Entreprenuerial Planning Development Draft

Sinalhan Integrated High School
Entrepreneurial Planning and Development
THE VEGGIE’S N ICE CREAM FOOD HAUS
A Business Plan Presented to the Faculty of

Senior High School Department
Bigaa, Cabuyao,Laguna
In Partial Fulfillment of the Requirements for the

Home Economics/Technical-Vocational and Livelihood Track
LOWELL BARRINUEVO
HARLEY ABELILLA
INNA ALABATE
JAYSON MOSENDE
JOHN MARK GARCIA
MARVIN ORTEGA
JOHN DAVID TUNGCAB
S.Y. 2018-2019
1
TABLE OF CONTENTS
LIST OF TABLES Page No.
Chapter I
Introduction 1
Name of the proposed Business
Name of Proponents
Location of the Proposed Business
Objectives
Chapter II
Market Aspect
The Four P’s of Marketing
Product
Price
Promotion
Place
Chapter III
Technical Aspect
Business Requirements
Location
Product Process
Production Schedule
Production Materials
Equipments
2
Kitchen Supplies
Office Supplies
Office Equipments
Raw Materials
Cleaning Tools
Cleaning Supplies
Standard Operating Procedure
Chapter IV
Organization Management Aspect
Type of Business
Organization Chart
Duties and Responsibilities
Recruitment Process
Required Qualifications
Legal Requirements
Training and Development
Chapter V
Financial Analysis
Projected Sale
List of Expenses
Food Costing
Employee Contribution Expense
3
Depreciation Expense
Pre-Operational Requirements Expense
Kitchen Equipment Expense
Kitchen Supplies Expense
Production Materials Expense
Raw Materials Expense
Office Equipment Expense
Cleaning Supplies Expense
Projected Income Statement
Projected Cash Flow
Balance Sheet
Return of Investment
Chapter VI
Socio-Economic Aspect
SWOT Analysis
Chapter VII
Summary, Conclusions and Recommendations
4
CHAPTER I
INTRODUCTION
Introduction
5
Name of the Proposed Business
6
The Veggie’s N Chips Food Haus will be the name of the business.
The name was derives from organic vegetables by which the flavors came
from. The business is solely owned by Steven A. Mesias and being helped out
with 6 other Senior High School students taking up Home Economics/
Technical-Vocational and Livelihood Track.
Figure 1.1 Logo of the proposed Business
7
Name of Proponents
The proponents are the six proponents and who are all taking up Home
Economics/ Technology-Vocational and Livelihood Track namely Lowell
Barrinuevo, Harley Abelilla, Inna Alabate, Jayson Modende, John Mark
Garcia, and Marvin Ortega. They are all enrolled as Senior High School in
Bigaa Integrated National High School taking up Home Economics/ Technical-
Vocational and Livelihood Track.
Location of the Proposed Business
The proponents choose Bigaa, Cabuyao, Laguna as the location of the
business. Since it is a residential area, it is assumed that there are many
passer-by and we are close to many potential buyers. We are near to lots of
prospected customers such as Schools, Barber Shops, Net shops and
Subdivisions. The volume of the people there are high every day and most
especially on weekend that is why the said location is reasonable for our
business
8
OBJECTIVES
General Objectives
The general object of this study is to build a business that is viable and
feasible in all business aspect. The researchers aim to showcase a vegetable
chips dessert through some touched of flavor of ice cream. We also aim to
expand the business and give a wide variety of flavors that we can offer to the
market.
Specific Objective
We specifically aim to find the answers to the following questions.
Market Aspect
Technical Aspect
Organizational Management Aspect
Financial Aspect
9
Socio-economic Aspect
10
CHAPTER II
MARKET ASPECT
Market Aspect
11
Marketing is a form of communication between the business and the
customers with the goal of selling your products or service to them. This will
help the business meet the needs of the market. And with the help of
marketing the business can create products which are better that what
competitors offer.
The Four P’s of Marketing
 Product
 Price
 Promotion
Figure 1.3 FLYERS
12
Figure 1.4 MENU
13
 Place
The proponents choose a store around Bigaa, Cabuyao,
Laguna. It is located at 407 Purok 5 Bigaa, Cabuyao, Laguna.
We decided to located here since there are a lot of passer-by
around most specially every afternoon. The place is near the
main road, Bigaa Barangay hall, Net shop, Barber Shop and
some Schools that’s why it is reasonable business location.
Figure 1.5 Front Face of the Business
14
Figure 1.6 Shop Lay-out
15
CHAPTER III
TECHNICAL ASPECT
Technical Aspect
16
Type of Business
BUSINESS REQUIREMENTS
 Barangay Permit
This will certify that your business meets the requirements and
regulations of your local barangay, where your business will operate.
These are the requirements to apply for Barangay Permit.
 Application form
 Community tax certification or cedula
 Valid I.D ( SSS, Passport, Driver’s License, or any government
issued ID)
 DTI Permit
This one is important most specially to your branding. This will
certify and authorize you to use your own trading name for any
business related operations. It also prevent the using of your business
name by other unauthorized businesses.
 Mayor’s Permit or Business Permit
-employed individuals) or to Securities Exchange Commission
( for business partnership or corporation). This license must be
17
renewed annually. The following are the requirements before a
business can secure a Mayor’s pThis license is processed in the
Mayor’s office. This is to attest that your business has met your City’s
ordinances, therefore you are safe to operate there. Be reminded that
before you can secure this one, you must be registered to DTI ( for
selfermit:
 DTI business Name Certificate for Self-Employed Individuals
 SEC Registration Certificate for Corporation and Partnerships
 If the nature of your business is similar to that of cinemas,
malls, restaurants, then public liability insurance is needed.
 SSS
 Community tax certificate or cedula
 Lease contract or tax declaration
 Barangay clearance
 BIR
This is one of the most important license of all, this serves as
one of the requirements before acquiring other licenses. Every
Philippine-based businesses, a solo owned, partnership or corporation,
must submit a tax statement every end of each fiscal year.
 Sanitary Permit
This permit is issued by an authorized governmental inspection
agency that confirms facility meets the minimum sanitary requirements.
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Production Process
Vegetable Chip Crunch topped with Ice cream
Variety no. 1 Overload Vegetable Chip Crunch topped with Ice Cream
FOR PREPARING FOR PREPARING Mise-en-place Serve.

