Peter-Drucker Group-2 FeasibilityStudy

SOROSOSY FOOD STALL- A FEASIBILITY STUDY OF ESTABLISHING
A SNACK SHOP IN SOROSORO ILAYA, BATANGAS CITY
Presented to the Faculty of
Alangilan Senior High School
In Partial Fulfillment of the Requirements in
Inquiries, Investigation, and Immersion
Accountancy, Business, and Management (ABM) Strand
By:
Agon, Aiza A.
Beredo, Patricia E.
Cabrera, Izzy Rouzvi M.
Camo, Danicca Rea P.
Dimaano, Diana E.
Dioquino, Julie Ann L.
Hayag, Althea Mae M.
Untiveros, Morie Josh M.
Villareal, Lyka Algine M.
Adviser:
Kathleen P. Garcia, LPT, MAED, MBA, M. Ed, MICB, RCA
June 2021
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APPROVAL SHEET
This study entitled Sorososy Food Stall- A Feasibility Study of

Establishing a Snack Shop in Sorosoro Ilaya, Batangas City, prepared and
submitted by Agon, Aiza; Beredo, Patricia; Cabrera, Izzy Rouzvi; Camo,
Danicca Rea; Dimaano, Diana; Dioquino, Julie Ann; Hayag, Althea Mae;
Untiveros, Morie Josh; and Villareal, Lyka Algine in partial fulfillment of the
requirements for the subject of Inquiries, Investigation and Immersion in Senior
High School, has been examined and is recommended for acceptance and approval
for oral examination.
Kathleen P. Garcia, LPT, MAED, MBA, M. Ed, MICB, RCA

Inquiries, Investigation and Immersion Adviser
Approved by the Committee on Oral Examination with a grade of______________.
PANEL OF EXAMINERS
AARON D. MASAYA
Chairman
HAZELLE D. MACALALAD SARAH JANE D. PULHIN

Member Member
Date of Oral Examination: June 07, 2021
Accepted and approved in partial fulfillment of the requirements for

Entrepreneurship, Business Ethics, and Work Immersion in Senior High School.
MRS. NENITA C. HABER

Principal II
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SOROSOSY FOOD STALL
Company Logo
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PROPONENTS / ENTREPRENEURS
MS. AGON, AIZA A.

She was born on September 10, 2003, in Batangas City
and currently studying in Alangilan Senior High School under
Accountancy Business and Management (ABM) strand. She
wants to be a successful accountant someday.
MS. BEREDO, PATRICIA E.

She was born on July 08, 2003, in Batangas City and
currently studying in Alangilan Senior High School under
Accountancy Business and Management (ABM) Strand. She
wants to be a successful flight attendant someday.
MS. CABRERA, IZZY ROUZVI M.

She was born on May 16, 2003, in Pasay City and
MS. CAMO, DANICCA REA P.

She was born on February 18, 2003, in Batangas City
MS. DIMAANO, DIANA E.

She was born on January 06, 2003, in Batangas City
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MS. DIOQUINO, JULIE ANN L.
She was born on July 01, 2003, in Sorsogon City and
MS. HAYAG, ALTHEA MAE

She was born on August 04, 2002, in Quezon, City and
wants to be a successful teacher someday.
MR. UNTIVEROS, MORIE JOSH M.

He was born on May 24, 2003, in Batangas City and
Accountancy Business and Management (ABM) Strand. He
MS. VILLAREAL, LYKA ALGINE M.

She was born on April 04, 2003, in Batangas City and
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TABLE OF CONTENTS
TITLE PAGE ………………………………………………………………………….. i

APPROVAL SHEET …………………………………………………………………. ii
COMPANY LOGO …………………………………………………………………… iii
PROPONENTS / ENTREPRENEURS …………………………………………….. iv
TABLE OF CONTENTS …………………………………………………………….. vi
EXECUTIVE SUMMARY ……………………………………………………………. xiii
Chapter I. BUSINESS SUMMARY …………………………………………………

1.1 Name of the Business ………………………………………………….. 1
1.2 Location of the Business ……………………………………………….. 1
1.3 Brief Description of Business ………………………………………….. 2
1.4 Vision ……………………………………………………………………... 2
1.5 Mission …………………………………………………………………… 2
1.6 Goals ……………………………………………………………………... 2
1.7 Core Values ……………………………………………………………… 3
Chapter II. MARKETING ASPECTS

2.1 Marketing Objectives …………………………………………………… 4
2.2 Market Description ……………………………………………………… 4
2.3 SWOT Analysis ………………………………………………………….. 10
2.4 (4) Ps of Marketing Mix ………………………………………………… 10
2.4.1 Product ………………………………………………………………. 10
a. Product Description ……………………………………………… 10
b. Business Logo ……………………………………………………. 11
c. Business Tag Line ……………………………………………….. 13
d. Packaging ………………………………………………………… 13
2.4.2 Pricing Strategy ……………………………………………………... 16
2.4.3 Place/ Distribution Channel ………………………………………... 19
2.4.4 Promotional Strategy ……………………………………………….. 20
Advertising Materials ………………………………………………………... 19
a. Flyers and Tarpaulin …………………………………………….. 20
b. Special Menu …………………………………………………….. 22
c. Facebook Page …………………………………………………... 23
d. Loyalty Card ………...……………………………………………. 24
e. Grand Opening Promo ………………………………………….. 25
f. Jingle ……………………………………………………………… 26
2.5 Unique Selling Proposition ……………………………………………... 26
2.6 Target Market / Consumers ……………………………………………. 27
2.7 Players in the Market / Competition Analysis ………………………… 27
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Chapter III. TECHNICAL ASPECTS
3.1 Technical Objectives ………………………………………………….... 31
3.2 Technical Description of Products ……………………………………. 31
3.3 Manufacturing/ Production Methods ………………………………….. 33
3.3.1 Manufacturing Methods of Sosy Tormote ………………… 34
3.3.2 Manufacturing Methods of Sosy Fruityham ………………. 35
3.3.3 Process Flowchart …………………………………………… 37
3.3.4 Production Paradigm ………………………………………... 38
3.4 Machinery, Equipment, Furniture and Fixtures ……………………… 41
3.4.1 Machinery …………………………………………………….. 41
3.4.2 Equipment ……………………………………………………. 41
3.4.3 Furniture and Fixtures ………………………………………. 43
3.5 Tools and Supplies ……………………………………………………... 44
3.6 Raw Materials and Suppliers of Raw Materials ……………………... 45
3.6.1 Suppliers of raw materials ………………………………….. 44
3.7 Plant Location and Floor Plan …………………………………………. 48
3.8 Maintenance, Utilities, and Waste Disposal …………………………. 51
Chapter IV. MANAGEMENT ASPECTS

4.1 Management Objectives ……………………………………………….. 53
4.2 Management Description ………………………………………………. 53
4.3 Forms of Business Organization and Ownership …………………… 54
4.4 Organizational Structure ……………………………………………….. 54
4.5 Organizational Policies ………………………………………………… 56
a. Policies towards the Employees ……………………………….. 56
b. Policies towards the Retailers ………………………………….. 57
c. Policies towards the Suppliers …………………………………. 58
4.6 Process of Securing Licenses and Permits ………………………….. 59
4.7 Personnel Job Analysis ………………………………………………… 61
a. Job Description and Job Specifications ………………………. 61
4.8 Salaries and Benefits …………………………………………………... 63
Chapter V. FINANCIAL ASPECTS

5.1 Objectives of the Study ………………………………………………… 65
5.2 Financial …………………………………………………………………. 65
a. Start-up Cost …………………………………………………….. 65
b. Financial Assumptions ………………………………………….. 66
c. Initial Statement of Financial Position ………………………… 67
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d. 5-year Projected Cost of Goods Sold (COGS) ………………. 68
e. 5-year Projected Income Statement …………………………... 69
f. 5-year Projected Statement of Cash Flows …………………… 70
g. 5-year Projected Statement of Financial Position …………… 71
h. Financial Analysis ……………………………………………….. 72
• Profitability ratio ………………………………………….. 72
• Liquidity Ratio ……………………………………………. 73
• Solvency Ratio …………………………………………… 73
• Payback Period …………………………………………... 73
Chapter VI. SOCIO-ECONOMIC ASPECTS

6.1 Socio -Economic Objectives …………………………………………... 75
6.2 Social Contribution ……………………………………………………… 75
a. To the Community ………………………………………………. 75
b. To the Government ……………………………………………… 76
c. To the Employees ……………………………………………… 77
d. To the Environment ……………………………………………... 77
Chapter VII. PRESENTATION, ANALYSIS, AND INTERPRETATION OF

79
DATA
Chapter VIII. SUMMARY OF FINDINGS, CONCLUSIONS, AND
99
RECOMMENDATIONS
BIBLIOGRAPHY …………………………………………………………………….. 103
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SUMMARY OF CHARTS AND TABLES
LIST OF CHARTS AND TABLES
Table 1 Price List …………………………………………………………………….. 16

Table 2 Selling Price of Sosy Tormote ……………………………………………. 17
Table 3 Selling Price of Sosy Fruityham …………………………………………... 18
Table 4 Machinery …………………………………………………………………… 41
Table 5 Office Equipment …………………………………………………………… 41
Table 6 Store Equipment ……………………………………………………………. 42
Table 7 Office Furniture and Fixtures ……………………………………………… 43
Table 8 Store Furniture and Fixtures ………………………………………………. 43
Table 9 Office Supplies ……………………………………………………………… 44
Table 10 Store Tools and Supplies ………………………………………………… 45
Table 11 Raw Materials ……………………………………………………………... 46
Table 12 Suppliers of Raw Materials ………………………………………………. 47
Table 13 Maintenance, Sanitation, and Housekeeping Supplies ………………. 52
Table 14 Employees’ Salaries ……………………………………………………… 63
Table 15 Employees’ Benefits ……………………………………………………… 64
Table 16 Start-up Cost ………………………………………………………………. 66
Table 17 Initial Statement of Financial Position ………………………………….. 67
Table 18 5-year Projected Cost of Goods Sold (COGS) ………………………… 68
Table 19 5-year Projected Income Statement ……………………………………. 69
Table 20 5-year Projected Statement of Cash Flows …………………………… 70
Table 21 5-year Projected Statement of Financial Position …………………….. 71
Table 22 Profitability ratio …………………………………………………………… 72
Table 23 Liquidity Ratio ……………………………………………………………... 73
Table 24 Solvency Ratio ……………………………………………………………. 73
Table 25 Payback Period …………………………………………………………… 74
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LIST OF FIGURES
Figure 1 Willingness to patronize Sorososy Food Stall’s products at Mercedes

Homes, Barangay Sorosoro Ilaya, Batangas City when community
quarantine has been lifted ………………………………………………….. 5
Figure 2 Distribution of Respondents According to Age ………………………… 6
Figure 3 Customers’ preferences when buying newly introduced snacks …….. 7
Figure 4 Willingness to purchase Sosy Fruityham ……………………………….. 7
Figure 5 Willingness to purchase Sosy Tormote …………………………………. 7
Figure 6 Number of respondents who drink fruit shakes ………………………... 8
Figure 7 Number of respondents who eat sweet potatoes ……………………… 8
Figure 8 Frequency of eating drinking fruit shakes ………………………………. 9
Figure 9 Frequency of eating sweet potatoes ……………………………………. 9
Figure 10 Preferred promotional strategy when purchasing products in a shop 9
Figure 11 SWOT Analysis …………………………………………………………... 10
Figure 12 Logo Design ……………………………………………………………… 11
Figure 13 Element #1 of the logo ………………………………………………….. 12
Figure 14 Element #2 of the logo ………………………………………………….. 12
Figure 15 Element #3 of the logo …………………………………………………... 12
Figure 16 Business Tagline ………………………………………………………… 13
Figure 17 Packaging ………………………………………………………………… 14
Figure 18 Product Packaging of Sosy Fruityham ………………………………… 14
Figure 19 Product Packaging of Sosy Tormote …………………………………... 15
Figure 20 The price ranges of customers’ willingness to avail Sosy Fruityham.. 18
Figure 21 The price ranges of customers’ willingness to avail Sosy Tormote … 18
Figure 22 Channel of Distribution ………………………………………………….. 19
Figure 23 Flyers ……………………………………………………………………… 21
Figure 24 Products’ Tarpaulin ……………………………………………………… 22
Figure 25 Special Menu …………………………………………………………….. 23
Figure 26 Facebook Page …………………………………………………………... 24
Figure 27 Loyalty Card ……………………………………………………...………. 24
Figure 28 Grand Opening Promo ………………………………………………….. 24
Figure 29 Process Flowchart of Sosy Tormote …………………………………… 37
Figure 30 Process Flowchart of Sosy Fruityham …………………………………. 38
Figure 21 Production Paradigm of Sosy Tormote ………………………………... 31
Figure 32 Production Paradigm of Sosy Fruityham ……………………………… 32
Figure 33 Plant Location ……………………………………………………………. 48
Figure 34 The preferred ambiance inside Sorososy Food Stall…………………. 49
Figure 35 Floor Plan …………………………………………………………………. 50
Figure 36 Layout of Facilities ……………………………………………………….. 50
Figure 37 Organizational Structure ………………………………………………… 56
Figure 38 Number of respondents who drink fruit shakes ………………………. 79
Figure 39 Frequency of drinking fruit shakes ……………………………………... 80
Figure 40 Places where fruit shakes are usually purchased ……………………. 80
Figure 41 Mango as the flavor of the fruit shake …………………………………. 81
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Figure 42 Frequency of consuming mango-flavored drinks …………………….. 81
Figure 43 Ube as the flavor of the fruit shake …………………………………….. 82
Figure 44 Frequency of consuming ube-flavored drinks ………………………… 82
Figure 45 Adding naturally made crushed honey graham crackers ……………. 83
Figure 46 Awareness about the differences between brown and coconut sugar
83
…………………………………………………………………………..
Figure 47 Awareness about the health benefits of naturally made crushed
84
honey graham crackers ……………………………………………………..
Figure 48 Preferred fruit shake shops ……………………………………………... 85
Figure 49 Willingness to try a new fruit shake brand ……………………………. 85
Figure 50 Platforms where people become aware of new shake brands or
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shops ………………………………………………………………………….
Figure 51 Willingness to purchase sosy, healthy, and budget-friendly Mango
86
and Ube Graham Shake …………………………………………………….
Figure 52 The price ranges of customers’ willingness to avail Sosy Fruityham . 87
Figure 53 Number of respondents who eat sweet potatoes …………………….. 88
Figure 54 Frequency of eating sweet potatoes …………………………………... 89
Figure 55 Places where sweet potatoes are usually purchased ……………….. 89
Figure 56 Kinds of sweet potatoes/camote snacks usually patronized by the
90
consumers ……………………………………………………………………
Figure 57 Respondents’ willingness to add twists to the traditional camote
91
products ………………………………………………………………………
Figure 58 Number of respondents who eat yema-flavored snacks …………… 91
Figure 59 Number of people who eat squash …………………………………….. 92
Figure 60 Combining yema and squash as a dip ………………………………… 92
Figure 61 Interest in eating the combination of yema and squash as a dip …… 93
Figure 62 Willingness to try the combination of fried sweet potatoes and yema-
93
kalabasa dip …………………………………………………………..
Figure 63 Willingness to purchase the sosy, healthy, and budget-friendly Sosy
94
Tormote ……………………………………………………………………….
Figure 64 The price ranges of customers’ willingness to avail Sosy Tormote … 94
Figure 65 Preferences when buying newly introduced snacks …………………. 95
Figure 66 Packaging ……………………………………………………………….... 95
Figure 67 Willingness to purchase products through an online delivery app or
96
Facebook page ………………………………………………………………
Figure 68 Willingness to patronize Sorososy Food Stall’s products at
Mercedes Homes, Barangay Sorosoro Ilaya, Batangas City when 97
community quarantine has been lifted …………………………………….
Figure 69 Preferred promotional strategy when purchasing products in a shop 97
Figure 70 The preferred ambiance inside Sorososy Food Stall ………………… 98
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APPENDICES
A - QUESTIONNAIRE ............................................................................................ 108

B – NOTES TO FINANCIAL STATEMENT ............................................................ 113
C – NARRATIVE REPORT .................................................................................... 120
D – PHOTO DOCUMENTATION ........................................................................... 125
E – CURRICULUM VITAE ..................................................................................... 133
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EXECUTIVE SUMMARY
Title : Sorososy Food Stall- A Feasibility Study of Establishing a

Snack Stall in Sorosoro Ilaya, Batangas City
Authors : Agon, Aiza; Beredo, Patricia; Cabrera, Izzy Rouzvi; Camo,
Danicca Rea; Dimaano, Diana; Dioquino, Julie Ann; Hayag,
Althea Mae; Untiveros, Morie Josh; and Villareal, Lyka Algine
Strand : Accountancy, Business and Management Strand (ABM)
School : Alangilan Senior High School
Year : 2021
Adviser : Kathleen P. Garcia, LPT, MAED, MBA, M. Ed, MICB, RCA
The business name, Sorososy Food Stall, is coined by combining the first
word of the proponents’ barangays, Sorosoro, and the Tagalog term, ‘sosyal’ as they
all shared a common characteristic of being fancy or classy when it comes to fashion.
It was founded by nine entrepreneurs who shared an equal amount of Php 55,000.00
as an initial investment in starting their business ventures. They are a set of
individuals who are motivated and eager to find something they can offer to the best
of their abilities, and it was agreed that it could be better if they could sell something
to eat. Since at the moment, most people are fond of eating, especially sweets.
With this, the business offers two kinds of sosy, healthy, and budget-friendly
snacks that will captivate and satisfy the sweet tooth cravings of the customers.
These products are the Sosy Tormote and Sosy Fruityham with two variants: Sosy
Mangoham and Sosy Ubeham. The word tormote was coined by combining the
words tornado and camote because the appearance of the product resembles that of
a tornado. Moreover, the word Fruityham came from the two combined words of fruity
and graham. And its variants, mangoham came from the words mango and graham;
and ubeham which came from the words ube and graham. Technically speaking, the
Sosy Tormote is a deep-fried spring-shaped potato, glazed with caramelized coconut
sugar and combined with naturally made yema-kalabasa (the Tagalog term for
caramel and squash) dipping sauce. Moreover, the Sosy Fruityham consists of a fruit
shake (either mango or ube), mixed with coconut cream, and coconut milk and
topped with crushed honey graham crackers, and fresh fruit slices.
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The products are connected to Project GES (Green Entrepreneurship for
Sustainability) as they promote environmental awareness in two ways: first is that the
ingredients are all healthy, naturally made, and chemical-free. The second is that the
business uses eco-friendly materials in making the products’ packaging. The
container of Sosy Tormote is made of cardboard accompanied by a stick as the
handle. Meanwhile, the reusable plastic cups with a semi-hard cover that were made
of thick food-grade Polypropylene (PP) material will serve as the container of the
Sosy Fruityham. The business will also utilize biodegradable wide paper straws in
compliance with the Sangguniang Panlungsod Ordinance No. 16 Series of 2010
entitled An Act Providing for the Environment Code of Batangas City.
The business will be located at Phase 4, Block 6 Lot 22-24 Mercedes Homes
Subdivision, Sorosoro Ilaya, Batangas City which is within the vicinity of various
schools specifically Sovereign Shepherd School of Values and Learning and
Sorosoro Elementary School, where potential buyers will come from when face-to-
face classes are allowed again. Moreover, this area is accessible as it will be near
the roadside and main gate where many people pass by every day.
The target market of the business is a wide community. The products suit all
kinds of people regardless of their age, economic class, sexual orientation, and the
likes. Specifically, it is intended for consumers who are living nearby and who are
fond of eating healthy snacks.
Sorososy Food Stall will utilize printed advertising materials, a social media
platform, a grand opening promo, and a jingle as its marketing or promotional
strategies to build brand awareness; effectively reach and attract the target
customers; and develop customer loyalty with them. Printed advertising materials
include flyers, tarpaulins, a special menu, and a loyalty card. While the social media
platform to be used is a Facebook page.
Moreover, the company assured that the raw materials used are of high
quality coming from the trusted suppliers, and the manufacturing process is cost-
effective. Aside from that, the stall is fully equipped with the necessary machinery,
equipment, furniture, fixtures, tools, and supplies to ensure its smooth daily business
operations. It also obtained all of the essential licenses and permits from the
authorities, confirming its credibility in terms of legitimacy, safety, and the likes. It has
xiv
also established its regulations for dealing with retailers, suppliers, and employees,
most especially the COVID-19-related policies, which must be followed most of the
time to avoid possible conflicts and confrontations.
When it comes to management, Sorososy Food Stall is a mix of

manufacturing and merchandising type of business in the form of partnership. It is
owned by the partners who agreed to personally and jointly share responsibility for
the running of the business with the intention of dividing profits and sustaining part of
any losses. Five of them acted as employees as well and those are Ms. Diana
Dimaano as the manager, Ms. Julie Ann Dioquino as the cashier, Ms. Aiza Agon as
the bookkeeper, and Ms. Patricia Beredo and Ms. Althea Mae Hayag as the service
crew.
When the business has achieved an outstanding position in the food business
industry after several years, it is expected to be one of the top leading local snack
companies in Batangas province with the aspiration of promoting classy yet healthy
snacks at affordable prices to satisfy human needs and desires while contributing
meaningfully to the community, government, employees, and environment.
The business also discloses its five-year financial projections which run from 2021 up
to 2025. The capital invested is expected to pay off before or on its 380 th day from
the day it was started. It looks forward to have an estimated net income of Php
99,412.84, Php 143,835.46, Php 182,714.88, Php 229,485.52, Php 274,112.29
respectively from 2021-2025. Moreover, the cash balances of the business are
expected to end up with Php 474,195.44, Php 650,068.76, Php 862,445.86, Php
1,124,975.54, and Php 1,431,213.19 respectively for five years. Lastly, the financial
ratios of Sorososy Food Stall are all in good standing which leads to a high possibility
of investment opportunities.
With this, Sorososy Food stall is open for investors and partnerships with
other businesses specifically with online delivery services that shared the same
values and interests as the business. Moreover, it is open for expansion and
franchises which will greatly help extend opportunities in increasing profit and brand
recognition. The study of establishing Sorososy Food Stall is concluded feasible and
viable in all of its aspects and is therefore recommended to take its initial actions to
be realized and pushed through in the food industry.
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CHAPTER I
BUSINESS SUMMARY
This chapter discusses a brief introduction, summary, and historical
background in manufacturing Sorososy Food Stall. It includes the name, location,
short description, vision, mission, goals, and core values of the business.
1.1 Name of the Business

