9

Technical and Vocational

Education (TVE)
ENTREPRENEURSHIP
Quarter 4 – Module 2
Week 4 – 5

Topic: Finalize Business Plan Manuscript

1
 Finalize Business Plan Manuscript
Learning Competencies: Code:
1. Present business plan manuscript.
2. Evaluate the business plan according to a set of criteria.
I. CONCEPT NOTES:

Writing a business plan is an important first step in starting any new

venture. Your goal is to provide a detailed description of your new product
or service and a concrete strategy for making it a success, while also conveying
a hearty dose of enthusiasm that inspires investors and other sup- porters to
want to be involved with your project.
Most business plans devote too much ink to numbers and too little to
the information that matters most to potential investors, according to
William Sahlman, a professor at the Harvard Business School and an expert
in entrepreneurial ventures. After all, savvy investors understand that
financial forecasts for a new company—particularly detailed, month-by-
month projections that extend for years and years—are typically nothing more
than wildly optimistic fantasies. Considering this, Sahlman recommends
organizing your business plan around a framework that assesses four
factors that are critical to every new venture:
• The people. Those who will be starting and running the business,
in addition to any outside parties who will provide important
resources.
• The opportunity. A profile of the business itself: what it will sell,
and to whom, whether it can grow and how quickly, what its economics
are, and what might stand in the way of success.
• The context. The big picture the regulatory environment, interest
rates, demographics trends, inflation, and so on. Essentially, factors
that inevitable change that you cannot control.
• The risk and reward. An examination of everything that can go
wrong and right, as well as a discussion of how the team can respond.

The most common business plan structure opens with short,

general summaries (such as the executive summary and the business
description) and then proceeds to more in-depth explanations in the body of
the plan. That is where you will provide thoughtful descriptions of your
business’s fundamental elements and concerns. The attachments at the end
include the most detailed information—financial data, management résumés,
and so forth. Writing a business plan is a big undertaking that requires time,
dedication, and discipline. Rather than tackling it all at once, go section by
section. Dividing the task into manageable chunks will help you better
plan your time. (Sahlman, 1997)
 WORDS TO STUDY
Business Plan - is a step-by-step guide in the thorough operation of the
business enterprise.
Enterprise - is a project activity commercial or industrial. It may also be
an organizational activity.
Assessment Tool - involves the guiding, leading and supervision of the
employees for the achievement of organizational goals.
Evaluation - is a rigorously analysis of completed or ongoing activities
that determine or support management accountability,
effectiveness and efficiency.
Component - is a uniquely identifiable input, part, piece, assembly or
sub-assembly, system, or sub-system that:
1. required to complete or finish an activity, item, or job.
2. performs a distinctive and necessary function in the
operation of a system or
3. is identified to be included as a part of finished, packaged
and labeled item.
Criteria - is the statement of need, rules, standards, or tests that
must be used in evaluating a decision, idea, opportunity,
program, projects, etc. to form correct judgment intended goal.

LET US STUDY a SAMPLE BUSINESS PLAN with complete components

of a business plan for you to use a benchmark in creating your OWN
BUSINESS PLAN of your CHOSEN BUSINESS.

I. Executive Summary
Pumpkin Sorbet is cooperative in nature. It is to be run by the students
themselves. Its initial capital for the first month of operation of P90,000.00 will
be coming from the student-owners by means of their investments as their stock
in the business and from fund-raising activities as well. It is a food stall located
inside the campus. Sorbet as the main product is to be manufactured by the
proponents and to be sold and distributed to the target markets of 530 students
daily include the MBHS students, the elementary pupils undergoing the feeding
programs and selected hospitals in District II. Since the main product is made
from pumpkin or squash, it promoted healthy, affordable, and satisfying
pumpkin derivative products. The proponents made an agreement with the
MBHS administration on how they can be of help on the promotion of nutrition
and on increasing the agricultural market especially on “Pagkaing Sapat
Program”. They are currently on negotiation with the Principals of Cupang, Buli,
and Alabang Elementary schools regarding the inclusion of the pumpkin sorbet
in the dietary supplement among the students in the school’s feeding program.
Since it is a vegetable-flavored ice cream, it contains lots of nutrients like beta-
carotenes and lutein.
Pumpkin Sorbet aims to be the leading producer and provider of nutritious
and affordable home-made ice cream inside the campus of MBHS and other
Elementary schools near the said school. The total population of MBHS is 3,219
students and based on the registered school nurse, about 60 of them is

