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CG LICIOUS

A Business Plan submitted to

The Faculty of Hospitality Management Department

In Partial Fulfillment of the Requirements of the course Entrepreneurship in Tourism

Hospitality for the degree Bachelor of Science in Hospitality Management

Presented By:

AGUÑA. THAMIYA JOY B.

ARTAGAME, ALLYSSA MARIE A.
CAGUIOA, GIRLIE H.
DE GUZMAN, JUBELYN R.
FRANCISCO, CRISTALYN A.
MABUNAY, MARIA COLEEN T.
RENANTE, MEI-ANNE L.
VICENTE. RHODORA M

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RECOMMENDATION FOR ORAL EXAMINATION

This Business Plan entitled “CGLICIOUS” prepared and submitted Aguña

Thamiya Joy, Artagame Allyssa Marie, Caguioa Girlie, De Guzman Jubelyn,
Francisco Cristalyn, Mabunay Maria Coleen, Renante Mei-anne, Vicente
Rhodora in partial fulfillment of the requirement for the degree of Bachelor of Science
in Hospitality Management, has been examined and is hereby recommended for oral
examination.

MR. DAVERICK L. TUAZON MBA, CHP

Adviser

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APPROVAL SHEET

This business plan entitled “CGLICIOUS”, prepared and submitted by

Thamiya B. Joy Aguña, Allyssa Marie A. Artagame, Girlie H. Caguioa, Jubelyn
R. De Guzman, Cristalyn Francisco, Maria Coleen T. Mabunay, Mei-Anne
Renante and Rhodora M. Vicente, in partial fulfillment of the requirements for the
degree of Bachelor of Science in Hospitality Management, has been approved by the
Committee on Oral examination with a grade of _______ on November, 2022.

Examiners:

Ms. Darlin Mitch Españo Mr. Norman E. Sabio

Member Member

Mr. Chester E. Mogol, MBA

Chairman

Accepted and approved in partial fulfillment of the requirements for the degree
of Bachelor of Science in Hospitality Management.

Mr. Daverick L. Tuazon MBA, CHP

Adviser

Mr. Chester E. Mogol, MBA

HM Program Head

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ACKNOWLEDGEMENT

First and probably most important, we would like to thank and appreciate God
for providing us with the strength and determination to accomplish this business
paper. Allow our task to be completed at the end of the day.

The CGLicious team would like to express our deepest gratitude to our
business research mentors, Mr. Daverick L. Tuazon with also a guidance of our HM
Department Head, Mr. Chester E. Mogol, for their patience and knowledge they led to
us. Without the invaluable assistance of our business research advisers, Mr. Daverick
L. Tuazon and Mr. Chester E. Mogol, this business plan won’t be possible. Their
passion, experience, and meticulous attention to detail inspired us and helped us stay
on track with our tasks. We also express our earnest thanks to our community for
participating and allowing us to utilize their facilities for research reasons. And
especially to all other respondents who lend their time and effort to provide us with
data and information to produce valuable results. To our accountant, Ms. Cyrene
Barrot, for helping our team tabulate all the data we gathered. Finally, in the CG licious
team who complete this business research despite of many circumstances. This will
teach us how to connect with one another and how to aid one another even when we
are not in the same place and ability. And of course, to our beloved parents who
supported us financially. Thank you for all the efforts, moral support, guidance and
sacrifices. You were our source of inspiration and strength.

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EXECUTIVE SUMMARY

Many people lost their jobs in 2019 as a result of the COVID-19 Pandemic
lockdown. As time goes on, ready-to-eat foods in bottles are becoming more and more
popular. Some of the business owners decided to develop the concept of their recent
research study and use it as a business and name it CGlicious where the business
will offer a different variety of chili garlic and one of it was the chili garlic mussel from
the recent experimental research study. The other additional varieties are chili garlic
pork, chili garlic tapa, and chili garlic dulong.

CGlicous is a type of business that offers meals in bottles that are meant to last
for several weeks. Since the product is ready to eat and can store in case there are
leftovers, the business decided to offer this kind of product due to the pandemic that
might cause each potential customer to stock food and make it convenient for other
reasons like busy schedules, chili garlic lovers, have a variety of items especially for
inexperienced cooks, rarely get any leftovers, etc. The business name starts with the
acronym "CG '' which stands for Chili Garlic in the name "CGlicious." and the word
"licious"’ means delicious.

In 3 years, the initial capital will return and the business is moving in the right
direction. Utilize the plan-vs.-results analysis to take a closer look at how things are
going, then make adjustments once more to achieve and maintain better results the
following time. Your understanding of reality improves every year. After that, when
things start to improve, you may use what you've learned to recognize the warning
signals, plan ahead, and take appropriate action to avoid losing.

In conclusion, the business is improving every single year and may attain to
upgrade the production area and release new products in the next 5 years. As the
business grows the overall areas of the business will also improve.

The recommendation for further improvement, adds more attention on

promoting the business as it should stand out on social media since it has a lot of
competitors. Also, in delivery products should not be limited to nearby cities, although
the packaging will be an additional cost but for the quality and safety of the product it
will be a must and should not be sacrificed.

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TABLE OF CONTENTS

RECOMMENDATION FOR ORAL EXAMINATION i

APPROVAL SHEET ii
ACKNOWLEDGEMENT iii
EXECUTIVE SUMMARY iv
TABLE OF CONTENTS v
LIST OF TABLES ix
LIST OF FIGURES x
LIST OF CHARTS xi

PART I:
Business Description 1
History of the Business 1
Logo Description 2
Mission 3
Vision 3
Objectives 3

PART II: TECHNICAL ASPECT

Introduction 4
Product Specification 4
Technical Objectives 4
Product Description 5
Production Process 6
Interpretation of Product Process 6
Raw Materials 8
Direct Materials 8
Perishable Goods (Monthly Based) 8
Non-Perishable Goods (Monthly Based) 10
Packaging Supplies (Monthly Based) 13
Indirect Materials 15
Furniture 15
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Kitchen Machineries 17
Tools and Equipment’s 18
Cleaning and Sanitation Supplies (Monthly Based) 22
Cleaning Tools and Equipment’s 23
Office Supplies (Monthly Based) 25
Uniforms 27
Allocation of Profit 30
Inflow of Material 31
Outflow of Materials 33
Store Operation 35
Building and Facilities 36
Utilities 37
Summarized Business Taxes 39
Product Costing 40
Stall Perspective 45

PART III: MARKETING ASPECT

Marketing Description 47
Target Market 47
Location 47
Direct Competitors 48
Factors That Affect Demand 49
Factors Affecting Supply 51
Marketing Program 51
Product Strategy 52
Pricing Strategy 52
Promotion Strategy 52
Gantt chart 53
Demand Structures 54

PART IV: MANAGEMENT AND PERSONNEL ASPECTS

ORGANIZATIONAL STRUCTURE
Management Description 64
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Organizational Structure 65
Articles of Partnership of CGLICIOUS 65
Brief Profile of the Owner 69
Policies and Guidelines 70
Duties and Responsibilities 74
Monthly Benefits of the Employees 76
Proper Compensation 79
Employee's Weekly Schedule 80

PART V: SOCIO ECONOMIC ASPECT

Environmental 81
Community 81
Government 81
Employees 83

PART VI: FINANCIAL ASPECT

Financial Assumption: 84
Statement of Financial Position 85
Statement of Financial Performance 86
Statement of Changes in Equity 87
Statement of Cash Flow 88
Projected Sales in Products 89
Break-Even Analysis 90
Ratio 91

APPENDICES
Permits and Licenses (Certificates) 92
Barangay Clearance 92
Municipal Permit 93
Security and Exchange Commission (SEC) 94
Department Of Trade and Industry (DTI) 95
Bureau of Internal Revenue (BIR) 96
Fire Safety Inspection Certificates (FSIC) 97
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Proposed Location 98
Vicinity Map 98
Social Media Pages 99
Packaging 102
Menu 107
Survey Questionnaire 108
Resume 111

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LIST OF TABLES

1. Product Description 5
2. Perishable Good (Monthly Based) 9
3. Non – Perishable Goods (Monthly Based) 11
4. Packaging Supplies (Monthly Based) 14
5. Furniture 15
6. Kitchen Machineries 17
7. Tools and Equipment 18
8. Cleaning and Sanitation Supplies (Monthly Based) 22
9. Cleaning tools and Equipment 24
10. Office Supplies (Monthly Based) 25
11. Uniforms 27
12. Allocation of Profit 30
13. Monthly Bills 38
14. Summarized Business Taxes 39
15. Chili Garlic Standard 40
16. Chili Garlic Mussel 41
17. Chili Garlic Dulong 42
18. Chili Garlic Pork 43
19. Chili Garlic Tapa 44
20. Product Costing (Monthly Based) 44
21. Promotion Strategy Plan (Gantt Chart) 53
22. Monthly Benefits of the Employees 77
23. Proper Compensation 79
24. Employee’s Weekly Schedule 80

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LIST OF FIGURES
Figure:
1. Logo 2
2. Production Process 6
3. Perishable Good 9
4. Non – Perishable Goods 12
5. Packaging Supplies 14
6. Furniture 16
7. Kitchen Machineries 17
8. Tools and Equipment’s 20
9. Cleaning and Sanitation Supplies 23
10. Cleaning tools and Equipment 24
11. Office Supplies 26
12. Uniforms 28
13. Inflow of Material 31
14. Outflow of Material 33
15. Satellite Map of Chili Garlic Production Area 35
16. Floor Plan 36
17. Stall Perspective Stall Perspective (Kitchen,
sanitation and packaging area) 45
18. Stall Perspective (Storage Area) 45
19. Stall Perspective (Office) 46
20. Stall Perspective (Comfort Room) 46
21. Location of Propose Business 48
22. Elle’s Gourmet Products 48
23. RKitchen 49
24. Gourmet by Sissy Sweets 49
25. Organizational Structure 64

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LIST OF CHARTS

1. PART I
1.1. Profile of Respondents according to Age 54
1.2. Profile of Respondents according to Gender 55
2. PART II
2.1. Respondents if they tried to eat different type
of Chili Garlic? 55
2.2. Respondents on how they often eat
Chili Garlic? 56
2.3. Respondents on where they usually buy
Chili Garlic? 56
2.4. Respondents on what price are they willing to
spend for the Chili Garlic? 57
2.5. Respondents if they willing to buy our
Chili Garlic? 57
2.6. Respondents on what promotion they prefer? 58
2.7. Respondents on what they prefer if, pickup
or delivery? 58
2.8. Respondents on what they think about the
packaging of the product? 59
2.9. Respondents on how they find Chili Garlic
convenient? 59
3. PART III
3.1. Respondents on what factors have the most
impact in their decision to buy the product? 60
3.2. Respondents on how satisfied when they try
the variety of Chili Garlic? 60
3.3. Respondents on how they find Chili Garlic
interesting? 61
3.4. Respondents on which variety of Chili Garlic
they like the most? 61
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3.5. Respondents on how they tasted the
product and rated each variety of Chili Garlic.
(5 is the highest, and 1 is the lowest) 62
3.6. Respondents if they recommend the product
in the market? 62

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PART I

BUSINESS DESCRIPTION

The business is named CGlicious, where CG stands for Chili Garlic while
Licious describes the characteristic of the product which is delicious. The type
of product the business offers is a bottled food that will last for several weeks.
The business decided to offer this kind of product due to the pandemic that
might cause to each potential customer to stock food and make it convenient
for other reasons like busy schedules, chili garlic lovers, have a variety of items
especially for inexperienced cooks, hardly get any leftovers, etc., since the
product is ready to eat and can store in case there are left food. The theme of
our business is like an R Kitchen, but the difference is, CGlicious offers a
different variety of ready to eat food and focuses on the flavor of Chili Garlic.
We intend to use social media as our platform to render our product, rest
assured of the safe transaction, a fast response to all the customers and giving
them a very satisfying food product. Since the business is new, we are only
limiting the offer around Quezon City for the meantime. We also built the
production area near at Litex Market on Manila Gravel Pit Road in Quezon City,
Metro Manila, where the owners live. We also choose trusted employees like
friends who need work and are capable of doing the job, as well as one of our
relatives who also has the ability to help run the business.

HISTORY OF THE BUSINESS

Chili Garlic Mussel has developed since it was part of the researcher's
study. The chosen locale was the Adobong Tahong Enterprise, located in
Malabon City. It was a study wherein the researchers constructed an idea to
create a new variety of food to be introduced in the market. And this was
founded by Jubelyn De Guzman, followed by Thamiya Joy Aguna, Allyssa
Marie Artagame, Girlie Caguioa, Maria Coleen Mabunay, and Rhodora
Vicente.

As the COVID-19 Pandemic strived in 2019, many people lost their jobs
due to lockdown. As time passes, bottled foods are on the trend lists as a ready-
to-eat food. The researchers decided to develop the concept of the recent
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research study and use it as a business and name it into CGlicious where the
business will offer a variety of chili garlic and one of it was the chili garlic mussel
from the recent experimental research study. The concept of the business was
inspired by the prominent business owners of RKitchen, MQ Kitchen, and many
more, as they offer delight and unique products that the customer assuredly be
pleased by.

LOGO DESCRIPTION
Figure 1.

The name CGlicious is a combination of words in which ‘CG’ means Chili

Garlic and ‘licious’ means delicious. We want to call the attention of our
customers to how delicious the product is. Chi-chiligin ka sa sarap! is our
tagline. Since it's a spicy product, you might eat more of it due to its
deliciousness and spiciness, which might also make you feel excited, or "kilig"
in Tagalog word.

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The primary colors for our logo include red and black, with a touch of
white, and yellow. According to research, the color red represents something
appetizing and eye-catching that can stimulate one's appetite. Furthermore, our
product contains chilies, which indicates how hot it is. Among the neutral colors,
black is the most powerful. On the bright side, it's frequently connected to
formality, power, and elegance. Moreover, we went for black.

The main factors influencing the products—garlic and chilies—are

displayed in the logo. Additionally, we can observe the establishment year of
the company, which is 2022. We came up with the term CGlicious since our
products combine chili garlic with various meats, including beef, pork, as well
as seafood like mussels, milkfish, and silverfish.

