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KRUSTY HUT Snackhouse
“Your route to a good mood”

Cel. No. 09204993121
Pilar,Bolinao, Pangasinan
CHAPTER I
PROJECT SUMMARY
A. Name of the Enterprise
We, the proponents, named our proposed business “KRUSTY HUT
SNACKHOUSE” to catch the attention of the customers and to provide an effective and
efficient service and manufacturing for everyone which emphasizes the enjoyment of
customers while eating.
B. Location
“KRUSTY HUT SNACKHOUSE” will be suited at Pilar, Bolinao, Pangasinan.
This is because the proponents of this proposed business has seen the potentials of the
location to become visible and accessibly available to every interested visitor who might
become prospect customers in the long run. Another reason is that the location of this
proposed business is near the school and it is along the center of the place so that vehicles
can have a stop-over to snacks “pasalubong” for their children.
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C. Descriptive Definition of the Project
“KRUSTY HUT SNACKHOUSE” is a firm engages in satisfying the customer
needs everytime they eat snacks. “KRUSTY HUT SNACKHOUSE” will offer different
kinds of snacks that customers will surely enjoy. “KRUSTY HUT SNACKHOUSE”
introducing different snacks that student can afford the products and very profitable as
well as efficient for everyone. The idea is proposed because snacks were commonly
demanded by High School students and for everyone who need a unique twist snacks and
somewhere safe that they can hang around after school hours.
D. Project Long-Range Objectives
The project long-range objectives are:
 To become one of the snackhouse service and manufacturer in the Island
 To expand the services provided by the business
 To provide more employment opportunity to people
 To provide an effective and efficient customer as its best
 To fulfill the needs of every customer in the best possible and convenient way
 To bring back the general public/community and give what this business is intended to
give
 Meeting the specific needs of the customers beyond what is expected
 Staying longer in the market place
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E. Feasibility Criteria
In order to know if the project is feasible, these are factors to be considered these
include:
1. Service/Manufacturing Quality
“KRUSTY HUT SNACKHOUSE” will provide affordable snacks to everyone. It
provides customer satisfaction and enjoyable snacks that the firm will offer.
2. Service/Manufacturing Affordability
Price of services offered by “KRUSTY HUT SNACKHOUSE” is an affordable
taking into consideration the purchasing capacity of the target customers.
3. Project Site
“KRUSTY HUT SNACKHOUSE” will be suited for everyone especially for
students which is very accessible to the target customers.
4. Economic Advantage/Benefits
“KRUSTY HUT SNACKHOUSE” will provide additional revenue to the local
government and provide job opportunities.
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5. Profitability
“KRUSTY HUT SNACKHOUSE” will benefit the employees and get back the
investment cost less than four years.
Highlights of the Project
a. History
A snack is a small service food and generally eaten between meals. Snacks come
in variety of forms including package snack foods and other processed foods, as well as
items made from fresh ingredients at home. KRUSTY HUT will be the name of the
proposed snack house KRUSTY comes from the fictional fast food restaurant in an
American animated TV series Spongebob Squarepants and HUT comes from the word
pambansang "kubo" because the firm will be a classic style one. The name is chosen
because it totally explains what kind of food we are serving. Krusty knows for being
established to sell burger and fries drinks etc. It also easily draws the attention of
different people because of the name that curios them. This idea is proposed because
snack foods were commonly demanded by high school students who need a unique twist
in snacks and somewhere safe that they can hang around after school hours.
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b. Project Time Table
Prior to the operation of “KRUSTY HUT SNACKHOUSE” it takes two months
for building the snackhouse, one month for application of different permit and licenses,
one month and two weeks for cooking equipment, other equipment, utensils, purchasing
of furniture and fixtures, machines and equipment, three weeks for purchasing office
supplies, cleaning materials and other necessary materials, two days for purchasing raw
materials.
c. Nature of Industry
“KRUSTY HUT SNACKHOUSE” is a service and manufacturing firm which
offers different kinds of snacks that will surely like the customers. This is designed and
made by the proponents for individuals looking for quality yet affordable snacks. This
project will contribute to the economy by generating tax revenues.
d. Mode of Financing
“KRUSTY HUT SNACKHOUSE” will be registered as a sole proprietor form of
business to be owned and financed by ________________________, having the capacity
to invest in this kind of undertaking.
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e. Investment Cost
The project requires an initial investment of Php2,400,000. This amount of fund is
necessary for the project to undertake. This covers cash, renovation, equipment, others
operating materials and pre-operating expenses.
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CHAPTER II
MARKET STUDY
Market study confers the formulation of diverse marketing strategies and how to
uphold the “KRUSTY HUT SNACKHOUSE” services efficiently and effectively. Here,
information on the prevailing price of the service is gathered and scrutinized. The prices
to be adopted for the project and the quality of the service relative to the service of the
current and potential competitors are also carefully studied. After which the examination
of the marketing program follows. The present marketing practices of the competitors,
service oriented organizations, location of service outlet, and other information relative to
there are also taken into account. Finally conclusions are drawn from the study. These
specially identify whether there is adequate demand for the service and that the service
shall enjoy competitive marketing position.
Service and Manufacturing Description
In describing the product to be marketed, the following are taken into
consideration:
1. Name of the Project
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The name of the service shall be “KRUSTY HUT
SNACKHOUSE” to catch the attention of the customers and to provide an effective and
efficient customer service for everyone which emphasizes the enjoyment of customers
while eating.
2. Properties of the Project
“KRUSTY HUT SNACKHOUSE” provides responsive and quality kind of
service and manufacturing benefits to the customers. It assures the clients of the quality
service from beginning of every meal they eat until end and attains the satisfaction that
they are looking for.
3. Uses of the Project
“KRUSTY HUT SNACKHOUSE” will be used as a place for those who are
interested to eat snacks and for those students who can hang around after class if they
didn’t go yet to their house.
4. Major User of the Project
“KRUSTY HUT SNACKHOUSE” will cater manufacturing and services to
teenagers, young adults, middle age, and adults who are usually eating snacks.
5. Geographical Area of Dispersion
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“KRUSTY HUT SNACKHOUSE” will be suited at Pilar
Bolinao Pangasinan near the school along the highway.
Demand for a Snackhouse
Demand analysis is part of the task identifying the consumer’s needs and wants as
well as their willingness and capability to pay for the products that the business will
produce. Since the target market of the business are the students, the proponents
conducted the survey within the area to know if the business to be established is possible
enough and the services and manufacture offered in the market will patronized by the
public.
Figure 1.0
Students' allowance per day

Php20.00-Php30.00 Php31.00-Php40.00
Php41.00-Php50.00 Php51.00 above
18%
14% 50%
18%
The percentage of students allowance per day is shown in the Figure 1.0. From
the total of 100 respondents, the following intervals are 50% of them are Php20.00-
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Php30.00, 18% are Php31.00-40.00, 14% is Php41.00-Php50.00 and
18% of them are Php51.00 above.
Figure 1.2
Percentage of Students who are willing to

have a Snackhouse
YES NO
14%
86%
Based on the gathered data, most of the respondents (86 out of 100) are willing to
have a snackhouse.
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Figure 1.3
Percentage of Students on how Often they

buy Snacks
Always Often Sometimes
Seldom Never
9%
48%
38%
5%
As shown on the pie chart, Figure 1.3 shows the percentage of students on how
often they buy snacks. Out of 100 respondents 48% of students are always buy snacks,
5% are often, 38% are sometimes, and 9% are seldom.
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Figure 1.4
Percentage of Students who are Willing to

Spend for their Snacks
Php15.00-Php30.00 Php31.00-Php50.00
Php51.00-Php70.00 Php71.00 above
5% 4%
17%
74%
From the result of the conducted survey, 74% of the respondents are willing to
spend for their snacks worth of Php15.00-Php30.00, 17% for Php31.00-Php50.00, 5% for
Php51.00-Php70.00 and 4% for Php70.00 above.
Supply of a Snackhouse
The entry or exit of competitors is one of the major factors that will affect the
supply of “KRUSTY HUT SNACKHOUSE” service and manufacturing. When there is
an increased on the number of competitors who offer the same service, there is an
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inevitable risk in the part of firm to lose its customers. In terms of
snackhouse the business has no competitor so that the business will monopolize the
Island.
Price Study
The result of the survey conducted regarding the price study of “KRUSTY HUT
SNACKHOUSE” services is summarized below:
Table 1.0
Percentage of Customers who are willing to buy Snacks
YES NO
PRODUCTS % Equivalent % Equivalent
numbers numbers
Burger 93.02% 80 6.98% 6
Footlong 63.95% 55 36.05% 31
Lumpiang 80.23% 69 14.77% 17
Shanghai
Siomai 94.13% 81 5.81% 5
Fries 70.93% 61 29.07% 25
Okoy 46.51% 40 53.59% 46
Dynamite 54.65% 47 45.35% 39
Bananaque 72.09% 62 87.91% 24
Kamoteque 66.28% 57 33.72% 29
Halo-halo 84.89% 73 15.11% 13
Shake 75.5% 65 24.5% 21
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Softdrinks 89.53% 77 10.47% 9

Palamig 96.51% 83 3.49% 3
Table 1.0
From the result of the conducted survey, 87 customers are willing to buy snacks.
From the list of our products 93.02% wants to avail burger, 63.95% in footlong, 80.23%
in lumpiang shanghai, 94.19% in siomai, 70.93% in fries, 46.51% in
ukoy, 54.65% in dynamite, 72.09% in bananaque, 66.28% in kamoteque, 84.89% in halo-
halo, 75.5% in shake, 89.53% in softdrinks and 96.51% in palamig.
Price Study
Table 1.1
Customers Percentage of Prices who are willing to buy snacks on each
product
Price %
BURGER Php15.00 48%
Php25.00 25%
Php35.00 above 7%
FOOTLONG Php25.00 38%
Php45.00 17%
Php5.00 11%
LUMPIANG Php10.00 50%
SHANGHAI Php15.00 8%
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Php 10.00 28%