The business name is Sorososy Food Stall which is derived from combining
the words Sorosoro and ‘sosyal’ (a Filipino translation for classy) using portmanteau.
Sorosoro is a first name of the three barangays in Batangas City, namely Sorosoro
Ibaba, Sorosoro Ilaya and Sorosoro Karsada. Since the proponents are all living
within the said areas and share a common characteristic of being classy or fancy
when it comes to fashion, they decided to use the first word of their barangays and
the Filipino term for classy in creating their unique identity.
The proponents decided to put up a food stall instead of a cafeteria or other
shops because according to researches and surveys, most people often associate
the word food stall with affordable, accessible, and ‘makamasa’ store.
1.2 Location of the Business

One of the factors that will define the business’ outcome is the location of the
business. Therefore, it is essential to find a good spot that will become accessible for
the consumers.
Considering these circumstances, Sorososy Food Stall will set its production
and office in a garage of one of its proponents located at Phase 4, Block 6 Lot 22-24
Mercedes Homes, Sorosoro Ilaya, Batangas City. The company chose this place
because it is near to various schools, specifically Sorosoro Elementary School and
Sovereign Shepherd School of Values and Learning, where potential buyers will
come from when face-to-face classes are allowed again. Moreover, this area is
accessible and easy to locate as it will be near the roadside and main gate where
many people pass by every day. It will also be faster for people to buy snacks
because it is close to the residential lots. They do not have to go outside the area to
purchase snacks.
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1.3 Brief Description of Business
Sorososy Food Stall is a garage snack stall in the manufacturing and
merchandising industry focusing on selling healthy, classy, and budget-friendly
snacks, namely Sosy Tormote and Sosy FruityHam. It was founded on April 15,
2021, through the partnership of nine Grade 12 Accountancy, Business, and
Management (ABM) students at Alangilan Senior High School in fulfillment of their
requirements in Entrepreneurship, Work Immersion, and Business Ethics. Since they
are ABM students, they had background ideas on how they will develop an
innovative and unique product connected to Project GES (Green Entrepreneurship
for Sustainability). With this, they proposed products that will satisfy the sweet tooth
cravings of the customers and provide various nutrients needed to have a healthy
lifestyle. They also promoted environmental awareness to all through using healthy
ingredients and utilizing eco-friendly materials in making the products’ packaging.
Moreover, the business will be registered under the Department of Trading
and Industry (DTI) and will adhere to the Bureau of Internal Revenue (BIR) and Local
Government Unit (LGU) business licensing requirements and standards.
1.4 Vision
To be one of the top leading local snack companies in Batangas province with
the aspiration of promoting classy yet healthy snacks at affordable prices.
1.5 Mission
Sorososy Food stall has the mission of offering budget-friendly snacks that
will satisfy the sweet tooth cravings of the customers and provide various nutrients
needed by the body to become fit and healthy. It is committed to continuing the
innovation of products, multi-disciplinary food researches, and partnership with the
government to ensure updates regarding trends and quality of products. It is also
dedicated to impressing the customers by giving them the highest degree of service
possible and providing them with the freshest and excellent quality food at
reasonable prices and a comfortable environment.
1.6 Goals
Sorososy Food Stall aims to become popular in providing delicious, nutritious,
and affordable but high-quality snacks. This business is not just aiming to have large
sales but also to have excellent relationships with its customers and leave a great
impact on society. Moreover, the business aims to help the local producers and the
2
unemployed citizens around the community to have stable jobs. Aside from that, it is
their goal to support the healthy lifestyle of each potential customer who will
patronize the products. This business also promotes environmental awareness to all
through using eco-friendly materials in making the product packaging. By 2050, the
business will also offer more product lines and innovations as it aims to expand the
business through franchising in nearby cities. It also has specific goals in its four
aspects, and these are:
Marketing Goal: To build brand awareness through different marketing strategies in

order to attract and retain customers
Technical Goal: To produce the highest possible quality of products at reasonable
costs.
Financial Goal: To attract investors through determining its position in the market
and disclosing its financial documents.
Socio-economic Goal: To contribute meaningfully to the community, employees,
government, and environment.
1.7 Core Values

Quality of Products and Services. The business provides the highest
standards of excellence from the raw material suppliers to the packaging of products
and good management practices on product lines.
Innovation. The business constantly strives to surpass the previous best.
Therefore, the proponents are open to ideas that challenge traditional views and
drive innovation. They believe that change is the one constant in life and that to be
relevant, they must always improve to meet society's changing needs.
Customer-focused. The business value and prioritize the customers by
treating them fairly, with dignity and respect, and excellent customer service.
Excellence. The business is dedicated to maximum levels of performance
and productivity in all areas of our business.
Financial Responsibility. The business cultivates corporate activities in a
financially sustainable manner and recognizes profitability as an essential tool for the
business’ success.
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CHAPTER II
MARKETING ASPECTS
The marketing aspect, as the lifeblood of every business transaction, will
discuss strategic ways on how to cope up with the needs and wants of the
customers, finding opportunities regarding it, introduce and market the product,
achieve customer loyalty and patronage. Its focus is to delight the customers, not just
by meeting their expectations but rather by exceeding and going the extra mile.
Moreover, it’s about profitability. The marketing aspect serves as the basis of the
financial section through the projected market. There can be no discussion of
profitability or the other aspects of the study; if in the first place, there is no market.
2.1 Marketing Objectives
• To propose highly competitive marketing and advertising strategies

• To assess the feasibility of the food stall location
• To identify and justify the edge of the business to its competitors
• To build brand awareness and loyalty through offering innovative products
and having excellent customer service
• To determine the strengths, weaknesses, opportunities, and threats of the
business
2.2 Market Description
A plethora of snack and beverage shops have bloomed over the past few
years, due to the trend of drinking milk teas, frappes, fruit shakes, as well as eating
french fries, camote cues, banana cues, burgers, and the likes among 21 st Century
people. Based on the findings of the online market research and observation of the
proponents, customers continue to seek out new flavors, twists, and developments in
their favorite snacks. Aside from that, most of the existing products undergo
chemical processes and contain unhealthy additives which are not good for the
health of the citizens.
In light of the COVID-19 crisis where people highly see the importance of
health, they tend to focus and appreciate healthy foods more than unhealthful ones.
With this, the proponents of Sorososy Food Stall thought of products that what the
body needs more than the taste that mouth wants because it is more necessary as it
provides nutrition and builds a foundation for a strong immune system to be able to
fight against diseases. On the other hand, they also realized that if the
products to be introduced don’t have appetizing appearances and mouthwatering
tastes, consumers might still not have the urge to purchase what they offer.
In keeping in touch with the aforementioned ideas, the proponents have

settled and come up with the decision that the products that they will introduce
should have flavorful taste and at the same time, nutritious and nourishing
ingredients. These ideas and the results of their comprehensive research and
observations allowed them to innovate and put healthy twists on the conventional
camote cues and fruit shakes that people usually patronize, with the aim of
captivating and satisfying their sweet tooth cravings in just a bite and sip.
• Geographic
The business geographic target is Mercedes Homes Subdivision, Sorosoro

Ilaya, Batangas City which has a population count of approximately 9,457 in 2018.
The chosen location is within the vicinity of two schools namely Sovereign Shepherd
School of Values and Learning and Sorosoro Elementary School. It is also close to
the subdivision’s main gate where the majority of the residents pass by, so the
number of prospective customers is high. As presented in the figure below, 82% out
of 50 respondents answered that they are willing to patronize the stall at its proposed
business location when community quarantine has been lifted. Meanwhile, 18% or
nine of them are uncertain whether they will patronize or not. Fortunately, none of
them answered ‘no’ in this question.
18%
0%
Yes
No
Maybe
82%
Figure 1
Willingness to patronize Sorososy Food Stall’s products at Mercedes Homes,
Barangay Sorosoro Ilaya, Batangas City when community quarantine has been
lifted
5
• Demographic
Sorososy Food Stall will offer sosy, healthy, and budget-friendly snacks
named Sosy Tormote and Sosy Fruityham that suit all kinds of people regardless of
age, economic class, sexual orientation,and the likes. The potential buyers came
from the residents of Mercedes Homes, Sorosoro Ilaya Batangas City, and students
from the two schools nearby.
In terms of age, the market is segmented into three categories, kids (5-12
years old), teens (13-17), and adults (18 and above).
12%
Kids (5-12 years
old) 33%
Teens (13-17)
Adults (18 and

above)
55%
Figure 2
Distribution of Respondents According to Age
The table above revealed that 64% fall under teens or 13-17 years old, which
corresponds to the target market of the business. It is then followed by the adults
which gained 33% responses, and lastly, the kids' group which has 12% responses.
These results mean that there is a sure demand that the chosen target market will
prefer to avail the proposed products.
• Psychological
According to the blog of Bulbule (2020), the way the market reflects its players’
collective emotional condition is referred to as market psychology. Moreover, the
greatest and most successful digital marketers understand that the study of how
basic psychological phenomena affect the way people purchase and buy items can
provide them with invaluable information. They will be more prepared to generate
sales if they ubderstand why ustomers make purchases.
6
2% 4%
4%
Taste
12%
Price
Service
78%
Figure 3
Customers’ preferences when buying newly introduced snacks
According to the graph shown above, seventy-eight percent (78%) of the 50

respondents think about taste when buying a newly introduced snack, twelve percent
(12%) think about pricing, four percent (4%) consider the appearance, four percent
(4%) think about service, and two percent (2%) consider the store location when
buying a newly introduced snack. Like the result of the data, Staton (2013) said that
the one thing that didn’t change over the years is the taste of the food is the main
reason why people buy a product. This gives the researchers an area of focus during
the startup and initial run of the business.
26%
Yes Yes
40%
No No
60%
Maybe 70%
4% 0%
Figure 4 Figure 5
Willingness to purchase Sosy Willingness to purchase Sosy
Fruityham Tormote
The figures above present the answers of the 50 key respondents if they are
willing to purchase sosy, healthy, and budget-friendly Sosy Fruityham and Sosy
Tormote. The first graph reveals that 70% or 35 respondents are willing to purchase
and try the Sosy Fruityham series. Thirteen (26%) of them are not sure if they want to
try and purchase our products. However, there are two respondents or 4% of the
7
total population who are not willing to patronize the products. Meanwhile, for Sosy
Tomote, sixty percent (60%) of the respondents are willing to buy it and 40% of
respondents are undecided on whether or not to purchase the product. As a result of
the results, more people are willing to acquire the products, implying that the
products may be sold profitably in the market.
• Behavioral
Leveraging useful customer metrics like behavioral data can help Sorososy Food
Stall in identifying how its potential customers will interact with it. According to Mialki
(2021), this studies the behavioral traits of consumers — their knowledge of, attitude
towards, use of, likes/dislikes of, or response to the products, and the promotional
message that more likely to nudge towards a higher-value purchase. The tables
below show the responses of the 50 key respondents based on the survey conducted
by the group.
4%
Yes
Yes 100% No
No
96%
Figure 6 Figure 7
Number of respondents who drink Number of respondents who eat
fruit shakes sweet potatoes
The figures above depict the results of how many respondents are drinking
fruit shakes and eating sweet potatoes. Figure 6 revealed that a hundred percent
(100%) or a total of 50 out of 50 respondents are drinking fruit shakes. Meanwhile,
for figure 7, 48 of them eat sweet potatoes or camote and two do not. This means
that there is a sure demand that the chosen target market will prefer to avail these
products. Moreover, there is a great possibility that many customers will avail and
patronize them as most people living in the vicinity of the proposed location are fond
of consuming these snacks.
8
0% 2%
6% 4%
Daily Daily 10%
24%
Once a week Once a week
30%
Once every two 14% Once every two 54%
weeks 56% weeks
Figure 8 Figure 9
Frequency of eating drinking fruit Frequency of eating sweet
shakes potatoes
These results gave the researchers a benchmark as to the frequency of

consumption of the residents of barangay Sorosoro Ilaya, Batangas City who would
potentially become buyers of the products. Based on the chart presented above,
most of the respondents frequently consume fruit shakes and sweet potato products
once a week.
Discounts
Loyalty cards
Special Deals
Online
advertisement
Figure 10
Preferred promotional strategy when purchasing products in a shop
Before putting up a food stall, the proponents wanted to know what

promotional strategy woukd attract the most customers in the area and they found
which plan drew the most of their interest. The results revealed that while patronizing
a product, 66 percent claimed that loyalty cards capture their interest, followed by
discounts with 66 percent, special deals with 22 percent, and finally online
advertisement with 20 percent. This provided insight into an excellent promotional
approach that proponents can employ to retain customers.
9
2.3 SWOT Analysis
The figure below presents the strengths and weaknesses of Sorososy Food
Stall compared to other similar businesses, together with the opportunities and
threats that may interfere in the running of the business venture.
Figure 11
SWOT Analysis
2.4 (4) P’s of Marketing Mix
2.4.1 Product
a. Product Description
Sorososy Food Stall introduces its sosy, nutritious, and budget-friendly

snacks namely Sosy Tormote and Sosy Fruityham, intending to bring out the highest
possible quality and healthiest snacks for Batangas City residents, particularly those
in Barangay Sorosoro Ilaya, by putting new twists to the conventional fruit shakes
and sweet potato products that already exists in the market. The Sosy Tormote is
made up of springed-shaped sweet potato submerged in vegetable cooking oil,
10
glazed with caramelized coconut sugar, and combined with naturally made yema-
kalabasa dip. On the other hand, Sosy Fruityham has two variants: the Sosy
Mangoham and Sosy Ubeham. They are made up of fresh fruit (either mango or
yam/ube) purees blended with coconut milk, coconut cream, and crushed ice then
topped with crushed honey graham crackers, and fresh fruit slices. These snacks
reflect the Filipino culture because all of the ingredients are widely known by the
citizens as they are considered as some of the Philippines’ native products, meaning
they are all made and distributed by respective Filipino sellers. The proponents also
want to highlight the hardships and efforts of the farmers, notably in Barangay
Sorosoro where some of the raw materials, specifically yam and sweet potatoes, will
come from.
b. Business Logo
Figure 12
Logo Design
The official logo of Sorososy Food Stall signifies a simple, modern, and
tempting picture of a food stall that is perfect for the snack culture among all people,
irrespective of age, economic class, sexual orientation, and the likes.
b. 1. The shapes and figures
Sorososy Food Stall’s logo comes as a trapezoidal-shaped transparent

container, with two springed-shaped sweet potatoes clipart on both sides, a food stall
ceiling on top, and the font emerging in the upper and central part which reflect the
vibrant nature of the stall.
11
The figure presented on the left side serves as the
highlight of the logo. It is a portable cup with a semi-hard
cover on top that signifies the packaging or container of Sosy
Fruityham. A heart shape is placed above the cover to
represent the company’s affection for its beloved customers
through upholding exceptional customer service, as they are
Figure 13 considered as its heart or main concentration. Looking closely,
Element #1 of the logo there are two S letters found below the lid which represent
Sorososy’s initials, SS.
The figure on the left illustrates the icon of one of the

Sorososy Food Stall’s products, Sosy Tormote. It is a deep-
fried springed-shaped sweet potato in sticks. In addition, it
gives aesthetics to the logo as it is somewhat different from
the other figures in terms of its appearance. The customers
Figure 14
will have an idea how would they offer their Sosy Tormote
Element #2 of the logo
because of this figure.
This figure looks like a food stall ceiling. It gives

meaning to the overall figure because if someone will look into
it, it will look like a real food stall. Since the lower portion is
narrowed, then this figure is complemented because it is
Figure 15 somewhat broad. The two stands found on each edge
Element #3 of the logo represent the manifestation of the proponents’ innate ‘fighting
spirit’ and embodies, to an extent, their psyches towards
business.
b.2. The colors
As for the colors, it can be seen that it domains with violet and yellow colors.
The beauty of the colors that form an eye-catching motif signifies the main
ingredients in manufacturing the products, Sosy Tormote and Sosy Fruityham. The
color violet represents the color of ube, while the yellow color, represents the mango
and potato products. It also has a mixture of orange, which because some mangoes
and potatoes do also have a mixture of orange colors. Moreover, it has black and
white colors which give neutrality to the overall look and highlight the other colors.
12
b.2. The font
The font used in crafting the logo is ‘Bebas Neue’. The owners decided to use
this sans-serif typeface to signify cleanliness, minimalistic, friendliness, and modern.
Having to choose the exact font and its font-size also matters when making a logo
because it is also what gives a hint on what products are being offered. Looking
closely, the colors interchange in each word because they want to compliment the
overall look of the logo in nearly all ways.
c. Business Tag Line
The simple yet memorable official tagline of Sorososy Food stall is “Sosy at
its finest, healthy at its best”. The first phrase refers to the initial name of the products
themselves, which is the Sosy, as well as the fancy, sophisticated, or sosy
presentation of the products. Moreover, the customers will experience sipping and
eating the products at their finest considering the taste, smell, and overall quality.
Meanwhile, the phrase "Healthy at its best", perfectly matches the offered products
as they were all healthy, natural, and organic.
Figure 16
Business Tagline
d. Packaging
Packaging is as important as the product itself. For the Sorososy Food Stall
proponents, it is the first impression of the customers to their products. This gives a
valuable marketing opportunity, giving them the chance to promote their brand and
uphold their professional image purpose with the goal of standing out, enhance
sales, provide relevant information on the product and augment interest. Moreover, it
13
tells a whole story about the business behind the product and the product’s
environmental, social and economic impacts.
8%
Yes
No
92%
Figure 17
Packaging
According to the survey conducted by the group, ninety-two (92%) of the
respondents said that the packaging of the products matter while eight percent (8%)
said that it does not. This means that the packaging affects the respondents’ buying
decisions. With this, they came up with the following packaging of their products,
Sosy Tormote and Sosy Fruityham:
Figure 18
Packaging of Sosy Fruityham
14
Similar to other beverages, Sosy Fruityham is served through cups quantity
having three sizes: small, medium, and large. As presented above, it displays a
realistic photo of the packaging, featuring the logo and the environment-friendly
compositions of the materials.
First is the reusable plastic cups with a semi-hard cover which will be the
container of the Sosy Fruityham. It is made from thick food-grade Polypropylene (PP)
material which is both durable and temperature resistant. According to Si (2014),
Polypropylene is typically made through a chemical combination of monomers to
make a combination/framework of the monomer molecules. The main ingredient in
achieving this tpe o platic is polypropylene gas. It is not too thick-walled, but rigid
enough to store food, and be subjected to different temperatures without breakage. It
is often found in food containers that have a microwavable and dishwasher-safe
stamp on them. This means that the container won’t warp when heated in a
microwave. It also won’t have a chemical and physical reaction when it’s cleaned
with dishwashing liquid.
Second is the biodegradable wide paper straws measuring 10 mm extra wide
and 7.5 inches long, in compliance with the Sangguniang Panlungsod Ordinance No.
16 Series of 2010 entitled “An Act Providing for the Environment Code of Batangas
City”. Finally, stickers and eco-friendly cardboards are utilized to aid in brand
awareness, allowing customers to quickly identify the products.
Figure 19
Packaging of Sosy Tormote
15
The packaging presented above will be used for take-out orders of
Sosy Tormote. It displays a realistic photo of the packaging, featuring the logo and
the environment-friendly compositions of the materials. First is the 200 gsm paper
box which will serve as the container of the products. Second is the eco-friendly
cardboard for brand awareness, allowing customers to quickly identify them. Lastly,
the stick will serve as the handle while carrying the box.
2.4.2 Pricing Strategy
According to Campbell (2020), pricing plays an essential role in venturing a

business since it defines the value that the products are worth for the customers to
consume. It is the tangible price point to let customers know whether it is worth their
time and investment. With this, pricing strategies could shape the overall profitability
for the future.
The business will utilize promotional pricing, market penetration pricing, and
product bundle pricing to set the price of its products. For promotional pricing, prices
are temporarily priced below list price or cost to increase demand during its Grand
Opening day. Aside from that, it will set low iitial prices for five years to easily
penetrate the market and attract many buyers quickly to gain market share.
Moreover, the product bundle pricing is used to help promote the sales of
products and attract different kinds of buyers: buyers looking for deals, buyers
looking for convenience, or buyers looking for advice on items that complement each
other.
Table 1
Price List
Sosy Tormote
1 pc 25
2 pcs 45
Add on: yema-kalabasa dip 10
Sosy Fruityham
Small 55
Medium 70
Large 85
16
As shown above, the price of a piece of Sosy Tormote costs Php 25.00, but
when a customer purchases two pieces, it will only cost Php 45.00. And this is where
the product bundle pricing is applied: the proponents offer a pair of two Sosy Tormote
at a reduced price. Meanwhile, for Sosy Fruityham, three different servings (small,
medium, and large) are offered with prices Php 55.00, Php 70.00, and Php 85.00,
respectively.
Table 2
Selling Price of Sosy Tormote
Sosy Tormote 2021 2022 2023 2024 2025
Direct Raw Materials 149,280.00 156,744.00 164,581.20 172,810.26 181,450.77

Direct Labor 207,370.80 217,739.34 228,626.31 240,057.62 252,060.50
Manufacturing Overhead 59,712.00 62,697.60 65,832.48 69,124.10 72,580.31
TOTAL MANUFACTURING COST 416,362.80 437,180.94 459,039.99 481,991.99 506,091.59
Markup 50% 208,181.40 218,590.47 229,519.99 240,995.99 253,045.79
Selling Price (VAT Exc) 624,544.20 655,771.41 688,559.98 722,987.98 759,137.38
Input VAT 12% 74,945.30 78,692.57 82,627.20 86,758.56 91,096.49
SELLING PRICE 699,489.50 734,463.98 771,187.18 809,746.54 850,233.86
No. of Units Sold 28,080.00 29,484.00 30,958.20 32,506.11 34,131.42

Selling Price per unit 24.91 24.91 24.91 24.91 24.91
The table above depicts the predicted selling price of Sosy Tormote from
2021 up to the following four years. For 2021, it has a total manufacturing cost of Php
416,362.80 which is added to the mark-up percentage of 50% together with the
selling price and input VAT that yields to a total selling price of Php 699,489.50. It is
then divided by the number of units sold in order to come up with the selling price per
unit which is Php 24.91. This procedure is repeated in computing the selling price of
the Sosy Tormote for the years 2022-2025.
17
Table 3
Selling Price of Sosy Fruityham
Sosy Fruityham 2021 2022 2023 2024 2025
Direct Labor 207,370.80 217,739.34 228,626.31 240,057.62 252,060.50

TOTAL MANUFACTURING
COST 915,642.00 961,424.10 1,009,495.31 1,059,970.07 1,112,968.57
Markup 50% 457,821.00 480,712.05 504,747.65 529,985.04 556,484.29
Selling Price (VAT Exc) 1,373,463.00 1,442,136.15 1,514,242.96 1,589,955.11 1,669,452.86
Input VAT 12% 164,815.56 173,056.34 181,709.15 190,794.61 200,334.34
SELLING PRICE 1,538,278.56 1,615,192.49 1,695,952.11 1,780,749.72 1,869,787.20
No. of Units Sold 28,080.00 29,484.00 30,958.20 32,506.11 34,131.42