MISSION

To recognize the shifting needs of our customers and continually enhance

the customer experience.

VISION

To provide a more variety of Chili Garlic and to build five (5) branches of
CGlicious’ stall around Metro Manila.

OBJECTIVES
ob

• To identify the machinery and equipment required in the production, the

materials to be used, and the utilities needed to keep the business
running smoothly.
• To increase social media impressions within the target market and boost
brand recognition at the end of the quarter.
• To evaluate the organizational design and the qualifications of the
people who will make up the company.
• To determine how the business affects and contributes to the
environment, community, government, and employees.
• To assess the operation's output using financial ratios and decide if the
business is feasible or not.
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PART II

TECHNICAL ASPECT

INTRODUCTION
The CGlicious research assesses both the manufacturing process and
social media activities. It also indicates all the details about the ingredients
needed, materials required in manufacturing the product from raw to final
product.

The size, plan layout, and actual product are all displayed. There are
also lists of raw materials, funding sources, machinery, tools, and equipment
(together with their costs), product specifications, and product processes as
depicted by a process flow.

PRODUCT SPECIFICATION
The CGlicious is made out of chili garlic sauce with different varieties of
meat and seafood. It has a thick chunky paste texture and a garlic flavor. In
addition, it was made from chili, sugar, and vinegar that gives acidity, which
emits a sweet and savory taste to the product. This kind of bottled food had a
longer shelf life for food by using natural preservatives to reduce spoilage
during transportation and no chemical additives that are convenient to all
potential customers.

TECHNICAL OBJECTIVES
• To provide a quality and long shelf life of the product
• To offer a new and developed various flavors of Chili Garlic
• To promote the product effectively by using social media platform
• Ensuring the ingredients are fresh and good quality
• To get a positive and helpful feedback from the customers
• Ensuring a quality and safe production are prioritizing the safety of the
people inside and out of the business.

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PRODUCT DESCRIPTION
Table 1.

VARIETY OF CHILI GARLIC DESCRIPTION

Chili Garlic are made from crushed

red pepper flakes, smoke paprika,

CHILI GARLIC garlic, shallots, cinnamon stick,

peppercorn, olive oil, soy sauce and
sugar.
Chili Garlic Mussel are steamed
mussels cooked with vegetable oil,
CHILI GARLIC MUSSEL fresh thai chili, garlic, vinegar, and
brown sugar.
Chili Garlic Pork are fried pork chunk
added in Chili Garlic mixtures that
contains garlic, shallots, cinnamon
CHILI GARLIC PORK stick, peppercorn, olive oil, crushed
red pepper flakes, smoke paprika, soy
sauce and sugar.
Chili Garlic Tapa are boiled and
simmer with garlic, ground black

CHILI GARLIC TAPA pepper, light soy sauce, brown sugar

and corn-starch that shredded and
add with chili garlic mixtures.
Chili Garlic Dulong are fried silver fish

CHILI GARLIC DULONG that combined with Chili Garlic

mixture.

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PRODUCTION PROCESS

Figure 2.

INTERPRETATION OF PRODUCT PROCESS

• Purchasing of Raw Materials

One of the key factors affecting the final quality of the products is
the quality of the raw materials, particularly the meats and seafood.
Before storing and using raw materials, we rigorously inspect them to
ensure that they maintain their high quality.

• Proper Storing of Raw Materials

By preventing deterioration, proper food storage not only helps to

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get the most out of the food budget but also preserves the quality and
nutritional worth of the goods that purchases. Additionally, safe food
storage can aid in preventing hazardous bacteria-caused foodborne
illnesses.

• Preparation for Product Making

Food preparation can be divided into three aspects to ensure food

safety: cleaning of preparation equipment, separating ingredients, and
making sure products are cooked to the proper temperature. Cleaning
food is important to remove dirt, bacteria, pesticides, and other
potentially harmful substances that could make the customer, and even
the employees, ill. The importance of cleaning food relies significantly on
the type of food being cooked. Furthermore, uncleanly prepared food
may leave dirt and bacteria on worktops and kitchen tools. Cross-
contamination should be prevented by appropriately separating
ingredients. Making sure that every member of the team is aware of how
crucial it is to cook some foods to the proper internal temperature is one
of the most essential aspects of food preparation.

• Product Making

To guarantee accessibility to healthy, wholesome, and delectable

foods at affordable prices, food processing and preservation are
essential. Through diverse processes like microorganism control, low-
temperature storage, dehydration, and oxygen removal, food processing
extends food's shelf life.

• Cooling Method

The cooling method is used to lower the temperature of the food to

meet storage requirements or to transition it from one processing
temperature to another. In order to increase the shelf-life of fresh and
processed foods, slow down the rate of biochemical and microbiological
changes in food, or maintain a specific temperature during the food-
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processing process, cooling and chilling are used.

• Packaging

The food must be protected from substances like air, water vapor,
and even light in order for it to be consumed properly. Important
information for consumers is also provided on packaging, including
guidelines for safe handling and nutritional content.

• Distributing

It covers the distribution, storage, and marketing of food to the

general public. This procedure is crucial yet frequently neglected. Food
distributors must simultaneously manage timely delivery, minimize
product damage, and maintain and ensure food safety. Growing
consumer income, the convenience and attractiveness of online food-
related platforms, the necessity to meet the hectic working lifestyle, and
other factors all contribute to this movement gaining pace.

RAW MATERIALS

DIRECT MATERIALS
Direct Materials are those supplies and materials used in the production
of a product and that may be immediately linked to that product. It covers both
perishable and non-perishable items as well as the packaging materials needed
for the products to be produced each month. There are 15 bottles of each flavor
every day, 300 bottles of each flavor per month, and a total of 1,500 bottles per
month.

A. PERISHABLE GOODS (MONTHLY BASED)

Perishable Goods are those that must be kept refrigerated for safety
including mussels, pork, beef sirloin, silverfish and they are stored in the freezer
to protect against pathogenic bacteria, which are bacteria behind foodborne
illnesses and food poisoning. While ginger, garlic, shallots, and Thai chilies are
kept in the refrigerator to maintain their freshness, and the quantity is
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determined monthly and they are purchased from reliable suppliers who offer
high-quality goods at competitive prices.
Table 2.

ITEMS BRAND QUANTITY UNIT PRICE PRICE

Mussels MARKET 101.7kg ₱100.00/1kg ₱10,170

Pork MARKET 40.65kg ₱260.00/1kg ₱10,569

Beef Sirloin MARKET 21.15kg ₱480.00/1kg ₱10,152

Dulong (Silver
MARKET 37.5kg ₱160.00/1kg ₱6,000
Fish)
Garlic MARKET 36.3kg ₱88.00/1kg ₱3,194.4

Shallots MARKET 18.45kg ₱172.00/1kg ₱3,173.4

Ginger MARKET 7.5kg ₱80.00/1kg ₱600.00

Thai Chili’s MARKET 2.25kg ₱320.00/1kg ₱720.00

TOTAL: ₱44.578.8

Figure 3. Perishable Goods

ITEMS BRAND PRICE

Mussels
MARKET ₱100.00/1kg

Pork
MARKET ₱260.00/1kg

Beef Sirloin
MARKET ₱480.00/1kg

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Dulong (Silver Fish)

MARKET ₱160.00/1kg

Garlic
MARKET ₱88.00/1kg

Shallots
MARKET ₱172.00/1kg

Ginger
MARKET ₱80.00/1kg

Thai Chili’s

MARKET ₱320.00/1kg

B. NON-PERISHABLE GOODS (MONTHLY BASED)

Non-Perishable Goods are those don’t require refrigeration to keep from
spoiling. Instead, they can be store at room temperature, such as in a pantry or
cabinets including cinnamon sticks, peppercorns, olive oil, red pepper flakes,
smoke paprika, soy sauce, sugars, salt, ground pepper, vinegar, vegetable oil
and cornstarch. Some are bought from reliable suppliers who provide high-
quality products at reasonable prices and some buy it from the grocery or
supermarkets, and the quantity is monthly based.

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Table 3.
UNIT
INGREDIENTS BRAND QUANTITY PRICE
PRICE
Cinnamon
SUPERMARKET 2.85kg ₱750.00/1kg ₱2,137.5
Stick
Peppercorns MARKET 1.8kg ₱606.08/1kg ₱1,094.5

Olive Oil DONA ELENA 90L ₱533.90/1L ₱48,051

Red Pepper
MARKET 9kg ₱180.00/1kg ₱1,620
Flakes

Smoke Paprika MARKET 1.8kg ₱475.00/1kg ₱855.00

Soy Sauce DATU PUTI 23.55L ₱57.50/1L ₱1,354.1

Light Brown
VICTORIA 4.5kg ₱75.00/1kg ₱337.5
Sugar

Brown Sugar VICTORIA 18.75kg ₱75.00/1kg ₱1,406.25

Salt FIDEL 750g ₱39.00/1kg ₱29.25

Black Ground
MARKET 1.5kg ₱417.00/1kg ₱625.5
Pepper

Vinegar DATU PUTI 2.25L ₱65.00/1L ₱146.25

Vegetable Oil UFC 22.5L ₱68.00/1L ₱1,530

Cornstarch CREAM 4.5kg ₱78.00/1kg ₱351.00

TOTAL: ₱59,537.85

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
Figure 4. Non-Perishable Goods

ITEMS BRAND PRICE

Cinnamon Stick
MARKET ₱750.00/1kg

Peppercorns

MARKET ₱606.08/1kg

Olive Oil
DONA ELENA ₱533.90/1L

Red Pepper Flakes

MARKET ₱180.00/1kg

Smoke Paprika
MARKET ₱475.00/1kg

Soy Sauce

DATU PUTI ₱57.50/1L

Light Brown Sugar

VICTORIA ₱75.00/1kg

Brown Sugar

VICTORIA ₱75.00/1kg

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Salt
FIDEL ₱39.00/1kg

Black Ground Pepper

MARKET ₱417.00/1kg

Vinegar
DATU PUTI ₱65.00/1L

Vegetable Oil
UFC ₱68.00/1L

Cornstarch
CREAM ₱78.00/1kg

C. PACKAGING SUPPLIES (MONTHLY BASED)

Packaging supplies include things like glass bottles, plastic seals, sticker
paper, reusable bags, and carton boxes that are used to store, protect, handle,
and deliver products. They obtained it from a reliable supplier who offered it at
a competitive price while still providing high-quality items.

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
Table 4.

ITEMS BRAND QUANTITY UNIT PRICE PRICE

Glass Bottle
UNBRANDED 1500 ₱25.00/pc ₱37,500
(150ml)

Plastic Seal UNBRANDED 1500 ₱15.00/50pcs ₱450.00

Sticker paper
QUAFF 3000 ₱80.00/20pcs ₱12,000
(Logo)
₱150.00/50
Reusable Bag UNBRANDED 5pcs ₱15.00
pcs

Carton Box UNBRANDED 20pcs ₱7.00/pc ₱140.00

TOTAL: ₱50,105.00

Figure 5. Packaging Supplies

ITEMS BRAND PRICE

Glass Bottle (150 ml)

UNBRANDED ₱25.00/pc

Plastic Seal

UNBRANDED ₱15.00/50pcs

Sticker Paper (Logo)

QUAFF ₱80.00/20pcs

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Reusable Eco Bag

UNBRANDED ₱150.00/50 pcs

Carton Box

UNBRANDED ₱7.00/pc

INDIRECT MATERIALS
A. FURNITURES
Furniture’s like kitchen shelves are the items that helps to store raw
materials, and store kitchen equipment’s. Also, kitchen table, as working area
needed for preparing and making the products while kitchen sink used for
cleaning of tools and equipment and washing ingredients. Moreover, office
tables are used for writing, keeping computers, and storing of important
documents and data while office chair used to keep comfortable while working
for a long period of time.

Table 5.

ITEMS BRAND QUANTITY UNIT PRICE PRICE

Kitchen UNBRANDED 2 pcs ₱2,500.00/pc ₱5,000.00
Shelves
Kitchen UNBRANDED 3 pcs ₱4,500.00/pc ₱13,500.00
Table
Kitchen Sink UNBRANDED 1 pc ₱6,000.00/pc ₱6,000.00
Office Table UNBRANDED 1 pc ₱5,300.00/pc ₱5,300.00
Office Chair UNBRANDED 1 pc ₱4,500.00/pc ₱4,500.00
TOTAL: ₱34,300.00

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
Figure 6.

ITEM BRAND UNIT PRICE

Kitchen Shelves

UNBRANDED ₱2,500.00/pc

Kitchen Table

UNBRANDED ₱4,500.00/pc

Kitchen Sink

UNBRANDED ₱6,000.00/pc

Office Table

UNBRANDED ₱5,300.00/pc

Office Chair

UNBRANDED ₱4,500.00/pc

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B. KITCHEN MACHINERIES
The Kitchen Machineries Items enable food to be cooked more
efficiently, as well as to be stored properly. The stove and gas tanks are the
most important equipment in making the products while the Refrigerator
provides a place to hold ingredients for safety usage. The equipment is only a
few since the production is not big and it only fits in the kitchen's layout. Also,
it can be purchased from trusted suppliers who offer high-quality goods at high
and low-cost prices.

Table 6.

ITEMS BRAND QUANTITY UNIT PRICE PRICE

4 Burner Industrial GOMECO 1 pc ₱60,310.00 ₱60,310.00

Stove

Chiller/Refrigerator PANASONIC 1 pc ₱16,490.00 ₱16,490.00

Gas tanks PETRON 1 pc ₱3,500.00 ₱3,500.00

TOTAL: ₱80,300.00

Figure 7. Kitchen Machineries

ITEM BRAND UNIT PRICE

4 Burner Industrial Stove

GOMECO ₱60,310.00

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Chiller/Refrigerator

PANASONIC ₱16,490.00

Empty Gas Tanks

PETRON ₱3,500.00

C. TOOLS AND EQUIPMENTS

The tools and equipment are a great help in the kitchen cooking raw
ingredients. Knife, Cutting Board, Scissors, Peeler, and Mixing bowls are one
of the most important tools in the kitchen and it’s used so much for preparation
of the ingredients. Weighing Scale and measuring spoons and cups are used
to get the right measurements. Spatula, Wooden Spoon, and Cooking Pot are
used to cook various types of products. The quantity of tools are based on the
products that need to be prepared. The items can be purchased from suppliers
in bulk to lessen the expenses.