TVE 9- Entrepreneurship 3 TLE/TVE/TVL

malnourished. Estimating 10% of the population will buy the product. The
student-owners will be trained and guided before they handle the business to
avoid lapses and misconceptions. They will be supervised by their Business
Education mentors.
The management and operation of Pumpkin Sorbet starts from
inventory and estimation of the volume of ice cream to be produced daily.
Second is purchasing of the ingredients and raw materials needed to complete
the preparation of the product. Third are production, packaging and freezing
of the ice cream. Lastly, marketing and selling of the product. As a food stall,
it ensures safety and sanitation of its business structures and cleanliness of
the product itself. It aims to lower the price of the ice cream without sacrificing
its quality. It has a shelf life of five days.
Since it is new in the business line of MBHS, it initially aims to capture
10% of the existing market shares which is currently dominated by school
canteen’s Kylas Ice Cream. And Creamline Ice Cream and Dan Eric’s Ice
Cream which is located within the Espeleta Street.
Pumpkin Sorbet is highly feasible, doable, and socially desirable. It will
help both the school and the students. This will serve as learning laboratory
for the students of MBHS especially to the newbie. It will also be the
inspiration for the aspiring businessmen to be a successful entrepreneur. The
proponents of the business advocates being the leading promoter of
agricultural products, specifically squash. This will help the demands of
pumpkin or squash, thereby economically promotes livelihood among the
squash growing farmers in the area.

II. Overview of the Business

I. Pumpkin Sorbet

II. Pumpkin Sorbet is both the business name and the name of its
primary products. It is cooperative in nature. Specifically, it will
produce a pumpkin-flavored ice sorbet that will be dressed in
sprinkles, marshmallows and peanuts that will surely fit and
guarantee clientele’s satisfaction. It combines innovativeness and
creativity in product concepts such as ice cream with pumpkin as
the main ingredient. Dominating the existing ice cream business in
Buli as well as in Muntinlupa will be its main thrust.

III. It envisions to be the leading provider of high quality but affordable

ice cream in Muntinlupa. Continues innovation of the product will
be processed to supply the needs of Muntinlupeṅos. Also, it will help
ease the malnutrition in Muntinlupa through the help of pumpkin-
flavored ice cream and somehow help the squash farmers in terms of
increasing the consumption and demand of squash in the city.

III. Business Plan

The Needs/Problem
A. Malnutrition is one of the major problems, Filipinos school children are
facing nowadays. Malnutrition means lacking the right nutrition needed by
the body which may result to poor academic achievements. This has been
correlated with educational research that malnutrition affects learning

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abilities of the child. It is also one of the reasons behind why we have unstable
economy. Being in the public school, the proponents understood most of their
classmates were not eating vegetable-rich products. By these assumptions,
the proponents come up with a concept that will not only satisfy the clientele’s
taste but also sustain the nutrients they need to be healthy aside from the
fact, that using squash as main ingredient in foods will also boosts the
agricultural demand for the squash. This will benefit the squash farmers in
the country. This will help us save some money for the economy and may
prevent importation of vegetable.
B. Pumpkin Sorbet, a pumpkin-flavored ice cream that will surely sustain
the needs of the people, especially the poor children. Children today usually
prefer meat more than vegetables. Ice cream is an all-time Filipino favorite;
this prompted the proponents to innovate the usual fruity ice-cream flavors
with the use of vegetable such as pumpkin. The product has almost the same
creaminess, puffiness, and consistency in texture as the commercially
available ice-cream and will surely entice the taste of even the carnivorous
children. Unknowingly, they are already including vegetables in their diet.
C. The proponents believe that the clientele will support the product
because of its unique flavor and appearance. With this, Pumpkin Sorbet will
be instrumental in helping alleviate malnutrition cases in the country
especially those who are in the public-school system. This may also serve as
basis for other entrepreneurs to discover and innovate more nutritious
vegetable flavored foods other than ice cream; just like for example bitter
gourd, eggplant, and other vegetables. The proponents believe that this will
not only address the health problems of the country but the agricultural
economy as well.

