ENTREPRENEURSHIP

CHAPTER I: BUSINESS OVERVIEW

I. Name of the Business

BUKO SHAKE BEATS SUMMER

We choose a business named BUKO BEATS SUMMER SHAKE. With the tagline of
Go loco on our refreshing buko shake with a twist. The sweetest buko shake and proudly
pinoy product came from coconut tree where we can found in a tropical country like here in
Philippines. This shake has a pure fresh meat of coconut that combined as one to formed as a
shake and we sell it in affordable price.

II. Company Logo

In this logo, it represents our product buko beats summer.

III. Location
The business is located inside the Tabuk City National High School in front of the
senior high school building. Temporary tent is established since the business is still
beginning.

IV. Brief Description of the Business

Mission:
To bring refreshment to the people by providing the best quality and healthy product.
“Our Buko Shake aims at satisfying the tastes and needs of its consumers in TCNHS. The
efforts of the Buko Shake are focused on bringing the most distinctive and innovative
 products in TCNHS. The main concern of the business is the health of its consumers and
thereby it strives to serve hygienic and healthy shake with taste and quality.”

Vision:
To be recognized by the costumers that will make the business grow and continue.
“To attain the number one position in providing quality shake with international standards,
tastes and freshness. Our Buko Shake aims to be a leader in the area of ethics and values.”

Legal Forms:
6 owners run the business thus the business is run by corporate owners.
The product is a buko shake together as a snack. The product is consumed by the students,
teachers, staffs, and visitors.
Buko shake beats summer is a buko shake that is made from real young coconut. It is
processed by the best buko shake maker.

V. Current Conditions
The product is a benefit to consumers as it is made from real young coconut. It is well
known that young coconut contains nutrients that are beneficiary to health.

VI. The Concept

Buko shake is made of real coconut that is very healthy to drink and it can appease
our hunger. Unlike those commercialize powdered shake, our buko shake has no
preservatives. Tabuk City National High School students must try this and they’ll see the
difference.

VII. Business Objectives

Long Term Goal (3 years)

 To have continuous improvement of the business.
 To expand our branches in other places.
 To produce more products from it.
Short Term Goal (1 year)
 To gain profit not loss
 To provide customer trust
 To provide customers satisfaction
 To increase our sales monthly
 To improve more about product
CHAPTER II: MARKETING ASPECT

Marketing Overview: Market Analysis/Market Research

I. Overall Market
Buko Beats Summer is a business located inside the campus of Tabuak City National
High School. We aim to attract customers by building customer relationship. We can do this
by offering quality product, providing great service and getting feedback from them. We also
have our unique selling proposition. Sanitary is also maintained inside the business premises
and we assure clean and healthy environment outside the business premises.
For our target market we came across a strategy in choosing and attracting them. First
of all we conducted market segmentation base on consumers distinct needs, characteristics or
behavior. Second, we locate and positioned our business in accordance to our target market.
Lastly we created a product that will surely satisfy their needs.

Market Segmentation

A. Geographic Segmentation
Tabuk City National High School is located in Dagupan Tabuk City in front of the
City Hall. It’s hot most of the year that’s why people crave for cold refreshments.

B. Demographic Segmentation
Age: 12
Sex: Male/ Female
Occupations: Students, teachers, staffs, and visitors

Local Residents:
We aim to make our local residents as our loyal customers. Our local residents consist
of students, teachers and staff. By rewarding them also we also expect they’ll give us reward
of loyalty.

Tourist:
Our tourists are the visitors of TCNHS. We aim to gain their attention and attract them
to buy our product. We can do this by sending greeting cards and having a good attitude
towards them.
Buko Beats Summer overall marketing strategy focuses on getting desirable number
of customers for a greater income and faster growth business. First of all we created strategic
plan to attract customers. Offering them great service, giving rewards to loyal customers,
reasonable pricing, clean and sanitized environment and getting customers feedback are part
of our strategic plan. Then we conducted market segmentation to be able to identify their
needs and wants. And lastly we are able to create a product that will satisfy their needs.
II. Competitive Factors

Existing Rivals
Our existing rivals are the TCNHS Canteen, KSU Canteen and street vendors near the
campus. TCNHS Canteen has good location, business is stable, health conscious, price is
high, and business cannot cover great number of consumers. KSU Canteen has good location,
business is unstable, unhealthy products, price is lower, and business cannot cover great
number of consumers. Street vendors location is okay, business is unstable, unhealthy
products, price is lower, sanitary is unsure, there are many of them.

Entrants
New entrants are also considered threats in our business. The threats of new entrants
can lessen by establishing loyal customers and upgrading the business if needed.

Buyers of Purchasers
Most of our buyers are people inside the campus (students, teachers, staffs). We will be
able to gain their trust and loyalty by offering them quality product and better services. We
also aim to improve our business inside and out.

