Pick A Toppes

Kapayapaan Integrated School
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BUSINESS PLAN
Pick-A-Toppes
(Match Foodies)
Casio, Gian Carlo

Cartas, Micco
Domingo, Mike
Edrosolano, Alwin Jay
Ramilo, Joshua
Suva, Joshua Jabez
Tumbaga, John Michael
Viluan, Vlagne Anthony
Aleta, Ruzane
Anonuevo, Julianne Myumi
Balasta, Nadine
Bernarte, Xyrelle
Bravo, Evangeline
Camacho, Angel Arabella
Carandang, Janna
Cuevas, Honeylou
Custodio, Karyll
De Jesus, Joyce
Erjas, Jannalei
Eslana, Camille Ann
Malto, Honey-Mae
Manaig, Jayzen
Regencia, Hershey
In Partial Fulfillment for the Requirements

For Business Simulation Enterprise (ABM)

Canlubang, Calamba City
June 2023
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Table of Contents
Chapter 1: DESCRIPTION OF THE BUSINESS 11

Introduction 11
Mission Statement 13
Vision Statement 13
Core Values 13
SWOT Analysis 14
Business Concept 16
Company Name 17
Company Logo 18
Types of Business 19
Chapter 2: MARKET ASPECTS 20
Market Information 20
i. Demographic Segmentation 20
ii. Geographic Segmentation 20
iii. Technographic Segmentation 21
Market Survey 21
Demand Survey21
Supply Survey 32
Market Mapping 42
Market Strategy 43
Product Concept 43
Product Logo 44
Product Slogan 45
Packaging 46
Physical Evidence 47
Promotional Strategy 49
Tarpaulin 49
Flyers 50
Website 51
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Place Strategy 52
Chapter 3: TECHNICAL ASPECTS 53
Production Process 53
Direct Materials 58
Indirect Materials 66
Machine, Tools, and Equipments 68
Office Furniture and Equipments 87
Waste Disposal System 89
Labor Requirements 90
Plant Site 91
Production Layout 92
Costing 93
Chapter 4: FINANCIAL ASPECT 97
Pricing Strategy 97
Overhead Cost 98
Income Statement 101
Chapter 5: ORGANIZATION AND MANAGEMENT 104
Introduction 104
Business Organization 104
Organizational Chart 106
Duties and Responsibilities 107
Chapter 6: SOCIO-ECONOMIC ASPECT 109
Introduction 109
Community 109
Chapter 7: CONCLUSION AND RECOMENDATIONS 110
Conclusion 110
Recommendations 111
Appendix A. Demand Questionnaire A-1
Appendix B. Supply Questionnaire B-1

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Appendix C. Curriculum Vitae C-1
List of Figures
Figure 1.1: Pick-A-Toppes Company Logo 18
Figure 2.2: Company Logo Explanation 18
Figure 2.3: Market Mapping 42
Figure 2.4: Pick-A-Toppes Product Logo 44
Figure 2.5: Packaging 46
Figure 2.6: Name Tag 47
Figure 2.7: Uniform 48
Figure 2.8: Tarpaulin 49
Figure 2.9: Flyers 50
Figure 2.10: Pick-A-Toppes Facebook Page 51
Figure 2.11: Pick-A-Toppes Instagram Page 51
Figure 2.12: Location Map 52
Figure 2.13: Place 52
Figure 3.14: Pork Tapa Production Process 54
Figure 3.15: Spring Roll Production Process 55
Figure 3.16: Java Rice Production Process 56
Figure 3.17: Fried Rice Production Process 57
Figure 3.18: Production Layout 92
Figure 5.19: Organizational Chart 106

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List of Tables
Table 2.1: Demand Analysis 24
Table 2.2: Supply Analysis 34
Table 3.3: Direct Material 58
Table 3.4: Indirect Material 66
Table 3.5: Machine, Tools and Equipment 68
Table 3.6: Office Furniture and Equipment 87
Table 3.7: Pork Tapa Costing 93
Table 3.8: Spring Roll Costing 94
Table 3.9: Java Rice Costing 95
Table 3.10: Fried Rice Costing 96
Table 4.11: Pricing 98
Table 4.12: Pick-A-Toppes’ Income Statement 101

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APPROVAL SHEET
This project business plan entitled “Pick-A-Toppes” prepared and submitted
by Casio, Cartas, Domingo, Edrosolano, Ramilo, Suva, Tumbaga,
Viluan, Aleta, Anonuevo, Balasta, Bernarte, Bravo, Camacho,
Carandang, Cuevas, Custodio, De Jesus, Erjas, Eslana, Malto, Manaig,
Regencia in partial fulfillment of the requirements for the Entrepreneurship
has been examined and recommended for acceptance and approval for Oral
Defense.
ETHELYN M. CATAMIO, MBA
Adviser
PANEL OF EXAMINERS
Defended in an oral examination before a duty constituted panel with the
grade of ___.
Renz Catamio
Financial Statement
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MARIO ANDREW P. USTARIS, MBA
Technical Aspect
Del D. Abel
Marketing Aspect
Accepted and approved in partial fulfillment of the requirements for the
Business Simulation Enterprise.
Bernadita O. Salazar
Principal
ACKNOWLEDGEMENT
Due to their dedication, teamwork, inspiration, and leadership, the
individual who donated their work and energy to this study was able to
develop this business plan.
We want to thank God for all of his blessings and help in
accomplishing our business plan, we present our sincerest gratitude.
For Ma’am ETHELYN M. CATAMIO, MBA. Our Business
Simulation Adviser. We would like to express our sincere gratitude to

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our adviser for her persistent support and commitment. We sincerely
appreciate the amount of time and work she took to assist us. Her
guidance has been valuable in helping us overcome the many obstacles
we encountered while creating this business strategy.
KAPAYAPAAN INTEGRATED SCHOOL; We are grateful that
our school provides a setting that fosters development and growth.
gives us chances to broaden our knowledge, develop our abilities, and
identify our talents.
To every one of our consumers who have opted to purchase our
product, we would also like to convey our sincere gratitude. We value
your support very much and are honored that you have confidence in
our tiny business. We are dedicated to giving you high-quality goods
and services, and we will keep working nonstop to make sure you are
happy with your purcha

