Final Requirements

in
Entrepreneurship Subject
S.Y. 2023 – 2024

Submitted by:

Shiela Lou Tumapon

Leah Joy Puyod

Leones Puya

Lucius Carizon

Joasher Llebore

Phejie Collamar

Mark Aldrie Gonzalez

Richy Ann Gravino

Dennnebeth Marie Langutan

Kathleen Villanura

Giemar Colaljo

Romel Pallar

Neah Suan

Alvie Lumahang

Anjie Quinlob

Joyce Calibod

Justine Gabayan

Melody Justol

Archie Yurong

Je ann Mucay

Joan Redoblado

Jhed Olpenda

Adrian Paul Tubal

Rixylle Sajol

Submitted to: Cherryl F. Descallar

 Business Plan
A. EXECUTIVE SUMMARY
The business idea revolves around a sandwich shop that aims to offer fresh, customizable
sandwiches using high quality ingredients. Its purpose is to provide customers with convenient,
delicious meal option while emphasizing freshness and customization.
The sandwich shop addresses the need of consumers with affordability, satisfying meal
options for people. It provides a solution to the challenge of finding a tasty meal that can be
customized to individual preferences and dietary requirements.
Furthermore, the shop may offer unique signature sandwiches or innovative ingredient
combination, further distinguishing it from competitors in the market. Offering delivery and
takeout services can expand the customer base and increase sales.

B. THE COMPITITIVE ENVIRONMENT

1. SWOT ANALYSIS
 Affordable and Healthy
Strength
 Entrepreneurial Attitude
3
 Conventional Product
 Limited Financial Capacity
Weaknesses
 Lack of Communication Skills, and Time
4
 Limited Products
 Location
Opportunities
 We can sell in our Room
4
 Offer free delivery
 No Cellphone policy
 Climate
Threats  Competitors
4 o Direct
o Indirect
3.75 High Potential

Weakness Strategies Threats Strategies

a. Limited Financial Capacity a. No cellophane

- Start with basic veggies and bread, - Use other wrapping materials like
sell sandwiches at a fair price. paper or eco-friendly options for
packaging food items.
b. Lack of Communication, Skills, and
Time b. Climate
- Talk openly about sandwich ideas - Stay updated on weather
and make a schedule for when to conditions to prepare for potential
make and sell sandwiches so you climate challenges.
have enough time for everything.
c. Competitors
c. Limited Products - Monitor competitors’ businesses
- Begin with a few veggie sandwich and make the products unique to
options, and gather feedback from stand out in the market.
customers to improve offerings.
2. PORTER’S 5 FORCES MODE OF COMPETITION
COMPETITVE RIVALRY Number of Competitors Quality Difference
(5)
Availability of sources for ingredient limited
Supplier Power Supplier
5
Loyalty of customers, availability of product
Buyer Power options
5
Uniqueness of product taste preferences and
Threat of Substitution trends
5
High Pressure – 5 Medium Pressure – 3 Low Pressure – 1

Competitive Rivalry
- Focus on continuously improving your product or service to maintain a competitive
edge. This includes prioritizing customer satisfaction and loyalty by providing
exceptional service, addressing customer concerns promptly.

Supplier Power
- Look for alternative suppliers who might offer the same or similar ingredients.
Cultivate strong relationships with your existing suppliers. This can sometimes lead
to priority access or better communication regarding stock availability.

Buyer Power
- Ensure consistent quality in products and services to build trust and satisfaction
among customers.

Threat Substitution
- Focus on unique features and qualities that set your products or service apart from
substitutes. Highlighting this distinction can make your offering more attractive to
customers.

Uniqueness of products
- Collaborate with influences, chefs, or other brands to create unique products or flavor
combinations that appeal to current trends and tastes.

Threat of New Entry

- Differentiate your products or service in ways that are difficult for new entrants to
replicate.

Economies of Scale
- Advocate for policies and regulations that level the playing field for smaller business
and reduce the advantages enjoyed by larger competitors, thereby lowering barriers to
entry and competition.

C. THE BUSINESS BACKGROUND

Quality selling ensures that customers receive products or services that meet or exceed
their expectations, leading to higher levels of satisfaction. Its uniqueness lies in its offering
endless combinations of flavors and textures for a satisfying meal.
 School regulations only allow students to stay in school grounds during class hours.
Therefore, they cannot go outside to buy foods that might satisfy their cravings. So, this business
aims to provide meals or snacks with satisfaction to consumers within school premises.

