Food and Food Preservation Planning Different Foods For Sale

FOOD AND FOOD PRESERVATION
Planning Different Foods for Sale

Food cooked or fresh is becoming a popular business today. It is a profitable venture because
of the following reasons:
1. It is a basic need. Everyone has to eat three meals a day.
2. There is an increasing population growth. More babies are born every day. This means that
there is an increasing demand for food.
3. Families today have higher income. Many wives and some members of the family are now
working outside the home thus increasing the income of the family. Bigger income means a
bigger food budget.
4. More and more mothers are working outside of the home. This leaves little time for the
mothers to prepare meals for their families.
5. There is now a bigger enrollment in schools and colleges. People are getting more
education-conscious. Children are sent to school at an early age. This means more pupils
and students eating outside of the home.
6. There are more recreation facilities and activities today than before. People tend to eat
outside the home when engaged in different recreational activities. They also have less time
to prepare meals at home.
There is now a trend towards eating out. With this new trend, eateries, restaurants, fastfoods,
canteens, lunch counters, carinderias and mobile stores like carts are booming. The food business is
now an industry. Anyone with a capital no matter how small can start a food business. Start with your
own cart, a stall in the market, or in front of your house. With industry, patience with hard work, and
the right food for the right customers, your business will thrive very soon.
Planning for a food Business
Let us consider the following guidelines in planning your business:

1. Make a survey of food needs in the locality where you plan to put up your business.
This will determine what food to prepare. You have to choose those saleable in the
community.
2. Plan specific foods to prepare. Is it for snacks of for lunch? Is it for children,
teenagers or for adults? What is popular for these different groups of customers?
Here are
3. Identify the resources needed to put up the business: capital, manpower, location,
equipment, facilities and others. It is good to consult those who are already in the
business. They can give you tips on how to start.
4. Plan the business within the amount of your capital. If you need more than what you
have, you can invite a partner or you can borrow from a bank or a private individual.
5. Start with a few recipes or specialties. These will allow you to concentrate on these
and reduce the risk of failure or wastage. Start with recipes you are familiar with or
those recipes which you have been preparing for a long time. Grandma’s favorites
are sure winners. They have been tried and tested for years.
HOME ECONOMICS AND LIVELIHOOD EDUCATION MODULE BY DR. CHONA DULLAS SERGIO | 48
Activity _13___
Name: ________________________ Course Year & Section __________
Enumerate the following:
1-5 Reasons why food is a popular business.

_________________________________________________________________________
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_________________________________________________________________________
6-10 Outlets that serve food for the people.

_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
_________________________________________________________________________
11-15 Guidelines to follow in planning a business

_________________________________________________________________________
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_________________________________________________________________________
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16-20 If you were to put up a small store in your neighborhood, what product would you sell? Why?
_________________________________________________________________________
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Preparing and Cooking Foods for Sale
Once you have planned what food to sell, you are now ready to look into recipes. Recipes give
different variations for one specific food. These variations widen your knowledge and experience in
preparing a particular dish that would cater to different likes and tastes of customers. For examples,
there are different variations in the preparation of Turon Saging. There is a Turon Saging with langka,
another variation with chopped peanuts, another with pinipig, or just a plain Turon with sugar coating.
How to Follow a Recipe

A recipe is a list of ingredients with their corresponding measurements and the step-by-
step procedure in preparing a particular dish.
1. Read carefully the entire recipe. Make sure that you understand the specific ingredients
needed and the measurements for each ingredient, and the preparation and cooking
processes involved.
2. Prepare all the needed ingredients and tools needed on a tray. Be sure that the ingredients
have been prepared, that is washed and sliced and that tools have been washed and wiped
dry.
3. Measure ingredients properly. Place each in a separate container. Arrange them in the order
in which they are to be cooked.
4. Observe the right temperature in cooking and the duration time for cooking in order to have
the right quality of product. Temperature and time are all indicated in the recipe.
Guidelines in Preparing and Cooking Food

Here are some guides that will help you to prepare the recipe properly so you can be
assured of a good product.
1. Make sure that everything is ready and clean- you, the kitchen, the ingredients, the tools
and the surroundings.
2. Wear the proper attire.
3. Check ingredients as to quantity and quality. Know what kind of ingredients are needed
and how much is needed.
4. Simplify work by synchronizing, dovetailing, using time-and labor-saving devices as well as
a convenience food such as ready-to-cook, ready-to-eat, and other instant items.
5. Check if your stove or range is un order. Check your tank for gas and your electric outlet to
see that it is in order.
6. Arrange everything within your reach to conserve energy while cooking.
7. Clean as you go. Have a way of gathering waste and a place to throw it. Use plastic bags.
Clean as you work and clean as you go.
Pointers on Good Housekeeping

1. Always keep the kitchen spic and span. These means sweeping the floor, gathering all
waste and disposing of it properly, and wiping all tables and counters clean and dry. Use a
clean damp cloth followed with a clean dry cloth.
2. Store properly all tools and utensils after cleaning.
3. Clean tools and utensils properly. Starched foods should be soaked in cold water while
greased or hardened sugars can be soaked in hot water. Scrape or scrub with a pad, then
rinse thoroughly.
4. Clean the stove after use Remove the crumbs or bits of food. Soak hardened foods by
pouring a soap solution. Allow to soften for about 10 minutes. Then scrape and wipe with a
clean damp cloth followed by a clean dry cloth. Repeat the process if necessary.
5. Cleat the table of used plates, cups, saucers, glasses and others. Scrape bits of food from
the plates. Pile in one container. Soak all used plates in the sink. Clean with soap and water.
Rinse thoroughly. Scald, then drain. Wipe with a clean dry cloth or allow to dry in the
drainer. Remember, when washing plates, always start with the glasses followed by spoons
and forks, cups, saucers, the plates, and lastly the pots and pans.
6. After washing, clean the sink. Scrub it with cleaning powder and rinse. Pour boiling water to
sterilize.
7. Place your garbage in a plastic bag or a garbage can. Always cover the can to avoid flies
and other insects in the can. They can spread the bacteria and other harmful
microorganisms to the food. To reduce work, line your garbage can with plastic bag. This
makes disposal faster.
Computing Cost and Profit

Computing the Selling Price
There are two things to consider in determining the selling price of food. First is the
expenses which consist of the cost of the raw food and the operational expenses. Second is to
determine the percentage profit desired.
How do you compute the raw food cost and the operational expenses? Consider the
following
1. Make a list of the ingredients needed for the recipe. For example, what are the ingredients
needed for Ginataang Halo-halo? They are sweet potato, gabi, galapong, banana, sugar,
cocomilk, langka and cornstarch for thickening ( or you can use a little galapong dissolved in
cocomilk)
2. Know how much of the recipe to prepare. Estimate the amounts of ingredients needed. The
number of people to eat and the amount per serving determines how much of the recipe is
to be prepared. In preparing Ginataang Halo-halo for 40 servings, here is a list of the
ingredients and estimated amount:
Quantity Ingredients Price

1 kilo Camote (yellow or violet) 12.00
1 kilo gabi 12.00
½ kilo galapong 20.00
½ kilo Sago, raw, small 5.00
4 medium-sized Coconut, grated 30.00
1 kilo sugar 28.00
20 pieces Saba, ripe 20.00
¼ kilo cornstarch 2.00
¼ kilo langka 10.00
5 pieces pandan 2.00
Total: 141.00
3. Estimate the operational expenses and other incidental expenses. Operational expenses
refer to the expenditures other than the cost of ingredients. This includes the following:
Labor ……………………………………….. 40.00
Gas/Fuel……………………………………. 20.00
Transportation……………………………… 10.00
Rental ………………………………………. 0.00
Depreciation of tools/equipment ………… 0.00
Others………………………………………. 0.00
70.00
4. Total the cost of ingredients and the operational expenses.

