COLLEGE OF OUR LADY OF MERCY OF PULILAN FOUNDATION, INC.

Old Cagayan Valley Road, Longos, Pulilan, Bulacan

Senior High School Deparment

Submitted by:
Tagalag, Jay Vincent P.
Acosta, Diana Rain C.
Maniego, Lieanne Jane C.
Remonida, Renna C.
Roxas, Rapunzel F.

Submitted to:
Mrs, Norma Cruz
 CHAPTER I

1.1 Introduction

ISDAlicious sardines was the same with other sardines but the taste of the two has a
big difference, a fresh that the entrepreneurs used in making isadalicious
Our ISDALICIOUS sardines product was affordable, the price of the product was for the
people who can't afford expensive food , but this product was special

As you go through the challenges of business ,you will be surprise how difficult to start a
business and there is so much to learn , from the competitor , from employee, from your
co-entrepreneur and even costumers may give you suggestion.

The need to show or to express ypur ideas and thoughts more clearly and meaningfully
is a must to face the trials of acquiring a business. Your success in the organization is
largely dependent on how well you manage your business and how you treat your own
employee and yoyr costumers

ISDAlicious sardines derived from the word isda that usually use in making sardines
and delicious because the fish was very tasty

The fish that we use in making ISDAlious Sardines was Bangus, Bangus is one of the
most popular fish in Philippines

1.2 Business Name

The entrepreneurs decided to make “ISDAlicious Sardines” as their official business

name.

Sardines are usually known in the Philippines because of its affordable price and it is a
ready to eat food. It can also be used as an ingredient in some dishes such as miswa,
and torta. Filipino’s also used sardines as fillings in sandwiches. “Sardine” or “Pilchard”
(oily forage fish which is commonly used in making sardines) and tomato sauce is
usually used as the main ingredients in making sardines but in this product, the
entrepreneurs decided to make a twist in making it and that is making their own version
of Spanish style sardines. Aside from the taste that the customers will surely like, the
entrepreneurs made the packaging instagramable so that they can post it online.
1.3 Name of the Proponents

TYPE OF AMOUNT
NAME ADDRESS NATIONALITY
PARTNER CONTRIBUTED

Del pilar St.

Poblacion,
Tagalag, Jay Filipino General P100.00
Pulilan, Bulacan.
Vincent P.
Cut-cot, Pulilan,
Bulacan.
Acosta, Diana Filipino General P100.00
Rain C.
524 olympia
Subdivision
Maniego,
Poblacion,Pulilan, Filipino General P100.00
Lieanne Jane
C. Bulacan.

El Canto St. Sta

Rita , Guiguinto,
Remonida, Filipino General P100.00
Bulacan.
Renna C.
407 Ilang-Ilang
Guiguinto,
Roxas,
Bulacan. Filipino General P100.00
Rapunzel F.

1.4 Nature of Business

The group specializes in serving and providing the clientele the best sardines in
town at a reasonable price. They ensure that the sardines that they will be selling
around the campus and even outside the school premise will be made from fresh raw
ingredients only. ISDAlicious are priced differently according to its size portioning and
the total number of fish that have been produced per day.
The pace of change to the product will be depending on what the clientele
demands and what we are called to do to make a very complex buyer and seller
relationship. There will be more variables that the group can consider. Broadly
speaking, the group will either originate from passion or from identifying suitable
business opportunity.
1.5 Product Costing

UNIT PORTION UNIT TOTAL COST

INGREDIENTS
SYMBOL SIZE COST
Corn Oil ml 250 130/500ml 65.00
Milkfish kg 1 130/1kg 110.00
Peppercorn tsp. 2 1/1tsp. 2.00
Finger chilli pc 4 5/4pcs 5.00
Tomato sauce g 5 30/20g 3.33
Pickles g 5 30/20g 1.89
Carrots pc 1 8/1pc 8.00
Bay leaf pc 8 1/4pc 2.00
Salt tsp. 3 1/3tsp. 1.00
Monosodium Glutamate tsp. 2 1/2 tsp. 1.00
Others (container and pc 4 199.22+60
ribbon)
TOTAL COST 259.22
BUFFER MARGIN (10%) 25.922
ADJUSTED COST 285.142
LABOR COST (6%) 17.1085
ADJUSTED COST 302.2505
MULTIPLIER (1.5) 453.3758
COST PER SERVING 113.3440
SELLING PRICE 115.00

1.6 Mission

To produce completely natural, healthy and high-quality products, while respecting

a century-old tradition and high quality standards, all of which ensure long-term
satisfaction by consumers. Investing in our manufacturing process and innovative
business solutions, which enables professional development, provides employee
satisfaction, and widens our network of business partners.