FRIES Php 20.00 24%
Php 30.00 6%
Php 31.00 above 3%
SHOMAI Php10.00 44%
Php20.00 37%
Php5.00 17%
UKOY Php10.00 18%
Php15.00 5%
DYNAMITE Php5.00 21%
Php10.00 18%
Php15.00 8%
BANANACUE Php10.00 32%
Php15.00 21%
Php20.00 9%
Php10.00 30%
KAMOTECUE Php15.00 20%
Php20.00 7%
Php15.00 29%
Php20.00 33%
HALO-HALO Php30.00 6%
Php35.00 5%
Php5.00 20%
Php10.00 27%
SHAKE Php15.00 7%
Php20.00 11%
Php15.00 56%
Php28.00 13%
SOFTDRINKS
Php35.00 4%
Php50.00 above 4%
Php5.00 52%
Php10.00 24%
PALAMIG Php15.00 7%
Php20.00 0%
The Table 1.1 below shows the customers percentage of prices who are willing to
buy snacks on each product.
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Marketing Program
The important components of the marketing program can be summarized by the
four elements of the marketing mix or the four P’s namely product or service, price,
place, and promotion. The first two components are essentially determined in the
previous portions of the market study.
Place
“KRUSTY HUT SNACKHOUSE” will be suited at Pilar Bolinao Pangasinan
because it is very accessible and easy to be recognized by potential customers.
Promotion
“KRUSTY HUT SNACKHOUSE” will promote its existence the flyers and
tarpaulin. The proponents choose these kinds of promotion because these are the easiest
ways of advertising the existence of the snack house. Flyers are easy to distribute in
public places where people go and it is much cheaper type of advertising. Using the aid
of internet is also one of the most effective ways of promoting the snack house because
we are on the modern generation where internet is already part of our daily lives.
As for the continuous operation of the snack house, different innovative and
strategic programs will be launched for motivation purposes to attract more customers
and create a harmonious and good relationship to customers. And by the marketing
programs, “KRUSTY HUT SNACKHOUSE” can achieve a sustainable profitability and
stability in the market.
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SWOT Analysis
SWOT Analysis is a structural planning method used to evaluate the strengths,
weaknesses, opportunities, and threats involved in a business venture. It can be carried
out for a product place, industry or person. It involves specifying the objective of the
business and identifying the internal and external factors that are favorable and
unfavorable in achieving the objective.
STREGNTHS WEAKNESSES
 Sufficient funds to finance the  Limited knowledge on how to

business effectively manage the business
 Accessible location since it is just new to the market
 Competitive employees  New to the area
OPPORTUNITIES THREATS
 Possibility of expansion  Tax increases

 Big demand for services offered  Increase of supplier’s prices
considering that we don’t have  Possible entrance of competitor
competitor
 Possibility of good profit
 Provides employment
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Cel. No. 09204993121
CHAPTER III
TECHNICAL STUDY
After the market study, the technical study is now analyzed. It states the services
that the business is offering, the location of the firm, the different equipment used in the
snack house and cooking on using the equipment, building and facilities, necessary
materials and supplies, utilities, waste disposal, and business cost.
A. The Service/Manufacturing Product
“KRUSTY HUT SNACKHOUSE” offers different kinds of snacks and
beverages. Our main snacks are namely Burger, Footlong, Shanghai, Siomai, Fries,
Okoy, Lumpia, Dynamite, Bananaque, Camoteque. The beverages are Halo-Halo, Shake,
Softdrinks, and Palamig. It is sold individually by a specific number of pieces by the
customers.
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The Service/Manufacturing Product offered quality yet
affordable snacks and wants to emphasize the aesthetics, appearances, presentation of
snacks, personal trust and interaction with the customers are the most important
parameters for assessing food safety as well as meeting the customers’ needs and wants.
It will also offer customer satisfaction to customers and delight them beyond their
expectation.
B. The Manufacturing Process
BURGER
INGREDIENTS: (the quantity of the ingredients is according to number of snacks to be
produced)
 Flour  Garlic
 Black pepper, ground  Egg
 Salt 
 Onion  Burger buns
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 Cabbage  Burger sauce
 Mayo dressing  Cheese
COOKING PROCEDURE:
1. Sliced all the ingredients into small pieces (puso ng saging, onion, and garlic)
2. Put the sliced ingredients in a bowl and placed pepper, salt and flour.
3. Put small amount of flour and then put the egg and mix it.
4. Shape the patties. Gently press each portion into a disk about 1-inch thick. Press
the middle to create a shallow "dimple" and pat the edges into a round — the
patty should look like a frisbee and be slightly larger than your burger buns. Don't
worry if there are some cracks in the edges; try not to mash the too much as you
shape the patties.
5. Warm the pan. Heat a pat of butter or a teaspoon of oil in a griddle or large skillet
over medium heat.
6. Toast the buns. Working in batches if needed, place the bun halves cut-side down
in the warm butter or oil. Toast until the surface is golden-brown. Transfer the
toasted buns to a serving plate.
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7. Increase the heat to medium-high. Increase the heat to
medium-high, and keep a careful eye on the pan. When you see the first wisp of
smoke, you're ready to cook the burgers.
8. Cook the burgers for 3 to 5 minutes. Place the burger patties in the hot pan,
leaving a little space between each one. Work in batches if necessary. The burgers
should sizzle on contact — if they don't, nudge the heat up a little. Generously
season with salt and pepper, and cook for 3 to 4 minutes.
9. Flip the burgers and cook another 3 to 5 minutes. Quickly slide a spatula under
the burgers and flip to the other side. You should see a dark brown sear on the
underside — if not, increase your heat next time. Season the other side generously
with salt and pepper, and cook for another 3 to 5 minutes to your preferred
doneness. If the burger falls apart when you flip, just press the edges together and
carry on — your burger will still be great!
10. To make cheeseburgers. If making cheeseburgers, top the burgers with cheese as
soon as you flip them. If the cheese isn't melting fast enough, cover the pan with a
lid or other dome to encourage the cheese to melt.
11. Finish the burgers. When the burgers have finished cooking, transfer them to the
toasted buns and finish with your favorite burger toppings.
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FOOTLONG
produced)
 Footlong buns  Cabbage
 Hotdog, CDO footlong  Cheese
 Mayo  Vegetable oil
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COOKING PROCEDURE:
1. Pan-grill hotdogs until cooked.
2. Put the hotdogs in bun, add cheese and place in the grill
3. Add cabbage, mayo and lots of shredded cheese.
4. Serve and enjoy!
LUMPIANG SHANGHAI
produced)
 Fish/Vegetable  Black pepper, ground
 Onion chopped finely  Egg
 Garlic chopped finely  Spring Roll Wrappers
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COOKING PROCEDURE:
1. Mix all the ingredients in a bowl.
2. Place a few tablespoons of mixture into lumpia wrappers and roll.
3. Deep fry till golden brown.
4. Serve with tomato ketchup.
SIOMAI
produced)
 Siomai (ready to cook)
COOKING PROCEDURE:
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1. Add the ready to cook siomai on the steamer.
2. Wait until the siomai will cook and place it on the plate.
3. Add the soy sauce, kalamansi, liquid chilli(optional) and serve it.
FRIES
INGREDIENTS: (the quantity of the ingredients in according to number of snacks to be
produced)
 Fries (ready to fry)
COOKING PROCEDURE:
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1. Add the ready to fry fries on the deep fryer.
2. Wait until the fries will cook and place it on the plate.
3. Add the ketchup or mix it with the cheese or sour powder and then serve it.
UKOY
produced)
 All-purpose flour  Onion, chopped
 Salt  Small fresh shrimps,
 Black pepper, ground cleaned (for vegans:
 Cup water subtitute with vegemeat
 Green papaya, grated or tofu)
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 Oil for
frying
COOKING PROCEDURE:
1. Mix flour, salt, pepper and water together to make a smooth batter.
2. Add grated papaya and onion.
3. Place 2-3 tablespoons of mixture in a saucer to form patties and press 2-3 shrimps
on top.
4. In a large pan or wok, heat cooking oil.
5. Deep fry the patties until golden brown and crispy. Drain in absorbent paper
towels.
6. Serve hot with vinegar and garlic sauce.
DYNAMITE
produced)
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 Chili  Spring roll wrappers
peppers (siling haba) (lumpia)
 Cheese  Oil for frying
 Ham
COOKING PROCEDURE:
1. With a small knife, make a slit across the length of one side of each chili pepper
from the stem down to the tip. Work carefully to keep stems intact. Using a
teaspoon, gently scrape the inside of chili pepper to remove seeds and pith. Rinse
under cold running water to remove any stray seeds. Drain well.
2. Sliced the ham and cheese into 4-6 inches thick and gently put it inside the scrape
chili paper.
3. Separate lumpia wrappers and lay on a flat work surface. Place one stuffed pepper
on wrapper. Fold sides of the wrapper to enclose chili pepper, leaving stem
exposed. Roll tightly to fully cover chili pepper and seal seam with a dab of
water. Repeat with remaining chili peppers.
4. In a pan over medium heat, heat about 2 inches deep of oil. Add prepared peppers
in a single layer and cook, turning as needed, for about 7 to 10 minutes or until
golden and crisp. Do not overcrowd the pan, cook in batches as necessary. Adjust
heat if wrappers are browning before meat filling is cooked through. Remove
from pan and drain on a wire rack set over a baking sheet. Serve hot with sweet
and sour sauce or spicy vinegar dip.
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BANANAQUE
produced)
 Large bunch saba  Brown sugar
bananas (15-20)  Oil for frying
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COOKING PROCEDURE:
1. Heat a cooking pot then pour-in cooking oil.
2. When the oil becomes hot, deep fry the bananas for 2 minutes.
3. Gradually put-in the brown sugar, adjust the heat to medium-low and continue
cooking until the melted brown sugar coats the bananas. Note: Gently stir the
bananas so that it can get coated with melted brown sugar easily.
4. Remove the cooked bananas one by one and immediately skewer using a bamboo
skewer. Note: 2 pieces per skewer is recommended.
5. Let cool then serve.
CAMOTEQUE
produced)
 Sweet potato sliced crosswise about 1.5 cm thick
 Cup brown sugar
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 Oil for frying
COOKING PROCEDURE:
1. Heat the pan and pour the cooking oil.
2. Let the cooking oil heat-up then put-in the brown sugar.
3. When the brown sugar floats, put-in the sweet potato and fry for 7 to 10 minutes.
Flip the sweet potato once in a while to allow the sugar to stick.
4. Remove the sweet potato from the pan one after the other. You could directly
skewer the fried sweet potatoes once removed from the pan.
5. Let it cool down for a few minutes then serve.
HALO-HALO
produced)
 Pinipig  Beans
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 Sago  Corn
 Gulaman  White Sugar
 Banana  Evaporated Milk
PROCEDURE:
1. Divide each ingredient into 4 equal parts. Get 4 tall glasses, then place each
ingredients layer by layer.
2. Put the one half cup of shaved ice to each glass.
3. Pour a quarter of evaporated milk over shaved ice to each glass.
4. Put some slice of leche plan and then served.
SHAKE
INGREDIENTS: (It depends on the flavor that the customer choose and how much
quantity will be produce)
 Mango  Chocolate
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 Pandan  Ube
 Melon  Sugar
PROCEDURE:
1. Put the crushed ice on the blender.
2. Add the choosen flavor of the customer and add small amount of sugar.
3. Blend it and wait for 3-5 mins.
4. Put it on the cup and put the straw then you can serve it.
PALAMIG
INGREDIENTS:
 2-3 cups sago  3 cups sugar
 2 pcs gulaman  ice-cold water or crushed
 3 cups water ice
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PROCEDURE:
1. To cook sago: In a saucepan, boil water and put in uncooked sago. Stir constantly
to prevent them from sticking. Drain and rinse. Set aside.
2. To cook gulaman: Boil water in a saucepan and put in uncooked gulaman. When
it has dissolved in the water, strain thoroughly. Set aside to cool, then cut into
cubes.
3. To make arnibal (sugar syrup): Over medium heat, caramelize sugar. When
melted, pour in water and continue cooking to make sure that the sugar is
dissolved completely. Set aside to cool. Put some arnibal on the sago to sweeten
the latter.
4. Put some sago and gulaman in glasses. Sweeten by adding enough arnibal. Add
ice-cold water or crushed iced.
C. The Service Process
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Customer will go Call the order,

