Kakanin Corner - Final Defense

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The key takeaways are that the feasibility study proposes opening a kakanin corner business that will sell traditional Filipino snacks like biko and suman. It discusses the marketing, operations, management and financial aspects of the proposed business.

The proposed business is a kakanin corner that will sell traditional Filipino snacks like biko and suman. It will operate in Malabon City.

The financial assumptions include a starting capital of PHP 300,000, 5-year depreciation of equipment, 2.5% annual inflation, 5% ending inventory, and the owner withdrawing PHP 20,000 monthly as salary.

A Feasibility Study on

“KAKANIN CORNER”

Presented to:

The Faculty of College of Business and Accountancy

City of Malabon University

Malabon, City

In partial fulfillment of the requirements in

Management 116: Management Research

Submitted to:

Dr. Jaime A. Santos

Professor

Submitted by:

Fuentes, Arnold M.

Basibas, Rochelle Ann N.

Dela Cruz, Rio R.


Dingson, Ma. Camela M.

Moraca, Ricky D.

Namoc, Janell R.

Ponce, Ronnel M.

Ruaya, Shaira Mae B.

Sagales, Rena A.

Sembrano, Jessa S.
1st Semester S.Y 2018-2019
APPROVAL SHEET

In partial fulfillment for the degree of

Bachelor of Science in Management Accounting

The study entitled “Kakanin Corner” has been prepared

and submitted by:

Fuentes, Arnold M.

Basibas, Rochelle Ann N.

Dela Cruz, Rio R.

Dingson, Ma. Camela M.

Moraca, Ricky D.

Namoc, Janell R.

Ponce, Ronnel M.

Ruaya, Shaira Mae B.

Sagales, Rena A.

Sembrano, Jessa S.

DR. JAIME A. SANTOS

Professor-in-charge
Panel of Examiners

Approve on the ____ day of ____________ 2018 by the committee

of Oral Presentation, with an average of __________

______________________ _____________________

Panelist Panelist

_______________________

Panelist

Noted by: _________________________________


Mr. MELANDRO GIMPAYA
Dean, College of Business and Accountancy
PREFACE

As Bachelor of Science in Management Accounting student

our aim should not be only to learn theoretical concepts in the

classrooms, but it becomes more important as how we apply those

concepts in practices in present scenarios. The world is developing

so fast, and thus the technological and application theory is

changing at a box. We come across many modern theories and

implementation to start a new business or improving working of a

present organization. We must have the knowledge of both theory

and practical, through it the student can know about how to apply

their mind in the real business world.

We, the 4th year students of Bachelor of Science in

Management Accounting under the College of Business and

Accountancy were given a task to make a business proposal for our

feasibility study that will be presented to our professor and panelist

to check whether the business is feasible or not.

Feasibility study is the highlights of our subject Management

Research. It is one of the requirements we need to comply as a 4th

year BSMA students.

This research was accomplished through the participation of

all group members in sharing of knowledge, ideas, time and effort

in performing research needed. This also unveils the skills,


discipline, patience, understanding and sense of accountability of

the group that helps us to reach rational results for this study.

Along the way in creating our feasibility study we faced

many tough challenges and misunderstanding that really test our

characters and patience individually and as a group, but later on we

manage to put together all those things and serve it as our

motivation in fulfilling this research.

Here we are now, the students of Bachelor of Science in

Management Accounting, Group 3, presenting to you our proposal,

our very own “Kakanin Corner”.


ACKNOWLEDGEMENT

We at Kakanin Corner would like to acknowledge the

guidance, cooperation and participation of the following that helped

us conceptualized ideas, thru them this feasibility study has been

made possible.

First of all, to our Almighty God who always look up and

secure the safety of the proponents, for giving us strength to

continue this study in spite of misunderstanding, and

discouragement we faced in doing this project.

To our parents and families, who gave us financial

assistance, guidance, support, words of encouragement and

wisdom that inspires us to do our best in this Feasibility Study.

To our beloved intelligent professor Dr. Jaime A. Santos,

who has greatly shared his knowledge with us, open-handed

considerations, and his patience and diligence in helping us meet

the necessary works for the completion of our feasibility study.

Since rest gratitude is extended also to our respondent, the

residence of Barangay Tanong, San Agustin, and Tonsuya who

gave their full participation in answering the questionnaire and for

the time they spent in the interview.


To those employees from different government agencies for

accommodating us in inquiring the necessary information we

needed in this study.

Together, we sincerely acknowledge and give thanks to the

persons mentioned above who have brought the success of doing

this Feasibility study.

We are very grateful for this wonderful accomplishment.


RECOMMENDATIONS

The following are the recommendations offered as possible ways to

further refine and make improvements for the feasibility study.

1. Use simple words. Avoid complex and unnecessary

words as much as possible to make it easier to all types

of readers to understand the concept and ideas written in

the research.

2. Do not be hesitant to ask questions or interview people

who are related to the nature of business. Getting even

the smallest information from them will help for the

improvement of the project.

3. Research a lot of data but gather only the information

related to the feasibility study. Quality and quantity of the

information and additional knowledge gathered by means

of internet and articles will be essential for the study.

4. Constantly communicating and keeping in touch with

each and every member of the group is a very important

key for the success of this research. Keeping everybody

in the team updated of whatever the situation or


information you have will help to avoid

misunderstandings and resolve problems along the way

of conducting the study.

5. Assigning task to your co-researches and proper division

Of work will be a big help to finish the project. This will

make the research progress faster and will help everyone

involve accomplishing this study.

6. Being knowledgeable of every part of the feasibility study

is a must. Researches should study its aspects such as

content, format, concept and even information or task

assigned to a particular member should be studied by all

members of the group.

7. Proof reading should be done not only 3 times but at

least 4 times to assure that there are no any further

errors and mistakes that may affect the essence and

entire idea of the study.

8. Be responsible and respect each other opinions. Each

member of the group may face their own struggle along

the way of researching. Be aware of every member’s


strength and weaknesses. Help each with all of your

heart and a promise if a good outcome will be the final

result of the feasibility study.


DEDICATIONS

We would like to dedicate this feasibility study to the

Almighty God. Every challenging work needs self-efforts as well as

guidance of elders especially those who were very close to our

heart.

Our humble effort, we dedicate this to our sweet and loving

parents whose affection, love, encouragement and prayers at day

and night make us able to get such success and honor; along with

hard working and respected professors.

We would also like to dedicate this feasibility study to our

fellow management accounting students. We knew that this study

will serve as guide and information to help them in the near future.

All of you deserve to be appreciated!