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Chapter 1
Introduction
Every Filipino's dining table is never complete without a
bowl of rice. It has been an ingrained tradition by Filipinos to
have rice present in every meal. Rice has always been the
primary source of energy of Filipinos dating back to 3400 bc. In
the Philippines, rice is widely produced and distributed. In fact,
the Philippines is known to be the 8th largest rice producer in the
world. Most Filipinos love to consume generous amount of rice
as part of their daily diet. As of the 29th of December 2010, the
Philippines Statistics Authority states that the average rice
consumption of 15 million Filipino families reached a mean
rating of 463kg per family per annum, which is about 8.9kg of
rice per week, in terms of ordinary rice. Concomitant with a
diverse variety of choices of other dishes, viands or "ulam" in
particular. An average Filipino meal consists of three-fourths rice
and a quarter of viand. Rice is known to be tasteless in nature yet
delicious when paired with viands. Many kinds of viands can be
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added to rice and still end up tasting wonders. Whatever it may
be such as fried foods, vegetables, or even soup. Rice is
beneficial to our body, it provides carbohydrates which in simple
words, the main organic source of energy, because when ingested
and broken down, it quickly turns into glucose which is the
body's main energy source. Especially the brown rice, it can help
regulate blood sugar, improves metabolism, and regulate the
digestive system due to its high fiber content. Carbohydrates is
the best pair for protein due to carbohydrates' source of energy
with addition to protein's help in growth and development.
Carbohydrates smoothly function in the human body when paired
with protein (Dhingra, 2019). Therefore, rice and protein-rich
food such as chicken, fish, livestocks, and etc are the most
effective nutritious combo. The entrepreneurs agreed upon a
decision of creating a business where rice is the main product.
Viands are offered in the purpose of to be added into the rice. The
customers are free to choose and modify the meal from a variety
of viands to pair or top with the rice. Thus, where the name Pick-
A-Toppes came from, the customers are allowed to freely create
and customize the craved rice meal their taste desires.
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Mission Statement
Pick A Toppes’ mission is to provide warm, affordable foods
and services. To fuel their spirits and minds with an unforgettable taste
experience.
Vision Statement
In 2028, our company, “Pick A Toppes” will be reputable for
its authentic and convenient foods and services to the community.
Aiming to be the top priority choice of every customer in terms of
quality, taste, and satisfaction.
Core Values
C - Customer is always right
H - Honesty and transparency all the time
O - Obedience is a key for great teamwork
I - Inclusivity is a must
C - Continual improvement
E - Empathy for everyone
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SWOT Analysis
Strengths
In-Demand -We have conducted a survey to students on what kind of
food do they want to eat during lunch break or recess and it shows that
students like rice meals
Affordability - We have created a product which is good for the health
and also accessible to every student.
Loyalty of Customers - Since the people in the business established a
relationship through knowing what the customer wants.
Weakness
Not enough capital - Since it is our first time that we were going to
operate our very own business and also not all of us are capable of
contributing enough money to raise for the capital of our very own
business. Since we are students that are starting a business, especially
since our capital is only budgeted for our product and/or company
design.
Space Available For Customers - Students' perceptions of our
organization's ability to provide the food they want may be influenced
by the availability of space, which lowers the demand for our product.
To counter it, we might devise a different strategy.
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Limitation of Foods that can be served -Since the students prefer the
rice meals, we are not sure if we can serve everyone what they want.
Opportunities
Profitable - As a startup company, we are developing a distinctive
variety of meals at reasonable prices that will also give us a big amount
of profit.
Availability of raw materials in the local market - The raw ingredients
that we will buy for our product will be budgeted and the quality is
good. Since we are close to a public market we can easily find the
ingredients that we need for our business to work.
Threats
Many Outside Business Competitors - Lately, the Department of
Education (DepEd) gave orders towards food restrictions that became a
dilemma for us as a new face in the business industry. DepEd Order
no.14 s.2005 ensures that Schools sell only nutritious, safe foods and
makes us replace our products with better and healthy ones. Due to this
order, Students still choose to buy food outside of the school just to
satisfy their food cravings which surely makes our business not
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recognized by other student consumers. So that business improved our
product more that can meet the student's standards.
Sudden suspension of classes - Suspension of classes is beyond our
control since we are selling our products inside the school. We are still
affected by the suspension and we cannot gain profit due to the
suspension.
Business Concept
We offer affordable rice meals for the students in KAPAYAPAAN
INTEGRATED SCHOOL. To satisfy the demands of the students in terms of
food service so they don't have to wait in line just for food because we can
deliver it to them. And to give the students a variety of food to select from
while serving them inside the campus so that they do not have to go outside to
buy what they want to eat. Giving the student the power to choose their own
sets of combo meals that can satisfy their wants and the energy that they need
for the day. We prioritize the customer's freedom to choose what they want to
eat and not stick to one rice meal that we can offer but still follow DO no.14
s.2005 ensuring the consumption of nutritious and safe food in schools, for the
health and safety of our customers.
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Company Name
Our Company name is “Pick a Toppes” which at first glance
you know what you are going to do as a customer and that is to choose.
Letting the customers choose what variety of toppings or rice based on
what we offer. We’ve given our customers the power to choose what
satisfies their stomachs.The word "PICK" stands for the customer to
have the power to choose what combination of food in terms of rice
and viand, and the word "TOPPES" stands for the viand at the top of
rice. We came up with this idea because of our main product which is
“Rice Meals”. Using Rice as our main ingredient and our “blank
canvas” for our painting.
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Company Logo
Figure 1.1: Pick-A-Toppes Company Logo
Figure 1.2: Company Logo Explanation
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Type of Business
Pick-A-Toppes is a corporation that legally establishes an entity
that can enter into contracts. It can benefit the shareholders of our
business. Pick-A-Toppes business is suited for substantial businesses
that have staff. Individuals participating in the business lend capital to
it. The participants in this business are also its employees.
Additionally, they oversee day-to-day operations for the company.
They also serve good and clean food. Furthermore, they give the
customers to choose what they want.
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Chapter 2
Market Information
I. Demographic Segmentation
The age and gender of the students who will be the business's
customers are included in the demographic segmentation. The
company will cater to both genders , with a typical customer age range
of 13 to 19 years old who's studying at Kapayapaan Integrated School
(KIS)
• Ages ranges of 13 years old up to 19 years old.
• Both female and male
II. Geographic Segmentation
Geographic segmentation is the division of population into
various groups or classifications according on where they reside. In
this kind of msrket segmentation , consumers are divided onto groups
according to their place as well as variables like climate , population
and etc.
• Climate : Sunny and rainy
• Population : Total population of Kapayapaan Integrated School (KIS)
• Place : Kapayapaan Village , Kapayapaan Integrated School (KIS)
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III. Technographic Segmentation
Technographic segmentation may provide a product of B2B or
business-to-business variety. Because the company buys its own goods
to run its operations. Consumers included common folks like students.
• Lifestyle : Most of the respondents are JHS
• Personality : Ordinary Individuals
• Profession : Students in Kapayapaan Integrated School (KIS)
Market Survey Analysis
Demand Survey
Name:__________________ Gender:________ Grade
level:
Religion: Medical condition:
1. How much is your allowance?
__20.00 __50.00
__100.00 __ 150.00 above
2. How often do you receive your allowance?
__ Everyday
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__Weekly
__Monthly
__Other specify
3. Do you enjoy your break time/recess moment?
__Yes __No
4. Where do you buy your foods for breaktime/recess
__canteen
__binalot
__outside the school
__Other specify
5. What do you preferred to eat during breaktime/recess
__ rice meal
__pica-pica
__bread and pastries
__beverages
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6. What do you prefer to eat during lunch?
__ Rice Meals
__Bread and Pastries
7. How much is your budget for your break time/recess?
__20.00
__30.00
__40.00
8. How much is your budget for your lunch?
__ 35.00
__ 55.00
__ 75.00
9. Are you willing to buy rice meals with different variations of rice
and dishes with a twist of healthy ingredients?
__ Yes
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__ No
Demand Analysis
QUESTIO RESPONDEN PERCENTA ANALYSIS
NS TS GE
1.Age 13-14 80 30.6% According to
data
15-16 97 37%
analysis, the
17-18 78 29.8%
majority of
19-20 7 2.7% respondents
to the poll
were
between the
ages of 15
and 16.
2.Gender Female 149 56.9% With 56.9%
of
Male 109 41.6%
respondents
Sharpener 1 0.4%
, women
Bisexual 1 0.4% make up
the
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Bading 1 0.4% majority of
the
Gay 1 0.4%
survey's
respondents.
3.Grade 8 57 21.8% There are a
Level total of 262

9 64 24.4%
responses
10 51 19.5% across all
grade levels.
11 33 12.6%
Our poll
12 57 21.8% received
responses
from 57
respondents
in grade 8,
64 in grade
9, 51 in
grade 10, 33
in grade 11,
and 57 in
grade 12, for
a total of
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262
respondents.
4.Religion Catholic 129 49.24% According to
our
Christian 52 19.85%
study, 49.24%
Born 47 17.94%
of
again
34 12.98%
respondents
INC
are
Catholic,
19.85% are
Christians,
17.98% are
born-again,
and 12.98%
are
members of
INC.
5.Receivin Everyday 175 66.8% 66.8% of
g survey
Weekly 71 27.1%
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MOnthly 10 3.8% participant
s receive
Every 1 0.4%
their
other
1 0.4% allowance
day
each day.
None 1 0.4%
S/M 1 0.4%
when
1 0.4%
theres a
budget
Dont
have
allowance
Dont
know
when it
runs out
Wala 1 0.4%
6.Allowance 20.00 47 17.9% Based on the analysis out
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50.00 103 39.3% of 262
100.00 64 24.4% respondents , 39.3% of
students in KIS are having

150.00 48 18.3%
50.00 for their food.
7.Did they Yes 191 72.9% Out of262
enjoy their
No 71 27.1% respondents72.9%are in
recess
favor of enjoying their
Canteen 191 72.9%
time? break time , while 27.1%
Binalot 23 8.8% are not

8.Where did
Outside 45 16.4% enjoying their recess

they buy
the time.
their 3 0.4%
school Out of 262

food for 1 0.4%
break Hindi respondents 72.9% of

1 0.4%
time? nakain students buy in the school
1 0.4% cafeteria than in other

9.What did I dont eat
stores.
they prefer at 1 0.4%
to eat The population in KIS

recess 88 33.6%
preferred bread and
during recess?
Biscuit 29 11.1% pastries for a
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Wallet 121 46.2% percentage of 46.2% ,
rather than having any

