UNIVERSITY OF CALOOCAN CITY

COLLEGE OF BUSINESS AND ACCOUNTANCY3

A FEASIBILITY STUDY ON CETRIOLO SHAWARMA

A Feasibility Study

Presented to Faculty of

College of business and Accountancy

University of Caloocan City

In Partial Fulfillment

of the Requirements for the Degree of

Bachelor of Science in Entrepreneurship

SUBMITTED BY:

Delacruz, Jon Melbert M.

Encinares, John Paul O.

Licanda, Gemmalyn V.

Pacaldo, Lotis A.

Pardico, Jerome S.

Saguman, Jomaica B.

Tabao, Jane S.

Torente, John Leo

SUBMITTED TO:

Prof. Alora Pili

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ENDORSEMENT SHEET

This feasibility study entitled “CETRIOLO SHAWARMA“. Is prepared

and submitted by John Paul O. Encinares, Jon Melbert M. Delacruz,
GemmalynV.Licanda, LotisA.Pacaldo, Jerome S.Pardico, JomaicaB.Saguman,
Jane S.Tabao, John LeoTorente in partial fulfillment of the requirements for the
degree of Bachelor of Science in Entrepreneurship, has been examined and is
recommended for acceptance and approval for Oral examination.

ALLORA PILI
Adviser

APPROVAL SHEET

Accepted and endorsed after having passed the oral defense

satisfactory as indicated in the corresponding rating form by the undersigned.

PROF. ALLORA PILI PROF. RODRIGO DANTAY

Approved and accepted in the partial fulfillment of the requirements for

the Degree of Bachelor of Science in Entrepreneurship, January 2020.

PROF. RODRIGO DANTAY

Dean, Camarin Campus

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Acknowledgement

The proponents are indebted to those people who have suggested and

shared their ideas to the conceptualization of this research.

This Feasibility Study has been made possible by the guidance,

supervision, cooperation and participation of the following:

To the Almighty God who always looks up and secures the safety of the

proponents in doing this project.

To their parents for the financial assistance and who always guide and

give words of wisdom to inspire them in giving the best in preparing the

Feasibility Study.

To their intelligent Professor, Allora Pili, who has greatly shared her

knowledge with their patience and diligence in helping us meet the necessary

works for the competition of their Feasibility Study.

Sincere gratitude is extended also to the respondents, the BS

Entrepreneurship Students of University of Caloocan City for the time they

spent in the survey.

Together, the proponents sincerely acknowledge and give thanks to the

person/s mentioned above who have brought the success in doing this

Feasibility Study. They are very grateful for this wonderful accomplishment.

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Table of Contents

Title Page I

Endorsement /Approval Sheet II

Acknowledgement III

Table of Contents IV

List of Table XI

List of Figures XII

Introduction XIV

Company Logo XV

I. Executive Summary 1

A. Name of the Business 1

B. Title of the Study 1

C. Description of the Logo 1

D. Store Location 2

E. Brief Description of the Project 3

F. General Objectives of the Business 4

G. Research and Methodology 4

G.1. Survey 4
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G.2. Sloven’s Formula 5

G.3. Sampling Techniques 6

G.4. Survey Questionnaire 6

G.5. Interview 6

G.6. Search on Internet, Books, and Libraries 7

H. Project Summary 8

H.1. Market Summary 8

H.2. Management Summary 8

H.3. Technical Summary 8

H.4. Financial Summary 9

I. Operational Terms 9

J. Scope and Limitations 10

II. Market Study 11

Introduction 11

Objectives 11

A. Demand 12

A.1. Survey Data Interpretation 13

A.2. Projected Demand 17

B. Supply 20

B.1. Projected Supply 20

B.2. Competitors Analysis 22

C. Demand and Supply Gap Analysis 23

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D. Market Analysis 25

D.1. Target Market 26

D.2. Geographic Area 26

D.3. Market Demographic 27

D.4. Business Environment 28

D.5. Projected Sales 29

E. Marketing Strategies 32

E.1. Product Strategies 31

E.2. Place Strategies 31

E.3. Pricing Strategies 32

E.4. Promotion 33

F. SWOT Analysis 34

G. System Form and Design 35

III. Management Study 36

Introduction 36

Objectives 36

A. Form of Ownership 37

B. Mission, Vision, Core Values 37

B.1. Vision 38

B.2. Mission 38

B.3. Core Values 39

C. Capitalization 40
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D. Organization Structure 41

D.1. Organization Chart 41

D.2. Function 42

E. Manpower Requirements 43

E.1. Job Description and Job Qualification 43

E.2. Duties and Responsibilities 46

F. Employment Process 49

G. Legal Requirements 50

G.1. Mayor’s Permit 50

G.2. BIR 50

G.3. SSS 50

G.4. DTI 51

H. Organizational Policies and Procedures 51

H.1. Employee 51

H.2. Customers 53

I. Code of Ethics 54

J. GANTT Chart 56

K. System Form and Design 57

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IV. Technical Study 60

Introduction 60

Objectives 60

A. Product Description 61

A.1. Product Pricing 61

A.2. Product Preparation Guide 61

A.3. Time Motion Study 62

B. Business Process 63

B.1. Main Process 63

B.2. Material Handling Design 64

C. Business Location 65

C.1. Project Layout/Floor Plan 66

C.2. Production Schedule 67

C.2.1. Work Schedule 67

D. Machineries and Equipments 68

E. Supplies 68

E.1. Office Supplies 68

E.2. Sanitary Supplies 70

E.3. Store Supplies 71

F. Utilities Requirements 74

F.1. Electricity 74

F.2. Water Supply 74

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F.3. Telecommunication 74

F.4. LPG & Other Utilities 75

G. Waste Disposal Method 75

H. System Forms and Design 76

V. Financial Study

Introduction

Objectives

A. Major Assumption

B. Total Projected Cost

C. Initial Capital Requirements

D. Sources of Financing (Short Term and Long Term)

E. Financial Statement

E.1. Projected Income Statement

E.2. Projected Cash Flow Statement

E.3. Projected Statement of Financial Position

E.4. Projected Statement of Changes in Partners Equity

F. Financial Analysis

F.1. Financial Ratios

F.2. Liquidity Ratios

F.3. Profitability Ratios

F.4. Break – Even Analysis

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VI. Social Economic Study 77

Introduction 77

Objectives 77

A. Your Project’s Employees 78

B. The Government 78

C. Other Beneficiaries 78

Appendices i

Sample of Survey Questionnaire i

Tally of Questionnaire ii

Documentation vi

Recommendation and Findings xiii

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LIST OF TABLES

Table Pages

1 Survey Questionnaire 1 13

2 Survey Questionnaire 2 14

3 Survey Questionnaire 3 15

4 Survey Questionnaire 4 16

5 The Target Population of 2020 – 2024 18

6 The Projected Demand of 2020 – 2024 19

7 The Projected Supply of 2020 20

8 The Projected Supply of 2020 – 2024 21

9 The Competitors Profile 22

10 The Demand and Supply Gap Analysis 2020 – 2024 23

11 Market Share of The Three Competitors 25

12 The Projected Sale 2020 – 2024 30

13 Capitalization 40

14 Job Description and Job Qualification 46

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15 Duties and Responsibilities 49

16 Gantt chart 56

17 Product Pricing 61

18 Work Schedule 67

19 Machineries and Equipment 68

20 Office Supplies 70

21 Sanitary Supplies 71

22 Store Supplies 73

23 Utilities Requirements 75

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LIST OF FIGURES

FIGURES PAGES

1 Vicinity Map of Cetriolo Shawarma 2

2 Survey Questionnaire 1 13

3 Survey Questionnaire 2 14

4 Survey Questionnaire 3 15

5 Survey Questionnaire 4 16

6 Organizational Chart 41

7 Floor Plan 66

8 Waste Disposal 75

9 77

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Introduction

The eight proponents merged their ideas to create and innovates a

product to provide customer satisfaction and meet their standard in such

products. They wonder if they can make a shawarma that is in cucumber that is

known to be as a nutritious and will give good benefits to the body not like the

other traditional shawarma in different stores and food stalls. The shawarma

they plan to serve a delicious but sure if there have a lot of nutrition benefits for

the body. So the proponents make something new for those who are shawarma

lovers and at the same time health conscious.

