doubt
whether or not JackPao as a savory dish can compete amongst its competitors that are on the
sweet side. As expected, the results are close to one another with 56% favoring savory dish and
44% which has sweet tooth that refers desserts.
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Still despite the small gap, the proponents can conclude that the market will still lean on
savory dishes given that a lot of firms in the market are selling desserts especially when desserts
are usually more expensive that savory dishes due to the ingredients used.
How would you like the sauce for the

siopao to be?
Sweet
7% Spicy
Barbecue flavored
23%
Buttered
46%
24%
The responses to this question will be aligned with the responses of Survey Question no.
3. Since most of the respondents prefer to have an augmented product like the sauce of the
siopao, the responses to this will be taken to account in making the sauce of JackPao.
46% wants the sauce to be sweet just like how the existing Siopao sauces in the market
taste like. 24% favors a little bit of kick in the taste by wanting the sauce to be spicy. A little
number of respondents which is at 23% would like to have a barbecue flavored sauce. The
remaining 7% wants their sauce to have butter. Based on the results, the proponents will have
both sweet and spicy as the sauce in order to give the customers a choice.
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Have you ever eaten fruit feelings before?
Yes
44% No
56%
This perhaps will lead the proponents to know how the market perceives edible food
wastes. It is a good sign that 44% of the respondents have actually tried eating fruit peelings
before. The proponents think that the usual fruit peeling that the respondents have eaten would
be apple peeling. However, there is still a large number of respondents (56%) that have not tried
eating one.
This will be the basis of the proponents on how the company will promote consumption
of edible food wastes such as fruit peelings to the market in order to lessen the already alarming
amount of wastes- specifically food wastes.
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Will you ever try eating a peeling of a

watermelon?
Yes
30% No
70%
In order to promote less production of food wastes by being efficient in using the
necessary ingredients, the proponents will use the peelings of the watermelon- its rind since the
flesh is needed for the marinade.
As expected, a large number of respondents (70%) would not want to try eating the rind
of the watermelon since it is much bland than the flesh and it is harder to eat because of its
thickness. Still there are 30% who are willing to try the rind of the watermelon, and this opens
the door for the proponents to publicize the use of edible food wastes to the rest of the market.
How much do you spend on food daliy?

10-20 pesos
3%7% 21% 20-50 pesos
9% 50-100 pesos
100-150 pesos
150-200 pesos
200 pesos and above
30% 30%
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Food is really necessary for consumers that are active, and use most of their energy in
working which is why the price of food is an important factor consumers consider in making
their purchase. Since the respondents are students, their expenses are restricted to how much
money they have as allowance. 21% spends 10-20 pesos for their food- such amount might be
for drinks such as water or juice and simple snacks. Tie at 30% is 20-50 pesos and 50-100 pesos,
such amount is already considered high which is probably the students who buys lunch or are
fond of buying a little more snacks. 9% chose 100-150 pesos as their expenses for food and 3%
spends a little higher than that with 150-200 pesos. Higher than 3% of respondents is the 7%
whose allowance are mostly used to purchase food by spending over 200 pesos and above.
Conclusions
This paper studies the feasibility of an innovated Siopao product that has a turmeric
flavored bun with chicken breast, watermelon flesh, seed and rind as filling. It also focuses on
lessening food wastes by efficiently using all raw materials and other resources. The research is
conducted using Calamba City as the basis for necessary information such as the demand,
supply, market share, and price of the goods needed.
Below are the conclusions for Marketing, Operating, Organizing and Financial Aspect:
Marketing Aspect
 The City of Calamba is composed of various commercial establishments which will be

