TTILE PAGE

APPROVAL SHEET

ii
ACKNOWLEDGEMENT

iii
 DEDICATION

This feasibility study is lovingly dedicated to:

The ALMIGHTY FATHER …

Our Family for their undying support especially to our parents

The source of my strength and inspiration

Our Friends, classmates and our special someone’s…

And to everyone who believe and supported us all throughout

-the researchers-

iv
 TABLE OF CONTENTS
Page

Title Page……………………………………………………………………. i

Approval Sheet…………………………………………………………….. ii

Acknowledgement…………………………………………………………. iii

Dedication……………………………………………………………………. iv

Table of Contents………………………………………………………….. v

List of Tables………………………………………………………………… vi

List of Figures………………………………………………………………. vii

PROJECT SUMMARY……………………………………………………… 1

A. Name of Enterprise………………………………………………… 1

B. Location……………………………………………………………….. 2

C. Project Potential……………………………………………………. 2

D. Project Long-Range Objectives…………………………………. 2

E. Feasibility Criteria…………………………………………………. 3

F. Highlights of the Project…………………………………………. 3

G. Major Assumptions and Summary of Findings……………. 4

MARKET STUDY……………………………………………………………. 7

A. Production Description…………………………………………… 10

B. Demand Analysis…………………………………………………… 10

C. Supply Analysis…………………………………………………….. 15

D. Demand- Supply Analysis………………………………………… 16

v
E. Factors Affecting Market………………………………………… 16

TECHNICAL STUDY……………………………………………………….. 20

A. Product………………………………………………………………… 20

B. Manufacturing Process…………………………………………… 20

C. Plant Layout…………………………………………………………. 21

D. Plant Location………………………………………………………. 22

E. Raw Materials and Supplies Used……………………………… 23

F. Waste Disposal………………………………………………………. 25

G. Labor Requirement………………………………………………… 26

H. Utilities Expense……………………………………………………. 26

I. Production cost per day………………………………………….. 27

J. Project Cost………………………………………………………….. 28

K. Gannt Chart………………………………………………………….. 29

FINANCIAL STUDY…………………………………………………………. 31

A. Major Assumptions………………………………………………… 31

B. Financial Statement………………………………………………. 34

C. Financial Ratio Analysis…………………………………………. 41

D. Payback Period……………………………………………………… 41

ORHANIZATION AND MANAGEMENT STUDY……………………… 48

A. Basic Consideration……………………………………………….. 49

B. Forms of Ownership……………………………………………….. 49

C. Organizational Chart……………………………………………… 49

D. Officers and Key Personnel……………………………………… 51

vi
E. Project Schedule……………………………………………………. 50

F. Policies………………………………………………………………… 50

SOCIO-ECONOMIC STUDY………………………………………………. 52

A. Impact on the Consumers……………………………………….. 52

B. Impact on the Suppliers…………………………………………. 52

C. Impact on the Government……………………………………… 53

APPENDICES

A. Cover Letter for Questionnaire………………………………… 55

B. Questionnaire……………………………………………………….. 56

C. Computation of Standard Deviation…………………………. 57

D. Legal Documents…………………………………………………… 58

E. Curriculum Vitae…………………………………………………... 73

F. Product Packed per piece……………………………………….. 79

G. Questionnaire Sample……………………………………………. 80

H. Proposal Defense…………………………………………………….

I. Final Defense…………………………………………………………

vii
 LIST OF TABLES
Table Page

1 Historical Population……………………………………………. 10

2 Total annual Consumption……………………………………. 12

3 Historical Demand……………………………………………….. 13

4 Frequency of respondents who are willing to avail 14

Mango-Ampalaya Polvoron……………………………………..

5 Summary of Standard deviation for demand…………….. 14

6 Projected Demand………………………………………………… 15

7 Historical Supply…………………………………………………. 15

8 Market Share………………………………………………………. 16

9 Selling Price………………………………………………………… 18

10 Raw Materials……………………………………………………… 23

11 Furniture and Fixtures………………………………………….. 23

12 Cleaning Supplies………………………………………………… 24

13 Kitchen Supplies………………………………………………….. 24

14 Permits and Licenses……………………………………………. 25

15 Requirement………………………………………………………… 26

16 Utilities Expense…………………………………………………… 27

17 Production Cost per day………………………………………… 27

18 Total Production cost and pricing…………………………… 28

19 Project Cost…………………………………………………………. 28

20 Gantt Chart…………………………………………………………. 29

viii
21 Statement of Changes of Equity……………………………… 37

22 Cashflow……………………………………………………………… 38

23 Notes for Income Statement…………………………………… 45

24 Nites for Cash Flow……………………………………………….. 45

25 Project Schedule…………………………………………………… 49

ix
 LIST OF FIGURES
Figure Page

1 Logo of the Business……………………………………………. 1

2 Line Graph of Population……………………………………… 11

3 Manufacturing Process………………………………………… 20

4 Store Layout………………………………………………………. 21

5 Location……………………………………………………………. 22

6 Organizational Chart…………………………………………… 49

x
 PROJECT SUMMARY

A. Name of the Enterprise

Mango-ampalaya polvoron is the proposed name of the business

ventured product which offers a natural, healthy, affordable snack. Its

main market are the students and people who are seeking healthy

snack.

Figure 1
Logo of the Business

The logo of the business is made of a mango and ampalaya as the

main ingredient of the product proposed. Present in the logo is the figure

of a candy which represents the polvoron. The color yellow orange

represent that the product is tasty and sweet.

 2

B. Location

The location of the business will be at Dili, Bauang, La Union

where the products as a raw material will be process and produced into

a final product. The final output will be distributed to different canteens

and through online selling. We choose also online selling because of its

wide range of audience that could be our possible clients.

C. Project Potential

The main purpose why creating this kind of product is the alarming

percentage of people having diabetes at an early age. Based from

Philippine Health Statitics, Diabetes is the 6th deadly reasons why people

die at an early age in the Philippines. Creating this kind of product will

be of help in solving the increase and might lessen the wave of death

because of diabetes. The mango-ampalaya is a good source of folate

which is an element used in growth and development. That is why

pregnant women are advisable to eat plenty of ampalaya fruit. In addition,

mango is a good source of fiber and antioxidant. These fruits when added

and make as a one product could really help in decreasing some

decreases of Filipino people.

D. Project long range Objectives

The business envisions that the product will be the prime brand of

healthy snack in La Union. It will offer not only the mango-ampalaya as

the main product but also produces other products that will surely be of

level to healthy foods to eat.

 3

E. Feasibility Criteria

To determine the possibility and feasibility of the product, the

marketability, availability of the raw materials, sustainability of the

materials, equipment and tools to be used, the experiences of the workers

who will be hired, the social responsibility and economic responsibility of

the business will be the considered as the utmost priority.

F. Highlights of the Project

1. History

The proponents were discussing about the product that will be

easier to sell in this time of pandemic. It crosses to their mind to come up

with a product that would definitely boost the immune system and help in

eliminating toxic waste which is the antioxidants. One of the proponents

suggested this mango-amapalaya polvoron because of its uniqueness and

new to the market. It’s a healthy and cheap snack that is good for all ages.

2. Project Time Table and Status

The project will take 6 months before it will become operational

on August in lieu to the opening of classes. At this stage, it is still in the

discovery phase.
 4

3. Mode of Financing

The financial resources of Mango-ampalaya polvoron will source

out from the savings of the 5 proponents. Each proponent will invest a

10,000 capital amounting to P100,000.00. The proponents because they

are still student will ask the financial assistance from their parents.

4. Investment Costs.

The project will require Php. 100,000.00 to start the business.

