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In partial fulfillment of the requirements for

UGRD-EN6262 Business Plan Preparation

Submitted by:
Glayka Dela cruz

John Llyod Pardilla

Marjorie Remegio

Engrid Angel Valenton

Submitted to:
Mr. Matt Christian Austria

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Table of Contents
MARKETING ASPECTS..................................................................................................................................3
A. Marketing Environment...................................................................................................................3
i. Target Market..............................................................................................................................3
ii. Demand.......................................................................................................................................3
iii. Survey Results and Analysis.........................................................................................................4
iv. Supply........................................................................................................................................12
B. Competitors...................................................................................................................................12
C. Industry..........................................................................................................................................12
D. Business Model..............................................................................................................................13
E. Marketing and Sales Strategies......................................................................................................14
i. Promotion/Advertising..............................................................................................................14
ii. Distribution Channel..................................................................................................................15
iii. Pricing........................................................................................................................................16
iv. Terms of Payment......................................................................................................................16
v. Marketing Budget......................................................................................................................16
vi. SWOT ANALYSIS.........................................................................................................................17
MANAGEMENT AND PERSONNEL..............................................................................................................18
A. Organizational Chart......................................................................................................................18
B. Personnel Qualifications................................................................................................................19
C. Personnel Schedules......................................................................................................................28
D. Labor Code.....................................................................................................................................32
E. Salary and Benefits........................................................................................................................35
F. Hiring Procedures..........................................................................................................................36
TECHNICAL ASPECTS..................................................................................................................................38
A. Location.........................................................................................................................................38
B. Floor Plan and Layout....................................................................................................................39
C. Permits and License.......................................................................................................................41
D. Products (Service/s).......................................................................................................................42
E. Production and Operation Planning..............................................................................................49
F. Packaging.......................................................................................................................................50

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 MARKETING ASPECTS
The entrepreneurs named the business “Pollo Marinato” which derived from the
Italian word which means “Marinated Chicken” in English. This kind of business belongs
to manufacturing industry. Manufacturing of chicken frozen product will partially wide in
years goes by. The entrepreneurs choose this kind business for the parents, students
and employees who needs a viand (ulam) in affordable price, and it has a unique flavor
to choose. Many people want a frozen product so the entrepreneurs want to catch the
attention of every customers. In additional, if the manufacturing of chicken product
become so famous the distribution will go directly through different hypermarkets,
supermarkets, public markets/store and many more.

i. Marketing Environment
ii. Target Market

The target market of Pollo Marinato are the parents, students and employees who is
residents living around Sta. Maria Bulacan. The survey results show that 40 % of the
respondents are the ages 21 – 30 and 28 % of the respondents are Parents which are
the preferred target market of the Pollo Marinato. In additionally, Pollo Marinto will
targeting the public markets who are selling frozen food products. Pollo Marinato are
able of having distribution in some Hypermarkets, Supermarkets, Convenience Store
and some other store who is willing to become a seller of Pollo Marinato. The target
market does not limit strictly their age. Teenagers, young adults and adults who have
average allowance or salary for their viand (ulam) would may buy the chicken product.
However, the health concerned for elderly and for people who has allergic in chicken
are observe.

iii. Demand

Food is the one thing that person needs in order to survive, and many people like
to have their own viand (ulam) in order to save money. That’s why Pollo Marinato
decided to sell chicken product and put something new on the chicken and that are the

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flavoring. That is why Pollo Marinato choose this type of industry because food is one of
the main things that individual needs.

iv. Survey Results and Analysis

The proponents conducted an online survey and the 100 respondents
comes from Santa Maria Bulacan but in different Barangays.

Where do you live? Frequenc Percentage

y
Brgy. Caysio 25 25 %
Brgy. Caypombo 25 25 %
Brgy. San Gabriel 25 25 %
Población 25 25 %
Table 1: Location of the Respondents

The table 1 shows that majority of the respondents comes from Sta. Maria
Bulacan but in different Barangays. 25% in Barangay Caysio, 25% in Barangay
Caypombo, 25% in Barangay San Gabriel and lastly 25% in Poblacion out of 100%
respondents.

25% 25% Brgy. Caysio

Brgy. Caypombo
Brgy. San Gabriel

25% 25% Población

Table 2: Age of the Respondents

Age Frequency Percentage

15 – 20 18 18 %
21 – 30 40 40 %
31 – 40 18 18 %
41 – 50 13 13 %

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 51 - 65 6 6%
Question left blank 5 5%

The table shows that 40 % of the respondents are the ages 21 – 30 which are
the preferred target market of the business.

15 - 20
6%5% 18% 21 - 30
13% 31 - 40
41- 50
51 - 65
18%
40% unknown

Table 3: Gender of the Respondents

Gender Frequency Percentage

Female 52 52 %
Male 42 42 %
Question left blank 6 6%

The table shows that 52% of the respondents are female and 42% are the male.
Question left blank are 6% out of 100 respondents.

Type of Status Frequency Percentage

Parent 28
6% 28 %
Student 27 27 %
Famale
Parent/Employee 25 52% Male25 %
42%
Employee 20 20 %left Blank
Question

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 Table 4: Type of Status of the Respondents

The table shows that 28% of the respondents are Parents which are the
preferred target market of the business, 27% are Students, 25% are Parent/Employee
and 20% are just Employee out of 100 respondents

20%
28% Parent
Student
Parent/Employee
25% Employee
27%

Table 5: Respondents’ Budget Preferences

How much do you spend on viand (ulam) per meal every day? Frequenc Percentage
y
Above 40php 59 59 %
35php – 40php 25 25 %
25php – 30php 15 15 %
10php – 20php 1 1%

The table shows that 59% of the respondents spend above 40php for their viand
(ulam) per meal every day. 25% respondents for 35php – 40php, 15% respondents for
25php – 30php and 1% respondent for 10php – 20php out of 100 %.