Walang 24 9.2%
meals during recess.
binibili
Rice meal
Pica-pica
Bread and
Pastries
Beverages
10.What did Rice Meal 199 76% Based on the survey , out
of 262
they prefer to Bread and 63 24%
respondents ,76% of the

eat during Pastries
population wants to eat
lunch? rice meals
during lunch.
11.How 20 108 41.2% With 41.2% of the
much
30 85 32.4% population , most of the
KIS students have a budget
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are their 40 69 26.3% of 20.00 for breaktime.
budgets for
breaktime?
12.Howmuch is 35 146 55.7% Based on analysis out of 262
theirbudgetfor respondents , 55.7% of the

55 82 31.3%
lunch?
population has a
75 34 13%
35.00 budget for their lunch.
13.Are they Yes 246 93.9% Out of 262
wiling to buy a No 16 6.1% respondents 93.9% have a
rice meals?l willingness to buy rice meals
and 6.1% do not.
Table 2.1 Supply Analysis
The respondents from the target market are shown in table 1's demand
analysis. There are fourteen (14) questionnaires in all, each of which contains
information about potential customers. 262 students from Kapayapaan
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Integrated School in grades 8 through 12 responded to the survey from the
company Pick-A-toppes .This table shows that 24% of people do not want rice
for lunch, compared to 76% of the population. Furthermore, approximately
93.9% out of 262 respondents are willing to purchase from Pick-a-toppes that
offer rice meals.
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Supply Survey
Business Name:_____________________
Address: ______________________________
1. What kind of products do you offer?
___Rice Meals ___Noodles
___Pasta ___Porridge
___Bread and Pastries ___Others (please specify)
2. How many hours do you operate every day?
___below 8 hours
___11 - 12 hours
___8 - 10 hours
3. Is your business a franchise?
___Yes ___No
4. If No, is it your own business concept?
___Yes ___No
5. How long have you been in this kind of business?
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___Less than a month
___1 -3 years
___6 – 11 months
___More than 3 years
6. Who is your market?
_ low end market (please specify)
_ middle end market (please specify)
_ high end market (please specify)
7. How much do you sell your products?
___Below 25 pesos ___75 – 100 pesos
___26 – 50 pesos ___Others, specify
___51 – 75 pesos
8. What is the price range of your products?
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___51 – 75 pesos
9. How often is your production schedule?
_ Every day
_ Twice a week
_ Once a week
_ Other (please specify)
10. How many products did you sell in a week per pieces?
___Less than 50 ___151- 200
___51- 100 ___ More than 200
___101- 150
Supply Analysis
RESPONDENT PERCENTA ANALYSI
QUESTIONS S GE S
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1. What kind
of products
Rice Meals 3 60%
do you offer?
60% of the
Noodles 1 20% competitors
offered rice
Pasta 0 while 20%
with
0%
noodles and
Porridge 20% in
Bread and potato rolls

0 0%
Pastries
Potato 1 20%
Rolls
2. How many Below 8
hours do you hours

2 40% 60%
operate every
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day? 8 - 12 hours 3 60% competitor's
operate in
8-12 hours
and 40%
below 8
hours
3. Is your
business a
Yes 3 60% 60% of
franchise?
competitors
No franchised
their
2 40%
product
while 40%
made their
own
product
4. If No, is it Yes
your own
4 80% 80% of the
business
competitors
concept?
No 1 20% made their
own
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concept
while 20%
are did not
5. How long Less than a
have you been month

0 60% of
in this kind of
competitor's
business?
6 – 11 1 20% have long
months been their
business in
1 -3 years more than 3
years, 20%
1 20%
in 6-11
More than 3 months and
years 20% in 1-3

3 60%
years
6. Who is low end
your market? market

3
(please
specify) 60%
60%
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middle end competitor's
market claimed
1 20%
(please their own
specify) company to
a low end
market ,
20% in
high end
middle end
market
1 20% market and
(please
20% in high
specify)
end market
26 – 50 0 0%
51-75 0 0%
75-100 1 20%
Others-(99- 1 20%
229)
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8. What is the price Below 25
range of your pesos

3 60% 60% of competitor's price range
products?
of products are below 25 pesos
26-50 0 0% and 40% above 75-100 pesos
51-75 0 0%
75-100 2 40%
Others, 0 0%
specify
9. How often is your
production
Every day 3 60%
schedule?
60% of the competitor's
production schedule everyday,

Once a 1 20% 20% once a week and 20% in 5
week days.
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Twice a 0 0%
week
Other- (5
days)
1 20%
10. How many 40% competitor's many of
products did you sell products sell their product per

Less than 2 40%
in a week per piece? week are less than 50 pesos,
50
20% in 50-100 pesos, 20% in
101-150 pesos and 20% in more

50-100 than 200 pesos
1 20%
101-150
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1 20%
151-200 0 0%
Other(More 1 20%
than 200)
Table 2.2 Supply Analysis
The five competitors of the business Pick-a-toppes are included in the
supply analysis table. Using ten questionnaires, the survey provides
information about the company's product and its marketing experience. Pick-
A-Toppes received responses from 5 competitors. The table reveals that (60%)
of the competitors serve rice meals, while (20%) also sell noodles and (20%)
potato rolls as snacks. Based on the responses from the five respondents, 60%
of the rival companies sell the identical Pick-a-toppes offered product.
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Market Mapping
Figure 2.3: Market Mapping
The company that have high quality and high price in the most top
right corner is the “Delyo’s” and the “Fopcos” slightly lower but still
in the same quadrant. It is because Delyo’s indeed sells high quality
and price yet Fopcos have products that are a bit lower than Delyo’s
yet still attain the characteristic which is high quality. Southbites is
around 75% high price quadrant and 25% low price since it still offers
food that is affordable to students. In Spite of selling their few products
at a lower price, the quality remains high. Foodtrip by Ate Gracia is
famous among students because it is closer to school. It offers low
price/ affordable products to students. Around 25-27% of their
products are high quality while the rest of it overlaps in low quality.
Lastly Pick-A-Toppes in the second quadrant since we offer low price
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products to students yet remaining the great characteristic of high
quality in our food.
Market Strategy
Product Concept
“Match Foodies” is the name of our product due to its Gen Z
impression and them being our target consumers. We will use Rice as the main
ingredient since it is our food commodity. We will use it as our blank canvas
that can be customized. It is a good supply of carbs, which serve as the body's
primary fuel. You can stay energized and satiated with carbohydrates, and
they are crucial for fueling physical activity. In particular, brown rice is a
fantastic source of fiber, B vitamins, and other nutrients. We developed this
product concept because the proponents wanted to promote the Filipino Rice
meals. Instead of having the usual silog meals, you can mix and match what
meal you are going to eat. We innovate the rice meals by simply offering the
customers a variety of rice such as plain rice, fried rice, and java rice, for the
toppings we offer dried malunggay leaves, sesame seeds and fried garlic. Our
proposed packaging is paper bowls with only one size (520 CC) including
plastic sporks as our utensils.
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Product Logo
Figure 2.4: Pick-A-Toppes Product Logo
Our company, Pick-A-Toppes offers a different variety of rice
and viand with a twist of dried malunggay. In our product logo, we use
four different variables and these are the smoke, bird, rice bowl icon
and the color of our logo which is yellow brown. All the symbols that
we include in our product logo have different representations which are
related to our business.The smoke represents the warm and freshness
of our foods that we are going to serve to every customer. Furthermore,
there is a demand for rice meals from the students of KIS so we added
the smoke to symbolize the demand for the rice meals. The bird
represents the power or the freedom of the customers to choose what
combination of rice or viand they want to satisfy their wants. Rice
bowl icon represents the main product of Pick-A-Toppes which is a
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variety of rice that the customer can choose from. The color yellow
symbolizes the calmness and peace of mind of our business.
Product Slogan
“We value your choice”
Since we are offering match foodies the customer has the
power to choose the combination of their rice and viand, and valuing
the customer's choices is one of our priorities. That way we can
maintain the relationship and the loyalty with our customers and gain
repeat business by offering excellent service to them. In addition to
that, we will identify what matters most to our customers and deliver it
to them.
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Packaging
Figure 2.5: Packaging
Packaging is the design or manufacture of a product's container or
wrapper. This is to protect the product inside from external factors such as
sunlight, cold, and dirt that can cause food spoilage. It makes the product more
appealing and plays a crucial role in sales promotion. Enticing customers to
buy the product through attractive packaging. Packaging facilitates product
handling, protection, and storage. Pick A Toppes has decided to use disposable
product packaging to prevent food spoilage. Our packaging is available for
dine-in and takeout. Each one has the company's logo and slogan printed on it.
The cup bowl of the rice meal product for dine-in and take-out has a capacity
of 520 cc. The drinking cup has a size of 8 oz and 12 oz. Our packaging for
take out includes a recyclable and reusable paper bag with the company's logo
printed on it.
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Physical Evidence
It is a method of showcasing your company via uniforms,
menus, and internet evaluations. It also includes non touchable items
like the appearance and feel of your company logo. Physical evidence
is crucial to the business because it holds evidence supporting the case
studies and also the contracts that are needed to represent the expected
services that the staff will deliver.
Figure 2.6: Name Tag
1. Name tag
- It is somehow essential to a business because it facilitates
communication and presents the business (in terms of its logo) to the
customer. Name tags also remind the employees to do their
responsibilities for the business because their position is already
imprinted on their badge. It will break the barriers between customers
and employees, and it will also help the customer ask for help in terms
of service because they will immediately know who to ask for help.
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Figure 2.7: Uniform
2. Uniform
- A light yellow t-shirt, a brown apron, gloves, a Facemask and a hair
net make up our uniform. We match the color of our uniform with the
color of our company and logo. All of these are provided by each
employee. It is required to wear an apron, especially for those in
operation, to avoid stains on the uniform. In order to ensure that the
food we prepare is safe and clean, it is also necessary to wear a mouth
shield or face mask and a hair net.
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Promotional Strategy
Figure 2.8: Tarpaulin
Tarpaulin
Our business created a tarpaulin to be posted in front of the business
location and for students to get informed about the grand opening of our
business. The tarpaulin indicated the date of the grand opening, the business'
company name, the business' slogan, and the business' social media accounts.
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Figure 2.9: Flyers
Flyers
Our business provides flyers for students to get information about our
opening day. The marketers create a different design to get the students
attention in our business. The flyers include the business' location, business
social media accounts, business opening day, and the company's logo.
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Figure 2.10: Pick-A-Toppes Facebook Page
Figure 2.11: Pick-A-Toppes Instagram Page
Websites
We use Instagram and facebook pages as our promotional strategy in
our business. The official Facebook and Instagram page of the business is
created for our business to be promoted a few days before our business starts.
The marketers are assigned to manage the social media platform. As the
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business starts they are going to post a picture of every student who buys the
product that will serve as proof of orders and also memories for every
customer. Furthermore, in our social media accounts, we are going to post the
business concept, the business slogan, the business organization chart, the
business' vision, mission, and the core values.
Place Strategy
Location Map
The Pick-A-Toppes has a square-type
shape place and a huge green gate to
welcome our customers. Pick-A-Toppers
has a cream color wall because of its
relation and representation to the School.
Figure 2.12: Location Map
Our business offers limited dine-in, we
have a long wall table that our
customers freely occupy when they
want to eat
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Figure 2.13: Place
inside. Our dine-in service is limited because the place of business is not as
big for people to eat.
Chapter 3
Production Process
Pork Tapa
Ingredients:
Pineapple juice, Vinegar, Soy sauce, Oyster sauce, Calamansi,
Black pepper, Sugar, Garlic, Pork, Ajinomoto (Umami Seasoning),
Sprite
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Figure 3.14: Pork Tapa Production Process
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Spring Roll
Ingredients:
Ground pork, Onion, Carrots, Magic sarap, Spring roll wrapper,
Cooking oil, Garlic, Black pepper, Egg, Soy sauce
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Figure 3.15 Spring Roll Production Process
Java Rice
Ingredients:
White rice, Annatto powder, Turmeric powder, Margarine, Garlic, Salt,
Spring Onion
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Figure 3.16: Java Rice Production Process
Fried Rice
Ingredients:
Cooking Oil, Garlic, Onion, Hotdog, Carrots, Ginisa mix, Spring onion
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Figure 3.17: Fried Rice Production Process
Material Sourcing
Direct Materials
Direct Pictures Specification Main Unit Costs