Breakdown of possible expenses will be P 30,000 as a cash on hand and

for the P70,000 will be for the materials, equipment and tools needed in

putting up the business. Other equipment and tools will be borrowed to

the household of the proponents to lessen the expenses. The business

venture will be a home based that is why a location or settled store is not

yet possible as the student in Tagudin is not yet in face to face. Moreover,

the product is also an online product which lessen the expenses in

promotional tools.

G. Major Assumptions and Summary of Findings

1. Market Feasibility

The target market of the proposed business are the students

and personnel of Tagudin National High School. The market

acceptability of the business is 97.29% from the 361-sample size.

The demand and supply analysis determined that the product has a

high demand which means that the product is marketable to the

 5

public. Moreover, the market share of Mango-Ampalaya Polvoron is

482,736 for the first year, 464,176 for the second year, 433,067 for

the third year, 389,409 for the fourth year and 333,203 for the fifth

year. The proponents computed for the standard deviation using

three methods and Statistical Parabolic gave the lowest standard

deviation, hence, it was used to project the demand and supply for

the next five years.

2. Technical Feasibility

The equipment and the tools of the business are purchased

online in order to start the business easier. The process of making

Mango Ampalaya Polvoron is feasible with the availability of raw

materials to be used. These raw materials are inexpensive and easy

to process. The operation of the business will be for (5) days a week,

giving the employee two (2) days a week to rest with total of 36 weeks

per school year as mandated by DEPED.

3. Financial Feasibility

The business is liquid and profitable because in first year the

business has a net income of P733,023.00 for the first year,

P897,126.99 for the second year, P1,065,782.75 for the third year,

P1,237,395.62 for the fourth year and P1,435,761.77 for the fifth

year which means that the business has the ability to settle all its

current obligation If there is an even long-term obligations.

 6

4. Organization and Management Feasibility

The business will be registered under the name of Javillonar

Sheena who will act as the manager and responsible in supervising

the workers during the operation. The business will hire (3)

preparator. The business operation will have an organic

organizational structure consisting of the owner/manager and the

two preparator.

5. Socio-economic Feasibility

The business is expected to benefit the consumers and

suppliers within the community through increase in demand and

created opportunities, as well as the government through its tax

contributions.

6. Conclusion and Recommendation

After bearing in mind the significant factor s in the study, we

conducted such factors like the marketing, financial, technical,

management, and socio-economic study. It is therefore

recommended that Mango Ampalaya Polvoron business will be

pursued and established at Quirino, Tagudin Ilocos Sur.

Based on the research and study that we conducted, we

therefore conclude that our business is feasible and viable to the

market
 Chapter 1

MARKET STUDY

A. Product Description

1. Business Name

The Business name will be Organic Delights which

originated from the main ingredients of the product being sold by

the business which is the mango-ampalaya polvoron. A polvoron

is a heavy, soft and very crumbly made of flour, sugar, skimmed

milk and nuts. To make it healthier, Mango-amplaya polvoron

was made out of innovation of the regular polvoron that Filipinos

love to eat as a snack. From the fruit of mango and fruit of

ampalaya or bitter melon came an affordable yet delicious and

anti-diabetic snack for all ages. It was pulverized with a nuggets

of ampalaya and mango in order to meet the standard of being a

polvoron. ( https://www.kawalingpinoy.com/polvoron/)

2. Properties of the product.

Mango-ampalaya polvoron is a combination of dried

pulverize sweet mango, dried ampalaya, skimmed milk, nuts, and

sugar. Mango are source of some great nutritional benefits.

Vitamin C is known to boost the immune system in our

 8

body. One cup of mango is enough to fulfill your daily Vitamin C

requirement. Mangoes are also very rich in Vitamin A. This

vitamin helps you to maintain healthy eyesight. Vitamin B6 is also

present in mangoes in abundance. This vitamin helps with

cognitive development. Mangoes are rich in folate which is

necessary for maintaining a healthy heart. Mangoes are good

source of antioxidants, containing certain phytochemicals such

as gallotannins and mangiferin which have been studied for their

health benefits. Having a lot of nutritious benefits like lowers

blood sugar levels, regulates blood pressure, boosts brain health,

may protect against macular degeneration, support strong bones,

optimizes heart health, combats cancer cell growth, slow signs of

aging, increases immune function, improves digestive health and

may protect against asthma. ( https://www.webmd.com/diet/

health-benefits-mango#1). In addition ampalaya are a good

source of nutrients like fiber, vitamin C, folate and vitamin A it is

also a good source of catechin, gallic acid, epicatechin, and

chromogenic acid, too powerful antioxidant compounds that can

help protect your cells against damage, plus, it’s low in calories

yet high in fiber fulfilling approximately 8% of your daily fiber

needs in a single one-cup serving. The product is a good source

of antioxidants, fiber, and vitamin c. It will also help in decreasing

the cholesterol level and reduce blood pressure. Skimmed milk

 9

have fewer calories and higher amounts of vitamins than whole

milk, they are less saturated. Sugar has higher energy levels, a

stronger immune system and improved gut health. Butter can

help your eyes and it can help strengthen your bones.

(https://www.healthline.com/ nutrition/bitter-melon)

3. Uses of the product

Mango-ampalaya polvoron is a healthy snack that is good at all

ages. Mango is a good source of fiber and antioxidants. It is rich in

Vitamin C that can help boost the immune system. On the other

hand, the ampalaya is also good in reducing blood pressure and rich

in folate that is essential in growth and development.

4. Major Users of the Product

The major user of the product will be the students and

personnel of Tagudin National High School.

5. Geographical Areas of Dispersion

The proposed product will have a store located at Tagudin

National High School, Quirino Tagudin Ilocos Sur.

 10

B. Demand Analysis

The proponents used the historical population of Tagudin

National High School Student and Personnel.

Table1. Historical Population

Year Junior & Senior School Personnel Historical

High School Population (Total)
Student
2021 3517 163 3680
2020 3435 155 3590
2019 3156 155 3311
2018 3287 143 3430
2017 2673 140 2813

Table 1 shows the historical data of the population of Tagudin National

High School from 2017-2021. It consists of High School Students and School

Personnel.
 11

(Source): Mr. Apolinar Magsino ( Registrar )

Figure 2 Population of Tagudin National High School

Figure 2 shows the increase of population of Tagudin National High

School. It is evident that the school, despite the current pandemic,

continuously offers services to its clients.

Sample Size:

Using the Slovin’s Formula, the proponents come up with a total of 361

respondents as sample size to represent the total population of Tagudin

National High School.

𝑁
Where in: 𝑛= 1+𝑁𝑒²

N= total population for the year 2021

 12

n= sample size

e= Margin of error equal to 5% or 0.05

3,680
𝑛= = 360.8 = 361
1+(3,680)(0.05)²

By determining the average population of Tagudin National High School

from 2021 and then multiplying the result by 5%, the proponents came up

with a total of 361 respondents as sample size to represent the population of

Tagudin National High School.