Suppliers
Our suppliers are those who delivered raw materials for our product. We will be able
to gain their loyalty to them. Negotiations are also fair for each side.

Substitutes
Upgrading the product is one way to compete against substitute products.

III. Marketing Orientation

Market orientation is applied to the people who are involved in running the business.
Marketing orientation is applied through seminars, training and orientation of staffs and
others. This will tackle specific subjects like how to run the business, what approach is given
to customers and many more.

IV. Market Segmentation

Geographic and demographic segmentation was adopted in the market segmentation
of the business. Geographic segmentation covers peoples’ interest, values, preferences,
climate, city/country, consumer, needs.

Target Customers

Students mostly aged 12 to 18, dependent; school has highest number of population in
school, number 1 target costumer. Teacher’s financially independent, Visitors outsiders who
visits TCNHS with significant purpose.
Positioning

The product will be positioned in a place where it stands out to attract customers. The
business will be located in front of senior high school building faces the school gate which is
noticeable.

V. SWOT

Strength Weaknesses

 Affordable Price  Fund

 Healthy and Unique Beverage  Lack of Employee
taste

 Nutritious Content of Product

 Good working relationship but
perform with employees
 Good interpersonal
communication among partners
which give way to smooth
decision making process

Opportunities Threats

 High Number of Buyers  New Entrants

 A market vacated by an  Substitute Products
ineffective competitor  Product can easily imitated
 A uniqueness of the product that  Competitors product price is
give trademarks to the customer lower than our business

VI. Marketing Strategy

 The business will use social media, flyers, and tarpaulin poster to remind potential
customers that the business is existing. It will highlight the good points about the business to
attract customers. Proper uniform of staffs is present and the business will have its own theme
song.

VII. Contingency Plans

Contingency plan is made in case of emergency or its downfall. Obtaining loan and
attracting investors and selling unstable personal things are the possible options if unwanted
happenings happen. Selling the business and starting a new business can happen if the
damage of business is big.
CHAPTER III: PRODUCTION CONCEPT

I. Product Concept
The foundation of our product is its product. The product is buko shake, the buko
shake has no preservatives because it is made from young coconut and shaved ice. It is
surely healthy and delicious!

II. Product Costing

Buko beats summer 20 and 25

III. Location Map

IV. Perspective Design with Floor Plan

V. Productive Process
 The product is processed using equipment’s specialized for making buko beats
summer. The products are processed manually by the owner.

VI. Flow of Order/Delivery

When raw materials are delivered by the supplier then the product is processed and
sealed. After that it is delivered to its target market.

Receive Prepare Package Serve

and ingredient
organize s then
the order blend

VII. List of Raw Materials

The raw materials used in this business are meat of coconut, sugar; condense milk/
evaporated milk, coconut juice and ice. The ingredients will be used for the preparations, in
creating Buko Beats Summer Shake to deliver the product of the customers. The ingredients
should be fresh and new before mixing it on the blender and serve to the costumers, to make
them satisfied.

VIII. List of Machinery and Equipment

 The machinery and equipment that will be used in this product is blender, freezer, and
ice crusher, bottle puncher.

EQUIPMENT
Funnel, measuring spoons, measuring
cups, sterilized plastic bottle. This
equipment will be used for making a buko
beats summer shake.

FREEZER
This freezer will be used in making an ice
to put in buko beats summer shake.

ICE CRUSHER
This ice crusher will be used for
crushing the ice in fastest way in
making buko beats summer.

BLENDER
The blender is the most needed in making
buko shake, because it will be use
completely in mixing all the ingredients to
made buko beats summer.
BOTTLE PUNCHER
It creates a whole one bottle to be able to
insert the straw easily.

CABINET ROCK
For storage purposes.

IX. List of Packaging Materials

For the packaging, seal and sealer will be used as well as the plastic bottle.

X. List of Office Supplies

The office supplies that will be used are the paper to record any transactions made and
pen as well as the calculator for calculating and others.

XI. List of Utilities

As for the utilities, water and electricity are the most needed utility, also table and
chairs.

XII. Quality Measures

Given the importance of quality to almost all businesses, it is important that quality is
measured. They are many ways to do this. Business can measure quality aspects such as
failure or rejects rates, customer complaints, customer satisfaction (usually measured by a
survey), customer loyalty (evident from repeat purchases, or renewal rates). However, it is a
matter of personal opinion and what constitutes an acceptable level of quality will vary from
one individual to another. Not all aspects of quality are tangible- for example the degree of
assurance given by firm’s name or reputation can be very important even though it is hard to
measure.
CHAPTER IV: PERSONNEL AND ORGANIZATION

I. Key Personnel and Organization

KEY PERSONNEL

1. Scarlet Datiles, 18, who works at Buko Beats Summer as a kitchen worker.
2. Sanchie Bona, 18, works at Buko Beats Summer as a Cashier. And she wants to be an
Architect soon.
3. Allen Nadiahan, 19, who works at Buko Beats Summer as Business Manager.
4. Aiza Bangngayon, 17, works at Buko Beats Summer as a Warden.
5. Enerbon Bactad, 19, who works at Buko Beats Summer as a kitchen worker
6. Jaydee Labbutan, 17, works as an waiter at Buko Beats Summer.