the store, choose Counter will take receive payment,
product and fall in order and give change if
line in the counter any
Product preparation Assemble the order
D. Plant Size and Schedule
“Krusty Hut Snackhouse” will be established at 8x6 square meters commercial
space. It will be having cooking equipment. It is open for 12 hours from 8:00 am to 8:00
pm every day.
For the next several years, the firm will add new product services. It can be
spaghetti, carbonara, palabok, pancit or offering of café. It will also expand its building to
accommodate more customers. From renting, there is a big possibility that the firm will
have its own land.
E. Machinery and Equipment
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The sources of machines and equipment to be used are from
online shop, and from market of Bolinao. The proponents choose by considering factors
such as cost, quality, and accessibility.
COOKING EQUIPMENT
Burger grill, grilling refers to using direct heat,
usually from charcoal or as under metal gates, to
cook quickly. It’s the way sausages, hotdogs,
patties, and burgers should be cooked.
Deep Fryer (also referred to as deep fat frying)
is a cooking method in which food is submerged
in hot fat, most commonly oil, rather than the
shallow oil used in conventional frying pan.
Normally a deep fryer or chip pan is used for this;
industrially, pressure fryer or vacuum fryer may
be used.
Steamer a food steamer or steam cooker is a small
kitchen appliance used to cook or prepare various foods
with steam heat by means of holding the food in closed
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vessel reducing steam escaped. Generally used for steaming food like
siopao, siomai, and fish. This manner of cooking is called steaming.
Frying pan or skillet is a flat-bottomed pan used for
frying, searing, and browning foods.
Ice Crusher a device used for crushing ice specifically. It
is a kitchen grinder having a hopper, a crank, blades, and a
cup and used for crushing ice cubes.
Blender a kitchen and laboratory appliance used to mix,
purée, or emulsify food and other substances.
Gas Stove is a cooker/stove which uses syngas,
natural gas, propane, butane, liquefied petroleum
gas or other flammable gas as a fuel source.
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Table 3.1
COOKING EQUIPMENT COST
DESCRIPTION QUANTITY PRICE TOTAL

AMOUNT
Burger Grill 1 Php2,100.00 Php2,100.00
Deep Fryer 1 Php2,000.00 Php2,000.00
Steamer 1 Php375.00 Php375.00
Frying Pan 2 Php150.00 Php300.00
Ice Crusher 1 Php1,000.00 Php1,000.00
Blender 1 Php780.00 Php780.00
Gas Stove 1 Php860.00 Php860.00
TOTAL
Php7,415.00
OTHER EQUIPMENT
Refrigerator an appliance or compartment which is artificially
kept cool and used to store food and drink.
Ceiling Fan is a mechanical fan mounted on the ceiling of a
room or space, usually electrically powered, suspended from
38
Cel. No. 09204993121
the ceiling of a room, that uses hub-mounted rotating blades
to circulate air.
Water Dispenser is a device that cools and dispenses water.
Water coolers come in a variety of form factors, ranging from
wall-mounted to bottle filler water cooler combination units, to
bi- level units and other formats.
Liquefied petroleum gas or liquid petroleum
gas (LPG or LP gas), also referred to as
simply propane or butane, are flammable mixtures
of hydrocarbon gases used as fuel in heating appliances,
cooking equipment, and vehicles.
Fire Extinguisher is an active fire protection device used
to extinguish or control small fires, often in emergency
situations. It is not intended for use on an out-of-control
fire, such as one which has reached the ceiling, endangers
the user (i.e., no escape route, smoke, explosion hazard,
etc.), or otherwise requires the expertise of a fire brigade.
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Table 3.2
OTHER EQUIPMENT COST
DESCRIPTION QUANTITY UNIT COST TOTAL

COST
Refrigerator 1 Php18,000 Php18,000
Ceiling Fan 2 Php378.00 Php756.00
Water Dispenser 1 Php4,000.00 Php4,000.00
Fire Extinguisher 1 Php2,200.00 Php2,200.00
LPG 12 Php600.00 Php7,200.00
TOTAL
Php32,156.00
UTENSILS
Spatula a kitchen tool that has a handle which is bent upward and
a wide, thin blade used for lifting and turning foods on a hot
surface. It is also a small stainless steel utensil, used for scraping,
transferring, or applying powders and paste like chemicals or
treatments.
Plates a broad, concave, but mainly flat vessel on which food
can be served.
40
Cel. No. 09204993121
Spoon is a utensil consisting of a small
shallow bowl oval or round, at the end of a handle.
Fork is a utensil, now usually made of metal, whose long
handle terminates in a head that branche into several narrow and often slightly curved
tines
Bowl a rounded container that is usually larger than a cup.
Plastic cup is a cup made out of plastic. It is most commonly
used as a container to hold beverages. A cup is a small round
container that often has a handle and that is used for drinking
liquids (such as tea and coffee.
Knife an instrument composed of a blade fixed into a handle, used for cutting or as a
weapon.
41
Cel. No. 09204993121
Bread Knife used for cutting bread
and are one of many kitchen knives used by chefs.
Chopping Board a wooden of plastic board on which
foods (such as meats and vegetables) are cut.
Peeler is a kitchen tool consisting of a slotted metal blade
attached to a handle that is used to remove the outer skin or
peel of certain vegetables.
Grater also known as shredder is a kitchen utensil used to
grate foods into fine pieces.
Colander is a bowl-shaped kitchen utensil with holes in it
used for draining food such as pasta or rice. It is also used to
rinse vegetables. The perforated nature of the colander
allows liquid to drain through while retaining solids inside.
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Cel. No. 09204993121
Napkins a small piece of table linen that is used to wipe the
mouth & to cover the lap in order to protect clothing of guests.
Tongs is an instrument with two movable arms that are
joined at one end, used for picking up and holding things.
Basin a bowl for washing,
typically attached to a wall and having taps connected to a water supply.
Palamig container is something used for storing of holding
things.
Tray a flat shallow container with a raised
rim, typically used for carrying food and drink, or for holding small items.
Tupperware is a home products line that includes preparation, storage, and serving
products for the kitchen and home.
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Table 3.3
UTENSILS COST
DESCRIPTION QUANTITY UNIT COST TOTAL COST
Spatula 3 Php55.00 Php165.00
Plates 20 Php10.00 Php200.00
Spoon 24 Php45.00 Php1,080.00
Fork 24 Php45.00 Php1,080.00
Bowl 5 Php10.00 Php50.00
Cup 20 Php20.00 Php400.00
Knife 4 Php30.00 Php120.00
Bread Knife 1 Php5.00 Php45.00
Chopping Board 2 Php155.00 Php310.00
Peeler 1 Php30.00 Php30.00
Grater 1 Php65.00 Php65.00
Colander/Strainer 1 Php95.00 Php95.00
Tongs 2 Php55.00 Php110.00
Basin 3 Php115.00 Php345.00
Palamig Container 3 Php250.00 Php750.00
Tray 3 Php120.00 Php360.00
Tupperware 5 Php75.00 Php375.00
Napkin 10 Php10.00 Php100.00
TOTAL
Php5,735.00
MACHINERIES
44
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Generator is a device that converts motive
power (mechanical energy) into electrical
power for use in an external circuit. Sources of
mechanical energy include steam turbines, gas
turbines, water turbines, internal combustion
engines and even hand cranks.
Table 3.4
MACHINERIES COST
Generator 1 Php7,500.00 Php7,500.00
TOTAL
Php7,500.00
F. Plant Location
“ KRUSTY HUT SNACKHOUSE” will be located at Pilar Bolinao Pangasinan. It
is near the school and along the highway which is accessible and reachable to possible
customers. It is nearby the school that would be a big advantage to the firm to acquire
customers such as students, teachers, and other individuals.
G. Plant Layout
The plant will be divided into three areas namely cooking area, dining area, and
also there will be comfort rooms for male and female. (Please the plant layout at the
appendix.)
45
Cel. No. 09204993121
H. Building and Facilities
“SNACKHOUSE” will be established at Pilar Bolinao Pangasinan. (Please see
the building site at the appendix.)
The monthly lease for land is Php 3,000.00 and thus, the yearly lease for land is
Php 36,000.00. On the other hand the building cost is Php80,000. The building cost is
based from the contractor’s opinion which will be responsible in the construction of the
building.
I. Supplies
Table 3.5
OFFICE SUPPLIES COST
Ballpen 10 Php5.00 Php50.00
Calculator 2 Php150.00 Php300.00
Record Book 4 Php37.00 Php148.00
Alcohol 6 Php50.00 Php300.00
TOTAL
Php798.00
46
Cel. No. 09204993121
J. Raw Materials
Table 3.6
RAW MATERIALS
DESCRIPTION QUANTITY UNIT UNIT COST TOTAL
COST
PRODUCT: BURGER
Burger Buns 21 pack Php15.00 Php315.00
Patty 21 pack Php70.00 Php1,470.00
Cabbage 4 kg Php40.00 Php160.00
Mayo Dressing 1 liter Php524.00 Php524.00
Burger Sauce 1 liter Php524.00 Php524.00
Cheese 15 pack Php48.00 Php720.00
TOTAL
3,713.00
PRODUCT: FOOTLONG
Footlong Buns 16 pack Php15.00 Php240.00
Hotdog 10 pack Php130.00 Php1,300.00
Mayo 1 liter Php524.00 Php524.00
Cabbage 3 kl Php40.00 Php120.00
TOTAL
2,760.00
PRODUCT: SHANGHAI (FISH)
Wrapper 4 bundle Php100.00 Php400.00
Fish 12 kl Php120.00 Php1,440.00
47
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Carrots 3 kl Php80.00 Php240.00

