AFOODABLE FOOD PACKAGE

A Feasibility Study

Presented to

The Faculty of Business Administration Program

By:

Abasolo, Fritzie Ann C.

Abelleria, Angelica J.

Aguilon, John Patrick

Ambulo, Allen Kyle S.

Bacus, Cris Joshua C.

November 2021

i
 AFOODABLE FOOD PACKAGE

________________________

A Feasibility Study

________________________

Presented to

The Faculty of Business Administration Program

In partial fulfillment of the requirements in

MME-4

By

Abasolo, Fritzie Ann C.

Abelleria, Angelica J.
Aguilon, John Patrick
Ambulo, Allen Kyle S.
Bacus, Cris Joshua C.

November 2021

ii
 Approval sheet

This feasibility study entitled AfoodaBle Food Package prepared and submitted by

Fritzie Ann Abasolo, Angelica Abelleria, John Patrick Aguilon, Allen Kyle Ambulo and

Cris Joshua Bacus in partial fulfilment of the requirements in MM-E4 (Feasibility Study)

has been examind and is recommended for oral examination, acceptance and approval.

MARY RICHELLE L. BOHOLANO, DM

Instructor

______________________________________________________________________

PANEL OF EXAMINERS

Accepted and approved after the presentation of the study with a grade of

____.

DR. LORRIBELLE R. OCENAR

Chairperson

JOSIE D. FUENTES, DM LYWYLYN S. MENDOZA, DBA

Member Member

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 Acknowledgement

First of all, we would like to express our deepest gratitude to our Professor Ms.

Mary Richelle L. Boholano for giving us opportunity to make this study as part of our

endless search for knowledge.

iv
Executive Summary

v
 Table of Contents

Cover Page……………………………………………………………………….....................i

Title Page……………………………………………............................................................ii

Approval Sheet…………………………………………………………………………......…. iii

Acknowledgement……………………………………………………………………………...iv

Executive Summary…………………………………………………………………………….v

Table of Content………………………………………………………………………………..vi

List of Tables…….............................................................................................................x

List of Figures………………………………………………………………………………….xii

List of Schedules………………………………………………………………………………xiii

CHAPTERS

1 Marketing Aspect 1

Product Description 1

Target Market 3

Area Coverage 4

Demand and Supply Analysis 5

vi
 Marketing Program/Strategies 11

Own Marketing/Program Strategies 12

2 Technical Aspect 15

Technical Requirements 15

Government Requirements 16

Bureau of Internal Revenue (BIR) 16

Department of Trade and Industry (DTI) 17

Mayor's Permit 17

Barangay Clearance 17

Fire Safety Inspection Certificate 18

CENRO Certificate 18

Sanitary Permits 18

Production in Operation Process 19

Step by Step Service Procedure 21

Duration per Step 22

Labor Requirements 23

Machinery/Equipment Requirement 24

Raw materials 25

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 Store Location 27

Store Layout 28

Waste Disposal System 29

Quality Control System 30

Production Cost 31

3 Organization and Management Aspect 38

Legal form of Business 38

Organizational Structure 39

Qualification of Offices 41

Service Requirement 42

Grant chart of activities 44

4 Financial Aspect 47

Total Projected Cost

Financial Assumptions

Projects Financial Statement

Income Statement

Cash Flow

Projected Balance Sheet

viii
 Financial Analysis

Schedules

5 Socio Economic Aspect

Customer

Community

Environment

Government

References

Curriculum Vitae

ix
 List of Tables
Table Page
1 Consumer/Customer Analysis 4
2 Total Potential Customer Visited Per Week 5
3 Total Potential Customer per Order 6
4 Competitors Analysis 7
5 Pricing Structure 8
6 Projected Sales 10
7 Market Selling Expenses 13
8 Production Flow 22
9 Service Flow 22
10 Machinery and Equipment Requirements 24
11 Furniture and Fixtures 26
12 Business Schedule 26
13 Single Package Production Cost 31
14 Barkada Package Set A Production Cost 32
15 Barkada Package Set B Production Cost 33
16 Barkada Package Set C Production Cost 34
17 Bayanihan Package Set A Production Cost 35
18 Bayanihan Package Set B Production Cost 36
19 Bayanihan Package Set C Production Cost 37
20 Qualification of Offices 41
21 Machine Requirement 43
22 Grant Chart of Activities 44
23 Projected Cost 48
24 Source of Financing 48
25 Income Statement
26 Cash Flow
27 Projected Balance Sheet
28 Break-Even Point

x
29 Payback Period
30 Return on Investment
31 Gross Profit Ratio
32 Net Income Ratio
33 Debt Total Ratio
34 Equity Total Ratio

xi
 List of Figures
Figure Page

1 Production in Operation Process 19

2 Step by Step Procedure

21 3 Store Location

27 4 Store Layout

28

5 Waste Disposal System 29

6 Organizational Structure 39

xii
List of Schedules
Schedule Page

xiii
 CHAPTER 1

Marketing Aspect

The marketing aspect is regarded to be the lifeblood of all feasibility studies; it

has a significant impact on the research since it provides the proponents with a clear

image of whether or not to develop the business. It will determine the factors to be

considered in establishing and coming up with the business as well as the financial

basis through the projected demand. This chapter seeks to determine the marketing

element of the business, which includes the product description, target market, area

coverage, demand and supply analysis, competitor analysis, pricing structure, projected

sales, marketing strategies, and marketing expenses.

All pragmatic considerations are expected to revolve around the Marketing Aspect.

This section looks at the opportunities and risks, the item's absolute interest and

flexibility, the competition, and the showcasing program, which includes the value, and

special procedures. The marketing perspective is a way of seeing, understanding,

activating, and gratifying the client's demands, desires, and needs through the goods

and services of a carefully selected target market in a way that is superior to the

competition as well as the business cycle of building strong client relationships in order

to gain their trust and reliance.

Product Description

Food package is one of the trending online business today. It was started during

lockdown where some places are restricted, there we’re only few establishments shall

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be opened in order not to spread the coronavirus. Since it was restricted, there were

number of restaurants were forced to shut down where customers are not allowed to

dine in. Therefore, the food package is the alternative way to provide take-out orders or

delivery which is very convenient especially if you’re a busy person, you don’t have to

wait for your order all you can do is to pick up at the store or just deliver right at your

doorstep with your preferred time.

The “AfoodaBle” food package offers different set of menu, according to your

budget. The food package has its three categories which are the “Single Package”

“Barkada package” and the “Bayanihan package” each of these categories has its

different prices and set of menu.

The “Single Package” offered during breakfast and lunch time only. It is ₱99 per

head it has beef tapa, 3pcs. Chorizo, garlic rice and 1 can of soda. Through these set of

food packages they can easily settle their budget and the food they want.

The “Barkada package” has its three sets, the set A is ₱599 good for 8 persons it

has 8pcs. chicken inasal, pork sisig and palabok. For set B it cost ₱999 good for 12

persons it has 12pcs. chicken inasal, beef kaldereta and palabok and set C is ₱1,599

with free 1.5 liter of coke this is good for 15 persons the menus are seafood chopsuey,

2kgs of lechon belly, 30pcs lumpia shanghai and palabok.

In “Bayanihan package” it also has three sets. Set A is ₱1,999 good for 25

persons this set has 3kgs. of lechon belly, special pancit and beef kaldereta. In set B,

₱2,699 good for 30 persons. It has 4kgs. lechon belly, garlic chicken, grilled tuna panga

and mango float. While the set C is ₱3,699 good for 35 persons free 6” round cake. The

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menus are 4kgs. lechon belly, grilled tuna panga, chopsuey, lumpia shanghai, garlic

chicken and palabok.

A restaurant manager must ensure that the items mentioned on the menu are

available at all times and as per description since it is frustrating for a guest to make a

decision only to be told that the dish is not available or to receive a dish that is not as

stated (Mondal,2021). Despite of this pandemic we make sure that we can still deliver

delicious food yet affordable that will make your day special and memorable.

Target Market

The pace of our lives is getting faster, and we are moving towards quicker

solutions for everything including food. As a result, the demand for ready-made food or

easy to consume food is increasing. This increases the demand for the food packaging

industry (Krishna, 2021). AfoodaBle Company ensures that all your event attendees find

something to eat that you'll love! Happy tummies mean happy guests. Individuals,

organizations and businesses as well, are the target market of our company, our food

deals and packages are good for special events and occasions, such as birthdays,

charity galas, friends’ gatherings and business conferences.

In this study, we focus on a certain geographical area which our product is aimed at

and they are the people who live in R.Castillo Street Agdao Davao City. According to

the PhilAtlas Mindanao in there 2015 census there were 5,783 total population and

5,723 for household population. The age group with the highest population in Rafael

Castillo is 25 to 29, with 634 individuals. Those aged 15 up to 64, roughly, the

economically active population and actual or potential members of the work force,

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constitute a total of 69.36% (4,011). Finally, old dependent population consisting of the

senior citizens, those aged 65 and over, total 4.67% (270) in all.

Area Coverage

AfoodaBle Food Package Business will be known as the business of satisfaction

and contentment because our menu, product and quality of service are only as good as

our last customer interaction. The business focus area is located around R.Castillo

Street Agdao Davao City where plenty of amazing customers resided. The researcher

chose this location to market their food package products because of its accessibility

and also of its very potential market where consumers will enjoy and patronize this type

of business.

Table 1. Consumer/Customer Analysis

Target Total Total Total Person

Market Population person response to Percentage Total Potential
Surveyed survey Markets
Consumers/Custo
mer
520 5,723 100 100/100 100% 5,723
R.Castillo
St. Agdao
Davao City
Total 5,723

The researchers manage a survey in sequence to obtain the potential target

market demand. The residence of R.Castillo Street Agdao Davao City are the target

market of the AfoodaBle Company which they can consume 10 times a year with the

highest total demand per year of 8,012. The overall total demand per year is 22,123

which they have 1,843 per month.

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DEMAND AND SUPPLY ANALYSIS

Table 2. Total Potential customer visited per week

Total Potential Consumption Number of % Potential Market Total Demand
Market Per year persons out multiplied out of 100 per year
wants to avail of
the product 100
2 times a year 52/100 52% 5,723*52% 2,741* 5,483

2
4 times a year 23/100 23% 5,723*23% 1,212* 4,851

4
6 times a year 11/100 11% 5,723*11% 629*6 3,777

10 times a year 14/100 14% 5,723*14% 801*10 8,012

Total Demand 22,123

Demand has grown particularly fast in developing economies, as industrial

growth has translated into greater urbanization, higher per capita income and expansion

in the size of the middle class. As the global middle class has grown, it has demanded

larger quantities of higher quality and more diverse food (Nwokoro,2021). The R.Castillo

Street Agdao Davao City is a perfect place for putting a food package business where

there were no restaurants but there are some bakeshops, sari- sari stores, burger store

and etc.

The table 2 focuses on the potential demand of R.Castillo area with the order of 2

times a year, 4 times a year, 6 times a year and 10 times a year. The above result

shows that they want to avail food package more than 10 times a year. The overall total

demand in Barangay Agdao is 22,123.

