PRODUCT

DESCRIPTIO
N

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 PRODUCT DESCRIPTION

Product Name

Our product is called "butchong" because the word "butong" means coconut and
the dough is made up of churro dough, so it is combined and called "butchong."

Product Description

It is a snack made from deep-fried unsweetened dough with coconut inside it.
The dough is from the ingredients of churros and being flattened and rolled to put the
coconut filling in it before being cooked in hot oil. Butchong are eaten as they are,
dipped in sauce such as chocolate or different sweet flavored dipped. The sauce of our
Butchong is made up of Milo energy drink powder mixed with condensed milk. The fun
part is deciding what to pair the Butchong with.

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MARKETING
PLAN

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 MARKETING PLAN

I. LOGO

This is the logo for our product. An image that is visually represented can be
quickly grasped and recognized. The logo signifies what we intend to produce, marks
the start of our company's branding, and expresses the mission of our enterprise.
Customers can learn more about the goods we sell through our corporate logo. We
chose this design because, as you can see, the orange inside the circle was somewhat
reminiscent of the cooked “butchong”, which is golden brown, and the green outline
resembled a coconut, signifying that our product contains coconut. Additionally, there is
a tiny circle that designates the butchong dip, which comes in a chocolate flavor and is
specifically our classic dip, which consists of water, condensed milk, and Milo energy

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drink. Even our product's name appears in the logo as coconut. Even more intriguingly,
our product's filling is a coconut rather than those typical fillings.

Product Poster

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II. MARKETING MISSION, VISION, GOALS, AND OBJECTIVES

Mission

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 To serve our customers satisfactorily with great tasty food experience that
captivates customer’s food desires.

Vision

To provide the best service that can cater our customers with Customer-Driven,
Malasalat, Integrity, and Teamwork.

Goals

To generate higher profit than the capital invested in the market which guarantee
marketing targets revenue than the secondary target and bring upright service to all our
satisfied customers

Objectives

To determine whether the product “Butchong” has the potential to become well-
known in the campus and to expand along the market

III. VALUE PROPOSITION

First and foremost, our product does not exist on campus (Loyola High School),
so we will use this strength to focus on the customer's interest of how it tastes, hence
why we consider as a strategy. This product is already known to certain students on the
campus; they know what churros is, but the difference of the product that we made has
been upgraded, and when the student realizes that the product is different from the
churros they’ve seen and tasted, it could attract their attention and potentially trigger
them to buy our product. Another reason, the product that we created is lenient and very
affordable to every student in our school (Loyola High School); it will not cost them
much and will satisfy their appetite as they taste “Butchong”

Here is a list of the potential advantages of our product "butchong" over

competitors:

 Our product is affordable that can satisfy the customers’ cravings for sweet
things, since it can be easy to eat. In other words, it utilizes a perfect snack to fill
you up.

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  Easy to prepare that customers will not wait for too long.
 Our product has its simple ingredient and does not require a large investment to
produce.

Product Tagline

Our product's tagline is "SIGURADONG BUTCHOG KA DITO!" It comes from the

word "busog," which means "full," but we changed to "butchog" because it comes from
the word "butchong," which is our product. When you hear our tagline, it sounds similar
or has the same tone. It mesmerize customer’s satisfaction to their cravings and
desires.

IV. 7Ps MARKETING PLAN

With the alignment of the business market strategy, we use the 7Ps of the marketing
plan which will be the outline for the marketing strategy. These would be product, place,
pricing, promotion, people, packaging, process.

A. Product
Our product is appropriate for the market because everyone enjoys eating
snacks and other services such as juices to pair with our product. Customers will

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 like our product because of the various dips and sauces we offer and put on it. It
appeals to those who enjoy eating their snacks with dips.
It is a deep-fried snack made of unsweetened dough with coconut inside.
The dough is made from the churros ingredients and is rolled, and filled with
coconut before being cooked in hot oil. Butchong are consumed raw or with
sauces such as chocolate or other sweet flavors. Our butchong's sauce is made
from condensed milk and Milo energy drink powder. Choosing what to serve with
the Butchong is the fun part.