Table 7.

ITEMS BRAND QUANTITY UNIT PRICE PRICE

Knife UNBRANDED 2 pcs ₱150.00/pc ₱300.00

Cutting Board UNBRANDED 1 set ₱550.00/set ₱550.00

Peeler UNBRANDED 1 pc ₱39.00/pc ₱39.00

Food Processor CUISINART 1 pc ₱26,017.00/pc ₱26,017.00

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Weighing Scale ASAHI 2 pcs ₱3,580.00/pc ₱7,160.00

Spatula MARKET 2 sets ₱75.00.00/set ₱150.00

₱135.00
Wooden Spoon MARKET 3 pcs ₱45.00/pc

Cooking Pot IKEA 1 set ₱3,990.00/set ₱3,990.00

Measuring
Spoons and MARKET 2 set ₱75.00/set ₱150.00
Cups.

Scissors UNBRANDED 2 pcs ₱55.00/pc ₱110.00

Storage
MARKET 1 set ₱170.00/set ₱170.00
Containers

Mixing bowls UNBRANDED 1 set ₱300.00/set ₱300.00

TOTAL: ₱39,071.00

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
Figure 8. Tools and Equipment

ITEM BRAND UNIT PRICE

Knife

UNBRANDED ₱150.00

Cutting Board

UNBRANDED ₱550.00

Peeler

UNBRANDED ₱39.00

Food Processor

CUISINART ₱26,017.00

Weighing Scale

ASAHI ₱3,580.00

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Spatula

MARKET ₱75.00

Wooden Spatula

MARKET ₱45.00

Cooking Pots

IKEA ₱3,990.00

Measuring Spoons and

Cups
UNBRANDED ₱75.00

Scissors

UNBRANDED ₱55.00

Storage Containers

MARKET ₱170.00

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Mixing Bowls

UNBRANDED ₱300.00

D. CLEANING AND SANITATION SUPPLIES (MONTHLY BASED)

The cleaning and sanitation supplies in the kitchen will help the food
preparation process be clean and hygienic. The items included are sponge and
dishwashing liquid primarily used for hand washing of glasses, plates, cutlery,
and cooking utensils. The liquid hand soap is designed to make it easier to
remove grease, bacteria and other contaminants from the skin. Garbage bag is
useful for wrapping up garbage to minimize odor. The paper towel has a lot of
uses such as drying hands, wiping windows and other surfaces, dusting, and
cleaning up spills. The quantity of the items is based on monthly usage and all
of the items are purchased from suppliers.

Table 8.

ITEMS BRAND QUANTITY UNIT PRICE PRICE

Sponge Unbranded 3 pieces 12.00/piece ₱36.00

Dishwashing Max Glow 1 gallon 150/gallon ₱150.00

Liquid

Hand Soap Body Treats 1 piece/750 ml 200.00/piece ₱200.00

Garbage Bag Unbranded 3 packs 35.00/packs ₱105.00

Paper Towel Fluffy 2 packs 150.00/pack ₱300.00

TOTAL: ₱691.00

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Figure 9. Cleaning and Sanitation Supplies

ITEMS BRAND UNIT PRICE

Sponge

UNBRANDED ₱12.00

Dishwashing Liquid

MAXGLOW ₱150.00

Hand Soap

BODY TREATS ₱200.00

Garbage Bag

UNBRANDED ₱35.00

Paper Towel

FLUFFY ₱150.00

E. CLEANING TOOLS AND EQUIPMENTS

Cleaning tools and equipment in the kitchen guarantee the cleaner gets
the job done quickly as well as to keep bacteria and dust out of food. The items
like broom, dustpan, and mop are very important to clean efficiently on time the
hard surfaces like tile in the production area. Towels are used to wipe all the
unnecessary dirt. The trash bins are used for sorting and separation of waste
types to facilitate recycling and correct onward disposal and it can be purchased
from the reliable supplier of the company.
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Table 9.

ITEMS BRAND QUANTITY UNIT PRICE PRICE

Broom BAGUIO 1 piece ₱50.00/Piece ₱50.00

Dustpan MARKET 1 piece ₱38.00/Piece ₱38.00

Mop MARKET 1 piece ₱750.00/Piece ₱750.00

Towels UNBRANDED 5 pieces ₱15.00/Piece ₱75.00

Trash Bin MARKET 1 set ₱650.00/Set ₱650.00

TOTAL: ₱1,563.00

Figure 10. Cleaning Tools and Equipment

ITEMS BRAND UNIT COST

Broom
BAGUIO ₱50.00

Dustpan

MARKET ₱38.00

Mop

MARKET ₱750.00

Towels
UNBRANDED ₱15.00

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Trash Bin

MARKET ₱650.00

F. OFFICE SUPPLIES (MONTHLY BASED)

Office supplies are essential for the day to day running of the business.
It includes a ballpen and pencil to write all the information needed for business.
The Paper Receipts is used to represent proof of a transaction or purchase and
it can be used for refund if discrepancy is found in the product. The record book
is used to provide a detailed description of monthly or yearly work. Tapes are
used to seal all the boxes and packages. The quantity of supplies is calculated
depending on monthly usage. It can be purchased at stationery stores who offer
low-cost prices.

Table 10.

ITEMS BRAND QUANTITY UNIT PRICE PRICE

Ballpen M&G Ballpoint 3 set 36.00/Set ₱108.00

Pencil Mongol 3 pieces 7.00/Piece ₱21.00

Paper Receipt Unbranded 2 pieces 25.00/Piece ₱25.00

Record Book Valiant 1 piece 40.00/Piece ₱40.00

Tapes Scotch 1 set 55.00/Set ₱55.00

TOTAL: ₱249.00

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
Figure 11. Office Supplies

ITEMS BRAND UNIT COST

Ballpen
M&G BALLPOINT ₱36.00

Pencil
MONGOL ₱7.00

Paper Receipt
UNBRANDED ₱25.00

Record Book

VALIANT ₱40.00

Tapes

SCOTCH ₱55.00

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G. UNIFORMS
Wearing the appropriate uniforms when preparing and cooking food
helps to protect employees from harm, also provide security. A set of white T-
shirts, slacks pants, a white coat, a transparent apron, and a cap is provided for
each staff member at the working and packaging station. Also include
accessories such as spit guards and gloves for hygienic food preparation. All
the uniforms mentioned below will be provided by the Company. Those
uniforms are branded and slightly expensive but it will ensure the quality and
make it last. Prices are based on the mall's physical store.

Table 11.

ITEMS BRAND QUANTITY UNIT PRICE PRICE

Working Uniform

White T-shirt Blue Corner 3 pieces 149.00/Piece ₱447.00

Slacks (Black) Mall Store 3 pieces 200.00/Piece ₱600.00

White Coat White Coat 3 pieces 280.00/Piece ₱840.00

Manila

Transparent Mall Store 3 pieces 75.00/Piece ₱225.00

Apron

Cap Mall Store 3 piece 50.00/Piece ₱150.00

Accessories

Spit Guard Mall Store 3 pieces 35.00/Piece ₱105.00

Gloves Mall Store 1 box 350.00/Box ₱350.00

TOTAL: ₱2,717.00

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
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Figure 12. Uniforms

ITEMS BRAND UNIT COST

Kitchen Station

White T-shirt

BLUE CORNER ₱149.00

Slacks (Black)

MALL STORE ₱200.00

Transparent Apron

MALL STORE ₱75.00

White Coat

WHITE COAT MANILA ₱280.00

Cap

MALL STORE ₱50.00

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Accessories

Spit Guard

MALL STORE ₱35.00

Gloves

LATEX GLOVES ₱350.00

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
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ALLOCATION OF PROFIT
According to the number of units each partner acquired at the close of
business on the last business day of the Accounting Period, profits are divided
among the partners in a fixed amount basis. By continuously recognizing zero-
use and disparities, it offers transparency of usage, clarity regarding pricing,
and the possibility of cost savings. The following are the profit shares of
CGlicious.

Table 12.
Name of Partner Contribution Share in Profit

Aguña, Thamiya Joy ₱187,500.00 12.5%

Artagame, Allyssa ₱187,500.00 12.5%

Marie

Caguioa, Girlie ₱187,500.00 12.5%

De Guzman, Jubelyn ₱187,500.00 12.5%

Francisco, Cristalyn ₱187,500.00 12.5%

Mabunay, Maria Coleen ₱187,500.00 12.5%

Renante, Mei-ann ₱187,500.00 12.5%

Vicente, Rhodora ₱187,500.00 12.5%

Total: ₱1,500,000.00 100%

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INFLOW OF MATERIAL
Figure 13.

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
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CGlicious has selected suppliers for the raw materials. Bulb garlic,
shallots, cinnamon sticks, peppercorns, olive oil, crushed red pepper flakes,
smoked paprika, soy sauce, sugar, and other ingredients are also all essential
raw materials. These direct suppliers for our items were located in Litex Market.
The following supplier is the one that will supply our packaging, which contains
paper boxes, shopping bags, containers with seals, as well as chili bottle jars.
Furthermore, this provider is situated in Litex Market Commonwealth as well.
Market around Novaliches Bayan will serve as our alternative supplier in case
some delays happen in our direct suppliers.

In this circumstance, the suppliers will verify and prepare the availability
of the raw materials and reserve them for pick-up. To make sure that all supplies
are available, our workers will pick up the items and check them.

The suppliers picked by the CGlicious team are those who are close to
our shop which is located around the Commonwealth. Through near-sourcing,
the supply will be positioned in today's competitive market. To meet changing
requirements and accelerate time to market, our store can set up smaller
deliveries.

After that, under the direction of the supervisor, staff will sort and arrange
all of the raw materials in our store. The bottom of the fridge will be utilized to
hold sealed or covered containers for raw materials. The workers will routinely
monitor our supplies and report any changes to the supervisor therefore that
they can notify the suppliers.

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OUTFLOW OF MATERIALS
Figure 14.

The procedure will proceed once the supplies are prepared. Our staff will
set the mise-en-place and ensure that each of the necessary ingredients is on
the table. It is also important that we need to separate the ingredients by the
flavor itself.

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Chili Garlic also known as CG is a mixture of garlic, shallots, cinnamon
stick, and peppercorn in a small saucepan. Covering with oil, and making sure
to use enough oil to cover the garlic and shallots are the first part of the
procedure. Bring the oil to a simmer over medium heat. Using a fork, gently
break up the shallots. Cook until the garlic and shallots have turned a deep
golden brown, about 15-20 minutes. While the oil is simmering, add the crushed
red pepper flakes and smoked paprika to a mortar and pestle and grind until
the red pepper flakes are in finer texture. To the medium heatproof bowl, add
the crushed red pepper flake mixture, soy sauce, and sugar. Place a metal
mesh sieve over the bowl. Remove oil from heat and carefully pour through the
sieve. Transfer the browned shallot and garlic to a plate to cool. Season with
flaky or kosher salt. Stir the spice oil and chili flakes together. Allow the oil to
cool for about an hour before mixing in crispy shallot and garlic. Pour the chili
oil into an airtight jar and store in the refrigerator for up to 1 month.

CGlicious offers a variety of flavors, featuring Standard Chili Garlic, CG-

Tapa, CG-Mussel, CG-Pork, and CG-Dulong. Distributors could acquire it. For
bulk purchases, the packaging will indeed be tightly sealed to ensure that the
item arrives both safe and fresh.

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STORE OPERATION
The CGlicious used social media platform like Facebook, Instagram, and
Tiktok to promote and render the business around Quezon City. The CGlicious
used this way to grab the benefit of fast development of technology and to adapt
the fast changing of people’s want and needs. The business decides to build
the production area inside the around Quezon City specifically in Litex area
where also one of the owners live to have an easy access to all the supplies
and materials needed in manufacturing the varieties of Chili Garlic.

Figure 15. Satellite Map of Chili Garlic Production Area

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BUILDING AND FACILITIES

The layout shown below is the production area of CGlicious. It exhibits

how the production area functions, from storing purchased materials to
preparing for delivering the products. It presents the production flow and the
whole area, considering the safety roots and ensuring the quality of raw
materials and the product. It shows the flows that will conduct in the operation
process where all the equipment and ingredients needed are in the storage
area. Then the next phase is the sanitation area for the well-cleaned process
of products, followed by the kitchen and continuing to the packaging area, then
the storage area to keep the products secured and ready for delivery and
encode the inventory of the product. The total house area is 270 sqm, including
the production area, which is 100 sqm.

Figure 16. Floor Plan

Total House Area= 270sqm

Production Area= 100sqm

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UTILITIES

• Repairs and Maintenance

Employees in the production area should regularly check on the
machinery and kitchen tools that will be used to produce chili garlic. to
avoid malfunctions and unneeded repairs, as well as to reduce danger
and accidents inside the area.
Employees should go through fundamental training on how to
operate the equipment used to manufacture chili garlic. In order to
ensure the company's and the employees' safety.

• Waste Management Disposal

To prevent food cross-contamination, CGlicious will rigorously
adhere to the food safety regulations inside the production area. Before
entering the manufacturing area, practice excellent hygiene. It will also
put an emphasis on controlling the recycling process and disposing of
garbage locally.
The five Rs allude to a method employed by CGlicious to improve
the results of their recycling operations by lowering the quantity of
garbage the business generates. Any business that generates
significant volumes of waste should implement an effective waste
management policy to protect the environment and guarantee that all
hazardous material is disposed of properly. Implementing the "five Rs"
phases is a crucial component of the procedure. Refuse, reduce, reuse,
repurpose, and recycle are all part of it. For the plan to be as effective
as possible, each of these phases must be meticulously followed.