Today, there are so many shawarma shops released in the market and

the proponents decided to introduce this product and they think that they are

ahead of the competitors because this new type of shawarma can help people

to become healthier; not just the old people but the younger ones too can try

them because it is more beefy, cheesy and of course, budget friendly.

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Chapter 1

Executive Summary

A. Name of the business

The proponents put the name of the business at the right side of the

cucumber image, which is “Cetriolo Shawarma”. The word “Cetriole” came from

the Italian word of cucumber and the word “shawarma” means grilled meat.

Putting them together, symbolizes the business and the product that they will

serve and offer to the customers. “Shawarma” is derived from the Italian word

which means cucumber. Hence, according to the historical background of this

product shawarma originated in Italy.

B. Title of the Study: Cetriolo Shawarma

C. Description of the Logo

The logo is a symbol created by the business in order to identify its

products and services. It is used to promote the product and services of the

business It is used to promote the product and services they offer in the market.

The proponents want to give a clear visual representation of the Cetriolo

Shawarma brand in the market. The figurative design of the logo is having

different functions. The word “Cetriolo Shawarma” is a classical but unforgettable

concept due to its word of origin that will catch the customer attention. In the
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proponent’s logo, there is an image of cucumber that conveys that it is the main

product of the business. The proponent placed yellow background to make it

attractive to the customers for the products and service of the business to be

easily identified.

D. Store Location

Cetriolo Shawarma is located inside the University of Caloocan City. The

Potential opportunity of this location is the existing target market that will be the

potential customers of the business.

Figure 1: Vicinity Map of Cetriolo Shawarma

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The University of Caloocan City (UCC) Camarin Campus is located at

Chrysanthemum Street near at Camarin High School and Police Station.

E. Brief Description of the Project

The proponents are composed of eight young entrepreneurs who are

studying in the University of Caloocan City, Camarin Campus, and each of them

contributed Two Thousand Five Hundred (2,500) for their business capital. All the

partners have decided to distribute the profits equally divided among themselves.

The flexibility study preparation of this Cetriolo Shawarma started at August 16,

2019. The estimated timeline implementation of this study will start in year 2021.

The business is located inside the University of Caloocan City, Camarin

Campus. The target market are under graduates, graduate students, professors,

and staff of the University.

The proponents surveys and interviews; they also researched other

related feasibility studies about their product. It helped the proponents to clearly

justify the benefits of the product to the customers. It will also served as powerful

evidence that will support the goal and objectives of the business.

The proponents also strictly supervised the layout/design of the floor

plan, logo, tarpaulin and flyers. The purchasing process of all equipment and raw

materials are very well planned.

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The proponents aim to have an upward trend of sale during the life cycle

growth of the business. They are working for the successful outcome in the near

future. They pursue this business because it will play a big role to those people

who really like to eat healthy foods. This kind of business will foster a healthy

eating lifestyle gradually by being health conscious.

F. General Objectives of the business

 To foster healthy eating lifestyle.

 To provide affordable products.

 To give satisfaction to the customers

G. Research and Methodology

This part of the study is one of the most important tools to gather reliable

data. It is used to identify the appropriate information about the target customers

that serve as the competitive advantage of the business in the market. The

proponents used different kinds of research instruments. Such as;

G.1. Survey

Survey is a kind of instrument in gathering data through statistical

investigation by formulating questions that will support the objectives of the

business. The proponents conducted survey among respondents to get their

opinion about Shawarma. These respondents came from the present population

of University of Caloocan City using sloven formula.

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G.2. Sloven Formula

This is an important instrument that is used to determine the sample size

population of the UCC students that will be used in the study. The formula is:

n= ___N___

1+Ne²

Where:

N= the number of people who qualify in the area of the study

e= margin of error which is 5%

n= number of needed respondents

Solution:

N= 3,402

1+ (3,402)(0.05)²

= 358.10 sample size population

The proponents used sloven formula to get the sample size population.

They got first the number of people who are qualify in the area of the study which

is the 2019 population (3402) and used 5% margin error. Using MDAS, the

proponents solved first the denominator, the 2019 population (3402) multiplied to

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margin of error (0.05)2 and added the constant integer (1) when they got the

result they divided it to the nominator 3402 (2019 population). They got 358 as

the possible sample size population.

G.3. Sampling Techniques

The proponents used sample random technique to the students,

professors, graduates and utilities of University of Caloocan City. The sample

size population will be some members of a particular group of respondents. A

survey was conducted to the students to know their perception regarding on

shawarma. The proponents used 5% respondents from the total of population in

the University of Caloocan City.

G.4. Survey Questionnaire

One of the best ways of gathering reliable data is formulating survey

questions. By this kind instrument, the business may be able to know the

customers purchasing and buying behavior which serves as the basis of product

demand. The proponents provided a survey questionnaire.

G.5. Interview

This is an instrument where physical interaction is obviously needed.

Gathering data through asking the students face to face about the product will

support the objectives of the business. The proponents interviewed other

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Shawarma business in order to answer the question about how to deal when

unforeseen circumstances occur. Example” What are the beat strategies of using

raw materials efficiently during peak hour in daily operations?”

Conducting interview to the competitors, target customers and other

shawarma businesses helped the proponents to have a deeper understanding

when making Competitors Analysis, Demand, Supply, and Demand Supply Gap

Analysis.

G.6. Research in Internet, Books and Library

Internet

This type of instrument has a vast range of information resources. It

is the easiest way to gather data about the benefits of the cucumber in the

human body. This information will help the proponents promote Cetriolo

Shawarma in the market.

Library

The proponents gathered data using the related feasibility studies

they found in the library. It guided the proponents with it to the do’s and

don’ts of creating feasibility study such as the correct margin,

measurements, template, and contents of ideas of every chapter and all

other requirements.

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H. Project Summary

H.1. Market Study Summary

The market projection of this business is based on the surveys

conducted and other related information gathered at University of

Caloocan City (UCC) Camarin Campus. Projection of demand, supply,

and sales for the first five years of operation is based on the different

factors like the population growth, market acceptability, capacity to supply

and other factors. This study is feasible because the target population is

willing and capable of availing their products and services.

H.2. Management Study

Cetriolo Shawarma is a partnership form of business ownership

which will handle the management of the business. There is a store

manager who is over all in charged for the day-to-day operation of the

business. At the present, the business has the total of 8 employees and as

the business grows new employees will be hired for the minor business

operation. The business form of ownership id General Partnership.

H.3. Technical Study

The product that the business will offer is a new presentation of

shawarma that is nutritious for the customer. Machineries and equipment

were enumerated as well as other supplies with their corresponding cost.

The project is feasible based on the different aspects that are considered

in operating this business. Technical study includes business production

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process, machineries supplies and equipments. Business plan, lay out,

waste management disposal, product pricing and descriptions.

H.4. Financial Summary

The initial investment of Cetriolo Shawarma is P 20,000 which

came from the partner’s contribution to establish this business. There are

no other sources of capital aside from our contribution.

I. Operational Terms

Cetriolo - Italian word means cucumber

Merit - The quality of being particularly good or worthy, especially so as

to deserve praise or reward.

