Chapter I

A. Name of the Business:

THE NONG NONG the name of the proposed business plan; it’s originated from our
friendship. To make our friendship stronger we made this business. THE NONG NONG
SNACK is where you will be feeling comfortable and you will be feeling at home.

B. Objective

 To capture a small market share in Sta.Teresita

 To get back 100% of the invested capital

 To improve our products, strategies and operation every year

 To improve the quality and competitiveness of the finished products

 To attain sales for this year 2022 and 2023

 To give our customers the best quality product and service.

 To expand our product through dealing to other barangays or municipality.

 To gain the highest market share in the industry

 To continuously increase our sales for the following years.

 To gain consumer confidence, loyalty and satisfaction

C. Mission

To promote THE NONG NONG SNACK product in good quality and service. We

will do our best to provide the needs and wants of our costumer’s in a great value

of our staffs will fully heartedly serve with equal honesty and love to our

costumer’s satisfaction. We will ensure that our product will be in good condition

and have good benefits to the health of our costumer.

 D. Vision

To continuously improve the quality and taste of our product to improve and progress
the costumer. We dedicate to ourselves the highest expectation to this innovation to better
serve a good healthy to our costumer. And to continue to improve ourselves for our
costumers.

E. Location of the Business

The proponents are planning to locate the business at Centro East, Sta teresita
Cagayan. They will be setting up the facilities owned by one of the owners. The said business
will be located at the Sta Teresita National High School.

F. Brief Description of the Project

I. History of the Business

Bread is a stable food prepared from dough of flour and water, usually by baking, and
hotdog is made of the combinations of sausage made from pork, Beaf, chicken, turkey or
combinations there and a bun.

Though there is no specific evidence related to the origin or bread roll, but it is believed that
‘bap’ a kind of large and soft bread roll dates back to 16th century. It is also said that England
is the place where bread rolls were eaten from the times when the bread came into being

Therefore, the proponents had decided to put up healthy snacks or foods in Sta,Teresita
National High School to promote healthy eating habits provide healthy and good quality
foods for our valued customer.

The NONG NONG,s Snacks will be focusing on producing products that consist healthy food
as a main ingredient. The propose products are bread roll with cheese

2. Nature of the Business

The NONG NONG’s Snacks will be a manufacturing and service activity. We will
produce good choice of products at affordable price. It focuses on how we can satisfy the
needs of the customers and exchange or deliver our products to a canteen. The main
competency is to create snacks with good taste and quality of course we accept of every
product we sold.
G. Type of Business Organization

We decided to form partnership business because it can bring great financial

capability to the business and we can combine our skills and knowledge. It is also easier to
organize and less expensive in order to create a meaningful outcome for the business.

I. Organization Chart

MANAGER

STAFF KITCHEN

CASHIER COOK

SELLER CLEANERS

The business will be headed by the manager highest authority in the production and operation
of the business.

Manage must be proficient in all stations. He\she is in charge of many things like food cost,
menu design, financial, planning, and costumer services is also responsible for fixing the
price, signing new business deals, and giving direction for the business

To sustain honesty and obtain continuous income the manager will be assisted by the stuff
and the kitchen workers. The stuff will be responsible in many ways just like assisting the
costumer and supporting the work of marketing manager and executive on project directed
and maximizing the business profits and developing sales strategies.

The kitchen workers are the one who responsible or preparing the ingredients and the cook
are the one who responsible on cooking the product that will be served by the seller.

The cleaners are the one who maintain the cleanliness of the kitchen or the work place. The
cashier is responsible on keeping the money.
OFFICER OF THE BUSINESS AND THEIR QUALIFICATIONS

Manager
JOB REQUIRMENTS

 Must have-excellent organizational skills given the scope of management.

 Must also have leadership qualities as they have to management the restaurant staff
and perform other leadership task.
 Must maintain good health and physical condition must also have the stamina needed
for this position.
 Have good communication as they need to carry on interaction being at the position
 Have a management and interpersonal skills.
 Must be organized in nature

QUALIFICATIONS

 Possess a degree in business related field

 Age from 25-40
 Male or female within experience in managerial
Activities.

CASHIER and SELLER

QUALIFICATIONS

 Possess a degree in accountancy

 Age from 25-40
 Male or female with an experience in doing accounting and auditing activities.