IV. Vision, Mission and Values

Vision
In the name of good customer service, Pumpkin Sorbet envisions as the
leading advocate of healthy and natural food products, working with squash
farmers’ cooperative, and the leading providers of the best pumpkin ice-cream
by the year 2010.
Mission
Pumpkin Sorbet aims to produce and sell healthy, clean, nutritious, and
high-quality sorbets for the clienteles and cooperatively works with the squash
farmers in the city of Muntinlupa. This is through the dedication and passion
of the management to produce this kind of product. In line with these, it sets
a mission to achieve at least 20% return on equity after two years of operation.
Values
Pumpkin Sorbet as a business, commits to give its customers the best
product it can serve. It will maintain its high standard of hard work, hygiene
and sanitation in food preparation and handling and the proper grooming and
etiquette of the owners and personnel. The dedicated management will give
their best to deliver with full sincerity and honesty for a better customer
service. It will give a prompt, fast, accurate and best service to its clients. The
management also sets to create a support system for the squash growing
farmers to economically improve their standard of living.

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V. Market Profile
A. Research and Analysis
Today’s sorbet stalls are believed to have a little improvement for
customer’s satisfaction. The proponents decided that they must undergo a
careful observation in the business location. The management also underwent
an official interview with the owners of current ice cream stalls in Buli. The
proponents found out that customers are not that satisfied with the ice cream
sold along the Espeleta Street and most of the products are not that nutritious
to sustain body needs. The management believes that action must be taken
primarily to make a new twist in preparing and serving ice creams that has
very huge market in the nation.
The status of squash growing farmers in the city where the squash
supply is to be taken was also observed and given attention to support them
when the business starts its operations.
With these premises, the proponents decided to produce pumpkin-
flavored ice cream which will answer the needs of the students in the area.
The market will be four (4) Elementary Schools and one (1) Secondary School.
The target students are those who are malnourished and member of feeding
program.
B. Marketing Plan
Table 1
Number of Target Ice Cream Buyers per Consumer Group
Feeding Program Members
Populace MBHS MBHS Alabang Sucat Buli Cupang Total
ES ES ES ES
3,160 60 87 84 45 68 3,504
Daily 316 36 52 50 27 49 530
Monthly 6,952 792 1,144 1,100 594 1,078 11,660
Yearly 83,424 9,504 13,728 13,200 7,128 12,936 139,200

Based on the given consumer groups, the daily, monthly, and yearly
target buyers are reflected through the assumption that 10% from MBHS
group will buy ice cream from Pumpkin Sorbet and 60% from those feeding
program members will buy every three days. During summer vacation,
Pumpkin Sorbet will only serve their products in different hospitals where we
can assure the sale and can help patient in sustaining their health.
VI. Production/Technical Plan
A. Product Description
Pumpkin Sorbet is a business selling a pumpkin-flavored sorbet. The
finished product will be placed in a plastic cup and depending on the
consumers, they will Choose if they want their sorbet to have a dressing
(sprinkles) or added flavor. The product as researched was proven nutritious
palatable. Today’s ice creams are not that nutritious and of with poor quality.
Pumpkin Sorbet made it with a new twist by means of using vegetable like
squash as the main ingredient. The individual finished products will be
package in a cup with design. There will also be packaging for wholesale
purchases.