Selling Price per unit 54.78 54.78 54.78 54.78 54.78
Table 3 shows the forecasted selling price of Sosy Fruityham from 2021 up to
the following four years. For 2021, it has a total manufacturing cost of Php
915,642.00 which is added to the mark-up percentage of 50% together with the
selling price and input VAT that yields to a total selling price of Php 1,538,278.56. It is
then divided by the number of units sold in order to come up with the selling price per
unit which is Php 54.78. This procedure is repeated in computing the selling price of
the product for the years 2022-2025.
4%
10%
Php 0 - Php 18% Php 15 8% 24%
25
18%
Php 26 - Php 20
Php 50
Php 51 - Php 25
32% 28% 32% 26%
Php 75
Php 30
Figure 20 Figure 21
The price ranges of customers’ The price ranges of customers’
willingness to avail Sosy Fruityham willingness to avail Sosy Tormote
The pie charts presented above revealed that the preferred price range of
most respondents in purchasing Sosy Fruityham is Php 76.00- Php 100.00 which
garnered 32% or 16 respondents out of 50. While for Sosy Tormote, the majority of
the respondents answered that their preferred price is Php 25.00 These results
18
indicate that the budget of most respondents is included within the proposed selling
price of the products. Moreover, it can be seen that they have moderately high
purchasing power, which also gives insight for the proponents as to the price level
that would meet customer demand.
2.4.3 Place/ Distribution Channel
As Tutor2u (n.d.) highlighted that the channel of distribution refers to how a

company distributes its products to customers, with the goal of making them
available in the right place, at the right time, and in the right quantities. It is a chain of
enterprises or intermediaries that allows a good or product to transit from suppliers to
producers to consumers. It is a critical to the success of a business since it provides
for the smooth delivery of goods or services to customers. And if a business does not
source the best collection of businesses for this purpose, it can lead to unsatisfied
customers and an inadequate provision of services.
Figure 22
Channel of Distribution
Suppliers – The company has several suppliers that will provide the raw
materials and things needed for manufacturing the products.
Manufacturer – Sorososy Food Stall distributes its product through its

common distribution channel, which has a wide deep reach in the market.
Consumers/ Customers – The people who will buy the products directly and
the main focus of the business to increase its sales
19
2.4.4 Promotional Strategy
Businesses often face challenges during start-ups and early phases of the
business. These challenges include attracting more customers, selecting a business
location, and initial lagging business sales. These challenges are interconnected, in
the sense that a good location may attract more customers, or that sacrificing sales
for promotions may draw more buyers, and so on. With this, the proponents focus on
start-up strategies in order to further address these challenges. And to achieve the
marketing goals, Sorososy Food Stall uses advertising materials as its promotional
strategy. Well-designed marketing and promotional strategies ensure long-term
success, bring in more customers and ensure profitability for businesses.
Advertising Materials
Sorososy Food Stall utilizes flyers and tarpaulin, a special menu, a Facebook
page, a loyalty card, a grand opening promo, and jingle as its advertising materials.
a. Flyers and Tarpaulin
The flyers are a cost-effective approach to inform people nearby about the
products offered by the Sorososy Food Stall, if ever that they may have never seen
the Facebook page, or may not be on social media. And because people's attention
spans are regrettably shortening, a flyer is an effective technique to capture the
attention of a potential consumer. The proponents decided to make a bookmark style
of flyers that are in trapezoid shape which signifies the glass-shaped figure of its
logo. The front page contains the photos and names of the products offered, together
with the tagline, address, and store hours. Meanwhile, the back page contains
information about the history of the stall together with the products offered.
20
Figure 23
Flyers
Furthermore, Sorososy Food Stall ‘s tarpaulin will be posted at the frontpart of
the garage and at the main gate of Mercedes Homes Subdivision to help raise
awareness about thr brand, products, and special deals offered during itss grand
opening day in a faster manner and for a cheaper cost.
21
Figure 24
Tarpaulin
b. Special Menu
As stated by Briscoe and Tripp (2012), the special menu is one of the most
important internal advertising tools that can be used to keep customers informed of
what products are available in the stall and the price per dish. Moreover, it also
allows the proponents to promote certain dishes in high visibility positions. As clearly
shown in the figure below, Sorososy Food Stall offers two kinds of snacks which are
the Sosy Tormote and Sosy Fruityham with its variants: Sosy Mangoham and Sosy
Ubeham. They can also avail additional yema-kalabasa dip for the Sosy Tormote if
they want.
22
Figure 25
Special Menu
c. Facebook Page
Sorososy Food Stall utilizes Facebook as its major platform in promoting its
products. According to the blog of Data Exposer (n.d.), everyone knows that
Facebook continues to be the reigning champ of social media sites, as the number
one spot where friends connect and share online. More than just a meeting place for
friends, Facebook has grown into a venue for businesses to market themselves
through interaction with customers and self-promotion. The page lets the business
identify itself, not just by listing the products it offers, but also by sharing links,
images, and posts to give a better sense of it personality and character. Through this,
the customers can ask questions and reserve orders by sending private messages to
this page.
23
Figure 26
Facebook Page
d. Loyalty Card
Delighting customers inevitably adds costs. Customer loyalty matters
because repeat customers spend more on each transaction. Loyal customers are
more likely to repurchase, refer more, and try a new offering. Loyalty programs like
cards and badges are a proven incentive to make customers choose the business
over its competitors and bring them back to shop frequently (Miller, 2020). With this
information, Sorososy Food Stall decided to make and introduce its very own loyalty
card which will be given to all customers upon their first purchase in the stall. The
front page of the card highlights the title, logo, and products offered, while at the
back, there are seven tasks that they need to accomplish for them to receive an
anonymous gift.
24
Figure 27
Loyalty Badge
e. Grand Opening Promo

On the grand opening of the business, there is a special promo wherein the
two pieces of Sosy Fruityham and two pieces of Sosy Tormote will cost only Php
140.00. This means that they will receive Php 10.00 worth of discount on every order.
25
Figure 28
Grand Opening Promo
f. Jingle
The business also made a jingle as their promotional strategy. According to
Wikipedia (n.d), a jingle is a form of sound branding that composes of a short song or
tune used in advertising and for other commercial uses. It contains one or more
hooks and meaning that explicitly promote the product or service being advertised.
With this, Sorososy Food Stall will use the tune of the song “Ever After” by Bonnie
Tayler, sung by one of the proponents, Ms. Izzy Rouzvi Cabrera, and accompanied
by a dance presented by Ms. Diana Dimaano, Ms. Julie Ann Dioquino, Ms. Lyka
Villareal, Ms. Aiza Agon, Ms. Patricia Beredo, and Mr. Morie Josh Untiveros.
2.5 Unique Selling Proposition (USP)

“Sosy at its finest, healthy at its best.”
Sorososy Food Stall’s sosy, healthy and budget-friendly snacks are different
from its competitors because they are all made from organic and natural ingredients
as reflected in every aspect of their business particularly in their tagline. They also
promote environmental awareness to all through utilizing eco-friendly materials in
making the products’ packaging. Aside from that, it has innovative and marketing
materials and strategies that lead to a high possibility of attracting many customers
26
who will buy and patronize the products. After all, the proponents guarantee that
customers will just suddenly close their eyes upon the first taste.
2.5 Target Market / Consumers

According to Business Transformation Solution (n.d.), the customers are
considered the lifeblood of any business as it will never survive without them. They
allow it to focus the resources on the people that have a high potential for sales
growth, product interest, and brand loyalty. Furthermore, by gaining a better grasp of
the target market's culture, the marketing strategy may be adjusted to ensure
optimum consumer involvement. With this, Sorososy Food Stall will offer sosy,
healthy, and budget-friendly snacks named Sosy Tormote and Sosy Fruityham that
suit all kinds of people regardless of age, economic class, sexual orientation, and the
likes. The potential buyers came from the residents of Mercedes Homes, Sorosoro
Ilaya Batangas City, and students from the two schools nearby.
2.7 Players in the Market / Competition Analysis

All businesses face competition and the intensity of that competition, whether
direct or indirect will have an impact on a company's overall potential for success.
That is why, when starting a business, it is critical to evaluate all sorts of competition
to guarantee that the company has a competitive advantage over the competitors. A
competition analysis allows the proponents to assess their competitor's strengths and
weaknesses in the marketplace and implement effective strategies to improve their
competitive edge. The potential rivals include the establishments and stores listed
below.
27
Table 3
Players in the Market / Competition Analysis
Max Mango Bastea Street Vendors Angel’s Burger Ella’s Pizza
Type of Competition Direct Direct Direct Indirect Indirect

(Direct or Indirect)
Where is your P. Burgos, Kumintang Sorosoro Ilaya, Sorosoro Ilaya, Sorosoro Ilaya,
competitor located? Poblacion Ilaya, Batangas Batangas City Batangas City Batangas City
Batangas City City
What are the The information is The information The information is The information is The information is
competitor’s annual not available is not available not available not available not available
sales?
Who are the major Miki Velasquez The information Not applicable Victoria Mojica, Not applicable
managers and and her husband, is not available. whose also the
members of the Ivan Velasquez. owner of the
board? business
Is the company Max Mango is a There are Street food Angel’s Burger is Ella’s pizza is
owned or in sole tendencies that products are owned by owned by Ella De
partnership with any proprietorship BasTea is owned by the Victoria Mojica Ocampo, a
other corporators? kind of business. having a individuals who and her husband resident of
partnership founded the said Barangay
with other business. Sorosoro Ilaya,
businesses. Batangas CIty
What are the -Leadership in -Excellent -Cheap products -Affordable -Affordable

competitor’s product customer -Has accessible products products
strengths? innovation service. location -Buy 1 take 1 -Accessible
-Has a variety of -Has a variety promo Location
flavors of flavors -Accessible -Has a variety of
-Packaging is -Exceptional location. flavors
attractive marketing -Brand
strategies awareness
-Many franchises
What are their -Limited online -Weak -Bad food -Poor customer -Poor Packaging
weaknesses? advertising technical sanitation and service.
experience. expertise. maintenance of -Packaging is not
-Expensive materials attractive
pricing -Limited space -Limited space
28
What are the Max Mango fruit- -BasTea menu -Street vendors -Angel’s Burger -Ella’s pizza
company’s product based drinks includes classic that will most products include offers different
lines? include mango mango slush, likely be the hamburgers, flavors of pizza
overload, ube caramel, business’ hotdog including ham
keso, blueberry blueberry, and competitors are sandwiches, ham and cheese,
and strawberry strawberry the ones who sell sandwiches, and pepperoni,
cheesecake, and cheesecake. camote-based bacon barbecue, and
mango products like sandwiches. the likes.
cheesecake. camote fritters,
camote cue, and
the likes.
How do the Sorososy Food Sorososy Food Sorososy Food While Angel’s The products of
products compare Stall products are Stall products Stall products’ Burger offers Ella’s pizza are
to yours, in terms of made with the look more packaging looks products that are not that attractive
functionality, consideration of appetizing and more pleasing already and it does not
appearance, and healthy attractive and attractive to processed, have special
any other criteria? ingredients while compare to the eyes of the Sorososy Food offers and
Max Mango Bastea’s customers than Stall products are discounts
products seem to products those products at nutritious and at compares to
be more on the street stalls. They the same time, Sorososy Food
product are also safer refreshing. Stall’s products.
innovation. and more
nutritious
What is their price Max Mango The price starts Street vendors' Their price starts Their price starts
structure? products range from Php products start from Php 16.00- from Php 75.00-
from Php 65.00- 100.00- Php from Php 10.00- Php 85.00. Php 125.00
Php 80.00. 150.00. Php 30.00.
What are the It focuses on Promotion Street vendors' The best Ella’s pizza uses
company’s improving its using marketing activity marketing tarpaulin and
marketing packaging and on celebrities is is through the strategy of social media
activities? advertising its one of the word of mouth. Angel’s burger is promotion as
products on marketing They will catch its buy 1 take 1 their marketing
Facebook page activities of the attention of promo. Also, it is strategy.
to attract more BasTea people by actively
customers because on shouting “Suki, marketing its
their Facebook bili na!” products on
page, there are social media.
famous
personalities.
What are the They have a The information Most of the street San Miguel Pure Ella’s pizza has
company’s supply supplier of their is not available vendors in the Foods is the suppliers of pizza
sources for fruits that were all community buy supplier of dough and flavors
products? tested before their supplies in Angel’s Burger to but the owners
their use. the old or new maintain a good don't want to
market of quality of disclose the
Batangas City. products. information
29
What are the The strength is The Facebook Since their The affordability The strength of
strengths and that because of page that products have of their product Ella’s pizza in
weaknesses of their their good quality BasTea made low prices, are and being terms of its sales
sales literature? of packaging, is the greatest just on the side of popular in the literature is that
consumers tend strength of their the streets, many market are great its cost is lower
to buy their sales literature. people are strengths for their than other pizza
product, however, On the other purchasing their sales literature. sellers that’s why
their customer hand, the products which On the other many consumers
testimonials weakness is leads to higher hand, their are patronizing
seem to be so that there are sales, however, weakness is that their products.
biased because times that the because of this, they have no However, the
of paid page is not they forgot how to social media testimonials of
endorsements. reachable. properly engage platform where unsatisfied
consumers to buy consumers can customers may
their products. ask queries cause the
business to fall
Is the company Max Mango is BasTea is The business is Angel’s Burger is Ella’s pizza is
expanding or expanding. expanding. cutting back due cutting back due expanding
cutting back? to the COVID-19 to consumer because of its
pandemic. complaints. loyal customers
30
CHAPTER III
TECHNICAL ASPECTS
This chapter discusses the physical and technical features of the products as
well as their production processes wherein they can be produced at high quality with
reasonable cost. Ideally, the products would be produced at the highest level of
production possible incurring the least cost permissible. Moreover, the machinery,
equipment, furniture, fixtures, tools, supplies, facilities, stall location, raw materials
and supplies, manufacturing process, and waste disposal are well documented in this
section.
3.1 Technical Objectives

• To identify the variety of products including the description and procedure
• To describe the ingredients used in the product development process
• To illustrate the operational flow of the business
• To find out the tools, supplies, machinery, equipment, furniture, and fixtures
that the business will utilize
• To assess the facility’s location and plant layout
• To look for potential suppliers that could provide high-quality raw materials for
the production process
3.2 Technical Description of Products

Sorososy Food Stall offers sosy, healthy, and budget-friendly snacks for
everyone (regardless of age, economic class, sexual orientation, and the likes) that
will captivate and satisfy his/her sweet tooth cravings. The Sosy Tormote is a deep-
fried twisted potato, glazed with caramelized coconut sugar and combined with
naturally made yema-kalabasa (the Tagalog term for caramel and squash) dipping
sauce. Moreover, the Sosy Fruityham with its variants: Sosy Mangoham and Sosy
Ubeham, consists of fruit shake (either mango or ube); mixed with coconut cream,
and coconut milk; and topped with crushed honey graham crackers, and fresh fruit
slices.
Sweet potato (Camote). The proponents of Sorososy Food Stall use sweet
potatoes as their main ingredient in producing the Sosy Tormote. Many countries
around the world consider sweet potatoes, also known as Ipomoea batatas, as a
staple food. They are a good source of fiber, potassium, vitamins, and other essential
nutrients (Ware, 2019). Scientists have found out that they are among the best
31
sources of Vitamin A, and are naturally packed with vitamin B5, riboflavin, niacin,
thiamin, and carotenoids due to their naturally orange color. As a result, they help
prevent Vitamin A deficiency, protect against cancer, guard against ulcers, minimize
the risk of cardiovascular diseases, manage diabetes and stress levels (Cañada,
2017).
Furthermore, the proponents decided not to remove the outer skin of the
sweet potatoes because of their various health benefits, most especially for the skin.
It is rich in fiber, antioxidants, and nutrients like potassium, manganese, and vitamins
A, C, and E, all of which may help improve well-being and make the skin softer and
younger (Davidson, 2019). Furthermore, according to the book entitled Healing
Foods by DK Publishing House, the high levels of beta-carotene in the sweet potato
skin benefit the human skin by fighting the free radicals that cause skin aging.
Coconut Sugar. Sorososy Food Stall owners use coconut sugar instead of
other sweeteners (like regular brown or white sugar) because of its healthier
nutritional content. According to Gunnars (2018), coconut sugar is naturally made
from coconut palm sap. It is less refined than brown sugar, resulting to retain trace
amounts of vitamins, minerals, antioxidants, amino acids, and other healthy plant-
based materials. It also contains potassium, magnesium, and sodium, which are all
essential for regulating your body’s water content as well as heart, nerve, and muscle
functions. Aside from that, it has a low glycemic index. Regular table sugar has a
glycemic index (GI) of 65, while coconut sugar has a GI of 35. This is much closer to
the GI of the sugar naturally found in fruits, which is around 25.
Squash. The proponents of Sorososy Food Stall use squash as their unique
flavor in making the dip of Sosy Tormote. According to Nourish by WebMD blog,
squash is a comforting, delicious, and healthy food staple during the fall season. The
many vitamins, minerals, and antioxidants found in squash provide several health
benefits. For instance, antioxidants can play an essential role in reducing oxidative
stress, improving eye health, reducing the risk of depression, and enhancing skin
health.
Coconut milk and cream. Sorososy Food Stall owners will use coconut milk
and cream instead of processed condensed and evaporated milk in manufacturing
the products. According to Nourish by WebMD blog, coconut milk and coconut cream
are two of the many edible products made from the fruit of the coconut. Both are
made from coconut meat, but coconut cream is thicker and more concentrated than
coconut milk. They both help in lowering cholesterol and losing weight.
32
Mango. It is the main ingredient of Sosy Mangoham. Mango is a tropical fruit
from the drupe family and is called the “National Fruit of the Philippines.” It is rich in
Vitamin A and Vitamin C, which help control weight, prevent cancer and improve
digestion (Butler, 2020).
Yam/ Ube. It is the main ingredient in making Sosy Ubeham. According to
Smith (2017), yam is a staple in Filipino desserts rich in Vitamin C that helps keep
the cells healthy, boost iron absorption, and protect the DNA from damage. It is also
rich in carbohydrates, potassium, vitamin C, and phytonutrients, all of which are
important for maintaining good health (McCabe, 2019).
Sosy Tormote has only one serving: one stick of Sosy Tormote is equivalent
to 1/8 cup of yema-kalabasa dip. On the other hand, Sosy Fruityham has three
servings: the first one is the small-sized or 15 oz cup which contains 120 mL of fruit
shake (either mango or ube flavor), two and a half teaspoons of coconut milk, three
tablespoons of coconut cream, three teaspoons of caramelized coconut sugar, one
teaspoon of fresh fruit strips, one teaspoon of crushed honey graham crackers, and 1
½ cup of crushed ice. Next is the medium-sized or 20 oz cup, which contains 135 mL
of fruit shake (either mango or ube flavor), five teaspoons of coconut milk, five
tablespoons of coconut cream, three teaspoons of caramelized coconut sugar, one
and a half teaspoon of fresh fruit strips, one and a half teaspoon of crushed honey
graham crackers, and 1 ½ cup of crushed ice. The third serving is large-sized or 22
oz cup with 150 ml of fruit shake (either mango or ube flavor), six teaspoons of
coconut milk, six tablespoons of coconut cream, four teaspoons of caramelized
coconut sugar, 1 ½ teaspoon of fresh fruit strips, one teaspoon of crushed honey
graham crackers, and 1 ½ cup of crushed ice.
3.3 Manufacturing/ Production Methods

According to Kenton (2021), production methods are the steps through which
raw materials are transformed into a final product through the use of labor, machines,
and tools. It thus helps in earning profit as finished goods are costlier than raw
materials. Also, these methods are applied to maximize the raw materials and not to
waste any products.
33
3.3.1 Manufacturing Methods of Sosy Tormote
Ingredients:
1. 50 pieces of sweet potatoes
2. 1.5 kilograms of coconut sugar
For the dipping sauce:
1. 1 liter of coconut cream
2. 2 kilograms of squash
Procedure:
STEP 1
Clean the working area
The assigned staff must clean and sanitize first the working area before
starting the production methods of the product. This is to make sure that the place
and the products to be prepared are clean and organized.
STEP 2
Prepare all the raw materials and tools
Prepare all the raw materials needed: sweet potatoes, coconut sugar,
coconut cream, and squash. Also, s/he needs to prepare the necessary tools,
including the sweet potato twister, strainer, knife, chopping board, peeler, measuring
cup, measuring spoon, tong, spatula, casserole, and frying pan.
STEP 3
Mise en place
Mise en place is a French term for having all the ingredients measured, cut,
peeled, sliced, grated, etc., before start cooking. First, wash the sweet potatoes
thoroughly with water to remove the dirt and residues. Second, use a sweet potato
twister in cutting the sweet potato into a spiral shape. Third, peel the squash and cut
them into small cubes. Finally, measure the exact amounts of dry ingredients needed
using measuring cups and spoons.
STEP 4
Cook and crush the squash
In a casserole filled with boiling water, put the squash cubes and let them boil
within five minutes. After timestamp, use a strainer to separate water from the
squash cubes and transfer them into a bowl. Using a fork, slowly press and crush
them until they reach a smooth consistency.
34
STEP 5
Prepare the dipping sauce (yema-kalabasa dip)
In a heated frying pan, pour a specific amount of coconut cream and stir it
continuously. When it suddenly boils, pour the crushed squash and mix them well.
Turn off the stove and transfer the mixture into a container, then set them aside.
STEP 6
Deep fry the sweet potatoes
Put the sweet potatoes in the deep fryer and submerge them into vegetable
oil at high heat until their colors turn to a golden yellow. Use a strainer to separate
the cooked sweet potatoes and excess oil. After that, transfer them to the serving
plates.
STEP 7
Finalize the packaging
Put the product together with its dip in the specific box, if it is for take-out
orders; organize the product and designs on the plates before serving, if it is for dine-
in orders.
STEP 8
Clean the Workplace
Sorososies always uphold the value of ‘Claygo’ or ‘Clean as you Go.’ After
the production process of each set of orders, it is a must to clean the area to make
sure that the place is organized. With this routine, the stall would be able to attract
more customers and serve them more efficiently.
3.3.2 Manufacturing Methods of Sosy Fruityham: Sosy Mangoham and