MIXED THE ICE CREAM
VEGETABLE CHIPS
Prepare and wash all Put it to the oven or In a mixing bowl, put Put the garnish
the ingredients. heat by the use of sun. all purpose cream, mixed vegetable
condense milk and chips at the top of
vanilla extract. the ice cream.
Put into the baking Mix thoroughly. Scoop ice cream.

Mise-en-place
pan.
.
Soak in salted water. Put in a clean OVERLOAD

Cut into thin all the
vegetable. container and put VEGETABLE CHIPS
inside the CRUNCH TOPPED
refrigerator. WITH ICE CREAM
19
Variety no. 2 : 2’P Vegetable Chip Crunch topped with ice cream
FOR PREPARING FOR PREPARING Mise-en-place Serve.

POTATO & THE ICE CREAM
PAPAYA CHIPS
Prepare and wash all Put it to the oven or In a mixing bowl, put Put the toppings
the ingredients heat by the use of sun. all purpose cream, potato and papaya
condense milk and chips to the ice cream.
vanilla extract
Mise-en-place Put into the baking Mix thoroughly. Scoop ice cream.
pan.
Cut into thin the Soak in salted water. Put in a clean TWO P
potato and papaya container and put (POTATO,PAPAYA)
vegetables. inside the refrigerator. VEGETABLE CHIPS
CRUNCH TOPPED WITH
ICE CREAM
20
Variety no. 3 :Squarot ( Squash & Carrot ) vegetable chip crunch
FOR PREPARING FOR PREPARING Mise-en-place