Table 2. Total Annual Consumption

Consumed per Frequency No. of Weeks Total Annual

week (pc/pcs) Consumption
1 12 36 432

2 15 36 1,080

3 14 36 1,512

4 13 36 1,872

5 14 36 2,520

6 15 36 3,240

7 12 36 3,024

8 13 36 3,744

9 13 36 4,212

10 15 36 5,400

11 16 36 6,336

12 14 36 6,048

13 15 36 7,020
 13

14 14 36 7,056

15 13 36 7,020

16 14 36 8,064

17 13 36 7,956

18 13 36 8,424

19 13 36 8,892

20 14 36 10,080

21 14 36 10,584

22 13 36 10,296

23 13 36 10,764

24 15 36 12,960

25 14 36 12,600

Total 344 36 161,136

𝑇𝑜𝑡𝑎𝑙 𝐴𝑛𝑛𝑢𝑎𝑙 𝐶𝑜𝑛𝑠𝑢𝑚𝑝𝑡𝑖𝑜𝑛 161,136

Average Annual Consumption Rate= = = 468.42
𝑆𝑎𝑚𝑝𝑙𝑒 𝑆𝑖𝑧𝑒 344

Table 2 shows the total annual consumption per piece in a week while

the average annual consumption derived from dividing the grand total of

consumption by the number of respondents who eat the mango-ampalaya

polvoron. The business will follow the academic year consisting of 36 weeks

as mandated by the Department of Education

Table 3. Historical Demand

Year Historical Market Average Annual Historical

Population Acceptability Consumption Demand
( piece) ( piece)
2017 2813 0.9529 468.42 1,255,603
2018 3430 0.9529 468.42 1,531,006
 14

2019 3311 0.9529 468.42 1,477,889

2020 3590 0.9529 468.42 1,602,423
2021 3680 0.9529 468.42 1,642,595

Table 3 shows the historical demand of the mango-polvoron. The

historical population was multiplied by the percentage of market acceptability

and multiplied again by the average annual consumption to come up with the

historical demand of Mango-ampalaya polvoron

Table 4. Frequency of Respondents

Option Number of Respondents Percentage

Yes 344 95.29%
No 17 4.71%
Total 361 100.00%

Table 4 shows the number of respondents who are willing to avail the

Product. It also shows how health conscious the market is nowadays.

Table 5. Summary of Standard Deviation for Demand.

Method Standard Deviation

Statistical Parabolic 53,649
Statistical Straight Line 64,055
Arithmetic Straight Line 84,790

Table 5 shows the summary of standard deviation for demand. The

Statistical Parabolic method gave the lowest standard deviation. Standard

deviation is a measure of the amount of variation or dispersion of a set of

values. A low standard deviation indicates that the values tend to be close to
 15

the mean of the set, while a high standard deviation indicates that the values

are spread out over a wider range.

Table 6. Projected Demand.

Year Projected Demand

2022 1,609,118
2023 1,547,253
2024 1,443,558
2025 1,298,033
2026 1,110,678

Table 6 shows the actual project Demand for the year 2021-2025.

The Statistical Parabolic method was used to project the demand since this

yielded the lowest standard deviation.

C. Supply Analysis

At the moment, there is no existing direct competitor of Mango-

ampalaya polvoron in the area of Target Market and in online selling. Which

only mean that there is a big chance of entering into the market.

Table 7. Historical Supply

Year Historical Supply

2017 0
2018 0
2019 0
2020 0
2021 0
 16

Table 7 shows the historical supply of mango-ampalaya polvoron. Since

there is no direct competitor, this become the basis of the proponents that

there is no supplier of the said product.

D. Demand-Supply Analysis

Analyzing the supply is essential in order for the proponents to

accurately recognize the demand for customers and how to cope with the

supply when the business is established.

Table 8. Market Share

Year Projected Projected Unsatisfied Market Share

Demand Supply Demand % Piece
2021 1,609,118 0 1,609,118 30% 482,736
2022 1,547,253 0 1,547,253 30% 464,176
2023 1,443,558 0 1,443,558 30% 433,067
2024 1,298,033 0 1,298,033 30% 389,409
2025 1,110,678 0 1,110,678 30% 333,203

Table 8 shows there is high demand to be satisfied. Hence, the business

can make a market and sell products.

E. Factors Affecting Market

a) Competitors

There are no direct competitors that sell the same product as what

we sell. There is a big chance that the product will be in demand because

of its uniqueness and one of a kind.

 17

b) Population

The proponents target market population are junior high school to

senior high school and school personnel with a total population of

3,680 for 2021.

c) Decrease in Consumption pattern

As population increases in Tagudin National High School the

demand for the product has a high chance of decrease in the school but

increase in chance to be sold online.

d) Price study

The proponents of the Mango-ampalaya polvoron will price the

product at Php 6.00 per 25g. This price covered the production expense

and the added buffer for increase and decrease of raw materials. It was

leveled also to the price of regular polvoron.

1.Supply

a. Improvement of Techology

The proponents utilize equipment such as hand mixers. More

convenient to use for the making of organic delights.

b. Supply of the product

Mango Ampalaya Polvoron has direct suppliers from the market

that supply raw materials and other kitchen supplies.

c.Increase in cost of production

To keep up with inflation and other economic factors that affect the

time value of money, it is necessary to increase the cost of production.

 18

F. Market Program

1. Procedure

Mango Ampalaya Polvoron operates to produce polvoron and

perform services to serve the consumers from Tagudin National

High School.

2. Price The price is set by the proponents assuring that price of the

indirect competitor and prices of raw materials and production

expenses are considered. The proponents calculated the prices of

raw materials as well as the utilities expenses used.

Table 9. Selling Price

Cost per piece Php 4.62

Mark-up factor (30%) 1.38
Selling Price Php 6.00

Table 9 shows the total cost/ price per piece of the Mango-

ampalaya polvoron. The estimated price was formulated from the raw

cost of the ingredients used in the production of the final output (See

table 18) .
 19

3. Place

The business shall be located at Quirino, Tagudin, Ilocos Sur

which will be the production and selling area where they will cook and

make the final output.

4. Promotion Strategies

The proponents will use Facebook, tiktok and Instagram as

means of online selling. This strategy will eventually reach the target

customer even without the face to face selling. The testimony of the

customers who availed the product will also help in advertising the

product that is why words of the mouth is still the most effective

marketing str
 CHAPTER 2

TECHNICAL STUDY

A.Product

Mango-ampalaya polvoron shall sell a natural, healthy and affordable

snack to the student and personnel of Tagudin National High School and

online customers.

B. Manufacturing Process

B. Manufacturing Process

The marketer buy the raw ingredients in

Tagudin market. After buying he wash
thoroughly the ingredients that needs to be
washed. The preparator also do the mise en
place of the ingredients

The preparators will dry fry then flour. Cool it off

the pan after frying. While cooling the flour slice
the dried mango and sundried ampalaya in a thin
bits. Combine dry ingredients and wet
ingredients. Mix thoroughly

The weigh of ingredients according to grams

molding the final output, let it cool in the
refrigerator.

After cooling, package it in the wax paper

for final production and packaging
requirement.

Display it in the rack for customers to buy.

 21

Figure 3. Manufacturing process

C. Plant Layout

The store is located at Quirino, Tagudin, Ilocos Sur. The kitchen area is

enough as of the moment for the production and manufacturing process of

Mango-ampalaya polvoron. As the product increases its demand, the store will

eventually extend in size.

1.7m

200cm 5cm

5 inches

Figure 4. Store Layout

D. Plant Location
 22

Figure 5. Location

The business shall be located inside Tagudin National High School

because of its accessibility to the target market.

 23

Table 10. Raw Materials based on daily requirement

Unit Item Unit Cost Total Cost

3 kilos Mango 153.33 460.00

2 kilos Ampalaya 50.00 100.00

5 ½ kilos Skimmed Milk 190.91 1,050.00

2 Liter Honey 87.50 175.00

4 ½ pcs (200g) Butter 51.11 230.00

2 kilos Flour 50.00 100.00

Total Php 2,115.00

E. Raw Materials and Supplies Used

Table 10 shows the total costs of raw materials based on the needed

requirements to come up with 500 pcs. Of 25 g polvoron.

Table 11. Furniture and Fixtures

Unit Item Useful Life Unit Cost Total Cost

1 pc Monoblock 10 years P 250/pc 250.00

Chair
1 pc Table 10 years P 450/pc 450.00

Total Php 700.00

 24

Table 12. Cleaning Supplies

Unit Item Unit Cost Total

1 pc Sponge Php 17.75/pc Php 17.25

1 Liter Dishwashing liquid 190/pc 190.00

1 pc Dustpan 80/pc 80.00

1 pc Soft broom 80/pc 160.00

1 roll Garbage bag 50/roll 50.00

Total Php 497.25

Table 13. Kitchen Supplies

Unit Item Unit Cost Total

1 pc Kitchen Knife 100/pc Php 100.00

1 pc Chopping board 150/pc 150.00

1 set Measuring cup 150/set 150.00

1 set Measuring spoon 150/set 150.00

1 pc Polvoron cutter 45/pc 45.00

Total Php 595.00

 25

Table 14. Permits and Licenses

Permit and Licenses Amount

DTI Permit P 500.00

BIR Annual Registration 500.00

Mayors Permit 100.00

Business Clearance 50.00

Municipal License 150.00

Sanitary Permit 150.00

Sticker Fee 40.00

Total P 1,490.00

Table 14 shows the different permits and licensing fees that should be

paid when the business will be put up.

