Chapter IV

TECHNICAL ASPECT
Capital Expenditures, Materials Requirements and Estimated Costs

Machineries & Description Function Quantity Unit TOTAL

Equipments Price
1. Measuring Cups - It is a kitchen - To
utensil used measure
primary to the exact 5 120 600
measure one amount of
volume of ingredients
liquids/bulls that is
solid cooking needed.
ingredients such
as vinegar and
water/sugar.
2. Grating machine - It is a kitchen - To grate
tool which has a foods into
rough surface a small 2 1,490 2,980
that you use for pieces.
cutting food
into very small
pieces.

3. Peeler - Useful when - A tool

removing skin design to
on carrots and remove 5 240 1,200
papaya. A just the
peeler differs peel of
from a knife in fruit or
that the blade vegetable.
has a slot cut
into it, which is
sharpened on
the inside edge,
while the other
side prevents
the blade from
cutting too far
into the
vegetable.
 4. Knives - Used for - To slice
peeling, cutting, the
and trimming vegetables 8 99 792
small items of into small
food that you pieces.
hold in the hand
(such as
trimming small
carrots)

5. Teaspoon - It is an item of - Used to

cutlery, a measure
measuring certain 5 223 1,115
instrument, of amount of
approximately food
5ml or a unit of ingredient
measurement of both liquid
volume. and dry
when
cooking.

6. Mixing Bowl - It is a half- - Use on

spherical open- mixing all
top container ingredients 8 153 1,224
used primarily together in.
either to knead ,
stir , whip or
whisk raw
ingredients for
some dish.
7. Strainer - A kitchen - Used to
device that is separate
most used to solids from 8 220 1,760
strain liquids liquid.
away from other
ingredients but
also to
occasionally sift
fine ingredient
away from
larger
ingredients.
 8. Jars - Used for - Used for
storing and storing
preserving items food. It can 50 269 13,450
as diverse as be also
jam, pickled, used for
others pickles leftover,
and many mixing
others. dressings,
storing dry
goods,
food
preparation
and
fermenting.

9. Pot - Usually round - Used for

and deep and boiling
having handle water and 10 380 3,800
or handles and vegetables
often a lid, used that will be
for cooking, use.
serving and
other.

10. Freezer - A refrigerator - Used to

compartment, preserve
cabinet, or room certain 1 24,150 24,150
held at or below ingredients
32°F (0°C) used .
especially for
preserving and
storing food.

11. Gas stove - It is a - Used to

cooker/stove cook food.
which uses It can be 2 1,560 3,120
syngas, natural operated
gas. by
electricity,
butane or
gas.
 12. Gas - It is a type of - Used to
fuel consisting operate
of hydrocarbon stove. 2 600 1,200
gases in liquid
form.

13. Ladle - A deep- - A kitchen

bowled long- utensil
handled spoon used to 8 150 1,200
used especially serve foods
for dripping up such as
and conveying soup, stew,
liquids. sauces and
gravies.

14. Chopping - It is a durable -A

board board on which protective
to place material tool for 6 210 1,260
for cutting. cutting. It
commonly
used to cut
meats and
vegetables.

Total
₱ 57,851.00
 Furnitures And Fixtures
Machineries Description Function Quantity Unit TOTAL
and Price
Equipments
1. Office Table
- It is a piece of - It uses to 1 ₱2,785 ₱2,785.
furniture with a organize
flat table style the things
work surface that can be
used in a school used by the
office, home or Manager.
like domestic
activities.
2. Printing
Calculator - It is a device - It uses to 1 ₱5,900 ₱5,900
that performs compute
arithmetic the product
operation on from the
number. counter.

3. Log Book
- A book in - It records 1 ₱300 ₱300
which someone the
records details important
and events events in
relating to the
something. manageme
nt,
operation.
4. Ledger - A separate - It holds
page in a ledger account 1 ₱146 ₱146
that records information
increases and that is
decreases. needed to
prepare
financial
statements
and
includes
accounts
for assets,
liabilities,
owners'
equity.
5. CCTV Camera
- Distributed but - It is
are monitored, incorporate 3 ₱9,945 ₱29,835
 primarily for d into
survillance and policing,
security cameras. with the
downtown
areas of
cities in
some
countries
wired with
cameras.
6. Air Conditioner
- Cooling - It uses to 2 ₱14,89 ₱29,798
solutions provide cool the 9
maximum building or
comport and store.
cooling.
7. Refrigerated
Open Display - The lower - It keeps
Merchandiser temperature the food or
lowers the the product
reproduction rate cold.
of bacteria, so
the refrigerator
reduces the rate
of spoilage.