SQUASH AND THE ICE CREAM Serve
CARROT CHIPS
Prepare and wash all Put it to the oven or In a mixing bowl, put Put the toppings
the ingredients heat by the use of sun. all purpose cream, squash and carrot
condense milk and chips to the ice cream.
vanilla extract
Mise-en-place Put into the baking Mix thoroughly Scoop ice cream.
pan.
Cut into thin the Soak in salted water. Put in a clean SQUAROT (SQUASH &
squash and carrot container and put CARROT) VEGETABLE
vegetables. inside the refrigerator. CHIPS CRUNCH TOPPED
WITH ICE CREAM
21
PRODUCTION SCHEDULE
Proponents had chosen a location where there are lots of passers-by
at any time of the day but since our food business is best suited for meals and
snack time we would open at nine in the morning until 6 in the afternoon every
day. Thirty minutes after opening would be used in preparing the needed
utensils and equipment in making the product and other things to consider in
the daily operation of the business. Making of the balls will be in between of
business operating hours. An hour before closing, it is necessary to wrap up
everything. This is where sales report and inventory would be done. Washing
cleaning and sanitizing of the utensils and equipment used and properly
disposing of waste of the business would also be done around this time.
22
PRODUCTION MATERIALS
Particulars QTY. Description PRICE TOTAL
Apron 2 pcs. This will protect the ₱60.00 ₱120.00

uniforms of our
employees from food
stains and also sanitary
purposes.
Frying Pan 2pcs. This is where we will be ₱366.00 ₱732.00
frying the balls.
Tong 3 pairs This will help cook the ₱39 ₱117.00
product without burning
the hands of our
cook/employee
Tissue 3 pcs This is going to be the ₱27.00 ₱81.00
Holder container of the table
napkins
Sauce 3 pcs. This will contain our ₱25.00 ₱75.00
dispenser different sauces.
Name tags 2 pcs Will be own as part of ₱35.00 ₱70.00
our uniform
T-shirts 2pcs This will serve as the ₱300.00 ₱600.00
uniform of our
employee
Plates 5pcs. This will serve as the ₱15.00 ₱75.00
working plates during
the production process.
Weighing 1 unit This is used to achieve ₱95.00 ₱95.00
scale the required weight of
each ingredient.
Chopping 1 pc. Use to cater in chopping ₱54.00 ₱54.00
board different ingredient
Display 3 pcs This will be the ₱135.00 ₱405.00
dish container of cooked
balls that are ready to
serve.
Pastry 2 pcs This is used to spead ₱15.00 ₱30.00
brush the egg wash.
Scooper 2 pcs This is used to round ₱49.00 ₱98.00
the balls.
Strainer 1 pcs Used to strain oil after ₱25.00 ₱25.00
cooking the balls.
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Monoblock 2 pcs Will be used by the crew ₱95.00 ₱190.00

chair and the owner.
TOTAL COST= ₱2767.00
EQUIPMENTS
Particulars Quantity Description Price Total
Stove 1 unit This will serve as ₱850.00 ₱850.00

our main cooking
appliance.
Refrigerators 1 unit This will be our ₱5,599.80 ₱5,599.80
storage for our
perishable
ingredients and
some cooling aids.
TOTAL COST= ₱6,449.80
Kitchen Supplies
Particular Quantity Description Price Total
Paper meal 100 pcs This will be used in ₱4.00 ₱400.00

box bulk and take-out
orders.
Fire 1 pc Will be used in case ₱1,500.00 ₱1,500.00
extinguishe of emergency.
r
Toothpick 2 Used to pick the ₱15.00 ₱30.00
balls in eating.
bottles
Plastic 2 100’s This will keep the ₱53.00 ₱106.00

gloves production process
pack sanitized.
Kitchen 3 roll This is one of our ₱32.00 ₱96.00

tissue wiping agent inside
the store.
Cups 85 The main packaging ₱25.00 ₱2,125.00
of our products.
packs
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Table 10 A necessity for our ₱43.00 ₱430.00

napkins dear buyers, this will
packs help them wipe away
some food stains.
Hair net 6 pcs This will keep the ₱5.00 ₱60.00
hair of the
cook/employee away
from the food.
Total= ₱4717.00
OFFICE SUPPLIES
Particulars Quantity Description Price Total
Official 1 bond This is just use if the ₱150.00 ₱150.00

receipt customer will request
one.
Record 1 pc To keep the list of ₱80.00 ₱80.00
book expenses and sold.
Black 12 box For writing purposes ₱60.00 ₱720.00
ballpen
Tape 24 rolls For emergency pasting ₱10.00 ₱240.00
purposes.
TOTAL= ₱1190.00
OFFICE EQUIPMENT
Laptop 1 Used to promote fb ₱8,990.00 ₱8,990.00

page and to record
data for advancement
purposes.
Calculator 2 pcs To calculate fast thw ₱120.00 ₱240.00
total fee for a bilk
orders.
Scissors 2 pcs For cutting purposes. ₱30.00 ₱60.00
Tape 1 To hold the tape ₱90.00 ₱90.00

dispenser
TOTAL= ₱9380.00
RAW MATERIALS
25
Heavy 1 To add smooth and ₱50.00 ₱50.0