F. Waste Disposal

The garbage disposal of the proposed business will be the system in the

city under the environment and natural resources rules and regulation. There

will be trash bins intended for biodegradable, non- bio and recyclable. The

proposed business will not throw their garbage in the street or ocean in

compliance with the natural resources act.

 26

G. Labor Requirements

The needed man in the production area is composed of 1 manager

who is incharge of the overall operation of the business and 2 preparators who

will prepare, do the production and packaging of the polvoron. All of the

proponents will become the seller of the product.

Table 15. Labor Requirement

Position Salary

Manager P 7,000.00

Preparators (2) 12,000.00

Total P 19,000.00

Table 15 shows the salaries of the employee and manager.

H. Utilities Expenses

The business will connect at the proponents house for the electric generator

of the equipment as well as furniture and fixtures of the business.

(1)Lights

Lights(3 x 8.00= 24.00 kw/month)

Watt-hours/day: 50 watts x 8 hours = 400 watts/day

Kwh per days: 400/1000= 0.4 kw/day

Kwh per month: 0.4 x 22 days= 8.8

Consumption rate: 26.4+ 8.8 =35.2 KWH

 27

Multiplied by price per Kwh = 9.9

Electric Bill per month = Php. 348.48

Table 16 Utilities Expense

Utilities Company Supplier Monthly Cost

Electricity ISECO Php 348.48

Table 16 shows the electric bill per month of the proposed business. The

proponents are not paying for water bill because they have a jet matic that is

connected to the location and makes it convenient and affordable to the

proponents.

I. Production Cost per day

Table 17. Production cost of Mango-ampalaya polvoron

Raw Materials Price Daily Production Cost

production
Mango 460.00 0.92
Ampalaya 100.00 0.20
Skimmed Milk 1,050.00 2.10
500
Honey 175.00 0.35
Butter 230.00 0.46
Flour 100.00 0.20
Total Cost of Php 4.23
Ingredients

Table 17 shows the daily production costs of raw materials in making mango-

ampalaya polvoron. The cost of raw materials was based from the market price

of the products from DTI. (See table 10 for the full description of the quantity

of the product needed)

 28

Table 18 shows the total production cost of the mango-ampalaya

polvoron.

Accounts 2022 2023 2024 2025 2026

Raw Materials 4.23 4.41 4.57 4.72 4.84
Utilities 0.03 0.03 0.03 0.03 0.04
Expense
Direct Labor 0.35 0.37 0.39 0.44 0.51
Markup (30%) 1.38 1.44 1.50 1.56 1.62
Selling Price 6.00 6.25 6.50 6.75 7.00

Table 18 shows the daily production cost of raw materials in making Mango

Ampalaya Polvoron.

J. Project Cost.

Table 19. Project Cost

Project Cost Cost

Cash 30,000.00
Set-up of the kitchen Area/Renovate 62,870.50
Raw Material Inventory 1,805.00
Furnitures and Fixtures 2,379.00
Cleaning Supplies 565.50
Kitchen Supplies 890.00
Permits and Licensing 1,490.00
Total P 100,000.00

Table 19 shows the total projected cost of the proposed business. These

indicate that production of product is small but it has a large sum of money
 29

on construction or renovation because the proponents need to reconstruct the

proper places of working area in the kitchen. These is in line with the code of

sanitation and engineering compliance to avoid accidents.

K. Gantt Chart

The proponents initially use Gantt usually create an early start time

approach, where each task is scheduled to start immediately when its

prerequisites are complete. This method maximizes the float time

available for all tasks.

Table 20. Gantt Chart

2021. 2022

Septem October Novemb December January

ber er

Project Feasibility

Accumulation of Funds

Completion of Legal
Requirements

Order of Materials

Hiring Employees

Start of Operation
 30

Table 20 shows the schedule of the activities from planning of the business

until the start of the business operation

 CHAPTER 3

FINANCIAL STUDY

A. Major Assumptions

The following were the assumptions made in order to obtain the

financial projections:

1. Sales

The proposed business will be operating in 36 weeks in lieu of the

school calendar days mandated by the Department of Education.

2. Cost of Sales

Every purchase of raw materials will be paid on a cash basis to

avoid liability and miscalculation. Purchasing of raw materials

will increase 3% annually because of the increase of inflation

rates.

3. Depreciation Expense

Depreciation expense will use straight-line depreciation method

using 5 years as the asset’s useful life. As business policy, full

year depreciation is to be accounted for even if the business is to

operate less than 12 months.

 32

4. Supplies expense

Supplies expense including indirect materials shall increase by 1

% per annum and would be used evenly excluding the first year

of which it is assumed to be 100%.

5. Permits and Licenses

These are fees set by the government agencies that sets the

requirements to be complied in the conduct of business. The

amount is assumed to be fixed unless otherwise amended by the

authorized bodies.

6. Waste Disposal

Waste disposal fee of Php 240 yearly is to be collected, without

regards as to the operating months in a year.

7. Salaries Expense

Employees shall receive a basic wage of approximately Php 250.00

a day while the manager will receive Php. 7,000.00 monthly

salary. The business is also following the rule of no work no pay.

The schedule of payroll will be the manager will receive its salary

during the 15th and 30th day while for the employee they are paid

every week.
 33

8. Utilities expense

Utilities expense include the electric, water and

communication/internet bill which increase by 3% for each year.

9. Rent

Rent expense represents the rental cost of the area which

amounted to Php. 3,000 per month or a total of Php 27,000.00

per year.

10. SSS, PhilHealth and PAG-IBIG

Employees and the employer pay the mandatory fringe benefit.

11. Owner’s Equity

The owner’s equity shall be reduced by 10% every year based on

net income after taxes.

12. Sales

Sales is assumed to be even throughout the year. It is to be

highlighted that during the first year of operation, working

months is only for 4 months. The customers assumed to still buy

even if the price increase because the product gets better each

year.

13. Selling Price

 34

The selling price per piece shall increase with P1.00 per year in

order to cope with the increasing cost of operation.

Liabilities

• SSS Payables

The SSS payable balance represents the contribution of both the

employer and employee which shall be paid on the following month.

• PhilHealth Payables

The PhilHealth payable balance represents the contribution of both the

employer and employee which shall be paid on the following month.

• Pagibig Payables

The PAG-IBIG payable balance represents the contribution of both the

employee and employer which shall be paid on the following month.

• Utilities Payable

The utilities payable will be paid on the following month.

• Percentage Tax

The business is subject to percentage tax.

B. Financial Statement

1. Income Statement
 35

This are written records that convey the business activities and

the financial performance of the business. All revenues and

expenses are recorded to arrive at the income/loss for the given

period.

2. Statement of Cash Flow

The A cash flow statement is a financial statement that

summarizes the amount of cash and cash equivalents entering

and leaving a company. The cash flow statement measures how

well a company manages its cash position, meaning how well the

company generates cash to pay its debt obligations and fund its

operating expenses.

3. Statement of Financial Position

The statement of financial position also known as a Balance Sheet

represents the Assets, Liabilities and Equity of a business at a

point in time. The liquidity, solvency and financial structure of

the business are reflected in this statement as shown by its

assets, liability and capital.