Onion 1 1/2 kl Php80.00 Php120.00
Garlic 1 1/2 kl Php80.00 Php120.00
Pepper 1/4 kl Php120.00 Php30.00
Egg 1/2 tray Php180.00 Php90.00
TOTAL
3,170.00
PRODUCT: SIOMAI (PORK & CHICKEN)
Siomai (ready to 28 pack Php333.00 Php9,324.00
cook)
TOTAL
9,324.00
PRODUCT: FRIES
Fries (ready to 28 pack Php100.00 Php2,800.00
cook)
Cheese Powder 10 pack Php35.00 Php350.00
Sour Powder 3 pack Php35.00 Php105.00
Barbeque Powder 3 pack Php35.00 Php105.00
Cooking Oil 9 liter Php80.00 Php720.00
TOTAL
4,080.00
PRODUCT: UKOY
Papaya 7 kl Php40.00 Php280.00
Flour 4 kl Php40.00 Php160.00
Pepper ½ kl Php120.00 Php60.00
Salt 1 kl Php20.00 Php20.00
TOTAL
840.00
PRODUCT: DYNAMITE
Wrappers 3 bundle Php100.00 Php300.00
Chili 10 kl Php30.00 Php300.00
Ham 6 pack Php45.00 Php270.00
TOTAL
1654.00
PRODUCT: BANANACUE
Banana 12 kilo Php35.00 Php420.00
Stick 5 bundle Php10.00 Php50.00
Brown Sugar 10 kl Php48.00 Php480.00
TOTAL
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Cel. No. 09204993121
1,430.00
PRODUCT: KAMOTECUE
Sweet Potato 7 kilo Php80.00 Php560.00
Stick 4 bundle Php10.00 Php40.00
Brown Sugar 5 kilo Php48.00 Php240.00
TOTAL
1,160.00
PRODUCT: HALO-HALO
Pinipig 3 kilo Php20.00 Php60.00
Beans 7 kilo Php150.00 Php1050.00
Sago 20 pack Php10.00 Php200.00
Gulaman 7 pack Php10.00 Php70.00
Banana 10 kilo Php35.00 Php350.00
Corn 10 can Php35.00 Php350.00
White Sugar 10 kilo Php56.00 Php560.00

Evaporated Milk 35 can Php32.00 Php1120
TOTAL
3,760.00
PRODUCT: SHAKE
White Sugar 5 kl Php56.00 Php280.00
Chocolate Powder 3 pack Php100.00 Php300.00
Pandan Powder 3 pack Php100.00 Php300.00
Ube Powder 3 pack Php100.00 Php300.00
Melon Powder 3 pack Php100.00 Php300.00
Mango Powder 3 pack Php100.00 Php300.00
TOTAL
1,780.00
PRODUCT: SOFTDRINKS
Coke 3 case Php240.00 Php720.00
Royal 2 case Php240.00 Php480.00
Mountain Dew 3 case Php240.00 Php720.00
Pepsi 2 case Php160.00 Php480.00
TOTAL
2,400.00
PRODUCT: PALAMIG
Chocolate Powder 20 pack Php100.00 Php2,000.00
Gulaman Powder 15 pack Php100.00 Php1,500.00
Buko Pandan 12 pack Php100.00 Php1,200.00
Powder
49
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TOTAL
Php4,700.00
OVERALL COST OF RAW MATERIALS

Php40,771.00
K. Cleaning Materials
Air freshener is a substance or device for making the air in a
room smell fresh or clean.
B room is a cleaning tool consisting of usually stiff fibers
(often made of materials such as plastic, hair, or corn
husks) attached to, and roughly parallel to,
a cylindrical handle, the broomstick. A brush that has a long
handle and that is used for sweepings.
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Cel. No. 09204993121
Dustpan (or uncommonly referred to as a lifter), a flat pan that is open
on one side and into which dirt from the floor is swept.
F eather duster is an implement used for cleaning. It consists
typically of a wooden-dowel handle and feathers from either
the male or female ostrich bird that are wound onto the
handle by a wrapped wire.
Rags a waste piece of cloth. Clothes usually in
poor or ragged condition.
Waste container is a container for temporarily storing
waste, and is usually made out of metal or plastic. Some
common terms are dustbin, garbage can, and trash can.
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Cel. No. 09204993121
Doormat is placed before or inside a door for wiping
dirt. It is also put on the floor or ground on one side of a
door so that people can wipe bottoms of their shoes on
it.
Sponge is a tool or cleaning aid made of soft, porous
material. Typically, used for cleaning impervious surfaces,
sponges are especially good at absorbing water-based
solutions.
Dishwashing liquid (washing-up liquid), known as dishwashing
soap, dish detergent and dish soap, is a detergent used to assist
in dishwashing. It is usually a highly-foaming mixture
of surfactants with low skin irritation, and is primarily used for
hand washing of glasses, plates, cutlery, and cooking utensils in
a sink or bowl.
Table 3.6
CLEANING MATERIALS COST
DESCRIPTION QUANTITY UNIT UNIT COST TOTAL COST
52
Cel. No. 09204993121
Air Freshener 2 pc Php65.00 Php130.00

Broom 3 pc Php75.00 Php225.00
Dustpan 2 pc Php40.00 Php80.00
Feather Duster 3 pc Php25.00 Php75.00
Rags 30 pc Php4.00 Php120.00
Trashcan 3 pc Php144.00 Php432.00
Doormat 2 pc Php25.00 Php50.00
Sponge 15 pc Php12.00 Php180.00
Dishwashing Liquid 8 liter Php60.00 Php480.00
TOTAL
Php1,772.00
L. Furniture and Fixtures
Table 3.7
FURNITURE AND FIXTURES
DESCRIPTION QUANTITY UNIT UNIT COST TOTAL
COST
Tables 8 pc Php1,500.00 Php12,00.00
Chairs 20 pc Php500.00 Php10,000.00
Dish Cabinet 2 pc Php1,200.00 Php2,400.00
TOTAL
Php24,400.00
M. Other Expenses
 Utility Expenses
The sources of electricity for the business will be coming from PANELCO (San Jose,
Bani Pangasinan) while the source of water will be provided by the Bolinao Water
District. When brownout occurs, there will be a generator to be used for the firm to
continue to operate. The costs of utilities are summarized below.
Table 3.8
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Cel. No. 09204993121
UTILITIES COST
DESCRIPTION MONTHLY MONTH TOTAL/YEAR
BILLS
Electricity Php300.00 12 Php3,600.00
TOTAL
Php3,600.00
 Taxes and Licenses Expense
In building a business, taxes and licenses are badly needed for the business to
operate legally. In this proposed project, the following are the taxes and licenses or
the pre-operating expenses needed before the operation of the proposed project.
DESCRIPTION COST
DTI Registration (for 5 years) 515.00
Mayor’s Clearance 130.00
Sanitary Inspection 280.00
Barangay Clearance 80.00
Police Clearance 140.00
Community Tax Certificate 478.00
Fire Inspection 828.00
BIR 500.00
TOTAL 2,951.00
 Transportation Expense
In different business transactions, budget for transportations is needed.
54
Cel. No. 09204993121
DESCRIPTION PRICE TOTAL COST