B. Place
We chose Loyola High School as our location because the marketing will
take place there and be distributed in a similar way to how the products are sold
in the student lounge. This is for academic purposes and to allow us to be
creative and innovative in the product creation process.

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C. Pricing
The pricing for our product butchong will be cost-based pricing because
the price of our product is determined by the cost of the raw product used to
formulate our product. We used this kind of pricing since it uses production costs
to determine a product's final selling price.
D. Promotion
We will advertise our products on social media to students to encourage
them to purchase our products.

E. People / Employee
Those who can work hard and serve the customers better. The skills
needed for the job is cooking skills and have a quality of being persuasive. Those
who can communicate with others and encourage consumers to purchase the
product. Dreame Baculio would be the General Manager. Under her supervision,
Mikyla Palmada would be the Marketing Manager and Jeofrey Pagapulaan would
be the Operational Manager. Jayfe Valdez will be the Production Manager with
Kenneth Abalon as his Assistant Production Manager. Irish Salto would be the

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 Finance Manager/Officer, and Seth Bascos would be the Cashier Officer,
respectively, on the other sites. Abegail Reloba is the labor In Charge, with
Margaret Suscano serving as the Store In Charge.

ORGANIZATION CHART

DREAME BACULIO
General Manager

MIKYLA PALMADA ABEGAIL RELOBA JEOFREY

Marketing Manager Labor In Charge PAGAPULAAN
General Manager

JAYFE VALDEZ MARGARET

IRISH SALTO
Production Manager SUSCANO
Finance Manager/
Store In Charge
Officer
KENNETH ABALON
Asst. Production
SETH BASCOS
manager
Cashier Officer

F. Packaging
Our product "Butchong" cost 10 pesos each. We created a packaging in
order to catch the costumer attention, as well as the costumer will be easy to
hold and eat their purchased product. However, our packaging is paper bag with
dip sauce container. The paper bag only employs if the customer buys 2 or more
butchong with sauce. Whereas if the costumer bought 1 piece of butchong the

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 costumer only utilize small rectangular manila paper to hold the butchong with
dip container sauce.

G. Processing
Our product is different from others because of its shape and filling. Also,
they are fried instead of baked, it has a fluffy and gender interior with satisfying
crispy exterior. Our product “butchong” is crunchy with an emphasis of creamy
proportions. The most compelling features of our product is the filling, the sauce
which is not an ordinary chocolate, and its texture.

STEP BY STEP PROCESS:

STEP 1: Prepare all the raw materials and all the equipment’s needed. Coconut
(shredded butong or shredded coconut meat), Flour, Vanilla Extract, White Sugar, Eggs,
Margarine, Oil, Breadcrumbs, Milo Energy Drink Powder, Condensed Milk, Salt.

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STEP 2: In a small saucepan/pan over a medium heat, put the water and 2 tablespoons
of margarine, sugar, and salt.

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STEP 3: Bring to a boil and reduce the heat to low. Put the flour and stir until mixture
forms a ball, in about 1 minute.

STEP 4: Add the eggs, 1 at a time, beating until in incorporated after each addition,
then add the vanilla extract

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STEP 5: Keep the dough chill for 10 minutes, after that prepare the filling.

STEP 6: For the butchong filling, combine the shredded coconut meat and condensed
milk.

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STEP 7: Roll it and flatten the dough, put the filling and wrapped it like an empanada.

STEP 8: Before frying the butchong, prepare the breadcrumbs and beaten eggs.

STEP 9: Afterwards, put the wrapped coconut meat or butchong in the beaten eggs and
wrapped with breadcrumbs.

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STEP 10: Heat the oil in the pan until its ready to fry.

STEP 11: Fry the butchong over a medium heat until golden brown color.

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STEP 12: For the sauce, mix the condensed milk and milo energy drink.

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 PERSONAL INFORMATION OF OUR SURVEY'S PARTICIPANTS

The demographic survey is used in our survey to determine the students' ages,
allowance, gender, and grade year level. According to our survey, students in grades 7
to 10 are between 12 to 16 years old. The overall population of the Junior High School
shows that 85% of the students has a 50 pesos and above allowance. While the
remaining 15% has less than 40 pesos allowance. Based on this analysis, it indicates
that the majority of the Junior High School students has a higher allowance.