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 15% 1% Above 40php
35php – 40php
25php – 30php
25% 59% 10php – 20php

Table 6: Respondents’ Preferences

Do you eat chicken? Frequency Percentage

Yes 98 98 %
No 2 2%

The table shows that 98% of the respondents are eating chicken and 2% are
do not like to eat chicken because they are allergic in chicken.

2%

Yes No

98%

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 Table 7: Respondents’ Chicken Product Preferences

If yes, do you buy the chicken in Marinated or Raw? Frequency Percentage

Marinated/Raw 65 65 %
Raw 25 25 %
Marinated 10 10 %

The table 7 shows that 65% of the respondents likes to buy a chicken in
Marinated and Raw. Then the 25% of the respondents only likes to buy a chicken in
Raw and 10% of the respondents only like to buy a chicken in Marinated.

10% Marinated/Raw
Raw
25% Marinated

65%

Table 8: Preferences for Marinated Chicken

If marinated chicken, what flavor do you prefer? Frequency Percentage

Classic Sweet 17 8%
Sweet and Spicy 46 21 %
Cheese 17 8%
Barbecue 45 20 %
Classic Buffalo 19 9%
Spicy Buffalo 30 14 %

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 Butter Garlic 25 11 %
Honey Soy 19 9%

The table 8 shows that 21% of the respondents likes the Sweet and Spicy and
has the most prefer marinated flavor, 20% for the Barbecue, 14% for the Spicy Buffalo,
9% for the Classic Buffalo same percentage with Honey Soy and 8% for the Classic
Sweet and same with the Cheese out of 100%. The main flavor of marinated chicken is
the Sweet and Spicy and Barbecue flavor.

Classic Sweet
9% 8% Sweet and Spicy
11% Cheese
21%
Barbecue
14% Classic Buffalo
8%
Spicy Buffalo
9%
21% Butter Garlic
Honey Soy

Table 9: Preferences for Raw Chicken

If raw chicken, what parts of the chicken do you prefer? Frequency Percentage
Thigh/Leg 66 22 %
Wings 49 16 %
Breast 58 20 %
Drumstick 53 18 %
Neck/Head 10 3%
Feet 6 2%
Breast fillet/Fillet 56 19 %

The table 9 shows that 22% of the respondents likes the Thigh/Leg part and has
the most prefer for Raw chicken parts. 16% for the Wings chicken part, 20% for the
Breast part, 18% for the Drumstick part, 19% for the Breast Fillet, 3% for the
Neck/Head, 2% for the Feet part out of 100 respondents.

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 Thigh/Leg
19% 22% Wings
3% 2% Breast
Drumstick
16% Neck/Head
18%
Feet
19% Breast fillet/Fillet

Table 10: Respondents’ Preferences

How frequent do you buy chicken? Frequenc Percentage

y
Once a week 14 14 %
Twice a week 49 49 %
Three times a week 25 25 %
Every day 12 12 %

The table 10 shows that 49% of the respondents buying chicken twice a week,
25% buying chicken three times a week, 14% In once a week and 12% are buying
chicken every day out of 100 respondents.

12% 14% Once a week

Twice a week
25% Three times a week
Every day

49%

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 Table 11: Respondents’ Budget Preferences

How much do you spend on buying chicken? Frequenc Percentage

y
300 35 35 %
200 31 31 %
Above 500 28 28 %
400 12 12 %

The table 11 shows that 35% of the respondents are spending ₱ 300.00 in
buying chicken, 31% are spending ₱ 200.00, 25% are spending above ₱ 500.00 and
12% are spending ₱ 400.00 out of 100 respondents.

11%
300
33% 200
26% Above 500
400

29%

Table 11: Respondents’ Preferences

Do you eat chicken? Frequency Percentage

Yes 95 95%
No 2 2%
Maybe 3 3%

The table 11 shows that 95% of the respondents likes to try the Pollo Marinato
chicken product. 2% are do not want to try and 3% are unwilling to try our product out of
100% respondents.

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 3%

2%

Yes
No
Maybe

95%

v. Supply

The whole undressed chicken will be purchased from a Poultry Industry hear in
Sta. Maria. A well-known and reliable manufacturer to have minimal impact on the
environment through trucking cost and to maintain product freshness. product will be
purchased as whole minimal and butchered in the store.

vi. Competitors
MAGNOLIA
(Direct Competitors)

vii. Industry
Pollo Marinato Manufacturer Industry will continue to be one of the strongest
businesses. Pollo Marinato will offer a high-quality marinated chicken product with
affordable price as long as the customers have a desire for chicken product. A growing
economy will be beneficial to Pollo Marinato. The expectation is for the decrease in
overall unemployment rate and an improvement in trust among the buyers/customers. It
will be expected that these changes will increase industry demand. Furthermore, at 5%
yearly growth in purchases by the customers is predicted. In additional, as customer
preferences change, Pollo Marinato factory has been planning to continue to give
additional product according to customer demand. Future revenue growth will likely be
heavily influenced by product innovation.