• Water, Electricity, Internet Connection and Telephone

Water is the most important utility requirement for the CGlicious
company. Water is required for several tasks besides drinking and
cooking, including basic sanitization of workers and other individuals,
cleaning and washing the workplace, etc. Another vital utility that the
company needs is electricity. Without it, CGlicious is unable to function.
Since social media is the channel that CGlicious utilized to provide the
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goods, the company depends on the internet to run its operations and
stay in touch with all of its connections and potential clients as well us
with the use of telephone to communicate with the existing clients and
potential customers.

Table 13.

PRODUCTION AREA MONTHLY BILLS

WATER (Manila Water) ₱ 1,000.00

ELECTRICITY (Meralco) ₱ 3,500.00

INTERNET CONNECTION (GLOBE) ₱ 1,299.00

TELEPHONE ₱ 700.00

TOTAL: ₱ 6,499.00

• Gas
To prevent product shortages or time-consuming delays, the crew
will closely monitor the gas in the manufacturing area. Additionally,
depending on the quantity of the products, either twice or once a month
for gas. For 11kgs of gas, the price is ₱840.00.

• Gas Fuel
Providing transportation for the shipment of the product or the
delivery of food product is one of the essential needs to priorities by the
enterprise. The company will shoulder the gas fuel amounting to ₱200
per day and there is a on call delivery boy whenever his needed for the
shipment of orders.

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Summarized Business Taxes
Possession of a business permit demonstrates the legitimacy of your
operation to the local administration. Including the barangay clearance,
municipal permit, SEC, DTI, BIR, and FSIC which will give an assurance to all
the potential customers that the food is safe to eat and by ensuring the
manufacturing space is clean.

Table 14.

PERMIT % INSTALLATION PROCESS ANNUAL PAY

Barangay Clearance ₱ 100.00

Municipal Permit ₱ 500.00

Securities and Exchange Commission (SEC) ₱ 200.00

Department of Trade and Industry (DTI) ₱ 200.00

Bureau of Internal Revenue (BIR) ₱ 5,000.00

Fire Safety Inspection Certificates (FSIC) ₱ 250.00

Total: ₱ 6,250.00

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PRODUCT COSTING

The process of ascertaining the cost of all ingredients used for 5 varieties
of Chili Garlic. Which can assist in identifying profitable or unprofitable units and
ventures. Therefore, costing influences future policies. It serves as the
foundation for figuring out the sale price. It determines the price of each
variation to make sure that all costs, such as the 10% buffer, 30% overhead
cost, 30% markup, price per piece, 12% VAT, and the SRP of 200ml bottled
product, are included in the price of the products. Additionally, the monthly
based costing aids in identifying the monthly expenses for each variety.

CHILI GARLIC STANDARD

Table 15.

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CHILI GARLIC MUSSEL

Table 16.

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CHILI GARLIC DULONG

Table 17.

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CHILI GARLIC PORK

Table 18.

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CHILI GARLIC BEEF

Table 19.

PRODUCT COSTING (MONTHLY BASED)

Table 20.

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STALL PERSPECTIVE
The layouts shown below depict the various stations of the production
area, where the products are manufactured. It consists of a kitchen, the
sanitation area, the packaging area, the storage area, the office, and the
comfort room. The production area was a part of the owner’s house. The layout
of each station, including the dimensions of the area, is also shown in
perspective.

Figure 17. Stall Perspective Stall Perspective (Kitchen, sanitation and

packaging area)

Figure 18. Stall Perspective (Storage Area)

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Figure 19. Stall Perspective (Office)

Figure 20. Stall Perspective (Comfort Room)

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PART III

MARKETING ASPECT

MARKETING DESCRIPTION
The CGlicious team has observed that products in bottles, such as chili
garlic, are currently in demand. The aforementioned company is committed to
creating a unique chili garlic type that will conserve time, space, and resources.
In order for customers to feel the convenience of a secure transaction, receive
prompt service, and acquire high-quality food at an affordable price. The
owners intend to use social media as the platform for selling the product. As the
company is still in its beginning, owners are now just restricting the offerings
around Quezon City.

TARGET MARKET
Based on what happened during the pandemic, which would demand
each potential consumer to keep food and make it convenient for other factors
like busy schedules, the company decided to provide this kind of goods. People
who enjoy eating chili and garlic in and around Quezon City are the core market
for CGlicious. For inexperienced cooks who rarely have leftovers because the
meal is prepared and can be preserved in case there are, having a choice of
products is crucial. Anyone over the age of 18 who wants quick but substantial
food falls into the target market, which is mostly made up of millennials, drivers,
employees, and professionals in low- and middle-income brackets.

LOCATION
CGlicious' intended location is near Litex Market on Manila Gravel Pit
Road in Quezon City, Metro Manila. Since there are many individuals who could
be potential customers, the CGlicious production facilities will be situated in an
open small house, near Litex Market. Locating necessary suppliers and
potential resellers is simpler. The chosen location makes it easy for the
business to deliver its goods.

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Figure 21. Location of Propose Business

DIRECT COMPETITORS

Figure 22. Elle’s Gourmet Products

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Figure 23. RKitchen

Figure 24. Gourmet by Sissy Sweets

FACTORS THAT AFFECT DEMAND

Although the main focus of economics is on the relationship between a
product's price and how much consumers are willing and able to spend, it is still
important to consider all of the elements that affect demand for a goods or
service. Each consumer has the capacity to assess each product to determine
whether they are willing or able to purchase it based on its price, flavor, and
environment. Customer income, the price of comparable goods, consumer
expectations, changes in consumer taste and preferences, advertising costs,
and price are a few variables that might have an impact on demand.

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Changes in Taste and Preferences of Consumers
The tastes and preferences of the consumers play a significant role in
determining the demand for a product. Consumer likes and preferences for
different products frequently vary, which affects the demand for such products.
There are several factors that might alter consumer’s preferences or likes,
which can lead them to desire to purchase more or less of a product.

Changes in Consumer Income

When income rises the demand for the product will increase; when
income falls, the demand for the product will decrease. Greater purchasing
power results from higher income. As a result, when people's salaries rise, they
can afford to buy more. This explains why an increase in income has a favorable
impact on a good's demand.

Changes in Price of the Related Goods

Demand for a good will decrease when the price of a substitute for it
decreases, and will increase when the price of the substitute for it rises.

Changes in Consumer Expectations

It doesn't just matter what is currently going on, customer expectations
for the future can also affect how much of a product one is willing and able to
buy. It might be difficult to predict demand since you have to take into
consideration both habits and expectations. Sadly, it's considerably more
difficult to foresee or comprehend these expectations.

Advertisement Expenditure
Products are repeatedly advertised in order to persuade buyers of their
better quality. When advertisements are effective, the product's demand rises
as a result. The purpose of advertisement is to influence the consumers in favor
of a product.

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Price
The price has the greatest influence on a product's demand. The cost of
a thing and the demand for it often go hand in hand. Lower prices increase
demand, whereas higher prices decrease it. This is a result of consumer
satisfaction levels. There won't be much demand for your product if consumers
can't afford it.

FACTORS AFFECTING SUPPLY

1. Transportation Condition
2. Government Policies
3. Availability of Raw Materials
4. Availability of Workers to produce Product
5. Cost of Production
6. Price
7. Unpredictable Weather

Supply is one of the most important elements in every business. It displays

how many products or services the market can create and sell in a certain
amount of time. Meat and seafood are the two main product varieties in this
business. The CGlicious aims to reassure all possible buyers that the product
is at high quality and their shopping experience will be excellent. The business
made an effort to consider every potential obstacle during production and up
until the product was rendered in order to prevent any potential incidents that
could damage the company's reputation.

MARKETING PROGRAM
CGlicious's marketing plan aims to ensure that marketing initiatives are
relevant and timely in order to achieve the company's objectives. A sustainable
competitive position is identified, together with the resources needed to achieve
it. Additionally, it is a business operational document that outlines how the
CGlicious organization intends to employ outreach and advertising to target a
particular market. The business employed digital marketing since it is the most
efficient way for a new company to advertise because it can reach the target
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audience in an efficient and measurable way and because it can boost online
sales without spending a lot of money.

PRODUCT STRATEGY
In this sector of the food industry, CGLicious will make sure that the
products stand out from the competition. To benefit the consumer and improve
their purchasing experience, the products' quality and safety will be guaranteed.
The company's mission is to always please its clients, especially those who
enjoy the flavors of chili and garlic and those who are too busy to cook any
more. For CGlicious, a new product line will also be developed during the next
three to five years.

PRICING STRATEGY
The amount of money paid or compensation obtained by one party from
another in return for goods or services is known as the price. It is significant
because it has an impact on the company's success and future. Five sets of the
Chili Garlic Gourmet with different protein were innovated by CGlicious
marketing management: Plain Chili Garlic, CG Mussels, CG Pork Flakes, CG
Tapa Flakes, and CG Silver Fish. Cost-plus pricing and competition-based
pricing are two tactics used to influence a company's pricing strategy in order
to maximize commercial profit. Cost-plus is a straightforward pricing strategy
that involves adding a markup to the total cost of production to determine the
price of a product, whereas competition-based pricing refers to using pricing
information from rivals for comparable items to determine the basic price for a
company’s own products. Materials, labor, production, equipment, utilities, and
other things are included.

PROMOTION STRATEGY
An effective approach for marketing chili garlic business is one that can
be put into practice. As a start-up company, the owners want to promote the
products using digital marketing, which involves using social networks like
Facebook, Instagram, and Tiktok. These platforms are quick and efficient ways
to connect with customers and to boost marketing campaigns because
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everyone always has a phone with them. Additionally, it is the cheapest form of
promotion. Since it has recently become a thing, the owners are also thinking
about hiring resellers. Besides, it is advantageous to be close to other
communities.

GANTT CHART
A Gantt chart is used as a timeline to keep track of the business’s
progress and to monitor all of its components. It is a type of bar chart that
depicts the starting and ongoing process of the business promotion plan
through research, survey, food sampling, online marketing, and reselling over
a three-month period.

Promotion Strategy Plan:

Table 21.
GANTT CHART
3 Months Activity (2022)
SEPTEMBER OCTOBER NOVEMBER
TASK Week Week Week Week Week Week Week Week Week Week Week Week
1 2 3 4 1 2 3 4 1 2 3 4

Planning
Research
Survey
Food sampling
Internet
marketing
Reselling

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DEMAND STRUCTURES
A survey was conducted in the Quezon City area by the proponents. This
questionnaire will help proponents learn what features of the products
customers value and what they want. The proponents will greatly benefit from
the survey question because their target market will be able to taste the
distinctiveness of the product. This offers suggestions on what to anticipate
when creating a plan. The corporation will also be able to help the proponents
with business operations owing to the results of the survey questionnaire. As a
result, the company will observe that they are now more focused on the
business as a whole rather than simply the product and the client who will buy
it.
Profile of Respondents according to Age:

Chart 1.1

9% 18-23
31%
23% 24-29
30-35

37% 36 and above

The chart 1.1 shows that the biggest number of respondents are from
the age of 24-29 years old which gained 37% participants while second to the
highest number of respondents fall to 18-23 years old with 31% and 23% of the
participants are 30-35 years old and the other 9% are aged 36 and above.

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Profile of Respondents according to Gender:

Chart 1.2

43% Male
57% Female

The chart 1.2 indicates the gender of the respondents, based on the
results, the most respondents who participated in the survey were female which
57% of the respondents is. While the 43% of the respondents are male.

1. Respondents if they tried to eat different type of Chili Garlic?

Chart 2.1

20%
Yes
No
80%

Based on the result shown in the chart 2.1 most of the respondents
answered yes, they tried to eat different type of Chili Garlic which gained 80%
of the participants while the 20% or the respondents answered no

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2. Respondents on how they often eat Chili Garlic?

Chart 2.2

34% Always
Sometimes
66% Never

Based on the survey’s 2nd question, 66% of the respondents answered

sometimes the eat chili garlic while the 34% of the total participants answered
always.

3. Respondents on where they usually buy Chili Garlic?

Chart 2.3

26%
Physical Store
Online
74%

Chart 2.3 shows that most of the respondents where usually buy Chili
Garlic through online. 74% of the respondents answered online while 26% says
they buy the product through physical store.

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4. Respondents on what price are they willing to spend for the Chili
Garlic?

Chart 2.4

6%
P150
31%
P200

P250

P300
63%

Chart 2.4 reveals that the 63% of the respondents are willing to pay Php
200 for Chili Garlic. While the 31% of the respondents answered that they are
willing to pay Php 150 for the product and the 6% of the participants are willing
to pay up to Php 250 for each variety of Chili Garlic.

5. Respondents if they willing to buy our Chili Garlic?

Chart 2.5

6%

Yes
No

94%

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Based on the chart 2.5, it shows that 94% of the respondents say yes,
they are willing to buy the variety of Chili Garlic, which is the great basis for the
owners to lend the product to the market. While the 6% of the respondents say
no.

6. Respondents on what promotion they prefer?

Chart 2.6

Social Media
Flyers
Print Ads
100%

Chart 2.6 reveals what respondents prefer in promotion of the Chili Garlic
product. 100% of the respondents says that social media is the best platform to
promote the product.

7. Respondents on what they prefer if, pickup or delivery?

Chart 2.7

6%

Pick-up
Delivery

94%

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Chart 2.7 shows what the respondents prefer in terms of buying the
variety of Chili Garlic. 94% of the respondents prefer to deliver their orders while
6% of the participants prefer to pick up their orders.

8. Respondents on what they think about the packaging of the product?

Chart 2.8

20% Excellent
Good
Fair
80% Bad

Chart 2.8 reveals what the respondents think about the packaging of the
product. 80% of the respondents says that the packaging of the product was
excellent. And 20% of the participants think that the packaging was good.

9. Respondents on how they find Chili Garlic convenient?

Chart 2.9

Yes
No

100%

Based on the result on the Chart 2.9, 100% of the respondents answered
yes, they find Chili Garlic product convenient.
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10. Respondents on what factors have the most impact in their decision
to buy the product?