1.7 Vision

Maintaining our leading position in the regional market, relying on tradition and
quality, and strengthening our brands with continuous investments in the development
and growth of our company.

1.8 Goal

 To maintain our local product and health of our heart.

 To represent our product to another country.
 To have a jobs for many Pilipino and to manage it.

1.9 Objectives of the Study

Aside from reaching the quota of PHP 1,000.00, the group aims to:
 Continuously produce the ISDAlicious in accordance with the demand of our
clientele.
  Establish a presence as a successful local ISDAlicious provider to any interested
clients.
 Provide new variation of ISDAlicious.

1.10 Scope and Delimitation

This study focuses on the marketability of ISDAlicious around the COLM
Campus, and even on social networking sites such as: Facebook, Twitter and
Instagram. This study will not discuss about the target market’s family background and
their personal and professional qualities as a person.

CHAPTER II

2.1 Executive Summary

As partial fulfilment of the subject requirement for the subject Entrepreneurship, the
students of College of Our Lady of Mercy under the strand of Accountancy and
Business Management are required to undergone an entrepreneurial study about a new
food product.

Sardines in the Philippines are definitely a common household dish in every day.
Sardines are an excellent source of vitamin B-12 that helps your cardiovascular system
and gives you energy. They also contain a healthy amount of vitamin D that is good for
good bone health throughout your life. Sardines are also known to carry high amounts
of protein and essential amino acids that improve muscle tissues, fibers, and antibodies
that build healthier and improved immune systems.

The nutrients that we can get from the sardines made the entrepreneurs decided
to make a homemade sardines. The entrepreneurs decided to make a Spanish sardines
that is on trend this past years in the Philippines.
 CHAPTER III

3.1 Industry Analysis

Research is a good start in making a good business plan. This gives the business
owner to have a complete idea about what he/she will going to do in building a
business.

The researchers decided to enter the food industry because they believe that food
product is more likely to be bought in the target market. They decided to make sardines,
a food product that is easy to eat and can use in different dishes. In their product, they
focus on attracting millennials who are known as biggest spenders.

The food industry is a complex, global collective of diverse businesses that supplies
most of the food consumed by the world's population.

3.2 Future Outlook and Analysis

The group decided for the product's continuity in production as well as the continuous
search for the products innovation. They believed that ISDAlicious Sardines will be a
good product that every consumers would likely to spend their money because of it's
price and taste.

3.3 Analysis of Competitors

In food industry, competition is the rivalry among sellers trying to achieve such
goals as increasing profits, market share, and sales volume by varying the elements of
the marketing mix: price, product, distribution, and promotion. The following are the
primary and secondary competitors of ISDAlicious Sardines.

Primary Competitors:

*Mega Sardines

It is the number one sardines brand in the Philippines, and other

innovative, High quality and value many products. It is 30.75 pesos only.

*Ligo Sardines

It is considered as one of the primary competitor because like as the

group's product, it is also a sardines. Many Filipino habe at least one
can of Ligo Sardines in their kitchens at any giben time. It is so well-
loved that it has become a klasik-all icon and a staple in Pinoy Homes.
It is 49 pesos only.
Secondary Competitors:

*Century Tuna

Is a Filipino Food Company based here in the Philippines. The

company was founded as century canning corporation. It
changed its name to Century Pacific Food in 2015. It is only
37.00 pesos per 180g.

*San Marino corned Tuna

It stands out in the Philippines market place because of its

combination of superior taste and of its Health benefits. It is
only 32 pesos per 150g.

3.4 Market Segmentation

Market segmentation is a marketing term referring to the aggregating of

prospective buyers into groups, or segments that have common needs and respond
similarly to a marketing action. Market segmentation enables companies to target
different categories of consumers who perceive the full value of certain products and
services differently from one another.
Demographic market segmentation was used during the selling period. The
group have come up with the product that matches the age and preference of the
respondents involved. Below are the tables of the respondents’ demographics.