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viii. Business Model
Key Partners

 Raw Chicken Suppliers

 Investors

Key Activities

 Upgrading and producing marinated chicken

 Licensing its brand and products and investing in other business

Key Resources

 Manufacturing and production facilities and marketing and advertising resources

 Distribution and logistics networks and intellectual property and equipment

Channels

 Supermarkets, convenience stores and public market

Customer Segments

 Individual/ direct consumer (Those who purchased the company’s products for
personal use.)
 Retail and food service partners (Those who sell Pollo Marinato products to
consumers
 Revenue Streams
 Sales of Pollo Marinato to individual / direct consumers
 Licensing fees from Raw Chicken Suppliers

Cost Structure

 Raw chicken, Manufacturing, Production

 Workers Salary Distribution and Logistics
 Marketing and Advertising

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Value Propositions

 Pollo Marinato offers a variety flavors of marinated chicken to give new taste
sensation to the customers
 Provides a popular and recognizable brand that can drive sales and traffic to their
location
 Customer Relationship
 Customer Support and Social Media
 Promotions and Loyalty programs

ix. Marketing and Sales Strategies

The type of chicken product of Pollo Marinato are different to another chicken.
The products have original taste that made by the business proponents. This type may
not quite catch a lot of attention. However, it may claim a new space in the mind of the
customers. The chicken product is somehow an upgrade of an existing products. The
business proponents choose the location in where the business shall be established
and it will be located at JP Rizal Street Sta. Maria Bulacan. It will see on the left side of
SMAX Shopping Mall. In this location, there are many establishment, schools and
residents in this area. Many transportations are passing by in this area so that is why
the customers may catch the attention to buy or avail the marinated chicken product.
Moreover, parents, students and employees love to buy a frozen food product for their
viand in their school and office. There are many residential areas near the preferred
location so people can have access to marinated chicken product.

i. Promotion/Advertising

Pollo Marinato shall use the internet, print media and social media to promote
Pollo Marinato. People nowadays always browsing on the internet and it is great for large
number of audiences to promote the product. Social media platforms are the best way to
promote using advertisement. The business proponents will be creating advertisement
and commercial video to promote the Pollo Marinato. Print media and audio media as

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 tarpaulin, flyers, newspapers, radio and television are also a perfect way to give
knowledge and where about of facts about the chicken product.

Price per
Need in Promotion Piece/s Total Price
piece
1. Flyers/Brochure/leaflets
₱ 10.00 500 pcs ₱ 5,000.00
(21.59cm – 35.56cm)
2. Banner Tarpaulin
₱ 150.00 50pcs ₱ 7,500.00
(L: 4ft W: 6ft)
3. Video Advertising
₱ 5,000.00 1 video ₱ 5,000.00
(3 – 5 minutes)

ii. Distribution Channel

1. SUPPLIER 3.WHOLESALER 5.CUSTOMER
(Harvest (
Corporation)

2.MANUFACTURER 4.RETAILER

(Pollo Marinato) (Temporary Market)

1. The whole undressed chicken will get from the supplier which located at
Barangay Caysio Sta. Maria Bulacan.
2. After getting the whole undressed chicken, the manufacturer accepts the
supplies and this where the marinated product will produce.
3. After the finish product, the distribution to wholesalers will happen.
Wholesalers serve as sellers, purchasing items from manufacturers and then
reselling them to customers at a premium. Size and customer are the main
choices between these business concepts.
4. The most typical distribution direction for popular brands is retail, which uses
small retailers to market products. Customers' first point of contact and
intermediates include supermarkets, major supermarkets, convenience
stores, and department stores.
5. Customers will purchase or buy the products. customers are the cause of
having a high revenue in the business.

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iii. Pricing
iv. Terms of Payment

Pollo Marinato terms of payment will one-time payment and installment basis.
We are accepting cash and cheque.

v. Marketing Budget

The profit of the Pollo Marinato should be 10 – 15% like ₱ 5,000.00 - ₱ 10,000.00
for advertising expenses like flyers, tarpaulin and video advertising. This advertising
purposes will do once a year.

STRENGTHS
 Pollo Marinato has a unique flavor to choose and its productive foods makes the
business know to the target market especially those who are selling frozen foods like
Public Markets, Hypermarkets, Supermarkets and etc.
 Reasonable price of the product pushes the target market which are the employee,
parents and students with average allowance/salary to buy the chicken product.
 Wide range of chicken products that can engage the customers into a challenge in
which they are encouraged to buy the product.
 The product that will use has a good quality and fresh to serve.
WEAKNESSES
 there are a number of competitors around the chosen location that makes the
business hard to acquire customers.
 There are many famous food products are sold in public markets, hypermarkets,
supermarkets etc.
 There are many frozen products that has a smaller price that the customers can
afford to buy.

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OPPORTUNITIES
 Pollo Marinato can potentially increase the rate of growth due to a large number of
people passes on the area every day. Additionally, foods are the common needs of
every human being.
 If the Pollo Marinato become more popular most especially in other country, the
chicken product will have a chance to distribute in different country.
 By the distribution, a great chance to open another factory in different places.
THREATS
 Small scale competitors are present around the area.
 Using the promotion strategies of the competitors
 Rapid production of the products can be affected due to the small machineries used.

vi. SWOT Analysis

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 MANAGEMENT AND PERSONNEL
A. Organizational Chart

GENERAL MANAGER

Financial Manager Human Resources

Sales Department Production & Supply
Department (Engrid Angel (Marjorie
(Glayka Dela Cruz)
(John Llyod Pardilla) Valenton) Remegio)

Quality Control Equipment MFG Purchaser Planning

Department Department Department
Department Department

Production Packaging Warehouse

Department Department Department

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ii. Personnel Qualifications
General manager

The person is responsible for defending and interpreting the policies

establishment by top management. To perform these duties properly requires a
working knowledge of all phases of marinated chicken factory.

Job Specification
 The general manager has a potential to handle people
 The knowledge to impact to his/her subordinates
 The authority to supervise the operation
 The power to control
 Plan and organize the business
 Responsible to defending and interpreting the policies of top management

Requirements

 Degree in business management or a master’s in business administration.

 Good knowledge of different business functions.
 At least 5years experience in General Manager.
 Strong leadership qualities.
 Excellent communication skills.
 Highly organized.
 Strong work ethic.
 Good interpersonal skills.
 Meticulous attention to detail.
 Computer literate.
 Proactive nature.