Cost of ingredients ……………………….. 141.00
Operational expenses……………………. 70.00
221.00
5. Determine the percentage (%) profit desired. If you want a 50% profit for your Ginataang
Halo-halo, then compute it this way:
50% of 221.00 = 105.50
6. Get the expected gross income by adding the total cost to percentage profit.
211.00 + 105.50 = 316.50
7. Divide the gross income by the number of servings.
316.50 / 40 servings = 7.91

8. Add 5 % to 10% contingency. This amount is used to cover other expenses which are
unexpected, such as leftovers which could not be sold anymore.
5% of 7.91 = 0.395
9. Add contingency cost to cost per serving
7.91 + 0.39 = 8.30
Selling Price per serving = 8.30 or 8.50
Computing the Profit

Profit is the amount of money left after the expenses in the purchase, preparation and
selling of the food has been deducted. A simple computation of the profit is the following:
1. List down all expenses for raw food cost and the operational expenses for the recipe. Total
all expenses to get the total expenses.
2. Compute all sales to get your gross income.
3. Deduct total expenses from the gross income.
In our example of Ginataang Halo-halo, the following are the expenses:
Raw food cost ………………………….. 141.00

Operational expenses…………………. 70.00
Others…………………………………… 0.00
211.00
Gross Income (amount of 40 servings of Ginataan at 8.50/serving) = 340.00
Gross Income – Total Expenses = Profit
340.00 – 211.00 = 129.00
Activity ___14_
Encircle the letter of the correct answer.
1. A list of ingredients with their corresponding measurements and the step-by-step procedure in
preparing the dish.
a. dish b. menu c. recipe d. snack
2. Recipes give different variations for one specific food
a. true b. false c. uncertain d. none of the above
3. The first step in following a recipe
a. Measure the ingredients properly
b. Prepare all the needed ingredients and tools in a tray
c. Observe the right temperature
d. Read carefully the entire recipe
4. It is a guide in preparing and cooking which refers to gathering and throwing away all waste before
leaving the kitchen.
a. Check ingredients as to quality and quantity
b. Clean as you go
c. Make sure that everything is ready and clean as you start
d. Simplify work by synchronizing
5. The following are pointers in good housekeeping except
a. Always keep the kitchen spic and span
b. Clean the stove after use
c. Store properly all tools and utensils after cleaning
d. Wear the proper attire before starting to work
6. The amount paid for the ingredients is called
a. operational expenses
b. price for the food
c. food expenses
d. raw food cost
7. The amount paid for fuel, transportation and labor is referred to as
a. added cost
b. labor cost
c. operational cost
d. other expenses
8. In computing cost and profit, the first thing to consider is
a. cost of ingredients
b. cost of operations
c. percentage profit desired
d. raw food cost and operational expenses
9. The amount of money earned from a sale is
a. income
b. gross income
c. profit
d. expenses
10. The amount of money after all expenses have been deducted is the
a. cost
b. income
c. profit
d. selling price
Food Preservation Meaning and Importance
Food preservation is the process of preparing food for future consumption by preventing its spoilage.
The proper storage and preparation of food for future use have been a major concern not only of the family
but also of the food industry. Food preservation is the answer to the problem of inadequate food supply as
well as the need for nutritious and palatable, meals for the family.
The basis of food preservation should be the prevention of spoilage. Delay in the use of fresh food alters
its freshness, taste and its nutritive value. Spoiled food becomes unfit for use. The correct food preservation
techniques, however, can prevent spoilage and retain the nutritive value, natural color and texture of food. It
is also very important to maintain the sanitary quality of food.
Importance of Food Preservation

Food preservation is important for the following reasons:
1. It contributes to better nutrition for the family by preventing scarcity of food. Balanced meals may be
attained only if there is a year-round supply of fruits and other foods.
2. It is a means of increasing family income. When harvest is abundant and the food supply is more than
enough for the family, the excess products can be preserved and sold in the market.
3. It helps in the economic development of the country because farmers are encouraged to produce
more, since the excess products can be preserved and sold in the market.
4. Foods are made available throughout the year. They may be preserved in preparation for a coming
event like the town fiesta, Christmas and other special occasions.
5. Food found only in one area can be made available in other places. For example, preserved food in
the Philippines may be brought outside of the country.
6. It is profitable as a hobby as well as a means of livelihood.
Causes of Food Spoilage

Spoilage means the changes which take place in food which make it unfit for use. These are changes in
the taste, smell and appearance of food. Changes also occur in the nutritive value of food.
Foods spoil because of microorganisms that grow on them. The tiny plants that cause food to spoil are
yeast, molds and bacteria. Even as food may taste or smell as though unspoiled, they may be spoiled and be
covered with molds. Yeast, molds and bacteria grow rapidly. When there is a big number of them in the food,
changes in taste, smell and appearance can easily be seen.
Foods contain substances called enzymes. Enzymes are responsible for the chemical changes in the
food. Their action is important to the ripening of fruits, vegetables and meat. However, if the action continues,
it brings about undesirable changes in the food which includes darkening of the cut surface, formation of soft
spots and the development of off-flavors.
Worms, bugs fruit flies, moths and rats may also damage and spoil food. The cuts or holes caused by
these insets and rodents serve as a way for the yeast, molds and bacteria to grow and for enzymes to act.
When fresh foods are brought from one place to another, they are handled by different people and
sometimes placed on top of one another. In the process of moving, the fruits and vegetables are most often
bruised. This is another cause of spoiling of foods.
How to Prevent Food Spoilage

Knowing the causes of food spoilage will help prevent it. Yeast, mold and bacteria should be prevented
from growing rapidly on foods. These microscopic plants can be destroyed by heat. They can also be
prevented from growing by removing water from food. Water in food serves as the food of yeast, molds and
bacteria.
The fast action of enzymes should be stopped or delayed. Heat and water are important factors that can
stop or encourage the action of enzymes. When fruits and vegetables are blanched, the action of enzymes is
stopped. When there is enough water in the food, enzymes are active.
Insects and rodents may be controlled by protecting the foods from them. Clean and sanitary packaging
should always be used when storing the food. The place for storage should be safe from insects and rodents.
Refrigerators and freezers are good storage places.
Bruises on fruits and vegetables may be avoided through careful handling. Fresh fruits and vegetables
are usually free from bruises. In food preservation, the freshness of food is an important factor un achieving
quality products.
The prevention of food spoilage is the general rule in food preservation. This can be done by:
1. preventing the growth of molds, yeast and bacteria
2. stopping or delaying the action of enzymes
3. controlling insects and rodents from getting into the food; and
4. careful handling and proper storage of foods.
Activity ____15
Encircle the letter of the best answer.
1. Food preservation is the process of preparing food for

a. everyday use c. today’
b. future use d. day-today use
2. The basis of food preservation should be the

a. the availability of foods c. technique in preparation
b. cost of ingredients d. prevention of spoilage
3. Food preservation is best done when

a. food is scare c. food is expensive
b. food is in season d. food is available
4. Increased production of food help in our country’s

a. economic progress c. social development
b. community development d. standard of living
5. Food preservation as a profitable hobby is a means of

a. being popular c. occupation
b. livelihood d. source of income
B. Fill in the blanks with the correct answer.

