Chicken Bites

Chicken Bites
A project Feasibility Study

Presented to
The Faculty of the College of Education
Eastern Visayas State University
Tacloban City
In Partial Fulfillment
Of the requirements of the Degree of
Bachelor of Technology and Livelihood Education
Almaden , Aldem Aldrick

Anota, Russell Ashley
Dacuno, Kris Pop
Mina, Divine Grace
Molo, Juvy
June 2021
Acknowledgement
The completion of this business plan would not been possible without the generous
participation and assistance of many individuals whose name may not all be
enumerated. We want to extend my warmest gratitude to them. We are so fortunate
enough that everyone who helped us throughout the making of this business plan. The
time, efforts and support we shared in these undertakings are all cherished with good
memories.
To our beloved instructor in TLE-EX 243 Dr. Crizelda F. Briones for the patience,
motivation and being our inspiration to us students.
To our beloved Adviser Mr. Espiritu Denoy for the patience, ideas and modification of
our product and guiding us or the betterment of our product and business plan
Above all, We Thank God for the strength and blessing he give on us. Without his
guidance this would not been possible.
Table of Contents
Title Page
Approval Sheet
Acknowledgement
Table of Contents
List of Table
List of Figure
List of Appendices
1.0 EXECUTIVE SUMMARY
Rationale ………………………………………………………………………
Nature of the Project ………………………………………………………...
Project Area or Location …………………………………………………....
Marketing Study ………………………………………………………………
Production Study ……………………………………………………………...
Financial Study…………………………………………………………………
MARKETING STUDY
Marketing Description ………………………………………………………...
Target Market …………………………………………………………………...
Marketing Survey Result ………………………………………………………
Existing Supplier …………………………………………………………………
Demand…………………………………………………………………………...
Supply……………………………………………………………………………...
Demand and Supply Analysis ………………………………………………...
Marketing Program……………………………………………………………...
Marketing Objectives…………………………………………………………...
Marketing Strategies…………………………………………………………….
Product ……………………………………………………………………………
Price ………………………………………………………………………………...
Place ……………………………………………………………………………….
Promotion………………………………………………………………………….
Channel of Distribution …………………………………………………………
Projected Sales Revenue……………………………………………………….
PRODUCTION STUDY
Product Description ……………………………………………………………
Production Process ……………………………………………………………..
Raw Material Requirements …………………………………………………..
Labor Requirements ……………………………………………………………
Equipment, Furniture & Fixture, Tools and Requirements
Location……………………………………………………………………………
Production Area Layout and Office Design ……………………………….
Utilities ………………………………………………………………………………
Rental ……………………………………………………………………………….
Production Cost Summary ………………………………………………………
ORGANIZATIONAL STUDY
Type of Business Organization …………………………………………………..
Name and Form of Organization………………………………………………...
Organizational Structure…………………………………………………………..
Administrative Salaries & Wages…………………………………………………
Gannt Chart ………………………………………………………………………….
FINANCIAL STUDY
Total Projected Cost ………………………………………………………………
Basic Financial Assumption ………………………………………………………
Return of Investment ……………………………………………………………..
Cash Payback Period …………………………………………………………….
Financial Statement ………………………………………………………………
Projected Statement of Cash Flows …………………………………………..
Projected Income Statement ……………………………………………………
Projected Statement of Changes in Owner’s Equity ……………………….
Projected Balance Sheet…………………………………………………………
List of Schedules ……………………………………………………………………
Sales Schedules …………………………………………………………………….
Administrative and Selling Expenses …………………………………………...
Overhead expenses ……………………………………………………………
Cost of Goods Sold ……………………………………………………………
Operating Expenses ……………………………………………………………
Income Tax Return ………………………………………………………………
Loan Table………………………………………………………………………...
Amortization ………………………………………………………………………
APPENDICES
APPENDICES …………………………………………………………………………….
LIST OF TABLES
TABLES
1. Target Market
2. Distribution of Respondents
3. Marketing Survey Result
4. Existing Supplier of Chicken Bites
5. Demand of Chicken Bites
6. Supply of Chicken Bites
7. Demand and Supply Analysis
8. Price Computation
9. Overhead Expenses Computation
10. Promotional Cost
11, Projected Sales
12. Production Process
13. Raw Materials Requirements
14 Direct Labor and Indirect Labor
15. Equipment and Furniture Requirement
16. Production Utility Cost
17. Rental
18. Production Cost Summary
19. Rotation Schedule
20. Personnel Qualification and Functions
21. Administrative Salaries and Wages
22. Administrative Utility Cost
23. Administrative and Selling Expenses
24. Equipment and Furniture Requirement (Administrative)
25. Gantt chart
26. Total Projected Cost
27. Projected Statement of Cash flow
Table
28. Projected Income Statement
29. Projected Statement of Changes in Owner’s Equity
30. Projected Balance Sheet
List of Figure
Figure
1. Sample Tarpaulin
2. Schematic Diagram of Chanel Distribution
3. Sample Product
4. Location Map
5. Working Area Layout
6. Food Stall
7. Organizational Structure
List of Appendices
Appendix
I Recipe of Chicken Bites
II Nutritional Value
III Survey Questionnaire
IV Market Survey Result
V SSS Contribution Table
VI Phil Health Contribution Table
VII Articles of Partnership
EXECUTIVE SUMMARY
Business Profile
Name of the Business Chicken Bites

Product Name Finger Chick Fillet
Type of Business Organization Partnership
Location of the Office Tolosa, Leyte
Proponents Almaden, Aldem Aldrick
Anota, Russell Ashley
Dacuno, Kris Pop
Mina, Divine Grace
Molo, Juvy
Total Project cost

Loan
Equity
Rationale
The group introduce the product which was being created out of innovative
minds.(reprase).A product that would satisfy their cravings on street food meal(its a fast
food meal) type that ensure satisfaction of the costumers and at the same time consist
of nutritional facts that could help their lifestyle, Chicken Bites is a delicious meal type of
chicken fillet cut with bite sizes serve with rice toping(its not rice topping specify as
garlic rice or etc) and sauces that customers will love.
Finger Chick Fillet contains nutritional benefits from a chicken, Chicken is a great
source of many Key nutrients including protein, niacin, selenium, and phosphorus
Protein, in particular, is essential for building and repairing your tissues and maintaining
muscle mass(Shreya Goswami Oct, 2017). Chicken is also rich in B vitamins like niacin
and vitamins B6 and B12, which play central roles in energy production, DNA synthesis,
and brain health. Chicken is rich in an array of important nutrients and can be an
excellent addition to a healthy, well-rounded diet. (Shreya Goswami Oct, 2017).
Discuss also some nutrients benefits found in your rice since you put some vegetables
in your rice..
Nature of the Project
Chicken Bites is a meal type of Food a business anchored on selling chicken
Fillet in bite cuts size in Proper of Tolosa Province of Leyte based on the survey some
of the respondents are fond of eating friend chicken and eating rice. The fried chicken
was a fillet style coated with breading and deep fried to achieve the crispy golden brown
crunchy texture of the chicken.
Project Area or Location

The business Chicken Bites will be located at Proper of Tolosa province
particularly on the public market. The proponents choose this area because it is near to
people since it is a public market also it easy to purchase the ingredients needed for the
product. The preparation and processing will be done in the same area and will pay for
the rental amounting Two Thousand Eight hundred fifty pesos P 2,850.00 per month.
Marketing Study
The Target market will be in the Proper of province of Tolosa Leyte with 20,978
of population and total of 5,032 of Household in Tolosa, We conducted the Survey on
the Proper of Tolosa with the total population of 1,093. To determine the acceptability of
this product in the area the proponents, conducted a research though a Survey
Questionnaire distributed to a fifty 50 randomly selected respondents from the target
market, based on the results of the survey conducted out of 50 respondents, all of them
acknowledge or preferred Chicken Bites.
Production Study
The Proponents improved an ordinary fried chicken into a chicken fillet instead of
a simple chicken fillet we cut it to bite size and service with rice, instead of plain rice we
add rice toppings serve with sauce and atsara making it a complete meal type of food.
Organizational Study
The Business will be managed by 5 persons who are the proponents of this study
and agreed to have work rotation among the members. Proponents with adequate
compensation, working conditions and social privileges.
Financial Study
MARKETING STUDY
Marketing study is crucial in terms of business defining the costumers or the

target market. The crucial parts of marketing study which includes the result of our
marketing survey, existing supplier, supply and demand analysis, marketing program,
marketing objectives and strategies and our product which could help to satisfy the
target market.
Marketing Description
The business initiators target markets are the consumer of province of Tolosa
Leyte by means 20,978 of population and total of 5,032 of Household.
To determine the acceptability of the product, the business initiator conduct a
research to the market survey through the use of a survey questionnaire. The product
will be sold at 69 pesos. The Place also very accessible in purchasing the ingredients
which be needed to make the product.
Target Market
The table below shows the result of the survey conducted by the initiators to the
target market
TABLE 1
Target Market
Target Market Total No. of No. of Target Market
Population Household
% Total
Tolosa, Leyte 20,978 5,032 50% 2,516
Total 20,978 5,032 50% 2,516
Source: Proper of Tolosa, Leyte

Table 1 shows the target market of the proponents which is the population and
the number of household in Tolosa, Leyte. There are 20,978 total of number population
and 5,032 total of number household. To get the target market, the total of the number
of household which is 5,032 divided by 2 which is 2,516.
TABLE 2
Distribution of Respondents
Respondents Total No. of Total No. of Preferred Not Percentage

Household Respondents Preferred
Tolosa, Leyte 2,516 50 50 100%
Total 5,032 50 50 100%
The table above shows the distribution of respondents. Our respondents is from
tolosa leyte, the total number of household are 2,516 and the total number of
respondents are only 50. According to the survey result, there are 50 respondents who
preferred the product.
TABLE 3
Product Acceptability Result
Range Description
4.51-5.0 5 – Very satisfactory
3.51-4.50 4 – Satisfactory
2.52-3.50 3 – Moderately Satisfactory
1.51-2.50 2 – Less Satisfactory
1-1.50 1– Not Satisfactory
SCALE MEAN Weighted INTERPR

Criteria 5 4 3 2 1 SCORE mean E
score TATION
Taste F 28 14 7 1 4.38 1.09 Satisfacto
(25%) ry
WM 2.8 1.12 0.42 0.04
% 56% 28% 14% 2%
Flavor F 26 12 11 1 4.26 1.06 Satisfacto
(25%) WM 2.6 0.96 0.66 0.04 ry
% 52% 24% 22% 2%
Aroma F 8 27 15 3.86 0.77 Satisfacto
(20%) ry
WM 0.8 2.16 0.9
% 16% 54% 30%
Appearance F 20 18 12 1 4.18 0.42 Satisfacto
(10%) ry
WM 2 1.44 0.72 0.02
% 40% 36% 24% 2%
Texture F 19 19 11 1 1 4.16 0.42 Satisfacto
(10%) ry
WM 1.9 1.52 0.66 0.04 0.04
% 38% 38% 22% 2% 2%
Packaging F 29 10 10 1 4.34 0.44 Satisfacto