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Production and Supply Manager

The person is responsible to maintain inventory updates and logistics

tracking. They assess operational effectiveness and address problems. To
guarantee that all activities (such as shipping and delivery) adhere to the highest
standards of quality and safety, they also work closely with vendors and
suppliers. The production manager is a professional who oversees the
production process and coordinates all activities to ensure enough resources on
hand. They can plan workers' schedules, estimate costs and prepare budgets to
ensure workflow meets required deadlines.
Job Specification
 Communicate with other managers to establish goals and determine
requirements
 Create budgets and cost estimates
 Workflow should be planned to adhere to requirements and timeframes.
 Keep an eye on manufacturing to fix problems.
 Monitoring and assessing the performance of the production team (workers,
quality inspectors, etc.)
 Calculate the required resources' availability (labor force, raw materials, etc.).
 Approve maintenance projects, equipment purchases, etc.
 Make sure the product satisfies quality standards.
 Enforce safety and health measures
 Inform senior management

Requirements

 Excellent knowledge of supply chain processes

 Working experience of relevant software (e.g. SAP MM)
 Strong communication skills
 Excellent organizational and project management skills
 Attention to detail

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  Creative problem-solving

Financial Manager

The person is responsible for varied daily orders, counting inventory and
ensuring orders are shitakes such as restocking shelves, accepting incoming orders,
processing and packaged in a timely manner. responsible for coordinating all
administrative activities related to an organization's personnel. Perform data analysis
and advise senior managers on profit-maximizing ideas. Financial managers are
responsible for the financial health of an organization. They create financial reports,
direct investment activities, and develop plans for the long-term financial goals of their
organization.

Job Specification

 Creating financial accounts, predictions, and reporting on business operations.

 Making sure all monetary legal criteria are met.
 Creating methods for financial reporting.
 Examining financial information and corporate procedures to find ways to keep
costs at a minimum or to cut them.
 Market trends analysis to find company chances and increase earnings.
 Supporting financial decisions made by management.
 Preserving knowledge about the most recent financial system.

Requirements

 Bachelor's degree in Finance or Accounting; CPA a plus

 5-8 years of experience in accounting and/or financial analysis
 Ability to synthesize large quantities of complex data into actionable
information
 Ability to work and effectively communicate with senior-level business partners
 Excellent business judgment, analytical, and decision-making skills
 Knowledge of financial reporting and data mining tools such as SQL, Access,
etc.

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  Strong demonstrated use of Excel, Word, and PowerPoint

Human Resources Manager

This person is responsible for handling all personnel-related administrative tasks

inside an organization. Their responsibilities include creating recruitment tactics, putting
in place procedures for handling employee benefits, payroll, and behavior, and orienting
new hires.

Job Specification

 Ability to handle conversation.

 Know how to communicate with different people.
 Intends to hire and select employees and employee relation.
 Responsible for administrating federal, state and local employment laws.
 Responsible for informing/advertising qualities needed for a certain job.
 Responsible in screening, interviewing, selecting, orienting, training and
evaluating employees.

Requirements

 Proven experience as HR officer, administrator or other HR position

 Knowledge of HR functions (pay & benefits, recruitment, training &
development etc.)
 Understanding of labor laws and disciplinary procedures
 Proficient in MS Office; knowledge of HRMS is a plus
 Outstanding organizational and time-management abilities
 Excellent communication and interpersonal skills
 Problem-solving and decision-making aptitude
 Strong ethics and reliability

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Sales Manager

Usually includes building and leading a team of salespeople to help drive

revenue. Sales managers must motivate their teams to generate leads, build client
relationships, set targets to hit or exceed revenue forecasts, and ultimately meet
customer needs.

Job specification

 Create and carry out a comprehensive sales plan that increases the
company's global reach and our customer base.
 Meet new clients and establish enduring connections by attending to their
requirements.
 Recruit salespeople, establish goals for them, give them coaching, and keep
track of their progress.
 Determine where the team's expertise is lacking and create a plan to address
it.
 Holding daily check-ins with the sales staff to establish goals and track
progress can help to ensure that the company's quotas are met.
 Control the year-end and month-end closing procedures.

Requirements

 Bachelor's degree in Business, Marketing, Communications, or related field.

 5 years of experience in sales.
 Strong oral and written communication skills.
 Proven ability to lead a team to meet quotas.
 Excellent leadership skills.
 Experience setting sales goals.

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Purchasing Manager

Responsibilities include evaluating vendors, negotiating contracts and preparing

reports (e.g. on orders and costs.) For this role, you should have good knowledge of
market research, along with solid analytical skills to make sure you're identifying the
most profitable offers.

Job Specification

 researching products and finding new dealers and sources.

 locating resources, purchasing products and services, and bargaining for the
best or most affordable contracts and arrangements.
 inspecting the inventory and, if necessary, ordering new supplies and goods.
 Doing market research to stay current on new trends and commercial
prospects.
 checking the inventory and reporting any faulty or inconsistent items right
away.
 updating and keeping up with any orders, payments, and merchandise that
has been received.
 coordinating with the delivery crew and keeping track of any delays or
rescheduled orders.
 participating in product launches and industry networking.
 creating trustworthy connections with customers, suppliers, and partners.
 ensuring that every inventory is properly packaged and delivered on time to
the intended location.

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Requirements

 Bachelor’s degree in business, logistics, or a related field may be required.

 Previous experience in a similar position.
 Proficiency in the relevant management software programs.
 Superb written and verbal communication and negotiation skills.
 Great organizational and planning skills.
 ability to identify market trends & make decisions in a high-stress environment.
 The ability to follow client specifications.
 Excellent networking and time management skills.

Planning manager

Employees in this job direct the work of Planning Analysts and other subordinate
staff. The work requires knowledge of the policies, procedures, and regulations of
professional departmental planning programs, and supervisory techniques, personnel
policies, and procedures.

