Final - Flavors of The Sea 5 30 23

FLAVORS OF THE SEA
A Feasibility Study Presented to the Faculty of

College of Business and Public Administration
Camarines Norte State College
Daet, Camarines Norte
In Partial Fulfilment of the Requirements for the Degree

Bachelor of Science in Business Administration
Major in Marketing Management
by
KENNETH JOHN E. ATIENZA

CARMELLA V. BABASA
WINCELLE C. VERI
2022
i
Republic of the Philippines
CERTIFICATION AND APPROVAL SHEET
This feasibility study entitled FLAVORS OF THE SEA prepared and submitted by KENNETH
JOHN E. ATIENZA, CARMELLA V. BABASA and WINCELLE C. VERI in partial fulfillment
of the requirements for the degree BACHELOR OF SCIENCE IN BUSINESS
ADMINISTRATION MAJOR IN MARKETING MANAGEMENT has been examined for Oral
Examiners.
RONNIE E. ASIS, M.Econ
Adviser
FEASIBILITY STUDY ADVISORY COMMITTEE

Chairman
MARIANNE O. CLEMENTE ROBERT CLARENCE B. LEE, CPA
Member Member
APPROVAL SHEET
Approved by the Panel Committee on Oral Examination dated November 09, 2022 with
the grade of ____.

Chairman
MARIANNE O. CLEMENTE ROBERT CLARENCE B. LEE, CPA
Member Member
Accepted in partial fulfillment of the requirements for the degree Bachelor of Science in Business
Administration Major in Marketing Management.
GEHANA D. LAMUG, DBA

Dean
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ACKNOWLEDGMENT
The completion of this feasibility study was made possible through the
encouragement and assistance of the people who have given their time and solicited
advice to this study:
Mr. Ronnie E. Asis, their adviser allotted his time to guide them throughout the
journey of this study.
Mr. Jesse Opeña, their subject adviser, for sharing his expertise in writing this
feasibility study.
To Ms. Marianne O. Clemente and Mr. Robert Clarence B. Lee for guiding them
and for sharing their expertise in writing this study.
To their parents, who gave them life and guided them ever since they were born,
and for the financial and moral support to fulfill this feasibility study.
To all their friends, for supporting them through their journey of achieving their
dreams; and;
Above all, to God Almighty, for providing the proponents the wisdom,
determination, divine guidance, and resources to accomplish this study.
- The Proponents
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TABLE OF CONTENTS
TITLE PAGE i
CERTIFICATION AND APPROVAL SHEET ii
ACKNOWLEDGMENT iii
TABLE OF CONTENTS iv
LIST OF TABLES vii
LIST OF FIGURES ix
LIST OR ANNEXES x
LIST OF APPENDICES xii
Chapter
I. EXECUTIVE SUMMARY 1
Business Vision, Mission and Goals 1
Brief Business Description 2
1.1 Introduction 3
II. MARKET STUDY 7
2.1 Description of the Product to be provided 7
2.2 Demand Analysis 8
2.3 Competitors/Business Capacity 9
2.4 Projected Product Capacity 11
2.5 Market Strategy 11
iv
III. TECHNICAL STUDY 14
3.1 Product Specification 14
3.2 Production Process 14
3.3 Production Schedule 19
3.4 Sources of Raw Materials 19
3.5 Table of Accounts 23
3.6 Technical Specification of the Business 29
3.7 Technical Specification of the Business Flow Chart 29
3.8 Product Quality Control Policy 30
3.9 Waste Disposal and Environment Impact 30
3.10 Business Location and Work Plan 31
IV. ORGANIZATION AND MANAGEMENT STUDY 36
4.1 Form of Business Organization 36
4.2 Business Vision, Mission, and Goals 36
4.3 Organizational Structure 37
4.4 Duties and Responsibilities 37
4.5 Working and Shifting Schedule 39
4.6 Compensation Scheme and Benefits Employee Share 39
4.7 Implementation Plan 40
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V. FINANCIAL STUDY 43
5.1 Financial Assumptions 43
5.2 Total Project Cost 45
5.3 Projected Income Statement 47
5.4 Projected Cash Flow Statement 51
5.5 Projected Statement of Financial Position 49
5.6 Financial Analysis 50
5.7 Risk Analysis 52
VI. SOCIOECONOMIC STUDY 54
6.1 Contribution to the Economy 54
6.2 Contribution to the Government 54
6.3 Contribution to the Society 54
6.4 Other Beneficiaries 54
REFERENCES 55
ANNEXES 56
APPENDICES 74
DOCUMENTATION 96
CURRICULUM VITAE 101
vi
LIST OF TABLES
TABLE TITLE PAGE
1 Total Population Ages 15-59 years old of Selected Barangays in Daet,
Camarines Norte
2 Historical Demand for Seafood 8
3 Projected Demand for Combo Snack 9
4 Supply Analysis for Seafood 9
5 Projected Supply for Seafood 10
6 Demand and Supply Gap for Seafood 10
7 Projected Product Capacity for Combo Snack 11
8 Price Scheme 12
9 Production Schedule 18
10 Sales 22
11 Partnership Withdrawals 22
12 Raw materials for dip/sauce 22
13 Raw Materials for Combo Snack 23
14 Kitchen Equipment 23
15 Furniture and Fixtures 23
16 Freight In 24
17 Manufacturing Overhead 24
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18 Office Supplies 24
19 Kitchen Supplies 25
20 Sanitation Supplies 25
21 Packaging and Labeling 27
22 Repair and Maintenance 27
23 Rent Expense 27
24 Advertising Expense 27
25 Communication Expense 27
26 Utilities Expense 28
27 Power Consumption 28
28 Water Consumption 28
29 Gas Consumption 28
30 Permits and Licenses 28
31 Working and Shifting Schedule 39
32 Salaries 39
33 Direct Labor 39
34 Employee Benefits 39
35 13th Month Pay 39
viii
LIST OF FIGURES
FIGURE TITLE PAGE
1 Logo 12
2 Packaging/ Labelling 18
3 Production Process 21
4 Technical Specification of the Business Flow Chart 29
5 Vicinity Map 31
6 Floor Plan 32
7 Front Elevation 33
8 Rear Elevation 33
9 Right Elevation 34
10 Left Elevation 34
11 Organizational Chart 37
12 Implementation Plan 41
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LIST OF ANNEXES
SCHEDULE TITLE PAGE
1 Tabulation of the Total Population Computation and Target Market 57
2 Historical Demand 59
2.1 Historical Demand for Seafood 59
3 Projected Demand for Combo Snack Sea Food 59
4 Supply Analysis Computation for Seafoods 59
5 Projected Supply Analysis Computation for Combo Snack Sea Food 60
6 Demand and Supply Gap Analysis Computation for Combo Snack Sea
Food 60
7 Computation of Projected Product Capacity 61
8 Pricing Scheme for Flavors of the Sea Combo Snack 62
9 Sales 62
10 Partnership Withdrawals 62
11 Indirect Materials 63
12 Raw Materials for Combo Snack 63
13 Kitchen Equipment 64
14 Furniture and Fixtures 65
15 Freight In 66
16 Manufacturing Overhead 67
x
17 Office Supplies 67
18 Kitchen Supplies 68
19 Sanitation Supplies 69
20 Packaging and Labeling 69
21 Repair and Maintenance 69
22 Rent Expense 69
23 Advertising Expense 69
24 Communication Expense 70
25 Utilities Expense 70
26 Power Consumption 70
27 Water Consumption 71
28 Gas Consumption 71
29 Permits and Licenses 71
30 Salaries Expenses 72
31 Direct Labor 72
32 Employee Benefits 72
33 13th Month Pay 73
xi
LIST OF APPENDICES
APPENDICES TITLE PAGE
A Articles of Partnership 74
B Application for Feasibility Study/Final Oral Defense 78
C Permission to Conduct and to Use College Facilities for the
Conduct of Undergraduate Feasibility Study 79
D Application for Final Oral Defense 80
E Survey Questionnaire for Customers 80
F Summary of Survey Results 81
G Survey Questionnaire for Competitors 82
H Sample Survey Questionnaire for Customers 83
I Permits and Licenses 84
J Projected Population in Daet, Camarines Norte 90
K Letters for Respondents 91
L Request Letter 92
M Certification of Editor 94
N Certification of Secretary 95
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1
Chapter 1
EXECUTIVE SUMMARY
Name of Business: FLAVORS OF THE SEA
Proponents: ATIENZA, KENNETH JOHN E.
BABASA, CARMELLA V.
VERI, WINCELLE C.
Location: Barangay III, Taft Iraya, F. Pimentel
Ave., Daet, Camarines Norte
Financing Sources: Partner’s Contribution
ATIENAZA, KENNETH JOHN E. ₱ 68,500.00
BABASA, CARMELLA V. ₱ 68,500.00
VERI, WINCELLE C. ₱ 68,500.00
Form of Business Organization: General Partnership
Return on Investment: 98%
Payback Period: 1year, 7 months, and 3 days
Total Project Cost: ₱ 205,500.00
Project Target Implementation: June 2023
Business Vision, Mission and Goals
Vision
Flavors of the Sea envisions being known as a leading provider of budget-friendly
snack food in Daet, Camarines Norte.

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Mission
To provide crispy, tasty, and delicious seafood snacks at an affordable price and
the best quality product that will satisfy the customer’s desire.
Goals
Flavors of the Sea aim to:
 Generate reasonable profit
 Build a good image and reputation
 Provide tasty and delicious combo snack
 Provide fair price
 Exceed customer satisfaction by providing quality food and service
 Capture customer’s trust and loyalty
 Maintain a clean and comfortable place and;
 Contribute to economic growth through payment of taxes
Brief Business Description
The proposed business will be known as Flavors of the Sea at Barangay III, Taft
Iraya, F. Pimentel Avenue Daet, Camarines Norte. It will provide affordable, delicious,
and clean food. The target market of the proposed business is composed of three (3)
selected Barangays in Daet including Barangay I, II, and III. The chosen location is
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decided because it is along the flow of prospective customers such as the students of
Camarines Norte State College and La Consolacion College.
The dishes to be offered are all Filipino food that consists of the three main
ingredients of shrimp, squid, and crab meat. The proposed business will be named
FLAVORS OF THE SEA. The proponents choose this kind of name as it represents the
different flavors that can be tasted from the main ingredients of the dishes such as shrimp,
crab, and squid. The name catches the sound of the calmness of the sea, and it correlates
with the product itself. Also, the name is unique, catchy, and easy to remember.
Fried foods are the common favorite these days, especially finger foods that can
be consumed even when outdoors. Finger foods that have sweet and cheesy flavors are so
common nowadays. People love food and cannot live without it. The business proposed
this product to provide a unique savor of finger foods, taking the flavors of the seafood to
the next level of product innovation. The proposed business will be open Monday to
Saturday and operate 8 hours daily from 9:00 am to 5:00 pm. The proposed business will
operate under the agreement of Municipality of Daet.
1.1 Introduction
In accordance with the current Industry Trends, a regular report issued by the
Institute for Development and Econometric Analysis, Inc. (IDEA), food is always seen as
a vital family requirement. Based on the 2015 Family Income and Spending Survey
(FIES), food accounts for around 42.6 percent of a typical Filipino household's total
expenditure. Changing consumer behavior and lifestyle, on the other hand, are some of
the elements that continually alter and affect family food consumption decisions. The
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growing number of white-collar professionals, the changing position of women in
society, evolving consumer tastes toward leisure and convenience, and urbanization have
all increased consumer demand for food services, particularly fast-food services.
Finger food snacks are another course of food consumed whenever and wherever.
People usually eat snacks during breaks and afternoon snacks aside from the usual 3
times a day meal, this culture and practice is very common in the Philippines. Many
snack stalls are located near the school or business establishments because of their target
market which are the students and employees of that particular place. Most people will
choose to eat snacks from the snack stalls on the street as it is affordable and convenient
for them. Snacks are meant to be affordable and are easily munched which makes them
popular in the market.
This encourages the proponents to pursue this kind of business. They wanted to
cook and serve affordable and delicious snacks to the people of Daet, Camarines Norte.
The proponents are optimistic and confident that as the other bars and stalls that served
people with their snacks became successful, they too will reach and exceed the same
outcome.
Under the Republic Act No. 10611: Strengthening the Philippine Food Safety
Regulatory System. Food, as one of the basic needs of a man, provides the health
requirements for a person to live. The availability of food on the plate of every Filipino is
among the main concerns of the government in achieving food security. The Philippines
is implementing a variety of programs that emphasize the critical importance of
enhancing food production and supply in meeting the country's ever-increasing food
demand. Food security, however, is defined as more than just availability and sufficient
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of supply; it is also described as access to safe and nutritious food (FAO, 2014). Food
safety refers to the assurance that food will not cause harm, human health is protected,
and market access of locally produced foods and food products is facilitated.
On the 23rd of August 2013, the late President Benigno S. Aquino III signed into
law Republic Act (RA) No. 10611 otherwise known as “Food Safety Act of 2013”. The
law primarily adheres to the Philippine Constitution’s declaration to protect and promote
the right of the people to health and keep its populace from the threat of trade malpractice
and substandard and hazardous products. With these as pronouncements, the country
shall support and advocate for a farm-to-fork food safety regulatory system that
guarantees a high level of food safety, promotes fair trade, and fosters the
competitiveness of the country’s food and food products.
As determined by Australian Society of Clinical Immunology and Allergy (2022),
seafood allergy occurs most commonly where the seafood is an important part of the diet,
such as in Asia and Scandinavia. Some conditions caused by toxins or parasites in
seafood can resemble allergic reactions to seafood. Seafood allergy is not rare Whilst
figures vary from country to country, approximately 1% of the population is estimated
have a seafood allergy. It is more common in teenage and adult life than very early
childhood. About 20% will grow out of their allergy with time. Symptoms of seafood
allergy. Many allergic reactions to seafood are mild and cause hives (urticaria), tingling
of the throat and mouth, swelling (angioedema), and/or gut reactions (vomiting,
diarrhea). The most dangerous symptoms are breathing difficulties or collapse, caused by
a drop in blood pressure (shock), either of which can be life-threatening. This is known as
anaphylaxis, a severe allergic reaction. Occasionally, breathing difficulties may occur