CLEANERS and STAFF

QUALIFICATIONS

 Proven working experience as a cleaner

 Ability to handle heavy equipment and machinery
 Knowledge of cleaning chemically and supplies
 Familiarity with material safety data sheets
 Who believes in personal hygiene and also takes good care of the tableware from
breakage.
 With good physical strength and stamina to perform hard job.
 Willing to work full time.
 Must be willing to work in any shift allocate.
 Male, and 25-30 years old, single or married
  At least high school graduate can understand follow oral and written directions.
 1 year experience in janitorial and custodial works.
 Can work independently without super vision.
 Can work long hours physical fit

KITCHEN WORKERS (COOK) AND (PACKAGER)

QUALIFICATIONS

 At least high school graduate

 Must understand the importance of presenting the dish in a right way.
 Must have good communication skills so that he can communicate with the costumers
in a proper way.
 Should have pleasing personality.
 Should be organized and should have manners to greet the costumers.
 Must have good knowledge about the food items and drinks and especially the ones
which are available in the restaurant.

CHAPTER II
MARKETING SEGMENTATION
THE NONG NONG’s SNACK segmentation, targeting and positioning is one of the
integral components of its marketing strategy. Segmentation involves dividing population
into groups according to certain characteristics, where areas targeting implies choosing
specific groups identified as a result of segmentation to sell products. Positioning refers to
the selection of the marketing mix the most suitable for the target customer segment.

Important aspects of the target customer segment as presented below serve as the
main guiding principle for THE NONG NONG’s SNACK marketing management to deal
with Product, Place, Price, Promotion, Process, People Physical evidence elements of the
marketing mix.

GEOGRAPHIC SEGMENTATION

Region
 The NONG NONG’s Snack is targeting to operate its business in Philippines particularly
in Cagayan where the people in Cagayan love to eat bread partner with a coffee and the
hotdog they love to eat for breakfast.

City or Municipality

The NONG NONG’s Snack targets particularly the municipality of Sta. Teresita

Density

The business will serve its product in the province where the people love to eat bread
partner with a coffee and the hotdog they love to eat for breakfast.

Demographic Segmentation

Age

The NONG NONG’s Snack targets its products in any age except children below 2 years
old specially to the teenagers who has an allergy for our ingredients.

Gender

The NONG NONG’s Snacks will serve with honesty and integrity for both Men and
Women.

Income

Targeted income level tends to be low, middle, upper level because our products will be
sold in affordable prices only.

Occupation

The business is targeting the students and professionals. We will assure that most of our
costumer will buy our products for its affordable price.

Education

A targeted educational attainment tends to studying and under graduate.

BEHAVIORAL SEGMENTATION

Degree of Loyalty

The business is for the hard core loyal and switcher costumers.

Health Benefits

THE NONG NONG’s SNACKS tends to provide health benefits, cost benefits, and time
efficiency for the costumers
User Status
THE NONG NONG’s SNACKS tends to produce healthy food products because our
main ingredients are pure vegetables.
PSYCHOGRAPHIC SEGMENT

Social Class

The business is targeting the lower, working, and middle class. In our business, no
one will left behind. We value everybody’s sake.

Lifestyle

THE NONG NONG’s SNACKS is for the consumers with healthy eating habits and
even for malnourish which can help them to gain a healthy kind of living.

ECONOMIC STATUS

The proposed project will be a great help to reduce unemployment rate in the

municipality of Sta. Teresita. The proponents will hire workers which receive

compensation in exchange for their good work in every 15 days or half a month. In

addition, the government will also be benefited by acquiring business permit and licenses,

paying taxes and other fees which will be paid by the owners of the business. Other than

that, the proposed project will help sellers and consumers to save in buying the product

from other places and they will ensure that the ingredients used are safe and efficient.

A. Market Description

The coverage areas of dispersion of the product will be the sellers of Gonzaga, Sta.

Teresita, Buguey and all the community who are residing within and outside the vicinity of

the business. The owners will also accept orders. But, definitely they will produce additional

twenty percent (20%) from its forecasted demand in the market.

