BANANA

JUNCTION
(Banana Cheeseballs and Gulaman)

PRESENTED BY:
Tecson, Khiersly Jade Nicole
Ilumba, Nicole
Cinco, John Samuel
Vinas, Jesca
Latina, Merrie Che
Lamata, Clobeil
Tana, Klarica
Operio, Beatriz Grace
 CONTENTS
● Executive Summary
● Product or Service Plan
● Management Team Plan
● Industry And Market Analysis
● Operational Plan
● Organizational Plan
● Marketing Plan
● Financial Plan
EXECUTIVE
SUMMARY
 Banana Junction
(Banana Cheeseballs and Gulaman)

Banana Junction’s main goal is to give clients

a cheap yet delectable snack that is new to
our palate while utilizing local goods, such as
Cardava Bananas and Gulaman, which are
bounty in the country.
 GOALS AND OBJECTIVES

a. Attain sales in the first month.

b. Increase second month sales by 50% and third month by 50%

base on second month sales.

c. Expand by the third month of business.

d. To develop a full menu by the end of our third month.

 VISION
To increase trust, contentment, and satisfaction to our
customers when it comes to our product.
 MISSION
We aim to connect with our community by creating great
banana cheeseballs product at a competitive price to meet
the demand of the middle- to higher-income local market
area residents.
PRODUCT
PLAN
 PRODUCT
Banana Junction'sDESCRIPTION
delectable Banana Cheeseballs provide
a high-quality snack to famished yet health-conscious
students on campus. In addition, these banana cheeseballs
are inspired by several Filipino delicacies, notably fried
bananas, but with a twist suiting the Filipino taste.
 BENEFITS OF BANANA JUNCTIONS
CHEESEBALLS AND GULAMAN
 Good for one’s health.
 Student budget friendly.
 Promotes local goods.
 Accessible.
 SERVICE
Banana Junction is a student-operated business. The
owners decided to accommodate the customers with a
pleasing smile while serving their orders. Considering that
the place or stall is only small, dine-in orders are not
available, however, deliveries will be catered during a
specific period of time.
MANAGEMENT
TEAM PLAN
 FORM OF BUSINESS
Banana Junction’s proposed business is a partnership form of business organization. The table
below shows the contribution of Banana Junction Owners and their respective shares in the
business.
 MANAGEMENT TEAM PLAN
MANAGER
Khiersly Jade Nicole Tecson is
the one who will lead the team
and also, approve and decline
the ideas of the financer and
secondary manager.
SECONDARY MANAGER
Nicole Ilumba is one who’s
going to update the manager of
what is going on with the
business. And she is in charge
in approving the design
personnel and the sales
personnel’s ideas.
FINANCER/ACCOUNTING
PERSONEL
Jhon Samuel Cinco is in charge
in managing the business’
budget while keeping the
ingredients and equipment
available all the time.
 MANAGEMENT TEAM PLAN
DESIGN PERSONNEL
Jesca Vinas is the one who will
come up with the new design for
our product that is new and
trending.
SALES PERSONNEL EMPLOYEES
Klarica Tana is in charge in in
charge with promoting our
business, either on social media or Bea Operio and Clobeil Lamata
what. And she is also the one are mostly in charge in watching
who’s handling our social media the stall and serving as the
and the one who’s in charge of cashier.
posting updates with regards to our
business.
INDUSTRY &
MARKET
ANALYSIS
 TARGET CONSUMER
Students make up the majority of our target market. We will
market as a distinctive snack shop where customers may
not only eat banana cheeseballs but also unwind in a
relaxing setting.
 LOCATION
Banana Junction is located inside the campus of Tanauan
National High School, the product is easily accessible on
campus, they are more likely to purchase it. Also, the
school is adjacent to the Tanauan public market, the items
we require for the product are easily available.
OPERATIONA
L PLAN
 EVALUATION OF SUPPLIERS
In identifying our supplier, we searched at numerous stalls and stores in
the local marketplace to find the necessary materials and ingredient that
is needed to start a business.

INGREDIENTS
• Cardava Banana • Egg
• Cheese • Oil
• Flour • Gulaman Powder
• Breadcrumbs • Gulaman Juice Powder
• Condensed Milk • Sago
MATERIALS
• Mixing Bowl
• Kitchen Knives
• Frying Pan
• Colander
• Paper Cups
• Tray
• Tongs
• Sphere Molders
STORAGE AND INVENTORY
CONTROL
After the product is
cooked and made, it
will be stored in a
closed container away
from insects or any
ORGANIZATIONA
L PLAN
 KHIERSLY JADE NICOLE TECSON
MANAGER

JOHN SAMUEL CINCO

NICOLE ILUMBA
FINANCER/ACCOUNTING
SECONDARY MANAGER PERSONNEL

JESCA VINAS
DESIGN PERSONNEL