CHAPTER 1

INTRODUCTION
a. Name and address of business
GULAMAN is located at Simata National High School, Simata Molave Zamboanga del Sur.

b. NAME AND ADDRESS OF BUSINESS OWNER.

GANDASAN, DANTE

Purok Nara Silangit , Molave, Zamboanga del Sur

c. NATURE OF BUSINESS

Gulaman, is the
common Filipino dessert made from gulaman powder. Gulaman
is commonly prepared at some special occasions like
Christmas, birthday, and others. Gulaman is the type of
Filipino dessert that can refresh every individual pressure day
 1
CHAPTER II
EXECUTIVE SUMMARY
A. Name of the firm
We choose Go!laman name of business,because we thought it easy to catch a customer
attention. Go stands to convince a customer to buy our product. LAMAN is for laman sa
dami laman sa sarap.
B. BUSINESS LOCATION
It is located at Simata National High School, Simata Molave Zamboanga del Sur. Where it is
convinient to our target market or consumers the students and teachers.

C. DESCRIPTION OF THE PROJECT

This product aims to enhance the gulaman products here in the Simata, Molave Zamboanga del
Sur with a friendly budget. The availability of ingredients we only reach here at simata.
D. MARKETING PLAN
In promoting in our product we used different social media platforms to inform the customers that
we have a good quality product of gulaman.
E. TECHNICAL PLAN
Gulaman product is easily to prepare, we just need a materials for boiling the gulaman powder to
make it sticky and ready to prepare.
F. MANAGEMENT PLAN
this product is a single Proprietorship which is the owner will serve as a manager to that business
and take all the responsibilities about the business.
G. FINANCIAL PLAN
The initial investment for the proposed project is ₱ 12,621it is the expenses for
equipment and operating expenses to the starting business for a month.

H. SOCIO-ECONOMIC STUDY
Our product would give a opportunities for the community for them to gain a good salary by our
product.
 2

CHAPTER III
BUSINESS DESCRIPTION
A. OVERVIEW OF THE INDUSTRY
Gulaman is the Filipino culinary use of agar, which is made of processed seaweed, mostly from
Gelidium corneum one of the most common edible algae. It is usually sold dehydrated and
formed into foot-long dry bars which are either plain or colored. They can also be sold in powder
form.

B. MISSION, VISION AND OBJECTIVES

 Mission
To prepare and sell the highest quality of gulaman in a warm manner. To build a business
that puts first of the customer's satisfaction.

 Vision
To provide the best value of our gulaman and service to our local by motivating them
and also to prove everyone that even young entrepreneurs can succeed.
 Objective
At GO! LAMAN,our objectives are to:
- understand our customers changing needs and constantly improve our customer
experience.
- build strong food quality and increase customer quality.
- ensure that the business survives more years.
- set financial goals related to increase retain earnings.
- increase brand awareness and recognition among target consumers.
- improve customer satisfaction and loyalty by providing high-quality.

C. TYPE OF BUSINESS
our type of business is manufacturing we buy ingredients including gulaman powder, condense
milk, evaporada and white sugar.

D. FORM OF BUSINESS OWNERSHIP

Our form of business ownership for this project is sole proprietorship, owned by one personnel.
Where it is no sharing of the profit in Business.

E. BUSINESS NAME
We choose Go!laman name of business,because we thought it easy to catch a customer attention.
Go stands to convince a customer to buy our product. LAMAN is for laman sa dami laman sa
sarap.
F. BUSINESS LOCATION
 It is located at Simata National High School, Simata Molave
Zamboanga del Sur. Where it is convinient to our target market or consumers the students and teachers.

3
CHAPTER IV
MARKETING PLAN

A. CUSTOMER PROFILE
Individuals who's in the campus and the facilitators refreshness to them is necessary.
- students of Simata National High School.
Age: 12- 22 years old
Gender:male & female
- Teachers of Simata National High School.
Age: 25-65 years old.
Gender: Male & Female

B. MARKETING STRATEGIES

1. PRODUCT
Gulaman is boiled by a water until it sticky and put some ingredients like mix condense milk and
evaporada. As it going to serve plastic cups are needed.

2. PRICE

Product Price
Gulaman P 5.00 each

3. PROMOTION
Our product promoted through social media platforms such as Facebook.

4. PLACE
It is located at Simata National High School, Simata Molave Zamboanga del Sur. Where it is
convinient to our target market or consumers the students and teachers
C. SALES STRATEGY
The first day of selling we promote for first five individual's customers who can buy 2 cupdls
of gulaman can receive 1 cup of gulaman for free.

D. TAGLINE
GOLAMALAMAN! perfect dessert for everyone
E. POSITIONING
Provide sweetness and happiness and refresh your day.