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B. Operating Strategies
The business will produce a pumpkin sorbet station with high quality
contents and nutritious value as well. Pumpkin Sorbet will need raw materials
to produce the goods to be sold. These include All-Purpose cream, Condensed
Milk, Cassava Starch, Cheese, Gelatin Powder, Powdered Milk, Vanilla
Essence, and the main ingredient, Pumpkin. The proponents will be the one
to produce the product. Raw materials will be purchased at Alabang Market
or Lianas Supermarket where we can assure the quality and the aspects of
perish ability. The proponents tried to interview the teachers and some
students by offering them a free taste and made a comment after. During the
operation, the business will think more ideas on how to create more appealing
and attractive products.
C. Critical Risk
Table 2
Pumpkin Sorbet’s Position in the Market

Competitors Market Share Target

Kyla’s Ice Cream 35% 30%
Dan Eric’s Ice Cream 45% 40%
Cream Line Ice Cream 20% 20%
Pumpkin Sorbet 10%
Based on the table showed, there are three competitors who dominate
the market of Ice Cream in Buli. Pumpkin Sorbet aims 10% of the market
share. Through creativity, uniqueness and innovation, the management
believe that it will be achieved.

VII. Organizational Plan

A. Team Members
Figure 1: Organizational Chart

Owners/Management

Supervisor

Sales Personnel

Maintenance staff

B. Contribution to the Business (Duties and Responsibilities)

Owner - responsible for the management and accountability of the business
itself, at the same time they are the ones who will produce the product.
Supervisor – responsible for coaching, resolving issues and serving as a link

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between subordinates and upper management.
Sales Personnel- responsible for the advertisement, selling and promotion of
the product.
Maintenance - responsible for applying basic fixes to equipment and building
systems and ensure facilities are tidy and functional.

VIII. Operational Plan

A. Workflow

Inventory and Purchasing of

estimation of the ingredients and
number of ice Raw Materials needed
cream to be produced

Delivering and Production, Packing

selling of the and freezing of the
product ice cream

Pumpkin Sorbet has a very simple operational plan. It starts from

inventory and estimation of the volume of ice cream to be produced daily, then
purchasing of ingredients and raw materials needed. After purchasing, the
production, packaging and freezing. Lastly, the marketing or the selling of the
product.
B. Monitoring and Evaluation
Pumpkin Sorbet will manufacture at least thirteen (13) gallons of ice
cream per day. It takes less than an hour to prepare the mixtures before
freezing. The three (3) proponents divide the work among themselves. The
production hour will be done after classes so as not to affect their studies. Since
the shelf life is about 28 days, the possibility of producing for advance demand is
highly considered. It will supply four (4) Elementary Schools (gallons each) and a
Secondary School that will serve as its main market (4 gallons).

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IX. Sustainability
I. Financial Plan

Pumpkin Sorbet will need at least Php 90,000.00 to start its operation
in the market. This will be coming from the investments of the students who
are willing to be involved in entrepreneurial practice like this. Also, since two
of the proponents are Club Presidents and the other one is MBHS Chorale
Leader, they may combine their talents to conduct fund raising activities to
increase the capital investment of the business.

Table 3
Monthly Expenses of Pumpkin Sorbet
Product/Service Unit Price Quantity Total
Fixed Cost of Pumpkin
Sorbet:
Rental Php1, 000.00 1 month Php 1,000.00
Salaries 5, 000.00 3 crews 15,000.00
Advertising 1, 000.00 1 month 1,000.00
Depreciation Account-Freezer 13,000.00 1 Freezer 1,300.00
(Small)
Depreciation Account-Blender 770.00 2 Blenders 140.00
Depreciation Account-Chairs & 1,800/set 2 sets 300.00
Tables
Depreciation Account-Tools & 900.00 2 set of tools 180.00
Utensils & utensils
Utility and Sanitation 1,500.00 1 month 1,500.00
(A) Total Fixed Cost PHP 20,420.00
Variable Cost:
Raw Materials:
Plastic Spoons 25.00 66 packs 1,650.00

Packaging (Plastic Cups) 50.00/pack 66 packs 3,300.00

All Purpose Cream 38.50 572 tetra 22,022.00
packs
Condensed Milk 36.50 286 cans 10,439.00
Alsa Gulaman 39.50 143 boxes 5,648.50
Cassava Flour 25.00 1.5 kilo 37.50
Powdered Milk 41.50 57 packs 2,365.50
Vanilla Essence 14.00 95 bottles 1,330.00
Cheese 23.50 95 bars 2,232.50
Electricity 1,000.00 1 month 800.00
Communication Bills 800.00 1 month 600.00
Water Supply 600.00 1 month 400.00
Transportation 300.00 1 month 250.00
Miscellaneous 1,500.00 1 month 500.00
(B) Total Variable Cost Php 51,575.00
(A+B) Total Cost of Production Php 71,995.00