Techie - a person who is expert in or enthusiastic about technology,

especially computing.

Sensory – relating to sensation or the physical senses; transmitted or

perceived by the senses.

Constraints – it is a limitation or restriction

Articles of agreement - The contents of the contract. Example rights

and obligations of each members

Stipulated – a requirement, typically as part of a bargain or agreement

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I. Scope and Limitation

The main purposed of this project is to promote “Healthy eating habit”. The

students and professors will be covered as part of the respondents for sensory

evaluation techniques. The product will be sold through direct selling and orders

are also accepted from the customer within in Camarin Campus from those who

are willing to purchase the product.

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Chapter 2

Market Study

Introduction

The researchers gathered data to know what are the wants and needs of

the perspective customers. Most possible or prospective target customers in

the area are health conscious and they want healthy life style. The researchers

introduced a healthy food product to provide healthy lifestyle, and to encourage

a more positive and well-being perspective behavior, such as happiness or

general life satisfaction,

Objectives:

 To determine the size, nature, growth of total demand, supply, demand

and supply gap analysis, and projected sale.

 To provide accurate product price calculation.

 To analyze the nature of competition.

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A. Demand

Determining the demand for the product is a delicate way to

understand the customer’s needs and wants. This data will help to calculate

the trends percentage of Shawarma in the target location in order to know

the possible demand of it each day, week and month.

The proponents’ basis to get the increasing percentage of

population every year is the 2018 population of 2403 and the 2019

population of 3402.

The figures will be the data interpretation of all the questions in the

survey form that stands as a primary data. The total respondents are 358.

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A.1. Survey Data Interpretation

Figure 2: Survey Questionnaire 1

Have you tried to eat shawarma?

Yes No

34%

66%

This figure proves that out of 358 respondents of the target market, the

possibility to patronize the product is 78% which is equivalent to 278

respondents who said “Yes” and 80 respondents who said “No” which is

equivalent to 22%.

No. of Respondent Percentage

Yes 358 78%
No. 80 22%
Table 1: Survey Questionnaire 1

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Figure 3: Survey Questionnaire 2

How often do you buy Shawarma?

Once a week Twice a week Thrice a week Others

31% 33%

18% 18%

This figure shows of the percentage of how after the prospective

customers will buy the product. The results are: once-a-day. 32%; twice-a-day

20%: and the Thrice-a-day is 18%. The option “Others” got 30%. From this, the

figures concludes that the target customer could prefer to buy this product

every day.

No. of Respondent Percentage

Once a week 115 32%
Twice a week 72 20%
Thrice a week 64 18%
Others 107 30%
Table 2: Survey Questionnaire 2

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Are you willing to buy our innovative product?

Yes No
26%

74%

Figure 4: Survey Questionnaire 3

This figure proves that from out of 358 respondents, the percentage of

respondents who are willing to try the Shawarma is 74% and 26% who said that

they do not want to try the proponents’ products.

No. of Respondent Percentage

Yes 264 74%
No 94 26%
Table 3: Survey Questionnaire 3

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How much are you willing to pay for our product?

25 30 35
16%

57%
27%

Figure 5: Survey Questionnaire 4

According to this figure the highest percentage of possible projected

product price is 25 pesos and the respondents that agreed for that price is 56%.

The respondents that agreed to 30 pesos is 27% and in 35 pesos is 18%,

respectively.

No. of Respondent Percentage

25 php 203 56%

30 php 92 27

35 php 63 18%

Table 4: Survey Questionnaire 4

The last question in the survey form is about the suggestions of potential

customers about the product. Even though it is optional, still the proponents

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included it in the survey because it is useful in making promotional activities

and also to improve the product. The proponents gathered the following

suggestion;

A. Additional cheese, onion and tomato

B. It should be “Made to order"

A.1. Projected Demand

The 2018 population is 2403 and the 2019 population is 3402. The

proponents got the increase in population every year of 42% by deducting the

previous population to the current population and divided it to the previous

population then multiplied the equivalent to 100 to get the percentage. The

current year population 2019 is important to project the five years target

population.

The computation is as follows:

2018 Population – 2019 Population = Total / 2018 Population = Total

Percentage x 100 %

2403 – 3402 = 999 / 2402 = 0.41* 100 = 42 % increase in population

percentage rate per year.

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Note: Due to the changeable number of populations of UCC Camarin

Campus starting second year to fourth year of all courses, the population is

unpredictable with the following reasons:

 Drop out students ( due to lower grades)

 Early Pregnancy

 Financial problem

The proponents have agreed upon to get 10% to the 42% increase in

population for five years prediction.

The computation is:

42% x 10% = 0.04 increase in population per year

The proponents used 4% increasing rate.

2019 population x 0.04 + 2019 population

3402 x 0.04 = 136 + 3402 = 3558

Target Population

Year Population
2020 3402
2021 3558
2022 3679
2023 3826
2024 3979

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Table 5: The Target Population of 2020 – 2024

The Frequency of agreement stands as how often the customers buy the

product annually.

The computation is:

Once in a week x 4 x 10 months = frequency of agreement

1 x 4 10 = 40

The market acceptability is the percentage of respondents that are going

to patronize the product after the survey which is 74%. The M.A is essential

elements of Demand Analysis. The Market acceptability is shown in Figure 4.

The Demand Analysis computation starts at the projected five year

population multiplied by Market acceptability. The total of it will be multiplied

again to the Frequency of agreement to show the Annual Demand.

The Computation is:

M.A x Population x Frequency of agreement x Price = Projected annual

Demand

A.1.1. Projected Demand

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Demand Analysis
Year M.A Population F.OA Price Annual Demand
2020 74% 3402 40 25 2,517,480
2021 74% 3530 40 25 2,618,120
2022 74% 3679 40 25 2,722,460
2023 74% 3826 40 25 2,831,240
2024 74% 3979 40 25 2,944,460

Table 6: The Projected Demand of 2020 – 2024

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B. Supply

Supply is defined as the quantity of the product or services that the

business has to offer in the market.

B.1. Projected Supply

The proponents have three potential competitors. Those three

competitors have an important role to get the primary data in computing

projected supply.

The Computation is:

The number of customers is multiplied by average price and

operation days.

No. of Customers X Ave. Price X Operation days = Projected Supply

Supply
Marian Canteen Dine-in Canteen Frydays Total
No. of Daily Customer 80 57 50
Ave. Price of Similar Product 25 35 22
Operating Days 238 238 238
Total 476,000 474,810 261,800
Total Projected Supply 1,212,610

Table 7: The Projected Supply of 2020

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The projected supply of 2020 – 2024 will help to determine the total

satisfied market or the total number of customers who availed product. It was

obtained by total of projected supply of three competitors. The increase for year

of each competitors is based on the increase in the Demand Analysis.

The computation:

Annual supply (1st year) x 0.04 + annual supply (1 st year) = 2nd year

annual supply

(2020) 476,000 x 0.04 = 19,040 + (2020) 467,000 =495,040

Supply
Year Marian Canteen Dine-in Canteen Frydays Total Projected Supply
2020 476,000 474,810 261,800 1,212,610
2021 495,040 493,802 272,272 1,261,114
2022 514,841 513,554 283,163 1,311,558
2023 535,435 534,096 294,490 1,364,021
2024 556,852 555,459 306,270 1,418,581
Table 8: The Projected Supply of 2020 – 2024

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B.2 Competitors Analysis

Dine in Canteen – This typical school canteen where they serve budget

meal for students and the average price is 25 pesos.

Marian Eatery - This is a typical carinderia which is located inside the

school campus. They offer budget meal for students with the average

price of 25 pesos.