8. Cash Drawer
- Cash register - It keeps 1 ₱2,000 ₱2,000
that has separate the money
compartments of organize
coins and bills of and easy to
different put and get
demonation as well for
the change
of a
customer.
9. Swivel Chair
- A center point - 1 ₱960 ₱960
to face in a
different
direction without
moving the legs.
 10. Shelf -It is raised
- A wall or off the
forming part of a ground and 1 ₱ 3,334 ₱ 3,334
piece of furniture usually
that provides a anchored/s
surface for the upported
storage or on its
display product. shorter
length
sides by
brackets.

11. Wall Clock Watches

- A device for and other 2 ₱400 ₱400
measuring and timepieces
showing the time that can be
of day. carried on
one's
person are
often
distinguish
ed
from clocks
.

12. Stand Fan

- It is a powered - A fan is a 1 ₱1,294 ₱1,294
machine used to powered
create flow machine
within a fluid, used to
typically a gas create flow
such as air. within a
A fan consists of fluid,
a rotating typically a
arrangement of gas such as
vanes or blades air.
which act on the
air.
13. Exhaust Fan
- This - The 1 ₱648 ₱648.08
exhaust system primary pu
commonly rpose for
venting into a having
building's attic, an exhaust
designed to fan is to
circulate air in a remove the
home or moisture
building. out of the
bathroom.
 14. Tissue with
holder - It is an item 1 ₱238 ₱238.00
that holds a roll
of toilet ... This
provides enough
friction to allow
the user to tear
off a piece
of tissue.
15. Artificial Plant
- These are - They can 1 ₱254 ₱254.00
synthetic flowers also store
that come in sugars and
groups. Some carbohydra
designed feature tes that the
multiple flower plant uses
heads, either to carry out
similar or other
different types, functions.
attached to a
single stem.
16. Fluorescent
Light Bulb - It is a low- - To light 5 ₱1,315 ₱3,945.
pressure up the store
mercury-vapor and be look
gas-discharge presentable
lamp that uses .
fluorescence to
produce
visible light.
17. Ballpen
- It is also known - It uses to 2 ₱ 10.00 ₱ 10.00
as a biro or ball take notes
pen, is a pen that or any
dispenses ink information
(usually in paste and details
form) over a when
metal ball at its needed.
point, i.e. over a
"ball point".
Total ₱ 96,339.08
 Office Supplies
Materials Unit Price per Assumed Price Annually
Unit Volume
Annually
1. Folder

Pieces ₱ 3.00 5 ₱ 15.00

2. Brown
Envelope
Pieces ₱ 2.00 5 ₱ 10.00

3. Sharpener

Piece ₱ 600.00 1 ₱ 600.00

4. Tape Dispenser

Pieces ₱ 85.00 2 ₱ 170.00

5. Scotch Tape

Pieces ₱ 7.00 5 ₱ 35.00

6. Ballpen

Pieces ₱ 10.00 3 ₱ 30.00

7. Pencil
Pieces ₱ 5.00 3 ₱ 15.00

8. Stapler
Pieces ₱ 35.00 2 ₱ 70.00

9. Staple Wire

2 box ₱ 11.00 2 ₱ 22.00

10. Computer

Set ₱16,999 1 ₱16,999

11. Printer

Pieces ₱6,199 1 ₱6,199

12. Ink
 Set ₱1,099 1 ₱1,099

Total 25,264

Proper Uniform
Materials Description Function Quantity Unit TOTAL
Price
1. Apron - A protective or - Wear to
decorative protect
garment worn clothes and 10 180 1,800
over the front of for
one’s clothes hygienic
and tied at the reasons.
back.

2. Hairnet - A piece of fine - Worn

mesh fabric for over long
confining the hair to hold 10 20 200
hair. it in place.
It is also
used to
avoid hair
contaminati
on and
bacteria.
3. T-shirt - A short-sleeved - Needs to
casual top, be durable
generally made enough to 7 150 1,050
of cotton having move while
a shape of a T cooking.
when spread out
flat.

4. Slacks - Semi-formal - To look

trousers that are neat and
less formal than more 7 250 1,750
those part of a presentable
suit but suitable .
for wearing in
 most offices.

Total
₱4,800.00
Cleaning Materials
Materials Description Function Quantity Unit TOTAL
Price
1. Broom - It is a cleaning - It used to
tool consisting clean dirt 2 350.00 700.00
of usually stiff from the
fibers (often floor.
made of
materials such as
plastic, hair, or
`
corn husks)

2. Dustpan - It is the small - A flat

version of which handheld 2 180.00 360.00
is also known as receptacle
“half brush and into which
shovel”, is a dust and
cleaning utensil. waste can
be swept
from the
floor.

3. Mop - It is a mass or - It is used

bundle of coarse to soak up 2 399.00 798.00
strings or yarn, liquid, for
etc. Or piece of cleaning
cloth, sponge, or floors and
other absorbent other
material, surfaces, to
attached to a mop dust,
pole or stick. or for other
cleaning
purposes.
 4. Potholder - It is a piece of - It offers
textile. protection 4 90.00 360.00
for only on
hand at a
time. To
lift a pan
with two
hot handles
using both
hands, two
pot-holders
are needed.