TABLE OF CONTENTS

Title Page ································································

Approval Sheet ························································

Preface ···································································

Acknowledgement ···················································

Recommendation ····················································

Dedication ······························································

Table of Contents ····················································

I. INTRODUCTION MALABON CITY

I.1 – BARANGAY TAÑONG

I.2 – BARANGAY TONSUYA

I.3 – BARANGAY SAN AGUSTIN

I.4 – PRODUCT DESCRIPTION

I.5 – BUSINESS LOGO

I.6 – MISSION & VISION

II. CHAPTER 1 – SOCIAL SIGNIFICANCE

II.1 – INTRODUCTION

II.2 – PROPRIETOR

II.3 – EMPLOYEES

II.4 – COMMUNITY

II.5 – GOVERNMENT
II.6 – OTHER BENEFICIARIES

2.6.1 – BANKS AND OTHER INSTITUTIONS

2.6.2 – HEALTH

2.6.3 – CUSTOMER

2.6.4 – SUPPLIERS

II.7 – PROPONENT

III. CHAPTER 2 – ORGANIZATION AND MANAGEMENT

III.1 – INTRODUCTION

III.2 – FORMS OF OWNERSHIP

3.2.1 – SOLE PROPRIETORSHIP

3.2.2 – ADVANTAGES

3.2.3 – DISADVANTAGES

III.3 – ORGANIZATIONAL CHART

3.3.1 – DESCRIPTIONS

3.3.2 – IMPORTANCE

3.3.3 – CHAIN OF COMMAND

3.3.4 – MODE OF FINANCING

3.3.5 – HIRING PROCEDURE

3.3.6 – INTERVIEW

3.3.7 – HIRING REQUIREMENTS

III.4 – PERSONNEL

3.4.1 – JOB QUALIFICATIONS


3.4.2 – JOB DESCRIPTIONS

III.5 – NATURE OF APPOINTMENT

III.6 – CONTRACT OF EMPLOYMENT

3.6.1 – COMMENCEMENT

3.6.2 – JOB DESCRIPTIONS

3.6.3 – SALARY AND COMPENSATION

3.6.4 – END OF CONTRACT

3.6.5 – GENERAL

III.7 – WORKING CONDITIONS

III.8 – PROPER WASTE DISPOSAL

III.9 – MANAGEMENT POLICIES

III.10 – GENERAL BUSINESS POLICIES

3.10.1 – WORKDAYS

3.10.2 – TIME IN, TIME OUT

3.10.3 – LEAVE AND ABSENCES

3.10.4 – TIME SCHEDULE

3.10.5 – SEASONAL SCHEDULE

3.10.6 – COMPENSATION SCHEDULE

3.10.7 – EMPLOYEES ATTIRE

3.10.8 – RULES AND REGULATIONS

III.11 – GANTT CHART

3.11.1 – PLANNING

3.11.2 – FINANCING
3.11.3 – SELECTION OF BUSINESS

LOCATION

3.11.4 – LEASEHOLD IMPROVEMENTS

3.11.5 – PROCUREMENT OF MATERIALS

3.11.6 – LEGAL REGISTRATION OF THE

BUSINESS

3.11.7 – HIRING AND TRAINING OF

EMPLOYEES

3.11.8 – START OF BUSINESS OPERATION

IV. CHAPTER 3 – MARKETING ASPECT

IV.1 – INTRODUCTION

IV.2 – MARKETING GOALS AND OBJECTIVES

IV.3 – 4P’s OF MARKETING

4.3.1 – PRODUCT

4.3.2 – PLACE

4.3.3 – PRICE

4.3.4 – PROMOTION

IV.4 – S.W.O.T ANALYSIS

4.4.1 – STRENGTH

4.4.2 – WEAKNESS

4.4.3 – OPPORTUNITIES

IV.5.4 – THREATS
IV.5 – FACTORS AFFECTING THE MARKET

4.5.1– INTERNAL ENVIRONMENT FACTORS

– EMPLOYEES

– COMPETITORS

– CUSTOMER

4.5.2 – EXTERNAL ENVIRONMENT

FACTORS

– DEMOGRAPHIC

– ECONOMIC

– SOCIAL

–POLITICAL

–TECHNOLOGICAL CHANGE

IV.6 – CHANNEL OF DISTRIBUTION

IV.7 – SURVEY QUESTIONNAIRE

4.7.1 – TABULATION OF SURVEY RESULT

4.7.2 – GRAPHICAL REPRESENTATION

4.7.3 – PERCENTAGE OF AGES

4.7.4 – HISTORICAL POPULATION

IV.8 – SLOVEN’S FORMULA

IV.9 – RATIO ANALYSIS

IV.10 – MARKET SEGMENTATION

IV.11 – SEGMENTATION

IV.12 – HISTORICAL AND PROJECTED MARKET


IV.13 – TIME COUNT

IV.14 – FREQUENCY OF BUYING

IV.15 – PROJECTED DEMAND

IV.16 – DEMAND AND SUPPLY ANALYSIS

V. CHAPTER 4: TECHNICAL ASPECT

V.1 – INTRODUCTION

V.2 – OBJECTIVES

V.3 – PRODUCT CONTROL

V.4 – TECHNICAL REQUIREMENTS

V.5 – TECHNICAL ASSISTANCE

V.6 – LEGAL REQUIREMENTS

V.7 – BUSINESS LOGO

V.8 – TAGLINE AND STORE NAME

V.9 – STORE LOCATION

5.9.1 – VICINITY MAP

V.10 – FLOOR PLAN

V.11 – PRODUCT INGREDIENTS, EQUIPMENT,

PROCEDURES
V.12 – UTILITIES REQUIREMENTS

V.13 – WASTE DISPOSAL

V.14 – RAW MATERIALS

V.15 – KITCHEN TOOLS

V.16 – OFFICE SUPPLIES

V.17 – LEASEHOLD IMPROVEMENTS

V.18 – CLEANING SUPPLIES

V.19 – STORE EQUIPMENT

V.20 – FURNITURE AND FIXTURES

V.21 – PRODUCT COSTING

VI. CHAPTER 5: FINANCIAL ASPECT

VI.1 – FINANCIAL ANALYSIS: OBJECTIVES

VI.2 – FINANCIAL ASPECT

VI.3 – FINANCIAL ASSUMPTIONS

VI.4 – FINANCIAL STATEMENT SCHEDULE

VI.5 – FINANCIAL STATEMENT

VI.6 – SUPPORTING DOCUMENTS


VI.7 – CONTRACT LEASE

VI.8– CONTRACT OF EMPLOYMENT


INTRODUCTION
HISTORY OF MALABON

Legends considers the city’s name to be a contraction of the

Tagalog phrase “maraming labong” or plenty of bamboo shoots, as

the place was abounded with this edible root. Originally called

Tambobong, Malabon was founded as a “Visita” of Tondo by the

Augustinians friars on May 21, 1599. It remained under the

administrative jurisdiction of the province of Tondo from 1627 to

1688.

Malabon played an important economic role in the late 19th

century with the founding of La Princesa Tabacalera in 1851 and

the Malabon Sugar Company in 1878. La Princesa was under the

corporate umbrella of Compañia General de Tabacos de Filipinas

while the latter pioneered the refined sugar industry in the

Philippines.

Malabon was officially made a municipality of the newly

created province of Rizal on June 1, 1901 by the virtue of Philippine

Commission Act No. 137. Malabon remained a municipality of

Rizal until November 7, 1975, by virtue of Presidential Decree No.

824, when Malabon became a part of Metropolitan Manila or the

National Capital Region. Malabon became a highly urbanized city

on April 21, 2001 under the Republic Act No. 9019, 407 years after

its founding.
BARANGAY TAÑONG

Tanyag was the name of Barangay Tañong before. It is

known as one of the rich barrio because of its good trade with North

District of Manila. The people from Manila went to Tañong to carry

their goods by using boat. In the midst of it, the forest seems from a

far distant because it is known for their good livelihood.

In tanyong, there’s a known herb doctor therapist who is

Anyong because of his good quality of service to the people. They

used to call him Tata Anyong or Ta Anyong and because of that Ta

Anyong became Tanyong instead of Tanyag the barrio was called

thereon as Tanyong or Tañong.

BARANGAY TONSUYA

Ang Tonsuya ay siyang ikalabintatlong purok ng Malabon at

binubuo ng ng mga nayon ng Niyugan at Longos. Ang pangalang

Tonsuya ay nagmula sa salitang intsik na “Tansuya”. Ipinalalagay

na sa mga unang namayan doon ay kabilang ang isang intsik na

naging tanyag sa pangangalakal ng mga kagamitan sa pangingisda

at nakatulong ng malaki sa pagpapa-unlad ng nayong ito.


BARANGAY SAN AGUSTIN

Many Chinese lived in the barrio in the early days. These

engaged in making Chinese sugar called “karamelo”, “panutsa”,

“pilipit”, “bihon”, and “taho”. Some believe that the barrio was called

“Matahong” from the fact that the place produced much “taho”, in

other words, doon ay Mataho or “doon ay Maraming taho”. Another

belief was that the barrio was named in honor of Agustin Sigwa

Pandemepandan, son of a prominent Spanish land holder, who did

much for the church. In fact an existing documents mentions

Agustin Sigwa Pandemepandan as the donor of Tambobong Estate

to the Church.
PRODUCT DESCRIPTION

Palitaw is another product of rice that originated in

Pangasinan a province in the northern part of Luzon, Philippines.

Palitaw is a well-known Philippine delicacy, it is derived from the

Filipino word “litaw”, which means “to float or to surface,” it’s a

scientific phenomenon on its own. Palitaw is originally made

washed, soaked, ground sticky rice or “kaning malagkit” – however,

some use glutinous rice flour or any packaged rice flour to minimize

the time in grinding and soaking the sticky rice and because it is

more efficient. Palitaw is a Philippine dessert and snack made with

simple rice flour dough formed and divided into small pieces then

manually molded into a ball-shape figure and cooked in boiling

water until they float and then coated or dipped in toasted coconut,

sesame seeds and sugar, or cheese. Some palitaw can be stuffed

with ingredients such as peanuts, yema, cheese and chocolate as

their fillings. The texture of the finished cakes can range from very

moist and delicate to chewy and rubbery depending on the

preferences of the cook. Palitaw can be frozen once completed for

long-term storage.

Since palitaw is made up of sticky rice it serves as a good

source of selenium, a beneficial mineral. It offers antioxidants

protection for your tissues, shielding your cells from damaged


caused by free radicals. Sticky rice also offers health benefits due

to its manganese content. You need manganese for a healthy

metabolism – it helps you process carbohydrates, proteins and

cholesterol. It also helps you make proteoglycans, a family of

proteins needed for a healthy cartilage and bone tissue. Palitaw

also contains smaller amounts of other essential nutrients such as

Vitamin B-5 that boosts the metabolism and copper that keeps

connective tissue strong, support the immune system and promotes

healthy brain function.


BUSINESS LOGO
MISSION

 To inspire healthier communities by connecting people to

real food.

 To build the best product, cause no unnecessary harm, use

business to inspire help the environment.

 To create and promote great tasting, healthy and

mouthwatering Filipino delicacies that gives our customers

satisfaction.

VISION

 To be a business that best understand the outstanding

product, and services to our customers, value the effort of

our employees and to contribute to the growing economy of

business world.
CHAPTER 1

SOCIAL

SIGNIFICANCE
INTRODUCTION

Proposing innovative business is significant to the society in

a way that these businesses being established opens a door to the

improvement of the community where it was being built. New

opportunities to all the people around the premises of the business

were given. Proprietor, government, community, unemployed,

persons, resident, other beneficiaries like banks and suppliers were

the one who played important roles in the success of the business

they benefited from one another and also has the negative factor

when not handled properly and corrected. The community may also

have the chance to improve the tourism rate if the business

becomes popular. The proprietor earns profit and while the

customer experience the product being provided or service being

offered.

Malabon is well-known for rice cakes or kakanin in Filipino

language. Mouth-watering delicacies make the city know to all parts

of the Philippines even outside the country. In line with this, offering

palitaw in not just an ordinary way can help the city of Malabon be

more popular in rice cake industry. The main purpose of the

propose business is not just to earn profit and meet the customers

satisfaction but to promote the historical background of Malabon.


Kakanin Corner aims to help those unemployed people of

the city, offer fair salary and compensation pay taxes that can

accumulate for the projects of the government for the betterment of

Malabon, offer the people good quality, safe, clean and affordable

products, and in a very good access of location, and sustain the

growing needs and wants of the market.


PROPRIETOR

As a business venture, earning profit and being able to give

our customer good quality of products and services are first on the

list of priorities. We want them to feel that they can have chosen the

right place to go where they can satisfy their cravings. The

business can be beneficial to the proprietor in a way that the

business gives the owner the profit and add up knowledge with

managerial and operational skills. And in return, the proprietor

contributes his skills and professionalism for the success of the

business.

EMPLOYEES

Hiring qualified and efficient employees will lessen the

growing unemployment rate in the community where the business

is established. The job offered to them will be a help in sustaining

their everyday needs. Employees will also be the one to help the

proprietor for the assistance they needed for the betterment of the

business.
COMMUNITY

Our business can benefit the community in a way that we

can provide good access to satisfying products as it is located at

the City of Malabon. We also offer best quality foods for our

customers so they will come back to experience again. We also

make sure to dispose our waste property for the safety of the

people around the premises.

GOVERNMENT

Our business aims to help our government in the best way

we can. One of our main goal is to gain profit while the government

take their part by ensuring economic stability, growth of every

business ventures and promoting businesses that stimulate growth

and will contribute to economic development.

Taxes are the major source of revenue. So as a business

venture, we will fulfill our responsibility on paying our corresponding

taxes, licenses and provide all the permits required by the

government so that our business can contribute in aiding and

financing government's expenditures.


BANKS AND OTHER FINANCIAL INSTITUTIONS

The banks and other financial institutions will help the

business secure profit and some of the transactions happening

inside the business. They can be our financial adviser regarding

concerns of the business.

HEALTH

One of the most important aspect to consider in establishing

a business that is food related is the safety of the customers,

employees, and the people around the location of the business.

Making sure that their health won’t be at stake even we offer

products at a affordable price. To make this possible, proper waste

disposal sanitation and standardized procedures are observed and

followed.

CUSTOMERS

Meeting customer’s satisfaction is the main goal of the

business and thinking of ways to attract customers by innovating

creative ideas. Not just the tactics are considered but also the

quality of food and services being offered.


SUPPLIERS

Suppliers are the one who make our business possible

because they are the one who provide our supplies and raw

materials. In return, we will pay them so they will earn profit.

PROPONENTS

This feasibility study will benefit our knowledge and skills as

management accounting students. This will help us to be well

informed and knowledgeable in making business. In terms how

really the business works, how effectively operate, skills required,

forecasting possible outcome, threats and time management

although it's hypothetical only. It will be a huge advantage for us in

managing a business. The success of this feasibility study is not

just competition/requirements of our subject but will help us to

operate our own business in the future someday and provide

solution on what problems that may come up.


CHAPTER 2

ORGANIZATION

AND

MANAGEMENT

ASPECT
INTRODUCTION

Organization is a social unit of people that is structured and

managed to meet a need or to pursue collective goals. All

organizations have a management structure that determine

relationships between different activities such as the members

subdivides and assign roles and responsibility and authority to carry

out different task. Organization are open system they affect and are

affected by their environment.