(10%) ry
WM 2.9 0.8 0.6 0.04
% 58% 20% 20% 2%
Total OVER ALL MEAN SCORE 4.19 4.2 Satisfacto
(100%) ry
The table above shows the product acceptability result. To get the weighted
mean in every scale, the Frequency which is 28 is multiplied by 5 the scale then divide
by 50 since there are 50 respondents in the survey conducted, so the weighted mean in
scale 5 is 2.8. Then the same process is applied in scale 4-1 to get the WM. To get the
percentage, the Frequency is divided by 50 since there are 50 respondents then
multiplied by 100. So there are 28 in frequency divided by 50 then multiplied by 100
then the percentage result is 56%, and then the same process is applied to get the
remaining percentage. To get the mean score, just add all the WM. Then to get the
Weighted mean score, the mean score is multiplied by the criteria which is the first to
compute is taste 25%, note that always convert the percent into integer or decimal
number simple by dividing by 100, so 4.38 multiplied by 0.25 the result is 1.09. To get
the overall mean score, simply add all the mean score from taste down to packaging
and divide by 6 since there are 6 criteria such as taste, flavor, aroma, appearance,
texture, and packaging, so the result of the overall mean score is 4.19. And to get the
overall weighted mean score, just simply add all the weighted mean score from taste
down to packaging, so the result of the overall weighted mean is 4.2.(discuss directly
the result of each criteria and state meaning or the implications) don’t include anymore
the percentage, frequency and individual weighted mean score because they are
reflected in the result of the mean and grand mean….
Competitors
The Province of Tolosa don’t have any existing suppliers.

Demand
TABLE 5
Demand of Chicken Bites
Target Market Target number of household Demand
Tolosa, Leyte 2,516 241,536
The table above shows the demand of Chicken bites. Based on the survey result,
48% are the majority that responded 2 packs per week who are willing to buy the
product. To calculate the demand, the target number of household is multiplied by 2
since they choose 2 packs per week who are willing to buy the product, the result is
5,032. Then 5,032 is multiplied by 4 since there are 4 weeks in a month and multiplied
again by 12 since there are 12 months in a year, so the total demand is 241,536.
TABLE 6
Production Capacity of Chicken Bites
Product Daily Weekly Monthly Year
Finger Chick 100 600 2,400 28,800

Fillet
Total 100 600 2,400 28,800
The table above shows the total number of supplies of the product per day,
week, month and year. Since there are 2 cycle per day, the total number of product
produced in every cycle is 50 pieces. Therefore, there are 100 per day, 600 per week,
2,400 per month and 28,800 per year total number of product produced. To get the
weekly, monthly and annully production capacity, the daily which is 100 is multiplied by
6 since there are 6 working days in a week, then multiplied by 4 since there are 4 weeks
in a month, and then multiplied by 12 since there are 1w months in a year.
Demand and Production Analysis

The following table shows the demand and supply based on the survey that
conducted.
TABLE 7
Demand and Production Analysis
Target Market Demand Supply Gap Production Market
In pieces Share
Tolosa, Leyte 241,536 - 241,536 28,800 12%
The table above shows the demand and production analysis. The total demand
of the product is 241,536 since there is no existing supply of the product the gap is also
241,536. To get the production in pieces, the product produced per day is multiplied by
6 since there are 6 working days per week, then multiplied again by 4 since there are 4
weeks in a month, and then multiplied again by 12 since there are 12 months in a year,
so the total production in pieces is 28,800. In market share, the production is divided by
gap then multiplied by 100 to get the percent in market share. So there are 12% in
market share.
Marketing Program
The business initiators have come up with a methodical and systematized
marketing program ad set of objectives to make the business feasible.
Marketing Objectives
Chicken Bites is expected to:
 Introduced and sell at least 100 meals per day of finger chick fillet to the
residents of Tolosa particularly on the public market area at the price of 69.00
 Expand market and sales volume by 5% per year with P 5.00 selling price after 2
years
 Increase the production by 5% in the next two operating years
Marketing Strategies
Product
Finger Chick Fillet is an innovation of a chicken fillet and rice toppings(specify the
rice menu) which was improved having unique type of meal that can satisfy your
cravings from a chicken. A meal type and notorious??? that you can enjoy eating with
your friends and family. To make the product more appealing to the costumers, instead
of using styro meal, we use paper meal since it is ecofriendly, also it makes our product
neat, and clean.(discuss the combination effect of chicken fillet and enrich rice with
vegetables..you can include the complete macro and micro nutrients as your advantage
because your meal is complete and balance…)
Price
Formula
Selling price = DM+DL+IL+IM+OHE = TCP+ MU (%)
NPP
Where:
DM= direct materials DL= direct labor
IL= indirect labor IM= indirect material
OHE= overhead expenses NPP= number of product produced
TCP= total cost production MU= mark up
TABLE 8
Price Computation
(Pieces per day)
Particular Amount per day Percentage
Direct materials 3,023.00 60%
Direct labor 350.00 5%
Overhead expenses 1,363.12 35%
Total cost of production 4,736.12 100%
Number of products produced 100
Unit cost 3,321.00 45%
Mark-up 3,579.00 55%
Selling price 6,900.00 100%
The table above shows the price computation. To get the total cost of production per
day, the direct material, direct labor and overhead expenses are all sum up for the total
of 100% cost production. Then the number of product produced is 100 pieces per day,
the unit cost of product produced per day is 3,321.00 and the mark up if the product are
all sold out per day is 3,579.00. So the unit cost and mark up are added and the results
for selling price per day is 69,00.
TABLE 9
Overhead Expenses Computations
Particular Amount per Day Percentage
Indirect material 1,113.125 80%

Rental 250.00 20%
Depreciation -- --
Total Php 1,363.12 100%
The table above shows the overhead expenses computation. The amount of indirect
materials per day is 1,113.12 and the rental per day is 250, since the depreciation is
zero, the indirect materials is added to rental for the total of 1,363.12 overhead
expenses per day.
Place
The establishment for the business will be in the locality of Tolosa, less than five
minutes’ walk from market to the place of the business itself.
The business would be renting the place, but of course, the business will have
their own stall, the business will promote an excellent state or condition of the
environment. The business will practice formality but still craves for adventurism. We
would like to apply aesthetics and out-of-the-ordinary themes for new experience. It
would be an exclusive type of establishment.
The business positioned their establishment in area where in people would notice
it easily and it is along the road, our business will be in-reach for our customers.
Promotion
The proposed business will use available promotional strategies considering the
available resources. To strengthen the promotion and dissemination of the product to
the target market, the proponents will use a tarpaulin. The tarpaulin will be placed in the
production area and in the stall.
The business will, indirectly, impart a message to its customers through our
products. Our customers will know that Chicken Bites will deliver and provides quality
meal. We will do our best to maintain and met their expectations.
In direct promotion, our customers/ target market and possible/unintended
market will know about our business and products through internet browsing because
we will have a website for the business only.
Our highly trained and educated promotion team will be distributing create the
website and the tarpaulin.
Through our delighted customers who have tried the products before, they will be
our endorsers through their testimonies and word-of-mouth promotion and feedback.
TABLE 10
Promotional Cost
Advertising materials Size Quantity Unit Price Total
Tarpaulin 1.5’m x 1’m 1 P300 P300
Table 10 shows the promotional cost, the business will use tarpaulin to promote
the product.
₱ 69.00
ONLY
Figure 1. Sample tarpaulin(make sure that chicken logo is not protected with IP)
Channel Distribution
The product will be sold on the proper of Tolosa, Leyte public market, Tolosa
Municipal hall Complex, Tolosa Public Plaza
Chicken Bites
Tolosa Municipal Tolosa Public Plaza

Public market
hall Complex
Figure 2. Schematic Diagram of Distribution
Projected Sales
TABLE 11
Projected Sales
2021 2022 2023
Sales Volume
Selling Price
Total Sales
PRODUCTION STUDY
In this part of feasibility study, presents the viability of CHICKEN BITES business
in the Proper of Tolosa. Aside from the technical factors like the location, and physical
structures, the production process that affect the operation of the proposed business will
be discussed, and the cost of acquiring the equipment, furniture, supplies and the
possible expenses associated with the pre-operational stage of the business will be
elaborated.
Product Description
Finger Chick Fillet is composed of chicken fillet that is cut into bite size,
accompanied with fried rice as toppings and the sauces. The chicken fillet is marinated
with our secret ingredients, while the fried rice toppings will be sautéed (the customer
may choose what rice they prefer) with either, fried rice sauteed with carrots, sayote and
green beans, or fried rice sauteed with egg and humor fried rice sauteed with garlic and
chicken oil, while for the varieties of sauces, we have the, gravy type, buffalo, and the
ala king type of sauces.
Figure 3. Product Description
Production Process
The production process consumes a total amount of time of three hours (3hrs),
following the procedure from preparing the needed ingredients to cooking the fried rice,
sauce, chicken and packaging.
TABLE 12
Production Process
Preparations for the fried rice
Process Description Timeframe
Preparations Prepare all the materials and ingredients 10 min
Frying Fry the rice 10 min
Cooking the As the fried rice has three varieties, the
flavoring flavor would be cooked each
Boiling/sautéing the carrots 5min
Boiling/sautéing the carrots 5min
Frying the ham & egg 5min
Preparing the Slicing/cutting the carrots and hotdog 5min
Flavor
Adding Flavor As the fried rice has three varieties, the
flavor would be added
Fried rice with green beans and vegetables 5 min
(carrots, sayote) 5 min
Fried rice with garlic flavor 5 min
Fried rice with ham & egg
Preparing the sauce

Preparations Preparing all the materials and ingredients 5 min
in sauces
Sauce for the creamy ala king 10 min
Sauce for the buffalo sauces 10 min
Sauce for the gravy 10 min
Total 35 min
Preparing/Production of the chicken

Preparations Preparing all the materials and ingredients 8 min
Marinating Marinate the chicken with pepper, salt, and 14 min
magic sarap.
Coating Coat with flour, pepper 8 min
Deep Fry Fry the chicken until golden brown 25 min
Total 55 min
Packaging
Measuring (rice) Measuring the fried rice- 1 cup per box 8 min and 3
seconds
Measuring (sauce) Measuring the sauce- 1 small cup 8 min and 3
(depending on the customer’s order) seconds
Measuring Measuring and slicing into bits/strips the 8 min and 4
(chicken) chicken seconds
Total 25.min
Total Timeframe per Production 3hrs