Sosy Ubeham
Ingredients:
1. 50 pcs of mangoes/yam
2. 4 liters of coconut cream
3. 4 liters of coconut milk
4. 7 packs of crushed honey graham crackers
5. 1 sack of crushed ice
35
Procedure:
STEP 1
Prepare all the raw materials and tools
The assigned group member will prepare the raw materials: the
mangoes/ube, honey graham crackers, coconut cream, coconut milk, and ice. Also,
s/he needs to prepare the tools that are going to use, which include the blender,
grinder, knife, and chopping board.
STEP 2
Mise en place
Mise en place is a French term for having all the ingredients measured, cut,
peeled, sliced, grated, etc., before start cooking. First, slice the mangoes until it
becomes thinly strips for toppings and make a puree for the shake. Next, measure a
necessary amount of coconut cream and coconut milk, then transfer them into two
separate bowls. For Sosy Ubeham, boil the ube/yam for five minutes before
transferring it into a container.
STEP 3
Blend all the ingredients using a mixer
After transferring the ingredients into their respective bowls, start blending the
mangoes/ ube. And when its consistency becomes smooth and flowy, add the
coconut cream and coconut milk. When it is already well blended, finally, add the
crushed ice and mix them.
STEP 4
Pour the mixture into the serving cup
Put the mango/ ube puree on the side of the cup and add the mixture until it
reaches the middle. Then add a certain amount of crushed cinnamon graham
crackers depending on the size of the serving cup, and pour the mixture again up to
the, leave a little amount of space for the toppings. Finally, add another amount of
crushed cinnamon graham, together with the sliced mangoes/ube, and the mango
puree on top to serve as the topping.
STEP 5
Finalize the Packaging
Add the paper straws and put the lid as the final touch of the product before
serving it to the customer.
36
STEP 6
Clean the Workplace
Sorososies always uphold the value of ‘Claygo’ or ‘Clean as you Go.’ After
the production process of each set of orders, it is a must to clean the area to make
sure that the place is organized. With this routine, the stall would be able to attract
more customers and serve them more efficiently.
3.3.3 Process Flowchart

For Sorososy Food Stall’s production workers, a process flowchart is a useful
tool for streamlining procedures as it assists them in identifying the various aspects
of a process and understanding the movement and direction of the process through
the chart/visual representations that are connected by lines or arrows. The figures
below depict the process flowchart of Sosy Tormote and Sosy Fruityham.
Figure 29
Process Flowchart of Sosy Tormote
37
Figure 30
Process Flowchart of Sosy Fruityham
3.3.4 Production Paradigm

The production paradigm of Sorososy Food stall is in an input-process-output
(IPO) framework. The input reflects the resources or the necessary ingredients in
producing Sosy Tormote and Sosy Fruityham. Meanwhile, the process is the
mediating mechanism which includes the step-by-step procedures that convert the
input into output. On the other hand, the output pertains to the result or simply the
finished product. The figures below depict the production paradigm of Sosy Tormote
and Sosy Fruityham.
38
Figure 31
Production Paradigm of Sosy Tormote
39
INPUT
The raw materials presented below serve as the input in manufacturing
Sosy Fruityham.
50 pcs of mangoes/yam
4 liters of coconut cream
4 liters of coconut milk
7 packs of crushed honey graham crackers
1 sack of crushed ice
PROCESS
The step-by-step procedure stated below serves as the process in the
production paradigm of Sosy Fruityham.
1. Prepare all the raw materials and tools
2. Mise en place
3. Blend all the ingredients using a mixer
4. Pour the mixture into the serving cup
5. Finalize the Packaging
6. Clean the Workplace
OUTPUT
Figure 32
Production Paradigm of Sosy Fruityham
40
3.4 Machinery, Equipment, Furniture, and Fixtures
This part presents the quantity, unit of measurement, unit cost, and the total
amount of the machinery, equipment, furniture, and fixtures that will be utilized by
Sorososy Food Stall in its business operations.
3.4.1 Machinery
According to Groover (2019), machinery refers to any mechanical, electrical,
or electronic system designed to perform a specific function and produce efficient
products or results. It has a crucial role in the success of the production process of
Sorososy Food Stall as it helps manpower to finish tasks quickly and properly. With
this, Sorososy Food Stall will utilize an eight-liter stainless steel electric deep fryer as
its machinery which will be used in cooking sweet potatoes by submerging them into
vegetable oil at high heat until their colors become golden yellow.
Table 4
Machinery
Item Quantity Unit of Measurement Unit Cost Amount
Deep fryer 1 pc 2,700.00 2,700.00
TOTAL 2,700.00
3.4.2 Equipment
The capital expenditures, including those for equipment, are critical to
maintaining Sorososy Food Stall’s efficient operations and ensuring its growth. For its
proponents, the equipment enables them to be more agile and responsive to the
changes. Aside from that, investing in equipment that enables them to work faster
and reduces manual and repetitive tasks, can increase both efficiencies and overall
productivity.
Table 5
Office Equipment
Laptop 1 pc 22,065.00 22,065.00

Printer 1 pc 2,500.00 2,500.00
Portable air conditioner 1 pc 2,875.00 2,875.00
TOTAL 27,440.00
41
The business will utilize a laptop, printer, and portable air conditioner as its
office equipment. The laptop has a processor of Intel Core i3-2375, a chipset of Intel
HM77 Expressa memory of 2GB DDR3, a video card of Intel HD Graphics 3000, and
a hard drive of 500GB SATA which will be used in making financial reports,
marketing tactics, operational methods, and other related activities. Moreover, the
multi-function Epson L220 printer with integrated ink tanks for cost-effective and
reliable color printing, copying, and scanning will be used in producing hardcopies of
computerized reports needed in the business venture. And last, the self-contained
portable air conditioner, which typically sits on the floor and comes with an
installation kit, will maintain suitable humidity in the office area.
Table 6
Store Equipment
Ceiling fan 2 pc 398.00 398.00

Gas cooking stove 1 pc 760.00 760.00
Electric mixer 2 pcs 720.00 720.00
Refrigerator 1 pc 15,350.00 15,350.00
Point of Sale System (POS) 1 pc 8,800.00 8,800.00
TOTAL 26,028.00
For the store equipment, Sorososy Food Stall will utilize ceiling fans, a gas
cooking stove, an electric mixer, a refrigerator, and a point of Sale System (POS) as
its store equipment. The electrically powered mechanical fan mounted on the ceiling
of the dining area will be used in maintaining suitable humidity inside the stall, in
compliance with the DTI and DOLE Supplemental Guidelines on Workplace
Prevention and Control of COVID-19. Furthermore, a double burner hot plate gas
cooking stove with a stainless top and safety locks will be used in cooking yema-
kalabasa dip. The 12 cubic foot top-mount refrigerator with two slide-out adjustable
glass shelves and a full-width wire freezer shelf will serve as the storage of cold
ingredients including ice, mangoes, ube, sweet potatoes, coconut cream, coconut
milk, and many more. Lastly, the Point of Sale System (POS) will be utilized to store
cash, record transactions, and print receipts upon orders.
42
3.4.3 Furniture and Fixtures
Sorososy Food Stall considers furniture and fixtures as the centerpiece of
their area. They both play vital roles in the ambiance of the workplace, specifically in
the dining area, which provides a safe, relaxing atmosphere and comfortable feeling
to the customers. Moreover, the role of furniture and fixtures in the efficiency of staff
and operation of the workforce is more extensive than just comfort and relaxation. In
a broader sense, a piece of furniture is an item that is not permanently affixed to a
building and is consequently easily removable from its respective locations, while a
fixture is a piece of equipment or furniture that is fixed in position in an area (Aspire
Design and Home, 2018).
Table 7
Office Furniture and Fixtures
Desk 1 pc 1,580.00 1,580.00

Office chair 1 pc 390.00 390.00
TOTAL 1,970.00
A desk and an office chair will serve as the business’ office furniture which will
be used by the manager in doing office-related activities. The desk measures 30”
deep by 18” wide by 50” long, while the chair that provides support for the back and
arms and typically standing on four legs measures 24” diameter by 21” height and
20” width.
Table 8
Store Furniture and Fixtures
Foldable table with chair 2 pcs 1,650.00 3,300.00

Round table 2 pcs 800.00 1,600.00
Wooden stool 8 pcs 245.00 1,960.00
TOTAL 6,860.00
The furniture and fixtures stated above will be placed in the dining area. The
foldable table with chairs can be occupied by two persons with proper physical
distance from each other, while the round tables with wooden tools can be occupied
by four persons considering that they comply with the safety protocols.
43
3.5 Tools and Supplies
Sorososy Food Stall makes sure that there is enough stock of supplies
for office and store-related works to ensure continued productivity and progress.
Technically, office supplies are consumables that are regularly used in offices by the
business that is engaged in written communications, recordkeeping, or bookkeeping.
Therefore, they are considered corporate assets and will be used solely to propel the
company to prosperity and recognition (Wikipedia, 2019)
With this, the business will utilize bond papers, ball pens, clear book, stapler,
staple, printer’s ink, and first aid kit as its office supplies.
Table 9
Office Supplies
Unit of Unit Monthly Annual
Item Quantity
Measurement Cost Amount Amount
Bond
167.00 501.00
Paper 1 ream 167.00
Ball pen 1 box 95.00 95.00 95.00
Clear book 3 pcs 50.00 150.00 150.00
Stapler 1 pcs. 48.00 48.00 48.00
Staple 1 box 21.00 21.00 84.00
Printer's
1 set 900.00 900.00 1,800.00
ink
First Aid
Kit 1 pc. 209.00 209.00 209.00
TOTAL 1,590.00 2,887.00
Furthermore, smart and successful manufacturing procedures require the

right tools and supplies to perform tasks accurately and quickly and at the same time,
to ensure that the company has all of the necessary resources to produce the highest
possible quality products. Therefore, Sorososy Food Stall makes sure that it has the
essential store tools and supplies in its cupboard. Technically speaking, according to
Merriam Webster dictionary, tools are devices or implements, especially one held in
hand, used to carry out a particular function. Meanwhile, the store supplies are
expendable items consumed in operation, specifically in production and
maintenance. With this, the business will utilize thermal receipt paper rolls, reusable
serving cups with lids, paper straws, paper boxes, sticks, sweet potato twisters,
casseroles, tongs, strainers, mixing bowls, dry and liquid measuring cups, measuring
44
spoons, knives, chopping boards, and a wooden spoon as its store tools
and supplies.
Table 10
Store Tools and Supplies
Item Quantity
Thermal reciept
35.00 70.00 840.00
paper rolls 2 pcs
Reusable serving
11.00 25,740.00 308,880.00
cups with lids 2,340 pcs
Paper straws 10 bundles 24.00 240.00 2,880.00
Paper boxes 1,040 pcs 3.25 3,380.00 40,560.00
Sticks 18 bundles 10.00 180.00 2,160.00
Sweet potato
2 pcs 250.00 500.00 500.00
twisters
Casseroles 2 pcs 350.00 700.00 700.00
Tongs 2 pcs 23.00 46.00 46.00
Strainers 1 pcs 37.00 37.00 37.00
Mixing bowls 2 pcs 48.00 96.00 96.00
Dry and Liquid
2 pcs 143.00 286.00 286.00
Measuring Cups
Measuring spoons 2 pcs 25.00 50.00 50.00
Knives 1 set 287.00 287.00 287.00
Chopping boards 2 pcs 40.00 80.00 80.00
Wooden Spoon 1 pc 35.00 35.00 35.00
TOTAL 31,727.00 357,437.00
3.6 Raw Materials and Suppliers of Raw materials

Proper logistics of raw materials is essential for Sorososy Food Stall to
prosper and operate its production smoothly, with an emphasis on making sure that
needed ingredients are fresh and available. In broader aspects, the materials or
ingredients used in the primary processing or manufacturing of products are known
as raw materials. They are goods that are purchased and sold on commodity
markets (Kelly, 2021).
The proponents conducted surveys and researches for the market prices of
the raw materials from various stores, supermarkets, and malls to better know where
to source them at reasonable prices and within a nearby location for the production
and operation of Sorososy Food Stall. Moreover, the raw materials needed in
manufacturing the products, Sosy Tormote and Sosy Fruityham, are calculated
45
according to the prices given by the suppliers. It is then multiplied by the quantities of
raw materials needed per day, month, or 26 days (the number of Sorososy Food
Stall’s working days in a month) and year (12 months).
Table 11
Raw Materials
Sosy Tormote

Item Quantity
Sweet
234 kgs. 20.00 4,680.00 56,160.00
potatoes
Coconut
43 kgs. 46.00 1,978.00 23,736.00
sugar
Coconut
84 liters 58.00 4,872.00 58,464.00
cream
Squash 26 kgs. 35.00 910.00 10,920.00
TOTAL 12,440.00 149,280.00
Sosy Fruityham

Item Quantity
Mangoes 386 kgs. 65.00 25,090.00 301,080.00
Ube/ Yam 214 kgs. 21.00 4,494.00 53,928.00
Coconut milk 80 liters 35.00 2,800.00 33,600.00
Coconut cream 65 liters 53.00 3,445.00 41,340.00
Honey graham
85 packs 50.00 4,250.00 51,000.00
crackers
Crushed Ice 26 sacks 80.00 2,080.00 24,960.00
TOTAL 42,159.00 505,908.00
3.6.1 Suppliers of the Raw Materials

A business, at its most basic level, requires suppliers to provide resources for
the products or services it sells, as well as the resources required to run the
business. The more familiar the owners are with their suppliers, and the more familiar
the suppliers are with them, the more likely they are to benefit from dedicated
service, preferential pricing, and special terms. Through this, their supply chains
become more efficient, cost-effective, and productive. In this connection, the
Sorososy Food Stall’s suppliers or sources of the raw materials are the Batangas
City New Public Market, specifically the Claire coconut products’ store, Gracia’s
46
Fruits and Vegetable store for wet and fresh ingredients, LMI Ice Store for the sacks
of crushed ice, Calypso Plastic Center Corporation for plastic and paper products,
and Sorosoro Ibaba Development Cooperative (SIDC)- COOP MARKET for dry
ingredients and groceries.
Table 12
Suppliers of Raw Materials
Supplier/ Company Name Logo/Picture Description Raw Materials Purchased
Claire coconut products’ This store is located inside the The raw materials that will
store city’s new public market at come from this store are
Barangay Cuta, Batangas coconut milk, sugar, and
City. It is a place where cream.
consumers are all allowed to
buy and purchase goods at
low prices.
Gracia’s Fruits and This store is located on This store will supply
Vegetable store Barangay Cuta, Batangas mangoes, ube, sweet
City, inside the city’s new potatoes, and squash
market. It is a location where products.
all consumers are permitted to
buy and sell things at
affordable costs.
LMI Ice Store This store is located at Don LMI Ice Store will supply
Ramos, Batangas City near a sacks of crushed ice for
Gas Station Sorososy Food Stall’s
production.
Calypso Plastic Center Calypso is located at P. Plastic and paper products

Corporation Gomez, Barangay 22, such as cups, paper boxes,
Batangas City. It is an and straws.
establishment that offers a
wide variety of plastic products
that caters to all the needs of
Sorososy Food Stall in terms
of cups and paper boxes.
Sorosoro Ibaba Sorosoro Ibaba Development Honey graham crackers and

Development Cooperative Cooperative (SIDC) is located other ingredients will come
(SIDC)- COOP MARKET at Barangay Sorosoro Ibaba, from this store.
Batangas City. It offers a wide
variety of reasonably priced
commodities: groceries and
other supplies.
47
3.7 Plant Location and Floor Plan
One of the best advantages of every business is the location of its
establishment. Therefore, the proponents decided to put the business in place
wherein many people pass by, and the target market itself can afford the product. In
this way, there is a high possibility that the business can achieve the projected sales
income and can quickly get back the starting capital.
With this, the plant location of Sorososy Food Stall will be located at Phase 4,
Block 6 Lot 22-24 Mercedes Homes, Sorosoro Ilaya, Batangas City, near Sorosoro
Elementary School and Sovereign Shepherd School of Values and Learning. As per
the area’s floor plan, it has a total land area of 5.49 m x 8.39 which made it suitable
for small-sized production and creation since the site is only in the garage.
Figure 33
Plant Location
3.7.1 Description of Floor Plan

The layout below portrays the proposed floor plan of Sorososy Food Stall,
which includes the different parts together with the position of the machinery,
furniture, fixtures, and equipment needed in a food stall business type. The floor plan
layout is expected to fit a specific garage space of a two-storey house owned by one
of the business owners located at Phase 4, Block 6 Lot 22-24 Mercedes Homes,
Sorosoro Ilaya, Batangas City.
The total area of the floor plan is 43.4 m2. It has five parts: the dining area,
receiving area, working area, office room, and dishwashing area. The size of the
dining and receiving areas is 5.10m x 5.49m. The dining area consists of two round
tables with four stools each and two foldable tables with chairs on the side.
48
Meanwhile, the receiving area has a food stand-like structure of a cashier table
where the cashier deals with the financial transactions and communication with the
customers. In compliance with the COVID-19 protocols as stated in the Joint
Memorandum Circular No. 20-04-A: DTI and DOLE Supplemental Guidelines on
Workplace Prevention and Control of COVID-19, a maximum of four customers at a
time are allowed to eat in an open and adequately ventilated stall. The next part is
the working area which measures 2.19 m x 2.96 m. This is where the food production
and preparation happened before sending to the receiving area. The third part is the
office which has a measurement of 2.19 m x 2.33 m. This is where the higher officials
of the business perform financial reports, marketing tactics, operational methods, and
many more. And the last part is the disposal and dishwashing area found at the back
of the working area, measuring 0.7m x 5.49m. This is where the cleaning of
utensils/tools and the disposal/segregation of garbage happened.
The proponents chose to put aesthetic designs and decorations in their stall
because according to the results of their survey, most of the respondents prefer this
style in a stall. Aside from that, proponents also want to create an ambiance that
promotes positive vibes to the customers while staying inside, and for the employees
as well, while carrying out each of their tasks.
16%
Minimalistic
Design 34%
Aesthetic
Style
Modern Style
50%
Figure 34
The preferred ambiance inside Sorososy Food Stall
The pie chart above depicts the respondents' preferred ambiance while inside
the Sorososy Food Stall. It was discovered that 50 percent of respondents, or 25 out
of 50, choose the aesthetic style, 34 percent like minimalistic design, and 16 percent
choose the modern style for the stall's ambiance.
49
Figure 35
Floor Plan
Figure 12
Realistic Photo Layout
Figure 36
Layout of Facilities
50
3.8 Maintenance, Utilities, and Waste disposal
Maintenance
Regular maintenance is one of the essential aspects when running a
business to ensure that all production-related machinery is running at peak efficiency
at all times. Minor problems can be found and fixed if an assigned staff will conduct
short regular inspections and making minor changes, if necessary. A successful
maintenance program necessitates involvement and cooperation from all levels of
the organization, ranging from the top executive to the shop floor personnel.
Utilities
Working and knowing which business utilities to prioritize is another vital
aspect of a business. With this, Sorososy Food Stall’s utility sources are the Prime
Water located at Km. 4 National Highway, Brgy. Alangilan, Batangas City for water
supply; Meralco for electricity supply; and Globe Telecommunications as the internet
provider. The business makes sure that all utility bills are paid on or before the due
date to avoid interruptions in business operations.
Waste Disposal
Sorososy Food Stall will be strict in maintaining the neatness and cleanliness
of the premises by properly disposing of their garbages. The waste collected from the
business operations will be segregated into three categories: biodegradable, non-
biodegradable, and recyclable. Providing separate trash bins with bags for each type
of garbage allows proper processing or storage of wastes in an environmentally
conscious manner. The trash will be left out after closing hours for the collection of
the city’s garbage truck.
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Table 13
Maintenance, Sanitation, and Housekeeping Supplies
Item Quantity
Garbage Bag 50 pcs. 0.50 25.00 300.00
Tissues 5 rolls 21.00 105.00 1,260.00
Alcohol 3 pcs 109.00 327.00 3,924.00
Dishwashing
3 liters 45.00 135.00 1,620.00
Liquid
Fire
1 pc. 789.00 789.00 789.00
Extinguisher
Foot bath 1 pc 100.00 100.00 1,200.00
Dustpan 1 pc 30.00 30.00 30.00
Mop 1 pc 190.00 190.00 190.00
Powdered soap 1 container 80.00 80.00 960.00
Plastic sweeper 1 pc. 60.00 60.00 60.00
TOTAL 1,841.00 10,333.00
The table above shows the breakdown of each item together with the quantity
multiplied by the unit cost to come up with a monthly amount. It is then multiplied by
the number of frequencies that must be bought within a year to yield the annual
expense of the maintenance and sanitation supplies that are much needed in
performing the business operations.
52
CHAPTER IV
MANAGEMENT ASPECTS
This chapter involves the creation of a business atmosphere in which workers
and employers can collaborate to accomplish the organization’s objectives efficiently
and competently. It specifies the form of business ownership that proponents will
pursue in their venture, together with the organizational structure, method of
obtaining licenses and permits, the process of securing licenses and permits,
personal job analysis, and employees’ salaries and benefits.
4.1 Management Objectives
• To describe the form of business ownership to be pursued