4. Statement of Changes in Owner’s Equity

A Statement of Owner's Equity (SOE) shows the owner's capital at

the start of the period, the changes that affect capital, and the
 36

resulting capital at the end of the period. It shows that the capital

of the owner is increased by the Net Income generated by the

business and decreased by the withdrawals made by the owner

 37

Organic Delights
Statement of Changes in Owner's Equity
For the Years Ended December 2021-2025

2021 2022 2023 2024 2025

Beginning Balance PHP 30,000.00 37,522.14 18,593.00 39,733.88 13,883.44

Add: Net Income 7,522.14 1071.06 41140.88 24149.56 52393.48

Total: 37,522.14 38,593.20 59,733.88 63,883.44 66,276.92

Less: Drawing __________ -20,000.00 -20,000.00 -50,000.00 -50,000.00

Ending Balance PHP 37,522.14 18,593.00 39,733.88 13,883.44 16,276.92

Table 21. Statement of Changes in Owner’s Equity

A 5-year comparative Income Statement , Statement of Financial Position and Statement of Cash Floware

shown in the succeeding pages.

 38

ORGANIC DELIGHTS
STATEMENT OF CASH FLOW
FOR THE YEARS ENDED DECEMEBR 2021-2025

Note 2021 2022 2023 2024 2025

Cash flow from operating activities

Cash Sales 1 924,000.00 1,144,000.00 1,351,035.00 1,523,450 1,733,116

Materials 2 131,854.00 158,549.60 182,944.60 187,659.00 190,934.80
Salaries and Benefits 3 45521 53226.9 55069 51915 52906.6
Utilities Expense 4 3960 4290 7505.75 7617.25 11028.92
Cleaning Supplies 5 0 566.01 567.02 568.03 569.04
Kitchen Supplies 6 0 1060.5 1071.11 1081.82 1092.63
Rent expenses 7 6000 27000 27000 27000 27000
Permit and Licenses 8 1940 1940 1940 1940 1940
Waste Disposal 240 240 240 240 240
Taxes 9 1461.18 3,154.96 8914.77 8033.28 11642.24
__________ ____________ __________ __________ __________
Net Operating Cash Flow PHP 733,023.00 897,126.99 1,065,782.75 1,237,395.62 1,435,761.77

Cash flow from investing activities - - - - - -

Cash flow from financing activities - - - - -
Investment - - - -
Drawings -20,000 -20,000 -50,000 -50,000
- -23,000.00 35,000.00 -50,000.00 -150,000.00
Net cash flow from financing activities
Net cash flow 733,023.00 854,126.99 1,010,782.75 1,137,395.62 1,235,761.77
CASH BEGINNING 733,023.00 1,587,149.99 2,597,932.74 3,735,328.36
CASH ENDING 733,023.00 1,587,149.99 2,597,932.74 3,735,328.36 4,971,090.13
Table 22. Statement of Cashflow
 39

C. Financial Ratio Analysis

In order to evaluate the feasibility of the project, financial statement

analysis should be done to determine its liquidity, profitability and stability

using financial ratio.

1. Liquidity

It is the ability of the firm to pay its maturing current obligations

or bills that can be measured by the firm’s current ratio.

Test of Liquidity

Current Ratio= Current Assets/Current Liabilities

2021 2022 2023 2024 2025

37,589.0
Current Assets 30,000.00 0 41,930.00 45,798.00 43,678.00
Current Liabilities 1577.48 1114.35 1004.16 1455.28 3,154.96
19.02 33.73 41.76 31.47 13.84

The acid test ratio of the business is more than one. It is an

indication that the business has the capacity to pay its short-term

debts as it becomes due without selling inventory items. It has

more than enough liquid asset to utilize.

2. Profitability

Profitability is the ability to measure the capability of the business

to gain the use of profit margin ratio.

 40

Test of Profitability

Net Profit Margin= ( Net Income/ Sales)x 100

202
2021 2 2023 2024 2025
7,522. 107 41140.8 24149 5239
Net Income 14 1.06 8 .56 3.48
S
a
l 200,
e 143,50 904. 281,268 243,6 287,4
s 0.00 00 .00 80.00 52.00
5.24 0.53 14.63 9.91 18.23

The business gross profit margin ranges from 5.24% to 18.23% during

the first five years of the business. This indicates that the business is

earning a profit for every peso sale it is able to sell. The dramatic increase

however was due to the increase in the unit selling price of the product

which was meant to mitigate the increase in the expenses as years go by.

Return on Assets= Net Income after Tax/ Total Assets

2021 2022 2023 2024 2025

Net Income 7,52 1071 41140 24149 52393
after Tax 2.14 .06 .88 .56 .48
33,3
79.0 4096 45409 49277 47157
Total Assets 0 8.00 .00 .00 .00
22.5 111.1
4 2.61 90.61 49.01 0
 41

Return on assets indicates how much the business earns from using its

assets. The business ratio is declining throughout the years which

indicates that the business earnings in using its assets is also declining.

With this scenario, we therefore suggest that some of the business’s

resources will be used for investments in order to effectively earn from it.

However, the computed values suggest that the profitability of the

business is still great.

Return on Investment= (Net Income after Tax/ Cost of Investment (

Beginning Balance)) x 100

202
2021 2 2023 2024 2025
107
Net Income after 7,522 1.0 41140. 2414 5239
Tax .14 6 88 9.56 3.48
Cost of 30, 30,0 30,0
Investment 30,00 000 30,000 00.0 00.0
(Beginning 0.00 .00 .00 0 0
Balance)
3.5 80.5 174.
25.07 7 137.14 0 64

Return on Investment indicates that the business is profitable for the

initial investment used not only did return but also the capital/earnings.

Through the years it increased and decreased due to factors including

demand, inflation and expenses incurred.

 42

3. Stability

Debt Ratio= Total Liabilities/ Total Assets

2021 2022 2023 2024 2025

1577. 1114 1004. 1455. 3,154.
Total Liabilities 48 .35 16 28 96
40,9
33,37 68.0
Total Assets 9.00 0 45409 49277 47157

0.05 0.03 0.02 0.03 0.07

Debt ratio typically indicated the portion of assets that is provided by

creditors. However, the business strives to pay everything in cash in order

to avoid hassles in transacting the business. The business’s current

liability is only related to its fulfillment of its last quarter taxes expenses.

With this, the owners solely bears the risks of the business and does not

rely on creditors. Its stability is solely dependent to the owners.

2021 2022 2023 2024 2025

Total 1577. 1114 1004.1 1455 3,154.
Liabilities 48 .35 6 .28 96
Owner's 31,80 3985 44404. 4782 44002
Equity 1.52 3.65 84 1.72 .04

0.05 0.03 0.02 0.03 0.07

Debt to Equity Ratio= Total Liabilities/Owners Equity

Debt to equity ratio is a method used to measure the degree of which the

business is financing its operation through debt versus wholly owned

funds. It would also reflect the business’s ability to pay its obligation in
 43

case of downturn. With the business ratio being minimal, it indicates that

the business is conservatives maintaining a small debt to finance the

business. In case of downturn, the business can able to pay its obligation.

Payback Period= Initial Investment/ Net Cash Flow

2021 2022 2023 2024 2025

Amount 30,00
Invetsment 0.00
854,
733,0 126. 1,010, 1,137, 1,235,
Net Cash Inflow 23.00 99 782.75 395.62 761.77
0.04
M
o
n
t 12x
h 0.04
0.48 1Month and 18 days

The initial investment of P 30,000 cash is computed to be fully returned

at 1 month and 18 days. This means that the earnings after a month of

operation will be pure earnings to the owners.