Gender Frequency Percentage

Male 7 35%
Female 13 65%
Total 20 100%

Age Frequency Percentage

14-17 1 5%
18-20 3 15%
21-23 7 35%
24 and above 9 45%
Total 20 100%
 CHAPTER IV

4.1 Description of Venture

The business venture was conceptualized according to the group member’s

liking, together with the help of the chosen respondents. As a result, the group have
started manufacturing their own sardines using the raw materials that are available at
the market. Once done with the production, each member is assigned to sell a specific
number of product at a fixed cost of P115.
Ideally, the product is not known by majority of the public, but through hard work
and extensive promoting skills, it has been introduced to the market.

4.2 Roles and Responsibilities of Members

As a group, the leader has divided the tasks based on each member’s expertise
and liking. The table below shows the roles and responsibilities played by every
individual member.

NAME ADDRESS
Tagalag, Jay Serves as the group typist and researcher regarding the product itself and
Vincent P. the ways on how to improve the product while meeting the target market’s
demands.
Acosta, Diana Is the group leader and the accountant of the group, she keeps track of
Rain C. financial aspects during and after the production.

Maniego Lieanne Serves as the head cook of the group; she is the one who knows how to
Jane C. cook sardines.

Remonida,Renna Serves as the group typist, she is the one who comes up with the recipe for
C. ISDAlicious sardines.

Roxas, Rapunzel Serves as the group assistant cook and also a researcher regarding the
F. product itself and the ways on how to improve the product.
4.5 Work Schedule

As a graduating student, the group ensures that their work schedule is in

accordance with their schedule for this semester. The production of the products
depends highly on the demand, for they are not allowed to produce excessive about
because they aim to provide freshly-baked goods only. Below is a sample work
schedule of the group.

WEEK MON TUE WED THURS FRI SAT SUN

Week 1 SELL OFF DO SELL OFF DO OFF

Week 2 OFF DO SELL OFF DO SELL OFF
Week 3 OFF OFF DO SELL DO SELL OFF
Week 4 DO SELL OFF DO SELL OFF OFF
Week 5 DO SELL OFF OFF DO SELL OFF
Week 6 OFF DO OFF SELL DO SELL OFF
Week 7 SELL DO SELL OFF OFF DO OFF
Week 8 OFF OFF DO SELL DO SELL OFF

Legends:
OFF means that the group is on their rest day
DO represent the days where the group produce their product.
SELL represent the days where the group sells their freshly baked products.

Note: The work schedule is not fixed, the group still base their producing of goods to
their market’s demand.
 CHAPTER V

5.1 Production Plan

Sales Forecast

Preparation of
Budget

Production Planning

Authorization of
Production

Customer Production Control Management

Feedback
Inspection and
Quality Control

Evaluation of
Production

Finished Goods

Dispatch to
Customers
5.2 Manufacturing Process

Procedure:

Step 1

Remove the heads and guts from the sardines, but do not remove the scales.

Step 2

Soak the sardines for 15 minutes in 1/4 cup salt mixed with 2 cups water, then drain and
rinse them with cold water. This will help draw out the blood.

Step 3

Place the sardines and sauce ingredients in a pressure cooker. For sardines in oil, use
2 cups olive oil, 2 bay leaves, 1 carrot, thinly sliced, 1 pickle, thinly sliced, 1 red chili, 6
cloves, 2 tsp. whole peppercorns and 1 tsp. salt. For sardines in tomato sauce, use 2
cups tomato sauce, 10 whole cloves garlic, peeled, 1 bay leaf, 1 tbsp. smoked paprika,
1 tbsp. sugar and 1 tsp. salt.

Step 4

Close the lid of the pressure cooker, and place it on a burner over high heat. When the
pressure cooker starts hissing, turn the heat to low, and cook the sardines for 20
minutes.

Step 5

Remove the pressure cooker from the heat, and let it cool for about 15 minutes or until it
stops hissing and steaming. At that point, the pressure cooker will be safe to open.

Tip
Fresh sardines spoil quickly. To avoid spoilage, store raw sardines in the refrigerator in
a bowl of ice, and cook them within a day. You can store your sardines by canning them
in jars. Homemade, canned sardines make great gifts
5.3 Machinery and Equipment

MACHINERY/EQUIPMENT ITEM DESCRIPTION

A pressure cooker is an airtight cooking device that

cooks food quickly.