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from inhaling fumes when seafood is being cooked, and in seafood processing factories.
Children with a history of asthma may be more likely to have severe allergic reactions to
seafood. Taking into account that the main ingredients of Flavors of the Sea snacks are
seafood including shrimp, crab, and squid. The proponents will duly ensure the safety of
the customers, making it safe to consume by providing warnings in the labeling on the
packaging to consider the health and safety of customers, especially those who have
allergic reactions to seafood.
The display of information about a product on its packaging is referred to as
product labeling. Aside from the item's name and the brand, it should also include all of
the information that clients require to make a purchasing decision. Product labels are an
important part of branding. How a product is displayed is critical in raising brand
awareness and making a product more appealing to the general audience (The Importance
of Product Labeling in Branding, 2021). The labeling of the product of Flavors of the Sea
will be included along with the packaging, placed at the lower part of the logo. It will
include the contact information of the business, the ingredients, and as well as the health
warnings addressed for those who have allergic reactions to seafood.

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Chapter 2
MARKET STUDY
The market is not just being considered a mere component of business. It is a
main part to be realized and to be given importance because it is the lifeblood of the
business. The study involves the measurement of the extent of a market and the
determination of its characteristics. It identifies whether there is a substantial excess
demand for the new business facts for great possibilities and opportunities for the
proposed business are considered in this study.
2.1 Description of the Product to be provided
Flavors of the Sea will provide tasty, delicious, and affordable snack food that
will satisfy each customer’s craving when it comes to seafood. It has three (3) main
courses such as shrimp balls, pusit rings, and crab sticks.
The proposed business will offer different kinds of seafood such as shrimp, squid,
and crabs. It will serve as a budget-friendly seafood snack in Daet, Camarines Norte but
ensure the good taste and quality of the product preserving the natural taste of the main
ingredients. Flavors of the Sea’s product are a combo snack composed of shrimp balls,
pusit rings, and crab sticks. Seafood is well-known as viand, cooked in various ways with
different recipes that usually served with rice. It is also sold in the market with an
expensive amount because of its demand for an expensive amount. Flavors of the Sea
come up of something that will exceed customers’ satisfaction not just in the quality but
also in the price every customer is conscious of.

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2.2 Demand Analysis
The target market of Flavors of the Sea are the residents of the selected barangays
of Daet, Camarines Norte namely Barangay I, Barangay II, and Barangay III who are
within the age bracket of 15 to 59 years old.
Table 1
Total Population Ages 15-59 years old of Selected Barangays in Daet, Camarines Norte
Barangay 2018 2019 2020 2021 2022

Barangay I (Ilaod) 2,377 2,380 2,384 2,388 2,392
Barangay II (Pasig) 3,012 2,976 2,940 2,905 2,870
Barangay III (Iraya) 2,369 2,415 2,462 2,510 2,558
Total 7,758 7,771 7,786 7,803 7,820
Note: Computation is based from the data gathered at the MPDO Daet, Camarines Norte
Table 1 shows the total population of the selected barangays of Daet, Camarines
Norte, aged 15 to 59 years old from year 2018 to 2022. The three (3) barangays such as
Barangay I, II, and III will be the target market of the proposed business. This was
computed based on the data gathered which were already available at the Municipal
Planning and Development Office, Daet, Camarines Norte.
Table 2
Total population of 92% of the total Demand
the selected number of (serving)
Year barangays in Daet, populations
Camarines Norte
2018 7,758 7,137 199,836
2019 7,771 7,149 200,172
2020 7,786 7,163 200,564
2021 7,803 7,179 201,012
2022 7,820 7,194 201,432
Historical Demand for Seafood
Note: Computation based from the data gathered from the actual survey.
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Table 2 shows the historical demand for Seafood in the selected Barangays in
Daet, Camarines Norte from year 2018-2022. The total population each year is multiplied
by 92 percent of the target market who eats/ buys seafood. To get the total demand, the
percentage of the total number of consumers who eat/ buy seafood will be multiplied by
the annual consumption of the respondents who eat/ buy seafood which is 28.
Table 3
Year Total Number of 92% of the Total Demand
Population of the Population
Target Markets
2023 7,976 7,338 190,788
2024 8,135 7,484 194,584
2025 8,298 7,634 198,484
2026 8,464 7,787 202,462
2027 8,633 7,942 206,492
Projected Demand for Combo Snack
Table 3 shows the Projected Demand for Combo Snack from year 2023 to 2027
which was computed by multiplying the total population for each year with the
percentage of 92 and then multiplying by 26 which is the average number of the
population who eat/ buy Combo Snack.
2.3 Competitors/Business Capacity
Table 4
Supply Analysis for Seafood
Name of Competitor Total Number Total Number Total Number of
of Servings of Servings Servings Sold
Sold Daily Sold Monthly Annually
Shoryuken 120 2,880 34,560
Calamares Food Cart (1) 150 3,600 43,200
Calamares Food Cart (2) 50 1,200 14,400
Total 320 7,680 92,160
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Table 4 shows the Supply Analysis for Seafood. It includes three (3) competitors
namely: Shoryuken, Calamares Food Cart 1, and Calamares Food Cart 2. It shows the
total number of servings sold annually which is 92,160. The data presented are based on
an actual interview done by the respondents. To get the total supply annually, multiply
the total number of serving sold monthly by 12.
Table 5
Year Total Number of Servings Total Number of Servings
Sold Monthly Sold Annually
2023 8,064 96,768
2024 8,467 101,604
2025 8,891 106,692
2026 9,336 112,032
2027 9,803 117,636
Total 44,561 534,732
Projected Supply for Seafood
Table 5 shows the Projected Supply for Seafood from 2023 to 2027. The serving
sold per month is based on the survey done by the respondents. The annual total supply is
obtained by multiplying the total servings sold per month by 12 and an average increase
of 5% annually.
Table 6
Total Total Gap Projected Market
Year Demand Supply Product Capacity Share (%)
2023 190,788 96,768 94,020 25,920 27.57
2024 194,584 101,604 92,980 27,216 29.27
2025 198,484 106,692 91,792 28,576 31.13
2026 202,462 112,032 90,430 30,005 33.18
2027 206,492 117,636 88,856 31,505 35.46
Demand and Supply Gap for Seafood
Table 6 shows the Demand and Supply Gap for Seafood from 2023-2027. To get
the gap, the total supply is subtracted from the total demand. The market share was
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computed by dividing the annual product capacity of Combo Snack which is 25,920 to
the gap 94,020 then multiply by 100. It will be noted that the product capacity for Combo
Snack increases 5 percent.
2.4 Projected Product Capacity
Table 7
Projected Product Capacity for Combo Snack
Product Daily Monthly Annually
Combo Snack 90 2,160 25,920
Total 90 2,160 25,920
Table 7 shows the projected product capacity of the proposed business. Flavors of
the Sea assumed that it can produce 90 servings daily. The total product capacity monthly
is 2,160 and can produce 25,920 servings annually.
2.5 Market Strategy
A. Product Strategy
The proposed business Flavors of the Sea will serve a delicious and crispy product.
The proponents will ensure to serve the best quality, savory, tasty and crispy snack food
sea food at an affordable price. These products will be served in combo style. The
packaging of the combo snack will be put in a carton holder. To add taste, the
proponents will partner two types of dips to snack food sea foods. It will be offered
depends on the customer’s preferred taste. The said business will any use eco-friendly
packaging materials.
B. Place
The Flavors of the Sea will be located along the road of Barangay III, Taft Iraya, F.
Pimentel Avenue Daet, Camarines Norte near 7/11.

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C. Promotion
The proposed business will be having an advertisement through Facebook as this
social media platform can reach wider audience. The proponents will invite an influencer
who is willing to promote the business to boost the business name. Also, the proponents
will post a tarpaulin in front of the store to be able to make people aware of the products
being offered.
Figure 1. Logo
D.Pricing Scheme
The pricing of each product will be based on the total cost of raw materials
purchased, freight-in, direct labor, and overhead cost. The product will be sold as combo
snack and will be sold on a cash basis only.
Table 8
Price Scheme
SELLING PRICE
Direct Material 63,514.00
Direct Labor 8,760.00
Freight In 180.00
Factory Overhead 11,953.35
Total Manufacturing Cost 84,407.35
Unit Produce Per Month 2,160.00
Unit Per Cost 39.08
Selling Price 58.00

Unit Per Cost 39.08
Profit 18.92
Unit Per Cost 39.08
Mark Up 0.48
48%
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The table 8 shows the pricing scheme for each product of the proposed business.
Flavors of the Sea has a selling price of ₱ 58.00 and a mark-up of 48%. To get the total
manufacturing cost, sum up the direct cost, direct labor, and factory overhead. After
getting the total factory cost, divide it by the unit produced annually and the result is the
unit per cost. To get the mark-up, divide the profit over unit per cost.
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Chapter 3
TECHNICAL STUDY
Flavors of the sea will serve delicious and delightful snack food seafood that will
satisfy the customer’s cravings. It will provide tasty, delicious, and affordable snack food
that will suit to customer’s preferences. The proposed business will offer a combo snack
that consists of three (3) types of sea foods which includes Shrimp Balls, Pusit Rings, and
Crab Sticks, and served with dips and as a combo snack.
3.1 Product Specification
Flavors of the sea will ensure to satisfy the cravings of its customers by meeting
their expectations through tasteful combo snacks. It will serve hot to ensure the
crunchiness of the product and its delicious taste it has.
It will consist of combo snack with three (3) different seafood snacks such as
Shrimp Balls, Pusit Rings, and Crab Sticks. The dips will also add taste to the product
being offered.
3.2 Production Process
There are several procedures to conduct to produce a high-quality and appetizing
finished product. Preparation and collection of raw materials and other necessary items in
the manufacturing process was sought along with good taste to produce the best snack
food of Flavors of the Sea that will provide satisfaction to the customers. To further
exceed customer’s satisfaction, quality inspection is duly performed.