The demographic survey is also used to determine the ages of Senior High
School students. Based on the data collected, it can be seen that majority of these
students are between the ages of 17 to19. They are enrolled in the Senior High School
level. 90% of Senior High School students have daily allowances between 40 to 100
pesos. According to data, the remaining 10% has less than 30 pesos allowance.

Aside from knowing their monetary allowance and age, the company also includes
information about the product that we will launch, such as, taste, texture, and feedback
to assess the launching of our target market.

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V. SURVEY AND INTERPRETATION OF DATA

Do you enjoy sweet treats?

Yes No

0.5 1.4 0.7

9.5 8.6 9.3

Grad e 7 Grad e 8 Grad e 9 Grad e 1 0

The data reveals that grade 7 students are more likely to enjoy eating sweet
foods because they received 9.5% of the survey responses. Grade 9 students followed,
receiving 9.3%, indicating that they also enjoy eating sweet treats. Grade 8 students
came in third with 8.6% percentage, and grade 10 students came in last with only 5%.

Do You Like The Flavor Profile Of

Coconut?
12 2.4 2.2 3.3 2.6
10
8
6 8.3 7.8 7.4
6.7
4
2
0
Grade 7 Grade 8 Grade 9 Grade 10

Yes No

Grade 7 had the highest percentage (8.3), indicating that they enjoy the taste of
coconut. Grade 8 came in second place (7.8%), grade 10 came in third (7.4%), and
grade 9 came in last (6.7%). To sum up, it demonstrates that Junior High students
adores moew with coconut flavor.

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 Do You Want To Tr y ONe (chur r os
with coconut fi lling)?
Yes No

0.5 1.1
100% 2.4
3.3
90%
80%
70%
60% 9.5 8.9
50% 8.7
6.7
40%
30%
20%
10%
0%
Grade 7 Grade 8 Grade 9 Grade 10

According to the survey, grade 9 students are the most likely to try churros with
butong. Grade 10 came in second with 8.9%, grade 7 came in third with 8.9%, and
grade 8 came in last with an average percentage of 6.7. At this point, we can say that
the Junior High Students enjoy trying new foods.

Which Dip Do You Prefer?

Chocolate Caramel Ube

0.3 0.2 0
0.2
1
2.4

3.6
9.8
8.7
7.4

6.4

Grad e 7 Grad e 8 Grad e 9 Grad e 1 0

As the data presented, each level has their own opinion on what are their
individual choices, but still shows that our product has on the interest of our consumer

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target. According to the data collected, it has captured the attention of the Junior High
School students on the product that we are about to launch.

But the main question here is whether they like churros. Have been our products
appealing to them? Let's look at the graph below to find out:

9.2 9.5
8.9 9
10
9
8
7
6
5
1.1 0.8 1 Series 3
4 0.5
3
No
2
1 Yes
0
Grade 7 Grade 8 Grade 9 Grade 10
Yes No

Based on the graph, we can safely assume that our primary target (junior high
school) is interested in the product that we are about to launch.

In this portion, we would then learn about the survey information for senior high
school (secondary target), still we used demographic segmentation to understand about
the age, grade level, gender, and allowance of each student who is already in senior
high school. According to the survey, the students in senior high school range in age
from 17 to 20 years old. 80% of senior high school students have an allowance of 50-
100 pesos, 15% have an allowance of 100 pesos more than, and the remaining 5%
have an allowance of 40-20 pesos or less.

The results of our survey, which we converted into a column graph, are shown
below:

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 Do You Like The Flavor Profile of
Coconut?

Grade 12

Grade 11

0 1 2 3 4 5 6 7 8 9 10
No Column1

According to the results of our Senior High School survey, 50% of them want to
try coconut filling in churros and 50% do not.

Do You Want To Try One (churros with

coconut filling)?

Grade12

Grade 11

0 1 2 3 4 5 6 7 8

No Yes

6.5% of Senior High School students want to try the coconut filling in churros on
average. Indicating a desire to try new flavors of food in the school canteen.