Pressure cooker

Used to cook various foods with stem heat by means

of holding the food in closed vessel reducing steam
escape.

Steamer

It is used as a container of the sardines.

Container

Mixing bowl is a bowl used for mixing ingredients.

Bowl

Chopping board is a durable board on which to place

material for cutting.

Chopping board

A measuring spoon is a spoon used to measure an

amount of an ingredient, either liquid or dry, when
cooking.

Measuring Spoon
 Used to strain liquids away from other ingredients.

Strainer

Used to cut the fish and vegetables.

knife

Used to cover the hand when holding hot kitchen

cooking equipment, like pots and pans.

Potholder

CHAPTER VI

6.1 Distribution

Distribution is the process of making a product or service available for use or

consumption by a consumer or business user, using direct means, or using indirect
means with intermediaries.
The group decided that the distribution of the product is through direct means, in
person they want that the customer will see it in person how the product made. So they
can Sales talk the customer.
The finished products are being distributed the day you order the products, this is
because of the group’s belief that the customer deserves fresh and newly made product
only. It is being distributed by each group member who have receive pre-orders from
interested people, on the other hand, the remaining products are then sold by means of
direct selling to the potential market.

6.2 Promotion

The group’s primary focus in promoting the business will remain on mass
communication via internet.
Personal selling in the local market like marketing th product to them in order to
build long term relationship between customer and to the company. Distributing roaming
around nearby location is also an important element in their marketing strategy. The
potential market generates high level of cooperation in the entrepreneurial activity.
Here are the following samples of the group’s promotion strategies:

 Direct selling – The members who have been assigned to sell the product are
asked to roam around the campus to sell the product the directly to the market.

 Through IG Posts – this is considered as one of the most effective marketing

strategy that helps build customer. Each post includes the product classification,
ingredients, so as to prevent allergic reactions, for the product contains nuts that
may cause allergic reactions. It is effective because many people nowadays is
using IG

Chapter VII

7.1 ORGANIZATIONAL PLAN

List your goals and objectives for your organizational plans. Select your design team. Inventory
your business' current processes. Develop a list of all tasks and functions your company should
perform.

 EXPANSION PLAN

With the growing interest in mechanization of fish culture, an increasing number of communes
are taking to the manufacture of fish-culture equipment. The group saw at least two that were
manufacturing aerators and some others manufacturing different types of water pumps and a
type of slush pump for building dikes.

 PRODUCT PLANNING

The objective of commercial fish farming is to produce fish for sale and earn profits. Therefore,
production should be planned from the onset to target identified markets.

7.2 FORM OF OWNERSHIP

Many small businesses begin as sole proprietorships. ... Sole proprietorships are a great way to
begin a business since they require very little money.A sole proprietorship is not taxed as much
as other business types.
 CHAPTER VIII

8.1 Assessment of Risk

It takes attention to many details to create a profitable food business, including

the freshness of ingredients, the right equipment and a dedicated, service-oriented
workforce. Even with these ingredients in place, an accident, an act of nature or a
deliberate act by a disgruntled member of the group can destroy a business.
Businesses that are protected against such risks are more likely to succeed long-term.
Below are the specific risks that the group anticipate to happen and their ways of getting
rid of it.

It takes attention to many details to create a profitable food business, including

the freshness of ingredients, the right equipment and a dedicated, service-oriented
workforce. Even with these ingredients in place, an accident, an act of nature or a
deliberate act by a disgruntled member of the group can destroy a business.
Businesses that are protected against such risks are more likely to succeed long-term.
Below are the specific risks that the group anticipate to happen and their ways of getting
rid of it.

Health Risks of Eating Sardines— The Food Administration recommends eating fish
at least twice a week for optimal health. With Growing concerns about toxins in the
oceans, it’s good to know that sardines are safest choice of fish to eat.

Coverage for Supply-Chain Risk -- The group is heavily dependent on their suppliers.
Yet supply delivery can be interrupted by many factors, including adverse weather,
infrastructure issues, price increases or damage to a supplier location. Loss of even one
dependable supplier can lead to a loss of income, and can affect the quality,
consistency and service of a food service provider. So, to get rid of this, the group didn’t
pick a specific supplier for the product, so as to meet all the pre-ordered amount of the
product that they are selling.