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SHRIMP BALLS
1/2 kl. flour 2 tsp. pepper 1/3 cup butter 1 pc. onion
1 pack bread 1 cup water 3 pcs. eggs 1 pc garlic
crumbs
1 tsp. iodized salt 2 pcs. carrots 1 kg. Shrimp 1 sachet of ginisa mix
Ingredients
Procedure:
1. Prepare all the needed materials and ingredients.
2. Gather 1/2 kilo of flour, 1 kilo of shrimp, and other spices.
3. Grind the peeled shrimp in the blender.
4. In a mixing bowl, mix all the prepared ingredients thoroughly.
5. Add sufficient amount of water to achieve its thick consistency.
6. Prepare a clean tray.
7. Mold the mixed ingredients into round shapes to create a shrimp ball.
8. Roll it in the flour on a separate plate.
9. Dip it in a bowl with whisked eggs.
10. Next, coat it thoroughly with bread crumbs.
11. Deep fry it in medium heat oil.
12. Wait until it’s cooked and once it’s golden-brown color.
13. Transfer the shrimp balls into a strainer to drain the excess oil and bread crumbs.
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14. Serve it hot and crispy.
PUSIT RINGS
1/2 kl. flour 3 pcs. Eggs 1/3 cup butter
1 pack bread crumbs 2 pcs. Carrots 1 pc. onion
1 tsp. iodized salt 1 cup water 1 pc garlic
2 tsp. pepper 1 kg. squid 1 sachet of ginisa mix
Ingredients
Procedure:
2. Gather 1/2 kilo of flour, 1 kilo of squid, and other spices.
3. Slice the squid into ring shape.
4. In a separate mixing bowl, mix all the prepared ingredients for the coating and add
sufficient water.
6. Coat the squid rings with the mixed ingredients (flour, grated carrots, spices).

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CRAB STICKS
Ingredients
1/2 kl. flour 3 pcs. eggs 1/3 cup butter
1 pack bread crumbs 2 pcs. carrots 1 pc. onion
1 tsp. iodized salt 1 cup water 1 pc garlic
2 tsp. pepper 1 kg. crab 1 sachet of ginisa mix
Procedure:
2. Gather 1/2 kilo of flour, 1 kilo of crab stick, and other spices.
3. Grind the ready-made crab sticks in the blender.
4. In a mixing bowl, mix all the prepared ingredients thoroughly.
5. Add sufficient amount of water to achieve its thick consistency.
7. Mold the mixed ingredients into sticks to create crab sticks.
8. Roll it in the flour on a separate plate.

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Figure 2. Packaging/ Labelling
3.3 Production Schedule
Flavors of the Sea will operate every Monday to Saturday from 9:00 AM - 5:00
PM. It indicates the detailed activities that will be conducted every operation. Below is
the Production schedule of the business.
Table 9
Production Schedule
Activities Time Person Involved

Manager/ Marketing
Opening 9:00 AM -10:00 AM Officer, Finance Officer
and Production Officer
Operation of the Business 9:00 AM - 5:00 PM Manager/ Marketing
Officer, Finance Officer
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Closing/ Cleaning 4:00 PM- 5:00 PM Manager/ Marketing
Officer, Finance Officer
3.4 Sources of Raw Materials
The raw materials such as flour, bread crumbs, eggs, carrots, butter, garlic, onion,
and seasonings used in the production of the proposed product can be found in different
stalls in Daet, Public Market and in grocery store (GemmaGlenn). The proponents
decided to get their supplies of seafoods in Daet Public Market and also collaborate with
seafood vendors in Mercedes Fish Port and Pandawan. Also, the proponents will store
raw materials as an alternative in-case the establishments ran out of ingredients.
SHRIMP BALLS
Put the blended

Grind shrimp into small shrimps, pepper, salt,
Prepare all ingredients. pieces. onion, garlic, carrots,
and seasonings.
Mix it thoroughly to Mix all ingredients

Roll the shrimp
achieve the desired thoroughly.
ball on the flour.
texture.
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PUSIT RINGS
Prepare the
Prepare all the Slice the squid to ingredients for the
ingredients. small pieces. coating.
Coat the squid rings

Coat it with bread Dip it into
with mixed flour and
crumbs. whisked eggs.
spices.
Result after final

coating. Ready to fry. Fry into medium heat.
Strain the excess

Finish product.
bread crumbs.
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CRABS STICK
Prepare all the Grind the crab sticks Put the ingredients
ingredients. using blender. altogether.
After molding,
Dip it in the coat it with Mix all the
whisked eggs. flour. ingredients.
Fry it in a medium
Coat it with bread Ready to fry. heat.
crumbs thoroughly.
Strain the excess

Finish product. bread crumbs.
Figure 3. Production Process

22
3.5 Table of Accounts
Table 10
Sales
Year Selling Price Annual Product Capacity Sales
2023 58.00 25,920.00 1,503,360.00
2024 58.58 27,216.00 1,594,313.28
2025 59.17 28,576.80 1,690,769.23
2026 59.76 30,005.64 1,793,060.77
2027 60.36 31,505.92 1,901,540.95
Table 11
Partnership Withdrawals
Partner 2023 2024 2025 2026 2027

32,742.0 32,742.0 32,742.0 32,742.0 32,742.0
Atienza, Kenneth John E.
9 9 9 9 9
32,742.0 32,742.0 32,742.0 32,742.0 32,742.0
Babasa, Carmella V.
9 9 9 9 9
32,742.0 32,742.0 32,742.0 32,742.0 32,742.0
Veri, Wincelle C.
9 9 9 9 9
98,226.2 98,226.2 98,226.2 98,226.2 98,226.2
Total
6 6 6 6 6
Table 12
Raw materials for dip/sauce
Indirect Materials
Unit Daily Monthly Annual

Quantity Unit Particulars
Cost cost cost cost
UFC Juffran
1 Gal. ₱120.00 ₱20.00 ₱120.00 ₱1,440.00
Sauce
UFC mayo-
1 Gal. 150.00 25.00 150.00 1,800.00
ketchup dip
Total ₱270.00 ₱45.00 ₱270.00 ₱3,240.00
23
Source: LCC Express
Table 13
Raw Materials for Combo Snack
(Shrimp Balls, Pusit Rings, Crab Sticks)
Quantit Daily Monthly
Particulars Unit Unit Cost Annual Cost
y Cost Cost
Shrimp 1 kl ₱300.00 ₱ 600.00 ₱ 14,400.00 ₱172,800.00
Squid 1 kl 200.00 400.00 9,600.00 115,200.00
Crab 1 kl 342.00 684.00 6,416.00 196,992.00
Flour 1/2 kl 75.00 150.00 3,600.00 43,200.00
Carrots 1/2 kl 60.00 120.00 2,880.00 34,560.00
Eggs 10 pcs. 60.00 120.00 2,880.00 34,560.00
Butter 100 gm 34.00 68.00 1,632.00 19,584.00
Iodized Salt 250 gm 10.00 0.4 10.00 120.00
Pepper 250 gm 25.00 8.00 192.00 2,304.00
Onion 1 kl 240.00 60.00 1,440.00 17,280.00
Garlic 1 kl 120.00 30.00 720.00 8,640.00
Breadcrumb
500 gm 72.00 144.00 3,456.00 41,472.00
s
pac
Ginisa Mix 1 32.00 12.00 288.00 3,456.00
k
Cooking Oil 1 Gal.250.00 250.00 6,000.00 72,000.00
₱1,820.0
Total ₱2,646.40 ₱ 63,514.00 ₱762,168.00
0
Source: Daet Public Market, GemmaGlenn and Lalawigan
Table 14
Kitchen Equipment
Quantity Particulars Unit Cost Total Cost Useful Life Depreciation

1 Gas Stove ₱ 1,250.00 ₱ 1,250.00 10 ₱ 125.00
2 LPG Tank 1,800.00 3,600.00 5 720.00
1 Refrigerator 9,000.00 9,000.00 10 900.00
2 Wall Fan 600.00 1,200.00 5 240.00
₱ ₱
Total ₱ 1,985.00
12,650.00 15,050.00
Source: Shopee
Table 15
Furniture and Fixtures
Useful Depreciatio
Quantity Particulars Unit Cost Total Cost
Life n
1 Stall ₱40,000.0 ₱40,000.00 15 ₱2,666.67
24
0
2 Chair 149.00 298.00 5 59.60
1 Table 849.00 849.00 5 169.80
₱
Total ₱ 998.00 ₱ 2,229.40
41,147.00
Source: Shopee
Table 16
Freight In
Description Unit Cost Total Cost Monthly Cost Annual Cost

Transportation Fee ₱ 15.00 ₱ 45.00 ₱180.00 ₱ 2,160.00
Total ₱ 15.00 ₱ 45.00 ₱ 180.00 ₱ 2,160.00
Table 17
Manufacturing Overhead
Manufacturing
2023 2024 2025 2026 2027
Overhead
Packaging/ ₱52,992.0 ₱ ₱54,057.1 ₱54,597.7 ₱55,143.6
Labeling 0 53,521.92 4 1 9
Kitchen Supplies 6,560.00 6,560.00 6,560.00 6,560.00 6,560.00
Utilities Expense 18,663.24 19,036.56 19,417.32 19,805.64 20,201.76
Indirect Materials 3,240.00 3,272.40 3,305.12 3,338.17 3,371.55
Rent Expense 60,000.00 60,000.00 60,000.00 60,000.00 60,000.00
Depreciation 1,985.00 1,985.00 1,985.00 1,985.00 1,985.00
Expense-
Kitchen Equipment
₱143,440. ₱144,375. ₱145,324. ₱146,286. ₱147,262.
Total
24 88 58 53 01
Table 18
Office Supplies
Quantit Monthly
Unit Description Unit Cost Annual Cost
y Cost
1 box Ball pen ₱ 50.00 ₱ 50.00 ₱ 50.00
1 pad Scratch Pad 20.00 20.00 40.00
2 pcs Correction Tape 35.00 70.00 70.00
1 pc Calculator 200.00 200.00 200.00
1 pc Stapler 55.00 55.00 55.00
1 box Staple Wire 80.00 80.00 80.00
85.0
2 pcs Record Book 170.00 170.00
0
25
1 rolls
Adhesive Tape 30.00 30.00 30.00
1 boxPaper Clips 15.00 15.00 30.00
2 pcsScissor 30.00 60.00 60.00
1 pc Wall Clock 80.00 80.00 80.00
2 pcsPadlock and Keys 176.00 352.00 352.00
Permanent
1 box 40.00 40.00 40.00
Marker
Total ₱ 911.00 ₱ 2,722.00 ₱ 2,757.00
Source: Shopee & New One
Table 19
Kitchen Supplies
Quantit Uni Monthly Annual

Description Unit Cost
y t Cost Cost
1 pc Cutting Board ₱120.00 ₱120.00 ₱120.00
Measuring Cup &
1 set 43.00 43.00 43.00
Spoon
3 pcs Mixing Bowl 150.00 450.00 450.00
1 set Tong 25.00 25.00 25.00
2 doz Hair net 45.00 90.00 1,080.00
1 pc Strainer 150.00 150.00 150.00
1 pc Frying Pan 230.00 230.00 230.00
1 doz Spoon 50.00 50.00 50.00
Kitchen Knife &
1 pc 300.00 300.00 300.00
Shears
3 pcs Tray 49.00 147.00 147.00
1 doz Plates 20.00 240.00 240.00
1 pc Peeler 35.00 35.00 35.00
3 pc Ladle 20.00 60.00 60.00
1 set Piping Bags 27.00 27.00 324.00
1 pc Whisk 48.00 48.00 48.00
3 pcs Apron 46.00 138.00 138.00
2 pcs Squeeze Bottle 120.00 240.00 240.00
100 pcs Ice Candy Bag 10.00 240.00 2,880.00
₱1,488 .0
Total ₱ 2,633.00 ₱6,560 .00
0
Table 20
Sanitation Supplies
Quantity Unit Description Unit Cost Monthly Cost

26
2 pcs Trash Can ₱160.00 ₱320.00

1 pc Dustpan 35.00 35.00
2 pcs Broom 100.00 200.00
1 pc Brush 20.00 20.00
1 pc Pale 34.00 34.00
1 pc Dipper 20.00 20.00
2 pcs Hand Soap 45.00 90.00
12 rolls Tissue 8.00 96.00
1 L Dish washing Liquid 65.00 65.00
1 set Garbage Bag 250.00 250.00
2 pack Disposable Gloves 9.00 18.00
1 pc Floor Mop 148.00 148.00
2 pcs Rag 25.00 50.00
1 pc Sponge 23.00 23.00
Total ₱942.00 ₱1,369.00
Table 21
Packaging and Labeling
Monthly
Particulars Unit Cost Daily Cost Annual Cost
Cost
Logo Sticker 0.70 56.00 ₱1,344.00 ₱ 16,128.00
Carton Holder 1.60 128.00 3,072.00 36,864.00
Total ₱4,416.00 ₱ 52,992.00
Table 22
Repair and Maintenance
Particulars Total Cost Annual Cost