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 Do You Enjoy EA TING Sweet Tr eats ?
Yes No

Grade 12

Grade 11

0 1 2 3 4 5 6 7 8 9 10

As the data results of the Senior High Shool survey, more than 50% of Grade 11
students and 50% of Grade 12 students enjoy eating sweet treats. As a results, we can
conclude that half of the Grade 11 and Grade 12 population relishes sweet foods.

Which Dip (sauce) do you prefer?

5 1 2
Grade 12

7 3 0
Grade 11

0 1 2 3 4 5 6 7 8 9 10

Chocolate Caramel Ube

The survey shows that the Senior High School (grades 11 and 12 students) have
nearly the same taste, with the percentage of grade 11 and 12, the study shows
significant indifferences from the Junior High School. However, this is not the end of our
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survey information; we need to know if the Senior High School students of grades 11
and 12 are interested of the product that are about to launch.

By analyzing, it needs to look at the graph below:

DO YOU REALLY LIKE CHURROS?

Grade 12

Grade 11

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

Yes No

As shown in the survey, the Senior High School (secondary target) has its
interest to our product; the graph shows that 80 percent of Senior High School students
enjoy churros as their favorite snacks.

VI. MARKETING TARGET

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 The primary target of our marketing is the Junior High School students, the
younger students prefer sweet foods and has larger budgets (based on our survey that
was conducted last October 2022). Another thing is different that Junior High School
students spent more money than Seniors in food, especially when the product is
completely new to them. The Senior High School is our secondary target because they
tend to have the self-control to restrain desires even though they are hankering the
product. Most older students also have tighter budget and are more responsible for
monetary budget.

VII. The 4M’s Of Operations

A. Method

The method for this product has different phases that must be followed in order for
the day-to-day process to be successful. The raw materials needed to be clarified and
undergo a lot of estimation in the first phases to get the right amount of each raw
material that is needed in our product. With these techniques, the day-to-day operations
of the business will be fully met, because estimating the raw materials required could
make the work or process easier to complete. The manufacturing process will begin
once the raw materials have been finalized and estimated.

To be scalable, the processes must be observable, and the organization must focus on
or deal with the step-by-step process.

B. Manpower

To achieve the daily target of the business, the people who are assigned to operate the
various types of processes must have the ability or skills that are required for success.
The organization selects two people who are skilled enough to achieve the company's
daily goals. The first person who will lead the laboring is the Main In Charge; this
position is only for those who have the potential to be leaders; this type of position is
very important because it leads the overall things that are in over all kinds of product
processes. Of course, one laborer is inadequate to accomplish the business's goal in a

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single day. The assistant in charge will assist the main in charge in laboring; he/she
must do the things that the main in charge instructs; he/she is the main in charge's right
hand. With these two workers, the daily business goal could be met.

C. Machine

The hand mixer, stove/butane, and various devices, such as cellular phones to record
the business flow and calculator application to compute the expenses in our production,
are the machines utilize in the creation of our product. Although, we deploy our product
at a certain spot using butane, we use heat to cook our product on the stove. Due to the
consistency of the dough, which a hand mixer can’t mix, the hand mixer is sort of
optional since we use a ladle to mix everything. Therefore, equipment malfunction of
hand mixer cannot prevent us from achieving our objective which is to cook our product.

D. Materials

In order to create the butchong. Our product needs some essential components.
Particularly, the kitchen tools and the raw ingredients. In kitchens tools, we are using
sauce pan, pan, sharp shredded for coconut, bowls, measuring cup, tong, measuring
spoon, rolling pin and chopping board. To complete the materials for cooking, we need
the raw ingredients such these shredded coconut meat, flour, vanilla extract white
sugar, eggs, margarine, oil, breadcrumbs, milo energy drink powder and condensed.

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PRODUCTIO
N PLAN

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 PRODUCTION PLAN

I. Capacity to produce the product/ availability

How many products to produce?

Our daily goal is to produce 170 pieces of butchong per day.

Estimated Daily Serving

Day 1 Day 2 Day 3 Day 4 Day 5 Total

170 pcs of 170 pcs of 170 pcs of 170 pcs of 170 pcs of 850 pcs of
Butchong Butchong Butchong Butchong Butchong Butchong

If our business will be implemented over a five-day period, we must base it on

our estimated daily serving, which means we must produce a total of 850 pieces of
butchong.