This business was pursued and has been chosen by the sellers because of its cost-
friendliness to all. The affordability of the ingredients makes it a budget-friendly option for
many people. Additionally, sandwiches are common as meals because it only requires minimal
cooking skills and time, making it a convenient option for busy individuals.

Moreover, establishing a good product that can compete to other stores is crucial for
differentiation and customer recognition. Understanding the target audience needs makes the
business more efficient and effective.

D. THE 7P’s OF MARKETING

1. PRODUCT

a. Sandwich
b. ChocoFudgee

1.1 Classification
a. Conventional
Our product is pretty straight forward. We’re sticking with what already
works, instead of coming up with something totally new we’re taking existing products and
making them even better. We’re not starting from scratch; we’re building on what’s already
there. It’s like giving your favorite recipe a little upgrade to make it tastier and more satisfying
by improving what’s already out there, we’re aiming to give customer something they already
love, just with a little extra special.

1.2 Brand Name

deluCIUS Bites

“deLUCIUS Bites” is a brand that makes super yummy snacks. “delu” means
delight or they’re really enjoyable, and “CIUS” means they are tasty and delicious. With
“Bites”, you can enjoy sandwiches and chocolate fudge in small pieces. So, every time
you take a bite, it’s like a little burst of joy in your mouth. Every bite is packed with
flavor and fun, so whenever you’re hungry for something delicious grab some “deluCIUS
Bites” and enjoy.

1.3 PRODUCT DESCRIPTION

a. Sandwich
- Sandwich is prepared with two slices of bread layered with creamy mayonnaise on one
slice, tiny slicedham and cabbage, then sealed with second slice of bread. It securely wrapped in
packaging to keep it fresh and delicious.

b. Choco fudge
- Condensed milk and rich cocoa powders are blended together while being cooked to
create the base of the delectable choco fudgee once cooked, the Choco Fudgee is carefully
packed and placed in the fridge, allowing it to take on a perfectly formed square shape.
1.4 THE VALUE PROPOSITION
(3 level concept of a Product-design)
Sandwich (Conventional)

a. Core Benefits
Balanced Nutritional Benefits- offering vitamins, minerals, and fiber. It
appeals to health – conscious consumers seeking a satisfying and
wholesome option, providing a tasty way to incorporate vegetables into
their diet.

b. Physical Characteristic
Well-packed sandwich- a well-packed sandwich enhances the overall
presentation and appeal, contributing to customer satisfaction and
enjoyment. It can attract the eyes of the customer, pushing them to buy the
product.

1.5 THE UNIQUE SELLING PROPOSITION

“Savor the flavor between the Slices”

2. PLACE

Our deluCIOUS BITES will be located at Calamba National Comprehensive High School
campus located at Barangay Don Bernardo A. Neri, Calamba, Misamis Occidental. This location
is perfect for our business since it has enough population of 1700 students and teachers. This
location is perfect since this location is convenient for everyone.

3. PRICE (Price Factor & Pricing Strategy)

a. Sandwich

Cost per Unit

Slice Bread - 90 Pesos – 2 Packs
Mafran Orange - 40 Pesos – 2 Pieces
Ham - 65 Pesos – 1 Piece
Packaging (Cellophane) - 50 Pesos
Cabbage - 30 Pesos – ½ Kilo
Unit Cost : 275.00 Pesos
Unit Produced : 20 Pieces

Unit Cost 275

Cost per Unit = = = 13.75
Unit Produced 20

Selling Price = 15 Pesos

Gross Profit = Selling Price – Cost per Unit
= 15.00 – 13.75
Gross Profit = 1.25

b. Choco Fudgee

Cost per Unit

 Condensed - 34.25 Pesos (206g)
Marshmallow - 50.00 Pesos
Cocoa Powder - 50.00 Pesos
Unit Cost : 134.25 Pesos
Unit Produced : 30 Pieces

Unit Cost 134.25

Cost per Unit = = = 4.48
Unit Produced 30

Selling Price = 7 Pesos

Gross Profit = Selling Price – Cost per Unit
= 7.00 – 4.48
Gross Profit = 2.52
4. PROMOTION (Promotional Mix)

a. Personal Selling
- Face to face interaction between customers and sellers.
- Personal selling is our way of promoting our product by personal interaction. By
doing this, we must build the trust of our consumer to have a strong relationship with
them through sales talking.