Repair and Maintenance ₱ 3,000.00 ₱ 36,000.00
Total ₱ 3,000.00 ₱ 36,000.00
Table 23
Rent Expense
Particulars Monthly Cost Annual Cost
Rent Expense ₱ 5,000.00 ₱ 60,000.00
Total ₱ 5,000.00 ₱ 60,000.00
Source: Actual Survey
Table 24
Advertising Expense
Particulars Cost 2023 2024 2025 2026 2027
Online ₱ 200.00 ₱2,400.0 ₱2,424.0 ₱2,448.2 ₱2,472.72 ₱2,497.45
Advertisin 0 0 4
27
g
Tarpaulin 500.00 500.00 505.00 510.00 515.00 520.00
₱2,900.0 ₱2,929.0 ₱2,958.2
Total ₱ 700.00 ₱29,987.87 ₱3,017.75
0 0 9
Table 25
Communication Expense
Particulars Unit Cost Monthly Cost Annually

Cellphone ₱ 8,000.00 ₱ 8,000.00 ₱ 8,000.00
Load 70.00 280.00 3,360.00
Sim Card 40.00 40.00 40.00
Total ₱ 8,110.00 ₱ 8,320.00 ₱ 11,400
Table 26
Utilities Expense
Particular Monthly Cost Annual Cost

Power Consumption ₱ 292.27 ₱ 3,506.20
Water Consumption 269.00 3,228.00
Gas Consumption 994.00 11,928.00
Total ₱ 1,555.27 ₱ 18,662.20
Table 27
Power Consumption
Monthly
Unit Equipment Watts Hour 2023
Cost
2 Wall Fan 55w 6 ₱ 71.60 ₱ 859.20
1 Refrigerator 72w 8 124.98 1,499.00
2 Light Bulb 21w 7 95.69 1,148.00
Total ₱ 292.27 ₱ 3,506.20
Table 28
Water Consumption
Utility Rate Unit Consumption Monthly Cost 2023

Water 26.90 Cu. M. 10 ₱ 269.00 ₱ 3,228.00
Total ₱ 269.00 ₱ 3,228.00
Table 29
Gas Consumption
28
Quantity Tools and Equipment Monthly Cost 2023

1 LPG Gas Refill ₱ 994.00 ₱ 11,928.00
Total ₱ 994.00 ₱ 11,928.00
Table 30
Permits and Licenses
Particulars Amount
Barangay Clearance ₱ 380.00
Sanitary permit 1,200.00
Fire and Safety Clearance 1,000.00
Official Receipt 1,500.00
Mayor’s permit 5,110.00
SEC Registration 3,457.00
Community Tax Certificate 55.00
TIN Number of Bureau of Internal Revenue 500.00
Total ₱13,202.00
3.6 Technical Specification of the Business
The combo snack will be served hot. The prepared products are stored in the
refrigerator. The staff will cook the products once there are orders to cater to preserve the
crispiness of the snacks and serve them fresh and hot. There are sauces placed in the
squeeze bottles which are displayed on the counter. The sauces will be self-serve in order
to give the customers the freedom to choose their choice of sauce and dip. After serving
the customer’s order, the customer will pay for the product. The cashier receives the
payment and gives the change (if there is any), then issues a receipt. After paying for the
product, the customer will proceed to the area where there are empty seats to wait for
their order.
3.7 Technical Specification of the Business Flow Chart
CUSTOMER
29
COOK
CASHIER
FINISH
Figure 4. Technical Specification of the Business Flow Chart
3.8 Product Quality Control Policy
The proposed business will be managed by the Manager/Marketing Officer,
Finance Officer, and Production Officer. The production officer will be the one
responsible for purchasing fresh and new ingredients daily and will be the one who will
produce the best quality products offered by the business. Furthermore, Marketing
Officer will be responsible in handling marketing campaigns and advertisements to
advertise the product and business. On the other hand, Finance Officer will be
responsible in recording daily transactions and cash flows, as well as handling the budget
allocation. Additionally, the Manager will be the one overseeing and monitoring the daily
activities and performance. Manager will be also responsible in disseminating
information and work.
3.9 Waste Disposal and Environment Impact
The proposed business will be responsible in helping the environment clean
and green. The Manager/Marketing Officer, Finance Officer, and Production Officer will
take full responsibility of maintaining clean and healthy surroundings. Proper segregation
and disposal of wastes will be observed and practiced properly. The proponents will also
30
use an eco-friendly disposable paper holder for packaging to promote healthy
environment.
Trashcans, dustpan, and soft and hard brooms will be purchased along with other
sanitation materials to help aid in the cleaning process. There will be stocks of big plastic
trash bags for biodegradable, non-biodegradable, and food wastes for proper disposal and
it will be regularly collected by the dump truck of the local government of Daet,
Camarines Norte. This practice will be observed properly by the business to comply with
environmental regulations of the community.
3.10 Business Location and Work Plan
The proposed business will rent a space near Infinitea located at F. Pimentel
Avenue as its physical store. The place was chosen because it was located along where
the people pass by, especially because the location is in between the location of School
and the University. It was near the other establishments such as Infinitea, 7/11, and LCC
Express. There will be a counter, cabinets, and storage area with the following
provisions:
Counter. This is the area wherein orders are taken by the assigned staff. It is
also the part of the food stall where food is sold and served. Paying for the food and
giving change and receipts happen in this area.
Cabinets. It is located at the upper area inside the store and will serve as the
upper compartment where the materials are stored such as the packaging materials, office
supplies, and utilities.
Storage area. This storage area is where the refrigerator is located. The raw
materials and the ready-made or processed product will be stored as the products will be
31
prepared and cooked once there is an order from the customer, the purpose is to serve it
hot and crispy
Figure 5. Vicinity Map

32
Figure 6. Floor Plan

33
Figure 7. Front
Elevation
Figure 8. Rear Elevation

34
Figure 9. Right
Elevation
Figure 10. Left Elevation

35
Chapter 4
ORGANIZATION AND MANAGEMENT STUDY
4.1 Form of Business Organization
The proposed business will be established under Partnership. It is owned by
Kenneth John E. Atienza, Carmella V. Babasa, and Wincelle C. Veri.
4.2 Business Vision, Mission, and Goals
Vision
Flavors of the Sea envisions being known as a leading provider of budget-friendly
snack food in Daet, Camarines Norte.
Mission
To provide crispy, tasty, and delicious finger foods seafood at an affordable price
and the best quality product that will satisfy the customer’s desire.
Goals
Flavors of the Sea aims to:
 Generate reasonable profit
 Build a good image and reputation
 Provide tasty and delicious combo snack
 Provide fair price
 Exceed customer satisfaction by providing quality food and service
 Capture customer’s trust and loyalty
 Maintain a clean and comfortable place and;

36
 Contribute to economic growth through payment of taxes
4.3 Organizational Structure
The proponents will handle the position Manager/ Marketing Officer, Finance
Officer, and Production Officer. Below is the diagram of the organizational chart of the
proposed business.
MANAGER/
MARKETING
OFFICER
PRODUCTION FINANCE
OFFICER OFFICER
Figure 11. Organizational Chart
Organizational structure provides guidelines to all employees by laying out the
official reporting relationships that manage the workflow of the company. The
proponents used simple line organizational chart where chain of command flows down
clearly and distinctively.
4.4 Duties and Responsibilities
Manager
● monitor day-to-day operations including sales
● scheduling of employees
37
● data analysis
● trouble shoots procedural
● design strategy and set organizational goals
● set policies and process
● ensure employees work productively
● disseminates information
● allocates resources
Marketing Officer
● responsible for managing and developing marketing campaigns of the products
● responsible in conducting promotional activities
● oversees the campaigns on social media
● responsible in handling the online advertising/ online orders
Finance Officer
● responsible for keeping accurate records for all daily transactions
● prepare balance sheets
● process invoices
● prepare monthly, quarterly and annual financial reports
● assist with budget preparation

38
● track bank deposits and payment
Production Officer
● analyzing production process
● estimating costs and preparing budgets
● responsible in preparing the ingredients
● responsible in cooking the product
● responsible for the cleanliness in the production area
● perform other task assigned like inventory
4.5 Working and Shifting Schedule
Table 31
Working and Shifting Schedule
Employees Working Days Rest Day

Manager/ Marketing Officer T/Th/F/S/S Monday and Wednesday
Finance Officer M/W/F/S/S Tuesday and Thursday
Production Officer M/T/W/Th/S Friday and Sunday
4.6 Compensation Scheme and Benefits Employee Share
Table 32
Position Number Daily Monthly Annually
Manager/
1 ₱ 365.00 ₱ 8,760.00 ₱ 105,120.00
Marketing Officer
Finance Officer 1 ₱ 365.00 ₱ 8,760.00 ₱ 105,120.00
Total ₱ 730.00 ₱ 17,520.00 ₱ 210,240.00
Salaries
Source: Provincial Minimum Wage
39
Table 33
Direct Labor
Production Officer 1 ₱ 365.00 ₱ 8,760.00 ₱ 105,120.00
Total ₱ 365.00 ₱ 8,760.00 ₱ 105, 120.00
Source: Provincial Minimum Wage
Table 34
Employee Benefits
Number PhilHe Pag-
SSS EC Monthly Annually
Position of alth Ibig
(Php) (Php) (Php) (Php)
employees (Php) (Php)
Manager 1 640.00 137.50 160.00 10.00 947.50 11,370.00
Finance
1 640.00 137.50 160.00 10.00 947.50 11,370.00
Officer
Production
1 640.00 137.50 160.00 10.00 947.50 11,370.00
Officer
Total 3 1,920.00 412.50 480.00 30.00 2,842.50 34,110.00
Table 35
13th Month Pay
Position 13th Month Pay

Manager/ Marketing Officer ₱ 8,760.00
Finance Officer 8,760.00
Production Officer 8,760.00
Total ₱ 26,280.00
4.7 Implementation Plan
Process of Development and Implementation
A. Identification of the Product 1 Month
B. Feasibility Study and
Selection of Business Site 3 Months

40
C. Preparation of Capital 3 Months
D. Registration with the Government Agencies 1 Month
E. Purchasing of Goods, Supplies, and Materials 2 Months
F. Normal Operation 1 Month

41
2022 2023
Activities Aug Se Oct Nov De Jan Feb Mar Apr May Jun
p c
Identification of the
Project
Feasibility Study and
Selection of Business
Site
Preparation of Capital
Registration with the
Government
Agencies
Purchasing of Goods,
Supplies, and
Materials
Normal Operation
Figure 12. Implementation Plan

42
Chapter 5
FINANCIAL STUDY
5.1 Financial Assumptions
1. Sales of Flavors of the Sea will increase by 5% annually
2. Price of every serving must increase 1% annually
3. Volume of raw materials will increase by 3% every year
4. Direct Labor will increase by 5% annually
5. Salaries and wages and employee benefits will increase by 5% annually
6. Kitchen supplies will remain constant
7. Office supplies will remain constant
8. Utilities will increase 2% annually
9. Packaging/Labeling will increase by 1% annually
10. Advertising Expense will increase 1% annually
11. Communication Expense will remain constant
12. Freight-In will increase 1% annually
13. Sanitation materials will increase 1% annually
14. Depreciation will remain constant.
15. Depreciation is computed by using straight-line method.