II. Shelf Life

The shelf life of the product is the amount of time stored under specified storage
conditions without losing any of its nutritional value or safety, or the amount of time that
still safe to eat. Knowing how long the product will last is crucial in ensuring both the
consumer's safety and the product's quality.

Product 3 hrs 6 hrs 9 hrs 12 hrs 15 hrs 18 hrs 24 hrs

BUTCHONG

(If
refrigerated)

BUTCHONG

(If not
refrigerated)

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 As a result, we can say that it should not be consumed before or after 24 hours
because it will lose its crunch and the coconut filling will spoil, if it is not refrigerated.

III. Supplier
A. Who will be your supplier?

Primary Suppliers

1. Reloba’s Coco Farm (for butong/coconut)

Figure 1. The location of Reloba Residence

Reloba’s Coco Farm is located at Purok-4 Bolocaon, Kitaotao Bukidnon where

one of the stake holders resides. They are the main supplier of the ingredients needed
to our product. Where the cost of the coconut which was lesser cost than the market.
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 2. Rendon Groceries Store (for raw materials)

Figure 2. The location of Rendon Grocery Store

Rendon Grocery Store is a store for dry goods and groceries located at Don
Carlos Kadingilan Road, 8712 Bukidnon, Philippines. In the given location, the Rendon
Grocery Store was not clearly seen in the map, therefore the Rendon Grocery Store is
near at JP store. Given that it has a fair price in comparison to the other sources we've
chosen for buying the raw materials or ingredients, this is our main source for the raw
materials required to make our product.

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Secondary Suppliers

3. Baculio’s Coco Farm (for butong/coconut)

Figure 3. The location of Baculio Residence

The Baculio Coco Farm is also where one of our members resides; it is located
at Purok-5 poblacion, Kitaotao, Bukidnon, and it is our secondary source for the
coconut, or butong.

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 4. Three Kings Grocery

Figure 4. The location of Three Kings Grocery

The three kings store, which is located at MXHR+VXH, Rizal St, Don Carlos, Bukidnon,
offers a service option called in-store shopping. Since it also sells fair price and has
grocery products, including our product ingredients, it preferably the secondary source.
Compared to our main supplier which cost the price higher.

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 5. Twins Supermarket

Figure 5. The location of Twins Supermarket (Tecson Grocery Store)

The Tecson Grocery Store, also known as Twins Supermarket, engages in

grocery shopping and all related food and beverage product line. It is located at
MXHR+JJM, Don Carlos, Bukidnon. A retail trade, with the exception of motor vehicles
and motorcycles; a grocery shop; the retail sale of food in specialized stores; and the

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retail sale in non-specialized stores. Because it is a large grocery store, yet the prices
are higher than our major supplier, we chose this as our alternative supplier.

Tertiary Suppliers

In case the primary and secondary suppliers are insufficient for supplying the raw
materials ingredients required to make the product, we also need tertiary sources.

The following are our tertiary suppliers:

 Campoamor General Merchandise

 Taaca Grocery Store
 Jamaeken Store

IV. List of raw products:

 Coconut (butong)
 Flour
 Vanilla Extract
 White Sugar
 Eggs
 Margarine
 Oil
 Bread Crumbs
 Milo Energy Drink Powder
 Condensed Milk
 Salt

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 Raw Reloba & Baculio Rendon Groceries Three King Twins
Materials Residence Store Grocery Store Supermarket

Coconut Php 5.00 (1pcs)

(butong)

Flour Php 24.00 (1/2) Php 26.00 (1/2) Php 30.00 (1/2)

Vanilla Php 35.00 Php 37.00 Php 39.00

Extract

White Sugar Php 23.00 (1/4) Php 26.00 (1/4) Php 27.00 (1/4)

Eggs Php 8.00 (1pcs) Php 9.00 (1pcs) Php 9.00 (1pcs)

Margarine Php 34.00 (100g) Php 36.00 (100g) Php 38.00 (100g)