Table 3. # Total potential Customer per order

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TIMES # of customer # of person who want Totals
per order to avail the product
1 package 5/52 9% 5,483*.9 4,934
2 packages 13/5 25% 5,483*.25 1,370
2 times a year 2
5,483 3 packages 10/5 19% 5,483*.19 1,041
2
More than 3 22/5 42% 5,483*.42 2,302
packages 2
1 package 0/23
2 packages 3/23 13% 4,851*.13 630
4 times a year 3 packages 5/23 21% 4,851*.21 1,018
4,851
More than 3 15/2 65% 4,851*.65 3,153
packages 3
1 package 1/11 9% 3,777*.9 3,399
2 packages 0/11
6 times a year 3 packages 6/11 54% 3,777*.54 2,039
3,777 More than 3 4/11 36% 3,777*.36 1,359
packages
1 package 3/14 21 8,012*.21 1,682
10 times a year 2 packages 8/14 57 8,012*.57 4,566
8,012 3 packages 0/14
More than 3 3/14 21 8,012*.21 1,682
packages
Total Demand 29,175

Table 2 & 3 shows the potential demand of the product consumption with the

order of 2 times a year, 4 times a year, 6 times a year and 10 times a year. The total

demand consumption is based on the surveyed we gathered around in Davao City, it

indicates per year. The total demand consumption of customers in Davao City who

wants to avail the Food package is 29,175.

Competitors Advantage Disadvantage

A Outdoor dine-in Limited variety of
products
B Along the highway No parking space

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 C Concentrates on a single only 3-5 servings of
product food are available
D Incredibly low pricing No sanitary standards
Table 4. Competitors Analysis

Competition is one of the most inevitable forces in today’s business world (Adom,

Nyarko & Som, 2016). No matter what a firm is, big or small, it has competitors in the

industry .This analysis provides both an offensive and defensive strategic context to

identify opportunities and threats. Competitor A has better air quality and natural

ventilation, staying in a place with good ventilation is somehow a must. It’s better to

breathe in natural air with healthier air circulation. Therefore, Competitor A has laid out

tables and chairs in front of their restaurant for their customers to have this option.

Competitors B restaurants popping up along major thoroughfares and highways are a

great thing for customers because of their accessibility when they are in transit.

Competitor C applied a concentrated marketing strategy that involves directing all effort

and resources to develop and market a product for one specific segment of the target

audience.

This strategy is effective for small businesses as it helps obtain a good position in

one marketing segment. On the other hand, Competitor D applied a pricing strategy in

which a company offers a relatively low price to stimulate demand and gain market

share. It is one of three generic marketing strategies that can be adopted by any

company, and is usually employed where the product has few or no competitive

advantage or where economies of scale are achievable with higher production volumes.

Table 5. Pricing Structure

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 Product (Variety) Whole Price
Single Package
Beef tapa, 3pcs. Chorizo, Garlic rice and 1 can of soda ₱99
Barkada Package A
8pcs. Chicken Inasal, Pork Sisig and Palabok ₱599
Barkada Package B
12pcs Chicken Inasal, Beef kaldareta and Palabok ₱999
Barkada Package C
Seafood chopsuey, 2kgs Lechon belly, 30pcs Lumpia shanghai ₱1,599
and Palabok
Bayanihan Package A
3kgs. of lechon belly, Special Pancit and Beef kaldereta ₱1,999
Bayanihan Package B
4kgs Lechon Belly, Garlic chicken, Grilled Tuna Panga and ₱2,699
Mango Float
Bayanihan Package C
4kgs Lechon Belly, Grilled tuna panga, Seafood Chopsuey, ₱3,699
Lumpia Shanghai, Garlic Chicken and Palabok

The researchers gathered the data through survey for the pricing of the product.

Base on the survey, the researcher concluded “AfoodaBle” Food Package has an

affordable price offered to the customers. Researchers well studied the prices of each

set of food package with the used of the combination of market-based prices from our

competitors offer expensive prices of their products and our target market are people

who market so we decided that we have to lessen our selling price. With this customer

can say that our Food package is really affordable and economical for everyone.

Potential demand is equal to percent of target market.

=22,123 x 15 %

=3,318.45 per week

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 AfoodaBle food package has a total potential demand of 22,123 multiplied by 15

% which resulted to 3.318.45. Even though the business still new, the researchers

assume that out of 100% total demand they can still cater the 20% of it.

Table 6. Projected Sales

Product (Variety) Unit Total person Whole Weekly Monthly Annually

Sold responded the Price
survey(3,318)
Single Package
Beef tapa, 3pcs. 56% 1,858
Chorizo, Garlic rice ₱99 183,942 735,768 8,829,216
and 1 can of soda
Barkada Package
8 pcs. Chicken 40% 1,327
Inasal, Pork Sisig ₱599 794,873 3,179,492 38,153,904
and Palabok

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12 pcs Chicken 28% 929
Inasal, Beef ₱999 928,071 3,712,284 44,547,408
kaldareta and
Palabok
Seafood chopsuey, 16% 530
2kgs Lechon belly, ₱1,599 847,470 3,389,880 40,678,560
30pcs Lumpia
shanghai and
Palabok.
Bayanihan
Package
3kgs. of lechon 30% 995
belly, Special ₱1,999 1,989,005 7,956,020 95,472,240
Pancit and Beef
kaldereta.
4kgs Lechon Belly, 12% 398
Garlic chicken, ₱2,699 1,074,202 4,296,808 51,561,696
Grilled Tuna
Panga, and Mango
Float
4kgs Lechon Belly, 10% 331
Grilled tuna panga, ₱3,699 1,224,369 4,897,476 58,769,712
Garlic chicken,
Seafood
Chopsuey, Lumpia
Shanghai and
Palabok.
Total 6,368 704,1932 28,167,72 338,012,736
8

Table 5 shows that the sales by pieces per weekly, monthly, and annually. Single

Package with Beef tapa, 3pcs. Chorizo, Garlic rice and 1 can of soda has 245,322

weekly 981,228 monthly sales and 11,775,456 annually.

Barkada Package A with 8 pcs. Chicken Inasal, Pork Sisig and Palabok has

1,006,919 per week sales 4,027,676 monthly and 48,332,112 sales annually. Barkada

Package B with 12 pcs Chicken Inasal, Beef kaldareta and Palabok has 1,989,009

weekly 7,956,036 sales monthly and 95,472,432 annually. Barkada Package C with

Seafood chopsuey, 2kgs Lechon belly, 30pcs Lumpia shanghai and Palabok has

3,253,965 weekly 13,015,860 monthly sales and 156,190,320 annually.

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 Bayanihan Package A with 3kgs. of lechon belly, Special Pancit and Mango float

has 3,184,407 weekly 12,737,628 monthly sales and 152,851,536 annually. Bayanihan

Package B with 4kgs Lechon Belly, Garlic chicken, Grilled Tuna Panga and Mango

Float has 5,611,221 weekly 22, 44,884 monthly sales and 269,338,608 annually.

Bayanihan Package C with 4kgs Lechon Belly, Grilled tuna panga, Garlic chicken,

Seafood Chopsuey, Lumpia Shanghai and Palabok has 5,892,507 weekly 23,570,028

monthly sales and 282,840,336 annually.

AfoodaBle has total projected sales, ₱ 21,183,350 weekly, ₱ 71,027,849

monthly, ₱ 1,016,800,800 annually. In the table above shows Single Package with Beef

tapa, 3pcs. Chorizo, Garlic rice and 1 can of soda has the highest sales in all Package

we offer. Bayanihan A with 3kgs. of Lechon Belly, Special Pancit and Beef Kaldereta

and Bayanihan C with 4kgs Lechon Belly, Grilled tuna panga, Garlic chicken, Seafood

Chopsuey, Lumpia Shanghai and Palabok has a lowest percentage of sold units.

Therefore, many respondents in R.Castillo.

Marketing Program/Strategies

Marketing strategy represents a key element of success for organizations.

Executing an effective marketing strategy is just as important as conceptualizing and

creating it. Through marketing strategy implementation firms employ scarce resources

through marketing capabilities in order to attain the set goals and targets (Saif & Aimin,

2016). AfoodaBle Food Package will provide free taste on our soft opening and these

will good for 2 days, so that customers may get a sense of how fantastic it tastes. We’re

giving 5 pieces printed T-shirts who can avail our Bayanihan package set, 20 pieces

printed mug for the 10 customers who can avail our food package at our store and 10

11
customers for online delivery in order to generate a positive view of the business and

improve its reputation.

Chi (2011) defines social media marketing as a “connection between brands and

consumers while offering a personal channel and currency for user centered networking

and social interaction.” Proponents will promote the items on some of the most popular

social media sites on the internet, such as Facebook, Twitter, and Instagram, where

people may add and follow us, since many people are active on these platforms. When

we use this method, we need to use manual labor and with this simple method, new

buyers can be attracted, and many people will see us on social media and subsequently

patronize our business.

Own Marketing/Program Strategies

Customers' requirements and demands are the emphasis in this area of

marketing strategy. Marketing entails more than just a public relations strategy. It should

generate revenue for the company and our marketing plan is to keep our items looking

fresh, new, and appealing. Delivering food that is clean, presentable, and delicious to

the guests. Good service and friendly employees will make customers feel more valued.

Provide a reasonable price for our product, which is far less than the prices of our

competitors. People in the R.Castillo Street Agdao will be informed through radio

advertisements and also the advertisement of AfoodaBle Food Package on social

media platforms such as Facebook and Instagram by sharing and uploading good

reviews and highlighting the menus that we offer. People who participate in a variety of

social events will be able to examine our food package menus, and they will be shocked

to learn that this type of menu is not only tasty but also excellent for our health.

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 Food delivery services such as Food Panda and Grab Food will work with

AfoodaBle to reach out to more clients via social Medias. According to the Association’s

2019 State of the Restaurant Industry report, millennial customers, aged 21 to 38 years

old, said they would like restaurants to serve technology that improves the dining

experience, offer more environmentally sustainable items, and create easier

opportunities to order takeout and delivery. In order to be safe and away from the virus

many people choose to order food online using these popular applications (Li, Mirosa, &

Bremer 2020).

Table 7. Marketing Selling Expenses

Materials for Promotion Price
Boost an Advertisement in Facebook Page ₱160
2 winners of Barkada Package Set A ₱1,198
5pcs Printed T-shirts ₱950
2 Tarpaulin 3x4 ft ₱600
20 pcs. Printed Mug ₱2,400
Free Taste for the Soft Opening (2days) ₱10,596
Arch balloon, 2 pillar, ceiling balloon and ₱1,800
name balloon
1pc. Stand Flower ₱1,500
TOTAL ₱19,204.00

Advertising is an essential part of any growing business, but the key is to find a

strategy that works. Social media is one of the most effective way to get your potential

customers. According to the Statista Research Department over 81.53 million Filipinos

are users of a social network, it reflects the high popularity of social media in the

Philippines. As of July 2021, Facebook accounted for around 81 percent of the

Philippines' social media market. In addition, the number of users has been rising over

13
the years, thus reaching a wider audience for social advertising (Key, Kohl, Mirza,

Cherowbrier, Elflein & Sapun, 2021).

The AfoodaBle food package will be focusing on promoting the products through

social medias especially on Facebook. The company will create a Facebook page

where we can able to boost our promotional post with minimal charges. In order to get

more potential customers, we are offering prize giveaways but there are mechanics to

be followed like tag your friends, like and share our Fb page in order to win. There were

two winners of Barkada Package Set A. We are also giving 5 pieces printed T-shirts for

each customers who can avail our Bayanihan package set and 20 pieces printed mug

for the first 20 customers who can avail our any food package set either online or in

store. The total prices are amounting to ₱19,204.00.

CHAPTER 2

Technical Aspect

The technical part of the project is the discussion of the project's foundation and

operating flow. Because this element responds to the technicalities and basic structure

14
of the proposed firm, the technical aspect is one of the most important aspects of this

study. This comprises the proposed project's equipment, materials, and structure plan,

as well as the supply source. This chapter covers business plans, utilities, facilities,

building design, and location. It also outlines how the products are made, how much

they will cost to make, where they will be made, and what machinery will be employed.