Job Specification

 Examining project ideas and plans to make that they adhere to industry norms
and specifications
 Organizing and overseeing the work of other project managers within the
company or directly supervising younger project managers
 Keeping an eye on costs, deadlines, and other important performance
indicators to make sure that projects are going as intended
 Coordinating several projects at once and ensuring that each one is completed
on schedule and within budget
 Directing and prioritizing the activities of other team members to make that
projects are finished on schedule and on budget
 Creating a project's scope statement, which should include key deliverables,
milestones, and team members

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  Estimating the time and expense required to accomplish each step of the
project
 Coordinating meetings with clients to go over project requirements and
specifics and to address client questions
 Developing and putting into practice project-related techniques that the team
members may adhere to

Requirements

 Bachelor's degree in Business Administration, Management, or related field.

 Proven experience in planning and strategy.
 Excellent knowledge of data analysis and forecasting methods.
 Strong understanding of business principles and practices.
 Proficient in project management software.

Production Staff

Responsible for varied daily tasks such as restocking shelves, accepting

incoming orders, processing and packing orders, counting inventory and ensuring
orders are shipped in a timely manner

Requirements

 High school diploma or equivalent.

 Three or more years of experience in a warehouse role managing hourly
employees.
 Proficiency with warehouse procedures and policies.
 Excellent problem-solving skills and leadership qualities

Packing Staff

responsible for cleaning packaging materials, loading items into containers, and
weighing and labeling the items appropriately. They also perform final checks for
defective items, ensure all working items make it to the loading area or inventory, and
keep detailed records of materials and shipments.

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 Requirements

 Proven work experience as a Packager, Packer, or a similar role in the

Logistics department.
 Complete knowledge of the industry standards and safety regulations.
 Familiarity with various packaging materials and hand tools.
 Good time management and organizational skills.
 Having an excellent eye for detail.

Equipment Manager

Responsible for keeps track of the equipment inventory, distribution, and storage.
offers suggestions for new equipment purchasing. works in collaboration with other
qualified management professionals to create and carry out a budget. does further
relevant tasks as require.

Requirements

 Bachelor's degree in a related field.

 3+ years of experience in equipment management.
 Knowledge of equipment maintenance and repair.
 Strong organizational and time-management skills.
 Able to lift heavy objects.
 Excellent communication and interpersonal skills.
 Attention to detail

Quality Control Department

Responsible for inspecting the organization's incoming raw materials for quality
as well as its finished goods that are ready for shipment. Before sending goods to
clients, they make sure that created goods adhere to the organization's strict quality
standards. The duties of the quality control inspector include performing tests,
interpreting measurements, and keeping an eye on the production stage. They work in a
variety of industries, including food, electronics, cars, and textiles. To lessen the

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likelihood of failure, they sort out the products that don't satisfy quality standards and
improve the production process.

Requirements

 Bachelor's degree in a related field preferred

 Proven experience as a quality control inspector in the same industry preferred
 Proficient in computer word processing and Microsoft Office applications
 Strong regard for quality assurance according to company standards
 Good knowledge about industry products and processes
 Basic mathematical arithmetic
 Excellent oral and communication skills
 Excellent presentation and reporting skills
 Good team player who can work efficiently with minimal supervision

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 iii. Personnel Schedules
DAY SHIFT FOR TEAM A
(1st week – 2nd week)

Time Monday Tuesday Wednesday Thursday Friday Saturday

7:30am – 7:30am – 7:30am – 7:30am – 7:30am – 7:30am –
8:30am 8:30am 8:30am 8:30am 8:30am 8:30am
8:30am – 8:30am – 8:30am – 8:30am – 8:30am – 8:30am –
9:30am 9:30am 9:30am 9:30am 9:30am 9:30am
9:30am – BREAK BREAK BREAK BREAK BREAK BREAK
10:00am TIME TIME TIME TIME TIME TIME
10:00am – 10:00am – 10:00am – 10:00am – 10:00am – 10:00am –
11:00am 11:00am 11:00am 11:00am 11:00am 11:00am
11:00am – 11:00am – 11:00am – 11:00am – 11:00am – 11:00am –
12:00pm 12:00pm 12:00pm 12:00pm 12:00pm 12:00pm
12:00pm – LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH
1:00pm TIME TIME TIME TIME TIME TIME
1:00pm – 1:00pm – 1:00pm – 1:00pm – 1:00pm – 1:00pm –
2:00pm 2:00pm 2:00pm 2:00pm 2:00pm 2:00pm
3:00pm – BREAK BREAK BREAK BREAK BREAK BREAK
3:30pm TIME TIME TIME TIME TIME TIME
3:30pm – 3:30pm – 3:30pm – 3:30pm – 3:30pm – 3:30pm –
4:30pm 4:30pm 4:30pm 4:30pm 4:30pm 4:30pm
4:30pm – 4:30pm – 4:30pm – 4:30pm – 4:30pm – 4:30pm –
5:30pm 5:30pm 5:30pm 5:30pm 5:30pm 5:30pm
5:30pm TIME OUT TIME OUT TIME OUT TIME OUT TIME OUT TIME OUT

30 | P a g e
 NIGHT SHIFT FOR TEAM B
(1st week – 2nd week)