Cream thickening in the ice
cream
1 To add sweeten in the ₱35.00 ₱35.00
Condense ice cream
d Milk
Vanilla 1 To add flavor in the ice ₱45.00 ₱45.00
Extract cream
TOTAL= ₱130.00
CLEANING TOOLS
Pail 1 pc Serves as a water ₱24.00 ₱24.00

container.
Trash bin 2 pcs Container of trashes ₱29.00 ₱58.00
and wastes.
Broom 1 pc Used to sweep away ₱70.00 ₱70.00
dust and dirts.
Dustpan 1 pc Used to pick up swept ₱19.00 ₱19.00
dust and dirt.
Broom 1 pc Mainly use in cleaning ₱20.00 ₱20.00
stick the outside area of the
stall.
Mop 1 bottle Used to sanitized the ₱95.00 ₱95.00
floor using liquid
cleaners.
TOTAL= ₱286.00
CLEANING SUPPLIES
Multi- 1 bottle Used for liquid ₱130.25 ₱130.25

purpose sanitation of the wall,
cleaner floor and surfaces of
the stall.
Sponge 2 pcs Used to wash dishes. ₱35.75 ₱71.50
Trash bag 1 roll Use to collect trash. ₱38.00 ₱38.00
Dishwashin 1 bottle Use to wah dishes. ₱32.00 ₱32.00

g liquid
TOTAL= ₱271.75
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STANDARD OPERATING PROCEDURE
Personal Hygiene
1. Report to work in good condition and in neat appearance.
2. Do not use any nail polish or artificial nails.
3. Hair should be kept clean and pony tailed all the time.
4. Always wear hairnet.
5. Change apron every day.
6. Do not chew gum inside the food preparation area.
7. Do not re-use plastic gloves.
8. Do not wear jewelries every working hours.
9. If wounded, cover it with bandage and use plastic gloves all the time.
EMPLOYEE HEALTH POLICY
1. Foodservice employees must report any illnesses that are
transmissible through food, including the date of the onset of the
illnesses.
2. If infected with diarrhea, colds, coughs and fever report it to the owner
immediately.
3. After being sick or infected with some viruses, provide a FIT-TO-
WORK medical certificate.
27
GENERAL PROCEDURE IN PREPARING THE FOOD
1. Wash your hand every time you put your gloves on, change your
gloves or begin a new task.
2. Wear your disposable gloves whenever you are touching or
preparing the balls.
3. Prepare the flavored balls in different containers with labels of the
flavors.
4. Use clean and sanitized utensils such as tongs and equipment in
preparing the food.
SERVING FOOD
1. Wash your hands under your fingernails and forearms properly.
2. Do not touch ready-to-eat foods with your bare hands.
3. Avoid your hands having contact with the surfaces that will be
touched by food or customer’s mouth.
4. Put the sticks on a clean and sanitized covered container.
5. Serve the food with a sing le use packaging.
XI. Environmental and Regulatory Compliance
WASTE SEGREGATION PLAN
Veggie’s N Chip Food Haus
Waste Management Policy:

28
We adhere to the waste hierarchy and minimize its impact on the
environment. As much waste as possible will be segregated on site for
recycling. Waste generation will be monitored to obtain a baseline so targets
can be set. Good waste management ensures that any potential value in the
waste is realized whilst taking care of the environment. Good waste practice
should follow the waste hierarchy. In order to achieve its waste avoidance and
minimization objectives set Veggie’s N Chip Food Haus encourages its
employees to follow the below hierarchy of waste management principles in
all aspects of operation. The hierarchy has five levels, providing a framework
for decision making and reflecting the environmental and cost issues
surrounding waste:
1. Prevention – not creating waste in the first place
2. Minimization – reducing the amount of waste created
3. Reuse – reusing materials for the same purpose (either on or off
site)
4. Recycling/recovery – reprocess or recycle waste into new products
e.g. timber into chipboard
5. Disposal – dispose to landfill, least desirable option.
Veggie’s N Chip Food Haus has recently
Developed a system to record waste types, quantities and disposal methods
for all waste streams in the form of a spreadsheet. This record keeping
29
demonstrates a step towards better waste management, as it will allow the
establishment of standard/normal waste levels. Records of waste quantities
will allow Veggie’s N Chip Food Haus to assess the performance of its
operations in line with the above waste management principles to avoid and
minimize waste requiring landfill. The spreadsheet and good record keeping
of disposals allows Veggie’s N Chip Food Haus to obtain the following
information:
1. Inert and solid waste taken directly to landfill
2. Disposal quantities of all chemical products and packaging
3. Track hazardous, industrial and group A wastes
4. Disposal weights of solid and recycling wastes removed by general
waste contractor
1. Can avoid and reduce waste generation by careful product handling
and storage.
2. Damaged chemical products can be repackaged and sold at
reduced or no cost in every circumstance, in preference to disposal.
3. The use and recycling of empty drums and IBC, where otherwise
raw materials are used to create new packaging.

30
4. Correct and lawful disposal of wastes in accordance with
classification and tracking procedures
Re-Use, Recycle, Treatment and Disposal
In every circumstance Veggie’s N Chip Food Haus will attempt the sale of
damaged chemical products at reduced or no cost, in preference to disposing
of these to landfill. This is usually possible where damage has not been
severe or the product can be down classified to a lower specification, i.e. from
food grade to technical grade. This is in line with the institution’s
Environmental Policy objectives for waste avoidance and minimization, and
could be considered actions towards re-use or recycling of an otherwise
waste product.
Veggie’s N Chip Food Haus recycles paper/cardboard and aluminum cans in
accordance with recycling procedure. Veggie’s N Chip Food Haus also arrange
for the recycling of chemical packaging i.e. empty drums and IBC, by sending
these to cleaning and reconditioning facilities so that they may be reused

within
industry. There will be no treatment processes undertaken by Veggie’s N Chip
Food Haus of any damaged chemical product classified as waste, these
processes will be carried out by licensed waste facilities, if required guide.
31
The table below shows how wastes are segregated as recyclable, non-recyclable,
biodegradable and compostable.
NON-
MATERIA RECYCLABL COMPOSTAB BIODEGRADAB
RECYCLAB
L E LE LE
LE
Paper and Milk/juice Waxed Check with your Check with your
cardboard cartons, products waste service waste service
cardboard such as cups provider what provider whether
boxes, paper and boxes; materials they they will collect
cups*, soiled will accept via certain
newspapers, cardboard, an organics biodegradable
magazines soiled paper; collection materials.
foil-lined system. Sugarcane fiber,
32
products Generally, food bamboo,

such as scraps and paper cornstarch,
cartons that will break polyactide (PLA),
down into cellophane wrap
organic matter made from
can be cellulose and
composted. some other
materials can be
broken down into
organic matter
over a period of
time if exposed.
Plastics Drink bottles, Straws,

plastic milk plastic bags,
bottles, coffee polystyrene,
cup lids cling wrap
Steel Food cans,
aerosol cans,
jar lids, coffee
tins
Aluminum Drink cans, Soiled foil

clean foil and foil
wrap, clean trays, foil
foil trays food bags
Glass Bottles, jars Ceramics,
light bulbs,
Pyrex,
mirrors
Note: Paper cups with a thin plastic lining are generally recyclable – waxed paper cups
and other waxed products are generally not recyclable.
33
CHAPTER IV
ORGANIZATIONAL
MANAGEMENT ASPECT
34
ORGANIZATIONAL MANAGEMENT ASPECT
MISSION
The Veggies N Chips Food Haus aims to promote vegetarian deserts
without costing our customer’s to travel. We aspire to showcase
unaccustomed flavor to become familiar in the market.
VISION
We aim to expand and add different flavors to our menu. We want to
showcase a well-known Fillipino- kind-of service in the food and hospitality
business
TYPE OF BUSINESS
Sole proprietorship, also known as Sole trader, is an unincorporated
business with a single owner who pays personal income tax on profits earn
from business. With little government regulatory, a sole proprietorship is the
simplest business to set up. The Veggies N’ Chip Food Haus is solely owned
by Steven A. Mesias, this mean that has all the right to decide .
35
RECRUITMENT PROCESS
A recruitment process is the method that organizations use to fill job
vacancies and hire new talent into their organization.
UNDERSTANDING
JOB REQUIREMENT
INTERVIEW
SELECTION
APPLICATION
RECRUITED
36
REQUIRED QUALIFICATIONS
The following are considered in defining job qualifications:
 Experience – is one of the most relevant requirements to consider in hiring