Preparations for all the materials and ingredients 30 min
Production of the fried rice 35 min
Production of the sauce 35 min
Production of the chicken 55 min
Packaging 25 min
Total Timeframe per Production 3hrs

Total number of products produces per cycle 50pcs
Total number of products 2 cycles per day (50pcs x 2 cycle) 100pcs
Total number of products produced per week (6 days) 600pcs
(200pcs x 6 days)
Total number of products produced per month (600pcs x 4 2,400pcs
weeks)
Total number of products produced pe year (2,400pcs x 12 28,800pcs
months)
Raw Materials Requirements

Table 13 shows the cost of the direct and indirect materials for the production
consumed per day with quota of 100 pcs meal pack of finger chick fillet. The table also
shows the total cost of the direct and indirect materials for production per day, per week,
per month, and per year.
TABLE 13
Raw Materials Requirements
List of ingredients Per Production in Per Day

Direct Material Quantity Unit Unit Cost Total Cost
(List of ingredients)
Rice 4 Kg. 38 152
Chicken Breast 7 Kg 150 1,050
Ham 2 Pack 55 110
Egg 12 pcs 8 96
Green Peas 2 Can 40 80
Sayote 2 Kg 45 90
Carrots 2 Kg 45 90
Butter 5 Pcs 55 275
Flour 3 Kg 48 144
Breading Mix 4 Packs 20 80
Breadcrumbs 2 Kg. 50 100
Oil 4 Litter 70 280
Magic Sarap 4 Pcs 3 12
Chicken Cubes 4 Pcs 7 28
Beef Cubes 4 Pcs 7 28
All-purpose cream 2 Pc 62 124
Evaporated Milk 2 Can 26 52
Garlic 4 Pc 10 40
Onion 6 Pc 10 60
Spring onion 1 Pack 10 10
White Sugar 1½ Kg 25 25
Ketchup 1½ Gallon 52 52
Cornstarch 1½ Kg 35 35
Chili powder 1 Pack 5 5
Pepper powder 1 Pack 5 5
TOTAL COST OF DIRECT MATERIAL ₱3,023

Note: use the actual measurement consumed in the quantified recipe don’t
estimate follow the single recipe measurement then multiply it to the number of
recipes you quantified in a cycle to get exact measurement. It is understood that
you estimate the ingredients because some of your measurements are not
precise…
If you don’t get what I mean PM me..thank you..
LIST OF INDIRECT MATERIAL
Indirect Material Quantity Unit Unit Cost Total Cost
EQUIPMENT(you don’t have gas stove)

Gas 1 Tank 870 870
Electric Fan 1 Pc/s 1,300 1,300
Mini Freezer 1 Pc/s 8,000 8,000
FURNITURE
Table and Chairs 1 Set Php 4,000 Php 4,000
Cabinet 1 Pc/s Php 2,200 Php 2,200
KITCHEN UTENSILS
Spoon 1 Set Php 35 Php 35
Knife(tool) 1 set Php 75 Php 75
Plate 1 Set Php 120 Php 120
Fork 1 Set Php 35 Php 35
Ladle 1 Set ₱75 ₱75
Measuring Cups and 1 Set Php 60 Php 60
Spoons (plastic)(tool)
Glass Jar (Large) 3 Pcs ₱150 450
Pitcher 3 Pcs ₱50 ₱150
KITCHEN TOOLS
Tongs 2 Pcs Php 45
45
Pan (medium size) 6 Pcs ₱ 500 ₱3,000
Cauldron (Large) 6 Pcs ₱500 ₱3,000

Deep Fryer(they are 1 Set ₱3,000 3,000
all utensils)
In tools pls add kitchen scale..
COOKING OUTFIT
Apron 2 Pcs Php 30 Php 60
Hair Net 1 Set Php 100 Php100
Gloves (leather) 2 Pairs Php 20 Php 40
Gloves (leather) 1 Set 100 100
TOTAL COST Php

INDIRECT MATERIAL 26,715
Finished Product Inventory
Direct Materials Indirect Materials VOLUME
Material cost per 3,023 ---
Day
Week
Month
Material cost per 870,624 26,715
Year
Labor Requirements
The business proponents will work as the workers to undertake the production
process and will roll out services in the business. They will work or duty eight hours
(8hrs) every day.
In table 14 it shows the daily, monthly, and annual salaries of the Manager, Cook
and Assistant Cook, Controller, Treasurer and Sales Agent. The Manager, Cook and
Assistant Cook, Treasurer and Sales Agent are required to work for at least eight hours
a day for 6 days while the Controller could work for two days a week.
They will start their work at 10am, for the start of preparation of the ingredients and
materials. And will end the work at 5pm. There would be 30 minutes preparation on
every opening of the business, I hour lunch break (rotational) and another 30 minutes
preparation for closing of the business.
The average salary rate of the cook is 375 pesos per day thus will receive 9,375
pesos in a month or 112,500 a year since they will be operating six days a week
(Monday to Saturday)
TABLE 14
Direct Labor and Indirect Labor
Particular No. No. of Salary
working Daily Weekl Monthly (25 Annually
days per y working days)
week
DIRECT LABOR
Cook 1 6 200 1200 4,800 57,600
Assistant cook 1 6 150 900 3,600 43,200
SUB-TOTAL (DIRECT LABOR) 350 2100 8,400 100,800
INDIRECT
LABOR
Manager 1 6 300 1800 7,200 86,400
Controller 1 2 350 700 2,800 33,600
Treasurer 1 2 200 400 1,600 19,200
Sales agent 1 6 150 900 3,600 43,200
SUB-TOTAL (INDIRECT LABOR) 1000 3,800 15,200 182,400
GRAND TOTAL ₱1,350 5,900 ₱23,600 ₱283,200
Equipment, Furniture & Fixture, Tools Requirements

Since we are facing health crisis which is COVID-19 Pandemic, the tools and
equipment, furniture and fixtures, as well as the kitchen utensils that the business
needed are thoroughly sanitized.
Table 15 shows the equipment, furniture and fixtures, and tools that the business
requires.
TABLE 15
Equipment, Furniture & Fixture, Tools Requirements
Particul QT Uni Unit TOTA ESTIMATE 2022 2023 2024 2025 2026 BALANC
ar Y t Cost L D E
COST YEAR
EQUIPMENT (Production)
Gas 1 Pc/ Php Php 5 years 174 174 174 174 174 0
Tank s 870.0 870.0
0 0
Electric 1 Pc/ Php
Php 2 years 650 650 0 0 0 0
Fan s 1,300
1300
Mini 1 Pc/ Php
Php 5 years 1,60 1,60 1,60 1,60 1,60 0
Freezer s 8,000
8,000 0 0 0 0 0
SUB-TOTAL Php
2970
FURNITURE AND FIXTURE (Production)
Table 1 Set Php Php 5 years 800 800 800 800 800 0
and 4,000 4,000
Chairs
Cabinet 1 Pc/ Php Php 4 years 550 550 550 550 0 0
s 2,200 2,200
SUB-TOTAL ₱6000
GRAND TOTAL 8,970
TABLE 15-A
Kitchen utensils, Tools, Cooking Outfit
DEPRECIATION
Particular QT Unit Unit TOTA ESTIMAT 202 2023 2024 BAL
Y Cost L ED 2 ANC
COST YEAR E
Kitchen Utensils
Spoon 1 Set Php 35 Php 35 2 years 17.5 17.5 --- 0
Knife 1 Set Php 75 Php 75 2 years 37.5 37.5 --- 0
Plate 1 Set Php Php 2 years 60 60 --- 0
120 120
Fork 1 Set Php 35 Php 35 2 years 17.5 17.5 --- 0
Ladle 1 Set ₱75 ₱75 2 years 37.5 37.5 --- 0
SUB-TOTAL ₱340 ---- ---
Measuring 1 Set Php 60 Php 60 2 years 30 30 --- 0
Cups and
Spoons
(plastic)
Tongs 2 Pcs Php 45 Php45 2 years 22.5 22.5 0
Pan (medium 6 Pcs ₱ 500 ₱3,000 3 years 166. 166.6 166.6 0
size) 66 6 6
Cauldron 6 Pcs ₱500 ₱3,000 3 years 166. 166.6 166.6 0
(Large) 66 6 6
Deep Fryer 1 Set ₱3,000 3,000 3 years 1,00 1,000 1,000 0
0
Pitcher 3 Pcs ₱50 ₱150 2 years 25 25 ---- 0
Glass Jar 3 Pcs ₱150 450 2 years 75 75 75 0
(Large)
SUB-TOTAL 9,705 ----- 0
Apron 2 Pcs Php 30 Php 60 2 years 30 30
Hair Net 1 Set Php Php 1 year 100 0 0

100 100
Gloves 2 Pairs Php 20 Php 40 1 year 40 0 0
(leather)
Gloves 1 Set 100 100 1 year 100 0 0
(Surgical)
SUB-TOTAL 300 0
GRAND 10,345 --- 0
TOTAL
Location
The proposed production location of the proponents will be at Tolosa Proper,
Tolosa Leyte, the said location was chosen because of the relatively advantage in terms
of its accessibility to the target market, availability of the materials and access
transportation.
Figure 4. Location Map
Enhance and please locate your exact area, its also good to use the google earth
street view..
Production Area Layout and office Design

The production area of the business will be located at the Proper of Tolosa near
at Tolosa Public Market. Below is the layout of the working area.
Production Layout
Please improve your layout, kitchen and food preparation area should be the same, you
have big washing room but you don’t have toilet, then you don’t have small office for
any transactions..
Figure 5. Floor Plan

Working Area Layout
Figure 6. Stall Design

TABLE 16
Production Area and Stall
Description Quantity Unit Cost Total Cost
2x2x8 coco lumber 10 P 61.00 P 610.00
2x2x6 coco lumber 6 P 46.00 P 276.00
2x6x6 coco lumber 8 P 138.00 P 1,104.00
Ordinary plywood 8 P 242.00 P 1,936,00
Wood glue 3 P 138.00 P 414,00
Nail # 2 2 P 45. 00/ kg P 90,00
Nail # 3 2 P 49.00/ kg P 98,00
Nail # 4 1 P 53.00/ kg P 53,00
Umbrella nails 1 P 100.00 kg P 100,00
Paint 2 P 140.00 P 280,00
Paint Brush 3 P 57.00 P 171,00
varnish 3 P 75.00 P 225,00
Total P 5,357.00
Utilities
Table 17 shows the utility cost that the business will incur in the production
process.
TABLE 17
Production Utility Cost
Utilitie Unit Price Consump Days of
s tion per consumpti Amount
day ons
Daily Weekly Monthly Annuall
y
Water cu.m ₱16. 10 6 167 1,002 4,008 48,096
71
Electri Kwt.h 13 6 6 78 468 1,872 22,464

city r
Gas Lit/kg ₱9.2 94 6 864.8 5,188.8 20,755. 249,062
2 .4
TOTA 1,109.8 6,658.5 26,635. 319,622
L 2 .4
Rental
The table shows that the business initiators will rent a production area for the
next three years amounting Php 1,500 every month; hence the total cost for one year is
18,000 pesos.
TABLE 18
Rental
PARTICULAR MONTHLY # of YEAR 1 YEAR 2 YEAR 3 YEAR YEAR
months 4 5
Production Area Php 1,500 12 Php Php Php Php Php
Rental 18,000 18,000 18,000 18,00 18,00
0 0
TOTAL Php 1,500 --- Php Php Php Php Php
18,000 18,000 18,000 18,00 18,00
0 0
Production Cost Summary