Chart 3.1

3%
Quality
31% Price

66%
Location
Other

Based on the result on Chart 3.1, it indicates that 66% of the respondents
answered that the most factor that affects their decision in buying the product
is the quality. Second is the price which gained 31% of the participant, and the
3% of the respondents says that there are other factors that impact their
decisions. This are factors that mostly affect their decision on buying the Chili
Garlic product.

11. Respondents on how satisfied when they try the variety of Chili
Garlic?
Chart 3.2

3% 3%

Satisfied
Neutral
Dissatisfied
94%

Chart 232 shows how satisfied the respondents when they tried to ate
the variety of Chili Garlic. 94% of the respondents were satisfied to the product
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while 3% of the respondents says they are dissatisfied and the other 3% of the
participants says neutral.

12. Respondents on how they find Chili Garlic interesting?

Chart 3.3

Yes
No

100%

Chart 3.3 reveal if the respondents find the variety of Chili

Garlic that CGlicious offers are interesting. And the chart shows that
100% of the respondents answered, yes, they find the product interesting.

13. Respondents on which variety of Chili Garlic they like the most?

Chart 3.4

25
21
20
Plain Chili Garlic
15
CG Mussel
10
10 CG Pork
4 CG Tapa
5
0 0 CG Silverfish
0
PLAIN CHILI CG MUSSEL CG PORK CG TAPA CG SILVERFISH
GARLIC

Chart 3.4 details the most like type of Chili Garlic among the variety of
the product. According to the respondents, 66% of them answered that Chili
Garlic Mussel is what they most preferred. Followed by the Chili Garlic Tapa
which gained 29% and next is the Chili Garlic Pork which gained 11% of the
respondents.

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14. Respondents on how they tasted the product and rated each variety
of Chili Garlic. (5 is the highest, and 1 is the lowest)

Chart 3.5
25

20

15

10

0
Plain Chili Garlic CG Mussel CG Pork CG Tapa CG Silverfish

1 2 3 4 5

Chart 3.5 reveals the rates of the respondents based on the taste of each
variety of Chili Garlic where 5 is the highest and 1 is the lowest. According the
result, Chili Garlic Mussel gained the highest rate. Second is the Chili Garlic
Tapa, followed by the Chili Garlic Silverfish. Next is the Chili Garlic Pork and
last is the Plain Chili Garlic.

15. Respondents if they recommend the product in the market?

Chart 3.6

6%

Yes
No

94%

Chart 3.6 shows that 94% of the respondents says yes, they would
recommend the variety of Chili Garlic in the market. While the other 6% of the
respondents says no.
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16. Do you have any suggestions or recommendations to improve the
product?

Based on the recommendation and suggestions of the respondents, a

few of them profound to lessen the spiciness of each variety since not all
consumers have a high spice tolerance and use fined or ground pepper rather
than a peppercorn. Additionally, succulent the proteins like beef and pork; to
avoid discomfort when ingesting the product. Moreover, shred the meat into tiny
pieces to tenderize protein and masticate it well. Withal includes the size of
garlic in four varieties to achieve the crispiness of meat and garlic. Especially
eminence the preparation time of each product to cook it thoroughly and avoid
overdone.

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PART IV
MANAGEMENT AND PERSONNEL ASPECTS
ORGANIZATIONAL STRUCTURE

One crucial element in developing a business is management. Business.

The act of conceiving and realizing one's goals. Emerges from a coordinated
effort that makes use of human talent and assets. Consequently, management
is viewed as the force. Who is in charge of managing a firm and is accountable
for its success or failure. The goal of the management component of a feasibility
study is to evaluate the organizational design and the qualifications of the
people who will make up the company. This factor will decide if the project study
is successfully completed.

MANAGEMENT DESCRIPTION
The CGlicious was an affiliated business organization. This firm
contributes a proportioned share by Ms. Thamiya Joy Aguña, Ms. Allyssa
Marie Artagame, Ms. Girlie Caguioa, Ms. Jubelyn De Guzman, Ms. Cristalyn
Francisco, Ms. Maria Coleen Mabunay, Ms. Mei-Anne Renante, and Ms.
Rhodora Vicente. The business consists of one (1) owner along with (1)
manager, two (2) cooks, one (1) packager, and one (1) on-call delivery man to
govern the overall activities of the business daily; lastly, one (1) bookkeeper to
keep the records of the financial affairs of the business annually. Their duties
will be appointed based on their rightful skills and proficient expertise. zs

Figure 25.

Owners

Manager

Staff 1 Staff 2 Staff 3 On Call

Bookkeeper
Cook Cook Packager Delivery Man

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ORGANIZATIONAL STRUCTURE

The CGlicious was an affiliated business under the structure of a limited-

service organization. It consists of two or more business partners liable to invest
an equal amount, which is under the control of a general partnership. This firm
contributes a proportioned share by Ms. Thamiya Joy Aguña, Ms. Allyssa Marie
Artagame, Ms. Girlie Caguioa, Ms. Jubelyn De Guzman, Ms. Cristalyn
Francisco, Ms. Maria Coleen Mabunay, Ms. Mei-Anne Renante, and Ms.
Rhodora Vicente. The business consists of one (1) owner, jointly three (3),
including the two cooks and one who assists with the packaging of the product;
(1) bookkeeper who responsible for recording and maintaining a business'
financial transactions, such as purchases, expenses, sales revenue, invoices,
and payments; and one (1) delivery man to distribute the order to respectively
purchasers. Their duties will be appointed based on their rightful skills and
proficient expertise.

ARTICLES OF PARTNERSHIP OF CGLICIOUS

KNOW ALL MEN BY THESE PRESENTS:

That we, the undersigned partners, all of legal age, residents and
citizens of the Philippines, have on this day voluntarily associated ourselves
together for the purpose of forming a general partnership under the following
terms and conditions and subject to existing and applicable laws of the Republic
of the Philippines:

AND WE HEREBY CERTIFY:

ARTICLE I. Partnership Name: That the name of this

partnership shall be: CGlicious Partnership and shall transact business under
the said company name.

ARTICLE II. Business Purpose: That the purpose(s) for which this
partnership is formed is/are to: acquire, hold for investment, mortgage, manage,
operate, lease, refinance, build, develop, and restore; to engage in any and all
activities incidental or related to the foregoing, including, but not limited to,
opening, maintaining, and closing of banking accounts and financial institutions
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chosen by the partners in the partnership name, borrowing money in the
partnership name, and pledging partnership interests.

ARTICLE III. Principal Place of Business: That the principal place of

business of this partnership shall be located at: Litex Market on Manila Gravel
Pit Road in Quezon City, Metro Manila.

ARTICLE IV. Term of Existence: That this partnership shall have a

term of 20 years from and after the original recording of its Articles of
Partnership by the Securities and Exchange Commission.

Articles of Partnership

ARTICLE V. Partners’ Circumstances: That the names, nationalities

and complete residence addresses of the partners are as follows:

Name Nationality Complete Residence

Address

Batasan Hills, Quezon City, Metro

Aguña, Thamiya Joy Filipino Manila, Philippines
Mabunay, Maria Coleen
oy San Jose Del Monte City, Bulacan,
Artagame, Allyssa Marie Filipino Philippines

Kaligayahan, Quezon City, Metro

Caguioa, Girlie Filipino Manila, Philippines

North Fairview, Quezon City, Metro

De Guzman, Jubelyn Filipino Manila, Philippines

Bagong Silang, Caloocan City, Metro

Francisco, Cristalyn Filipino Manila, Philippines

Rodriguez Rizal, Metro Manila,

Mabunay, Maria Coleen Filipino Philippines

Litex, Commonwealth, Quezon City,

Renante, Mei-ann Filipino Metro Manila. Philippines

Bagong Silangan, Quezon City,

Vicente, Rhodora Filipino Metro Manila, Philippines

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
ARTICLE VI. Capital Contributions: That the capital of this Partnership shall
be the amount of five hundred thousand (P1,500,000.00), Philippine Currency,
contributed in cash by the partners, as follows

ARTICLE VI. Capital Contributions: That the capital of this Partnership

shall be the amount of five hundred thousand (P1,500,000.00), Philippine
Currency, contributed in cash by the partners, as follows:

Name Amount Contributed

Aguña, Thamiya Joy ₱187,500.00

Artagame, Allyssa Marie ₱187,500.00
Caguioa, Girlie ₱187,500.00
De Guzman, Jubelyn ₱187,500.00
Francisco, Cristalyn ₱187,500.00

Mabunay, Maria Coleen ₱187,500.00

Renante, Mei-ann ₱187,500.00

Vicente, Rhodora ₱187,500.00

That no transfer of interest which will reduce the ownership of Filipino citizens
to less than the required percentage of capital as provided by existing laws shall
be allowed or permitted to be recorded in the proper books of the partnership.

ARTICLE VII. Sharing Ratios: That the profits and losses of this
partnership shall be divided and distributed proportionately on the ratio of the
capital contribution of each partner.

ARTICLE IX. Management: That this partnership shall be under

Jubelyn De Guzman, as General Manager, who shall be in charge of the
management of the affairs of the company. He shall have the power to use the
partnership name and in otherwise performing such acts as are necessary and
expedient in the management of the firm and to carry out its lawful purposes.

ARTICLE X. Undertaking to Change Name: That the partners

undertake to change the name of this partnership, as herein provided or as
amended thereafter, immediately upon receipt of notice or directive from the
Securities and Exchange Commission that another corporation, partnership or
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 NATIONAL COLLEGE OF BUSINESS AND ARTS
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person has acquired a prior right to the use of that name or that the name has
been declared as misleading, deceptive, confusingly similar to a registered
name, or contrary to public morals, good customs or public policy.

IN WITNESS WHEREOF, we have hereunto affixed our signatures this 23 day of

September, 2022, at Fairview Dahlia, Quezon City, Metro Manila, Philippines
.

AGUÑA, THAMIYA JOY

______________________ ARTAGAME, ALLYSSA MARIE
_______________________
(name and signature of partner) (name and signature of partner)

CAGUIOA, GIRLIE
______________________ DE GUZMAN, JUBELYN
_______________________
(name and signature of partner) (name and signature of partner)

FRANCISCO, CRISTALYN
______________________ MABUNAY, MARIA COLEEN
_______________________
(name and signature of partner) (name and signature of partner)

RENANTE, MEI-ANN
______________________ VICENTE, RHODORA
_______________________
(name and signature of partner) (name and signature of partner)

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
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BRIEF PROFILE OF THE OWNER

Aguna,Thamiya Joy B.
Living in Quezon City and pursuing a Bachelor of Science in Hospitality
Management at the National College of Business and Arts in Quezon City. A
person who is good as a team player, excellent at talking to customers and
persuading them, and also a hard worker.

Artagame, Allyssa Marie A.

Living in Bulacan and pursuing a Bachelor of Science in Hospitality
Management at the National College of Business and Arts in Quezon City. She
is an active listener who can handle guest complaints and has good attention
to detail.

Caguioa, Girlie H.
Living in Quezon City and pursuing a Bachelor of Science in Hospitality
Management at the National College of Business and Arts in Quezon City. She
is capable of doing work under pressure while still maintaining efficiency.

De Guzman, Jubelyn R.
Living in Quezon City and pursuing a Bachelor of Science in Hospitality
Management at the National College of Business and Arts in Quezon City. She
is good at critical thinking and problem solving, has a strong work ethic and also
good at leading the business.

Francisco, Cristalyn A.
Living in Montalban Rizal and pursuing a Bachelor of Science in Hospitality
Management at the National College of Business and Arts in Quezon City. She
is good in attention to detail and she is designated at the production area where
she oversees quality.

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Mabunay, Maria Coleen T.
Living in Quezon City and pursuing a Bachelor of Science in Hospitality
Management at the National College of Business and Arts in Quezon City. She
is good at doing work in a timely manner, handling product photography and
organizing.

Renante, Mei-anne L.
Living in Quezon City and pursuing a Bachelor of Science in Hospitality
Management at the National College of Business and Arts in Quezon City. She
is meticulous and has an eye for detail. She is assigned to monitor the quality
of ingredients.

Vicente, Rhodora M.
Living in Quezon City and pursuing a Bachelor of Science in Hospitality
Management at the National College of Business and Arts in Quezon City. A
dedicated person who can work well with others. She is in charge of keeping
an eye on social media accounts and responding to customers' inquiries.

POLICIES AND GUIDELINES

Every company needs rules and procedures to guide everyday

operations and secure both the company and its personnel. Depending on the
goods and/or services offered, every firm may have a different set of
procedures. By laying out what is acceptable and unacceptable in the
workplace, they support employers in managing workers successfully and
serve to define and reinforce the standards expected of employees in all their
professional dealings. A business can benefit in many ways from a well-written
corporate policy. Policies demonstrate the organization's effectiveness and
diligence, increasing stability and maintaining uniformity in operational
procedures and decision-making.

On Customer

Customers feel safer and more connected with brands when there is a
strong relationship built on trust and open communication. This connection can
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also increase customer retention and your rate of repeat business. Today's
consumers place a high value on relationships and connections in general, and
their decisions to buy are greatly influenced by their shopping experiences.

Managers and Co-workers Relationship

There are several advantages, both inside and outside of the job, to
getting along with coworkers. Good coworker connections have the potential to
boost overall workplace happiness, which is one of their main advantages.
Employees who look forward to working with their coworkers each day will be
happier and more motivated when they arrive at work.

On Company Workplace

Employers can choose to have more precise work rules and regulations
addressing certain behaviors, or they can opt for a simple set of work rules
consisting of a list of generally acceptable and banned behavior.

Workplace health and safety

Since workplace health and safety infractions can result in harm to

employees, which could cost the company money and ruin its reputation, it is
crucial to provide them with a safe and healthy work environment.

Employee code of conduct

Employees can better comprehend the expectations for performance

and behavior with the aid of a clear and straightforward code of conduct. This
policy may specify guidelines for gift-giving, gift-receiving, dress code, secrecy,
or even the use of cell phones or social media during working hours.