Oil Php 21.00 (1/4) Php 23.00 (1/4) Php 26.00 (1/4)

Breadcrumbs Php 49.00 (230g) Php 52.00 (230g) Php 57.00 (230g)

Milo Energy Php 9.00 (1pcs) Php 9.00 (1pcs) Php 9.00 (1pcs)
Drink Powder

Condensed Php 42.00 (300mL) Php 45.00 (300mL) Php 45.00 (300mL)
Milk
V. Price Canvassing

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 VI. Organization

DUTIES AND RESPONSIBILITIES

General Manager
- In charge in managing day-to-day business operations,
creating and putting in place growth strategies.
Dreame - Training for lower-level managers and employees, budget
Adelaine M.
Baculio creation and management.
- Performance and productivity evaluation, creating reports
and delivering presentations.
- Responsible for improving efficiency and increasing
departmental profits while managing the business’ overall

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 operations.

Production
Manager - The person who identifies the customer need and the
larger business objectives that a product or feature will
fulfill, and planning and executing the product's lifecycle
Jayfe A. Valdez
- It also includes curating and prioritizing the requirements
of products and customers.
- Product managers work closely with the sales, marketing,
and engineering teams for various aspects.

Production
Member - Maintain production by checking product quality with
monitoring machinery.
- They clean and operate factory equipment and work on
Kenneth C.
Abalon an- assembly line, carefully assembling products to meet
all safety guidelines.
- They operate and maintain machinery, ensure that
production standards are met, finalize and prepare
products.

Finance Manager
- In general, oversee an organization's financial health and
help ensure its long-term viability.
Irish Kate S. - They oversee critical functions such as cash flow
Salto
monitoring, determining profitability, managing expenses,
and producing accurate financial information.
- distributes a company's financial resources and is in
charge of budget planning

Finance Officer
- Accountable for all financial aspects of a company or
organization
Roland Seth - They are in charge of managing the budget, preparing
Louise L.

38
Bascos
financial reports, and ensuring that all financial
transactions are carried out legally and ethically.
- They are in charge of managing the budget, preparing
financial reports, and ensuring that all financial
transactions are carried out legally and ethically.

Operational
Manager - Oversee operational activities at all organizational levels
- Their responsibilities include hiring and training
employees, as well as managing quality assurance
Jeofrey E.
Pagapulaan programs. An operations manager also plans process
improvements to ensure that everyone's tasks are
completed on time.
- In charge of keeping an eye on the big picture and
identifying potential areas for improvement

Marketing
Manager - They monitor market trends, develop advertising
campaigns, pricing and targeting strategies based on
demographic data, and collaborate with the company to
Mikyla R.
Palmada raise awareness of what they offer.
- Sales, marketing, advertising, product design, and product
development all work together.
- Gathers and analyzes data to identify new markets and
customers, product and service demand, and the
effectiveness of existing marketing campaigns and
strategies.

Main In Charge
- Create, implement, and maintain an actual and planned
staff roster that shows who is on duty during the day and
night.
Abegail L.
- The person in charge's primary responsibility is to ensure
Reloba

39
 that your establishment serves safe food. A Person in
Charge is required for any establishment that has a permit
to operate.

Store In Charge
- To protect your clients' health and safety, coordinate
training and take corrective action as needed.
Jo Margret Dee - Maintain adequate facilities and equipment both inside
T. Suscano
and outside the establishment.
- Implement your restaurant's food safety policies and
procedures.
- Check on employees to ensure they are following your
establishment's food safety policies, procedures, and
standards.

VII. Process Mapping

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41
VIII. Step by step process