Table 3 shows the variable and fixed cost in the operation of Pumpkin

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 Sorbet. This will serve as basis for computing the breakeven point sales price
and volume. Based on the total FC & VC, the business can produce 286
gallons per month.
Table 4
PROJECTED REVENUE
Ice Projected Daily Projected Monthly Yearly
Cream Costing Volume Revenue Volume Revenue Projected
Flavor (in Cups) Revenue
Daily Monthly
C-5
Pumpkin M-2 Php Php Php
SP-7 530 3,710.00 11,660 81,620.00 979,440.00

LEGEND:
Cost-C
Mark-up-M
Sales Price- SP
No. of Days-22
Table 5
MONTHLY PROJECTED COST & REVENUE

Jan Feb Mar Apr May Jun

Revenue 81,620.00 81,620.00 81,620.00 81,620.00 81,620.00 81,620.00
Cost 71,995.00 71,995.00 71,995.00 71,995.00 71,995.00 71,995.00
Projected
Net Profit 9,625.00 9,625.00 9,625.00 9,625.00 9,625.00 9,625.00

Jul Aug Sep Oct Nov Dec Total

Php
81,620.00 81,620.00 81,620.00 81,620.00 81,620.00 81,620.00 979,440.00
Php
71,995.00 71,995.00 71,995.00 71,995.00 71,995.00 71,995.00 863,940.00
Php
9,625.00 9,625.00 9,625.00 9,625.00 9,625.00 9,625.00 115,500.00

Break-Even Guide
Total Revenue (TR)= Fixed Cost (FC) + Variable Cost (VC)
When TR is > then FC and VC means the business is earning profit.
When TR is < then the FC + VC means the business is losing.
When TR = then FC + VC, the business is break-even.

Table 5 shows the monthly projected cost and revenue. As shown, the
business projected Php 979,440.00 gross sales for a year which is greater than
the cost at Php 863,940.00. Thus, a net annual profit of Php 283,500.00. This
is 32.81% of the total cost.

TVE 9- Entrepreneurship 10 TLE/TVE/TVL

 II. Social Impact
A. Long-Term Desired Outcomes
Pumpkin Sorbet will supply the feeding program members in different
schools near the location including Alabang Elementary School, Cupang
Elementary School, Buli Elementary School and Sucat Elementary School.
The proponents will also prioritize the patient in the hospital. They are
currently on negotiation with the Principals of Cupang, Buli, and Alabang
Elementary schools regarding the inclusion of the pumpkin sorbet in the
dietary supplement among the students in the school’s feeding program. Thus,
Pumpkin Sorbet expect that within three years of operation it can fund its own
feeding program and an advocacy program for squash growing framers as part
of their corporate social responsibility.

B. Social Impact in the Community

The business will not only help the malnourished children in the
community but to help the producers of these goods that will be the main
thrust of the business. It will implement an On-the Job Training of the
students inside the Muntinlupa Business High School as a preparation for
their official training in work. The proponents of the business will also be the
educator of the students taking the T.V.E. (Technical Vocational Education)-
Food Processing since our school is implementing this kind of curriculum.
This will be a great help for them in case they are planning to build their own
business in the future.

C. Business Impact in the Community

Pumpkin Sorbet believes in co-existing with nature and business
environment. It will increase market demand for pumpkin growers or squash
farmers who produce this agricultural product. This will help the government
prevent importation of pumpkins from neighboring Asian agricultural
countries. Since the main product is made from pumpkin or squash, it
promotes healthy, affordable, and satisfying pumpkin derivative products. The
proponents made an agreement with the MBHS administration on how they
can be of help on the promotion of nutrition and on increasing the agricultural
market especially on “Pagkaing Sapat Program”. The business has the
potential to survive in the market because of its affordability, high nutritional
value and have high social desirability.