Frydays – This is a kind of business that offers a combo meal of Fries,

burgers and drinks with the average price of 29 pesos

Operating Operating Daily Days of Historical Ave.

Day Hour Average Highest Daily Sale

Sales Gross 2018

Dine In Monday- 7 am – 5 Above Saturday 1,500 - 2,000

Canteen Sunday pm 2,000

Fridays Monday- 7 am – 7 1,500 - Monday 1,550 - 1892

Sunday pm 2,523
Marian Monday- 7 am – 5 Above Saturday 1,500 - 2,000

Eatery Sunday pm 2,000

Table 9: The Competitors Profile

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C. Demand and Supply Gap Analysis

The Demand and Supply gap analysis is determine after deducting the

annual demand to the annual supply. The Demand and supply gap analysis is

the basis of the possible percentage that the business can supply in the market.

The gap results show large amount every year because Cetriolo

Shawarma doesn’t have a direct competitors.

Demand-Supply Gap
Year Projected Demand Projected Supply Demand Gap
2020 2,517,480 1,212,610 1,304,870
2021 2,618,120 1,261,114 1,357,006
2022 2,722,460 1,311,558 1,410,902
2023 2,831,240 1,364,021 1,467,219
2024 2,944,460 1,418,581 1,525,879

Table 10: The Demand and Supply Gap Analysis 2020 – 2024

Out of the percentage gap for the first year to five years, Cetriolo

Shawarma expects to satisfy 9% of the gap. This was computed by taking into

consideration the capacity of Cetriolo Shawarma to produce the product in a

day multiplied by its operating days.

Operating days was computed by getting the number of days in two

semesters and deducts the 14 days holidays and it is equivalent to 238 days of

operation. The result of Cetriolo Shawarma capacity per year divided by to the

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Gap per year (Shows in Table: 10). This will result to the percentage of the Gap

that Cetriolo Shawarma can satisfy in the market.

The Computation is as follows:

Estimated product per day 30

Multiplied by operating days 24

Multiplied by 10 months 10

Number of product in a year 7,200

Number of product in a year 7,200

Multiplied by the price P 25

Total estimated Sale for the year P 180, 000

Deducted by the Total Demand and Supply Gap analysis 1,304,870

1,124, 870

The 1,124,870 difference will be divided by the total Demand and Supply

Gap analysis, the equivalent will multiplied to 100%. Therefore for the year

2020 will be 9% of the Gap that Cetriolo Shawarma can supply.

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D. Market Analysis

Market analysis is a study about the competitor’s entire sale. The

proponents aim to understand the nature of competition and to anticipate or

predict the direction of the price and growth of the business.

The proponents used each average price percentage increase in sale

of the competitors and multiply by the first year of demand gap.

The computation is:

Calculate the competitors total sales over a year. Then find out the

total sales of all the competitors. Finally, divide the competitor’s total sale by its

total sale of all competitors.

Table 11: Market Share of The Three Competitors

Year Annual Projected Supply Marian Canteen Dine in Canteen Frydays

2020 1,212,610 39% 39% 21%
2021 1,261,114 39% 39% 21%
2022 1,311,558 39% 39% 21%
2023 1,364,021 39% 39% 21%
2024 1,418,581 39% 39% 21%

The Cetriolo Shawama has three competitors. The entire sale of

the three competitors in first year is 1,212,610. The Marian canteen has a

market share of 39%, the Dine in Canteen is 39% share and the Frydays has

21% market share.

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D.1. Target Market

Target market is the group of customers who are going to patronize

the products or services of a particular business within its serviceable

area.

The target markets of Cetriolo Shawarma are the students, the

graduate students, School staff and also the utility staffs, security

Guards, and professors of the University of Caloocan.

The proponents applied marketing mix strategy (The 4p’s) after

identifying the suitable target customers. The age, gender, educational

level and purchasing power of the target customers are the data that

came from conducting several researches, interviews and other studies

related to the project.

D.2. Geographic Area

Geographic segmentation is a common strategy when you serve

customers in a particular area or when your broad target audience has

different preferences based on where they are located. It involves

grouping potential customers by country, state, region, city or even

neighborhood.

Location: University of Caloocan City,

Camarin Campus

Climate: Tropical
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Barangay: 174

Region: NCR

City: Caloocan

Density of the area Urban

D.3. Market Demographic

Demographic segmentation is market segmentation according

to age, race, religion, gender, family size, ethnicity, income, and

education. Demographics can be segmented into several markets

to help an organization target is consumers more accurately.

Age 17 - 58

Gender Female - 210 Male - 148

The proponents examined carefully the possible customer with

in the area of UCC Camarin Campus. Those 17 – 20 years old

students are suitable to become their target customers because of

their curiosity. The millennial nowadays are really updated to the

products that are new to them and presentable to introduce in

social media. Through that opportunity the millennial are

unknowingly promote the product.

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Those 20-28 years old students can also be their target

customer because those students are already conscious to their

health.

Those 30-58 years old professors or graduate students can

also be their target customer because of the purchasing power

capacity they have and for being conscious to their health.

D.4. Business Environment

The business is located inside the school campus. Its

ambiance is interesting because there are many activities inside the

school and the proponents used it as an opportunity to gain more

profits. The School also provides rules and regulations that can

protect the business when it comes to security of equipment and

others materials and sudden disturbance that may occur due to

climate change like typhoon, or etc.

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D.5. Projected Sales

Projected Sales is the assumption of the future level up production

that the business has. It should be based to the demand and supply gap

analysis.

The proponents estimated 5% growth rate for the projected sales.

The proponents assumed that they can produce 30 products per day and

to determine the projected sales, the estimated production will be

multiplied by the number of operation days. The first semester has 18

weeks that is equivalent of 126 days. Since the proponents will run the

business within 2 semesters the 126 days will be multiply by 2 to get the

252 days for the whole year, but the 14 holidays are not included in the

total business operation days. Therefore those 14 days will be deduct to

the total days and the difference is 238 days. These 238 days are the

official total number of days in 2 semesters.

The computation is:

Estimated product per day x price = Daily sales

Daily sales x 24 days x 10 months = Projected Sales

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Projected Sale
Year Daily Monthly Annual
2020 750 18,000 180,000
2021 788 18,912 189,120
2022 827 19,848 198,480
2023 868 20,832 208,320
2024 911 21,864 218,640

Table 12: The Projected Sale 2020 – 2024

Therefore, to compute the daily projected sale, the proponents

multiplied the estimated number of products it can produce everyday (30

pcs) to the estimated price of the product (25pesos) .the projected daily

sale is 900. To get the monthly projected sale, the daily sale (750 is

multiplied by the number of estimated number of operation days 24 days

and that is P 18,000. To get the annual projected sale, the monthly sale is

multiplied by 10 months (238 operating days per year /10 months,

number of months considered as 2 semesters). The result is P 18,000

E. Marketing Strategies

Marketing strategy is a long-term, forward-looking approach to

planning with the fundamental goal of achieving sustainable competitive

advantage. Scholars continue to debate the precise meaning of marketing

strategy. Consequently, the literature offers many different definitions.

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E.1. Product Strategies

Product Strategies is defined as an outline map of the

product. It guides the step by step activities of advertising the

product based on what is the vision they put on it in order to

position. It is brand equity in the market. The product strategy

explains how are will do it.

The proponents created new presentation of Shawarma in

the market through the use of cucumber as the base of it instead of

pita bread. In order to preserve the freshness of cucumber the

proponents will used cooler container. Also, one of the main

strategies that will make the product unique is the “Made to order

standard procedure policy”.

E.2. Place Strategies

Place Strategy is also known as a distribution strategy

wherein the mode of distribution for the product is decided by the

organization. Place strategy plays an important role in the

marketing strategy of the product.