 44

2021 2022 2023 2024 2025

Note 1: Sales

Product Sold:
Mango-Amplaya Polvoron 7.00 8 9 10 11
Multiply by # of Polvoron 20,500 25,113 31,252 24,368 26,132
sold per year
Sale 143,500.00 200904 281268 243680 287452

Note 2: Cost of Sale

Direct Materials 28,894.00 47,009.60 62,852.60 65,783.00 64,890.00

Indirect materials 6,569.00 10,987.00 11,459.00 9,567.40 12,457.00
Overhead 30,750.00 37669.50 53128.40 41425.60 44424.40
Direct labor 10,566.00 13,587.00 15,798.00 10,011.00 15,472.00
SSS payable 11,447.00 15,934.00 16,983.00 13,678.00 13,678.60
PhilHealth payable 9,126.00 10,567.00 11,346.00 11,598.00 11,980.00
PAG-IBIG payable 3,098.00 4,875.90 4,890.00 4,789.00 4,598.00

Cost of Sales 100,450.00 140630.00 176457.00 156852.000 167500.00

Note 3: Administrative Expense

Salaries 21,850.00 21,850 21,850 21,850 22,650
Rent 6,000.00 27,000.00 27,000.00 27,000.00 27,000.00
Cleaning 975.5 980.5 981 983 991
Kitchen 1,050.00 1,910.00 980 978 990
Permit and Licenses 1,490.00 1490 1490 1490 1490
Depreciation 1,000.00 1,000.00 1,100.00 1,100.00 1,100.00
Administrative Expense 32,365.50 54230.50 53401.00 53401.00 54221.00
 45

Note 4: Other expenses

Waste Disposal 20 20 20 20 20
Months 12 12 12 12 12
Other Expense 240 240 240 240 240

Table 23. Notes for Income Statement

Table 26. Notes for Cash Flow

2021 2022 2023 2024 2025

Note 1: Sales

Product Sold
Mango-Amplaya Polvoron 7 8 9 10 11
Multiply by # of Polvoron sold per
year 132,000 143,000 150,115 152,345 157,556

Sale 924000.00 1144000.00 1351035.00 1523450.00 1733116.00

Note 2 : Materials

Market Share 132,000 143,000 150,115 152,345 157,556

Direct Material 0.218893939 0.328738462 0.418696333 0.431802816 0.411853563
Box 0.78 0.78 0.8 0.8 0.8
Materials 131,854.00 158,549.60 182,944.60 187,659.00 190,934.80

Note 3: Salaries and Benefits

SSS Payable 11447 15934 16983 13678 13678.6
PhilHealth 9126 10567 11346 11598 11980
PAG-IBIG 3098 4875.9 4890 4789 4598
Salaries 21850 21850 21850 21850 22650
Salaries and Benefits 45521 53226.9 55069 51915 52906.6
 46

Note 4: Utilities Expense

Utilities 0.03 0.03 0.05 0.05 0.07

Market Share 132,000 143000 150115 152345 157556
Utilities Expense 3960 4290 7505.75 7617.25 11028.92

Note 5: Cleaning supplies

Cleaning Supplies 0 565 566.01 567.02 568.03

Yearly Increase 0 1.01 1.01 1.01 1.01
Cleaning Supplies 0 566.01 567.02 568.03 569.04

Note 6: Kitchen Supplies

Kitchen supplies 0 1,050.00 1060.5 1071.105 1081.81605
yearly increase 0 1.01 1.01 1.01 1.01
Kitchen supplies 0 1060.50 1071.11 1081.82 1092.63

Note 7: Rent Expense

Rent expense 3,000 3,000 3,000 3,000 3,000
Months 2 9 9 9 9
Rent expense 6000 27000 27000 27000 27000

Note 8: permit and Licenses

DTI Permit 500.00 500 500 500 500

BIR Annual Reg. 500.00 500 500 500 500
Mayors Permit 100.00 100 100 100 100
Business Clearance 50.00 50 50 50 50
Municipal License 150.00 150 150 150 150
Community Tax 120.00 120 120 120 120
Sanitary Permit 150.00 150 150 150 150
garbage Fee 20.00 20 20 20 20
Working Permit 150.00 150 150 150 150
 47

Business Plate 160.00 160 160 160 160

sticker Fee 40.00 40 40 40 40
Permit and Licenses 1940.00 1940 1940 1940 1940

Note 9: Taxes

Percentage Tax 2,922.36 4732.44 10029.12 9037.44 13097.52

Months 2/4 3/9 3/9 3/9 3/9
Add; tax payable 1,577.48 1114.35 1004.16 1455.28
Taxes 1,461.18 3,154.96 8914.77 8033.28 11642.24
 CHAPTER 4

ORGANIZATION AND MANAGEMENT STUDY

A. Basic Consideration

Organic Delights employs hardworking and trustworthy employees

to attain the goals of the business which are to earn profit, provide

excellent service and provide customer satisfaction. The management will

provide thw fringe benefits mandated by the Department of Labor to its

employees as well as the compensation. Through the excellent and abrupt

response to any customers querries regarding the product the business

is expected to meet its goals and objectives in a shorter time.

B. Form of Ownership

Organic Delights will be a registered as Corporation under the name

of Javillonar, Sheena Mae, Vargas, Anna Victoria, Ordonio, Diana Rose,

Fernandez, Dhesiree, Rivera, Lawrence and Magat, Ariel. The owners

receive an equal profit sharing and liability.

C. Organizational Chart

The proposed business will have one manager and two (2)

preparator. The manager is in charge of the over-all operation of the

business. The preparators are the one in charge of the production, selling,

packaging and displaying of the final product.

 49

Manager

Preparator 1 Preparator 2

Figure 6. Organizational Chart

D. Officer and Key Personnel

The following shows the Job Title, Job Description and Job

Specification of the workers for the proposed business. This will be the

basis to choose the right people in the positions.

Position Job Description Job Specification

Manager -responsible for the - Excellent customer

product planning. service relationship
-ensuring a smooth flow - Good in
of operation in the communication skill
business. - Must be
-must be a graduate of knowledgeable in the
any business related over-all operation of a
course. business.
Preparator - Responsible in the - Hardworking
production area. - Can work under
- Ensure the pressure
excellent outcome of the - Kind and courteous in
product. dealing with
- Maintain the customers.
cleanliness and
orderliness in the entire
production area.

Table 25. Project Schedule

 50

Month of Schedule Activities

September-November 2021 Project Feasibility

November 2021 Accumulation of Funds and

Completion of Legal Documents

December 2021 Order of Materials and Hiring

Employees

January 2022 Start of Operation

E. Project Schedule

This section will provide the schedule of activities from planning of the

business until the start of the business operation.

F. Policies

1. Hiring Employees

✔ Interested applicants shall submit their resume with attached

recent passport size picture.

✔ Applicants will be hired based on the qualification and how he

answers on the interview set by the owners.

✔ The applicants will have a one week apprenticeship in order

for the owners to monitor his/her performance.

2. General Business Regulations

✔ Cleanliness
 51

❖ Employees must observe cleanliness and apply the

health and safety protocol at all times.

❖ Wearing of proper attire during working hours( Hairnet,

apron, hand gloves and mask)

✔ Tardiness

❖ Employees must observe punctuality at all times.

✔ Absences

❖ Leaves must be submitted ahead of time and for

emergency absences must be submitted the next day

subject to approval.

❖ Avoid AWOL( absent without leave form)

✔ Working Hours

❖ The business will open to operate from 8:00 am to 5:00

pm.

3. Benefits

The total benefits that the employees receive as regular part of the

labor sector mandated by revised Labor Code and the other as per

financial capacity and generosity of the emplo

 Chapter 5

SOCIO-ECONOMIC STUDY

The proposed project aims to help our localities, especially the

farmers and give our consumers a healthy lifestyle. Nowadays, it is

important for corporations and micro, small, and medium enterprises

(MSMEs) to realize the importance of an innovative business that can

contribute largely to the socio-economic development of a community. In

this study, the proponents considered the whole part of the business

especially its social impact in the community.