Transportation 10,000.00 10,000.00
TOTAL
10,000.00
N. Waste disposal
The responsibility in the environment is other factor to be considered in doing
such operations of the business. It is paramount for any business venture to include in its
concern the proper disposals of its waste. “CHEESY VEGEMET SNACKHOUSE” will
apply proper management complying to the environment compliances of the town
government.
Garbage disposal must be monitored each day to keep the establishment clean and
free from microorganisms.
O. Business cost
The cost necessary for the project to go into operation is summarized below:
Table 3.9
INVESTMENT COST
DESCRIPTION
55
Cel. No. 09204993121
Cash 37,131
Promotional Expense 1,750
Cooking Equipment 7,415
Other Equipment 32,156
Utensils 5,735
Machineries 7,500
Building Cost 83,000
Supplies 798
Raw Materials 2,120,092
Cleaning Materials 1,772
Furniture & Fixture 24,400
Utility Expenses 50,300
Taxes & Licenses Expenses 2,951
Transportation Expense 10,000
Improvement Cost 15,000
TOTAL Php 2,400,000.00
CHAPTER IV
FINANCIAL STUDY
The financial study provides overview of a financial standing of the area of the
firm both in short term and long term.
The part of the study shows the preparation of financial statements such as
___________ projected income statement, cash flow, balance sheet, and also the financial
ratio analysis. It aims to quantify the result of the market study which is set down in peso
term. It finds out if the project is viable in evaluating the projects profitability.
A) Major Assumptions
 Service income for succeeding years is assumed to increase at least 5%.
56
Cel. No. 09204993121
 Salaries will increase 10% in the second year of operation
onwards.
 Purchase of office supplies and cleaning materials is assumed to increase 5%
annually.
 Depreciation will be computed using the Straight Line Method.
 Cooking equipment is subjected to have 10 years useful life with scrap value of
Php700.00.
 Other equipment and machineries will have a useful life of 10 years with scrap
value of Php700.
 Furniture and Fixtures will have a useful life of 10 years with scrap value of
Php900.
 Repair and maintenance shall be done atleast once a year.
B) Computation of Sales Income
Total
Total Target
% who want Population Cusomer Sales
PRODUCT this price (a) (b) (c=axb) Price (d) (cxd)
Burger 0.47 861 405 15 6075
0.25 861 216 25 5375
0.08 861 60 35 2100
Total 4516.6667
Footlong 0.38 861 328 25 8200
0.17 861 147 45 6615
Total 7408
Lumpiang
Shanghai 0.11 861 95 5 475
0.5 861 431 10 4310
0.08 861 69 15 1035
Total 1940
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Siomai 0.44 861 380 10 3800

0.37 861 319 20 3190
Total 3495
Fries 0.28 61 242 10 2420
0.24 861 207 20 9140
0.06 861 52 30 1560
0.03 861 26 35 910
Total 2258
Ukoy 0.17 861 147 5 735
0.18 861 156 10 1560
0.05 861 44 15 660
Total 985
Dynamite 0.21 861 182 5 910
0.18 861 156 10 1560
0.08 861 69 15 1035
Total 1169
Bananaque 0.32 861 276 10 2760
0.21 861 181 15 2715
0.09 861 78 20 1560
Total 2345
Camoteque 0.3 861 259 10 2590
0.2 861 73 15 2595
0.07 861 61 20 1220
Total 2135
Halo-Halo 0.29 861 250 15 3750
0.33 861 285 20 5700
0.06 861 52 30 1560
0.05 861 44 35 1540
Total 3137
Shake 0.2 861 173 5 865
0.27 861 233 10 2330
0.07 861 61 15 915
0.11 861 95 20 1900
Total 1502
Softdrinks 0.56 861 483 15 7245
0.13 861 113 28 3164
0.04 861 35 35 1225
0.04 861 95 50 4750
Total 4096
Palamig 0.52 861 449 5 2245
0.24 861 207 10 2070
58
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0.07 861 61 15 915

0 861 0 20 0
Total 1744
OVERALL TOTAL FOR SNACKS 15445.333
OVERALL TOTAL FOR DRINKS 2920
SALES PER DAY 18365.333
 Summary of Sales
Daily Weekly Monthly Yearly

18365.33 110192 440768 4848448
C. COMPUTATION OF EXPENSES
Taxes and Licenses
2020 2021 2022 2023 2024

DTI
Registration 515
(for 5 years)
Mayor’s
130 130 130 130 130
Clearance
Sanitary
280 280 280 280 280
Inspection
Barangay
80 80 80 80 80
Clearance
Police
140 140 140 140 140
Clearance
Community
Tax 478 478 478 478 478
Certificate
Fire
828 828 828 828 828
Inspection
BIR 500 500 500 500 500
TOTAL 2951 2436 2,436.00 2436 2436
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Transportation Expenses
Annual
Year % Increase Increase Transportation
Expense
2020 0% 0 10,000.00
2021 5% 500 10,500.00
2022 5% 500 11,000.00
2023 5% 500 11,500.00
2024 5% 500 12,000.00
Office Supplies
Annual
Expense
2020 0% 0 798.00
2021 5% 39.90 837.90
2022 5% 39.90 877.80
2023 5% 39.90 917.70
2024 5% 39.90 957.60
Raw Materials
Annual
Expense
2020 0% 0 2,120,092.00
2021 10% 212,009.20 2,332,101.20
2022 10% 212,009.20 2,544,110.40
2023 10% 212,009.20 2,756,119.60
2024 10% 212,009.20 2,968,128.80
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Cleaning Materials
Annual
Expense
2020 0% 0 1,772.00
2021 5% 88.60 1,860.60
2022 5% 88.60 1,949.20
2023 5% 88.60 2,037.80
2024 5% 88.60 2,126.40
KRUSTY HUT SNACKHOUSE

PROJECTED INCOME STATEMENT
For the Year 2020-2024
2020 2021 2022 2023 2024
4,848,448.
Total Sales 00 5333292.8 5818137.6 6302982.4 6787827.2
Less: Expenses
Utilities expense 50,300.00 360 420 480 540
Pre-operating
expense 2,951.00 2,951.00 2,951.00 2951 2951
Transportation
expense 10,000.00 10500 11000 11500 12000
Promotional
expense 1,750.00 1750 1750 1750 1750
Raw Materials 2,120,092. 2332101.2 2544110.4 2756119.6 2968128.8
61
Cel. No. 09204993121
00
Office Supplies 798 837.9 877.8 917.7 957.6
Cleaning
Materials 1,772.00 1860.6 1949.2 2037.8 2126.4
Dep. Building and
Facilities 4,800.00 4800 4800 4800 4800
Dep. Cooking
equipment 671.5 671.5 671.5 671.5 671.5
Dep. Other
equipment 2,056 2055.6 2055.6 2055.6 2055.6
Dep. Cooking
utensils 1,047.00 1047 1047 1047 1047
Dep. machineries 850 850 850 850 850
Dep. F&F 1,833.33 1833.33 1833.33 1833.33 1833.33
Insurances ER 36,474.50 36474.5 39,676.80 39676.8 43,841.70
Insurances EE 23,706.00 23706 25,234.80 25234.8 28,385.70
Salaries Expense 436,590.00 436590 481,230.00 481230 529,326.30
Rent Expense 3,000.00 3,000.00 3,000.00 3,000 3,000.00
2,698,690. 2,876,388. 3,138,457. 3,619,264.
Total Expenses 93 63 43 3,351,155 93
2,149,757. 2,456,904. 2,679,680. 3,168,562.
Gross Income 07 17 17 2,951,827 27
62
Cel. No. 09204993121
Less: Income 534,927.12
Tax 627,071.25 693,904.05 688,048.18 753,068.68
1,614,829. 1,829,832. 1,985,776. 2,263,779.0 2,415,493.
Net Income 95 92 12 89 59

PROJECTED CASH FLOW
For the year 2020-2024
2020 2021 2022 2023 2024
Inflows
Service Income 4,848,448.00 5333292.8 5818137.6 6302982.4 6787827.2
Total Inflows 4,848,448.00 5333292.8 5818137.6 6302982.4 6787827.2
Outflows
Payments for Building & 80,000 0 0 0 0
63
Cel. No. 09204993121
Facilities
Purchase of Machineries 7,500 0 0 0 0
Purchase of Cooking
equipment 7,415 0 0 0 0
Purchase of Other Equipment 32,156 0 0 0 0
Purchase of Furniture &
Fixture 24,400 0 0 0 0
Purchase of Office F&F 0 0 0 0
Purchase of Raw Materials 2,120,092 2332101.2 2544110.4 2756119.6 2968128.8
Purchases of Utensils 5,735 0.00 0.00 0.00 0
Purchase of Office Supplies 798 837.9 877.8 917.7 957.6
Purchase of Cleaning
Materials 1,772.00 1860.6 1949.2 2037.8 2126.4
Payments of Utilities 50,300 360 420 480 540
Payments of Taxes &