an employee. In most cases, the ideal candidate will have at least some
exposure and experience in the areas that the job entails.
 Educational attainment – having a degree will have a major plus, but in our
case when we determine job qualifications, we make sure that we focus on
the applicant’s ability, not just the degree. It’s important to remember that
education doesn’t necessarily come from a traditional academic setting.
 Physical efforts or Abilities – These requirements should definitely be a prt

of the defined job qualifications. Making sure that employees are able to
perform the necessary physical requirements of their job will not only help
them do the job better and more efficiently, but it will help you avoid
problems with workers’ compensations claim and safety compliance.
LEGAL REQUIREMENTS
Birth Certificate – Most employees require their employees to pass a birth

certificate to assure that their employee is on the right age and an authentic
residence of the country.
NBI Clearance – This is much needed to ensure that the employee is free
from any crime involvement and illegal issues.
Medical Certificate – this is very important since the employee would be

handling foods. This is to ensure that the staff is fit to work and free from any
infection and diseases.
37
Tax Identification Number – All citizens are required to pay taxes and so
each employees must have a TIN number. TIN can be processed and acquire
in any branches , main office, or in the official websites of the Bureau of
Internal Revenue.
Social Security System (SSS) – Fresh graduates or first time employee can
get an SSS number in SSS main office or to any authorized SSS branches.
However, SSS ID is asked for anyone who’s been working for a couple of
years. Having an SSS can give all non government employees an assurance
of a disability, sickness, death, loan and retirement benefits. SSS are
compulsory, meaning all Non Government workers should have an SSS.
TRAINING AND DEVELOPMENT
Since we only started a small business and with the limit of

employees to be hire, of course seminar does not apply so the followings are
the methods we will use for training and development;
We will train them personally on how to prepare and organize the

ingredients first. We will train them personally how to make the Crunch Vanilla
Ice Cream properly like the needed or required shape , weight and taste then
the required and serving color in cooking process. We will train them
personally on how to maintain cleanliness, effective managing time how to
deal with the different customers applying professionalism. To keep my
employees be reminded of how to do the appropriate work small instructions
card will be placed on the working sites.
POSITION WAGE SALARY HO DAY TOTA SALAR MONTHL

UR S L Y Y
HOUR
S SALARY
Manager ₱666. ₱83.36 8 26 208 ₱8,669. ₱17,338.8

88 HRS DAYs HRS 44 8
Chef ₱452. ₱56.50 8 26 208 ₱5,876. ₱11,752.0
00 HRS DAYs HRS 00 0
F&B ₱452. ₱56.50 8 26 208 ₱5,876. ₱11,752.0

Manager 00 HRS DAYs HRS 00 0
38
Kitchen ₱346. ₱43.35 8 26 208 ₱4,508. ₱9,016.40

00 HRS DAYs HRS 40
Steward
Crew ₱346. ₱43.35 8 26 208 ₱4,508. ₱9,016.40

00 HRS DAYs HRS 40
Cashier ₱346. ₱43.35 8 26 208 ₱4,508. ₱9,016.40

00 HRS DAYs HRS 40
Maintenanc ₱315. ₱39.40 8 26 208 ₱4,097. ₱8,195.20

e 20 HRS DAYs HRS 60
39
Duties and Responsibilities
FRITURIER ENTREMETIER PATISSIER

EXECUTIVE CHEF
Prepare all fried items Vegetable chef Prepare baked goods.
Is In charge for
everything related to
the kitchen.
GRILLARDIN POTAGER CONFISSEUR

CHEF DE CUISINE
Prepare all grilled Soup Chef Prepare candies and
Head of the Kitchen
Foods petit fours.
SAUS CHEF ROTTISEUR TOURNANT GLACIER