Time Monday Tuesday Wednesday Thursday Friday Saturday

7:30pm – 7:30pm – 7:30pm – 7:30pm – 7:30pm – 7:30pm –
8:30pm 8:30pm 8:30pm 8:30pm 8:30pm 8:30pm
8:30pm – 8:30pm – 8:30pm – 8:30pm – 8:30pm – 8:30pm –
9:30pm 9:30pm 9:30pm 9:30pm 9:30pm 9:30pm
9:30pm – BREAK BREAK BREAK BREAK BREAK BREAK
10:00pm TIME TIME TIME TIME TIME TIME
10:00pm– 10:00pm– 10:00pm– 10:00pm– 10:00pm– 10:00pm–
11:00pm 11:00pm 11:00pm 11:00pm 11:00pm 11:00pm
11:00pm – 11:00pm – 11:00pm – 11:00pm – 11:00pm – 11:00pm –
12:00am 12:00am 12:00am 12:00am 12:00am 12:00am
MIDNIGHT MIDNIGHT MIDNIGHT MIDNIGHT MIDNIGHT MIDNIGHT
12:00am –
LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH
1:00am
TIME TIME TIME TIME TIME TIME
1:00am – 1:00am – 1:00am – 1:00am – 1:00am – 1:00am –
2:00am 2:00am 2:00am 2:00am 2:00am 2:00am
3:00am – BREAK BREAK BREAK BREAK BREAK BREAK
3:30am TIME TIME TIME TIME TIME TIME
3:30am – 3:30am – 3:30am – 3:30am – 3:30am – 3:30am –
4:30am 4:30am 4:30am 4:30am 4:30am 4:30am
3:30am – 3:30am – 3:30am – 3:30am – 3:30am – 3:30am –
4:30am 4:30am 4:30am 4:30am 4:30am 4:30am
5:30am TIME OUT TIME OUT TIME OUT TIME OUT TIME OUT TIME OUT

31 | P a g e
 DAY SHIFT FOR TEAM B
(3rd week – 4th week)

Time Monday Tuesday Wednesday Thursday Friday Saturday

7:30am – 7:30am – 7:30am – 7:30am – 7:30am – 7:30am –
8:30am 8:30am 8:30am 8:30am 8:30am 8:30am
8:30am – 8:30am – 8:30am – 8:30am – 8:30am – 8:30am –
9:30am 9:30am 9:30am 9:30am 9:30am 9:30am
9:30am – BREAK BREAK BREAK BREAK BREAK BREAK
10:00am TIME TIME TIME TIME TIME TIME
10:00am – 10:00am – 10:00am – 10:00am – 10:00am – 10:00am –
11:00am 11:00am 11:00am 11:00am 11:00am 11:00am
11:00am – 11:00am – 11:00am – 11:00am – 11:00am – 11:00am –
12:00pm 12:00pm 12:00pm 12:00pm 12:00pm 12:00pm
12:00pm – LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH
1:00pm TIME TIME TIME TIME TIME TIME
1:00pm – 1:00pm – 1:00pm – 1:00pm – 1:00pm – 1:00pm –
2:00pm 2:00pm 2:00pm 2:00pm 2:00pm 2:00pm
3:00pm – BREAK BREAK BREAK BREAK BREAK BREAK
3:30pm TIME TIME TIME TIME TIME TIME
3:30pm – 3:30pm – 3:30pm – 3:30pm – 3:30pm – 3:30pm –
4:30pm 4:30pm 4:30pm 4:30pm 4:30pm 4:30pm
4:30pm – 4:30pm – 4:30pm – 4:30pm – 4:30pm – 4:30pm –
5:30pm 5:30pm 5:30pm 5:30pm 5:30pm 5:30pm
5:30pm TIME OUT TIME OUT TIME OUT TIME OUT TIME OUT TIME OUT

32 | P a g e
 NIGHT SHIFT FOR TEAM A
(3rd week – 4th week)

Time Monday Tuesday Wednesday Thursday Friday Saturday

7:30pm – 7:30pm – 7:30pm – 7:30pm – 7:30pm – 7:30pm –
8:30pm 8:30pm 8:30pm 8:30pm 8:30pm 8:30pm
8:30pm – 8:30pm – 8:30pm – 8:30pm – 8:30pm – 8:30pm –
9:30pm 9:30pm 9:30pm 9:30pm 9:30pm 9:30pm
9:30pm – BREAK BREAK BREAK BREAK BREAK BREAK
10:00pm TIME TIME TIME TIME TIME TIME
10:00pm– 10:00pm– 10:00pm– 10:00pm– 10:00pm– 10:00pm–
11:00pm 11:00pm 11:00pm 11:00pm 11:00pm 11:00pm
11:00pm – 11:00pm – 11:00pm – 11:00pm – 11:00pm – 11:00pm –
12:00am 12:00am 12:00am 12:00am 12:00am 12:00am
MIDNIGHT MIDNIGHT MIDNIGHT MIDNIGHT MIDNIGHT MIDNIGHT
12:00am –
LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH
1:00am
TIME TIME TIME TIME TIME TIME
1:00am – 1:00am – 1:00am – 1:00am – 1:00am – 1:00am –
2:00am 2:00am 2:00am 2:00am 2:00am 2:00am
3:00am – BREAK BREAK BREAK BREAK BREAK BREAK
3:30am TIME TIME TIME TIME TIME TIME
3:30am – 3:30am – 3:30am – 3:30am – 3:30am – 3:30am –
4:30am 4:30am 4:30am 4:30am 4:30am 4:30am
3:30am – 3:30am – 3:30am – 3:30am – 3:30am – 3:30am –
4:30am 4:30am 4:30am 4:30am 4:30am 4:30am
5:30am TIME OUT TIME OUT TIME OUT TIME OUT TIME OUT TIME OUT

33 | P a g e
 iv. Labor Code
Selected Lists of Books and Rules from the Labor code of the Philippines on Personal
Benefits.

Normal Hours of Work

The workday for an employee cannot go longer than ten (10) hours, not including
the usual one-hour lunch break. However, work done for fewer than ten hours is not
against the law in the Philippines,
Workdays will consist of:
 Any period of time an employee is obligated to report for work or be at a certain
location;
 The entire period that a worker is able to labor;
 Brief breaks from work throughout working hours.