TABLE 19
Production Cost Summary
PARTICULAR DAY WEEK MONTH YEAR
Direct Material 3,023 18,138 72,552 870,624
Direct Labor 350 2100 8,400 100,800
SUB-TOTAL 3,373 20,238 80,952 971,424
Overhead 5,357.00
Expenses
Indirect ------ ---- --- 32,072
materials
Indirect Labor 1000 3,800 15,200 182,400
Utilities 1,109.8 6,658.5 26,635.2 319,622.4
Rental --- --- 1,500 18,000
Depreciation 352.4167 4,229
Total Overhead
Expenses
Total Production
Cost
Volume of 350pcs 2,100pcs 8,400pcs 100,800pcs
Production
(Pieces)
Average Cost of
Production/Unit
ORGANIZATIONAL STUDY
Type of Business Organization

The business will be licensed with the Department of Trade and Industry as a
collaboration. The proponents are the most important members of the organization. The
task of running business and producing goods will be divided among the members
based on their abilities.
Name and Form of Organization

Chicken Bites (Finger Chick Fillet) is the official business name of the proposed
business.
In accordance with the conditions of the agreement, the proponents had
collaborated and formed a partnership. The Chicken Bites Enterprise is run by five
partners who manage, contract, and execute the business operations. Each proponent
is responsible for carrying out the business's operations. It is important for each
proponent to know his or her role, task and responsibilities in the business, as this will
assist him or her in doing his or her duties. The proponents chose a partnership as a
form of business because they sought a hand in the operations and to merge all of their
assets, money, and industry into a common fund with the overall goal of gaining profits
and preventing losses.
The business will be registered, with the approval for when it will begin operating.
Organizational Structure
MANAGER
PRODUCTION FINANCE MARKETING

DEPARTMENT DEPARTMENT DIPARTMENT
COOK CONTROLLER SALES AGENT
ASSISTANT
TRESURER
COOK
Figure 7. Organizational Structure

In figure 7, it can be observed that there are three main departments namely;
Production Department, Finance Department and Marketing Department. Under the
Production there are the Main Cook and the Assistant, under the finance there are the
controller and the treasure, while the marketing there’s the sales agent.
Rotational Schedule
Table 20
Rotational Schedules
No. of working
Production Admin
days
Manager M-Sat 6
Cook M-Sat 6
Assistant cook M-Sat 6
Controller M&F 2
Treasurer M&F 2
Sales agent M-Sat 6
Table 20 shows the rotation schedule of administrative personnel. The manager,
cook, assistant cook and sales agent working days will be Monday until Saturday which
is 6 working days in a week. While the controller and treasurer’s working days will be
Monday and Friday who will get 2 working days in a week.
Personnel Qualification and Functions

Table 21 shows each personnel’s job qualifications and functions of each
personnel in the business.
Table 21
Personnel Qualification and Functions
Position Qualification Function
Manager College graduate Must plan, organize, lead,
Minimum of three years of control, determine course of
responsible management or action, and monitor.
leadership experience is Must build and maintaining a
required. team.
Confident and has the ability Keeping contacts with other
to make decisions such as costumers and stuff.
Good organization, planning,
teamwork and communication
skills
Cook Cooking experience is Must maintain the highest
required standard of kitchen sanitation
Possess the ability to adhere Safe food handling
to all sanitation procedures Responsible for all of the food
Have the ability to work on preparation
their feet for eight hours or Must ensure that kitchen runs
more efficiently and profitable
Ability to work in a team Responsible in planning
Excellent ability to menus
communicate Responsible for ordering and
sourcing all food items and
kitchen supplies.
Assistant cook Ability to work in a kitchen for Maintaining supplies, handling
long shifts in a standing leftovers, preparing food,
position testing new recipes, cleaning
Recipes and menu planning the kitchen, keeping cooking
Kitchen equipment operation utensils organized, and
and maintenance plating.
Food plating and presentation Supporting the main cook
Controller College degree in finance or Ensuring that all accounting
accounting distributions are made and
Leadership and team accounted for properly
management Cash managing roles
Handling deadlines and Account payable, receivable,
pressure situations cash distribution payroll, and
Task-oriented bank settlement
Organized self-managing responsibilities are all under
his/her control
Treasurer Be able to work with numbers Monitor the company’s risk

and money and losses
Have budgeting and financial Must make sure there are
control experience enough money to cover
Communication abilities that continuing operational needs.
are both verbal and written are
needed.
Sales agent Communication abilities that Maintain and grow
are both verbal and written are relationship to costumers
needed Identify and respond what
1 year or more of experience client needs and want
in sales Must follow customers order
Confident and charismatic as needed
approach to people Meet with customers to
determine their specific needs
and desire, and make
appropriate
recommendations.
Administrative Salaries & Wages

The management will provide job satisfactions to employees or personnel by
providing additional benefits such as Social Security System and Philippine Health
Insurance, as well as illness and maternity leave benefits, as required by Philippine
Labor code. However, personnel salaries and wages will be increased in accordance
with Department of Labor and Employment regulations.
Table 22
Administrative Salaries and Wages
Particular No. No. of Salary SSS Phil. heath

worki
ng Daily Monthly Annually Monthly Annuall Monthl Annuall
days y y y
per
week
Manager 1 6 300 7,200 86,400 337.50 4,050 100 1,200
Cook 1 6 200 4,800 57,600 225 2,700 100 1,200
Assistant cook 1 6 150 3,600 43,200 157.50 1,890 100 1,200
Controller 1 2 350 2,800 33,600 135 1,620 100 1,200
Treasurer 1 2 200 1,600 19,200 135 1,620 100 1,200
Sales agent 1 6 150 3,600 43,200 157.50 1,890 100 1,200
Total ₱1,35 ₱23,60 ₱283,20 ₱1,1475. ₱13,77 ₱600 ₱7,200

0 0 0 5 0
Table 22 shows the personnel’s daily, monthly, and annually salary, SSS and
Phil health contribution with 12% monthly increase. The manager’s salary is ₱300 per
day, his/her working days is from Monday until Saturday. To get the monthly salary, the
working days will be multiplied by the daily salary and multiply by 4 since there are 4
weeks in a month, then the manager will receive ₱7,200 for his/her monthly salary.
Then to get the annually salary, the monthly result salary will multiply by 12 since there
are 12 months in a year which is the manager’s annually salary will be ₱86,400. The
same computation are applied in computing the salaries of the Cook, assistant cook,
controller, treasurer and sales agent.
Administrative Utility Cost
Table 23
Utility Cost
Utilities Unit Price Consumption/ Days of Amount
per day consumptions
Daily Weekly Monthly Annually
Water cu. ₱16.7 10 6 167 1,002 4,008 48,096
m 1
Electricity Kwt 13 6 6 607.2 2,428.8 29,145.6
.hr
Total 1,609.2 6,436.8 77,241.6
The table above shows the utility cost. The utility used are water and gas, the
water’s unit is cubic meter with the price of ₱16.7. To get the daily amount, we multiple
the price by consumption per day which is we get the ₱167. To get the weekly amount,
the daily cost is multiplied by days of consumptions which is 6, it cost ₱1,002 weekly.
Then to get the monthly amount, the weekly cost is multiplied by 4 since there are 4
weeks in a month, and the result of the monthly cost is ₱4,008. And to get the annually
amount, the monthly cost is multiplied by 12 since there are 12 months in a year, the
result of the annually cost is ₱48,096. The same calculation is applied in computing the
electricity.
Supplies & Selling Expenses (Administrative)