2,951.00 2,436.00 2,436.00 2,436.00 2,436.00
Licenses
Payments of Transportation 10,000.00 10500 11000 11500 12000
Payments of lease for Land 3,000.00 3000 3000 3000 3000
Payments of Promotional 1,750 1,750 1,750 1,750 1,750
Payments of Insurance ER 36474 36474 39676.8 39676.8 43841.7
Payments of Insurance EE 23706 23706 25234.8 25234.8 28385.7
Payments of Salaries Expense 346794 534552 545923.68 557523.12 568522.76
Payments of Income Tax 534,927.12 627,071.25 693,904.05 688,048.18 753,068.68
Total Outflows 3,289,770.12 3574649 3870282.7 4088724 4384757.6
Net Cash Flow 1,558,677.88 1758643.849 1947854.869 2214258.399 2403069.559
Add: Beginning Cash 37,131.00 1595808.9 3354452.7 5302307.6 7516566
64
Cel. No. 09204993121
Ending Cash 1,595,808.88 3354452.7 5302307.6 7516566 9919635.6
PROJECTED BALANCE SHEET
For the Year 2020-2021
2020 2021 2022 2023 2024
Assets
Current Assets
Cash 37,131 40844.1 44557.2 48270.3 51983.4
65
Cel. No. 09204993121
Total Current
Assets 37131 40844.1 44557.2 48270.3 51983.4
Non-Current Assets
Cooking untensils 5,735.00 4,688.00 3,641.00 2,594.00 1,547.00
Dep. cooking
untensils -1,047.00 -1,047.00 -1,047.00 -1,047.00 -1,047.00
Building & Facilities 80,000.00 75,200.00 70,400.00 65,600.00 60,800.00
Dep. Building and
Facilities -4,800.00 -4,800.00 -4,800.00 -4,800.00 -4,800.00
Cooking equipment 7,415.00 6,743.50 6,072.00 5,400.50 4,729.00
Dep. cooking
equipment -671.50 -671.50 -671.50 -671.50 -671.50
Other equipment 32,156.00 30,100.40 28,044.80 25,989.20 23,933.60
Dep. other
equipment -2,055.60 -2,055.60 -2,055.60 -2,055.60 -2,055.60
Machineries 7,500.00 6,650.00 5,800.00 4,950.00 4,100.00
Dep. machineries -850.00 -850.00 -850.00 -850.00 -850.00
Furniture & Fixtures 24,400.00 22,566.67 20,733.34 18,900.01 17,066.68
Dep. furniture and
fixtures -1,833.33 -1,833.33 -1,833.33 -1,833.33 -1,833.33
Cleaning Materials 1,772.00 1860.6 1949.2 2037.8 2126.4
Total Non-current
assets 147,720.57 136,551.74 125,382.91 114,214.08 103,045.25
TOTAL ASSETS 184,851.57 177,395.84 169,940.11 162,484.38 155,028.65
Liabilities & OE
Liabilities
Total Liabilities 0 0 0 0 0
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OE
Total OE 184,851.57 177,395.84 169,940.11 162,484.38 155,028.65
TOTAL
LIABILITY AND
OWNERS
EQUITY 184,851.57 177,395.84 169,940.11 162,484.38 155,028.65
Projected Statement of Changes in Owner’s Equity
For the year 2020-2024
2020 2021 2022 2023 2024
Net Income 1,614,829.95 1,829,832.92 1,985,776.12 2263779.089 2,415,493.59
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Add: Initital
Investment 2,400,000.00
Beginning Capital 4,014,829.95 5,844,662.87 5,844,662.87 8,108,441.96
Capital End 4,014,829.95 5,844,662.87 5,844,662.87 8,108,441.96 10,523,935.55
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FINANCIAL ANALYSIS
TEST OF PROFITABILITY
1. RETURN ON INVESTMENT
1,614,829.9 1,829,832.9 1,985,776.1 2,263,779.0 2,415,493.5

Net Income
5 2 2 9 9
2,400,000.0 2,400,000.0 2,400,000.0 2,400,000.0 2,400,000.0

Investment
0 0 0 0 0
RETURN ON 0.67284581 0.76243038 0.82740672 0.94324129 1.00645566

INVESTMEN
T or 67.28% or 76.24% or 82.74% or 94.32% or 106.65%
2. GROSS PROFIT MARGIN
Gross
2,149,757.07 2,456,904.17 2,679,680.17 2,951,827.27 3,168,562.27
Income
Net Sales 4,848,448.00 5,333,292.80 5,818,137.60 6,302,982.40 6,787,827.20
GROSS 0.44339077 0.46067303 0.46057353 0.46832231 0.46680067
PROFIT
MARGIN or 44.34% or 46.07% or 46.06% or 46.83% or 46.67%
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3. NET PROFIT MARGIN
Net 1,614,829. 1,829,832. 1,985,776. 2,263,779. 2,415,493.
Income 95 92 12 09 59
4,848,448. 5,333,292. 5,818,137. 6,302,982. 6,787,827.

Net Sales
00 80 60 40 20
NET 0.3330612 0.3430962 0.3413078 0.3591599 0.3558566
PROFIT 1 8 6 9 7
MARGI
N or 33.31% or 34.31% or 34.13% or 35.92% or 35.59%
TEST OF CAPITAL INVESTMENT
1. PAYBACK PERIOD
Investment 2,400,000.00
Net Income 1,614,829.95

1.486224603
PAYBACK PERIOD
1 year, 5 months and 27 days
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INSURANCE EXPENSE
2020
Monthly Monthly Annual
Employee Salary Share Share
*Social Security
System
ER EE ER EE
A 9,000.00 720 360 8640 4320
B 7,500.00 600 300 7200 3600
C 7,500.00 600 300 7200 3600
D 7,500.00 600 300 7200 3600
E 4,500.00 360 180 4320 2160
TOTAL 34560 17280
*PhilHealth
ER EE ER EE
A 9,000.00 137.5 137.5 1650 1650
B 7,500.00 137.5 137.5 1650 1650
C 7,500.00 137.5 137.5 1650 1650
D 7,500.00 137.5 137.5 1650 1650
E 4,500.00 137.5 137.5 1650 1650
TOTAL 8250 8250
*PAGIBIG
ER EE ER EE
A 9,000.00 100 100 1200 1200
B 7,500.00 100 100 1200 1200
C 7,500.00 100 100 1200 1200
D 7,500.00 100 100 1200 1200
E 4,500.00 90 90 1080 1080
TOTAL 5880 5880
GRAND TOTAL 48690 31410

2021
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Monthly
Employee Salary Monthly Share Annual Share
*Social Security System
ER EE ER EE
A 9,000.00 720 360 8640 4320
B 7,500.00 600 300 7200 3600
C 7,500.00 600 300 7200 3600
D 7,500.00 600 300 7200 3600
E 4,500.00 360 180 4320 2160
TOTAL 34560 17280
*PhilHealth
ER EE ER EE
A 9,000.00 137.5 137.5 1650 1650
B 7,500.00 137.5 137.5 1650 1650
C 7,500.00 137.5 137.5 1650 1650
D 7,500.00 137.5 137.5 1650 1650
E 4,500.00 137.5 137.5 1650 1650
TOTAL 8250 8250
*PAGIBIG
ER EE ER EE
A 9,000.00 100 100 1200 1200
B 7,500.00 100 100 1200 1200
C 7,500.00 100 100 1200 1200
D 7,500.00 100 100 1200 1200
E 4,500.00 90 90 1080 1080
TOTAL 5880 5880
2022
Monthly
ER EE ER EE
A 9,900.00 800 400 9600 4800
B 8,250.00 680 340 8160 4080
C 8,250.00 680 340 8160 4080
D 8,250.00 680 340 8160 4080
E 4,950.00 400 200 4800 2400
TOTAL 38880 19440
*PhilHealth
ER EE ER EE
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A 9,900.00 137.5 137.5 1650 1650

B 8,250.00 137.5 137.5 1650 1650
C 8,250.00 137.5 137.5 1650 1650
D 8,250.00 137.5 137.5 1650 1650
E 4,950.00 137.5 137.5 1650 1650
TOTAL 8250 8250
*PAGIBIG
ER EE ER EE
A 9,900.00 100 100 1200 1200
B 8,250.00 100 100 1200 1200
C 8,250.00 100 100 1200 1200
D 8,250.00 100 100 1200 1200
E 4,950.00 99 99 1188 1080
TOTAL 5988 5880
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2023
Monthly
ER EE ER EE
A 9,900.00 800 400 9600 4800
B 8,250.00 680 340 8160 4080
C 8,250.00 680 340 8160 4080
D 8,250.00 680 340 8160 4080
E 4,950.00 400 200 4800 2400
TOTAL 38880 19440
*PhilHealth
ER EE ER EE
A 9,900.00 137.5 137.5 1650 1650
B 8,250.00 137.5 137.5 1650 1650
C 8,250.00 137.5 137.5 1650 1650
D 8,250.00 137.5 137.5 1650 1650
E 4,950.00 137.5 137.5 1650 1650
TOTAL 8250 8250
*PAGIBIG
ER EE ER EE
A 9,900.00 100 100 1200 1200
B 8,250.00 100 100 1200 1200
C 8,250.00 100 100 1200 1200
D 8,250.00 100 100 1200 1200
Employee 4,950.00 99 99 1188 1080
TOTAL 5988 5880
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2024
Monthly
ER EE ER EE
A 10,890.00 880 440 10560 5280
B 9,075.00 720 360 8640 4320
C 9,075.00 720 360 8640 4320
D 9,075.00 720 360 8640 4320
E 5,445.00 440 220 5280 2640
TOTAL 41760 20880
*PhilHealth
ER EE ER EE
A 10,890.00 299.475 299.475 3593.7 3593.7
B 9,075.00 137.5 137.5 1650 1650
C 9,075.00 137.5 137.5 1650 1650
D 9,075.00 137.5 137.5 1650 1650
E 5,445.00 137.5 137.5 1650 1650
TOTAL 10193.7 10193.7
*PAGIBIG
ER EE ER EE
A 10,890.00 100 100 1200 1200
B 9,075.00 100 100 1200 1200
C 9,075.00 100 100 1200 1200
D 9,075.00 100 100 1200 1200
E 5,445.00 100 100 1200 1200
TOTAL 6000 6000
GRAND TOTAL 57953.7 37073.7
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Summary of Insurance Expense
Year Annual Insurance Expense