Is the direct assistant Prepare roasted and Refer to as a swing Prepare frozen and
of the executive chef braised meat. cook, fills as in needed cold desserts.
on station on kitchen
ANNOUNCER POISSONIER GARDE MANGER DECORATEUR

Takes the order from Prepare Fish dishes Responsible for Prepares show pieces
the dining room relays preparing cold foods of cakes.
to the station in the
kitchen
CHEF DE PARTIE SAUCIER BUTCHER COMMIS

Is in charge of Responsible for all Butchers meat , In large kitchen would
particular area of sauté items poultry , and work under.
production sometimes fish
40
POSITION DUTIES
 Overseas and monitor daily

operations
OWNER  Will do the opening of the
business to monitor and do
some errands (if necessary)
 Do the hiring process
 Responsible for the money
 In charge in the production
process
 Greet and ask the customers

for order upon reaching the
STAFF/SERVICE CREW counter
 Prepares the order
 Tasked for the closing time
 Will be the helper of the owner
in the everyday operations
41
CHAPTER V
FINANCIAL ANALYSIS
FINANCIAL ANALYSIS
Financial analysis involves the process evaluating the business,
project, budgets and other finance related entities to determine their
performance and suitability. Typically, financial analysis is used to analyze
whether entity is stable, profitable enough to warrant a monetary investment.
INITIAL CAPITAL REQUIREMENTS
Clark Kent B. Lim ₱110,000.00
The Product and Service Offerings
STANDARD RECIPE
FOOD COSTING
42
INGREDIENTS
Yield 15 pax
Q. U ITEMS MP UP UC
350 Grams Squash 30/500g 0.06 21
390 Grams Potatoes 85/1000g 0.085 33.15
450 Grams Sweet Potatoes 30/500g 0.06 27
160 Grams Carrots 30/250g .012 19.2
1 L Vegetable oil / olive oil 45/1000ml 0.045 0.045
1 Pack Flavorings ( Cheese, Salt ) 10/ 100g 0.1 0.1
TOTAL 100.49
Daily operating expense 94.04
Grand total 194.53
Divided the number of pax 15
Cost per serving 50 % raw materials 12.97
50% overhead expense and manpower X .50
50% 6.48
Cost per serving + 50 %=Suggested selling price 19.45

or 20
LEGEND:
43
Q,- Quantity UP-Unit Price

U- Unit UC-Unit Cost
MP-Market Price
VII. The Financial Forecasts and Expected Returns, Risks and

Contingencies.
Income Statement
Table 1.1 Monthly Income Statement of Veggies N’s Chips
Gross-Profit per Day 1,605.47
Daily Total Operating Expenses 194.53
Total Invest 52,210.00
Net Income 709.07
Annual Net Income 204,712.16
Payback period 17,017.68
Payback 25 (months or 2years and 1

month)
Return Investment 3years and 9 months
*Note that cost of goods sold refers to the materials, labor costs, and overhead
of making a product. For service establishments, the entrepreneur can compute
the costs of servicing the customers directly as cost of services rendered.
XII. The Capital Structure and Financial Offering: Returns and Benefits to
Investors, Financiers and Business Partners
Balance Sheet
Table 1.2 Balance Sheet of Veggies N’s Chips

44
ASSETS LIABILITIES
Current Assets Current Liabilities
Cash Accounts Payable
Accounts Receivable Income Taxes Payable
Inventory Wages Payable
Fixed Assets Short Term Debt
Building Long Term Liabilities
Long Term Debt
STOCKHOLDERS’
EQUITY
Capital
Retained Earnings*
TOTAL ASSETS TOTAL LIABILITIES &

EQUITY
*Retained Earnings are the accumulated profits or losses of the enterprise over
the years which have not yet been given back to investors as dividends.
V. The Target Customer and the Main Value Proposition to the Customer
45
Veggie’s N’ Chips possible customer will be both elementary and high
school student in Bigaa which can be considered the “millennial” people was
born at the year of 1987 up to present who loves desserts.
The figure above is the SWOT Analysis that helps to identify the strengths;
weaknesses, opportunities, and threats which can be used to analyze the
company future development.
VI. THE MARKET
46
Market Justification based on the Industry Dynamics and the Macro-