1. Undesirable changes are called ________________________.
2. Substances found in food and are responsible for chemical changes are called __________.
3. Microorganisms that cause spoilage in food are __________________, _______________,
and _____________________.
4. _______________, _______________, ______________ and ________________ are
insects that may also damage and spoil the food.
5. Improper handling of food especially when moved from one place to another may cause
__________________ which may lead to spoilage.
Ways of Preserving Foods
1. Freezing – when food is laced in the refrigerator it does not spoil for some time.
2. Drying – drying may be under the sun or dry wind or it can be with the use of mechanical dryers.
3. Preservatives – substances that are used for preserving food are called preservatives. Sugar,
salt, spices, saltpeter and vinegar are preservatives. Smoke also preserves some food.
4. Sterilization – using heat to kill bacteria is a good way to preserve food. This is called
sterilization. Canned food and preserved food in glass jars have been sterilized.
5. Canning – is one of the common ways of preserving food. It is cheaper to buy canned foods
than to can them at home. Preserving food at home is expensive if the food to be preserved is to
be bought.
Characteristics of Fresh Foods Good for Preservation

The quality of the product derived from food preservation will depend upon the quality of raw
materials used. It is important that the best kind of raw materials be chosen in order to produce
preserved food of good quality. The following lists may help in choosing the best raw materials for
preservation.
Fresh Fruits
1. They have good color and smell.
2. When ripe they are smooth and firm and free from decay, cuts or bruises.
3. When in season they are usually the best for preservation.
4. Their heaviest rather that their biggest fruit is usually better.
5. They are plump and uniformly large or medium in size.
Fresh Vegetables
1. Leafy vegetables are crisp and green; their tips are not decayed or wrinkled but stand
upright. They should be newly picked.
2. They are clean and free from soil and sand.
3. They are free from insect bites, bruises or spots and worms.
4. Root vegetables should be firm, well-shaped with shallow “eyes”
5. Pods should have well-filled frits.
Fresh Egg
1. It has a slightly rough shell.
2. It is clear when held before a light.
3. It sinks in water
4. It has a yolk that stands firm when broken into a saucer.
Fresh Fish
1. It has clear, bulging eyes.
2. Its flesh is firm.
3. Its gills are red.
4. Its scales are intact and clear.
5. It has no disagreeable odor.
Fresh Meat
1. It is fine in texture and firm, not soft and watery when touched.
2. It is well-marbled with smooth fat.
3. Beef is cherry red with firm, yellowish and creamy fat.
4. Pork is light pink in color with white creamy fat.
5. It has no disagreeable odor.
Equipment and Tools Needed in Preserving Foods
The right choice of tools and utensils will contribute to good quality finished products. It also
makes work easier and enjoyable. These tools and equipment should be prepared and checked
before actual work is done. The ordinary kitchen usually has most of the equipment and tools
necessary for preserving foods. These includes the following:
1. Knife
2. Cutting board
3. Bowls
4. Colander
5. Tray
6. Funnel
7. Tongs
8. Wire Basket
9. Measuring Cup
10. Measuring Spoons
11. Weighing Scale
12. Glass jars
13. Muslin Cloth
14. Strainer
15. Kitchen spoon and fork
16. Grater
Equipment and Tools for Cooking, Sterilization and Freezing

1. Refrigerator-freezer
2. Stove, oven
3. Double boiler
4. Kettle
5. Saucepan
6.Carajay
Food Preservation Terms

Blanch - Pour boiling water over food or to dip food into boiling water and then into cold water.
Blend – Mix two or more foods thoroughly
Boil – Cook in liquid until bubbles appear
Chop – Cut into small, uneven pieces
Freeze – Keep in the coldest part of the refrigerator
Fry – Cook in hot fat without cover
Grate – Rub food against a grater to cut it into fine pieces
Mash – Press food into a small piece by using a fork
Pare – Cut off the skin with a knife
Shred – Cut into thin strips
Stir – Move spoon round and round in a bowl
Sterilize – Remove bacteria by boiling thoroughly
Desirable Work habits for Successful Food Preservation

1. Prepare all needed tools and ingredients before starting food preservation activity.
2. Always use fresh and good-quality foods.
3. Use a utility tray for carrying supplies
4. Follow recipes carefully
5. Measure ingredients accurately
6. Use as a few utensils as possible
7. Keep the table reasonably clean while working
8. Safety measures should be observed in the use of kitchen tools and equipment to prevent
accidents
9. Keep everything in its proper place after using.
Activity ____16

A. Give Examples of preserved foods under each heading:
Freezing:
1. ______________________________________
2. ______________________________________
3. ______________________________________
4. ______________________________________
5. ______________________________________
Drying:
1. ______________________________________
2. ______________________________________
3. ______________________________________
4. ______________________________________
5. ______________________________________
Use of Preservatives:
1. ______________________________________
2. ______________________________________
3. ______________________________________
4. ______________________________________
5. ______________________________________
B. Check the foods suitable for preservation:
________ 1. Crisp, green, leafy vegetables4
________ 2. Fresh eggs
________ 3. Fruits in season
________ 4. Fish with the red bulging eyes
________ 5. Pork with foul odor
________ 6. Fish with firm flesh and red gills
________ 7. Overripe fruits
________ 8. Vegetables with bruises
________ 9. Vegetables with insect bites and worms
________ 10. Meat with well-marbled fat.
HANDICRAFTS AND OTHER RELATED CRAFTS
Meaning and Importance of Handicrafts
Handicraft is the production of ornamental and useful articles by hand. These articles are
often made for the home. Handicraft includes embroidery, crocheting, weaving, basketry, wood
carving, knitting, macramé, flower making and many others. Craft requires skills, patience and a
appreciation of what can be decorative as well as handy for home use.
Handicraft serves different purposes:
1. It is profitable way of spending one’s free and leisure time.
2. It develops manual skills
3. It can be a start for gainful occupation
4. It develops one’s aesthetic values and appreciation for useful things
5. It is one way of utilizing locally available materials
6. It encourages recycling of used or unused articles and materials at home and in the
community.
Recycling
Activity ____17
Name: __________________________ Course Year and Section: ____________
Date Started: ____________________ Date Finished: _____________________
Name of the Project: Giveaway Basket
Objectives:
a. Identify the needed materials for the project
b. Use the materials and tools properly
c. Follow procedures accurately
d. Appreciate the value of recycling
Materials and Tools:
empty plastic mineral bottle

glue gun and glue stick
pair of scissors
artificial flowers, lace, ribbons
felt paper
Procedures:
1. Have all materials ready
2. Cut the bottle from the bottom going up to about 5-6 inches.
3. Cut from the remaining bottle a trip about ½ inch wide and about 6 to 8 inches long. This will be
your handle.
4. Glue both sides of the handle to the basket
5. Arrange a cluster of flowers and ribbons to one side of the basket. Glue.
6. Line the basket with felt paper if desired.
Evaluation
Percentage
A. Appearance 25%
Neat and Attractive
B. Workmanship 25%
The joining ends are smooth
Flowers and ribbonettes are secured
The decoration matches the idea
C. Use 25%
It is a nice giveaway
It can be a good decoration
D. Enthusiasm 25%
Enjoys while doing the project
Proudly shows the project to family and
friends
Activity ____18
Name of the Project: Pencil Holder
Objectives:
a. Identify the needed materials for the project
c. Follow instructions and procedures very well
d. Show enthusiasm while working
empty can of soft drinks