ORGANIZATION CHART
 BUSINESS
MANAGER
ALLEN JAY
NADIAHAN

WARDEN OR WAITER KITCHEN WORKER

CASHIER
AIZA BANGNGAYON
SCARLET DATILES
JAYDEE LABBUTAN SANCHIE BONA
ENERVON BACTAD

II. Manpower Daily Schedule

Our employees will start their work 8 am to 5pm. Monday to Saturday so that Sunday
will be their rest day. There will be no overtime so that they can rest early and gain strength
for the other day.

Cashier
The one who will work at the cash register, getting the customers payment and also
he/she will be the one who will get the order of the customers.

Warden/Waiter
The one who will serve the customers’ orders

Kitchen’s Worker
They are the one who will make the order of the customers.

III. Hiring of Personnel Process

1. Identification of the Need for the Position

The position is determined based on the need of the business in terms of human
resources. After determining the need then hiring will take place.

2. Recruitment plan for the job

The recruitment plan will contain job descriptions to be filled out by the job seeker.
The job description will be able to identify if the job seeker fits the job position.

3. Publicity of the availability of the Open Position

 The first step to do so is to notify the current employees of the job position that the
business needs. If no employees take the job position due to lack of qualification then the
recruitment will takes place externally. Posting the job hiring will be done through social
media, posters and flyers.

4. Review of Applications
The resume and cover letter review is inspected by the owner. The owner would
choose who are qualified for the job.

5. Interview for Most Qualified Prospective Employees

Interview is done after the owner chose the most qualified applicants for the job. The
owner would interview these applicants. The interview questions would contains questions
related to that specific job and might contain some personal information, semi-structured
interview is applied.

6. Checking of References/ Background Checking

The references must be included in the resume and that references would be a way to
perform background checks. It is important to know the background of the applicants to make
sure that hiring the applicant is safe for the business.

7. Selection of most qualified applicant

The applicant who has the most qualification is perfect for the job.

8. Job Offerings and Notifications

Job offer is done through sending notifications to the qualified applicants.

9. Negotiation of Salary Details and Starting date

The owner and the applicant should have a meeting to discuss the amount of salary
given to the applicant or employer. The salary depends on the complicatedness of the job.

10. Welcoming of new employee

New employee is welcomed through throwing little party. In this process other
employees will make sure that that the newbie would feel comfortable.

IV. Salary of staff and Personnel

Since we will be the one to sell our products and we all have part in preparing and
producing we made, the profit that the business can produce will be equally divided by
ourselves because we considered ourselves the staffs and personnel’s in this business.
CHAPTER V. FINANCIAL PLAN

I. Cash flow

A. Before business operation or start of production

Cash In
Starting Cash
Owner 10,000
Benefactors 3,000
Cash In: 13,0000
 Cash Out
Pre-Operating Expenses 500
Marketing Expenses 1,500
Direct Material 3,000
Fixed Asset 3,0000
Cash Out: 8,000
Total: 5,000

B. After 1 month business operations or sales

Working Capital 13,000

Cash sales for a Month 10,000
Less:
Cost of Sold Goods 2,000
Administrative Expenses 3,000
Total: 5,000
Gross Profit before Tax 5,000
Deduction
Tax for a Month 500
Net Profit 4,500

Total Project Cost

Administrative Expenses
Pre-Operating Expenses 500
Marketing Expenses 1,500
2,000
Fixed Asset
Production Tool 1,500
Facilities 3,000
4,500
Working Capital
Direct Material 3,000
Direct Labor 1,500
 Benefits 60
4,560

II. Income Statement

One month

For the period ended

March2020
(March 1 to March 30, 2020)

Sales: 4,500 bottles X 20 90,000

Less: Cost of Goods Sold

Material 10,500

Labor 9,300

Overhead cost 20,000

Total: 39,800

Gross Profit 50,200

Less: Operating Expenses

Marketing Expenses 13,500

Administrative Expenses

Benefits 1,000

Pre-Operating Expenses 5,000

Production 6,000

Other Operating Expenses 2,000

Total: 27,500

Gross Operating Profit 22,700

 Book Keeper’s Fee(per 1,000
month)

Net Operating Profit 21,700

Net Profit Before Income 21,700

Taxes