5. PACKAGING

Packaging is super important for keeping food fresh and looking nice. For sandwiches,
we wrap them up in special paper called “greaseproof paper” that keeps them fresh and stops any
greasy mess. It’s eco-friendly too, showing we care about tasty food and the environment. And
for our choco fudge, we wrap them in small cups that make them look even more delicious and
extra fancy.

6. PEOPLE

* Resilient ensures we can overcome any problems, while resourcefulness helps us

discover inventive solution. Moreover, our innovative approach allows us to put a unique twist
on traditional deserts, and our friendly and sociable nature enables us to connect with customers
and cultivate a welcoming atmosphere.

7. PROCESS

7.1 Manufacturing/sources of Goods/Price Delivery Process

This section details the steps involved in making and delivering a vegetable-filled
sandwich. Here’s a possible breakdown:

a. Preparation
* Sourcing vegetables (purchasing, washing, and prepping)
* Selecting bread (Slicing, Toasting-optional)
* Preparing fillings
b. Assembly
* Spreading condiments or dressing on bread
* Layering vegetables and other fillings
c. Finishing Touches
* Wrapping or boxing the sandwich
* Labelling (If applicable)
7.2 Distribution Method
- This selection explores hoe the finished sandwich reaches the customer:

a. In-house preparation
* Made to order
* Prepared in advance

b. Delivery Service
* Ordered through online or personal
* Delivered by the group members

c. Pick-up
* Pre-ordered online or by personal for pick-up at the stall.

7.3 Payment Process

This selection covers how the customer pays for the sandwich:

a. At point of purchase
*Cash payment directly
7P's

Product: Banana Torron

Classification: Conventional because this product already existing.

Brand Name: " SWEET BANANZA TORON"

Sweet bananza rolls could be a catchy and memorable brand name for our product
(banana toron) as it combines the idea of sweetness with the fun and excitement of a "(bananza)"
the term "rolls" can imply a convenient and portable snack pormat

Product Description:

Banana toron is a delicious filipino snack made from ripe kadisnon bananas wrapped in
spring roll wrappers, coated i brown sugar, and deep fried to a crispy perfection. This sweet and
savory treat offers a delightful combination of flavors anf textures, with the caramelized sugar
adding rich sweetness.

8.4 The Value Proposition

Core benefits:
• Delicious
•Convenience
•Nutritional Value

Augmented benefits:

Energy Boost: Bananas are known for their high carbohydrate content, making them an
excellent source of energy. Consuming banana turon as a snack can provide a quick energy
boost, making it ideal for busy days or before physical activities.

Tagline: "Crispy Bliss Bite after Bite!

Place
Located in Purok 5 D'ban CNCHS is bustling with students seeking affordable tasty snack.

Price: 7 each

Promotion:
Advertising: Create visually appealing print ads and social media post, showcasing the health
and versatility of bananas.

Packaging: banana leaves

People
Freindly, well trained and very approachable.

Process
Manufacturing/Sourcing of Goods/ Service Delivery Process

Distribution Methods:
After purchasing, pay for the Banana Toron to complete the distribution process.

Payment Process
Before purchasing the banana toron, you need to pay first.

7P’s

8. Product: Camote Torron

8.1 Classification: Conventional

Conventional because it typically follows traditional methods and ingredients in itproduction,
without incorporating unconvertional or innovative techniques ingredients.

8.2 Brand Name: “Rootful Delight’s”

The brand name Rootful Delights” suggest a combination of the root vegetable camote and the
delightful experience of enjoying their traditional Filipino treat. It conveys a sense of
satisfaction, inviting customers to savor the sweet flavors.

Product Description
Camote torron is a traditional Filipino dessert made from sweet potatoes (camote), condensed
milk, sugar, and sometimes nuts. It’s typically formed into rectangular blocks and often served.
During special occasions or as a Sweet snack. The sweet potatoes give it a unique flavor and a
slightly shovy chewy texture, while the condensed milk adds sweetness and richness.

The Value Proposition

Core benefits:
• Nutritional value highlight the health benefit of comote.
• Perfect on the snack.

Physical characteristics:

Camote torrome is a traditional Filipino sured made from mastered sweet potatoes, sugar,
and nuts, usually peanuts or castrens. H typically has a dronse and chrowy texture, similar to im
nougat, and is often shaped into. Rectangular bors.

Augmented benepits:

Camote forrons could include enhanced nutritional valure through added vitamins or
minerals, improved strelf life with packaging innovations, or the incorporation of sustainable
sourcing practices to appeal to eco- Conscious consumrers. Additionally, offering different
flavor variations or packaging sizes could cater to a wider range of proferences and usage
occasions.