5 meters of paper twine, two colors
3 pieces glue stick
paper
artificial flowers, ribbon or lace for decorations
glue gun
Procedures:
1. Remove the surface cover of the can.
2. Cover with paper the outside cover of the can.
3. Wrap the can with one color of paper twine, starting from the base upwards until the twine covers
half of the can. Secure the end by using the glue stick.
4. Wrap the second color of twine starting from the end of the first color until it covers the whole glue.
Again, secure the end with the use of glue stick.
5. Decorate the wrapped can with artificial flower or lace.
Evaluation
Percentage
A. Appearance 25%
Neat, even surface
Attractive
B. Workmanship 25%
The surface is even and fine
The ends are very secured
The decorations matched the idea
C. Materials 25%
Are the materials used?
It is durable when used?
D. Enthusiasm 25%
Having fun while doing the project
freinds
Activity ____19
Name of the Project: Papier Mache Jar
Objectives:
a. Have the materials and tools for jar making ready
c. Follow correctly the procedures in working
d. Value the papier mache jar according to its appearance, use and enthusiasm while working.

1 jar, small any form paper twine
1 small box of floorwax brown paper, cut into 1”x 2”
1 newspaper, cut into 1”x2” Cutter
Paste or glue or cooked starch
Procedures:
1. With the use of a clean cloth, wipe the jar with floorwax.
2. Paste the pieces of brown paper. Dry.
3. Paste the pieces of newspaper around the jar.
4. Wrap the jar with pieces of newspaper eight times.
5. Dry the jar for one day
6. Cut the two sides of the jar.
7. Remove from jar.
8. Attach the paper mache halves. Cover the joining sides with pieces of newspaper. Let dry.
9. Prepare the pulp by soaking newspaper pieces in water with enough amount of paste.
10. Cover your paper mache with pulp. Let dry for 1 to 2 days depending on the weather.
11. Decorate your jar with paper twine. Use with glue.
Evaluation
Percentage
A. Appearance 25%
Neat, even surface
Attractive
B. Workmanship 25%
The surface is even.
The pieces of paper are very well secured.
The decoration matches the idea.
C. Use
It is good jar for flowers and other decors 25%
D. Enthusiasm
Enjoys while doing the project 25%
freinds
Using Indigenous Materials
Activity ____20
Name of the Project: Pine Twig Basket
Materials and Tools Needed:

Pine twigs varnish pruning scissors
Nito strips pliers G.I. cutter
Paint brush bamboo fine wires
Procedures:
1. Cut the twigs to the desired length.
2. Cut the bamboo to the desired length, strip and smoothen to at least ¼ inch thick them form into a
ring.
3. Tie two (2) twigs on opposite sides to serve as guide or frame.
4. Tie the twigs one at a time around the ring using an X knot.
5. Tie the bottom just like in procedure 4.
6. Place a screen at the bottom to serve as the basement.
7. Varnish and dry under the sun.
8. Put decorations if desired.
PUTTING UP A BUSINESS
How to start a business?
1. Evaluate yourself.
Let's start with the most basic question: Why do you want to start a business? Use this
question to guide what kind of business you want to start. If you want extra money, maybe you should
start a side hustle. If you want more freedom, maybe it's time to leave your 9-to-5 job and start
something new.
Once you have the reason, start asking yourself even more questions to help you figure out the
type of business you should start, and if you have what it takes.
 What skills do you have?

 Where does your passion lie?
 Where is your area of expertise?
 How much can you afford to spend, knowing that most businesses fail?
 How much capital do you need?
 What sort of lifestyle do you want to live?
 Are you even ready to be an entrepreneur?
Be brutally honest with your answers. This will create a foundation for everything you do moving
forward, so it's better to know the truth now than later.
2. Think of a business idea.
Do you already have a killer business idea? If so, congratulations! You can proceed to the next
section. If not, there are a ton of ways to start brainstorming for a good idea. An article
on Entrepreneur, “8 Ways to Come Up With a Business Idea,” helps people break down potential
business ideas. Here are a few pointers from the article:
 Ask yourself what's next. What technology or advancement is coming soon, and how will
that change the business landscape as we know it? Can you get ahead of the curve?
 Fix something that bugs you. People would rather have less of a bad thing than more of a
good thing. If your business can fix a problem for your customers, they'll thank you for it.
 Apply your skills to an entirely new field. Many businesses and industries do things one
way because that's the way they've always been done. In those cases, a fresh set of eyes from
a new perspective can make all the difference.
 Use the better, cheaper, faster approach. Do you have a business idea that isn’t completely
new? If so, think about the current offerings and focus on how you can create something
better, cheaper or faster.
Also, go out and meet people and ask them questions, seek advice from other entrepreneurs,
research ideas online or use whatever method makes the most sense to you.
And, if you've exhausted all your options and you're still stuck, here are 55 great business
options you can start.
3. Do market research.
Is anyone else already doing what you want to start doing? If not, is there a good reason why?
Start researching your potential rivals or partners within the market by using this guide. It
breaks down the objectives you need to complete with your research and the methods you can use to
do just that. For example, you can conduct interviews by telephone or face to face. You can also offer
surveys or questionnaires that ask questions like “What factors do you consider when purchasing this
product or service?” and “What areas would you suggest for improvement?”
Just as importantly, it explains three of the most common mistakes people make when starting
their market research, which are:
1. Using only secondary research.

2. Using only online resources.
3. Surveying only the people you know.
4. Get feedback.
Let people interact with your product or service and see what their take is on it. A fresh set of
eyes can help point out a problem you might have missed. Plus, these people will become your first
brand advocates, especially if you listen to their input and they like the product.
One of the easiest ways to utilize feedback is to focus on “The Lean Startup” approach
(read more about it here), but it involves three basic pillars: prototyping, experimenting and pivoting.
By pushing out a product, getting feedback and then adapting before you push out the next product,
you can constantly improve and make sure you stay relevant.
Just realize that some of that advice, solicited or not, will be good. Some of it won't be. That's
why you should have a plan on how to receive feedback.
Here are six steps for handling feedback:
1. Stop! Your brain will probably be in an excited state when receiving feedback, and it might
start racing to bad conclusions. Slow down and take the time to consider carefully what you've
just heard.
2. Start by saying ‘thank you.’ People who give you negative feedback won't expect you to
thank them for it, but doing so will probably make them respect you and encourage them to
continue be honest in the future.
3. Look for the grain of truth. If someone doesn't like one idea, it doesn't mean they hate
everything you've just said. Remember that these people are trying to help, and they might just
be pointing out a smaller problem or solution that you should look into further.
4. Seek out the patterns. If you keep hearing the same comments, then it's time to start sitting
up and taking notice.
5. Listen with curiosity. Be willing to enter a conversation where the customer is in control.
6. Ask questions. Figure out why someone liked or didn't like something. How could you make it
better? What would be a better solution?
Also, one way to help you get through negative feedback is to create a "wall of love," where you
can post all of the positive messages you've received.Not only will this wall of love inspire you, but
you can use these messages later when you begin selling your product or service. Positive reviews
online and word-of-mouth testimonials can help make a big difference.
5. Make it official.
Get all of the legal aspects out of the way early. That way, you don't have to worry about someone
taking your big idea, screwing you over in a partnership or suing you for something you never saw
coming. A quick checklist of things to shore up might include:
1. Business structure (LLC, corporation or a partnership, to name a few.)