 Since the product will be manufactured at Centro East, various sellers or consumers

will be the one to come in the warehouse to buy and transact business. The firm will adopt

the term Free on Board (FOB) shipping point. Ownership will be transferred upon shipment

of the product. Accordingly, the buyer will legally be responsible for freight charges and

other expenses from the point of shipment to the point of destination. Precisely, the company

will acquire a delivery vehicle in case the goods are shipped and will also be used to deliver

orders. The freight charges for delivery will be P10. 00 per kilometre.

A. Demand Situation

Table 1. Demand Situation

PARTICULARS NO. OF SELLERS IN THE MARKET

Sta. Teresita 0
Gonzaga 0

This table presents the demand situation which pertains to the number of sellers in the

market which shows evidently that currently based on our observation there are no sellers like

our business in the two areas specifically Sta. Teresita and Gonzaga, Cagayan.

The proposed project is assumed to provide twenty percent (20%) of the target

market. Further, it will be expected to increase sellers in the target market upon

implementation of this project.

Table 2. Projected Demand

Projected
Year Demand Total

1 2 2
2 3 3
 3 4 4
4 5 5
5 6 6
B. Demand Situation

Table 1. Demand Situation

PARTICULARS NO. OF SELLERS IN THE MARKET

Sta. Teresita 0
Gonzaga 0

This table presents the demand situation which pertains to the number of sellers in the

market which shows evidently that currently based on our observation there are no sellers like

our business in the two areas specifically Sta. Teresita and Gonzaga, Cagayan.

The proposed project is assumed to provide twenty percent (20%) of the target

market. Further, it will be expected to increase sellers in the target market upon

implementation of this project.

Table 2. Projected Demand

Projected
Year Demand Total

1 2 2
2 3 3
3 4 4
4 5 5
5 6 6

As above mentioned, it was assumed that the proposed project will provide 20% of the target

market, so as a result in each year the Projected Demand will increase 20% also.
 The projected numbers of sellers for Sta. Teresita are expected to increase within every

year.

C. Competitive Position

Competitive positioning is the foundation for your entire business. It is important

to know who will be your competitors are and be focus to keep your eyes on them for you not

to find out their marketing strategies. Once you know your competitors you can be able to

find out what are your advantages to them and to find out how could make your business

weakness as your business strength. And through this you can be able to stain your business

stability.

At present, there is no existing manufacturer of Healthy Snack products in our

municipality. From the survey, the sellers from the market sell Php.10.00/pcs. Their prices

establish based on retailing the product from other places

Competition will always rise, especially everybody wants to earn from a business. You

always need to keep an eye open for potential future competitors. At some points, we cannot

avoid comparing our business to others such similarities and differences and being able to

identify your weaknesses will be an advantage and a gateway for improvement.

Marketing Program

Marketing program is about the strategies and activities that will be conducted for the

promotion of the business in the market. On how the proponents promote and advertise the

business during its first operations. The business will be opened daily, the first 10 consumers

will have a free product depending on how much they will buy. Such that 20% of their

payment will be the price of their giveaway.

Problems happen. It is how you honestly acknowledge and handle them which counts

with the people. Customers will remember you, and happily give you another chance to
delight them when you choose to correct problems with the very best you can offer, proving

you value them and their business.

Promotion and Advertising Plan

We will be using social media to post informations about our products because now a

days, most of us have our own social media accounts such us facebook. And because the

location is an open area and it is only beside the high way, it is easy to be noticed and catch

the consumer’s curiosity and attention on the business.

Packaging/Servings

The firm will be using polyethylene bags, a size of 6” x 12 “with thickness of 0.003

the product shall be put in a polyethylene plastic bag for 25 grams organic snack product in a

bag.

Projected Sales

Table 3. Projected Sales for Five (5) Years

YEAR PROJECTED EXPECTED TOTAL

DEMAND (NO. OF ANNUAL SALES

BRANCHES) IN VOLUME

1 2 8,160 8,160

2 3 12,240 12,240

3 4 16,320 16,320

4 5 20,400 20,400

5 6 24,480 24,480
 The projected sales in volume for the first year assumed that an average of 80 random

customers a week with a ratio of 1:1. Now, random customers will get 85 packs of products

in a week. Then 85 packs * 4 weeks in a month= 340 packs per month. Therefore, 340 packs

* 12= 4,080 packs annually per customers.