Here is a set of criteria which will guide you in evaluating the

presented final business plan.
RUBRICS FOR BUSINESS PLAN PAPER EVALUATION
Description Rubric Rating
10 8 6 4
Executive Summary
Personal Details
i. Name & Brief Biography
ii. Name of Adviser/s & Brief Biography
I. Overview of the Business
i. Name of the Business
ii. Description of the Business Model

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iii. Statement of Vision, Mission, and Values
II. Business Plan Proper
i. The Problem/Need
A. Description of the exact problem/need addressed
B. Reasons/rationale why the problem/need must be
addressed by the business
C. Descriptions on how the business has solved the
problem/need
ii. Statement of Vision, Mission, and Values
A. Vision
Description/statement of what the proponent sees
if the problem/need are solved.
B. Mission
Clear description of goals and objectives that
present practical steps to achieve the vision.
C. Values
Clear statement of values critical to the culture,
integrity, and activities of the business
III. The Marketing Plan
A. Research & Analysis
1. Description of the Target Market
2. Market Size
3. Competition/Market Share
4. Market Trends
B. Marketing Strategies
1. How the product/service be introduced in the market?
2. How will the customers be reached and served?
3. How will the investors be served?
4. Description of the business ownership, roles of the
partners.
5. Value Added Features
6. Location of the business
IV. Production and Technical Plan
A. Detailed description of products/services
B. Operating Strategies
1. Description/illustration of production model
2. Detailed description of raw material, suppliers,
transportation needed and how these will be accessed.
3. Details/data presented on how the
products/services will be further developed, and the
help needed and the agency or company who can do it.
C. Critical Risks
a. Data on existing competitors
b. Statement on how the proposed business is
different from the others
c. Description/illustration of the proposed business’
competitive strategy
d. Partners are identified, their roles, and added value
to maximize impact.

TVE 9- Entrepreneurship 12 TLE/TVE/TVL

 e. Detailed description of the risks and opportunities
(SWOT Analysis)
f. Description on how the business would capitalize to
prevent the risks.
V. Organizational/ Management Plan
A. Members of the team
B. Team’s contribution to the business
C. Others who can be part of the team
VI. Operational Plan
A. Detailed description on how the business will be
implemented
a. Assignment of tasks
b. Schedules of deliverables
c. Data of necessary resources
d. Description/Illustration of operational model and
workflow
e. Description of business back progress and division
of works
f. Data on estimates of the business operations
B. Monitoring and Evaluation
a. Statement of outcome the business will achieve
based on targets
b. Descriptions/Illustrations on how you will monitor
achievement
c. Statement of performance targets
d. Timeline on when the targets will be achieved
VII. Sustainability
I. Financial Plan
(This includes strategies for fund raising.)
A. Soundness of the average investment needed
B. Data/Scheduled of the specific investments needed
in 1 -2 years
C. Percentage share on investments/capital of each
member of the proponents
D. Detailed description on how funds will be raised to
start the business
E. Data/Statement on how many years the business
will earn profit
II. Social Impact
A. Statement of the business’ long-term desired
Outcomes
B. Statement of the social impact generated from
each of the business activities
C. Statement/data on the benefit and impact of the
business to the community

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II. LEARNING TASKS:

A. LEARNING TASK NO. 1:

Let us find out how much you already know about the process of evaluating a
business plan. Write your answers in your answer sheets.

Instructions: Write the letter only of your answer in your answer sheets.