materials stores
1. Rice Sinandomeng a Canluban 1kg P38.00

grains long and g Wet
slender grains Market
2. Pork Pigue of pork Canluban 1kg P300.0

that is more on g Wet 0
lean meat Market
3.Calamansi Philippine lime Canluban 1kg P110.0

or lemon that is g Wet 0
rich in vitamin Market
C
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4. Sprite A softdrinks Canluban 250ml P20.00

that is lemon g Wet
and lime flavor Market
5. Soy sauce A liquid Canluban 1L P55.00

condiment that g Wet
is combination Market
of soybeans,
salt, wheat and
caramel color
6. Sugar A sweet Canluban 1kg P90.00

tasting, soluble g Wet
carbohydrates Market
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7. Garlic Herbs closely Canluban 1kg P120.0

like onions that g Wet 0
is good for Market
heart and blood
system
8. Black Food flavor Canluban 250g P100.0

Pepper enhancer g Wet 0
Market
9. Oyster Viscous dark Canluban 150g P75.00

sauce brown g Wet
condiment Market
which is the
main ingridient
is extract of an
oyster
10. Magic All in one Canluban 150g P50.00

sarap seasoning g Wet
Market
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11. Anatto Food coloring Canluban 50g P25.00

powder agent and g Wet
condiment Market
12. Carrots Root vegetable Canluban 1kg P55.00

that is rich in g Wet
vitamin A, B, Market
B6 and C
13. Hotdog Made of meat Canluban 1kg P200.0

that have low g Wet 0
calorie and low Market
fat
14. Cooking Is a type of Canluban 1L P120.0

Oil coconut oil g Wet 0
Market
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15. Ginisa Is spice mix Canluban 40g P20.00

mix made out of g Wet
natural garlic, Market
onions and
chicken extract
16. It is a food Canluban 100g P30.00

Ajinomoto seasoning that g Wet
(Umami use ad an taste Market
Seasoning) enhancer
17. Vinegar Is a sour liquid Canluban 1L P50.00

that is made by g Wet
the Market
fermentation of
any of
numerous
dilute alcoholic
liquids into a
liquid
containing
acetic acid
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18. A liquid that is Canluban 1.36L P110.0

Pineapple made up of g Wet 0
juice pineapple Market
extract
19. Also known as Canluban 100g P75.00

Powdered moringa g Wet
dried powder which Market
malungay has a lot
leaves benefits to the
human body
20. Spread used for Canluban 1kg P130.0

Margarine cooking, g Wet 0
flavoring and Market
baking
21. Has a warm, Canluban 80g P100.0

Turmeric bitter taste and g Wet 0
powder is frequently Market
used to flavor
or color curry
powders,
mustards,
butters, and
cheeses
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22. Spring A vegetable Canluban 1kg P250.0

Onion that is also g Wet 0
known as Market
scallions or
green onions or
young onions
23. Salt It flavors food Canluban 1kg P20.00

and is used as a g Wet
binder and Market
stabilizer
24. Onion Also known as Canluban 1kg P100.0

the bulb onion g Wet 0
or common Market
onion, is a
vegetable that
is the most
widely
cultivated
species of the
genus Allium
25. Celery It provides Canluban 1kg P150.0

essential flavor g Wet 0
in soup broths Market
and a necessary
crunch in salad
recipes
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26. Spring Use to wrap Canluban 1bundl P45.00

Roll and hold your g Wet e
Wrapper fillings without Market (50pcs)
breaking apart
27. Egg It help bind Canluban 1 tray P235.0

ingredients, g Wet (30pcs) 0
give volume to Market
batter, emulsify
liquids, thicken
a sauce,
provide flavor,
clarify a liquid
and even add a
nice color or
glaze to certain
dishes
Table 3.3: Direct Material Sourcing
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Indirect Materials
Indirect Pictures Specification Main Unit Cost

Materials source
1. Sponge Size 7 x 10 x 3 cm Canlubang 2 P20.00

Wet
Market
2.Dishwashin Brand: Joy, Size: Canlubang 1 P100.0

g liquid 475ml Wet 0
Market
3. Disposable Color: white, Paper Canlubang 25 P70.00

paper bowl material, Size: Wet
with lid 520cc Market
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4. Kitchen Super absorbent Canlubang 5 P40.00

towels cleaning cloth Wet
Market
5. Zonrox 225 ml and used for Canlubang 3 P81.00

deep Wet
cleaning/disinfectin Market
g
6. Bar soap Size: Jumbo Brand: Canlubang 1 P11.00

Calla bar soap Wet
Market
7. Powder Brand: Ariel Size: Canlubang 2 P30.00

soap 76g (twin pack) Wet
Market
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8. Steel wool Iron wool used in Canlubang 2 P40.00

cleaning household Wet
cookware, cleaning Market
windows, and
sanding surfaces.
Table 3.4: Indirect Material
Machine, Tools, and Equipment
Machine, Picture Classification Specifications Unit/ Cost Total
Tools, and per Cost