This chapter assists the business owner in determining the technological needs of the

company.

Technical Requirements

The methods, processes and activities that occur during technical requirements

analysis are discussed in this chapter. The business requirements documents that were

developed during the business analysis phase are the starting point for technical

requirements analysis. Perform the following tasks based on the business requirements.

Conduct a usage analysis to assist in predicting the deployment's projected capacity.

Make a list of use cases that represent how a user would interact with the

deployment. Create a list of system requirements based on business needs, use cases,

and usage analysis. The AfoodaBle Company is controlled by a selective partner who

are a small group of investors that join forces to create a product that is different in any

other businesses. The organization promises to provide the highest quality flavor in all

of the dishes it serves and guarantees that all of its service will also have a great

quality. The company's goal is to exceed the competition by offering a fantastic food

package deal that would satisfy its target market. Furthermore, the business will be safe

and dependable thanks to AfoodaBle's reasonable costs and excellent service quality.

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Government Requirements

The best way to start your business and make it successful is to comply with all

the crucial requirements mandated by the government of the Philippines. Before that, it

is significant that you identify first the kind of business that you want to venture in terms

of ownership and business structure. These are among the basic requirements that you

may need to prepare for your business permit: DTI business name certificate, barangay

clearance/ permit, authorization letter of the owner with ID, contract of lease or land

title / tax declaration, sketch of location, occupancy permit, location clearance, public

liability insurance, community tax certificate (cedula), CENRO certificate, fire permit and

sanitary permit.

Bureau of Internal Revenue (BIR)

BIR registration will provide the firm or business owner with a TIN (Taxpayer

Identification Number), as well as the right to generate official receipts and invoices and

register its books of accounts. To register with the BIR, you must go to the BIR office

that has authority over the location of your business. Simply fill out the 1901 BIR form,

pay the registration cost, and claim your COR.

Department of Trade and Industry (DTI)

All documentation for partnership forms, securities, and exchange firm of

incorporation must be presented to the DTI when the business is registered. DTI is the

Philippine government's executive department tasked with acting as the primary

economic catalyst for increased private sector activity in order to accelerate and sustain

economic growth through a comprehensive industrial growth strategy, progressive and

16
socially responsible trade liberalization and deregulation programs, and policymaking

aimed at expanding and diversifying the country's trade both domestically and

internationally. Simply prepare your business name, confirm its availability, fill out the

registration form, pay the registration charge, and receive your DTI certificate.

Mayor's Permit

A mayor's permit or a business permit from the local authority of the city or

municipality where the business is located is required for all businesses. Make sure you

have all of the necessary documents before going to the municipal office, which will

handle business registration, community tax certification, barangay clearance, and the

computation of fees and charges, as well as a location sketch of the business. After

completing two other registrations may you obtain a business permit from the Mayor's

office.

Barangay Clearance

Latest community tax certification (Cedula), DTI Business name registration, and

barangay business permission fee are the conditions for getting Barangay permit

clearance. Step one (1) is to go to your Barangay Hall or Barangay Captain's office to

process your barangay clearance. It will only take a few minutes, depending on the

transactions that were taking place in your barangay at the time you arrived. Second,

after you've completed your clearing, double check all of the information on the

certificate, and don't leave until you've verified that all of the information and details are

correct. Also, make sure your Barangay Business Clearance certificate has an authentic

17
receipt attached. Some municipal departments are always able to locate the related

receipts.

Fire Safety Inspection Certificate

The fire safety inspection certificate (FSIC) given by the Bureau of Fire Protection

serves as proof that a facility, structure, or building/occupancy has been thoroughly

inspected and found to comply with the Philippine Fire Code (RA 9514). A photocopy of

the electrical inspection, a photocopy of the fire insurance (if applicable), and official

receipts for the fire code charge are all required (present year).

CENRO Certificate

This certificate verifies that the company has submitted the required solid waste

management plans, programs, and practices in accordance with R.A. 9003, also known

as "THE ECOLOGICAL SOLID WASTE MANAGEMENT ACT OF 2000," and city

ordinance no. 0361-10, also known as "DAVAO CITY ECOLOGICAL SOLID WASTE

MANAGEMENT ORDINANCE OF 2009." with the hope that the above-mentioned

submission will be implemented in order to reduce the potential negative impact of solid

waste on the environment, and that this office would monitor it on a regular basis.

Sanitary Permits

A sanitary permit is essential to secure and ensure that the company adheres to

the Philippine Sanitary Code's standards; in order to obtain the health certificate, we

must meet the following requirements: Medical Certificate, Application Form,

Community Tax Certificate (CTC), Official Receipt (OR) for application/renewal,

Certificate in Food Handling Seminar Insurance is a process or arrangement in which a

18
firm or government agency guarantees reimbursement for a certain loss, damage,

illness, or death in exchange for a premium payment. Operating a business without

complying with the aforementioned legal criteria might result in the closure of the firm,

monetary fines, and, in the worst-case scenario, incarceration. Simply prepare

payments for business permits or official receipts, then evaluate the building inspection

and obtain the sanitary permission.

Production in Operation Process

Buying Ingredients into the market

(1hr)

Preparation of Ingredients (1-2hrs)

Cooking (2- 3hrs)

Ready to serve (1- 5 minutes)

Figure 1 Production in Operation Process

Production in Operation Process

Successful organizations have a clear distinguishable feature, efficient line and

support function. To have a successful business it is important to have an organize

system especially when it terms to production. The AfoodaBle Company has its four

stages in the production in operation process. The first stage is buying ingredients into

the market will take 1 hour. Preparing market list before going to the market is a must in

order to shop faster and also you can have more time in checking the meats and

19
vegetables to assure that it is fresh and clean. The second stage is the preparation of

ingredients that will take 1 to 2 hours which according to its meat and ingredients. The

third stage is cooking, this will be the critical stage that you will need to focus and follow

in order to maintain the tastiness of your food. Finally, the last stage is ready to serve

that will only take 1 to 5 minutes which depends on the customer’s order because the

more orders, the more plates to be serve. It is important to follow these stages of

production process in order to be guided and organized.

Step by Step Service Procedure

Entrance
Assessing
customer to
Welcoming the customer their seats
in entering inside the and orders (30
store (40 seconds) 20
seconds)
 Prepare the Present the
orders of bill to their
customer (2 table upon
minutes) customer’s
request (30
seconds)

Plate service
(1 minute)

Pick up
Exit
Customer Online
Customer will pick their Payment
will drive order (5- 10 (1 minute)
away minutes)

Figure 2 Step by Step Procedure

Table 8 Production Flow

STEP TIME DURATION
Preparation of the raw materials needed in cooking 1 hour
Cooking the food 1 – 2 hours
Food packaging 2 minutes
Ready to serve 2 minutes
Serving the order 1 minutes

21
 TOTAL 3 hours and 5 minutes

Table 9 Service Flow

STEP TIME DURATION
Assist customer to their seats 30 seconds
Placing orders 2 minutes
Preparing orders 10 minutes
Plate service 1 minute
Preparing bill upon customer’s request 30 seconds
TOTAL 14 minutes

Duration per Step

Preparation of the raw materials needed in cooking the production will take 1

hour. The chief and the assistant chief will gather all the necessary ingredients and

prepare the kitchen utensils that will be used upon cooking. Assisting customer to their

seats will only take 30 seconds. Asking orders or placing orders to their respective seats

will take 2 minutes depending on how many orders that the customer will desire to buy

and also the crew will need to recheck their orders before he leave. Preparing orders

will take 10 minutes depending on how many orders made. For pick-up and delivery of

food package, the food packaging will take 5-10 minutes which there are different sizes

(small to large) of sealed tray that will depend on its viands and prices. Plate service or

serving the food to the customer will take 1 minute, the crew should be extra careful

especially when it comes to hot soup. The service should always follow its duration so

that the customer can able to wait and understand the process of their orders. After

serving, the crew will ask if there are some missing order or additional order and will

thank the customer and enjoy their meal.

22
Labor Requirements

Entrepreneurs or businessperson need to acquire knowledge and skills on the

essential of a business proposal such as manpower requirement. For an establish

business, there should be employees that has the skills needed in the business and

he/she should also undergo training method to be more efficient and effective in his field

of work and to help the business to be successful. They will ensure the quality of the

products and services to set positive feedback from the customers.

All employees will have one (1) day for their rest day which is Sunday but except

for two admins which we are open on Sunday from 12:00 PM- 5:00 PM for pickup and

delivery. Other benefits will be given to the employees such as SSS, PAG-IBIG and Phil

Health. The business will include a manpower to task in different area given we

conducted one (1) Cook, one (1) dishwasher, two (2) service crew, one (1) cashier, and

one (1) manager to handle payments and receipts, service crew for serving the orders

of the customers and responsible for maintaining the area clean and its good condition.

The Cook is the one who will prepare and make the product. He’s the one take charge

for all the orders of the AfoodaBle Filipino food. All these workers will help the business

achieve its goals throughout this pandemic to be successful and would last for a long

time.

Machinery/Equipment Requirement

The machinery and equipment needed for the operation includes Food warmer to

make the products warm enough after all the orders is done, deep fryer, ice machine,

23
billing machine, kitchen ventilation, 3 component sinks, rice cooker, commercial stoves,

freezer (for raw materials), and a Chiller refrigerator (for soft drinks).

Table 10 Machinery and Equipment Requirements

Particular Quantity Unit Cost Total Cost

Food Warmer 10 150 1,500
Deep Fryer 1 4,099 4,099
Ice Machine 1 1,100 1,100
Billing Machine 1 42,000 42,000
Kitchen Ventilation 1 3,800 3,800
3 compartment sinks 1 45,000 45,000
Rice Cooker 2 4,200 8,400
Commercial Stoves 1 25,999 25,999
Bottom Freezers Refrigerator (for vegetables 1 30,990 30,990
and other raw materials)
Chiller (for Softdrinks) 1 22,895 22,895
Chest freezer (for meats and frozen goods) 1 26,495 26,495
Total ₱212,278

The table 10, shows the machinery and equipment requirements needed in the

business for production of AfoodaBle restaurant. This will involve all the cooking

process of the product with this kind of equipment’s we can assure that we are serving a

delicious product. Proper cooking is of the very important machineries and equipment’s

enhance the speed of cooking process and make serving the food better. Kitchen

ventilation is very useful to maintain the freshness of the air the area. Proper

maintenance and cleaning of equipment’s could help store the raw ingredients in the

best possible way. Freezer have the capacity to keep food from any possible

contamination and help maintain its freshness so that they could be in the food service

and the total cost for the machinery equipment is ₱212,278.00.

Raw materials

24
 The AfoodaBle restaurant has its two suppliers for raw materials in order to

produce products daily. Raw materials plays an important role in the production process

enable to sustain delicious food and to have a successful business. The business

assure that these raw materials are fresh and clean. The ingredients of the Filipino

products are bought from Agdao Public market and Sasa Public market, Davao City

since this is nearby to the business location. In Agdao Public market which are known to

its meats and vegetables while in Sasa Public market are also known to seafoods. The

main raw materials of AfoodaBle food package are the oil, chicken, beef, pork and

seafoods.