CHAPTER III

TECHNICAL FEASIBILITY

A. Manufacturing Process

The production of products can be done by the following procedures:

BREAD ROLL
 1\4 kilo of Hotdog
 1 pack of bread
 1 box of cheese
 1 Bread crumbs
 1 Egg
 1\4 Cup Milk

PROCEDURES

Preparation of Bread Roll

 Trim edges of each bread and with a rolling pin, flatten until very thin.
 Arrange a piece of hotdog and two cheese strips at the edge of bread facing you and
roll bread into a log to enclose filling. Press lightly on seams to completely seal or
secure with toothpicks and remove when ready to dredge in bread crumbs. Repeat
with remaining bread slices.
  In a bowl, combine eggs and milk and whisk together until well beaten
 In a shallow dish, place Panko bread crumbs
 Dip the bread roll in egg mixture and roll in bread crumbs, patting down crumbs to
fully coat. Repeat with the remaining rolls.
 Arrange bread rolls in a single layer on a baking sheet and freeze for 3 to 5 minutes.
 In a wide, thick-bottomed pan over medium heat, heat about 2 inches deep of oil.
Place prepared bread rolls seam side down and deep dry, turning as needed, until
golden and crunchy
 Remove from pan and drain on wire rack set over a sheet. Serve hot with catsup for
dipping.

B. Plant Location

Figure 1. Showing the Vicinity Map for The nong nong’s Snacks

PUYAOAN
BUILDING

JM PANCITERIA ML KWARTA PADALA

PR
BANK
CENTRO EAST, STA. TERESITA, CAGAYAN

STCS
STA. TERESITA PUBLIC MARKET
The proponents are planning to locate the business at Centro East, Sta. Teresita, Cagayan.
They will be setting up the facilities owned by one of the owners. The said business will be
located at the public market along the high way

CHAPTER IV
Financial Feasibility

This aspect shows the financial perspective of the proposed project. It contains

financial statements and the estimated cost of the materials required for production and

operation of the business. The cost will be spent to the amenities used; fixed cost, variable

cost and pre-operating expenses and other costs to be incurred. It will be used as decision

making as regards to its profitability and return of investments.

A. Material Requirements

1. Fixed Assets

Table 4

Quantity Item Unit Cost Total cost

1 Knife 50 50

1 Rolling Pin 150 150

2 Plate 100 200

1 Ladle 75 75

1 Frying Fan 250 250

1 Chopping board 150 150

1 Tong 50 50
 1 Strainer 100 100

3 Chair 200 600

1 Table 500 500

1 Gasul 650 650

2,775

Basically, this table tries to show the total initial fixed cost of the proposed project. So

as computed is P2,775

1. Variable Costs

Table 5

Quantity Item Unit Cost Total Cost

3 Bread 40 120

1 Cheese 50 50

8 Egg 7 56

1 Bread crumbs 35 35

2 Cooking Oil 20 40

.25 Hotdog 80 20

1 Tru-Mayo 75 75

396

Basically, this table tries to show the total initial fixed cost of the proposed project. So as

computed is P2,775

1. Variable Costs
Table 5

Quantity Item Unit Cost Total Cost

3 Bread 40 120

1 Cheese 50 50

8 Egg 7 56

1 Bread crumbs 35 35

2 Cooking Oil 20 40

.25 Hotdog 80 20

1 Tru-Mayo 75 75

396

Obviously this table also shows the assumed value of each variable which is to be

needed for the proposed project, with a total of P396.

B. Labor and Salary Requirement

The proposed project would have one (1) manager, three (3) staff, one (1) cashier, two (2)

seller, two (2) kitchen staff, two (2) cook, and two (2) cleaners.

*8 working hours in a day

*P35.00 per hour for the manager, P25.00 per hours for the staff and cleaners, P30.00 per

hour for the cashier, seller and cook.

*5 working days in a week, assuming that there 4 weeks of all of h

 Table 6.

Months Manager Daily Cashier, Daily Staff and Daily Salry Total
Salary Seller Salary Cleaners
and
Cook
JANUARY 1 280 5 240 7 200 57,600

FEBRUARY 1 28 5 240 7 200 57,600

MARCH 1 280 5 240 7 200 57,600

APRIL 1 280 5 240 7 200 57,600

MAY 1 280 5 240 7 200 57,600

JUNE 1 280 5 240 7 200 57,600

JULY 1 280 5 240 7 200 57,600

AUGUST 1 280 5 240 7 200 57,600

SEPTEMBER 1 280 5 240 7 200 57,600

OCTOBER 1 280 5 240 7 200 57,600

NOVEMBER 1 280 5 240 7 200 57,600

DECEMBER 1 280 5 240 7 200 57,600

TOTAL 691,20
0

As computed, P691,200.00 is the initial labor of Employees for the proposed project.