The Cetriolo Shawarma is located inside the University of

Caloocan City, Camarin Campus which already has an existing

target market. The advantage of it is the free rental payment that is

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supposed to be studied part of the monthly expenses of the

business.

E.3. Pricing Strategies

Pricing strategies is defined as the method of pricing the

product or services of the business in order to attract more

customers who will patronize the products.

The proponents based the pricing method of Cetriolo

Shawarma product on production expenses, labor expenses, and

promotional expenses. The proponents have agreed upon to add a

certain amount of percentage mark up to the product for their profit.

The computation as follows;

Cost x Mark up percentage = Mark up

20 x 25%= 5

Cost + Mark up = Selling Price

20+5 = 25

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E.4. Promotion

Promotion refers to any type of marketing communication

used to inform or persuade target audiences of the relative merits

of a product, services, brand or issue. The aim of promotion is to

increase awareness, create interest, generate sales or create brand

loyalty.

The proponents produced different kinds of strategies for

promotion because they believe that positioning the product in the

mind of the target customers is the most effective way to create

strong brand equity and customer’s loyalty relationship. In the

“Grand opening day’ the proponents will set a time limit for the 50%

promo discount from 7:00 am to 12:00 noon. During the Grand

opening day giving “Loyalty card” is the easiest way to reach the

customer’s interest. They will produce also a “Tarpaulin” for the

name and logo of the business and prices of the product. Creating

a “Facebook page” is also an advisable strategy to advertise the

product because; most of the potential customers in UCC are

“techie”. The business will come up with different promotion every

month so or to perk the

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F. SWOT Analysis

SWOT analysis is a strategic planning technique used to help an

organization identify its strengths, weaknesses, opportunities, and threats

related to business competition or project planning.

 Strengths

 Innovative product

 Quality of services

 Relationship selling

 Owners skills

 Good workmanship

 Attractive logo

 Weaknesses

 Customer complaint

 Limited capital

 Opportunities

 Marketable business

 Provide new product

 Add innovative product in the market

 Threats

 Change in Customer choice

 Calamity damage

 Increase in raw materials price

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 Entry of competitors

 Customer dissatisfaction

G. System Form and Design

Official Receipt

The proponents issued an official receipt to the buyer as written

evidence on sale of products and services. It is required by the

government as the basis of percentage of tax obligation of the business.

The Proponents also want to collect all receipt that they received after

buying any kinds stuff for the business.

Stock and Sales Inventory Record

The Proponents personally made a simple and easy to use kind of

basic inventory control template that is very suitable to the small

business to manage the stocks and monitor the cash in and out of the

business. It has different columns depending on how many labels are

needed.

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Chapter 3

Management Study

Introduction
 UNIVERSITY OF CALOOCAN CITY
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Management is one of the most important aspects to establish a business.

To accomplish this, all activities must be well-organized and competitive in the

industry, by utilizing human resource and financial capability. This includes a

study of forms of ownership, manpower requirements, organizational structure,

policies and legal requirement. The main objective of this aspect is to determine

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the effectiveness of the organization. Other objectives of the aspects are as

follows:

Objectives

 To determine how much capital contribution is needed by the business.

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 To identify the types of ownership to be formed.

 To adopt the organizational structure for the business.

 To identify who will fill the different positions and their duties and

responsibilities.

 To discuss the activities to do and allotted time to each activity.

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A. Form of Ownership

A partnership is a form of business ownership was two or more

people share ownership. There are two kinds of partnership. The General

partnership and the Limited partnership

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General Partnership In a General partnership all the members are

sign the contract agreement regarding to their stipulated equal amount of

capital contribution and equal contribution among themselves

Limited partnership has at least one general partner. This kind of

partnership is more different to the general partnership. Some partners are

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to sign a contract agreement regarding the stipulated average amount of

money according to their contribution capacity. Therefore limited partners

are only liable to the extent of their investment in the partnership.

Cetriolo Shawarma’s form of partnership is General partnership.

The proponents decided to contribute Two Thousand Five Hundred pesos

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(2,500) as their stipulated average amount of contribution in their contract

agreement.

Since the type of partnership is General partnership each member

has an equal rights and distribution of liabilities when the liquidation

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occurs in the near future. The articles of partnership were not kept in

secret to all partners.

In proponent’s contract of agreement, each parties is capable of

showing their managerial and operational skills during the business

operation. The members, all of them will be participate in the management

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of the business. According to their designation per the business

organization structure.

B. Mission, Vision and Core Values

B.1 Vision

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Vision statement defines the organizations objectives that will guide

its internal decision making for the future status of the business.

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The vision of Cetriolo Shawarma is to become a well-known

business in the local market by providing unique variety of healthy

products.

B.2 Mission

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Mission is a comprehensive statement that will express the

business purpose and the succeeding goals of the business. It defines of

what the business does want for its customers, employee and community.

It must be inspirational.

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The mission of Cetriolo Shawarma is to produce innovative, high

quality and healthy products for the customers.

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B.3. Core Values

Core values are the fundamental beliefs of a person or organization.

These guiding principles dictate behavior and can help people understand the

difference between right and wrong.

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The Core Values of Cetriolo Shawarma is:

F – ocus– pay attention to every situation that the business may

encounter.

O – rganized – able to plan in efficient way.

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C – ustomer Service Oriented – giving focus to the customers and their

needs.

U – nity – working together to achieve common goals.

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S – ocial Responsibility – provide benefits for both customers and

community.

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C. Capitalization

The provision of capital for a company, or the conversion of income or

assets into capital. Cetriolo Shawarma will have the following capitalized:

Partners Type of Percentage Capital Sources of

partner Capital
Gemmalyn Capitalist, 12.5% 2500 Personal

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Licanda Industrialist saving

John Paul Capitalist, 12.5% 2500 Personal
Encinares Industrialist saving
Jomaica Capitalist, 12.5% 2500 Personal
Saguman Industrialist saving
Jomaica Capitalist, 12.5% 2500 Personal
Saguman Industrialist saving

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Jerome Capitalist, 12.5% 2500 Personal

Pardico Industrialist saving
Jon Melbert Capitalist, 12.5% 2500 Personal
Delacruz Industrialist saving
Lotis Pacaldo Capitalist, 12.5% 2500 Personal
Industrialist saving
Jane Tabao Capitalist, 12.5% 2500 Personal
Industrialist saving

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John Leo Capitalist, 12.5% 2500 Personal

Torente Industrialist saving
Table 13: Capitalization
D. Organizational Structure

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The Organizational structure of a business is a system that outlines how

certain activities are directed in order to achieve the goals of an organization.

These activities can include rules, roles, and responsibilities.

D.1 Organizational Chart

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The Organizational chart is a graphical formation that shows the important

details in the organizational structure including the major functions and their

position and responsibility. The Figure 6 shows the proposed organizational

structure of cetriolo shwarma. The key functions of each of the partners in the

business are listed on it

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Figure 6: Organizational Chart

General
Manager
(Gemmaly
n Licanda)
Cashier Cashier
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(Jomaica (Jane
Saguman) Tabao)
 Kitchen Crew
Kitchen Crew Crew
(Jon (John Paul
(Jerome UNIVERSITY OF CALOOCAN (LotisCITY (John Leo
Melbert Sandy
Pardico) Pacaldo)
COLLEGE OF BUSINESS AND ACCOUNTANCY Torrente)
Dela Cruz) Encinares)

D.2. Function

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Our business chose the functional type of organization. This is one

of the most commonly used type of organizational structure which all

activities in the firm are grouped together according to certain functions

like production, marketing, service and administrative. This is the best

structure that will fit to the over-all operation of the business. This is quite

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complex but effective and efficient for every partners and employees of

the organization since the work is divided into specialized functions. There

is also a direct flow of authority but may associate or collaborate to other

managers for the betterment of the business and there is also a mutual

relationship between them. The specialists must be consulted before any

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decision is taken no matter relating to his specialized area. The manager

can totally focus on his tasks and can perform managerial activities well.