43
16. Community tax and Municipal license are computed based on sales; other
license will increase 1% annually.
17. Rent Expense will remain constant for 5 years.
18. Partnership withdrawals total of 30%, 10% for each partner
19. Kitchen wares are replenished after 5 years.
20. Direct Labor and Overhead cost are allocated to each dish in proportion to
their projected capacity.
21. Repair and Maintenance remain constant

44
5.2 Total Project Cost
A. Property, Plant and Equipment

Kitchen Equipment 15,050.00
Furniture & Fixtures 41,147.00 56,197.00
B. Working Capital
Raw Materials 63,514.00
Freight In 2,160.00
Overhead Cost 11,953.3
5
Rent Expense 5,000.00
Salaries & Wages 17,520.00
Employee Benefit & Incentives 2,842.50
Office Supplies 2,722.00
Sanitation Materials 1,369.00
Repair and Maintenance 3,000.00
Communication Expense 8,230.00 127,070.85
C. Pre- Operating Expenses

Advertising Expense 700.00
License & Permits 11,702.00 12,402.00
D. Contingencies (5% of A, B, & C)

A 2,809.85
B 6,345.27
C 620.10 9,775.22
Total Project Cost ₱205,279.66
Capital Contribution
ATIENZA, KENNETH JOHN E. ₱ 68,500.00
BABASA, CARMELLA V. ₱ 68,500.00
VERI, WINCELLE C. ₱ 68,500.00
Total Capital Contribution ₱

205,500.00
The proponents will engage in a personal loan agreement to get this capital, each
of which is ₱ 68,000.00. Lending money to a friend or family member to assist in the
start-up of the business. When lending money to a friend or relatives the golden rule is to
always have a signed and dated written personal loan agreement.
45
PERSONAL LOAN AGREEMENT FORM

BORROWER: ___________________________________ CONTACT #: ___________
ADDRESS: _____________________________________________________________
LENDER: _______________________________________CONTACT #: ___________
ADDRESS: _____________________________________________________________
DATE IS LOAN IS MADE: ________________________________________________
PLACE WHERE LOAN IS MADE: __________________________________________
AMOUNT OF LOAN: _____________________________________________________
INTEREST RATE: _______________________________________________________
FINAL DATE OF REPAYMENT: ___________________________________________
TOTAL AMOUNT OF LOAN REPAYMENT: _________________________________
AGREEMENT: BORROWER AND LENDER BOTH AGREED TO THE TERM AS DESCRIBED ABOVE.
_______________________________________________________
SIGNATURE OVER PRINTED NAME OF BORROWER
_______________________________________________________
SIGNATURE OVER PRINTED NAME OF LENDER
THIS AGREEMENT IS NOW IN FORCE!

5.3 Projected Income Statement
FLAVORS OF THE SEA
Projected Statement of Financial Performance
For the year ending December 31, 2023 – 2027
2023 2024 2025 2026 2027
Sales 1,503,360.00 1,594,313.28 1,690,769.23 1,793,060.77 1,901,540.95
Cost of Goods Sold
Raw Materials 762,168.00 785,033.04 808,584.03 832,841.55 857,826.80
Direct Labor 105,120.00 110,376.00 115,894.80 121,689.54 127,774.02
Freight In 2,160.00 2,181.60 2,203.42 2,225.45 2,247.70
Overhead Cost 143,440.24 144,375.88 145,324.58 146,286.53 147,262.01
Total Cost 1,012,888.24 1,041,966.52 1,072,006.83 1,103,043.07 1,135,110.53
Gross Profit 490,471.76 552,346.76 618,762.40 690,017.70 766,430.42
Operating Expense
13th Month Pay 26,280.00 26,280.00 26,280.00 26,280.00 26,280.00
Employee Benefit and Incentives 34,110.00 35,815.50 37,606.28 39,486.59 41,460.92
Salaries Expense 210,240.00 220,752.00 231,789.60 243,379.08 255,548.03
Office Supplies 2,757.00 2,722.00 2,722.00 2,722.00 2,722.00
Sanitation Materials 16,428.00 16,592.28 16,758.20 16,925.78 17,095.04
Advertising Expense 2,900.00 2,929.00 2,958.29 2,987.87 3,017.75
Communication Expense 11,400.00 11,400.00 11,400.00 11,400.00 11,400.00
License and Permits 13,202.00 2,459.35 2,483.94 2,508.78 2,533.87
Repair and Maintenance 36,000.00 36,000.00 36,000.00 36,000.00 36,000.00
Depreciation Expense – 2,229.40 2,229.40 2,229.40 2,229.40 2,229.40
Furniture & Fixture
Total Operating Expense 355,546.40 357,179.53 370,227.71 383,919.51 398,287.02

Net Income Before Tax 134,925.36 195,167.23 248,534.69 306,098.20 368,143.40
Income Tax Payable (20%) 26,985.07 39,033.45 49,706.94 61,219.64 73,628.68
Net Income 107,940.29 156,133.78 198,827.75 244,878.56 294,514.72
46
5.4 Projected Cash Flow Statement
FLAVORS OF THE SEA
Projected Statement of Cash Flows
For the year ending December 31, 2023 – 2027
Pre-Operating 2023 2024 2,025 2026 2027
Cash Inflows
Cash 1,503,360.00 1,594,313.28 1,690,769.23 1,793,060.77 1,901,540.95
Partner's Capital 205,500.00
Total Cash Inflows 205,500.00 1,503,360.00 1,594,313.28 1,690,769.23 1,793,060.77 1,901,540.95
Cash Outflows
Kitchen Equipment 15,050.00
Furniture & Fixtures 41,147.00
Raw Materials 762,168.00 785,033.04 808,584.03 832,841.55 857,826.80
Direct Labor 105,120.00 110,376.00 115,894.80 121,689.54 127,774.02
Freight In 2,160.00 2,181.60 2,203.42 2,225.45 2,247.70
Overhead Cost 143,440.24 144,375.88 145,324.58 146,286.53 147,262.01
13th Month Pay 26,280.00 26,280.00 26,280.00 26,280.00 26,280.00
Employee Benefit and Incentives 34,110.00 35,815.50 37,606.28 39,486.59 41,460.92
Salaries expenses 210,240.00 220,752.00 231,789.60 243,379.08 255,548.03
Office Supplies 2,757.00 2,722.00 2,722.00 2,722.00 2,722.00
Sanitation Materials 16,428.00 16,592.28 16,758.20 16,925.78 17,095.04
Advertising and Promotion 2,900.00 2,929.00 2,958.29 2,987.87 3,017.75
Communication Expense 11,400.00 11,400.00 11,400.00 11,400.00 11,400.00
Repair and Maintenance 36,000.00 36,000.00 36,000.00 36,000.00 36,000.00
License and Permits 13,202.00 2,459.35 2,483.94 2,508.78 2,533.87
Partners’ Withdrawal 32,382.09 32,382.09 32,382.09 32,382.09 2,382.09
Income Tax 26,985.07 39,033.45 49,706.94 61,219.64
Total Cash Outflows 56,197.00 1,398,587.33 1,456,283.81 1,511,420.67 1,566,822.20 1,624,769.87
Net Cash Flows 149,303.00 104,772.67 138,029.47 179,348.56 226,238.57 276,771.08
Add Cash, Beginning 149,303.00 254,075.67 392,105.15 571,453.70 797,692.27
Cash, End 149,303.00 254,075.67 392,105.15 571,453.70 797,692.27 1,074,463.35
47
5.5 Projected Statement of Financial Position
FLAVORS OF THE SEA

Projected Statement of Financial Position
As of December 31, 2023 – 2027
Assets 2023 2024 2025 2026 2027
Current Assets
Cash 254,075.67 392,105.15 571,453.70 797,692.27 1,074,463.35
Total Current Assets 254,075.67 392,105.15 571,453.70 797,692.27 1,074,463.35
Non-Current Asset
Tools & Equipment 15,050.00 15,050.00 15,050.00 15,050.00 15,050.00
Furniture & Fixture 41,147.00 41,147.00 41,147.00 41,147.00 41,147.00
Accumulated Depreciation- Furniture & Fixture 2,229.40 4,458.80 6,688.20 8,917.60 11,147.00
Total Non- Current Asset 53,967.60 51,738.20 49,508.80 47,279.40 45,050.00
Total Assets 308,043.27 443,843.35 620,962.50 844,971.67 1,119,513.35
Liabilities and Equity

Liabilities
Income Tax Payable 26,985.07 39,033.45 49,706.94 61,219.64 73,628.68
Total Liabilities 26,985.07 39,033.45 49,706.94 61,219.64 73,628.68
Equity
Partner’s Capital 205,500.00 281,058.20 404,809.90 571,255.57 783,752.04
Add: Net Income 107,940.29 156,133.78 198,827.75 244,878.56 294,514.72
Less: Partner's Withdrawals 32,382.09 32,382.09 32,382.09 32,382.09 32,382.09
Total Equity 281,058.20 404,809.90 571,255.57 783,752.04 1,045,884.67
Total Liabilities and Equity 308,043.27 443,843.35 620,962.50 844,971.67 1,119,513.35
48
49
5.6 Financial Analysis
The financial statement serves as the communication link between the business
and the various interested parties such as suppliers, consumers, investors, partners, and
the management. Various methods may be used to determine the cash flow statement,
statement of financial position as well as the profitability return on investment, payback
period, liquidity and net profit margin.
It is used to assess the performance and suitability of enterprises, projects,
budgets, and other financial-related transactions.
Return on Investment
Year Net Income

2023 107,940.29
2024 156,133.78
2025 198,827.75
2026 244,878.56
2027 294,514.72
Total 1,002,295.10
Average Net Income 200,459.02

Investment 205,500.00
Return on Investment 0.98
Average Net Income = Total Income

5
ROI = Average Net Income
Total Project Cost
The result of the computation shows that the Return on Investment of the
proposed business is positive 98%. It indicates that the total project cost of the projected
business has been utilized up to 98% within 5 years of its operation. It also indicates that
50
the assets of the proposed business are efficiently managing. The higher the Return on
Investment indicates that the total project cost has been efficient.
Net Profit Margin
Year Net Income Total Sales Ratio

2023 107,940.29 1,503,360.00 7.18
2024 156,133.78 1,594,313.28 9.79
2025 198,827.75 1,690,769.23 11.76
2026 244,878.56 1,793,060.77 13.66
2027 294,514.72 1,901,540.95 15.49
The net profit margin indicates how much of the business’ gross income will be
returned to partners as net income. The higher the profit margin, the better the business’
profitability.
Current Ratio
Year Current Assets Current Liabilities Ratio
2023 254,075.67 26,985.07 9.42 9.43:1
2024 392,105.15 39,033.45 10.05 10.12:1
2025 571,453.70 49,706.94 11.50 11.60:1
2026 797,692.27 61,219.64 13.03 13.15:1
2027 1,074,463.35 73,628.68 14.59 14.73:1
The computed value of current ratio means that for every peso of current liability.
The business’ current ratio indicates its capacity to pay its short-term obligations, as our
business continuous to grow, the better our liquidity position becomes.

51
Payback Period
Year Net Cash Flows Cumulative Cash Flow
0 205,500.00
1 104,772.67 100,727.33
2 138,029.47 -37,302.15
3 179,348.56 -216,650.70
4 226,238.57 -442,889.27
5 276,771.08 -719,660.35
Total 925,160.35
0.73
1.73
Payback Period 1 year, 7 months and 3 days
Payback period shows the length of time required by the project to return its
initial capital cost invested by the proponents. In the case of FLAVORS OF THE SEA, it
would take 1 year, 7 months and 3 days to recover its capital invested.
5.7 Risk Analysis
Risk Analysis is the process of locating and evaluating potential problems that can
adversely affect important corporate endeavors or projects. This procedure is carried out
to assist companies in avoiding or reducing certain hazards. This type of analysis,
connects to businesses, success or not, which depends on how the manager handles and
proponents improve their strategies to cope with the present situation. Proper budgeting
and intelligent planning are the solutions to those upcoming risks. The management can
reduce risks through careful planning and the use of risk management techniques.
There is a risk that could be possibly encountered by Flavors of the Sea. There are
several risks that every business faces that the management must develop efficient ways
on how to solve it. The following are some of the possible risks that the proposed
business may encounter.