The table 24 below shows the business’s selling expenses, this includes the
following supplies needed such as transportation expenses and communication. In
office supplies it includes the following needed in the business such as bond paper,
printer, ink, pencil, notebook, etc. The selling expenses includes the materials used and
needed such as packaging which cost ₱149 that has 25 pieces of meal box. While the
transportation expenses it includes fare that each proponents spent which costs ₱100-
200 back and forth. And the communication expenses that used of every proponents to
contact one another costs ₱50.
Table 24
Supplies & Selling Expenses
Daily Weekly Monthly Annually
Office supplies ₱300 ₱1,800 ₱7,200 ₱86,400
Selling supplies ₱298 ₱1,788 ₱7,152 ₱85,824
Rental expenses ₱62.5 ₱375 ₱1,500 ₱18,000
Transportation ₱200 ₱1,200 ₱4,800 ₱57,600
Communication ₱50 ₱300 ₱1,200 ₱14,400
Total ₱970.1 ₱5,820.6 ₱23,282.4 ₱279,388.8
Equipment & Furniture Requirements (Administrative)
The table below shows the needed equipment, furniture and fixture that are
required to use in administration.
Table 25
Equipment & Furniture Requirements
202
ESTIMA 2025 6
Q Unit TOTAL BALAN
Particular Unit TED 2022 2023 2024
TY Cost COST CE
YEAR
EQUIPMENT
Compute 1 Pc/s ₱13,99 ₱13,99 5 years 2,799 2,799 2,799 2,79 2,79 0
r 5 5 9 9
Printer 1 Pc/s ₱20,00 ₱20,00 5 years 4,000 4,000 4,000 4,00 4,00 0
0 0 0
Electric 1 Pc/s ₱1,300 ₱1,300 2 years 650 650 0 0 0 0
Fan
SUB- ₱35,29 7,449 7,449 6,799 6,79 6,79
TOTAL 5 9 9
FURNITURE
Table 1 Set Php Php 5 years 800 800 800 800 800 0
and 4,000 4,000
Chairs
Cabinet 1 Pc/s Php Php 4 years 550 550 550 550 0 0
2,200 2,200
SUB- ₱6200 1,350 1,350 1,350 1,35 800
TOTAL 0
The table above shows the tools and equipment, furniture that are needed in the
business that were purchased from the trusted shops.
Gantt chart
Table 26
Gantt chart
Activities March April Depreciation Pre-
2n 3rd 4th 1st 2n 3rd 4th Mar. April May June operating
d d 202 202 202 2021 expenses
1 1 1
Conceptualization 2,000.00
Project
development
Business plan 1,000.00
preparation
Setting of business 23,357.00
location
License (business
permit)
Marketing 300.00
promotion
Purchasing of
equipment
Purchasing of
furniture & fixture
Purchasing of
kitchen
tools/utensils
Working capital
Start of business
Total
APPENDIX
APPENDIX I
RECIPE
“Product: Chicken Fillet”
Chicken Fillet, which is a cut of boneless meat from the breast or thighs, is a boon for
those who like their protein fix but don't really have the time to cook elaborate recipes at
home. Which was improved having unique type of dish that can satisfy your cravings
from a chicken. A dish type and notorious that you can enjoy eating with your friends
and family.
Preparation Time: 30 minutes
Cook Time: 20 minutes
Ready In: 50 minutes
INGREDIENTS:
Chicken
Flour
Calumet
Salt
Pepper
Egg
Magic Sarap
Oil
DIRECTIONS:
1. Prepare all the materials and ingredients
2. Cut/Remove all the bones of your chicken and slice it I to exact fried size.
3. Marinate the chicken overnight in pepper, a pinch of salt, and magic sarap
4. Coat with flour, pepper, and magic sarap
5. Start heating the oil and wait until it's already boilng
6. Fry the chicken until it turns into golden brown
RECIPE
Product: Ham and Egg Fried Rice
Ham and Egg Fried Rice will help you guys to get rid of your hungryness, because this
fried rice has its innovation because it's not just a simple fried rice because it has ham
and Egg already, so no need for you to look for any viand because by this fried rice, you
will be full.
Preparation Time: 5 minutes
Cook Time: 5 minutes
Ready In: 10 minutes
INGREDIENTS:
Ham
Egg
Owl rice
Garlic
Onion
Butter
Powdered pepper
Salt
DIRECTIONS:
1. Slice/cut the ham, garlic and onion into small pieces
2. Crushed the owl rice
3. Start heating the pan, and when it's already hot add some butter
4. Add the sliced garlic, onion, together with the ham, and wait until it turns into brown
5. Add the crushed owl rice and add some powdered pepper and some salt, then after
that mixed them well and cook it into 5 minuets.
RECIPE:
Product: Vegetable Fried Rice
Vegetable Fried Rice is a healthy fried rice ever, that will be loved specially for those
who love eating vegetables.
INGREDIENTS:
Christophine (Sayote)
Carrots
Potato
Onion
Butter
Green peas
Salt
Powdered Pepper
DIRECTIONS:
1. Slice/cut the carrots, potato, and onion into small pieces
2. Crushed the owl rice
3. Start heating the pan, and when it's already hot add some butter
4. Ads the sliced onion, carrots,sayote,potato and mixed them until it's already cook.
5. Add the crushed owl rice and add some salt to taste it, then after that mixed them
well and cook it into 5 minuets.
Recipe for the Sauce
Creamy chicken sauce
Ingredients:
1/4 cup butter
1/2 cup chopped carrots
1/2 cup flour
2pcs chicken cubes
1cup water
1 can evaporated milk
1 pack all purpose cream
Salt and black pepper S
pring onion
Sweet and Sour Sauce
Ingredients:
6 and 1/2 tbsp white sugar
6tbsp ketchup
3 tbsp white vinegar
4 tbsp water
1/3 tsp salt
2tbsp cornstarch and 2 tbsp water to dilute the starch.
Chicken buffalo sauce Ingredients:
2 tbsp butter
1/4 cup hot sauce
1 tbsp minced garlic
1tbsp honey or sugar.
Gravy
Ingredients:
½ Buttery
2 beef cubes
Soy Sauce
Cornstarch
Flour
Salt and Black Perpper
APPENDIX II
Nutritional Facts of Chicken Bites
Chicken
Chicken is a great source of many key nutrients, including protein, niacin,
selenium, and phosphorus. Protein, in particular, is essential for building and repairing
your tissues and maintaining muscle mass.
Meanwhile, selenium is a trace mineral that’s necessary for proper immune
function, thyroid health, and fertility
Chicken is also rich in B vitamins like niacin and vitamins B6 and B12, which play
central roles in energy production, DNA synthesis, and brain health. Chicken is rich in
an array of important nutrients and can be an excellent addition to a healthy, well-
rounded diet. Given that chicken is low in calories but high in protein, it may be
especially beneficial for weight loss, if that’s a goal for you.
Studies show that increasing your intake of protein may enhance feelings of
fullness, increase weight loss, and help maintain lean body mass
When paired with resistance training, protein can also help promote
What’s more, protein is involved in calcium metabolism and important for
optimizing bone health.
Rice
Rice is primarily composed of carbohydrate, which makes up of its total dry
weight.
Most of the carbohydrate in rice is starch. Starch is the most common form of
carbohydrate in foods. Starch is made up of long chains of glucose called amylose and
amylopectin. Different types of rice have varying amounts of these compounds, which
affects the texture of the rice:
Sticky rice, or glutinous rice, is low in amylose and high in amylopectin, making it
sticky after cooking. This makes it ideal for risottos, rice pudding, and eating with
chopsticks.
These compounds also affect how easily the body can digest the rice.
The body to digest high-amylose rice because the amylose slows down starch
digestion. In contrast, the body digests sticky rice very easily. While many people find
sticky rice more palatable, quick digestion can lead to unhealthful spikes in blood sugar
levels, especially in people with diabetes.
Egg
Whole eggs are among the most nutritious foods on the planet, containing a little
bit of almost every nutrient you need. Omega-3 enriched and/or pastured eggs are even
healthier.
It is true that eggs are high in cholesterol. In fact, a single egg contains 212 mg,
which is over half of the recommended daily intake of 300 mg. However, it’s important to
keep in mind that cholesterol in the diet doesn’t necessarily raise cholesterol in the
blood
The liver actually produces large amounts of cholesterol every single day. When
you increase your intake of dietary cholesterol, your liver simply produces less
cholesterol to even it out Nevertheless, the response to eating eggs varies between
individuals
In 70% of people, eggs don’t raise cholesterol at all In the other 30%, eggs can
mildly raise total and LDL cholesterol
However, people with genetic disorders like familial hypercholesterolemia or a
gene variant called ApoE4 may want to limit or avoid eggs.
Eggs are high in cholesterol, but eating eggs does not adversely affect
cholesterol in the blood for the majority of people.
Butter
As it’s mainly composed of fat, butter is a high-calorie food. One tablespoon (14
grams) of butter packs about 100 calories, which is similar to 1 medium-sized banana
Butter is a rich source of several vitamins — especially fat-soluble ones.
The following vitamins are found in high amounts in butter:
Vitamin A. It’s the most abundant vitamin in butter. One tablespoon (14 grams)
provides about 11% of the Reference Daily Intake (RDI)
Vitamin D. Butter is a good source of vitamin D.
Vitamin E. A powerful antioxidant, vitamin E is often found in fatty foods.
Vitamin B12. Also called cobalamin, vitamin B12 is only found in foods of animal
or bacterial origin, such as eggs, meat, dairy products, and fermented food.
Vitamin K2. A form of vitamin K, this vitamin protect against heart disease and
osteoporosis
Garlic
Garlic is low in calories and rich in vitamin C, vitamin B6 and manganese. It also
contains trace amounts of various other nutrients.
High doses of garlic appear to improve blood pressure for those with known high
blood pressure (hypertension). In some instances, supplements may be as effective as
regular medications.
Garlic contains antioxidants that support the body’s protective mechanisms
against oxidative damage .High doses of garlic supplements have been shown to
increase antioxidant enzymes in humans, as well as significantly reduce oxidative stress
in those with high blood pressure
The combined effects on reducing cholesterol and blood pressure, as well as the
antioxidant properties, may reduce the risk of common brain diseases like Alzheimer’s
disease and dementia.
APPENDIX III
EASTERN VISAYAS STATE UNIVERSITY

Tacloban City
COLLEGE OF EDUCATION
Survey Questioner on the Market Acceptability of Finger Chick Fillet

This survey questioner is conducted by BTLED-2A second year students of Eastern
Visayas State University to determine the product/ market acceptability of “Finger Chick
fillet” for business plan preparation in partial fulfilments to the requirements of the
subject in TLE-EX 243 Entrepreneurship.
Part 1. Respondent Profile:

Name:(Optional)_________________________
Sex
Male Female
Which of the following age group do you belong to?
Less than 20 years old 20-30 years old 31-40 years old
41-50 years old 51-60 years old Over 61 years old
Marital Status
Single Married
Widow/Widower Separated
What is your occupation?
Unemployed Employed
Retired Others (Please specify)_____
Which of the following categories best describes your monthly income?

Less than 600 pesos a week 600-1,500 pesos a week
Over 2,500 a week 1,501-2,500 pesos a week
Number of Household Members

1-3 Member 10 and Above
4-6 Member
7-9 Member
Part II. Before the product tasting

Direction: Read carefully the questions below and answer it sincerely. Put a check mark
(/) on the space provided for your answer.
Do you eat chicken?

_______yes _______no
If Yes, Why?
_______Chicken taste good and delicious
_______Chickens are nutritious and healthy
_______Chicken is much cheaper and affordable than meat and beef
_______Other please specify
If No, Why?
_______ Allergic to chicken
_______Chicken for me is expensive, I can’t afford it.
Over the past 12 months, how often did you eat chicken related products?
___ Never
___ 1 time per month or less ___ 1 time per day
___ 2-3 times per month ___ 2-3 times per day
___ 1-2 times per week ___ 4-5 times per day
___ 3-4 times per week ___ 6 or more times per day
___ 5-6 times per week
Do you like spicy flavored chicken?

_______YES _______ NO
If Yes, Why?
_______I love spicy food
_______I like eating spicy food especially if chicken
_______I am not easily being affected by spicy food
If No, Why?
_______ Allergies
_______I am easily affected by spicy food, resulting to indigestion
_______Spicy foods or flavour is not my taste.
Are you the type of person, who liked dipping chicken unto sauce over the already
flavored or coated chicken sauce?
____ YES ___ NO
If Yes, Why?
_______ I love to dip chicken especially to sauces, like gravy
_______ I like eating with sauce especially with chicken
If No, Why?
_______ Allergies to chicken, spices etc.
_______ I don’t like sauces
_______ Spicy foods or flavor is not my taste
Are you that type of person who loves sauces like, gravy, buffalo sauce and the ala king
sauce??
____ YES ___ NO
If Yes, Why?
_______ I love to dip chicken especially to sauces, like gravy
_______ I like eating with sauce especially with chicken
If No, Why?
_______ Allergies to chicken, spices etc.
_______ I don’t like sauces
_______ Spicy foods or flavor is not my
Do you eat rice?

____ YES ___ NO
If Yes, Why?
_______ I love to eat rice in every meal
_______ I like eating rice because it gives me calories, protein, carbs, fats, fiber
and etc.
If No, Why?
_______I do not eat rice because I’m on diet
_______Rice is a strong source of fats and glucose (sugar)
Do you eat fried rice?