Tagline: “Savor the Sweetness”

Place

Located in Purok 5 D’ban CNCHS is bustling with students seeking. Affordable yet tasty
snacks. Our product stands out as the perfect choice for these students, fitting snugly within their
has budget constraints. With its delicious tastynyt satistics their cravings without breaking the
bank. At CNCHS, students rely on our product as their go-to snack during breals Detween
classes. Hisis affordability and great flavor make it a staple in the daily routine. Of CNCHS
students.
Price
Pricing strategy includes offering camote torron starting at 5 to 10 pesos.

Promotion
Include social media campaigns and fosting of the flyers in the campus.

Packaging
For the packaging, to promote eco-friendly community we will use manila paper and cut
it into small pieces.

People
Friendly and knowledgable staff providing excellent costumer service.

Process
14.1 Manufacturing/Sourcing of Goods/ Service Delivery Process
14.2 Distribution Methods:
After purchasing, pay for the Camote Torron to complete the distribution process.
14.3 Payment Process
After purchasing, pay for the Camote Torron to complete the distribution process.

7P'S
PRODUCT- Banana Chips

CLASSIFICATION- Conventional banana chips are typically classified based on their product
method. Here are some common classifications:

Traditional Fried Banana Chips- These are made by slicing bananas thinly and deep trying them
oil. They are seasoned with salt or sugar.

Bake Banana Chips- These chips are prepared by baking banana slices in an oven instead of
deep-frying them, making them a healthier alternative.

BRAND NAME-Grab's Chips are crispy, savory banana chips carefully crafted to deliver a
delicious snacking experience. Our brand name, "Grab's Chips," signifies the convenient and
irresistible nature of our product, suggesting that you'll want to grab a handful every time you
crave a satisfying snack.

PRODUCT DESCRIPTION- Banana chips is the perfect blend of crispy texture and natural
sweetness. Handcrafted from ripe, sun-kissed bananas, each chip is thinly sliced and fried to
golden perfection to ensure a satisfying crunch in every bite. Our banana chips promise to
elevate any occasion with their irresistible flavor. It was well packed in our friendly pouch.

THE VALUE PROPOSITION

CB Level 1. A Tasty and innovative snack that combines the natural goodness of bananas with a
fun, playful shape.

PC Level 2. Made from high quality, natural ingredients, banana chips offer a healthier
alternative to traditional snacks.

AB Level 3. Encourages creativity and imagination, appealing to both children and adults alike.

UNIQUE SELLING PROPOSITION (TAGLINE)

Set Sail for Flavor with Grab's Chips!"

PLACE
• Banana chips located inside the school campus, will be available in supermarkets, health food,
and to ensure easy access for customers.

PRICE

Price Factor-Cost of ingredients, production, and will influence pricing.

Pricing Strategy-Position Grab's chips as a premium snack due to their unique concept and
quality ingredients, pricing them slightly higher than regular snacks.

PROMOTION

Utilize social media platforms to showcase banana chips and engage with customers. Offer
promotions and discounts to encourage trial and repeat purchases.

PACKAGING

Grab's chips will be packaged in environmentally friendly, resealable pouches featuring vibrant
designs to capture the essence of the product and attract consumers.

PEOPLE

The brand will invest in knowledgeable and friendly staff to provide excellent customer service
and engage with consumers to build brand loyalty.

PROCESS

MANUFACTURING/SOURCING OF GOODS/SERVICE DELIVERY PROCESS

Ripe bananas will be sourced locally, sliced, fried, and packaged using state-of-the- art
equipment to ensure consistency and quality.

DISTRIBUTION METHOD

Distribution will be managed through a combination of direct sales to retailers and partnerships
with distributors to reach a wider market.