2. Business name
3. Register your business
4. Federal tax ID
5. State tax ID
6. Permits (more on permits here)
7. License
8. Necessary bank account
9. Trademarks, copyrights or patents
While some things you can do on your own, it's best to consult with a lawyer when starting out, so
you can make sure you've covered everything that you need.
Here are some questions you can ask when looking for a small-business lawyer.
6. Write your business plan.
A business plan is a written description of how your business will evolve from when it starts to
the finish product.
As angel investor and tech-company founder Tim Berry wrote on Entrepreneur, "You can
probably cover everything you need to convey in 20 to 30 pages of text plus another 10 pages of
appendices for monthly projections, management resumes and other details. If you've got a plan
that's more than 40 pages long, you're probably not summarizing very well."
Here's what we suggest should be in your business plan:
1. Title page. Start with name the name of your business, which is harder than it sounds. This
article can help you avoid common mistakes when picking.
2. Executive summary. This is a high-level summary of what the plan includes, often touching
on the company description, the problem the business is solving, the solution and why now.
(Here’s what you should include in the summary and how you can make it appeal to investors.)
3. Business description. What kind of business do you want to start? What does your industry
look like? What will it look like in the future?
4. Market strategies. What is your target market, and how can you best sell to that market?
5. Competitive analysis. What are the strengths and weakness of your competitors? How will
you beat them?
6. Design and development plan. What is your product or service and how will it develop?
Then, create a budget for that product or service.
7. Operations and management plan. How does the business function on a daily basis?
8. Finance factors. Where is the money coming from? When? How? What sort of projections
should you create and what should you take into consideration?
For each question, you can spend between one to three pages. Keep in mind, the business plan is
a living, breathing document and as time goes on and your business matures, you will be updating it.
7. Finance your business.
There are a ton of different ways to get the resources you need to start your business. Angel
investor Martin Zwilling, whose business Startup Professionals provides services and products for
startups and small businesses, recommends 10 of the most reliable ways to fund your business. Take
a look and consider your own resources, circumstances and life state to figure out which one works
best for you.
1. Fund your startup yourself. Bootstrapping your business might take longer, but the good part
is that you control your own destiny (and equity).
2. Pitch your needs to friends and family. It can be hard to separate business from personal
relationships, but if you’re considering asking for a loan, here’s a resource you can use to
make it as straightforward as possible.
3. Request a small-business grant. Start by checking out our guide to small-business grants.
Then, head over to Grants.gov, which is a searchable, online directory of more than 1,000
federal grant programs. It might be a long process, but it doesn’t cost you any equity.
4. Start a crowdfunding campaign online. Sometimes power is in numbers, and a bunch of
small investments can add up to something major. If you think your business might be a fit for
something like Kickstarter or Indiegogo, you should read up on 10 of the best-crowdfunded
businesses ever or check out the most popular crowdfunding websites.
5. Apply to local angel investor groups. Online platforms such as Gust and AngelList and local
networking can help you find potential investors who relate to your industry and passion.
6. Solicit venture capital investors. VCs typically look for big opportunities from proven teams
that need a million dollars or more, so you should have some traction before approaching
them.
7. Join a startup incubator or accelerator. These companies are designed to help new or
startup businesses get to the next level. Most provide free resources, including office facilities
and consulting, along with networking opportunities and pitch events. Some, also provide seed
funding as well.
8. Negotiate an advance from a strategic partner or customer. If someone wants your
product or service bad enough to pay for it, there's a chance they'll want it bad enough to fund
it, too. Variations on this theme include early licensing or white-labeling agreements.
9. Trade equity or services for startup help. For example, you could support a computer
system for office tenants in exchange for free office space. You might not get paid for this, but
you won’t have to pay for an office, either, and a penny saved is a penny earned.
10. Seek a bank loan or line of credit. Here are 10 questions you should ask before applying for
a bank loan, including whether you will qualify. If you do meet the requirements, a good place
to start for loan opportunities is the Small Business Administration.
8. Develop your product or service.
After all the work you've put into starting your business, it's going to feel awesome to actually
see your idea come to life. But keep in mind, it takes a village to create a product. If you want to make
an app and you're not an engineer, you will need to reach out to a technical person. Or if you need to
mass-produce an item, you will have to team up with a manufacturer.
Here is a seven-step checklist -- including finding a manufacturer and pricing strategies -- you
can use for your own product development. A major point the article highlights is that when you’re
actually crafting the product, you should focus on two things: simplicity and quality. Your best option
isn’t necessarily to make the cheapest product, even if it lowers manufacturing cost. Also, you need to
make sure the product can grab someone’s attention quickly.
When you are ready to do product development and outsource some of the tasks make sure you:
1. Retain control of your product and learn constantly. If you leave the development up to
someone else or another firm without supervising, you might not get the thing you envisioned.
2. Implement checks and balances to reduce your risk. If you only hire one freelance
engineer, there’s a chance that no one will be able to check their work. If you go the freelance
route, use multiple engineers so you don’t have to just take someone at their word.
3. Hire specialists, not generalists. Get people who are awesome at the exact thing you want,
not a jack-of-all-trades type.
4. Don't put all your eggs in one basket. Make sure you don’t lose all of your progress if one
freelancer leaves or if a contract falls through.
5. Manage product development to save money. Rates can vary for engineers depending on
their specialties, so make sure you’re not paying an overqualified engineer when you could get
the same end result for a much lower price.
To help you have peace of mind, start learning as much as you can about the production, so you
can improve the process and your hiring decisions as time goes along.
This process will be very different for service-focused entrepreneurs, but no less important. You
have several skills that people are willing to pay you for right now, but those skills can be hard to
quantify. How can you establish yourself and your abilities? You might consider creating a portfolio of
your work -- create a website to show your artwork if you’re an artist, writing if you’re a writer or
design if you’re a designer.
Also, make sure you have the necessary certificates or educational requirements, so that when
someone inquires about your service, you’re ready to jump at a good opportunity.
9. Start building your team.
To scale your business, you are going to need to hand off responsibilities to other people. You
need a team.
Whether you need a partner, employee or freelancer, these three tips can help you find a good fit:
1. State your goals clearly. Make sure everyone understands the vision and their role within
that mission at the very start.
2. Follow hiring protocols. When starting the hiring process you need to take a lot of things into
consideration, from screening people to asking the right questions and having the proper
forms. Here is a more in-depth guide to help you.
3. Establish a strong company culture. What makes a great culture? What are some of the
building blocks? You can see our list of 10 examples of companies with great cultures, but
keep in mind that you don't need to have Google's crazy office space to instill a positive
atmosphere. That’s because a great culture is more about respecting and empowering
employees through multiple channels, including training and mentorship, than it is about decor
or ping-pong tables. In fact, office perks can turn out to be more like traps than real benefits.
10. Find a location.
This could mean an office or a store. Your priorities will differ depending on need, but here are 10
basic things to consider:
1. Style of operation. Make sure your location is consistent with your particular style and image.
2. Demographics. Start by considering who your customers are. How important is their proximity
to your location? If you're a retail store that relies on the local community, this is vital. For other
business models, it might not be.
3. Foot traffic. If you need people to come into your store, make sure that store is easy to find.
Remember: even the best retail areas have dead spots.
4. Accessibility and parking. Is your building accessible? Don't give customers a reason to go
somewhere else because they don't know where to park.
5. Competition. Sometimes having competitors nearby is a good thing. Other times, it's not.
You've done the market research, so you know which is best for your business.
6. Proximity to other businesses and services. This is more than just about foot traffic. Look at
how nearby businesses can enrich the quality of your business as a workplace, too.
7. Image and history of the site. What does this address state about your business? Have other
businesses failed there? Does the location reflect the image you want to project?
8. Ordinances. Depending on your business, these could help or hinder you. For example, if
you're starting a daycare center, ordinances that state no one can build a liquor store nearby
might add a level of safety for you. Just make sure you're not the one trying to build the liquor
store.
9. The building’s infrastructure. Especially if you're looking at an older building or if you're
starting an online business, make sure the space can support your high-tech needs. If you're
getting serious about a building, you might want to hire an engineer to check out the state of
the place to get an objective evaluation.
10. Rent, utilities and other costs. Rent is the biggest facilities expense, but check out the
utilities, as well, and whether they're included in the lease or not. You don't want to start out
with one price and find out it's going to be more later.
Once you know what to look for and it's time to start searching for a place that fits all of your
qualifications, these four tips can help.
1. Think on your own timeframe. Landlords are starting to offer shorter-term office rentals.
Don't get stuck in a long-term lease if it doesn't make sense for your business.
2. Play the whole field. There are all sorts of places to use -- co-working spaces, office business
centers, sublets and more. Keep your options open.
3. Click around town. You might be able to find the perfect place by using online resources.
4. Do the deal on your terms. Again, you have options. Don't get roped into something that
makes you uncomfortable.
After you have a location, you can focus on the aesthetic. You can check out a few design ideas here.
11. Start getting some sales.
No matter your product or industry, your business's future is going to depend on revenue and
sales. Steve Jobs knew this -- it's why, when he was starting Apple, he spent day after day calling
investors from his garage.
There are a ton of different sales strategies and techniques you can employ, but here are four
tenets to live by:
1. Listen. "When you listen to your clients/customers, you find out what they want and need, and
how to make that happen,” says investor and entrepreneur John Rampton.
2. Ask for a commitment, but don't be pushy about it. You can't be too shy to ask for a next
step or to close a sale, but you also can't make customers feel as though you're forcing them
into a sale.
3. Don't be afraid of hearing "no." As former door-to-door salesman (and now co-founder of
software business Pipedrive) Timo Rein said, "Most people are too polite. They let you make
your pitch even if they have no interest in buying. And that’s a problem of its own. Time is your
most important resource."
4. Make it a priority. As entrepreneurial wizard Gary Vaynerchuk said, “Actually creating
revenue, and running a profitable business, is a good strategy for business. Where are we that
people think users or visits or time on site is the proxy to a successful business?”
But how do you actually make those sales? Start by identifying targets who want your product or
service. Find early adopters of your business, grow your customer base or put out ads to find people
who fit your business. Then, figure out the right sales funnel or strategy that can convert these leads
into revenue.
12. Grow your business.
There are a million different ways to grow. You could acquire another business, start targeting
a new market, expand your offerings and more. But, no growth plan will matter if you don't have the
two key attributes that all growing companies have in common.
First, they have a plan to market themselves. They use social media effectively through