• To define the company’s organizational structure
• To identify the compliance policies of the business
• To specify the organizational structure of the business
• To assess the necessary credentials of employees and to hire competent
employees
• To determine the salaries and benefits of the employees
4.2 Management Description
Management is an essential component of any business’s performance. It is

the process of using an organization’s human capital and resources to achieve
desired goals and objectives. It comprises planning, organizing, staffing, leading, and
controlling a business to accomplish a goal (Lumencandela, n.d.). This is comprised
of people who are in charge and accountable for all obligations, tasks, and activities
that occur behind the scenes of the business. They’re also the ones who make
decisions about how the company can be managed. They must accept all of the
obligations that the company may face to avoid and make the best decisions for the
company.
Sorososy Food Stall management has careful screenings in choosing the

most efficient staff who will bring out the best service to the market and compete with
the competitors. The management is composed of five staff headed by the Manager
who will supervise the other employees during the business operations.
Moreover, the management would practice the charismatic leadership style,

which is a concept popularized by German sociologist Max Weber. He surmised that
53
aside from fear, habit, and self-interest, there was another reason people followed
leaders; because they believe that they are good or what they are doing is right. It is
dependent on the leaders’ persuasiveness, their deep conviction in their mission, and
their ability to persuade their followers to feel the same way.
4.3 Forms of Business Organization and Ownership
Sorososy Food Stall is a mix of manufacturing and merchandising type of

business that buys fresh and chemical-free ingredients to generate sosy, healthy and
budget-friendly snacks named Sosy Tormote and Sosy Fruityham (Sosy Mangaham
and Sosy Ubeham) and sell them in the market.
Sorososy Food Stall is a partnership business owned by the nine partners

who agreed to personally and jointly share responsibility for the running of the
business with the intention of dividing profits and sustaining part of any losses.
According to Martinuzzi (2017), one of the advantages of having partners is that it
bridges the gap in expertise and knowledge. Partnering with people can give access
to a wider range of expertise for different parts of the business, as they said, two
heads are better than one. Good partners may also bring knowledge and experience
that one may be lacking, or complementary skills to help partners grow the business.
With more than one owner, the ability to raise funds may be increased, both because
two or more partners may be able to contribute more funds and because their
borrowing capacity may be greater. Also, partnerships can be cost-effective as each
partner specializes in certain aspects of their business. However, UpCounsel (n.d.)
highlighted that one of its major disadvantages is that it poses an unlimited liability.
General partners are liable without limit for all debts contracted and errors made by
the partnership.
Moreover, profits must be shared with others. They must decide how they will
value each other’s resources, time, and skills. Since decisions are shared,
disagreements can occur. Lastly, a partnership is for the long term, and expectations
and situations can change, which can lead to dramatic and traumatic split-ups.
54
4.4 Organizational Structure
Sorososy Food Stall is a partnership form of business ownership that was

established by a group of Grade 12 Accountancy, Business and Management (ABM)
students who acted as the employees as well. They are a set of individuals who are
motivated and eager to achieve the goals set for the welfare of the business and the
group themselves. They were trained to perform the specified tasks as they aspire to
be successful entrepreneurs, someday.
The business was headed by the Manager, Ms. Diana E. Dimaano. She is
responsible for supervising, directing, and managing all the daily business activities.
Ms. Aiza Agon, the bookkeeper, is the one responsible for recording
transactions such as income and outgoings and posting them to various accounts. As
well as processing payments, conducting daily banking activities, producing various
financial reports and reconciling reports to third-party records such as bank
statements.
Ms. Julie Ann Dioquino, the store cashier, is responsible for receiving
payment by cash and simultaneously gives receipts and charges to customers. She
is also responsible for cash register operations and processing of sales submits the
daily cash collections to the bookkeeper. She is also the one who will assist the
customers and maintain the cleanliness of the receiving area.
The business has two service crews who are Ms. Patricia Beredo and Ms.
Althea Mae Hayag. They are the all-around workforce who will handle the shop’s
manufacturing, serving, and cleaning processes. Ideally, they must be flexible and
adaptable in order for them to do their jobs effectively.
The business’s hiring procedure was established through a process of

screening the overall highlights of employee qualifications for the necessary
positions.
55
Figure 37
Organizational Structure
4.5 Organizational Policies
Organizational policies are a set of guidelines and best practices put in place
for the welfare of the company, employees, and customers. Organizations use
policies and procedures to define ground rules and action plans for dealing with
issues. Policies ensure that workers are aware of the organization’s principles and
values on specific issues, as well as what will happen if they are not followed (Snook.
2019).
A. Policies towards the Employees

• Conduct, Attendance, and Punctuality
As being responsible staff in a business, they should always respect the time
and practice punctuality. They should also be attentive in every aspect
especially when the higher staff is implementing something that will help the
business to be well. However, if an emergency occurs in one of the staff or
employees, they should talk to a concerned person first and should not be
absent without any consent.
56
• Meal and Break Periods
The business has no noon breaks. The employees have 20 minutes for their
meal and break periods and they should not eat simultaneously.
• Safety and Health
Employees, particularly the service crews, are required to wear proper
cooking Personal Protective Equipment (PPE) including apron, hairnet,
gloves, and the likes to make sure that the foods they are preparing are clean
and safe. Moreover, they must comply with the COVID-19 safety practices,
which include the usage of facemasks and face shields at all times while
working inside the stall.
• Performance and Discipline
The manager keeps track of both positive and negative results and
disciplinary incidents of her subordinates. Annual performance reports,
awards, promotions, and administrative measures, such as written and oral
reminders and performance development plans, are all implemented in the
stall. The manager will maintain a bulletin board in the back of the store
where she can post important announcements for employees.
• Customer Service Policies
Since workers are a company’s face, it’s important to develop thoughtful
customer service practices and put them in writing so that everybody knows
how the owner wants his or her company to be portrayed. They must greet
their customers upon entering the stall and must always talk to them in the
humblest and most respectable manner
B. Policies towards the Retailers

• Payment Terms Policy
Retailers must pay the exact amount of cash upon their orders and credit
shall not be allowed.
• Store Policies
Retailers must adhere to the store policies of the business. These include the
“Claygo” policy which means “Clean as you go.” They must throw their
garbages into the proper designation of trash cans. Moreover. They are not
allowed to remove and rearrange the things inside the stall including the
decorations and furniture and fixtures.
57
• Safety & Health Policies
In the midst of the COVID-19 pandemic, retailers must comply with the safety
and health protocols mandated by the COVID-19 Inter-Agency Task Force or
IATF. They must maintain a one-meter physical distance from other people
and always wear facemasks and face shields at all times unless their orders
are served.
C. Policies towards the Suppliers
• Accept Accountability
The business must prepare ahead of time so that they can submit orders from
suppliers with reasonable lead times and few adjustments. The partnership
will never work if each order necessitates emergency handling.
• Payment Terms Policy
Invoices of the suppliers shall be dated no earlier than the date of shipment or
delivery of service. The discount period begins upon receipt of invoice,
required delivery date, or date any applicable discrepancy is resolved,
whichever date is later. Sorososy Food Stall will pay non-discountable
invoices thirty (30) days after receipt of invoice, required delivery date,
acceptance, or the date any applicable non-conformity is resolved, whichever
date is later.
• Expect and Reward Honesty
When deviations from standard operations occur, the Sorososy Food Stall
and suppliers must portray integrity, just as in personal relationships. When
critical supplier circumstances arise, companies should demand immediate
notice without penalty.
• Inspection and Quality policy
All goods and services furnished hereunder will be subject to inspection and
test by the Sorososy Food Stall employees at all times and places and will be
subject to the business’ final inspection and approval within a reasonable time
after delivery. It is the supplier’s responsibility to ensure that all product,
assembly, material, and process specifications reflect the latest revision
levels.
• Excusable Delay Policy. Fires, floods, strikes, accidents, shortages, or other
causes beyond the reasonable control of the parties, which prevent the
sellers from delivering, or the business from receiving, any of the goods and
services covered shall suspend deliveries until the cause is removed.
58
4.6 Process of Securing Licenses and Permits
When starting a business in the Philippines, whether as a sole proprietorship,

partnership, or corporation, it is necessary to acquire government licenses or permits.
An entrepreneur must obtain a business license in the area where s/he intends to
operate, as well as register his company with the Department of Trade and Industry
for sole proprietorships, or the Securities and Exchange Commission for partnerships
and corporations. Failing to do so and doing it right from the beginning is one of the
most common mistakes new entrepreneurs make.
1. Secure Business Name with the Securities and Exchange Commission

(SEC).
The first step is to register the preferred business name with the SEC.
2. Acquire Barangay Clearance

Register with the specific barangay in the municipality or city where the business
will operate. This office will issue the barangay clearance.
Requirements:
• Community Tax Certificate

• Barangay Clearance Fee
3. Apply for Fire Safety Inspection Certificate, Sanitary Permit, Certificate of

Occupancy, and the likes.
Business applicant hand carries duly filled-up Application Form for Business
License and Permit for the signatures of the following:
A. Chief, Real Property Tax Division
B. Market Supervisor IV, (for stallholders only)
C. City Planning and Development Officer
D. City Health Officer
E. City Engineer
F. City Fire Marshall. (NOTE: All with built-in clearances in the
form)
59
4. Obtains a Mayor’s or Business Permit
All businesses are required to secure a mayor’s permit or business permit

from the local government of the city or municipality where the business is located.
The following are the general requirements for securing a permit for a new business:
• DTI or SEC registration, whichever is applicable.

• Lease contract or title covering the property where the business is located,
whichever is applicable.
• Locational or zoning clearance
• Building permit and occupancy permit
• Barangay Clearance
• Fire Safety certificate
5. Register with the Bureau of Internal Revenue (BIR)
All businesses have to register with the BIR before the commencement of
operation for taxation purposes. The registration process involves obtaining and
registering a tax identification number (TIN), obtaining BIR registered official receipts
and invoices, registering the business’ books of accounts, and paying the applicable
fees. The registration must be done at the Revenue District Office (RDO) of the BIR,
which covers the registered address of the business.
6. Register with the Social Security System (SSS)
All businesses that have employees must be registered with the SSS. The
registered employer will be assigned an employer number, which will be used as a
reference for the remittance of monthly contributions.
7. Register with the Home Development Mutual Fund (Pag-IBIG Fund)
RA 7742 requires all SSS members earning at least P4,000 a month to register
with this agency.
8. Register with the Department of Labor and Employment (DOLE)
If the business employs five workers or more, register the business with this
agency. The DOLE is asked to promote gainful employment opportunities, protect
workers and promote their welfare.
60
1.8 Personnel Job Analysis
Delvi (n.d.) defined job analysis as a systematic and exhaustive

assessment of jobs. It is the process of collecting information such as the
knowledge, abilities, and experience required to do it effectively. The
jobholder is supposed to possess job-related knowledge useful to carry out
the job easily.
a. Job Description and Job Specifications
1. General Manager
Duties and Responsibilities:
➢ The general manager would keep an eye on the activities and the entire
operations of the business.
➢ Make very important decisions that will maximize the value of the business.
➢ Devise strategies for the business to lay a very good foundation in the
industry.
Qualifications:
➢ One of the original partners appointed by the majority of the partners
➢ With broad skills and knowledge in different aspects of management
➢ One who possesses good communication skills and knows how to handle
pressure
2. Bookkeeper
➢ Recording transactions such as income and outgoings, and posting them to
various accounts
➢ Processing payments
➢ Conducting daily banking activities
➢ Producing various financial reports
➢ Reconciling reports to third-party records such as bank statements
Qualifications:
➢ Level 2 Certificate in Bookkeeping.
➢ Level 2 Certificate in Accounting.
➢ Level 2 Certificate in Manual and Computerized Bookkeeping.
61
3. Store Cashier
➢ Receiving payment by cash and simultaneously gives receipt and charge to
customers
➢ Responsible for cash register operations and processing of sales
➢ Submits the daily cash collections to the store manager
➢ Assists the customers and maintain the cleanliness in the area
Qualifications:
➢ Male/Female
➢ At least high school graduate
➢ Computer literate
➢ With a pleasing personality and has good communication skills
➢ Honest and trustworthy
➢ Has experience working as a cashier and can-do multitasking
4. Service Crew
Duties and Responsibilities
➢ Following health and safety standards.
➢ Interact and greet customers.
➢ Maintain the cleanliness of the workplace.
➢ Use selling techniques to suggest additional purchases.
➢ Fill food orders and serve the food order of the customers.
Qualifications:
➢ High school diploma/GED.
➢ Previous experience working in a factory is beneficial.
➢ Experience operating manufacturing machinery.
➢ Able to work as part of a team.
➢ Good communication skills.
➢ Basic math skills.
➢ Physical dexterity.
➢ Available for shift work
62
4.8 Salaries and Benefits
The business, whether large or small, aims to recruit the most equipped
workers they can get to achieve its goals. And to encourage the employees to work
hard and keep doing their jobs better, the firm provides compensation, incentives,
and benefits based on their performance and position in the workplace.
Base pay. It is the minimum salary paid to an employee or a fixed amount

paid to an employee for a certain job. It is only one component of an employee’s total
compensation and does not include overtime pay, bonuses, benefits, or insurance.
The cashier and service crew will receive Php 373.00 each, the bookkeeper will
receive Php 373.00 and the manager will receive Php400.00 as their daily base pay.
Bonuses. It is a form of payment outside of an employee’s base pay. It is

usually given after the fact to reward specific behavior or for a specific purpose. This
includes a 13-month pay/salary which is distributed during the Christmas season.
Insurance. In return for mandatory waiver of the worker’s right to sue their
employer for negligence, this offers pay replacement and medical care to injured
employees on the job. The company required all employees to have Phil-Health,
Social Security System (SSS) and Pag-ibig.
Table 14
Employees’ Salaries
Employees No. of Employees No. of Hours Rate/ Day Monthly Salary
Manager 1 8 400 10,400

Bookkeeper 1 8 380 9,880
Service Crew 2 8 373 19,396
Cashier 1 8 373 9,698
TOTAL 10 49,374
63
Table 15
Employees’ Benefits
Employees SSS Pag- IBIG Philhealth (2021)

Manager 902.50 100.00
182.00
Bookkeeper 860.00 100.00
175.00
Service Crew 1,687.50 200.00
339.43
Cashier 817.50 100.00
175.00
64
CHAPTER V
FINANCIAL ASPECTS
This chapter contains financial projections of the proposed business which
serve as guides for investors who are attracted to invest in the business. These will
also help the management to easily understand and quantify the potential financial
capability of the business. The statement of assumptions, the initial statement of
Financial Position, five-year projected financial statements, and other related
financial data are being discussed in this part.
5.1 Objectives of the Study

• To calculate the cost of starting a business
• To state the assumptions used in financial projection
• To know the initial Statement of the Financial Position of the business
• To present a five-year projection of financial statements
• To present a series of financial ratios that show the business’ overall
performance, solvency, liquidity, and leverage capabilities.
5.2 Financial
The development of financial documentation is a critical step in Sorososy
Food Stall as a new start-up business. The financial documents, once completed, will
aid the company in obtaining investors, meeting client expectations, and continuously
monitoring management. According to wheeler (n.d), finance's role in business also
entails ensuring that the company has sufficient finances to operate and that it
spends and invests properly. The significance of business finance lies in its ability to
keep a company functioning efficiently without running out of cash while also
securing finances for longer-term expenditures.
a. Start-up Cost
As entrepreneurs, raising start-up capital is an important part of developing a
new business venture, as it is considered as the fuel that feeds the fire and that every
business need capital (Universal Class, n.d.). The source of financing will be through
the investment of nine individuals from their savings which will be utilized to cover all
the initial costs and expenses of the business. Each of the proponents has an equal
initial contribution of Php 55,000.00 in cash bringing the total contributing capital of
Php 495,000. The table below shows the start-up cost of Sorososy Food Stall.
65
Table 16
Start-up Cost
Partners Capital Contribution

Agon, Aiza 55,000.00
Beredo, Patrcia 55,000.00
Cabrera, Izzy Rouzvi 55,000.00
Camo, Danicca Rea 55,000.00
Dimaano, Diana E. 55,000.00
Dioquino, Julie Ann 55,000.00
Hayag, Althea Mae 55,000.00
Untiveros, Morie Josh 55,000.00
Villareal, Lyka Algine 55,000.00
Total 495,000.00
b. Financial Assumptions
In making financial documents, it is necessary to use key assumptions. These
assumptions are the building blocks of information that are gathered and used to
establish financial and business plans, as well as to assist in making vital decisions
based on reliable data. All components of financial projections including the balance
sheets, income statements, cash flow, financial analysis, and the likes, rely on key
assumptions. They comprise detailed predicted sales volumes, as well as sales
costs, general administrative costs, and other expenses ( Alberta, n.d.). With this, the
Sorososy food stall's financial assumptions are as follows:
• Sales increase by 5% yearly
• Direct labor is 70% of total annual employees Salaries.
• Manufacturing overhead is 40% of Raw materials.
• Cost of Goods sold increase by 5% annually.
• All products produced are 100% sold.
• Utilities increase by 3% yearly, excluding Telephone and Internet
• Marketing increase by 3% yearly
• Depreciation method used is a straight method. Useful life is 5 years
• 70% of supplies used every year
• 75% of the total supplies of the previous will be purchase
• 3% increase of supplies used every year
66
• VAT Expense is paid every end of the month which is 12% stated on the BIR
• Income Tax for the current year is payable on January of the subsequent year
c. Initial Statement of Financial Position

The Sorososy Food Stall’s Initial Statement of Financial Position shows its
assets, liabilities, and partners’ equity as of January 01, 2021. This helps the
proponents to assess the initial financial soundness of the business in terms of
liquidity risk, financial risk, credit risk, and business risk.
Table 17
SOROSOSY FOOD STALL
Statement of Financial Position
1/1/2021
Assets
Current Asset
Cash 31,003.00
Supplies 369,415.00
Prepaid Rent 20,000.00
Permits and Licenses 9,584.00
Total Current Asset 430,002.00
Fixed Assets
Machinery 2,700.00
Office Equipment 27,440.00
Store Equipment 26,028.00
Office Furniture and Fixtures 1,970.00
Store Furniture and Fixtures 6,860.00
Total Noncurrent Asset 64,998.00
Total Noncurrent Asset 495,000.00
Liability and Partners Equity
Liabilities
Account Payable 0
Total Liabilities 0
Partner’s Capital 495,000.00
Total Liabilities And Equities 495,000.00
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d. 5-year Projected Cost of Goods Sold (COGS)
The five-year projected COGS of Sorososy Food Stall refers to the direct
costs of producing its products, Sosy Tormote and Sosy Fruityham, from the year
2021 up to 2025. It includes the cost of the materials and labor directly used in
production. It excludes indirect expenses, such as distribution costs and sales force
costs. Knowing the cost of goods sold helps the employees estimate the company's
bottom line. If COGS increases, net income will decrease. With that, the cost of
goods sold per unit of the Sosy Tormote is 14.83 while 32.61 for Sosy Fruityham.
Table 18
SOROSOSY FOOD STALL
Projected Statement of Cost of Goods Sold
Sosy Tormote
Year 2021 2022 2023 2024 2025
Direct Labor 207,370.80 217,739.34 228,626.31 240,057.62 252,060.50

TOTAL MANUFACTURING
COST 416,362.80 437,180.94 459,039.99 481,991.99 506,091.59
No. of units Sold 28,080 29,484 30,958 32,506 34,131

Cost of Goods Sold per Unit 14.83 14.83 14.83 14.83 14.83
Sosy Fruityham
Year 2021 2022 2023 2024 2025
Direct Labor 207,370.80 217,739.34 228,626.31 240,057.62 252,060.50

TOTAL MANUFACTURING
COST 915,642.00 961,424.10 1,009,495.31 1,059,970.07 1,112,968.57
No. of units Sold 28,080 29,484 30,958 32,506 34,131

Cost of Goods Sold per Unit 32.61 32.61 32.61 32.61 32.61
68
e. 5-year Projected Income Statement
The five-year projected Income Statement of Sorososy Food Stall reports its
overall profitability from the year 2021 to 2025 and is thus equally as essential as the
business's long-term growth or loss. This also shows how it can convert its
expenditure into profits or revenues and presents whether it is making a profit or loss
within 5 years. As stated below, the projected income of Sorososy Food Stall for the
five years are: Php 99,412.84, Php 143,835.46, Php 182,714.88, Php 229,485.52,
Php 274,112.29 respectively.
Table 19
SOROSOSY FOOD STALL
Projected Income Statement
YEAR 2021 2022 2023 2024 2025
REVENUE
SALES 2,705,414.40 2,840,685.12 2,982,719.38 3,131,855.34 3,288,448.11
COST OF GOODS
SOLD 1,332,004.80 1,398,605.04 1,468,535.29 1,541,962.06 1,619,060.16
GROSS PROFIT 1,373,409.60 1,442,080.08 1,514,184.08 1,589,893.29 1,669,387.95
OPERATING EXPENSES
SALARIES EXPENSE 592,488.00 592,488.00 592,488.00 592,488.00 592,488.00
BENEFITS EXPENSE 117,041.16 118,535.04 120,028.92 121,522.80 121,522.80
SUPPLIES EXPENSE 258,590.50 266,348.22 274,338.66 282,568.82 291,045.89
MARKETING EXPENSE 27,600.00 28,428.00 29,280.84 30,159.27 31,064.04
UTILITIES EXPENSE 87,588.00 89,748.00 91,972.80 94,264.34 96,624.63
REPAIR AND
MAINTENANCE 5,500.00 1,500.00 5,500.00 1,500.00 5,500.00
PERMITS AND
LICENSES 9,584.00 6,554.00 6,554.00 6,554.00 6,554.00
RENT EXPENSE 120,000.00 120,000.00 120,000.00 120,000.00 120,000.00
DEPRECIATION
EXPENSES 12,999.60 12,999.60 12,999.60 12,999.60 12,999.60
TOTAL OPERATING
EXPENSES 1,231,391.26 1,236,600.86 1,253,162.82 1,262,056.83 1,277,798.96
INCOME BEFORE TAX 142,018.34 205,479.23 261,021.26 327,836.46 391,588.99
INCOME TAX (30%) 42,605.50 61,643.77 78,306.38 98,350.94 117,476.70
NET PROFIT 99,412.84 143,835.46 182,714.88 229,485.52 274,112.29
69
f. 5-year Projected Statement of Cash Flows
The Sorososy Food Stall’s five-year projected statement of cash flows
portrays how it has spent its cash from the year 2021 to 2025. As stated in the table
below, the business has total cash available of Php 3,295,549.44 and total cash
payments of Php 2,821,354.00 which yields an ending balance of Php 474,195.44 for
the year 2021. The table also reveals that the business has ending cash balances of
Php 650,068.76, Php 862,445.86, Php 1,124,975.54, and Php 1,431,213.19
respectively for the year 2022 to 2025. These figures show that Sorososy Food Stall
has positive cash flows which means that it has enough cash to pay its expenses for
the following years and indicates that more money is coming into the company than
going out.
Table 20
SOROSOSY FOOD STALL
Projected Statement of Cash Flow
Year 2021 2022 2023 2024 2025

Beginning Cash Balance 0.00 474,195.44 650,068.76 862,445.86 1,124,975.54
Add: Cash Receipts 0.00
Cash Revenues 2,705,414.40 2,840,685.12 2,982,719.38 3,131,855.34 3,288,448.11
Output VAT 95,135.04 99,891.79 104,886.38 110,130.70 115,637.24
Capital Contribution 495,000.00 0.00 0.00 0.00 0.00
Total Cash Receipts 3,295,549.44 2,940,576.91 3,087,605.76 3,241,986.05 3,404,085.35
Total Cash Available 3,295,549.44 3,414,772.35 3,737,674.52 4,104,431.90 4,529,060.88
Less: Cash Payments
Cash Expenses 2,550,396.46 2,622,206.30 2,708,698.51 2,791,019.29 2,883,859.52
Purchase of Machinery 2,700.00 0.00 0.00 0.00 0.00
Purchase of Office
Equipment 27,440.00 0.00 0.00 0.00 0.00
Purchase of Store Equipment 26,028.00 0.00 0.00 0.00 0.00
Purchase of Office Furniture
and Fixtures 1,970.00 0.00 0.00 0.00 0.00
Purchase of Store Furniture
and Fixtures 6,860.00 0.00 0.00 0.00 0.00
Supplies on Hand 110,824.50 0.00 0.00 0.00 0.00
Income Tax 0.00 42,605.50 61,643.77 78,306.38 98,350.94
VAT Remittance 95,135.04 99,891.79 104,886.38 110,130.70 115,637.24
Total Cash Payment 2,821,354.00 2,764,703.59 2,875,228.66 2,979,456.37 3,097,847.70
Ending Cash Balance 474,195.44 650,068.76 862,445.86 1,124,975.54 1,431,213.19
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g. 5-year Projected Statement of Financial Position
The Sorososy Food Stall’s five-year projected statement of financial position
shows its assets, liabilities, and partners’ equity from the year 2021 up to 2025, which
reflects what the business owns and owes, as well as the amount invested by the
partners. This helps the proponents in assessing their business’ position in terms
of financial stability and potential risk.
Table 21, as presented below, shows that cash as part of current assets is
increasing due to the financial assumption of a 5% yearly increase in sales. It also
revealed that non-current assets will entirely depreciate in the coming years and that
there will be no further non-current assets after 2025. Apart from income tax, the
business has no more additional liabilities, and the partner's equity is steadily
increasing due to the net profit that the business generates.
Table 21
SOROSOSY FOOD STALL
Projected Statement of Financial Position
Year 2021 2022 2023 2024 2025