PAYMENT PROCESS

Customers will have the option to make purchases through various payment methods, including
cash, credit/debit cards, and online payment gateways for convenience

E. Sales Forecast

Sandwich
Project sales
For the week April 22 – 26, 2024
No. of Expenses Unit Cost of Selling Income Projected Projected
Days Produced Sales Price per unit Sales Income
(Pieces)
Day 1 264.00 20 13.75 15.00 1.25 300.00 36.00
Day 2 224.00 20 13.75 15.00 1.25 300.00 76.00
Day 3 297.00 25 13.75 15.00 1.25 375.00 78.00
Day 4 345.00 30 13.75 15.00 1.25 450.00 105.00
 Day 5 363.00 35 13.75 15.00 1.25 525.00 162.00
Total Project Expenses : 1,493 Total Project Sales : 1,950.00 Total : 457.00

Product Day 1 Day 2 Day 3 Day 4 Day 5

Name
Sandwich 500.00 300.00 375.00 450.00 525.00

These are the sales projection for the 1st to 5th day for Banana Chips the marketing efforts
to be implemented:
 The sales will increase by 2% in day 2.
 The sales will increase by 8% in day 3.
 The sales will increase by 8.3% in day 4.
 The sales will increase by 8.6% in day 5.

Banana Chips
Project sales
For the week April 22 – 26, 2024
No. of Expenses Unit Cost Selling Income Projected Projected
Days Produced of Price per unit Sales Income
(pieces) Sales
Day 1 71 10 6.00 10.00 4.00 100.00 29.00
Day 2 74 20 6.00 10.00 4.00 200.00 126.00
Day 3 88 30 6.00 10.00 4.00 300.00 212.00
Day 4 153 50 6.00 10.00 4.00 500.00 347.00
Day 5 206 70 6.00 10.00 4.00 700.00 494.00
Total Expenses: 592.00 Total: 1800.00 Total: 1,208.00

Product Day 1 Day 2 Day 3 Day 4 Day 5

Name
Banana chips 100.00 200.00 300.00 500.00 700.00

These are the sales projection for the 1 st and 5th day for Banana T with the marketing efforts to be
implemented:

 The sales will increase by 2% in day 2.

 The sales will increase by 5% in day 3.
 The sales will increase by 15% in day 4.
 The sales will increase by 16.60% in day 5.

Banana Toron
Project sales
For the week April 22 – 26, 2024
No. of Expenses Unit Cost Selling Income Projected Projected
Days Produced of Price per unit Sales Income
Sales
Day 1 113.00 20 5.00 7.00 2.00 140.00 27.00
Day 2 138.00 30 5.00 7.00 2.00 210.00 72.00
Day 3 186.00 40 5.00 7.00 2.00 280.00 94.00
Day 4 197.00 45 5.00 7.00 2.00 315.00 118.00
Day 5 226.00 50 5.00 7.00 2.00 350.00 124.00
Total: 860.00 Total: 1,295 Total: 435

Product Day 1 Day 2 Day 3 Day 4 Day 5

Name
 Banana
140.00 210.00 280.00 315.00 350.00
Toron

These are the sales projection for the 1 st and 5th day for Banana Toron with the marketing
efforts to be implemented:

 The sales will increase by 6.6% in day 2.

 The sales will increase by 7.50% in day 3.
 The sales will increase by 8.89% in day 4.
 The sales will increase by 9.50% in day 5.

Camote Toron
Project sales
For the week April 22 – 26, 2024
No. of Expenses Unit Cost Selling Income Projected Projected
Days Produced of Price per unit Sales Income
Sales
Day 1 83.00 15 5.00 7.00 2.00 105.00 22.00
Day 2 148.00 35 5.00 7.00 2.00 245.00 97.00
Day 3 283.00 45 5.00 7.00 2.00 315.00 112.00
Day 4 251.00 55 5.00 7.00 2.00 385.00 134.00
Day 5 306.00 65 5.00 7.00 2.00 455.00 149.00

Product Day 1 Day 2 Day 3 Day 4 Day 5

Name
Camote
105.00 245.00 315.00 385.00 455.00
Toron
These are the sales projection for the 1st and 5th day for Camote Toron with the marketing efforts
to be implemented.
 The sales will increase by 4.29 in day 2.
 The sales will increase by 7.78 in day 3.
 The sales will increase by 8.18 in day 4.
 The sales will increase by 8.45 in day 5.

F. The _4M’s of Operation

4M’s Sandwich
1. METHODS (Cooking Procedure)
Ingredients:
Cabbage (1/2 kg)
Mafran Orange
Ham (250g)
Slice Bread Julies (regular)

Step 1: Gather all the ingredients: Slice bread, ham, cabbage and mayonnaise.
Step 2: Thinly slice the cabbage. This will add a crunchy texture to your sandwich.
Step 3: Take two slice of bread and spread mayonnaise on each slices.
Step 4: Layer the ham on each slices of bread. Then, add the thinly sliced cabbage on top
of the ham.
Step 5: Finally, place the second slice of bread on top of the cabbage, completing the
sandwich.
2. MANPOWER

+ STORE MANAGER – Shiela Lou Tumapon

Monitoring everything, they will make sure the store is running smoothly,
Handle money and make decisions. Supervise other workers and manage the overall
operation of the store.