Attendance, vacation and time-off policies

It will be easier to get things done in the office if there is a regular

procedure for requesting a day off or taking vacation time. A PTO policy should
specify how much vacation time employees receive, when and how they can

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
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earn extra vacation time, who they should contact to request their time off, and
any other information they might need to know about taking PTO (such as
whether vacation is use-it-or-lose-it). Parental leave policies and bereavement
leave policies are two more-time off regulations to take into consideration.

A separate attendance policy or "no call, no show" policy that specifies

what constitutes tardiness, how far in advance time off requests should be
made, and what happens if an employee fails to show up for work can also be
established.

Employee disciplinary action policy

Discipline and behavior among employees are some of the most

significant corporate policies. It's necessary to document the expectations for
performance and behavior in the employee handbook or individual employee
contracts before holding the employees responsible for their actions. It can
implement disciplinary action as necessary using the employee handbook as a
reference if it has full access to the rules and regulations of the workplace.

Employee complaint policies

Employees can file official complaints known as grievances to express

their concerns about a particular feature of their place of employment. These
complaints may be made as a result of an incident or a disagreement with
another worker. Nearly any condition, including physical workplace concerns,
monetary problems like payroll, and interpersonal problems like harassment or
bullying, may give rise to a grievance. So that employees understand how to
address their issues in a professional manner, it is crucial to lay out a clear
process for handling complaints inside the organization. within your company
so that employees know how to handle their concerns in a professional way.

Ethics Policies for Your Business: Do’s and Don’ts

Business ethics policies play a major role in highlighting favorable

employee conduct. A company with elevated ethical standards improves the
public’s trust and the likelihood of consumers to buy products from them. Ethical

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practices link to legally complying with regulations while ensuring the company
can still get a competitive advantage in their market. Learn more about the
basics of business ethics policies, the types of ethical challenges in business
and frequently asked questions

Compensation and benefits

Developing a compelling compensation strategy is essential for

attracting and keeping the best employees. Total compensation includes salary,
benefits, paid time off, and other items. There are methods to get creative with
compensation if the budget constraints prevent it from competing with larger
enterprises on wages.

Employee face mask policy (during COVID-19)

Face masks will probably continue to be a crucial preventative measure

as more businesses reopen or send their employees back to work over the
coming months, especially because both the Centers for Disease Control and
Prevention (CDC) and the Occupational Safety and Health Administration
(OSHA) advise that employers encourage employees to wear them at work to
help stop the spread of COVID-19.

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DUTIES AND RESPONSIBILITIES

TITLE: OWNERS

DUTIES
• Care and disclosure of paper works of the business.
• Monitoring day to day business operations/production.
• Handling customer inquiries, complaints and feedback.
• Lead their team to meet goals and complete tasks.
• Evaluating the performance of the company and its employees, and
making improvements as necessary for enhancements.
• Monitoring financial transactions, including budgeting, financial
records, and accounting tasks reports and statements.
• Ensuring that all employees are following regulations and workplace
laws.
• Understand the strengths and weaknesses of each employee and to
delegate tasks as needed.

RESPONSIBILITIES
• Actively performing her job.
• Working diligently for the company business
• Managing, monitoring and reviewing business operations.
• Developing and implementing organizational goals, procedures, and
policies.
• Ensure that the workplace is safe, secure, and lawful.
• Develops personal growth opportunities.

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TITLE: STAFFS

DUTIES
• Planning and organizing production schedules.
• Acknowledging orders online, and in other social media platform.
• Maintain efficient cleanliness of production area.
• Responsible in making all equipment’s monitored, assembled,
cleaned, and sanitized. Dishes and utensils are also washed.
• Monitoring inventory and reports on kitchen items and need for
production.
• Packed orders for customer.

RESPONSIBILITIES
• Responsible for ensuring efficient transactions that are secure,
sanitized, and giving them a quality product.
• Responsible for hygiene of the production area.
• Perform tasks which they are assigned or part to do.
• Cleaning and sanitizing all the tools that is used in the production
every day.
• Maintaining a neat and tidy appearance by wearing a uniform and
obeying a dress code set by the workplace.
• Maintaining the quality of the product.
• Handling and storing all ingredients safely and properly.
• Finalizing and packaging products for deliveries.
• Following health and safety standards.
• Keep the records of the financial affairs of the business

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
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TITLE: DELIVERY MAN

DUTIES
• Deliver product to customers safely and securely
• Handle the product with care.
• Collecting payments properly.
• Meeting delivery deadlines.
• Greeting the customers with respect.
• Delivers ordered products whenever He needed.

RESPONSIBILITIES
• Accepting payments for delivered items.
• Providing excellent customer service, responding to questions, and
managing client complaints.
• Obeying all traffic regulations and keeping a clean driving record.
• Making ensuring that orders are complete by reviewing them both
before and after delivery, and the customer is happy and the
charges are accurate.

MONTHLY BENEFITS OF THE EMPLOYEES

According to the company's contract, based on the agreement between
the employer and the employees, the company must make a contribution as
well as the employees must pay a monthly contribution to the following
government agency. Employers and employees share the current rate for
Social Security System (SSS), with employers contributing 8.5% and
employees contributing 4.5%, for an overall rate of 13%. An employee's 2%
PhilHealth deduction and 2% monthly Pag-IBIG contribution shall be shared
with the employer. Furthermore, the company offers some benefits to its
employees, such as overtime pay of at least 25% of wages, premium pay of an
additional 30% if the employee works on a rest day or special day, and 13th
Month pay for employees who have been with the company for more than a
year.

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Table 22.

MONTHLY 13TH EMPLOYEE CONTRIBUTION MONTHLY ANNUAL NET

Position GROSS MONTH (DEDUCTION) NET PAY PAY
PAY PAY

SSS PHIL PAG-

(4.5%) HEALTH IBIG
(2%) (2%)

MANAGER ₱13,000.00 ₱13,000.00 ₱585.00 ₱260.00 ₱260.00 ₱11,895.00 ₱142,470.00

COOK ₱10,660.00 ₱10,660.00 ₱480.00 ₱213.00 ₱213.00 ₱9,754.00 ₱117,048.00

COOK ₱10,660.00 ₱10,660.00 ₱480.00 ₱213.00 ₱213.00 ₱9,754.00 ₱117,048.00

PACKAGER ₱10,000.00 ₱10,000.00 ₱450.00 ₱200.00 ₱200.00 ₱9,150.00 ₱109,800.00

DELIVERY ₱4,000.00 ₱4,000.00 ₱180.00 ₱80.00 ₱80.00 ₱3,660.00 ₱43,920.00

TOTAL ₱48,320.00 ₱59,720.00 ₱2,175.00 ₱966.00 ₱966.00 ₱44,213.00 ₱530,286.00

Overtime Pay:
The employee who renders service beyond the schedule indicated in the
contract will be given additional compensation equivalent to his regular wage,
including at least a 25% premium.

Premium Pay:
Premium pay is available to employees who work on their rest days and
special holidays. A daily salary of 30% is added to an employee's paycheck if
he or she needs to work on a rest day or special day. In exchange for working
on a special day that also happens to be a rest day, they get an extra 50%
payment.

13th Month Pay:

A 13-month pay is a statutory requirement that employers must provide
to certain employees. An employee who has worked for at least one month for
the employer is entitled to the 13th-month pay.

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Mandatory Government Benefits and Contributions

Social Security System (SSS)

The SSS Employees’ Compensation (EC) program has been
implemented to help workers who encounter work-related illness or injury
resulting in disability or death. 4.5 percent of the salary will be deducted for
SSS compensation. This includes compensation for: maternity pay, sickness
pay, pensions, disability benefits, salary loans, life insurance, and funeral
grants.

PhilHealth Benefits
Employers are responsible for ensuring that their staff members have
valid PhilHealth registrations. The National Health Insurance Program, which
aims to offer Filipinos financial health care, is implemented by PhilHealth. It
pays for medical expenses, housing and board subsidies, medication, and
expert services.

Pag-IBIG benefits
Employees are eligible to apply for a housing loan, a disaster loan, and
multipurpose loans with the intention of meeting their financial needs.

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PROPER COMPENSATION
The correct hourly wage at CGLicious for the production team is based
on the minimum wage which is ₱71.25 - ₱66.63 per hour. The delivery
personnel are only on call every twice a week, and each employee is given a
meal allowance of ₱50.00. While for the bookkeeper, he/she will be paid
₱4,000.00 whenever needed every once a year. All compensation data is
presented as gross revenue only, as stated in the note below, and does not
include monthly payroll deductions.

Table 23.

POSITION HOURLY DAILY OVERTIME WEEKLY MONTHLY ANNUAL

RATE RATE RATE RATE RATE RATE

OWNER ₱81.25 ₱650.00 ₱162.50 ₱3,250.00 ₱13,000.00 ₱156,000.00

COOK ₱71.25 ₱570.00 ₱142.50 ₱2,850.00 ₱11,400.00 ₱136,800.00

COOK ₱71.25 ₱570.00 ₱142.50 ₱2,850.00 ₱11,400.00 ₱136,800.00

PACKAGER ₱66.63 ₱533.00 ₱133.25 ₱2,665.00 ₱10,660.00 ₱127,920.00

DELIVERY ₱66.63 ₱533.00 ₱133.25 ₱1,066.00 ₱4,264.00 ₱51,168.00

TOTAL ₱12,681.00 ₱50,724.00 ₱608,688.00

NOTE: ALL COMPENSATION INFORMATION IS PROVIDED AS GROSS

REVENUE ONLY

FORMULA:
Hourly Rate = Daily Rate / 8 (Hours per day)
Daily Rate = Hourly Rate x 8 (Hours per day)
Overtime Rate = Daily Rate x 0.25 or 25%
Weekly Rate = Daily Rate x 5 (Days of production per Week)
Monthly Rate = Daily Rate x 20 Days
Annual Rate = Monthly Rate x 12 months

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EMPLOYEE'S WEEKLY SCHEDULE

Table 24.
POSITION MON TUE WED THU FRI SAT SUN

MANAGER 07:00 AM to 11:00 PM REST REST

(OPENING & CLOSING) DAY DAY

STAFF 1 03:00 PM to 03:00 PM to 07:00 AM to 07:00 AM to 07:00 AM to REST REST

COOK 11:00 PM 11:00 PM 03:00 PM 03:00 PM 03:00 PM DAY DAY
(CLOSING) (CLOSING) (OPENING) (OPENING) (OPENING

STAFF 2 07:00 AM to 07:00 AM to 03:00 PM to 03:00 PM to 03:00 PM to REST REST

COOK 03:00 PM 03:00 PM 11:00 PM 11:00 PM 11:00 PM DAY DAY
(OPENING) (OPENING) (CLOSING) (CLOSING) (CLOSING)

STAFF 3 03:00 PM to 03:00 PM to 07:00 AM to 07:00 AM to 07:00 AM to REST REST

PACKER 11:00 PM 11:00 PM 03:00 PM 03:00 PM 03:00 PM DAY DAY
(CLOSING) (CLOSING) (OPENING) (OPENING) (OPENING)

STAFF 4 REST REST

ON CALL
DELIVERY DAY DAY

Annual Rate = Monthly Rate x 12

Daily Rate = Annual Rate / 240 (Days per year - 5 working day)
Hourly Rate = Daily Rate / 8 (Hours per day)
40 Hours per Week= 8 Hours x 5 days
Overtime Rate = Daily Rate x 25%

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PART V
SOCIO ECONOMIC ASPECT

Environmental
CGlicious will operate in an eco-friendly manner to assist lessen its
negative environmental effect. In addition to recycling leftover paper and
shredding it for product packaging, CGlicious will utilize a tiny glass jar that will
be recycled or used again by customers. To ensure that the supply of our
amenities won't lead to environmental issues, careful attention is required.

Community
CGlicious participating in the community is a quick and efficient approach to
build the brand, develop a solid reputation, and expand the company.
Additionally, it enables the enterprise to build important relationships and help
people in need. And also achieve waste savings by optimizing building
operations, improving efficiencies, and reducing waste consumption. One
example of this is recycling, which can help divert materials from the trash and
help reduce overall waste. By focusing on reducing plastics, offering
alternatives to single use products, and recycling whenever possible, we can
reduce waste, save money, and minimize the environmental impact. CGlicious
also evaluate the consumption habits, recycle when possible, and reuse items
to reduce waste when those around them are doing the same. These actions
benefit the community and business by decreasing the amount of material that
ends up in landfills, thereby reducing waste costs, improving overall
sustainability and overall health of the business and its employees.

Government
The business shall completely abide by all laws and guidelines put in place by
the government. The startup CG Licious will complete its commitment by
making precise and timely tax payments. In addition to paying taxes, our
company can give back to the government by procuring business licenses and
registering with the SEC. The business can also donate to help those in need
during a calamity.
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Bureau of International Revenue (BIR)
The BIR is the department of the national government responsible
for overseeing financial, tax, and monetary matters in the Philippines. In
order to have the authority to print official receipts and invoices and
properly register the TAX Identification Number (TIN) issued by our
company, we make sure that the business we construct is
unquestionably registered in BIR. More than half of the government's
total income is collected by BIR.

Barangay Clearance
One of the licenses or documents required to register a new
company in the Philippines. The main level at which local government
projects, plans, programs, and policies are implemented is the barrio.
Barangay Captain is the title given to the leader under the current Local
Government Code.

Department of Trade and Industry (DTI)

This license is significant since it certifies the business name and
certificate.

Mayor Permits/Business Permits

Need a Mayor's Permit or a Business Permit from the Local
Government Unit (LGU) where your company's office is located before
starting a business in the Philippines. The processes for acquiring a
permit may vary depending on the local ordinances and laws that the city
or municipality wants to adopt. LGUs might be cities or municipalities.
Business licenses are renewed annually. Typically, the renewal period
occurs in the first month of the year. Penalties apply to companies who
don't renew their business permits by the deadline.

Security and Exchange Commission (SEC)

The national government regulating agency in charge of
supervising the Philippine corporate sector. It is also required to advise

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Congress and other government agencies on all facets of the securities
market and to develop policies and recommendations on matters
pertaining to the securities market.