This type of structure can be applicable for a long time as long as it

fits in the business since it offers a greater scope for expansion as

compare to line type of organization. It does not face the problem of

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limited capabilities and facilitates better control and supervision in the

business firm. Despite of the disadvantages of this type which are the

confusion and conflict in roles and responsibilities, it still the choice of the

proponents for it can supervise a large number of subordinates while in

line type, it can only supervise a limited number of subordinates and this is

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more efficient in accomplishing task and there is teamwork and

cooperation of all members of the organization. We used it as our

consideration in choosing our organizational structure is the size of our

business.

E. Manpower Requirements

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The man power requirements deals with bringing together and evaluating

the information about the content and requirements of individual regarding the

specific job in terms of activities involved and attributes needed to perform the

activities.

E.1. Job Description and Job Specification

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Position Job Description Job Qualification

General Manager  Oversee daily  Strong leadership

operations of the and customer

our store. management

 Supervise the  Customer service-

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operational and oriented with in-

organizational depth knowledge

standards of the  Excellent

store. communication

 Monitor inventory and interpersonal

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levels, and develop skill.

business strategies.  College degree

diploma or

equivalent

qualifications

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Cashier  Scans the  High school

customers diploma or

selections, ensure equivalent

that prices and qualification

quantities are

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accurate  Ability to hand

 Accepts payments, transactions

issue receipts, accurately and

answer inquiries, responsibly

and provide helpful  High level of

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information to energy with strong

customer product, customer service

and promotions. skills

 Basic math skills

 Helpful, courteous

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approach to

resolving

complaints.
Kitchen Crew  Responsible for  High school

providing a diploma or general

pleasurable dining education degree.

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experience for  Ability to lift and

customers by carry up to 30

preparing good pounds.

quality foods.  Ability to pass a

 Manages all food service

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aspects of food sanitation course.

preparation and  Familiarity with

production in an general kitchen

environment that equipment and

meets sanitation appliances.

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guidelines.
Crew  Prepares and  Must be at least

serves food, and 18 years old

provides customer  Flexibility to work

service weekends, and

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 Assist the customer holidays.

and helps  Ability to stand for

customers through long hours at a

the ordering time and working

process. a fast paced

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 Cleans the environment

restaurant and  Positive attitude

complete other and commitment

assigned tasks to customer

satisfaction.
Table 14: Job Description and Job Qualification

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E.1. Duties and Responsibilities

Position Duties and Responsibilities

General Manager  Over all care to staff and

their well-being.

 In charge with presentation

of store and advertising

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displays.

 Recruits performance

management and work place

scheduling.

 In charge for product

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management including

ordering, receiving, price

changes, handling damaged,

products, and return

 Takes care of the day to day

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operations of the store and

ensures maximum

profitability for his store.

Cashier  Welcome customers

 Answers the questions of the

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customers

 Provides advice or

recommendations.

 Receives payment and gives

change due to customer

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 Maintains the cleanliness

and orderliness of check out

areas

 Computes total payments

received during a time

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period, and reconciles their

total sales.
Kitchen Crew  Clean food preparation

areas as determined by rule

and company policy

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 Prepares foods to the

specified of the customers.

 Orders ingredients and

spices as needed.

 Operations various kitchen

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appliances and equipments.

 Meets with customers to

ensure a great meal

experience.

 Prepares any necessary

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sauces or accomplishment

before meal service

experience.

 Communicates with the

owner about how to improve

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meal service.
Crew  Interacts with customer

 Cleans

 Maintains stock

 Greets customer

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 Fills food orders

 Serves foods
Table 15: Duties and Responsibilities
F. Employment Process

The hiring process is the process of reviewing applications,

selecting the right candidates to interview, testing candidates, choosing

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between candidates to make the hiring decisions and performing various

pre-employment test and checks.

 Applicants will pass resume with 2x2 pictures to the store manager.

 The manager will provide an initial exam which contains basic and

abstract questions.

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 If the applicant passed the initial exam, he will be provided a reviewer

containing the menu of Cetriolo.

 The applicant will be asked to return for submitting of the entire

requirements.

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 The applicant will be scheduled for orientation together with other

applicants

 They will be trained for 3 days regarding the operation of the business

applying the basic principles of the business

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G. Legal Municipality Requirements

G.1. Mayor’s Permit

It is also known as business permit. It is a document issued to

any person who build, operate or conduct any business, trade or activity

within the city

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The proponents will yearly renew the Mayor’s Permit as their tax

obligation to the Government.

G.2. B.I.R Permit

It is the national government regulatory agency that regulates

finance, taxation, and monetary policy in the Philippines. It collects

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internal revenue taxes, fees and charges, and enforces all forfeitures,

penalties, and fines connected with tax matters for the Philippine

government.

G.3. S.S.S

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SSS R-5 is a standard report used by the SSS to account taxes

that are paid by the employer for each employee receiving a salary from

the employer's company. The SSS R-1A is a report that contains the

contribution details of newly hired members/employees and is

submitted monthly by the company.

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G.4. DTI

It is the main economic catalyst that enables innovative,

competitive, job generating, inclusive business, and empowers

consumers. The DTI is responsible for realizing the country's goal of

globally competitive and innovative industry and services sector that

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contribute to inclusive growth and employment generation. Cetriolo

Shawarma will register

H. Organizational Policies and Procedures

Policies and procedures are designed to influence and determine

all major decisions and determine all major decisions and actions, and all

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activities take place within the boundaries set by them. Procedures are the

specific methods employed to express policies in action in day-to-day

operations of the organization.

H.1. Employee

 Proper hygiene practices should be followed for food sanitation

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 Always take a bath

 Cutting of nails

 Wear hairnet during the shift

 Always wear complete uniform

 Hairnet

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 Apron

 Polo Shirt

 Pants

 Black shoes

 Identification Card

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 Face Mask

 Employee must report thirty minutes prior to duty.

 Emergency late is allowed within thirty minutes. Employee

must inform the store through phone call two hours before the

duty.

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 Emergency late reasons maybe:

 Traffic

 Sudden changes to the schedule.

 Sudden disturbances while going to the store.

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 Emergency absences as should be more delicate. The

employee must inform the store through phone call two hours

before the duty.

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 If the employee is not feeling well, inform the store

through phone call and provide medical certificate for

the validation of his absence:

 Emergency includes:

 Hospital accident

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 Calamity matters

 Personal matters

 You should attend to the meetings regarding store matters.

 Be updated to the new products and critical products daily.

 Don’t leave your duty if your turn over is not yet finish.

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 Always report the remaining stocks and the problems occur at

your station to your manager during and after your duty.

 Kindly consults the Store manager if some customers’

complaint occurs.

 Be responsible.

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H.2. Customers:

 Deadly weapons are not allowed

 Strictly no smoking

 Opening hours 8 am – 5 pm

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 Be responsible for your belongings, the store is not accountable

for any loss, damage or theft

 Proper behavior conduct

 Don’t be afraid to ask for assistance

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I. Code of ethics

The proponents implemented Code of Ethics because this ethical

principles are an outline documents that will guide the employee to

handle problems professionally and also it help the management to

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govern the behavior of the employee inside and outside of the

organization.

 Passion for success

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This principle is all about how dedicated an employees to

help the organizations to achieve the business goals and

objectives.