Table 11 Furniture & Fixtures

Items Quantity Unit Cost Total cost
Zack bar chair 12 ₱2,000 ₱24,000
Round table 2 ₱1,900 ₱3,800
Square table 2 ₱1,900 ₱3,800
Visitor’s chair 2 ₱2,500 ₱5,000
High back-office chair 1 ₱3,200 ₱3,200
Hanging ceiling lamp 4 ₱800 ₱3,200
chandelier 1 ₱2,000 ₱2,000
32” smart LED android TV 3 ₱11,422 ₱34,266
40” smart LED TV 1 ₱16,382 ₱16,382
Reception Desk 1 ₱8,500 ₱8,500
1080p CCTV camera 2 ₱1,499 ₱2,998
TOTAL ₱107,146

25
 The table 11 shows the Furniture and Fixtures requirements needed in our

business. The zack bar chair serve as customers seats while the round table is for two

seaters and the square tables are for four seaters. High back- office chair and visitors

chair will be put in admin office. The 32” TV will be put at dining area and the 40” TV will

be at the counter area. The total cost for the Furniture and Fixture is ₱104,148.

Table 12 Business schedule

Days Open Hours Open
Monday – Saturday 8:00 AM – 9:00 PM
Sunday 12:00 PM – 5:00 PM ( for pick-up)

From Monday to Saturday, the business operation will begin at 8:00 a.m. and

end at 9:00 p.m. Our store will be open on Sunday from 12:00 p.m to 5:00 p.m only for

pick-up, there are only two admins are available on Sunday. The business will be

supervised by the appointed staff to ensure that the product standard is met. Because

time is money, the business will open early, and many businesses along the route,

including our competitors, will also be open at that time. The researcher will choose that

schedule because of its proximity to the target market and the duty to give a decent and

tasty product as well as high-quality services.

Store Location

26
 Figure 3 Store Location

The Afoodable is located at 520 R Castillo St Agdao Davao City, Highway.

Afoodable is in front of Cf Four Refrigeration and in the middle of Untal Store & Bitanga

Glass. The researchers decided to put up the business in that area since R Castillo is in

the highway and a lot of boarders, resident, and laborer who passed by in this area.

Store Layout

27
 Figure 4 Store Layout

The images depict a store layout that is straightforward and easy to use in order

to give a larger and more spacious environment. In the eastern part of the facility, the

graphic depicts the Production Area, cold storage, dry storage, and equipment storage.

In the southern portion of the establishment, there is a staff lounge, an administrative

office, and comfort rooms, while in the northern part, there is a dining area.

When guests enter our facility, they will be greeted by a lobby where they may

choose their orders and our staff will present them with our menus. The store is well-lit

and well-ventilated, ensuring that the food products are safe and hygienic. Our eating

area is as lovely as AfoodaBle, with clean and comfortable tables and chairs. The walls

28
are covered in enthralling and wonderful photographs that will assist to motivate

customers.

Waste Disposal System

Collect and
Remove

Waste Transport
Segregation

Landfill

Envirotech Waste
Recycling Inc.

Figure 5 Waste Disposal System

The city government of Davao encouraged residents to properly segregate

garbage in accordance with the city's compulsory segregation ordinance. The "No

Segregation, No Collection Policy" rule will be strictly enforced by the city. The city law

complies with Republic Act 9003, which establishes a program for the management of

ecological solid waste. As a result, the company will provide garbage cans with

Biodegradable, Recyclable, and Residual labels and will be collected by our good and

hardworking garbage collectors.

29
Quality Control System

To ensure the safety of the foods and ingredients, as well as the cleanliness of

the facilities, and equipment, the AfoodaBle Company must adhere to the sanitary code

of the City Health Government of Davao. Raw materials and other components should

be served properly and inspected on a regular basis to ensure that no ingredients of low

quality are thrown away. Our product has a 24-hour shelf life to ensure that the quality

does not degrade and that our customers' health is protected. Every day after closing,

the facilities will be disinfected to ensure the safety of the regions and raw materials.

All employees must be physically fit, have passed a medical exam, and have a valid

health card. They should dress neatly and properly in their uniforms. They were also

taught how to promote sanitation and hygiene in the neighborhood. Every year, the

personnel will receive training and attend seminars in order to improve their efficiency

and effectiveness. They should be nice and respectful when interacting with customers

so that they feel appreciated and return frequently. The crew is responsible for keeping

the facilities clean at all times. The manager will conduct an evaluation to keep track of

the employees' actions. Customers will patronize the products if there is a quality control

mechanism in place. Patronizing customers entails winning their loyalty. Quality reigns

supreme in many industries these days. With so many rivals, a company's success is

determined by who can give the best product at the best price. Any industrial

organization that wants to offer products that meet their customers' expectations must

have a quality control plan in place.

Production Cost

30
 The business costing of per product will depend on the food package they want

to avail. The Single package ₱99 per head. In Barkada food package SET A ₱599 good

for 8 persons, SET B ₱999 (12 persons) and SET C ₱1,599 (15 persons). The

Bayanihan food package SET A ₱1,999 (25 persons), SET B ₱2,699 (30 persons) and

SET C ₱3,699 (35 persons). Through costing it will helps to determine the food pricing

and to identify the business expense. The single package has a total of ₱60.95,

Barkada package SET A has a total of ₱420.20, SET B has a total of ₱687.50 while

SET C has a total of ₱1,398.75. In bayanihan food package SET A has a total of

₱1,636.60, SET B has a total of ₱2,304.90 and SET C has a total of ₱3,284.35. The

total production cost of the 3 different food package is ₱9,793.25. The business assures

that costing is determines the pricing of the product and acceptability of the customers

and return profitability.

Table 13 Single Package Production Cost

SINGLE PACKAGE ₱99 per head

Beef Tapa
50g. Beef lomo ₱40
1tbsp soy sauce ₱1
2 tbsp brown sugar ₱3
½ tbsp. ground pepper ₱.15
3 cloves garlic ₱2.50
2pcs. calamansi ₱1.50
½ tsp. salt ₱.30
TOTAL ₱48.45
Garlic Rice
1 cup of rice ₱10
3 cloves garlic ₱2.50
TOTAL ₱12.50
Chorizo
3 pcs chorizo de cebu ₱15
OVERALL TOTAL ₱60.95

31
Table 14 Barkada Package SET A Production Cost

SET A ₱599
(8 persons)
Chicken Inasal
8 pcs. Thigh chicken ₱90
1/8 cup brown sugar ₱3
¼ cup soy sauce ₱.60
2 tbsp Ginger ₱3
1.5 tbsp Garlic ₱2
1 tsp Salt ₱.20
1.5 tbsp pepper ₱.50
2 tbsp Lemon ₱3
2tbsp liquid seasoning ₱5
2 pcs. lemon grass ₱10
TOTAL ₱117.30
Pork Sisig
1/4 kg. Liempo ₱90
150g chicken & pork liver ₱20
1pcs medium white onion ₱5
3 pcs. green chili ₱4
3pcs. calamansi ₱1
1 tbsp. ginger ₱2
1 tbsp. knorr liquid seasoning ₱4
2 cups Cooking oil ₱15
1tsp. ground pepper ₱.10
1tbsp. salt ₱.50
TOTAL ₱141.60
Palabok
270 grams Bihon ₱23
¼ pork giniling ₱ 50
¼ cup cornstarch ₱4
5 cloves garlic ₱4
1 large onion ₱6
1tbsp atsuete ₱.50
½ tbsp tinapa powder ₱.80
1 cup chicharon ₱15
1 knorr shrimps cubes ₱8
1 knorr pork cubes ₱8
1/8 cup cooking oil ₱5
2 cups water ₱3
1tsp salt and pepper ₱1
4pcs small shrimps ₱30
1tbsp sesame oil ₱1
3pcs stalk onion leeks ₱2
2pcs egg ₱15
TOTAL ₱161.30
OVERALL TOTAL ₱420.20

32
Table 15 Barkada Package SET B Production Cost

SET B ₱999
(12 persons)
Chicken Inasal
12 pcs. Thigh chicken ₱190
1/2 cup brown sugar ₱8
1/3 cup soy sauce ₱1
2 tbsp Ginger ₱3
2 tbsp Garlic ₱3
1.5 tbsp pepper ₱.50
4 tbsp Lemon ₱5
2tbsp liquid seasoning ₱5
2 pcs. lemon grass ₱10
TOTAL ₱225.50
Beef Kaldereta
1/2 kg. Beef (caldereta cut) ₱175
½ cup soy sauce ₱3
1tsp. black pepper ₱.10
1bulb Garlic ₱10
250g Tomato paste ₱26
3pcs. medium onions ₱15
1pc. knorr beef ₱7
2pcs. carrots ₱15
2pcs. potatoes ₱15
1pc red & green bell pepper ₱8
¼ cup grated cheese ₱10
1 ½ tbsp. cooking oil ₱8
1 tsp. salt ₱.50
TOTAL ₱292.60
Palabok
500 grams Bihon ₱32
¼ pork giniling ₱ 50
¼ cup cornstarch ₱4
5 cloves garlic ₱4
1 large onion ₱6
1tbsp atsuete ₱.50
½ chicharon ₱10
1 knorr pork cubes ₱8
1/8 cup cooking oil ₱5
2 cups water ₱3
1tsp salt and pepper ₱.90
4pcs small shrimps ₱30
1tbsp sesame oil ₱1
3pcs stalk onion leeks ₱2
2pcs egg ₱13
TOTAL ₱169.40
OVERALL TOTAL ₱687.50

33
Table 16 Barkada Package SET C Production Cost

SET C ₱1,599 Palabok

(15 persons)
500 grams Bihon ₱32
Seafood Chopsuey ¼ pork giniling ₱ 50
20pcs Quail eggs ₱ 40
¼ cup cornstarch ₱4
1pc. large onions ₱6
5 cloves garlic ₱4
1 bulb garlic ₱10
1 tbsp. ginger ₱5
1 large onion ₱6
2pcs large carrots ₱15 1tbsp atsuete ₱.50
5pcs snow peas ₱10 ½ chicharon ₱10
1pc. green and red bell pepper ₱12 1 knorr pork cubes ₱8
3pcs spring onions ₱3 1/8 cup cooking oil ₱5
1pc. broccoli ₱80 2 cups water ₱3
1pc. cabbage ₱45 1tsp salt and pepper ₱.90
2 tbsp. cooking oil ₱8 4pcs small shrimps ₱30
10pcs small shrimps ₱90 1tbsp sesame oil ₱1
10pcs Chilean mussels ₱55 3pcs stalk onion leeks ₱2
2tsp. salt ₱.50 2pcs egg ₱13
1tsp pepper ₱.15 TOTAL ₱169.40
60g. oyster sauce ₱12 OVERALL TOTAL ₱1398.75
½ cup water ₱5
1tbsp. fish sauce ₱3
TOTAL ₱399.65
Lumpia Shanghai
½ kg ground pork ₱140
2 pcs carrots ₱12
Celery ₱15
2 large onions ₱10
30 pcs Bambi spring rolls ₱57
2tbsp. salt ₱.80
1tbsp. ground pepper ₱.50
1tsp. brown sugar ₱.60
TOTAL ₱235.90
Lechon Belly
2 kg Pork Belly Slab ₱540
1 cup soy sauce ₱4
8pcs stalk lemon grass ₱13
6pcs stalk onion leeks ₱10
2 bulbs garlic ₱5
3 pcs bell pepper ₱10
2 pcs. large onions ₱10
2 tbsp. salt ₱.90
1tbsp. ground black pepper ₱.90
TOTAL ₱593.80