C. Establishing Price
 The firm uses the conversion cost pricing disregarding other costs. It is also

expected that the sales for the first year of operation is 4,080 packs.

Selling price is computed as follows:

Selling Price=Conversion Cost+ Mark-up Percentage

Projected Sales in Volume

DL+(SW+FO)+10%

8,160 packs

336,000+(124,800+100,000)]+10%

8160 packs

560,800+10%

8160 PACKS

=P75.60 per packs

The overall price of the two (2) products namely the bread roll and sandwich

is P75.60 per packs. So it will be divided into two to meet the affordable amount of

each product is P37.8 or P37.00 per pack only.

The proponents would then sell the product at P37.00 per pack. The 8 cents is

treated as a discount of the customer.

To make it more comprehensive, the total sales will be computed in general.

Meaning, the exact value computed (P75.60) will be used.

A. Projected Sales for Five (5) Years

B. Table 7. Projected Sales for the First Year

Months Sales in Volume Price per bag Total Sales

Packs

January 680 75.60 51,408

February 680 75.60 51,408

March 680 75.60 51,408

April 680 75.60 51,408

May 680 75.60 51,408

June 680 75.60 51,408

July 680 75.60 51,408

August 680 75.60 51,408

September 680 75.60 51,408

October 680 75.60 51,408

November 680 75.60 51,408

December 680 75.60 51,408

TOTAL 616,896

C. As computed, P616,896 is the Projected Sales for the First Year for the proposed

project.

D. Table 8. Projected Sales for the Second Year

Months Sales per Packs Total Price per Total Sales

Packs

January 1,020 75.60 77,112

 February 1,020 75.60 77,112

March 1,020 75.60 77,112

April 1,020 75.60 77,112

May 1,020 75.60 77,112

June 1,020 75.60 77,112

July 1,020 75.60 77,112

August 1,020 75.60 77,112

September 1,020 75.60 77,112

October 1,020 75.60 77,112

November 1,020 75.60 77,112

December 1,020 75.60 77,112

TOTAL 925,344

E. As computed, P925,344 is the Projected Sales for the Second Year for the proposed

project.

F. Table 9. Projected Sales for the Third Year

Months Sales per Packs Total Price per Total Sales

Packs

January 1,360 75.60 102,816

February 1,360 75.60 102,816

March 1,360 75.60 102,816

April 1,360 75.60 102,816

May 1,360 75.60 102,816

 June 1,360 75.60 102,816

July 1,360 75.60 102,816

August 1,360 75.60 102,816

September 1,360 75.60 102,816

October 1,360 75.60 102,816

November 1,360 75.60 102,816

December 1,360 75.60 102,816

TOTAL 1,233,792

G. As computed, P1,233,792 is the Projected Sales for the Second Year for the

proposed project.

H. Table 10. Projected Sales for the Fourth Year

Months Sales per Packs Total Price per Total Sales

Packs

January 1,700 75.60 128,520

February 1,700 75.60 128,520

March 1,700 75.60 128,520

April 1,700 75.60 128,520

May 1,700 75.60 128,520

June 1,700 75.60 128,520

July 1,700 75.60 128,520

August 1,700 75.60 128,520

 September 1,700 75.60 128,520

October 1,700 75.60 128,520

November 1,700 75.60 128,520

December 1,700 75.60 128,520

TOTAL 1,542,240

I. As computed, P1,542,240 is the Projected Sales for the FourthYear for the proposed

project.

J. Table 11. Projected Sales for the Fifth Year

Months Sales per Packs Total Price per Total Sales

Packs

January 2,040 75.60 154,224

February 2,040 75.60 154,224

March 2,040 75.60 154,224

April 2,040 75.60 154,224

May 2,040 75.60 154,224

June 2,040 75.60 154,224

July 2,040 75.60 154,224

August 2,040 75.60 154,224

September 2,040 75.60 154,224

October 2,040 75.60 154,224

November 2,040 75.60 154,224

December 2,040 75.60 154,224

TOTAL 1,850,688
K. As computed, P2,724,969.6 is the Projected Sales for the Fifth Year for the proposed

project.