F. COMPETITION

Strength WEAKNESES OPPORTUNITIES THREATS

Mrs. Mier Good Common food Opportunity to High quantity
Gulaman marketing competitor introduce more of competitor.
strategies product
affordable
Oman Good Common food Opportunity to High quantity
pineapplicious marketing competitor introduce more of competitor
strategies product
affordable

G. MARKET DEMAND
Simata National High School has a total population of 484 wherein 464 are students both
junior high and senior high and 20 teachers. Based on survey 70% of the total population
loves to eat gulaman.

Consumers Total Consumers of Consumers of Actual

from simata population GULAMAN(70% competitors demand/market
national high 100% ) (70%) (30%)
school
Teen (age 12- 464 325 228 68
20)
Adult (age 25- 20 14 10 3
35)
Total 484 339 238 71

H. MARKRET SHARE
 Mier gulaman has 15% of market share.
 Oman pineapplicious has 15% of market share
  total of our gulaman has 71% of market share

I. PROJECTED SALES

PRICE DAILY WEEK 1 WEEK 2 WEEK 3 WEEK 4 TOTAL

P5. 00 P 600.00 P3, 000. P3, 000.00 P 3,000.00 P 3,000.00 P 12,
00 600.00

Staff Cooker
5
CHAPTER V
ORGANIZATIONAL PLAN
The goal of this business is to achieve the goals that being set. The firm seeks to have a good management
toward the company. This company aims to succeed not to be failure.

A. FORM OF BUSINESS OWNERSHIP

Our form of business ownership for this project is sole proprietorship, owned by one personnel.
Where it is no sharing of the profit in Business
B. ORGANIZATIONAL STRUCTURE

OWNER

C. DUTIES AND RESPONSIBILITIES

OWNER/MANAGER
 the one who manage and control the business.
 plan the business.
  secure the workers.
 manage the feedback of the customer.
STAFF
 assist the inventory.
 secure the products.
COOK
 secure the safetiness of customer about the product service.
 secure a good quality of the products.
 manage the production of procudt/gulaman.

6
CHAPTER VI
PRODUCTION PLAN
Preparation of all ingredients and materials for the production of gulaman.

A. MANUFACTURING PROCESS
INGREDIENTS
 Gulaman powder
 water
 Condense milk
 Evaporada
STEPS:

 Soak it in water for half an hour before boiling it.

 Do not add too much water or you will end up with a very soft gelatin.
 Depending on what you are making, you may add sugar while cooking it. I usually don’t
add sugar to the gulaman when making refreshments like sago gulaman.
 Instead, I add the sugar syrup to the refreshment itself.
 Pour in mold or pyrex in room temperature and refrain from moving it around until it is
solidly formed.
 When cut into cubes, don’t combine colored gulaman unless you are using it right away.
Colors can bleed.
B. PHYSICAL PLAN

C. RAW MATERIAL AND COST

INGREDIENTS QUANTITY Price per unit Total

GULAMAN 4 sachets P 15 per sachet P 60.00
POWDER
EVAPORADA 2 cans P 28 per can P 56.00
CONDENCE MILK 2 cans P 45 per can P 90.00
Total P 379.00

D. EQUIPMENT REQUIREMENT AND COST

EQUIPMENT QUANTITY PRICE PER UNIT TOTAL

KALDERO 1 P 200 each P 200 each
LUWAG 1 P 30 each P 30
SUG ANGAN 1 P 100 each P 1000
FIREWOOD 6 P 6 each P 36
POSPORO 1 P 5 EACH P5
WATER 2 P 25 EACH P 50
TAPERWEAR 2 P 100 EACH P 200
Total P 621

E. LABOR REQUIREMENT AND COST

EMPLOYEE DAILY WAGE RATE MONTHLY SALARY ANNUAL SALARY

Cook P 50 P 1,000 P 12, 000
 Staff P 50 P 1,000 P 12,000
Total P 100 P 2,000 P 24,000

8
CHAPTER VII
FINANCIAL PLAN
A. CAPITAL REQUIREMENTS AND EXPENSES
PROJECTED COST

INGREDIENTS QUANTITY PRICE PER UNIT TOTAL

Gulaman powder 4 sachets P 15.00 per sachets P 60.00
Evaporada 2 cans P 28.00 per can P 56.00
Condence milk 2 cans P 45.00 per can P 90.00
Total P 379.00