The Fire Safety Inspection Certificate (FSIC)

The Fire Safety Inspection Certificate (FSIC) issued by the
Bureau of Fire Protection is certification that a specific building, structure,
or place of occupancy has undergone a thorough inspection and been
found to be in compliance with RA 9514, the country's fire code. A valid
Fire Safety Inspection Certificate for Occupancy Permit must be issued
by the applicant.) CRO Local BFP Office or near to BPLO Office during
BOSS period 10 Minutes Max. Await the publication of the payment
order (OP). Evaluate assessment and OP, as well as fire code fees and
taxes.

Employees
The CGlicious gives the community employment possibilities, which
lowers the economy's unemployment rate. This suggests that there will be more
options for people in the community to find employment and join the workforce
of the CGlicious. The nation's unemployment rate will decline as a result.
Employees should fulfill certain job responsibilities and roles to improve their
tasks and the good impact for business. The business focuses on developing
skills, developing staff and leads to better opportunities in business.

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PART VI
FINANCIAL ASPECT

FINANCIAL ASSUMPTION:

1. Gross Sales will increase by 7.4% every year.

2. There will be no income tax for the first two years due to BMBE
Registrations, succeeding years will be at 30% income tax rate.
3. There will be a withdrawal for each partner amounting to
₱100,000.00 on the third year to fifth year.
4. All utilities expenses will increase by 4.4% every year.
5. The business is expecting to have five years estimated useful life
in all equipment and machineries.

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Statement of Financial Position

CGLICIOUS
For the year Ended December 31, 2022-2026

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City

Statement of Financial Performance

CGLICIOUS
For the year Ended December 31, 2022-2026

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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Fairview, Quezon City

Statement of Changes in Equity

CGLICIOUS
For the year Ended December 31, 2022-2026

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City

Statement of Cash Flow

CGLICIOUS
For the year Ended December 31, 2022-2026

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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Fairview, Quezon City

Projected Sales in Products

CGLICIOUS
For the year Ended December 31, 2022-2026

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City

Break-Even Analysis
CGLICIOUS
For the year Ended December 31, 2022-2026

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City

Ratio
CGLICIOUS
For the year Ended December 31, 2022-2026

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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Fairview, Quezon City

APPENDICES

A. PERMITS AND LICENSES (CERTIFICATES)

A. Barangay Clearance

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
Municipal Permit

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
Security and Exchange Commission (SEC)

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
Department of Trade and Industry (DTI)

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
Bureau of Internal Revenue (BIR)

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
Fire Safety Inspection Certificates (FSIC)

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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Fairview, Quezon City

B. PROPOSED LOCATION

C. VICINITY MAP

Production
Area
Location

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
D. SOCIAL MEDIA PAGES

Facebook Page (@cglicious)

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
TikTok Page (@cglicious1)

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City

Instagram Page (@[Link])

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
E. PACKAGING

For Chili Garlic Standard

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
For Chili Garlic Mussel

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City

For Chili Garlic Dulong

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
For Chili Garlic Pork

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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Fairview, Quezon City

For Chili Garlic Tapa

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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Fairview, Quezon City
F. MENU

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
G. SURVEY QUESTIONNAIRE

PART 1: Personal Information

Name (Optional):

Age:

18yrs - 23yrs
24yrs – 29yrs
30yrs – 35yrs
40 above

Gender:

Male
Female

PART 2: Product Test

Direction: Put a check (✓) on the space provided. Please accomplish the
questionnaire and return it to the assigned person.

1. Have you tried to eat different type of Chili Garlic?

 Yes
 No

2. How often do you eat Chili Garlic?

 Always
 Sometimes
 Never

3. Where do you usually buy?

 Physical Store
 Online

4. What price are you willing to spend for the Chili Garlic?

 150
 180
Commitment * Integrity * Service to All * Accountability
Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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Fairview, Quezon City
 200
 250
 300

5. Are you willing to try our Chili Garlic?

 Yes
 No

6. What promotion do you prefer?

 Social Media
 Flyers
 Print Ads
7. What do you prefer, pickup or delivery?

 Pickup
 Delivery

8. What do you think about the packaging of the product?

 Excellent
 Good
 Fair
 Bad

9. Do you find Chili Garlic convenient?

 Yes
 No

10. What factors have the most impact in your decision to buy the
product?

 Quality of the product

 Price
 Location
 Others (Please specify) _____________________

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
11. How satisfied were you when you ate the variety of Chili Garlic?

 Satisfied
 Neutral
 Dissatisfied

12. Do you find Chili Garlic interesting?

 Yes
 No

13. Which variety of Chili Garlic do you like the most?

 Plain Chili Garlic

 CG Mussels
 CG Pork Flakes
 CG Tapa Flakes
 CG Silver Fish

14. As you tasted the product could you rate each variety of Chili
Garlic?
(5 is the highest, and 1 is the lowest)

______________ Plain Chili Garlic

______________ CG Mussels
______________ CG Pork Flakes
______________ CG Tapa Flakes
______________ CG Silver Fish

15. Would you recommend the product in the market?

 Yes
 No

16. Do you have any suggestions or recommendations to improve the

product?

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
H. RESUME

THAMIYA JOY B. AGUÑA

7 Bach Street Filinvest 2, Batasan Hills, Quezon City.
0967-230-1997
thamiyaaguna@[Link]

OBJECTIVES:
To obtain a job that will utilize the knowledge and skills in an employed
field where I can grow professionally.

SKILLS & QUALIFICATIONS:

● Willing to learn
● Team Player
● Communication Skills
● Hard Working

EDUCATIONAL BACKGROUND:

● College / Tertiary School

Bachelor of Science in Hospitality Management
National College of Business and Arts
Fairview, Quezon City
2019 - Present
● Senior High School
Batasan Hills National High School
IBP Road, Batasan Hills, Quezon City
2017 - 2019
● Junior High School
Batasan Hills National High School
IBP Road, Batasan Hills, Quezon City
2013 -2017
● Elementary School
Imelda Operio’s Learning School
Talanay Area B, Batasan
Commitment Hills,
* Integrity QuezontoCity
* Service All * Accountability
Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
2011 – 2013

● Elementary School
Fairhope Academy
Talanay Area B, Batasan Hills, Quezon City
2007 - 2011

ACHIEVEMENTS:
● Bread and Pastry NC II Passer
● Cookery NC II Passer
● Flower Arrangement Volunteer in AC Careers and Events Training
Institute.

TRAINING ATTENDED:
● Work immersion at Shakey’s Commonwealth
July 2018 - August 2018

SEMINARS ATTENDED:
● Online Seminar: “The Infinitude of hotel Kitchen” with the theme
“Anatomy of plating: Meals for VIPs” October 10, 2021
● Online Seminar: “Sales and marketing: make every interaction
count” October 16, 2021
● Coffee Talk Online Seminar: “Brave and Sweet Success for
Aspiring Young Coffee Entrepreneurs” October 20,2021
● Webinar: Starting Up Online Food Business Enterprise: Key to a
Comprehensive and Sustainable Online Food Business Enterprise”
November 5, 2021
● Online Seminar: Service Quality Etiquette in Hospitality Industry:
R.A.T.E.R now, Not Later” November 12, 2021
● Hotel Cycle Webinar: A Pattern of a Hotel Guest Assistance in the
midst of Pandemic” November 19, 2021

PERSONAL INFORMATION
● Age: 22 yrs old
● Date of Birth: August 29, 2000
● Gender: Female
● Civil Status: Single
Commitment * Integrity * Service to All * Accountability
Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
● Height: 5’0”
● Weight: 40 kls.
● Nationality: Filipino
● Religion: Roman Catholic

CHARACTER REFERENCES:

1. Mr. Chester E. Mogol

Department Head of Hospitality Management
at National College of Business and Arts
a.

2. Mr. Daverick Tuazon

Accountant Professor
National College of Business and Arts

I hereby certify that the above information is true and correct to the best of my
knowledge and belief.

THAMIYA JOY B. AGUÑA

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City

ALLYSSA MARIE A. ARTAGAME

Blk 20 Lot 1 Ph 1 Dela Costa Homes III, San Jose
Del Monte Bulacan.
0966-867-7664
artagameallyssamarie@[Link]

OBJECTIVES:

Looking forward to working in an environment that encourages learning

and creativity as well as professional growth while being creative and flexible.

SKILLS & QUALIFICATIONS:

● Attention to detail
● Hard Working
● Willing to learn
● Active listening skills

EDUCATIONAL BACKGROUND:
● College / Tertiary School
Bachelor of Science in Hospitality Management
National College of Business and Arts
Fairview, Quezon City
2019 - Present
● Senior High School
Victorias National High School
Victorias City, Negros Occidental
2017 - 2019
● Junior High School
Victorias National High School
Victorias City, Negros Occidental
2013 -2017
● Elementary School
Victorias Milling Elementary School
Victorias City, Negros Occidental
Commitment * Integrity * Service to All * Accountability
Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
2007 - 2013

ACHIEVEMENTS:
● Food and Beverage Services NC II Passer
● Best in Work Immersion

TRAINING ATTENDED:
● Work immersion at Middle Town Inn
August, 2018

SEMINARS ATTENDED:
● HM Webinar 2020: “Experiencing Cruise: Acquire knowledge in
Cruise Line”
● Online Seminar 2020: “True Hospitality consists of giving the best
of yourself to your guest”
● Online Seminar: “The Infinitude of hotel Kitchen” with the theme
“Anatomy of plating: Meals for VIPs” October 10, 2021
● Online Seminar: “Sales and marketing: make every interaction
count” October 16, 2021
● Coffee Talk Online Seminar: “Brave and Sweet Success for
Aspiring Young Coffee Entrepreneurs” October 20,2021
● Webinar: “Starting Up Online Food Business Enterprise: Key to a
Comprehensive and Sustainable Online Food Business Enterprise”
November 5, 2021
● Online Seminar: “Service Quality Etiquette in Hospitality Industry:
R.A.T.E.R now, Not Later” November 12, 2021
● Hotel Cycle Webinar: A Pattern of a Hotel Guest Assistance in the
midst of Pandemic” November 19, 2021

PERSONAL INFORMATION:
● Age: 22 years old
● Date of Birth: September 17, 2000
● Gender: Female
● Civil Status: Single
● Height: 5’2”
● Weight: 53 kls.
Commitment * Integrity * Service to All * Accountability
Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
● Nationality: Filipino
● Religion: Roman Catholic

CHARACTER REFERENCES:

1. Mr. Chester E. Mogol

Department Head of Hospitality Management
at National College of Business and Arts
1.

2. Mr. Daverick Tuazon

Accountant Professor
National College of Business and Arts

I hereby certify that the above information is true and correct to the best of my
knowledge and belief.

ALLYSSA MARIE A. ARTAGAME

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

116
 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City

GIRLIE H. CAGUIOA
Unit 3 Diamond Villas Townhouse Zabarte
Extension Brgy. Kaligayahan Novaliches,
Quezon City
0998-383-5657
girliecaguioa01@[Link]

OBJECTIVES:

To develop a strong and apply extensive skill by taking on new tasks and
capable of assigned work even under pressure, but maintaining efficiency.
Develop my personality better by meeting new people and learning new job.

SKILLS & QUALIFICATIONS:

● Communication Skills
● Hard Working
● Willing to learn
● Team Player

EDUCATIONAL BACKGROUND:

● College / Tertiary School

Bachelor of Science in Hospitality Management
National College of Business and Arts
Fairview, Quezon City
2019 - Present
● Senior High School
North Fairview High School
North Fairview, Quezon City
June 2017 - April 2019
● Junior High School
North Fairview High School
North Fairview, Quezon City
June 2016 – April 2017

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

117
 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
● Junior High School
AMS-Our Lady of Holy Rosary Learning Center
Valenzuela City
June 2015 – April 2016
● Junior High School
Saint Francis Divine College
Fairview, Quezon City
June 2013 – April 2015
● Elementary School
Saint Francis Divine College
Fairview, Quezon City
June 2007 – 2013

ACHIEVEMENTS:
● Bread and Pastry NC II Passer
● Food and Beverage Services NC II Passer

EMPLOYMENT HISTORY:
● Side Street Café
Work Immersion
October 2018 – November 2018
● Maartea Milktea Shop
Barista
July 2019 – December 2019

SEMINARS ATTENDED:
● Online Seminar: “The Infinitude of hotel Kitchen” with the theme
“Anatomy of plating: Meals for VIPs” October 10, 2021
● Online Seminar: “Sales and marketing: make every interaction
count” October 16, 2021
● Coffee Talk Online Seminar: “Brave and Sweet Success for
Aspiring Young Coffee Entrepreneurs” October 20, 2021
● Webinar: Starting Up Online Food Business Enterprise: Key to a
Comprehensive and Sustainable Online Food Business Enterprise”
November 5, 2021

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
● Online Seminar: Service Quality Etiquette in Hospitality Industry:
R.A.T.E.R now, Not Later” November 12, 2021
● Hotel Cycle Webinar: A Pattern of a Hotel Guest Assistance in the
midst of Pandemic” November 19, 2021

PERSONAL INFORMATION:
● Age: 21 years old
● Date of Birth: January 01, 2001
● Gender: Female
● Civil Status: Single
● Height: 5’0”
● Weight: 47 kls.
● Nationality: Filipino
● Religion: Roman Catholic

CHARACTER REFERENCES:
1. Mr. Chester E. Mogol
Department Head of Hospitality Management
at National College of Business and Arts
1.

2. Mr. Daverick Tuazon

Accountant Professor
National College of Business and Arts

I hereby certify that the above information is true and correct to the best of my
knowledge and belief.

GIRLIE H. CAGUIOA

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

119
 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City

JUBELYN R. DE GUZMAN
#7 Avalon St. North Fairview Park Subd., Quezon City.
099-526-60261
jubelyn20@[Link]

OBJECTIVES:

Seeking a position that can provide a steady growth and learning

opportunity to practice my profession and practical experience extensively.