organic, influencer or paid campaigns. They have an email list and know how to use it. They
understand exactly who they need to target -- either online or off -- with their marketing campaigns.
Then, once they have a new customer, they understand how to retain them. You've probably
heard many people state that the easiest customer to sell to is the one you already have. Your
existing customers have already signed up for your email list, added their credit card information to
your website and tested what you have to offer. In doing so, they're starting a relationship with you
and your brand. Help them feel as good about that relationship as possible.
Start by utilizing these strategies, which include investing in your customer service and getting
personal, but realize your work will never be done. You'll constantly be competing for these
customers in the marketplace, and you can never simply rest on your laurels. Keep researching the
market, hiring good people and making a superior product and you'll be on your way to building the
empire you always dreamed about.
Reference: https://www.entrepreneur.com/article/297899
How to start and Operate a Store
Putting-up a retail store is a business venture. There are requirements to meet to be able to
start and operate one. These are the following:
1. Capital. It is the first requirement. The individual should have enough money to put up all the
physical facilities and other needs of the store to be able to start one. The capital can come from
individual or family savings; from mortgage of family properties; or from loans secured from banks
or individual financiers. The amount of capital depends on the estimate of expenses to be met.
This would include putting up one’s own store or renting a store space; store facilities such as
cabinets, shelves, containers, counters, cash register and others; services such as light, water and
personnel; and the merchandise itself.
2. A strategic location where customers can have an easy access to the store. A strategic location is
where there are many passersby either in a residential area or in a commercial district. The aim of
a retail store is, first, to provide service to the public. This can be done by delivering this service
nearest to where the customers live or work.
3. A store space or house or a building where the store can be put up. The store should have a good
display of items to be sold and these should be easily seen by people who pass by.
4. Adequate lighting and ventilation. This gives the store a cheerful and refreshing look. Good
lightning allows customers to see the merchandise well. Good ventilation provides for good
breathing and avoids the feelings of discomfort and suffocation.
5. General cleanliness. This includes the floor, walls and ceiling; outside surroundings of the store;
the fixtures; and the merchandise. It also includes the sales persons who have direct contact with
the consumers.
6. Effective advertising. Good quality merchandise, reasonable if not lower prices, good service, and
good location are the best means of advertising the store. Signboards and billboards also help
promote the store.
7. Availability of merchandise which people in the locality need. These merchandise should be sold at
prices affordable by the consumers.
8. Well-trained salespersons who are honest, intelligent, trustworthy and cheerful can provide good
service to customers.
9. A competent manager who does not only know his merchandise but knows how to deal well with
his employees and customers. He can go a long way toward making the business succeed. The
manager must be intelligent, knowledgeable, trustworthy and patient and must possess good
human relation skills.
10. technical knowledge. This includes knowledge of the merchandise, the business trends and
conditions, marketing, advertising, basic accounting, and other business transactions.
With all these essentials in mind the prospective store owner can now start a business of his
own.
Activity ____21

Encircle the letter of the best answer.
1. What is the first requirement in putting up a retail store?
a. store space or building c. capital
b. good location d. stocks
2. What is capital?
a. mechandise and stock to be sold c. money to finance the store, merchandise and services
b. properties which can be sold for cash d. loans from the bank or individual financier
3. Where can one secure capital?

a. imdividual or family savings c. loans from banks
b. mortgage of family properties d. any of the above
4. What is meant by strategic location?

a. place easily reached by customers c. a commercial district
b. a marketplace d. a residential district
5. What is the primary aim of retailing?

a. meeting the needs of people c. self-satisfaction
b. profit d. service
6. Why are adequate lightning and ventilation important?

a. for customers to see well c. for a cheerful and comfortable setting
b. for merchandise to be easily seen d. all of the above
7. What should general cleanliness of the store include?

a. floors c. shelves and the merchandise in them
b. walls and ceiling d. all of the above
8. Why is there a need for salespersons to be neat and clean while selling?
a. It is good for promoting the store c. It can easily attract customers
b. It gives them a refreshing look d. All of the above
9. Which do you consider an effective edverstising for a retail store?