1. Description of the target market is formed in the __________part of the business

plan
A. Marketing Plan C. Marketing Strategies
B. Operating Strategies D. Production Strategies
2. It is detailed description on how the business will be implemented.
A. Marketing Plan C. Production and Technical Plan
B. Operational Plan D. Organization and management
3. Which part of the business plan describes how the business has solved the
problem?
A. Statement of vision C. Marketing plan
B. The problem/need D. Production and technical plan
4. Which part of the business plan presents the data on how the products/service be
further developed?
A. Financial Plan C. Marketing Plan
B. Organizational plan D. Production and Technical Plan
5. What part of the business plan presents a clear statement of values critical to
culture, integrity and activities of the business?
A. Marketing Plan C. Production Plan
B. Operational Plan D. Statement of vision, mission, and values
6. What part of the business plan that refers to the clear statement of values critical
to the culture, integrity, and activities of the business?
A. Mission B. Goal C. Values D. Vision
7. It refers to the detailed description on how funds will be raised to start the
business. It shows the data or statement on how many years the business will earn
profit.
A. Financial Plan C. Marketing Plan
B. Organizational plan D. Production and Technical Plan
8. Which part of the business plan that indicate the description/statement of what
the proponent sees if the problem/need are solved?
A. Mission B. Goal C. Values D. Vision
9. Which part of the business plan that gives the description/illustration of
production model, description of raw material, suppliers, transportation needed and
how these will be accessed?
A. Marketing Plan C. Marketing Strategies
B. Operating Strategies D. Production Strategies
10. The Statement of the business’ long-term desired outcomes and statement/data
on the benefit and impact of the business to the community.
A. Mission B. Social Impact C. Values D. Vision

TLE 9 - Entrepreneurship 1
 B. LEARNING TASK NO. 2:
Instructions: Read and understand each statement carefully and write TRUE if the
statement is correct and FALSE if it is incorrect.
1. A written business plan is a tangible motivator for the entrepreneur.

_______True ______ False

2. The business plan is a document that explains the structure and functioning of a
business.

_______True _______False
3. The business plan is a logical series of decisions an entrepreneur makes in starting
a new venture.

_______True _______False
4. The business plan as a process involves looping back and revising previous
decisions.

_______True _______False
5. In the business plan process, "Organizing the Operations" comes before "Creating
a Marketing Strategy."

_______True _______False
6. The first stage in the business plan process is "Defining the Business Concept."

_______True _______False
7. The last stage in the business planning process is "Arranging the Finances."

_______True _______False
8. Studying business plans helps a student to learn a system of classifying business
information.

_______True _______False
9. According to research, without a business plan firms are more likely to close.

_______True ________False
10. The preparation of a business plan is optional for some small businesses.
________True ________False

C. LEARNING TASK NO. 3:

Instructions: Based on the PRESENTED SAMPLE BUSINESS PLAN from the CONCEPT
NOTES of this modules. YOU will make your FINAL MANUSCRIPT OF YOUR
BUSINESS PLAN from your CHOSEN BUSINESS by following each components of a
comprehensive business plan.
(Note: Submit a HANDWRITTEN OR PRINT OUT business plan and place it on a long
bond paper and fasten it with long red folder. Write your complete name with section in
the front cover)

TVE 9- Entrepreneurship 2 TLE/TVE/TVL

III. REFLECTION
Instructions: You will need to Complete the statement below:

1.) I have learned that

___________________________________________________________________________
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2.) With the knowledge and skills that I acquired from this lesson, I can
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• Competency-Based Curriculum for Entrepreneurship for Technical

Vocational Education
• Adams, Bob, Small Business start-Up, Adams Media Corporation, USA 1996
• Peters, Hisrich, Entrepreneurship, McGraw Hill Book Co. Singapore 1999
• Rojo, Luz, V. et.al Business Management, Adriana Publishing Co, Inc.
Manila 2003
• Pumpkin Sorbet, Cabantog, Levy Jr., Rivamonte Gilvar, Bautista, Jayvee, A
Business Plan presented to the Board of Judges, National Student
Technologists and Entrepreneurs of the Philippines, Business Planning
Competition 2007, Davao City, Philippines, November 21, 2007
• Harvard Business School Publishing. Pocket Mentor: Creating a Business
Plan. Boston: Harvard Business School Press, 2007. Harvard Manage
Mentor. Boston: Harvard Business School Press,
2002. Sahlman, William A. “How to Write a Great Business Plan.” Harvard
Busi- ness Review (July–August 1997; product # 97409).
• https://wps.pearsoned.ca/ca_ph_skinner_businessplan_3/187/47895/122
61132.cw/content/index.html

Compiled by:
Name of Teacher Mary Ann T. Cañete
Designation Teacher III
Name of School Marigondon National High School
Name of Division DepED-Division of Lapu-Lapu City

TVE 9- Entrepreneurship 3 TLE/TVE/TVL