Organization is not only a chart. It is a mechanism for

management in action so that management decisions such as

direction, motivation, coordination and controlling can help in

organizing function. It also helps to manage the business firm with

proper decision making. Organization may change according to the

needs of environment and changing circumstances so we need to

adjust and be flexible to the behavior of the environment.

Kakanin Corner practices good way of organization that aims

to benefit the proprietor and the employees as well. Good

organization inside the business result to profitability and

sustainability of the enterprise. The staff also being able to


determine their responsibilities and duties and how they differ to

other personnel. Organization leads every enterprise to success.

Management is a multi-purpose organ that manage

business, manages manager, and manages workers and an art of

getting things done through people. It is an individual or a group of

individual that accepts responsibilities for an organization to run

properly. Or they motivate others to do the work and coordinate all

the work for achieving the objectives of the organization.

Management is important for a business for it helps in

achieving goals that arranges the factors of production, assembles

and organize the resources and integrate the resources in effective

manner to achieve goals. It utilizes all physical and human

resources productively.

Management of the business, Kakanin Corner aims to help

in achieving the goals of the proprietor and business itself. It serves

as a useful tool that helps the whole organization to achieve its

goals and objectives.


Form of Ownership

Sole Proprietor is a business, owned by only one person.

This is the simplest type of entity to start and the latest regulated

form of organization, the owner is the one who has the control and

has the authority in the decision making of the business. It's easy to

organize, dissolve and the owner retains all profits after paying

taxes.

ADVANTAGES

 A sole proprietor has complete control in the business.

 Minimal legal costs in forming a sole proprietorship.

 Few business requirements needed.

 The owner can earn all the profits of the business.

 The owner have the decision making power over the

business.

DISADVANTAGES

 Sole Proprietorship has unlimited liability.

 The Sole Proprietorship business is limited on capital

 In case of the death of the owner, the business may no

longer exist.
ORGANIZATIONAL CHART

MANAGER/OWNER

WORKER 1 WORKER 2 WORKER 3

IMPORTANCE OF ORGANIZATIONAL CHART

 Organizational chart helps to build and design the

organizational structures to meet the business objectives.

 Organizational chart can guide the employees to know their

rights and responsibilities.

 Organization chart helps divide the functions of a company,

enterprise or department.

 It also shows the relationships between the organization and

staff members.

 Organizational chart often outline employee task and who is

the one responsible for doing a task.


CHAIN OF COMMAND

Chain of command is an official hierarchy of authority that

dictates who is in charge and of whom permission must be asked.

The chain of command not only establishes accountability, it also

lays out a company liners of authority and decision making power.

A proper chain of command ensures that every task, job position

and department has one person assuring responsibility for

performance.

MODE OF FINANCING

Considering that the ”Kakanin Corner’’ is a small restaurant,

the primary source of capital is the owner’s saving that will be used

to finance necessary expenses for planning, preparation and

operation of a business.
HIRING PROCEDURE

THROUGH REFERRAL OR POSTING

INTERVIEW

REQUIREMENTS COMPLIANCE

ORIENTATION

TRAINING

CONTRACT SIGNING

INTERVIEW

 It is a formal discussion between the owner and the

applicant where the information is exchange with the

intention of establishing the applicant's suitability for the

position.

 To test the applicants whether they are qualified or not so


that we will know if the applicant has the skill and knowledge

for the position.

HIRING REQUIREMENTS

FOR WORKERS

● Resume with 2x2 picture (2 pieces)

● Birth Certificate

● NBI Clearance

● Medical Examinations

● Health Certificate

● Mayor’s Permit

JOB QUALIFICATIONS

FOR WORKERS

 Ability to follow all sanitation procedures

 Physically healthy and fit

 Male and Female

 At least 18 years old and above

 At least high school graduate

 Can be flexible in different kind of work load


JOB DESCRIPTION

MANAGER/OWNER

● Train and supervise staff.

● Maintain safe working conditions.

● Must know all the responsibility on overall store operation

for being the store manager.

● Must have the ability of multitasking to oversee all the

employees.

● Audit inventory to ensure product availability, raw

materials and other supplies.

● Organize and supervise shifts for every employee.

● Implement policies and protocols that will maintain store

operations.

● Checking of every employee if they are following the

sanitation procedure.

● Take orders from customers and input their selections

into the receipts.

● Greeting customers and assisting them on their needs.

● Respond to customers concerns and complaints make

sure to do an action.

● Count money in cash drawers at the opening and before

closing the store.


● Collect payments and maintain the safety of the cash

drawer.

● Manage relationships with suppliers.

WORKERS 1, 2, 3

● Ensure safety and sanitation practices in the kitchen.

● Skilled in preparing product.

● Maintain cleanliness in the kitchen

● Make sure to check the availability of raw materials and

supplies.

● Check freshness of food and ingredients.

● Clean your station thoroughly before, during and after

each shift.

● Arrive on time for all shifts and stay until the end of the

shift.
NATURE OF APPOINTMENT

For the purpose of avoiding fraud, we prefer to use

contractual. In case it will happen, we can use the contract to sue

them for Breach of Contract. Employees must wait for the contract

to end before leaving or renew their contract. The employee must

file a resignation letter if he will not continue to work in the

business.

CONTRACT OF EMPLOYMENT

The agreement made between Kakanin Corner and

Mr. /Ms. XXX as of ______(DATE)________. A business made

established under the law of Malabon City.

Whereas, the employer desires to obtain the benefits of the

services rendered of the employed and the employee desires to

obtain the benefits of his services given to the employer.

In consideration of the terms and condition set forth, the

parties agree as follows:

1. COMMENCEMENT

The contract will begin on __________ and will end

on_________.
2. JOB DESCRIPTION

As an employee, they are responsible for the whole

operating hours of the business; they must be customer-friendly

and approachable at all times. They are willing to serve the

employee in the most effective way possible. As a worker, he must

be fully responsible of the product, supplies, inventories, cash

drawer. As store attendant, must and always ready to serve

customers.

3. SALARY AND COMPENSATION

As per salary, employees are compensated based on their

rendered hours. For worker, daily wage of P400. A minimum of 8

working hours a day payable every 15th and 30th of the month. After

six months, if the employee is qualified to regularization he will be

entitled to an increased salary with compensation benefits such as

SSS, Philhealth, and Pag-ibig.

4. END OF CONTRACT

This agreement will end after 6 months. A week before the

contract ends, the owner will notify the employee as to whether he

is qualified for regularization.


5. GENERAL

Any changes to this agreement will only be valid if:

They are in writing and have been agreed and signed by both

parties.

THIS DONE AND SIGNED AT BRGY. TAÑONG, MALABON

CITY ON THIS DAY OF _______________________.

MR. /MS. XXX___

EMPLOYEE

MR. YYY___

EMPLOYER
WORKING CONDITION

As a proprietor, we will prioritize the proper ventilation and

sanitation of our workplace.

To ensure that the working conditions for employees and

customers are safe responsibility of our business to meet the wants

of our customers and needs of our employees.

PROPER WASTE DISPOSAL

Waste management or waste disposals are all activities and

actions required to manage waste from its inception to its final

disposal. This includes amongst other things collection, transport,

treatment and disposal of waste together with monitoring and

regulation. Waste Management is intended to reduce adverse

effects on health and the environment.

Our business will follow the proper waste disposal and

assure that we will segregate the waste of trash we collected and

dispose it to garbage collectors, change your food service practices

and reduce restaurant waste to a minimum in the best possible

way.
MANAGEMENT POLICIES

Management policies is a definite method of action selected

among alternatives and in light of given conditions to guide in

making and determining present and future decisions for the

business and organization.

As part of management policies, leadership or management

style to be adapted in the business is the first thing to consider. Will

it be a democratic style wherein the ideas that all people should be

treated equally and have equal rights or autocratic style where it

relates to a form of organization where it is ruled by a person with

total power expecting or requiring people to obey the rules and

regulations and to not allow personal freedom.

We at Kakanin Corner, choose to adapt situational

leadership for our business for the reasons that both democratic

and autocratic leadership can help us manage our business. In

authority and responsibility setting, the business will use the

autocratic style so that there will be a strict implementation of

management policies, rules and regulations. This will be a reminder

to every employee of the business that there are always limitations


when it comes to communication channel. Democratic style will be

used in favor of our employees, they are free to express their

opinions and suggestions that can help in improving the business

but it should be in a proper manner or respectful way. Our business

wants to have a good relationship with our employees; therefore

regular meetings will be conducted for the sake of both parties for

them to know the present status of the business and the possible

conflicts within the organizations so it can be resolved as soon as

possible, and for them to work efficiently and effectively.

GENERAL BUSINESS POLICIES

WORKDAYS

● The employee should work 8 hours a day.

● The employees should work 6 days a week.

TIME IN

● Five minutes later than their respective shifting schedules is

considered late.

● The employees should log their first in, out & in for lunch

break, out & in for coffee break and their final out
● The employees entitled to have 1 hour break and 15 minutes

coffee break. Failed to come on time after break is

considered late.

● The progressive disciplinary action may receive for late and

over break is as follow:

1st offense (minimum of 2 lates in a week), verbal warning

2nd offense (8 lates a month), written warning

3rd offense (8 and above lates a month), suspension of

days.

TIME OUT

● In excess of 8 hours’ work the employee is entitled to

overtime pay.

● If the employee work less than 8 hours it is considered an

under time pay.

LEAVE AND ABSENCES

● Every employee must file an excuse letter to the owner 3-5

days before the stated date.

● If the absences exceed in more than three days the

employee must attach a medical certificate.

● If the employee is absent for a week it will be considered


AWOL (Absence without leave).

● The progressive disciplinary action may receive for

absenteeism.

1st offense (1 absent w/o excuse) , verbal warning

2nd offense (3 or more absent w/o excuse), written warning

3rd offense (5 consecutive days of absent or more),

termination.