Meal Periods

Every company to provide employees with at least sixty (60) minutes of time off
for regular meals. In the case of day shifts, this break often occurs at noon (12:00).

Meal times may take less than sixty (60) minutes, but never less than twenty (20)
minutes. The decreased meal period must be paid in full for this.

According to the rule of law:

 Where the work is non-manual work in nature or does not involve

strenuous physical exertion;
 where the business is typically open for at least sixteen (16) hours every
day;
 When there is an emergency need to repair machinery, equipment, or
installations in order to avoid the substantial loss that the employer might
otherwise sustain; and
 when doing the work is required to pause product loss (The Philippine
Labor Code's Section 7, Rule III, IRR)

34 | P a g e
 Rest or coffee breaks of five (5) to twenty (20) minutes are also included in the
definition of compensable working time. (The Philippine Labor Code's Section 7, Rule
III, IRR)

13TH Month Pay

Every year employees are entitled to a 13 th month pay which equivalent to 1/12
of your basic salary. This is released not later than December 24. If the employee resign
or the services or service are terminated within the year, employees entitled to a
prorated 13th month pay.

Overtime work

Work may be done for more than twelve (12) hours a day as long as the
employee is compensated for the extra time, which entails receiving at least 15% more
than his regular pay. On a holiday or rest day, work that lasts longer than twelve hours
must be compensated at a rate that is equal to the first eight hours' rate plus at least
20% of that.

Undertime Not Offset by Overtime

Article 88 of the Labor Code enunciates that overtime work performed on

another day cannot make up for undertime work performed on a business day. The
hourly rate of overtime is higher than the hours missed when an employee works fewer
than eight hours, hence the law discourages the offset.

The manager is still compelled to pay the additional wages necessary for the
overtime work performed even if the employee is given permission to take a day off
within a regular work week.

Right to Weekly Rest Day

Each worker is required to give each of his workers a rest period of at least
twenty-four (24) hours after every six (6) consecutive days of regular work.

The employer is responsible for setting and adhering to the collective bargaining
agreement's rules and regulations as well as any other guidelines the Secretary of
Labor and Employment may offer. However, if an employee's preference for their

35 | P a g e
weekly rest day is based on religious considerations, the employer must accept that
preference.

Right to holiday pay

During normal holidays, every employee is entitled to receive their regular day
wage, with the exception of retail and service enterprises that routinely employ fewer
than ten people.

An employee may be required to work on a holiday by the employer, but only if

they are compensated at double their regular rate; and

The term "holiday" has the following definitions in this article: New Year's Day,
Maundy Thursday, Good Friday, the ninth, first, twelfth, and thirty-first of November; the
twenty-fifth and thirty-first of December; and the day set aside by law for holding a
general election.

Right to service incentive leave

Every employee who has worked for the company for at least a year is entitled to
a five-day, paid service incentive leave per year.

This provision does not apply to those who are already receiving the benefit
described here, to those who are taking paid vacation days lasting at least five days, to
those who work in businesses that regularly employ fewer than ten people, or to
businesses that the Philippine Secretary of Labor and Employment has exempted from
providing this benefit after evaluating their viability or financial standing.

Any grant of benefits beyond those described in this clause shall not be the
subject of arbitration proceedings, legal proceedings, or administrative proceedings.

Mandatory Compensation for Rest Day, Sunday, or Holiday Work

Article 93 of the Labor Code stipulates that:

 An employee must receive at least thirty percent (30%) of their usual

income in additional compensation if they are forced or allowed to work on

36 | P a g e
 their planned rest day. Only when Sunday is their designated rest day will
they be eligible for this extra pay for labor done on that day.
 Employees must get an additional payment for work done on Sundays and
holidays that is at least thirty percent (30%) of their usual wage when the
nature of their work prevents them from having regular workdays and
regular rest days that can be scheduled.
 Any work completed on a special holiday must be compensated with at
least 30% more than the employee's regular salary. Employees are
entitled to at least fifty percent (50%) of their usual income in supplemental
compensation when such holiday labor falls on their scheduled rest day.
 When a greater premium pay rate than that required by the Labor Code is
specified in a collective bargaining agreement or other related employment
contract, the employer is required to honor that higher rate.\

Annual Medical Examination

The employees must to take their Annual Medical Examination for them to be
done at their respective accredited clinic. This is to comply with DOLE regulations and
also to make sure that health and safety concerns of employees are addressed
effectively.

v. Salary and Benefits

Salary

Pollo Marinato employees are paid twice a month. There are two pay periods in
each month. The first day is form 1st – 15th, salary will release at 10th day of the month
and will be cut-off by 15th day of the month. The second pay period is from 16 th until last
month, salary will release in 24 th of the month and will be cut-off by 30 th / 31st of the
month. Because we need sufficient time to prepare, process and distribute the payroll,
employees will receive four calendar days after the pay period end. Advance and loans
against future pay are not allowed. Of the staff is unable to claim the salary on
prescribed day, employees may claim it from the financial manager with in a week of the

37 | P a g e
 payroll check. If the employees need to get their salary from the head office the staff
should present claim form and should bring their I.D and DTR.

Per Hour Daily Weekly Monthly

₱ 45.00 ₱ 450.00 ₱ 2,700.00 ₱ 12,150.00
Less: SSS (₱ 202.50)
PAG-IBIG (₱ 75.00)
PhilHealth (₱ 100.05)
TOTAL: ₱ 11, 722.45

Per Hour Night Weekly Monthly

₱ 50.00 ₱ 500.00 ₱ 3,000.00 ₱ 13,500.00
Less: SSS (₱ 202.50)
PAG-IBIG (₱ 75.00)
PhilHealth (₱ 100.05)
TOTAL: ₱ 12,972.45

Benefits

Social Security System (SSS), PAG-IBIG and PhilHealth contribution is required

to include both employer and employees’ share every month.