Environmental Factors Affecting the Opportunities and Threats in the Market, the
Size, Potential and Realistic Share of the Market
A. Project Location
The business is located at 407 Purok 5 Bigaa City of Cabuyao Laguna
47
CHAPTER VII
SUMMARY, CONCLUSIONS , AND
RECOMMENDATIONS
Summary
48
A Touch of LuzVinMin, our project business plan will be established at Balibago,
Complex besides Julie’s Bakeshop near STI Santa Rosa Colleges. This product
aside from being delicious and serve only as a finger food, it gives different
nutrients that are appropriate to human’s health. This will also promote the
community to promote new and affordable product.
Conclusions
We, the proponents conclude that this proposed business plan is feasible. It will
be profitable based on the projected financial statement, Which shows the project
cost of sales, income statements, cash flow and balance sheet.
Recommendations
We proponents therefore recommend the establishment of “A Touch of
LuzVinMin”, for the purpose of promoting and producing kapampangan Balls,
Guimaras Balls and Mindanao Bombs. This will be a great help to our society to
generate employment for it will provide jobs to those who are interested and
qualified. It is expected to contribute to the municipal fund by way of taxes
generated and it expected to uplift the standard of living in the community served.
49
XIII. RECOMMENDATIONS
50
We proponents, therefore recommend the establishment of “Veggie’s N

Chips Food Haus”, for the purpose of promoting and producing Cheesy Squash,
Salted Potato and Carrot with Onion Flavor. This will be great help our society to
generate employment for it will provide jobs to those who are interested and
qualified. It is expected to contribute to the municipal fund by way of taxes
generated and it is expected to uplift the standard of living in the community
served.
XIV. References
( https://en.wikipedia.org/wiki/Potato_chip )
51
52

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Sinalhan Integrated High School

Entrepreneurial Planning and Development

THE VEGGIE’S N ICE CREAM FOOD HAUS

A Business Plan Presented to the Faculty of

In Partial Fulfillment of the Requirements for the

JOHN MARK GARCIA

JOHN DAVID TUNGCAB

Entrepreneurial Planning and Development

Name of the proposed Business

Location of the Proposed Business

The Four P’s of Marketing

Entrepreneurial Planning and Development

Standard Operating Procedure

Organization Management Aspect

Duties and Responsibilities

Training and Development

Employee Contribution Expense

Entrepreneurial Planning and Development

Pre-Operational Requirements Expense

Kitchen Equipment Expense

Kitchen Supplies Expense

Production Materials Expense

Raw Materials Expense

Office Equipment Expense

Cleaning Supplies Expense

Projected Income Statement

Projected Cash Flow

Summary, Conclusions and Recommendations

Entrepreneurial Planning and Development

Entrepreneurial Planning and Development

Name of the Proposed Business

Entrepreneurial Planning and Development

with 6 other Senior High School students taking up Home Economics/

Technical-Vocational and Livelihood Track.

Figure 1.1 Logo of the proposed Business

Entrepreneurial Planning and Development

Economics/ Technology-Vocational and Livelihood Track namely Lowell

Barrinuevo, Harley Abelilla, Inna Alabate, Jayson Modende, John Mark

Bigaa Integrated National High School taking up Home Economics/ Technical-

Vocational and Livelihood Track.

Location of the Proposed Business

The proponents choose Bigaa, Cabuyao, Laguna as the location of the

business. Since it is a residential area, it is assumed that there are many

prospected customers such as Schools, Barber Shops, Net shops and

Entrepreneurial Planning and Development

feasible in all business aspect. The researchers aim to showcase a vegetable

We specifically aim to find the answers to the following questions.

Organizational Management Aspect

Entrepreneurial Planning and Development

Entrepreneurial Planning and Development

Entrepreneurial Planning and Development

Marketing is a form of communication between the business and the

The Four P’s of Marketing

Figure 1.3 FLYERS

Entrepreneurial Planning and Development

Figure 1.4 MENU

Entrepreneurial Planning and Development

The proponents choose a store around Bigaa, Cabuyao,

Laguna. It is located at 407 Purok 5 Bigaa, Cabuyao, Laguna.

We decided to located here since there are a lot of passer-by

around most specially every afternoon. The place is near the

some Schools that’s why it is reasonable business location.