TIME SCHEDULE

WORKER 1

MON TUE WED THU FRI SAT SUN

NON – 7:00 AM- 7:00 AM- 7:00 AM- 7:00 AM- 7:00 AM- 7:00 AM-
WORKING 4:00 PM 4:00 PM 4:00 PM 4:00 PM 4:00 PM 4:00 PM
DAY
LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH

BREAK BREAK BREAK BREAK BREAK BREAK

(10:00 (10:00 (10:00 (10:00 (10:00 (10:00

AM-11:00 AM-11:00 AM-11:00 AM-11:00 AM-11:00 AM-11:00

AM) AM) AM) AM) AM) AM)

COFFEE COFFEE COFFEE COFFEE COFFEE COFFEE

BREAK BREAK BREAK BREAK BREAK BREAK

(2:15 PM- (2:15 PM- (2:15 PM- (2:15 PM- (2:15 PM- (2:15 PM-

2:30 PM) 2:30 PM) 2:30 PM) 2:30 PM) 2:30 PM) 2:30 PM)
WORKER 2

MON TUE WED THU FRI SAT SUN

NON – 7:00 AM- 7:00 AM- 7:00 AM- 7:00 AM- 7:00 AM- 7:00 AM-
WORKING 4:00 PM 4:00 PM 4:00 PM 4:00 PM 4:00 PM 4:00 PM
DAY
LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH

BREAK BREAK BREAK BREAK BREAK BREAK

(11:00 (11:00 (11:00 (11:00 (11:00 (11:00

AM-12:00 AM-12:00 AM-12:00 AM-12:00 AM-12:00 AM-12:00

NN) NN) NN) NN) NN) NN)

COFFEE COFFEE COFFEE COFFEE COFFEE COFFEE

BREAK BREAK BREAK BREAK BREAK BREAK

(2:30 PM- (2:30 PM- (2:30 PM- (2:30 PM- (2:30 PM- (2:30 PM-

2:45PM) 2:45 PM) 2:45 PM) 2:45 PM) 2:45 PM) 2:45 PM)

WORKER 3

MON TUE WED THU FRI SAT SUN

NON – 12:00 NN- 12:00 NN- 12:00 NN- 12:00 NN- 12:00 NN- 12:00 NN-
WORKING 09:00 PM 09:00 PM 09:00 PM 09:00 PM 09:00 PM 09:00 PM
DAY
LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH

BREAK BREAK BREAK BREAK BREAK BREAK

(3:00 PM - (3:00 PM - (3:00 PM - (3:00 PM - (3:00 PM - (3:00 PM -

4:00 PM) 4:00 PM) 4:00 PM) 4:00 PM) 4:00 PM) 4:00 PM)
COFFEE COFFEE COFFEE COFFEE COFFEE COFFEE

BREAK BREAK BREAK BREAK BREAK BREAK

(6:45 PM- (6:45 PM- (6:45 PM- (6:45 PM- (6:45 PM- (6:45 PM-

7:00 PM) 7:00 PM) 7:00 PM) 7:00 PM) 7:00 PM) 7:00 PM)

SEASONAL SCHEDULE

WORKER 1

MON TUE WED THU FRI SAT SUN

NON – 7:00 AM- 7:00 AM- 7:00 AM- 7:00 AM- 7:00 AM- 7:00 AM-
WORKING 4:00 PM 4:00 PM 4:00 PM 4:00 PM 4:00 PM 4:00 PM
DAY
LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH

BREAK BREAK BREAK BREAK BREAK BREAK

(10:00 (10:00 (10:00 (10:00 (10:00 (10:00

AM-11:00 AM-11:00 AM-11:00 AM-11:00 AM-11:00 AM-11:00

AM) AM) AM) AM) AM) AM)

COFFEE COFFEE COFFEE COFFEE COFFEE COFFEE

BREAK BREAK BREAK BREAK BREAK BREAK

(2:15 PM- (2:15 PM- (2:15 PM- (2:15 PM- (2:15 PM- (2:15 PM-

2:30 PM) 2:30 PM) 2:30 PM) 2:30 PM) 2:30 PM) 2:30 PM)
WORKER 2

MON TUE WED THU FRI SAT SUN

NON – 7:00 AM- 7:00 AM- 7:00 AM- 7:00 AM- 7:00 AM- 7:00 AM-
WORKING 4:00 PM 4:00 PM 4:00 PM 4:00 PM 4:00 PM 4:00 PM
DAY
LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH

BREAK BREAK BREAK BREAK BREAK BREAK

(11:00 (11:00 (11:00 (11:00 (11:00 (11:00

AM-12:00 AM-12:00 AM-12:00 AM-12:00 AM-12:00 AM-12:00

NN) NN) NN) NN) NN) NN)

COFFEE COFFEE COFFEE COFFEE COFFEE COFFEE

BREAK BREAK BREAK BREAK BREAK BREAK

(2:30 PM- (2:30 PM- (2:30 PM- (2:30 PM- (2:30 PM- (2:30 PM-

2:45 PM) 2:45 PM) 2:45 PM) 2:45 PM) 2:45 PM) 2:45 PM)

WORKER 3

MON TUE WED THU FRI SAT SUN

NON – 1:00 PM- 1:00 PM- 1:00 PM- 1:00 PM- 1:00 PM- 1:00 PM-
WORKING 10:00 PM 10:00 PM 10:00 PM 10:00 PM 10:00 PM 10:00 PM
DAY
LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH

BREAK BREAK BREAK BREAK BREAK BREAK

(3:00 PM (3:00 PM - (3:00 PM - (3:00 PM - (3:00 PM - (3:00 PM -

–4:00 PM) 4:00 PM) 4:00 PM) 4:00 PM) 4:00 PM) 4:00 PM)
COFFEE COFFEE COFFEE COFFEE COFFEE COFFEE

BREAK BREAK BREAK BREAK BREAK BREAK

(6:45 PM- (6:45 PM- (6:45 PM- (6:45 PM- (6:45 PM- (6:45 PM-

7:00 PM) 7:00 PM) 7:00 PM) 7:00 PM) 7:00 PM) 7:00 PM)

COMPENSATION SCHEDULE

The employees of "Kakanin Corner" will receive their

respective salaries based on the employment contract. First

contractual basis will be implemented. The manager or owner will

conduct evaluation, after evaluation process the employees can

renew contract as a regular employees. The wage of employees

will be paid every fifteen of the month and end of the month. The

rate of employees ranges from ₱400 per day.

POSITION DAILY WEEKLY MONTHLY

WORKER 1 P400 P2,400 P9,600

WORKER 2 P400 P2,400 P9,600

WORKER 3 P400 P2,400 P9,600

TOTAL P1,200 P7,200 P28,800


EMPLOYEES ATTIRE

YELLOW

POLO SHIRT

WITH COLLAR

BLACK PANTS
FOR MEN

BLACK

SHOES

FOR WOMEN

BLACK

SHOES

(SPLASHER)

HAIRNET

AND VISOR

CAP
APRON

NAME PLATE

SPIT GUARD
RULES AND REGULATIONS

● Strictly no phone allowed during working hours.

● Wear a proper and complete uniform.

● Employees must wash their hands before in, after break and

after going to the washroom.

● No relationship allowed in workstation.

● No product is to be taken from the store unless the

employees paid it.

● All transactions must be recorded.

● Theft is not tolerated by the store.

● Closing employees must ensure all the electrical

equipment’s are off before leaving the work place.

● Employees who will be late or absent from work must inform

the manager/owner at least 3 hours prior to normal starting

time.

● FIFO (First in First Out) rules. All supplies must be in first in,

first out basis.

Note: For all employees.


GANTT CHART

. Gantt chart is a horizontal bar chart developed as a

Production control tool in 1917 by Henry L. Gantt. It is frequently used in project

management which provides graphical illustration of scheduled tasks in formulating

a business.

TASKS SEPTEMBER OCTOBER NOVEMBER DECEMBER JANUARY

Planning Stage

Putting up the equity

Selection of the

business location

Leasehold Improvement

Selection and

Purchasing of assets

Complying of necessary

legal requirement for the

registration of the

business

Hiring and training of

qualified employees

Start of normal

operation
Planning Stage includes:

 Canvassing of materials needed as well as the equipment.

 Identifying the best supplies of raw material.

Putting up the equity includes:

 Capital formation whether investment or from owner’s

savings.

Selection of the business location includes:

 Finding the best location where the business will arise.

Leasehold Improvement includes:

 Signing of lease contract.

Selecting and purchasing assets includes:

 Procurement of equipment, furniture and fixtures, kitchen

utensils, office supplies, cleaning materials, maintenance, supplies

and first aid kit.


Complying of necessary legal requirements for the registration

of the business includes:

 Processing of business clearance, mayor’s permit, business

registration, taxes and licenses, health and sanitary permit and fire

safety inspection certificate.

Hiring and training of qualified helper includes:

 Hiring process and complying needed requirements.

 Signing of employment contract.


CHAPTER 3

MARKETING

ASPECT
INTRODUCTION

Marketing is the process of developing strategies, planning

for product or services, advertising, promotions and sales to reach

desired customer segment. It employs tools from economics and

competitive strategy to analyze the industry context in which the

firm operates. While the significance of marketing in today’s

business world can never be overstated, it is the precise

understanding and appreciation to track, review, and analyze their

marketing resources and activities. Marketing identifies unfulfilled

needs and desires.

Meeting the satisfaction of the customers is the main focus

of our business. It determines the effectiveness of the product,

price, service of the staff, and the overall presentation of the

product we are offering. In order to obtain this, good marketing

strategy must be established. The business should know the needs

and wants of the prospect market, their capabilities of buying the

product, the changing desires of the consumers, and how in a way

the business can help the community. By making this possible,

were able to surpass the satisfaction of the customer.


We won’t just meet but exceed their growing needs and

wants. Good marketing strategies can generate good profit for the

business. It also inform the customer about the innovated product.

Marketing is the lifeblood of every business. Success of the

business depends on the strategy of the proprietor in operating and

running the enterprise.

MARKETING GOALS AND OBJECTIVES

Set in order to achieve the overall organizational objectives and

promotion its products or services to potential consumers that

should be achieve within a given time frame.

 Increasing product awareness.

 Providing information to the customers and employees.

 To increase sales.

 Build brand awareness.

 Launch new products.

 Enhance customer.

 Improve internal communications.

 Increase profit.
 To provide delicious food at reasonable price.

 To provide good quality and service to our customers.

4P’S OF MARKETING

Product

Product refers to product features, packaging, instructions,

warranty, brand names, accessories, etc.

Our product is a tangible good that is seem to meet the

specific needs and demand of customer. Kakanin is a term for rice

cakes that is eaten in the Philippines as a snack or dessert.

‘’Kakanin Corner’’ serves and offers palitaw with different flavors,

the customer can choose among cheese, peanut, chocolate and

yema.

PRODUCT DESCRIPTION AND BENEFITS

Palitaw with fillings is made by simply mixing glutinous rice

flour and water until a dough is formed, after this the dough divide

into small pieces then manually molded. After molded put the
fillings inside. Fold and shape the dough to secure the filling inside.

Dust with flour to secure further.

Put in stuffed dough in a cooking pot with boiling water.

When palitaw dough starts to float, just leave it for 2 minutes more

before remove from the pot and then roll the palitaw in the fresh

grated coconut or in grated cheese and then serve. Our palitaw is

different from other palitaw because it is serve with flavors that

adds taste to the palitaw and more delicious and enjoyable eating.

Palitaw is a simplification of the Filipino term ‘’Litaw’’ means

to float. They can be considered to be almost as the Japanese

mocha cakes which are sweetened steamed or baked rice flour

cake since Asians use a large amount of rice in their diet, almost

every culture has different versions of steamed or poached rice

balls.

Palitaw also serve as a good source of selenium, a

beneficial mineral. It offers antioxidant protection for your tissues,

shielding your cells from damage caused by free radicals. Selenium

benefits your thyroid gland by regulating the activity of thyroid

hormones and keeps your blood vessel walls functioning properly.


High in vitamin B complex for healthy skin and vision, good source

of carbohydrates and also help lower down blood cholesterol.