Piece
Equipment unit
Pan Equipment -Brand:
Maifan
1 set
-Non-Stick
(4
Frying Pan
pieces
3,580 3,580
-Stone )
coating with
cover
induction
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Kitchen Kitchen -3pcs High
Knife Utensils carbon
stainless steel
knives 1 set 220 220
- High- (3
Quality pieces
)
- Easy
Resharpening
Refrigerator Equipment Brand-
KAISA
VILLA
-Freezing
Capacity: 16L
-Voltage 1 4999 4999
capacity:
220V-50Hz
-Rated power:
53W
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-Rated
Current:
1.05A -
Refrigerator
Capacity: 32L
-Gross
capacity: 48L
Colander Kitchen Brand: TCT
Utensil
-Material:
Stainless
1 104 104
Steel
-Model-
TCT6022
-Size:
19.5CM
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Vegetable Kitchen Color:Silver 1 29 29
Peeler Utensil
-Material:
stainless steel
size:17*6.8c
Measuring Kitchen -Five pieces 1 set 45 45
Spoons Utensil measuring
spoons are
great tools for
using when
following any
recipe in the
kitchen.
-Material:
plastic--Size:
Approx. 1ml,
2.5ml, 5ml,
7.5ml, 15m
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Measuring Kitchen -5 pieces 1 set 79 79
Cups Utensil
-Product
Material:
Plastic -
Product
-Color: Black
-Cup
capacity:
1/8cup(15ml),
1/4cup(62ml),
1/3cup(83ml),
1/2cup(125ml
),
1cup(250ml)
Serving Kitchen Brand: Home 1 50 50
Spoon Utensil Goods
-High quality
stainless steel
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utensil
-Multi-
purpose
- 26 cm
Turner Kitchen -Material: 1 50 50
Spatula Utensil stainless steel.
-Size:
30x9.3cm. -
Color: silver.
Chopping Kitchen -Size: 18’ x 2 70 140
Board Utensil 28’
-Easy Grab
Handle, Easy
To Clean,
dishwasher
safe
-Thick,
Extremely
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Durable, the
smooth
surface also
prevents your
knives from
dulling too
quickly.
-Made out of
High quality
bamboo
Scissor Kitchen -Length:19 1 20 20
Utensil cm
-made of
excellent
stainless steel.
-handle of the
scissors are
made of
project
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plastic.
-Sharp and
durable
Triple Equipment Brand: AKO 2 1399 2798
Burner Gas
- Type of Gas
Stove
Used: LPG -
Rated Gas
Pressure:
2800Pa Rated
-Thermal
Flow:
2.75KW
LPG Gas Equipment 1 835 835
-5kg tank
-Easy to
install
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Tong Kitchen Material: 2 30 60
Utensil Stainless
Steel -Size:
12 inch
Stainless Kitchen -Material: 2 pack 45 90
Spoon Utensil Stainless steel

(24
-Dishwasher pieces
safe )
-12 pieces per
pack
Stainless Kitchen -Material: 2 pack 45 90
Fork Utensil Stainless steel

(24
-Dishwasher pieces
safe )
-12 pieces per
pack
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Bowl Kitchen -Made out of 50 30 1500
Utensil plastic
-Size:20.5 cm
-Durable
-Lightweight
-Food grade
safe
Glass Kitchen Shape: round 3 sets 150 450
Utensil (18
- Capacity:
pieces
280ML
)
-Color:
Transparent
Food Tray Kitchen -Multi- 2 50 100
Utensil purpose
plastic tray
-Dimension:
38cm (L) X
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28cm (W) X
3cm (H)
Dish drying Tool -Durable 1 205 205
rack
_Made of
High-quality
stainless steel
Plates,glasses,
bowls and
utensils could
be place
Wall Fan Machine Brand-Astron 3 973 2919
-Mercury
wall fan
-18" metal
blade
-XL design
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-Three speed
control with
oscillating
action
-Powerful,
thermally
protected
condenser
motor
Non-
corrosive fan
guard
-Mega power:
60W
-Color: black
-1-year
warranty
-100% brand
new and
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authentic
Equipment Brand:Micro 1 349 349
matic
Electric
Kettle -Electric
kettle -
Voltage: 220-
240V -
Capacity:
1.8L -Power
supply via
base plate -
Water level
scale -
Economic
handle design
Fire Tool Ecosupply is 2 950 1900
Extinguishe a
r manufacturer
and
Distributor of
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Fire
Extinguisher
in the
Philippines
with DTI
Licensed
number 2839.
-5lbs cap
-A.B.C.
powder type
-Portable
Type
Trashbin Equipment -Oriental 6 150 900
trashbin with
rotating cover
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-Size:45
Liter:36*36*6
0cm
Broom Tool -Lightweight 2 60 120
durable and
sturdy
materials -
Durable and
specially
designed to
sweep dust
efficiently
Dustpan Tool -Material: 1 40 40
plastic
-Plastic
Color: Black -
Dimensions:
22x14x34cm
Wt:0.30kg
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Hands-free Tool -Material: 1 135 135
Microfiber
Mop
Fabric
-Hand Lever
Material:
Steel
-Color: White
-Length:
143cm
Ballpen Tool -Brand: 1 pack 15 15
Xiong fa (4
pieces
-3 Colors: red black, blue Writing thickness0.7mm
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Notebook Tool Size：104 x 50 50
️140mm -
44page per
note book 1 set
(4
-4pcs/set
pieces
Color: peachblackbrowngray
Sticky Tool Size: 4 9 36
Notes 76mm*76mm
Color: blue,
green, pink,
yellow
-100 pages
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Hair net Tool -To prevent 9 10 90
hair from
falling into
the product
Apron Tool -To protect 9 50 450
clothes from
getting dirty
-Color: brown
Seasoning Tool Capacity: 2 40 80
Bottle 250ml
-Accessories:
spoon cover
integration,
seal ring,
bottle body
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Rubber Cleaning -Washable 2 70 140
Absorbent Tool Non-slip Mat
Doormat
-Machine
washable
-100%
Polypropylen
-Size: 48cm x
68cm
-Color:Black
Record Tool -Brand: 1 109 109
Book Wisdom
-500 pages
-Size: 28.6cm
x 17.7cm
Table 3.5: Machine, Tools and Equipment
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Office Furnitures and Equipments
Furniture and Pictures Specifications Unit/Piece Cost Total
Fixture Per Cost
Unit
Wooden High -Color: Wood 6 300 1,800
Stool Chair Color
-Size: 80cm high
-Style: Modern
Monoblock -101 Classic 4 200 800
Chairs Chair
-35mm
-2.25kg
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LED light bulb -Brand:Firefly 5 75 375
Watt” 5 Watts
-Voltage: 100 -
240V
Hanging -Material: 1 999 999
Cabinet Plywood
-Number of
doors: 3
-Size: 80cm high,
30cm thick, 60cm
long
Cabinet -Color: Black 2 1,58 3,176
8
-Can bear 400kg
-Clamshell
design, dust-
proof, and rat
proof which is
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hygienic
Table 3.6: Office Furniture and Equipment
Wastes Disposal System
Waste management is a kind of service that provides environmental
protection such as providing Hygiene, economic waste storage,
collection, transportation, disposal of waste and it also involves a
regular collection of trash. The Pick-a-Toppes is strict when it comes
to cleanliness inside. Since the business cleanliness is covered by the
company's VMC, both the indoor and outdoor of the store are kept
clean. Given that the establishment is located inside a school and that
only KIS students can buy here, hygiene is necessary throughout. Since
the consumers are all students, every business owner is thinking about
the health of their customers, the Pick-a-Toppes business will
definitely keep the tidiness.
Ensuring the good and clean surroundings around the business will
establish trust, safe and healthy impressions of consumers. Pick-a-
Toppes uses both paper cups and plastic. Though, both lasting and
decomposable materials are used the business decide to provide only
one well sized trash bin, as the plastic will be use only for take outs
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and not for dine in, so it's up to consumers of how he will take care of
the plastic waste since it'll be out of reach of the business.
Labor Requirements
In order to do particular duties or satisfy the objectives of a given
project, operation, or business, human resources or a workforce are
required. Additionally, they are frequently established by evaluating
the quantity and nature of work that must be completed within a
specific timeframe. Organizations must accurately estimate and
manage their labor needs if they are to have the proper number of
employees with the right capabilities to satisfy operational demands
successfully.
The company would hire people based on their abilities and
adaptability. Employees will have access to the operational department
as well as the financial and service departments.Each department has a
manager to ensure that the proper procedures are followed. Seven (7)
workers will work in the kitchen to prepare the advertised product, and
two (2) employees are in the cashier area to accept payments.
However, In order for the business to stay out of difficulty, the
remaining tasks will be given to the rest of the workers that do not
have enough tasks to be accomplished. He/she will be receiving orders
when the personnel is good at communicating, one will call-out to give
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the orders and deliver it on time for the best performance.With this
attentiveness and consistency, business will grow faster.
Plant Site
The plant site refers to the choice of place or area on where the
product will be produced or manufactured.
The production area where Pick-a-toppes will be manufactured
is located along Manfil, Kapayapaan Ville, Brgy. Canlubang Calamba
City. This location was chosen because of the availability of raw
materials in this area and its nearness to market. Also, this place has a
space where we can produce and manufacture our products.
Additionally, since the plant site is close to the company, there won't
be a need for transportation which can help preserve the freshness of
the product.
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Production Layout
Figure 3.18: Production Layout
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Costing
Pork Tapa Costing
Ingredients Price/Unit Price per unit Unit used Total price
Pineapple juice 110/1.36L O.081/ml 236.588ml P19.16
Soy sauce 55/1L 0.055/ml 118.294ml P6.51
Vinegar 50/1L 0.05/ml 118.294ml P5.91
Oyster sauce 75/150g 0.5/g 60g P30.00
Calamansi 110/1kg 0.11/g 250g P27.5
Black pepper 100/250g 0.4/g 2g P0.8
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Sugar 90/1kg 0.09/g 250g P22.5
Garlic 120/1kg 0.12/g 250g P30.00
Pork 300/1kg 0.3/g 1000g P300.00
Ajinomoto 30/100g 0.3/g 10g P3.00