52
Poor Quality Product The manager will always monitor the
standard of production quality.
Competitors Proponents will continue the quality of
the product and will develop a different
variety of seafood snacks in the long run
Shortage of Supply The proponents will provide processes
seafood found in supermarket as an
alternative.
Spoilage of the Main Ingredients Proponents will allocate properly the use
of the main ingredients preserving its
freshness.
53
Chapter 6
SOCIOECONOMIC STUDY
Socio Economic Study defines the relationship and contribution of the proposed
business to the economy, government, and society as a whole. Flavors of the Sea aims to
substantially contribute to the following: economy, government, and environment. This
chapter proves that the proposed business will not only be beneficial on its own, but will
manifest good governance, and will carry out its social responsibilities ethically.
6.1 CONTRIBUTION TO THE ECONOMY
Flavors of the Sea can provide additional source of income and allow for
improving quality of life by reducing the number of unemployed.
6.2 CONTRIBUTION TO THE GOVERNMENT
The proposed business will contribute to the government by paying taxes. Tax is
the source and lifeblood of governments funds that is used for public services or other
public purposes.
6.3 CONTRIBUTION TO THE SOCIETY
The proposed business will contribute to the society by offering them good
quality and savory food that will satisfy their taste and will suit their budget.
6.4 OTHER BENEFICIARIES
The proposed business will help the environment by adopting proper waste
disposal of biodegradable wastes obtained by production and operation of the business.

54
REFERENCES
Australian Society of Clinical Immunology and Allergy (ASCIA). (2022). Allergic and
Toxic Reactions to Seafood. Retrieved from
https://www.allergy.org.au/patients/food-allergy/allergic-and-toxic-reactions-to-
seafood#:~:text=Symptoms%20of%20seafood%20allergy,reactions%20(vomiting
%2C%20diarrhoea)
Century Label. (2021). The Importance of Product Labeling in Branding. Retrieved from
https://www.centurylabel.com/news/the-importance-of-product-labeling-in-
branding#:~:text=Product%20labeling%20means%20displaying
%20information,to%20influence%20their%20buying%20decision.)
55
ANNEXES
56
Schedule 1
Tabulation of the Total Population Computation and Target Market
Selected Barangay in Daet, Camarines Norte, 2022
Barangay I 1,550
Barangay II 2,047
Barangay III 1,464
Total 5,061
Slovin’s Formula:
N
n=
1+ ( N e 2 )
Total Population
¿ 2
1+ Total Population x Margin of Error
5,061
¿ 2
1+ 5,061 x 0.05
5,061
¿
13.65
¿ 371
Quota Sampling:
Barangay I 1,550 30.62% = 113.60
Barangay V 2,047 40.45% = 150.07
Barangay VI 1,464 28.93% = 107.33
Total 5,061 100% = 371

57
The proponents get the total population in Barangay I, Barangay II and Barangay
III. To get the total number of the target market the proponents use the Slovin’s formula
and Quota Sampling.
Question #1
Selected Barangays Target Population Question #1

YES NO
Barangay I,
Barangay II, 371(100%) 343(92%) 28(8%)
Barangay III
Total No. of YES for Eat/Buy Sea foods = 343
Total No. of NO for Eat/Buy Sea foods = 28
Total No. of Respondents = 371
Question #2
Barangay I, Shrimp 327 (88%)
Barangay II, 371 (100%) Squid 297 (80%)
Barangay III Crab 269 (73%)
Total No. of Selected Sea Foods / Total No. of Respondents x 100 = % Total Population
Shrimp Squid Crab
327 / 371 x 100 = 88% 297/ 371 x 100 = 80% 269 / 371 x 100 = 73%
58
Question #3
Selected Barangays Target Population Average Annually
Barangay I,
Barangay II, 371 (100%) 28
Barangay III
Total Average of Sea Foods Buy Annually = 28
Question #4

YES NO
Barangay I,
Barangay II, 371 (100%) 343 (92%) 28 (8%)
Barangay III
Total No. of YES for Eat/Buy Sea foods = 343
Total No. of NO for Eat/Buy Sea foods = 28
Question #5
Selected Barangays Target Population Average Consumption of Combo Snack

Barangay I,
Barangay II, 371 (100%) 26
Barangay III
Total Average of Sea Foods Buy Annually = 26

59
Schedule 2
Historical Demand
Historical Demand of Ages 15-59 years old in Selected Barangay in Daet, Camarines
Norte
Ages 15 to 59 years old
Barangay 2018 2019 2020 2021 2022

Barangay I 2,377 2,380 2,384 2,388 2,392
Barangay II 3,012 2,976 2,940 2,905 2,870
Barangay III 2,369 2,415 2,462 2,510 2,558
Total 7,758 7,771 7,786 7,803 7,820
Schedule 2.1
Historical Demand for Seafood
Total Population x 92% x Average Annually = Total Demand
Total Population of the 92% of the total Total Demand

Year Selected Barangays in number of Annually
Daet, Camarines Norte populations (Serving)
2018 7,758 7,137 199,836
2019 7,771 7,149 200,172
2020 7,786 7,163 200,564
2021 7,803 7,179 201,012
2022 7,820 7,194 201,432
Schedule 3
Projected Demand for Combo Snack Sea Food
Total Population x 92% x Average Annually = Total Demand
Schedule for Competitors: Their Supply and Capacity
Total Number of 92% of the Total Total Demand
Year Population of the Number of Annually
Target Markets Population (Servings)
2023 7,976 7,338 190,788

2024 8,135 7,484 194,584
2025 8,298 7,634 198,484
2026 8,464 7,787 202,462
2027 8,633 7,942 206,492
Schedule 4
Supply Analysis Computation for Seafoods
Total No. Sold Daily x 24 x 12 = Total Supply Annually
60
Name of Competitor Total Number Sold Total Number Sold Total Supply
Daily Monthly Annually
Shoryuken Takoyaki 120 2,880 34,560
Calamares Stall (1) 150 3,600 43,200
Calamares Stall (2) 50 1,200 14,400
Total 320 7,680 92,160
Shoryuken Takoyaki 120 X 24 = 2,880 X 12 = 34,560
Calamares Stall (1) 150 X 24 = 3,600 X 12 = 43,200
Calamares Stall (2) 50 X 24 = 1,200 X 12 = 14,400
Increase in Supply: 8% +4 % + 3% = 15% / 3 = 5%
Schedule 5
Projected Supply Analysis Computation for Combo Snack Sea Food
Total Number Sold Monthly x 12 = Total Supply Annually
Year Total Number of Servings Total Number of Servings

Sold Monthly Sold Annually
2023 8,064 96,768
2024 8,467 101,604
2025 8,891 106,692
2026 9,336 112,032
2027 9,803 117,636
Schedule 6
Demand and Supply Gap Analysis Computation for Combo Snack Sea Food
Total Demand – Total Supply = Gap
Projected Capacity / Gap x 100 = Market Share
Total Total Gap Projected Market

Demand Supply Share (%)
Year Product
61
Capacity
2023 190,788 96,768 94,020 25,920 27.57
2024 194,584 101,604 92,980 27,216 29.27
2025 198,484 106,692 91,792 28,576 31.13
2026 202,462 112,032 90,430 30,005 33.18
2027 206,492 117,636 88,856 31,505 35.46
Projected Product Capacity for Combo Snack Sea Food Annually = 25,920 servings
Increase in Projected Product Capacity for Combo Snack Sea Food = 5%
Gap
2023 190,788 - 96,768 = 94,020
2024 194,584 - 101,604 = 92,980
2025 198,484 - 106,692 = 91,792
2026 202,462 - 112,032 = 90,430
2027 206,492 - 117,636 = 88,856
Market Share
2023 25,920 / 94,020 X 100 = 27.57
2024 27,216 / 92,980 X 100 = 29.27
2025 28,576 / 91,792 X 100 = 31.13
2026 30,005 / 90,430 X 100 = 33.18
2027 31,505 / 88,856 X 100 = 35.46
Schedule 7
Computation of Projected Product Capacity
4 weeks x 12 months = Annual Capacity
Product Daily Monthly Annually

Combo Snack 90 2,160 25,920
Total 90 2,160 25,920
Combo Snack 90 x 24 = 2,160 x 12 = 25,920
62
Flavors of the Sea Production = Monthly 2,160 servings
Schedule 8
Pricing Scheme for Flavors of the Sea Combo Snack
Price Scheme
SELLING PRICE
Direct Material 63,514.00

Freight In 180.00
Factory Overhead 11,953.35
Total Manufacturing Cost 84,407.35
Unit Produce Per Month 2,160.00
Unit Per Cost 39.08
Selling Price 58.00

Unit Per Cost 39.08
Profit 18.92
Unit Per Cost 39.08
Mark Up 0.48
48%
Unit Per Cost + Mark Up Price = Selling Price
Schedule 9
Sales
Selling Price x Annual Product Capacity = Sales
Annual Product
Year Selling Price Sales
Capacity
2023 58.00 25,920.00 1,503,360.00
2024 58.58 27,216.00 1,594,313.28
2025 59.17 28,576.80 1,690,769.23
2026 59.76 30,005.64 1,793,060.77
2027 60.36 31,505.92 1,901,540.95
Schedule 10
Partnership Withdrawals
Total of 30% of net income
63
Partner 2023 2024 2025 2026 2027

Atienza, Kenneth John 32,742.0 32,742.0 32,742.0 32,742.0 32,742.0
E. 9 9 9 9 9
32,742.0 32,742.0 32,742.0 32,742.0 32,742.0
Babasa, Carmella V.
9 9 9 9 9
32,742.0 32,742.0 32,742.0 32,742.0 32,742.0
Veri, Wincelle C.
9 9 9 9 9
98,226.2 98,226.2 98,226.2 98,226.2 98,226.2
Total
6 6 6 6 6
Schedule 11
Indirect Materials
Monthly Cost x 12 = Total Cost
Quantit Daily Monthly

Unit Particulars Unit Cost 2023
y cost cost
UFC Jufran
1 Gal. ₱ 120.00 ₱ 20.00 ₱ 120.00 ₱1,440.00
Sauce
UFC mayo-
1 Gal. 150.00 25.00 150.00 1,800.00
ketchup dip
Total ₱ 270.00 ₱45.00 ₱ 270.00 ₱3,240.00
2023 2024 2025 2026 2027

Annual Cost 3,240.00 3,272.40 3,305.12 3,338.18 3,371.56
Schedule 12
Raw Materials for Combo Snack
Daily Cost x 24 = Monthly Cost x 12 = Annual Cost x 103% = Total Cost
Daily
Particulars Quantity Unit Unit Cost Monthly Cost Annual Cost
Cost
₱172,800.0
Shrimp 1 Kl ₱300.00 ₱ 600.00 ₱ 14,400.00
0
Squid 1 Kl 200.00 400.00 9,600.00 115,200.00
Crab 1 Kl 342.00 684.00 6,416.00 196,992.00
Flour 1/2 Kl 75.00 150.00 3,600.00 43,200.00
Carrots 1/2 Kl 60.00 120.00 2,880.00 34,560.00
Eggs 10 pcs 60.00 120.00 2,880.00 34,560.00
64
Butter 100 Gm 34.00 68.00 1,632.00 19,584.00

Iodized
250 Gm 10.00 0.4 10.00 120.00
Salt
Pepper 250 Gm 25.00 8.00 192.00 2,304.00
Onion 1 Kl 240.00 60.00 1,440.00 17,280.00
Garlic 1 Kl 120.00 30.00 720.00 8,640.00
Breadcrumbs 500 Gm 72.00 144.00 3,456.00 41,472.00
Ginisa Mix 1 pack 32.00 12.00 288.00 3,456.00
Cooking Oil 1 Gal. 250.00 250.00 6,000.00 72,000.00
₱2,646.4 ₱762,168.0
Total ₱1,819.00 ₱ 63,514.00
0 0
2023 2024 2025 2026 2027