the competitors of the business. However, the city also houses a lot of potential customers
given that the city’s population increases annually which also mean that the supply made
by the company should increase to meet the demand.
 The location is suitable for opening a food business since the city is categorized as a first
class city which makes the residents be able to purchase products since their income is a
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tad higher. Therefore, they are willing to buy products at a lower price and that fits their
budget.
 Siopao as a food product is popular in the used location considering that several firms
cater Siopao.
 The product will make a lot more sales if it is much more convenient to eat especially
that the firm is surrounded by various schools and manufacturers.
 The market’s perception towards eating edible food waste like the rind of the watermelon
can be wider if the use of watermelon rind will be promoted well.
Operating Aspect
 The amount of workers will greatly affect the capacity of the company to produce a
product since the minutes of working is limited to 480 which is equivalent to 8 hours.
 There is a need to increase the number of workers and equipment in order to meet the
demand of the people. A surplus may occur if the product supplied exceeds the demand.
Shortage on the other hand occurs when the firm lacks supply.
 Serving Time should not take more than five minutes to make the customer satisfied
which is why the operating process must be systematic.
 The channels of distribution will make a big difference in helping the firm to gain more
sales. The product is ideal for reselling, retailing or wholesale since its shelter life is long
and can be freeze.
 If two hours is a long time to wait for the dough to rise, the place should be warmer to cut
the time waiting.
Organization Aspect
 The officers should be the owners themselves to lessen the expenses which makes
partnership an ideal form of ownership since it is easier to form and is less costly.
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 There should be a clear agreement between partners to ensure that everything is agreed
by all and that no one will be liable for unwanted expenses.
 Establishing clear rules and policies will help the employees and employers have a united
working environment
 Works of the three major aspect such as marketing, production and financial is better off
divided between members to assure an organize structure in the company.
Financial Aspect
 The cost of raw materials is a bit expensive since the ingredients are taken from suppliers
in Calamba which makes the price a bit higher compare to other suppliers outside the
city.
 With a capital of 4,000,000 pesos and a 3.43% increase in the number of sales, the
company’s payback period is expected to take place after three years.
 Expenses used in operation are higher in the first few years but after three years, the
profit will become more evident and the company can start cutting up the costs.
 With depreciation value of 10,357.2 the equipment and materials are expected to be
changed after 5 years in operation.
Recommendations
After the proponents have made the conclusions based on the factors that affected the
study, below are the reccomendations for the future researchers who will be using this study as
their reference.
Marketing Aspect
 The proponents should consider the possible marketing activities of its competitors in
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order to counter attack the possible promotion with a better one.
 The proponents should consider investing in promotional that is least costly but can make
a wide impression such as social media.
 As the food industry continues to evolve there will be more marketing strategy available
thus the proponents should keep track and make sure to be updated about the latest trend
in garnering bigger number of consumers.
 Preparedness and planning are keys to be able to survive in the food industry, it will be
better to make assumptions as to how the company and its product will manage to stay in
the market for a long period of time.
 If things do not go as expected, it is advisable to hire a professional to help the
proponents know what can be done to improve a certain situation.
Operating Aspect
 It takes 4 minutes to make a single product and in order to lessen the time consumed, the
proponents should think of a way on how they can make the production faster without the
need to increase the workers until the company starts to gain profit to pay more workers.
 Problems are inevitable thus the proponents should make sure that they will check those
who are reselling, retailing or wholesaling the product for there might be discrepancies
between prices that can affect the company.
 To cut up the expenses or cost of goods sold, the company can think of having some of
the ingredients directly produced by them.
Organization Aspect
 Employees are key to any firms and staffing is a never ending process if the employees
will be quitting due to the employers; mishandling thus the proponents should make sure
that they are abiding with the labor code of the Philippines.
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 At risk of having too many liabilities, the proponents must check their agreement and
make amendments if necessary.
 The proponents should make sure that the employees are well trained and are following
the prescribed rules and regulations.
Financial Aspect
 As the sales increase and new purchases are made, the proponents should expect that it
will be harder to keep track of cash inflows and outflows thus they should seek and
maybe hire someone that can take care of their financial statements in the future.
 The proponents can consider making investments to increase their cash inflow especially
when the tax payable of the company will increase as the sales increase.
 Just like the marketing aspect there are also trends in financial that the proponents must
keep in track in order to get the best deal for their business.
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APPENDICES
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(A) Supply of 7-eleven 2015
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(B) Supply of 7-eleven 2014

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(C)
(C) Supply of 7-eleven 2016
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(D) Survey Questionnaire

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CURRICULUM
VITAE
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Name: Annette Marie N. Rosas
Address: #044 Makiling Calamba City
E-mail Address: rosasannettemarie@gmail.com
PERSONAL INFORMATION
Nickname: Annette
Birthday: March 24, 2003
Birthplace: Calamba Doctors Hospital
Age: 15
Nationality: Filipino
Religion: Catholic
Civil Status: Single
Father’s Name: Jolan C. Rosas
Mother’s Name: Maria Cecilia N. Rosas
EDUCATION BACKGROUND
Elementary:
Liceo De Calamba (2006-2011)
Joy R Christian Lighthouse Academy (2011-2015)
Junior Higschool:
Lyceum of the Philippines University-Laguna(2015-2019)
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Name: Nemis, Jan Louis N.
Address: Blk 14 L2 Ph1 Mahogany Villas, Brgy. Looc, Calamaba City
Email Address: Jannemis98@gmail.com
PERSONAL INFROMATION
Nickname: Louis
Birthday: June 29, 2002
Birthplace: Calamba Laguna
Age: 16
Religion: Roman Catholic
Father’s Name: Willy nemis
Mother’s Name: Melba nemis
Elementary:
Liceo De Calamba (2006-2015)
Junior Highschool:
Lyceum of the Philippines University-Laguna (2015-present)
170
Laguna
Name:Paul Christian L. Capurihan
Address: L.e Village Dalhia St. Calamba City, Laguna
Email: p.capurihan@yahoo.com
Nickname: Paul
Birthday: February 26, 2002
Birthdplace: Calamba City
Age:16
Religion: Catholic
Father’s Name: Eddie Capurihan
Mother’ s Name: Ma. Heideliza Capurihan
Elementary:
Saint John Collages
Junior Highschool:
171
Laguna
Saint John Collages
Lyceum of the Philippines University-Laguna
Name: Christian Joshua F. Rapera