Employer Share
(ER) Employee Share (EE)
2020 48690 31410
2021 48690 31410
2022 53118 33570
2023 53118 33570
2024 57953.7 37073.7
SALARIES EXPENSE
2020
Annual Insurance Expense (EE Net Naet
Share) Annual Annual
Employee Annual PhilHealt EE Share Salary
Salary (a) SSS h PAGIBIG (b) (c=a-b)
A
117,000.00 4320 1,650.00 1,200.00 7170 109830
B
97,500.00 3600 1,650.00 1,200.00 6450 91050
C
97,500.00 3600 1,650.00 1,200.00 6450 91050
D
97,500.00 3600 1,650.00 1,200.00 6450 91050
E
58,500.00 2160 1,650.00 1,080.00 4890 53610
Total 436590
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2021
Employee Annual PhilHealt EE Share Salary
Salary (a) SSS h PAGIBIG (b) (c=a-b)
A
117,000.00 4320 1,650.00 1,200.00 7170 109830
B
97,500.00 3600 1,650.00 1,200.00 6450 91050
C
97,500.00 3600 1,650.00 1,200.00 6450 91050
D
97,500.00 3600 1,650.00 1,200.00 6450 91050
E
58,500.00 2160 1,650.00 1,080.00 4890 53610
Total 436590
2022
Annual PhilHealt EE Share Salary
Employee Salary (a) SSS h PAGIBIG (b) (c=a-b)
A 128,700.00 4800 1,650.00 1,200.00 7650 121050
B 107,250.00 4080 1,650.00 1,200.00 6930 100320
C 107,250.00 4080 1,650.00 1,200.00 6930 100320
D 107,250.00 4080 1,650.00 1,200.00 6930 100320
E 64,350.00 2400 1,650.00 1,080.00 5130 59220
Total 481230
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2023
A 128,700.00 4800 1,650.00 1,200.00 7650 121050
B 107,250.00 4080 1,650.00 1,200.00 6930 100320
C 107,250.00 4080 1,650.00 1,200.00 6930 100320
D 107,250.00 4080 1,650.00 1,200.00 6930 100320
E 64,350.00 2400 1,650.00 1,080.00 5130 59220
Total 481230
2024
131496.
A 141,570.00 5280 3,593.70 1,200.00 10073.7 3
B 117,975.00 4320 1,650.00 1,200.00 7170 110805
C 117,975.00 4320 1,650.00 1,200.00 7170 110805
D 117,975.00 4320 1,650.00 1,200.00 7170 110805
E 70,785.00 2640 1,650.00 1,080.00 5370 65415
529326.
Total 3
 Summary of Salaries Expense
Year Net Annual Salary

2020 436590
2021 436590
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2022 481230
2023 481230
2024 529326.3
DEPRECIATION EXPENSES
Depreciation refers to the decrease value of assets due to wear and tear.
Salvage value refers to the amount of estimated to be recovered when the asset is
retired from use.
Formula:
Straight Line Method = Cost – Salvage Value/Estimated Useful
Subject for depreciation
1. Equipment
2. Other Equipment and Machineries
3. Furniture and Fixture
COMPUTATION
1. Cooking Equipment Php7,415.00
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Salvage Value Php700.00
Estimated Useful Value 10 years
Table 1.0
Cooking Equipment Depreciation Expense
Particulars Depreciation (A) Accumulated Book Value (C)

Depreciation (B)
Aquisition Cost Php7,415
Depreciation for 1st Php671.50 Php671.50 Php6,743.00
Year
Depreciation for Php671.50 Php1,343 Php6,072.00
2nd Year
Depreciation for Php671.50 Php2,014.5 Php5,460.00
3rd Year
Depreciation for Php671.50 Php2,686 Php4,729.00
4th Year
2. Other Equipment Php7,556.00
Estimated Useful Value 10
Table 1.2
Other Equipment Depreciation Schedule
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Depreciation (B)
Aquisition Cost Php7,556.00

Year
2nd Year
3rd Year
4th Year
3. Cooking Utensils Php5,735.00
Table 1.3
Cooking Utensils Depreciation Schedule
Depreciation (B)
Depreciation for 1st Php1,047.00 Php1,047.00 Php4,688.00
Year
Depreciation for Php1,047.00 Php2,094.00 Php3,641.00
3rd Year
3rd Year
Depreciation for Php1,047.00 Php4,188.00 Php1,547
4th Year
4. Machineries Php7,500.00
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Table 1.4
Machineries Depreciation Schedule

Depreciation (B)
Year
Depreciation for
3rd Year Php850.00 Php2,550.00 Php5,800.00

3rd Year
4th Year
5. Furniture and Fixtures Php9,800.00
Table 1.5
Furniture and Fixtures Depreciation Schedule

Depreciation (B)
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Year
2nd Year
3rd Year
4th Year
Table 1.6
Pre-Operating Expenses
Description Cost
DTI Registration (for 5 years) 515.00
Mayor’s Clearance 130.00
Sanitary Inspection 280.00
Barangay Clearance 80.00
Police Clearance 140.00
Community Tax Certificate 478.00
Fire Inspection 828.00
BIR 500.00
TOTAL 2,951.00
Table 1.7
Promotional Expenses
Description Quantity Price Total Amount

Flyers 200 Php 5.00 Php 1,000.00
Tarpaulin 3 Php 250.00 Php 750.00
TOTAL 1,750.00
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CHAPTER V
SOCIO-ECONIMIC STUDY
This part of the study elucidates and converses the relationship concerning
economic activities and social aspect. It is about the involvement of “snackhouse” toward
the general public and entire community where it operates.
“KRUSTY HUT SNACKHOUSE” is not only concern with the profit that it will
gain but it also considers the place where it will be established in order to establish good
will and concrete name for the long run effect. Decisions must formulate and analyze
property in order to meet to social issues that will affect the firms standing.
. As part of the social responsibility of every business, maximizing profits and
gaining market share must not be the priority but rather the impact it will give in its
stakeholders, both internal and external stakeholder. Being socially responsible in the
business arena obviously mean that anyone who are actors in the industry must act in an
ethical and moral manner wherein the welfare of the community at large will be given
equal attention. It will enable the students to gain their self-confidence and improve their
academic performance. In this study, the effect of the business to its internal stakeholders
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specifically to its employees and external stakeholders mainly the
society and the government will be discussed.
The business can also help the society by providing job for people. It can
somehow help to increase the level of employment in Pilar Bolinao Pangasinan. Workers
can use their income to withstand the needs and wants of their family. Thus, it will help
them to improve their standard of living.
Paying the taxes on time and appropriately is the principal obligation of the
business to the government to accomplish its wide range of responsibilities to the society
through community enhancement and other advantageous programs and projects for the
furtherance of the society.
The main reason and objective why this aspect is being studied is because the
proponents of the proposed business wanted to implicate the significance the social
responsibility in every business that must be maintained and uphold even in the present
competition.
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CHAPTER VI
ORGANIZATION AND MANAGEMENT STUDY
After setting the objectives and the ways and means of attaining them, the overall
implementation plan is discussed in this chapter. This study answers how “snackhouse”
shall be managed before and during the operating periods, the type of business
organization, organizational chart, labor requirements specifying the qualifications,
respective duties and responsibilities.
Form of Ownership
“KRUSTY HUT SNACKHOUSE” decided to adopt the simplest way to set up
business, the sole proprietorship ____________ is simply the owner and the manager
who has the pull responsibility for all the debts and obligation interconnected to the
business. Several advantages of this kind of ownership are ease of formation, less
administrative paper works, and owner in direct control and decision making.
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Organizational Chart
Owner
ASSISTANT
Manager/Secretary
/Cashier
Worker 1 Worker 2 Worker 3
Janitor
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LABOR REQUIREMENTS
Officers and Key Personnel: Positions and Qualifications
ASSISTANT MANAGER/SECRETARY/CASHIER
• Female
• 22-28 years of age
• Must have at least 1 year work experience related in managing, assisting and
supervising staff, handling money and bookkeeping
• Must have good communication skills
• Must be discipline, hardworking, trustworthy and punctual
WORKERS
• Male/Female
• Must know how to cook
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• Must know how to handle different moods of customers
JANITOR
• Male
• 20-23 years of age and High School graduate
Position and their respective duties and responsibilities
MANAGER/SECRETARY/CASHIER
 Perform the function of management such as planning, organizing, leading and
controlling
 Responsible for overall inspection of the facility and equipment
 Responsible for improvement of the business
 Responsible on monitoring the stream of business and supervising his/her workers
 Responsible on evaluating the work performance of staff
 Responsible for welcoming customers and entertaining them
 In charge for the registration of customer and the collection of payment
 Responsible in monitoring and recording the working hours of employees
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WORKERS
 Responsible for ensuring customer satisfaction, resolving customer complaints,
and addressing any questions or customers that customers may have
 Responsible for taking orders, assemble the orders and serving snacks/beverages
on dishes or trays
 Additional responsibilities, such as operating cooking equipment or preparing
snacks and beverages
JANITOR
 Responsible in keeping the cleanliness and orderliness of the Snack House
MANAGEMENT PROPOSALS
In order to maintain a competitive edge in the market place, the proposed farm
through administrative personnel must set aside a time for training and development of
their employees. The management will consider the training of employees in their current
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jobs and to develop more their skills in the workplace. Some of the
proposals include the following:
1. Deliver Effective Training – The manager and production officer will conduct
yearly briefing, trainings and workshops in order to enhance and improve the skills of
their teams. Learning objectives must be set to ensure the right set of employees. This can
be hand’s – on trainings, seminars or meeting with the group.
2. Employee Assessment Program – The management will assess the whole
organization by using the behavioral assessment of the employees to which includes the
following traits:
 Work Ethics
 Behavior
 Attitudes
 Commitment
This evaluation will be one of the best assessment solutions to select, retain and
develop employees. This proposal allows the employee’s opportunity to develop and
contribute to the farm’s long term objectives. This assessment solution helps to identify
the strengths and areas of opportunity for development.
3. Conducting Employee Opinion Survey – The management will set criteria to
survey the employees in the workplace to focus on specific issues like evaluating the
work climate of a certain employee. It is a method to understand their needs, views,
suggestions and recommendations in the organization. Administrative and Production
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personnel will be involved in the decision making and commitments
that affect them.
4. Team Building Events – The employees may encounter another employee that
creating conflicting priorities, personality styles and potentially wrong member in the
team. The team leader must determine the overall goals of the organization and the
employee will give feedback to determine their perceptions on the issue. This is the
management’s duty to create team building sessions to uphold strong ties between them.
This team building will take into account the personality and help group find ways to
achieve their goals.
POLICIES
Company policies and procedures establish the rules and conduct within an
organization, outlining the responsibilities of both employees and employers. Company
policies and procedures are in place to protect the rights of workers as well as the
business interests of employers. Depending on the needs of the organization, various
policies and procedures establish rules regarding employee conduct, attendance, dress
code, privacy and other areas related to terms and conditions of employment.
1. Working Policies
The following are the work policies in the administrative and operation of
“KRUSTY HUT SNACKHOUSE”:
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Working Hours. “KRUSTY HUT SNACKHOUSE” is
open daily for business from 8:00 AM until 8:00 PM.
General Policies. The following implementing rules and policies are to be
strictly adhered by all employees.
1. Attendance. It is encouraged that every employee should report to the
workstation at least 10 minutes before the start work.
2. Leave of absence. In case of planned leave, the employee should inform the
manager 2 days before the scheduled leave. In case of emergency or sickness
leave, employee should inform the manager of the whereabouts of the employee.
3. Real time waste works or unnecessary activities are not allowed.
4. Wear the clean and decent clothes. No wearing of undershirts and sleeveless
blouses.
5. No personal business transaction is allowed inside the premises unless
authorized by the owner.
6. No smoking and drinking before and during work time.
7. Work carefully always.
8. Concentrate on your scheduled works.
9. Put a smile on your face at all times.
10. Be loyal to your work as well as to your employer.
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Project Schedule
MONTHS
October 2020 November 2020 December 2020 Januar
y 2021
Works W W W W W W W W W W1 W1 W12
1 2 3 4 5 6 7 8 9 0 1
Building
the
snackhous
e
Applicatio
n of
different
permit and
licenses
Purchasing
of cooking
equipment,
utensils,
furniture
and
fixtures,
and
machinerie
s and
equipment
Purchasing
of
supplies,
cleaning
materials,
and other
necessary
materials
Purchasing
of raw
materials
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BIBLIOGRAPHY
A. Electronic Sources
http://en.wikipedia.org/wiki/cookingtoolsandequipments
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APPENDICES
Appendix A
SURVEY RESULT
Name (Optional): ______________________________ Age: _______