____ YES ___ NO
If Yes, Why?
_______ I just love to eat fried rice
_______ I like eating fried rice because it gives me calories, protein, carbs, fats,
fiber, etc.
If No, Why?
_______I do not eat rice because I’m on diet
_______Rice is a strong source of fats and glucose (sugar)
How often do you eat rice?

___ Never
___ 1 time per day
___ 2-3 times per day
___ 4-5 times per day
___ 6 or more times per day
How frequently do you purchase chicken product?

_______Never
_______Three times every week or less
_______Twice a month
_______Once a year or more often
How much budget you allocate for your every meal?
_______ Less than 150 pesos _______ 151-200 pesos
_______ Over 251 _______ 201-250 pesos
How many times you buy your meals in a day?

_______1 time a day
_______2 times a day
_______3 times a day
_______ Others (indicate how many times)
Are you price sensitive consumer?

_____Yes _____No
If Yes, why?
_____Tastes good and delicious
_____Nutritious and Healthy
_____It is affordable
other please specify:_____________
If No, why?
_____The taste is not good
_____ I’m allergic of Chicken and other ingredients
_____It is too expensive
Part III. Product testing and rating
Direction: Please put a check mark (/) in the box according to your sensory, perception
and evaluation of our product; please be guided with the legend below.
Legend:
Rating Scale Description
5 Outstanding
4 Very Satisfactory
3 Satisfactory
2 Less Satisfactory
1 Not Satisfactory
Criteria 5 4 3 2 1 %Score WS
25% Taste
25% Flavor
20% Aroma
10% Appearance
10% Texture
10 Packaging
100% Total F-rating
1.Do you like the taste of Finger Chick Fillet?
_____Very much like _____Like

_____Not very much like _____Dislike
2. Are you satisfied with our product sample?
_____Yes _____No
If Yes, why?
_____Tastes good and delicious
_____Nutritious and Healthy
_____It is affordable
If No, why?
_____The taste is not good
_____ I’m allergic of Chicken and other ingredients
_____It is too expensive
3. How would you rate the packaging of our product?

_______Very good
_______Good
_______Very poor
_______Poor
_______Fair
How satisfied are you with our product?
_______Satisfied
_______Very Satisfied
_______Not at all satisfied
_______Somewhat Satisfied
_______Unsatisfied
Are you willing to buy Finger Chick Fillet?
_____ Yes ______ No
If yes, how many times are you willing to buy in a Week?
______2 packs in a week ______3 packs a week

______5-packs in a week ______over 6 in a week
If No, why?
_____ because the product is expensive for me
_____ because I do not feel like buying
_____ other please specify
Are you willing to buy a meal pack of Finger Chick Fillet at the price of?
_____Less than P90.00 ______ P100.00

_____ P95.00 ______ P110.00 and above
Do you think the product is affordable at the price you have chosen?
_____Yes ______No
If Yes, why?
_____ Because it has a reasonable and justifiable price
_____ Because the product is delicious, nutritious and healthy regardless of the price.
_____ It is affordable for me
If No, why?
_______ Because the product is expensive, I cannot afford to buy it.
_______ I can find a much cheaper product
_______ I don’t have the desire to buy the product
Would you recommend Finger Chick Fillet to your friends and relatives?
_____Yes ______ No
If Yes, why?
_____Tastes good and delicious _____Nutritious and Healthy
_____It is affordable other please specify:_____________
If No, why?
_______Too much expensive _______Lack of nutrition
_______Unpleasant taste other please specify:_____________
Do you think you can promote our product to your friends and family?
_____Yes _____No
If Yes, why?
_____Tastes good and delicious _____Nutritious and Healthy
_____It is affordable other please specify:_____________
If No, why?
_______Too much expensive _______Lack of nutrition
_______Unpleasant taste other please specify:_____________
How will you support our business?

_______promote to my colleague or family
_______buy more to your product
_______ resell your product
Will you stick the same product (with is the finger chick fillet) if ever our price increase?
_______ YES
_______Because increase pricing is normal
_______ if the increase of pricing is justifiable
_______ others please specify
_______ NO
_______because I can look for another product with low price
_______ others please specify
Packaging: Please comment on Packaging
_______With Sanitary Purposes _______Pleasant packaging

_______Eco Friendly _______ other please specify
Recommendation and Suggestion:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
___________________________________________________________________.
APPENDIX IV
MARKET SURVEY RESULT
PRODUCT NAME: FINGER CHICK FILLET

RESPONDENTS: PROPER OF TOLOSA
PART I. RESPONDENTS DEMOGRAPHIC PROFILE
SEX:
CATEGORY RESPONSE PERCENTAGE
Male 19 38%
Female 31 62%
TOTAL 50 100%
62% of the respondents are female, while 38% are male.
AGE:
CATEGORY RESPONSE PERCENTAGE
Less than 20 years old 15 30%
20-30 years old 25 50%
31-40 years old 4 8%
41-50 years old 4 8%
51-60 years old
Over 61 years old 2 4%
TOTAL 50 100%
50% of the respondents ages 20-30 yrs. old, while 30% ages below 20 yrs. old, and 8%
of the respondent ages 31-40 yrs. old, and 8% ages 41-50, while the remaining 4% are
senior citizens.
MARITAL STATUS:
STATUS RESPONSE PERCENTAGE
Single 34 68%
Married 14 28%
Widow/Widower 1 2%
Separated 1 2%
TOTAL 50 100%
Majority of the respondents are single
OCCUPATION:
CATEGORIES RESPONSE PERCENTAGE
Full-time Student 17 34%
Unemployed 7 14%
Employed 7 14%
House wife/husband 17 34%
Retired ---
Others 2 4%
TOTAL 50 100%
Majority of the respondents are students, housewife and house band.
MONTHLY INCOME
Categories RESPONSE PERCENTAGE
Less than 600 pesos a 19 38%
week
600-1,500 pesos a week 9 18%
1,501-2,500 pesos a week 7 14%
Over 2,500 a week 15 30%
TOTAL 50 100%
Majority of the respondents’ monthly salary income are less than 600 pesos a week
NUMBER OF HOUSEHOLD MEMBER

CATEGORIES RESPONSE PERCENTAGE
1-3 Member 13 26%
4-6 Member 23 46%
7-9 Member 12 24%
10 and Above 2 4%
TOTAL 50 100%
Majority of the respondents have a member in their household ranges from 4 to 6
members in the family.
Part II. Preliminary questions Before the product tasting

Do you eat chicken?
RESPONSE FREQUENCY PERCENTAGE
YES 50 100%
NO --- ---
TOTAL 50 100%
100% of the respondents answered yes, that they eat chicken.
If YES, why?
Chicken taste good and 44 88%
delicious
Chickens are nutritious 1 2%
and healthy
Chicken is much cheaper 5 10%
and affordable than meat
and beef
Other please specify --- ---
TOTAL 50 100%
Majority of the respondents which is 88% said that they eat chicken because chicken
taste good and delicious.
If NO, why?
Allergic to chicken --- ---
Chicken for me is --- ---
expensive, I can’t afford it.
TOTAL --- ---
Over the past 12 months, how often did you eat chicken related products?
Never --- ---
1 time per month or less 1 2
2-3 times per month 12 24
1-2 times per week 22 44
1 time per day --- ---
2-3 times per day --- ---
4-5 times per day --- ---
6 or more times per day --- ---
TOTAL 50 100%
Majority of the respondents which is 44% said that they purchase chicken meat 1 to 2
times per week.
Do you like spicy flavored chicken?
YES 36 72
NO 14 28
TOTAL 50 100%
Majority of the respondents which is 72% said that they like spicy flavored chicken,
while the remaining 28% do not like spicy chicken.
If YES, why?
I love spicy food 21 42
I like eating spicy food 11 22
especially if chicken
I am not easily being 4 8
affected by spicy food
TOTAL 36 72%
42% of the respondents said that they love spicy food, while the remaining 22% like
eating spicy food especially if it is chicken and the remaining 8% said that they are not
easily affected by spicy food.
If NO, why?
Response FREQUENCY PERCENTAGE
Allergies to chicken, spices 2 4%
etc.
I am easily affected by 1 2%
spicy food, resulting to
indigestion
Spicy foods or flavor is not 11 22%
my taste.
TOTAL 14 28%
22% of the respondents do not like spicy food, while 4% have allergies to chicken,
spices etc. The reaming 2% is easily affected by spicy food resulting to indigestion.
Are you the type of person, who liked dipping chicken unto sauce over the already
flavored or coated chicken sauce?
YES 50 100%
NO --- ---
TOTAL 50 100%
100% of the respondents answered yes, that they like to dip chicken unto a sauce while
eating.
If YES, why?
I love to dip chicken 30 60%
especially to sauces, like
gravy
I like eating with sauce 20 40%
especially with chicken
TOTAL 50 100%
60% of the respondents love to dip chicken especially to sauces, while the reaming 40%
likes eating with a sauce and with chicken.
If NO, why?
Allergies to chicken, spices --- ---
etc.
I don’t like sauces --- ---
Spicy foods or flavor is not --- ---
my taste.
TOTAL --- ---
Are you that type of person who loves sauces like, gravy, buffalo sauce and the ala king
sauce?
YES 48 96%
NO 2 4%
TOTAL 50 100%
96% of the respondents answered yes, that they love sauces like grave, buffalo sauce
and the ala king sauce, while 4% answered no, that they do not love sauces.
If YES, why?
I love to dip chicken 28 56%
especially to sauces, like
gravy
I like eating with sauce 20 40%
especially with chicken
TOTAL 48 96%
60% of the respondents love to dip chicken especially to sauces, while the reaming 40%
likes eating with a sauce and with chicken
NO, why?
Allergies to chicken, spices --- ---
etc.
I don’t like sauces 2 4%
Spicy foods or flavor is not --- ---
my taste.
TOTAL 2 4%
4% of the respondents do not like sauces.
Do you eat rice?

YES 50 100%
NO --- ---
TOTAL 50 100%
100% of the respondents answered yes, that they eat rice
If YES, why?
I love to eat rice in every 25 50%
meal
I like eating rice because it 25 50%
gives me calories, protein,
carbs, fats, fiber and etc.
TOTAL 50 100%
50% of the respondents love to eat rice in their every meal, while the reaming 50% likes
eating rice because it gives them energy.
If NO, why?
I do not eat rice because --- ---
I’m on diet
Rice is a strong source of --- ---
fats and glucose (sugar)
Others please specify --- ---
TOTAL --- ---
Do you eat fried rice

YES 50 100%
NO --- ---
TOTAL 50 100%
100% of the respondents answered yes, that they eat fried rice
If YES, why?
I just love to eat fried rice 29 58%
I like eating fried rice because it 21 42%
gives me calories, protein, carbs,
fats, fiber, etc.
TOTAL 50 100%
58% of the respondents loves to eat fried rice, while the reaming 42% likes eating fried
rice because it gives them energy.
If NO, why?
I do not eat rice because --- ---
I’m on diet
Rice is a strong source of --- ---
fats and glucose (sugar)
Others please specify --- ---
TOTAL
How often do you eat rice?