34
Table 17 Bayanihan Package SET A Production Cost

SET A ₱1,999 Beef Kaldereta

(25 persons) 1/2 kg. Beef (caldereta cut) ₱175
Lechon Belly ½ cup soy sauce ₱3
3 kg Pork Belly Slab ₱810 1tsp. black pepper ₱.10
1 1/2 cup soy sauce ₱6
1bulb Garlic ₱10
8pcs stalk lemon grass ₱13
250g Tomato paste ₱26
6pcs stalk onion leeks ₱10
2 bulbs garlic ₱5 3pcs. medium onions ₱15
3 pcs bell pepper ₱10 1pc. knorr beef ₱7
2 pcs. large onions ₱10 2pcs. carrots ₱15
2 tbsp. salt ₱0.90 2pcs. potatoes ₱15
1tbsp. ground black pepper ₱0.90 1pc red & green bell pepper ₱8
3 kg Pork Belly Slab ₱810 ¼ cup grated cheese ₱10
1 1/2 cup soy sauce ₱6 1 ½ tbsp. cooking oil ₱8
8pcs stalk lemon grass ₱13 1 tsp. salt ₱.50
6pcs stalk onion leeks ₱10 TOTAL ₱292.60
2 bulbs garlic ₱5
OVERALL TOTAL ₱1,636.60
3 pcs bell pepper ₱10
2 pcs. large onions ₱10
2 tbsp. salt ₱0.90
1tbsp. ground black pepper ₱0.90
TOTAL ₱866
Special Pancit
1kg pancit canton ₱110
3 liters water ₱4.75
2pcs bayleaves ₱1
15 pcs pepper corn ₱1
700g pork face ₱180
3 knorr pork broth cubes ₱14.50
1/8 cup margarine ₱5
2 bulb garlic ₱10
1 green chili ₱1
2/3 cup knorr liquid seasoning ₱16
8 pcs calamansi ₱3
3 tbsp salt ₱12
2 large onions ₱10
2 pcs. medium carrots ₱13
2 pcs medium chayote ₱12
1 large cabbage ₱60
1 tsp knorr rostip ₱2
1 cup chicharon ₱20
2pcs. spring onion ₱3
TOTAL ₱478

35
Table 18 Bayanihan Package SET B Production Cost
SET B ₱2,699
(30 persons)
Lechon belly
4 kg Pork Belly Slab ₱1,080
2 cup soy sauce ₱8
10 pcs stalk lemon grass ₱15
6pcs stalk onion leeks ₱10
2 bulbs garlic ₱5
3 pcs bell pepper ₱10
2 pcs. large onions ₱10
2 tbsp. salt ₱0.90
2tbsp. ground black pepper ₱1.00
TOTAL ₱1,140
Garlic Chicken
2 kgs. drumstick chicken ₱300
1 bulb garlic ₱10
1 tsp. ground pepper ₱0.60
1 tsp paprika ₱0.50
3 tbsp. cornstarch ₱1
2 cups flour ₱10
1 tsp garlic powder ₱0.90
½ tsp salt ₱0.30
200g butter ₱52.25
8 cloves garlic ₱4
1 ¼ bsp.. soy sauce ₱1
3 tbsp. honey ₱3
2 tbsp light brown sugar ₱2
TOTAL ₱386
Tuna Panga
2 pcs Tuna panga ₱220
4 cloves garlic ₱4
1 tbsp soy sauce ₱1
1 tbsp banana ketchup ₱2
1 tsp sugar ₱0.90
3pcs calamansi ₱1
1 tsp ground pepper ₱0.50
TOTAL ₱234.40
Mango Float
2.5 kg ripe mangoes ₱187.50
2 packs graham crackers ₱110
3 pcs. all-purpose cream ₱162
1 big can condensada ₱30
1 pack crushed grahams ₱55
TOTAL ₱544.50
OVERALL TOTAL 36 ₱2,304.90
Table 19 Bayanihan Package SET C Production Cost
SET C ₱3,699 Lumpia Shanghai
(35 persons) 1 kg ground pork ₱280
Lechon Belly 2 pcs carrots ₱12
4 kg Pork Belly Slab ₱1,440
Celery ₱15
2 1/2 cup soy sauce ₱10
13 pcs stalk lemon grass ₱17 2 large onions ₱10
10 pcs stalk onion leeks ₱12 30 pcs Bambi spring rolls ₱57
3 bulbs garlic ₱12 2tbsp. salt ₱.80
3 pcs bell pepper ₱10 1tbsp. ground pepper ₱.50
3 pcs. large onions ₱15 1tsp. brown sugar ₱.60
2 tbsp. salt ₱0.90
TOTAL ₱357.90
3 tbsp. ground black pepper ₱1.20
Garlic Chicken
TOTAL ₱1,518.10
2 kgs. drumstick chicken ₱300
Tuna Panga
4 pcs Tuna panga ₱440 1 bulb garlic ₱10
6 cloves garlic ₱6 1 tsp. ground pepper ₱0.60
2 tbsp soy sauce ₱1.30 1 tsp paprika ₱0.50
2 tbsp banana ketchup ₱2.60 3 tbsp. cornstarch ₱1
3 tsp sugar ₱1 2 cups flour ₱10
5pcs calamansi ₱1.50 1 tsp garlic powder ₱0.90
2 tsp ground pepper ₱0.90 ½ tsp salt ₱0.30
TOTAL ₱453.30 200g butter ₱52.25
Seafood Chopsuey 8 cloves garlic ₱4
20pcs Quail eggs ₱ 40 1 ¼ bsp.. soy sauce ₱1
1pc. large onions ₱6 3 tbsp. honey ₱3
1 bulb garlic ₱10 2 tbsp light brown sugar ₱2
1 tbsp. ginger ₱5 TOTAL ₱386
2pcs large carrots ₱15 Palabok
5pcs snow peas ₱10 500 grams Bihon ₱32
1pc. green and red bell pepper ₱12 ¼ pork giniling ₱ 50
3pcs spring onions ₱3 ¼ cup cornstarch ₱4
1pc. broccoli ₱80 5 cloves garlic ₱4
1pc. cabbage ₱45 1 large onion ₱6
2 tbsp. cooking oil ₱8 1tbsp atsuete ₱.50
10pcs small shrimps ₱90 ½ chicharon ₱10
10pcs Chilean mussels ₱55 1 knorr pork cubes ₱8
2tsp. salt ₱.50 1/8 cup cooking oil ₱5
1tsp pepper ₱.15 2 cups water ₱3
60g. oyster sauce ₱12 1tsp salt and pepper ₱.90
½ cup water ₱5 4pcs small shrimps ₱30
1tbsp. fish sauce ₱3 1tbsp sesame oil ₱1
TOTAL ₱399.65 3pcs stalk onion leeks ₱2
2pcs egg ₱13
TOTAL ₱169.40
CHAPTER 3 OVERALL TOTAL ₱3,284.35

37
 Organization and Management Aspect

The organization and management aspects of the study are covered in this

chapter. This covers the legal basis of the company, organizational structure,

qualifications and officials, office equipment, and an activity Gantt chart. The

overarching goal of attaining its objectives is to organize, plan, lead, and control

resources inside the organization. To be both effective and beneficial, a business's

organizational management must be able to make choices and address challenges.

Legal form of Business

The proposed project will be held and managed through a partnership business

structure. The best type of business is a partnership, which is one of the three primary

legal forms of organization. Raising finances or capital will be simple. The parties also

agreed to split profits and losses equally, rather than dividing them based on who

contributed more or less. All parties are eager to contribute based on their various skills

and abilities to help and expand the business; all parties will be hands-on throughout

the business operations, and they will be kept informed about what is going on both

inside and outside the firm.

A business's ability to draw on ideas, intelligence, background, and expertise can

be multiplied when it forms a partnership. It can also double the resources and increase

the ability to reach customers by encouraging greater creativity and innovation. The

partnership will offer their own expertise, experience, and contacts to the company,

thereby increasing its chances of success. Partners can divide and conquer tasks,

38
focusing on the areas in which they excel and enjoy the most. If one partner has a

financial background, they could focus on keeping the company's records in order, while

the other has substantial sales experience and can take charge of that side of the firm.

More partners, more funds may be available from their combined resources to invest in

the business, allowing it to flourish.

Organizational Structure

Owner/ Manager

Cook Cashier Service Crew Dishwasher

Figure 6 Organizational Structure

The business owners will carefully select each employee, ensuring that each is a

perfect fit for the position and has relevant work experience. They will also ensure that

the staff are well trained to give skillful and excellent amenities in terms of their health to

ensure their performance. Employees also make certain that the location is kept clean

and safe for customers to visit. The cashier will be in charge of keeping and securing

the money, as well as handling the business's daily financial activities and accepting or

receiving payments. The cook is in charge of preparing the food for the consumers.

The service crew will prepare and serve food to customers while also providing

excellent service. He or she will also be in charge of cleaning and maintaining the

cleanliness of the establishment. Dishwasher is responsible for cleaning and sanitizing

39
dishes, tableware, glassware, pots, pans, and utensils using both hand and machine

methods. Dishwasher is also responsible for keeping the dishwashing area clean and

safe. These individuals will work together to improve the atmosphere both within and

outside of the workplace.

Table 20 Qualification of Offices

40
 Position Qualifications Responsibilities Salary
Manager A manager should have a Leader role that leads and 650 x 26=
Bachelor's degree in business motivates his subordinates for P16,900 monthly
administration. Must possess willing contribution. Be the
leadership mentality, time liaison that acts as a mediator
management, problem solving between the organization and
capability, decision making skills, the outsider. Be the connecting
communication skills, mentorship, link between his units and
ability to work under pressure, organizational units, and
team oriented mindset, strategic people from the external
planning abilities, effective environment.
delivery.
Cook High School Diploma, Culinary Prepare awesome meals for 500 x 26 =
school 2-4 year degree. Prior our customers. Check food and P13,000 monthly
experience in related food and ingredients for freshness. Work
beverages service and food well under pressure and within
preparation positions. Thorough the time limit. Ensure that
experience with hot and cold food kitchen area, equipment and
preparation. Good working utensils are cleaned. Wow our
knowledge of accepted sanitation guests with amazing dishes.
standards and health codes. Able
to handle work in a fast paced
environment.
Cashier Highschool Diploma, 1-2 years of Provides a positive customer 400 x 26 =
retail experience. Effective experience with fair, friendly, P10,400 monthly
communication and customer and courteous service. Resolve
service skills. customer issues and answer
Friendly and Positive attitude. questions. Collects payments
Excellent customer service. by accepting cash, check, or
Excellent communication skills, charge payment from
ability to make change, basic customers and makes change
math skills and attention to detail. for cash customers.
Serving crew High School Diploma, With strong Greet Customers, Fill Food 396 x 26=
customer service skills, pleasing Orders, Serve Food. Present to
personality and excellent sales assist with work tasks. Interact P10,296 monthly
skills. Excellent verbal with customers, use various
communication skills, basic selling techniques to suggest
mathematical skills. additional purchases and upsell
customers. Keep work areas,
such as food preparation areas
and customer areas clean and
organized.

Dishwasher High School Diploma or general Maintains a clean kitchen, 396 x 26 =

education degree. Ability to properly washes and sort’s P10,296 monthly
obtain and maintain a food soiled dishes, and preps foods
handler certification or Health as needed. Keep the dish area
card. Must be able to stand free of clutter and organized.
continuously throughout an hour Sets up dish stations, including
shift. Ability to lift and carry up to dish machines and sinks.
50 pounds. Maintain clean/dry floors
throughout the shift.

41
 The manager is in charge of his department's daily operations. He is the one who

is in charge of monitoring the employees to ensure that they are performing their duties

effectively and in compliance with the rules. He's also in charge of formulating company

plans, securing financing, hiring employees, monitoring sales, developing marketing

strategies, supervising daily operations, and recognizing business prospects. Dealing

with performance problems and supporting problem resolution and decision making.

Conducting timely performance evaluations. He is responsible for maintaining the

wellness and reputation of the AfoodaBle food package company.