We include that the business “Kakanin Corner” offers variety

of kakanin. These are the possible kakanin that we will offer:

1. Kutsinta

2. Puto

3. Biko

4. Suman

Place

Place refers to the channel of distribution and storing,

transporting and other service terms.

This is refers to location distribution and ways of delivering

the product to the customer. The place may include the location of

the business, distributors, shop front and logistics. Place or

placement has to do with how the product will be provided to the

customer. Distribution is a key element of placement.


In this case our business ‘’Kakanin Corner’’ will be located at

19 Leoño Street, Tañong, Malabon City. Our target market are

those who live nearby our location such as Barangay Tañong itself,

Barangay San Agustin and Barangay Tonsuya. The location of our

business is very accessible to our customer and easy to remember.

CHANNEL OF DISTRIBUTION

Kakanin Corner
SUPPLIER

“KAKANIN CORNER” CUSTOMER


Promotion

Promotion refers to sales force, motivation, kind of

advertising and selling techniques.

Promotion is all about the act of communication, the values

and benefits of your products to your customers. It involves the use

of different methods such as direct marketing, sales promotion,

advertising and personal selling to persuade customers to your

business.

‘’Kakanin Corner’’ tried to base its promotion on the actual

lifestyle of its target market. Our business does not find the above

the line promotions to be very effective instead the promotion is

more consumer led through different below then line solutions.

Sample sales are the key activity that allows consumer to try our

actual product. There will be also an interactive online promotion to

increase product visibility and association. We will distribute flyers

as part of advertising. Also part of consumer led promotion are

parking of signage in front of our shop that contains the name of

our business.
Price

Price refers to pricing policies. It covers the actual amount

the user is expected to pay for a product. How a product is priced

will directly affect how it will be sold. This is linked to what the

perceived value of the product is to the customer rather than an

objective costing of the product on offer. Kakanin Corner offers

palitaw with different fillings at reasonable cost. This will be

affordable and worth consuming due to the delicious taste, flavor

and uniqueness of the product.

IMPORTANCE OF MARKETING

The heart of the business’ success is in the marketing

aspect. The marketing continues to be very important in daily

business operation. Marketing aspect leads to more information in

regards to product, prices and location. For a business to succeed

the product should be known by the potential buyers unless your

business is well known in the community.


SWOT ANALYSIS

A simple but useful frame work for analyzing your

organization’s strengths, weaknesses, opportunities and threats

that the business will face. It helps you focus on your strengths,

minimize threats and take the greatest possible advantage of

opportunities available to you. For small businesses, it is important

to analyze all situations carefully before taking any decision. In that

way we will lessen the chances of making mistakes and designing

strategies that won’t work.

STRENGTH

This are the factors that are going to help the business to have

better results. It is an internal factors, this means you can control it.

Things like resources, investment and skilled labor are considered

as strength. In SWOT analysis in marketing, you will consider the

following things as strength.

 Easy to move

 The product itself

 Our product has varieties of flavors for the customer to

choose

 Well properly clean and has proper sanitation


 Good relationship with customers

 Proper management

 Reasonable price

WEAKNESSES

Are also internal factors that will affect the business from

making progress. When doing a S.W.O.T analysis in marketing.

The business should need to consider which on such things will

make the marketing strategy look weak and unconvincing.

 New in the business

 Production inefficiencies

 Poor brand image

 Poor Channel of distribution

OPPORTUNITIES

In marketing will look at almost everything as an opportunity.

This is because you never know what events you can use as a

marketing weapon. Things such as;

 Accepting orders for occasional events (birthdays and


holidays)

 Easy to enter the market

 Business expansion in case of need

THREATS

In marketing business should have to be very careful

regarding the situation that will happen the marketing strategy.

Threats develop come out of nowhere. Will have a contingency

plan to thwart the threats. The following conditions can be

considered as a threat:

 Calamities such as flood, storm, earthquake and other

unfortunate impact to the availability of ingredients especially

those primary ones

 Inflation

 Customer preferences

 Changes in consumer choice


ANALYZING A COMPARATIVE ADVANTAGE

Comparative advantage is an economic term that refers to

the economy, the ability to produce goods and services at a lower

cost than other competitor. A comparative advantage gives a

company the ability to have edge in the market. Having

comparative advantage is not the same as being the best at

something, in fact, someone can be completely unskilled at doing

something yet still have a comparative advantage.

 Our company can serve the product at best price and best

quality.

 Our beloved costumer can assure that the product we serve

is properly process and presented.

 The product we serve is innovated and much unique to

others and can use as an advantage to other competitors.

 Our workers are well trained, motivated to work and can

handle different situation.


FACTORS AFFECTING THE MARKET

INTERNAL ENVIRONMENT FACTORS

The role of company leadership is an essential internal

factor. Your leadership style and other management style impact

organizational culture.

EMPLOYEES

An essential internal business factor. Checking if employees

are motivated, hardworking and skilled. The processes and

relationships between and within the business can also improve

effectiveness and efficiency. They are the backbones of any small

business.

COMPETITORS

Competitors are one of the threats that can affect the

organization or business itself. The business must have its

competitive advantage.
CUSTOMER

Different people have different taste and preferences that

could affect their buying power. They fall into one of categories

depending on the stage of business development that we have

reached in a particular market segment.

EXTERNAL ENVIRONMENT FACTORS

Demographic

The organization is implementing a marketing strategy for a

business in a specific location the demographics of the area can

significantly affect the market. A product aimed at people in any

ages. It is also refers to population in terms of size, density, gender

and race to occupation.

Economic

The City of the current economy can have an effect on

marketing, since it is related to consumer spending. Consumer

spend more during the prosperity stage than in the depression

stage , which is when the lowest amount of consumer spending

takes place. Your marketing campaign, product offerings and


pricing must take into account the current economic cycle to be

successful.

SOCIAL

Changes in the social culture environment can also affect

marketing if the marketer is not prepared. It is also population

growth, trends, changes in consumer taste and preferences.

TECHNOLOGICAL CHANGE

Technological is affected the business or organization in

coming up in innovative product such as how the foods should

processed.

POLITICAL

Government intervention and regulation may either help or

intervene the business in achieving its goal. Government can

impose price ceiling and price floor that can affect establishing the

price in the product.


SURVEY QUESTIONNAIRE

KAKANIN CORNER

NAME: LOCATION:

AGE:

1. Do you eat kakanin?

_____Yes _____No

2. What kind of kakanin?

_____ Kutsinta

_____ Palitaw

_____ Puto

_____ Biko

_____ Suman

3. How often do you buy kakanin?

_____ Daily

_____ Weekly

_____ Monthly
4. Have you tried flavored palitaw?

_____Yes _____No

5. If we were to put up a business offering flavored palitaw,

are you willing to try it?

_____ Yes _____ No

6. What flavor do you prefer?

_____ Chocolate

_____ Cheese

_____ Yema

_____ Peanut

7. How much is your buying capacity in palitaw?

_____ P8 - P10

_____ P11 - P13

_____ P14 - P16

8. Where do you usually buy palitaw?

_____ Josephine’s Store

_____ Market

_____ No specific reference


TABULATION OF SURVEY RESULT

1. Do you eat kakanin?

Yes 97

No 3

2. What kind of kakanin?

Kutsinta 13

Palitaw 28

Puto 32

Biko 11

Suman 13

3. How often do you buy palitaw?

Daily 6

Weekly 14

Monthly 8

4. Have you tried flavored palitaw?

Yes 10

No 18
5. If we were to put up a business offering flavored palitaw,

are you willing to try it?

Yes 23

No 5

6. What flavor do you prefer?

Chocolate 11

Cheese 8

Yema 7

Peanut 2

7. How much is your buying capacity in palitaw?

P8 - P10 23

P11 - P13 4

P14 - P16 1

08. Where do you usually buy palitaw?

Josephine’s Pancit Malabon/Yema Palitaw 6

Market 14

No specific preference 8
GRAPHICAL REPRESENTATION

1. Do you eat kakanin?


3%

YES

97% NO

2. What kind of kakanin?

13% 13%
12% Kutsinta
29% Palitaw
Puto
33%
Biko
Suman
3. How often do you buy palitaw?

29% 21%
Daily

Weekly
50%
Monthly

4. Have you tried flavored palitaw?

36%

64% Yes

No
5. If we were to put up a business offering
flavored palitaw, are you willing to try it?

18%

Yes
82%
No

6. What flavor do you prefer in flavored


palitaw?

7%
25% 39% Chocolate
Cheese
Yema
29% Peanut
7. How much is your buying capacity in
buying a kakanin?
4%

14%

P8-P10
P11-P13
82% P14-P16

8. Where do you usually buy kakanin?

Josephine's Pancit
21% Malabon/Yema
29% Palitaw
Market

50% No specific
preference
PERCENTAGE OF AGES IN MALABON

POPULATION 2016 2017 2018 2019 2020 2021 2022


BY AGE
1 to 4 36,995 37,235 37,477 37,721 37,966 38,213 38,461

5 to 9 37,345 37,588 37,832 38,078 38,325 38,574 38,825

10 to 14 36,592 36,830 37,069 37,310 37,553 37,797 38,043

15 to 19 35,980 36,214 36,449 36,686 36,924 37,164 37,406

20 to 24 35,317 35,546 35,777 36,010 36,244 36,479 36,716

25 to 29 33,353 33,569 33,788 34,007 34,228 34,451 34,675

30 to 34 30,954 31,155 31,358 31,562 31,767 31,973 32,181

35 to 39 26,036 26,205 26,375 26,547 26,719 26,893 27,068

40 to 44 23,364 23,516 23,669 23,822 23,977 24,133 24,290

45 to 49 19,718 19,846 19,975 20,105 20,235 20,367 20,499

50 to 54 16,837 16,946 17,057 17,167 17,279 17,391 17,504

55 to 59 12,453 12,534 12,615 12,697 12,780 12,863 12,946

60 to 64 9,239 9,299 9,360 9,421 9,482 9,543 9,606

65 to 69 5,020 5,053 5,086 5,119 5,152 5,186 5,219

70 to 74 3,673 3,697 3,721 3,745 3,769 3,794 3,819

75 to 79 2,100 2,114 2,127 2,141 2,155 2,169 2,183

80 to 84 1,184 1,192 1,200 1,207 1,215 1,223 1,231

85 and over 719 724 729 734 738 743 748

TOTAL 366,878 369,263 371,663 374,079 376,511 378,958 381,421


POPULATION TAÑONG TONSUYA SAN DESIRED
BY AGE 4% 10% AGUSTIN AGE
3%
1 to 4 37,721 1,509 3,772 1,132
5 to 9 38,078 1,523 3,808 1,142
10 to 14 37,310 1,492 3,731 1,119
15 to 19 36,686 1,467 3,669 1,101 6,237
20 to 24 36,010 1,440 3,601 1,080 6,122
25 to 29 34,007 1,360 3,401 1,020 5,781
30 to 34 31,562 1,262 3,156 947 5,366
35 to 39 26,547 1,062 2,655 796 4,513
40 to 44 23,822 953 2,382 715 4,050
45 to 49 20,105 804 2,011 603 3,418
50 to 54 17,167 687 1,717 515 2,918
55 to 59 12,697 508 1,270 381 2,158
60 to 64 9,421 377 942 283
65 to 69 5,119 205 512 154
70 to 74 3,745 150 375 112
75 to 79 2,141 86 214 64
80 to 84 1,207 48 121 36
85 and over 734 29 73 22
374,079 14,963 37,408 11,222 40,563

NOTE: To get the percentage of each barangay, total population as

of 2019 of each Barangay divided by the total population of ages

with the range of ages 15-59.