ASSETS
Current Assets
Cash 474,195.44 650,068.76 862,445.86 1,124,975.54 1,431,213.19
Supplies 110,824.50 110,824.50 110,824.50 110,824.50 110,824.50
Total Current Assets 585,019.94 760,893.26 973,270.36 1,235,800.04 1,542,037.69
Non-Current Assets
P.P.E 64,998.00 64,998.00 64,998.00 64,998.00 64,998.00
Less: Acc. Depreciation 12,999.60 25,999.20 38,998.80 51,998.40 64,998.00
Total Non-Current Assets 51,998.40 38,998.80 25,999.20 12,999.60 0.00
Total Assets 637,018.34 799,892.06 999,269.56 1,248,799.64 1,542,037.69
Liabilities And Partner's Equity

Liability
VAT Payable 0.00 0.00 0.00 0.00 0.00
Rent Payable 0.00 0.00 0.00 0.00 0.00
Income Tax Payable 42,605.50 61,643.77 78,306.38 98,350.94 117,476.70
Total Liabilities 42,605.50 61,643.77 78,306.38 98,350.94 117,476.70
Partner's Equity 495,000.00 495,000.00 495,000.00 495,000.00 495,000.00
Net Profit 99,412.84 243,248.30 425,963.18 655,448.70 929,560.99

Total Partner's Equity 594,412.84 738,248.30 920,963.18 1,150,448.70 1,424,560.99
Total Liabilities and Partners
Equity 637,018.34 799,892.06 999,269.56 1,248,799.64 1,542,037.69
71
h. Financial Analysis
The financial analysis tackles the examination of Sorososy Food Stall from a
variety of its perspectives in order to fully understand its greater financial situation
and determine how best to strengthen it. A financial analysis looks at many aspects,
from its profitability and stability to its liquidity and solvency.
• Profitability ratio
The profitability ratio is used to assess the business’ capacity to generate
revenue as compared to its expenditure and other costs involved with the generation
of income from 2021 to 2025.
Table 22
Profitability Ratio
Profitability Ratio 2021 2022 2023 2024 2025
Net Profit Ratio 3.67 5.06 6.13 7.33 8.34
Return on Equity 0.20 0.29 0.37 0.46 0.55
Return on Asset 0.16 0.18 0.18 0.18 0.18
The net profit ratio measures the overall probability of the business
considering all direct as well as the indirect cost. As revealed in the table above,
Sorososy Food Stall earned Php 3.67 for every Php 1.00 of revenues generated in
2021, followed by Php 5.06, Php 6.13, Php7.33, and Php 8.34 for four consecutive
years. These figures are relatively high which indicates that the net profit ratio of
the business represents a positive return.
Meanwhile, the return on equity measures the profitability of the equity
fund invested by the company. It also measures how profitably the owners’ funds
have been utilized to generate the company’s revenues. The table above shows
that the ROE of 20% means that for every Php 1.00 of partner’s equity, Php 20.00
was earned in 2021. This was followed by Php 29 for 2022, Php 37 for 2023, Php 46
for 2024, and Php 55 for 2025. Php 0.1102 was earned in 2021, Php 0.1990 was
earned in 2022, Php 0.2924 in 2023 and Php 0.3906 in 2024.
On the other hand, the return on assets ratio measures the earning per
rupee of assets invested in the company. The table above depicts that the 16%
ROA means that Sorososy Food Stall can generate Php 16 for every Php 1.00 of the
asset in the company in 2021. This was followed by Php 18 for 2022 to 2025.
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• Liquidity Ratio
The liquidity ratio assesses the Sorososy Food Stall’s ability to satisfy its
short-term obligations as they come due. It also measures its ability to pay maturing
obligations from its current assets.
Table 23
Liquidity Ratio
Liquidity Ratio 2021 2022 2023 2024 2025
Current Ratio 14.95 21.73 18.65 16.64 16.08
As stated in the table above, the current ratio of 14.95 means that for every
Php 1.00 of current liabilities that Sorososy Food Stall has, it has Php 14.95 current
assets for 2021. It also shows that there are Php 21.73 current assets for every Php
1.00 of liabilities for the year 2022, Php 18.65 for 2022, Php 16.64 for 2023, and Php
16.08 for the year 2025.
• Solvency Ratio
The solvency ratio measures the ability of Sorososy Food Stall to pay its long-
term liabilities, such as debt and the interest on that debt. It's one of many financial
ratios that can be used to assess the overall health of a company.
Table 25
Solvency Ratio
Solvency Ratio 2021 2022 2023 2024 2025
Equity Ratio 0.93 0.92 0.92 0.92 0.92
The table below shows that the equity ratio of 0.94 means for every Php 1.00
of assets that Sorososy Food Stall has, it has Php 0.93 equity for 2021, followed by
Php 0.92 for 2022-2025.
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• Payback Period
Broadly speaking, the payback period refers to the amount of time it takes to
recover the cost of an investment. Simply put, the payback period is the length of
time an investment reaches a break-even point.
Table 26
Payback Period
Initial Investment: 765,000.00
Year Cash Flow Cumulative Cash Inflow Payback Period

2021 474,195.44 474,195.44 1.04
2022 650,068.76 1,124,264.20
2023 862,445.86 1,986,710.06
2024 1,124,975.54 3,111,685.60
2025 1,431,213.19 4,542,898.79
The table revealed that the payback period of Sorososy Food Stall is 1.04
years or 380 days to exact. This indicates that the investment is desirable because
the payback term is less than the management's maximum intended payback term of
three years.
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Chapter VI
SOCIO-ECONOMIC ASPECTS
Every business measures its socio-economic impact as part of maintaining its
license to operate, improving the business enabling environment, strengthening its
value chains, and fueling product and service innovation. It plays a crucial role as it
defines how the business helps in creating a good relationship with society, and what
are the responsibilities of the business to the growth and development of the
economy. In this connection, this chapter enumerates the Sorososy Food Stall’s
impact and social contributions to the community, government, employees, and the
environment.
6.1 Socio-economic Objectives
• To determine the business' contribution to the community

• To identify the business' impact on the government
• To know the business' contribution to employees
• To recognize the business' contribution to the environment
6. 2 Social Contribution
a. To the Community
Sorososy Food Stall will:
• become a nutrition advocate. Sorososy Food Stall not only aims to gain
profit but to also extend helping hands for the development of the community,
specifically in terms of health. This will be carried out by offering snacks that
are beneficial and healthy to the body at reasonable prices. Aside from that,
the business will implement programs like donation drives and community
pantries to help poor families nearby amidst the COVID-19 pandemic.
• offer budget-friendly products. The community can afford the products
since they are accommodated by their budget.
• promote local products. The business highlights the renowned crops of the
Filipino farmers, specifically the ube/yam, sweet potatoes, and mangoes in
Batangas City.
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b. To the Government
• comply with the government laws. The business is responsible to file and
pay taxes to the respective government agencies; the Department of Trading
and Industry (DTI) and the Bureau of Internal Revenue (BIR), which are the
registering departments for trading and tax legality. DTI helps the business to
avoid legal problems with the government and secures it as a legitimate
business, while BIR regulates and shows its accountability and transparency.
• help increase government funds. The government of Batangas City will also
benefit the business from the collection of income, business taxes, licenses,
and local fees. These can increase the revenue of the government which can
be utilized for local and national government projects.
• contribute to economic growth. The country provides the resources and
materials used in the production of the products. The stall buys from it and
ends up promoting the city which leads to economic growth and a better
nation. When the economic growth of a country is high, the government can
acquire more finances and doesn't spend so much to cater to the declining
economy. The government can increase the income tax from the people and
end up raising more money which is used for more developments or every
time the economy is in recession.
• open employment opportunities. Sorososy Food Stall will help the
government in terms of providing job opportunities to those who are skilled
and qualified, may it be for students who need a part-time job or someone who
is working his way through the workforce. This is important since small
business plays a critical role in instilling hard work and experience in the
workforce. This will reduce the percentage of unemployment in the community
and increase the income of the consumers. Moreover, this enables them
access to a sustainable income that will eventually trickle up to the
government in the form of taxes and eventually return to the employees in
social benefits as well to the community in the form of public spending.
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c. To the Employees
• uphold employees’ rights. The Sorososy Food Stall’s employees are entitled
to their rights, including the exact amount of their salary, incentives, and
benefits, as stated in their contract.
• promote strong employee-employer relationships. A good relationship
between the owner and the employees will be pushed through to create a
better working environment in the workplace.
• will equip the employees professionally. The business will help motivate
and value the employees by developing their skills and knowledge. Training
will lead to self-improvement and betterment of the employees for them to
boost their interest and self-realization in doing their job properly. This will
make them more profitable to the business and economy at large.
• give awards and recognitions. There will be a monthly recognition for the
employee/s who is/are dedicated to rendering his/her valuable service for the
business. And this award is known as the ‘Most Outstanding Employee of the
Month’ award. This will be upheld to motivate the employees to always put
their best foot forward.
d. To the Environment
• utilize green packaging. The business will use environment-friendly

materials and contributes to efficient waste management. It will utilize reusable
cups and paper containers as their packaging. Moreover, it will help the
environment by reducing and reusing materials used in the business. The
business will also minimize the waste through recycling which could cut waste
disposal costs.
• raise environmental awareness. The business will also raise environmental
awareness to its customers and employees. For instance, the employees will
put signages stating that everyone should throw their garbages in proper trash
cans.
• follow proper waste disposal procedures. It will be strict in maintaining the
neatness and cleanliness of the premises by properly disposing of their
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garbages. The waste collected from the business operations will be
segregated into three categories: biodegradable, non-biodegradable, and
recyclable. Providing separate trash bins with bags for each type of garbage
allows proper processing or storage of wastes in an environmentally
conscious manner. The trash will be left out after closing hours for the
collection of the city’s garbage truck.
• connect and join environmental activities in the community. The business
will connect with the community where it is established and is willing to
participate in any activities concerning the environment.
78
CHAPTER VII
PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA
This chapter presents the presentation, analysis, and interpretation of data
gathered from the fifty (50) key respondents who are living near the proposed
business location. The researchers agreed to use online survey questionnaires
through Google forms as their instrument to obtain essential data about customers’
willingness and preferences regarding the proposed products of the business which
are the Sosy Tormote and Sosy Fruityham. The researchers neither visit nor get
information from the respondents' social accounts. They did not meet them personally
during data gathering in compliance with the COVID-19 health protocols; instead,
everything was done online. The following results will help the proponents in
identifying their space and position in the market.
Yes 100%
No
Figure 38
Number of respondents who drink fruit shakes
The figure above depicts the results of how many respondents are drinking
fruit shakes. It revealed that a hundred percent (100%) or a total of 50 out of 50
respondents are drinking fruit shakes. This means that there is a sure demand that
the chosen target market will prefer to avail fruit shakes. Moreover, there is a great
possibility that many customers will avail and patronize the Sorososy Food Stall’s
Sosy Fruityham as most people living in the vicinity of the proposed location are fond
of drinking fruit shakes. This was supported by an article entitled Starting a Fruit Juice
and Shake Business (2011), stating that with the increasing demand for a healthy
food choice, diets, and losing weight, starting this kind of business creates many
opportunities for young entrepreneurs, and one of the least expensive but potentially
profitable ventures to start is selling fresh fruit juices and shakes.
79
0%
6%
Daily
24%
Once a week
Once every two 14%

weeks 56%
Figure 39
Frequency of drinking fruit shakes
The following results gave the researchers a benchmark as to the frequency of

consumption of the residents of barangay Sorosoro Ilaya, Batangas City who would
potentially become buyers of the products. Based on the chart presented above, most
of the respondents frequently consume fruit shakes once a week, garnering a
percentage of 56% or 28 out of 50 respondents. Meanwhile, 24% or 12 of them
consume once every month, 14% or 7 of them drink fruit shakes once every two
weeks, and the remaining 6% or 3 of them purchase daily. None of the respondents
answered that they never drink fruit shakes.
4%
Mall 26%
Fruit shake 42%

shops
Food
stand/cart 28%
Others
Figure 40
Places where fruit shakes are usually purchased
The following results gave the owners a preference where should they put up
their business. The data shows that 42% or 21 responses out of the 50 respondents
buy fruit shakes at the food stands/cart, which garnered, followed by the fruit shake
80
shops which has 28% or 14 responses, 26% or 13 responses for the malls, and the
remaining four percent or two of the respondents answered that they purchase fruit
shakes from other stores/ places. As clearly stated, the majority of the respondents
prefer to patronize fruit shakes in food stalls or carts, and this is the main reason why
proponents decided to put up an innovative food stall instead of a cafeteria and other
shops.
20%
Yes
No
80%
Figure 41
Mango as the flavor of the fruit shake
The graph above shows that out of 50 respondents, 80% or 40 of them want
mango to be the flavor of their shakes while the remaining 20% or 10 respondents do
not. This means that most of the target customers are interested in the mango-
flavored shakes that gave proponents a hint of a high possibility of sales.
2%
10%
Daily
41%
Weekly
Monthly 47%
Not at all
Figure 42
Frequency of consuming mango-flavored drinks
81
The graph above indicates the frequency of mango-flavored drinks
consumption. It revealed that most of the respondents often consume weekly, which
gained 47% or 24 responses out of 50. This was followed by the ‘monthly’ with 41%
or 21 responses, ‘daily’ with 10% or 5 responses, and ‘not at all’ with 2% or 1
response. This gave proponents the suggestion that mango-flavored beverages may
be profitably offered in the market.
Yes
46%
No 54%
Figure 43
Ube as the flavor of the fruit shake
The figure above revealed that out of 50 respondents, 54% or 27 of them

prefer yam or ube to be the flavor of their fruit shakes but 46% or 23 respondents
disagreed with it. This is an indication that not all respondents are fond of eating yam
or ube as almost half of the respondents answered ‘no’, but still, the number of votes
for ‘yes’ is higher than ‘no’.
4%
14%
Daily 20%
Weekly
Monthly
Not at all 62%
Figure 44
Frequency of consuming ube-flavored drinks
82
The figure above depicts the frequency of ube-flavored drinks consumption. It
revealed that most of the respondents often consume monthly, which gained 62% or
31 responses out of 50. This was followed by the ‘monthly’ with 20% or 10
responses, ‘not at all’ with 14% or 7 responses, and ‘daily with 4% or 2 responses.
This gave proponents the idea that, like mango-flavored drinks, ube-flavored drinks
may also be profitable on the market.
18%
Yes
No
82%
Figure 45
Adding naturally made crushed honey graham crackers
The pie chart depicts the answers of the 50 key respondents if they want
naturally made crushed honey graham crackers as one of the main ingredients of
Sosy Fruityham. The proponents discovered that 82% of the 50 respondents
answered ‘yes’ while 18% or 9 respondents answered ‘no’. These results inform the
proponents that they can use crushed honey graham crackers as their main
ingredients in making Sosy Fruityham.
26%
Yes No
74%
Figure 46
Awareness about the differences between brown and coconut sugar
83
The figure above presents the answers of the respondents to the question
“Are you aware of the differences between brown and coconut sugar?” The majority
of the respondents answered ‘Yes’ garnering 74% of the total number of respondents.
Meanwhile, 26% out of 50 responded ‘No’. These all mean that most of them are
aware of their differences but some do not. According to Jaron (2014), the biggest
difference between coconut sugar and brown sugar is how and what they’re made of.
Coconut sugar is made from the nectar of coconut palm tree flowers, whereas brown
sugar is made from either cane sugar or sugar beets, just like white sugar. In terms of
health, coconut sugar has a lower Glycemic Index than conventional sugar, so many
people turn to it as a healthier solution. Moreover, it is less refined than brown sugar,
which means that it retains trace amounts of vitamins, minerals, antioxidants, amino
acids, and other healthy plant-based materials.
Yes 38%
No
62%
Figure 47
Awareness about the health benefits of naturally made crushed honey graham
crackers
The graph above presents that most respondents are aware of the health
benefits of naturally made crushed cinnamon graham crackers which garnered 62%
or 31 responses. On the other hand, there are 19 or 38% of the respondents are not
aware of the health benefits that crushed honey graham crackers have. It is one of
the main ingredients of Sorososy Food Stall’s Sosy Fruityham which has a lot of
health benefits. According to Addison (2021), it is made with wholesome ingredients
that are heart-healthy, low in calories, and have a glycemic load of 14 which is not
considered high, but at the same time, it is also not considered low. By choosing
84
foods with a low glycemic load people can keep their blood sugar levels stable and
shed those unwanted pounds
6% 2%
Bastea 4%
Max Mango
Fruitas 10%
46%
Zen tea
Kathrelle's 32%
Bukoloko
Figure 48
Preferred fruit shake shops
The figure above indicates that the majority of the respondents patronize
Bastea shop, garnering 46% or 23 respondents out of 50. Next in rank is the ‘Max
Mango’ with 32% or 16 responses, followed by ‘Fruitas’ with 10% or 5 responses,
Kathrelle’s with 6% or 3 responses, ZenTea with 4% or 2 responses, and Bukoloko
with 2% or 1 response. These results revealed that the most possible direct
competitors of Sorososy Food Stall are the Bastea and Max Mango shops.
8%
Yes
No
92%
Figure 49
Willingness to try a new fruit shake brand
The pie chart above shows the answers of the 50 key respondents if they are
willing to try and patronize a new fruit shake brand. It presents that 92% or 46
respondents are willing while four of them are not. These results gave researchers an
85
edge to excel in venturing into the food business industry even if they are just new
entrants.
2% 2%2%
Social Media
8%
Television
Word of mouth
Radio
86%
Billboards
Figure 50
Platforms where people become aware of new shake brands or shops
The graph shows the different platforms used by people to become aware of
new shake brands or shops. It revealed that 86% or 43 of the respondents are usually
becoming aware through social media like Facebook, Twitter, and Instagram. It is not
a secret that nowadays, social media boomed and seems like it is already a part of
everyone. On the other hand, 8% or four respondents answered that they usually
become aware through word-of-mouth or the spread of information from one person
to another (could be friends, family, and peers) based on recommendation.
Meanwhile, television, radio, and billboards garnered 2% or one respondent each out
of 50. This gave proponents the idea of where should they market their products to
attract a large number of customers.
26%
Yes
4%
70%
Figure 51
Willingness to purchase sosy, healthy, and budget-friendly Mango and Ube
Graham Shake
86
The figure presents the answers of the 50 key respondents if they are willing
to purchase sosy, healthy, and budget-friendly Mango and Ube Graham Shake. It
reveals that 70% or 35 respondents are willing to purchase and try the Sosy
Fruityham series. Thirteen (26%) of them are not sure if they want to try and purchase
our products. However, there are two respondents or 4% of the total population who
are not willing to patronize the products. Therefore, this points out that Sosy
Fruityham can be possibly sold profitably in the market and proponents have a
possibility of high sales as the survey shows that most of the customers are willing to
try the newly introduced beverages.
4%
Php 0 - Php 25 18%