A. Impact on the Consumer

Since the business is about making healthy polvoron at an

affordable price, it will benefit the consumers not only by having

a healthy lifestyle but also having the same as less costly as

possible.

B. Impact on Suppliers

The production of a polvoron as a final product requires raw

materials, and these come from suppliers and farmers. As the

demand for these materials increases because of the new project,

it benefits the suppliers as well.

 53

C. Impact on the Government

This business is expected to give a great contribution to the

government in the form of taxes. The tax payment from the

business would help the localities as well as the economy.

APPENDICES
 55

Appendix A
Cover letter for Questionnaire

December 14, 2021

Dear Respondent,

Greetings!
We are the 4th year students of Northern Philippines College for Maritime,
Science and Technology (NPCMST) Lingsat, City of San Fernando, La Union
taking up Bachelor of Science in Hospitality Management. We are
presenting conducting a feasibility study entitled “MANGO-AMPALAYA
POLVORON“ to comply with our course requirements. We find Tagudin
National High School (TNHS) campus as a nice place to put up this business,
hence, we have chosen as one of our respondents for our survey. Please
respond to the attached survey questionnaires honestly and objectively.
Rest assured that all information we give as shall be treated with utmost
confidentially and will be used for academic purposes only.
Thank you very much.

Respectfully yours,
Fernandez, Dhesiree H.
Javillonar, Sheena Mae S.
Magat, Ariel B.
Ordonio, Diana Rose D.
Rivera, Mark Lawrence P.
Vargas, Anna Victoria C.

Noted by: Recommending Approval:

DENICIO P. PALACAY, MBA MA. LOURDES EVELYN F. JAVALDE, Ph.
D

OIC – Dean and Adviser OIC, Academic Affairs

Approved by:
FEBAN M. QUINTO
President
 56

Appendix B
QUESTIONNAIRE

Name ( optional ): ___________________

Gender: ___________________ Age: ___________________

Please put a check mark ( ) on the box for your corresponding answer or give
what is being asked:

1. Do you eat polvoron?

• Yes • NO

2. What polvoron flavor do you eat most?

______________________________________

3. How much per piece in this polvoron?

______________________________________

4. How many pieces flavoured polvoron can you consume in a week ? ______

5. How much can you afford to pay for a piece of flavoured polvoron (25g)?
Please put a check mark on your price preference.

• Php 5.00 – 7.00

• Php.8 .00 – 10.00

• Php. 11.00 –13 .00

• Others ( please indicate your preferred ) price

 57

Appendix C
Answer on the Survey Questionnaire (Target Market)

1. Do you eat polvoron? ______

2. What polvoron flavor do you eat most? __________

3. How much per piece in this polvoron? __________

4. How many pieces of flavored polvoron can you consume in a week ?

5. How much can you afford to pay for a piece of flavored polvoron
(25g)? Please put a checkmark on your price preference.

• Php 5.00 – 7.00

• Php.8 .00 – 10.00

• Php. 11.00 –13 .00

• Others ( please indicate your preferred ) price

 58

Appendix D
Computation of Standard Deviation:

Statistical Parabolic: yc = a+bx+cx²

Where:

(∑ 𝑥 4 )(∑ 𝑦) − (∑ 𝑥 2 )(∑ 𝑥 2 𝑦)
𝑎=
𝑛(∑ 𝑥 4 ) − (∑ 𝑥 2 )2

∑ 𝑥𝑦
𝑏=
∑ 𝑥2

𝑛(∑ 𝑥 2 𝑦) − (∑ 𝑥 2 )(∑ 𝑦)
𝑐=
𝑛(∑ 𝑥 4 ) − (∑ 𝑥 2 )2

Historical Values

Year Historical Demand (y) x x² x⁴ xy x²y

2017 1,255,603.416834 -2 4 16 -2,511,206.833668 5,022,413.667336
2018 1,531,005.94374 -1 1 1 -1,531,005.94374 1,531,005.94374
2019 1,477,889.410998 0 0 0 0 0
2020 1,602,423.13062 1 1 1 1,602,423.13062 1,602,423.13062
2021 1,642,595.29824 2 4 16 3,285,190.59648 6,570,381.19296
Total 7,509,517.200432 0 10 34 845,400.949692 14,726,223.934656

A B x c x²
1,543,733.50668754 84,540.0949692 -2 -20,915.0333005716 4
1,543,733.50668754 84,540.0949692 -1 -20,915.0333005716 1
1,543,733.50668754 84,540.0949692 0 -20,915.0333005716 0
1,543,733.50668754 84,540.0949692 1 -20,915.0333005716 1
1,543,733.50668754 84,540.0949692 2 -20,915.0333005716 4
----- ----- –---- ----- -----

yc y-yc (y-yc) ²
 59

= 1,290,993.18354686 -35,389.766713 1,252,435,587.99044

= 1,438,278.37841777 92,727.56532 8,598,401,370.58815
= 1,543,733.50668754 -65,844.095690 4,335,444,937.1737
= 1,607,358.56835617 -4,935.43774 24,358,545.6476237
= 1,629,153.56342366 13,441.73482 180,680,234.872895
----- ----- 14,391,320,676.2728

(∑ 𝑥 4 )(∑ 𝑦) − (∑ 𝑥 2 )(∑ 𝑥 2 𝑦) (34)(7,509,517.200432) − (10)(14,726,223.934656)

𝑎= =
𝑛(∑ 𝑥 4 ) − (∑ 𝑥 2 )2 5(34) − (10)²

(255,323,584.814688)−(147,262,239.34656) 108,061,345.468128
= = = 1,543,733.50668754
(170)−(100) 70

∑ 𝑥𝑦 845,400.949692
𝑏= ∑ 𝑥2
= = = 84,540.0949692
10

𝑛(∑ 𝑥 2 𝑦)−(∑ 𝑥 2 )(∑ 𝑦) 5(14,726,223.934656)−(10)(7,509,517.200432)

𝑐= =
𝑛(∑ 𝑥 4 )−(∑ 𝑥 2 )2 5(34)−(10)²

(73,631,119.67328)−(75,095,172.00432) −1,464,052.33104001
= = = -20,915.0333005716
(170)−(100) 70

∑(𝑦−𝑦𝑐 )2 14,393,320,676.2728
Standard Deviation: √ =√ = 53,649.4560573969
𝑛 5
 60

Statistical Straight-Line Method: yc = a+bx

Where:

∑𝑦 ∑𝑥
𝑎= −𝑏
𝑛 𝑛

𝑛 (∑ 𝑥𝑦) − (∑ 𝑥 ∑ 𝑦)
𝑏= 2
𝑛(∑ 𝑥 2 ) − (∑ 𝑥)

Historical Values

Year y x x² Xy a
2017 1,255,603.416834 -2 4 -2,511,206.833668 1,501,903.4400864
2018 1,531,005.94374 -1 1 -1,531,005.94374 1,501,903.4400864
2019 1,477,889.410998 0 0 0 1,501,903.4400864
2020 1,602,423.13062 1 1 1,602,423.13062 1,501,903.4400864
2021 1,642,595.29824 2 4 3,285,190.59648 1,501,903.4400864
Total 7,509,517.200432 0 10 845,400.949692 -----

B x yc y-yc (y-yc) ²
84,540.0949692 -2 = 1,332,823.2501480 -77,219.833314 5,962,902,657.04197
84,540.0949692 -1 = 1,417,363.3451172 113,642.59862 12,914,640,221.7428
84,540.0949692 0 = 1,501,903.4400864 -24,014.029088 576,673,593.058525
84,540.0949692 1 = 1,417,363.3451172 15,979.59556 255,347,474.4018
84,540.0949692 2 = 1,670,983.6300248 -28,388.33178 805,897,381.523882
----- ----- ----- 20,515,461,327.7690