+ CASHIER – Shiela Lou Tumapon and Leones Puya

Handling transaction with customers. They take money from the
customers, gives change, and scan items they want to buy.

+ INVENTORY MANAGER – Leah Joy Puyod

Keeps track of all items in the store. They count how much of each
product is left,
order more when needed, and make sure there are always stocked.

+ DELIVERY PERSON – Phejie Collamar and Mark Aldrie Gonzales

They are responsible for delivery orders to customers who purchase items
from the store. Their role is to ensure timely and safe delivery of products to customers.

+ SHOP ATTENDANT (tindero) – Lucius Carizon and Joasher Llebore

The one who help customers to get what they want in the store. They
answer questions and make sure the store is clean and organized.

3. MACHINES
a. Tools for Cutting Cabbage and Ham
- Knives: for slicing veggies and ham
- Cutting Board: flat board to chop cabbage
b. Tools for putting Sandwiches together
- spoon to spread mayonnaise on bread.
c. Stuff for wrapping Sandwiches
- papers to wrap sandwiches
d. Stuff for Cleaning
- sanitizer to clean and sanitize surfaces and tools.
- towels to dry cleaned stuff.

4. MATERIALS
Are the inputs on ingredients needed to manufacture a product.

4.1 Suppliers
The suppliers will be local public market. Specifically, the Family traders and
KNJ that are
located at Northern Poblacion and D’BAN, Calamba, Misamis Occidental. All the
ingredients will be
bought in there.

4.2 Logistics
-Tracking of ingredients used, such as bread, meats, cheeses, and vegetables.
-Considering factors of contamination of food like temperature control in delivering the
food.
-Establishing a system for efficient delivery, possibly using designated delivery personnel
or a delivery schedule.
4M's Banana Toron

•Methods (CookingProcedure)

1.Wash the banana.

2. Peel several kadisnon banana and cut them lengthwise into halves.

3. Take a lumpia wrapper and place a banana slice on one end of the wrapper

4. Sprinkle brown sugar over the banana slice.

5. Roll the lumpia wrapper over the banana slice and tuck the sides in, while rolling to
secure the filling.

6.Seal the edges of the wrapper with a bit of water to ensure it sticks together.

7. Heat oil in a frying pan or deep fyer until it hot.

8.Carefully place the wrapped banana pieces into the hot oil and fry until it make a
golden brown and crispy.

9. Remove the fried Banana Toron from the oil and drain excess oil on paper towels.

10. Serve hot and enjoy the delicious crispy and sweet banana treat!

• Manpower:
* Manager: Melody Justol

2.1 Job Description

Manage sale and supervise daily operations to ensure efficiency and effectiveness. Lead,
motivate, and mentor team members to foster a positive work environment.

2.2 *Employee Classification

Execute assigned tasks and projects efficiently and effectively.

Salesman: Archie Yurong

2.1 Job Description

Handle costumers complaints and ensure setisfaction.
Greet costumers and assist them making purchase.

2.2 Employee Qualification

Often receives training and supervision from the manager.
Part-time or full-time position.
Janitor: Mr. Adrian tubat

2.1 Job Description

Clean and sanitize all areas of the business.
Follow safety protocols and use cleaning equipment property.

2.2 Employee Qualification

Performs essential maintenance tasks to ensure a clean and hygienic environment for
customers and staff.
Cashier: Ms. Je ann Mucay

2.1 Job Description

Process payments
Operate cash register and handle cash transaction.

2.2
*EmployeeQualification
Demonstrated ability to work effectively in a team environment.
Strong communication and interpersonal skills.
Detail-oriented with excellent organizational abilities.

3. Machines

3.1 Equipment and other physical activities

* Deep fryer
*Knife
* paper towels
* frying pan
*water dish
* preparation table

3.2 Telecommuniction
Cellphone - for calculations.

4. Material
 4.1. Ensure consistent and reliable supply. Maintain dear Communication regarding our
ingredients, and other needs.

4.2. Establish relationships with multiple suppliers for key materials to mitigate the risk
of disruptions. Having backup suppliers ensures continuity of supply even if one vendor
faces challenges.