(Umami
Seasoning)
Sprite 15/250ml 0.06/ml 250ml P15.00
TOTAL COST OF PORK TAPA (20 SERVINGS) P460.38
Table 3.7: Pork Tapa Costing
Spring Roll Costing
Ingredients Price/Unit Price per unit Unit used Total Price
Ground pork 300/kg 0.3/g 1kg P300.00
Onion 100/kg 0.1/g 100g P10.00
Carrots 55/kg 0.055/g 200g P11.00
Magic sarap 50/150g 0.333/g 8g P2.664
Spring roll 45/1bundle (50pieces) 0.9/piece 40pieces P36.00

wrapper
Cooking oil 120/L 0.12/ml 45ml P5.4
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Garlic 120/kg 0.12/g 30g P3.6
Black pepper 100/250g 0.4/g 2g P0.8
Egg 235/1tray (30pieces) 7.83/piece 2pieces P15.66
Soy sauce 55/L 0.055/ml 30g P1.56
TOTAL COST OF SPRING ROLL (40 PIECES) P386.684
Table 3.8: Spring Roll Costing
Java Rice Costing
Ingredients Price/Unit Price per unit Unit Used Total Price
White rice 38/kg 0.038/g 1kg P38.00
Annatto powder 25/50g 0.5/g 7.5g P3.75
Turmeric powder 80/100g 0.8/g 1.05g P0.84
Margarine 130/kg 0.13/g 45g P5.85
Garlic 120/kg 0.12/g 15g P1.8
Salt 20/kg 0.02/g 2.1g P0.042
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Spring Onion 250/kg 0.25/g 15g P3.75
TOTAL COST OF JAVA RICE (6 SERVINGS) P54.032
Table 3.9: Java Rice Costing
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Fried Rice Costing
Ingredients Price/Unit Price per unit Unit used Total price
Cooking Oil 120/L 0.12/ml 15ml P1.8
Garlic 120/kg 0.12/g 15g P1.8
Onion 100/kg 0.1/g 50g P5.00
Hotdog 200/kg 0.2/g 99.99g P19.998
Carrots 55/kg 0.055/g 250g P13.75
Ginisa mix 20/40g 0.5/g 4g P2.00
Spring onion 250/kg 0.25/g 30g P7.5
TOTAL COST OF FRIED RICE (6 SERVINGS) P51.848
Table 3.10: Fried Rice Costing
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Chapter 4
Pricing Strategy
Pricing is a significant element that must be considered for a business
to be able to satisfy the demand of its market. The pricing strategy that
suits the company Pick-A-Toppes is the mark-up pricing strategy. It is
a strategy where the price of a good or service remains constant and
unaffected from beginning to end. A certain percentile amount of
mark-ups were added to maintain and maximize the profitability of the
company.
Cost of Direct Overhead Packaging Actual Mark Selling
direct cost cost cost -up price