The cook is responsible for setting up workstations with all necessary ingredients

needed for preparing the foods to the specifications of the client and also they are the

one that prepares the cooking utensils and equipment. Cashiers will handle the

customers and receive their payment of cash, card or any means of payment and

ensure that every transaction is thorough and just so that the amounts are correct and

there is an adequate change. Service Crews will be the frontliners that will greet the

Customers, and Fill Food Orders then use various selling techniques to suggest

additional purchases and upsell customers and serve their food orders. They are also

the one who will help to assist the cook when there's a food packaging process. The

dishwasher/s will be the one to maintain work areas, such as food preparation areas

and customer areas clean and organized. Maintains a clean kitchen, properly washes

and sort’s soiled dishes, and preps foods as needed. Keep the dish area free of clutter

and organized. Sets up dish stations, including dish machines and sinks.

42
Service Requirement
Table 21 Machine Requirement
Product Equipment Cost Useful Life
LG Bottom Freezers 30,990 10 years
Refregirator (for
vegetables and other raw
materials)
Fujidenzo Chiller (for 22,895 5 years
Softdrinks)
Fujidenzo chest freezer 26,495 5 years
(for meats and frozen
goods)
La Germania Gas range 25,845 1 year
Food warmers 1,500 2 years
Deep Fryer 4,099 15 years
Ice Machine 1,100 5 years
POS Billing Machine 42,000 5 years
Kitchen Ventilation 3,800 13 years
3 compartment sinks 45,000 3 years
Rice Cooker 4,200 5 years
Microwave 28,098 5 year

The business owner will be in charge of the company to ensure that they pass

the quality requirements. The employees should be well trained. Quality Management

help you turn prospects into loyal customers. In amidst of this pandemic the owner and

the employees should ensure that the area are sanitize, clean and safe during the

service operation. The owners and the employees should join force in implementing

safety protocol inside and outside the business premises.

These are the basic machinery and equipment that plays an important role in our

business. A refrigerator for vegetable and other raw materials, a chest freezer for meats

and frozen goods, a chiller for the drinks, a gas range for cooking delicious foods, food

warmer to keep clean and hot, deep fryer for fried chicken, an ice machine for juice or

43
shakes, a POS billing machine for an easy transaction, kitchen ventilation in order to rid

the moisture, smoke and some odor from cooking, 3 compartment sinks in order to

make it easy to wash foods without having to wait for each another to finish at the sink,

a rice cooker for single food package which rice was included in the menu. Lastly, the

microwave to reheat and cook food.

Quality products help to maintain customer satisfaction and loyalty and reduce

the risk and cost of replacing faulty goods. Companies can build a reputation for quality

by gaining accreditation with a recognized quality standard.

Table 22 Grant chart of activities

Months
Activities 1 2 3 4 5 6 7 8 9 1
0
Preparation of the Feasibility
Study
Permit Process
Registration Process
Open a business bank
account
Construction Building &
installation of power and
water supply
Purchase a business
insurance
Find an Equipment and Food
Supplier
Interior Design
Purchase Furniture &
Equipment
Placing and Arranging of
equipment’s
Recruitment of employees
Train Employees
Advertise the soft opening of
the Restaurant
Soft Opening
Grand Opening

44
 We have ten (10) months of preparation before launching our restaurant, for the

first month we will be focusing on the feasibility of the business to ensure that the

money we spend and efforts are all worth it. For the second month, we can now able to

process the permits and registration, these will take two months in preparation and also

on the third month after the registration process we can able to start to open a business

bank account so we can keep our business funds from our personal expenses. Since

we already found a perfect location for our business it is time to construct, that will take

five months these will also include installation of power and water supply.

On the fourth month which will be the start of the construction, we are also going

to purchase a business insurance to provide protection in case the customers or

passersby experience harm at the hands of our company, or if there such a fire incident.

For the fifth month, we will do an actual survey in Agdao public market to find cheapest

prices of meats and vegetables, and also same with Sasa public market for seafoods.

After that we will also look for durable furniture’s and equipment’s. On the sixth month

up to seventh month, we are going to plan the interior design of the restaurant that will

add more attraction to the customers.

For the eight month, the construction are almost done, we are now able to start

to purchase the furnitures and equipments. After that we are ready to arrange them

while placing and arranging the equipments, we are also recruiting five (5) right

employees. On the ninth month, the employees will be trained while training the

employees we will also create an advertising for our soft opening through social media.

45
 Finally on the tenth month, we have the soft opening in order to test the concept,

the food and our service to the limited number of guest. After two days of the soft

opening, we can now have the grand opening which are open to the public.

46
 CHAPTER 4

Financial Aspect

The Financial Feasibility discusses about how much start-up capital is needed,

sources of capital, returns on investment, and other financial considerations. It also

indicates how much cash is needed in the business and assessment of the financial

aspects.

In this chapter, the financial assumptions, projects financial statement, balance

sheet, income statement and cash flow of the business is showed and the projected

expense of the project as well.

Total Projected Cost

In the operation of this, we estimated the cost

47
Table 23. Projected Cost

Capital Expenditures:
Machineries & Equipment ₱240,222
Furniture and Fixture ₱107,146
Total Capital Expenditures ₱344,370
Pre-Operating Expenditures:
Permit & Licenses ₱4,569
Construction ₱752,976
Total Direct Expenditures ₱757,545
Operating Expenditures:
Advertising Expense ₱19,204
Salaries and Wages ₱854,256
Kitchen Supplies ₱209,611.60
Utilities ₱59,988
SSS & Phil Health, HDMF ₱173,490.24
Total Operating Expenditures ₱1, 316,549.84
Cost of goods sold:
Raw materials ₱4,404,259
Total Cost of goods sold ₱4,404,259
TOTAL PROJECTED COST ANNUALLY ₱6,822,723.84

Table 24. Source of Financing

Source of Funds Contribution

Abasolo, Fritzie Ann C. ₱600,000
Abelleria, Angelica J. ₱600,000
Aguilon, John Patrick ₱600,000
Ambulo, Allen Kyle S. ₱600,000
Bacus, Cris Joshua C. ₱600,000
Total ₱3,000,000.00

The table 24 shows ….

48
Financial Assumptions

The presentation of the..

Projects Financial Statement

A company’s financial conditions

49
Table 25 Income Statement

AfoodaBle Food Package

Statement of the Comprehensive Income
For the Year ended

Year 1 Year 2 Year 3 Year 4 Year 5

Sales (10%) 338,012,736 371,814,009.60 408,995,410.56 449,894,951.62 494,884,446.78
Less: COGS (5%)4,404,259 4,624,471.95 4,855,695.54 5,318,142.73 5,584,049.86

Gross Profit 333,608,477 367,189,537.65 404,189,715.02 444,576,808.89 489,300,396.92

Less: Expenses

Permit & Licenses 4,564 4,564 4,564 4,564 4,564

Construction Expense 752,976 _______ _______ _______ _______

Total Pre-operating 757,545 4,564 4,564 4,564 4,564
Expense
Operating Expense
Advertising 19,204
Salaries & Wages (1%) 854,256 862,798.56 871,425.98 880,140.23 888,941.63
Utilities (2%) 59,988 61,187.76 62,411.51 63,659.74 69,932.93
Kitchen Supplies (2%) 209.611.60 213,803.83 218,079.90 222,941.50 226,890.33
SSS, HDMF, PHIC (1%)173,490.24 175,224.90 176,977.14 178,746.90 180,534.36
Total Operating
Expense 1,316,549.84 1,313,015.05 1,328,894.53 1,394,988.37 1,361,299.25
Depreciation Expense 48,094.40 48,094.40 48,094.40 48,094.40 48,094.40
Total Expenses 2,122,139.24 1,365,628.45 1,381,507.93 1,397,601.77 1,413,912.65
Income Before Tax 331,486,337.76 365,823,909 402,758,207 443,179,207 489,886,484
Less: Income Tax (30%) 99,440,140.20 109,747,173 120,827,462 132,953,762 146,365,945
Net Income 232,046,197.50 256,076,736 281,930,745 310,225,445 341,520,539

The income statement presents….

50
Table 26 Cash Flow

51
 AfoodaBle Food Package
Statement of Cash Flow
For the Year Ended

Year 1 Year 2 Year 3 Year 4 Year 5

Cash Receipt

Capital
Contribution
Cash Sales
Total Cash Receipt
Cash Disbursement:

Total Expenditure
Total Pre-operating
Expenses
Total Operating Expense
Expense
Cost of Goods
Sold
Tax Payments
Total Cash Disbursement
NET CASH FLOW
Add: Cash
Beginning
Cash Balance Ending
Cash on Hand
Cash in Bank

The cash flow shows…

Table 27 Projected Balance Sheet

52
 Grab and Go Restaurants
Statement of the Financial Position
For the Year Ended

Year1 Year2 Year3 Year4 Year5

ASSETS
Current Assets:
Cash on Hand
Cash in Bank

Total Current
Assets
Non-Current
Assets:

Property & Equipment

Machineries & Equipment
Less: Accumulated
Depreciation

Total Non-Current
Assets
TOTAL ASSETS
LIABILITIES&
OWNERS EQUITY
Liabilities:
Income Tax Payable
TOTAL
LIABILITIES
Owner’s Equity
Capital Contribution
Add: Net Income
Total Owner’s
Equity
TOTAL
LIABILITIES &
OWNER’S EQUITY

The balance sheet captures..

53
Financial Analysis

Table 28. Break- Even Point

The table 28 shows..

Table 29. Payback Period

54
 The payback period..

Table 30. Return on Investment

The financial analysis..

Table 31. Gross Profit Ratio

55
 The table 31 shows..

Table 32 Net Income Ratio

Net Formula Year 1 Year 2 Year 3 Year 4 Year 5

Income to Net
Sales Income
Ratio Net Sales

The table shows the current ratio of the business.

Table 33. Debt Total Ratio

Debt Total Formula Year 1 Year 2 Year 3 Year 4 Year 5
Asset Total
Ratio Liabilities

56
 Total
Asset

The table 33 shows..

Table 34. Equity Total Ratio

Equity Formula Year 1 Year 2 Year 3 Year 4 Year 5
Total Ratio Total
Equity
Total
Asset

The equity ratio determines..