4M’s Banana Chips

1.METHODS (COOKING PROCEDURE)

 The cooking procedure for banana chips involves several steps: selecting ripe
bananas, peeling and slicing them thinly, frying the slices in oil until crispy, draining
excess oil, seasoning with salt or other flavors, and packaging the chips.
2.MANPOWER
2.1 JOB DESCRIPTION
 Various roles are involved in banana chips production, including slicers, fryers,
quality control inspectors, packagers, and supervisors.
2.2 EMPLOYEE QUALIFICATION
 Qualifications may include basic cooking skills, knowledge of food safety
standards, attention to detail, and physical stamina.
2.3 SELECTION OF JOB APPLICANTS
 Seek candidates with relevant experience in food production or a willingness to
learn. Conduct interviews and assessments to ensure a good fit for the roles.
2.4 JOB OFFER
 Offer competitive wages, benefits, and opportunities for advancement to attract
and retain skilled employees.
2.5 EMPLOYEE DEVELOPMENT
 Banana chips offer a tasty and crunchy snack alternative.
 Promotes healthier eating habits and boosts morale.
RICHY ANN GRAVINO (Manager)
 Oversees the entire banana chip production process, from farming to distribution.
GIEMAR M. COLALJO (Cashier)
 Handles financial transactions and customer service.
DENNEBETH MARIE LANGUTAN (Cooker)
 Fries or bakes the banana chips.
KATHLEEN VILLANURA (ASSISTANT)
 Assists the manager with various tasks.
ROMEL PALLAR (JANITOR)
 Maintains the cleanliness of the workplace.
3. MACHINES
3.1 AQUIPMENT & OTHER PHYSICAL FACILITIES
 Banana chips production requires equipment such as slicers, fryers, packaging
machines, weighing scales, and storage facilities for raw materials and finished products.
3.2 TELECOMMUNICATIONS & INFORMATION TECHNOLOGY
 While not as critical in the production process, IT systems may be used for
inventory management, order processing, and communication with suppliers.

4. MATERIALS
4.1 SUPPLIERS
 Suppliers of fresh bananas, cooking oil, salt, and any other ingredients or
packaging materials required for banana chips production.
4.2 LOGISTICS
 Ensure efficient logistics for transporting raw materials to the production facility
and delivering finished products to customers. This includes coordinating with suppliers,
managing inventory, and optimizing transportation routes.

4M’s Kamote Toron

1. Methods (Cooking Procedure)

1.Wash the sweet potatoes until clean and there’s no remaining dirt.
2. Place the sweet potatoes in a pot and add enough water.
3. Boil the pot over heat.
4. Boil it until coocked.
5. Remove it from the pot and place it on a plate.
6. Peel and crush the sweet potatoes.
7. Put condensed purple yam on the sweet potatoes and mix until well blended.
8. Separate the lumpia wrapper.
9. Place the sweet potatoes on the lumpia wrapper and roll it.
10. Put oil in a pan and wait for it to heat up, then immerse the sweet potatoes.
11. Flip the sweet potatoes until coocked.
12. Once coocked, place it on a plate and add condensed purple yam flavor.
2. Manpower:
Manager: Ms. Neah Suan
2.1 Job Description
Manage sales, inventory, and staff.
Handle customers inquiries and resolve any issues.
2.2 Employee Classification
Full time or salaried position.
Responsible for decision-making and leadership within the bussiness.
Saleslady: Ms. Aivie Lumahang
2.1 Job Description
Handle costumers complaints and ensure setisfaction.
Greet costumers and assist them making purchase.
2.2 Employee Qualification
Often receives training and supervision from the manager.
Part-time or full-time position.
Janitor: Mr. Justine Gabayan
2.1 Job Description
Clean and sanitize all areas of the business.
Follow safety protocols and use cleaning equipment property.

2.2 Employee Qualification

Performs essential maintenance tasks to ensure a clean and hygienic environment
for Customers and staff.
Cashier: Ms. Anjie Quinlob
2.1 Job Description
 Process payments
Operate cash register and handle cash transaction.
2.2 Employee Qualification
Requires strong attention to detail and excellent communication skills.
3. Machines
3.1 Equipment and other physical activities
Cooking Pot Pan Spoon
Mixing Bowl Clip Gloves
Mixer Plate Hair Net
3.2 Telecommunication
Cellphone – for calculations.
Loptop – for inventory.
4. Material
4.1 Ensure consistent and reliable supply. Maintain dear Communication
regarding our ingredients, and other needs.
4.2 Courdinate efficient transportation and delivery of materials from Kn’J
grocery store & to your production facility. Optimize logistics to minimize cost reduce
lead times. Consider factors and such as transportation mode, storage facilities, and
distribution networks to ensure smooth operations and timely production of Camote
Torron.
G. Projected Income Statement