Spoilage and Contamination Coverage -- Power outages and other issues beyond
the group’s control can result in costly spoilage or contamination of food, which could
result in costly damage to their business and lost income. In preventing this, each group
member is asked by the leader’s first if they’re physically well, no coughing and the
likes, so as to prevent the spread of the virus to the food product. Also, the group have
disseminated tasks in preparing the product to prevent cross-contamination caused by
bad food handling.

Equipment Risk Management – The group depends heavily on their equipment.

Imagine what would happen to their business if one of the main equipment were not
working properly. When a mechanical failure takes place, the business often must close
and face a loss of income. So, in order to get rid of such incidents, the group ensures to
handle the equipment with care, and ensures that it is being cleaned thoroughly after
the production.
8.2 Evaluation of the Weakness of the Business

In every business undertaking, there will always be a weakness which may

hinder the growth of one’s business and/or product. The group know for a fact that such
product will not be consumed right after they buy it, so unlike other food products that
are being sold around the campus.

The group already know that product such as sardines will not be consumed right after
they buy it; ISDAlicious Sardines is considered to be one of the more set-aside products
which make it as the slowest food product to be sold out. But despite of it, the group still
manage to pull-of a strategy by means of pre-ordering system.

The size of the pressure cooker has been giving the group a headache as well, for it
can only fit a 6 jar of sardines per cooking, the more time the group need to bake, the
higher gas they will consume.

CHAPTER IX

9.0 Cash Flow

Cash Needed to
Materials Needed Goods Produced
Pay for:

Cash Payment
Received for Goods Goods Sold
Sold
 CHAPTER X

10.1 Research Design

In gathering the target market’s preference, descriptive method of research was

use. A survey questionnaire was distributed to gather the data needed for the
entrepreneurial product.

10.2 Research Instruments

The questionnaire method instrument was used in the study. The questionnaires
were designed to get the perceptions, views and suggestions of the students. The parts
of the questionnaire presented are the respondent profile, evaluation of the food
products being tested and their comment/s and/or suggestions/s.

Likert Scale was used to this study to distinguish between a scale proper, which
emerges from counted responses in a set of items, and the format in which responses
are scored along range. A Likert is simply a statement in which a respondent is asked to
evaluate according to any kind of subjective criteria. Generally, the level of agreement
or disagreement is measured.

LIKERT SCALE

RATING WEIGHTED AVERAGE OR EQUIVALENT VERBAL

MEAN DESCRIPTION

5 4.21-5.00 EXCELLENT

4 3.41-4.20 VERY GOOD

3 2.61-3.40 GOOD

2 1.81-2.60 FAIR

1 1.01-1.80 POOR

10.3 Research Setting and Venue

Located at the Longos, Pulilan, Bulacan is the fully autonomous campus, College
of Our Lady of Mercy of Pulilan Foundation, INC. Is a private school in Pulilan, Bulacan.
It was established in 2006 by a couple, Arsenia Castillo and Marte Castillo. Today they
offers elementary, high school, senior high school (K-12), college courses.
10.4 Participants of the Study

The group have printed out a total of 5 survey questionnaires per each food.
Opportunity sampling method was used in getting the responds of the students
regarding the marketability of each food product.

10.5 Data Gathering Instruments

After the validation of instruments, the questionnaires in its final form were
distributed to the target respondents. Permission to conduct the evaluation was granted
by the Student Council.

10.6 Statistical Treatment

The results that were collected from the answers of the respondent in the survey
questionnaires were counted and tallied, analysed and interpreted. The formula below
was used.

∑fx

WM = ______

WM = Weighted mean

∑ = Summation sign

f = Frequency or no. of respondents

x = Weight of each value of the scale

N = Total number of respondents

The average weighted means (AWM) was utilized to measure the central
tendency in the relation to the issues being discussed in the study and that will be
assessed by the respondents. The average weighted mean refers to the accumulated
responses which determined the corresponding weight.

The Relative Frequency or the Percent Share was also used.

R=f/n x 100
 References

URL no. 1

https://www.edukasyon.ph>schools

URL no. 2

https://youtu.be/tzXR3Kh-9TU

URL no. 3

https://www.livestrong.com>article

URL no. 4
https://www.businessnewsdaily.com/7275-enrtrepreneurship-defined.html