Never --- ---
1 time per day 6 12%
2-3 times per day 36 72%
4-5 times per day 7 14%
6 or more times per day 1 2%
TOTAL 50 100%
Majority of the respondents, which is 72% answered that they eat rice 2 to 3 time a day.
How frequently do you purchase chicken product?

Never 3 6%
Three times every week or 30 60%
less
Twice a month 16 32%
Once a year or more often 1 2%
TOTAL 50 100%
Majority of the respondents, which is 60% answered that they purchase chicken product
in every 3 times a week or less.
How much budget you allocate for your every meal?
Less than 150 pesos 21 42%
151-200 pesos 20 40%
201-250 pesos 2 4%
Over 251 7 14%
TOTAL 50 100%
Majority of the respondents, which is 42% answered that their budget allocated for their
very meal is 150 pesos.
How many times you buy your meals in a day?

1 time a day 10 20%
2 times a day 18 36%
3 times a day 21 42%
Others (indicate how many 1 2%
times)
TOTAL 50 100%
Majority of the respondents, which is 42% answered that they buy their meal 3 times in
a day.
Are you price a sensitive consumer?

YES 36 72
NO 14 28
TOTAL 50 100%
72% of the respondents answered yes, they are a price sensitive consumer, while 28%
answered no, that they are not a price sensitive consumer.
If YES, why?
Because, what if the
product is not satisfactory
enough to meet my
standard?
I am stingy when it comes
to money
I am not easily being
affected by spicy
Other please specify
TOTAL
If NO, why?
Allergies to chicken, spices
etc.
I am easily affected by
spicy food, resulting to
indigestion
Spicy foods or flavour is
not my taste.
TOTAL
Part III. Product testing and rating
Criteria SCALE MEAN ACCEPT INTERP

5 4 3 2 1 SCORE ABILITY RE
RATING TATION
Taste F 28 14 7 1 4.38 1.09
(25%)
WM 2.8 1.1 0.42 0.04
2
% 56% 28 14 2%
% %
Flavor F 26 12 11 1 4.26 1.06
(25%) WM 2.6 0.9 0.66 0.04
6
% 52% 24 22 2%
% %
Aroma F 8 27 15 3.86 0.77
(20%)
WM 0.8 2.1 0.9
6
% 16% 54 30
% %
Appearanc F 20 18 12 1 4.16 0.42
e
WM 2 1.4 0.72 0.02
(10%)
4
% 40% 36 24 2%
% %
Texture F 19 19 11 1 1 4.12 0.41
(10%)
WM 1.9 1.5 0.66 0.04 0.04
2
% 38% 38 22 2% 2%
% %
Packaging F 29 10 10 1 4.34 0.43
(10%)
WM 2.9 0.8 0.6 0.04
% 58%
20 20 2%
% %
Total OVER ALL TOTAL MEAN SCORE 5.024 0.836
(100%)
Do you like the taste of Finger Chick Fillet?

Very much like 32 64
Not very much like 2 4
Like 16 32
Dislike --- ---
Total 50 100%
Majority of the respondents, which is 64% answered, that they very much like the taste
of our product sample (finger chick fillet)
Are you satisfied with our product sample?
YES 50 100%
NO
TOTAL 50 100%
Majority of the respondents, which is 98% answered, that they were satisfied with our
product sample (finger chick fillet)
If YES, why?
Tastes good and delicious 40 80%
Nutritious and Healthy 4 8%
It is affordable 6 12%
TOTAL 49 98%
product sample because it tastes good and delicious.
If NO, why?
The taste is not good --- ---
I’m allergic of Chicken and --- ---
other ingredients
It is too expensive --- ---
TOTAL ---- ---
How would you rate the packaging of our product?

Very good 35 70
Good 14 28
Very Poor --- ---
Poor 1 2
Fair --- ---
TOTAL 50 100%
Majority of the respondents, which is 70% answered, very good in terms of the
packaging of the product sample.
How satisfied are you with our product?

Satisfied 30 60
Very Satisfied 20 40%
Not at all satisfied --- ---
Somewhat Satisfied --- ---
Unsatisfied --- ---
TOTAL 50 100%
product sample, while 40% answered that they were very satisfied with the product
sample.
Are you willing to buy Finger Chick Fillet?

YES 50 100%
NO --- ---
TOTAL 50 100%
100% of the respondents answered yes, that they are willing to buy the product finger
chick fillet
If YES, how many times are you willing to buy in a Week?
2 packs in a week 24 48%
3 packs a week 21 42%
5-packs in a week 5 10%
Oover 6 in a week --- ---
TOTAL 50 100%
48% of the respondents answered, that they are willing to buy the product 2 packs a
week.
If NO, why?
because the product is --- ---
expensive for me
because I do not feel like --- ---
buying
TOTAL --- ---
Are you willing to buy a meal pack of Finger Chick Fillet at the price of?
Less than P90.00 42 84%
P95.00 3 6%
P100.00 3 6%
P110.00 and above 2 4%
Other pleas specify --- ---
TOTAL 50 100%
84% of the respondents answered, that they are willing to buy the product in less than
90 pesos
Do you think the product has a reasonable price at the price you have chosen?
YES 49 98%
NO 1 2%
TOTAL 50 100%
98% of the respondents answered, yes that the product has a reasonable price to the
price that they have chosen. NOTE:
If YES, why?
Because it has a 33 66%
reasonable and justifiable
price
Because the product is 13 26%
delicious, nutritious and
healthy regardless of the
price.
It is affordable for me 3 6%
TOTAL 49 98%
66% of the respondents answered, yes that the product has a reasonable price and is
justifiable.
If NO, why?
Because the product is --- ---
expensive, I cannot afford
to buy it.
I can find a much cheaper 1 2%
product
I don’t have the desire to --- ---
buy the product
TOTAL 1 2%
Would you recommend Finger Chick Fillet to your friends, colleagues, family, and
relatives?
YES 50 100%
NO --- ---
TOTAL 50 100%
100% of the respondents answered, yes, that they would recommend the product to
their friend, colleagues, family, and relatives.
If YES why?
It is affordable 3 6%
TOTAL 50 100%
90% of the respondents answered, that they would recommend the product to their
friend, colleagues, family, and relatives because it tastes good and delicious.
If NO, why?
Too much expensive --- ---
Lack of nutrition --- ---
Unpleasant taste --- ---
TOTAL --- ---
Do you think you can promote our product to your friends, colleagues, family, and
relatives?
YES 50 100%
NO --- ---
TOTAL 50 100%
100% of the respondents answered, yes, that they would promote the product to their
friend, colleagues, family, and relatives.
If YES why?
It has a reasonable price 11 22%
TOTAL 50 100%
64% of the respondents answered, that they would promote the product to their friend,
colleagues, family, and relatives because it tastes good and delicious.
If NO, why?
Too much expensive --- ---
Lack of nutrition --- ---
Unpleasant taste --- ---
TOTAL --- ---
How will you support our business?

Promote and recommend 39 78%
to my colleague or family
buy more to your product 9 18%
resell your product 2 4%
TOTAL 50 100%
78% of the respondents answered, that they would support the business through
promoting and recommending the product to their friend, colleagues, family, and
relatives because it tastes good and delicious.
Will you stick the same product (which is the finger chick fillet) if ever our price
increase?
YES 49 98%
NO 1 2%
TOTAL 50 100%
98% of the respondents answered, yes, that they would remain as our loyal customer
even though we my increase the price of our product in the future.
If YES why?
Because increase pricing 49 98%
is normal
if the increase of pricing is --- ---
justifiable
TOTAL 49 98%
98% of the respondents answered, that they would remain as our loyal customer even
though we my increase the price of our product in the future because they believe that
the increase of pricing is normal.
If NO, why?
because I can look for 1 2%
another product with low
price
I do not like your product --- ---
TOTAL 1 2%
Packaging: Please comment on Packaging

With Sanitary Purposes 15 30%
Pleasant packaging 19 38%
Eco Friendly 16 32%
TOTAL 50 100%
38% of the respondents answered, that the packaging is a pleasant packaging, while
32% says that it is eco-friendly, and 30% says that with sanitary purposes.
APPENDIX V
SSS Contribution Table
RANG Monthly Salary Credit AMOUNT OF CONTRIBUTIONS

E OF
COMP Regula Manda Tot REGULAR EMPLOYEE’S MANDATORY TOTAL
ENSA r Social tory al SOCIAL COMPENSAT PROVIDENT
TION Securit Provid SECURITY ION FUND
y/ ent
Employ Fund ER EE TOT E E TOT E E TOT ER EE TOT
ees AL R E AL R E AL AL
Compe
nsation
Below 3,000 – 3,0 255 135 390 10 – 10 – – – 265 135 400

3,250 00
3,250 3,500 – 3,5 297. 157. 455 10 – 10 – – – 307. 157. 465

– 00 50 50 50 50
3,749.
99
3,750 4,000 – 4,0 340 180 520 10 – 10 – – – 350 180 530

– 00
4,249.
99
4,250 4,500 – 4,5 382. 202. 585 10 – 10 – – – 392. 202. 595

– 00 50 50 50 50
4,749.
99
4,750 5,000 – 5,0 425 225 650 10 – 10 – – – 435 225 660

– 00
5,249.
99
5,250 5,500 – 5,5 467. 247. 715 10 – 10 – – – 477. 247. 725

– 00 50 50 50 50
5,749.
99
5,750 6,000 – 6,0 510 270 780 10 – 10 – – – 520 270 790

– 00
6,249.
99
6,250 6,500 – 6,5 552. 292. 845 10 – 10 – – – 562. 292. 855
– 00 50 50 50 50
6,749.
99
6,750 7,000 – 7,0 595 315 910 10 – 10 – – – 605 315 920

– 00
7,249.
99
7,250 7,500 – 7,5 637. 337. 975 10 – 10 – – – 647. 337. 985

– 00 50 50 50 50
7,749.
99
7,750 8,000 – 8,0 680 360 1,04 10 – 10 – – – 690 360 1,05

– 00 0 0
8,249.
99
8,250 8,500 – 8,5 722. 382. 1,10 10 – 10 – – – 732. 382. 1,11

– 00 50 50 5 50 50 5
8,749.
99
8,750 9,000 – 9,0 765 405 1,17 10 – 10 – – – 775 405 1,18

– 00 0 0
9,249.
99
9,250 9,500 – 9,5 807. 427. 1,23 10 – 10 – – – 817. 427. 1,24

– 00 50 50 5 50 50 5
9,749.
99
9,750 10,000 – 10, 850 450 1,30 10 – 10 – – – 860 450 1,31