L. E. Estimated Cost of the Pre Operating Activities

M. Table 12. Estimated Cost of the Pre Operating Activities

Activities Estimated Cost

Registration of the Project

(Includes securing business permit, registration of operating 3,500.00

form from BIR, and legality of the name of the proposed project

such as the electricity)

Food House improvement

(Include installation of the project such as the electricity) 53,000.00

TOTAL PRE-OPERATING COSTS 56,500.00

N. E. Total Project Cost

O. Table 13. Total Project Cost

Particulars Amount

Pre-Operating 56,500.00

Working Capital/Fixed Asset for First Year

Initial Materials 38,052.00

Initial Labor 691,200.00

Promotion and Advertising 5,000.00

Incremental Cost 5,000.00

TOTAL P795752.00
P. F.Fixed Asset Requirements

Q. Table 14. Fixed Asset Requirements

Item Acquisition Estimated Useful Residual Value

Cost Life

Knife 50 2 10

Rolling Pin 150 1 -

Plate 100 2 10

Ladle 75 3 -

Frying Fan 250 5 50

Chopping Board 150 1 -

Tong 50 2 -

Strainer 100 2 -

Chair 200 3 40

Table 500 5 60

Gasul 650 10 150

R. C. Schedule of Annual Depreciation

S. Table 15. Schedule of Annual Depreciation

Item Acquisition Estimated Residual Annual

Cost Useful Life Value Depreciation

Knife 50 2 10 20

Rolling Pin 150 1 - 150

Plate 100 2 10 45
 Ladle 75 3 - 25

Frying Fan 250 5 50 40

Chopping Board 150 1 - 150

Tong 50 2 - 25

Strainer 100 2 - 50

Chair 200 3 40 53.3

Table 500 5 60 88

Gasul 650 10 150 50

Total 696.3

H. Sources and Uses of Capital

The source of capital will be from the personal money of the proponents. The total

cost of the proposed project will be equally divided among the partners

A. Partnership Contribution

Table 16. Partnership Contribution

Partners Capital Interest Contributed Capital

ANGELO Capital 20% 200,000.00

JOHNPAUL Capital 20% 200,000.00

PAOLO Capital 20% 200,000.00

SAMANTHA Capital 20% 200,000.00

ALDAVE Capital 20% 200,000.00

TOTAL 100% 1,000,000.00

 B. Financial Assumptions

1. All sales are cash basis.

2. Cost of goods sold is presumed to increase by 10% annually.

3. Bad debts will not be recognized

4. Selling and administrative will be treated fixed.

5. Permit and licenses are secured yearly and is assumed to increase by 5%

yearly

6. Repair and maintenance expense is assumed to be 7,000 and is to be

recognized after 2 years of operation and it will be increased by 5% per

annually.

7. Utensils and equipment will be depreciated annually.

8. Depreciation is computed by the straight-line method, salvage value is

recognized.

9. Other operating expenses are assumed to increase by 10 %.

10. Income tax will be computed 5%

11. Profits and losses will be distributed to the partners at the end of the

accounting period.

K. Schedule of Cost of Goods Sold

Table 7. Schedule of Cost of Goods Sold

PUMPKIN HOUSE

SCHEDULE OF COST OF GOODS SOLD

ACCOUNT TITLES AMOUNT

Materials 38,052.00

Labor 691,200,00
 Other Manufacturing Overhead

Promotion & Advertising 5,000.00

Incremental Costs 5,000.00

Registration 3,500.00

Total Manufacturing Costs 795,752.00

Less Finished Goods (8,160 packs *P75.60) 616,896.00

Cost of Goods Sold 178,856.00

L. Projected Financial Statement

1. Projected Income Statement

Table 18.