Percentage of Ages = ___Population of Desired Ages__

Total Population

= ____40,563____

63,593

Percentage of Ages = 64 %

HISTORICAL POPULATION

BARANGAY 2016 2017 2018 2019 2020 2021 2022 2023

TANONG 14,498 14,592 14,687 14,782 14,878 14,975 15,072 15,170

SAN AGUSTIN 11,268 11,341 11,415 11,489 11,564 11,639 11,714 11,790

TONSUYA 38,266 38,515 38,765 39,017 39,271 39,526 39,783 40,042

TOTAL 64,032 64,448 64,867 65,288 65,713 66,140 66,569 67,002

Note: Annual Growth Rate of 0.65%


BARANGAY DESIRED 2016 2017 2018 2019 2020 2021 2022 2023
PERCENTAGE

TAÑONG 23% 3334.54 3356.16 3378.01 3399.86 3421.94 3444.25 3466.56 3,489.1

SAN 17% 1915.56 1927.97 1940.55 1953.13 1965.88 1978.63 1991.38 2,004.30
AGUSTIN

TONSUYA 60% 22959.6 23109 23259 23410.2 23562.6 23715.6 23869.8 24,025.2

TOTAL 100% 28,210 28,393 28,578 28,763 28,950 29,138 29,328 29,519

SLOVEN’S FORMULA

It is used to calculate the sample (n) given the population

size (N) and a margin error (e). It is a random sampling technique

formula to estimate sampling size.

FORMULA: Whereas:

n = __N___ n= No. of samples

1+Ne2 N= Total no. of Population

e = Margin of error

Population of Barangay Tañong and near barangays

= __28,763_

1+28,763 (0.05)2

n= 395
RATIO ANALYSIS

R= Total Number of Population

Sample Size

= __28,763_

394

R= 73

NOTE: The ratio shows that for every 1 respondent represents 73

people of Barangay Tañong and near barangays.

MARKET SEGMENTATION

It is the activity of dividing a broad consumer or business

market, normally consist of existing and potential customers into

subgroups of consumers based on some type of shared

characteristics. The overall aim of segmentation is to identify high

yield segments those segments that are likely to be the most

profitable or those that have growth potential.

A target market is the market a business wants to sell its

product to. It includes a targeted set of customers for whom it


directs its marketing effort identifying the target. Our target market

are residents in Barangay Tañong and near barangays.

SEGMENTATION (2019)

28,763

X .64 (Percentage of Ages 15-59)

18,408.32

X .97 (SQ #1)

17,856.07

X .29 (SQ #2)

5,178.26

X___.64 (SQ #4)

3,314.09

X .82 (SQ #5)

2,717.55

X .82 (SQ #7)

2228
PROJECTED MARKET

YEAR

2016 2,185

2017 2,199

2018 2,214

2019 2,228

2020 2,242

2021 2,257

2022 2,272

2023 2,287

TIME COUNT

Days per year 365

Less Holidays 7

Allowance for fortuitous event 20

Monday’s ___53__

285

Divided by no. of days per week _____6


Total operating weeks 48

Divided by no. of weeks per month _____4_

Total no. of operational months 12

HOLIDAYS FOR 2019

Jan 1. New Year

Mar. 29. Maundy Thursday

Mar. 30. Good Friday

Mar. 31. Black Saturday

Apr. 9. Valor Day

May 1. Labor Day

Dec. 25. Christmas Day


FREQUENCY OF BUYING (2019)

FREQUENCY TARGET PERCENTAGE TIME TOTAL

MARKET COUNT DEMAND

DAILY 2,228 21% 285 133,346

WEEKLY 2,228 50% 48 53,472

MONTHLY 2,228 29% 12 7,753

TOTAL

DEMAND 194,571

HISTORICAL AND PROJECTED DEMAND

YEAR

2016 190,826

2017 192,066

2018 193,314

2019 194,571

2020 195,836

2021 197,109

2022 198,390

2023 199,680

Annual Growth rate .65%


DEMAND AND SUPPLY ANALYSIS

YEAR DEMAND SUPPLY UNFILLED MARKET

100% 71% DEMAND SHARE

29 % 24%

2016 190,826 135,486 55,340 13,282

2017 192,066 136,367 55,699 13,368

2018 193,314 137,253 56,061 13,455

2019 194,571 138,145 56,426 13,542

2020 195,836 139,044 56,792 13,630

2021 197,109 139,947 57,162 13,719

2022 198,390 140,857 57,533 13,808

2023 199,680 141,773 57,907 13,898

Annual Growth rate .65%

NOTE: 24% of market share is computed by Unfilled Demand x

Percentage of those who are willing to try palitaw. (82%).

Market Share = Unfilled Demand x Percentage of Market Share


PROJECTED DEMAND SALES 2019

FLAVORS MARKET PERCENTAGE RATE REVENUE

SHARE

CHOCOLATE 13,542 39% 8.00 42,251

CHEESE 13,542 29% 8.00 31,417

YEMA 13,542 25% 8.00 27,084

PEANUT 13,542 7% 8.00 7,584

TOTAL 108,336

PROJECTED DEMAND SALES 2020

FLAVORS MARKET PERCENTAGE RATE REVENUE

SHARE

CHOCOLATE 13,630 39% 8.00 42,526

CHEESE 13,630 29% 8.00 31,622

YEMA 13,630 25% 8.00 26,720

PEANUT 13,630 7% 8.00 7,633

TOTAL 108,501
PROJECTED DEMAND SALES 2021

FLAVORS MARKET PERCENTAGE RATE REVENUE

SHARE

CHOCOLATE 13,719 39% 8.00 42,803

CHEESE 13,719 29% 8.00 31,828

YEMA 13,719 25% 8.00 27,438

PEANUT 13,719 7% 8.00 7,683

TOTAL 109,747

PROJECTED DEMAND SALES 2022

FLAVORS MARKET PERCENTAGE RATE REVENUE

SHARE

CHOCOLATE 13,808 39% 8.00 43,081

CHEESE 13,808 29% 8.00 32,035

YEMA 13,808 25% 8.00 27,616

PEANUT 13,808 7% 8.00 7,732

TOTAL 110,464
PROJECTED DEMAND SALES 2023

FLAVORS MARKET PERCENTAGE RATE REVENUE

SHARE

CHOCOLATE 13,898 39% 8.00 43,362

CHEESE 13,898 29% 8.00 32,243

YEMA 13,898 25% 8.00 27,796

PEANUT 13,898 7% 8.00 7,783

TOTAL 111,184
CHAPTER 4
TECHNICAL
ASPECT
INTRODUCTION

This chapter will discuss how the products will be produced,

how long will the process of making will be, how much will it cost to

produce the products and what kind of materials are used to

produce it. Also in this chapter, the process of the product will be

enumerated, the storage, the size of the location, and the layout

including the floor plans, necessary equipment, office and store

supplies, product costing and utility expenses that the business will

incur.

OBJECTIVES

Our objective are to determine if the certain plan is feasible.

It will also help us to identify the strengths and weaknesses in the

proposed project. This will also help us to understand our business.

It also give us knowledge about the costing of the product in our

business and what material to be used.


BUSINESS LOGO
TAGLINE AND STORE NAME

“KAKANIN NA LANG ANG MAY FILLINGS”

People nowadays are always attracted in something new to

their taste, something new in the market especially when it comes

to foods. Since Filipino’s are known for being a food lover, we come

up to the idea of innovating our very own native delicacies which is

rice cake also known as kakanin. We offers different flavors of

palitaw, puto and suman such as chocolate, cheese, yema and

peanut. Kakanin Corner is a small restaurant that will offer different

flavors of kakanin. This explains our tagline, “kakanin na lang ang

may fillings”.

STORE LOCATION

Kakanin Corner will be located at #19 Leoño St., Brgy.

Tañong, Malabon City. It is located in front of Estrella St., near Star

J Plaza, Malabon Public Market, Tañong Integrated School, St.

James Academy Malabon, Malabon City Hall and San Bartolome

Parish Church. It is surrounded by residents of Brgy. Tañong,

students of nearby schools, by-passers and residents of nearby

barangays.
BUSINESS OPERATION

Our business will operate from Tuesday to Sunday, from

8:00 am - 8:00 pm. Since we are the one who make our product,

we start preparing materials and ingredients at 7:00 am. We also

have seasonal schedule because our product is famous during

occasions.

PRODUCT CONTROL

The manager or the owner is the one who is in charged for

the flow of money and at the end of the day, the cashier will be the

one responsible for it and the manager will accumulate the profits to

see the business’ earnings.

PREPARATION OF THE PRODUCT

GREETING AND ASKING CUSTOMERS ORDER

ASKING OF PAYMENT

PRESENT THE ORDER


● The worker must prepare the products before selling it or

before making it available to the customers.

● Smile and greet the guest immediately. Use a pleasant

tone of voice. Make an eye contact and be friendly and

enthusiast then you can take the order of the customer.

● Announce the total bill of the customer and then you can

now ask for the payment, always state the amount of

money you received.

● Arrange the order of the customer, present it with a smile

and say thank you, invite the guest back and be sincere.
TYPES OF NAME OF OFFICE ADDRESS
TECHNICAL
ASSISTANCE

BARANGAY Brgy. Hall of Tañong, 1st St. Tañong Urban


CLEARANCE Malabon City Bliss Project, Malabon
City

TAXES AND Bureau of Internal 2ND and 3rd Flrs.


LICENSES Revenue Aglipay Building, Blk.
9, Lot 6, C-4 Road,
Brgy. Longos,
Malabon City

FOR BUSINESS 5/F, Araneta Square


REGISTRATION DEPARTMENT OF Mall Bonifacio
TRADE AND Monumento Circle, Rizal
INDUSTRY Ave. Ext. cor.
Samson Road,
Caloocan City

MAYOR’S BPLO Staff, 3/F F. Sevilla Blvd.


PERMIT One-Stop-Shop Malabon, Metro Manila
Receiving Section
SANITARY Sanitary Staff, 3/F F. Sevilla Blvd.
PERMIT One-Stop-Shop Malabon, Metro Manila
LEGAL REQUIREMENTS

BUSINESS REGISTRATION PROCESS

Sole proprietorship business must be register in Department

of Trade and Industry, Local Government and Bureau of Internal

Revenue for the legality of a business.

DEPARTMENT OF Trade and Industry (DTI)

1. Register a business name at DTI.

 Come-up with three (3) business names.