a. use of signs and posters c. reasonable price for quality merchandise
b. bargain offerings d. lowest prices regardless of the quality merchandise
10. What should a competent manager possess?

a. adequate technical knowledge of the c. honesty and trustworthiness
business d. all of the above
b. good human relations
Setting Up a Store
When merchandise are to be arranged, the physical layout of the store shoul be such that
merchandise are attractively set and within the full view of the customers. Regardless of the size of
the store, efficient and attractive layout is important in the sale of merchandise.
Here are some guideliness in the efficient and attractive setting up of a store:
1. Keep walls and ceilings clean and free from cobwebs, writings, dirt, posters or billboards. As much
as possible, walls and ceilings should be painted with pastel shades or white to give an illusion of
space. This also allows the merchandise to be seen well even at a distance.
2. Displays should be within eye-level as much as possible. A standard height of about 40-44 inches
is suggested.
3. Shelves should not be more than 7 feet in heigth.They should be open so the merchandise can
easily be reached.
4. Each merchandise must have a price tag stuck to the item. If this is not possible, especially in small
stores, it is more practical to post a price tag on the edge of th shelf where the merchandise is
located. This is why similar goods should be grouped together so the placing of price tags is easy.
Price tags are a must. They are not only required by law but they allow customers to make
decisions on whether to buy or not to buy the merchandise, depending on their budget.
5. All related goods should be placed together on the shelves. For instance, all bottled goods
together, all canned goods together, all canned goods together, all spices and condiments
together, etc. Bottled goods can be further grouped into different kinds, the same with canned
goods and others.
6. All shelves should be filled with merchandise. This gives an impression of abundance of stocks. It
creates a good and attractive appearance.
7. The store, both inside and out, should be kept clean and orderly. Flies and insects should be kept
away from the store.
8. The counter where customers stand should be high enough for customers to talk freely and
conveniently with the salespersons.
9. Raw and cooked foods should be properly covered with a transparent screen to protect them from
flies.
10. The store should be well lighted and floors clean and free from boxes, baskets and old fixtures.
This allows freedom of movement.
11. Merchandise should be free from dust, cobwebs and other dirt to give an impression of freshness.
This applies to canned and bottled goods. Fresh fruits and vegetbales should be placed in a native
basket or bilao, lined with banana leaves and slightly sprinkled with water to keep them moist.
Spices and spales should be placed in cans, boxes or plastic bags.
A store that is well kept, orderly and attractively set gives a goood impression. People are
drawn to it very easily. However, it s equally important that the store operator and its salesperson
should have a pleasing personality, which is important in establishing good relations with the
customers. The qualities that make for a good salesperson are the following:
1. He should be in good health-physically and mentally.
2. He should be neat and clean in apperance.
3. He should be courteous and helpful.
4. He should be cheerful and friendly.
5. He should be honest and polite.
6. He should have sufficient knowledge of the merchandise he sells.
7. He should have sufficient knowledge of the four arithmetical operations, of basic accounting and
recording. He should know how much to price for a number of items; how much to change for a
peso bill; how much is his gains/loss. He should also know how to make an inventory of items
and how to record this.
8. He should treat all customers fairly.
9. He shoud follow the dictum, “First come, first serve” and :The customer is always right”.
Activity ____22

A. Enumerate the following:
1-5 Guidelines in an efficient and attractive set-up of a retail store.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
6-10 Qualities that make for a good salesperson

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
11-13 Examples of bottled goods that can be classified into 3 groups of similar kinds
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
14-16 Guidelines in an efficient and attractive set-up of a retail store.

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
17-20 Examples of other merchandise old in a retail (sari-sari) store

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
B. Answer the following:
1. Why are price tags important in the sale of merchandise?
2. What is meant by “First come, first serve”?
3. Explain “The customer is always right”.
Sound Buying in Retailing
Success in organizign and operating a store cooperative depends on how well the retailer does
his duties to the buying publc. These duties are:
1. To sell goods of the best qaulity possible.
2. To sell goods at the most reasonable price.
3. To give satisfactory service to the customers.
4. To be honest, courteous and straight forward in his dealings.
5. To treat all customes fairly.
6. To treat his employees equally well.
7. To pay the taxes due him.
To be able to fulfill these duties, the retailer must first have a good understanding of himself,
his strengths and weaknesses. He must maintain his strengths and try minimize, if not totally
eradicate, and correct his weaknesses so that he becomes a better person to relate with. Second, he
must have a working knowledge of how to organize and operate a store. He must know the market,
the business trends, business predictions, available merchandise, cost of operations, store needs,
etc. He must develop a sound buying and selling program for his retail store to insure profit and good
service.
The buying program of a retailer should always be based on this principle Buy goods that will
meet the needs and satisfaction of the concumers or buyers. When a retailer or store owner
buys his merchandise for his store, the first question in his mind is: What does my customer need?
With this in mind, the reatiler can make a careful study of the merchandise he thinks is in
demand. The list can be made out from the stock of information he has taken from different sources
such:
1. Inquiries made by his salesclerks to customers.
2. Stock record which would show items easily sold out.
3. The sales of the different items. Which merchandise has the highest sale?etc.
4. A customer survey conducted by the store itself or by other business agencies concerned
with consumer demand.
5. Mechandise most often sold by competitors. This suggests that there is a demand for
certain types of merchandise.
6. Information from manufacturers and wholesalers with direct contact with other retailers. The
information on what merchandise is most saleable or is highest in the order slips.
Sound buying means that the retailer buys his goods from the right sources, at the right quality
and qaunatity and at the right time.
The right source means a reputable or established manufacturer, producer, or wholesaler. The
right sources have honesty and integrity. The right quality is usually dictated by price. High quality
merchandise are bought and sold at high prices. Low quality goods are bought and sold at lor prices.
Depending on the buying capacity of the store customers, the store owner can adjust the qaulity of
his goods to what customers can afford. The main idea, however, should be a reasonable quality at a
reasonable price.
The right quantity depends on how much is needed by customers at one time or at a certain
period of time. The life span of the merchandise (how long can it be kept to maintain the quality)
determines the amount of stock to buy.
Retailers can buy directly from producers, manufacturers or wholesalers. Indirectly, this can be
done by mail or phone. There are slso group purchasing associations where a committee or
representative buys all merchandise needed by the group of retailers.
A competent retailer should be a competent buye. Besides being honest, patient, and
aggressive, he must have a kmowledge of the business, how it operates and current conditions in the
business community. He must know the characteristics or qualities of merchandise and where to buy
them. Lastly, he must be able to predict market trends and prices.
Activity ____23

True or Flase: Write T if the sentence is true and F if it is false.
__________ 1. Success in operating a retail store depends on how much profit is gained.
__________ 2. A good retailer is one who has a good working relationship with his employees.
__________ 3. Honesty and trustworthiness are good traits for establishing good customer-seller relations.
__________ 4. A sound buying program is based on what merchandise the retailer can buy at the cheapest
price to insure bigger profit.
__________ 5. High prices do not necessarily mean high quality goods.
__________ 6. Being courteous and cheerful is part of satisfactory service given to customers.
__________ 7. The right source for buying the merchandise is a reputable and established manufacturer or
wholesaler.
__________ 8. Goods bought at a time when they are in season or in abundance command higher prices.
__________ 9. Quanitty of merchadise bought depends on the quality it possesses.
__________ 10. A competent retailer should be a competent buyer; he knows what to buy and where to buy it.
Mutliple Choice: Encircle the letter of the best answer.