Schedules

Schedule 1- Furniture & Fixtures

Items Quantity Unit Cost Total cost
Zack bar chair 12 ₱2,000 ₱24,000
Round table 2 ₱1,900 ₱3,800
Square table 2 ₱1,900 ₱3,800

57
Visitor’s chair 2 ₱2,500 ₱5,000
High back-office chair 1 ₱3,200 ₱3,200
Hanging ceiling lamp 4 ₱800 ₱3,200
chandelier 1 ₱2,000 ₱2,000
32” smart LED android TV 3 ₱11,422 ₱34,266
40” smart LED TV 1 ₱16,382 ₱16,382
Reception Desk 1 ₱8,500 ₱8,500
1080p CCTV camera 2 ₱1,499 ₱2,998
TOTAL ₱107,146

Schedule 2- Machineries and equipment’s

Particular Unit Cost Quantity Total Cost Useful life Depreciation
Food Warmer 150 10 1,500 2 75
Deep Fryer 4,099 1 4,099 15 273.26
Ice Machine 1,100 1 1,100 5 220
POS Billing Machine 42,000 1 42,000 5 8,400
Kitchen Ventilation 3,800 1 3,800 13 292.30
3 compartment sinks 45,000 1 45,000 3 15,000
Rice Cooker 4,200 2 8,400 5 840
La Germania Gas range 25,845 1 25,845 1 25,845
Bottom Freezers Refrigerator 30,990 1 30,990 10 3,099
(for vegetables and other raw
materials)
Chiller (for Softdrinks) 22,895 1 22,895 5 4,579
Chest freezer (for meats and 26,495 1 26,495 5 5,299
frozen goods)
Microwave 28,098 1 28,098 5 5619.60
Total ₱240,222 ₱69,542.16

Schedule 3- Advertising Expenses

Materials for Promotion Price
Boost an Advertisement in Facebook Page ₱160
2 winners of Barkada Package Set A ₱1,198
5pcs Printed T-shirts ₱950
2 Tarpaulin 3x4 ft ₱600
20 pcs. Printed Mug ₱2,400
Free Taste for the Soft Opening (2days) ₱10,596
Arch balloon, 2 pillar, ceiling balloon and ₱1,800
name balloon
1pc. Stand Flower ₱1,500

58
 TOTAL ₱19,204.00

Schedule 4- Permits
Items Cost
Mayor’s Permit ₱2,000
Barangay clearance ₱500
BIR ₱630
DTI ₱500
BFP Certificate ₱649
CENRO ₱200
Sanitary Permit ₱90
TOTAL ₱4,569.00

Schedule 5- SSS, PHIC, HDMF Contribution

SSS ER EE Total No. of Monthly
Employees Contribution
Manager 1,475 765 2,240 1 2,240
Cook 1,115 585 1,700 1 1,700
Cashier 902.50 517.50 1,505 1 1,505
Serving 902.50 517.50 1,505 2 3,010
crew
Dishwasher 902.50 517.50 1,505 1 1,505
Total ₱9,960.00

PHIC ER EE Total No. of Monthly

Employees Contribution
Manager 137.50 137.50 275 1 275
Cook 137.50 137.50 275 1 275
Cashier 137.50 137.50 275 1 275
Serving 137.50 137.50 275 2 550
crew
Dishwasher 137.50 137.50 275 1 275
Total ₱1,650.00

HDMF ER EE Total No. of Monthly

Employees Contribution

59
 Manager 338 338 676 1 676
Cook 260 260 520 1 520
Cashier 208 208 416 1 416
Serving 205.92 205.92 411.84 2 823.68
crew
Dishwasher 205.92 205.92 411.84 1 411.84
Total ₱2,847.52.00

Schedule 8- Salaries and Wages

Employees Wages No. of No. of No. of Wages Annual
Per Day Hours Workers Days Per Wages
Month
Manager 650 8 1 26 16,900 202,800
Cook 500 8 1 26 13,000 156,000
Cashier 400 8 1 26 10,400 124,800
Serving 396 8 2 26 10,296 247,104
crew
Dishwasher 396 8 1 26 10,296 123,552
Total ₱854,256.00

Schedule 9- Utilities Expense

Monthly Annually
Water 900 10,800
Light 2,600 31,200
Internet 1,499 17,988
Total ₱59,988.00

Schedule 10- Kitchen Utensils

Kitchen Materials Unit Cost Weekly Monthly Annually
Chief knives set 1 599 599
Kitchen shears/scissors 1 100 100
Honing Steel 1 589 589
Cutting board 1 974 974
peeler 1 40 40
Garlic press 1 437 437
grater 1 20 20
Salad spinner 1 185 185
Measuring spoons 1 275 275
Measuring cups 1 370 370

60
Mixing bowl 1 249 249
Pasta strainer 1 198 198
colander 1 170 170
Can/ bottle opener 1 266 266
6pcs. Cookware set pot(3. sauce 2 24,071 48,142
pan,2pcs. frying pan & 1 stock pot)
Ovenproof dish 5 350 1,750
Roasting tin 4 457 1,828
Stirring spoon 2 89.50 179
ladle 2 69 138
Pastry brush 2 139 278
Tongs 3 35 105
Oven gloves 4 52 208
Pot holders 10 10 100
Food thermometer 1 898 898
4 compartments bento meal box 10 130 650 2,600 31,200
Plastic bag 10”x14” 100pcs. 1 20 40 480
Plastic cling wrap 12”x 300 meters 1 430 860 10,320
aluminum foil jumbo roll 1 355 710 2,840 34,080
Aluminum medium tray 10 110 880 3,520 42,240
Draining tray 1 911.60 911.60
dish towels 25x13 1 23 46 184 2,208
Kitchen tool organizer 1 504 504
Kettle 1 188 188
Oil splatter screen cover 1 197 197
Food warmer 1 1,500 1,500
Deep fryer 1 4,099 4,099
Ice machine 1 1,100 1,100
Kitchen ventilation 1 3,800 3,800
Heavy sponges 1 20 60 240 2,880
Sponge super absorbent 1 58 116 1,392
Dish rack 1 629 629
Large trash bag 10 40 80 320 3,840
Medium trash bag 20 45 45 180 2,160
45L Trash can with foot pedal 3 2,595 7,785
TOTAL 83,129 ₱209,611.60

Schedule 11- Raw Materials

Raw Materials Unit per Cost Daily Weekly Monthly Annually
day
Thigh chicken 5 kgs. 150 750 5,250 21,000 252,000
Drumstick 4 kgs. 150 187.50 1,312.50 5,250 63,000
Whole chicken 6 kgs. 135 810 5,670 22,680 272,160
Chicken liver 1 kg. 150 150 1,050 4,200 50,400
Beef caldereta cut 3 kgs. 320 960 6,720 26,880 322,560
Beef tapa 2 kgs. 380 760 5,320 21,280 255,360
Ground pork 1 kg. 240 240 1,680 6,720 80,640
Jumbi Pork chorizo 3 packs. 185 555 3,885 15,540 186,480
Shrimps 1 kg. 305 305 2,135 8,540 102,480
Quail eggs medium 2 trays 165 330 2,310 9,240 110,880
Chilean mussels 2 kgs. 120 240 1,680 6,720 80,640
Pork belly slab 11 kgs. 255 2,805 19,950 79,800 957,600
Pork kasim 1 kg. 220 220 1,540 6,160 73,920
Pork liver 1 kg. 130 130 910 3,640 43,680
Large eggs 1 tray 158 158 1,106 4,424 53,088

61
Tuna panga ½ kg. 1,550 775 5,425 21,700 260,400
Soy sauce 1 liter 49 49 343 1,372 16,464
Brown sugar 1 kg 47 47 329 1,316 15,792
Ground pepper ¼ kg. 83 20.75 145.25 581 6,972
Garlic ½ kg. 140 70 490 1,960 23,520
Lemon ¼ kg. 60 15 105 420 5,040
Salt ¼ kg. 29 7.25 50.75 203 2,436
Lemon grass 1 kg. 190 190 1,330 5,320 63,840
Liquid seasoning 1/8 cup 56 7 49 196 2,356
Spring Onion ¼ kg. 180 45 315 1,260 15,120
Bell pepper ¼ kg. 240 60 420 1,680 20,160
Red Onions ½ kg. 120 60 420 1,680 20,160
White onions ¼ kg. 130 32.50 227.50 910 10,920
Potato ½ kg. 95 47.50 332.50 1,330 15,960
Ginger ¼ kg. 95 23.75 166.25 665 7,980
Oil 2L 1 liter 178 89 623 2,492 29,904
Bihon 500g. 3 packs 48 144 1,008 4,032 48,382
Cornstarch 400g. 1 pack 59 59 413 1,652 19,824
Atsuete ¼ kg. 120 30 210 840 10,080
Tinapa powder ¼ kg. 150 37.50 262.50 1,050 12,600
Shrimps cubes 10g. 1 dozen 5.25 63 441 1,764 21,168
Pork cubes 1 dozen 5.25 63 441 1,764 21,168
Beef cubes 1 dozen 5.25 63 441 1,764 21,168
Sesame oil 100ml 30 ml 125 37.50 262.50 1,050 12,600
Tomato paste 150g 3 packs 27.50 82.50 577.50 2,310 27,720
Carrots 1 kg. 100 100 700 2,800 33,600
Cheeze 165g. 1 pack 60 60 420 1,680 20,160
Snow peas ¼ kg. 250 62.50 437.50 1,750 21,000
Broccoli ½ kg. 220 110 770 3,080 36,980
Cabbage 1 kg. 90 90 630 2,520 30,240
Fish sauce 1L 50 ml 72.80 3.64 25.48 101.92 1,223.40
Celery ¼ kg. 225 56.25 393.75 1,575 18,900
Bambi spring rolls 200g 10 packs 39.80 398 2,786 11,144 133,728
35pcs.
Pancit canton 500g. 4 packs 108.75 435 3,045 12,180 147,160
Bay leaves 12g. 4 g. 55 18.33 128.31 513.24 6,158.88
Margarine 100g. 1 pack 35 35 245 980 11,760
Green chili ¼ kg. 120 30 210 840 10,080
Chayote ½ kg. 50 25 175 700 8,400
Knorr rostip 1kg ½ kg. 130 65 455 1,820 21,840
Butter 200g. 1 pack 38 38 266 1,064 12,768
Honey 700 ml 70 ml 180 18 126 504 6,048
Mangoes 1 kg. 50 50 350 1,400 16,800
All-purpose cream 10 packs 54.75 547.50 3,832.50 15,330 183,960
Condensed 380g 2 cans 40.95 81.90 573.30 2,293.20 27,518.40
Grahams 200g. 3 packs 39 117 819 3,276 39,312
TOTAL ₱13,059.87 ₱91,734.00 ₱366,936.00 ₱4,404,259.00
Schedule 12- Labor and Construction Materials
Masonry Materials Quantity Cost Total
Concrete Hollow Blocks 300pcs 18 5,400
(CHB) 6”
Portland cement,40kg 7 bags 261 1,827
Sand and Gravel 17.65 Cft 1,750 29,750
10 mm. Dia. x 6.0 M. 50pcs 159 7,950
DSB
Tie wire #16 3kgs 61
Weep holes (PVC) 10pcs 35 350
Filter Cloth 5 meters 72 360
Screened sand 1 Cft 1,400 1,400
Screened Gravel 1 Ctf 1,490 1,490
Total ₱48,527.00

62
Paint Materials Quantity Cost Total
Paint tinting Color 3 pint 182 546
Paint Aluminum 1 Gal 664 664
Paint Enamel 3 Gal 660 1,980
Paint Latex Gloss 4 Gal 640.20 2,560.80
Paint Latex Semi-Gloss 2 Gal 650 1,300
Paint Red Lead 1 Gal 581 581
Thinner Lacquer 1 Gal 511 511
Paint Metal Epoxy 1 Gal 676 676
Paint Primer Solvent 3 Gal 635 635
Brush Paint (101mm) 2 pcs. 72 216
Brush Roller (152mm) 2 pcs. 84 168
Brush Steel (101mm) 2 pcs. 36 72
Oil Paint 1 Pint 158 158
Spar Varnish 1 Gal 145 145
Lacquer Putty 1 Gal 167 167
Concrete neutralizer 1 Gal 422 422
Putty Knife 2 pcs. 26 52
Roller paint #9 w/ tray 2 pcs. 153 306
Paint thinner 1 Gal 286 286
Sand paper #120 5 Sheets 123 615
Total ₱12,060.80

Concrete Materials Quantity Cost Total

Soil poisoning – 2L 325 650
Termicide
12 mm Diameter 50 pcs. 221 11,050
deformed bars
#16 G.I Tie wire 6 kgs. 16 96
6mm thk. Ordinary 30 pcs. 323 9,690
Plywood
Total ₱21,486.00