SKILLS & QUALIFICATIONS:

● Critical thinking and problem solving
● Teamwork and collaboration
● Dedicated to learn
● Professionalism and strong work ethic
● Oral and written communications skills
● Leadership skills

EDUCATIONAL BACKGROUND:
● College / Tertiary School
Bachelor of Science in Hospitality Management
National College of Business and Arts Commonwealth Ave.,
cor. Regalado Sr,. Fairview, Quezon City
2019 - present
● Senior High School
Polytechnic University of the Philippines, Quezon City Branch
Don Fabian, Quezon City
2017 - 2019
● Junior High School
North Fairview High School
North Fairview, Quezon City
2013 - 2017
● Elementary School
North Fairview Elementary School
Commitment * Integrity * Service to All * Accountability
Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

120
 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
North Fairview, Quezon City
2007 - 2013

ACHIEVEMENTS:
● Graduated with High Honors at North Fairview High School
● Graduated with Honors at Polytechnic University of the Philippines,
Quezon City Branch.

TRAINING ATTENDED:
● Work Immersion at Polytechnic University of the Philippines
October 2018 - November 2018

SEMINARS ATTENDED:
● Online Seminar: “The Infinitude of hotel Kitchen” with the theme
“Anatomy of plating: Meals for VIPs”, National College of Business
and Arts, October 10, 2021
● Online Seminar: “Sales and marketing: make every interaction
count”, National College of Business and Arts, October 16, 2021
● Coffee Talk Online Seminar: “Brave and Sweet Success for
Aspiring Young Coffee Entrepreneurs”, National College of Business
and Arts, October 20,2021
● Webinar: Starting Up Online Food Business Enterprise: Key to a
Comprehensive and Sustainable Online Food Business
Enterprise”, National College of Business and Arts, November 5, 2021
● Online Seminar: Service Quality Etiquette in Hospitality Industry:
R.A.T.E.R now, Not Later”, National College of Business and Arts,
November 12, 2021
● Hotel Cycle Webinar: A Pattern of a Hotel Guest Assistance in the
midst of Pandemic”, National College of Business and Arts, November
19, 2021

PERSONAL INFORMATION:
● Age: 22 years old
● Date of Birth: January 01, 2000
● Gender: Female
● Civil Status: Single
Commitment * Integrity * Service to All * Accountability
Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
● Height: 5’3”
● Weight: 60 kls.
● Nationality: Filipino
● Religion: Roman Catholic

CHARACTER REFERENCES:
1. Mr. Chester E. Mogol
Department Head of Hospitality Management
at National College of Business and Arts
2.

2. Mr. Daverick Tuazon

Accountant Professor
National College of Business and Arts

I hereby certify that the above information is true and correct to the best of my
knowledge and skills.

JUBELYN DE GUZMAN

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

122
 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City

CRISTALYN A. FRANCISCO
Blk 37 Lot 18 Dela Costa Homes 5 Burgos,
Rodriguez, Rizal
09611522746
cristalynfrancisco1@[Link]

OBJECTIVES:

To be a part of a company that indulges professional growth this

provides a challenging and rewarding career while allowing me to utilize my
self-esteem, to excel my experience and my skills. To obtain a job where I could
apply all my knowledge and skills

SKILLS:

• Able to work under pressure

• Capable of working in long time
• Critical Thinker
• Good in time management
• Good in multitasking
• Communication skills
• Hard working

EDUCATIONAL BACKGROUND:
● Bachelor of Science in Hospitality Management
National College of Business and Arts
Fairview, Quezon City
2019 - Present
● Senior High School
San Jose Litex Senior High School
San Jose Litex Village, Rodriguez Rizal
2017-2019
● Junior High School
San Jose National High School
San Jose, Rodriguez, Rizal
2013-2017
Commitment * Integrity * Service to All * Accountability
Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

123
 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
● Elementary School
San Jose Elementary School
Narra St. San jose Rodriguez Rizal
2007-2013

ACHIEVEMENTS:
● NC II Food and Beverages Services
● NC II Bread and Pastry

TRAINING ATTENDED
● Work Immersion at San Jose National High School Canteen and
Angele’s Catering

SEMINARS ATTENDED:
● Online Webinar: “The Infinitude of hotel Kitchen” with the theme
“Anatomy of plating: Meals for VIPs” National College of Business
and Arts,October 10, 2021
● Online Webinar: “Sales and marketing: make every interaction
count” National College of Business and Arts October 16, 2021
● Coffee Talk Online Seminar: “Brave and Sweet Success for
Aspiring Young Coffee Entrepreneurs”, National College of Business
and Arts,October 20,2021
● Online Webinar: Starting Up Online Food Business Enterprise: Key
to a Comprehensive and Sustainable Online Food Business
Enterprise”, National College of Business and Arts, November 5, 2021
● Hotel Cycle Online Webinar: A Pattern of a Hotel Guest Assistance
in the midst of Pandemic” National College of Business and Arts,
November 19, 2021

PERSONAL INFORMATION:
• Age: 22 yrs. old
• Date of Birth: December 04, 1999
• Gender: Female
• Civil Status: Single
• Height: 5’0

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
• Weight: 59kg
• Nationality: Filipino
• Religion: Roman Catholic

CHARACTER REFERENCES:
1. Mr. Chester E. Mogol
Department Head of Hospitality Management
National College of Business and Arts

2. Mr. Daverick Tuazon

Accountant Professor
National College of Business and Arts, Fairview Branch

I hereby certify that the above information is true and correct to the best of my
knowledge and skills.

CRISTALYN FRANCISCO

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

125
 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City

MARIA COLEEN T. MABUNAY

Blk 3 Lot 10 Seville Subdivision Bagumbong
Caloocan, City.
09-61-311-5219
cmabunay28@[Link]

OBJECTIVES:
To obtain a challenging position that would best fit my qualifications and
to expand further my knowledge, skills, and abilities.
SKILLS & QUALIFICATIONS:
● Proficiency on Google Applications such as Google Docs, and Slides
● Doing works with timely manner
● Passion in Food Photography, Cooking, and Organizing
● Strong leadership and organizational skills
● Dedicated and willing to be trained
EDUCATIONAL BACKGROUND:
● College / Tertiary School
Bachelor of Science in Hospitality Management
National College of Business and Arts Commonwealth Ave.,
cor. Regalado Sr,. Fairview, Quezon City
2019 – present
● Senior High School
Young Achievers’ School of Caloocan Inc.
2017 – 2019
● Junior High School
Young Achievers’ School of Caloocan Inc.
2013 – 2017
• Elementary School
Bagong Silang Caloocan City
2007 – 2013

ACHIEVEMENTS:
● Participation in the Competition of Tofu-tography 2020 with the
Commitment * Integrity * Service to All * Accountability
Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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Fairview, Quezon City
theme of “Unique Yet Tipid”
● Participation in the Competition of Breakfast Challenge 2021 with
the theme of “Taste of Nation”
● Scholar of CHED year 2019 - present

TRAINING ATTENDED:
● 80 hrs Work Immersion at Shakey’s Pizza Parlor year 2019

SEMINARS ATTENDED:
● Participation in “Ched Scholarship Program Notice of Awards” year
2019.
● Participation in the HM Webinar 2020 in titled “Experiencing Cruise:
Acquire Knowledge in Cruise Line”, at National College of Business
and Arts.
● Participation in Webinar 2020 with the theme “True Hospitality
consists of giving the Best of yourself to you Guest” at National
College of Business and Arts.
● Participation in Online Seminar 2021 with the theme “The Infinitude of
hotel Kitchen” with the theme “Anatomy of plating: Meals for VIPs”
at National College of Business and Arts.
● Participation in Webinar 2021 with the theme “Sales and marketing:
make every interaction count” at National College of Business and
Arts.
● Participation in Webinar 2021 titled “Coffee Talk Webinar: Brave and
Sweet Success for Aspiring Young Coffee Entrepreneurs” at
National College of Business and Arts.
● Participation in Webinar 2021 titled “Starting Up Online Food
Business Enterprise: Key to a Comprehensive and Sustainable
Online Food Business Enterprise” at National College of Business
and Arts.
● Participation in Webinar 2021 titled “Service Quality Etiquette in
Hospitality Industry: R.A.T.E.R now, Not Later” at National College
of Business and Arts.
● Participation in Cycle Webinar 2021 with the theme “A Pattern of a
Hotel Guest Assistance in the midst of Pandemic” at National
Commitment * Integrity * Service to All * Accountability
Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
College of Business and Arts.
● Participation in Seminar 2021 with the theme “Home Bottled Food
Product Training” at National College of Business and Arts - Cubao,
Quezon City.

PERSONAL INFORMATION:
● Age: 22 years old
● Date of Birth: September 19, 2000
● Gender: Female
● Civil Status: Single
● Height: 4’9”
● Weight: 48 kls.
● Nationality: Filipino
● Religion: Roman Catholic

CHARACTER REFERENCES:
1. Mr. Chester E. Mogol
Department Head of Hospitality Management
National College of Business and Arts

2. Mr. Daverick Tuazon

Accountant Professor
National College of Business and Arts, Fairview Branch

I hereby certify that the above information is true and correct to the best of my
knowledge and belief.

MARIA COLEEN T. MABUNAY

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City

Mei-anne L. Renante
Block42 Lot1 Phase1 Dela Costa Homes 5,
Brgy. Burgos, Rodriguez Rizal
09157621467
meiannerenante@[Link]

OBJECTIVES:
A highly organized and hardworking individual seeking a position of
responsibility to obtain practical experience. Using my interpersonal talents to
help a firm that focuses on customer pleasure and experience accomplish its
goals.

SKILLS:
● Verbal communication and strong interpersonal skills.
● Able to learn quickly and easy to lead
● Flexible and adaptable to different situations, build relationships, and to
work as part of a team.
● Able to work on a dynamic environment, even on a pressured situation.
● Decision making, critical thinking, organizing, and planning.
● Able to understand and carry out oral and written instructions and
request clarification when needed.

EDUCATIONAL BACKGROUND:

● Bachelor of Science in Hospitality Management

National College of Business and Arts
Fairview, Quezon City
2019 - Present

● Senior High School

STI College – Cubao Branch
5th Ave. Cubao, Quezon City
2016 – 2019

● Junior High School

San Jose National High School
San Jose, Rodriguez Rizal
Commitment * Integrity * Service to All * Accountability
Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
2012 -2016
● Elementary School
Payatas B. Elementary School
Payatas, Quezon City
2006 – 2012

SEMINARS ATTENDED:

● Coffee Talk Online Seminar: “Brave and Sweet Success for

Aspiring Young Coffee Entrepreneurs”, National College of Business
and Arts, October 20,2021
● Webinar: Starting Up Online Food Business Enterprise: Key to a
Comprehensive and Sustainable Online Food Business
Enterprise”, National College of Business and Arts, November 5, 2021

PERSONAL INFORMATION:
Age: 22 yrs. old
Date of Birth: May 08, 2000
Gender: Female
Civil Status: Single
Height: 5’4
Weight: 60kg
Nationality: Filipino
Religion: Roman Catholic

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
CHARACTER REFERENCES:

1. Mr. Chester E. Mogol

Department Head of Hospitality Management
National College of Business and Arts

2. Mr. Daverick Tuazon

Accountant Professor
National College of Business and Arts, Fairview Branch

I hereby certify that the above information is true and correct to the best of my
knowledge and skills.

MEI-ANNE L. RENANTE

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City

RHODORA M. VICENTE
Blk 2 Lot 3 Clemencia Vill. Bagong Silangan,
Quezon City.
0995-266-0261
rhodoravicente19@[Link]

OBJECTIVES:
To acquire more skills and knowledge working in a position where I can
improve my ability to work flexibility with others and I am dedicated and willing
to be trained to become a person that can be successful in this career.

SKILLS & QUALIFICATION:

● Proficiency on Microsoft Office
● Works well with others
● Basic knowledge in Cooking, Baking and Food Servicing

EDUCATIONAL BACKGROUND:
● College / Tertiary School
Bachelor of Science in Hospitality Management
National College of Business and Arts
Fairview, Quezon City
2019 - Present
● Senior High School
Batasan Hills National High School
Batasan Hills, Quezon City
2017 - 2019
● Junior High School
Batasan Hills National High School
Batasan Hills, Quezon City
2013 -2017
● Elementary School
St. Jude Academy of Quezon City - Annex
Batasan Hills, Quezon City
2007 - 2013
Commitment * Integrity * Service to All * Accountability
Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
ACHIEVEMENTS:
● Bread and Pastry NC II Passer
● Food and Beverage Services NC II Passer

TRAINING ATTENDED:
● Work immersion at Shakey’s Commonwealth
October 2018 - November 2018

SEMINARS ATTENDED:
● Online Seminar: “The Infinitude of hotel Kitchen” with the theme
“Anatomy of plating: Meals for VIPs” October 10, 2021
● Online Seminar: “Sales and marketing: make every interaction
count” October 16, 2021
● Coffee Talk Online Seminar: “Brave and Sweet Success for
Aspiring Young Coffee Entrepreneurs” October 20,2021
● Webinar: Starting Up Online Food Business Enterprise: Key to a
Comprehensive and Sustainable Online Food Business Enterprise”
November 5, 2021
● Online Seminar: Service Quality Etiquette in Hospitality Industry:
R.A.T.E.R now, Not Later” November 12, 2021
● Hotel Cycle Webinar: A Pattern of a Hotel Guest Assistance in the
midst of Pandemic” November 19, 2021

PERSONAL INFORMATION:
● Age: 21 years old
● Date of Birth: January 19, 2001
● Gender: Female
● Civil Status: Single
● Height: 4’5”
● Weight: 58 kls.
● Nationality: Filipino
● Religion: Roman Catholic

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

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 NATIONAL COLLEGE OF BUSINESS AND ARTS
Fairview, Quezon City
CHARACTER REFERENCES:

1. Mr. Chester E. Mogol

Department Head of Hospitality Management
National College of Business and Arts

2. Mr. Daverick Tuazon

Accountant Professor
National College of Business and Arts, Fairview Branch

I hereby certify that the above information is true and correct to the best of my
knowledge and belief.

RHODORA M. VICENTE

Commitment * Integrity * Service to All * Accountability

Cubao Tel. No. 8913-8787 * Fairview Tel. No. 34270290 * Taytay Tel No. 86586992

134