1. What is meant by sound buying?
a. Buying quality goods at reasonable prices.
b. Buying goods that are needed by the customers.
c. Buying from reliable and trusted sources.
d. All of the above.
2. Which is not considered a duty of the retailer to the consumer?

a. To sell quality goods at reasonable prices.
b. To give satisfactory service to the customers.
c. To treat his employees and customers fairly.
d. To gain as much profit as possible.
3. Wher should understanding of customer’s behavior and characteristics begin?

a. Understanding of what people generally are
b. Understanding one’s own family
c. Understanding of oneself
d. Understanding marketing conditions and trends
4. On what principle should a buying program be based?

a. Needs of consumers
b. Needs of the retailers
c. Wants of consumers
d. Popular merchandise in the market
5. How do you determine the needs of the consumers?

a. From inquiries made by the sales persons
b. From the inventory of stocks and sales record
c. From surveys conducted of customers
d. All of the above
Good Salesmanship in Retailing
Harry Simons, a veteran salesman says, “Salesmanship is the art of selling.”, It is selling using
one’s knowledge, enthusiasm and persuasion. It is an art that requires knowledge of people and of
merchandise and some traits that make for good human relations. These traits include patience,
enthusiasm and courtesy.
Oftentimes, salespersons in retail stores do not possess the above qualities. The success of a
retail store depends on the type of salesperson it employs. If the salespersons are poor, the store
manager should train them to become good ones. He should observe them well so that the store’s
good will is not ruined.
Generally, there are four (4) qualities that make for a good salesman:
1. Good Health. The salesperson must be physically and mentally fit to carry out his duties. He
should come to work fresh and cheerful always. He must observe health practices, such as
adequate rest, sleep and exercise and must eat balanced meals. His grooming habits must include
daily personal cleanliness and good clean clothing.
2. Good character. Traits that make for good salesmanship include initiative (working without being
told); cheerfulness (facing customers with a smile); courtesy (treating each customer with due
respect); honesty ( does not cheat on employer and customer); aggresiveness (can esily persuade
a customer to buy); patience (tolerant in dealing with difficult customers); dependable (can be
relied upon when needed; promptness (comes on time to do his duty); and has self-control (does
not easy yield to anger or frustration when faced with problems).
3. Adequate knowledge related to his work. The salesperson should be at least a highschool
graduate to insure a background of general education in all fields: language, mathematics, helath,
music, sciences, history and current events. This knowledge allows him to communicate well with
his customers, co-workers and employer. In addition, he must have the technical knowledge of the
job he is in such as the nature and characteristics of the merchandise he sells, the different types
of customers, good salemanship and the business market conditions, trends and prices.
4. Pleasing personality. Personality is the sum total of man’s physical, mentak, social, moral, and
spiritual make-up. A pleasing personality can easily attract people. In retailing, it can easily attract
customes.
Developing a good personality is a combination of hereditary and environmental influences.

People are born with good and not so good characteristics. Dveloping a good personality start with
self-analysis. One looks at his own strengths and weaknesses. He identifies and tries to maintain
his strengths while he tries to overcome his weaknesses. When one is aware and has fully
accepted his positive and negative characteristics, he comes to an understanidng of himself. With
this understanding, the person will know what to do with himself and how to change himself into a
better person. With a good education, good home training, will power and determination, he will
succeed in changing for the better.
Activity ____24
Match column A with Column B. write the answer on the blank before each numebr. Write the
letters only.
A B
_______ 1. Good health a. does not show emotions easily
_______ 2. Initiative b. physical and mental well being
_______ 3. Cheerful c. works without being told
_______ 4. Courteous d. does not cheat
_______ 5. Honest e. always wears a smile
_______ 6. Aggressive f. can be relied upon
_______ 7. Patient g. treats each customer with respect
_______ 8. Dependable h. comes on time
_______ 9. Prompt i. can persuade customers to buy
_______ 10. Possesses self-control j. tolerant in dealing with customers
k. has knowledge of people
Things to do:
1. Look at yourself at the mirror. What are your physical assets? What are your weaknesses? Do you
have a pleasant personality?
2. List the traits in you that you are proud of. List those which you are not proud of.
3. Do you have the making of a good salesperson? What characteristics/traits do you possess that
quality you to be a good salesperson?
4. Do you know of anyone who is a good salesperson? Describe him/her. What qualities does he/she
possess to make him/her a good salesperson?
5. Go to retail store, a grocery, or a department store. Observe how the salesperson behave. What do
you observe in them that you like? What don’t you like?

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FOOD AND FOOD PRESERVATION

Planning Different Foods for Sale

Planning for a food Business

Let us consider the following guidelines in planning your business:

Name: ________________________ Course Year & Section __________

Enumerate the following:

1-5 Reasons why food is a popular business.

6-10 Outlets that serve food for the people.

11-15 Guidelines to follow in planning a business

How to Follow a Recipe

Guidelines in Preparing and Cooking Food

Pointers on Good Housekeeping

Computing Cost and Profit

Quantity Ingredients Price

4. Total the cost of ingredients and the operational expenses.

50% of 221.00 = 105.50

211.00 + 105.50 = 316.50

7. Divide the gross income by the number of servings.

316.50 / 40 servings = 7.91

9. Add contingency cost to cost per serving

7.91 + 0.39 = 8.30

Selling Price per serving = 8.30 or 8.50

Computing the Profit

Raw food cost ………………………….. 141.00

Name: ________________________ Course Year & Section __________

Encircle the letter of the correct answer.

Importance of Food Preservation

Causes of Food Spoilage

How to Prevent Food Spoilage

Name: ________________________ Course Year & Section __________

Encircle the letter of the best answer.

1. Food preservation is the process of preparing food for

2. The basis of food preservation should be the

3. Food preservation is best done when

4. Increased production of food help in our country’s

5. Food preservation as a profitable hobby is a means of

B. Fill in the blanks with the correct answer.

Characteristics of Fresh Foods Good for Preservation

Equipment and Tools for Cooking, Sterilization and Freezing

Food Preservation Terms

Desirable Work habits for Successful Food Preservation

Name: ________________________ Course Year & Section __________

Name: __________________________ Course Year and Section: ____________

Date Started: ____________________ Date Finished: _____________________

Name of the Project: Giveaway Basket

Materials and Tools:

empty plastic mineral bottle

Name: __________________________ Course Year and Section: ____________

Date Started: ____________________ Date Finished: _____________________

Name of the Project: Pencil Holder

Materials and Tools:

empty can of soft drinks

Name: __________________________ Course Year and Section: ____________

Date Started: ____________________ Date Finished: _____________________

Name of the Project: Papier Mache Jar

Materials and Tools:

Name: __________________________ Course Year and Section: ____________

Name: ______________ Course Year & Section

Name: ______________ Course Year & Section

Name: ______________ Course Year & Section

Name: ______________ Course Year & Section

Name: ______________ Course Year and Section:

Date Started: Date Finished: _

Name: ______________ Course Year and Section:

Date Started: Date Finished: _

Name: ______________ Course Year and Section:

Date Started: Date Finished: _

Name: ______________ Course Year and Section:

Date Started: Date Finished: _

Name: ______________ Course Year & Section

Name: ______________ Course Year & Section

Name: ______________ Course Year & Section

Name: ______________ Course Year & Section