Electrical Materials Quantity Cost Total

Junction box depth type, metal gauge 16 w/ 4 pcs. 22.60 90.4

cover
20mmdia UPVC pipe 10pcs. 84 840

20mmdia RSC conduit 6pcs. 212 1,272

20mmdia RSC coupling 10pcs. 20.50 205

20mmdia UPVC adoptor 12pcs. 13 156

20mm dia. Locknut& bushing 10pcs. 7.80 78

20mm dia. RSC Locknut& bushing 10pcs. 14 140

Utility box depth, metal gauge 16 w/ cover 5pcs. 25 125

Electrical tape big 2pcs. 38 76

Rubber tape big 2pcs. 82 164

63
 Solvent cement 100cc 2pcs. 230 460
Concrete nail no.3 1kg. 115 115
G.I wire no.12 2kgs. 63 126
CWN no.3 2kgs. 67 134
Entrance cap 3 pcs. 34 102
Terminal lugs 1 lot 610 610
Cable tie 50pcs. 1 50

Secondary rack 1pc. 540 540

5.5mm2 THHN 5 meters 36 180

2-gang convenience outlet, 3 prong 10A, 2 sets 341 682

240V
3 gang 2 way switch 4 sets 260 1,040
9 watts led bulb 12 pcs. 59 708

Panel box 1pc. 699 699

Circuit breaker plug 10pcs. 191 1,910

Total ₱10,502.40

Construction Wages No. of No. of No. of Wages Overall

worker Per Day Hours Workers Days Per Month wages for 5
months
construction
Masonry 500 6 2 6 26,000 130,000
worker
Helper 396 6 5 6 51,480 257,400
Painter 500 6 2 6 26,000 130,000
Carpenter 550 6 2 6 28,600 143,000
Total 1,946.00 11 132,080.00 660,400.00

Masonry Materials 48,527

Paint Materials 12,060.80
Concrete Materials 21,486
Electrical Materials 10,502.40
Construction Workers 660,400
Overall Total ₱752,976.00
CHAPTER 5

Socio Economic Aspect

This chapter is about the socio-economic component of our business, and it

discusses our economic activities in relation to our customers, community, environment,

64
employment, and government. This chapter also illustrates and describes our

company's different contributions to its beneficiaries and other businesses. Basic

sanitation planning and design for both community and company, in order to meet

business objectives and contribute to the overall economic well-being.

Customer

A company's lifeblood is its customers. Identifying and meeting the demands of

the consumer should be one of the major aims of any marketing strategy. Consider

consumer importance at all stages of the marketing process to boost customer

happiness and the long-term objective of recurring business for your firm. Businesses

require funds to stay afloat. People's desires, tastes, preferences, levels of satisfaction,

and standards are rapidly changing in today's generation, thus businesses must adapt

and deal with it. For the firm to succeed in the market, it must provide the highest quality

products and services.

Community

Business is one of the most important engines of economic growth, and

businesses that provide labor to the community enable people to live comfortably. It

also aids in the development, improvement, and advancement of the society, allowing it

to become more productive and have a positive impact on the community. Thus,

business is more than just about making money and helping the economy; it also

contributes to the community in terms of valuing, encouraging, involvement, and

leadership, such as sharing our knowledge, participating in social activities, and

providing leaders to help build a better community.

65
 It is not simple to start a business. Every successful business owner began from

the ground up. We have a tendency to put forth effort in order to grow the business and

have a positive impact on the community. Living in a society with common interests will

foster a greater knowledge of how to help one another grow, motivate, encourage, and

progress together.

Employment

Employee productivity and efficiency in their daily jobs, obligations, and tasks can

have an impact on an organization's success. They can also go on strike if they don't

like their working conditions, wages, or business policy. Employees and business

partners may be called upon to serve as technical experts. They must be capable of

doing the job correctly. This implies they take on the character of persons who possess

all of the necessary talents and abilities to complete their respective responsibilities.

Employees will help the business grow, and the employees will grow and

improve their capabilities, be nourished, and have a competitive mentality. Businesses

who have a strong understanding of how their employees' performance affects their

output and productivity are better able to manage and maintain employee output and

productivity. Managing staff performance effectively due to the fact that it can help any

company increase earnings and reach sales targets on a continuous basis. Families

can also benefit from the business by receiving a correct amount of salary that will help

them maintain their standard of living. Benefits such as SSS, PHILHEALTH, HDMF, and

66
life insurance should be provided to all employees, as this will assist them in the event

of an emergency.

Environment

67
 References

Adom, A. Y., Nyarko, I. S., and Som, G. N. (2016). Competitor Analysis in Strategic

Management: Is it a Worthwhile Managerial Practice in Contemporary

Times?. https://core.ac.uk/download/pdf/234696346.pdf.

68
Casey, B., Reddler, S., Trenary, L. & Rodrigue, M. (2019, May) .The state of …

millennial dining. https://restaurant.org/articles/news/the-state-of-millennial-

dining.

Chi, H. (2011). “Interactive Digital Advertising VS. Virtual Brand Community: Exploratory

Study of User Motivation and Social Media Marketing Responses in Taiwan.”

Journal of Interactive Advertising 12: 44-61.

Krishna, R. (2021, October). A 4-Step Guide to Starting a Food Packaging Business.

https://vakilsearch.com/blog/a-4-step-guide-to-starting-a-food-packaging-

business/

Li, C., Mirosa, M., and Bremer, P. (2020, July), Review of Online Food Delivery

Platforms and their Impacts on Sustainability.

file:///C:/Users/User/Downloads/sustainability-12-05528-v2.pdf.

Monday, D. (2021, April). What are the functions of menu & history of menu.

https://www.hotelmanagementtips.com/function-of-menu/

Nwokoro, J. (2021). How to Write a Food Packaging Business Plan.

https://www.profitableventure.com/food-packaging-business-plan/.

Saif, N. & Aimin, W. (2016). Exploring the Value and Process of Marketing Strategy:

Review of Literature. https://researchleap.com/exploring-the-value-and-

process-of-marketing-strategy-review-of-literature/.

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Ward, H. (2020.) Number of social media users in the Philippines from 2017 to 2020,

with forecasts until 2026. https://www.statista.com/statistics/489180/number-

of-social-network-users-in-Philippines/

70
CURRICULUM

VITAE

FRITZIE ANN C. ABASOLO

Marketing Management

WORK EXPERIENCE

SALES ASSOCIATE
71
CASHIER
SECRETARY
 CONTACT
PERSONAL INFORMATION

Date of Birth: March.3, 1995

Place of Birth: Cebu City

R. Castillo St. Agdao, Davao Civil Status: Single
City
Gender: Female

Height: 5’0

Weight: 54 kgs.

ACADEMIC BACKGROUND

Primary LAPULAPU ELEMENTARY SCHOOL

Bangus Street, Lapulapu, Davao City
Year Graduated SY 2010-2011

Secondary HOLY CROSS OF AGDAO

R. Castillo St, Agdao, Davao City
Year Graduated SY 2015-2016

Tertiary Holy Cross of Davao College

Sta. Ana Avenue Davao City
BSBA- Marketing Management

SKILLS

ANGELICA J. ABELLERIA
Marketing Management

WORK EXPERIENCE

CONTACT
72
 ONLINE ENGLISH TUTOR
May,2019 – June,2019
R. Castillo St. Agdao, Davao City
PERSONAL INFORMATION

Date of Birth: March.3, 1995

Place of Birth: Cebu City

Luzville, Panacan Davao City
Civil Status: Single
angelicabelleria@gmail.com
Gender: Female
09951014854 Height: 5’0

Weight: 54 kgs.

ACADEMIC BACKGROUND

Primary City Central School

Leon Kilat St. Cebu City
2001 - 2007
To lead, challenge and be
challenged in a marketing Secondary Ramon Duterte Night High School
strategy or business/market Guadalupe, Cebu City
development position. Analyze 2007 - 2014
and improve marketing, sales
and operational performance. Tertiary Holy Cross of Davao College
Develop products, markets and Sta. Ana Avenue Davao City
relationships. BSBA- Marketing Management

SKILLS

 Leadership
 Excellent in Communication Skills
 Computer Literate
 Creativity
ALLEN
 TimeKYLE
ManagementS. AMBULO
Marketing Management

WORK EXPERIENCE

SALES CLERK
73
September,2021 - Present
 PERSONAL INFORMATION

CONTACT Date of Birth: April 21, 1999

Place of Birth: Davao City

Civil Status: Single

Block 65 Lot 17 Gulfview Gender: Male

Executive Homes Bago Height: 5’7
Aplaya, Davao City Weight: 69 kgs.

kyleambulo0421@gmail.com
ACADEMIC BACKGROUND

09156125978 Primary Mabini Elementary School

Bangkal, Davao City
Year Graduated SY 2010-2011

Secondary Daniel R. Aguinaldo National High school

Matina Aplaya, Davao City
Year Graduated SY 2014-2015
As a marketer my objective is to
increase brand awareness, Tertiary Holy Cross of Davao College
increasing awareness of your Sta. Ana Avenue Davao City
brand or product is a good goal BSBA- Marketing Management
to guide your marketing plan, SKILLS
increase positive product
reviews, reduce percentage of  Creative
lost sales and always keeping  Good in Time Management
your eyes and ears open for  Active Listener
 good in decision making
JOHN PATRICK AGUILON
new learning. should be always
have a willingness to be trained  Interpersonal and Communication Skills
by those people who have
Marketing Management
already gained much
experience.
WORK EXPERIENCE

 WAITER
2017 – 2020

 74
APPRAISER
2015-2017
 CONTACT PERSONAL INFORMATION

Date of Birth: Aug. 12, 1993

Lote- lote Phase 2, Tigattto Place of Birth: Digos City

Buhangin Davao City Civil Status: Single

Gender: Male
patrickaguilon7@gmail.com
Height: 5’6

09467386985 Weight: 61 kgs.

Weight: 114 Lbs.

ACADEMIC BACKGROUND

Primary Jose P. Laurel Elementary School

Bajada, Davao City
Year Graduated SY 2005 - 2006

Secondary Bernardo D. Carpio National High School

My objective is simply looking Pioneer Village Buhangin, Davao City
for a job that is respectable Year Graduated SY 2012 – 2013
challenging and fun. I am also
looking for a job where I can Tertiary Holy Cross of Davao College
gain experience and new Sta. Ana Avenue Davao City
skillsets. My goal is providing BSBA- Marketing Management
excellent service and loyalty to
my job. SKILLS

 Graphic Design
 Team Player
 Motivated, well- disciplined individual
CRIS JOSHUA C. BACUS
 Strong Communication Skills
 Social Media Marketing
Marketing Management

WORK EXPERIENCE

CUSTOMER SERVICE REPRESENTATIVE

October,2021 - Present
75
PERSONAL INFORMATION
CONTACT
 Date of Birth: Feb.8,2000

Place of Birth: Tugbok, Davao City

Phase 1 Mangga St. Lot 8 Civil Status: Single

Block 16 Cuidad De Gender: Male
Esperanza, Davao City
Height: 5’2

bcrisjoshua@gmail.com Weight: 114 Lbs.

09773182498 ACADEMIC BACKGROUND

Primary Callawa Elemenatry School

Callawa, Buhangin District, Davao City
2011- 2012

Secondary Gorgonio Tajo National High School

Callawa, Buhangin District, Davao City
My objective as a marketer is to
2015- 2016
promote products or services to
potential consumers and Strand Dr. Juan A. Pastor Memorial National High School
achieved within a given time Talaibon Ibaan Batangas
frame. also increasing product Accountancy Business Management (ABM)
awareness among targeted 2018- 2019
consumers, providing
information about product Tertiary Holy Cross of Davao College
features, and reducing Sta. Ana Avenue Davao City
consumer resistance to buying BSBA- Marketing Management
the product. SKILLS

 Leadership
 Problem Solving & Analytical Skills
 Ability to Leverage Technology
 Interpersonal and Communication Skills

76