5. Rag - A piece of old - Use to

cloth, especially wipes wet 4 120.00 480.00
one torn from a or stains.
larger piece,
used typically
for cleaning
things.
6. Floor Mat -A mat is a piece - Use to
of fabric remove 6 99.00 594.00
material that dirt.
generally is
placed on a floor
or other flat
surface.

7. Trash can - It is a waste - use to

container for place all of 4 288.00 1,152.00
temporarily your food
storing waste, scraps in it
and usually for weekly
made out of collection.
metal or plastic.

8. Garbage Bag - These are a - It is an

convenient and alternative 3 229 687.00
sanitary way of segregation
handling of waste
garbage, and are
widely used.

9. Spray Bottle - It is a bottle - Use to

that can squirt, wet rugs to 3 147.25 441.75
spray or mist easily
fluids. remove
stain.
 10. Sponge - It is a tool or - Typically
cleaning aid used for 2 249 498.00
made of soft, cleaning
porous material. impervious
material.

11. Dish Washing - It is the process - Its

Liquid of cleaning provides 2 168.00 336.00
cooking utensils, the
dishes, cutlery mechanical
and other items action
to prevent necessary
foodbone illness. to
distribute
and direct
the
detergent
solution
and rinse
water over,
under and
around the
dishes to
loosen and
remove
soil.

TOTAL ₱6,406.75

Recruitment and Selection Program

Applying for a position in the company is not easy. Applicants who can value the

importance of time and devote dedication to his job can have potential contract from

the company. One thing that will make us stand out from the competition is our
people. The company will conduct a strict and rigorous procedure. For the recruitment

and selection process. Macharitos will be using the following:

Notification: For the recruitment process, the recruiters will be posting job vacancies

on the internet and other social media so that the interested applicant will be notified

that the company is hiring employees in Baliwag, Bulacan. The purpose of this is to

attract the right candidate for the open position.

Reviewing: After receiving the resumes of the interested applicants, the recruiters will

be reviewing the applicant's background, skills, abilities, and accomplishments. This

will be served as a quick advertisement of who they are. Moreover, it will help the

recruiters to choose the possible candidates and eliminate the other applicants.

Screening: The selection process will start when the recruiters begin to choose from

those selected candidates through a phone interview to screen on their experience,

qualifications, and salary expectations pertaining to the job vacancies. This will also

help the employer determine the best candidates for;

Interview: The most important step in the process is the one on one interview where

the employer will measure the applicant's communication, behavioral, and managerial

skills. If they passed the interview, the second step is taking the written examinations

to assess the applicant’s personality, logical thinking, and simple arithmetic skills.

Medical: If they passed the written and oral examinations, the next process is the

medical examination. Applicants are required to undergo laboratory exams and

indicate their medical history for the record. Since the company is engaged in the

food industry, it is important that the potential employees are healthy and free from

any contagious diseases.

Hiring: And for the last process, after receiving the job offer, applicants need to
submit all the mandatory requirements for hiring such as NBI and Police Clearance,

SSS / Philhealth / TIN registrations, and city/municipal working permit.

Production area and Store Location

The production area is in Barangay Tangos in the Municipality of Baliuag

Bulacan. The business will create more jobs opportunities to the localities of the

province. And the store would be near in the Duran Farm Agribusiness and Training

Center Association, Inc located in San Ildefonso, Bulacan where the primary source

of the raw materials will come from. The business planners will use the store itself

and will display enough supplies of the products for the costumers. There will be

some free tasting since the product is new on the market. The free tasting will last for

a month to promote and attract potential buyers of the Atsara product.

Floor Plan
 Perspective View

This is the planned layout of the whole store. This is where the product will be

manufactured, display and sell. The store would be color sky blue as it lifts the

ambiance of the store.

 This is the sample photo of the office where we can conduct private business

transactions.

This is the sample photo of the stockroom where the finished product will be

stored.
k
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Production Area

The entrepreneur maximizes the whole space as a production and the store itself

by partitioning the whole area for office, storage, production and selling area. It has a

stockroom for raw materials that will be needed for the production. Another portion of

the space allocated for the storage of the finished products. And a small office room

where the management or the whole team can utilize for meetings and office

operations.

Operation

Schedule

Figure - Production Schedule

Macharitos will operate in three-production process per week. Monday would be

the preparation of ingredients which includes the cleaning of the product and getting

the products from our supplier. Tuesday to Friday would be the manufacture of the

products. And the whole week would be the selling of the finished product to our

store. The store would be open Monday to Sunday from 8:00 o’clock in the morning

until 6:00 o’clock in the afternoon. The company will produced 200 pieces of Atsara

jar per week.