 Teamwork

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This principle is one of the most important principle. This

principle informed that working well together as a team will

lead to an effective and efficient utilization of resources and

specific task. It also helps to produce products easily during

the operation.

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 Customer focus

This principle emphasized that the customers are the

lifeblood of the business. The business is nothing if it does

not have any customers that will patronize its products or

services. Therefore this principle strongly insist on

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“satisfying” the customer’s needs and wants by providing

good and high quality of product and services and focus to

their suggestions, compliments and special request.

 Accountability in action

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This principle is all about initiative of an employee to admit

his shortcomings for being irresponsible of performing his

task. The employees should accept the consequences,

suggestion and advices of the management willingly.

 Respect for people and property

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This principle talks about honesty and obedience, the

compliance to an order come from the upper management

and appreciating co-workers, managers and other people

outside and inside of the organization despite of differences

is so called “Respect”

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J. Gant Chart

Gant Chart is the horizontal bar chart developed as a production

control tool and it is very useful in this chapter. The Cetriolo shawarma

business used this tool to manage efficiently the task during the business

process. It serves as a management time schedule that has information about

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the task such as individual’s assigned specific task and notes about the

procedures of it. it will help the proponents to know their accomplishments.

When the process is highly organized the task will smoothly finish without any

problem.

APRIL MAY JUNE JULY AUGUST

Activities
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1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4 1 2 3 4
Process of
legal
requirement
s
Process of
the lease of
contract
Purchasing

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and
installation
of
equipments
Hiring and
training of
personnel
Repairing all
the

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operation
materials
Proper
Business
operation
Table 16: Gantt chart

K. System Form and Design

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The proponents used this system forms and design to manage the

important records regarding the requirements, qualifications, developments of the

employees in the business

 Employee Training Records

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This kind of system is useful when the management process the

regularization on the promotion of those employees who are having

excellent skills developments

 Application Forms

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The proponents required this kind of form in order to clearly

understand the applicant’s profile by preparing some question

regarding to what is written in their application form.

 Time Card

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The proponents decided to require all the employees to use time

card for every cut off. This system will help the proponent to monitor,

the overtime absences, day off, and number of duties.

 Job Analysis Record

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The proponents also used this kind of system which contains job

description and qualification. This will help the proponents to decide on

how they are going to evaluate the employee regarding to his wage

rate, specific task and job description.

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Chapter 4

Technical Study

Introduction
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This aspect is important because this is where the construction of

the business store is held. The layout, floor plan, front view, vicinity map,

waste and disposal and equipment and utensils must be planned wisely to

create an ambiance that will give the customers relaxation and

comfortability. Example, the proponents always consider first the safety of

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customers when something happen occurs that is why they will have a fire

extinguisher in the kitchen and dine in area. They also planned wisely the

waste and disposal for the food sanitation. In order for the business to

become popular, they should feel safe and well-taken care of.

Objectives

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 To define the pricing and preparation of the product.

 To define the process of the business.

 To illustrate the store size and store layout of the business,

 To determine the supplies needed and all necessary machineries and

equipment’s to be used in the operation of the business,

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 To define utility requirements, waste disposal method, total production

cost, and other overhead expenses

A. Product Description

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Cetriolo’s product is a new presentation of shawarma, instead of

using pita bread the researchers used cucumber as a base of the

shawarma. The researchers want to promote the healthy eating habits and

provide a new style and taste of shawarma to the student of University of

Caloocan City (UCC) North Campus. Standard sanitation procedures are

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the main consideration in producing good quality products. Aside from that

they would like to emphasize that their products are nutritious.

A.1. Product Pricing

Product Price
Regular Shawarma 25
Table 17: Product Pricing

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A.2. Product Preparation Guide

Ingredients:

 1kg beef

 Garlic

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 Onion

 Butter

 Oyster

 Soda

 Cucumber

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Cooking procedure:

 Slice the onion and garlic.

 Put butter in the pan.

 Sauté the onion and garlic in butter.

 Put the ground beef.

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 Put oyster sauce, soda, pepper, and salt.

 Wait until the mixture dried.

 Slice the cucumber into two.

 Put the beef on the top of the cucumber.

 Put cheese and dressings on the top of the shawarma.

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A.3. Time Motion Study

 Customer will go to the store, choose product and fall in line with

the counter (50 sec)

 The Counter crew will take the order (24 sec)

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 He / She will call the order, receive payment, and give change if

any (25 sec)

 Product preparation (5 min)

 Assemble the order (1 min)

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B. Business Process

The business process is a set of activities and task that once completed,

will accomplish an organization goals.

B.1 Main Process

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The Cetriolo Shawarma operation starts at exactly 8 : 00 am in the

morning to 5 :00 in the afternoon. The assigned crew and cashier must

be in the store one hour prior to their duty for the preparation of the

stocks before the operation of the store starts. “Pay as you order” is one

of the customer’s policy. They will fall in line at the cashier while deciding

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their orders. The Store manager strictly supervises the production of

customer’s orders. The crew will assist the orders and serve to the

customers personally or serve in their table.

Work Flow

1. Preparation of Stocks - Checking

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a. Beef

b. Grated Cheese – sustain stocks

c. Tomatoes - sustain stocks

d. onions – sustain stocks

e. Cucumber – sustain stocks

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2. Open the Store

a. Wipe the stall

b. Check the turnover of the equipment

c. Check the stocks – due date or spoilage of raw materials

d. Clean the area

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3. Operation Starts

a. Greet the customers

b. ready for taking the orders

c. satisfied the customers through good service

4. Operation end – Closing

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a. Clean the equipment

b. Proper waste disposal

c. Turn over the stocks before leaving the store

B.2 Materials Handling Design

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The proposed system of material handling should be defined in

terms of needs, objectives and functional specification.

 Methods and processes should be standardized to avoid confusion.

Unnecessary handling or movement should be reduced or

eliminated.

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 Working conditions and methods should have worker safety as the

primary objective. Unit loads should be optimized, to reduce work

and risk.

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 Storage areas should be kept organized and clean, maximizing

density as much as possible and eliminating damage to materials.

Sites should be kept safe, clean and easy to move around

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 Deliveries should be received and handled promptly. Site waste

management plans should be created and maintained. Automated

material handling technologies should be used where practicable.

C. Business Location

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Cetriolo Shawarma is located inside the University of Caloocan City.

The Potential opportunity of this location is the existing target market that

subjected to be the potential target customer of the business.

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C.1.Project layout/Floor Plan

The Floor plan is the store lay out design. The proponents made a

good ambiance and attractive designs to catch the interest of the customers. It

is also considered as one of the most useful strategy to keep longer the

customer’s loyalty.

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1 meter

6.7 Ft.
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50 cm.

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Figure 7: The Floor Plan Layout of Cetriolo Shawarma

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C.2.Production schedule

C.3.1 Work Schedule

 Store Hours: 8:00 am to 5:00 pm

 Hours of Operation: 8 hours of operation

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 2 Employees are needed in daily operation. But more employees

are required in Saturdays because of the graduate students.