(∑ 𝑥 4 )(∑ 𝑦) − (∑ 𝑥 2 )(∑ 𝑥 2 𝑦) (34)(7,509,517.200432) − (10)(14,726,223.934656)

𝑎= =
𝑛(∑ 𝑥 4 ) − (∑ 𝑥 2 )2 5(34) − (10)²

(255,323,584.814688)−(147,262,239.34656) 108,061,345.468128
= = = 1,543,733.50668754
(170)−(100) 70

∑ 𝑥𝑦 845,400.949692
𝑏= ∑ 𝑥2
= = = 84,540.0949692
10

𝑛(∑ 𝑥 2 𝑦)−(∑ 𝑥 2 )(∑ 𝑦) 5(14,726,223.934656)−(10)(7,509,517.200432)

𝑐= =
𝑛(∑ 𝑥 4 )−(∑ 𝑥 2 )2 5(34)−(10)²
 61

(73,631,119.67328)−(75,095,172.00432) −1,464,052.33104001
= = = -20,915.0333005716
(170)−(100) 70

∑(𝑦−𝑦𝑐 )2 14,393,320,676.2728
Standard Deviation: √ =√ = 53,649.4560573969
𝑛 5
 62

Arithmetic Straight-Line Method: yc = a + yi-1

Where:

𝑦𝑛 − 𝑦𝑐
𝑎=
𝑛−1
yc = initial value (1st year)

yn = final value (last year)

n = number of years

yi-1 = value for the year past

Historical Values

Year y A yi-1
2017 1,255,603.416834 ----- -----
2018 1,531,005.94374 96,747.9703515 1,255,603.416834
2019 1,477,889.410998 96,747.9703515 1,352,351.3871855
2020 1,602,423.13062 96,747.9703515 1,449,099.357537
2021 1,642,595.29824 96,747.9703515 1,545,847.3278885

yc y-yc ( y-yc)²
= ----- ----- -----
= 1,352,351.3871855 178,654.55655 31,917,450,577.685
= 1,449,099.357537 28,790.053461 828,867,178.28724
= 1,545,847.3278885 56,575.80273 3,200,821,454.71363
= 1,642,595.29824 0 0
----- ----- 35,947,139,210.6859

(1,642,595.29824)−(1,255,603.416834) 386,991.88141
𝑎= = = 96,747.9703515
(5)−(1) 4

∑(𝑦−𝑦𝑐 )2 𝟑𝟓,𝟗𝟒𝟕,𝟏𝟑𝟗,𝟐𝟏𝟎.𝟔𝟖𝟓𝟗
Standard Deviation: √ =√ = 84,790.4938193969
𝑛 5
 63

Projected Values

Year a yi-1 yc
2022 96,747.9703515 1,642,595.29824 1,739,343.2685915
2023 96,747.9703515 1,739,343.2685915 1,836,091.2389430
2024 96,747.9703515 1,836,091.2389430 1,932,839.2092945
2025 96,747.9703515 1,932,839.2092945 2,029,587.1796460
2026 96,747.9703515 2,029,587.1796460 2,126,335.1499975
 64

Appendix E
Legal Documents

BIR Form No. 1901

BTRCP Form No. 16A

 65

New PhilHealth Premium Contribution Table effective December 7,

 66

2019 per PhilHealth Circular No. 2019-0009

 67

PhilHealth Member Registration Form (PMRF)

 68

Social Security Service Employer Registration Form R-1

PAG-IBIG Contribution Table for 2021

69
70
71
72
 73

CURRICULUM VITAE

I.PERSONAL DATA
Name : Dhesiree H. Fernandez
Age : 21 yrs. old
Citizenship : Filipino
Birth Date : May. 29, 2000
Religion : Roman Catholic
II.EDUCATIONAL BACKGROUND
Tertiary : Northern Philippine College
for Maritime, Science and
Technology
Lingsat, City of San Fernando,
La Union
Bachelor of Science Major In
Hospitality Management

Secondary : San Jose High School

San Jose, Sta. Cruz, Ilocos Sur

Primary : Baluarte Elementary School

Baluarte Salcedo, Ilocos Sur
III.INTEREST AND SKILLS

Cooking
Housekeeping

Principle in Life Trust the timing always

 74

CURRICULUM VITAE

I.PERSONAL DATA
Name : Sheena Mae S. Javilonar
Age : 21 yrs. old
Citizenship : Filipino
Birth Date : March 20, 2000
Religion : Roman Catholic
II.EDUCATIONAL BACKGROUND
Tertiary : Northern Philippine College
for Maritime, Science and
Technology
Lingsat, City of San Fernando,
La Union
Bachelor of Science Major In
Hospitality Management

Secondary : Tagudin National High School

Quirino, Tagudin, Ilocos Sur

Primary : Tampugo Elementary School

Tampugo Tagudin, Ilocos Sur

III.INTEREST AND SKILLS

Housekeeping
Front Desk

Principle in Life Trust the process

 75

CURRICULUM VITAE

I.PERSONAL DATA
Name : Ariel B. Maga
Age : 22 yrs. old
Citizenship : Filipino
Birth Date : December 6, 1999
Religion : Roman Catholic
II.EDUCATIONAL BACKGROUND
Tertiary : Northern Philippine College
for Maritime, Science and
Technology
Lingsat, City of San Fernando,
La Union
Bachelor of Science Major In
Hospitality Management

Secondary : Tagudin National High School

Quirino, Tagudin, Ilocos Sur

Primary : Tampugo Central School

Del Pilar Tagudin, Ilocos Sur

III.INTEREST AND SKILLS

Housekeeping
Waitering

Principle in Life Beat the old you

 76

CURRICULUM VITAE

I.PERSONAL DATA
Name : Diana Rose L. Ordoño
Age : 21 yrs. old
Citizenship : Filipino
Birth Date : Feb. 10,2000
Religion : Roman Catholic
II.EDUCATIONAL BACKGROUND
Tertiary : Northern Philippine College
for Maritime, Science and
Technology
Lingsat, City of San Fernando,
La Union
Bachelor of Science Major In
Hospitality Management

Secondary : NPCMST
Lingsat, San Fernando, La
Union

Primary : Lingsat Elementary School

Lingsat, San Fernando, La
Union

III.INTEREST AND SKILLS

Housekeeping

Principle in Life Dream as if you will live

forever.
 77

CURRICULUM VITAE

I.PERSONAL DATA
Name : Mark Lawrence P. Rivera
Age : 21 yrs. old
Citizenship : Filipino
Birth Date : Feb. 16,2000
Religion : Roman Catholic
II.EDUCATIONAL BACKGROUND
Tertiary : Northern Philippine College
for Maritime, Science and
Technology
Lingsat, City of San Fernando,
La Union
Bachelor of Science Major In
Hospitality Management

Secondary : Don Eulogio De Guzman

Memorial National High
School
Calumbaya, Bauang, La Union

Primary : Paringao Elementary School

Paringao, Bauang, La Union

III.INTEREST AND SKILLS

Housekeeping
Bartending

Principle in Life When you know better, do

better.
 78

CURRICULUM VITAE

I.PERSONAL DATA
Name : Anna Victoria C. Vargas
Age : 22 yrs. old
Citizenship : Filipino
Birth Date : Feb. 7 ,2000
Religion : Seventh Day Adventist
II.EDUCATIONAL BACKGROUND
Tertiary : Northern Philippine College
for Maritime, Science and
Technology
Lingsat, City of San Fernando,
La Union
Bachelor of Science Major In
Hospitality Management

Secondary : Union Christian College

Widdoes St. San Fernando, La
Union

Primary : Duplas Elementary School

III.INTEREST AND SKILLS

Housekeeping
Cooking

Principle in Life Everything is always created twice. First in the mind, second
is in reality
 79

Mango Ampalaya Polvoron

Packaging Per piece/per pack Questionnaire Sample

80