 Search in the DTI’s website if there’s an existing name

similar to yours.

 If your business name is available, fill-up Business Name

(BN) Application Form.

 Submit your completed Business Name application form to

DTI’s offices/branch.

 Wait for your DTI Certificate of Registration.

After complying a DTI Certificate of Registration, you may now

proceed and register to Local Government Units (LGU), such as

Barangay and Mayor’s Office:


2. Registration with Barangay

 Inquire to the barangay where your business is located to

secure and fill-up application form.

 Submit your completed application form together with the

following:

 Certificate of Business Registration from DTI

 Two (2) valid IDs

 Proof of Address such as contract of Lease (if rented) or

Certificate of Land Title (if owned)

Claim your Barangay Certificate of Business Registration

3. Register your business in the Mayor’s Office

 Go to the municipal office where your business is located to

secure and fill-up application form.

 Submit your completed application form together with the

following:

 Certificate of Business Registration from DTI

 Barangay Clearance Certificate

 Two (2) valid IDs

 Proof of Address such as Contract of Lease (if rented) or

Certificate of Land Title (if owned)

Claim your Mayor’s Business Permit and Licenses


When you already got all the certificate and permits from DTI and

LGUs, you may now register to the Bureau of Internal Revenue

(BIR)

4. Register your business in the Bureau of Internal Revenue (BIR)

 Go to the Regional District Office (RDO) where your

business is located.

 Fill-up the BIR Form 1901 – Application for Registration (for

Sole Proprietor)

 Submit completed registration form together with the

following:

● Certificate of Registration from DTI

● ₱Register your book of accounts and receipts/ invoices.

Claim your Certificate of Registration (BIR Form 2303)

A business proprietor must register his business with the DTI. By

registering the business name with the DTI, the proprietor is

assured that no matter individual or organization will use the

business name anywhere in the Philippines.


Barangay Micro-Business Enterprise (BMBEs)

It is defined as any business enterprise engaged in

Production, Processing, or manufacturing of products, including

agro-processing, as well as trading and services, with total assets

of not more than ₱3,000,000.00 million. Such assets shall include

those arising from loans but not the land on which the plant and

equipment are located.

Requirements:

● Registration as a business entity

● Taxpayer Identification Number (TIN);

● Certificate of Registration from the Bureau of Internal

Revenue (BIR);

● Mayor’s Permit or City/ Municipal Business Permit;

● Sworn affidavit executed by the sole proprietor or the

President of the enterprise

● Sworn Statement of Assets and Liabilities supported by

pertinent documents;

● Pictures of the place of business and its assets, other than

cash, receivables, and intangibles;

● Copy of Loan Contract/s, if any, and duly-notarized

● Certification of Amortization Payments on the Loan and;

● Income Tax Return (ITR)


Procedure

 Accomplish BMBE Form 01 in triplicate and submit to the

Office of the Municipal or City Treasurer.

 The Municipal or City Treasurer evaluates the application.

The application shall be processed within 15 working days

upon submission; otherwise, the BMBE shall be deemed

registered.

 A registered BMBE shall be issued a Certificate of Authority

as proof of registration, effective for a period of two years.

The application is renewable every two years.


Taxes and Licenses Price

DTI Fee- Sole Proprietor ₱200.00

BIR Registration with Doc stamp 515.00

Mayor’s Permit 5,500.00

Mayor’s Certificate 55.00

Brgy. Permit Fee 100.00

Electrical Inspection Fee 400.00

Sanitation Fee 110.00

Garbage Fee 110.00

Health Certificate Fee 50.00

Building Inspection Fee 400.00

Plumbing Inspection Fee 400.00

Occupational Permit Fee 110.00

Fire Inspection Fee 260.00

Business Plate Fee 220.00

Signboard Inspection Fee 250.00

Business Stickers 55.00

Verification for Locational 55.00

Clearance

Brgy. Micro Business Enterprise 1,000.00

(BMBES) Fee

Total Licenses Expense ₱9,790.00


UTILITIES:

 WATER- the supply of the water will be from the Maynilad

(₱1,200.00 per month)

 ELECTRICITY- the supply of electricity of the store will be

from the Meralco (₱3,500.00)

SUPPLIER ADDRESS

Bldg. 2 Store & 2M, 11/88 Shopping

Leon’s Store mall Reina Regente St. Brgy. 293

zone 28 Binondo Manila.

Bake & Beyond 1479 Jose Abad Santos Avenue,

1012 Tondo Manila

Judith Store F, Sevilla Blvd. Brgy. Taṅong

Malabon City.
PALITAW WITH CHEESE FILLING

Ingredients

 Glutinous rice flour

 Grated coconut

 Sugar

 Sesame seeds

 Cheese

Equipment

 Frying pan

 Bowl

 Strainer

 Cooking Pot

Procedures

● Mix glutinous rice flour, water and oil, knead until smooth.

● Roll like a ball and flatten with your hands.

● Put a cheese filling in the center and roll into a ball.

● Cook it in a boiling water until palitaw is float.


● Let it cool and roll in a grated coconut, sugar with fried

sesame seeds.

PALITAW WITH CHOCOLATE FILLING

Ingredients

 Glutinous rice flour

 Grated coconut

 Sugar

 Sesame seeds

 Chocolate

Equipment

 Frying pan

 Bowl

 Strainer

 Cooking Pot

Procedures

 Mix glutinous rice flour, water and oil, knead until smooth.

 Roll like a ball and flatten with your hands.

 Put a chocolate filling in the center and roll into a ball.

 Cook it in a boiling water until palitaw is float.


 Let it cool and roll in a grated coconut, sugar with fried

sesame seeds.

PALITAW WITH YEMA FILLING

Ingredients

 Glutinous rice flour

 Grated coconut

 Sugar

 Sesame seeds

 Yema

Equipment

 Frying pan

 Bowl

 Strainer

 Cooking Pot

Procedures

 Mix glutinous rice flour, water and oil, knead until smooth.

 Roll like a ball and flatten with your hands.

 Put a yema filling in the center and roll into a ball.


 Cook it in a boiling water until palitaw is float

 Let it cool and roll in a grated coconut, sugar with fried

sesame seeds.

YEMA FILLING

Ingredient

 Condensed milk

Equipment

 Cooking Pot

Procedures

1. Boil water and put a condensed milk in a pan.

2. Boil for 2-3 hours.


PALITAW WITH PEANUT FILLING

Ingredients

 Glutinous rice flour

 Grated coconut

 Sugar

 Sesame seeds

 Peanut

Equipment

 Frying pan

 Bowl

 Strainer

 Cooking Pot

Procedures

 Mix glutinous rice flour, water and oil, knead until smooth.

Roll like a ball and flatten with your hands.

 Put a peanut filling in the center and roll into a ball.

 Cook it in a boiling water until palitaw is float.

 Let it cool and roll in a grated coconut, sugar with fried

sesame seeds.
PUTO WITH CHEESE

Ingredients

 All-purpose flour

 Evaporated Milk

 Sugar

 Baking powder

 Water

 Egg

 Cheese

PROCEDURES

1. Combine all ingredients, mix well.

2. Pour prepared puto cheese in greased small muffin cups

about half full and steam for 10-15 minutes.


KUTSINTA

Ingredients

 Rice flour

 All-purpose flour

 Brown sugar

 Water

 Lye water

 Food color

Equipment’s

 Bowl

 Steamer

 Measuring cups

 Frying pan

Procedures

 In a mixing bowl, combine all the dry ingredients starting

from the rice flour, all-purpose flour and brown sugar then

mix all the ingredients.

 While mixing, add water gradually and continue to mix until

all ingredients are completely distributed.

 Add lye water and food color then continue mixing.


 Put the mixture into individual molds and steam for 40

minutes to an hour.

 Serve with grated coconut or yema.

YEMA SPREAD

Ingredient

 Condensed milk

Equipment

 Cooking Pot

Procedures

 Boil water and put a condensed milk in a pan.

 Boil for 2-3 hours.


BIKO WITH LANGKA

Ingredients

 Glutinous rice

 Water

 Brown sugar

 Coconut milk

 Langka

Equipment

 Frying pan

 Spatula

 Cooking pot

PROCEDURES

1. Rinse the rice until water runs clear.

2. In a pot boil the rice and water.

3. Bring to a boil, stir then cook in low heat for about 10

minutes. Set aside.

4. In another pot, combine coconut milk and brown sugar. Bring

to a boil.
5. Add the cooked rice, cook in low heat white stirring

constantly until the rice mixture is almost dry and very sticky

for about 30 minutes. Then put

Transfer to a serving tray and flatten the surface

SUMAN

Ingredients

 Glutinous rice

 Coconut milk

 Sugar

 Salt

 Banana leaves

Equipment

 frying pan

 strainer

 steamer

 ladle

 measuring cups
PROCEDURES

● Wash the glutinous rice and drain.

● Using low heat, boil glutinous rice in coconut milk

● Add salt and sugar.

● Stir until mixtures thicken.

● Let the rice cool down.

● Cut banana leaves.

● Roll 3tbsp of rice in banana leaves.

● Tie both ends using banana leaves.

Steam for 30 minutes


RAW MATERIALS COSTING

Cassava Flour White Sugar


Glutinous Rice Glutinous Rice Brown Sugar
Flour

Evaporated Milk Baking Powder Egg Vanilla


Sesame Seeds Coconut Milk
Lye Food Color

Salt Rice Flour Brown Sugar Grated


Coconut
Cheese Chocolate Condensed Peanut
Milk

Banana Leaves Langka


PRODUCT COSTING OF PALITAW

Palitaw w/ Quantity Prices Total


Cheese fillings
Glutinous Rice 1 1/2 kilo 70 per kilo P105

White Sugar 1 kilo 55 per kilo 55

Sesame ¼ 15 15
Seeds
Grated 2 25 50
Coconut
Cheese 2 40 80

Total
P205 P305

Palitaw w/ Quantity Prices Total


Chocolate
fillings
Glutinous Rice 1 1/2 kilo 70 per kilo P105

White Sugar 1 kilo 55 per kilo 55

Sesame ¼ 15 15
Seeds
Grated 2 25 50
Coconut
Chocolate 2 45 90

Total P210 P315


Palitaw w/ Quantity Prices Total
Yema fillings
Glutinous Rice 1 1/2 kilo 70 per kilo P105