18%
Php 26 - Php 50
Php 51 - Php 75
Php 76 - Php 100
32% 28%
Above Php 100
Figure 52
The price ranges of customers’ willingness to avail Sosy Fruityham
The pie chart above revealed that the price range that most respondents are
willing to purchase is Php 76.00- Php 100.00 which garnered 32% or 16 respondents
out of 50, followed by the price range Php 51.00- Php 75.00 which has fourteen (28%)
responses and Php 26.00-Php 50.00 with nine (18%) responses. It also shows that
four respondents voted for both price ranges Php 0-Php 25.00 and above Php
100.00. These results indicate that the budget for fruit shakes of most respondents is
included within the proposed selling price of the products. Moreover, it can be seen
that they have low purchasing power, which also gives insight for the proponents as
to the price level that would meet customer demand.
87
4%
Yes
No
96%
Figure 53
Number of respondents who eat sweet potatoes
The graph above shows the answers of the 50 key respondents to the
question “Do you eat camote or sweet potato?”. It revealed that 48 of them eat sweet
potatoes or camote and two do not. As studied by Gething, K., Henderson, C.,
McIntyre, A., & Dennien, S. (2012), sweet potatoes were appreciated for their hedonic
and time-saving qualities. For consumers with high involvement in food, this was
valued for its versatility in meals. These consumers took pride in cooking and the
flavor and texture of sweet potato lent itself to a variety of meals such as soups,
salads, roasts, curries, tagines, and so on. The results, therefore, mean that there is a
sure demand that the chosen target market will prefer to purchase sweet potato
products. Moreover, there is a great possibility that many customers will avail and
patronize the Sorososy Food Stall’s Sosy Tormote as most people living in the vicinity
of the proposed location are fond of eating sweet potatoes as their snacks.
88
2%
4%
10%
Daily
Once a week
Once every two 30%

weeks 54%
Once every month
Never
Figure 54
Frequency of eating sweet potatoes
The graph above indicates that most of the respondents often consume sweet
potatoes once a week, which gained 27 responses or 54% out of the total population.
This was followed by ‘once every two week’s that have 15 responses (30%), ‘once
every month’ with 5 responses, ‘daily’ with two responses, and ‘never’ with one
response. These results gave the researchers a benchmark as to the frequency of
consumption of the potential buyers of Sosy Tormote.
22%
Street
vendors
Snack Stores
16%
62%
Food
Stands/Cart
Figure 55
Places where sweet potatoes are usually purchased
The graph above depicts that most of the respondents usually buy sweet
potatoes or camote snacks at street vendors at a cheaper range of prices. Manag
(2018) revealed in his study that the development of the street food trade has gained
89
relevance in the academic debate because of its social and economic significance.
Usually, aspects related to sanitary issues are presented, and the factors that
influence consumer perception regarding the quality of food consumed are less
explored. It also indicates that the organization variable is not significant regarding the
perception of product quality, while attendance and healthiness directly affect this
perception. On the other hand, cleanliness influences perceived healthiness and this,
in turn, reinforces the perception of product quality.
Next in rank is ‘food stands or carts’ with 22% or 11 responses and at snack
stores with 16% or 8 responses.
4%
Camote Cue 10%
Camote Fries
Camote Chips 28%
58%
Boiled Camote
Figure 56
Kinds of sweet potatoes/camote snacks usually patronized by the consumers
It shows that most of the respondents patronize the camote cue, garnering
58% or 29 responses out of 50. According to Wikipedia, camote cue or camote cue is
a popular snack food in the Philippines made from camote. Slices of camote are
coated with brown sugar and then fried to cook the potatoes and caramelize the
sugar. It is one of the most common street foods in the Philippines, along with
the banana cue and turon. This gives the researchers an idea regarding the main
product competitors of Sosy Tormote.
90
12%
Yes
No
88%
Figure 57
Respondents’ willingness to add twists to the traditional camote products
According to the graph presented above, there are 44 out of 50 respondents

or 88% responded ‘Yes’ while six or 12% of the total population responded ‘No’. This
revealed that the majority of the respondents are willing to add twists to the existing
traditional camote dishes or products as they want to try something new. As a result
of these findings, Sosy Tormote may be able to be sold profitably on the market.
14%
Yes
No
86%
Figure 58
Number of respondents who eat yema-flavored snacks
In terms of the number of people who eat yema-flavored snacks, 88 percent

of those polled (44 out of 50) said they do, while the rest said they don't. This
indicates that the majority of respondents enjoy yema-flavored snacks, which
provided the proponents with a flavor suggestion for their product's dip.
91
22%
Yes
No
78%
Figure 59
Number of people who eat squash
Based on the pie chart above, 78% (39 out of 50) responded that they eat
squash and the other 22% or 11 respondents are not eating squash. This explains
that the majority of the respondents consume squash which gives the proponents a
hint that this can be the flavor of their very own Sosy Tormote.
38%
Yes
No
62%
Figure 60
Combining yema and squash as a dip
Based on the figure, 26 (62%) of the 50 respondents answered that the

combination of yema and squash will captivate their sweet tooth cravings while 19 or
38% are not interested. The high percentage of respondents who are attracted to the
combination of squash and yema as a dip means there is a high possibility that many
will patronize this newly introduced combination.
92
Yes 44%
No
56%
Figure 61
Interest in eating the combination of yema and squash as a dip
The figure shows that 56% (28 out of 50) of the respondents will like the taste
of yema-kalabasa dip. Unfortunately, forty-four percent (44%) of the respondents are
not interested in this unique taste. Despite this negative response, there are still more
respondents who will like the taste of this newly introduced dip.
30%
Yes
No
70%
Figure 62
Willingness to try the combination of fried sweet potatoes and yema-kalabasa
dip
From the conducted survey, seventy percent (70%) of fifty respondents are
willing to try the combination of fried sweet potatoes and yema-kalabasa dip. On the
other hand, thirty percent (30%) of the respondents don’t want to try the taste of the
product. product's flavor. The high percentage of responders who are eager to try this
type of dip will help the company earn and retain customers.
93
40%
Yes
60%
0%
Figure 63
Willingness to purchase the sosy, healthy, and budget-friendly Sosy Tormote
Based on the result given by the figure, sixty percent (60%) of the respondents
are willing to buy Sosy Tormote (Tornado Camote). However, 40% of respondents
are undecided on whether or not to purchase the product. As a result of the results,
more people are willing to acquire the product, implying that Sosy Tormote may be
sold profitably in the market.
10%
8% 24%
Php 15
Php 20
Php 25
Php 30
Above Php 30 32% 26%
Figure 64
The price ranges of customers’ willingness to avail Sosy Tormote
According to the data presented above, thirty-two percent (32%) of the fifty
respondents are willing to buy Sosy Tormote for 25 pesos. Twenty-six percent (26%)
are willing to avail if the price is twenty pesos, twenty-four percent (24%) if 15 pesos,
ten percent (10%) if the price is greater than thirty pesos, and eight percent (8%) are
94
willing to buy if the price is thirty pesos. It informs proponents about the pricing point
at which customers' desires can be met.
2% 4%
4%
Taste
12%
Price
Service
78%
Figure 65
Preferences when buying newly introduced snacks
According to the graph, seventy-eight percent (78%) of the 50 respondents

think about taste when buying a newly introduced snack, twelve percent (12%) think
about pricing, four percent (4%) consider the appearance, four percent (4%) think
about service, and two percent (2%) consider the store location when buying a newly
introduced snack. Like the result of the data, Staton (2013) said that the one thing that
didn’t change over the years is the taste of the food is the main reason why people
buy a product. This gives the researchers an area of focus during the startup and
initial run of the business.
8%
Yes
No
92%
Figure 66
Packaging
95
Based on the given result, ninety-two percent (92%) of the respondents said
that the packaging of the products matter while eight percent (8%) said that it does
not. This is connected to the research conducted by White (2019), stating that
packaging of the product must keep the product safe during the shipment between
the manufacturing facility and transactions in customers. He also said that good-
looking packaging can increase customers’ satisfaction and the likelihood to
purchase, and packaging also must ensure that it is attractive and compelling.
36%
Yes
No 64%
0%
Figure 67
Willingness to purchase Sorososy Food Stall’s products through online
delivery service applications (e.g. Food Panda, TokTok)
The graph presented above shows the answers of the respondents if they are
willing to purchase Sorososy Food Stall’s products through online delivery service
applications (e.g. Food Panda, TokTok). It revealed that 64% or 32 respondents are
willing while there are 18 respondents or 36% who are uncertain if they are going to
download the app and avail products through the app or not. Understandably, some
respondents are not sure because some cellular phones do not have the same
specifications and storage. With these results, proponents may have a partnership
with an online delivery business to improve its operations and customer interactions.
96
18%
0%
Yes
No
82%
Figure 68
Willingness to patronize Sorososy Food Stall’s products at Mercedes Homes,
Barangay Sorosoro Ilaya, Batangas City when community quarantine has been
lifted
The figure presented above shows the potential customers’ willingness to
patronize Sorososy Food Stall’s products at Mercedes Homes, Barangay Sorosoro
Ilaya, Batangas City when community quarantine has been lifted. It revealed that the
majority of them are willing, garnering 82% or 36 respondents out of 50, while 18% or
nine of them are uncertain whether they will patronize or not. Fortunately, none of
them answered ‘no’ in this question.
Discounts
Loyalty/ Badge cards
Special Deals
Online advertisement
Figure 69
Preferred promotional strategy when purchasing products in a shop
Before putting up a food stall, the proponents wanted to know what

promotional strategy would attract the most customers in the area, so they surveyed
50 people living near the proposed business location to find out which plan drew the
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most of their interest. The results revealed that while patronizing a product, 66
percent claimed that loyalty/badge cards capture their interest, followed by discounts
with 66 percent, special deals with 22 percent, and finally online advertisement with
20 percent. This provided insight into an excellent promotional approach that
proponents can employ to retain customers.
Minimalistic 16%
Design 34%
Aesthetic
Style
Modern
Style 50%
Figure 70
The preferred ambiance inside Sorososy Food Stall
The pie chart above depicts the respondents' preferred ambiance while inside
the Sorososy Food Stall. It was discovered that 50 percent of respondents, or 25 out
of 50, choose the aesthetic style, 34 percent like minimalistic design, and 16 percent
choose the modern style for the stall's ambiance.
98
CHAPTER VIII
SUMMARY OF FINDINGS, CONCLUSIONS, AND RECOMMENDATIONS
This chapter presents the summary of findings based on the analyzed and
interpreted data in the previous chapter, as well as the conclusions drawn from each
chapter and the recommendations for the betterment of the business.
7.1 Summary of Findings
Researchers conducted online surveys via Google Forms of 50 respondents

to research the viability of the proposed business location and products of Sorososy
Food Stall. It proposed to sell two products - a potato wedge called the Sosy Tormote
and a fresh fruit shake named Sosy Fruityham. According to the analysis and
presentation, a hundred percent of respondents are drinking fruit shakes which shows
that there is a demand for this product due to the increasing popularity of healthy food
choices. In addition, most of them consume fruit shakes monthly at food stands or
carts which gave the researchers a benchmark as to the frequency of their
consumption and the place where they usually purchase. This is also the reason why
proponents decided to put up an innovative food stall instead of a cafeteria and other
shops. Moreover, mango-flavored fruit shakes were more popular and have a high
possibility of sales, compared to yam/ube flavored shakes, and in terms of the
ingredients, the results inform the proponents that they can use crushed honey
graham crackers and coconut sugar as their main ingredients in making Sosy
Fruityham. When determining the business’ competitors for fruit shakes, the brands
patronized by the respondents were as follows: Bastea was the most patronized,
followed by Max Mango, Fruitas, Kathrelle's, Zen Tea, and Bukoloko. Also, most of
the respondents were willing to try a new fruit shake brand and only 8% were
unwilling to do so. Above all, most of them are willing to patronize Sorososy Food
Stall’s Sosy Fruityham and it would be very much in demand considering that 32% of
the respondents were willing to pay more than Php 75- Php100.
For the springed-shaped sweet potato in a stick named Sosy Tormote, the
majority of the respondents answered that they are eating this product. This means
that there is a sure demand that the chosen target market will prefer to purchase.
Also, they frequently consume sweet potato products weekly garnering 27 responses
out of 50. Moreover, they usually purchase on street vendors which indicates that
brand was not the determining factor for food quality, but low price combined with
99
attendance and cleanliness influence the product quality and purchases. The majority
of the respondents are willing to add new twists to the conventional camote products.
They are also willing to try the yema-kalabasa flavor as the dipping sauce of the
sweet potato. Above all, Sorososy Food Stall can attract and retain customers
because it is in demand in the market and respondents are willing to purchase its
Sosy Tormote. When asked about the price they were willing to pay for it, 32% were
willing to pay Php 25 for a piece.
In the third part, the respondents were asked about what factors influenced
them when purchasing newly introduced snacks, and the majority responded that they
considered the taste, followed by the price, customer service, shop appearance, and
shop location. Also, 92% of the respondents said that product packaging mattered to
them, while only 8% said it didn't. This shows that product packaging is important for
product safety during transportation and also for increasing customer appeal.
Furthermore, most of the respondents indicated that they were willing to patronize
Sorososy Food Stall’s products at Mercedes Homes, in Barangay Sorosoro Ilaya
when the community quarantine gets lifted. In terms of the promotional strategies that
convinced them to purchase products at the stall, most of their preference is loyalty
badge/ cards, followed by discounts, special deals, and lastly, online advertisements.
This indicates that the business can use a variety of promotional strategies to attract
and retain customers. Finally, with regards to the ambiance inside the food stall, 50%
of the respondents preferred an aesthetic design, 34% preferred a minimalistic
design, while 16% preferred a modern style.
7.2 Conclusions
Sorososy Food Stall has achieved all of its marketing, technical, financial, and
socio-economic aspects which leads to its feasibility and viability.
Marketing:
• The potential customers of Sorososy Food Stall are all kinds of people
regardless of age, sex, income.
• The business has devised effective marketing and advertising strategies in
order to attract and retain customers. This includes the printed materials,
social media platform, grand opening promo, loyalty card, and partnership with
FoodPanda.
100
• The business has identified and justified its edge over its competitors. It has
more effective marketing strategies, lower product ranges, and a more
hygienic business location compare to others.
B. Technical Aspects
• The ingredients used in the product development process were healthy and
cost-effective
• The manufacturing processes of the products are illustrated sequentially
• The tools, supplies, machinery, equipment, furniture, and fixtures are all
available
• The facility’s location and plant layout are accessible to the customers
• The potential suppliers were assessed and evaluated.
C. Management Aspects
• Sorososy Food Stall is a mix of manufacturing and merchandising type of

business in the form of partnership.
• The business has secured the licenses and permits needed in establishing the
business
• The business does not break any law
• There are a large number of jobless persons who possibly meet the criteria for
the employment available.
C. Management Aspects
• Sorososy Food Stall is a mix of manufacturing and merchandising type of

business in the form of partnership.
• The business has secured the licenses and permits needed in establishing the
business
• The business does not break any law
• There are a large number of jobless persons who possibly meet the criteria for
the employment available.
101
D. Financial Aspects
• Its start-up cost of Php 495,000.00 Sorososy Food Stall was efficiently utilized
to fund the business operations.
• It quantified its potential financial capability within five years by stating the
assumptions, projected financial statements, and other related financial data.
• Based on the assumptions presented, the projected profit and sales are rising
per year with a payback period of 1.04 years or 380 days to exact.
E. Socio-economic Aspects:
• The business is viable enough to service and maintains excellent relationships
in the area where the company is located.
• The business has a crucial contribution to the community, government, and
employees
7.3 Recommendations
1. The study concluded that the implementation of the project is feasible, which
means that Sorososy Food Stall should take its initial actions to realize and
push it through in the food business industry.
2. Additional innovative marketing strategies can be created to attract and retain
customers.
3. Another dipping sauce flavor may be added on to improve the Sosy Tormote
4. Another fruit flavor may be added to Sosy Fruityham so that consumers would
have a variety of flavor choices
5. The connection between the raw material provider and other sources must be
reinforced to maintain the effective manufacturing operations
6. To increase the number of people who use the product, the company may
form partnerships with local eateries and coffee shops.
102
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APPENDICES
107
APPENDIX A
SURVEY QUESTIONNAIRE
We, the Grade 12 ABM students from Alangilan Senior High School, are
conducting a SOROSOSY FOOD STALL- A FEASIBILITY STUDY OF
ESTABLISHING A SNACK SHOP IN SOROSORO ILAYA, BATANGAS CITY.
Sorososy Food Stall is a snack business that offers innovative, healthy, and budget-
friendly snacks named Sosy Tormote, Sosy Fruityham which includes Sosy
Mangoham, and Sosy Ubeham.
In line with this, we are asking for your time to answer all the questions in the
questionnaire that are important and helpful for our study. Rest assured that the
answers will be treated with the utmost confidentiality.
Thank you very much for your cooperation and God bless!
-The proponents
Name: __________________________________________
Age: ______________________________
Exact address in Barangay Sorosoro Ilaya :

___________________________________________
PART I
1. How often do you consume fruit shakes?
_____Daily
_____Once a week
_____Once every two weeks
_____Once every month
_____Never
2. Do you drink shakes?
____ Yes _____ No
3. Where do you usually buy fruit shakes?
______Mall
______Fruit shake shops
______Food stands/cart
______Others, please specify
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4. Do you prefer mango to be the flavor of the fruit shake?
______Yes ______No
5. How often do you consume mango-flavored drinks?
______Daily ______Monthly
______Weekly ______Not at all
6. Do you prefer yam or ube to be the flavor of the fruit shake?
Yes No
7. How often do you consume yam or ube-flavored drinks?
______Daily ______Monthly
______Weekly ______Not at all
8. Do you prefer adding naturally made crushed honey graham crackers to fruit
shakes?
Yes No
9. Are you aware of the differences between brown sugar and coconut sugar?
Yes No
10. Are you aware of the health benefits of naturally made crushed honey graham
crackers?
Yes No
11. What specific fruit shakes shop do you patronize?
Bastea
Max Mango
Others, please specify
12. Are you willing to try and patronize a new fruit shake brand?
______Yes
______No
13. How do you usually become aware of new shake brands or shops?
_____ Social Media
_____ Television
_____ Word of mouth
_____ Radio
_____ Billboards
109
14. If we are going to have an online delivery app for availing products, would you
consider downloading and availing our products?
______Yes
______No
______Maybe
15. Are you willing to purchase our very own sosy, healthy, and budget-friendly
Mango and Ube Graham Shake?
______Yes
______No
______Maybe
16. Up to what price range are you willing to avail our product?
______ Php 0- Php 25
______Php 26 - Php 50
______Php 51 – Php 75
______Php 76- Php 100
______above Php 100
PART II
1. Do you eat sweet potatoes or camote?
____Yes ____No
2. How often do you consume sweet potatoes or camote?
_____Daily
_____Once a week
_____Never
3. Where do you usually buy sweet potatoes/ camote snacks?
______Street vendors
______Snack stores
______Food stands/cart
4. What kind of sweet potatoes/ camote snacks do you patronize?
______Camote cue
______Camote fries
______Camote chips
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5. Do you prefer adding twists to the traditional camote products?
Yes No
6. Do you eat yema or yema-flavored products?
Yes No
7. How often do you consume sweet potatoes or camote?
_____Daily
_____Once a week
_____Never
8. Do you eat squash?
Yes No
9. Do you think the combination of yema and squash as a dip will captivate your
sweet tooth?
Yes No
10. Do you think you will like the taste of yema-kalabasa dip?
Yes No
11. Do you want to try the combination of fried sweet potatoes and yema-kalabasa
dip?
Yes No
12. Are you willing to purchase our very own sosy, healthy, and budget-friendly
camote product named Sosy Tormote (Tornado Camote) ?
______Yes
______No
______Maybe
13. At what price are you willing to avail our product?
______ Php 15
______ Php 20
______ Php 25
______ Php 30
______ above Php 30
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Sorososy Food Stall Operation
1. What do you usually consider the most when buying a newly introduced
snack?
_____ Taste
_____ Price
_____ Service
_____ Location of the shop
_____ Appearance
2. Is packaging important to you?
_____ Yes _____ No
3. If we are going to put up a food stall at Sorosoro Ilaya, Batangas City, would
you consider visiting it when community quarantine has been lifted?
_____ Yes
_____ No
_____ Maybe
4. What promotional strategy catches your attention when purchasing products in
a shop? (Check all that apply)
_____ Discounts
_____ Special Deals
_____ Loyalty Badge/Card
_____ Online Advertisements
5. What ambiance would you like to feel inside Sorososy Food Stall?
_____ Minimalistic design
_____ Aesthetic style
_____ Modern style
Thank you and God Bless!
112
APPENDIX B
NOTES TO FINANCIAL INFORMATION
Schedule 1: Sales
1 pc Sosy Tormote
Year Quantity Selling Price Total
2021 12,480 24.91 310,876.80
2022 13,104 24.91 326,420.64
2023 13,759 24.91 342,741.67
2024 14,447 24.91 359,878.76
2025 15,170 24.91 377,872.69
TOTAL 1,717,790.56
2 pc Sosy Tormote
2021 9,360 44.82 419,515.20
2022 9,828 44.82 440,490.96
2023 10,319 44.82 462,515.51
2024 10,835 44.82 485,641.28
2025 11,377 44.82 509,923.35
TOTAL 2,318,086.30
Add ons (Yema-kalabasa dip)

2021 6,240 10.00 62,400.00
2022 6,552 10.00 65,520.00
2023 6,880 10.00 68,796.00
2024 7,224 10.00 72,235.80
2025 7,585 10.00 75,847.59
TOTAL 10.00 344,799.39
Year Total Sales

2021 792,792.00
2022 832,431.60
2023 874,053.18
2024 917,755.84
2025 963,643.63
TOTAL 4,380,676.25
113
Sosy Fruityham (Small)
2021 9,360 54.78 512,740.80
2022 9,828 54.78 538,377.84
2023 10,319 54.78 565,296.73
2024 10,835 54.78 593,561.57
2025 11,377 54.78 623,239.65
TOTAL 2,833,216.59
Sosy Fruityham (Medium)

2021 9,360 69.78 653,140.80
2022 9,828 69.78 685,797.84
2023 10,319 69.78 720,087.73
2024 10,835 69.78 756,092.12
2025 11,377 69.78 793,896.72
TOTAL 3,609,015.22
Sosy Fruityham (Large)

2021 9,360 79.78 746,740.80
2022 9,828 79.78 784,077.84
2023 10,319 79.78 823,281.73
2024 10,835 79.78 864,445.82
2025 11,377 79.78 907,668.11
TOTAL 4,126,214.30
Year Total Sales

2021 1,912,622.40
2022 2,008,253.52
2023 2,108,666.20
2024 2,214,099.51
2025 2,324,804.48
TOTAL 10,568,446.10
114
Schedule 2: Salaries and Wages
Year Monthly Annual

2021 49,374 592,488
2022 49,374 592,488
2023 49,374 592,488
2024 49,374 592,488
2025 49,374 592,488
Employees No. of No. of Rate/Day Monthly

Employees Hours Salary
Manager 1 8 400 10,400
Bookkeeper 1 8 380 9,880
Service Crew 2 8 373 19,396
Cashier 1 8 373 9,698
TOTAL 5 49,374
Schedule 3: Benefits
PhilHealth
Monthly Pag-
Employees Salary SSS IBIG 2021 2022 2023 2024 2025
Manager 10,400 902.50 100.00 182.00 208.00 234.00 260.00 260.00
Bookkeeper 9,880 860.00 100.00 175.00 200.00 225.00 250.00 250.00
Service 19,396 1,687.50 200.00 339.43 387.92 436.41 484.90 484.00

Crew
Cashier 9,698 817.50 100.00 175.00 200.00 225.00 250.00 250.00
TOTAL 49,374 4,267.50 500.00 871.43 995.92 1,120.41 1,244.90 1,244.90
Benefits 2021 2022 2023 2024 2025

13th month 49,374.00 49,374.00 49,374.00 49,374.00 49,374.00
pay
SSS 51,210.00 51,210.00 51,210.00 51,210.00 51,210.00
PhilHealth 10,457.16 11,951.04 13,444.92 14,938.80 14,938.80
Pag-IBIG 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00
TOTAL 117,041.16 118,535.04 120,028.92 121,522.80 121,522.80
115
Schedule 4 : Supplies Used
Supplies 2021 2022 2023 2024 2025

Beginning 369,415 110,824.50 121,537.54 138,113.19 164,883.25
Purchase 0 277,061.25 290,914.31 309,338.89 335,589.05
Total Supplies 369,415 387,886 412,452 447,452 500,472
Used 258,590.50 266,348.22 274,338.66 282,568.82 291,045.89
Unused 110,824.50 121,537.54 138,113.19 164,883.25 209,426.42
Schedule 5: Marketing Expenses
Year Monthly Annual

2021 2,300.00 27,600.00
2022 2,369.00 28,428.00
2023 2,440.07 29,280.84
2024 2,513.27 30,159.27
2025 2,588.67 31,064.04
Schedule 6: Utilities
Utilities 2021 2022 2023 2024 2025

Water 18,000 18,540 19,096 19,669 20,259
Electricity 54,000 55,620 57,289 59,007.26 60,777.48
Telephone and 15,588.00 15,588.00 15,588.00 15,588.00 15,588.00

Internet
TOTAL 87,588.00 89,748.00 91,972.80 94,264.34 96,624.63
Water
Year Monthly Annual
2021 1,500.00 18,000.00
2022 1,545.00 18,540.00
2023 1,591.35 19,096.20
2024 1,639.09 19,669.09
2025 1,688.26 20,259.16
Electricity
Year Monthly Annual
2021 4,500.00 54,000.00
2022 4,635.00 55,620.00
2023 4,774.05 57,288.60
2024 4,917.27 59,007.26
2025 5,064.79 60,777.48
116
Telephone and Internet
Year Monthly Annual