Annual 762,168.0 785,033.04 808,584.03 832,841.55 857,826.80
Cost 0
Schedule 13
Kitchen Equipment
Unit Cost / Useful Life = Depreciation
Useful Depreciatio
Life n
1 Gas Stove ₱ 1,250.00 ₱ 1,250.00 10 ₱ 125.00
2 LPG Tank 1,800.00 3,600.00 5 720.00
1 Refrigerator 9,000.00 9,000.00 10 900.00
2 Wall Fan 600.00 1,200.00 5 240.00
₱
Total ₱ 12,650.00 ₱ 1,985.00
15,050.00
65
Schedule 14
Furniture and Fixtures
Total Cost / Useful Life = Depreciation
Useful Depreciatio
Life n
₱40,000.0
1 Stall ₱40,000.00 15 ₱2,666.67
0
2 Chair 149.00 298.00 5 59.60
1 Table 849.00 849.00 5 169.80
₱
Total ₱ 998.00 ₱ 2,229.40
41,147.00
66
Schedule 15
Freight In
Unit Cost x 3 = Total Cost x 4 Weeks = Monthly Cost
Monthly Cost x 12 = Total Annual Cost
Monthly
Description Unit Cost Total Cost Annual Cost
Cost
Transportation
₱ 15.00 ₱ 45.00 ₱180.00 ₱ 2,160.00
Fee
Total ₱ 15.00 ₱ 45.00 ₱ 180.00 ₱ 2,160.00
Schedule 16
Manufacturing Overhead
Monthly Cost x 12 Months = Total cost
Manufacturi
2023 2024 2025 2026 2027
ng Overhead
Packaging/ ₱52,992.00 ₱53,521.92 ₱54,057.14 ₱54,597.71 ₱55,143.69
Labeling
Kitchen 6,560.00 6,560.00 6,560.00 6,560.00 6,560.00
Supplies
Utilities 18,663.24 19,036.56 19,417.32 19,805.64 20,201.76
Expense
Indirect 3,240.00 3,272.40 3,305.12 3,338.17 3,371.55
Materials
Rent 60,000.00 60,000.00 60,000.00 60,000.00 60,000.00
Expense
Depreciation 1,985.00 1,985.00 1,985.00 1,985.00 1,985.00
Expense-
Kitchen
Equipment
₱143,440.2 ₱144,375.88 ₱145,324.5 ₱146,286.5 ₱147,262.0
Total
4 8 3 1
Schedule 17
Office Supplies
Quantity Unit Description Unit Cost Monthly Cost Annual Cost
1 box Ball pen ₱ 50.00 ₱ 50.00 ₱ 50.00
67
1 pad Scratch Pad 20.00 20.00 40.00

2 pcs Correction Tape 35.00 70.00 70.00
1 pc Calculator 200.00 200.00 200.00
1 pc Stapler 55.00 55.00 55.00
1 box Staple Wire 80.00 80.00 80.00
2 pcs Record Book 85.00 170.00 170.00
1 rolls Adhesive Tape 30.00 30.00 30.00
1 box Paper Clips 15.00 15.00 30.00
2 pcs Scissor 30.00 60.00 60.00
1 pc Wall Clock 80.00 80.00 80.00
2 pcs Padlock and Keys 176.00 352.00 352.00
1 box Permanent Marker 40.00 40.00 40.00
Total ₱ 911.00 ₱ 2,722.00 ₱ 2,757.00
Schedule 18
Kitchen Supplies
Quantit Uni Monthly Annual

Description Unit Cost
y t Cost Cost
1 pc Cutting Board ₱ 120.00 ₱ 120.00 ₱ 120.00
Measuring Cup &
1 set 43.00 43.00 43.00
Spoon
3 pcs Mixing Bowl 150.00 450.00 450.00
1 set Tong 25.00 25.00 25.00
2 doz Hair net 45.00 90.00 1,080.00
1 pc Strainer 150.00 150.00 150.00
1 pc Frying Pan 230.00 230.00 230.00
1 doz Spoon 50.00 50.00 50.00
1 pc Kitchen Knife & Shears 300.00 300.00 300.00
3 pcs Tray 49.00 147.00 147.00
1 doz Plates 20.00 240.00 240.00
1 pc Peeler 35.00 35.00 35.00
3 pc Ladle 20.00 60.00 60.00
1 set Piping Bags 27.00 27.00 324.00
68
1 pc Whisk 48.00 48.00 48.00

3 pcs Apron 46.00 138.00 138.00
2 pcs Squeeze Bottle 120.00 240.00 240.00
100 pcs Ice Candy Bag 10.00 240.00 2,880.00
₱1,488 .0
Total ₱ 2,633.00 ₱6,560 .00
0
2023 2024 2025 2026 2027

Annual Cost 52,992.00 53,521.92 54,057.14 54,597.71 55,143.69
Schedule 19
Sanitation Supplies
Monthly Cost x 12 Months = Total Cost
Total Cost x 101% Increase = Monthly Cost
Unit Description Unit Cost Monthly Cost 2023
pcs Trash Can ₱ 160.00 ₱ 320.00 ₱ 320.00
pc Dustpan 35.00 35.00 35.00
pcs Broom 100.00 200.00 200.00
pc Brush 20.00 20.00 20.00
pc Pale 34.00 34.00 34.00
pc Dipper 20.00 20.00 20.00
pcs Hand Soap 45.00 90.00 1,080.00
rolls Tissue 8.00 96.00 1,152.00
Dish washing
L 65.00 65.00 780.00
Liquid
set Garbage Bag 250.00 250.00 3,000.00
pack Disposable Gloves 9.00 18.00 216.00
pc Floor Mop 148.00 148.00 148.00
pcs Rag 25.00 50.00 50.00
pc Sponge 23.00 23.00 276.00
69
Total ₱ 942.00 ₱ 1,369.00 ₱ 7,331.00
Table 20
Packaging and Labeling
Monthly
Particulars Unit Cost Daily Cost Annual Cost
Cost
Logo Sticker 0.70 56.00 ₱1,344.00 ₱ 16,128.00
Carton Holder 1.60 128.00 3,072.00 36,864.00

Total ₱4,416.00 ₱ 52,992.00
Schedule 21
Repair and Maintenance
Total Cost x 12 = Annual Cost
Particulars Total Cost Annual Cost
Repair and Maintenance ₱ 3,000.00 ₱ 36,000.00
Total ₱ 3,000.00 ₱ 36,000.00
Schedule 22
Rent Expense
Total Cost x 12 = Annual Cost
Particulars Monthly Cost Annual Cost
Rent Expense ₱ 5,000.00 ₱ 60,000.00
Total ₱ 5,000.00 ₱ 60,000.00
Schedule 23
Advertising Expense
Total Cost x 101% = Annual Cost
70
Particulars Cost 2023 2024 2025 2026 2027

Online ₱ ₱2,497.4
₱200.00 ₱ 2,400.00 ₱ 2,424.00 ₱2,472.72
Advertising 2,448.24 5
Tarpaulin 500.00 500.00 505.00 510.05 515.15 520.30
₱3,017.7
Total ₱700.00 ₱2,900.00 ₱ 2,929.00 ₱2,958.29 ₱2,987.87
5
Schedule 24
Communication Expense
Particulars Unit Cost Monthly Cost Annually

Cellphone ₱ 8,000.00 ₱ 8,000.00 ₱ 8,000.00
Load 70.00 280.00 3,360.00
Sim Card 40.00 40.00 40.00
Total ₱ 8,110.00 ₱ 8,320.00 ₱ 11,400
Schedule 25
Utilities Expense
Particular Monthly Cost Annual Cost

Power Consumption ₱ 292.27 ₱ 3,506.20
Water Consumption 269.00 3,228.00
Gas Consumption 994.00 11,928.00
Total ₱ 1,555.27 ₱ 18,662.20
2023 2024 2025 2026 2027

Annual Cost 18,662.20 19,035.24 19,415.95 19,804.27 20,200.36
Schedule 26
Power Consumption
71
Monthly
Unit Equipment Watts Hour 2023
Cost
2 Wall Fan 55w 6 ₱ 71.60 ₱ 859.20
1 Refrigerator 72w 8 124.98 1,499.00
2 Light Bulb 21w 7 95.69 1,148.00
Total ₱ 292.27 ₱ 3,506.20
Schedule 27
Water Consumption
Utility Rate Unit Consumption Monthly Cost 2023

Water 26.90 Cu. M. 10 ₱ 269.00 ₱ 3,228.00
Total ₱ 269.00 ₱ 3,228.00
Schedule 28
Gas Consumption
Quantity Tools and Equipment Monthly Cost 2023
1 LPG Gas Refill ₱ 994.00 ₱ 11,928.00
Total ₱ 994.00 ₱ 11,928.00
Schedule 29
Permits and Licenses
Particulars 2023 2024 2025 2026 2027
Barangay Clearance ₱ 380.00 ₱383.80 ₱387.64 ₱391.51 ₱395.43
Sanitary permit 1,200.00
Fire and Safety
1,000.00
Clearance
Official Receipt 1,500.00 1,515.00 1,530.15 1,545.45 1,560.91
Mayor’s permit 5,110.00
SEC Registration 3,457.00
Community Tax
55.00 55.00 55.00 55.00 55.00
Certificate
72
TIN Number of
Bureau of Internal 500.00 505.00 510.05 515.15 520.30
Revenue
Total ₱13,202.00 ₱2,459.35 ₱2,483.94 ₱2,508.78 ₱2,533.87
Schedule 30
Salaries Expenses
Manager/ Marketing Officer ₱ 8,760.00
Total ₱ 26,280.00
Schedule 31
Direct Labor

Production
1 ₱ 365.00 ₱ 8,760.00 ₱ 105,120.00
Officer
Total ₱ 365.00 ₱ 8,760.00 ₱ 105, 120.00
Schedule 32
Employee Benefits
Number PhilHeal Pag-
of SSS EC Monthly Annually
Position th Ibig
employee (Php) (Php) (Php) (Php)
s (Php) (Php)
Manager/
Marketing 1 640.00 137.50 160.00 10.00 947.50 11,370.00
officer
Finance
1 640.00 137.50 160.00 10.00 947.50 11,370.00
Officer
Productio
1 640.00 137.50 160.00 10.00 947.50 11,370.00
n Officer
73
1,920.0 34,110.0
Total 3 412.50 480.00 30.00 2,842.50
0 0
Table 33
13th Month Pay
Manager 8,760.00
Total 26,280.00
APPENDICES
74

Appendices A.
ARTICLES OF PARTNERSHIP
KNOW ALL MEN BY THESE PRESENTS:
That we, Kenneth John E. Atienza, Carmella V. Babasa, and Wincelle C. Veri, all
of legal age and residents of Camarines Norte have agreed to form a general partnership
under the following terms and conditions that are applicable to existing laws of the
republic of the Philippines.
AND WE HEREBY CERTIFY:
1. That all names, surnames, and address of the respective partners are as follows:
Name Address
Atienza, Kenneth John E. P-3 Brgy. Mancruz, Daet, Camarines Norte
Babasa, Carmella V. P-3 Brgy. Benit Labo, Camarines Norte
Veri, Wincelle C. P-2, Brgy. Lalawigan, Mercedes Camarines Norte
2. That the name of the proposed business would be FLAVORS OF THE SEA and it will
operate as long as it gains an income. Return the investment of the Partnership and all of
the things that are preconcert of all the partners before the business start. The right to
know everything that are going on with the business, the decision making when it comes
to the business and also if there are partners that are going to quit or retire. It is all written
in the paper approved by the other partners.
3. That the capital of the partnership shall be measured under the Philippine currency
contributed by the partners.
4. That the amount of total cost will be raised through partner’s personal contribution
broken down as follows:
75
Name:
Atienza, Kenneth John E.
Babasa, Carmella V.
Veri, Wincelle C.
5. That the purpose for which the partnership shall be estimated as follows:
 Gain a reasonable income/profit;
 Build a good image and reputation;
 Exceed customer satisfaction by providing quality food and service; and
 Help the proponents improve their skills and capability in doing the business
IN WITNESS WHEREOF, we hereby affixed our signature this ____ day of October, at
Daet, Camarines Norte, Region V (Bicol) Philippines.
Name Signature
Atienza, Kenneth John E. ________________________
Babasa, Carmella V. ________________________
Veri, Wincelle C. ________________________
Subscribed and sworn to before me, a Notary Public in the province of Camarines Norte
on the place above written personally came and appeared following persons:
Atienza, Kenneth John E., Babasa, Carmella V., & Veri, Wincelle C. with the:
Community Tax Certificate No._______, Issued on_________, and TIN __________.

76
Known to me to be the same persons who executed the foregoing ARTICLES OF

GENERAL PARTNERSHIP, and sworn before me their free and voluntary act and deed.
Notary Public ___________
Until December ___________
PTR ____________________
Date Issued ______________
Place Issued _____________
Page No. __________
Book No. __________
Series of 2017
77

Appendix B
APPLICATION FOR FEASIBILITY STUDY/FINAL ORAL DEFENSE
Name : KENNETH JOHN E. ATIENZA, CARMELLA V. BABASA and

WINCELLE C. VERI
Degree Sought : BACHELOR OF SCIENCE IN BUSINESS
ADMINISTRATION MAJOR IN MARKETING
MANAGEMENT
Title : FLAVORS OF THE SEA
Date of Oral Defense : November 09, 2022
Time : 1:00PM-3:00PM
Venue : CBPA Accreditation Room
Members of the Advisory Committee

Chairperson:
RONNIE E. ASIS, M.Econ _____________ __________
Printed Name Signature Date
Members:
1) ROBERT CLARENCE B. LEE, CPA ____________ __________
2) MARIANNE O. CLEMENTE ____________ __________

Approval Recommended: Approved:
(SGD) MA. REINA A. MABEZA, MBA (SGD) GEHANA D. LAMUG, DBA

Research Coordinator Dean
78

Appendix C
PERMISSION TO CONDUCT
AND TO USE COLLEGE FACILITIES FOR THE
CONDUCT OF UNDERGRADUATE FEASIBILITY STUDY
GEHANA D. LAMUG, DBA November 09, 2022

Dean
Dear Madam:
We have the honor to request permission from your office to conduct/present the
study entitled: FLAVORS OF THE SEA.
Laboratory facilities to be used or borrowed/ entitled: CBPA Accreditation

Room/Projector
Duration of Study: 1:00PM-3:00PM
Thank you very much.
Very truly yours,
(SGD) KENNETH JOHN E. ATIENZA

(SGD) CARMELLA V. BABASA
(SGD) WINCELLE C. VERI
Proponents
Recommending Approval:
(SGD) RONNIE E. ASIS, M.Econ

Adviser
Approved:
(SGD) GEHANA D. LAMUG, DBA

Dean
79

Appendix D
APPLICATION FOR FINAL ORAL DEFENSE
November 09, 2022
GEHANA D. LAMUG, DBA

Dean
This College
Madam:
The undersigned humbly requesting to your good office for the paper presentation of our
Feasibility Study manuscript entitled: FLAVORS OF THE SEA on November 09, 2022
at 1:00PM-3:00PM in CBPA Accreditation Room. We are hoping for your kind
consideration and approval regarding this matter. Thank you very much!
Respectfully yours,
(SGD) KENNETH JOHN E. ATIENZA
(SGD) CARMELLA V. BABASA
(SGD) WINCELLE C. VERI

Student Researchers
Favorably Endorsed:
(SGD) RONNIE E. ASIS, M.Econ

Chairperson
Noted:
(SGD) MA. REINA A. MABEZA, MBA

Research Coordinator
Approved:
(SGD) GEHANA D. LAMUG, DBA

Dean
80

Appendix E
SURVEY QUESTIONNAIRE FOR CUSTOMERS
Name (optional): ______________________________________

Age: _________ Address: _______________________________________
Directions: Please fill up the blank with necessary information and put a check (/) on the items
that corresponds your answer.
1. Do you eat seafood?

Yes No
2. If yes, what kind of seafood do you eat?

Shrimp
Squid
Crab
3. On the average, how many servings of seafood do you buy annually?

Answer: ____________
4. If we are to sell Shrimp Balls, Pusit Rings, and Crab Sticks as a combo snack,
would you patronize it?
Yes No
5. If yes, how many seafood combo snacks are you willing to buy annually?
Answer: ____________
_______________________
Signature
81

Appendix F
SUMMARY OF SURVEY RESULTS
1. Do you eat seafood?
Yes 343 (92%) No 28 (8%)
2. If yes, what kind of seafood do you eat?
Shrimp 327 (88%)

Squid 297 (80%)
Crab 269 (73%)
3. On the average, how many servings of seafood do you buy annually?
10,216
371
=27.5 or 28%
4. If we are to sell Shrimp Balls, Pusit Rings, and Crab Sticks as a combo snack,
would you patronize it?
Yes 343 (92%) No 28 (8%)
5. If yes, how many seafood combo snacks are you willing to buy annually?
9,831
371
=26%
82

Appendix G
SURVEY QUESTIONNAIRE FOR COMPETITORS
REPUBLIC ACT NO.10173

Data Privacy Act of 2012
“An act protecting individual personal information in information and communications
systems in the government and the private sector, creating for this purpose a national
privacy commission and for other purposes.”
Name: _________________________________Position: ________________________
Business Name: __________________________Location: ________________________
Length of Business Operation: ______________Business Operating Time: ___________
1. Do you sell seafood?

Yes No
2. If yes, what kind of seafood?
Shrimp
Squid
Crab
3. On the average, how many servings of seafood do you sell in a year?

______________________________
4. On the average, what is the percentage increase in your sales every year?
______________________________
__________________
Signature
83

Appendix H
SAMPLE SURVEY QUESTIONNAIRE FOR CUSTOMERS
84

Appendix I
PERMITS AND LICENSES
BIR
COMMUNITY TAX
85
SANITARY PERMIT
BARANGAY BUSINESS CLEARANCE

86
SEC REGISTRATION
87
ZONING LOCATION CLEARANCE
MAYOR'S PERMIT
DTI PERMIT
88
FIRE SAFETY CLEARANCE
SSS
89
WAGES
90

Appendix J
PROJECTED POPULATION IN DAET, CAMARINES NORTE
91

Appendix K
LETTER FOR RESPONDENTS
October 20, 2022
Dear Respondents,
Greetings!
We the fourth-year students of Camarines Norte State College under the course of
Bachelor of Science in Business Administration Major in Marketing Management are currently
conducting a feasibility study entitled “FLAVORS OF THE SEA” as a requirement for our
subject Feasibility Study.
In view of this, we are respectfully asking for your time to answer this questionnaire and
gather some data that will be used as our reference for our study. Rest assured that all the
gathered information will be used for educational purposes only.
Your kind consideration and time are very much appreciated. Thank you and God bless!
Sincerely yours,
KENNETH JOHN E. ATIENZA
CARMELLA V. BABASA
WNCELLE C. VERI
Noted by:
Feasibility Study Adviser

92

Appendix L
REQUEST LETTER
93
Appendix M
CERTIFICATION OF EDITOR
This is to certify that all usage of words, phrases, sentences, spelling, and
grammar of the Feasibility Study entitled FLAVORS OF THE SEA by KENNETH
JOHN E. ATIENZA, CARMELLA V. BABASA, and WINCELLE C. VERI had been
edited by the undersigned.
HELEN D. CABANILLA, MAEd
Editor
94

Appendix N
CERTIFICATION OF SECRETARY
This is to certify that all the suggestions, comments, and recommendations of the
panel during the defense of Oral Examinees have been integrated in this Feasibility Study
entitled FLAVORS OF THE SEA by KENNETH JOHN E. ATIENZA, CARMELLA V.
BABASA, and WINCELLE C. VERI, candidates for the degree Bachelor of Science in
Business Administration Major in Marketing Management, had been done by the
undersigned.
JULIA KRIZEL A. TALENTO
Secretary
95
DOCUMENTATION
96
97
98
COMPETITORS
99
100
CURRICULUM
VITAE
101
ATIENZA, KENNETH JOHN E.

Purok-3 Mancruz, Daet Camarines Norte
09701462135
kennethatienza0577@gmail.com
PERSONAL BACKGROUND
Date of Birth : October 05, 2000
Place of Birth : Bactas, Bausd Camarines Norte
Age : 22 yrs old
Sex : Male
Civil Status : Single
Religion : Roman Catholic
Citizenship : Filipino
Mother’s Name : Leonida E. Atienza
Father’s Name : Alfredo F. Atienza
EDUCATIONAL ATTAINMENT
Tertiary: CAMARINES NORTE STATE COLLEGE
Bachelor of Science in Business Administration Major in
Marketing Management
2019 – 2022 (present)
Secondary: AMA Computer Learning Center

Senior High School
Accountancy, Business and Management (ABM)
2017 - 2019
BASUD NATIONAL HIGH SCHOOL

Junior High School
2013-2016
Primary: GREGORIO PIMENTEL MEMORIAL SCHOOL

2007 – 2013
102
BABASA, CARMELLA V.
Purok-3 Barangay Benit Labo, Camarines Norte
09157586907
carmella.babasa@gmail.com
PERSONAL BACKGROUND
Date of Birth : August 03, 2000
Place of Birth : Labo, Camarines Norte
Age : 22 yrs.old
Sex : Female
Mother’s Name : Concesa V. Babasa
Father’s Name : Ernesto R. Babasa Jr.
2019 – 2022 (present)
Secondary: MABINI COLLEGES INC.

Senior High School
2017 - 2019
TULAY NA LUPA NATIONAL HIGH SCHOOL

Junior High School
Labo, Camarines Norte
2013-2016
Primary: TULAY NA LUPA ELEMENTARY SCHOOL

Labo, Camarines Norte
2007 – 2013
103
VERI, WINCELLE C.
Purok-2, Barangay Lalawigan, Mercedes Camarines Norte
09666527212
Wincelleveri21@gmail.com
PERSONAL BACKGROUND
Date of Birth : November 21, 2000
Place of Birth : Barangay Lalawigan, Mercedes, Camarines Norte
Age : 21
Sex : Female
Mother’s Name : Priscilla C. Veri
Father’s Name : Erwin S. Veri
2019 – 2022 (present)
Secondary: MABINI COLLEGES INC.

Senior High School
2017 – 2019
LALAWIGAN NATIONAL HIGH SCHOOL

Lalawigan, Mercedes, Camarines Norte
2013-2016
Primary: LALAWIGAN ELEMENTARY SCHOOL

Lalawigan, Mercedes, Camarines Norte
2007 – 2013

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FLAVORS OF THE SEA

A Feasibility Study Presented to the Faculty of

In Partial Fulfilment of the Requirements for the Degree

KENNETH JOHN E. ATIENZA

CERTIFICATION AND APPROVAL SHEET

FEASIBILITY STUDY ADVISORY COMMITTEE

RONNIE E. ASIS, M.Econ

GEHANA D. LAMUG, DBA

advice to this study:

journey of this study.

and for sharing their expertise in writing this study.

determination, divine guidance, and resources to accomplish this study.

CERTIFICATION AND APPROVAL SHEET ii

LIST OF TABLES vii

LIST OF APPENDICES xii

Business Vision, Mission and Goals 1

Brief Business Description 2

II. MARKET STUDY 7

2.1 Description of the Product to be provided 7

2.2 Demand Analysis 8

2.3 Competitors/Business Capacity 9

2.4 Projected Product Capacity 11

2.5 Market Strategy 11

3.1 Product Specification 14

3.2 Production Process 14

3.3 Production Schedule 19

3.4 Sources of Raw Materials 19

3.5 Table of Accounts 23

3.6 Technical Specification of the Business 29

3.7 Technical Specification of the Business Flow Chart 29

3.8 Product Quality Control Policy 30

3.9 Waste Disposal and Environment Impact 30

3.10 Business Location and Work Plan 31

IV. ORGANIZATION AND MANAGEMENT STUDY 36

4.1 Form of Business Organization 36

4.2 Business Vision, Mission, and Goals 36

4.3 Organizational Structure 37

4.4 Duties and Responsibilities 37

4.5 Working and Shifting Schedule 39

4.6 Compensation Scheme and Benefits Employee Share 39

4.7 Implementation Plan 40

5.1 Financial Assumptions 43

5.2 Total Project Cost 45

5.3 Projected Income Statement 47

5.4 Projected Cash Flow Statement 51

5.5 Projected Statement of Financial Position 49

5.6 Financial Analysis 50

5.7 Risk Analysis 52

VI. SOCIOECONOMIC STUDY 54

6.1 Contribution to the Economy 54

6.2 Contribution to the Government 54

6.3 Contribution to the Society 54

6.4 Other Beneficiaries 54

CURRICULUM VITAE 101

TABLE TITLE PAGE

1 Total Population Ages 15-59 years old of Selected Barangays in Daet,

2 Historical Demand for Seafood 8

3 Projected Demand for Combo Snack 9

4 Supply Analysis for Seafood 9

5 Projected Supply for Seafood 10

6 Demand and Supply Gap for Seafood 10

7 Projected Product Capacity for Combo Snack 11

12 Raw materials for dip/sauce 22