Address: 353 Maharlika Highway San Miguel Santo Tomas Batangas
Email: raperacj@gmail.com
Nickname: Cj
Birthday: December 25, 2002
Birthplace: Masbate City
Age: 15
Father’s Name: Jonel A. Rapera
Mother’s Name: Anita F. Rapera
Elementary:
Mother Barbara Micarelli School (MBMS)
Junior Highschool:
Lyceum of the Philippines University-Laguna
172
Laguna
Name: Arahmae Caryll M. Manalo

Address: 463, Purok 5 Brgy. Milagrosa Calamba Laguna
Email Address: arahmaecaryllmanalo@gmail.com
Nickname: Arah
Birthday: June 11, 2003
Birthplace: Cabrini Medical Hospital
Age: 15
Father’s name: Armando V. Manalo Jr.
Mother’s name: Angelita M. Manalo
Elementary:
St. Simon Montessori School (2007 – 2015)
Junior High School:
173
Laguna
Lyceum of the Philippines University-Laguna (2015 – 2019)
Name: Jenna Mariel A. Gonzales

Address: 204, Sto. Domingo Street, Mayapa Calamba City
Email Address: jm2002.gonzaleso@gmail.com
Nickname: Jem
Birthday: March, 3, 2002
Birthplace: Calamba Doctors Hospital
Age: 16
Father’s name: Nolasco P. Gonzales
Mother’s name: Angelita A. Gonzales
Elementary:
174
Laguna
Sta. Catalina College- Binan (2007 – 2015)
Junior High School:
Lyceum of the Philippines University-Laguna (2015 – 2019)
175

Lyceum of The Philippines University - Laguna: International School

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Lyceum of The Philippines University - Laguna: International School

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Lyceum of the Philippines University -

Figure 1.1 Theoretical Framework

Conceptual Framework of the study

Figure 1.2 Conceptual Framework of the Study

Statement of the Problem

Significance of the Study

Scope and Limitation of the Problem

Figure 2.1 Product’s Actual Picture

Name of the Product

Figure 2.2 Product’s Logo

Properties of the Product

 Watermelon Flesh, Seed and Rind

Uses of the Product

The following will be the target consumers of JackPao:

Makiling Day Care Center

Makiling Elementary School

Joy Christian Lighthouse Academy

Makiling National High School

Lyceum of the Philippines- Laguna

In addition to the six schools present, Yazaki-Torres Manufacturing Incorporated which

Figure 2.3 Initial Geographical Areas of Dispersion

After few years of continuous implementation of improvement in order to ensure success

Figure 2.4 Future Geographical Areas of Dispersion

Figure 2.5 Goal of Market Feasibility

Figure 2.6 Annual Population Growth, picture from PSA

2013 425, 311

2014 433, 012

2016 468, 058

Table 2.1 Calamba City Population from 2014-2016

[Data Acquired from NSO in Calamba City (Baraquiel, et al, 2017)]

PR= Population Rate

Figure 2.8 Formula in getting the Population Rate

GROWTH RATE YEAR POPULATION

N/A 2013 425, 311

1.81 % 2014 433, 012

4.96 % 2015 454, 486

2016 468, 058

Table 2.2 Calamba City Growth Rate from 2014-2016

Figure 2.10 Projected Demand for years 2018-2020

After defining the demand and its historical values,

To be able to do so, the proponents went to a branch of 7-eleven in Barangay Turbina to

PRODUCT NAME QUANTITY AMOUNT

Asado Premium 3, 095 129, 990.00

TOTAL 13, 050 495, 740.00

Table 2.3 Historical Supply Year 2014

PRODUCT NAME QUANTITY AMOUNT

Asado Premium 5, 850 245, 700.00

TOTAL 18, 611 672, 260.00

PRODUCT NAME QUANTITY AMOUNT

Asado Premium 6, 796 285, 432.00

TOTAL 23, 828 884, 124.00

Table 2.5 Historical Supply Year 2016

YEAR QUANTITY GROWTH RATE

2014 13, 050 N/A

Projected forecast is an estimation based on historical data of the future levels of

Table 2.10 Projected Supply

Supply and Demand Analysis

Comparative Analysis of Supply and Demand

Table 2.7 Comparative Analysis of Historical Supply and Demand

Market Share Analysis

Target market is the particular group of consumers at which a product is aimed.

Figure s 2 13. Market Share Analysis

STRENGTHS WEAKNESSES OPPORTUNITIES THREATS