Step-by-Step Production Procedure

1. Clean the papaya, red bell pepper and carrots by washing it with water

2. Dry the papaya and carrots then grate using cheese grater

3. Put the shredded papaya in a bowl, add the necessary ingredients. Let sit for an

hour or so, and then squeeze the papaya and discard the juice.

4. Bring red vinegar cane, sugar and salt to the boil in a saucepan.

5. When the mixture reaches the boil, stir with a whisk until sugar and salt are

dissolved.

6. Remove from heat and set aside to cool

7. Put everything in a large bowl, pour the vinegar mixture on top and combine

well.

8. Refrigerate, covered, and let store or stock for two days

Waste disposal is significant in the food industry and must observe with proper

hygiene. Every day, the company will make sure that the garbage will be collected at

around 5 PM. Inside the warehouse; there should be four bins so that the trash

separated to 2 biodegradables (green) and 2 non-biodegradables (yellow).

Operation Flow

Recipes

Pickled Papaya Recipe

Ingredients:
3 lbs shredded green papaya
1 medium carrot thinly sliced
1 small red bell pepper
¾ cups raisins
1 head garlic sliced
4 thumbs ginger julienne
 2 cups red vinegar cane
1 1/3 cups granulated white sugar
1 teaspoon salt
½ teaspoon ground black pepper
5 cups water
4 tablespoons salt

Procedures:

1. Toss the grated papaya with ¼ cup of salt together in a large bowl; allow to sit

for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Place the

papaya in the middle of a large piece of cheesecloth and squeeze to drain as

much liquid from the papaya as possible.

2. Combine the papaya, carrot, red bell pepper, ginger, green chili peppers, and

raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry

jars with lids.

3. Stir the vinegar, water, sugar and 1 teaspoon salt together in a small saucepan;

bring to a boil for 5 minutes. Pour the vinegar mixture into the jars, making

sure the vegetables are completely submerged in liquid. Allow the vegetables

to marinate in the liquid at least 1 day before using. Store in refrigerator

between uses.

Pickled Apple Recipe

Ingredients:

2 medium crisp apples, cut into slices

1 cup cider vinegar

1 cup water
 ½ cup brown sugar

2 cinnamon sticks

½ tsp salt

¼ tsp ground ginger

Procedures:

1. Fill a 1 litre mason jar with apple slices.

2. Combine cider vinegar with water, sugar, cinnamon, salt and ginger in a

medium saucepan over high. Stir until sugar dissolves and mixture is hot.

Pour over apple slices, close lid and refrigerate overnight. Keeps well for up

to two weeks.

Pickled Ampalaya Recipe

Ingredients

1 piece large size bitter gourd (ampalaya) thinly sliced

1 tablespoon of salt mixed in a large bowl of water

1 medium size carrots cut into strips

1 medium size red pepper (yellow or green is okey) cut into strips

1 medium head of garlic thinly sliced

1 tablespoon of salt

1 cup white vinegar

½ cup sugar
 Juice of match box sized ginger

Procedures:

1. Get green ampalaya. The darker the bitter. Get light colored for less bitterness,

wash then cut both ends. Slice to four or more parts. Scrape off the seeds and

pulp carefully using a sleek sharp knife. Slice again, about 5mm thick.

2. Weigh. Place in a large food container. Add two tablespoon salt per 200 grams

ampalaya slices. Close the container. Tumble gently several times and let

stand for about one hour.

3. Open the container, drain off extracted liquid. Rinse several times to remove

excess salt crystals.

4. Arrange neatly the slices in glass jar. Add 10% brine solution. Ferment for

three weeks at room temperature.

5. Drain the brine solution. Rinse in several changes of ice cold water to remove

saltiness. Add pickling solution – 30 percent sugar and 10 percent vinegar plus

spices of choice.

Pickled Carrots Recipe

Ingredients:

½ cup sugar

½ teaspoon salt

½ cup distilled white vinegar

3 large carrots julienned on a mandoline or shredded

Procedures:

1. In a large bowl, stir the sugar and salt into the vinegar until completely

dissolved. Add the julienned carrots and cover tightly with plastic wrap. Let

the carrots marinate for at least 30minutes at room temperature or refrigerate

overnight.

1. in the middle of a large piece of cheesecloth and squeeze to drain as much as

liquid from the papaya as possible.

2. Combine the papaya, carrot, red bell pepper, ginger, green chile peppers, and

raisins together in a clean large bowl; mix. Transfer the mixture to clean, dry jars with

lids.

3. Stir the red vinegar cane, water, sugar and 1 teaspoon salt together in a small

saucepan; bring to a boil for 5 minutes. Pour the red vinegar cane mixture into the

jars, making sure the vegetables are completely submerged in liquid. Allow the

vegetables to marinate in the liquid at least 1 day before using. Store in refrigerator

between uses.