Labor
material
Pork 23.019 2.937 15.655 2.8 44.411 30% 57.73
Tapa
Spring 9.667 1.468 15.655 2.8 29.59 20% 35.51
Roll
Java 9.005 0.187 15.655 2.8 27.647 35% 37.32
Rice
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Fried 8.641 0.18 15.655 2.8 27.276 35% 36.82
Rice
Table 4.11: Pricing
Overhead Cost
ELECTRICITY:
40 WATT LIGHT BULB(4 bulbs)
Meralco(CALABARZON) = php11.4348/kWh
kWh =1000 Watts
Php11.4348/1000 = 0.0114348
Php0.0114348 × 40 = php0.457392
Php 0.457392 × 4 = php1.829568/kWh
php1.829568kWh × 8 hours = php14.64kWh per day
RICE COOKER
Meralco(CALABARZON) = php11.4348/kWh
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Rice cooker = 220V 6.4Amp
Watt=Voltage×Ampere
220V × 6.4amp = 0.0625Watt
kWh = 1000 Watts
0.0625×1000 = php 62.5/kWh
62.5kWh/php11.4348 = php5.47/kWh
WATER:
Liters per day = 50L
Calamba Water District: php20.3
1m^3 = 1000L
20.3/1000 = php0.0203
50L × php0.0203 = php1.015 per day
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OTHER EXPENSE:
RENT:
Rent = php3000 per month
Php3000/30 = php 100 per day
10days × php100 per day = php1000
DIRECT LABOR:
1 PRODUCTION LABORER:
Minimum wage(CALABARZON) = php470per day
Days of work = 10 days
Php470 per day × 10 days= php4700
PACKAGING COST:
Packaging:
25 pieces (520cc cup) = php70
70/25 = php2.8 per serving
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Income Statement
Pick-A-Toppes
Income statement
For the month of april 11,2023
Add:
REVENUE:
Sales
April 11, 2023 ₱5290.00
14 6984.00
17 4565.00
20 4218.00
24 2448.00
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25 3650.00
26 4296.00
27 3163.00
28 3521.00
Other Income 490.00
Total Revenue:
₱38621.00
Less:
EXPENSES:
Cost of good sold
April 04, 2023 (₱2066.00)
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10 (3866.00)
11 (4336.00)
14 (986.00)
16 (1164.00)
19 (3403.00)
23 (1114.00)
24 (1365.00)
26 (5712.00)
27 (2324.00)
Marketing Expense (486.00)
Utility Expense (840.00)
Total expenses (₱27662.00)
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Profit ₱10959.00
Table 4.12: Pick-A-Toppes’ Income Statement
Chapter 5
Introduction
This chapter emphasizes the specificification of the type of
organization in which the business operates, and the duties and
responsibilities of every member of the organization. Also stated
are the agreement and conditions ratified by the members of the
business.
Business Organization
There are different kinds of business organizations. Pick-A-
Toppes is a form of business organization that is a corporation. In this
kind of corporation, the members contribute money, property, labor,
and other things that will benefit the business.
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Advantages:
- Each member holds equal power, meaning they get the same
amount of control over the decisions of the company, no matter
how much capital they contribute.
- It has an open membership, meaning anyone can join the co-op
regardless of their race, gender, socioeconomic status, or even
class as long as they meet the only criteria of a co-op.
- This business organization focuses on giving benefits to society
and the community through providing quality goods and
services.
- It is easy to form this business organization since it will only
need one person who will invite others to be shareholders of the
corporation.
- Have a lower taxation fee since this business focuses more on
providing benefits than the profit itself, so they will have a tax
exemption and possessions.
Disadvantages:
- A corporation is a legal entity and is governed by a board of
directors. That means only the board of directors can control
the business and you can't do anything about it.
- Corporations pay tax on the benefits distributed by investors, then the
investors pay tax on their share.
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- Building and running a corporation is expensive. A lot of start up
capital is needed to run a business. There are also a lot of filling
charges to pay so the fees and higher taxes will continue.
- It will be necessary to file terms that need to be written with the help of
a lawyer. Before setting up a business yourself, you should talk first to
a business lawyer.
- After you have set up your corporation, it is necessary to continue to
carry out time-consuming requirements.
Organizational Chart
Figure 5.19: Organizational Chart
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Duties and Responsibility
THE GENERAL MANAGER, Gian Casio. As a general manager of
the business, he is in charge of overseeing the entire operation while
raising productivity and profitability. Also, he is responsible for
managing the initiating price reduction and maintaining the running
budget.
THE MARKETING MANAGER, Joshua Jabez Suva. He will take
the lead in designing the Business and promoting the business with the
use of social media, together with the help of marketing staff Joshua
Ramilo, Alwin Jay Edrosolano, and Honeylou Cuevas. They are
obligated to the company's advertising to raise the brand's awareness
and return customers a good service.
THE FINANCE MANAGER, Julianne Myumi Anonuevo. As a
finance manager, she is responsible for performing data analysis,
preparing financial reports, and developing plans, and long-term goals
for the business. Together with the help of other finance staff; Vlagne
Viluan as a bookkeeper, is obliged to look at the financial terms and
their duties including managing incoming and outgoing finance,
budgeting, and record keeping. As well as Camile Eslana is the
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cashier, and her duties are to receive orders and payments from the
customers.
THE OPERATION MANAGER, Ruzane Aleta. As the Operation
Manager she is in charge of the production process in maintaining the
quality of the product. Also, she's responsible for overseeing the
inventory of the business.
The Production Staff including, Nadine Balasta, Jannalei Ann
Erjas, Mike Jhoy Domingo, Angel Camacho, Janna Carandang,
Evangeline Bravo, Michael Tumbaga, Xyrelle Bernarte, and Joyce
De Jesus will be part of the whole operation. In the whole two weeks
in simulating, this staff will be divided into two groups; For breakfast
session and Lunch session. For the head cook, Nadine Balasta and
Jannalei Ann Erjas will be in charge of making a portion of food with
the help of assistant cook Mike Jhoy Domingo and Angel Camacho.
For the package, Janna Carandang, Evangeline Bravo, and
Michael Tumbaga will be in charge of preparing the food. For the
dishwashers, Xyrelle Bernarte and Joyce De Jesus will be in charge
of cleaning and sanitizing the utensils that will be used.
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The service staff including Karyll Custodio, Micco Cartas, Jayzen
Manaig, Honey-Mae Malto, Hershey Regencia, and Faith Montilla
will be in charge of serving food to the customers through dine-in,
take-out, and delivery. They are also in charge of taking orders from
every customer that will order online.
Chapter 6
Introduction
This chapter highlights the advantages of the proposed business and its
impact on the community. This should be taken into account by the
business in order to receive positive feedback from the community.
The business should be concerned not just with its profit but also with
the impact it has on those around it and the community as a whole.
Community
Effects of the Business to the Community
A community is formed when more than two people share the same
ideals; over time, this personal connection develops into an affiliation.
The proposed business will play a part in society because it will affect
the school community. The business will make contributions to the
school community and also be beneficial to it.
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Effects in the School Community
School community is a collection of people affiliated with the school
who share ideals and standards for students' education. With that, the
proposed business offers the school community warm meals to help
them replenish their energy. And promoting healthy meals for the
school community. Not only offering warm meals but also snacks for
the students, teachers, and school administrators to enjoy.
Chapter 7
Conclusion and Recommendations
Conclusion
Many people in today's generation are impressed by the innovativeness
and the beauty. The famous Rice has been modified to provide
Filipinos with a distinctive twist that will provide them with energy
throughout the day while also promoting healthy and delicious food.
Finally, by reducing the amount of plastics that endanger the
environment, it promotes awareness of the importance of
environmental protection.
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Recommendations
Rice is the most important part of the plate because it is a staple food
in Asia and also rich in carbohydrates, which is the main energy source
of the body. Filipinos are known to use yesterday’s rice and turn it into
another great food that will fuel them for the day. Pick-A-Toppes
create an idea where they can choose what they want to eat and be
healthy at the same time. Moreover, further innovations of rice in this
industry is highly recommended for the future entrepreneurs.
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APPENDIX A - DEMAND QUESTIONNAIRE

PA
APPENDIX A – Demand Questionnaire
Demand Survey
Name:__________________ Gender:________ Grade

level:
Religion: Medical condition:
1. How much is your allowance?
__20.00 __50.00
__100.00 __ 150.00 above
2. How often do you receive your allowance?
__ Everyday
__Weekly
__Monthly
__Other specify
3. Do you enjoy your break time/recess moment?
__Yes __No
4. Where do you buy your foods for breaktime/recess
__canteen
__binalot
__outside the school
__Other specify
5. What do you preferred to eat during breaktime/recess
__ rice meal
__pica-pica
PA
__bread and pastries
__beverages
6. What do you prefer to eat during lunch?
__ Rice Meals
__Bread and Pastries
7. How much is your budget for your break time/recess?
__20.00 __30.00 __40.00
8. How much is your budget for your lunch?
__ 35.00
__ 55.00
__ 75.00
9. Are you willing to buy rice meals with different variations of rice
and dishes with a twist of healthy ingredients?
__ Yes
__ No
PA
PA
APPENDIX B - SUPPLY QUESTIONNAIRE

PA
APPENDIX B – Supply Questionnaire
Business Name:_____________________
Address: ______________________________
1. What kind of products do you offer?
___Rice Meals ___Noodles
___Pasta ___Porridge
___Bread and Pastries ___Others (please specify)
2. How many hours do you operate every day?
___below 8 hours
___11 - 12 hours
___8 - 10 hours
3. Is your business a franchise?
___Yes ___No
4. If No, is it your own business concept?
___Yes ___No
5. How long have you been in this kind of business?
___Less than a month
___1 -3 years
___6 – 11 months
___More than 3 years
6. Who is your market?
_ low end market (please specify)
_ middle end market (please specify)
_ high end market (please specify)

PA
7. How much do you sell your products?
___51 – 75 pesos
8. What is the price range of your products?
___51 – 75 pesos
9. How often is your production schedule?
_ Every day
_ Twice a week
_ Once a week
_ Other (please specify)
10. How many products did you sell in a week per pieces?
___Less than 50 ___151- 200
___51- 100 ___ More than 200
___101- 150
PA
APPENDIX C: CUURICLUM VITAE

PA
RUZANE C. ALETA
Asia 1, Kapayapaan Village, Canlubang,
Calamba City, Laguna, 4027
0997 298 1903
PERSONAL INFORMATION
Birthday : October 2, 2004
Birthday Place : Mabitac, Laguna
Religion : Roman Catholic
Nationality : Filipino
Height : 5’2
Weight : 35
EDUCATIONAL ATTAINMENT
 Senior High School

Currently taking Accountancy, Business, and Management
 Junior High School
Moved up S.Y. 2020-2021

 Elementary
San Ramon Elementary School
Graduated S.Y. 2016-2017
ACADEMIC/NON-ACADEMIC ACHIEVEMENTS
Grade 7-8 : with honors
Grade 8 : natatanging mag-aaral
Grade 9-12 : with high honors
I hereby certify the above information as true and correct.
- RUZANE C. ALETA
JULIANNE MYUMI G. AÑONUEVO
PA
Palao, Kapayapaan Village, Canlubang,
0993 486 9636
Birthday : September 22, 2005
Birthday Place : Calamba City, Laguna
Religion : Born-Again Christian
Height : 5’3
Weight : 47

Moved up S.Y. 2020-2021

 Elementary
Grade 12 : with High honors
: 1st place ASEAN quiz bee
- JULIANNE MYUMI G. AÑONUEVO

NADINE A. BALASTA
MCDC, Kapayapaan Village, Canlubang,

PA
0915 756 2735
Birthday : January 23, 2004
Birthday Place : Mapanas, Northern Samar
Height : 4’10
Weight : 47

Moved up S.Y. 2020-2021

 Elementary
Mapanas Elementary School
Grade 12 : with honors
- NADINE A. BALASTA
XYRELLE SHENE L. BERNARTE

PA
0906 071 6267
Birthday Place : Sampaloc, Manila
Height : 5’6
Weight : 46

Moved up S.Y. 2020-2021

 Elementary
Grade 9,11,12 : with honors
- XYRELLE SHENE L. BERNARTE

EVANGELINE M. BRAVO
Buntog, Canlubang,
0975 681 6850

PA
Birthday : April 25, 2005
Birthday Place : Calamba, Laguna
Height : 5’3
Weight : 49