2021 1,299.00 15,588.00
2022 1,299.00 15,588.00
2023 1,299.00 15,588.00
2024 1,299.00 15,588.00
2025 1,299.00 15,588.00
Schedule 7: Repair and Maintenance
Year 2021 2022 2023 2024 2025

Building Repair
and 4,000.00 4,000.00 4,000.00
Maintenance
Other
1,500.00 1,500.00 1,500.00 1,500.00 1,500.00
Maintenance
TOTAL 5,500.00 1,500.00 5,500.00 1,500.00 5,500.00
Schedule 8: Permits and Licences
Year 2021 2022 2023 2024 2025

Security of
Exchange 3,030.00
Commissions
DTI 730.00 730.00 730.00 730.00 730.00
Business Tax 700.00 700.00 700.00 700.00 700.00
BIR Registration 500.00 500.00 500.00 500.00 500.00
Barangay
200.00 200.00 200.00 200.00 200.00
Clearance
Mayor’s Permit 2,000.00 2,000.00 2,000.00 2,000.00 2,000.00
Sanitary Permit Fee 350.00 350.00 350.00 350.00 350.00
Sanitation
125.00 125.00 125.00 125.00 125.00
Inspection Fee
Inspection and
200.00 200.00 200.00 200.00 200.00
Monitoring Fee
Environment
800.00 800.00 800.00 800.00 800.00
Protection Fee
Fire Inspection Fee 749.00 749.00 749.00 749.00 749.00
Clearance Fee
200.00 200.00 200.00 200.00 200.00
(ENRO) Business
TOTAL 9,584.00 6,554.00 6,554.00 6,554.00 6,554.00
117
Schedule 9 : Rent Expenses
Year Monthly Annual

2021 10,000.00 120,000.00
2022 10,000.00 120,000.00
2023 10,000.00 120,000.00
2024 10,000.00 120,000.00
2025 10,000.00 120,000.00
Schedule 10: Depreciation Expense
P. P. E 2021 2022 2023 2024 2025

Machinery 540.00 540.00 540.00 540.00 540.00
Office Equipment 5,488.00 5,488.00 5,488.00 5,488.00 5,488.00
Store Equipment 5,205.60 5,205.60 5,205.60 5,205.60 5,205.60
Office Furniture
394.00 394.00 394.00 394.00 394.00
and Fixtures
Store Furniture and
1,372.00 1,372.00 1,372.00 1,372.00 1,372.00
Fixtures
TOTAL 12,999.60 12,999.60 12,999.60 12,999.60 12,999.60
Accumulated Depreciation
Year 2021 2022 2023 2024 2025

Machinery 540.00 1,080.00 1,620.00 2,160.00 2,700.00
Office Equipment 5,488.00 10,976.00 16,464.00 21,952.00 27,440.00
Store Equipment 5,205.60 10,411.20 15,616.80 20,822.40 26,028.00
Office Furniture
394.00 788.00 1,182.00 1,576.00 1,970.00
and Fixtures
Store Furniture
1,372.00 2,744.00 4,116.00 5,488.00 6,860.00
and Fixtures
TOTAL 12,999.60 25,999.20 38,998.80 51,998.40 64,998.00
118
Schedule 11: VAT Expense
Year Monthly Annual

2021 7,927.92 95,135.04
2022 8,324.32 99,891.79
2023 8,740.53 104,886.38
2024 9,177.56 110,130.70
2025 9,636.44 115,637.24
119
APPENDIX C
NARRATIVE REPORT
SOROSOSY FOOD STALL

NARRATIVE REPORT
July 02, 2021
According to Natalie Comaneci, “I don’t run away from a challenge because I

am afraid. Instead, I run towards it because the only way to escape fear is to trample
it beneath my feet.” Indeed, working with this kind of paperwork is a challenging one
most especially during this trying time brought by the COVID-19 pandemic. It is
harder to brainstorm ideas, communicate with each other, and keep track with other
co-members compare to face-to-face interactions, maybe because of internet
connection problems, personal reasons, work-related concerns and many more. But
this quotation reminded every one of us that we need to face this challenge for us to
strengthen our inner selves and learn life lessons that we can apply in the future, as
we aspire to become successful entrepreneurs. And now, we, just like Natalie, are
raising our foreheads which signifies our readiness to trample the struggles beneath
our feet with courage, dedication, and perseverance.
Before we started doing anything else, we convened ourselves first virtually
last April 15, 7 pm via Google Meet, to meet and greet each other as we are still
unfamiliar with each other’s faces. Our first agenda is to introduce our personalities,
followed by the votation of leader, material provider, notetaker, overseer, prototype in
charge, and presenters. Based on the results of the election, Ms. Diana
E. Dimaano was hailed as the leader of the group, Ms. Julie Ann Dioquino as the
notetaker, and Ms. Aiza Agon as the overseer. It is then followed by the brainstorming
of ideas about our business name and products. From that, we all agreed that our
business name will be Sorososy Food Stall which was coined by combining the words
‘soro’ from the first word of our barangay, Sorosoro, and ‘sosy’ which came from the
Tagalog term, ‘sosyal’ as we all shared a common characteristic of being fancy or
classy when it comes to fashion. Moreover, we initially liked to offer iced coffee
(mango flavor) but we thought that some people might not prefer coffee as a
beverage which made us refused on continuing this. As a result, our final products to
be proposed are deep-fried springed-shape potato whose name is Sosy Tormote with
a dipping sauce named yema-kalabasa; and fruit shakes which are
120
called Sosy Fruityham (Fruity Graham) with two variants: Sosy Mangoham (Mango
Graham) and Sosy Ubeham (Ube Graham).
After that activity, the newly-elected leader immediately gave tasks focusing
on chapters one and two. Ms. Dioquino was assigned to do one of the business
prototypes which is the Sosy Mangoham and a brief description of the business. Ms.
Patricia Beredo was tasked to make the business name and the location of the
business while Ms. Agon for the mission and vision, and Mr. Morie Josh Untiveros for
the goals and core values. The marketing objectives and market description were
assigned to Ms. Izzy Rouzvi Cabrera, the SWOT analysis is for Ms. Lyka Algine
Villareal, and the product description for Ms. Danicca Rea Camo. The assigned tasks
to be done by the leader, Ms. Diana E. Dimaano was to create the business logo as
well as the tagline and packaging. All of these tasks were due on April 22, Thursday
and were sent through the group’s Google classroom. All of our ideas, concerns, and
clarifications were settled on the said virtual meeting. Last April 18, Sunday, our
proposed products were approved by Ma’am Nina Katherina Blanca. And after the
approval, the group leader, Ms. Dimaano compiled and finalized the Chapter 1 and
turned it in the Google Classroom.
On April 24, at 3:00 pm on Saturday, we had our second meeting that tackled
the tasks and activities to be accomplished in Chapter 2. Ms. Hayag was assigned to
do the pricing strategy, Ms. Beredo for the place/ distribution channel, Ms. Agon for
unique selling proposition (USP), Ms. Cabrera for the target market/ consumers, and
Ms. Dioquino’s task was to do the players in the market/ competition analysis. The
promotional strategy and the advertising materials including flyers and tarpaulin,
special menu, and Facebook page, grand opening promo, and the video editing of the
jingle were all accomplished by the leader, Ms. Dimaano.
As we continue working for Chapters 3 and 4, we were motivated by what

former U.S. President Barack Obama has quoted, “If you're walking down the right
path and you're willing to keep walking, eventually you'll make progress.” As cliché
goes, the process is tough but, in the end, it’s always worth it. With this, we became
more inspired in accomplishing our tasks and we can’t wait to harvest the fruit of our
labors.
Before we start doing the technical aspect of our business, the group leader,
Ms. Dimaano called for a meeting last April 24, at 8:00 pm to discuss its contents.
121
After that, Ms. Villareal was in charge of doing the ‘technical objectives’, Mr. Untiveros
for the ‘technical description of products’, and Ms. Dioquino for the ‘manufacturing/
production methods’ and the ‘raw materials and suppliers of raw material’. Meanwhile,
the machinery, equipment, furniture, and fixtures were assigned to Ms. Camo, tools
and supplies for Ms. Hayag, and the business location and floor plan for Ms.
Dimaano. All these tasks were to be sent to the group’s Google Classroom before
11:59 pm on April 28. After finishing our assigned tasks, Ms. Dimaano compiled,
reviewed, and checked all of the outputs we made before submitting them to the
teachers via Google Classroom.
Our fourth meeting happened last May 01, Saturday from 6:00 pm onwards
which focuses on Chapter 4 or the management aspects of the business plan and
feasibility study. The subtopics concerning ‘management objectives’ and ‘job
description and specifications’ are assigned to Ms. Hayag, the ‘management
description’ to Ms. Agon, and ‘forms of business organization and ownership’ to Ms.
Dioquino. On the other hand, Ms. Cabrera was tasked to do the ‘organizational
policies (policies towards employees, retailers, and suppliers)’, Ms. Camo for the
‘process of securing licenses and permits’, Ms. Villareal for the ‘personnel job
analysis’ and Morie Josh Untiveros was assigned to do the ‘salaries and benefits’
part. These activities are due before 11:59 pm on May 05, at our group’s Google
Classroom.
All of us have accomplished our tasks on or before the due date, except for
Ms. Hayag and Ms. Camo but they presented valid reasons that are why the rest of
the members considered them as excused.
As we work for the three consecutive chapters, we start to glimpse the light at
the end of the tunnel, little by little, as we are about to finish our business plan and
feasibility study successfully. We continue putting our hearts, dedication, and
perseverance into the tasks assigned to us.
For the financial aspects of our business or chapter five, Ms. Dimaano took
charge of making all of the financial statements and projections for five years. While
she is working on that topic, Ms. Dioquino was assigned to accomplish the socio-
economic aspect of the business. This part discusses the contributions of the
Sorososy Food Stall to its community, employees, and environment. Before
proceeding to chapter seven, we virtually gathered again for a meeting last May 27, at
122
6 o’clock in the evening. The leader explained that our task is to interpret, analyze,
and discuss the data obtained from the 50 key respondents coming from the residents
of Barangay Sorosoro Ilaya, Batangas City where the business will be located. The
questions in the survey were divided into nine which resulted in five. This means that
each of us will interpret five questions.
Opportunely, every member in our group has interpreted, analyzed, and

discussed each data accurately with proper supporting details or evidence cited from
the primary and secondary sources of information. We passed our works ahead of
time. The final output of the group was compiled and checked by the leader, Ms.
Dimaano before submitting it to the teachers via Google Classroom.
The Chapter VIII of the Feasibility Study tackles the summary of findings,
conclusions, and recommendations drawn from the thorough analysis of data and
study. At 11:54 pm on May 13, 2021, the leader of the group, Ms. Diana E. Dimaano
sent the assigned tasks of the group members. Ms. Julie Ann Dioquino and Ms. Aiza
Agon were both assigned to do the summary of findings of Chapter 7 which was all
about the presentation, analysis, and interpretation of data from the survey conducted
among 50 key respondents. Ms. Lyka Villareal, Ms. Izzy Rouzvi Cabrera, and Ms.
Patricia Beredo were tasked to make the conclusions from chapters 2-6 and
determine if the study is feasible or not. Meanwhile, Mr. Morie Josh Untiveros and Ms.
Althea Mae Hayag were asked to make the recommendations. Lastly, Ms. Dannica
Rea Camo was tasked to do the Bibliography and make it in APA-citation format. All
of these were due on May 21, 2021, to be submitted to the group’s Google
Classroom.
Moreover, Appendices A to E which include the questionnaire, notes to

financial statement, business implementation report/ evaluation, narrative report,
photo documentation, and curriculum vitae were all accomplished by Ms. Diana E.
Dimaano alone.
Last June 5 to June 6, we had our discussions and dry runs as part of our
preparations for the upcoming Final Virtual Defense to be held on June 7 from 1 pm
onwards, via Google Meet. Ms. Dimaano and Ms. Dioquino became the presenters
or the representatives of the Sorososy Food Stall to discuss the contents of their
business plan and feasibility study. Meanwhile, the rest of the members will be the
ones to answer the questions thrown by the panelists.
123
The Final Virtual Defense of the Grade 12 ABM students happened on June 7-
9, from 8 am to 4 pm. On the first day, Grade 12- Philip Crosby presented their
business proposals first to the eminent panelists namely Ms. Merlyn M. Atienza, Mrs.
Jessica H. Cabaces, and Mr. Aaron Masaya. This was followed by the young
entrepreneurs coming from Grade 12 Peter Drucker with their panelists,
Mrs. Hazelle D. Macalalad, Ms. Sarah Jane D. Pulhin, and Mr. Masaya. On the
second day, Grade 12 Philip Kotler defended the feasibility of their businesses to Mr.
Arnold D. Diona, Ms. Meliza Grace Dumindin, and Mr. Masaya; followed by Grade 12
Elton Mayo on the afternoon session, with their panelists, Mrs. Richee G. Clet,
Ms. Pulhin, and Mr. Masaya. On the third and last day, Grade 12
Douglas Mcgregor presented their works first to Mr. Edmon Buenviaje,
Mr. Joeseph B. Lontok, and Mr. Christopher V. Rosalio; followed by Grade 12
Luca Pacioli with their panelists, Mr. Edgar Rig-on, Mrs.
Ma. Queencita M. Realingo and Mr. Masaya.
We have successfully presented our business proposal and gained positive

feedback from the teachers and panelists. Indeed, we realized that coming together is
a beginning, keeping together is progress, and working together is a success.
124
APPENDIX D
PHOTO DOCUMENTATION
Documentation 1
The Members of Group Two while doing Chapters One and Two
Documentation 2
The Members of Group Two after Their First Virtual Meeting
125
Documentation 3
The Group Two Members while Taking Photo Opportunity after Their Meeting
Focusing on Chapter Two
Documentation 4
The Group Two Members while Doing Their Assigned Tasks for Chapters Three
and Four
126
Documentation 5
The Group Two Members after Their Meeting about Chapter Three
Documentation 6
Focusing on Chapter Four
127
Documentation 7
The Group Two Members while Doing Their Assigned Tasks for Chapters Five,
Six, and Seven
Documentation 8
about Chapter Five and Six
128
Documentation 9
The Group Two Members while Doing Their Assigned Tasks for Chapter Eight
Documentation 10
about Chapter Eight, Bibliography, And Appendices
129
Documentation 11
The Group Two Members while Doing Their Assigned Tasks for Appendices
and Bibliography
Documentation 12
The Group Two Members as They Convene and Prepare for the Final Defense
130
Documentation 13
The Group Two Members during Their First Dry Run for the Final Defense
Documentation 14
The Group Two Members during Their Second Dry Run for the Final Defense
131
Documentation 15
The Students of ABM Grade 12- Peter Drucker during Their Virtual Final
Defense
Documentation 16
The Group Two Members after Their Virtual Final Defense
132
APPENDIX E
CURRICULUM VITAE
Agon, Aiza A.
Sorosoro Karsada, Batangas City
aagon49@gmail.com
09153542827
PERSONAL INFORMATION
Date of Birth: September 10, 2003
Place of Birth: Batangas City
Age: 17
Civil Status: Single
Mother’s Name: Ma. Cecilia A. Agon
Father’s Name: Francisco P. Agon
EDUCATIONAL BACKGROUND
Senior High School: Alangilan Senior High School
Alangilan, Batangas City
2019-2021
Junior High School: NAVERA Integrated School

Concepcion, Batangas City
2015-2019
Elementary: Sorosoro Elementary School

Sorosoro Ilaya, Batangas City
2009-2015
133
CURRICULUM VITAE
Beredo, Patrcia E.
Mercedes Homes Sorosoro Ilaya, Batangas City
beredopatricia05@gmail.com
09453711155
Date of Birth: July 08, 2003
Place of Birth: Bilogo, Batangas City
Age: 17
Mother’s Name: Merly E. Ylagan
Father’s Name: Luis C. Beredo
2019-2021
Junior High School: Tinga Sorosoro Integrated School

Sorosoro Ibaba, Batangas City
2015-2019
Elementary: Calicanto Elementary School

Calicanto, Batangas City
2009-2015
134
CURRICULUM VITAE
Cabrera, Izzy Rouzvi M.

Mercedes Homes, Sorosoro Ilaya, Batangas City
cabreraluzviminda@gmail.com
09974055852
Date of Birth: May 16, 2003
Place of Birth: Pasay City
Age: 18
Mother’s Name: Luzviminda M. Cabrera
Father’s Name: Ronald D. Cabrera
2019-2021
Junior High School: Sovereign Shepherd School of Values and Learning

2015-2019
Elementary: Bauan East Central School

Bauan, Batangas
2009-2015
Sorosoro Elementary School

2015
135
CURRICULUM VITAE
Camo, Danicca Rea

daniccarea01@gmail.com
09501862802
Date of Birth: February 18, 2003
Age: 18
Mother’s Name: Mary Rose Camo
Father’s Name: Domino Camo
2019-2021
Junior High School: TSIS Integrated School

2015-2019
Elementary: Sorosoro Elementary School

2009-2015
136
CURRICULUM VITAE
Dimaano, Diana E.
dianadimaano01@gmail.com
09395846415
Date of Birth: January 06, 2003
Age: 18
Mother’s Name: Lolita E. Dimaano
Father’s Name: Julian B. Dimaano
2019-2021

2015-2019
Elementary: Concepcion Elementary School

2009-2015
137
CURRICULUM VITAE
Dioquino, Julie Ann Cyrine L.

dioquinojulieanncyrine@gmail.com
09064011641
Date of Birth: July 01, 2003
Place of Birth: Sorsogon City
Age: 17
Mother’s Name: Lordita L. Dioquino
Father’s Name: Rodil E. Dioquino
2019-2021
Junior High School: Batangas National High School

Rizal Avenue, Batangas City
2016-2019
Magallanes National High School
Magallanes, Sorsogon City
2015-2016
Elementary: Magallanes North Central School
Magallanes, Sorsogon City
2009-2015
138
CURRICULUM VITAE
Hayag, Althea Mae

hayagalthea@gmail.com
093466147535
Date of Birth: January 08, 2003
Age: 18
Mother’s Name: Belinda M. Hayag
Father’s Name: Crisanto H. Hayag
2019-2021

2015-2019
Elementary: Concepcion Elementary School

2009-2015
139
CURRICULUM VITAE
Untiveros, Morie Josh M.

moriejoshuntiveros@gmail.com
09272921570
Date of Birth: May 24, 2003
Age: 18
Mother’s Name: Maria Lina M. Untiveros
Father’s Name: Mario D. Untiveros
2019-2021
Junior High School: Tinga Sorosoro Integrated School

Sorosoro, Batangas City
2015-2019
Elementary: Tinga Itaas Elementary School

Tinga Itaas, Batangas City
2009-2015
140
CURRICULUM VITAE
Villareal, Lyka Algine

lykaalgine@gmail.com
+639955820170
Date of Birth: April 04, 2003
Age: 18
Mother’s Name: Gina M. Villareal
Father’s Name:
2019-2021
Junior High School: Batangas National High School

Rizal Ave, Poblacion, Batangas City
2015-2019
Elementary: Batangas East Elementary School

P. Herera Street, Batangas City
2009-2015
141

Peter-Drucker Group-2 FeasibilityStudy

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Peter-Drucker Group-2 FeasibilityStudy

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SOROSOSY FOOD STALL- A FEASIBILITY STUDY OF ESTABLISHING

A SNACK SHOP IN SOROSORO ILAYA, BATANGAS CITY

Presented to the Faculty of

Alangilan Senior High School

In Partial Fulfillment of the Requirements in

Inquiries, Investigation, and Immersion

Accountancy, Business, and Management (ABM) Strand

This study entitled Sorososy Food Stall- A Feasibility Study of

Kathleen P. Garcia, LPT, MAED, MBA, M. Ed, MICB, RCA

Approved by the Committee on Oral Examination with a grade of______________.

HAZELLE D. MACALALAD SARAH JANE D. PULHIN

Date of Oral Examination: June 07, 2021

Accepted and approved in partial fulfillment of the requirements for

MRS. NENITA C. HABER

MS. AGON, AIZA A.

MS. BEREDO, PATRICIA E.

MS. CABRERA, IZZY ROUZVI M.

MS. CAMO, DANICCA REA P.

MS. DIMAANO, DIANA E.

MS. HAYAG, ALTHEA MAE

MR. UNTIVEROS, MORIE JOSH M.

MS. VILLAREAL, LYKA ALGINE M.

TITLE PAGE ………………………………………………………………………….. i

Chapter I. BUSINESS SUMMARY …………………………………………………

Chapter II. MARKETING ASPECTS

Chapter IV. MANAGEMENT ASPECTS

Chapter V. FINANCIAL ASPECTS

Chapter VI. SOCIO-ECONOMIC ASPECTS

Chapter VII. PRESENTATION, ANALYSIS, AND INTERPRETATION OF

LIST OF CHARTS AND TABLES

Table 1 Price List …………………………………………………………………….. 16

Figure 1 Willingness to patronize Sorososy Food Stall’s products at Mercedes

A - QUESTIONNAIRE ............................................................................................ 108

Title : Sorososy Food Stall- A Feasibility Study of Establishing a

When it comes to management, Sorososy Food Stall is a mix of

1.1 Name of the Business

1.2 Location of the Business

Marketing Goal: To build brand awareness through different marketing strategies in

1.7 Core Values

2.1 Marketing Objectives

• To propose highly competitive marketing and advertising strategies

2.2 Market Description

In keeping in touch with the aforementioned ideas, the proponents have

The business geographic target is Mercedes Homes Subdivision, Sorosoro

Adults (18 and

According to the graph shown above, seventy-eight percent (78%) of the 50

These results gave the researchers a benchmark as to the frequency of

Before putting up a food stall, the proponents wanted to know what

2.4 (4) P’s of Marketing Mix

Sorososy Food Stall introduces its sosy, nutritious, and budget-friendly

b. 1. The shapes and figures

Sorososy Food Stall’s logo comes as a trapezoidal-shaped transparent

The figure on the left illustrates the icon of one of the

This figure looks like a food stall ceiling. It gives

b.2. The colors

c. Business Tag Line

2.4.2 Pricing Strategy

According to Campbell (2020), pricing plays an essential role in venturing a

Direct Raw Materials 149,280.00 156,744.00 164,581.20 172,810.26 181,450.77

No. of Units Sold 28,080.00 29,484.00 30,958.20 32,506.11 34,131.42

Direct Raw Materials 505,908.00 531,203.40 557,763.57 585,651.75 614,934.34

Direct Labor 207,370.80 217,739.34 228,626.31 240,057.62 252,060.50

Manufacturing Overhead 202,363.20 212,481.36 223,105.43 234,260.70 245,973.73