Projected Income Statement

Account Titles Year 1 Year 2 Year 3 Year 4 Year 5

Sales 616,896 952,344 1,233,792 1,542,240 1,850,688

Less: Cost of 178,856 196,741.6 214,627.2 232,512.8 250,398.4

Goods Sold

Gross Profit 438,040 755,602.4 1,019,164.8 1,309,727.2 1,600,289.6

Less:          

Operating

Expenses

Pre-Operating        

Expenses 56,500.00
Permit and 3675.00 3858.75 4,051.69 4,254.27

License

Depreciation 696.3

Expense 696.3 696.3 696.3 696.3

Utilities 5,000.0 5,500.00 6,050.00 6,655.00 7,321.00

Expense 0

Repair and  

Maintenance

Expense

Selling and 124,800.

Administrativ 00

e Expense 124,800.00 124,800.00 124,800.00 124,800.00

Incremental 5,000. 5,500.00 6,050.00 6,655.00 7,321.00

Expense 00

Total 198,263.3 140,171.3 141,455.05 142,857.99 144,392.57

Operating

Expense

Income before 239,776.7 615,431.1 877,709.8 1,166,869.21 1,455,897.03

Income Tax

Less: Income 11,988.84 30,771.56 43,885.49 58,343.46 72,794.85

Tax (5%)

Net 227787.86 584,659.54 833,824.31. 1,108,525.75 1,383,102.18

Income(Loss)
 2.Projected Cash Flows

THE NONG NONG’s SNACK

Table 19.

Projected Cash Flow

Account Titles Pre- Year 1 Year 2 Year 3 Year 4 Year 5

Operatio
n

Cash Inflows:            
616,896 952,344 1,233,7 1,542,24 1,850,68
Sales  
92 0 8

Partnership Equity 800,000          

616,896 952,344 1,233,7 1,542,24 1,850,68
Total Cash Receipts 800,00
92 0 8

Less: Cash            
Disbursement

Pre-Operating 56          
,500.00
3,675.0 3,858.75 4,051.6 4,254.27
Permit and License   4,466.98
0 9

Fixed Asset 2,775          

.00
178,856 196,741. 214,627 232,512. 250,398.
Cost of Goods Serve  
6 .2 8 4

124,800
Selling and  
Administrative .00 124,800. 124,800 124,800. 124,800.
Expense
 00 .00 00 00

Utilities Expense   5,000 5,500.00 6,050.0 6,655.00 7,321.00

.00 0

Repair and       7,000.0 7,350.00 7,717.5

Maintenenance 0
Expense

Incremental Costs   5, 5, 6, 6, 7,
000.00 500.00 050.00 655.00 321.00
11,988. 30,771.5 43,885. 58,343.4 72,794.8
Income Tax  
84 6 49 6 5

Total Cash 59,275 329,319 347171. 407,464 440,570. 474817.

Disbursement 85 .29 53 68

Net Cash Inflows 740,725 287,577 605,172. 826,327 1,101,66 1,375,87

15 .71 9.47 0.32

Add:Beginning   740,725 1,028,30 1,633,4 2,459,80 3,561,47

Balance 2 74.15 1.86 1.33

Cash Capital 740,725 1,028,3 1,633,47 2,459,8 3,561,47 4,937,34

Balance Ending 02 4.15 01.86 1.33 1.65

Table 20. Projected Balance Sheet

Account Titles Pre- Year1 Year2 Year3 Year Year5

Operati 4

on

ASSET            
Cash 740,725 1,028,30 1,633, 2,459,8 3,561, 4,937,341.6
2 474.15 01.86 471.3 5
3
Pre-Operating 56,50          

0.00

Fixed Asset 2,775.00 2,078.7 1382.4 686.1 -10.2 -706.5

Total Assets 800,00 1,028,30 1,633, 2,459,8 3,561, 4,937,341.6

2 474.15 01.86 471.3 5
3
LIABILITIES AND            

OWNER'S EQUITY

ANGELO Capital 200,000 100,000 128,53 204,18 30747 445,183.91

7.75 4.269 5.232 6

JOHN PAUL Capital 200,000 100,000 128,53 204,18 30747 445,183.91

7.75 4.269 5.232 6

PAOLO Capital 200,000 100,000 128,53 204,18 30747 445,183.91

7.75 4.269 5.232 6

SAMANTHA Capital 200,000 100,000 128,53 204,18 30747 445,183.91

7.75 4.269 5.232 6

ALDAVE Capital 200,000 100,000 128,53 204,18 30747 445,183.91

7.75 4.269 5.232 6

THE NONG NONG’s SNACK