Moved up S.Y. 2020-2021

 Elementary
- EVANGELINE M. BRAVO
ANGEL ARABELLA A. CAMACHO
Manfil, Kapayapaan Village, Canlubang,
0993 561 8301

PA
Birthday Place : Las Piñas, Manila
Height : 5’1
Weight : 82

Moved up S.Y. 2020-2021

 Elementary
Grade 7,12 : with honors
- ANGEL ARABELLA A. CAMACHO

JANNA R. CARANDANG
0920 881 9632
PA
Birthday : December 4, 2004
Height : 5’2
Weight : 48

Moved up S.Y. 2020-2021

 Elementary
- JANNA R. CARANDANG
MICCO E. CARTAS
0910 961 7121
Birthday : August 30, 2005

PA
Height : 5’8
Weight : 42

Moved up S.Y. 2020-2021

 Èlementary
Grade 6 : Ambassador Awardee
Grade 7,11,12 : with honor
- MICCO E. CARTAS
GIAN CARLO M. CASIO
0993 915 6429
Birthday : May 17, 2005

PA
Height : 5’8
Weight : 42

Moved up S.Y. 2020-2021

 Èlementary
Grade 12 : with High honors
I hereby certify the above information as true and correct
- GIAN CARLO M. CASIO
HONEYLOU F. CUEVAS
0997 064 4005
Birthday : May 16, 2005
Birthday Place : Batangas Regional Hospital

PA
Height : 5’3
Weight : 35

Moved up S.Y. 2020-2021

 Elementary
Grade 12 : with high honors
- HONEYLOU F. CUEVAS
KARYLL H. CUSTUDIO
0993 458 6359
Birthday : February 29, 2004
Birthday Place : Padre Burgos, Quezon
Height : 4’10
PA
Weight : 40

Moved up S.Y. 2020-2021

 Elementary
Grade 7, 12 : with honors
- KARYLL H. CUSTUDIO
JOYCE S. DE JESUS
Canlubang,
0993 343 5266
Birthday : February 29, 2004
Height : 5’3
Weight : 61
PA



Moved up S.Y. 2020-2021

 Elementary
Canlubang Elementary School
- JOYCE S. DE JESUS
MIKE JHOY F. DOMINGO
0936 458 2806
Birthday : August 28, 2004
Height : 5’7
Weight : 51
PA

Moved up S.Y. 2020-2021

 Èlementary
- MIKE JHOY F. DOMINGO

ALWIN JAY T. EDROSOLANO
0920 209 2460
Birthday : November 9, 2004
Height : 5’4
Weight : 51

PA

Moved up S.Y. 2020-2021

 Èlementary
- ALWIN JAY T. EDROSOLANO

JANNALEI ANN L. ERJAS
0926 480 9093
Height : 5’4
Weight : 55

PA
Moved up S.Y. 2020-2021

 Elementary
- JANNALEI ANN L. ERJAS

CAMILLE ANN T. ESLANA
Piano’s Compound, Sirang lupa
0970 182 2182
Birthday Place : Sta. Maria, Bulacan
Height : 5’1
Weight : 48

PA
Moved up S.Y. 2020-2021

 Elementary
- CAMILLE ANN T. ESLANA

HONEY-MAE D. MALTO
0991 728 1240
Height : 4’10
Weight : 40

Moved up S.Y. 2020-2021

 Elementary
PA
Sucat Elementary School
- HONEY-MAE D. MALTO
JAYZEN MAE D. MANAIG
Majada In Barrio, Canlubang
0915 170 3630
Height : 5’4
Weight : 60

Majada In Integrated School
Moved up S.Y. 2020-2021
 Elementary
North Marie Montessori Academy
PA
- JAYZEN MAE D. MANAIG

JOSHUA M. RAMILO
0993 917 1552
Height : 5’6
Weight : 65

Wellspring Academy
Moved up S.Y. 2020-2021

 Elementary
Wellspring Academy
PA
- JOSHUA M. RAMILO
HERSHEY C. REGENCIA
Ipil-Ipil Street, St. Joseph Homes, Laguerta,
0992 493 4047
Birthday Place : Biñan City, Laguna
Height : 5’3
Weight : 46

Moved up S.Y. 2020-2021

 Elementary

PA
- HERSHEY C. REGENCIA
JOSHUA JABEZ P. SUVA
0977 774 2368
Birthday Place : Rodriguez, Rizal
Religion : Born Again
Height : 5’10
Weight : 55

Moved up S.Y. 2020-2021

 Elementary
Real Elementary School
PA
: Mr. Academic camp
- JOSHUA JABEZ P. SUVA

JOHN MICHAEL V. TUMBAGA
Old Stable Bo. Canlubang,
0981 508 9191
Birthday : December 10, 2004
Birthday Place : Batangas City, Batangas
Religion : Born Again
Height : 5’0
Weight : 65

Moved up S.Y. 2020-2021

 Elementary
Calubang Elementary School

PA
- JOHN MICHAEL V. TUMBAGA

VLAGNE ANTHONY A. VILUAN
Lynville Recidences, Palo Alto
0967 324 5910
Birthday Place : Calamba, Laguna
Religion : Born-Again Christian
Height : 5’6
Weight : 45

Moved up S.Y. 2020-2021

 Elementary
Grade 9,12 : with honors

PA
- VLAGNE ANTHONY A. VILUAN

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Kapayapaan Integrated School

Casio, Gian Carlo

In Partial Fulfillment for the Requirements

Kapayapaan Integrated School

Chapter 1: DESCRIPTION OF THE BUSINESS 11

Appendix B. Supply Questionnaire B-1

Appendix C. Curriculum Vitae C-1

Figure 1.1: Pick-A-Toppes Company Logo 18

Figure 2.2: Company Logo Explanation 18

Figure 2.3: Market Mapping 42

Figure 2.4: Pick-A-Toppes Product Logo 44

Figure 2.5: Packaging 46

Figure 2.6: Name Tag 47

Figure 2.7: Uniform 48

Figure 2.8: Tarpaulin 49

Figure 2.9: Flyers 50

Figure 2.10: Pick-A-Toppes Facebook Page 51

Figure 2.11: Pick-A-Toppes Instagram Page 51

Figure 2.12: Location Map 52

Figure 2.13: Place 52

Figure 3.14: Pork Tapa Production Process 54

Figure 3.15: Spring Roll Production Process 55

Figure 3.16: Java Rice Production Process 56

Figure 3.17: Fried Rice Production Process 57

Figure 3.18: Production Layout 92

Figure 5.19: Organizational Chart 106

Table 2.1: Demand Analysis 24

Table 2.2: Supply Analysis 34

Table 3.3: Direct Material 58

Table 3.4: Indirect Material 66

Table 3.5: Machine, Tools and Equipment 68

Table 3.6: Office Furniture and Equipment 87

Table 3.7: Pork Tapa Costing 93

Table 3.8: Spring Roll Costing 94

Table 3.9: Java Rice Costing 95

Table 3.10: Fried Rice Costing 96

Table 4.11: Pricing 98

Table 4.12: Pick-A-Toppes’ Income Statement 101

This project business plan entitled “Pick-A-Toppes” prepared and submitted

by Casio, Cartas, Domingo, Edrosolano, Ramilo, Suva, Tumbaga,

Viluan, Aleta, Anonuevo, Balasta, Bernarte, Bravo, Camacho,

Carandang, Cuevas, Custodio, De Jesus, Erjas, Eslana, Malto, Manaig,

Regencia in partial fulfillment of the requirements for the Entrepreneurship

ETHELYN M. CATAMIO, MBA

Defended in an oral examination before a duty constituted panel with the

MARIO ANDREW P. USTARIS, MBA

Accepted and approved in partial fulfillment of the requirements for the

Business Simulation Enterprise.

Due to their dedication, teamwork, inspiration, and leadership, the

develop this business plan.

We want to thank God for all of his blessings and help in

accomplishing our business plan, we present our sincerest gratitude.

For Ma’am ETHELYN M. CATAMIO, MBA. Our Business

Simulation Adviser. We would like to express our sincere gratitude to

our adviser for her persistent support and commitment. We sincerely

guidance has been valuable in helping us overcome the many obstacles

we encountered while creating this business strategy.

KAPAYAPAAN INTEGRATED SCHOOL; We are grateful that

our school provides a setting that fosters development and growth.

gives us chances to broaden our knowledge, develop our abilities, and

identify our talents.

To every one of our consumers who have opted to purchase our