White Sugar 1 kilo 55 per kilo 55

Sesame ¼ 15 15
Seeds
Grated 2 25 50
Coconut
Yema 2 28 56

Total P193 P281

Palitaw w/ Quantity Prices Total


Peanut fillings
Glutinous Rice 1 1/2 kilo 70 per kilo P105

White Sugar 1 kilo 55 per kilo 55

Sesame ¼ 15 15
Seeds
Grated 2 25 50
Coconut
Peanut 1 100 P100

Total P265 P325


PRODUCT COSTING OF PUTO
Puto Quantity Prices Total
Flour 1 kilo P30 P30

Sugar ½ 23 per 1/2 kilo 23

Evaporated 1 can 20 20
milk

Baking 1/16 5 5
Powder

Egg 6 pieces 4 24

Cheese 2 40 80

Total P122 P182

PRODUCT COSTING OF KUTSINTA

Kutsinta with Quantity Prices Total


yema dip
All-purpose 1 kilo 35 per kilo 35
Flour

Brown Sugar ¾ 40 40

Lye water 2 tablespoon 2 2

Cassava flour 1/2 24 24

2 pieces 1 2
Food Color
Yema 2 28 56

Total P130 P159


PRODUCT COSTING OF BIKO

Biko with Quantity Prices Total


langka
Glutinous Rice 1 kilo 55 per kilo 55

Brown Sugar ¾ 30 30

Langka ½ 30 30

Coconut Milk 2 25 50
Total P140 P165

PRODUCT COSTING OF SUMAN

Suman Quantity Prices Total


Glutinous Rice 1 kilo P55 P55

White Sugar ¾ 42 42

Banana 3 roll 10 30
leaves

Coconut Milk 2 25 50
Total P132 P177
MATERIALS COSTING

Kitchen Tools Quantity Prices Total

Pan XL 1 900 900

Pan Medium 2 400 800


Steamer XL 2 1,500 3,000

Tongs 3 35 105

Metal Spatula 4 20 80
Rubber Spatula 2 100 200

Strainer Large 2 100 200

Measuring Cups 1 150 150

Measuring Spoon 1 100 100


Timer 1 150 150

Mixing Bowl 3 300 900

Disposable Gloves 24 box 50 1,200

Glass 10 10 100
Plate 24 15 360

Small Plate 24 10 240

Spoon 50 5 250

Fork 50 5 250
Knife 3 60 180

Cutting Board 3 45 135

Food Scale 1 150 150

Molder Medium 120 pcs. 140 140


Molder Small 120 pcs. 120 120

Cling Wrap 12 200 2,400

Food Tray 5 100 500

Tray 5 35 175
Pitcher 4 35 140

Wok 3 100 300

Total P4,835 P13,225


Office Supplies Quantity Prices Total

Printer 1 3,000 3,000

Co 1 5,000 5,000
mpu
ter
Set

Office Chair 1 1,500 1,500

Logbook 12 45 540
Ballpen 3 box 50 150

Pad 6 pieces 60 360


lock

Wall Clock 3 50 150

Clip 2 pack 20 40

Stapler 1 50 50
Calculator 2 150 300

Bond Paper 4 rim 140 560

Cash Box 1 200 200

Sticky Note 5 8 40
Puncher 2 50 100

Filing Cabinet 3 65 195

Scissors 4 20 80

Folders 20 pieces 5 100


Masking Tape 1 pack 120 120

Pencil 1 box 45 45

Sharpener 4 10 40
Correction tape 6 10 60

Pentel pen 2 45 90

Push Pin 1 pack 50 50

Board 1 200 200

Total P10,893 P12, 970


Leasehold Improvement Quantity Price Total

Fluorescent 8 250 2000

Led Bulb 6 100 600

Paints Pale 1 900 900


Basin 1 700 700

Total 10 2,015 4395


Cleaning Supplies Quantity Prices Total

Mop 1 600 600

Steel Wool 9 10 90

Dishwashing Liquid 12 pieces 40 480


1.5 liter
Trash bin 2 60 120

Broom & Dustpan 1 100 100

Detergent Powder 12 pieces 64 768


1 kilo
Pail 1 110 110

12 packs 150 1,800

Tissue

Table Napkin 12 pack 75 900


Trash Bag 60 roll 60 3600

Sponge 10 3 30

Total P1,272 P8,598


Price Total
Furniture & Fixtures Quantity

Plastic Table 2 1,000 2,000

Wood Table 4 880 3,520

Office Table 1 1,500 1,500


Wood Chair 8 500 4,000

Office Chair 1 1,000 1,000

Monobloc Chair 6 250 1,500


Kitchen Cabinet 1 2,000 2,000

Cashier Cabinet 1 3,500 3,500

Glass Display Counter 1 5,000 5,000

Total 25 P15,63 P24,02


0 0
Store Equipment Quality Price Total
Exhaust Fan 2 780 1,560

Wall Fan 2 1,200 2,400

Freezer 1 15,950 15,950

Gas Stove 2 650 1,300


Gas Tank 2 2000 4,000

Fire Extinguisher 1 1,500 1,500

Sprinkler 1 1,200 1,200


Air con 1 11,999 11, 999

Total 12 P35,280 P39,750


TIME AND MOTION

PRODUCT WEIGHT PREPA- WEIGHT OF DURATION QUANTITY QUANTITY QUANTITY


RATION THE PRODUCT PER KILO PER DAY PER
TIME MONTH
BEFORE AFTER

PALITAW 20 40 50 8 85 pieces 85 pieces 2,210


CHOCO- minutes grams grams minutes pieces
LATE of
cooking
1.Gluti- 1 kilo
nous rice

2. Water 250 ml

3. Gra-
ted .50 kilo
coconut

4. White
sugar
1 kilo
5. Sesa-
me seeds

6.Choco- .25 kilo


late

2 jar

CHEESE 20 40 50 8 85 pieces 85 pieces 2,210


minutes grams grams minutes of pieces
1. Gluti- cooking
nous rice 1 kilo

2. Water
250ml
3. Grated
coconut
.50 kilo
4. White
sugar
1 kilo
5. Sesa-
me seeds

6.cheese .25 kilo

2 pack
YEMA 20 40 50 8 minutes 85 pieces 85 pieces 2,210
minutes grams grams of cooking pieces
1. Gluti-
nous rice 1 kilo

2. Water
250 ml
3. Grated
coconut
.50 kilo
4. White
sugar
1 kilo
5. Sesa-
me seeds

6. Yema .25 kilo

2 can

PEANUT 20 40 50 8 minutes 85 pieces 85 pieces 2,210


minutes grams grams of cooking pieces
1. Gluti-
nous rice 1 kilo

2. Water
250 ml
3. Grated
coconut
.50 kilo
4. White
sugar
1 kilo
5. Sesa-
me seeds
.25 kilo
6. Peanut

1 jar
PRODUCT WEIGHT PREPA- WEIGHT OF DURATION QUANTITY QUANTITY QUANTITY
RATION THE PRODUCT PER KILO PER DAY PER
TIME MONTH
BEFORE AFTER

Kutsinta 20 50 40 15 100 100 2,600


minutes grams grams minutes of pieces pieces pieces
1. Rice 1 kilo cooking
flour

2. Cas- .50 kilo


sava
flour
.75 kilo
3.brown
sugar
1Liter
4. Water
2 table
5. Lye spoon
water
2 can
6 yema
PRODUCT WEIGHT PREPA- WEIGHT OF DURATION QUANTITY QUANTITY QUANTITY
RATION THE PRODUCT PER KILO PER DAY PER
TIME MONTH
BEFORE AFTER

PUTO 20 50 40 15 90 pieces 90 pieces 2,600


CHEESE minutes grams grams minutes of pieces
cooking
1. Flour 1 kilo

2. White .50 kilo


sugar

3.
Baking 1l16
powder kilo

4. Eggs 6
pieces

5.
Evapo- 1 can
rated
milk

6. Water 500ml

7.butter 1l4

8. Vanilla 2
extract table-
spoon

9.cheese 2 pack
PRODUCT WEIGHT PREPA- WEIGHT OF DURATION QUANTITY QUANTITY QUANTITY
RATION THE PRODUCT PER KILO PER DAY PER
TIME MONTH
BEFORE AFTER

SUMAN 30 70 80 30 30 pieces 60 pieces 1,560


minutes grams grams minutes of pieces
1. Gluti- cooking
nous rice 1 kilo

2. Coco- .50 kilo


nut milk

3. Sugar .75 kilo

PRODUCT WEIGHT PREPA- WEIGHT OF DURATION QUANTITY QUANTITY QUANTITY


RATION THE PRODUCT PER KILO PER DAY PER
TIME MONTH
BEFORE AFTER

BIKO 30 100 100 30 20 pieces 40 pieces 1,040


minutes grams grams minutes of pieces
1. Gluti- 1 kilo cooking
nous rice

2. Coco- .50 kilo


nut milk/
grated

3. Brown .75 kilo


sugar

4. Lang- .50 kilo


ka
CHAPTER 5
FINANCIAL
ASPECT
FINANCIAL ASPECTS

FINANCIAL ANALYSIS

It is the process of evaluating the business projects,

budgets, and other finance related entities to determine their

performance and suitability. It is used to analyze whether an entity

is stable, solvent, liquid or profitable enough to warrant a monetary

investment.

OBJECTIVES

a. To make a realistic, complete and conservative estimate

of the total cost to put up a project of its capital

requirements.

b. To determine the amount of capital financing available

and borrowings needed, including possible source and

terms.

c. To make complete, safe and realistic projections of

operating cost and revenues.

d. To determine whether the project will be able to pay its

total debt with a reasonable margin of safety.


e. To determine the necessary financial arrangements to

ensure that the project will have the cash it needs when

required.

f. To determine the company’s earnings performance and

the soundness and liquidity of its financial positions.

FINANCIAL ASPECTS

The financial aspect of the project feasibility study quantifies the

results of the marketing, technical, management, taxation and legal

phase of the project study and expresses in peso terms the

possible outcome of operating the project.

The major parts of the financial study are:

 Statements of assumptions;

 Possible sources of outside financing, if the capital

requirements cannot be met entirely by the proponents;

 Projected financial statements;

 Details of various amounts contained in the projected

financial statements; and

 Analysis of Financial projections


FINANCIAL ASSUMPTIONS
 The business will start its operation within January 2019.
 The starting capital is Php. 300,000.00.
 Equipment and furnitures has the following useful life of 5
years
 Equipment and furniture will be depreciated using straight
line method.
 Advance payment of rent. One month deposit and one
month advance.
 Expanded withholding tax is paid on the following month.
 Inflation rate is 2.5% in all purchases and expenses.
 Ending inventories are 5% of total purchases.
 Permits and licenses expense will be renewed annually.
 Owner is allowed to withdraw P20,000.00 monthly as his
salary.
 All supplies will be treated as an outright * expenses every
year, including other expenses.
 The owner is assumed to be single with no dependents, for
income tax purposes.
 The business is subject to 3% percentage tax.
 The owner is subject to graduated tax rate.
 End of reporting is December 31. To follow the April 15
annual filing of ITR.
 The owner is an accountant.
SUPPORTING
DOCUMENTS
DTI APPLICATION FORM
DTI BUSINESS NAME REGISTRATION CERTIFICATE
APPLICATION FOR LOCATIONAL CLEARANCE
LOCATIONAL CLEARANCE
HEALTH CLEARANCE
SANITARY PERMIT
BFP APPLICATION FORM
FIRE SAFETY INSPECTION CERTIFICATE
MAYOR’S PERMIT
BIR APPLICATION FORM
BIR CERTIFICATE OF REG.

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