Address: _____________________________________
Direction:
Put a check mark (√) beside your answer. Please be honest and true with your
answers. One check (√) for each number.
1.) Allowance/budget per day?
50%Php20.00 –Php30.00 14%Php41.00 – Php50.00
18%Php31.00 – Php40.00 18%Php51.00 and above
2.) How often do you go and buy snacks?

48%Always 9%Seldom
5%Often 0%Never
38%Sometimes
3.) How much are you willing to spend for snacks?

74%Php15.00 – Php30.00
17%Php31.00 – Php50.00
5%Php51.00 – Php70.00
4%Php71.00 and above
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4.) Do you prefer to these snacks/refreshing beverages?

YES NO
Burger 80 6
Footlong 55 31
Shanghai (fish, meat) 69 7
Shomai (pork, chicken) 81 5
Fries 61 25
Ukoy 40 46
Dynamite 47 39
Bananaque 62 24
Kamoteque 57 29
Halo-Halo 73 13
Shake 65 21
Softdrinks 77 9
Palamig (gulaman, pineapple, chocolate) 83 3
5.) How much are you willing to spend for snacks/refreshing beverages?
Burger
48Php15.00 (ordinary) 25Php25.00 (special) 7Php35.00 and above
(supreme)
Footlong
38Php25.00 (short) 17Php45.00 (long)
Shanghai
11Php5.00 50Php10.00 8Php15.00
Siomai (pork, chicken)
44Php10.00 (3pcs) 37Php20.00 (6pcs)
Fries
28Php10.00 24Php20.00 6Php30.00 3Php31.00 and above
Ukoy
17Php5.00 18Php10.00 5Php15.00
Dynamite
27Php5.00 18Php10.00 8Php15.00
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Bananaque
32Php10.00 21Php15.00 9Php20.00
Kamoteque
30Php10.00 20Php15.00 7Php20.00
Halo-Halo
Shake
20Php5.00 27Php10.00 7Php15.00 11Php20.00
Softdrinks
Palamig (gulaman, pineapple, chocolate)
52Php5.00 24Php10.00 7Php15.00 0Php20.00
6.) Do you want to have a snackhouse at your barangay?
86%Yes 14%No
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APPENDIX A
LOGO
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APPENDIX B
FLYERS AND TARPAULIN LAYOUT
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APPENDIX C
PLANT LAYOUT
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APPENDIX D
SSS CONTRIBUTION TABLE
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APPENDIX E
PHILHEALTH CONTRIBUTION TABLE
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APPENDIX F
PAG-IBIG CONTRIBUTION TABLE
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APPENDIX G
INCOME TAX TABLE
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APPENDIX H
DTI REGISTRATION
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APPENDIX I
MAYOR’S PERMIT
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APPENDIX J
MAYOR’S CLEARANCE
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APPENDIX K
SANITARY INSPECTION
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APPENDIX L
CERTIFICATE OF HEALTH AND SANITARY
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Cel. No. 09204993121
APPENDIX M
BARANGAY CLEARANCE
112
Cel. No. 09204993121
APPENDIX N
POLICE CLEARANCE
113
Cel. No. 09204993121
APPENDIX O
BUILDING INSPECTION
114
Cel. No. 09204993121
APPENDIX P
COMMUNITY TAX CERTIFICATE
115
Cel. No. 09204993121
APPENDIX Q
FIRE INSPECTION
116
Cel. No. 09204993121
APPENDIX R
CERTIFICATE OF ASSESSMENT AND ORDER OF PAYMENT
117
Cel. No. 09204993121
APPENDIX S
BIR
118
Cel. No. 09204993121
APPENDIX T
DEED OF SALE FOR THE PROPERTY (LAND)
119
Cel. No. 09204993121
APPENDIX U
YEARLY TAX OF THE PROPERTY
120

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KRUSTY HUT Snackhouse

“Your route to a good mood”

A. Name of the Enterprise

We, the proponents, named our proposed business “KRUSTY HUT

customers while eating.

“KRUSTY HUT SNACKHOUSE” will be suited at Pilar, Bolinao, Pangasinan.

can have a stop-over to snacks “pasalubong” for their children.

C. Descriptive Definition of the Project

“KRUSTY HUT SNACKHOUSE” is a firm engages in satisfying the customer

D. Project Long-Range Objectives

The project long-range objectives are:

 To become one of the snackhouse service and manufacturer in the Island

 To expand the services provided by the business

 To provide more employment opportunity to people

 To provide an effective and efficient customer as its best

 Meeting the specific needs of the customers beyond what is expected

 Staying longer in the market place

“KRUSTY HUT SNACKHOUSE” will provide affordable snacks to everyone. It

Price of services offered by “KRUSTY HUT SNACKHOUSE” is an affordable

taking into consideration the purchasing capacity of the target customers.

“KRUSTY HUT SNACKHOUSE” will be suited for everyone especially for

students which is very accessible to the target customers.

“KRUSTY HUT SNACKHOUSE” will provide additional revenue to the local

government and provide job opportunities.

investment cost less than four years.

Highlights of the Project

b. Project Time Table

Prior to the operation of “KRUSTY HUT SNACKHOUSE” it takes two months

“KRUSTY HUT SNACKHOUSE” is a service and manufacturing firm which

project will contribute to the economy by generating tax revenues.

“KRUSTY HUT SNACKHOUSE” will be registered as a sole proprietor form of

business to be owned and financed by ________________________, having the capacity

to invest in this kind of undertaking.

The project requires an initial investment of Php2,400,000. This amount of fund is

operating materials and pre-operating expenses.

shall enjoy competitive marketing position.

Service and Manufacturing Description

In describing the product to be marketed, the following are taken into

1. Name of the Project

The name of the service shall be “KRUSTY HUT

2. Properties of the Project

“KRUSTY HUT SNACKHOUSE” provides responsive and quality kind of

they are looking for.

3. Uses of the Project

didn’t go yet to their house.

4. Major User of the Project

“KRUSTY HUT SNACKHOUSE” will cater manufacturing and services to

5. Geographical Area of Dispersion

“KRUSTY HUT SNACKHOUSE” will be suited at Pilar

Bolinao Pangasinan near the school along the highway.

Demand for a Snackhouse

Students' allowance per day

Php30.00, 18% are Php31.00-40.00, 14% is Php41.00-Php50.00 and

18% of them are Php51.00 above.

Percentage of Students who are willing to

Percentage of Students on how Often they

5% are often, 38% are sometimes, and 9% are seldom.

Percentage of Students who are Willing to

Php51.00-Php70.00 and 4% for Php70.00 above.

supply of “KRUSTY HUT SNACKHOUSE” service and manufacturing. When there is

inevitable risk in the part of firm to lose its customers. In terms of

SNACKHOUSE” services is summarized below: