Republic of the Philippines

DEPARTAMENT OF EDUCATION

Region IV-A CALABARZON

Division of Biñan

BIÑAN INTEGRATED NATIONAL HIGH SCHOOL

Sto. Domingo Biñan City, Laguna

“THE FEASIBILITY AND VIABILITY OF ESTABLISHING

CASSAVA BITES IN BIÑAN INTEGRATED NATIONAL
HIGH SCHOOL”

Presented by:
Arzola, Benedict Matthew A.
Arzola, Marc Allen R.
Asico, Kobe
Del Rosario,Cliff Gabriel
Alamo, Edlene Kaye A.
Aloria, Aileen Raye
Avergonzado, Jebette
Grace, Biscocho
De Leon, Jade Trixie

Presented to:
Mrs.Jenlyn Sotto
ACKNOWLEDGEMENT

First and foremost, praises and thanks to the God, the Almighty, for

Hisshowers of blessings throughout our research work to complete the

researchsuccessfully.We would like to express our deep and sincere gratitude

to our teacher, Mrs. Jenlyn Sotto for giving us the opportunity to do research

and providinginvaluable guidance throughout this research. It was a great

privilege for us to study under her guidance.

We are extremely grateful to our parents for the financial assistance

and especially for their love, prayers, caring andsacrifices for educating and

preparing us for our future.

To our friends and colleagues who helps us gather more information

and staying with us till the end of this project.

Finally, our thanks go to all the people who have supported us to

completethe research work directly or indirectly. This wouldn’t be possible to

write without the help and support of those people who contribute a lot with

the project.
 CHAPTER 1
Background and Problem of the Study
BACKGROUND OF THE STUDY

Some of us are familiar with nuggets. It is one of the well-known products

in the whole world. We can avail this in any sari-sari store, supermarkets, fast

food chains, and other different types of food chains. Chicken nuggets is a

product made of chicken meat that is usually breaded or battered, then deep-

fried or baked. The researchers conduct a research about “ Cassava Nuggets “

to innovate and form another twist of Nuggets.

The researchers chose Cassava as an alternative to Chicken meat. Aside

from being affordable, Cassava is rich in Carbohydrates which is the main source

of energy of human body. It can provide more calories instead of cereals and

other root crops. The absence of carbohydrates in human body can cause

diabetic ketoacidosis, hyperosmolar coma, and hypoglycemia, all affect the

central nervous system.

Robert Baker who was the inventor of chicken nuggets, was just looking

for a way to use leftover chickens. It was not really popular until the famous fast

food chain McDonald’s sell their Chicken McNuggets that paved way to Robert

Baker’s Chicken Nuggets.

Cassava is a root crop vegetable that is the end part of the cassava shrub,

which has a latin name “Manihotesculenta “. Cassava are originated in the

countries of Brazil and Paraguay.

STATEMENT OF THE PROBLEM

Thus study aims to answer the following question:

I. Is it feasible and viable to establish Cassava Nuggets Stand in Biñan

Integrated National High School.

Management aspect:

 What kind of organization will be used?

 How many employees needed to operate the whole business?

Marketing aspect:

 Who and where is the target market?

 What kind of marketing strategy will be implemented?

 His are we going to promote the proposed project?

Technical aspect:

 What are the materials and equipment needed in the production?

 Where will be the project site of the business?

Financial aspect:

 How much is the capital to start the proposed business?

 How long is the return in investment?

Socioeconomic aspect:

A. What will be the benefits of the proposed business in society?

OBJECTIVE OF THE STUDY

B. To prove that establishing a business of snacks in Biñan Integrated

National High School is feasible and viable with the use of applied

research.

SIGNIFICANCE OF THE STUDY

This study can be significant in the innovation of snacks. This cassava

nuggets can give many benefits of the ingredient. This study “cassava nuggets”

is also significant in making a unique snack food.

To the students

This study will help the students who will pursue HRM, Culinary Arts and

any related cooking course. It can be a guide for them on how to create or

innovate a product, how to experiment and use other variant to conduct a new

product.

To the parents/guardians

This study can help the parents or guardians to be an eye opener that

they can create or innovate a new product for their children. They will know that

cassava can be an alternative food for making another flavor of nuggets.

To the next researcher

This study will be a useful source for the next researcher if they want to continue

or pursue this study, this can be a guide for them to have a basis for their work

that is related to this product.

SCOPE AND DELIMITATION

 The focus of the study is to determine the feasibility and viability of

establishing the Cassava Nuggets Store/Stand in Biñan Integrated

National High School.

 The study is only limited to establish a simple Cassava Nuggets Store.

The researchers selected all the junior and senior high school students in

Biñan Integrated National High School.

 CHAPTER 2
Review of Related Literature
and Studies
REVIEW OF RELATED LITERATURE

Cassava starch is one of the best fermentable substances for the

production of ethanol. At the moment, sugarcane is the most widely used crop for

bio-ethanol in the tropics, but sugarcane requires a lot of water (Ado et.al)

https://www.scribd.com/doc/77459400/Chapter-II-Review-of-Related-Literature-

and-Studies

REVIEW OF FOREIGN LITERATURE

Cassava is available year-round. Tapioca root, as it is called most

frequently in India, is referred to as ‘Cassava root’ in America and is known as

Mandioca, Manioc, and Manihot in other parts of the world. Botanically, the plant

is known as Manihotesculenta. The Central American plant and root are known

as ‘Yuca’,pronounced YOO-ka, which is the Native American word for Cassava.

It is sometimes confused for the desert plant, yucca, pronounced YUHK-a, which

is unrelated to the root vegetable. Tapioca root is one of the most adaptable and

drought-resistant plants, making it an ideal food crop for a variety of

environments. Tapioca root is the source of tapioca starch or flour, which is a

popular gluten-free alternative.

Tapioca root is the third largest source of carbohydrates in the world (over

corn and rice) and is considered a main food staple for over 500 million people.

The starchy tuber is high in calcium, dietary fiber, potassium, and vitamins B6

and C. It has relatively no protein, but does contain high levels of iron and

essential fatty acids. The leaves contain higher amounts of both protein and
valuable nutrients than the root. Tapioca root is also said to be helpful in aiding

digestion.

Tapioca root is most often used in India in its processed, starch form.

Made into Tapioca pearls or strips, it is added to dishes and beverages. In

western India, Tapioca root is most commonly made into starch “pearls.” This

form of Tapioca is often called “sabudana” in the local Marathi language and is

used during times of fasting in the Hindu religion. In southwest India,Tapioca is

called “kappa” in the local Malayalam language. Particularly in the town of

Kerala, India, the tuber is a mainstay of the local diet. Often paired with fish for a

‘meen curry’, is the official dish of Kerala, India.

https://www.specialtyproduce.com/produce/Tapioca_Root_10161.php

REVIEW OF LOCAL LITERATURE

Cassava (Manihotesculenta), sometimes also called manioc,is the third largest

source of carbohydrates inhuman consumption in the world, with an estimated

annual world production of 208 million tonnes. In the Philippines, it is commonly

called as kamotengkahoy or balinghoy.

Cassava is extensively cultivated as an annual crop in tropical and

subtropical regions for its edible starchy tuberous root, a major source

of carbohydrates. According to Kuiper, 2007 Cassava's starchy roots produce

more food energy per unit of land than any other staple crop. It is a major source

of low cost carbohydrates and as taple food for 500 million people in the humid
tropics. On infertile land where the cultivation of other crops is difficult, unless

considerable inputs are applied, cassava still has a reasonable yield.

Cassava thrives better in poor soils than in any other major food plant. As

a result, fertilization is rarely necessary. However, yields can be increased by

planting cuttings on well drained soil with adequate organic matter. Cassava is a

heat-loving plant that requires a minimum temperature of 80°F to grow. Since

many cultivars are rought resistant, cassava can survive even during the dry

season when the soil moisture is low, but humidity is high.

The plant grows tall, some reaching 15 feet, with leaves varying in shape

and size. The edible parts are the tuberous root and leaves. The tuber (root) is

somewhat dark brown in color and grows up to 2 feet long. According to Sugino

and Mayrowani, 2009 the crop is highly efficient in producing starch, is available

all year round, is tolerant to extreme stress conditions, and fits nicely within

traditional farming systems. Fresh roots contain about 30% starch.

REVIEW OF RELATED LOCAL STUDIES

In this study, it shows that cassava as the third largest source of

carbohydrates for human consumption. Also that cassava produce more energy

per unit of land than any kinds of crop but still low in cost that set as staple food

for those people in the humid area. (Kuiper et. al, 2007)

Because it is better in poor soil, cassava is more easy to produce than any

other major food plant. In the Philippines, our climate is always averaging on 30-

35° celsius so that cassava is more capable of growing in it. The more the
supply, the more the production for the demand. Also, cassava is always

available all year round. (Sugino and Mayrowani, 2009)

scribd.com/doc/77459400/Chapter-II-Review-of-Related-Literature-And-Studies

REVIEW OF RELATED FOREIGN STUDIES

This study shows that cassava variety Sri Pontian was launched by

Malaysian Agriculture Research and Development Institute (MARDI) in October

2003. This variety is suitable for the production of pre-mix flour, chips and

crackers as well as plain and seasoned nuggets.

Cassava nugget is adapted from traditional Javanese cake commonly

known as getuk ubi. Since consumer acceptance for frozen, battered and

breaded products has increased (Chuah 1994; Hasimah et al. 2002), new

products from cassava can be developed in a similar extent.

CONCEPTUAL FRAMEWORK

The focus of the study is to determine the feasibility and viability of producing

Cassava Nuggets in Biñan Integrated National High School.

CHAPTER 3
Methodology
Introduction

This chapter tells how researchers gather data and information that will

be used in the study. It shows the survey questionnaires that was used to gather

data. It also shows the population, sample and sampling technique. It also

represents the research design used and the result of the survey.

RESEARCH DESIGN

In order to formulate a bona fide research, the researchers used

descriptive research design to define the characteristics of the sample

population. This will show if cassava fried roll is allowable or acceptable in the

market. It also involves the analization and interpretation of the gathered data all

over the process.

POPULATION, SAMPLE AND SAMPLING TECHNIQUE

In this study, the researchers used only the senior high school students of Biñan

Integrated National High School to get the appropriate data. Using the Slovin’s

Formula, 320 out of 1, 530 will be the respondents of the study.

C. Slovin’s Formula

N= N

1+ N𝑒^2

= 1,530

1+ (1,530) ( 0.0025 )

= 1,530

1 + 3.825

= 1, 530

4. 825

N = 317 320
 QUESTION YES NO

1. Do you eat vegetables?

2. Do you eat

Cassava(Kamotengkahoy)?

3. Do you eat potato roll?

4. Do you want to buy Cassava fried

roll?

5. Do you find our product

affordable?

QUESTION DAILY ONCE A SELDOM

WEEK

6. How often do you want to eat

cassava fried roll?

QUESTION 10-20 20-30 30-40

PESOS PESOS PESOS

7. How much are you willing to spend

for an order of cassava fried roll?

QUESTION 3 PCS 3-6 PCS 6-9 PCS

ONLY

8. How many pieces of cassava fried

roll can you eat?

QUESTION CHEESE BARBEQUE NONE

9. What flavor do you prefer to cassava

fried roll?

QUESTION With None

catsup

10. Which do you prefer?

SURVEY RESULT
1. The result shows that out of 320 respondents, 94% or 301 of the

respondents answered that they eat vegetables, while the remaining 6%

or 19 answered no.

2. The result shows that out of 320 respondents, 97% or 310 of the

respondents answered that they eat cassava(kamotengkahoy),while 3%

or 10 of the respondents answered that they don’t eat cassava.

3. The result shows that out of 320 respondents, 96% or 307 of the

respondents answered that they eat nuggets, while the remaining 4% or

10 answered no.

4. The result shows that out of 320 respondents, 97% or 310 of the

respondents answered that they want to buy cassava nuggets, while 3%

or 10 of the respondents answered no.

5. The result shows that out of 320 of the respondents, 93% or 298 of the

respondents that find our product affordable while 7% or 22 of the

respondents answered no.

6. Out of the 320 respondents, 18% or 58 of the respondents said that they

can eat cassava nuggets everyday, 60% or 192 of the respondents says

that they want to eat cassava nuggets once a week while the remaining
 22% or 70 of the respondents answered seldom.

7. The result shows that out of 320 respondents, 90% or 288 of the

respondents said that they are willing to purchase cassava nuggets in 10-

20 pesos, 5% or 16 of the respondents answered 20-30 pesos and the

other 5% or 16 of the respondents answered 30-40 pesos.

8. The result shows that out of 320 respondents, 52% or 166 of the

respondents answered that they can eat three(3) pieces only of cassava

nuggets, 40% or 128 of the respondents answered three(3) to six(6)

pieces and the remaining 8% or 26 of the respondents answered six(6) to

nine(9) pieces.
9. The result shows that out of 320 respondents, 28% or 90 of the

respondents answered that they prefer the cheese flavor on the cassava

nuggets, 70% or 224 of the respondents said that they much prefer the

barbeque flavor while the remaining 2% or 6 of the respondents preferred

none.

10. The result shows that out of 320 respondents, 68% or 218 of the

respondents answered that they want cassava nuggets with catsup and

32% or 102 of the respondents answered that they prefer cassava

nuggets without catsup.

CHAPTER 4
Marketing Aspect
 Introduction

Cassava or commonly known here in Philippines as

kamotengkahoy is considered as one of the traditional Filipino food as well

as with other Asian nationalities. Therefore, market is not limited to

Filipinos but also to the other Asian nationalities that has continuous

growing population in our country. Market of the proposed business is

generally residents in the proposed location or even those who’s

justvisiting.(residents of BiñanIntegrated National High School)

Market Description

A. Geographic location

Our geographic location is Biñan Integrated National High School. If our

product became possible in the market, we are hoping to create an extension if

possible.
 B. Population

Our target market is those individual people who likes to cassava

nuggets, even though they are children, teenager or adults because it

doesn’t have age limitations.

 Demand determination

 Demand Situation

Base from the survey 4,238 demand out of 4,509 given

population of biñan Integrated National High Schoool and

has the potential to buy our product 94% of the population

are the potential customuers of the said product which made

us pursue this business.

 Projected Demand (5 years)

Cassava Bites Company Projected Demand Per Year

Year Demand
2019 775,600
2020 793,600
2021 811,620
2022 829,600
2023 847,600
  Supply determination

A. Supply Situation

Cassava bites company will distribute or supplier directly to the

canteen. The costumer buy the product and that’s the time where we

produce the product and directly sell it to them.

B. Supply Estimation

Cassava Bites Company

(Direct competitors)
Name of the Company Address Approximate Supply
Pancake BINHS 1,507,860

Ice Cream BINHS 1,130,895.60

Rice Meals BINHS 1,130,895.60

C. Projected Supply

CASSAVA BITES COMPANY Projected Supply Per Year

Year Supply
2019 667,016
2020 698,368
2021 730,458
2022 763,232
2023 796,744
  Demand-Supply Analysis

Cassava Bites
(Projected Demand and Supply Analysis)
Year Demand Supply Gap Market Share %MS
2019 775,600 667,016 108,584 40,000 37%
2020 793,600 698,368 95,232 40,000 42%
2021 811,620 730,458 81,162 40,000 49%
2022 829,600 763,232 66,368 40,000 60%
2023 847,600 796,744 50,856 40,000 70%

The table shows the demand, supply, gap, market share from the year

2019 to year 2023. The researchers subtract the supply to the demand of

the given year, same process with the next year for the unsatisfied

demand. In market share, the researcher projected this 40,000 based on

the number of working days multiplied to the total production per day,

same goes with the other year for market share.

 Environmental Scanning

A. Channel of Distribution

Producer
(Cassava Nuggets Business)

Consumers
(Binan Integrated NHS)
Cassava nuggets business is directed to the consumers to increase

product use and sales. The proponent is using direct selling to

disseminate their products.

B. Selling Practices

Our full selling practice is to make sure our brand and packaging

was good and comfortable to our customer.

C. Pricing of Products

The design pricing of ‘cassava nuggets’ design is based on the

survey questionnaire by the proponents. The proponents floated survey

questionnaire with an option of prices. The costing of products

immediately adjusted based from its sole that it would compensate the

pricing from the survey question.

D. Advertising and Promotions

As a starting business, we are using promotional devices in order to

promote and to establish our business.

 Proposed Marketing Program

A. Marketing Strategy in relation to Product life cycle

We plan to produce a product if and only if it is already paid so that

there will be no waste. It will be ‘Pay before you eat’ policy in that way we

can make sure that there will be no waste and we can give our customers

new and freshly cooked product.

B. Advertising & promotions

I. Introductory Stage

a. Flyers

b. Tarpaulins

c. Posters

II. Competitive Stage

a. Promo Coupons

b. Discount Coupons

c. Holiday Coupon

III. Retentive Stage

Social Media Advertisements (Facebook ads, via e-mails, etc)

Print Ads
C. Branding of the product / services

i.Product Design

ii.Tag line

“Simple is the Best but with Style is Extraordinary”

D. Channel of distribution

Producer

(Cassava Nuggets Business)

Seller
(Binan Integrated National High
School)

Consumers
(Biñan Integrated National High
School)
 E. SWOT Analysis

Strength Weakness
 Marketing Strategy  Out of Trend
 Uniqueness  Availability of Raw
Materials
Opportunity Threats
 New Products  Change in taste
 Online Marketing  Change in preferences
 Attracts more  Competitors
Customers

F. Pricing strategy

The designed pricing of Cassava Nuggets is based on the strategy

questionnaire gathered by the researchers. The researchers gave some
options of prices.

G. Projected Selling price (5 years)

Year Particular Item Selling Price

(6%)
2020 Order Php 15
2021 Order Php 16
2022 Order Php 17
2023 Order Php 18
2024 Order Php 19
 Assumed Market Share

The assumed market share percentage is 18% which is multiply from the given

gap of the year. On demand and supply analysis (DSA) the market share is

divided to the gap of the demand and supply to get market share percentage.

 Projected Sales (Units / Peso)

Year Sales in Selling Sales Project

Unit Price Amount Sales
Amount
2020 400,000 400,000
40,000 10
2021 420,000 420,000
42,000 10
2022 529,200 441,000
44,100 12
2023 555,660 463,050
46,305 12
2024 729,300 486,202.5
48,620 15
 CHAPTER 5
Production / Technical Aspect
  Introduction

The chapter discusses the production aspect of the business the

detailed description of product, the process how the raw materials turn into

product and the whole activities in production. It also states the equipment,

utilities, and the supplies that operate the production, also the product costing

and projected production. The requirements of manpower, project site

(location) and the layout are prepared for the purpose of identifying the

business operation

 Detailed description of the Product / Service

Cassava Nuggets came from the most popular ‘merienda’ of Pilipino

people. Nugget is a chicken product made from chicken meat that is

breaded or battered, then deep-fried or baked but cassava bites

innovated the chicken nuggets to became more healthier but more

affordable than chicken meat

 Raw Materials / Ingredients of your Product

Cassavais a root vegetable. It is underground part of the cassava

shrub. The shrubby tree from which cassava is obtained, native to

tropical America and cultivated throughout the tropics.

Corned beef is a beef brisket cured in brine and boiled, served hot

typically with cabbage, or cold, sliced for sandwiches.

 Egg an oval or round object laid by a female bird, reptile, fish, or

invertebrate, usually containing a developing embryo. The eggs of birds

are enclosed in a chalky shell, while those of reptiles are in a leathery

membrane.

Cooking Oil is plant, animal, or synthetic fat used in frying, baking,

and other types of cooking. It is also used in food preparation and

flavouring not involving heat, such as salad dressings and bread dips,

and in this sense might be more accurately termed edible oil.

Salt and Pepper is the common name for edible salt and ground black

pepper, which are traditionally paired on dining tables where food is eaten so

as to allow for the additional seasoning of food after its preparation.

Garlic a strong-smelling pungent-tasting bulb, used as a flavoring

in cooking and in herbal medicine.

Onion a vegetable with a strong smell and flavour, made up of

several layers surrounding each other tightly in a round shape,

usually brown or red on the outside and white inside.

Flavored Powder is defined as a substance that gives another substance

flavor, altering the characteristics of the solute, causing it to become sweet, sour

or tangy. A flavor is a quality of something that affects the sense of taste.

  Raw Materials Sourcing (Suppliers)

Ingredients Price Source

Cassava ₱25.00 Biñan Market

Corned Beef ₱35.00 ReySal

Condiments ₱10 .00 Biñan Market

Cooking Oil ₱20.00 Biñan Market

Egg ₱7.00 Biñan Market

 Projected production per month and per year (5 year projections)

 Production process use

o Batch Production

As a starting business, the researchers take into consideration

all the factors in producing the products. The researcher will be

using the Batch Production. The researcher will be using this

production because it is the most realistic method for a blooming

business.

Batch production is a method of production that creates several

items at the same time in a series of production steps. The items that

are created together are known as a batch.

 Product Costing
 Procedure of production

1) Prepare all the ingredients and tools/equipment that need.

2) Grate the cassava using the grater

3) After grating, put in a bowl, and set it aside afterwards

4) Next chop the garlic, onion, magic sarap, egg, pepper and

corned beef with kamoteng kahoy, then mix it. Using hands

is better to ensure that ingredients are well mixed, just

ensure that you wear gloves to ensure cleanliness

5) Heat the pan and put cooking oil. Let the oil heat-up for a

few minutes.

6) After mixing, shape it like a nuggets and put it in a pan and

pray.

 Production flow diagram

Preparing all
Molding Frying
the ingredients

Washing the
Straining Mixing flavor
ingredients

Slicing Grating Serving

 Alternative process (if any)

We are applying the normal way on cooking nuggets and the

traditional way of preparing cassava, but if it’s possible we might

use equipment and machineries for making our product.

 Materials Handling (Perishable Materials)

Photo Name of the Source Quantity Unit Cost Total

Product

Metal Bin Lazada 2 Php 350 Php 700

Garbage Bins Lazada 1 Php 550 Php 550

Dustpan & Lazada 2 Php 230 Php 460

Broom

Mop Lazada 1 Php 200 Php 200

Total Cost Php 1,910

  Furniture and Fixtures

Photo Name of the Source Quantit Unit Cost Total

Product y

Tables & Lazada 2 Php 3,964 Php 7,928

Chairs

Electric Fan Lazada 2 Php 6,980 Php 13,960

Drawers Lazada 1 Php 7,599 Php 7,599

Total Cost Php 29,487

  Equipment / machineries needed

a. Office Equipment

Photo Name of Source Quantity Unit Cost Total

the Product

PC Lazada 1 Php 11,745 Php 11,745

Printer Lazada 1 Php3,383 Php 3,383

Total Cost Php 15,128

b. Production Equipment
c. Store Equipment

d. Office Supplies
 e. Production Supplies

 Depreciation Table(s)

Assets Particular Qty Unit Cost Acquisition Cost Estimated Depreciation Cost
Asset Lifespan Yearly Monthly
Furniture Tables & 2 ₱ 3,964.00 ₱ 7,928.00 5 yrs. / 60 ₱ 1,585.60 ₱ 132.13
and Chairs mos.
Fixtures Electric Fan 2 ₱ 6,980.00 ₱ 13,960.00 5 yrs. / 60 ₱ 2,792.00 ₱ 232.67
mos.
Drawers 1 ₱ 7,599.00 ₱ 7,599.00 5 yrs. / 60 ₱ 1,519.80 ₱ 105.54
mos.
Office PC 1 ₱ 11,745.00 ₱ 11,745.00 5 yrs. / 60 ₱ 2,349.00 ₱ 195.75
Equipment mos.
Printer 1 ₱ 3,383.00 ₱ 3,383.00 5 yrs. / 60 ₱ 676.60 ₱ 93.97
mos.
Production Gas Stove 1 ₱ 9,635.00 ₱ 9,635.00 5 yrs. / 60 ₱ 1,927.00 ₱ 160.58
Equipment mos.
Exhaust Fan 1 ₱ 1,500.00 ₱ 1,500.00 5 yrs. / 60 ₱ 300.00 ₱ 25.00
mos.
Cashier 1 ₱ 27,000.00 ₱ 27,000.00 5 yrs. / 60 ₱ 5,400.00 ₱ 281.25
Machine mos.
Store Refrigerator 1 ₱ 13,675.00 ₱ 13,675.00 5 yrs. / 60 ₱ 2,735.00 ₱ 142.45
Equipment mos.
Kiosk ₱ 6,990.00 ₱ 6,990.00 5 yrs. / 60 ₱ 1,398.00 ₱ 116.50
mos.
Total ₱103,415.00 ₱ 20,683.00 ₱ 1,485.84
 Utilities needed

Utilities Price

Electricity Php1,199.57

Water Php537.16

Gas Php570

Total Php 2,306.73

 Manpower Requirements

Manager

 Sets specific goals for every department

 Responsible for making decisions about the direction of

organization and establishing policies

 Directs the operation of all departments

 Responsible for the overall operations of the business

Production Worker

 Engage in the process of cooking

 Maintain inventories by rotating properly

 Keeping storage areas neat and clean of any rubbish of

foreign objects

 Observe and practice personal hygiene.

Cashier

 Itemizes and totals purchases by recording prices, departments,

taxable and non-taxable items; operating a cash register.

 Enters price changes by referring to price sheets and special

sale bulletins.

 Discounts purchases by redeeming coupons.

 Collects payments by accepting cash, check, or charge

payments from customers; making change for cash

customers.

 Verifies credit acceptance by reviewing and recording driver's

license number; operating credit card authorization system.

 Balances cash drawer by counting cash at beginning and end

of work shift.

 Provides pricing information by answering questions.

 Maintains checkout operations by following policies and

procedures; reporting needed changes.

 Maintains safe and clean working environment by complying

with procedures, rules, and regulations.

  Contributes to team effort by accomplishing related results as

needed.

 Project Site (Location)

Requirements for your project site considerations

Barangay Business Permit PHP 550

Engineering Clearance Php 300

Business Permit Php 800

Sanitary Permit Php 250

Zoning Clearance Php 380

Environmental Clearance Php 550

DTI Tag Business Registration Php 650

Total Php 3,480

This table shows the requirements needed to consider in doing

project site and its corresponding costs.

 Describe your project’s proposed location in detail

The proponents decided to establish the proposed project located

at Zone I, Sto. Domingo, Binan, Laguna. The following are the reasons

why the proponents came up with the idea.

  Near from Schools

 High in demand for snacks business

 Potential and existing customers that is willing to try new

snacks.

o Vicinity Map

o Project Layout

This plant lay out was designed to create a good process of the

business (Cassava Bites).This includes and show the office area

where it process the related transaction on the business.

  Cost of stall / selling area

Photo Name of the Quantity Unit Cost Total

Product

Plywood 7 sheets Php 185 Php 1,295

Nails 32 ½ kilos Php 50 Php125

Paint 3 can Php290 Php870

Brush 3pcs. Php 30 Php90

Fluorescent 3 pcs. Php 450 Php 1,350

Light
 Electrical 10 meter Php 38 Php 380
Wires

Electrical 4 pieces Php 95 Php 380

Outlet and
Switch

Labor 3 workers Php 320 Php 960

Workers

Total Cost Php 5,450

 Floor plan
 Wastes and waste disposal method

The easier method of waste management is to reduce creation of

waste materials thereby reducing the amount of waste going to landfills.
Waste reduction can be done through recycling old materials like jar,
bags, repairing broken items instead of buying new one, avoiding use of
disposable products like plastic bags, reusing second hand items, and
buying items that uses less designing.

Recycling and composting is a couple of the best methods of waste

management. Composting is so far only possible on a small scale, either
by private individuals or in areas where waste can be mixed with farming
soil or used for landscaping purposes. Recycling is widely used around
the world, with plastic, paper and metal leading the list of the most
recyclable items. Most material recycled is reused for its original purpose.
CHAPTER 6
Management Aspect
Introduction

The management aspect implies the rules and regulations of the

company and the duties and responsibilities of employee. Management

must be able to set a proper and organize plans to be more effective and

efficient that helps to achieve the specific goal of the company.

Types of Business Organization Use

A sole proprietorship is a business that owned by a single individual

and it is a simple and most common type of business entity.

 Advantage of Sole Proprietorship

a. Have functional and tax advantages compared to other

business entities.

b. They are easy to set up than other business entities.

c. The owners enjoy sole control of the business profit.

 Disadvantages of Sole Proprietorship

a. Have liability and functional disadvantages compared to

other business entities.

b. The owner is personally liable for any debts or obligations of

the business.
Proposed Name of the Firm/Company

The researchers came up with the idea of renaming the business to

‘Cassava Bites’. The chosen name was also based on the product offered

by the business. The researchers want to get the interest and curiosity of

the customer because of its uniqueness by introducing them the proposed

business project ‘Cassava Nuggets.’

 Mission

The Cassava Bites is focused on innovating a new but with high

quality of food and also by the means of conducting a new look and new

taste with a healthy, delicious and affordable food that all ages can buy

and support.

 Vision

Cassava Nuggets aim to launch different stall in every region of the

Philippines by the year 2025 to become popular and to stand as one of the

best food company in the Philippines. It will continue to serve and satisfy

the customers and it will continue in improving a good relationship not only

with the customers but also to the workers and the people in our society.
Company Rules & Regulations

1) Each employee must act in accordance with company’s policies,

orders, rules, regulations, guidelines that is applicable from the time

2) The company expects each employee to maintain proper decorum.

Employees are expected to conduct themselves on the job in a

manner that contributes to operating effectiveness, productivity,

safety, and a harmonious work environment

3) The duty must be performed in a good faith and a brief reporting of

the work done in the entire day must be given to the head office.

4) Proper registers must be maintained for easy tracking and record

keeping.

5) No employee shall be under the influence or using alcoholic

beverages including drinking such beverages during the work

hours. Any employee arriving to work under the influence of alcohol

or an illegal substance will not be able to work.

6) No employee shall drive a company’s vehicle or operate any

equipment while under the influence of alcohol.

7) You are required to be at your appointed work place and ready to

begin work at the appointed starting time. Irregular attendance or

tardiness will not be tolerated and may result in termination.

8) Employees who will be late or absent from work must inform their

supervisor at least 2 hours prior to normal starting time.

 9) Under no circumstances should employees leave the assigned

work area early without express permission from a supervisor.

10) Designated break times are assigned to have meals.

11) Employees who work late or on overtime must ensure that all

lights, air-conditions and equipment are shut off when they leave

the work place.

12) Dress code is to be followed strictly. Employees must wear their

uniforms at locations where uniforms are required. You are

expected to look neat and presentable while on the job.

Location of Head Office / Factory

The Cassava Bites store is located at Zone 1 Sto. Domingo Binan,

Laguna. The proponents chose the location of the head office for easier

supervision of the operation. The said location is benefiting both customer

and employee.

Organizational Chart

Production
Crew
Manager
Cashier
 Management Structure & Style

It is the particular way managers go about accomplishing these

objectives. It encompasses the way they make decisions, how they plan

and organize work, and how they exercise authority. Here’s our different

way on how to make a decision and accomplish things:

1) Being calm every time

2) Is it reliable / useful in the company?

3) Is it reasonable?

Hours of Operation

The business will operate form 8 AM until 5 PM. The employees will be

there at 7 AM to prepare everything inside the production area. The store will

open exactly at 8 AM and the employees will be going home at 6 PM to clean

and do computations.

Employment requirements

 Manager

o Proven successful experience as a retail manager

o Powerful leading skills and business orientation
o Customer management skills
o Strong organizational skills
o Good communication and interpersonal skills
  Production Crew

o High school diploma/GED required

o 2+ years’ experience working in a warehouse
o Strong work ethic and organizational skills
o Able to multi-task in a fast-paced warehouse environment
o Capable of lifting 50 pounds unassisted
o Able to work on foot for extended periods of time
o Reliable mode of transportation

 Cashier

o Work experience as a retail cashier or in a similar role in sales

o Basic PC knowledge
o Familiarity with electronic equipment, like cash register and
POS
o Good math skills
o Strong communication and time management skills
o Customer satisfaction-oriented
o High school degree

Duties & Responsibilities of employees

 Manager

o Develop business strategies to raise our customers’ pool,

expand store traffic and optimize profitability
o Meet sales goals by training, motivating, mentoring and
providing feedback to sales staff
o Ensure high levels of customers satisfaction through excellent
service
 o Complete store administration and ensure compliance with
policies and procedures
o Maintain outstanding store condition and visual merchandising
standards
o Report on buying trends, customer needs, profits etc.
o Propose innovative ideas to increase market share
o Conduct personnel performance appraisals to assess training
needs and build career paths
o Deal with all issues that arise from staff or customers
(complaints, grievances etc.)
o Be a shining example of well behaviour and high performance
o Additional store manager duties as needed

 Production Crew

o Feed raw materials into production machinery

o Assemble goods on production lines
o Monitor the production process
o Carry out basic quality and testing checks
o Store goods and raw materials properly in our warehouse
o Use lifting equipment and forklift trucks to fulfil orders
o Pack goods to be shipped
o Maintain work areas and equipment

 Cashier

o Manage transactions with customers using cash registers

o Scan goods and ensure pricing is accurate
o Collect payments whether in cash or credit
o Issue receipts, refunds, change or tickets
o Redeem stamps and coupons
 o Cross-sell products and introduce new ones
o Resolve customer complaints, guide them and provide relevant
information
o Greet customers when entering or leaving the store
o Maintain clean and tidy checkout areas
o Track transactions on balance sheets and report any
discrepancies
o Bag, box or gift-wrap packages
o Handle merchandise returns and exchanges

Company Rules & Regulations

13) Each employee must act in accordance with company’s policies,

orders, rules, regulations, guidelines that is applicable from the time

14) The company expects each employee to maintain proper decorum.

Employees are expected to conduct themselves on the job in a

manner that contributes to operating effectiveness, productivity,

safety, and a harmonious work environment

15) The duty must be performed in a good faith and a brief reporting of

the work done in the entire day must be given to the head office.

16) Proper registers must be maintained for easy tracking and record

keeping.

17) No employee shall be under the influence or using alcoholic

beverages including drinking such beverages during the work

hours. Any employee arriving to work under the influence of alcohol

or an illegal substance will not be able to work.

18) No employee shall drive a company’s vehicle or operate any

equipmentwhile under the influence of alcohol.

19) You are required to be at your appointed work place and ready to

begin work at the appointed starting time. Irregular attendance or

tardiness will not be tolerated and may result in termination.

20) Employees who will be late or absent from work must inform their

supervisor atleast 2 hours prior to normal starting time.

21) Under no circumstances should employees leave the assigned

work area early without express permission from a supervisor.

22) Designated break times are assignedto have meals.

23) Employees who work late or on overtime must ensure that all

lights, air-conditions and equipment are shut off when they leave

the work place.

24) Dress code is to be followed strictly. Employees must wear their

uniforms at locations where uniforms are required. You are

expected to look neat and presentable while on the job.

 GANTT CHART

Cassava Bites Company

Plan of 2018
Action June July August September October November December January
Planning
Stage
Putting Up
Equity
Obtaining of
Financing
Stall
Construction
Registration
Hiring and
Training of
Personnel
Equipment
Supply and
Raw
Materials
Selection
Order and
Receipt of
Equipment
and Raw
Materials
Installations
of Equipment
Start of
Normal
Operations
 Proposed Salary & Wages (5 years)