– 00 0 0
10,249 0
.99
10,250 10,500 – 10, 892. 472. 1,36 10 – 10 – – – 902. 472. 1,37

– 50 50 50 5 50 50 5
10,749 0
.99
10,750 11,000 – 11, 935 495 1,43 10 – 10 – – – 945 495 1,44

– 00 0 0
11,249 0
.99
11,250 11,500 – 11, 977. 517. 1,49 10 – 10 – – – 987. 517. 1,50

– 50 50 50 5 50 50 5
11,749 0
.99
11,750 12,000 – 12, 1,02 540 1,56 10 – 10 – – – 1,03 540 1,57

– 00 0 0 0 0
12,249 0
.99
12,250 12,500 – 12, 1,06 562. 1,62 10 – 10 – – – 1,07 562. 1,63

– 50 2.50 50 5 2.50 50 5
12,749 0
.99
12,750 13,000 – 13, 1,10 585 1,69 10 – 10 – – – 1,11 585 1,70

– 00 5 0 5 0
13,249 0
.99
13,250 13,500 – 13, 1,14 607. 1,75 10 – 10 – – – 1,15 607. 1,76

– 50 7.50 50 5 7.50 50 5
13,749 0
.99
13,750 14,000 – 14, 1,19 630 1,82 10 – 10 – – – 1,20 630 1,83

– 00 0 0 0 0
14,249 0
.99
14,250 14,500 – 14, 1,23 652. 1,88 10 – 10 – – – 1,24 652. 1,89

– 50 2.50 50 5 2.50 50 5
14,749 0
.99
14,750 15,000 – 15, 1,27 675 1,95 30 – 30 – – – 1,30 675 1,98

– 00 5 0 5 0
15,249 0
.99
15,250 15,500 – 15, 1,31 697. 2,01 30 – 30 – – – 1,34 697. 2,04

– 50 7.50 50 5 7.50 50 5
15,749 0
.99
15,750 16,000 – 16, 1,36 720 2,08 30 – 30 – – – 1,39 720 2,11

– 00 0 0 0 0
16,249 0
.99
16,250 16,500 – 16, 1,40 742. 2,14 30 – 30 – – – 1,43 742. 2,17

– 50 2.50 50 5 2.50 50 5
16,749 0
.99
16,750 17,000 – 17, 1,44 765 2,21 30 – 30 – – – 1,47 765 2,24

– 00 5 0 5 0
17,249 0
.99
17,250 17,500 – 17, 1,48 787. 2,27 30 – 30 – – – 1,51 787. 2,30

– 50 7.50 50 5 7.50 50 5
17,749 0
.99
17,750 18,000 – 18, 1,53 810 2,34 30 – 30 – – – 1,56 810 2,37

– 00 0 0 0 0
18,249 0
.99
18,250 18,500 – 18, 1,57 832. 2,40 30 – 30 – – – 1,60 832. 2,43

– 50 2.50 50 5 2.50 50 5
18,749 0
.99
18,750 19,000 – 19, 1,61 855 2,47 30 – 30 – – – 1,64 855 2,50

– 00 5 0 5 0
19,249 0
.99
19,250 19,500 – 19, 1,65 877. 2,53 30 – 30 – – – 1,68 877. 2,56

– 50 7.50 50 5 7.50 50 5
19,749 0
.99
19,750 20,000 – 20, 1,70 900 2,60 30 – 30 – – – 1,73 900 2,63

– 00 0 0 0 0
20,249 0
.99
20,250 20,000 500 20, 1,70 900 2,60 30 – 30 42 22 65 1,77 922. 2,69
– 50 0 0 .5 .5 2.50 50 5
20,749 0 0 0
.99
20,750 20,000 1,000 21, 1,70 900 2,60 30 – 30 85 45 130 1,81 945 2,76
– 00 0 0 5 0
21,249 0
.99
21,250 20,000 1,500 21, 1,70 900 2,60 30 – 30 12 67 195 1,85 967. 2,82
– 50 0 0 7. .5 7.50 50 5
21,749 0 50 0
.99
21,750 20,000 2,000 22, 1,70 900 2,60 30 – 30 17 90 260 1,90 990 2,89
– 00 0 0 0 0 0
22,249 0
.99
22,250 20,000 2,500 22, 1,70 900 2,60 30 – 30 21 11 325 1,94 1,01 2,95
– 50 0 0 2. 2. 2.50 2.50 5
22,749 0 50 50
.99
22,750 20,000 3,000 23, 1,70 900 2,60 30 – 30 25 13 390 1,98 1,03 3,02
– 00 0 0 5 5 5 5 0
23,249 0
.99
23,250 20,000 3,500 23, 1,70 900 2,60 30 – 30 29 15 455 2,02 1,05 3,08
– 50 0 0 7. 7. 7.50 7.50 5
23,749 0 50 50
.99
23,750 20,000 4,000 24, 1,70 900 2,60 30 – 30 34 18 520 2,07 1,08 3,15
– 00 0 0 0 0 0 0 0
24,249 0
.99
24,250 20,000 4,500 24, 1,70 900 2,60 30 – 30 38 20 585 2,11 1,10 3,21
– 50 0 0 2. 2. 2.50 2.50 5
24,749 0 50 50
.99
24,750 20,000 5,000 25, 1,70 900 2,60 30 – 30 42 22 650 2,15 1,12 3,28
– over 00 0 0 5 5 5 5 0
0
APENDEX VI
PHILHEALTH CONTRIBUTION TABLE
Salary Salary Range Salary Base Total monthly Employee Employer share
bracket premium share
1 8,999.99** and below 8,000.00 200.00 100.00 100.00
2 9,000.00 - 9,999.99 9,000.00 225.00 112.50 112.50
3 10,000.00 - 10,999.99 10,000.00 250.00 125.00 125.00
4 11,000.00 – 11,999.99 11,000.00 275.00 137.50 137.50
5 12,000.00 – 12,999.99 12,000.00 300.00 150.00 150.00
6 13,000.00 – 13,999.99 13,000.00 325.00 162.50 162.50
7 14,000.00 – 14,999.99 14,000.00 350.00 175.00 175.00
8 15,000.00 – 15,999.99 15,000.00 375.00 187.50 187.50
9 16,000.00 - 16,999.99 16,000.00 400.00 200.00 200.00
10 17,000.00 – 17,999.99 17,000.00 425 212.50 212.50
11 18,000.00 – 18,999.99 18,000.00 450 225.00 225.00
12 19,000.00 - 19,999,99 19,000.00 475 237.50 237.50
13 20,000.00 – 20,999.99 20,000.00 500 250.00 250.00
14 21,000.00 – 21,999.99 21,000.00 525 262.50 262.50
15 22,000.00 – 22,999.99 22,000.00 550 275.00 275.00
16 223,000.00 – 23,000.00 575 287.50 287.50
23,999.99
17 24,000.00 – 24,999.99 24,000.00 600 300.00 300.00
18 25,000.00 – 25,999.99 25,000.00 625 312.50 312.50
19 26,000.00 – 26,999.99 26,000.00 650 325.00 325.00
20 27,000.00 – 27,999.99 27,000.00 675 337.50 337.50
21 28,000.00 – 28,999.99 28,000.00 700 350.00 350.00
22 29,000.00 – 29,999.99 29,000.00 725 362.50 362.50
23 30,000.00 – 30,999.99 30,000.00 750 375.00 375.00
24 31,000.00 – 31,999.99 31,000.00 775 387.50 387.50
26 32,000.00 – 32,999.99 32,000.00 800 400.00 400.00
26 33,000.00 – 33,999.99 33,000.00 825 412.50 412.50
27 34,000.00 – 34,999.99 34,000.00 850 425.00 425.00
28 35,000.00 – 35,999.99 35,000.00 875 437.50 437.50

Chicken Bites

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Chicken Bites

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Chicken Bites

A project Feasibility Study

Almaden , Aldem Aldrick

Name of the Business Chicken Bites

Total Project cost

Project Area or Location

Marketing study is crucial in terms of business defining the costumers or the

Total 20,978 5,032 50% 2,516

Source: Proper of Tolosa, Leyte

Respondents Total No. of Total No. of Preferred Not Percentage

Total 5,032 50 50 100%

SCALE MEAN Weighted INTERPR

Packaging F 29 10 10 1 4.34 0.44 Satisfacto

The Province of Tolosa don’t have any existing suppliers.

Finger Chick 100 600 2,400 28,800

Demand and Production Analysis

Indirect material 1,113.125 80%

Tarpaulin 1.5’m x 1’m 1 P300 P300

Tolosa Municipal Tolosa Public Plaza

Figure 2. Schematic Diagram of Distribution

Preparing the sauce

Preparing/Production of the chicken

Total Timeframe per Production 3hrs

Total Timeframe per Production 3hrs

Raw Materials Requirements

List of ingredients Per Production in Per Day

Evaporated Milk 2 Can 26 52

TOTAL COST OF DIRECT MATERIAL ₱3,023

EQUIPMENT(you don’t have gas stove)

Table and Chairs 1 Set Php 4,000 Php 4,000

Cabinet 1 Pc/s Php 2,200 Php 2,200

Cauldron (Large) 6 Pcs ₱500 ₱3,000

Gloves (leather) 1 Set 100 100

TOTAL COST Php

SUB-TOTAL (INDIRECT LABOR) 1000 3,800 15,200 182,400

GRAND TOTAL ₱1,350 5,900 ₱23,600 ₱283,200

Equipment, Furniture & Fixture, Tools Requirements

Hair Net 1 Set Php Php 1 year 100 0 0

Production Area Layout and office Design

Figure 5. Floor Plan

Figure 6. Stall Design

Electri Kwt.h 13 6 6 78 468 1,872 22,464

Production Cost Summary

Type of Business Organization

Name and Form of Organization

PRODUCTION FINANCE MARKETING

COOK CONTROLLER SALES AGENT

Figure 7. Organizational Structure

Personnel Qualification and Functions

Treasurer Be able to work with numbers Monitor the company’s risk

Administrative Salaries & Wages

Particular No. No. of Salary SSS Phil. heath

Total ₱1,35 ₱23,60 ₱283,20 ₱1,1475. ₱13,77 ₱600 ₱7,200

Supplies & Selling Expenses (Administrative)

EASTERN VISAYAS STATE UNIVERSITY

Survey Questioner on the Market Acceptability of Finger Chick Fillet

Part 1. Respondent Profile:

Which of the following categories best describes your monthly income?

Number of Household Members

Part II. Before the product tasting

Do you eat chicken?

Do you like spicy flavored chicken?

Do you eat rice?

_Very much like _Like

_ Yes __ No

2 packs in a week 3 packs a week

_Less than P90.00 __ P100.00

_With Sanitary Purposes _Pleasant packaging