King of BITES
Projected Income Statement
For the Week of April 22-26, 2024

DAY 1 DAY 2 DAY 3 DAY 4 DAY 5

Sales
Sandwich 300.00 300.00 375.00 450.00 525.00
Banana Chips 100.00 200.00 300.00 500.00 700.00
Banana Toron 140.00 210.00 280.00 315.00 350.00
Camote Toron 105.00 245.00 315.00 385.00 455.00
TOTAL SALES: 645.00 955.00 1,270.00 1,650.00 2,030.00

Less: Cost of Sales

Sandwich 275.00 275.00 343.75 412.50 481.25

Banana Chips 60.00 120.00 180.00 300.00 420.00
Banana Toron 100.00 150.00 200.00 225.00 250.00
Camote Toron 75.00 175.00 225.00 275.00 325.00
TOTAL COST
OF SALES: (510.00) (720.00) (948.75) (1,212.50) (1,476.00)

Less: Operating Expenses

Supplies Expense 7.20 7.20 7.20 7.20 7.20

Marketing Expense 2.00 2.00 2.00 2.00 2.00
Utilities Expense 5.00 5.00 5.00 5.00 5.00
Transportation
Expense 2.85 2.85 2.85 2.85 2.85
Stall Building
Expense 33.98 33.98 33.98 33.98 33.98
Labor Snack
Expense 2.57 2.57 2.57 2.57 2.57
Stall Rental
Expense 4.00 4.00 4.00 4.00 4.00
Labor Expense 22.86 22.86 22.86 22.86 22.86
Business Permits 4.00 4.00 4.00 4.00 4.00

TOTAL OERATING
EXPENSE : (84.46) (84.46) (84.46) (84.46) (84.46)

NET INCOME: 50.54 150.54 236.79 353.04 469.29

TOTAL NET INCOME

FOR A WEEK : 1,260.20
H. Projected Balance Sheet

King of BITES
Projected Balance Sheet
As of April 22-26, 2024

ASSETS LIABILITIES

CURRENT ASSETS
Cash 4,211.00 OWNER’S EQUITY
Supplies 467.30 deluCIUS’ Capital 2,910.86

deluCIUS’ Drawing (792.09)

TOTAL OWNER’S
EQUITY : 2,117.91

Add Income
Summary : 1,260.20

TOTAL TOTAL LIABILITIES

ASSETS: 4,678.30 & OWNERS EQUITY: 4,678.30
I.PROJECT CASH FLOW
King of BITES
Projected Cash Flows
For the Period-ended April 22-26, 2024
Day 1 Day 2 Day 3 Day 4 Day5
Operating Activities
Sales 645.00 955.00 1270.00 1650.00 2030.00
Purchase Raw Materials (135.00) (235.00) (343.75) (437.50) (553.75)
Purchase Supplies (7.20) (7.20) (7.20) (7.20) (7.20)
Payment of Permit (4.00) (4.00) (4.00) (4.00) (4.00)
Payment of Utilities (5.00) (5.00) (5.00) (5.00) (5.00)
Expense
Payment of Labor (22.86) (22.86) (22.86) (22.86) (22.86)
Payment of labor snack (2.57) (2.57) (2.57) (2.57) (2.57)
expenses
Payment of Rent Expense (4.00) (4.00) (4.00) (4.00) (4.00)
NET CASH: 464.37 647.37 880.62 1,167.87 1,430.62

Investing Activities - - - - -

Financing Activities
Initial Investments 2,635.00
Withdrawals ---------- ----------- ----------- ----------- -----------
NET CASH: 4,211.00

Add: Beginning Cash Balance 4,675.37 5,322.70 6,203.32 7,370.19

Net Increase 9(Decrease in Cash) 4,675.37 5,322.70 6,203.32 7,370.19 8,800.81

J. Conclusion

Understanding what the customer wants is very important because this can affect your
business. The way you manage your store will reflect on the outcome. If you do great, evaluate,
and consider things, there will be improvements. Hence, if you don't listen and observe your
surroundings, your business might go bankrupt.

K. Recommendation

Future entrepreneurs must cultivate positive social relationships in order to create

consumer loyalty. Entrepreneurs must also have a well-developed business strategy.