INITIAL PURCHASE

EQUIPMENT QUANTITY PRICE PER UNIT TOTAL

KALDERO 1 P 200.00 EACH P 200.00
LUWAG 1 P 30.00 EACH P 30.00
SUG ANGAN 1 P 100.00 EACH P 100.00
FIREWOOD 6 P 6. 00 EACH P 36.00
POSPORO 1 P 5.00 EACH P 5.00
WATER 2 P 25.00 EACH P 50.00
TAPERWARE 2 P 100 .00 EACH P 100.00
TOTAL P 621.00

PROJECTED EXPENSES
expenses DAILY MONTHLY ANNUALLY
SALARIES (2 P 100.00 P 2,000.00 P 24,000.00
EMPLOYEES)
MISCELLANEOUS
TOTAL P 100.00 P 2,000.00 P 24,000.00

B. FINANCIAL STRATEGIES
GO!LAMAN
Projected Income statement
For the month ended June 30, 2023

Sales P 12,000.00
Less: cost of goods sold P 6,340.00
Gross profit P 5,660.00
Less:operating expenses
Salaries and wages P 2,000.00
Miscellaneous expense
Total operating expenses P 2,000.00
Net income P 3,660.00

10
GO!LAMAN
Projected Income Statement
For the month ended June 30, 2023

Capital, June 1, 2023 P 8,961.00

Add: Net income P 3,660.00
Balance: June 30, 2023 P 12, 621.00

C. FINANCIAL RATIOS
GO!LAMAN
Projected Statement of financial position
For the month ended June 30, 2023

RETURN ON EQUITY (ROE)= Net Income/ Owners Equity

ROE= ₱3, 660
₱ 20,735
ROE= 0.62×100
ROE= 62%
It has only shown the ROE for the month of June 2023 is 62%

RETURN ON INVESTMENT= Net Income/ Investment

ROI= ₱7,735
₱13,000
 ROI= 0.59×100
ROI= 59%
It show that at the end of the first month of operation there is a return on investment of 59%. It’s
still have a remaining 41% to fully acquire back the investment.
ASSESTS
Current asset
cash P 12,000
Total current assets
Non current assets
Equipment P 621
Total non current assets P 621
Total assets P 12, 621

Liabilities
Current liabilities

Owner’s equity
Capital P 3,961
Add net income P 3,660
Total owner’s equity P 12,621

11
CHAPTER VIII
SOCIO ECONOMIC BENEFIT
GO!LAMAN
Projected statement of cash flow
For the month ended June 30, 2023
CASH FLOW FROM OPERATING
ACTIVITIES
SALES P 12,000.00
RAW MATERIALS (6, 340)
OPERATING EXPENSES (2,000)
NET CASH GENERATED BY P 3,660
OPERATING ACTIVITIESS
PURCHASE OF EQUIPMENT (621)
NET CASH GENERATED BY (621)
INVESTING ACTIVITIES
CASH FLOW FROM FINANCING
ACTIVITIES
INVESTMENT FROM OWNER P 8,961
NET CASH GENERATED BY P 8,961
FINANCING ACTIVITIES
CASH FOR THE PERIOD ENDED JUNE P 12,000
30,2023

12

GO! LAMAN
 ADDRESS: Simata National High School
E-MAIL ADDRESS: Go!laman@[Link]
CONTACT NUMBER : 09270215537
Submittted by:
Gandasan, Dante
Abear, Deanne Aurelle D.
Saromines Mercy
Forro, Verni Jay
Dadivas, Junjie
Manon-og , Moises
 TABLE OF CONTENT
CHAPTER 1……………………………………………………………….......4
INTRODUCTION
A. Name and Address of Business
B. Name and Address of Business Owner
C. Nature of Business
CHAPTER II…………………………………………………………………...5
EXECUTIVE SUMMARY
CHAPTER III………………………………………………………………….7
BUSINESS DESCRIPTION
A. Overview of Industry
B. Mission, Vision and Objectives
C. Type of Business
D. Form of Business Ownership
E. Business Name
F. Business Location
CHAPTER IV…………………………………………………………………9
MARKETING PLAN
A. Customer Profile
B. Marketing Strategies
C. Sales Strategy
D. Tagline
E. Positioning
F. Competition
G. Market Demands
H. Market Shares
I. Projected Sales
CHAPTER V…………………………………………………………………12
ORGANIZATIONAL PLAN
A. Form of Business Ownership
B. Organizational Structure
C. Duties and Responsibilities
CHAPTER VI……………………………………………………………….13
PRODUCTION PLAN
A. Manufacturing Process
B. Physical Plan
C. Raw Materials and Cost
D. Equipment Requirement and Cost
CHAPTER VII……………………………………………………………16
FINANCIAL PLAN
A. Capital Requirements and Expenses
B. Financial Statements
C. Financial Ratios
CHAPTER VIII………………………………………………………….......22
SCIO+ECONOMIC BENEFIT