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FINANCIAL
PLAN

43
 Adelaine Delicacy

Projected Income Statement

For the period covered January 11-15, 2023

Revenue

Sales: ₱ 10.00/churros × 170 pieces ₱ 8,500.00

Expens

₱1,225.00

Total Expenses ₱3,895.00

Net Income ₱4,605.00

Salaries

 Each member weekly ₱511.67/week

 Each member daily ₱102.33/day

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 COST OF GOODS SOLD

Quantity Product Amount

3/4 Flour ₱180.00

1/2 Oil ₱ 210.00

1kg. Sugar ₱ 100.00

2 pc. Vanilla Extract ₱ 75.00

230 g (7 pcs) Breadcrumbs ₱ 325.00

3 pcs. Egg ₱ 130.00

8 pcs. Milo ₱ 70.00

5pcs. (300 mL) Condensed Milk ₱ 210.00

5 pcs. (100g) Margarine ₱ 170.00

5 pcs. Butong ₱ 100.00

Total: ₱ 1,570.00

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IMPLEMENTATI
ON

46
 DAILY SALES REPORT
DAY 1
January 18, 2023

Target sale: 38 pcs of Butchong

Products sold:
Butchong: 38 pcs x Php 10.00 = Php 380.00

Cash count: Php 380.00

Fee for stall and blessing: Php 50.00

TOTAL ₱ 380.00

Denomination:
Php 100 2 Php 200.00
Php 50 2 Php 100.00
Php 20 1 Php 20.00
Php 10 4 Php 40.00
Php 5 4 Php 20.00

₱ 380.00

Prepared by:
IRISH KATE S. SALTO
Financial Manager

Checked by: Approved by:

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DREAME ADELAINE M. BACULIO MRS. LALA KRISTINA A. PACAMALAN
General Manager Subject Teacher
DAY 2
January 19, 2023

Target sale: 58 pcs of Butchong

Products sold:
Butchong: 58 pcs x Php 15.00 = Php 870.00

TOTAL ₱ 870.00

Denomination:
Php 500 1 Php 500.00
Php 100 2 Php 200.00
Php 50 3 Php 150.00
Php 5 3 Php 15.00
Php 1 5 Php 5.00

₱ 870.00

Prepared by:

IRISH KATE S. SALTO

Financial Manager

Checked by: Approved by:

48
DREAME ADELAINE M. BACULIO MRS. LALA KRISTINA A. PACAMALAN
General Manager Subject Teacher

DAY 3
January 20, 2023

Target sale: 70 pcs of Butchong

Products sold:
Butchong: 70 pcs x Php 15.00 = Php 1,050.00

TOTAL ₱ 1,050.00

Denomination:
Php 100 3 Php 300.00
Php 50 14 Php 700.00
Php 10 5 Php 50.00

₱ 1,050.00

Prepared by:

IRISH KATE S. SALTO

Financial Manager

Checked by: Approved by:

DREAME ADELAINE M. BACULIO MRS. LALA KRISTINA A. PACAMALAN

General Manager Subject Teacher

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 BUTCHONG
Actual Income Statement
For the period covered January 18-20, 2023

Sales: ₱ 15.00 / Butchong × 166 pcs ₱ 2,490.00

2,490.00
₱ 5.00 / Juice × 19 pcs 95.00

TOTAL GROSS INCOME ₱ 2,490.00

LESS: EXPENSES
Cost of Goods Sold 580.00
Utilities Expenses
Gas 200.00
Water 00.00
Blessing Expenses 50.00
Rent Expenses
Equipment Rental 00.00
Space Rental 00.00
Transportation Expenses 55.00
Critiqued Paper Expenses 300.00
TOTAL EXPENSES 1,185.00

NET INCOME ₱ 1,305.00

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 COST OF GOODS SOLD
For the period covered January 18-20, 2023

QUANTITY PRODUCT PRICE

11pcs Coconut/ Butong 55.00

2 kilos Flour (Third Class) 80.00

1 ½ kilos Oil 108.00

½ kilo Margarine 30.00

¼ Sugar 23.00

3pcs Condensed 96.00

8pcs Egg 64.00

3pcs Milo 24.00

4pcs Breadcrumbs 100.00

TOTAL ₱ 580.00

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 PROFIT SHARING

Profit: Php 1,305.00

Php 1,305.00 / 9 = Php 145.00 each member

Members:

DREAME ADALAINE M. BACULIO ABEGAIL L. RELOBA

JEOFREY E. PAGAPULAAN KENNETH C. ABALON

MIKYLA R. PALMADA ROLAND SETH L. BASCOS

JAYFE A. VALDEZ IRISH KATE S. SALTO

JO MARGARET DEE T. SUSCANO

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Documentation

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