Benefits 15th day of the month 30th day of the month

SSS ₱ 202.50
PAG-IBIG ₱ 75.00
PhilHealth ₱ 100.05

vi. Hiring Procedures

HIRING POLICY

Objective

Pollo Marinato believes that hiring qualified individuals to fill positions

contributes to the overall success of the company. Each employee is hired to make

38 | P a g e
significant contribution to Pollo Marinato. In hiring the most qualified candidates for
positions, the following process should be followed.

HIRING PROCESS AND PROCEDURES

Personnel Requisitions

Personnel requisitions must be completed to fill Pollo Marinato positions.

Requisitions must be initiated by the department supervisor manager, approved by
the division vice president and then forwarded to the human resource (HR)
department.

Personnel Requisitions should indicate the following:

• Position Title

• Position hours/shifts

• Exempt or non-exempt status of the position.

• Reason for the opening

• Essential Job functions and qualifications for a current job description may be
attached (any special recruitment advertising instructions.)

39 | P a g e
 TECHNICAL ASPECTS
A. Location
The business proponents choose the location, where the business shall be
established and it will be located on the left side of SMAX Shopping Center. In this
location, there are many schools, residents and public market are near in this area. The
land is so wide to establish the Chicken Pollo Marinato. In additional, many
transportations are crossing in this area that will easily catch the attention of every
customer to try the chicken product and passersby can be the potential customers.

ii. Floor Plan and Layout

Pollo Marinato will have a large chicken
logo on the top of the factory, eye-pleasing
colors the captivates the eye of the target
market. When you enter the Pollo Marinato
Factory, first you will see trucks outside the
main production product for delivering or
distributing the products to the customers
and to our target markets. Office, security

40 | P a g e
guards and clinic are placing on the left side. The Canteen and Parking area for
employees are placing on the right side.

When you entering the main manufacturing product of Pollo Marinato, the Cutting
Area of the chicken are placing at the center. Marinating production are placing one the
left side and Packaging Area is on the right side. There are Fire Exit on the both side of
the area. The comfort room of male is in the left side and female comfort room is on the
right side. Lastly, the Stock room (chilling room) of finish product is placing on the left
side and the Storage room where the ingredients for marinating is placing on the right
side of the area.

41 | P a g e
42 | P a g e
iii. Permits and License
A legal document that offers proof of compliance with certain city or state laws
regulating structural appearances and safety as well as the sale of products.

 Operating licenses
 Sanitary Permit
 Health permits
 Tax registrations
 Barangay clearance
 DTI Business Name (BN) Registration Certificate
 SEC Certificate of Registration
 Mayor’s Business Permit
 BIR Certificate of Registration
 Bureau of Food and Drugs (BFAD)
 Pag-IBIG Employer’s Registration
 SSS Employer’s Registration
 PhilHealth Employer’s Registration

43 | P a g e
iv. Products (Service/s)
Pollo Marinato will provide the Primary Products:

Classic Sweet

Sweet and Spicy

Cheese

44 | P a g e
 Barbecue

Classic Buffalo

Spicy Buffalo

Butter Garlic

45 | P a g e
 Honey Soy

Pollo Marinato will provide the Secondary Products:

Chicken Thigh Parts

Chicken Leg Parts

Wings Parts

Drumstick Parts

46 | P a g e
 Whole Breast Chicken Parts

Breast Fillet chicken parts

Feet chicken Parts

Head/neck chicken Parts

Production Process

Whole dressed chicken will be purchased from a well-known and reliable

manufacturer to have minimal impact on the environment through trucking cost and to
maintain product freshness. product will be purchased as whole minimal and butchered
in the store.

Machineries and Equipment

(Operating areas)

 Cutting chicken machine

 Automatic Marinated Machine
 Chicken Crates

47 | P a g e
 (Personal protector equipment, PPE)

 Lab gown
 Apron
 Hair net
 Boots (Bota)
 Gloves

(Office/ clinic equipment)

 First aid
 Bed clinic
 Table

Cutting chicken
₱ 10,590.00
machine

Automatic
Marinated ₱ 11,000.00

Machine

48 | P a g e
Chicken Crates ₱ 450.00

Lab gown ₱ 630.00

Apron ₱ 85.00

49 | P a g e
 Hair Net ₱ 5.00

Boots (bota) ₱ 350.00

First Aid ₱ 350.00

50 | P a g e
Bed clinic ₱ 5,500.00

Table ₱ 250.00

Gloves ₱ 70.00

51 | P a g e
v. Production and Operation Planning

i. Product Procedure

Step 1: Purchasing chicken at Harvest Corporation Barangay Caysio Sta. Maria

Bulacan.

Step 2: Receiving of chicken.

Step 3: Production preparation of chicken.

Step 4: Cutting the chicken by its part and put it on the crates.

Step 5: Then deliver/carrying the crates with its parts to Marinated Area.

Step 6: Marinate the chicken by its part and by its flavor.

Step 7: After marinated the chicken, put the finish product inside the Freezer
Room.

Step 8: Get some finish marinated chicken and pack the chicken by its part and
by its flavor.

Step 9: Prepare for distribution. The staff must separate the finish product by its
part and flavor

Step 10: Ready to distribute to supermarkets, convenience store and direct

consumers.

ii. Operation Planning

52 | P a g e
iii. Packaging
The business proponents choose the Zip and Lock for packaging designed with
the logo of the Pollo Marinato. The proponents choose this kind of packaging because it
easy to carry because it has the handle of it. Additionally, the marinated chicken will be
packaged tightly. The sauce of its flavor will be packaged separately.

53 | P a g e