Days Mon Tues Wed Thurs Fri Sat Sun

Saguman OP OP RD OP CL MS CL
Employee

Torente RD OP MS OP CL MS CL

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Tabao MS OP OP CL MS CL MS
Lotis MS MS MS RD OP OP MS
Delacruz MS MS OP CL RD OP OP
Encinares CL CL MS MS OP RD OP
Pardico CL CL MS MS OP CL RD
Licanda OP RD OP OP MS CL MS

Table 18: Work Schedule

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Legend:

RD = Rest day OP = Opening (6am – 11 pm)MS = Mid

Shift (11pm – 4pm) CL = Closing (11 pm – 4pm)

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D. Machineries and Equipment

Description Function Quantity Cost

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Used to cook 1 1,250

the product

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Table 19: Machineries and Equipment

E. Supplies

E.1 Office Supplies

Description Function Quantity Cost

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Used in writing 5 7

important details or

documents
Ball Pen

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Used for recording and 1 60

reference purposes

Log Book

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Used to compile files 2 29

Stapler

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Used for computation 1 70

Calcutaor

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Used for stapling 3 boxes 10

materials

Staple Wire

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Used for 1 174

documentation

Bond Paper purposes

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Used to cut 2 10

Scissor

Table 20: Office Supplies

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E.2 Sanitary supplies

Description Function Quantity Cost

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1 15
Used to clean

trash

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Broom

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1 40
Used to grasp the

trash
Dusk Pan

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9 15
Used to wipe the

dirt

Rags

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1 bundle 60
Used to collect

the trash

Trash Bin

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Table 21: Sanitary Supplies

E.3 Store supplies

Description Function Quantity Cost

1 set 140
Kitchen Knife Used for cutting

meat, dicing

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vegetables,

disjointing some cuts,

slicing herbs, and

chopping nuts
Is a kitchen tool 2 15

consisting of a metal

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blade with a slot with

a sharp edge

attached to a handle,

used to remove the

Peeler outer layer

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6 253
Used in households

to contain food and

keep it airtight.

Tupperware

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3 10
Used to contain

dressing and keep it

airtight

Sauce Bottle

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Plastic Gloves 1 box 45

Its primary purpose is

to avoid direct

contact of the hand

of the cook in the

food of the customer

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2 55
durable board on

which to place

material for cutting.

Chopping Board
Power Chill is

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technically a 1 850

thermoelectric cooler

. It uses a very

simple and

lightweight low-

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voltage heat

exchange system to

cool your drinks.

Cooler

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1 set 350
is a small hand held

tool used for food

preparation

Utensils

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Table 22: Store Supplies

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F. Utilities Requirements

 It is one of the major utilities that

every business need. Because

without this, the proponents

cannot serve the customers. The

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equipment like blender, air

conditioner, electric fan, freezer,

exhaust fan, and coffee maker.

Cannot be performed without the

help of electricity.

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 Cetriolo Shawarma is serving of

foods to the need a supply of

water, because it is used in

washing utensils.

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 The business need internet

connection for the advertisement

of the business, because there

more advertisement through

social media. And for customers

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use an entertainment for the

customer.

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 This is very essential to the

business because the products

require LPG in the production of

the products of the business.

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Table 23: Utilities Requirements

Note: Not Utilizing

Cetriolo Shawarma will belocated inside the University of Caloocan

City (UCC) Camarin Campus, according to the rules and regulation of the

university. They cannot utilize the usage of electricity and water supply

that the university has because it is owned by the Government

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G. Waste Disposal Method

According to University of Caloocan City (UCC) the collection of

garbage is every morning of Mondays, Wednesdays and Fridays. The

university provides trash bins wherein they can put the waste that are

produced.

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Figure 8: Waste Disposal

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Waste management is a process of treating solid wastes and offers

variety of solutions for recycling items that don’t belong to trash. It is how

about garbage can be used as a valuable resource. Waste management

is something that each and every household and business owner in the

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world needs. Waste management dispose of the products and substances

that you have use in safe and efficient manner.

Waste Management defined as a collocation of proper waste

product disposal.

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The proponents prepared to have three trash bin. It is necessary to

have because the method they used was proper segregation of

biodegradable, non-biodegradable, and recyclable waste product. This

garbage should be disposed when the store closed the operation.

H. System Form and Design

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 Bill of materials

The Bills of materials is a comprehensive inventory of raw

materials.

 Inventory slip or record

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The Inventory slip or record is a manual based record of stocks,

equipments.

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Chapter VI

SOCIO-ECONOMIC STUDY

Introduction
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This chapter includes socio-economic benefits when the proposed project

started. The project aims to help the promotion of "The Healthy Eating Lifestyle of

the People" in the community. In this current situation, the existences of

entrepreneurs are very significant because they can contribute different kinds of

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small business to the socio-economic development of the country through

innovative products.

The proponents consider the whole part of the business especially the

social impact in the community

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Figure 9:

PROJECTS
 Income
 Improve states of living
 Employment

 Taxes
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 Community Development
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A. Your Project's Employees

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The main goal of a certain business is to have high income especially in

the part of the owner the business should generate good relationship between

manager and employees to attain the main goal of the business which is to have

an income. All workers and employees in the business need to support their own

needs and also for their services rendered in the business. Building up business

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is a great opportunity for an employed people to to have jobs. It will also be their

opportunity of having another source of income.

B. The Government

This business expected to give a great contribution to the government in

the form of taxes. The tax payment from the business would help the localities as

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well as the economy in the future project especially for the people that will

benefit. This would help the people to more opportunities.

C. Other Beneficiaries

The projected business would have a large contribution to other existing

business because they could be the future supplier of the projected business.

Therefore the business would involve in the market business cycle of the

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company's industry. The projected business also inspire other entrepreneurs to

create and think of more ideas and start small newly entrant business in the

socio economic development of the country.

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Appendices

SURVEY AND EVALUATION SHHEET

UNIVERSITY OF CALOOCAN CITY

BACHELOR OF SCIENCE MAJOR IN ENTREPRENEURSHIP

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COLLEGE OF BUSINESS AND ACCOUNTANCY

NAME (OPTIONAL): _______________________

AGE: ____ CAMARIN CAMPUS
GENDER: ___ COUSRE/YEAR/SECTION: _______
1. Have you tried to eat shawarma?

Yes No

2. How often do you buy Shawarma?

once a week

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twice a week
thrice a week
___ OTHERS

3. Are you willing to buy our product?

Yes No
4. How much are you willing to pay for our product?
25 php

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30 php
35 php
5. Do you have any suggestion to improve our product?

______________________________
______________________________
______________________________

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TALLY OF QUESTIONAIRE

CETRIOLO

"Cucumbeef"

Total Respondents = 358

Male = 148

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Female = 210

Ages

18 = 49

19 = 72

20 = 64

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21 = 46

22 = 25

23 = 21

24 = 4

25 = 3

26 = 4

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27 = 6

28 = 12

29 = 4

30 = 7

32 = 5

33 = 5

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34 = 2

35 = 2

36 = 4

37 = 6

38 = 1

40 = 3

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41 = 4

42 = 1

43 = 1

46 = 1

49 = 1

51 = 4

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COLLEGE OF BUSINESS AND ACCOUNTANCY

58 = 1

(Masteral )

PHD = 9

MATG = 4

MAED = 17

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MPA = 13

GRADUATE STUDENTS = 12

MBA = 4

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(Students )

BSOAD = 70

BS- ENTREP = 107

FMGT = 42

HRDM = 44

MARKETING = 31

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UTILITY = 5

Q.#1

(Have you tried to eat shawarma?)

YES = 278

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NO = 80

Q.#2

(How often do you buy shawarma?)

Once = 115

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Twice = 72

Thrice = 64

Others = 107

Q.#3

(Are you willing to buy our product?)

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YES = 264

NO = 94

Q.#4

(How much are you willing to pay for our product?)

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25 php = 203

30 php = 92

35 php = 63

Q.#5

Any suggestion about the product

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-more cheese, beef, mayonnaise

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DOCUMENTATION

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Recommendation and Findings

The proponents were delicately found all the significant factors in the study that

they conducted, such as the marketing, financial, management, technical and socio-

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economic study. It is therefore recommended that the CETRIOLO will be pursued and

the business establishes at the University of Caloocan City, Camarin Campus.

Conclusion

Based on the research and study of the proponents, They conclude that the

business is possible and viable in the market.

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